Process of producing fermented fresh date dry white liquor

A production method and technology of liquor, applied in the field of food and beverage, to achieve the effects of good taste, low sugar content and low alcohol content

Inactive Publication Date: 2007-08-22
三门峡华天生物科技有限公司
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  • Summary
  • Abstract
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  • Application Information

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Problems solved by technology

And the production method of fermenting fresh jujube dry white wine has no report

Method used

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Embodiment Construction

[0014] Choose 14.2 tons of fresh jujubes, remove moldy and rotten fruits and raw green fruits, wash them with tap water, then wash them with deionized sterile water, and crush the jujubes with a crusher. According to the alcohol degree required after the fermentation finishes, add sugar water to carry out the adjustment of sugar degree, theoretical basis: 1.7g / 100ml sugar produces 1% (V / V) alcohol degree. Raw materials: sugar water = 8:1, add 1.8 tons of sugar water; add 48 kg of citric acid, so that the total acid is 5 g / L after mixing; add 1.7 kg of Anqi yeast, control the temperature at 18-20 ° C, ferment for 15 days, during the fermentation period The sugar content is measured every day. When the sugar content is 60g / L, add 0.7 kg (NH 4 ) 2 SO 4 and VB 1 30 tablets; when the foot of the wine sinks to the bottom of the tank, pour the original wine into another tank for storage; the body of the wine gradually clarifies, and the foot of the wine sinks to the bottom of the ...

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Abstract

The present invention relates to wine, is especially process of producing fermented fresh date dry white liquor, and belongs to the field of food and drink producing technology. The process of producing fermented fresh date dry white liquor includes the steps of sorting material, washing, crushing, adding yeast, fermentation, storing, ageing at 20 deg.c for 5-12 months, clarifying with glue, filtering, freezing, stabilizing, sterilizing, filling and bottling. The production process without heat treatment has well maintenance of the nutritious components in the materials. The white liquor has low alcohol content, low sugar content, high vitamin C content, good taste, rich nutrients and health functions.

Description

technical field [0001] The invention relates to a production method of wine, in particular to a production method of fermented fresh jujube dry liquor, which belongs to the technical field of food and drink. Background technique [0002] At present, there are many kinds of fruit wine, and there are mainly three kinds of fruit wine according to its production process. That is, fermented fruit wine, such as cider; soaked fruit wine, such as jujube wine; fruit wine that combines soaking and fermentation, such as green plum wine. For example, the Chinese patent application number is: 99112046.9, and the disclosed invention is called "jujube dry red wine and its production method". It is obtained by separating pectin, precipitating, freezing and filtering. And the production method of fermenting fresh jujube dry white wine has no report. Contents of the invention [0003] The task of the present invention is to provide a production method of fermented fresh jujube dry liquor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 郭意如赵翠萍刘建华卫薇
Owner 三门峡华天生物科技有限公司
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