Brewing method of woman drinking jujube wine

Abstract

The invention discloses a brewing method of woman drinking jujube wine. The method consists of the steps of: 1. preparation of wort; 2. preparation of cooked red jujubes; 3. preparation of jujube wine; 4. mixing of Chinese wolfberry, donkey hide gelatin, astragalus, Codonopsis pilosula, Chinese angelica, safflower, Radix Polygoni Multiflori, fructus ligustri lucidi, Ligusticum wallichii, Radix Paeoniae Alba, ginseng, cinnamomum cassia, Caulis Spatholobi, motherwort and pilose antler, and percolation for preparation of percolate; 5. blending of woman drinking jujube wine crude product; 6. ultrafiltration membrane filtration; 7. hot filling; and 8. microwave sterilization. The woman drinking jujube wine made by the method provided by the invention has clarity higher than of traditional process products. At the same time, after three years of preservation, the product produced by the method provided by the invention generates precipitates substantially fewer than those of traditional products after three months of preservation. Women suffering irregular menstruation, waist soreness and back pain, and yellow complexion can return to normal after drinking 50-100ml of the product for 5-10 days, and can let former beauty and elegant demeanour reappear.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for preparing jujube wine for ladies. Background technique [0002] The types of wine produced from jujube include: soaked mixed wine, fermented low-alcohol fruit wine and fermented distilled liquor. The main processes of their respective production are as follows: [0003] Preparation of wine: Soak the jujube with edible alcohol or high-grade liquor to extract its active ingredients, then add water to reduce the concentration and season with sugar and acid. The wine is simple in process, simple in taste, sweet and greasy, and is generally not suitable for public drinking because of the addition of other Chinese herbal medicines and flavors and fragrances. [0004] Fermented low-alcohol fruit wine: Jujube is steamed and beaten, and a single strain of yeast is used as a starter for liquid fermentation, and then seasoned with sugar and acid. This wine has low alcohol content...

AI Technical Summary

Problems solved by technology

[0008] But this quinone wine can only be sterilized by conventional pasteurization because of its low alcohol content (8-12 °), many contents and rich nutrition, so it is difficult to keep the quality and freshness. Sterilization is impermeable, resulting in secondary contamination and deterioration

In addition, the wine is very easy to oxidize. Oxidation will cause the product to change from yellow to brown to black, and the taste will become sour. At the same time, the derivatives produced after oxidation will deteriorate the quality of the wine, and will gradually precipitate precipitates, making the product only suitable for brewing and drinking. , difficult to circulate in the market

[0009] Furthermore, the wine is rich in nutrition because of its single raw material formula, but it is relatively single, and it is difficult to meet the needs of consumers who have entered a well-off society to improve their quality of life.

[0010] Also have existing jujube wine to lack nourishing and health-care effect