Red date brandy and production process thereof
A production process, brandy technology, applied in the field of wine making, can solve the problem of low added value, achieve the effects of increasing the juice yield, reducing the extraction temperature, and shortening the extraction time
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Embodiment 1
[0048] Jujube brandy production technology of the present invention comprises the following steps:
[0049] (1) Sorting and cleaning;
[0050] The sorting and cleaning are to select mature, complete and non-rotten jujubes; clean with pure water and drain;
[0051] (2) Baking;
[0052] The baking is baking with hot air at 180°C for 50 minutes until the water content is 20%;
[0053] (3) smoked and roasted;
[0054] The smoked roast is smoked with peat; 0.05kg of peat needs to be burned per kg of red dates; 5mg / kg of phenolic compounds are brought into by the smoked peat;
[0055] (4) extrusion, soaking;
[0056] The extruding is rolling and extruding the smoked and roasted jujube to loosen and crack the skin of the jujube; the soaking is immersing the extruded jujube in a citric acid solution with a concentration of 0.5% for 30 minutes;
[0057] (5) steam treatment, beating;
[0058] The steam treatment is to steam the above-mentioned red dates under a pressure of 0.05MPa, ...
Embodiment 2
[0081] Jujube brandy production technology of the present invention comprises the following steps:
[0082] (1) Sorting and cleaning;
[0083] The sorting and cleaning are to select jujubes that are fully mature, complete, and free from rotten diseases and insect pests; clean with pure water and drain;
[0084] (2) Baking;
[0085] The baking is to bake with hot air at 280°C for 10 minutes until the water content is 10%;
[0086] (3) smoked and roasted;
[0087] The smoked roast is smoked with peat; every kg of jujube needs to burn 0.2kg of peat; 20mg / kg of phenolic compounds are brought in by peat smoked;
[0088] (4) extrusion, soaking;
[0089] The extruding involves rolling and extruding the smoked and roasted red dates to loosen and crack the jujube skins; the soaking involves soaking the extruded red dates in a citric acid solution with a concentration of 1.0% for 10 minutes;
[0090] (5) steam treatment, beating;
[0091] The steam treatment is to steam the above-...
Embodiment 3
[0114] Jujube brandy production technology of the present invention comprises the following steps:
[0115] (1) Sorting and cleaning;
[0116] The sorting and cleaning are to select jujubes that are fully mature, complete, and free from rotten diseases and insect pests; clean with pure water and drain;
[0117] (2) Baking;
[0118] The baking is baking with hot air at 240°C for 30 minutes, until the water content is 15%;
[0119] (3) smoked and roasted;
[0120] The smoked roasting is smoked with peat; 0.15kg of peat should be burned for every kg of red dates; 15mg / kg of phenolic compounds are brought into by the smoked peat;
[0121] (4) extrusion, soaking;
[0122] The extruding is rolling and extruding the smoked and roasted red dates to loosen and crack the skin of the dates; the soaking is immersing the extruded red dates in a citric acid solution with a concentration of 0.8% for 20 minutes;
[0123] (5) steam treatment, beating;
[0124] The steam treatment is to ste...
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