Method for brewing white spirit by adopting red dates as major ingredient

A technology for red dates and liquor, applied in the preparation of alcoholic beverages and other directions, can solve the problems of increased cost, low pectin content, restrictions, etc., and achieves the effect of saving energy and simplifying the process

Active Publication Date: 2012-04-04
河北万果红酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to ensure that the methanol of the finished wine does not exceed the national health standards, it is generally achieved by adopting a lower pectin content or sepa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0033] Example 1 A kind of method of brewing white wine with jujube as main material

[0034] The method uses dried jujube as the main material and bran material as the auxiliary material, and is prepared through the processes of jujube selection and soaking, crushing of the main material to make jujube paste, pre-steaming of the auxiliary material, fermentation of the main and auxiliary material, and distillation. The specific steps are as follows:

[0035] (1) Jujube selection and soaking

[0036] Choose 1,000 kg of bright red dried red dates as the main ingredient, remove impurities, wash them, and soak them in clear water in the pool (the amount of clear water can at least submerge the dates, or use the submerged amount first, and then add an appropriate amount when the water level drops after a little soaking), After soaking for 8-16 hours, remove and drain, and set aside;

[0037] (2) Crushing the main ingredients to make jujube paste

[0038] The main ingredient red ...

Embodiment 2

[0045] Example 2 A kind of method of brewing white wine with jujube as main material

[0046] The method uses fresh jujube as the main material and bran material as the auxiliary material, and is prepared through the processes of jujube selection and soaking, crushing of the main material to make jujube paste, pre-steaming of the auxiliary material, fermentation of the main and auxiliary material, and distillation. The specific steps are as follows:

[0047] (1) Jujube selection and soaking

[0048] Select 2,000 kg of bright red dried jujube as the main ingredient, remove impurities, wash, soak in clear water in the pool (the amount of clear water is enough to submerge the jujube), soak for 8-16 hours, remove and drain, and set aside;

[0049] (2) Crushing the main ingredients to make jujube paste

[0050] The main ingredient red dates after soaking (no need to remove the date core and date skin) is crushed into a paste by a grinder to obtain a date paste;

[0051] (3) Pre...

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PUM

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Abstract

The invention discloses a method for brewing white spirit by adopting red dates as a major ingredient. In the invention, the white sprit is prepared by taking fresh or dry red dates as the major ingredient and bran as an auxiliary material and adopting the following steps of: selecting and soaking the red dates, crushing the major ingredient to obtain jujube paste, pre-steaming the auxiliary material, fermenting and distilling the major ingredient and the auxiliary material and the like. In the invention, traditional Chinese medicines are also added to the red dates for crushing during the process of crushing the red dates to obtain the jujube paste, wherein the traditional Chinese medicines contain polyphenol acid as an active component; as the traditional Chinese medicines are added for inhibiting the activity of pectin methyl esterase contained in the major ingredient, the purpose of reducing the generation amount of methanol is achieved. The method is simple to operate, is easy to control, and has a good methanol removing effect, and the quality of the spirit product is greatly improved. The method disclosed by the invention is used for brewing the white spirit with data flavor by adopting the red dates as the major ingredient and the bran as the auxiliary material; the content of methanol can be reduced to lower than 0.06%; all indexes of the white spirit product can meet standards of national level I spirit; and the white spirit product has rich jujube fragrance.

Description

technical field [0001] The invention belongs to the field of wine brewing, in particular to a method for brewing white wine with jujube as the main ingredient. Background technique [0002] Modern medical research has found that jujube contains flavonoids-bis-glucoside A, which has sedative, hypnotic and antihypertensive effects; jujube also contains a large amount of cyclophosphine, which has strong myocardial contractility, dilates coronary blood vessels, inhibits platelet aggregation, and has anti-inflammatory effects. Allergic effect; the vitamin P contained in it can enhance the adhesion of human cells, improve the toughness of capillaries, reduce the permeability and fragility of capillaries, and have the effects of lowering blood fat, anti-allergy, strengthening the heart, diuresis, preventing cerebral hemorrhage and delaying aging. ; The vitamin C contained in it has the effects of detoxifying, anti-inflammatory, anti-allergic, increasing body resistance, maintaining...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张增亮
Owner 河北万果红酒业有限公司
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