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A kind of jujube cistanche wine and its brewing method

A technology of cistanche wine and red dates, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, pharmaceutical formulations, etc., can solve the problems of loss of nutrients, single type of jujube wine, and insufficient utilization of red dates raw materials, etc., and achieves health care functions. Enhanced, full-bodied, value-added effect

Active Publication Date: 2017-05-24
XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of single type of jujube wine, insufficient utilization of jujube raw materials, and loss of nutritional components, the invention provides red jujube cistanche wine and its brewing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The brewing method of red jujube cistanche wine of the present invention is as follows:

[0042] 1. Material selection: select 1000g of dried dates that are complete and free from diseases and insect pests, and 100g of dried cistanche;

[0043] 2. Cleaning: Wash 1000g of dried jujube and 100g of Cistanche with clean water;

[0044] 3. Drying: Dry the cleaned 1000g dried jujube and 100g dried Cistanche in a vacuum drying oven at a drying temperature of 55°C and a drying time of 24 hours;

[0045] 4. Superfine pulverization: Superfine pulverization of 1000g of dried jujube and 100g of Cistanche dried in vacuum, the particle size of the powder is 0.5μm;

[0046] 5. Rehydration: Mix 1000g of dried dates and 100g of Cistanche dry powder with 22kg of water;

[0047] 6. Inoculation fermentation: put the rehydrated material in a container, add 1.155g of sulfurous acid into the container, stir evenly, and then inoculate 34.65g of active dry yeast (purchased from Angel Yeast Comp...

Embodiment 2

[0055] The brewing method of red jujube cistanche wine of the present invention is as follows:

[0056] 1. Material selection: select 1000g of dried dates that are complete and free from diseases and insect pests, and 100g of dried cistanche;

[0057] 2. Cleaning: Wash 1000g of dried jujube and 100g of Cistanche with clean water;

[0058] 3. Drying: Dry the cleaned 1000g of dried jujube and 100g of Cistanche in a vacuum drying oven at a drying temperature of 50°C and a drying time of 24 hours;

[0059] 4. Superfine pulverization: Superfine pulverization of 1000g of dried jujube and 100g of Cistanche dried in vacuum, the particle size of the powder is 0.1μm;

[0060] 5. Rehydration: Mix 1000g of dried dates and 100g of Cistanche dry powder with 22kg of water;

[0061] 6. Inoculation fermentation: put the rehydrated material in a container, add 0.924g of sulfurous acid into the container, stir evenly, then inoculate 23.10g of active dry yeast into the container for constant te...

Embodiment 3

[0069] The brewing method of red jujube cistanche wine of the present invention is as follows:

[0070] 1. Material selection: select 1000g of dried dates that are complete and free from diseases and insect pests, and 100g of dried cistanche;

[0071] 2. Cleaning: Wash 1000g of dried jujube and 100g of Cistanche with clean water;

[0072] 3. Drying: Dry the cleaned 1000g dried jujube and 100g dried cistanche in a vacuum drying oven at a drying temperature of 60°C and a drying time of 24 hours;

[0073] 4. Superfine pulverization: Superfine pulverization of 1000g of dried jujube and 100g of Cistanche dried in vacuum, the particle size of the powder is 1 μm;

[0074] 5. Rehydration: Mix 1000g of dried dates and 100g of Cistanche dry powder with 22kg of water;

[0075] 6. Inoculation fermentation: put the rehydrated material in a container, add 1.386g of sulfurous acid into the container, stir evenly, then inoculate 46.20g of active dry yeast into the container for constant tem...

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PUM

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Abstract

The invention provides red date-cistanche wine. The red date-cistanche wine is brewed from dry red dates and cistanche. The invention further provides a brewing method of the red date-cistanche wine. In the invention, the red dates and the cistanche are reasonably matched, and the product both has the effective components of the red dates and has the effective components of the cistanche, thus the healthcare function of the product is greatly improved. The obtained fermented red date-cistanche wine is plump, is rosy red or red and has pure, elegant, pleasant and harmonious red date aroma and bouquet.

Description

technical field [0001] The invention relates to a red date cistanche wine. Background technique [0002] my country is the largest jujube producer in the world, accounting for about 95% of the world's total output. Jujube has a very high nutritional and health value, and has the reputation of "the king of all fruits" and "natural vitamin". It is a health-care fruit integrating the three functions of medicine, food and tonic. There is also a saying among the people that "three jujubes in a solar eclipse will live forever", and red dates have always been loved by the masses. Fresh jujubes are sweet and sour, nutritious, and taste sweet and crisp, but fresh jujubes are easy to lose water, rot and cause losses after harvesting. At present, red dates are mainly used for drying, which can obviously prolong the storage period after drying, and also increase the added value to a certain extent. But the red dates with high added value are only limited to high-grade dates, and the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04A61K36/725A61P1/14C12R1/865
CPCA61K36/64A61K36/725C12G3/02C12G3/04A61K2300/00
Inventor 赵志永李冀新田翠平
Owner XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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