Red date wine brewing method

A technology for red jujube wine and red dates, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of high alcohol content, excessive methanol content, single nutrition, etc., and achieve the effects of low alcohol content, mild taste and short fermentation time.

Inactive Publication Date: 2011-04-13
山西悦卜林创业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Jujube wine brewing has a long history in our country. For example, the northern folks have long distilled red jujube wine "Zaogangzi", but the problem of excessive methanol content has been difficult to solve
Jujube distilled wine has relatively hig

Method used

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  • Red date wine brewing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Pretreatment of jujube

[0023] (1) Select the fruit with complete fruit, normal color, positive fruit aroma, uniform appearance, no moth, no sundries, no pollution.

[0024] (2) Cleaning Fully clean the red dates.

[0025] (3) Going to the pit Carry out the pitting process of red dates.

[0026] (4) Roasting In order to make the jujubes have a strong jujube fragrance, the jujubes are toasted, and the baking process is 120° C. for 15 minutes.

[0027] (5) Broken: crush the jujube into 0.3-0.6 cm for later use.

[0028] (6) Steaming treatment and cooling Steam the broken red dates in a steamer for 10-15 minutes. The steamed red dates are cooled to room temperature under natural conditions.

[0029] 2. Brewing of sweet rice wine

[0030] (1) Selection, soaking, and steaming Select the high-quality glutinous rice to remove foreign matter, measure and wash it, add purified water twice as much as the glutinous rice, soak at room temperature for 24 hours, pick up and ...

Embodiment 2

[0035] 1. Pretreatment of jujube

[0036] The pretreatment of jujube is the same as embodiment 1

[0037] 2. Brewing of sweet rice wine

[0038] (1) Selection, soaking, and steaming Select the high-quality glutinous rice to remove foreign matter, measure and wash it, add purified water twice as much as the glutinous rice, soak at room temperature for 24 hours, pick up and steam in a steamer for 25-30 minutes, and the steamed rice is required to be cooked and thoroughly cooked. , soft, uniform, and neither hard nor paste.

[0039] (2) Drench. The drench is to steam the glutinous rice and then pour the rice with non-polluting sterile cold water or mix it to cool down naturally to 28-32°C, and mix in the above-mentioned pretreated red dates and glutinous rice with 20% of the weight of the glutinous rice. 15% by weight of high-quality sweet-scented osmanthus and 0.5% by weight of glutinous rice are mixed with honey brand Suzhou sweet wine koji.

[0040] (3) Fermentation and ble...

Embodiment 3

[0043] 1. Pretreatment of jujube

[0044] The pretreatment of jujube is the same as embodiment 1

[0045] 2. Brewing of sweet rice wine

[0046] (1) Selection, soaking, and steaming Select the high-quality glutinous rice to remove foreign matter, measure and wash it, add purified water twice as much as the glutinous rice, soak at room temperature for 24 hours, pick up and steam in a steamer for 25-30 minutes, and the steamed rice is required to be cooked and thoroughly cooked. , soft, uniform, and neither hard nor paste.

[0047] (2) Drenching the cold glutinous rice and steaming it, then pouring the rice with non-polluting sterile cold water or stirring it to cool down naturally to 28-32°C, and mixing in the above-mentioned pretreated red dates with 30% weight of glutinous rice, high-quality sweet-scented osmanthus with 5% weight of glutinous rice and Glutinous rice weight 1.0% honey brand Suzhou sweet wine koji is mixed.

[0048] (3) Fermentation and blending Put the glut...

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Abstract

The invention discloses a red date wine brewing method, comprising the steps of: pre-treating red data and the like; stewing and cooling sticky rice, and then mixing the previously baked and steamed red date, high-class osmanthus and liqueur koji in the sticky rice; fermenting for 7-10d, wherein the methanol content is lower than the national limit of 0.04g/100ml; blending until the total sugar (calculated by glucose) is 90-100g/L and the total acid (calculated by lactic acid) is 5.0-6.0g/L; and filling and sterilizing to obtain the finished product. Through the common fermentation of the sticky rice, the red date and the osmanthus, the obtained red date osmanthus sweet rice wine has low alcohol content, indifferent flavor and aromatic smell, and is more suitable for most people; moreover, the method has short fermentation time and the distillation is omitted, therefore, the methanol content over-standard problem caused by the fermentation and distillation of the red date wine is avoided, and the red date wine is safer and greatly satisfies the demands of the consumers on the flavor, the nutrition and the like.

Description

technical field [0001] The invention relates to a method for brewing jujube wine, in particular to a method for brewing sweet rice wine using jujube osmanthus as raw material. Background technique [0002] The nutritional value of jujube is very high. Its pulp contains about 76-88% sugar and 0.2-1.6% acid. It is also rich in vitamin C. It is known as "natural vitamin C pill". The efficacy of God. Osmanthus fragrans, also known as Osmanthus osmanthus, is an evergreen small tree and is a precious and common ornamental aromatic plant. Blooming in autumn, the fragrance is far away, refreshing, and sweet-scented osmanthus has the effects of invigorating the stomach, reducing phlegm, promoting body fluid, and dispelling blood stasis. Sweet rice wine, also known as sweet wine, water wine or fermented rice wine, is a traditional fermented food in my country. Sweet rice wine is made from glutinous rice mixed with koji and fermented. It is rich in nutrition, slightly sweet in taste...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 马强
Owner 山西悦卜林创业投资有限公司
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