42results about How to "Rich jujube fragrance" patented technology

The invention relates to a red date wine and a preparation method thereof. The red date wine is prepared by the components with the weight percentage as follows: 60 to 85 percent of Xinjiang ziziphus jujube cv. Huizao juice as well as 15 to 40 percent of Xinzheng ziziphus jujube cv. Huizao juice. The invention uses the advantages of red dates of different varieties to carry out composite mixing on the materials and employs secondary composite fermentation to brew the high quality red date fermentation wine with alcohol content larger than 20V/V. The red date wine fully applies and combines the medical value and fragrance of the Xinzheng ziziphus jujube cv. Huizao juice as well as advantage of the Xinjiang ziziphus jujube cv. Huizao juice that the high-sugar content is beneficial to fermentation; the primary fermentation of grape wine dry yeasts is beneficial to generating the fruit fragrance, the nutrition and the pigment of the red date; the aroma-producing yeast employed by after fermentation of the grape wine dry yeasts has the advantages of producing grease, increasing fragrance, removing foreign flavors, and leading a wine body to be full and harmonious.

The invention relates to a production process of a red date ice wine. The process comprises the steps of impurity removing, fruit selecting, washing, crushing, rehydrating, beating, separating, enzymolysis, centrifugal separating, extracting, secondary centrifugal separating, filtering, low-temperature concentrating, yeast activating, controlled-temperature fermenting, fermentation stopping, low-temperature aging, filtering and clarifying, cold treating, sterilizing and filtering, and filling. The process provided by the invention has the advantages that: red date is adopted as a raw material, and a low-temperature rehydration and high-temperature extraction two-stage process is adopted, such that red date juice color, flavor and various rich nutrient contents are ensured, and physiologically active substances in red dates are extracted to a maximal extent; with a two-step method red date ice wine production process that red date juice is produced first and biological fermentation is then carried out, the produced product has a date red color, clarified wine body, rich fragrance, and delicate and mellow mouthfeel. The ice wine has typical characteristics of iced fruit wines, and assists in filling the vacancy in domestic market.

The invention discloses a making method of red date powder. The making method includes the steps of selecting red dates, cleaning, pre-boiling, removing stones, adjusting acidity, protecting the color, allowing for enzymolysis, concentrating, adding anticaking agent, homogenizing, spray-drying, labeling, spraying the code, and boxing. The making method has the advantages that extraction rate of the method is 57.95%, the red date powder is 4.23% in water content and yellow, granules of the red date powder are even without caking, the red date powder has strong flavor of red date and the inherent taste of red date, and the red date powder which is fully dissolvable can be dissolved into solution in red of red date with no impurities visible to naked eyes.

The invention relates to a preparation method of red date brandy, which comprises the following steps: boiling the high quality dried red dates in water to obtain red date liquor; adding composite enzyme for enzymolysis, and carrying out solid-liquid separation to extract red date juice; adding softened water and white granulated sugar, which account for 50 wt% of the date paste, to the residual red date paste, and controlling the sugar degree of the red date paste to be 20 degrees; respectively adding leaven into the red date juice and red date paste for fermentation; distilling the red date juice suspension and red date paste suspension by using a red copper pot to extract alcohol and flavored substances; leaving out the beginning and the end while flowing the brandy, and controlling the alcohol content of intermediate flow brandy to be 35-40 degrees; and storing the obtained brandy in an oak barrel for more than half a year to obtain the red date brandy. In the invention, organic red dates are used as the raw material; pulp enzyme, pectinase and amylase are mixed to carry out enzymolysis so as to extract the juice; the mixture of Danbaoli brewage active dry yeast and Angle wine active dry yeast is used as the leaven; the red date juice and the red date paste are respectively fermented; the red copper pot is used for distillation; and the oak barrel is used for storage. The red date brandy is slight yellow, has thick red date flavor and tastes soft and mellow.

The invention relates to Chinese date and sticky rice red wine and a preparation method thereof. The Chinese date and sticky rice red wine consists of the following raw materials in parts by weight: 30 to 40 parts of sticky rice, 8 to 12 parts of Chinese date, 0 to 150 parts of 50-degree purely-brewed raw wine, 54 to 260 parts of edible alcohol, 120 to 290 parts of water, 8 to 12 parts of carbon jujube, 2 parts of brown sugar, 2 parts of honey and 0.4 part of yeast. The Chinese date and sticky rice red wine disclosed by the invention does not comprise any additives, is rich in wine concentration and Chinese date fragrance, is deep red and transparent in color, can be blended with beverages for drinking, is rich in wine brewing types, can be brewed under the condition of high, immediate and low alcohol content and has wide market application and a large production range.

The invention relates to the technical field of drinks and brewing methods thereof, and in particular to a red date beer and a preparation method thereof. The preparation method for the red date beer disclosed by the invention includes steps, such as preparation of red date juice, preprocessing of barley malt, saccharification of barley malt flour, filtration and residue removal, blending and boiling of red date juice and barley malt juice, spiral sediment of mixture, strain inoculation for fermentation and post-fermentation treatment, and finally, the red date beer is obtained. On the basis of conventional fermented beer, the invention adds high-quality red dates which account for 30 to 60 percent of the total weight of materials, red date juice and barley malt juice are uniformly blended under the condition of boiling, consequently, not only does the taste of the prepared red date beer satisfy the demand of modern people, but also the beer is effective endowed with nutrient ingredients in the red dates, and thereby the prepared red date beer has rich date fragrance, unique flavor and rich nutrition, and has the excellent effects of clearing away summer heat and quenching thirst, refreshing spirit and enhancing the immunity of the body when drunk moderately.

The invention discloses a preparation method of fermentation type semi-sweet jujube wine. The method comprises the steps that firstly, pectase is added into jujube syrup for enzymolysis to obtain jujube juice, then, the sugar degree of the jujube juice is regulated to obtain a jujube solution, then, wine brewing yeast is added into the jujube solution to perform fermentation with residues to prepare the fermentation type semi-sweet jujube wine, the addition amount of the wine brewing yeast is 0.4-0.6 g/L, and the soluble solid content of the jujube solution is 20-26%. By adopting the hot digestion and enzymolysis method combined mode, the jujube juice is prepared, Andante wine brewing yeast suitable for brewing jujube wine is selected, the yeast is used for performing fermentation with residues, compared with clear juice fermentation, the brewed fermentation type semi-sweet jujube wine is rich in jujube flavor, the wine body is full, the alcohol content is low, the high nutrient is achieved, the comprehensive utilization value of jujubes is increased, the novel field is opened for jujube resource utilization, and the varieties of fruit wine products on the market are further enriched.

The invention relates to the technical field of jujube wine preparation, in particular to a preparation method for healthcare jujube wine. In order to solve the technical problems, the invention provides the healthcare jujube wine which can prevent anemia and high blood pressure, and improves immunity. According to the technical scheme adopted by the invention, the preparation method for the healthcare jujube wine comprises the following steps: taking fermented jujube wine, soaking healthcare components into the fermented jujube wine for 30-60 days, and filtering to obtain healthcare jujube wine; and fermented jujube wine and the healthcare components are prepared from the following raw materials in parts by weight: 400-500 parts of fermented jujube wine, 100-200 parts of jujubes, 30-40 parts of meldar, 10-20 parts of pulp of dogwood fruits, 10-20 parts of longan pulp, 20-30 parts of radix astragali, 10-20 parts of seeds of wild jujubes, and 10-20 parts of mulberry fruit. The healthcare jujube wine is widely applied to the technical field of jujube wine.

The invention discloses a method for preparing red date distilled wine. The method includes the four steps that red date fermented mash is prepared, specifically, 1 part of dried red dates and 2-3 parts of water are steamed, the steamed red dates are crushed, 2% distillers yeast is added after cooling, and the processed red dates are put into a jar for fermentation for 20-30 days to obtain the reddate fermented mash; red date soaked wine is prepared, specifically, 20-30% red date distilled base wine is selected, 10 parts of dried red dates are added and soaked for 10-12 months, and stirring is carried out regularly; distillation is carried out, specifically, the red date soaked wine in the step 2 is distilled to obtain red date soaked distilled wine; and the red date soaked distilled wineand the red date fermented mash are mixed and stilled, specifically, 10 parts of the red date fermented mash and 3 parts of the red date soaked distilled wine are selected, mixed and distilled, taking is carried out in sections to obtain the red date distilled wine with alcohol content 50%-70%, and storing is carried out. The red date distilled wine brewed by the method has a strong date fragrance and a mellow taste, after drinking, the date flavor is strong in the mouth, the red date distilled wine has the characteristics of not going to head and easy to sober up, so that the alcohol is strong and not abrupt, and the red date distilled wine is more in line with the taste needs of Chinese people.

The invention discloses a processing method of donkey-hide gelatin-lingzhi mushroom dates. the donkey-hide gelatin-lingzhi mushroom dates are prepared from the following raw materials in percentage by mass: 65-92% of a main ingredient, i.e., golden-silk jujubes (a kind of Chinese dates) and 8-35% of auxiliary ingredients; and the auxiliary ingredients comprise the following raw materials: white granulated sugar, syrup, red lingzhi mushrooms from the Taishan Mountain, donkey-hide gelatin from Dong'e, xylitol, hawthorn fruits and tribulus terrestris powder. The processing method of the donkey-hide gelatin-lingzhi mushroom dates comprises the following steps: mixing the golden-silk jujubes, the red lingzhi mushrooms from the Taishan Mountain, the white granulated sugar, the donkey-hide gelatin from Dong'e, the xylitol, the hawthorn fruits and the tribulus terrestris powder, and carrying out uniform stirring; soaking the mixture with the syrup so as to carry out low-temperature saccharification, wherein the temperature is controlled at 20-30 DEG C and the time is appropriately 80-150 days; placing the saccharified golden-silk jujubes in a steamer, raising the temperature to 80-120 DEG C, and carrying out steaming; drying the steamed golden-silk jujubes in a drum-type hot-air drying machine so as to carry out dewatering; and finally, lowering the temperature to normal temperature, and soaking the golden-silk jujubes with propolis so as to form coating membrane, so that the donkey-hide gelatin-lingzhi mushroom dates are prepared. The donkey-hide gelatin-lingzhi mushroom dates disclosed by the invention are mellow in date aroma, delicious, sweet and pleasant in taste. The ingredients mutually effect, so that the prepared donkey-hide gelatin-lingzhi mushroom dates are milder in properties, and are very conducive to human absorption. The processing method ensures that the original nutrition of the golden-silk jujubes are prevented from losing; moreover, the characteristics of the propolis, including the antibacterial effect, the anti-inflammatory effect and the broad-spectrum antiviral effect, are utilized so as to prolong shelf lives of the date products as well as improve taste of the date products.

The invention discloses a preparation method of a red date enzyme, adopting enzymolysis-coupling fermentation production technology. The preparation method comprises the following steps: (1) pulp preparation: cleaning selected red dates and carrying out pulp preparation to obtain red date pulp; (2) enzymolysis: adjusting the red date pulp to a pH value of 5.0-6.5 and a temperature of 25-50 DEG C,adding a complex enzyme at least consisting of rhamnosan degrading enzyme, pectinase, dextranase and galactosidase, and carrying out enzymolysis for 1-3 hours; (3) coupling fermentation: preparing lactobacillus rhamnosus into bacterial suspension of 10<4>-10<8> CFU/mL by using sterile normal saline; when the enzymolysis lasts for 1-3 hours, inoculating the lactobacillus rhamnosus aseptically, stirring the mixture, carrying out static culture for 12-48 hours, and stopping fermentation when the pH value is 3.5-4.5; and (4) post-treatment: carrying out solid-liquid separation on the enzyme fermented in the step (3) to obtain liquid red date enzyme. The method disclosed by the invention adopts the enzymolysis-coupling fermentation production technology, thus improving the utilization rates ofred date components and the yields of the enzyme and prebiotics.

The invention discloses multi-flavor corn effervescent tablets and a preparation method. The effervescent tablets comprise various materials in parts by weight: 40-60 parts by weight of highly-gelatinized corn flour, 20-25 parts by weight of haw powder, or 20-25 parts by weight of red jujube powder, or 20-25 parts by weight of blueberry powder, 1-2 parts by weight of essence, 10-20 parts by weight of aspartame, 10-15 parts by weight of milk powder, 15-25 parts by weight of citric acid, 25-30 parts by weight of sodium bicarbonate, 2-3 parts by weight of PVP K-30 powder and 2-5 parts by weight of PEG-6000 powder. The preparation method comprises the following steps: a step I, preparing the highly-gelatinized corn flour; and a step II, making the effervescent tablets. The multi-flavor corn effervescent tablets and the preparation method disclosed by the invention have the beneficial effects that the corn and haw effervescent tablets are level in appearance, yellowish in color, mild in mouth feel, fragrant and sweet in taste, moderate in sour and sweet degrees, and delicious; vitamin B family contained in corn can adjust nerve; and besides, the multi-flavor corn effervescent tablets contain a large quantity of Vc ingredients, and are rich in nutrition and convenient to carry.

The invention relates to a method for producing ziziphus jujube slices by combining instantaneous ejection steam explosion with vacuum microwaves. The method comprises the following steps of carryingout instantaneous ejection steam explosion treatment on fresh ziziphus jujube slices under the conditions that the steam explosion pressure is 0.1-4MPa and the steam pressure maintaining time is 1-300s; carrying out vacuum microwave treatment on the ziziphus jujube slices subjected to instantaneous ejection steam explosion treatment; and performing hot air drying on the ziziphus jujube slices subjected to vacuum microwave treatment, and performing packaging and sterilization so as to obtain finished products. Instantaneous ejection steam explosion pretreatment and microwave vacuum drying are combined to produce the ziziphus jujube slices, release of aroma components of the ziziphus jujube slices is facilitated, Maillard reaction is promoted, and the ziziphus jujube aroma flavor of the product is remarkably enhanced. Meanwhile, the steam explosion treatment can improve the texture of the ziziphus jujube slices and improve the crispy taste of the product, so that the ziziphus jujube slices are more beneficial to dissolution of soluble substances in applications of soup cooking, tea drinking and the like.

The invention discloses red jujube jam capable of replenishing blood and invigorating the brain. The red jujube jam is prepared from the following raw materials in parts by weight: 90-100 parts of red jujubes, 40-50 parts of honey peaches, 20-30 parts of fresh shelled corn, 10-12 parts of nori, 9-13 parts candyfloss, 40-50 parts of carrots, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of gordon euryale seeds, an appropriate amount of white granulated sugar, an appropriate amount of sodium alginate, an appropriate amount of citric acid, an appropriate amount of starch, an appropriate amount of vitamin C, an appropriate quantity of lactic acid bacteria, an appropriate amount of isomaltulose and an appropriate amount of water. The red jujube jam disclosed by the invention is bright in color, glossy, fine, smooth and uniform in jam body, fine, smooth and soft in mouth feel, moderate in sour and sweet degrees, rich in jujube fragrance, free from sugar and water precipitation, free from impurities, and is odorless.

The invention relates to a concentrated golden-silk jujube vinegar drink which is prepared by adopting foreshot and feint of golden-silk jujube wine to be automatically and circularly fermented by using a fungus bed to form 5-6 degrees of vinegar liquid, and being flavored by pure jujube paste, honey and spice. The golden-silk jujube vinegar drink not only concentrates the natural ingredients specially possessed by the golden-silk jujube, but also has the special effects of table vinegar, thus integrating the functions of jujube, vinegar and drink. The golden-silk jujube vinegar drink has aroma, is smooth, has the functions of beautifying face and promoting fluid, stimulating the appetite and invigorating the spleen, relieving uneasiness and tonifying the blood as well as moistening lung and relieving a cough, and has the total acid content of 0.3-0.8g/100ml and the sugar degree of 9-11%.

The invention relates to ginger juice red jujubes and a preparation process thereof. The ginger juice red jujubes comprise the following components in parts by weight: 500-700 parts of red jujubes, 100-300 parts of fresh ginger juice, 200-500 parts of haws, 200-600 parts of monocrystal rock candy, 600-1000 parts of maltose, 400-800 parts of maltitol, 100-400 parts of xylitol and water. The gingerjuice red jujubes have the beneficial effects that the Xinjiang Huizao, the fresh ginger juice and other natural raw materials are adopted for preparing the ginger juice red jujubes, the ginger juicered jujubes are rich in jujube fragrance, added hawthorn pectin can reduce sweetness and increase acidity, the mouth feel is better, the prepared Xinjiang Huizao is transparent purplish red in color,and the Xinjiang Huizao is leisure foods having the effects of tonifying qi and benefiting blood.