CN107557204A

CN107557204A - One kind is mixed to make lichee cider and preparation method thereof

Info

Publication number: CN107557204A
Application number: CN201610507676.9A
Authority: CN
Inventors: 刘涛; 李伏君; 李晓娟; 孟君
Original assignee: Zhuzhou Qianjin Pharmaceutical Co Ltd
Current assignee: Zhuzhou Qianjin Pharmaceutical Co Ltd
Priority date: 2016-06-30
Filing date: 2016-06-30
Publication date: 2018-01-09
Anticipated expiration: 2036-06-30
Also published as: CN107557204B

Abstract

The present invention relates to mixed wine lichee cider of one kind and preparation method thereof.The mixed wine lichee cider adds Rosa Damascana or rose, is equipped with blender and appropriate amount of auxiliary materials, prepared through following method using lichee, red grape and white grape mixed fermentation juice and matrimony vine, jujube, radix glycyrrhizae, ginseng and apple powder as raw material：1) lichee selection is cleaned, cooled, removes the peel stoning, squeezing, digests, standing is clarified, separation juice, freeze concentration, obtains lichee juice；2) red grape, white grape are squeezed the juice respectively, are added in lichee juice；3) composition adjustment, fermentation, ageing, lower glue, cold treatment, addition matrimony vine, jujube, radix glycyrrhizae, ginseng and apple powder, allotment, addition Rosa Damascana or rose, membrane filtration are filling produces.Lichee cider wine body clear produced by the present invention；Volatile acid content is low, the rear bitter taste of wine body substantially mitigates；Fusel oil content is low, and possesses anti-oxidant, tonifying Qi and blood and other effects, and present invention can apply to the preparation of various beverage, wide market.

Description

One kind is mixed to make lichee cider and preparation method thereof

Technical field

The present invention relates to food technology field, and lichee cider and preparation method thereof is made more particularly, to one kind is mixed.

Background technology

Lichee, also known as separated branch, Sapindaceae lichee platymiscium.It is sweet, sour, warm, it is nontoxic.Its pulp has tonifying spleen benefit liver, Cough-relieving, nourishing the heart to keep a sound mind, only polydipsia, the effect of sending out variola.Its core is good at dispersing stagnated hepatoqi and pain of curing the disease, it is also possible to is drawn with controlling the taste stagnation of the circulation of vital energy The dirty pain of stomach risen.Modern pharmacy and clinical research show that lichee has many medicinal health care functions.Wu Huahui's etc. (2004) Experimental study shows that litchi pulp is good active oxygen radical scavenger, has antioxidation.Semen litchi is treatment sugar The active drug of disease is urinated, and its water extract has suppression hepatitis b virus s antigen and liver protection effect.Kernel Oil From Litchi Chinensis Sonn Seed Rich in monounsaturated fatty acids and a variety of polyalcohols compositions and a variety of chisel alcohol and its general constituents, to improving blood lipid level, preventing Controlling angiocardiopathy has good effect.In recent years, with the development of culture technology and the increase year by year of cultivated area, China's Yield of Litchi more and more higher, accounts for global 80%.But China's lichee to be based on eating raw, because its pole is intolerant to storage 0 Hide, have " one day and discoloration, two days and it is fragrant become, three days and taste becomes, four or five are outer, and color perfume (or spice) is gone to the greatest extent " say, plus the mature period Heat is happened, link is produced and sold and serious problems be present, cause a large amount of lichee to lose commodity value, therefore, greatly develop litchi Branch processing industry is imperative.

Wine occupies unique status as a kind of special culture carrier in the mankind associate.Spirits culture has penetrated into Every field in human society life, it is not only that a kind of objectively material is present, and is also a kind of cultural symbol, Sample wine formed spiritual connotation.

China, which has, urges the guests to drink and drunk prior restaurant culture, is particularly become in commercial affairs and social occasion, wine for one The special cultural exchanges carrier of kind.With the continuous lifting of women social status, social activity and businessfice in majority, increasingly More fields can see the figure of the super woman to act speedily and vigorously, and these super woman for conmmanding market suffer from the thing worried jointly Feelings, exactly " people walks in rivers and lakes, it has to drinks ".Therefore, in line with women the characteristics of, applicant are intended to lichee, rose and wine Combination of sciences, develop a kind of with natural, the lichee cider of life enhancement.

Lichee, the nutrition and health care of rose are not fully utilized at present, and it cooperates with pharmacological effect between wine Fail to be researched and developed well, and the litchi spirit developed has bitter, fusel oil after difficult clarification, volatile acid content height, wine body The defects of high, the clarity of wine body is improved, volatile acid content is reduced, reduces bitter taste and fusel oil content in wine, and utilizes litchi Branch, rose and the pharmacological effect that cooperates with of wine, it is this to research and develop beverage that is a kind of natural and possessing anti-oxidant, tonifying Qi and blood and other effects The invention problem to be solved.

The content of the invention

The technical problem to be solved in the present invention is to provide mixed wine lichee cider of one kind and preparation method thereof, solve existing The nutrition and health care of lichee is not fully utilized in technology, and it cooperates with pharmacological effect to also fail between other fruit juice and wine To good research and development, and the litchi spirit developed is present that clarification is difficult, volatile acid content is high, after wine body it is bitter, fusel oil is high asks Topic.

The purpose of the present invention is achieved by the following technical programs：

There is provided it is a kind of there is anti-oxidant, tonifying Qi and blood effect mixed wine lichee cider, the mixed wine lichee cider with Lichee, red grape, white grape mixed fermentation juice, matrimony vine, jujube, radix glycyrrhizae, ginseng and apple powder are raw material, and add Rosa Damascana Or rose, fructose syrup and white granulated sugar are equipped with as blender, are aided with appropriate auxiliary material, are prepared through following method：

S1. take development normal, full ripe healthy lichee, selection, cleaning, cooling, peeling stoning, squeezing, pectase Litchi Juice is digested to obtain, it is standby；

S2. the Litchi Juice in step S1 is stood into clarification under cryogenic, absorption juice enters tank, the slightly turbid fruit juice in middle level Enter tank with centrifuge separation juice, freeze concentration to total reducing sugar is 150~200g/L, obtains lichee juice, standby；

S3. selected red grape, white grape, are cleaned up after being soaked in water respectively, separately squeezing, respectively red grape juice, White grape, it is standby；

S4. the lichee juice in step S2, the red grape juice in step S3, white grape are mixed, adjusted with white granulated sugar Pol adjusts acidity to 4~6g/L to 200~240g/L, with citric acid, add inoculation yeast after sulfur dioxide enter tank fermentation 7~ 14 days, the fast cooling after the pol and alcoholic strength of zymotic fluid reach expected requirement, stuck fermentation, obtain zymotic fluid；

S5. by the zymotic fluid ageing in step S4, clarify, after 7~10 days, filter, cooling, when temperature reaches after adding bentonite During to -8 DEG C~-3 DEG C, lichee, red grape, white grape mixed fermentation juice are filtered to obtain again, it is standby；

S6. in step S5 mixed fermentation juice, addition matrimony vine, jujube, radix glycyrrhizae, ginseng, apple powder, sugar addition and acid Degree, lichee former wine is obtained, add Rosa Damascana or rose, it is filling after two-stage membrane filtration, produce of the present invention with anti- Oxidation and the mixed wine lichee cider of tonifying Qi and blood effect.

In step S1, after the present invention is using the frozen water cooling processing of the specified temp, when lichee is by peeling stoning, energy The integrality of protection pulp well, in the steps such as follow-up squeezing, can effectively pre- bacteriological protection invasion, and be follow-up fruit juice Clarification, fermentation, the bitter taste for reducing wine body, the clarity for improving wine body provide sound assurance, meanwhile, in enzyme of the present invention Under the conditions of solution, the clarity and crushing juice rate of fruit juice are higher.Preferably, in step S1, the cooling processing is using 0.5~8 DEG C Frozen water cools, and the weight of the enzymolysis fruit juice pectase is 50~200mg/L.

It is highly preferred that in step S1, the cooling processing is cooled using 2 DEG C of frozen water, the enzymolysis fruit juice pectase Weight be 100mg/L.

Preferably, in step S2, the temperature that fruit juice stands clarification under the cryogenic conditions is 0.5~8 DEG C, the centrifuge For link-suspended basket centrifuge, the temperature of the freeze concentration is -18 DEG C~-1 DEG C, and total sugar amount after the freeze concentration is 180g/ L。

It is highly preferred that the temperature that the fruit juice stands clarification is 2 DEG C, the temperature of the freeze concentration is -4 DEG C.

In step S3, the red grape and white grape can use commercially available red grape and white grape.

Preferably, the red grape, white grape are that red grape and white grape are produced in Xinjiang, the red grape and white grape The pH value of water for cleaning is 7.0~7.2, and hardness is 8~10 °, and the soak time is 10~20 minutes.The present inventor is using warp Sand filter pump cleans degerming phreatic water, and the phreatic water can meet that pH value is 7.0~7.2 well, hardness be 8~10 ° will Ask, the present invention uses the specific phreatic water to clean red grape and white grape, effectively degerming, and is subsequent fermentation, reduction wine The sour and astringent sense of body, the clarity for improving wine body provide sound assurance.

In step S4, the red grape juice in the lichee juice in step S2 and step S3, the mixed liquor of white grape are used White granulated sugar sugar addition adjusts acidity to 4~6g/L with citric acid, adds inoculation yeast after sulfur dioxide to 200~240g/L Enter tank to ferment 7~14 days, the fast cooling after the pol and alcoholic strength of zymotic fluid reach expected requirement, stuck fermentation.The present invention By analysing the fermenting characteristic of lichee, red grape and white grape scientifically, pol and controlling pH value and two before adjustment fermentation The rule of synergistic effect is coordinated in the addition of sulfur oxide, acquisition when being allocated with follow-up Chinese medicine, and summary obtains, the step for Middle science control lichee juice, the pol of red grape juice and white grape mixed liquor, the amount of acidity and sulfur dioxide, subsequently with When medicinal material is allocated, not only wine body bitter taste is significantly reduced, fusel oil content is low, clarity is ensured, and unique flavor, dioxy It is minimum to change the residual quantity of sulphur, and there is the effect of significantly anti-oxidant, tonifying Qi and blood.Preferably, in step S4, the pol is adjusted Whole value is 220g/L, and the acidity adjusted value is 5g/L, and the addition of the sulfur dioxide is 30~60mg/L.

It is highly preferred that in step S4, the addition of the sulfur dioxide is 30mg/L.

Preferably, in step S4, the yeast is Angel wine active dry yeast RV171, and the fermentation temperature is 10 ~20 DEG C, the alcoholic strength of the zymotic fluid is 8~14 °, and the temperature of the cooling is -7 DEG C~0 DEG C.

It is highly preferred that the addition of the Angel wine active dry yeast RV171 is 180~240ppm, the fermentation Temperature is 10 DEG C, 11 ° of the alcoholic strength of the zymotic fluid, and the temperature of the cooling is -4 DEG C.

It is further preferred that the addition of the Angel wine active dry yeast RV171 is 200ppm.

Preferably, in step S5, the time of the ageing is 3~December, and ageing temperature is 2~10 DEG C, the bentonite Weight is 50~100ppm.Bentonite of the present invention is diatomite, although diatomite is conventional purchased in market, is walked for the present invention Mixed fermentation liquid obtained by rapid S4 methods, it is preferred to use diatomite, dosage are 50~100ppm, can obtain optimal clarification effect Fruit, ensure final products clear fine quality.

It is highly preferred that in step S5, the time of the ageing is June, and ageing temperature is 5 DEG C, and the weight of the bentonite is 80ppm, the temperature after the cooling are -4 DEG C.

Preferably, in step S6, the matrimony vine, jujube, radix glycyrrhizae, ginseng are Chinese medicinal material extract or its powder, the apple Fruit powder is extract.

It is highly preferred that the ginseng selects the ginseng containing more than 85% ginsenoside.

Preferably, the particle diameter of the powder is 100nm~120nm.The particle size of Chinese medicine is to its active ingredient in people The absorption of body intestines and stomach has significant effect, the extraction ring built for lichee juice of the present invention, red grape juice, white grape Border, and coordination synergy rule when lichee, red grape, white grape mixed fermentation juice and each material composition allotment, this hair It is bright to summarize to obtain by lot of experiments and research, and from application effect of the embodiment of the present invention, preferably by the powder using particle diameter as 100nm~120nm add lichee, red grape, white grape mixed fermentation juice in, can not only obtain higher extracting efficiency, And ensure that optimal composition retains, and obtained in composition and find optimal equalization point between wine body clarity, product is final Obtain higher bioavilability.

Preferably, in step S6, the pol is allocated using fructose syrup with white granulated sugar, pol adjusted value be 70~ 90g/L, acidity is adjusted with citric acid, acidity adjusted value is 5.5~6.5g/L.

It is highly preferred that the pol adjusted value is 80g/L, acidity adjusted value is 6.0g/L.

Preferably, in the mixed wine lichee cider, the weight ratio of blender fructose syrup and white granulated sugar is 3:2~2:3, The blender fructose syrup and the gross weight of white granulated sugar are 70~90g/L, wherein g/L, represent mixed per 1L and make lichee cider In the weight number containing fructose syrup and white granulated sugar.

It is highly preferred that the weight ratio of the blender fructose syrup and white granulated sugar is 1:1, the blender fructose syrup with The gross weight of white granulated sugar is 80g/L, wherein g/L, represents mixed per 1L and makes in lichee cider containing fructose syrup and white granulated sugar Weight number.

In step S6, the addition manner of the Rosa Damascana or rose is：Can be directly by Rosa Damascana or rose Hydrosol is added dropwise in the mixed liquor of deployed fermented juice and Chinese medicine.

It is highly preferred that the addition manner of the Rosa Damascana is：Rosa Damascana is slowly added in edible alcohol, side Side stirring is added, until essential oil is dissolved completely in edible alcohol, the alcoholic solution of Rosa Damascana is added to deployed hair In the mixed liquor of ferment juice and Chinese medicine.

It is added to when the Rosa Damascana in the present invention uses in edible alcohol, fully after dissolving, then the wine by Rosa Damascana Smart solution is added to after in the mixed liquor of deployed fermented juice and Chinese medicine, the wine more sweet mouthfeel allocated so that Rose fragrance is combined with the fragrance of lichee, red grape, white grape, after thin news, in lichee and red grape and the fragrance of white grape, Have light elegant rose fragrance concurrently.

Preferably, in the mixed wine lichee cider, the addition of Rosa Damascana is 1~5mg/L.

It is highly preferred that the addition of the Rosa Damascana is 2mg/L.

Preferably, in the mixed wine lichee cider, the addition of rose is 4~10g/L.

It is highly preferred that the addition of the rose is 7g/L.

Preferably, two-stage membrane filtration described in step S6 is to use thickness as 0.45 μm and 0.22 μm of mixing filter membrane.

Present invention simultaneously provides the mixed wine lichee cider that the preparation method is prepared.

Preferably, in the mixed component for making lichee cider, 50~80 parts of lichee juice, 10~30 parts of red grape juice, 10~30 parts of white grape, matrimony vine, jujube, radix glycyrrhizae, the gross weight of ginseng and apple powder account for gross weight in wine 0.01%~ 0.05%, wherein 40~65 parts of matrimony vine, 20~40 parts of jujube, 2~10 parts of radix glycyrrhizae, 1~10 part of ginseng, 1~10 part of apple powder, its Middle matrimony vine, jujube, radix glycyrrhizae, ginseng, apple powder are extract.

It is highly preferred that in the mixed component for making lichee cider, 60 parts of lichee juice, 20 parts of red grape juice, white grape 20 parts of juice, matrimony vine, jujube, radix glycyrrhizae, ginseng, the gross weight of apple powder account for 0.02% of gross weight in wine, wherein 55 parts of matrimony vine, red 34 parts of jujube, 5 parts of radix glycyrrhizae, 3 parts of ginseng, 3 parts of apple powder, wherein matrimony vine, jujube, radix glycyrrhizae, ginseng, apple powder are extract.

Or, in the mixed component for making lichee cider, 50~80 parts of lichee juice, 10~30 parts of red grape juice, white Portugal 10~30 parts of grape juice, matrimony vine, jujube, radix glycyrrhizae, ginseng, the gross weight of apple powder account for 0.1%~0.7% of gross weight in wine, its Middle 42~74 parts of matrimony vine, 15~42 parts of jujube, 2~10 parts of radix glycyrrhizae, 1~11 part of ginseng, 0.3~1 part of apple powder, wherein matrimony vine, Jujube, radix glycyrrhizae, ginseng are Chinese drugs powder, and apple powder is extract.

It is highly preferred that in the mixed component for making lichee cider, 60 parts of lichee juice, 20 parts of red grape juice, white grape 20 parts of juice, matrimony vine, jujube, radix glycyrrhizae, ginseng, the gross weight of apple powder account for 0.2% of gross weight in wine, wherein 74 parts of matrimony vine, red 15 parts of jujube, 2 parts of radix glycyrrhizae, 8.7 parts of ginseng, 0.3 part of apple powder, wherein matrimony vine, jujube, radix glycyrrhizae, ginseng are Chinese drugs powder, apple Powder is extract.

Under the conditions of allocating technology provided by the invention and formula technique scheme, the mixed wine lichee cider of acquisition is sour-sweet suitable In, unique flavor, the taste of especially suitable female consumer.

Compared with prior art, the present invention has the advantages that：

The invention provides mixed wine lichee cider of one kind and preparation method thereof, to preparation process and process conditions, carry out Global optimization, the first present invention select the fresh lichee, by controlling the temperature of water for cleaning, effectively suppress in follow-up work During skill may caused by microorganism fungus kind, secondly selected red grape and white grape, are cleaned degerming with specific water, are passed through The fermenting characteristic of lichee, red grape and white grape is analyzed, the method fermented using science, it is determined that suitable fermented bacterium and fermentation Condition, and by the technique of uniqueness, the addition and addition manner of Rosa Damascana or rose are rationally controlled, so that day be made Right health care, the lichee cider of unique flavor, wine body clear, volatile acid content is low, and the rear bitter taste of wine body substantially mitigates, mouth Feel good, fusel oil content is low, is not easy top, deep to be liked by consumer's especially female consumer.

In the inventive solutions, selected diet therapy formulation composition matrimony vine, jujube, radix glycyrrhizae, ginseng, apple are equipped with while Fruit powder, constitute a kind of new healthy prescription for meeting theory of traditional Chinese medical science：The sweet temperature of lichee is moistened in side, most beneficial liver and spleen essence and blood, supports flesh Meat, U.S. color,《Dietetic materia medica》Lichee " intelligence development, being good for gas and color " is carried, and in popular life, because lichee possesses abundant dimension life Element, the effect of such as eating the oxidation resistance that can improve skin and despeckle, bright and clean skin raw, or by fresh lichee peeling, Stoning, is squeezed into juice, is subsequently poured into black tea, plus ice cube and sugar and oil, can also reach the effect of beauty treatment, therefore be monarch drug in a prescription.Red grape Flat property and sweet taste acid, enters spleen, lung, kidney three and passes through.Function promotes the production of body fluid to quench thirst, tonifying Qi and blood, strengthening the bones and muscles, diuresis.《Sheng Nong's herbal classic》Carry " QI invigorating trains power to grape, Qiang Zhi, makes us fertile and is good for resistance to famine, eat not old macrobiosis of making light of one's life by commiting suicide long." cure mainly insufficiency of vital energy and blood, the dizzy weak, deficiency syndrome of the lung Cough, palpitation and night sweat, arthralgia pain due to rheumatism, urine leaching are puckery, edema oliguria；White grape acid is sweet mild-natured, fills blood, promotes the production of body fluid, liver and kidney benefiting, beautiful Chest is moulding,《Diet spectrum is occupied with breath》This product " tonifying Qi, nourshing kidney liquid, beneficial liver-yin, strengthening the bones and muscles " is carried, and modern study shows, grape pip In include PCA, this material has superpower anti-acid and oxidation resistant effect, can be incited somebody to action before free radical injury cell It is removed, so as to the skin that compacts, anti-oxidant；Ginseng sweet slight bitter temperature, reinforces vital energy, prevent prolapse and engender liquid, tranquilize the mind and promote the intelligence,《Legendary god of farming's book on Chinese herbal medicine Through》Carry " ginseng tonifying five zang organs, soothe the nerves, remove pathogenic factor, during bowl spares is slow, happy intelligence development "；The sweet flat tonifying middle-Jiao and Qi of jujube, nourishing blood and tranquilization, Make us color, U.S. ambition,《Book on Chinese herbal medicine is new again》Carry " jujube tonifying middle-Jiao and Qi, nourshing kidney nourishing the stomach, control the deficiency of Yin "；The fruit of Chinese wolfberry, Gan Ping, nourishing Liver kidney, replenishing the vital essence and the blood, benefiting shrewd head,《Haigoushen》Carry " matrimony vine energy help essence various symptims and signs of deficiency, easy color, bleach, improving eyesight, calm the nerves "；

Apple powder, modern medicine study prove that it has anti-oxidant, anti-aging, radioresistance, brightened and more recasts such as moisturizing With skin aging, wrinkle and pigmentation have original effect to caused by many factors.Upper five be ministerial drug altogether.Rose, it is sweet Slight bitter temperature, enter liver and spleen two and pass through, energy dispersing stagnated hepatoqi, beneficial liver and spleen is promoting blood circulation and removing blood stasis, and the fragrance of food is sweet and refreshing, makes us refreshing refreshing, therefore be Fang Zhongzuo Medicine.Radix glycyrrhizae, Gan Ping, invigorate the spleen and benefit qi, relieving spasm to stop pain, can coordinating the drug actions of a prescription thus to make medicine.

All medicine phases are closed, and medicine-food two-purpose then can be anti-oxidant, tonifying Qi and blood, the promoting flow of qi and blood circulation, are accelerated toxin excretion, are promoted cell Synthesis, the property of medicine relax, and are modulated into wine product so that internal organs pacify and and qi and blood reconciles, health, reach anti-oxidant, tonifying Qi and blood, Repair the effect of damaged cell.

Through experimental results demonstrate the mixed lichee cider of making of the present invention can be obviously improved rat blood serum TAC (T-AOC) hydroxyl radical free radical ability, is suppressed, meanwhile, rat blood serum and brain SOD, GSH-PX vigor can be significantly improved and NO contains Amount, MDA contents are reduced, so as to prove that the mixed lichee cider of making of the present invention has the effect of anti-oxidant, tonifying Qi and blood, available for adjusting Qi and blood invigorating, promoting the circulation of qi removing toxic substances, significant effect are higher than prior art.

Brief description of the drawings

Fig. 1 is the mixed process chart for making lichee cider of the present invention.

Embodiment

The present invention is further illustrated below in conjunction with Figure of description and specific embodiment, but embodiment is not to the present invention Limit in any form.Unless stated otherwise, the reagent of the invention used, method and apparatus routinely try for the art Agent, method and apparatus.Unless stated otherwise, the raw material used in the present embodiment and equipment are the art routinely original purchased in market Material and equipment.

The preparation of the lichee of embodiment 1, red grape, white grape mixed fermentation juice

The present embodiment provides the lichee, red grape, a kind of preparation method of white grape mixed fermentation juice, including following step Suddenly：

S1. take development normal, raw green fruit, residual branches and leaves and mildew and rot fruit are removed in full ripe healthy lichee, selection, to fruit Table is cleaned, and the temperature of 2 DEG C of frozen water reduction lichee fresh fruit is rushed in spray, is handled de- decortication core through equipment, is squeezed by squeezer Juice is taken, the pectase for adding 100mg/L is digested, and obtains Litchi Juice, standby；

S2., the Litchi Juice that step S1 is obtained is stood to clarification under 2 DEG C of cryogenic conditions, absorption juice enters tank, middle level Slightly turbid fruit juice link-suspended basket centrifuge separation juice enters tank, and it is 180g/L that temperature, which is reduced to -4 DEG C of freeze concentrations to total reducing sugar, obtains litchi Branch juice, it is standby；

S3. red grape, white grape are produced in selected Xinjiang, remove corrupt, broken, green fruit and are mixed in fruit Foreign matter, it is respectively 7.0 with pH, hardness is 9 °, cleans after degerming phreatic water soaks 15 minutes and cleans up through sand filter pump, separates Squeezing, red grape juice, white grape are obtained respectively, it is standby；

S4. red grape juice 30L, the white grape 30L in lichee juice 90L, the step S3 in step S2 are taken, by three seed pods Juice mixes, and with white granulated sugar sugar addition to 220g/L, with citric acid adjustment acidity to 5g/L, adds 30mg/L sulfur dioxide Afterwards, the Angel wine active dry yeast RV171 for being inoculated with 200ppm enters tank fermentation, ferments 7~14 days, treats at a temperature of 10 DEG C After the alcoholic strength of zymotic fluid reaches 11%vol, fast cooling stuck fermentation, obtains zymotic fluid to -4 DEG C；

S5. by the zymotic fluid in step S4, ageing 6 months, the diatomite for adding 80ppm are clarified at a temperature of 5 DEG C, and 10 After it, filtering, -4 DEG C are cooled to, is filtered again, produces lichee, red grape, white grape mixed fermentation juice.

The preparation of the lichee of embodiment 2, red grape, white grape mixed fermentation juice

S1. take development normal, raw green fruit, residual branches and leaves and mildew and rot fruit are removed in full ripe healthy lichee, selection, to fruit Table is cleaned, and the temperature of 0.5 DEG C of frozen water reduction lichee fresh fruit is rushed in spray, is handled de- decortication core through equipment, is passed through squeezer pressure Extracting juice, the pectase for adding 50mg/L are digested, and obtain Litchi Juice, standby；

S2. the Litchi Juice that step S1 is obtained is stood under 0.5 DEG C of cryogenic conditions clarification, draw juice enter tank, in The slightly turbid fruit juice link-suspended basket centrifuge separation juice of layer enters tank, and it is 150g/L that temperature, which is reduced to -18 DEG C of freeze concentrations to total reducing sugar, is obtained Lichee juice, it is standby；

S3. red grape, white grape are produced in selected Xinjiang, remove corrupt, broken, green fruit and are mixed in fruit Foreign matter, it is respectively 7.1 with pH, hardness is 8 °, cleans after degerming phreatic water soaks 10 minutes and cleans up through sand filter pump, separates Squeezing, red grape juice, white grape are obtained respectively, it is standby；

S4. red grape juice 45L, the white grape 30L in lichee juice 75L, the step S3 in step S2 are taken, by three seed pods Juice mixes, and with white granulated sugar sugar addition to 200g/L, with citric acid adjustment acidity to 4g/L, adds 40mg/L sulfur dioxide Afterwards, the Angel wine active dry yeast RV171 for being inoculated with 180ppm enters tank fermentation, ferments 7~14 days, treats at a temperature of 15 DEG C After the alcoholic strength of zymotic fluid reaches 8%vol, fast cooling stuck fermentation, obtains zymotic fluid to -7 DEG C；

S5. by the zymotic fluid in step S4, ageing 3 months, the diatomite for adding 50ppm are clarified at a temperature of 2 DEG C, 7 days Afterwards, filter, be cooled to -8 DEG C, filter again, produce lichee, red grape, white grape mixed fermentation juice.

The preparation of the lichee of embodiment 3, red grape, white grape mixed fermentation juice

S1. take development normal, raw green fruit, residual branches and leaves and mildew and rot fruit are removed in full ripe healthy lichee, selection, to fruit Table is cleaned, and the temperature of 8 DEG C of frozen water reduction lichee fresh fruit is rushed in spray, is handled de- decortication core through equipment, is squeezed by squeezer Juice is taken, the pectase for adding 200mg/L is digested, and obtains Litchi Juice, standby；

S2., the Litchi Juice that step S1 is obtained is stood to clarification under 8 DEG C of cryogenic conditions, absorption juice enters tank, middle level Slightly turbid fruit juice link-suspended basket centrifuge separation juice enters tank, and it is 200g/L that temperature, which is reduced to -1 DEG C of freeze concentration to total reducing sugar, obtains litchi Branch juice, it is standby；

S3. red grape, white grape are produced in selected Xinjiang, remove corrupt, broken, green fruit and are mixed in fruit Foreign matter, it is respectively 7.2 with pH, hardness is 10 °, cleans after degerming phreatic water soaks 20 minutes and cleans up through sand filter pump, point Squeezing is opened, obtains red grape juice, white grape respectively, it is standby；

S4. red grape juice 15L, the white grape 15L in lichee juice 120L, the step S3 in step S2 are taken, by three kinds Fruit juice mixes, and with white granulated sugar sugar addition to 240g/L, with citric acid adjustment acidity to 6g/L, adds 60mg/L sulfur dioxide Afterwards, the Angel wine active dry yeast RV171 for being inoculated with 240ppm enters tank fermentation, ferments 7~14 days, treats at a temperature of 20 DEG C After the alcoholic strength of zymotic fluid reaches 14%vol, fast cooling stuck fermentation, obtains zymotic fluid to 0 DEG C；

S5. by the zymotic fluid in step S4, ageing 12 months, the diatomite for adding 100ppm are clarified at a temperature of 10 DEG C, After 8 days, filtering, -3 DEG C are cooled to, filters to obtain lichee, red grape, white grape mixed fermentation juice again.

The preparation of the lichee of embodiment 4, red grape, white grape mixed fermentation juice

S1. take development normal, raw green fruit, residual branches and leaves and mildew and rot fruit are removed in full ripe healthy lichee, selection, to fruit Table is cleaned, and the temperature of 4 DEG C of frozen water reduction lichee fresh fruit is rushed in spray, is handled de- decortication core through equipment, is squeezed by squeezer Juice is taken, the pectase for adding 150mg/L is digested, and obtains Litchi Juice, standby；

S2., the Litchi Juice that step S1 is obtained is stood to clarification under 4 DEG C of cryogenic conditions, absorption juice enters tank, middle level Slightly turbid fruit juice link-suspended basket centrifuge separation juice enters tank, and it is 170g/L that temperature, which is reduced to -10 DEG C of freeze concentrations to total reducing sugar, obtains litchi Branch juice, it is standby；

S3. selected common commercially available red grape, white grape, remove corrupt, broken, green fruit and are mixed in fruit Foreign matter, be respectively 7.0 with pH, hardness is 10 °, cleans after degerming phreatic water soaks 18 minutes and cleans up through sand filter pump, Separately squeezing, red grape juice, white grape are obtained respectively, it is standby；

S4. red grape juice 30L, the white grape 30L in lichee juice 90L, the step S3 in step S2 are taken, by three seed pods Juice mixes, and with white granulated sugar sugar addition to 230g/L, with citric acid adjustment acidity to 5.5g/L, adds 50mg/L sulfur dioxide Afterwards, the Angel wine active dry yeast RV171 for being inoculated with 230ppm enters tank fermentation, ferments 7~14 days, treats at a temperature of 12 DEG C After the alcoholic strength of zymotic fluid reaches 10%vol, fast cooling stuck fermentation, obtains zymotic fluid to -3 DEG C；

S5. by the zymotic fluid in step S4, ageing 9 months, the diatomite for adding 60ppm are clarified at a temperature of 6 DEG C, 9 days Afterwards, filter, be cooled to -6 DEG C, filter to obtain lichee, red grape, white grape mixed fermentation juice again.

The preparation of the lichee of embodiment 5, red grape, white grape mixed fermentation juice

S1. take development normal, raw green fruit, residual branches and leaves and mildew and rot fruit are removed in full ripe healthy lichee, selection, to fruit Table is cleaned, and the temperature of 6 DEG C of frozen water reduction lichee fresh fruit is rushed in spray, is handled de- decortication core through equipment, is squeezed by squeezer Juice is taken, the pectase for adding 120mg/L is digested, and obtains Litchi Juice, standby；

S2., the Litchi Juice that step S1 is obtained is stood to clarification under 6 DEG C of cryogenic conditions, absorption juice enters tank, middle level Slightly turbid fruit juice link-suspended basket centrifuge separation juice enters tank, and it is 160g/L that temperature, which is reduced to -12 DEG C of freeze concentrations to total reducing sugar, obtains litchi Branch juice, it is standby；

S3. selected common commercially available red grape, white grape, remove corrupt, broken, green fruit and are mixed in fruit Foreign matter, be respectively 7.2 with pH, hardness is 8 °, cleans after degerming phreatic water soaks 15 minutes and cleans up through sand filter pump, point Squeezing is opened, obtains red grape juice, white grape respectively, it is standby；

S4. red grape juice 22.5L, the white grape 45L in lichee juice 82.5L, the step S3 in step S2 are taken, by three The mixing of kind of fruit juice, with white granulated sugar sugar addition to 210g/L, with citric acid adjustment acidity to 4.5g/L, add 35mg/L dioxy After changing sulphur, the Angel wine active dry yeast RV171 for being inoculated with 210ppm enters tank fermentation, the fermentation 7~14 at a temperature of 18 DEG C My god, after the alcoholic strength of zymotic fluid reaches 9%vol, fast cooling stuck fermentation, obtains zymotic fluid to -5 DEG C；

S5. by the zymotic fluid in step S4, ageing 5 months, the diatomite for adding 60ppm are clarified at a temperature of 8 DEG C, 9 days Afterwards, filter, be cooled to -5 DEG C, filter to obtain lichee, red grape, white grape mixed fermentation juice again.

A kind of mixed wine lichee cider of embodiment 6

The present embodiment provides a kind of mixed wine lichee cider and preparation method thereof：

Raw material：Lichee that embodiment 1 is prepared, red grape, white grape mixed fermentation juice 100L, wolfberry fruit extract 11g, Red date extract 6.8g, licorice 1g, the ginseng extract 0.6g containing 95% ginsenoside, apple powder (extract) 0.6g；

Blender：Rosa Damascana 0.2g, fructose syrup 4000g, white granulated sugar 4000g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 1 is prepared, addition matrimony vine carries Take thing, red date extract, licorice, the ginseng extract containing 95% ginsenoside, apple powder (extract), sugar addition For 80g/L, adjustment acidity is 6.0g/L, and Rosa Damascana is slowly added in edible alcohol, stirred in addition, until essence Oil is dissolved completely in edible alcohol, the alcoholic solution of Rosa Damascana is added in deployed lichee former wine, is with thickness 0.45 μm and 0.22 μm of filter membrane progress two-stage membrane filtration is filling, produces mixed wine lichee cider.

A kind of mixed wine lichee cider of embodiment 7

Raw material：Lichee that embodiment 2 is prepared, red grape, white grape mixed fermentation juice 100L, wolfberry fruit extract 4g, Red date extract 4g, licorice 1g, the ginseng extract 0.5g containing 85% ginsenoside, apple powder (extract) 0.5g；

Blender：Rosa Damascana 0.1g, fructose syrup 4200g, white granulated sugar 2800g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 2 is prepared, addition matrimony vine carries Take thing, red date extract, licorice, the ginseng extract containing 85% ginsenoside, apple powder (extract), sugar addition For 70g/L, adjustment acidity is 5.5g/L, adds Rosa Damascana, and two-stage film is carried out with the filter membrane that thickness is 0.45 μm and 0.22 μm Filter filling, produce and mixed make lichee cider.

A kind of mixed wine lichee cider of embodiment 8

Raw material：Lichee that embodiment 3 is prepared, red grape, white grape mixed fermentation juice 100L, wolfberry fruit extract 32.5g, red date extract 10g, licorice 1g, the ginseng extract 3g containing 90% ginsenoside, apple powder (extract) 3.5g；

Blender：Rosa Damascana 0.5g, fructose syrup 3600g, white granulated sugar 5400g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 3 is prepared, addition matrimony vine carries Take thing, red date extract, licorice, the ginseng extract containing 90% ginsenoside, apple powder (extract), sugar addition For 90g/L, adjustment acidity is 6.5g/L, adds Rosa Damascana, and two-stage film is carried out with the filter membrane that thickness is 0.45 μm and 0.22 μm Filter filling, produce and mixed make lichee cider.

A kind of mixed wine lichee cider of embodiment 9

Raw material：Lichee that embodiment 4 is prepared, red grape, white grape mixed fermentation juice 100L, wolfberry fruit extract 18g, Red date extract 9g, licorice 2.4g, the ginseng extract 0.3g containing 95% ginsenoside, apple powder (extract) 0.3g；

Blender：Rose 700g, fructose syrup 4000g, white granulated sugar 4000g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 4 is prepared, addition matrimony vine carries Take thing, red date extract, licorice, the ginseng extract containing 95% ginsenoside, apple powder (extract), sugar addition For 80g/L, adjustment acidity is 5.9g/L, adds rose, and two-stage film is carried out with the filter membrane that thickness is 0.45 μm and 0.22 μm Filter filling, produce and mixed make lichee cider.

A kind of mixed wine lichee cider of embodiment 10

Raw material：Lichee that embodiment 5 is prepared, red grape, white grape mixed fermentation juice 100L, wolfberry fruit extract 20g, Red date extract 8g, licorice 4g, the ginseng extract 4g containing 80% ginsenoside, powder (extract) 4g；

Blender：Rose 400g, fructose syrup 4200g, white granulated sugar 2800g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 5 is prepared, addition matrimony vine carries Take thing, red date extract, licorice, the ginseng extract containing 80% ginsenoside, apple powder (extract), sugar addition For 70g/L, adjustment acidity is 6.0g/L, adds rose, and two-stage film is carried out with the filter membrane that thickness is 0.45 μm and 0.22 μm Filter filling, produce and mixed make lichee cider.

A kind of mixed wine lichee cider of embodiment 11

Raw material：Lichee that embodiment 2 is prepared, red grape, white grape mixed fermentation juice 100L, wolfberry fruit extract 5g, Red date extract 3g, licorice 0.9g, the ginseng extract 0.1g containing 80% ginsenoside, apple powder (extract) 1g；

Blender：Rose 1000g, fructose syrup 3600g, white granulated sugar 5400g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 2 is prepared, addition matrimony vine carries Take thing, red date extract, licorice, the ginseng extract containing 80% ginsenoside, apple powder (extract), sugar addition For 90g/L, adjustment acidity is 6.3g/L, adds rose, and two-stage film is carried out with the filter membrane that thickness is 0.45 μm and 0.22 μm Filter filling, produce and mixed make lichee cider.

A kind of mixed wine lichee cider of embodiment 12

The present embodiment provides a kind of mixed wine lichee cider and preparation method thereof, and wherein matrimony vine, jujube, radix glycyrrhizae, ginseng are Medicinal powder, particle diameter 100nm, apple powder are extract；

Raw material：Lichee that embodiment 1 is prepared, red grape, white grape mixed fermentation juice 100L, matrimony vine 148g, jujube 30g, radix glycyrrhizae 4g, ginseng 17.4g, apple powder (extract) 0.6g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 1 is prepared, addition matrimony vine, Jujube, radix glycyrrhizae, ginseng, apple powder (extract), sugar addition 80g/L, adjustment acidity is 6.0g/L, and Rosa Damascana is slow Be added in appropriate edible alcohol, stir, is dissolved completely in edible alcohol up to essential oil, by Rosa Damascana in addition Alcoholic solution be added in deployed lichee former wine, be that 0.45 μm and 0.22 μm of filter membrane carries out two-stage membrane filtration filling with thickness Dress, produce mixed wine lichee cider.

A kind of mixed wine lichee cider of embodiment 13

The present embodiment provides a kind of mixed wine lichee cider and preparation method thereof, and wherein matrimony vine, jujube, radix glycyrrhizae, ginseng are Medicinal powder, particle diameter are 120nm, and apple powder is extract；

Raw material：Lichee that embodiment 2 is prepared, red grape, white grape mixed fermentation juice 100L, matrimony vine 294g, jujube 294g, radix glycyrrhizae 70g, ginseng 35g, apple powder (extract) 7g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 2 is prepared, addition matrimony vine, Jujube, radix glycyrrhizae, ginseng, apple powder (extract), sugar addition 70g/L, adjustment acidity are 5.5g/L, add Rosa Damascana, It is filling to be that 0.45 μm and 0.22 μm of filter membrane carries out two-stage membrane filtration with thickness, produces and mixes wine lichee cider.

A kind of mixed wine lichee cider of embodiment 14

The present embodiment provides a kind of mixed wine lichee cider and preparation method thereof, and wherein matrimony vine, jujube, radix glycyrrhizae, ginseng are Medicinal powder, particle diameter are 110nm, and apple powder is extract；

Raw material：Lichee that embodiment 3 is prepared, red grape, white grape mixed fermentation juice 100L, matrimony vine 60g, jujube 30g, radix glycyrrhizae 8.5g, ginseng 1g, apple powder (extract) 0.5g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 3 is prepared, addition matrimony vine, Jujube, radix glycyrrhizae, ginseng, apple powder (extract), sugar addition 90g/L, adjustment acidity are 6.5g/L, add Rosa Damascana, It is filling to be that 0.45 μm and 0.22 μm of filter membrane carries out two-stage membrane filtration with thickness, produces and mixes wine lichee cider.

A kind of mixed wine lichee cider of embodiment 15

Raw material：Lichee that embodiment 4 is prepared, red grape, white grape mixed fermentation juice 100L, matrimony vine 316g, jujube 100g, radix glycyrrhizae 25g, ginseng 55g, apple powder (extract) 4g；

Blender：Rose 700g, fructose syrup 4000g, white granulated sugar 4000g；

Preparation method：In the lichee, red grape, white grape mixed fermentation juice that embodiment 4 is prepared, addition matrimony vine, Jujube, radix glycyrrhizae, ginseng, apple powder (extract), sugar addition 80g/L, adjustment acidity are 5.9g/L, add rose, It is filling to be that 0.45 μm and 0.22 μm of filter membrane carries out two-stage membrane filtration with thickness, produces and mixes wine lichee cider.

A kind of lichee cider of comparative example 1

Raw material：Lichee former wine 60L (prepares lichee former wine, existing preparation method is with reference to existing method：From fresh lichee For raw material, clean removed the peel after draining, be enucleated, crush, weighing takes 1000g standby；1.5 according to the lichee weight after crushing add doubly Add deionized water, add glucose, and 300g/L is adjusted to glucose meter；80ppm sulfur dioxide is added during fermentation process It is that 1.5g/L adds glucose activity dry ferment according to inoculum concentration, temperature control is at 28 DEG C, fermentation time 5 after 1.5 hours My god, alcoholic strength reaches 9.0%vol fermentations and finished, and the lichee former wine after fermentation is distilled twice using method of leaving out the beginning and the end, the The alcoholic strength of single flash is 18%vol, and the alcoholic strength of second of distillation is 55%vol；Then ageing, carried out at -15 DEG C Cold stability processing, produces lichee former wine), Xinjiang production red wine 20L (alcoholic strength 11%vol, pol 1.7g/L), Xinjiang production White wine 20L (alcoholic strength 11%vol, pol 4g/L), wolfberry fruit extract 11g, red date extract 6.8g, licorice 1g, the ginseng extract 0.6g containing 95% ginsenoside, apple powder (extract) 0.6g；

Blender：With embodiment 6；

Preparation method：Lichee former wine is mixed with red wine and white wine, by wolfberry fruit extract, red date extract, Licorice, the ginseng extract containing 95% ginsenoside, apple powder (extract) are added in mixed liquor, and sugar addition is 80g/L, adjustment acidity are 6.0g/L, and Rosa Damascana is slowly added in edible alcohol, stirred in addition, until essential oil It is dissolved completely in edible alcohol, the alcoholic solution of Rosa Damascana is added in deployed lichee former wine, is with thickness 0.45 μm and 0.22 μm of filter membrane progress two-stage membrane filtration is filling, produces lichee cider.

A kind of lichee cider of comparative example 2

Raw material：Lichee former wine 60L (prepares lichee former wine, existing preparation method is with reference to existing method：Select ripe, nothing Insect pest, non-rot lichee are raw material, and peeling, stoning, litchi pulp cleaning drain, and litchi pulp is with water according to weight ratio 1:1 mixing is put into beater, adds the K of litchi pulp weight 0.01%₂S₂O₅Antioxidant, start beater mashing, obtain To lichee pulp；It is 4.0~5.0 with citric acid regulation lichee pulp pH value, adds pectinase enzymatic hydrolysis, enzymolysis time is 2~4 small When, it is 45~50 DEG C that temperature is controlled in enzymolysis process, and enzymolysis terminates, and separates pomace with filtered through gauze, obtains Lychee juice, adjusts litchi The pH of branch juice is 4.0~5.0, and it is 16~18% to add white granulated sugar adjustment Lychee juice Tang amplitude, and pol is inoculated with ferment with glucose meter Female bacterium solution, inoculum concentration are the 6~10% of Lychee juice volume, wine fermentation are carried out at 20~25 DEG C 6 days, produce lichee former wine)；Newly Boundary production red wine 20L (alcoholic strength 11%vol, pol 1.7g/L), Xinjiang production white wine 20L (alcoholic strength 11%vol, sugar Spend 4g/L), wolfberry fruit extract 11g, red date extract 6.8g, licorice 1g, the ginseng extract containing 95% ginsenoside 0.6g, apple powder (extract) 0.6g；

Blender：With embodiment 6；

A kind of lichee cider of comparative example 3

Raw material：Lichee former wine 60L (prepares lichee former wine, existing preparation method is with reference to existing method：Fresh lichee is cut Branch defoliation, disease fruit, decayed fruit, dehiscent fruit are rejected, washing, is drained, after taking off core processing, extracting juice is pressed with belt press, then will pressure Fruit juice after extracting juice is sterilized 2 seconds at 135 DEG C, the fruit juice after sterilization is got into refrigerated cylinder using pump, control temperature is 1 In the range of~-8 DEG C, ice cube caused by removal, when the pol of fruit juice reaches 220g/L, stops freeze concentration, is freezing in time The active dry yeast that 220ppm is adapted to low-temperature epitaxy is added in fruit juice after concentration, food-grade sulfurous acid solution is added, makes total two Sulfur oxide content reaches 150ppm, and fermentation temperature, which is maintained in the range of 5~10 DEG C, carries out slowly fermentation 30 days, when karusen proportion When being down to 0.997, fermentation ends, lichee former wine is produced), Xinjiang production red wine 20L (alcoholic strength 11%vol, pol 1.7g/ L), Xinjiang production white wine 20L (alcoholic strength 11%vol, pol 4g/L), wolfberry fruit extract 11g, red date extract 6.8g are sweet Careless extract 1g, the ginseng extract 0.6g containing 95% ginsenoside, apple powder (extract) 0.6g；

Blender：With embodiment 6；

A kind of 4 litchi spirit of comparative example

Raw material：Lichee prepared by embodiment 1, red grape, white grape mixed fermentation juice 100L, wolfberry fruit extract 11g, jujube Extract 6.8g, licorice 1g, the ginseng extract 0.6g containing 95% ginsenoside, apple powder (extract) 0.6g；

Blender：Fructose syrup 4000g, white granulated sugar 4000g；

Preparation method：In lichee, red grape, white grape mixed fermentation juice, addition wolfberry fruit extract, red date extract, Licorice, the ginseng extract containing 95% ginsenoside, apple powder (extract), sugar addition 80g/L, adjust acidity For 6.0g/L, it is filling to carry out two-stage membrane filtration with the filter membrane that thickness is 0.45 μm and 0.22 μm, produces litchi spirit.

A kind of lichee cider of comparative example 5

Raw material：(lichee, the preparation method of white grape mixed fermentation juice are by lichee, white grape mixed fermentation juice 100L：Will be real The red grape applied in example 1 removes, and changes white grape into, and remaining preparation method is with embodiment 1), wolfberry fruit extract 11g, jujube extraction Thing 6.8g, licorice 1g, the ginseng extract 0.6g containing 95% ginsenoside, apple powder (extract) 0.6g；

Preparation method：In lichee, white grape mixed fermentation juice, addition wolfberry fruit extract, red date extract, radix glycyrrhizae extraction Thing, the ginseng extract containing 95% ginsenoside, apple powder (extract), sugar addition 80g/L, adjustment acidity are 6.0g/ L, Rosa Damascana is slowly added in edible alcohol, stirred in addition, until essential oil is dissolved completely in edible alcohol, The alcoholic solution of Rosa Damascana is added in deployed lichee, white grape mixed fermentation juice, with thickness be 0.45 μm and 0.22 μm of filter membrane progress two-stage membrane filtration is filling, produces lichee cider.

The mixed stability experiment for making lichee cider of experimental example 16：

On October 25th, 2015, sample is allocated according to the method for the embodiment of the present invention 6, stability experiment is carried out to sample.Choosing 50 consumers evaluate group as subjective appreciation composition of personnel, it is desirable to which subjective appreciation personnel 12h before evaluation does not drink, and does not inhale Cigarette, do not eat pungent irritable food of Denging, 2 samples will be gargled and interval 10min with clear water before and after evaluation, using range estimation, nasil, Mouth the mode such as tastes and carries out subjective appreciation one by one, fills in subjective appreciation table, collects subjective appreciation table and carries out statistical analysis.Stability is real Test and see the table below 1 with results of sensory evaluation：

Table 1：Sample stability experimental data and results of sensory evaluation

Conclusion：Table 1 test result indicates that, according to the mixed wine lichee cider for preparing of the present invention in illumination, normal temperature and refrigeration Condition stability inferior is good, and wine body is clarified, be in good taste.

The quality testing of experimental example 17

Quality testing is carried out to the standard of fermented wine according to country, it is as a result as follows：

1st, physical and chemical inspection：Respectively mixed wine litchi is prepared according to 6~embodiment of embodiment 15, the method for 1~comparative example of comparative example 5 Branch cider sample, physical and chemical inspection is carried out to its sample, it is as a result as follows：

Table 2：Each sample physical and chemical inspection data

Conclusion：Table 2 test result indicates that, according to the mixed wine lichee cider for preparing of the present invention, its sulfur dioxide residual quantity Less, aflatoxins B content and lead content are 0, the present invention by lichee, red grape, white grape the principle of fermentation, with appropriate Match, select appropriate blender, appropriate allotment ratio so that mixed wine lichee cider prepared by the present invention, steady quality Reliably, sulfur dioxide residual quantity is few, and effect is better than prior art.

2nd, composition detection：Sample is prepared according to the method for 6~embodiment of embodiment 15,1~comparative example of comparative example 3 respectively, Composition detection is carried out to its sample, it is as a result as follows：

Table 3：Each sample composition detection data

Conclusion：Table 3 test result indicates that, according to the mixed wine lichee cider clarity for preparing of the present invention is high, volatile acid contains Measure that low, fusel oil content is low, the active ingredient in lichee and red grape, white grape completely retains, the mixed wine rose litchi prepared Branch wine has a lichee and red grape, the mixing fragrance of white grape, and thin news has a light rose scent, and mouthfeel is full, light allusion quotation It is refined, elegant fragrance is pure and fresh does not stimulate, effect is better than prior art.

3rd, bacterial regrowth detects：Sample is allocated according to the method for the embodiment of the present invention 8, bacterial regrowth detection is carried out to sample, As a result it is as follows：

Table 4：Sample bacterium Indexs measure data

Conclusion：Mixed wine lichee cider prepared by the present invention meets microorganism detection index.

The mixed contrast experiment for making lichee cider of experimental example 18：

On October 28th, 2015, sample is allocated according to the method for the embodiment of the present invention 8, comparative example 4, comparative example 5, to sample Carry out color and luster, fragrance and mouthfeel grope to test.150 consumers are selected to evaluate group as subjective appreciation composition of personnel, it is desirable to Subjective appreciation personnel 12h before evaluation does not drink, and non-smoking, does not eat pungent irritable food of Denging, and 2 samples will be with before and after evaluation Clear water is gargled and is spaced 10min, and the mode such as taste using range estimation, nasil, mouth carries out subjective appreciation one by one, fills in subjective appreciation table, Collect subjective appreciation table and carry out statistical analysis.Stability experiment and results of sensory evaluation see the table below 5：

Table 5：The mixed contrast results of sensory evaluation for making lichee cider

Conclusion：Table 5 test result indicates that, it is good, graceful according to the mixed wine lichee cider color and luster for preparing of the present invention；Fragrance and It is humorous pure, it is graceful pure and fresh；Wine body is complete, mellow soft, happy coordination.Significant effect on sense organ is better than being added without rhodamine toner The comparative example 4 of oil and the comparative example 5 for being not added with the mixed wine of red grape.

The antioxidation of embodiment 19 is tested

1st, experiment material and method：

1.1 experimental animals and packet：15 months aged Wistar rats 30,350~500g of body weight, Military Medical Science Institute is moved Thing center provides, and is randomly divided into experimental group and control group, every group 10, and female, male half and half.

1.2 experimental method：Preparation method according to the embodiment of the present invention 6 and embodiment 12 prepares sample, and every group of sample is dense After contracting 50%, take concentrate standby.6 groups of embodiment gives the sample after concentration twice with 12 groups of daily gavages of embodiment, by every Secondary 1ml/100g rat gives sample (giving 1ml samples per each gavage of 100g rats), while feeding basal feed and distilled water； The daily gavage distilled water of control group and basal feed, experiment periods 10 weeks.

Soluble transferring receptor (T-AOC), suppress hydroxyl radical free radical ability：Bioengineering Research Institute is built up using Nanjing Kit is measured.

Statistical analysis：Data are represented with mean ± standard deviation, and independent sample is carried out using SPSS11.5 statistics program bags software This t is examined.

2nd, result of the test：

Compared with control group, sample sets (12 groups of 6 groups of embodiment and embodiment) rat blood serum TAC (T- AOC), suppress hydroxyl radical free radical ability significantly to raise (p ＜ 0.05).It is shown in Table 6.

Table 6：3 groups of rat T-AOC, suppress hydroxyl radical free radical ability (x ± s, n=10)

Note：Compared with control group, * P ﹤ 0.05

Conclusion：The mixed lichee cider of making of the present invention shows to rat blood serum TAC and suppression hydroxyl radical free radical ability Write rise (p ＜ 0.05).Prove that the mixed lichee cider of making of the present invention has antioxidation activity, also absolutely prove preparation side of the invention Method preferably remains the antioxidation activity in lichee, rose.

The tonifying Qi and blood effect experiment of embodiment 20：

1 experiment material

1.1 animal：Wistar male rats 150,3~4 monthly age .200~220g.

1.2 samples and medicine：According to 6~embodiment of embodiment 15, the method for 1~comparative example of comparative example 3 does 13 groups of wine respectively Sample is drunk, refrigeration is standby.Vitamin E is purchased from Huamei Bio-Engrg Co.,.

1.3 main agents：SOD kits, GSH-Px kits, MDA kits, NO kits, protein quantification (biuret Method) kit is purchased from Nanjing and builds up Bioengineering Research Institute.

2 experimental methods and result

2.1 method：150 rats are randomly divided into 15 groups：Aging model group 10, positive control (vitamin E) group 10 Only, 15 groups of 6~embodiment of embodiment, each 10 of 3 groups of 1~comparative example of comparative example.D- galactolipins are subcutaneously injected in each mouse daily (100mg/kg), continuous 8 weeks.Modeling gives sample simultaneously, (is given by every 1ml/100g rat to sample per each gavage of 100g rats 1ml samples), prevention control group gives vitamin E decoction 50mg/kg gavages, and model group gavages normal saline simultaneously, daily The morning, each gavage in afternoon once, terminate for continuous 8 weeks to modeling；Abdominal aorta is taken a blood sample, and separation serum is standby to be surveyed；Disconnected neck is put to death, 0 DEG C take brain to weigh, 5% and 10% brain homogenate is made of ice-cold normal saline, brain homogenate 3000r/min is centrifuged into 10min, taken Supernatant, it is standby to survey.

2.2 statistical procedures：Statistical analysis is carried out using SPSS11.5 softwares, measurement data is with average ± standard deviation (x ± s) represent, using variance analysis, P<0.05 is significant difference, statistically significant.

2 results：Model group is compared with normal group, and serum and brain SOD, GSH-PX vigor and NO contents are decreased obviously, MDA Significantly increase, show that the subacute aging model is successful, reliable；Compared with aging model group, 6 groups~embodiment of embodiment 15 Group brain and SOD in serum, GSH.PX vigor and NO contents are significantly improved, and MDA contents are remarkably decreased, and are examined through t, are had significantly or very Significant difference.Specific data are shown in Table 7, table 8：

Table 7：The comparison (x ± s) of 15 groups of rat blood serum SOD, GSH-PX vigor and MDA, NO index

Note：Compared with model group,^&P<0.05, compared with 3 groups of 1 group~comparative example of comparative example,^#P<0.05。

The result of table 7 is shown, compared with model group rats, each group SOD in serum, GSH-PX vigor and NO contents significantly improve, MDA contents be remarkably decreased (^&P<0.05)；Respectively compared with 1 group of comparative example, 2 groups of comparative example, 3 groups of comparative example, embodiment 6~15 Each group can significantly improve SOD in serum, GSH-PX vigor and NO contents, reduce MDA contents (^#P<0.05)。

Table 8：The comparison (x ± s) of 15 groups of rat brain SOD, GSH-PX vigor and MDA, NO index

Group	Number of elements	SOD(NU/ml)	GSH-PX (unit of activity)	NO(μmol/L)	MDA(nmol/L)
						Model group	10	45.14±2.87*	8.65±1.01*	0.97±0.18*	4.76±0.21*
VE control groups	10	56.67±.40	11.42±1.03	1.23±0.15	3.64±0.23
						6 groups of embodiment	10	74.67±2.25^&#	14.82±1.17^&#	2.63±0.23^&#	2.26±0.22^&#
7 groups of embodiment	10	72.87±2.37^&#	14.61±1.13^&#	2.59±0.24^&#	2.34±0.24^&#
						8 groups of embodiment	10	71.14±3.21^&#	14.50±1.16^&#	2.54±0.25^&#	2.45±0.25^&#
9 groups of embodiment	10	72.87±3.24^&#	14.74±1.09^&#	2.60±0.27^&#	2.30±0.27^&#
						10 groups of embodiment	10	70.88±3.12^&#	14.51±1.19^&#	2.38±0.23^&#	2.43±0.29^&#
11 groups of embodiment	10	70.02±3.13^&#	14.40±124^&#	2.42±0.30^&#	2.48±0.21^&#
						12 groups of embodiment	10	72.58±2.35^&#	14.32±1.19^&#	2.53±0.19^&#	2.49±0.26^&#
13 groups of embodiment	10	71.21±2.17^&#	14.25±1.31^&#	2.60±0.26^&#	2.51±0.28^&#
						14 groups of embodiment	10	70.01±3.35^&#	14.23±1.32^&#	2.47±0.23^&#	2.53±0.27^&#
15 groups of embodiment	10	71.24±2.95^&#	14.20±1.29^&#	2.44±0.29^&#	2.43±0.31^&#
						1 group of comparative example	10	59.25±2.01^&	11.32±1.28^&#	1.15±0.15	3.69±0.32^&
2 groups of comparative example	10	57.25±2.31^&	11.07±1.21^&	1.17±0.12	3.61±0.29^&
						3 groups of comparative example	10	54.80±2.18^&	10.96±1.19^&	1.09±0.13	3.48±0.27^&

The result of table 8 is shown, compared with model group rats, 6 groups~embodiment of embodiment, 15 groups of brain SOD, GSH-PX vigor and NO contents significantly improve, MDA contents be remarkably decreased (^&P<0.05), brain SOD, GSH-PX the vigor content of 1~comparative example of comparative example 3 Significantly improve, MDA contents be remarkably decreased (^&P<0.05), NO contents are not statistically significant；Respectively with 1 group of comparative example, comparative example 2 Group, 3 groups of comparative example are compared, and each group of embodiment 6~15 can significantly improve SOD in serum, GSH-PX vigor and NO contents, reduce MDA Content (^#P<0.05)。

Result above shows that the mixed wine lichee cider prepared in the embodiment of the present invention 6~15 possesses the work(of tonifying Qi and blood Effect, available for qi and blood is raised, effect is better than prior art.

Feedback conclusion is largely tested and tried out for a long time, fully demonstrates the present invention in lichee, red grape, white grape mixing Selected diet therapy formulation composition matrimony vine, jujube, radix glycyrrhizae, ginseng, apple powder are equipped with the basis of fermented juice, is constituted a kind of new Meet the healthy prescription of theory of traditional Chinese medical science：The sweet temperature of lichee is moistened in side, most beneficial liver and spleen essence and blood, foster muscle, U.S. color,《Dietetic materia medica》 Lichee " intelligence development, being good for gas and color " is carried, and in popular life, because lichee possesses abundant vitamin, skin can be improved by such as eating raw The effect of oxidation resistance and despeckle of skin, bright and clean skin, or by fresh lichee peeling, stoning, be squeezed into juice, be subsequently poured into Black tea, plus ice cube and sugar and oil, the effect of beauty treatment can also be reached, therefore be monarch drug in a prescription.Red grape flat property and sweet taste acid, enters spleen, lung, kidney Three warps.Function promotes the production of body fluid to quench thirst, tonifying Qi and blood, strengthening the bones and muscles, diuresis.《Sheng Nong's herbal classic》Carrying grape, " QI invigorating trains power, Qiang Zhi, order People's fertilizer is good for resistance to famine, eats not old macrobiosis of making light of one's life by commiting suicide long." cure mainly insufficiency of vital energy and blood, dizzy weak, cough due to deficiency of the lung, palpitation and night sweat, rheumatism numbness Bitterly, urine leaching is puckery, edema oliguria；White grape acid is sweet mild-natured, fills blood, promotes the production of body fluid, and liver and kidney benefiting, U.S. chest is moulding,《Diet is occupied with breath Spectrum》This product " tonifying Qi, nourshing kidney liquid, beneficial liver-yin, strengthening the bones and muscles " is carried, and modern study shows, PCA is included in grape pip, it is this Material has superpower anti-acid and oxidation resistant effect, can remove it before free radical injury cell, so as to the skin that compacts, With anti-oxidation efficacy, ginseng sweet slight bitter temperature, reinforce vital energy, prevent prolapse and engender liquid, tranquilize the mind and promote the intelligence,《Sheng Nong's herbal classic》Carry " ginseng benefit The five internal organs, soothe the nerves, remove pathogenic factor, during bowl spares is slow, happy intelligence development "；The sweet flat tonifying middle-Jiao and Qi of jujube, nourishing blood and tranquilization, has made us color, beautiful Ambition,《Book on Chinese herbal medicine is new again》Carry " jujube tonifying middle-Jiao and Qi, nourshing kidney nourishing the stomach, control the deficiency of Yin "；The fruit of Chinese wolfberry, Gan Ping, nourishing liver and kidney, yin-nourishing are mended Blood, benefiting shrewd head,《Haigoushen》Carry " matrimony vine energy help essence various symptims and signs of deficiency, easy color, bleach, improving eyesight, calm the nerves "；Apple powder, it is modern Medical research proves, its have anti-oxidant, radioresistance, brighten with the multiple action such as moisturizing, skin is old to caused by many factors Change, wrinkle and pigmentation have original effect, and upper five be ministerial drug altogether.Rose, sweet slight bitter temperature, enter liver and spleen two and pass through, can be soothing the liver Qi-regulating, beneficial liver and spleen is promoting blood circulation and removing blood stasis, and the fragrance of food is sweet and refreshing, makes us refreshing refreshing, therefore be adjutant in side.Radix glycyrrhizae, Gan Ping, invigorate the spleen and benefit qi, delay Anxious analgesic, can coordinating the drug actions of a prescription thus to make medicine.

The general principle and the advantage of principal character and the present invention of the present invention has been shown and described above.The technology of this area Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, and this is to this It is it will be apparent that these changes and improvements all fall within the protetion scope of the claimed invention for art personnel.This hair Bright claimed scope is by appended claims and its equivalent thereof.

Claims

1. one kind is mixed to make lichee cider, it is characterised in that the mixed wine lichee cider is with lichee, red grape and white Portugal The mixed fermentation juice of grape and matrimony vine, jujube, radix glycyrrhizae, ginseng and apple powder are raw material, add Rosa Damascana or rose, are equipped with Fructose syrup and white granulated sugar are aided with appropriate auxiliary material, are prepared through following method as blender：

S1. take development normal, full ripe healthy lichee, selection, cleaning, cooling, peeling stoning, squeezing, pectinase enzymatic hydrolysis Litchi Juice is obtained, it is standby；

S2. the Litchi Juice in step S1 stood into clarification under cryogenic, draw juice and enter tank, the slightly turbid fruit juice in middle level with from Scheming separation juice enters tank, and freeze concentration to total reducing sugar is 150~200g/L, obtains lichee juice, standby；

S3. selected red grape, white grape, are cleaned up after being soaked in water respectively, separately squeezing, obtain red grape juice, white Portugal respectively Grape juice, it is standby；

S4. the lichee juice in step S2, the red grape juice in step S3, white grape are mixed, with white granulated sugar sugar addition To 200~240g/L, acidity is adjusted to 4~6g/L with citric acid, inoculation yeast enters tank fermentation 7~14 after adding sulfur dioxide My god, the fast cooling after the pol and alcoholic strength of zymotic fluid reach expected requirement, stuck fermentation, obtain zymotic fluid；

S5. by the zymotic fluid ageing in step S4, bentonite clarification is added, after 7~10 days, is filtered, cooling, when temperature reaches -8 DEG C At~-3 DEG C, filter again lichee, red grape and white grape mixed fermentation juice, it is standby；

S6. in step S5 mixed fermentation juice, addition matrimony vine, jujube, radix glycyrrhizae, ginseng and apple powder, sugar addition and acidity, Lichee former wine is obtained, then adds Rosa Damascana or rose, it is filling through two-stage membrane filtration, produce the mixed wine lichee cider.

2. mixed wine lichee cider according to claim 1, it is characterised in that in its preparation methods steps S1, the drop Temperature processing is cooled using 0.5~8 DEG C of frozen water, and the weight of the enzymolysis fruit juice pectase is 50~200mg/L；

Preferably, in step S1, the cooling processing is cooled using 2 DEG C of frozen water, the weight of the enzymolysis fruit juice pectase For 100mg/L.

3. mixed wine lichee cider according to claim 1, it is characterised in that described low in its preparation methods steps S2 The temperature that fruit juice stands clarification under the conditions of temperature is 0.5~8 DEG C, and the centrifuge is link-suspended basket centrifuge, the freeze concentration Temperature is -18 DEG C~-1 DEG C, and total sugar amount after the freeze concentration is 180g/L；

Preferably, the temperature that the fruit juice stands clarification is 2 DEG C, and the temperature of the freeze concentration is -4 DEG C.

4. mixed wine lichee cider according to claim 1, it is characterised in that described red in its preparation methods steps S3 Grape, white grape are that to produce red grape and white grape, the water for cleaning be that pH value is 7.0~7.2 in Xinjiang, and hardness is 8~ 10 °, clean degerming phreatic water through sand filter pump, and the soak time is 10~20 minutes.

5. mixed wine lichee cider according to claim 1, it is characterised in that in its preparation methods steps S4, the sugar Degree adjusted value is 220g/L, and the acidity adjusted value is 5g/L, and the addition of the sulfur dioxide is 30~60mg/L；

Preferably, in step S4, the addition of the sulfur dioxide is 30mg/L.

6. mixed wine lichee cider according to claim 1, it is characterised in that in its preparation methods steps S4, the ferment Mother is Angel wine active dry yeast RV171, and the fermentation temperature is 10~20 DEG C, the alcoholic strength of the zymotic fluid for 8~ 14%vol, the temperature of the cooling is -7 DEG C~0 DEG C；

Preferably, in step S4, the addition of the Angel wine active dry yeast RV171 is 180~240ppm.

7. mixed wine lichee cider according to claim 1, it is characterised in that described old in its preparation methods steps S5 The time of wine is 3~December, and ageing temperature is 2~10 DEG C, and the weight of the bentonite is 50~100ppm；

Preferably, in step S5, the time of the ageing is June, and ageing temperature is 5 DEG C, and the weight of the bentonite is 80ppm, Temperature after the cooling is -4 DEG C.

8. mixed wine lichee cider according to claim 1, it is characterised in that in its preparation methods steps S6, the Chinese holly Qi, jujube, radix glycyrrhizae, ginseng are Chinese medicinal material extract or its powder, and the apple powder is extract；

Preferably, the ginseng selects the ginseng containing more than 85% ginsenoside；

Preferably, the particle diameter of the powder is 100nm~120nm.

9. mixed wine lichee cider according to claim 1, it is characterised in that in its preparation methods steps S6, the sugar Degree is allocated using fructose syrup with white granulated sugar, and pol adjusted value is 70~90g/L, and acidity, acidity adjustment are adjusted with citric acid It is worth for 5.5~6.5g/L；

Preferably, the pol adjusted value is 80g/L, and acidity adjusted value is 6.0g/L.

10. the mixed wine lichee cider according to claim 1 or 9, it is characterised in that in the mixed wine lichee cider, Blender fructose syrup and the weight of white granulated sugar ratio are 3:2~2:3, the gross weight of the blender fructose syrup and white granulated sugar is 70~90g/L, wherein g/L, represent mixed per 1L and make the weight number containing fructose syrup and white granulated sugar in lichee cider；

Preferably, the weight ratio of the blender fructose syrup and white granulated sugar is 1:1, the blender fructose syrup and white granulated sugar Gross weight be 80g/L, wherein g/L, represent mixed per 1L and make the weight number containing fructose syrup and white granulated sugar in lichee cider.

11. mixed wine lichee cider according to claim 1, it is characterised in that in its preparation methods steps S6, the rose The addition manner of rare essential oil is：Rosa Damascana is slowly added in edible alcohol, stirred in addition, until essential oil is complete It is dissolved in edible alcohol, the alcoholic solution of Rosa Damascana is added in the mixed liquor of deployed fermented juice and Chinese medicine； The addition of rose is 4~10g/L.

12. the mixed wine lichee cider according to claim 1 or 11, it is characterised in that in the mixed wine lichee cider, The addition of Rosa Damascana is 1~5mg/L；

Preferably, the addition of the Rosa Damascana is 2mg/L, and the addition of the rose is 7g/L.

13. the mixed wine lichee cider according to any one of claim 1~12, it is characterised in that the mixed wine lichee rose In the component of rare wine, 50~80 parts of lichee juice, 10~30 parts of red grape juice, 10~30 parts of white grape is matrimony vine, jujube, sweet Grass, the gross weight of ginseng and apple powder account for 0.01%~0.05% of gross weight in wine, wherein 40~65 parts of matrimony vine, jujube 20~ 40 parts, 2~10 parts of radix glycyrrhizae, 1~10 part of ginseng, 1~10 part of apple powder, wherein matrimony vine, jujube, radix glycyrrhizae, ginseng, apple powder be Extract；

Preferably, in the mixed component for making lichee cider, 60 parts of lichee juice, 20 parts of red grape juice, 20 parts of white grape, Matrimony vine, jujube, radix glycyrrhizae, the gross weight of ginseng and apple powder account for 0.02% of gross weight in wine, wherein 55 parts of matrimony vine, jujube 34 Part, 5 parts of radix glycyrrhizae, 3 parts of ginseng, 3 parts of apple powder, wherein matrimony vine, jujube, radix glycyrrhizae, ginseng, apple powder is extract；

Or, in the mixed component for making lichee cider, 50~80 parts of lichee juice, 10~30 parts of red grape juice, white grape 10~30 parts, matrimony vine, jujube, radix glycyrrhizae, the gross weight of ginseng and apple powder account for 0.1%~0.7% of gross weight in wine, wherein Chinese holly 42~74 parts of Qi, 15~42 parts of jujube, 2~10 parts of radix glycyrrhizae, 1~11 part of ginseng, 0.3~1 part of apple powder, wherein matrimony vine, jujube, Radix glycyrrhizae, ginseng are Chinese drugs powder, and apple powder is extract；

Preferably, in the mixed component for making lichee cider, lichee juice and the volume ratio of red grape juice, white grape are： 60 parts of lichee juice, 20 parts of red grape juice, 20 parts of white grape, matrimony vine, jujube, radix glycyrrhizae, the gross weight of ginseng and apple powder account for The 0.2% of gross weight in wine, wherein 74 parts of matrimony vine, 15 parts of jujube, 2 parts of radix glycyrrhizae, 8.7 parts of ginseng, wherein 0.3 part of apple powder, Chinese holly Qi, jujube, radix glycyrrhizae, ginseng are Chinese drugs powder, and apple powder is extract.