Red jujube sparkling wine and production process thereof

A technology of sparkling wine and jujube, which is applied in the field of wine making, can solve the problem of low added value, achieve the effects of improving aroma and flavor, avoiding environmental pollution, and improving economic benefits

Inactive Publication Date: 2011-06-15
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

[0002] my country is the largest producer of jujubes in the world. At present, it is mainly eaten fresh, and only part of it is used for processing fruit juice and sugar products, but the added value is not high.

Method used

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  • Red jujube sparkling wine and production process thereof
  • Red jujube sparkling wine and production process thereof
  • Red jujube sparkling wine and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Jujube sparkling wine production process of the present invention comprises the following steps:

[0046] (1) Sorting and cleaning: select jujubes that are fully mature, complete, and free from rotten diseases and insect pests; clean with pure water and drain;

[0047] (2) Baking: Baking with hot air at 180°C for 50 minutes until the water content is 20%;

[0048] (3) smoked and roasted;

[0049] The smoked roasting is smoked with peat; 0.05kg of peat should be burnt per kg of red dates; 1mg / kg of phenolic compounds is brought into by the smoked peat;

[0050] (4) extraction;

[0051] The extraction is to extract the above-mentioned smoked and roasted jujubes with edible alcohol for 2 times, for the first time to extract with 50% alcohol twice the weight of the jujubes for 7 days, for the second time to extract with 50% alcohol 10 times the weight of the jujubes for 1 day, and to extract twice The liquid is combined to obtain red jujube extract wine for subsequent us...

Embodiment 2

[0079] Jujube sparkling wine production process of the present invention comprises the following steps:

[0080] (1) Sorting and cleaning: select jujubes that are fully mature, complete, and free from rotten diseases and insect pests; clean with pure water and drain;

[0081] (2) Baking: Baking with hot air at 280°C for 10 minutes until the water content is 15%;

[0082] (3) smoked and roasted;

[0083] 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;

[0084] (4) extraction;

[0085] The extraction is to extract the above-mentioned smoked and roasted red dates with edible alcohol for 2 times, the first time with 30% alcohol 10 times the weight of red dates for 7 days, and the second time with 75% alcohol 2 times the weight of red dates for 7 days, twice extraction The liquid is combined to obtain red jujube extract wine for subsequent use;

[0086] (5) liquid fermentation;

...

Embodiment 3

[0114] Jujube sparkling wine production process of the present invention comprises the following steps:

[0115] (1) Sorting and cleaning: select jujubes that are fully mature, complete, and free from rotten diseases and insect pests; clean with pure water and drain;

[0116] (2) Baking: Baking with hot air at 220°C for 30 minutes until the water content is 10%;

[0117] (3) smoked and roasted;

[0118] 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;

[0119] (4) extraction;

[0120] The extraction is to extract the above-mentioned smoked and roasted red dates with edible alcohol for 2 times, the first time with 40% alcohol 6 times the weight of red dates for 5 days, and the second time with 60% alcohol 5 times the weight of red dates for 6 days, twice extraction The liquid is combined to obtain red jujube extract wine for subsequent use;

[0121] (5) liqu...

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PUM

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Abstract

The invention discloses red jujube sparkling wine and a production process thereof. The red jujube sparkling wine is prepared by taking red jujubes as raw materials through processes, i.e. sorting, cleaning, baking, fire-curing, extraction, liquid state fermentation, semi-solid state fermentation, accelerating aging, preservation, blending, ageing, gas loading, encapsulation, and the like. In the invention, the baking and the peat fire-curing can increase fragrance and the content of phenols; the alcohol extraction is beneficial to the extraction of nutrient substances, i.e. alcohol-soluble effective components of the red jujubes, jujube peel pigments, and the like; adsorption treatment removes impurities causing bad flavor, therefore the fragrance and the flavor of the red jujube sparkling wine are greatly improved; jujube hulls and liquid state fermentation sediments are mixed for fermentation to sufficiently utilize red jujube resources, therefore the cost is saved and economic benefit is enhanced, but also environmental pollution is prevented; and the red jujube sparkling wine is mature, refined and mild through the preservation, the blending and the ageing. The obtained red jujube sparkling wine is clear and transparent, has strong fruity flavor, moderate sour and sweet flavor, exquisite foam, refreshing and pleasant taste and specific style of red jujube fruit wine.

Description

technical field [0001] The invention relates to jujube sparkling wine and a production process thereof, belonging to the technical field of wine making. Background technique [0002] my country is the largest producer of jujube in the world. Currently, it is mainly used for fresh food, and only part of it 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. In recent years, with the improvement of people's living standards and quality, the demand for distilled liquor and liquor products has increased year by year. Domestic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12R1/865C12R1/645C12R1/72C12H6/02
Inventor 马强
Owner 山西悦卜林创业投资有限公司
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