Preparation method of jujube wine suitable for women for drinking

Abstract

The invention discloses a brewing method of jujube wine suitable for women for drinking, which comprises the following steps: 1) preparing wort; 2) preparing red jujube mature material; 3) preparing the jujube wine; 4) taking barbary wolfberry fruit, donkey-hide glue, membranous milkvetch root, pilose Asiabell root, Chinese angelica, safflower, tuber fleeceflower root, glossy privet fruit, Szechuan lovage rhizome, white paeony root, ginseng, cassia bark, suberect spatholobus stem, motherwort herb and hairy antler, mixing and performing percolation to prepare percolate; 5) blending to prepare a coarse product of the jujube wine suitable for the women for drinking; 6) filtering through an ultrafiltration membrane; 7) performing hot-filling; and 8) performing microwave sterilization. The transparency degree of the jujube wine suitable for the women for drinking is higher than that of a product prepared by the traditional process; simultaneously, precipitates generated by the product which is produced according to the brewing method after the product is preserved for three years are greatly fewer than the precipitates generated by the traditional product after the traditional product is preserved for three months. The women with irregular menstruation, low back pain and sallow face need to drink 50-100ml of the jujube wine daily and can recover the health after 5-10 days and regain the hesternal beauty and the style.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for preparing jujube wine for ladies. Background technique [0002] The types of wine produced from jujube include: soaked mixed wine, fermented low-alcohol fruit wine and fermented distilled liquor. The main processes of their respective production are as follows: [0003] 1. Preparation of wine: Soak the jujube with edible alcohol or high-grade liquor to extract its active ingredients, then add water to reduce the concentration and season with sugar and acid. The wine is simple in process, simple in taste, sweet and greasy, and is generally not suitable for public drinking because of the addition of other Chinese herbal medicines and flavors and fragrances. [0004] 2. Fermentation of low-alcohol fruit wine: through cooking and beating jujube, a single strain of yeast is used as a starter for liquid fermentation, and then seasoned with sugar and acid. This wine has low a...

AI Technical Summary

Problems solved by technology

[0008] But this fermented fermented wine can only adopt conventional pasteurization to sterilize because of the low alcohol content (8-12 °), many contents and rich nutrition, so it is difficult to keep the quality and freshness. Bacteria impervious to produce secondary contamination and deterioration

In addition, the wine is very easy to oxidize. Oxidation will cause the product to change from yellow to brown to black, and the taste will become sour. At the same time, the derivatives produced after oxidation will deteriorate the quality of the wine, and will gradually precipitate precipitates, making the product only suitable for brewing and drinking. , difficult to circulate in the market

[0009] Furthermore, the wine is rich in nutrition because of its single raw material formula, but it is relatively single, and it is difficult to meet the needs of consumers who have entered a well-off society to improve their quality of life.

[0010] Also have existing jujube wine to lack nourishing and health-care effect