A kind of brewing method of Qingluxiang jujube wine

A technology of jujube wine and jujube-based wine, which is applied in the field of fruit wine brewing, can solve problems that affect farmers' enthusiasm for planting, underutilization of jujube, unsalable fruit and agricultural products, etc., to increase farmers' income and increase national fiscal and tax revenue , good taste effect

Active Publication Date: 2021-07-02
万源市大面山酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the jujubes in the past have not been fully utilized. Farmers picked some wild ones and sold them as ordinary fruits, and exchanged some oil and salt for miscellaneous money.
In short, jujubes have not been fully utilized, which also affects the enthusiasm of farmers for planting and makes the products of fruit farmers unsalable.

Method used

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  • A kind of brewing method of Qingluxiang jujube wine
  • A kind of brewing method of Qingluxiang jujube wine

Examples

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Comparison scheme
Effect test

Embodiment 1

[0035] A kind of brewing method of Qing Luxiang jujube wine, its key technique is to comprise the following steps:

[0036] (1) Roasted jujube-based wine:

[0037] 1) Pick the mature fresh jujube and post-ripen for 10-15 days, screen and remove fruit branches and impurities, wash, drain and then crush;

[0038] 2) Steam the fresh chaff for 60 minutes on high heat to become cooked bran;

[0039] 3) Mix the crushed jujube into cooked bran of 10% by weight of jujube, mix well, steam for 50 minutes, take out the retort, cool to 35°C, add glutinous rice koji powder with 0.2% by weight of jujube, mix it loosely, Combine evenly without lumps, put them into the box, keep warm with mixed grains (the amount is 30% of the weight of crutches), control the temperature of the box at 32°C in summer and 31°C in winter, and saccharify for 26 hours to obtain grain grains;

[0040] 4) Use the mixed grains as the upper and lower bottom grains, mix the grain grains at a ratio of 1:3, and put the...

Embodiment 2

[0073] A kind of brewing method of Qing Luxiang jujube wine, its key technique is to comprise the following steps:

[0074] (1) Roasted jujube-based wine:

[0075] 1) Pick the mature fresh jujube and post-ripen for 10-15 days, screen and remove fruit branches and impurities, wash, drain and then crush;

[0076] 2) Steam the fresh chaff for 60 minutes on high heat to become cooked bran;

[0077] 3) Mix the crushed jujube into cooked bran with 10% weight of jujube, mix well, steam for 60 minutes, take out the retort, cool to 30°C, add glutinous rice koji powder with 0.3% weight of jujube, mix it loosely, Mix evenly without lumps, put them into the box, keep warm with mixed grains (the amount is 30% of the weight of crutches), the temperature of the box is controlled at 28°C in summer and 35°C in winter, and saccharification for 24 hours to obtain grain grains;

[0078] 4) Use the mixed grains as the upper and lower bottom grains, mix the grain grains with the ratio of 1:3.5, a...

Embodiment 3

[0109] A kind of brewing method of Qing Luxiang jujube wine, its key technique is to comprise the following steps:

[0110] (1) Roasted jujube-based wine:

[0111] 1) Pick the mature fresh jujube and post-ripen for 10-15 days, screen and remove fruit branches and impurities, wash, drain and then crush;

[0112] 2) Steam the fresh chaff for 60 minutes on high heat to become cooked bran;

[0113] 3) Mix the crushed jujube into cooked bran with 10% weight of jujube, mix well, steam for 50 to 60 minutes, take out the steamer, cool to 32°C, add glutinous rice koji powder with 0.25% weight of jujube, mix as required Scatter, combine evenly, without lumps, put them into the box, keep warm with mixed grains (the amount is 30% of the weight of crutches), the temperature of the box is controlled at 30°C in summer and 33°C in winter, saccharification for 25 hours, and grain grains are obtained;

[0114] 4) Use the mixed grains as the upper and lower bottom grains, mix the grain grains ...

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Abstract

The invention discloses a method for brewing clear and fragrant jujube wine, which relates to a method for brewing fruit wine. It uses small koji to ferment jujube and distill it to obtain jujube-based wine, and then uses methane bacteria, caproic acid bacteria, and yeast to prepare fungus mud pits to prepare Luzhou-flavored Daqu wine. original wine. The beneficial effects of the present invention are: compared with fruit fermented distilled wine (brandy) such as grape fermented distilled wine, it does not need oak barrels, does not need to be stored for 3-6 years, the quality is better than foreign wine brandy, and the product is rich in nutrition and tastes good The flavor of the product is easier to be accepted by consumers, so that jujube can be used in large quantities and effectively.

Description

Technical field: [0001] The invention discloses a method for brewing clear and fragrant jujube wine, which relates to a method for brewing fruit wine. Background technique: [0002] Jujube is a deciduous tree with a height of more than 10 meters. The fruit stalk has high nutritional value and contains a lot of glucose, with a total sugar content of 41%. Therefore, it is known as "candy tree" and "sweet midnight". In addition, it is also rich in organic acids, malic acid, potassium and other inorganic salts, and contains a variety of vitamins and 18 kinds of essential amino acids, iron, calcium, zinc and other nutritional trace elements. Crude fat is 74 mg, crude protein is 3.07 mg, and vitamin C is 16.29 mg. It can be used as raw fruit or raw material for wine making. It is a wild fruit resource with great development value. Wanyuan City is located in the middle and upper reaches of the Yangtze River and Han River, in the northeast of Sichuan, in the heart of Daba Mountain,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 郎建毛怀彬
Owner 万源市大面山酒业有限公司
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