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
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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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