Longan drink and preparation method thereof

[0019] A preparation method of longan beverage, the steps are:

[0020] 1) Add 5 parts of sulfur dioxide to 2000 parts of longan pulp, crush and squeeze to extract the juice;

[0021] 2) In the prepared longan juice, add 25 parts of citric acid to adjust the total acid to 4g / L, then add 40 parts of pectinase to enzymatically hydrolyze at 45°C for 2 hours, and transfer to room temperature to settle for 2 day, take the supernatant;

[0022] 3) Add 200 parts of sucrose and 10 parts of yeast to the enzymatically clarified longan juice, and ferment at 33°C for 3 hours;

[0023] 4) Take the fermented liquid and blend it with water, then sterilize it at 95°C for 15 seconds to get the longan drink.

[0024] The longan beverage prepared according to the above scheme has a content of 3% vol, a total sugar content of 80g / L, and a total acidity of 4g / L. The beverage has a clear and transparent color, has a unique mellow and longan fruit flavor, and has a sweet and sour taste.

[0026] A preparation method of longan beverage, the steps are:

[0027] 1) Add 1 part of sulfur dioxide to 1000 parts of longan pulp, crush and squeeze to extract the juice;

[0028] 2) In the prepared longan juice, add 1 part of citric acid to adjust the total acid to 5g / L, then add 30 parts of pectinase to enzymatically hydrolyze at 40°C for 3 hours, and transfer to room temperature to settle for 1 day, take the supernatant;

[0029] 3) Add 300 parts of sucrose and 1 part of yeast to the enzymatically clarified longan juice, and ferment at 30°C for 5 hours;

[0030] 4) Take the fermented liquid and blend it with water, then sterilize it at 100°C for 15 seconds to get the longan drink.

[0031] The longan beverage prepared according to the above scheme has a content of 2% vol, a total sugar content of 100g / L, and a total acidity of 3g / L. The beverage has a clear and transparent color, has a unique longan fruit flavor and light mellow, sweet and delicious.

[0033] A preparation method of longan beverage, the steps are:

[0034] 1) Add 10 parts of sulfur dioxide to 3000 parts of longan pulp, crush and squeeze to extract the juice;

[0035] 2) In the prepared longan juice, add 50 parts of citric acid to adjust the total acid to 3g / L, then add 50 parts of pectinase to enzymatically hydrolyze at 50°C for 1 hour, and transfer to room temperature to settle for 3 day, take the supernatant;

[0036] 3) Add 100 parts of sucrose and 20 parts of yeast to the enzymatically clarified longan juice, and ferment at 35°C for 1 hour;

[0037] 4) Take the fermented liquid and blend it with water, then sterilize it at 90°C for 20 seconds to get the longan drink.

[0038] The longan beverage prepared according to the above scheme has a content of 5% vol, a total sugar content of 60g / L, and a total acidity of 5g / L. The beverage has a clear color, has a unique longan fruity flavor and strong mellow, slightly sweet and slightly sour.