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A kind of brewing process of frozen fresh jujube wine

A fresh jujube wine and process technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of no fermentation of Saccharomyces cerevisiae, easily destructible material structure, loss of nutrients, etc., to achieve low cost, The process is simple and the effect of sweet jujube taste

Inactive Publication Date: 2014-10-22
NINGXIA SHENGKANGYUAN JUJUBE WINE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fresh jujube peel is hard, the pulp is dense, and contains more cellulose, pectin and other components. Improper handling can easily destroy the material structure and cause a large loss of nutrients; another reason is that there is no suitable Saccharomyces cerevisiae for fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, select fresh jujubes with a maturity of 90-95% without mildew and moths, wash them with clear water, and bake them with hot air at 120-150°C for 10-15min to reduce the moisture content of the jujubes to 50-55%; Place it at -4-0°C for 10-12h, then place it at -7°C to -4°C for 7-8h, and finally place it at -10°C to -8°C for 9-10h to make frozen fresh dates; crush the frozen fresh dates Finally, press the jujube juice with a low-temperature juicer at a low temperature of -6°C to -4°C; fill the jujube juice with 90mg / L SO 2 , while stirring evenly, heated to 100°C for 10 minutes to sterilize; add 0.1% pectinase and 0.02% α-amylase to jujube juice, enzymolysis time 120min, temperature at 32°C; The jujube juice is treated with ultrasound, the ultrasonic frequency is 25-28kHz, and the time is 1h; 2% Saccharomyces cerevisiae is added, the temperature of the fermenter is controlled at 15°C, and the fermentation is 48d; stored at 2°C for 55d, and high pressure is ap...

Embodiment 2

[0030] Embodiment two, its only difference with embodiment one is: it is filled with the SO of 100mg / L in jujube juice 2 , while evenly stirring, heating to 100 ° C for 20 minutes to sterilize.

Embodiment 3

[0031] Example 3 differs from Example 2 only in that it adds 0.2% pectinase and 0.04% α-amylase to jujube juice, enzymolysis time is 250min, and the temperature is 40°C.

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PUM

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Abstract

A brewing technology of a frozen fresh jujube wine comprises the following steps: carefully choosing fresh jujube, washing by the use of clear water, reducing moisture in jujube to 50-55% by the use of a baking machine, making the jujube into frozen fresh jujube by a piecewise freezing method, crushing the frozen fresh jujube, squeezing at minus 6 DEG C-4 DEG C by the use of a low temperature juicer to obtain a jujube juice, filling 90mg / L of SO2 into the jujube juice, heating to 100 DEG C to sterilize for 10min, carrying out enzymatic hydrolysis by adding and alpha-amylase while carrying out ultrasonic treatment on the jujube juice, inoculating 2% of saccharomyces cerevisiae to ferment, carrying out electric treatment by connecting high voltage pulse to the jujube juice, filtering by the use of a 0.5pm micromembrane, and heating for 2-3s at the high temperature of 120-130 DEG C for sterilization so as to obtain the finished product. The technology provided by the invention is simple and requires low cost. Technological insufficiencies are overcome. The produced frozen fresh jujube wine has advantages of sweet jujube mouthfeel, rich fruity flavor, unique local flavor and the like.

Description

technical field [0001] The invention relates to a brewing process of frozen fresh jujube wine. Background technique [0002] As we all know, jujube has been listed as a top-grade fruit for health and fitness since ancient times. Red jujube is one of the unique fruits in my country and has a large cultivation area in northern China. The nutritional value is higher than other fruits, rich in protein and vitamins, so it has the special effects of nourishing the spleen and stomach, nourishing blood and calming the nerves, nourishing the body, and has good medicinal and health value. [0003] At present, there are many kinds of fresh jujube wine in the market, but the frozen fresh jujube wine is still blank in the domestic and foreign markets. There are two main reasons hindering the progress of the development of frozen fresh jujube wine: one reason is that the preparation of frozen fresh jujube is difficult. Fresh jujube has hard skin and dense pulp, and contains more cellulo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 康志明马占儒齐朕张智峰康树涛康海涛
Owner NINGXIA SHENGKANGYUAN JUJUBE WINE BIOTECH