CN117586841A - Manufacturing process for solving unpleasant smell in original pulp litchi wine and litchi beverage - Google Patents

Abstract

The invention relates to a manufacturing process for solving the unpleasant smell in puree lychee wine and lychee beverages. The manufacturing process of puree lychee wine and beverages solves the unpleasant odor manufacturing process that occurred in the previous traditional fermentation. Physical means change the internal environment and method of lychee fermentation. It uses the principle of physical bubbling to provide sufficient oxygen for lychee fermentation. It also allows the internal environment of fermentation and traditional fermentation to change due to the tension of physical foaming during the fermentation of lychee pulp. High-pressure fermentation allows the pulp to maintain the direction of development during the conversion process. The two-way combination of physical foaming and high-pressure fermentation allows The fermented products have no unpleasant smell. The present invention allows the deep-processed lychee products to change from small varieties of deeply processed wines and beverages to large varieties of fruit wines and beverages in the fruit wine market like wine and grape beverages.

Description

A manufacturing process for solving the unpleasant smell in puree lychee wine and lychee drinks

Technical field

The invention relates to a manufacturing process for solving the unpleasant smell in puree lychee wine and lychee beverages. The invention is a technology that can solve the problem of unpleasant smell in lychee wine and lychee beverages during traditional fermentation and brewing. The lychee wine and lychee drinks brewed by the process of the present invention maintain the fruity aroma of lychees without the unpleasant smell produced by traditional fermentation. This aroma is more acceptable to consumers, and the longer the products can be stored, the more fragrant and mellow they will be.

Background technique

There are many places at home and abroad where lychees are grown. The yields are not low and most of them can only be sold as fresh or dried fruits. With the development of lychee planting around big cities, lychees are harvesting in places far away from cities and in the mountains. Slow sales occur every year, even in Lingshan County, the famous hometown of Chinese lychees. The lychees picked by farmers cannot be sold and are piled on the roadside to become smelly, or even left to rot on the trees without being picked. No one cares anymore. Without good deep processing technology and industrial chain, it is difficult to develop the enthusiasm of lychee farmers for production.

Deeply processed lychee wine and beverages are also available, but without good technology it is impossible to promote the development of lychee planting industry;

The first category is lychee wine made by soaking various kinds of liquor that have already been produced. Because it is processed by soaking technology, it is difficult to improve the quality of the wine. In addition, the quality is low, not to mention the high selling price. Soaking it with wine Technology also has high production costs, resulting in large inputs, low output quality, and low selling prices.

The second category is lychee wine or lychee beverages obtained by direct fermentation of lychee fruit and pulp. However, making lychee wine is different from wine. The products fermented with lychees have different unpleasant smells and the smell is not accepted by the public. Because If the smell is not accepted by the public, it will be difficult to open up sales, and it will be even harder to sell at a high price. The production cost of removing the unpleasant odor in the later stage is high and difficult, and the quality of the products produced cannot keep up with the acceptance level of ordinary consumers.

Neither of the above two deep processing technologies have played a role in promoting the development of the current litchi deep processing industry.

Contents of the invention

In view of the above problems, the present invention avoids the above two problems. We have developed and developed on the basis of specifically solving the problems and realized an innovative processing, fermentation and refining method, which not only reduces the production cost and solves the unpleasant smell of the product, but also produces better products. High quality lychee wine and lychee drinks.

This invention is a newly developed deep processing technology. The technology of this invention is fermentation after foaming technology and requires double-layer controlled fermentation in a sealed high-pressure fermentation tank combined with an extraction method. It combines physical foaming technology and high-pressure fermentation. The combination ensures that the fresh lychee fruit is fragrant, sweet and mellow, and the aroma and taste are the types of smells that ordinary people like to see and hear. At the same time, the production and brewing costs are greatly reduced.

The object of the present invention is achieved as follows: the manufacturing process of mellow puree lychee wine and beverage is to crush the lychee pulp into pulp and then put the pulp into a professional machine to foam and then ferment. During fermentation, it needs to be sealed Fermentation is carried out in a high-pressure fermentation tank, and the high-pressure fermentation is maintained until the fermentation wine yield of the pulp is between 5% and 8%, and then the technical treatment is completed without the unpleasant smell of traditional brewing. It is characterized by the dual-pipe combination of physical bubbling technology and high-pressure fermentation technology. The physical phenomenon of physical bubbling changes the original spatial structure of fermentation, which is beneficial to the oxygen needed in the fermentation process and eliminates the need for oxygen in fermentation. It does not cause the synthesis of unpleasant-smelling molecules, and the fermented products produced maintain the original fresh flavor of the fruit. In addition, the use of sealed and high-pressure-resistant fermentation tanks for fermentation can better protect the taste and aroma of the wine formed later.

Detailed ways

(1) Peel and core the lychee, and separate the pulp, core and peel for the next step.

(2) Crush the lychee pulp into pulp and place it for further use.

(3) Put the lychee pulp into a professional machine to foam, and beat the pulp until the foam is even and full, and no pulp has foamed. Make sure that the pulp has fully reached physical foaming, and it will not be easy to let the pulp take too long. The foam of the slurry will turn black and make it difficult to make the next step.

(4) Mix the whipped fruit pulp with fruit wine yeast (the ratio of fruit pulp to yeast is 100:0.5)

(5) Pour the pulp mixed with yeast into a high-pressure sealed fermentation tank and wait for sugar to be added and sealed for high-pressure fermentation.

(6) Add sugar to the lychee pulp mixed with yeast (the weight ratio of sugar to pulp is 100:10~15)

(7) Seal the gas fermentation cylinder and seal the gas to be fermented to form a high pressure. During the fermentation process, pay attention to the air pressure in the cylinder. Keep the air pressure in the cylinder within the range that the cylinder can bear. When the air pressure in the cylinder is too high, deflate it.

(8) After 20 days of fermentation, filter out the residue from the lychee pulp when it contains 5% to 8% alcohol concentration.

(9) To make ordinary lychee fruit wine without unpleasant odor, just put it in an ordinary glass jar and seal it for slow fermentation. Wait for the slow fermentation period to be 4 to 5 months before it can be eaten. The longer it is left, the more fragrant and mellow the taste of the fruit wine will be; later stage You can add various flavored fruit pulps according to your own preferences to enrich the taste of fruit wine.

(10) To make sparkling wine, proceed from step (8). The sparkling wine needs to be placed in a champagne-type wine bottle or wine vat for slow fermentation; wait for the slow fermentation period to be 6 months before eating, and put it in The longer it takes, the more fragrant and pure the flavor will be; later on, you can add various flavored fruit pulps according to your own preferences to enrich the taste of the fruit wine.

(11) To make various beverages after lychee fermentation and extraction, the fruit wine filtered in step (8) can be directly mixed with lychee juice or other fruit juices and various types of sugar water to make various lychee-related beverages.

(12) Add water to the lychee core and lychee peel in step (1) and crush them into a paste for use in the next step (lychee core and lychee peel: water, the ratio is 100:30)

(13) Add fruit wine yeast to the crushed lychee core and lychee skin pulp in the fermentation tank (the ratio of pulp to yeast is 100:0.5)

(14) Add sugar to the crushed lychee core and lychee peel pulp (lychee core and lychee peel: sugar, the ratio is 100:30)

(15) Put it into a fermentation tank for fermentation and wait until the alcohol concentration is higher than 20%. Take it out for distillation. After distillation, it can be used as distilled wine, which can be drank directly or stored for mixing.

Claims (2)

1. The preparation method for solving the problem of unpleasant smell in the original pulp litchi wine and litchi beverage is characterized by comprising the following steps:

(1) Peeling and stoning litchi to separate pulp, stone and peel for next use

(2) The litchi pulp is crushed into pulp and then placed for the next step of use

(3) The litchi pulp is placed into a professional machine to be foamed, the pulp is foamed until the foam is even and full, no pulp is foamed, the pulp is ensured to be fully foamed, the foaming of the pulp is not easy to blacken and is not easy to manufacture in the next step after the foaming time is too long.

(4) Mixing the fermented pulp with fruit wine yeast (the ratio of pulp to yeast is 100:0.5)

(5) Pouring the yeast-mixed pulp into a sealed fermentation cylinder with high air pressure, adding sugar, and fermenting under sealed high air pressure

(6) Adding sugar into litchi pulp with yeast (the weight ratio of sugar to pulp is 100:10-15)

(7) Sealing the gas fermentation cylinder to form high gas pressure, keeping the gas pressure in the cylinder within the range of the cylinder, and releasing gas when the gas pressure in the cylinder is too high

(8) Filtering the slag from the litchi pulp when the concentration of alcohol is 5 to 8 percent after fermentation for 20 days

(9) The common litchi fruit wine without unpleasant smell is prepared by putting the litchi fruit wine into a common glass jar, sealing and slowly fermenting, and can be eaten after waiting for 4-5 months of slow fermentation period, and the longer the period of time, the more fragrant the taste of the litchi fruit wine is; various seasoned fruit pulp can be added according to the preference of the user in the later period to enrich the taste of the fruit wine.

(10) The step (8) is followed by the step of preparing sparkling wine, and the sparkling wine is required to be put into a wine bottle or a wine jar of champagne type for slow fermentation; after waiting for the slow fermentation period to be 6 months, the food can be eaten, and the longer the food is, the more fragrant the taste is; various seasoned fruit pulp can be added according to the preference of the user in the later period to enrich the taste of the fruit wine.

(11) The litchi juice or other juice or various syrup can be directly blended into the fruit wine filtered in the step (8) to prepare various related litchi beverages.

(12) Adding water into the lychee seeds and the lychee skins in the step (1) to crush and crush into paste for the next use (the lychee seeds and the lychee skins are mixed with water in a ratio of 100:30)

(13) Adding fruit wine yeast (pulp-yeast ratio 100:0.5) into fermentation vat of crushed semen litchi and litchi skin pulp

(14) Adding sugar (lychee seed and lychee peel: sugar at a ratio of 100:30) into the crushed lychee seed and lychee peel pulp

(15) Fermenting in a fermentation vat until the alcohol concentration is higher than 20%, distilling, and directly drinking or storing the distilled liquor.

2. The process for solving the problem of unpleasant odor in raw juice litchi wine and litchi beverage as claimed in claim 1, wherein the process comprises the steps of;

a. the physical foaming principle post-fermentation process described in the step (2) and the step (3) is to crush litchi pulp into pulp state and then foam, so as to achieve the physical foaming principle, provide sufficient oxygen for fermenting the pulp, and achieve the direction of fermenting the fermented product to develop fragrant and mellow, and the appearance of a fermented product which generates unpleasant smell due to lack of oxygen is avoided; the physical foaming fermentation process is not only limited to crushing fruit pulp and then carrying out the physical foaming production step, but also can be carried out simultaneously by crushing fruit pulp and physical foaming due to the improvement of mechanical equipment, and the fruit wine process adopting the fermentation process after the physical foaming belongs to the characteristic right protection of the invention.

b. The fermentation mode in the high-pressure fermentation process in the step (7) ensures that no unpleasant odor body is generated in the fermentation process like the traditional litchi wine and beverage fermentation process, so as to preserve the original new aroma of litchi and the original alcohol-like product of fruit wine.

c. And (3) performing physical foaming firstly and then performing high-pressure fermentation treatment to produce the original pulp litchi wine and the beverage with fragrant and mellow taste, and meanwhile, avoiding the unpleasant smell in the traditional fermentation process, so that the litchi wine and the litchi beverage keep the original litchi fragrance.