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
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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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