Red date fruit wine and method for preparing the same

A technology of jujube and fruit wine, applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., can solve problems such as decay, waste of resources, and ineffective storage, so as to delay aging and enhance myocardial contractility , the effect of enhancing the body's immunity

Inactive Publication Date: 2009-07-29
河南省新郑金叶香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fresh jujubes are rotten due to ineffective storage, which causes a waste of resources to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The jujube fruit wine of the present invention is prepared from the following components in percentage by weight: 85% of Xinjiang jujube juice and 15% of Xinzheng jujube juice.

[0019] The preparation method of jujube fruit wine of the present invention is as follows: cleaning and removing impurities from the raw materials, screening mature dry Xinjiang gray jujube and dried Xinzheng gray jujube as raw materials, and using clear water to clean the soil impurities and attached microorganisms on the peel; Baking: only dry Xinzheng gray jujube, and bake it in a drying room at 75°C for 1 hour; crushing: crush the pulp with a crusher, the particle size is about 40 mesh; extraction: Xinjiang gray jujube with a material-liquid ratio of 1:5 Use tartaric acid to adjust the pH to 3.5, use 3‰ of pectinase at a temperature of 50°C for 4 hours, then raise the temperature to 60°C and add 4‰ of glucoamylase for 1 hour of enzymolysis; ℃, hot water extraction for 10 hours; cooling and ...

Embodiment 2

[0021] The jujube fruit wine of the present invention is prepared from the following components in percentage by weight: 75% of Xinjiang jujube juice and 25% of Xinzheng jujube juice.

[0022] The preparation method of jujube fruit wine of the present invention is as follows: cleaning raw materials and removing impurities: screening mature dry Xinjiang gray jujube and dried Xinzheng gray jujube as raw materials, and using clear water to clean the soil impurities and attached microorganisms on the peel; Baking: only dry the Xinzheng gray jujube, and bake it with an electric energy dryer at 120°C for 15 minutes; crushing: crush the pulp with a crusher, the particle size is 40 mesh; extraction: Xinjiang gray jujube with a material-liquid ratio of 1 : 5. Use tartaric acid to adjust the pH to 3.6, use 3‰ pectinase, temperature 50°C, time 4h, then heat up to 60°C, add 4‰ glucoamylase, enzymolysis 1h, Xinzheng gray jujube adopts solid-liquid ratio 1:5 , temperature 100°C, hot water l...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to a jujube fruit wine, and also relates to a preparation method of the jujube fruit wine. Background technique [0002] Jujube is a special product of our country. It is famous both at home and abroad for its rich nutrition and health care ingredients. It has a long history. It has a large area of ​​jujube cultivation in my country, and its output accounts for more than 98% of the world's total output. Apart from South Korea, my country has become the exclusive exporter of jujube products , Jujube has medicinal effects such as promoting blood circulation, delaying aging, dilating blood vessels, enhancing myocardial contractility, preventing and treating cardiovascular diseases, and anti-fatigue. At present, the storage capacity of fresh jujubes in my country accounts for less than 20% of the total output, the refrigeration capacity is about 7%, and the fresh fruit rot rate is relatively high; the export volume is only 1% to 2%. M...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 候兆平马金学
Owner 河南省新郑金叶香料有限公司
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