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

Inactive Publication Date: 2011-05-11
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 a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a brewing method of fermented red date wine and belongs to the technical field of wine brewing. The extraction of red date juice is finished by a method of heating extraction, enzymolysis and ultrasonic wave complex extraction, so that the juice extraction time is shortened and the juice yield is improved; and the brewing of the red date wine is finished by an artificial ageing method combining methods of adding oak sheets, ultrasonic wave ageing, high pressure impulse ageing and ultrafiltration, so that the red date wine ageing time is shortened, the labour and the production cost are saved, and the production efficiency and the enterprise interest are improved. The obtained red date wine has a full wine body, is rose or red, clear and transparent, and has pure, elegant, pleasant and harmonious fragrance of red date and wine.

Description

technical field [0001] The invention relates to a fermented jujube wine and a brewing method thereof, in particular to an aging method of jujube wine, and belongs to the technical field of wine making. Background technique [0002] my country is the largest producer of jujube in the world. At present, it is mainly eaten fresh, and only a small amount is used for processing fruit juice and sugar products, but the added value is not high. Fermented jujube wine is a low-alcohol drink processed from jujube as raw material under the action of yeast to make full use of the sugar in jujube to produce alcohol. It can not only retain most of the nutrients in jujube, but also contain many beneficial substances synthesized by microbial metabolism, with unique flavor and nutritional value, which is very beneficial to human health. Has a good development prospect. However, jujube wine must go through a long aging process to promote alkyd esterification, straighten out the association a...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/00C12R1/865
Inventor 马强
Owner 山西悦卜林创业投资有限公司
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