Unlock instant, AI-driven research and patent intelligence for your innovation.

Winemaking method for fermentation of red dates by multiple strains

A technology of multi-strain fermentation and jujube, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, to achieve the effects of low cost, unique flavor, and strong fruity aroma

Inactive Publication Date: 2013-10-02
NINGXIA SHENGKANGYUAN JUJUBE WINE BIOTECH
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a winemaking method for fermenting jujube with multiple strains of bacteria. The method is simple in process and low in cost, and overcomes the deficiency of single yeast fermentation. Unique and other advantages

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1, select the fresh jujube of maturity 90-95% without mildew and moth, after washing with clear water, treat with 100 ℃ steam for 10-20min; add the water of jujube and water 1:3-4 mass ratio, Then add 0.2% citric acid, 0.3% sodium bisulfite, and 0.1% sodium polyphosphate as a color-protecting agent, and then extract at 80-90°C for 90-120 minutes; Mechanism to obtain jujube pulp, then add 0.02g / L pectinase to the jujube pulp, static clarification for 5-6 hours, and separate jujube juice and filtrate; put part of the jujube juice in an insulating container, and insert two electrodes into the jujube juice at the same time Inside and 60mm apart, 110 volts was used for micro-electrolysis treatment for 10 hours; the jujube juice after micro-electrolysis was incubated at a constant temperature of 40°C for 72-100 hours to obtain strains for use; the remaining jujube juice was added to citric acid to adjust its The pH value is 3.8-4.2, the total sugar is adjusted to 1...

Embodiment 2

[0034] Embodiment two, it differs from embodiment one only in that: it adds 0.3% citric acid, 0.4% sodium bisulfite, and 0.05% sodium polyphosphate as the color-protecting agent.

Embodiment 3

[0035] Embodiment 3, it differs from Embodiment 2 only in that part of the jujube juice is placed in an insulating container, two electrodes are inserted into the jujube juice at the same time with a distance of 60mm, and the micro-electrolysis treatment is performed with a voltage of 72 volts for 12 hours. .

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Provided is a winemaking method for fermentation of red dates. Fresh red dates are selected and pretreated. Then 0.2-0.3% citric acid, 0.3-0.4% sodium hydrogen sulfite, and 0.05-0.1 of sodium polyphosphate are added as color fixatives and the red dates are extracted. Date pulp is obtained by a beater. Pectase with a concentration of 0.02 g / L is added. A date liquid and a filtered fluid are obtained after separation. Part of the date liquid is subjected to microelectrolysis to obtain strains. The rest of the date liquid is subjected to microelectrolysis and sterilization. 1-2% Candida, 2-3% kloeckera and 4% winemaking yeast are inoculated, and ferment with the previous strains. The date liquid is charged with high-voltage pulse electricity, stored at the temperature of 2-4 DEG C for 45-60 d, and aged to obtain an original wine. The original wine is filtered with 0.5 pm micromembranes, and heated at the temperature of 120-130 DEG C and disinfected for 2-3 s to obtain finished products. The method is advantaged by simple process and low cost, and overcomes the defects of fermentation by single yeast. The red date wine is advantaged by sweet red date taste, rich aroma, unique flavor and the like.

Description

technical field [0001] The invention relates to a wine-making method for fermenting jujube with multiple strains. 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] In recent years, my country's jujube production has developed rapidly, and the output has increased significantly. It is urgent to find a way for deep processing in production. At present, my country's jujube processing products mainly include candied dates, jujube tea, and jujube nourishing crystals. The production of jujube wine is mainly distilled wine, and there are ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02C12R1/865C12R1/645
Inventor 康志明马占儒齐朕张智峰康树涛康海涛
Owner NINGXIA SHENGKANGYUAN JUJUBE WINE BIOTECH