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A kind of jujube wine with low methanol content and preparation method thereof

A technology of methanol content and jujube wine, applied in the preparation of alcoholic beverages, etc., can solve the problems affecting the nutritional value of jujube wine, reducing methanol content and beneficial ingredients, and achieve the effect of reducing methanol production and methanol content

Active Publication Date: 2018-08-21
HEBEI TANGCHENG HONGZAO LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing method of producing jujube wine reduces the methanol content in jujube wine through mixed fermentation of jujube and grain or reducing the concentration of jujube raw wine and increasing the concentration of edible alcohol. Other methods for reducing methanol have also been developed, but While reducing the methanol content, most of the beneficial ingredients are also reduced, which affects the nutritional value of jujube wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of jujube wine with low methanol content, said jujube wine is made of the following raw materials in parts by weight:

[0028] 100 parts of jujube, 30 parts of rice husk, 0.1 part of yeast, and 0.05 part of chitin.

[0029] A preparation method of jujube wine with low methanol content, specifically as follows:

[0030] (1) Pretreatment of red dates: after selecting the dried red dates, weigh the red dates according to the above parts by weight, and sterilize and crush the weighed red dates. The sterilization process is steam sterilization, and the sterilization temperature is greater than 100°C , the sterilizing time is 45min, and the crushing is crushing after adding water to the sterilized jujube;

[0031] (2) Rice husk pretreatment: weigh the rice husk according to the above weight fraction, and steam sterilize the weighed rice husk, the sterilization temperature is greater than 100°C, and the sterilization time is 30 minutes;

[0032] (3) Mixing: take yeast...

Embodiment 2

[0036] A kind of jujube wine with low methanol content, said jujube wine is made of the following raw materials in parts by weight:

[0037] 100 parts of red dates, 35 parts of rice husk, 0.08 parts of yeast, and 0.06 parts of chitin.

[0038] A preparation method of jujube wine with low methanol content, specifically as follows:

[0039] (1) Pretreatment of red dates: after selecting the dried red dates, weigh the red dates according to the above parts by weight, and sterilize and crush the weighed red dates. The sterilization process is steam sterilization, and the sterilization temperature is greater than 100°C , the sterilization time is 30min, and the crushing is crushing after adding water to the sterilized jujube;

[0040] (2) Rice husk pretreatment: weigh the rice husk according to the above weight fraction, and steam sterilize the weighed rice husk, the sterilization temperature is greater than 100°C, and the sterilization time is 35 minutes;

[0041] (3) Mixing: ta...

Embodiment 3

[0045] A kind of jujube wine with low methanol content, said jujube wine is made of the following raw materials in parts by weight:

[0046] 100 parts of red dates, 25 parts of rice husk, 0.12 parts of yeast, and 0.03 parts of chitin.

[0047] A preparation method of jujube wine with low methanol content, specifically as follows:

[0048] (1) Pretreatment of red dates: after selecting the dried red dates, weigh the red dates according to the above parts by weight, and sterilize and crush the weighed red dates. The sterilization process is steam sterilization, and the sterilization temperature is greater than 100°C , the sterilization time is 60min, and the crushing is to add water to the sterilized jujube and then crush it;

[0049](2) Rice husk pretreatment: weigh the rice husk according to the above weight fraction, and steam sterilize the weighed rice husk, the sterilization temperature is greater than 100°C, and the sterilization time is 32 minutes;

[0050] (3) Mixing: ...

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PUM

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Abstract

The invention relates to the technical field of wine brewage, particularly a low-methanol-content red date wine and a preparation method thereof. The red date wine is prepared from the following raw materials in parts by weight: 100 parts of red date, 25-35 parts of rice hull, 0.08-0.12 part of yeast and 0.03-0.06 part of chitin. The preparation method comprises the following steps: uniformly mixing 100 parts by weight of red date, 25-35 parts by weight of rice hull, 0.08-0.12 part by weight of yeast and 0.03-0.06 part chitin, and fermenting. The preparation method lowers the methanol content in the red date wine, maintains the nutrient and odorous constituents of the red dates, and improves the quality of the red date wine, so that the obtained red date wine has the advantages of high nutrient content and pure vinous flavor. The preparation method provided by the invention is simple and convenient, has high operability, and can easily implement industrialized popularization.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to jujube wine with low methanol content and a preparation method thereof. Background technique [0002] Jujube is a nutritious fruit, and the planting area in our country is also increasing. At present, the consumption forms of red dates are mainly dried dates, jujube slices, candied dates, etc., which are extremely rare in the form of drinks and fruit wine. Increasing the variety of jujube products and promoting the deep processing of jujube has far-reaching significance for increasing the added value of jujube. For my country's liquor brewing varieties are relatively single, mainly grain wine, and the output of fruit wine is seldom. In the past few years, with the continuous improvement of consumption level, the types and functions of wine have become more and more perfect. Jujube wine brewing has a long history in my country, such as jujube sticks, a folk distilled wine i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 马树进王丹
Owner HEBEI TANGCHENG HONGZAO LIQUOR IND CO LTD