CN108220065A - A kind of brewing method of lichee fruit wine - Google Patents
A kind of brewing method of lichee fruit wine Download PDFInfo
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- CN108220065A CN108220065A CN201810140049.5A CN201810140049A CN108220065A CN 108220065 A CN108220065 A CN 108220065A CN 201810140049 A CN201810140049 A CN 201810140049A CN 108220065 A CN108220065 A CN 108220065A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/39—Convolvulaceae (Morning-glory family), e.g. bindweed
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/486—Millettia
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention belongs to brewing technical fields, and in particular to a kind of brewing method of lichee fruit wine specifically includes following steps：(1) selection；(2) feedstock processing；(3) it ferments；(4) ageing；(5) it blends.The present invention uses lichee, honey, banana, glutinous rice, sour carambola, sweet potato, beautiful millettia root potato, matrimony vine as raw material, the fruit wine being brewed contains the ingredients such as glucose, fructose, citric acid, oxalic acid, vitamin A and vitamin B, with digestion, weight-reducing is promoted, beautifying face and moistering lotion, supports kidney qi-restoratives and other effects at the immunity for enhancing human body.
Description
【Technical field】
The present invention relates to brewing technical fields, and in particular to a kind of brewing method of lichee fruit wine.
【Background technology】
Lichee is full of nutrition, containing glucose, sucrose, protein, fat and vitamin A, B, C etc., and containing folic acid, smart ammonia
The various nutrients such as acid, tryptophan, it is highly beneficial to health.The effect of lichee promotes the production of body fluid with invigorating the spleen, regulating qi-flowing for relieving pain is applicable in
In in poor health, body fluid deficiency after being ill, stomach cold pain, the diseases such as hernia pain.Modern study discovery, the nutritious brain cell of lichee
Effect, can improve the diseases such as insomnia, forgetful, dreaminess, and can promote skin metabolism, slow down aging.The meeting but lichee is overeated
It easily gets angry and hypoglycemia etc., causes uncomfortable, and lichee not from tree take and in room temperature 3- by shelf-stable, lichee
It begins to change colour within 4 days spoiled, this is unfavorable for the development of lichee plantation, has many lichee that can not sell away and cause to become every year
Taste slatterns, and a large amount of economic loss is caused to orchard worker.
【Invention content】
It is an object of the invention to：In view of the above-mentioned problems, provide a kind of brewing method of lichee fruit wine, by lichee brewing into
Fruit wine solves the problems, such as that lichee wastes.
To achieve these goals, the technical solution adopted by the present invention is as follows：A kind of brewing method of lichee fruit wine, including
Following steps：
(1) selection
Choose well-done lichee, honey, well-done banana, glutinous rice, well-done sour carambola, sweet potato, beautiful millettia root potato and matrimony vine；
(2) feedstock processing
The litchi meat that stoning of peeling off obtains is shredded, is stayed spare；Banana after peeling is stirred into pulpous state, is stayed spare；Glutinous rice
Glutinous rice is cooked into, cools spare；Sour carambola is squeezed the juice with juice extractor, stays sour star fruit juice spare；Sweet potato is crushed, adds water filtration
Go out sweet potato starch, precipitate 2-3 days, it is spare to take out the starch from sweet potato sunk to the bottom；Beautiful millettia root potato is crushed spare；
(3) it ferments
It will be mixed by the litchi meat of (2) processing, banana, glutinous rice, sour star fruit juice, starch from sweet potato and beautiful millettia root potato powder
It closes, adds in honey and stir evenly, enclose in fermentation tank, access distiller's yeast, ferment 90-100 days, temperature is controlled at 25-30 DEG C；
(4) ageing
It takes out after fermentation and is filtered squeezing, obtained liquid is put into wine storage tank, then be added into matrimony vine and seal up for safekeeping
90-100 days, temperature was controlled at 10-20 DEG C, obtains ageing fruit wine；
(5) it blends
Ageing fruit wine is taken out and is filtered, Alcohol degree is diluted to 3-7 degree with distilled water, flavoring agent is added and adjusts sugariness
Finished product fruit wine is can obtain to 0.2.
Further, the lichee, honey, banana, glutinous rice, sour carambola, sweet potato, beautiful millettia root potato, matrimony vine mass ratio be
400-500:10-20:100-200:150-250:30-50:80-100:15-25:8-10。
Further, the lichee, honey, banana, glutinous rice, sour carambola, sweet potato, beautiful millettia root potato, matrimony vine mass ratio be
450:15:150:200:40:90:20:9。
Further, 0.5-1% of the distiller's yeast quality for gross mass after feedstock processing.
Further, the matrimony vine is the matrimony vine of drying, needs to wash with water before use and dry.
Further, the honey picks up from the honey of honeycomb on the lichee mountain at lichee florescence.
Further, the flavoring agent by sweetener, Bee Pollen and honey by weight 5-9：21-29：15-21 mixing is equal
It is even, it then heats 20-30 minutes and obtains while stirring in 50-60 DEG C of environment.
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, the fruit wine that is brewed of the present invention contains litchi flavor, sweet tasty, and there is no eat lichee cause to get angry, it is low
The problems such as blood glucose, diabetes patient can also drink, and the fruit wine that the present invention is brewed has slightly tart flavour, contains oxalic acid, citric acid
Deng, the acidity of gastric juice can be improved, may advantageously facilitate digestion, and contains the beneficiating ingredients such as vitamin A and vitamin B, beneficial human body
Health.
2nd, sour carambola is added in the fruit wine raw material that the present invention is brewed, sour carambola can reduce absorption of the body to fat,
Play the role of reducing blood fat, cholesterol, have prevention effect to angiocardiopathies such as hypertension, artery sclerosis, while can also protect
Liver reduces blood glucose；Sour carambola can promote internal heat or wine poison to be excreted with urine, and having neutralized lichee makes what human body generated
The fire of deficiency type, and dissolve the wine poison in alcohol, the fruit wine that the present invention is brewed can equally be suitble to child to drink；
3rd, banana is sweet in flavor cold in nature, and lichee easily makes one scorching, and the fruit wine that banana and lichee ferment together being capable of phase
It mutually neutralizes, the existing banana flavor of fruit wine that the present invention is brewed has litchi flavor again, quotes without having to worry about excessive internal heat and cold body.
4th, the composition energy beautifying face and moistering lotion contained by honey of lychee flowers, blood-supplementing blood-nourishing effect promote to digest and assimilate, and banana and sour carambola have
There is the function of adjusting stomach, honey, banana, sour carambola ferment together can mutually promote respectively to the regulatory function of stomach, increase
The effect of strong enterocinesia, accelerates the digestion of fat, is conducive to lose weight, beautifying face and moistering lotion.
5th, matrimony vine contains polysaccharides, and polysaccharides has the effects that promote immune, anti-aging, and matrimony vine steeps mistake after fermentation
It filters in obtained fermented wine, is immunized with the promotion after fermented honey, aging ingredient interaction, common reinforcement human body cell
Metabolism enhances the immunity of human body.
6th, beautiful millettia root potato it is warm-natured and, the interaction that can be reconciled between lichee, honey, banana, sour carambola, and having
The effect of foster kidney qi-restoratives, strengthening tendons are active, soothing the liver, moistening lung, the similarly suitable kidney deficiency of fruit wine, the vim and vigour that the present invention is brewed are obstructed
Patient drinks.
7th, by sweetener, sweetener is used together the flavoring agent in the present invention with honey, can enhance honey element in honey
Effect so that the sweet taste for spawning the fruit wine taken is not thin out due to dilution, and sweetener can reduce astringent taste in sour star fruit juice and
Inhibit the tart flavour of the citric acid in fruit wine, Bee Pollen has multivitamin, can supplement the dimension life of lichee reduction due to fermentation
Element, and the Bee Pollen litchi flavor of the honeycomb on the lichee mountain from the lichee florescence is strong, can fill up in fruit wine due to dilution
Thin out litchi flavor, the litchi flavor for keeping fruit wine are constant.
【Specific embodiment】
For a better understanding of the present invention, below with specific example come the technical solution that the present invention will be described in detail, but this
Invention is not limited thereto.
Embodiment 1：
A kind of brewing method of lichee fruit wine, includes the following steps：
(1) selection
Choose well-done lichee 40kg, the honey 1kg for picking up from honeycomb on the lichee mountain at lichee florescence, well-done banana
10kg, glutinous rice 15kg, well-done sour carambola 3kg, sweet potato 8kg, beautiful millettia root potato 1.5kg and the matrimony vine 0.8kg of drying.
(2) feedstock processing
The litchi meat that stoning of peeling off obtains is shredded, is stayed spare；Banana after peeling is stirred into pulpous state, is stayed spare；Glutinous rice
Glutinous rice is cooked into, cools spare；Sour carambola is squeezed the juice with juice extractor, stays sour star fruit juice spare；Sweet potato is crushed, adds water filtration
Go out sweet potato starch, precipitate 2 days, it is spare to take out the starch from sweet potato sunk to the bottom；Beautiful millettia root potato is crushed spare；Wash with water matrimony vine,
It dries spare.
(3) it ferments
It will be mixed by the litchi meat of (2) processing, banana, glutinous rice, sour star fruit juice, starch from sweet potato and beautiful millettia root potato powder
It closes, adds in honey and stir evenly, enclose in fermentation tank, access distiller's yeast 350g, ferment 90 days, temperature is controlled at 25 DEG C.
(4) ageing
It takes out after fermentation and is filtered squeezing, obtained liquid is put into wine storage tank, then be added into matrimony vine and seal up for safekeeping
90 days, temperature was controlled at 10 DEG C, obtains ageing fruit wine.
(5) it blends
By ageing fruit wine take out filter, Alcohol degree is diluted to 3 degree with distilled water, add flavoring agent adjust sugariness to
0.2 can obtain finished product fruit wine.
Flavoring agent is by sweetener, Bee Pollen and honey by weight 5：21：15 are uniformly mixed, then the side in 50 DEG C of environment
Stirring side, which is heated 20 minutes, to be obtained.
Embodiment 2：
A kind of brewing method of lichee fruit wine, includes the following steps：
(1) selection
Choose well-done lichee 50kg, the honey 2kg for picking up from honeycomb on the lichee mountain at lichee florescence, well-done banana
20kg, glutinous rice 25kg, well-done sour carambola 5kg, sweet potato 10kg, beautiful millettia root potato 2.5kg and the matrimony vine 1kg of drying.
(2) feedstock processing
The litchi meat that stoning of peeling off obtains is shredded, is stayed spare；Banana after peeling is stirred into pulpous state, is stayed spare；Glutinous rice
Glutinous rice is cooked into, cools spare；Sour carambola is squeezed the juice with juice extractor, stays sour star fruit juice spare；Sweet potato is crushed, adds water filtration
Go out sweet potato starch, precipitate 3 days, it is spare to take out the starch from sweet potato sunk to the bottom；Beautiful millettia root potato is crushed spare；Wash with water matrimony vine,
It dries spare.
(3) it ferments
It will be mixed by the litchi meat of (2) processing, banana, glutinous rice, sour star fruit juice, starch from sweet potato and beautiful millettia root potato powder
It closes, adds in honey and stir evenly, enclose in fermentation tank, access distiller's yeast 700g, ferment 100 days, temperature is controlled at 30 DEG C.
(4) ageing
It takes out after fermentation and is filtered squeezing, obtained liquid is put into wine storage tank, then be added into matrimony vine and seal up for safekeeping
100 days, temperature was controlled at 20 DEG C, obtains ageing fruit wine.
(5) it blends
By ageing fruit wine take out filter, Alcohol degree is diluted to 7 degree with distilled water, add flavoring agent adjust sugariness to
0.2 can obtain finished product fruit wine.
Flavoring agent is by sweetener, Bee Pollen and honey by weight 9：29：21 are uniformly mixed, then the side in 60 DEG C of environment
Stirring side, which is heated 30 minutes, to be obtained.
Embodiment 3：
A kind of brewing method of lichee fruit wine, includes the following steps：
(1) selection
Choose well-done lichee 45kg, the honey 1.5kg for picking up from honeycomb on the lichee mountain at lichee florescence, well-done banana
15kg, glutinous rice 20kg, well-done sour carambola 4kg, sweet potato 9kg, beautiful millettia root potato 2kg and the matrimony vine 0.9kg of drying.
(2) feedstock processing
The litchi meat that stoning of peeling off obtains is shredded, is stayed spare；Banana after peeling is stirred into pulpous state, is stayed spare；Glutinous rice
Glutinous rice is cooked into, cools spare；Sour carambola is squeezed the juice with juice extractor, stays sour star fruit juice spare；Sweet potato is crushed, adds water filtration
Go out sweet potato starch, precipitate 2 days, it is spare to take out the starch from sweet potato sunk to the bottom；Beautiful millettia root potato is crushed spare；Wash with water matrimony vine,
It dries spare.
(3) it ferments
It will be mixed by the litchi meat of (2) processing, banana, glutinous rice, sour star fruit juice, starch from sweet potato and beautiful millettia root potato powder
It closes, adds in honey and stir evenly, enclose in fermentation tank, access distiller's yeast 525g, ferment 95 days, temperature is controlled at 28 DEG C.
(4) ageing
It takes out after fermentation and is filtered squeezing, obtained liquid is put into wine storage tank, then be added into matrimony vine and seal up for safekeeping
95 days, temperature was controlled at 15 DEG C, obtains ageing fruit wine.
(5) it blends
By ageing fruit wine take out filter, Alcohol degree is diluted to 5 degree with distilled water, add flavoring agent adjust sugariness to
0.2 can obtain finished product fruit wine.
Flavoring agent is by sweetener, Bee Pollen and honey by weight 7：25：18 are uniformly mixed, then the side in 55 DEG C of environment
Stirring side, which is heated 25 minutes, to be obtained.
The fruit wine number of degrees that the present invention is brewed different, best alcoholic strength of mouthfeel according to last diluted degree difference
Number is between 3-7 degree；The fruit wine that the present invention is brewed contains litchi flavor and banana flavor, distributes the lichee fragrance of a flower, and have slightly tart flavour,
Fruit wine sweetness is tasty, diabetes patient and child is similarly suitable drinks；The fruit wine that the present invention is brewed, which has, to be promoted digestion, subtracts
Fertilizer, beautifying face and moistering lotion, support kidney qi-restoratives and other effects at the immunity for enhancing human body.
With reference to control group comparative analysis：
Control group 1：
Without using sour carambola, other making steps are identical with the making step of the present invention.
Control group 2：
Honey is not added, other making steps are identical with the making step of the present invention.
Control group 3：
It blends the Alcohol degree in step and is diluted to 5 degree, do not add flavoring agent, other making steps and the system of the present invention
It is identical to make step.
Analysis of experimental results：
Each 100 grams of ageing fruit wine for choosing embodiment 1-3, each 100 grams of ageing fruit wine for choosing control group 1-2 are each to choose
100 grams of the finished product fruit wine of embodiment 3 and control group 3, measure respectively the glucose content of each group, fructose content, citric acid content,
Oxalic acid content, vitamin A content and vitamin B content, Analysis on Results are shown in Table 1.
Table 1
By upper table data analysis it is found that the citric acid content of 1 ageing fruit wine of control group and oxalic acid content compare specific embodiment
The citric acid content and oxalic acid content of 1-2 ageing fruit wine are low more, illustrate to add the lemon that sour carambola helps to improve ageing fruit wine
Lemon acid content and oxalic acid content；The glucose content of 2 ageing fruit wine of control group and fructose content ratio specific embodiment 1-2 ageing fruits
The glucose content and fructose content of wine are low more, illustrate to add glucose content and fruit that honey helps to improve ageing fruit wine
Sugared content；Glucose content, fructose content, vitamin A content and the vitamin B content of 3 finished product fruit wine of control group are than specific
The glucose content of embodiment 1-2 finished product fruit wine, fructose content, vitamin A content and vitamin B content are low more, and explanation adds
Flavoring agent is added to help to improve glucose content, fructose content, vitamin A content and the vitamin B content of finished product fruit wine.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal variation or modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of brewing method of lichee fruit wine, which is characterized in that include the following steps：
(1) selection
Choose well-done lichee, honey, well-done banana, glutinous rice, well-done sour carambola, sweet potato, beautiful millettia root potato and matrimony vine；
(2) feedstock processing
The litchi meat that stoning of peeling off obtains is shredded, is stayed spare；Banana after peeling is stirred into pulpous state, is stayed spare；Glutinous rice is cooked
Into glutinous rice, cool spare；Sour carambola is squeezed the juice with juice extractor, stays sour star fruit juice spare；Sweet potato is crushed, water filtration is added to go out red
Sweet potato starch is starched, and precipitates 2-3 days, it is spare to take out the starch from sweet potato sunk to the bottom；Beautiful millettia root potato is crushed spare；
(3) it ferments
Litchi meat, banana, glutinous rice, sour star fruit juice, starch from sweet potato and the beautiful millettia root potato powder that (2) processing will be passed through mix, and add
Enter honey to stir evenly, enclose in fermentation tank, access distiller's yeast, ferment 90-100 days, temperature is controlled at 25-30 DEG C；
(4) ageing
It takes out after fermentation and is filtered squeezing, obtained liquid is put into wine storage tank, then be added into matrimony vine and seal 90- up for safekeeping
100 days, temperature was controlled at 10-20 DEG C, obtains ageing fruit wine；
(5) it blends
By ageing fruit wine take out filter, Alcohol degree is diluted to 3-7 degree with distilled water, add flavoring agent adjust sugariness to
0.2 can obtain finished product fruit wine.
2. a kind of brewing method of lichee fruit wine according to claim 1, it is characterised in that：The lichee, honey, perfume (or spice)
Any of several broadleaf plants, glutinous rice, sour carambola, sweet potato, beautiful millettia root potato, matrimony vine mass ratio be
400-500:10-20:100-200:150-250:30-50:80-100:15-25:8-10。
3. a kind of brewing method of lichee fruit wine according to claim 2, it is characterised in that：The lichee, honey, perfume (or spice)
Any of several broadleaf plants, glutinous rice, sour carambola, sweet potato, beautiful millettia root potato, matrimony vine mass ratio be 450:15:150:200:40:90:20:9.
4. a kind of brewing method of lichee fruit wine according to claim 1, it is characterised in that：The distiller's yeast quality is raw material
The 0.5-1% of gross mass after processing.
5. a kind of brewing method of lichee fruit wine according to claim 1, it is characterised in that：The matrimony vine is the Chinese holly of drying
Qi is needed to wash with water and be dried before use.
6. a kind of brewing method of lichee fruit wine according to claim 1, it is characterised in that：The honey picks up from lychee flower
The honey of honeycomb on the lichee mountain of phase.
7. a kind of brewing method of lichee fruit wine according to claim 1, it is characterised in that：The flavoring agent is by sweet taste
Element, Bee Pollen and honey are by weight 5-9：21-29：15-21 is uniformly mixed, and is then added while stirring in 50-60 DEG C of environment
Hot 20-30 minutes obtains.
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2018
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| CN103555545A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Lichee sweet wine |
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