Method for brewing fermented jujube wine

A red jujube wine and fermentation type technology, applied in the field of winemaking, can solve the problems of low production efficiency, long clarification time, and high methanol content in red jujube wine, and achieve the effects of improving utilization rate, significant clarification effect and full-bodied wine.

Inactive Publication Date: 2012-12-19
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] The purpose of the present invention is to provide a fermented jujube wine and its brewing method, which overcomes the deficiencies of the above-mentioned prior art and mainly solves the problems of too high methanol content, too long clarification time and low production efficiency of jujube wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Selecting materials, washing and selecting red dates that are intact and free from rot, pests and diseases, and rinse with water;

[0024] (2) Rehydration: Add the washed red dates to water 3 times the weight of the red dates and soak for 60 minutes;

[0025] (3) Microwave processing: The red dates processed in the above steps are subjected to microwave processing, the microwave power is 400w, and the time is 10min;

[0026] (4) Add 8 times the amount of water to the hot-dip microwave-treated red dates and treat them at 90°C for 60 minutes;

[0027] (5) Filter after hot soaking to obtain jujube juice a and jujube residue;

[0028] (6) Beating and extracting juice The above-mentioned jujube residues are beaten, the pulp residue is separated, the jujube nucleus is removed, and then 4 times of water is added, treated at 90°C for 60 minutes, and filtered to obtain jujube juice b;

[0029] (7) Clarification: Mix jujube juice a and jujube juice b, add 0.01% of the compound clarifier...

Embodiment 2

[0038] (1) Selecting materials, washing and selecting red dates that are intact and free from rot, pests and diseases, and rinse with water;

[0039] (2) Rehydration: Add the washed red dates to 5 times the weight of the red dates and soak for 10 minutes;

[0040] (3) Microwave processing: The red dates processed in the above steps are subjected to microwave processing, the microwave power is 600w, and the time is 1min;

[0041] (4) Add 16 times the amount of water to the hot-dip microwave-treated red dates, and treat them at 70°C for 120 minutes;

[0042] (5) Filter after hot soaking to obtain jujube juice a and jujube residue;

[0043] (6) Beating and extracting juice The above-mentioned jujube dregs are beaten, the slurry is separated, the jujube nucleus is removed, and then 6 times of water is added, treated at 70°C for 120 minutes, and filtered to obtain jujube juice b;

[0044] (7) Clarification: Mix jujube juice a and jujube juice b, add 0.05% of the compound clarifier and 0.1% of...

Embodiment 3

[0052] (1) Selecting materials, washing and selecting red dates that are intact and free from rot, pests and diseases, and rinse with water;

[0053] (2) Rehydration: Add the washed red dates to 4 times the weight of the red dates and soak for 40 minutes;

[0054] (3) Microwave treatment: The red dates processed in the above steps are subjected to microwave treatment, the microwave power is 500w, and the time is 5min;

[0055] (4) Add 12 times the amount of water to the hot-dip microwave-treated red dates, and treat them at 85°C for 100 minutes;

[0056] (5) Filter after hot soaking to obtain jujube juice a and jujube residue;

[0057] (6) Beating and extracting juice The above-mentioned jujube residues are beaten, the pulp residue is separated, the jujube core is removed, and then 5 times of water is added, treated at 80°C for 110 minutes, and filtered to obtain jujube juice b;

[0058] (7) Clarification Mix jujube juice a and jujube juice b, add 0.03% of the compound clarifier and 0.3%...

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Abstract

The invention discloses a method for brewing fermented jujube wine, and belongs to the technical field of wine-brewing engineering. The problem of excessive methanol in the commonly-used method caused by juice extraction through enzymolysis is solved by adopting the microwave auxiliary heating method for extracting the jujube juice, and the methanol content in the jujube wine is less than 0.1g / L;the utilization ratio of the raw material and the clarity of the raw material liquid are improved by extracting juice from the whole jujube with peel and fermenting the clarified juice; clarifying agent is added to combine with the refrigeration technology during the clarifying process, so that the method is simple to operate, remarkable in clarification effect and suitable for large-scale industrial production. The brewed jujube wine is full bodied, ruby red in color, rich in luster, pure in fragrance and soft and pleasant in taste.

Description

Technical field [0001] The invention relates to a method for brewing fermented red date wine, belonging to the technical field of wine making. Background technique [0002] Jujube is a specialty fruit of China, which is rich in nutrients and has high health value. In recent years, with the implementation of the policy of returning farmland to forests in our country, jujube has become a tree species for both ecological and economic use in the Yellow River Basin, and its cultivation area and output have increased sharply. In 2000, the cultivation area of ​​jujube was nearly 330,000 ha. 2 With an annual output of 1.1 billion kg of red dates, accounting for 95% of the world's total output, the research on the value-added technology of deep processing of red dates has become an urgent problem to be solved in the industrialization of red dates. Fermented jujube wine is a low-alcohol beverage made from jujube as a raw material under the action of yeasts to make full use of the sugar in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 马强
Owner 山西悦卜林创业投资有限公司
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