CN105062781A - Method for preparing flower fragrance type lychee wine - Google Patents
Method for preparing flower fragrance type lychee wine Download PDFInfo
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- CN105062781A CN105062781A CN201510546267.5A CN201510546267A CN105062781A CN 105062781 A CN105062781 A CN 105062781A CN 201510546267 A CN201510546267 A CN 201510546267A CN 105062781 A CN105062781 A CN 105062781A
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Abstract
The invention relates to the technical field of wind products, in particular to a method for preparing flower fragrance type lychee wine. The method comprises the following preparation steps of weighing raw materials including glutinous rice, lychee, jasmine flowers, flowers of dendrobium candidum and sweet osmanthus, cooking the glutinous rice, pretreating the lychee, mixing raw materials, performing sterilization, fermentation, clarifying, standing and filtering, introducing nitrogen, and performing packaging to obtain the flower fragrance type lychee wine. The lychee wine prepared through the method has flower fragrance and has storage durability, and effective ingredients can be absorbed easily. The prepared flower fragrance type lychee wine has effects of tonifying the spleen and stomach, calming the liver to relieve depression, regulating qi to alleviate pain, maintaining beauty and keeping young, eliminating fatigue and improving the human body immunity, has very high oxidation resistance and can prevent aging.
Description
Technical field
The present invention relates to the technical field of drinks goods, particularly a kind of preparation method of floral type litchi spirit.
Background technology
Lichee (LitchichinensisSonn.) is the peculiar fruit of south China, the tender succulence of its pulp, divides, appropriate organic acid and multiple amino acids containing higher sugar, and unique flavor, is described as treasure in fruit.In recent years, Guangdong Province's lichee processing industry development rapidly, litchi spirit is because of features such as its wine degree are low, wine and women-sensual pursuits is soft, vinosity is gentle, tasty and refreshing and the smell of fruits is very sweet, nutritive value is high, the parent being just subject to more and more domestic and international human consumer looks at and likes, has boundless prospect for exploitation China characteristic resources.But litchi spirit very easily oxidizing brown stain occurs, the quality guaranteed period is short, and after usual bottle stores 1 year, wine body colour pool starts obfuscation, lichee local flavor is thin out gradually, occurs oxidation bitter taste, produces have a strong impact on the organoleptic quality of wine, even lose its commodity value, become the bottleneck of litchi spirit industry development.Fruit wine oxidizing brown stain is the outstanding problem of shadow fruit wine quality, therefore, on fruit wine is produced, prevents its oxidizing brown stain from seeming particularly important.Prevent the method for fruit wine brown stain from having a variety of, as reduced oxidation substrates, reducing dissolved oxygen concentration, change the condition of catalyzed oxidation, adding suitable antioxidant; Wherein utilize rare gas element (N
2) intercept fruit juice be the effective ways that facts have proved for many years with fruit wine and contacting of oxygen.
But, at present the research of litchi spirit brown stain is mainly concentrated on and reduce oxidation substrates and add antioxidant aspect, and antioxidant effect and prevent brown stain effect not ideal enough.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of floral type litchi spirit, and the litchi spirit that this method prepares distributes fruital and the fragrance of a flower, pleasant aroma, and depot good, prevent-browning Be very effective.
For achieving the above object, the present invention adopts following technical scheme:
The invention provides a kind of preparation method of floral type litchi spirit, comprise following preparation process:
(1) take raw material by following weight part: 10 ~ 20 parts, glutinous rice, lichee 70 ~ 80 parts, Flower of Arabian Jasmine 10 ~ 20 parts, the stem of noble dendrobium spends 3 ~ 7 parts, sweet osmanthus 5 ~ 10 parts;
(2) glutinous rice is cleaned, add the water of its weight equivalent, cook, be cooled to 30 ~ 35 DEG C, obtain glutinous rice, for subsequent use;
(3) lichee is peeled, stoning, at 85 ~ 90 DEG C, steam goes out enzyme 15 ~ 35s, making beating, obtains lichee slurry;
(4) lichee slurry and Flower of Arabian Jasmine, stem of noble dendrobium flower and sweet osmanthus are put into glutinous rice, stir, pasteurization;
(5) access the yeast of lichee weight 0.3 ~ 0.8%, be filled with nitrogen 3 ~ 5min, 15 ~ 19 DEG C of bottom fermentations 10 ~ 18 days;
(6) add the finings of lichee weight 0.12 ~ 0.28%, stir 5 ~ 10min, leave standstill 10 ~ 16 hours, diatomite filtration, passes into nitrogen 5 ~ 9min, and encapsulation, obtains floral type litchi spirit.
Preferably, step takes raw material by following weight part in (1): 15 parts, glutinous rice, lichee 75 parts, Flower of Arabian Jasmine 15 parts, and the stem of noble dendrobium spends 5 parts, sweet osmanthus 8 parts.The present invention these as raw material, the floral type litchi spirit prepared, pleasant aroma, and the litchi spirit prepared has multiple efficacies.
Preferably, the mixture of to be 10 ~ 20 weight part mass concentrations be 0.4 ~ 0.9% fish glue liquid, 0.5 ~ 1.8 weight part tannin and 2 ~ 6 weight part chitosans of the finings in step (6).Use compound clarifier, the effect of clarification is best, and the floral type litchi spirit clear obtained, can keep local flavor and the fragrance of litchi spirit, significantly improve the package stability of litchi spirit.
Preferably, temperature when leaving standstill in step (6) is 6 ~ 11 DEG C.Carry out at a suitable temperature leaving standstill clarification, the local flavor of lichee can be kept, and the research of chaotic phenomenon that super temperature range occurs can be prevented outward.
In raw material of the present invention:
Lichee, be the fruit of sapindaceous plant lichee, have regulating QI to relieve pain, dispersing swelling and dissipating binds, benefiting qi and checking blood, the effect promoted the production of body fluid to quench thirst, cures mainly polydipsia, hiccup, stomachache, scrofula, and malignant boil swells, toothache, traumatic hemorrhage.
Flower of Arabian Jasmine, is the flower of Oleaceae plants jasmine, has and regulate the flow of vital energy, open strongly fragrant, ward off dirty, and in, flat liver solution is strongly fragrant, regulating QI to relieve pain effect, controls the inferior dysentery stomachache, conjunctivitis, sore.The clear fire of deficiency type of energy, cold removing amasss, and controls sore, the subcutaneous ulcer that disappears knurl.
Stem of noble dendrobium flower, be the dried flower of orchid Herba Dendrobii, have the beneficial stomach that promotes the production of body fluid, effect of clearing heat and nourishing yin, controls consumption of body fluid caused by febrile disease, dry polydipsia, after being ill abnormal heat, and it is dark that the moon hinders order.
Sweet osmanthus, is the flower of Oleaceae plants sweet-scented osmanthus, reduces phlegm, the loose stasis of blood, controls phlegm and retained fluid and ridicules and cough, intestines wind bloody flux, hernia lump in the abdomen, toothache, halitosis.
Glutinous rice, is the kind benevolence of grass rice (glutinous rice), has invigorating the spleen and replenishing QI, controlling quenches one's thirst urinate many, spontaneous perspiration, the effect of just letting out.
Beneficial effect of the present invention is:
1, after Flower of Arabian Jasmine of the present invention and stem of noble dendrobium flower compound, there is very strong anti-oxidation function, in the process preparing floral type litchi spirit, Flower of Arabian Jasmine and stem of noble dendrobium flower are also combined with nitrogen as antioxidant, the brown stain of litchi spirit in preparation process can be prevented, and litchi spirit brown stain can be prevented lastingly, improve storage period.
2, the present invention adopts the finings of compound to carry out clarifying treatment, wine body clear, and no suspended substance and precipitation, improve the local flavor of litchi spirit and the stability of storage simultaneously, keeps litchi spirit fragrance of a flower gas more lasting.
3, the present invention because of raw material by fermentation, a lot of macromole changes small molecules into, adds stem of noble dendrobium flower and glutinous rice reinforcing stomach reg fluid, improves stomach to the receptivity of effective constituent, therefore the effective constituent in the floral type litchi spirit prepared easily is absorbed by the body, and improves effect of litchi spirit.
4, using glutinous rice, lichee, Flower of Arabian Jasmine, stem of noble dendrobium flower and sweet osmanthus as raw material, Flower of Arabian Jasmine and stem of noble dendrobium flower have neutralized the hot in nature of lichee, prepare floral type litchi spirit by the inventive method and have that strengthening spleen and nourishing stomach, flat liver solution are strongly fragrant, regulating QI to relieve pain, beautifying face and moistering lotion, can Ginseng Extract, improve the effects such as body immunity, there is very strong anti-oxidation, can be anti-aging.
5, litchi spirit delicate fragrance of the present invention is pleasant, natural health, and the fragrant and sweet local flavor of lichee has also dissolved in the fragrance of a flower simultaneously, is that color is various, excellent taste.
Embodiment
Below in conjunction with embodiment, the invention will be further described, but the present invention is not limited to these embodiments.
Embodiment 1
(1) take raw material by following weight part: 10 parts, glutinous rice, lichee 70 parts, Flower of Arabian Jasmine 20 parts, the stem of noble dendrobium spends 7 parts, sweet osmanthus 10 parts;
(2) glutinous rice is cleaned, add the water of its weight equivalent, cook, be cooled to 35 DEG C, obtain glutinous rice, for subsequent use;
(3) lichee is peeled, stoning, at 85 DEG C, steam goes out enzyme 35s, making beating, obtains lichee slurry;
(4) lichee slurry and Flower of Arabian Jasmine, stem of noble dendrobium flower and sweet osmanthus are put into glutinous rice, stir, pasteurization;
(5) access the yeast of lichee weight 0.3%, be filled with nitrogen 3min, 15 DEG C of bottom fermentations 18 days;
(6) add the finings of lichee weight 0.12%, stir 10min, leave standstill 16 hours at 6 DEG C, diatomite filtration, passes into nitrogen 5min, and encapsulation, obtains floral type litchi spirit.
Wherein, the mixture of finings to be 10 weight part mass concentrations be 0.9% fish glue liquid, 1.8 weight part tannin and 6 weight part chitosans.
Embodiment 2
(1) take raw material by following weight part: 13 parts, glutinous rice, lichee 73 parts, Flower of Arabian Jasmine 17 parts, the stem of noble dendrobium spends 6 parts, sweet osmanthus 9 parts;
(2) glutinous rice is cleaned, add the water of its weight equivalent, cook, be cooled to 34 DEG C, obtain glutinous rice, for subsequent use;
(3) lichee is peeled, stoning, at 86 DEG C, steam goes out enzyme 30s, making beating, obtains lichee slurry;
(4) lichee slurry and Flower of Arabian Jasmine, stem of noble dendrobium flower and sweet osmanthus are put into glutinous rice, stir, pasteurization;
(5) access the yeast of lichee weight 0.4%, be filled with nitrogen 5min, 16 DEG C of bottom fermentations 16 days;
(6) add the finings of lichee weight 0.16%, stir 8min, leave standstill 15 hours at 7 DEG C, diatomite filtration, passes into nitrogen 6min, and encapsulation, obtains floral type litchi spirit.
Wherein, the mixture of finings to be 13 weight part mass concentrations be 0.7% fish glue liquid, 1.4 weight part tannin and 5 weight part chitosans.
Embodiment 3
(1) take raw material by following weight part: 15 parts, glutinous rice, lichee 75 parts, Flower of Arabian Jasmine 15 parts, the stem of noble dendrobium spends 5 parts, sweet osmanthus 8 parts;
(2) glutinous rice is cleaned, add the water of its weight equivalent, cook, be cooled to 32 DEG C, obtain glutinous rice, for subsequent use;
(3) lichee is peeled, stoning, at 88 DEG C, steam goes out enzyme 25s, making beating, obtains lichee slurry;
(4) lichee slurry and Flower of Arabian Jasmine, stem of noble dendrobium flower and sweet osmanthus are put into glutinous rice, stir, pasteurization;
(5) access the yeast of lichee weight 0.5%, be filled with nitrogen 4min, 17 DEG C of bottom fermentations 14 days;
(6) add the finings of lichee weight 0.2%, stir 7min, leave standstill 13 hours at 8 DEG C, diatomite filtration, passes into nitrogen 7min, and encapsulation, obtains floral type litchi spirit.
Wherein, the mixture of finings to be 15 weight part mass concentrations be 0.6% fish glue liquid, 1.1 weight part tannin and 4 weight part chitosans.
Embodiment 4
(1) take raw material by following weight part: 18 parts, glutinous rice, lichee 78 parts, Flower of Arabian Jasmine 13 parts, the stem of noble dendrobium spends 4 parts, sweet osmanthus 7 parts;
(2) glutinous rice is cleaned, add the water of its weight equivalent, cook, be cooled to 31 DEG C, obtain glutinous rice, for subsequent use;
(3) lichee is peeled, stoning, at 89 DEG C, steam goes out enzyme 20s, making beating, obtains lichee slurry;
(4) lichee slurry and Flower of Arabian Jasmine, stem of noble dendrobium flower and sweet osmanthus are put into glutinous rice, stir, pasteurization;
(5) access the yeast of lichee weight 0.6%, be filled with nitrogen 4min, 18 DEG C of bottom fermentations 12 days;
(6) add the finings of lichee weight 0.24%, stir 6min, leave standstill 11 hours at 10 DEG C, diatomite filtration, passes into nitrogen 8min, and encapsulation, obtains floral type litchi spirit.
Wherein, the mixture of finings to be 18 weight part mass concentrations be 0.5% fish glue liquid, 0.8 weight part tannin and 3 weight part chitosans.
Embodiment 5
(1) take raw material by following weight part: 20 parts, glutinous rice, lichee 80 parts, Flower of Arabian Jasmine 10 parts, the stem of noble dendrobium spends 3 parts, sweet osmanthus 5 parts;
(2) glutinous rice is cleaned, add the water of its weight equivalent, cook, be cooled to 30 DEG C, obtain glutinous rice, for subsequent use;
(3) lichee is peeled, stoning, at 90 DEG C, steam goes out enzyme 15s, making beating, obtains lichee slurry;
(4) lichee slurry and Flower of Arabian Jasmine, stem of noble dendrobium flower and sweet osmanthus are put into glutinous rice, stir, pasteurization;
(5) access the yeast of lichee weight 0.8%, be filled with nitrogen 3min, 19 DEG C of bottom fermentations 10 days;
(6) add the finings of lichee weight 0.28%, stir 5min, leave standstill 10 hours at 11 DEG C, diatomite filtration, passes into nitrogen 9min, and encapsulation, obtains floral type litchi spirit.
Wherein, the mixture of finings to be 20 weight part mass concentrations be 0.4% fish glue liquid, 0.5 weight part tannin and 2 weight part chitosans.
Claims (4)
1. a preparation method for floral type litchi spirit, is characterized in that, comprises following preparation process:
(1) take raw material by following weight part: 10 ~ 20 parts, glutinous rice, lichee 70 ~ 80 parts, Flower of Arabian Jasmine 10 ~ 20 parts, the stem of noble dendrobium spends 3 ~ 7 parts, sweet osmanthus 5 ~ 10 parts;
(2) glutinous rice is cleaned, add the water of its weight equivalent, cook, be cooled to 30 ~ 35 DEG C, obtain glutinous rice, for subsequent use;
(3) lichee is peeled, stoning, at 85 ~ 90 DEG C, steam goes out enzyme 15 ~ 35s, making beating, obtains lichee slurry;
(4) lichee slurry and Flower of Arabian Jasmine, stem of noble dendrobium flower and sweet osmanthus are put into glutinous rice, stir, pasteurization;
(5) access the yeast of lichee weight 0.3 ~ 0.8%, be filled with nitrogen 3 ~ 5min, 15 ~ 19 DEG C of bottom fermentations 10 ~ 18 days;
(6) add the finings of lichee weight 0.12 ~ 0.28%, stir 5 ~ 10min, leave standstill 10 ~ 16 hours, diatomite filtration, passes into nitrogen 5 ~ 9min, and encapsulation, obtains floral type litchi spirit.
2. the preparation method of floral type litchi spirit according to claim 1, is characterized in that: step takes raw material by following weight part in (1): 15 parts, glutinous rice, lichee 75 parts, Flower of Arabian Jasmine 15 parts, and the stem of noble dendrobium spends 5 parts, sweet osmanthus 8 parts.
3. the preparation method of floral type litchi spirit according to claim 1, is characterized in that: the mixture of to be 10 ~ 20 weight part mass concentrations be 0.4 ~ 0.9% fish glue liquid, 0.5 ~ 1.8 weight part tannin and 2 ~ 6 weight part chitosans of the finings in step (6).
4. the preparation method of floral type litchi spirit according to claim 1, is characterized in that: temperature when leaving standstill in step (6) is 6 ~ 11 DEG C.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106010855A (en) * | 2016-06-01 | 2016-10-12 | 梁树钦 | Flower-flavored herba dendrobii wine and preparation method thereof |
| CN106520459A (en) * | 2017-01-13 | 2017-03-22 | 广西运亨酒业有限公司 | Skin-beautifying and health-care glutinous rice wine |
| CN106675942A (en) * | 2017-01-13 | 2017-05-17 | 广西运亨酒业有限公司 | Preparation method of lychee wine |
| CN106701424A (en) * | 2017-01-13 | 2017-05-24 | 广西运亨酒业有限公司 | Preparation method of health-care litchi wine |
| CN106754027A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of bean dregs jasmine flower liquor and preparation method thereof |
| CN113549514A (en) * | 2021-07-20 | 2021-10-26 | 浙江农林大学 | Preparation method of sweet osmanthus and litchi wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106010855A (en) * | 2016-06-01 | 2016-10-12 | 梁树钦 | Flower-flavored herba dendrobii wine and preparation method thereof |
| CN106754027A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of bean dregs jasmine flower liquor and preparation method thereof |
| CN106520459A (en) * | 2017-01-13 | 2017-03-22 | 广西运亨酒业有限公司 | Skin-beautifying and health-care glutinous rice wine |
| CN106675942A (en) * | 2017-01-13 | 2017-05-17 | 广西运亨酒业有限公司 | Preparation method of lychee wine |
| CN106701424A (en) * | 2017-01-13 | 2017-05-24 | 广西运亨酒业有限公司 | Preparation method of health-care litchi wine |
| CN113549514A (en) * | 2021-07-20 | 2021-10-26 | 浙江农林大学 | Preparation method of sweet osmanthus and litchi wine |
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| CN105062781B (en) | 2017-07-14 |
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