Brewing method of Chinese cinquefoil herb flavored date palm fruit wine
A technology of Weiling vegetable and date palm, which is applied in the field of Weiling vegetable-flavored date palm fruit wine, achieves the effects of easy realization, simple production process and significant economic value.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0029] Embodiment 1, a kind of brewing method of Potentilla flavor date palm fruit wine, adopts the following steps:
[0030] A. Date palm pretreatment: sort fresh dates, select and remove immature, overripe, rotten, and pest-infested fruits, take 70kg of selected dates, add 30kg of water, and carry out crushing treatment. Make date palm pulp; use glucose to adjust the sugar content of the pulp to 120g / L, and use tartaric acid to adjust the acidity to PH6;
[0031] B. Enzyme treatment: add 0.05% pectinase by weight to date palm pulp, heat to 38-42°C, and keep for 55 minutes;
[0032] C. Fermentation: Add 0.6kg of yeast to the fruit pulp, ferment at 26-28°C until no obvious foam is produced, that is, the fermentation stops, and the date palm wine is obtained after filtration;
[0033] D. Potentilla root pretreatment: take fresh Potentilla root rhizome, wash, slice, get 30kg, and use a food crusher to beat into paste Potentilla root pulp;
[0034] E. Pretreatment of Chinese me...
Embodiment 2
[0038] Embodiment 2, a kind of brewing method of Potentilla flavor date palm fruit wine, adopts the following steps:
[0039] A. Date palm pretreatment: sort fresh dates, select and remove immature, overripe, rotten, and pest-infested fruits, take 100kg of selected dates, add 50kg of water, and carry out crushing treatment. Make date palm pulp; add glucose to adjust the sugar content, so that the sugar content of the pulp reaches 130g / L, and then add tartaric acid to adjust the acidity to PH6.5;
[0040] B. Enzyme treatment: add 0.06% pectinase by weight to the date palm pulp, heat to 38-40°C, and keep for 65 minutes;
[0041] C. Fermentation: Add 1 kg of yeast to the fruit pulp, ferment at 25-27°C until no obvious foam is produced, that is, the fermentation stops, and the original date wine is obtained after filtration;
[0042] D. Potentilla root pretreatment: get fresh Potentilla root rhizome, wash, slice, get 57kg, beat into pasty Potentilla root pulp with a food crusher;...
PUM
Property | Measurement | Unit |
---|---|---|
diameter | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com