Fermented red date wine and brewing method thereof
A jujube wine, fermented technology, applied in the field of wine making, can solve the problems of low production efficiency, high labor intensity, long production cycle, etc., and achieve the effects of improving production efficiency, shortening extraction time, and lowering extraction temperature
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Embodiment 1
[0027] (1) Selection of materials Select 100kg of jujubes that are fully mature, complete, and free from rotten diseases and insect pests.
[0028] (2) Cleaning Wash the selected red dates with clean water and drain.
[0029] (3) Extruding and soaking The jujube is rolled and extruded to loosen and crack the jujube skin. The processed red dates are soaked in 0.5% citric acid solution for 30 minutes.
[0030] (4) Steam treatment and beating The red dates treated in the above steps were steamed under normal pressure for 15 minutes. The treated jujube is beaten, and then the pulp and residue are separated to remove the jujube skin and core to obtain jujube pulp.
[0031] (5) Adding 0.01% citric acid, 0.1% composite phosphate (sodium hexaphosphate: sodium polyphosphate=1:1) and 0.001% EDTA-Na 2 As a color-protecting agent, add 6 times the water of jujube pulp, and extract at 90°C for 40 minutes, stirring from time to time.
[0032] (6) Enzymolysis and ultrasonic extraction Add...
Embodiment 2
[0042] (1) Selection of materials Select 50kg of fresh jujubes that are fully mature, complete, and free from rotten diseases and insect pests.
[0043] (2) Cleaning Wash the selected red dates with clean water and drain.
[0044] (3) Extruding and soaking The jujube is rolled and extruded to loosen and crack the jujube skin. The processed red dates are soaked in 1.0% citric acid solution for 10 minutes.
[0045] (4) Steam treatment and beating The jujube treated in the above steps was steamed under normal pressure for 20 minutes. The treated jujube is beaten, and then the pulp and residue are separated to remove the jujube skin and core to obtain jujube pulp.
[0046] (5) Adding 0.1% citric acid, 0.01% composite phosphate (sodium hexaphosphate: sodium polyphosphate=1:1) and 0.001% EDTA-Na 2 As a color-protecting agent, add 8 times the water of jujube pulp, and carry out leaching at 70°C for 40 minutes, stirring from time to time.
[0047](6) Enzymolysis and ultrasonic ext...
Embodiment 3
[0057] (1) Selection of materials Select 200 kg of red dates that are fully mature, complete, and free from rotten diseases and insect pests.
[0058] (2) Cleaning Wash the selected red dates with clean water and drain.
[0059] (3) Extruding and soaking The jujube is rolled and extruded to loosen and crack the jujube skin. The processed red dates are soaked in 1.0% citric acid solution for 20 minutes.
[0060] (4) Steam treatment and beating The jujube treated in the above steps was steamed under normal pressure for 20 minutes. The treated jujube is beaten, and then the pulp and residue are separated to remove the jujube skin and core to obtain jujube pulp.
[0061] (5) Adding 0.05% citric acid, 0.03% compound phosphate (sodium hexaphosphate: sodium polyphosphate=1:1) and 0.005% EDTA-Na 2 As a color-protecting agent, add water 7 times that of jujube pulp, and extract at 90°C for 40 minutes, stirring from time to time.
[0062] (6) Enzymolysis and ultrasonic extraction Add...
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