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Preparation method of black date wine

A technology of black jujube wine and black jujube, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of loss of nutritious components of black jujube, inability to exert and utilize the effective components of black jujube, etc. The effect of loosening, enhancing human immunity, and mellow flavor

Inactive Publication Date: 2014-01-29
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are problems in these products: one is that the nutrients of black dates are lost in a large amount during the processing of jam or noodles; the other is that the black dates wine made by soaking rice wine directly will be discarded to black dates after long-term soaking, so that the active ingredients of black dates cannot be fully utilized and use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. First, take black dates, white granulated sugar, wine dry yeast, pectinase, potassium permanganate, citric acid, sulfurous acid, and gelatin auxiliary materials for use;

[0019] Second, the process steps are as follows:

[0020] 1. Raw material selection and processing: select jujubes with high sugar content and full maturity, and spread them out in the sun until half-dried after harvesting (no juice will flow out if pressed by hand);

[0021] 2. Cleaning: Wash the skin pollutants of the black dates with clean water, drain the water after cleaning and set aside;

[0022] 3. Softening and beating: add water 4-5 times the weight of the black dates and soak the black dates at 80-90°C for 4-5 hours to soften the flesh of the black dates. Put the softened black dates and soaking water into the beater for beating. Filter and remove the jujube core to obtain black jujube juice;

[0023] 4. Enzymolysis: Cool the black date juice to 50°C, add pectinase for enzymolysis, add...

Embodiment 2

[0033] 1. First, take black dates, white granulated sugar, wine dry yeast, pectinase, citric acid, sulfurous acid, and gelatin auxiliary materials for later use;

[0034] Second, the process steps are as follows:

[0035] 1. Selection and processing of raw materials: Choose jujubes with high sugar content and full maturity. After harvesting, spread them out and dry them in the sun until they are semi-dry (no juice will flow out after pressing with hands). Remove impurities, wash and drain the semi-dried jujubes before putting Bake in an oven at a temperature of 100-120°C and a baking time of 30-40 minutes. It is better that the jujube meat shrinks and the jujube skin is slightly cracked without burning;

[0036] 2. Preparation of jujube juice: soak the baked jujube in 2 times the weight of water for 10-12 hours to make the pulp fully absorb water and swell, then add water 4 times the weight of the jujube and extract at 80-90°C for 1-2 hours 1.5h, the nutrients in the black da...

Embodiment 3

[0046] 1. First, take fresh black dates, white granulated sugar, wine dry yeast, pectinase, potassium permanganate, citric acid, sulfurous acid, and gelatin auxiliary materials for later use;

[0047] Second, the process steps are as follows:

[0048] 1. Selection and processing of raw materials: select fresh jujubes with high sugar content and full maturity, and eliminate pests and rotten fruits;

[0049] 2. Cleaning: Wash the skin pollutants of the black dates with clean water, drain the water after cleaning and set aside;

[0050] 3. Remove astringency: soak the cleaned black dates in warm water at 40-45°C for 24 hours to remove astringency;

[0051] 4. Breaking and beating: Remove the flower disc from the deastringent black dates, crush them with a crusher, then add water 1-2 times the weight of fresh black dates, beat the black dates in a beater, and filter to remove the black dates to obtain black dates juice;

[0052] 5. Enzymolysis: Cool the jujube juice to about 50°...

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Abstract

The invention discloses a preparation method of black date wine. The black date wine is prepared by adopting the technique steps such as pulping, enzymatic hydrolysis, alcoholic fermentation and ageing. The black date wine is of a pale yellow color, has strong fruity flavor and wine flavor and mellow flavor and is clear and transparent; and as the nutritional and functional components of black dates are maintained to the greatest degree, the black date wine has a very high nutrition and healthcare value. If taken frequently by people, the black date wine is capable of enhancing the immunity of human bodies, inhibiting the growth of cancer cells, preventing and treating osteoporosis, anemia and the like and has the effects of strengthening the spleen and stomach, nourishing yin and blood, tranquilizing by nourishing the heart and alleviating the medicine property.

Description

technical field [0001] The invention relates to a kind of fruit wine, in particular to a preparation method of black date wine. It can effectively retain the functional ingredients and nutritional and health value of black dates. Background technique [0002] The scientific name of black jujube is Junqianzi, which belongs to the genus Junqianzi of Persimmonaceae. It is also known as soft jujube, milk jujube, wild persimmon, etc. Prune jujube fruit is black, tastes sweet and delicious, and has very high nutritional value. Prune jujube fruit contains 45.7% sugar, 4.1% starch, 1.83% protein, 3.84% pectin, 0.98% tannin, 97.9mg / 100g vitamin C, phosphorus, calcium, iron and other nutrients needed by the human body. Prune dates also have high medicinal value. Prune dates are sweet in taste, flat in nature, enter the spleen and stomach meridians, can nourish the middle and Qi, and have a good nourishing effect on people with physical weakness after illness; they can nourish the st...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 李凤英孙忠良郑思思
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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