CN107557254A

CN107557254A - A kind of lichee cider and preparation method and tonifying Qi and blood and anti-oxidant application

Info

Publication number: CN107557254A
Application number: CN201610504321.4A
Authority: CN
Inventors: 李晓娟; 滕晖; 李伏君; 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: CN107557254B

Abstract

The present invention relates to a kind of lichee cider and its preparation method and application.The present invention is fermented with lichee science is made lichee former wine and red, white wine allotment, and using lichee as the selected matrimony vine of monarch drug in a prescription, jujube, radix glycyrrhizae, ginseng and apple powder, and blender and appropriate auxiliary material are equipped with, prepared through following method：1) lichee is harvested, chosen, selecting cleaning, cooling, peeling stoning, squeezing, enzymolysis；2) stand clarification, separation juice, freeze concentration, composition adjustment, enter tank fermentation, stuck fermentation, ageing, lower glue, cold treatment obtain lichee former wine；3) matrimony vine, jujube, radix glycyrrhizae, ginseng and apple powder are added；4) allotment, membrane filtration is filling produces.Lichee cider wine body clear obtained by the present invention；Volatile acid content is low, the rear bitter taste of wine body substantially mitigates, mouthfeel is good；Fusel oil content is low, and possess it is anti-oxidant and other effects, available for tonifying Qi and blood, promoting the circulation of qi removing toxic substances.The present invention is applied to the preparation of various health care beverage, wide market.

Description

A kind of lichee cider and preparation method and tonifying Qi and blood and anti-oxidant application

Technical field

The present invention relates to food technology field, more particularly, to a kind of lichee cider and its preparation method and application.

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 lichee cider and its preparation method and application, solves existing skill Lichee, the nutrition and health care of rose are not fully utilized in art, and it cooperates with pharmacological effect to also fail to obtain very well between wine Research and development, and the litchi spirit developed is present the problem of clarification is difficult, volatile acid content is high, bitter, fusel oil content is high after wine body.

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 lichee cider, the lichee cider with lichee former wine, Red wine, white wine, 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, is aided with appropriate auxiliary material, is 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. Litchi Juice step S1 obtained stands clarification under cryogenic, absorption juice enters tank, the slightly turbid fruit in middle level Juice centrifuge separation juice enters tank, and freeze concentration to total reducing sugar is 150~200g/L, obtains lichee juice, standby；

S3. by the lichee juice white granulated sugar sugar addition to 200~240g/L in step S2, acidity is adjusted with citric acid To 4~6g/L, inoculation yeast enters tank fermentation 7~14 days after adding sulfur dioxide, treats that the pol of zymotic fluid and alcoholic strength reach pre- Fast cooling after phase requires, stuck fermentation；

S4. by the zymotic fluid ageing in step S3, clarify, after 7~10 days, filter, cooling, when temperature reaches after adding bentonite During to -8 DEG C~-3 DEG C, lichee former wine is filtered to obtain again, it is standby；

S5. take the lichee former wine in step S4 to be mixed with red wine, white wine, by matrimony vine, jujube, radix glycyrrhizae, ginseng, Apple powder added to lichee former wine and red wine, white wine mixed liquor in, sugar addition and acidity, obtain lichee original Wine, Rosa Damascana or rose are added, it is filling through two-stage membrane filtration, produce of the present invention with anti-oxidant and tonifying Qi and blood work Lichee cider.

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 lichee juice white granulated sugar sugar addition to 200~240g/L in step S2 is adjusted with citric acid For whole acidity to 4~6g/L, inoculation yeast enters tank fermentation 7~14 days after adding sulfur dioxide, treats the pol and alcoholic strength of zymotic fluid Reach fast cooling after being expected to require, stuck fermentation.Fermenting characteristic of the invention by analysing lichee scientifically, before adjustment fermentation Pol and the addition of controlling pH value and sulfur dioxide, coordinated when being allocated with follow-up red wine and white wine The rule of synergistic effect, summary obtain, in this step the amount of the pol of science control lichee, acidity and sulfur dioxide, after It is continuous with red, white wine rational allocation when, not only wine body bitter taste is significantly reduced, fusel oil content is low, clarity is ensured, and And unique flavor, the residual quantity of sulfur dioxide is minimum, and has significant anti-oxidation efficacy.Preferably, in step S3, 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.

It is highly preferred that in step S3, the addition of the sulfur dioxide is 30mg/L.

Preferably, in step S3, 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 grape wine dry ferment R₂Addition be 180~240ppm, the fermentation temperature is 10 DEG C, 11 ° of the alcoholic strength of the zymotic fluid, the temperature of the cooling is -4 DEG C.

It is further preferred that the grape wine dry ferment R₂Addition be 200ppm.

Preferably, in step S4, 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 Adopting litchi fermentation liquid obtained by rapid S3 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 S4, 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 S5, 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 Chinese drugs powder is 100nm~120nm.The particle size of Chinese medicine is to particle in people The absorption of body intestines and stomach has significant effect, the extraction ring built for lichee former wine of the present invention, red wine, white wine Border, and coordination synergy rule when lichee former wine, red wine, white wine and Chinese medicine composition allotment, the present invention By lot of experiments and research, summary obtains, preferably by the powder of the Chinese medicine and apple powder using particle diameter as 100nm~ 120nm is added in the mixed liquor of lichee former wine and red wine, white wine, 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 finally obtains Get Geng Gao bioavilability.

Preferably, in step S5, 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 lichee cider, the weight ratio of blender fructose syrup and white granulated sugar is 3:2~2:3, it is described Blender fructose syrup and the gross weight of white granulated sugar are 70~90g/L, wherein g/L, represent to contain fruit per in 1L lichee ciders Glucose starches the weight number with 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, is represented per the weight containing fructose syrup and white granulated sugar in 1L lichee ciders Number.

In step S5, the red wine and white wine can use commercially available red wine and white wine.

It is highly preferred that the alcoholic strength of the red wine is 11%vol, and pol 1.7g/L, the wine of the white wine Precision is 11%vol, pol 4g/L.

It is further preferred that the red grape that the red wine is produced using Xinjiang makes red wine, the white grape The white grape that wine is produced using Xinjiang makes white wine.

In step S5, the addition manner of the Rosa Damascana or rose is：Can be directly by Rosa Damascana or rose Hydrosol is added dropwise in deployed lichee former wine.

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 litchi In branch former wine.

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 After smart solution is added in lichee former wine, the lichee cider more sweet mouthfeel allocated so that rose fragrance and lichee Fragrance combines, and after thin news, in the fragrance of lichee, has light elegant rose fragrance concurrently.

Preferably, in the 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 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 S5 is to use thickness as 0.45 μm and 0.22 μm of mixing filter membrane.

Present invention simultaneously provides the lichee cider to prepare the health products or beverage of tonifying Qi and blood or antioxidation The application of aspect.

Preferably, in the component of the lichee cider, lichee former wine is 50~80 parts, and red wine is 10~30 parts, White wine is 10~30 parts, and matrimony vine, jujube, radix glycyrrhizae, ginseng, apple powder account for 0.01%~0.05% of gross weight in wine, its It is middle 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, wherein matrimony vine, red Jujube, radix glycyrrhizae, ginseng, apple powder are extract.

It is highly preferred that in the component of the lichee cider, lichee former wine is 60 parts, and red wine is 20 parts, white grape Wine is 20 parts, and matrimony vine, jujube, radix glycyrrhizae, ginseng, 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 component of the lichee cider, lichee former wine is 50~80 parts, red wine is 10~30 parts, white Portugal Grape wine is 10~30 parts, and matrimony vine, jujube, radix glycyrrhizae, ginseng, the gross weight of apple powder account for 0.1%~0.7% of gross weight in wine, Wherein 42~74 parts of matrimony vine, 15~42 parts of jujube, 2~10 parts of radix glycyrrhizae, 1~11 part of ginseng, wherein 0.3~1 part of apple powder, Chinese holly Qi, jujube, radix glycyrrhizae, ginseng are Chinese drugs powder, and apple powder is extract.

It is highly preferred that in the component of the lichee cider, lichee former wine is 60 parts, and red wine is 20 parts, white grape Wine is 20 parts, and 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, 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 is Chinese drugs powder, Apple powder is extract.

Under the conditions of allocating technology provided by the invention and formula technique scheme, the lichee cider of acquisition is sour-sweet moderate, Unique flavor, it is especially suitable for the taste of female consumer.

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

The invention provides a kind of lichee cider and preparation method thereof, to preparation process and process conditions, has carried out whole Body optimizes, and the present invention selects fresh lichee first, by controlling the temperature of water for cleaning, effectively suppresses in follow-up technique mistake In journey may caused by microorganism fungus kind, the characteristics of by analyzing adopting litchi fermentation, the method fermented using science, it is determined that suitably Fermented bacterium and fermentation condition, the lichee former wine of acquisition is allocated with Xinjiang red wine, white wine, and passes through unique work Skill, rationally control the addition and addition manner of Rosa Damascana or rose so that the species of wine and fruit juice is mutually coordinated, wine with The ratio of fruit juice is reasonable, natural health, the lichee cider of unique flavor is made, wine body clear, volatile acid content is low, wine The rear bitter taste of body substantially mitigates, mouthfeel is good, and fusel oil content is low, is not easy top, deep by consumer's especially female consumer Like.

In the inventive solutions, selected diet therapy formulation composition matrimony vine, jujube, radix glycyrrhizae, ginseng, apple are equipped with while Fruit powder, help with Rosa Damascana or rose, constitute a kind of new healthy prescription for meeting theory of traditional Chinese medical science：The sweet temperature of lichee in side Moisten, 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 big all living creatures In work, because lichee possesses abundant vitamin, the oxidation resistance that can improve skin and despeckle, the work(of bright and clean skin are such as eaten raw Imitate, or fresh lichee is removed the peel, stoning, be squeezed into juice, be subsequently poured into black tea, plus ice cube and sugar and oil, can also reach foster The effect of face, therefore be monarch drug in a prescription.Ginseng sweet slight bitter temperature, reinforces vital energy, prevent prolapse and engender liquid, tranquilize the mind and promote the intelligence,《Sheng Nong's herbal classic》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, has made 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 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.Upper four 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.

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 lichee cider of the present invention can be obviously improved rat blood serum TAC (T- AOC), suppress hydroxyl radical free radical ability, meanwhile, can significantly improve rat blood serum and brain SOD, GSH-PX vigor and NO contents, MDA contents are reduced, so as to prove that lichee cider of the present invention has the effect of anti-oxidant, tonifying Qi and blood, available for raising qi and blood, Promoting the circulation of qi is detoxified, and significant effect is higher than prior art.

Brief description of the drawings

Fig. 1 is the process chart of 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 former wine of embodiment 1

The present embodiment provides a kind of preparation method of the lichee former wine, comprises the following steps：

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. by the lichee juice white granulated sugar sugar addition to 220g/L in step S2, acidity is adjusted to 5g/ with citric acid L, after the sulfur dioxide for adding 30mg/L, the Angel wine active dry yeast RV171 for being inoculated with 200ppm enters tank fermentation, at 10 DEG C At a temperature of ferment 7~14 days, after the alcoholic strength of zymotic fluid reaches 11%vol, fast cooling stuck fermentation, is obtained to -4 DEG C Zymotic fluid；

S4. by the zymotic fluid in step S3, 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 former wine.

The preparation of the lichee former wine of embodiment 2

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. by the lichee juice white granulated sugar sugar addition to 200g/L in step S2, acidity is adjusted to 4g/ with citric acid L, after the sulfur dioxide for adding 40mg/L, the Angel wine active dry yeast RV171 for being inoculated with 180ppm enters tank fermentation, at 15 DEG C At a temperature of ferment 7~14 days, after the alcoholic strength of zymotic fluid reaches 8%vol, fast cooling stuck fermentation, must be sent out to -7 DEG C Zymotic fluid；

S4. by the zymotic fluid in step S3, 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 former wine.

The preparation of the lichee former wine of embodiment 3

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. by the lichee juice white granulated sugar sugar addition to 240g/L in step S2, acidity is adjusted to 6g/ with citric acid L, after the sulfur dioxide for adding 60mg/L, the Angel wine active dry yeast RV171 for being inoculated with 240ppm enters tank fermentation, at 20 DEG C At a temperature of ferment 7~14 days, after the alcoholic strength of zymotic fluid reaches 14%vol, fast cooling stuck fermentation, must be sent out to 0 DEG C Zymotic fluid；

S4. by the zymotic fluid in step S3, 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 former wine again.

The preparation of the lichee former wine of embodiment 4

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. by the lichee juice white granulated sugar sugar addition to 230g/L in step S2, acidity is adjusted extremely with citric acid 5.5g/L, after the sulfur dioxide for adding 50mg/L, the Angel wine active dry yeast RV171 for being inoculated with 230ppm enters tank fermentation, Fermented 7~14 days at a temperature of 12 DEG C, after the alcoholic strength of zymotic fluid reaches 10%vol, fast cooling stops hair to -3 DEG C Ferment, obtain zymotic fluid；

S4. by the zymotic fluid in step S3, 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 former wine again.

The preparation of the lichee former wine of embodiment 5

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. by the lichee juice white granulated sugar sugar addition to 210g/L in step S2, acidity is adjusted extremely with citric acid 4.5g/L, after the sulfur dioxide for adding 35mg/L, the Angel wine active dry yeast RV171 for being inoculated with 210ppm enters tank fermentation, Fermented 7~14 days at a temperature of 18 DEG C, after the alcoholic strength of zymotic fluid reaches 9%vol, fast cooling stops hair to -5 DEG C Ferment, obtain zymotic fluid；

S4. by the zymotic fluid in step S3, 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 former wine again.

A kind of lichee cider of embodiment 6

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

Raw material：The lichee former wine 60L that embodiment 1 is prepared, Xinjiang production red wine 20L (alcoholic strength 11%vol, sugar Spend 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：Rosa Damascana 0.2g, fructose syrup 4000g, white granulated sugar 4000g；

Preparation method：The lichee former wine that embodiment 1 is prepared is mixed with red wine, white wine, matrimony vine is carried Thing, red date extract, licorice, the ginseng extract containing 95% ginsenoside, apple powder (extract) is taken to be added to mixed Close in liquid, sugar addition 80g/L, adjustment acidity is 6.0g/L, Rosa Damascana is slowly added in edible alcohol, Bian Tian Edged is stirred, until essential oil is dissolved completely in edible alcohol, the alcoholic solution of Rosa Damascana is added to deployed lichee In former wine, 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 lichee cider.

A kind of lichee cider of embodiment 7

Raw material：The lichee former wine 50L that embodiment 2 is prepared, common commercially available red wine 30L (alcoholic strength 11%vol, Pol 1.7g/L), common commercially available white wine 20L (alcoholic strength 11%vol, pol 4g/L), wolfberry fruit extract 4g, jujube extraction Thing 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：The lichee former wine that embodiment 2 is prepared is mixed with red wine, white wine, matrimony vine is carried Thing, red date extract, licorice, the ginseng extract containing 85% ginsenoside, apple powder (extract) is taken to be added to mixed Close in liquid, sugar addition 70g/L, adjustment acidity is 5.5g/L, adds Rosa Damascana, is 0.45 μm and 0.22 μm with thickness Filter membrane progress two-stage membrane filtration is filling, produces lichee cider.

A kind of lichee cider of embodiment 8

Raw material：The lichee former wine 80L that embodiment 3 is prepared, common commercially available red wine 10L (alcoholic strength 11%vol, Pol 1.7g/L), common commercially available white wine 10L (alcoholic strength 11%vol, pol 4g/L), wolfberry fruit extract 32.5g, jujube 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：The lichee former wine that embodiment 3 is prepared is mixed with red wine, white wine, matrimony vine is carried Thing, red date extract, licorice, the ginseng extract containing 90% ginsenoside, apple powder (extract) is taken to be added to mixed Close in liquid, sugar addition 90g/L, adjustment acidity is 6.5g/L, adds Rosa Damascana, is 0.45 μm and 0.22 μm with thickness Filter membrane progress two-stage membrane filtration is filling, produces lichee cider.

A kind of lichee cider of embodiment 9

Raw material：The lichee former wine 60L that embodiment 4 is prepared, Xinjiang production red wine 20L (alcoholic strength 11%vol, sugar Spend 1.7g/L), Xinjiang production white wine 20L (alcoholic strength 11%vol, pol 4g/L), 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：The lichee former wine that embodiment 4 is prepared is mixed with red wine, white wine, matrimony vine is carried Thing, red date extract, licorice, the ginseng extract containing 95% ginsenoside, apple powder (extract) is taken to be added to mixed Close in liquid, sugar addition 80g/L, adjustment acidity is 5.9g/L, adds rose, is 0.45 μm and 0.22 μm with thickness Filter membrane progress two-stage membrane filtration is filling, produces lichee cider.

A kind of lichee cider of embodiment 10

Raw material：The lichee former wine 55L that embodiment 5 is prepared, common commercially available red wine 15L (alcoholic strength 11%vol, Pol 1.7g/L), common commercially available white wine 30L (alcoholic strength 11%vol, pol 4g/L), wolfberry fruit extract 20g, jujube carries Thing 8g, licorice 4g are taken, the ginseng extract 4g containing 80% ginsenoside, apple powder (extract) 4g；

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

Preparation method：The lichee former wine that embodiment 5 is prepared is mixed with red wine, white wine, matrimony vine is carried Thing, red date extract, licorice, the ginseng extract containing 80% ginsenoside, apple powder (extract) is taken to be added to mixed Close in liquid, sugar addition 70g/L, adjustment acidity is 6.0g/L, adds rose, is 0.45 μm and 0.22 μm with thickness Filter membrane progress two-stage membrane filtration is filling, produces lichee cider.

A kind of lichee cider of embodiment 11

Raw material：The lichee former wine 50L that embodiment 2 is prepared, common commercially available red wine 30L (alcoholic strength 11%vol, Pol 1.7g/L), common commercially available white wine 20L (alcoholic strength 11%vol, pol 4g/L), wolfberry fruit extract 5g, jujube extraction Thing 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：The lichee former wine that embodiment 2 is prepared is mixed with red wine, white wine, matrimony vine is carried Thing, red date extract, licorice, the ginseng extract containing 80% ginsenoside, apple powder (extract) is taken to be added to mixed Close in liquid, sugar addition 90g/L, adjustment acidity is 6.3g/L, adds rose, is 0.45 μm and 0.22 μm with thickness Filter membrane progress two-stage membrane filtration is filling, produces lichee cider.

A kind of lichee cider of embodiment 12

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

Raw material：The lichee former wine 60L that embodiment 1 is prepared, Xinjiang production red wine 20L (alcoholic strength 11%vol, sugar Spend 1.7g/L), Xinjiang production white wine 20L (alcoholic strength 11%vol, pol 4g/L), matrimony vine 148g, jujube 30g, radix glycyrrhizae 4g, Ginseng 17.4g, apple powder (extract) 0.6g；

Preparation method：The lichee former wine that embodiment 1 is prepared is mixed with red wine, white wine, by matrimony vine, red Jujube, radix glycyrrhizae, ginseng, apple powder (extract) are added in mixed liquor, and sugar addition 80g/L, adjustment acidity is 6.0g/L, will Rosa Damascana is slowly added in edible alcohol, is stirred in addition, until essential oil is dissolved completely in edible alcohol, by rose The alcoholic solution of rare essential oil is added in deployed lichee former wine, and two-stage is carried out with the filter membrane that thickness is 0.45 μm and 0.22 μm Membrane filtration is filling, produces lichee cider.

A kind of lichee cider of embodiment 13

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

Raw material：The lichee former wine 50L that embodiment 2 is prepared, common commercially available red wine 30L (alcoholic strength 11%vol, Pol 1.7g/L), common commercially available white wine 20L (alcoholic strength 11%vol, pol 4g/L), matrimony vine 294g, jujube 294g are sweet Careless 70g, ginseng 35g, apple powder (extract) 7g；

Preparation method：The lichee former wine that embodiment 2 is prepared is mixed with red wine, white wine, by matrimony vine, red Jujube, radix glycyrrhizae, ginseng, apple powder (extract) are added in mixed liquor, and sugar addition 70g/L, adjustment acidity is 5.5g/L, is added 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 lichee cider.

A kind of lichee cider of embodiment 14

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

Raw material：The lichee former wine 80L that embodiment 3 is prepared, common commercially available red wine 10L (alcoholic strength 11%vol, Pol 1.7g/L), common commercially available white wine 10L (alcoholic strength 11%vol, pol 4g/L), matrimony vine 60g, jujube 30g, radix glycyrrhizae 8.5g, ginseng 1g, apple powder (extract) 0.5g；

Preparation method：The lichee former wine that embodiment 3 is prepared is mixed with red wine, white wine, by matrimony vine, red Jujube, radix glycyrrhizae, ginseng, apple powder (extract) are added in mixed liquor, and sugar addition 90g/L, adjustment acidity is 6.5g/L, is added 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 lichee cider.

A kind of lichee cider of embodiment 15

Raw material：The lichee former wine 60L that embodiment 4 is prepared, Xinjiang production red wine 20L (alcoholic strength 11%vol, sugar Spend 1.7g/L), Xinjiang production white wine 20L (alcoholic strength 11%vol, pol 4g/L), 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：The lichee former wine that embodiment 4 is prepared is mixed with red wine, white wine, by matrimony vine, red Jujube, radix glycyrrhizae, ginseng, apple powder (extract) are added in mixed liquor, and sugar addition 80g/L, adjustment acidity is 5.9g/L, is added 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 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 former wine 60L prepared by embodiment 1, 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：Fructose syrup 4000g, white granulated sugar 4000g；

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 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 lichee Wine.

A kind of lichee cider of comparative example 5

Raw material：Lichee former wine 60L prepared by embodiment 1, Xinjiang production white wine 40L (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；

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

The stability experiment of the 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 lichee cider for preparing of the present invention in illumination, normal temperature and refrigerated 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 lichee rose is prepared according to the method for 6~embodiment of embodiment 15,1~comparative example of comparative example 5 Rare wine 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 lichee cider for preparing of the present invention, its sulfur dioxide less residue, Huang Aspergillin B content and lead content are 0, and the present invention is carried out by the principle of fermentation of lichee with follow-up red wine, white wine Excellent proportioning, with appropriate blender, appropriate allotment ratio so that lichee cider prepared by the present invention, steady quality can Lean on, sulfur dioxide residual quantity is few, and effect is better than prior art.

2nd, composition detection：Respectively lichee rose is prepared according to the method for 6~embodiment of embodiment 15,1~comparative example of comparative example 3 Rare wine sample, 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 lichee cider clarity for preparing of the present invention is high, volatile acid content is low, Fusel oil content is low, and the active ingredient in lichee and rose completely retains, and the rose litchi spirit prepared has lichee and rose Mixing fragrance, thin hear have light rose scent, mouthfeel is full, it is light it is elegant, 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：Lichee cider prepared by the present invention meets microorganism detection index.

The contrast experiment of the 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 contrast results of sensory evaluation of lichee cider

Conclusion：Table 5 test result indicates that, it is good, graceful according to the lichee cider color and luster for preparing of the present invention；Fragrance harmony is pure Just, 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 Rosa Damascana Comparative example 4 and the comparative example 5 for being not added with red wine.

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：Lichee cider of the present invention significantly rises to rat blood serum TAC and suppression hydroxyl radical free radical ability High (p ＜ 0.05).Prove that lichee cider of the present invention has antioxidation activity, also absolutely prove preparation method of the present invention preferably Remain 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, 1 group~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±3.19*	8.19±1.31*	0.97±0.18*	4.76±0.21*
VE control groups	10	56.67±4.51	10.51±1.14	1.23±0.15	3.64±0.23
						6 groups of embodiment	10	75.78±3.23^&#	14.91±1.28^&#	2.71±0.31^&#	2.14±0.21^&#
7 groups of embodiment	10	73.98±3.34^&#	14.73±1.22^&#	2.67±0.32^&#	2.22±0.25^&#
						8 groups of embodiment	10	72.25±4.01^&#	14.61±1.27^&#	2.62±0.26^&#	2.33±0.30^&#
9 groups of embodiment	10	73.98±4.34^&#	14.85±1.07^&#	2.68±0.28^&#	2.18±0.26^&#
						10 groups of embodiment	10	71.90±4.21^&#	14.62±1.28^&#	2.46±0.25^&#	2.31±0.31^&#
11 groups of embodiment	10	71.01±3.93^&#	14.51±1.33^&#	2.50±0.32^&#	2.36±0.33^&#
						12 groups of embodiment	10	73.60±3.389^&#	14.43±1.37^&#	2.61±0.31^&#	2.37±0.21^&#
13 groups of embodiment	10	72.32±4.13^&#	14.36±1.42^&#	2.58±0.30^&#	2.39±0.26^&#
						14 groups of embodiment	10	71.12±4.46^&#	14.34±1.68^&#	2.55±0.26^&#	2.41±0.27^&#
15 groups of embodiment	10	72.35±3.92^&#	14.31±1.54^&#	2.52±0.42^&#	2.31±0.61^&#
						1 group of comparative example	10	60.21±3.21^&	10.85±1.32^&	1.01±0.16	3.57±0.31^&
2 groups of comparative example	10	58.36±3.35^&	10.95±1.20^&	1.06±0.14	3.49±0.23^&
						3 groups of comparative example	10	55.91±3.16^&	10.87±1.21^&	1.08±0.12	3.36±0.28^&

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 lichee cider prepared in the embodiment of the present invention 6~15 possesses the effect of tonifying Qi and blood, can For raising qi and blood, effect is better than prior art.

Feedback conclusion is largely tested and tried out for a long time, the present invention is fully demonstrated and is equipped with essence on the basis of lichee former wine The diet therapy formulation composition matrimony vine of choosing, jujube, radix glycyrrhizae, ginseng, apple powder, help with Rosa Damascana or rose, constitute one kind The 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, foster muscle, U.S. color,《Dietotherapy Book on Chinese herbal medicine》Lichee " intelligence development, being good for gas and color " is carried, and in popular life, because lichee possesses abundant vitamin, such as eating raw to carry The effect of oxidation resistance and despeckle of high skin, bright and clean skin, or by fresh lichee peeling, stoning, juice is squeezed into, then Black tea is poured into, plus ice cube and sugar and oil, the effect of beauty treatment can also be reached, therefore be monarch drug in a prescription.Ginseng sweet slight bitter temperature, reinforces vital energy, Prevent prolapse and engender liquid, tranquilize the mind and promote the intelligence,《Sheng Nong's herbal classic》Carry " ginseng tonifying five zang organs, soothe the nerves, remove pathogenic factor, during bowl spares is slow, happy intelligence development "； Color has been made us in the sweet flat tonifying middle-Jiao and Qi of jujube, nourishing blood and tranquilization, U.S. ambition,《Book on Chinese herbal medicine is new again》Load " support by jujube tonifying middle-Jiao and Qi, nourshing kidney Stomach, control the deficiency of Yin "；The fruit of Chinese wolfberry, Gan Ping, nourishing liver and kidney, replenishing the vital essence and the blood, benefiting shrewd head,《Haigoushen》" matrimony vine energy help essence is all not for load Foot, easy color, bleaches, improving eyesight, calms the nerves "；Apple powder, modern medicine study prove, it has anti-oxidant, radioresistance, brighten and The multiple actions such as moisturizing, skin aging, wrinkle and pigmentation to caused by many factors have original effect, and upper four are altogether Ministerial drug.Rose, 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 It is refreshing, therefore be adjutant in side.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.

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. a kind of lichee cider, it is characterised in that the lichee cider is with lichee former wine, red wine, white wine, Chinese holly Qi, jujube, radix glycyrrhizae, ginseng and apple powder are raw material, and add Rosa Damascana or rose, are equipped with fructose syrup and white granulated sugar As blender, it is aided with appropriate auxiliary material, is prepared through following method：

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. Litchi Juice step S1 obtained stands clarification under cryogenic, absorption juice enters tank, and the slightly turbid fruit juice in middle level is used Centrifuge separation juice enters tank, and freeze concentration to total reducing sugar is 150~200g/L, obtains lichee juice, standby；

S3. by the lichee juice white granulated sugar sugar addition to 200~240g/L in step S2, acidity is adjusted to 4 with citric acid ~6g/L, inoculation yeast enters tank fermentation 7~14 days after adding sulfur dioxide, treats that the pol of zymotic fluid and alcoholic strength reach expected and wanted Rear fast cooling is sought, stuck fermentation, obtains zymotic fluid；

S4. by the zymotic fluid ageing in step S3, clarify, after 7~10 days, filter, cooling, when temperature reaches -8 after adding bentonite DEG C~-3 DEG C when, filter to obtain lichee former wine again, it is standby；

S5. the lichee former wine in step S4 is taken to be mixed with red wine, white wine, by matrimony vine, jujube, radix glycyrrhizae, ginseng and apple Fruit powder added to lichee former wine and red wine, white wine mixed liquor in, sugar addition and acidity, obtain lichee former wine, Rosa Damascana or rose are added again, it is filling after two-stage membrane filtration, produce the lichee cider.

2. lichee cider according to claim 1, it is characterised in that in its preparation methods steps S1, at the cooling Reason 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. lichee cider according to claim 1, it is characterised in that in its preparation methods steps S2, the low temperature bar The temperature that fruit juice stands clarification under part is 0.5~8 DEG C, and the centrifuge is link-suspended basket centrifuge, the temperature of the freeze concentration For -18 DEG C~-1 DEG C, 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. lichee cider according to claim 1, it is characterised in that in its preparation methods steps S3, 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；

Preferably, in step S3, the addition of the sulfur dioxide is 30mg/L.

5. lichee cider according to claim 1, it is characterised in that in its preparation methods steps S3, the yeast is Angel wine active dry yeast RV171, the fermentation temperature are 10~20 DEG C, and the alcoholic strength of the zymotic fluid is 8~14% Vol, the temperature of the cooling is -7 DEG C~0 DEG C；

Preferably, in step S3, the addition of the Angel wine active dry yeast RV171 is 180~240ppm.

6. lichee cider according to claim 1, it is characterised in that in its preparation methods steps S4, the ageing Time is 3~December, and ageing temperature is 2~10 DEG C, and the weight of the bentonite is 50~100ppm；

Preferably, in step S4, 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.

7. lichee cider according to claim 1, it is characterised in that the matrimony vine, red in its preparation methods steps S5 Jujube, radix glycyrrhizae, ginseng are Chinese medicinal material extract or its powder, and shown 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.

8. lichee cider according to claim 1, it is characterised in that in its preparation methods steps S5, the pol is adopted Allocated with fructose syrup with white granulated sugar, pol adjusted value is 70~90g/L, adjusts acidity with citric acid, acidity adjusted value is 5.5~6.5g/L；

Preferably, the pol adjusted value is 80g/L, and acidity adjusted value is 6.0g/L, and the alcoholic strength of the red wine is 11%vol, pol 1.7g/L；The alcoholic strength of white wine is 11%vol, pol 4g/L；

Preferably, the red wine that the red grape that the red wine is produced using Xinjiang is made, the white wine is using new The white wine that the white grape that boundary is produced is made.

9. the lichee cider according to claim 1 or 8, it is characterised in that in the lichee cider, blender fruit Portugal The weight of syrup and white granulated sugar ratio is 3:2~2:3, the gross weight of the blender fructose syrup and white granulated sugar is 70~90g/L, Wherein g/L, represent per the weight number containing fructose syrup and white granulated sugar in 1L lichee ciders；

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 per the weight number containing fructose syrup and white granulated sugar in 1L lichee ciders.

10. lichee cider according to claim 1, it is characterised in that in its preparation methods steps S5, the rhodamine toner Oil addition manner be：Rosa Damascana is slowly added in edible alcohol, stirred in addition, until essential oil is completely dissolved In edible alcohol, the alcoholic solution of Rosa Damascana is added in deployed lichee former wine；The addition of the rose Measure as 4~10g/L.

11. the lichee cider according to claim 1 or 10, it is characterised in that in the lichee cider, Rosa Damascana Addition be 1~5mg/L；

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

12. the lichee cider according to any one of claim 1~11 is preparing the guarantor of tonifying Qi and blood or antioxidation Application in terms of strong product or beverage.

13. the lichee cider according to any one of claim 1~11, it is characterised in that the group of the lichee cider Point in, lichee former wine be 50~80 parts, red wine be 10~30 parts, white wine be 10~30 parts, matrimony vine, jujube, radix glycyrrhizae, The gross weight of ginseng and apple powder accounts for 0.01%~0.05% of gross weight in wine, wherein 40~65 parts of matrimony vine, jujube 20~40 Part, 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 are extraction Thing；

Preferably, in the component of the lichee cider, lichee former wine is 60 parts, and red wine is 20 parts, white wine 20 Part, 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, jujube 34 3 parts of part, 5 parts of radix glycyrrhizae, 3 parts of ginseng and apple powder, wherein matrimony vine, jujube, radix glycyrrhizae, ginseng and apple powder are extract；

Or, in the component of the lichee cider, lichee former wine is 50~80 parts, red wine is 10~30 parts, white wine For 10~30 parts, matrimony vine, jujube, radix glycyrrhizae, ginseng, the gross weight of apple powder account for 0.1%~0.7% of gross weight in wine, wherein It is 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, red Jujube, radix glycyrrhizae, ginseng are Chinese drugs powder, and apple powder is extract；

Preferably, in the component of the lichee cider, lichee former wine is 60 parts, and red wine is 20 parts, white wine 20 Part, 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, jujube 15 Part, 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, and apple powder is Extract.

14. the lichee cider according to any one of claim 11~13 is preparing the guarantor of tonifying Qi and blood or antioxidation Application in terms of strong product or beverage.