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Brewing technology of scilla scilloides wine

The technology of cotton jujube wine and cotton jujube is applied in the field of brewing technology of health wine to achieve the effects of stable color, soft taste and improved utilization efficiency

Inactive Publication Date: 2015-09-30
李琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of brewing process of jujube wine, which can improve the development and utilization level and economic value of jujube, and has the functions of nourishing the middle and liver, curing Health effects such as insomnia, strengthening muscles and bones, strengthening brain and benefiting thinking, promoting blood circulation and reducing swelling, detoxifying and relieving pain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment one: a kind of brewing process of jujube wine, it is characterized in that: described brewing process adopts the following steps:

[0016] A. Raw material pretreatment: select mature cotton jujube, cut into cotton jujube diced after cleaning, put 10kg cotton jujube diced in 20kg alcoholic strength and be 65% white wine and soak for 10 days, filter after soaking to obtain soaking wine, Mianzao diced, drain the Mianzao diced, add 10kg of 70% goji berry juice solution to 5kg Mianzao diced, mix well and put it into a beater for beating, and add 500mg of sodium ascorbate to 10L slurry, stir Evenly, the cotton jujube slurry is obtained;

[0017] B. Enzymolysis: Add 0.003kg of pectinase and 0.005kg of cellulase to 10kg of cotton jujube slurry, stir evenly, carry out compound enzymolysis in an environment of 48°C, and let it stand for 3 hours;

[0018] C. Deployment: Add fructose to the fermented jujube slurry after enzymolysis, adjust the sugar content of the slurr...

Embodiment 2

[0025] Embodiment two: a kind of brewing technique of jujube wine, is characterized in that: described brewing technique adopts the following steps:

[0026] A. Raw material pretreatment: select mature cotton dates, figs and loquats, wash and cut into diced cotton dates, diced figs and diced loquats, take 10kg diced cotton dates, 2kg diced figs, and 2kg diced loquats and mix them Evenly, mixed raw materials are obtained, 10kg of mixed raw materials are placed in 25kg of alcoholic spirits and soaked in 68% white wine for 15 days, after soaking, filter to obtain soaked wine and mixed raw materials, drain the mixed raw materials, and add 5kg of mixed raw materials Add 15kg of wolfberry juice solution with a concentration of 75%, 1kg of burdock powder, and 1kg of pea powder, mix them evenly and put them in a beater for beating, and add 1100mg of potassium metabisulfite to 10L of slurry, and stir evenly to obtain Jujube pulp;

[0027] B. Enzymolysis: Add 0.004kg of pectinase and 0...

Embodiment 3

[0035] Embodiment three: a kind of brewing technique of jujube wine, is characterized in that: described brewing technique adopts the following steps:

[0036] A. Raw material pretreatment: select mature Mianzao, Luo Han Guo, avocado, black pulin, wash and cut into cotton jujube diced, Luo Han Guo diced, avocado diced, black pulin diced, take 10kg of Mianzao diced, 2kg of Luo Han Guo diced , 2kg of diced avocado fruit, and 1kg of black pudding are mixed evenly to prepare a mixed raw material. The mixed raw material of 10 kg is placed in 35 kg of alcoholic alcohol and soaked in 72% white wine for 18 days. After soaking, it is filtered to obtain soaked wine , mix the raw materials, drain the mixed raw materials, add 20 kg of wolfberry juice solution, 2 kg of sorghum flour, and 1 kg of oat flour to 5 kg of mixed raw materials with a concentration of 85%, mix them evenly and put them into a beater for beating, and add them to 10 L of slurry Add the citric acid of 1000mg in, stir w...

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Abstract

The invention discloses a brewing technology of scilla scilloides wine. The brewing technology is characterized in that: scilla scilloides is adopted as the raw material, and the scilla scilloides wine is brewed from the steps of raw material pretreatment, enzymolysis, blending, yeast activation, fermentation, mixing, ageing, clarification and filtration, filling and sterilization, and the like; after being diced, scilla scilloides is put in high-degree Baijiu to be soaked, so that nutrient substance loss is avoided; the soaked scilla scilloides is pulped and subjected to complex phosphoesterasum treatment, so that more nutrient substances of scilla scilloides are precipitated, and the utilization efficiency of scilla scilloides can be improved; after being aged, the scilla scilloides wine is clarified with a compound clarifier, so that the finished product, namely, the scilla scilloides wine, is stable in color and luster, transparent in wine body and soft in mouthfeel, and has various health care efficiencies of invigorating spleen-stomach and benefiting the liver, treating insomnia, strengthening muscles and bones, strengthening brain and benefiting thinking, activating blood circulation and reducing swelling, detoxifying and relieving pain, and the like.

Description

technical field [0001] The invention relates to a brewing process of health-care wine, in particular to a brewing process of jujube wine. Background technique [0002] Mianzao, commonly known as ground jujube and sticky jujube, belongs to the perennial herb of Liliaceae. "Northeast Medicine Zhizhi" records: "The alcohol extract of leaves and rhizomes has the effect of strengthening the heart and diuresis. The whole herb is decocted and taken as an analgesic, which is used for toothache, muscle and bone pain, waist and leg pain, gunshots, bruises, etc.; It also has the effect of promoting birth." Every 100 grams of pulp contains more than 350 mg of vitamins, as well as protein, sugar, fat and inorganic acids, iron, phosphorus, calcium, etc. It also contains special substances such as carotene and thiamine, which can increase serum protein and albumin. It has the effects of nourishing the middle and liver, treating insomnia, strengthening bones and muscles, strengthening the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/04C12G3/02
Inventor 李琪
Owner 李琪
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