Golden jujube dry red fruit wine and production method thereof

A technology of golden jujube and red fruit, which is applied in the field of wine making, can solve problems such as failure to meet technological requirements, achieve good clarification effect, ensure normal fermentation, and reduce bitterness

Active Publication Date: 2010-09-29
苏州盛泽科技创业园发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are some companies that have conducted discussions on dried golden jujube red fruit wines, all due to the high protein content and rich pectin content of golden jujube dried fruit, only

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: Take the fruit wine of 10.2% vol as an example for preparing alcoholic strength

[0018] The first step: raw material processing

[0019] Soak the dried golden jujube in hot water at 85-95°C for 45 minutes to one hour in advance to fully remove the bitter taste of the jujube skin and remove mold on the surface of the dried fruit, then drain the soaked golden jujube and use a pitting machine Remove the jujube pits for later use;

[0020] Soften the mature jujube dried fruit and fresh winter jujube fruit with hot water at 80-85°C for 15-20 minutes, drain in water, and use a pitting machine to remove the jujube pits for later use;

[0021] The second step: the preparation of jujube pulp

[0022] Take 240Kg of dried golden jujube fruit, 70Kg of fruit nucleic acid jujube and 40Kg of winter jujube fresh fruit with stone removed after pretreatment in the first step and remove the core, mix and beat, and add 650Kg of hot water at a temperature of 60 to 65°C whil...

Embodiment 2

[0027] Embodiment two, be the fruit wine of 11.3% vol with preparation alcoholic strength as example

[0028] The first step: raw material processing

[0029] Soak the dried golden jujube in hot water at 85-95°C for 45 minutes to one hour in advance to fully remove the bitter taste and mildew on the surface of the jujube skin, then drain the soaked golden jujube and remove the jujube pit with a pitting machine spare;

[0030] Soften the mature jujube dried fruit and fresh winter jujube fruit with hot water at 80-85°C for 15-20 minutes, drain in water, and use a pitting machine to remove the jujube pits for later use;

[0031] The second step: the preparation of jujube pulp

[0032] Take 260Kg of the dried golden jujube fruit that has been pretreated in the first step and remove the core, 80Kg of the fruit nucleic acid jujube and 40Kg of the fresh fruit of the winter jujube with the core removed, mix and beat, and add 620Kg of hot water at a temperature of 60-65°C while beati...

Embodiment 3

[0037] Embodiment three: taking the preparation of alcohol as an example of fruit wine with 12.5% ​​vol

[0038] The first step: raw material processing

[0039] Soak the dried golden jujube in hot water at 85-95°C for 45 minutes to one hour in advance to fully remove the bitter taste and mildew on the surface of the jujube skin, then drain the soaked golden jujube and remove the jujube pit with a pitting machine spare;

[0040] Soften the mature jujube dried fruit and fresh winter jujube fruit with hot water at 80-85°C for 15-20 minutes, drain in water, and use a pitting machine to remove the jujube pits for later use;

[0041] The second step: the preparation of jujube pulp

[0042] Take 280Kg of dried Jinsi jujube fruit that has been pretreated in the first step and remove the core, 80Kg of jujube with the core removed, and 40Kg of fresh winter jujube fruit with the core removed, mix and beat, and add 600Kg of hot water at a temperature of 60-65°C while beating , so that t...

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PUM

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Abstract

The invention discloses golden jujube dry red fruit wine and a preparation method thereof. The golden jujube dry red fruit wine is prepared from 60 to 70 percent of dry golden jujube, 20 to 30 percent of fresh wild jujube and 10 to 20 percent of fresh winter jujube by pulping, temperature controlled fermentation, coagulation treatment of added agar, filter, freezing treatment, fine filter at the low temperature and pasteurization treatment. The preparation method ensures fresh fruit aroma of the dry red fruit wine, improves the quality of the fruit wine, ensures that the fruit wine does not produce sediment in normal storage period of 6 months, and meets the requirement of industrialized production.

Description

technical field [0001] The invention belongs to the field of wine making, especially dry red fruit wine. Background technique [0002] There are many kinds of fruit wine, which can be divided into three categories according to different production methods: fruit wine (fermented wine), fruit distilled wine (fruit liquor, brandy) and fruit compound wine. Related to the present invention is fermented fruit wine. [0003] Fruit wine is a low-alcohol wine made from various artificially grown or wild fruits, crushed, squeezed, and fermented. At present, there are many types of fruit wine sold in the domestic market, including wolfberry fruit wine, mulberry wine, pomegranate wine, kiwi fruit wine, schisandra wine and many other varieties. Although there are also some companies that have conducted discussions on dried golden jujube red fruit wines, due to the high protein content and rich pectin content of golden jujube dried fruit, only relying on raisin red wine can not solve th...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 杜增鹏夏芳磊
Owner 苏州盛泽科技创业园发展有限公司
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