Brewing method for jujube wine

A technology for jujube wine and red jujube, applied in the preparation of alcoholic beverages, etc., can solve the problems of complex process and high methanol content of finished products, and achieve the effect of reducing methanol content, reducing methanol content and excellent quality

Inactive Publication Date: 2015-04-08
甄进表
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Jujube can be eaten fresh or as dried fruit. It can also be made into candied dates and jujubes. It can also be used to brew jujube wine and jujube tea. For example, the Chinese invention patent application with application number 200910169383.4 discloses a kind of jujube white wine. The preparation method, the patent adopts solid-state fermentation technology, and the process flow is: raw jujube → sorting and r

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Koji making: the cultivation of koji begins in late summer and early autumn every year. Use a pulverizer to pulverize the wheat into rough noodles, wheat semolina and bran, the mass ratio is 2:1, mix it with water, knead it until it is not sticky and easy to shape, knead it into a circle with a thickness of 2cm and a diameter of about 10cm To shape wine koji, put the koji on top of the chaff, cover it with a straw mat, let the koji and the microorganisms in the air inoculate naturally, and use it directly after the autumn when the red dates mature.

[0028] Selection of raw materials: 4,000 catties of red dates, 1,600 catties of coriander root.

[0029] Cleaning of raw materials: Select high-quality jujubes that are complete and free from mold and insects, wash and remove impurities, and add them to water equivalent to 1.5 times the weight of jujubes for 30 minutes.

[0030] Raw material aging and crushing: The soaked red dates are matured with steam at 100°C at high t...

Embodiment 2

[0039] Koji making: the cultivation of koji begins in late summer and early autumn every year. Use a pulverizer to pulverize the wheat into rough noodles, wheat semolina and bran, the mass ratio is 2:1, mix it with water, knead it until it is not sticky and easy to shape, knead it into a circle with a thickness of 2cm and a diameter of about 10cm To shape wine koji, put the koji on top of the chaff, cover it with a straw mat, let the koji and the microorganisms in the air inoculate naturally, and use it directly after the autumn when the red dates mature.

[0040] Selection of raw materials: 4000 catties of red dates and 2800 catties of rice bran.

[0041] Cleaning of raw materials: Select high-quality jujubes that are complete and free from mildew and insects, wash and remove impurities, and add them to water equivalent to twice the weight of jujubes for 40 minutes.

[0042] Raw material aging and crushing: The soaked red dates are aged with steam at 110°C at high temperatur...

Embodiment 3

[0051] Koji making: the cultivation of koji begins in late summer and early autumn every year. Use a pulverizer to pulverize the wheat into rough noodles, wheat semolina and bran, the mass ratio is 2:1, mix it with water, knead it until it is not sticky and easy to shape, knead it into a circle with a thickness of 2cm and a diameter of about 10cm To shape wine koji, put the koji on top of the chaff, cover it with a straw mat, let the koji and the microorganisms in the air inoculate naturally, and use it directly after the autumn when the red dates mature.

[0052] Selection of raw materials: 4,000 catties of red dates, 300 catties of rice bran, and 100 catties of coriander root.

[0053] Cleaning of raw materials: Select high-quality jujubes that are complete and free from mildew and insects, wash and remove impurities, and add them to water equivalent to 1.8 times the weight of jujubes for 30 minutes.

[0054] Raw material aging and crushing: The soaked red dates are matured...

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PUM

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Abstract

A related brewing method for jujube wine comprises the following operation steps: (1) cleaning raw materials; (2) performing cooking and crushing on the raw material; (3) cleaning and cooking auxiliary materials; (4) adjusting a wine starter; (5) mixing; (6) fermenting; and (7) distilling. By employing the respective maturation technological steps for jujube and the auxiliary materials, the jujube wine is mellow in jujube fragrance and extremely excellent in quality, and the methanol content in the jujube wine finished product is substantially reduced. By removing jujube pit, the methanol content in the jujube wine finished product is further reduced, and the wine is mellow and fragrant in mouthfeel. The methanol content in the jujube wine is extremely low, and accords with national standard without blending, so the original juice and the original solution of the jujube wine are kept.

Description

technical field [0001] The invention relates to a jujube wine brewing method, which belongs to the field of wine brewing science and technology. Background technique [0002] Red jujube is a special product of our country. It is the mature fruit of jujube belonging to the Prunaceae plant. It not only contains rich nutrients, but also contains rich medicinal substances. Muscle strength and other functions can moisten the lungs, relieve cough, treat deficiency, and nourish the stomach. It integrates medicinal, health care, and edible functions into one, and has become a treasure among fruits. [0003] Jujube can be eaten fresh or as dried fruit. It can also be made into candied dates and jujubes. It can also be used to brew jujube wine and jujube tea. For example, the Chinese invention patent application with application number 200910169383.4 discloses a kind of jujube white wine. The preparation method, the patent adopts solid-state fermentation technology, and the process f...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 甄进表
Owner 甄进表
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