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Brewing technology of jujube sparkling wine

A technology for sparkling wine and red dates, which is applied to the field of brewing technology for red dates sparkling wine, can solve the problems of lack of mellow wine aroma, high brewing cost, loss of nutrients of red dates, etc., and achieves the effects of simple process, unique flavor and rich fruit aroma.

Inactive Publication Date: 2013-09-25
NINGXIA SHENGKANGYUAN JUJUBE WINE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are some problems in the existing brewing process of jujube sparkling wine: the obtained jujube sparkling wine has an oxidative smell; the brewing process causes partial loss of jujube nutritional components; higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Select fresh jujubes with a maturity of 90% without mildew and moths; wash with water, screen, remove the core, squeeze, and then place the jujubes and water at 100°C in a mass ratio of 1:2-3 After boiling in water for 30-40min and cooling to room temperature, inject 30ppm of SO 2 And squeeze it with an ordinary press to obtain jujube pulp; add 0.02g / L pectinase to the jujube pulp, stand and clarify for 5-6h, and separate the jujube liquid and filtrate; heat the jujube liquid to 100°C for 10-15min and then cool to room temperature; add citric acid to the jujube liquid to adjust its pH value to 3.8-4.2, and adjust the total sugar to 12-18% before use; put the unheated jujube liquid in an insulating container, and insert the two electrodes into the jujube liquid at the same time Within and 60mm apart, use 110 volts for micro-electrolysis treatment for 15 hours. After micro-electrolysis, the jujube liquid is incubated at a constant temperature at 40°C for 72 hou...

Embodiment 2

[0030] The second embodiment differs from the first embodiment only in that two electrodes are inserted into the jujube liquid at the same time with a distance of 60 mm, and the micro-electrolysis treatment is performed with a voltage of 110 volts for 18 hours.

Embodiment 3

[0031] The third embodiment differs from the second embodiment only in that the jujube liquid is cultured at a constant temperature of 40° C. for 100 hours after micro-electrolysis.

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PUM

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Abstract

A brewing technology of a jujube sparkling wine comprises the following steps: carefully choosing fresh jujube, letting SO2 pass in and squeezing jujube by a common squeezer to obtain a jujube syrup, adding 0.02g / L of pectase, separating to obtain a jujube liquid and a filtrate, adding citric acid into the jujube liquid for later use, carrying out microelectrolysis treatment on the unheated jujube liquid under 110 volts, carrying out constant temperature culture at 40 DEG C to obtain a strain, blending the jujube liquid and the strain according to the mass ratio of 40-50:1 and uniformly stirring, adding wine's active dry yeast which accounts for 0.1-0.3% of the weight of the jujube liquid, uniformly stirring in a fermentation cylinder, sealing and standing at 18-24 DEG C to ferment for 15-35d, adding 0.01% of pectase, clarifying at 50-60 DEG C for 12h, carrying out frozen storage, separating by a diatomite filtration method to obtain a bulk wine 1, distilling the filtrate by an ultrafiltration membrane concentration method to obtain a bulk wine 2, blending the bulk wine 1 and the bulk wine 2, filtering by the use of a 0.5pm micromembrane, and finally heating at the high temperature of 120-130 DEG C for sterilization so as to obtain a finished product bulk wine, and filling CO2 into the finished product bulk wine at 2-5 DEG C at 3.8*109-4.0*109 Pa by a sparkling wine so as to prepare the finished product.

Description

technical field [0001] The invention relates to a brewing process of jujube sparkling wine. Background technique [0002] As we all know, jujube has been listed as a top-grade fruit for health and fitness since ancient times. It has higher nutritional value than other fruits and is rich in protein and vitamins. Therefore, it has special effects of nourishing the spleen and stomach, nourishing blood and calming the nerves, and nourishing the body. [0003] 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. There are some problems in the existing brewing process of jujube sparkling wine: the obtained jujube sparkling wine has an oxidative smel...

Claims

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Application Information

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Patent Type & Authority Applications(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