Brewing method for health-care compound jujube wine
A technology of compound jujube wine and health care type is applied in the field of food production, which can solve the problems of single nutritional component, poor taste, cloudy and opaque jujube wine, etc., and achieve the effect of good taste and balanced nutritional components.
Active Publication Date: 2015-11-04
FUYANG CITY ACADEMY OF AGRI SCI
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[0003] The purpose of the embodiments of the present invention is to provide a health-care compound jujube wine brewing method, aiming at solving the problems of the existing jujube wine being cloudy and opaque, with single nutritional components and poor taste
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[0023] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.
[0024] The application principle of the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.
[0025] like figure 1 Shown, the present invention is achieved in that a kind of brewing method of health-care compound jujube wine comprises:
[0026] S101. The fresh jujube raw materials are cleaned, put into a container, add water, stir evenly after mechanical crushing, and seal for 24 hours;
[0027] S102, filtering through a coarse sieve to remove large particles of impurities;
[0028] S103, 500 mesh fine screen filter;
[0029] S104, add white sugar to ...
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The invention discloses a brewing method for a health-care compound jujube wine. The method comprises the following steps: cleaning the raw material--fresh jujube and carrying out uniform stirring; removing large-granule impurities through filtering; carrying out filtering with a screen mesh; adjusting sugar degree and acidity; carrying out constant-temperature fermentation so as to obtain to-be-treated fermentation broth; adding bentonite and potassium bitartrate into the to-be-treated fermentation broth, carrying out mixing under stirring and filtering out large-granule sediments; carrying out sterilization through pasteurization, pumping a supernatant into a new container by using a pumping filter and discarding turbid settled substances; subjecting the obtained jujube wine to natural sedimentation and carrying out filtering again so as to obtain a jujube wine; adding a wolfberry wine, a Chinese angelica wine and a strawberry wine into the jujube wine so as to prepare a mixed wine; and clarifying the mixed wine. According to the invention, through multilayer clarification, the obtained compound jujube wine is transparent; pericarp substances of the fruit wine is removed through filtering in advance before fermentation, so formation of bitter substances caused by participation of pericarp in fermentation is avoided; and since the wolfberry wine, the Chinese angelica wine and the strawberry wine are added into the jujube wine, the obtained compound jujube wine has good taste, balanced nutrient components and good health care effect.
Description
technical field [0001] The invention belongs to the field of food production, in particular to a brewing method of health-care compound jujube wine. Background technique [0002] During the existing jujube wine brewing process, due to the fineness of the jujube paste, the remaining liquid after coarse filtration and the ionic components of the brewing water are easy to form fine colloidal substances that are not easy to settle. The colloidal particles are tiny, and the size is basically 0.2-0.3 μm. It is reflected in the quality of jujube wine that jujube wine is cloudy and opaque. With the existing filter, the filter membrane is easily blocked and the filter efficiency is poor. Although centrifuge technology can achieve better results, it is difficult for general wineries or self-brewers to purchase centrifuges of suitable size. Centrifuges are not applicable in real life and cannot reach the scale of mass production. Brewing fruit wine all is to adopt a kind of single-i...
Claims
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IPC IPC(8): C12G3/04C12G3/02
Inventor 马宗新李素梅李文峰张书张晓慧王永彬马舒筠
Owner FUYANG CITY ACADEMY OF AGRI SCI