Wild jujube wine taking seeds of water and soil conservation trees as raw materials and preparation method thereof

A technology of sour jujube and raw materials, applied in the preparation of alcoholic beverages, plant raw materials, unknown raw materials, etc., can solve the problems of limited development of nutritional value and single form, achieve excellent taste, resist myocardial ischemia, and improve sleep quality. Effect

Inactive Publication Date: 2017-10-17
龚良军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] South wild jujube has excellent nutritional value and medicinal value, but the existing South wild jujube product form is relatively single, and the development degree of nutritional value is also limited

Method used

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  • Wild jujube wine taking seeds of water and soil conservation trees as raw materials and preparation method thereof
  • Wild jujube wine taking seeds of water and soil conservation trees as raw materials and preparation method thereof
  • Wild jujube wine taking seeds of water and soil conservation trees as raw materials and preparation method thereof

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preparation example Construction

[0040] Further, the preparation method of the wolfberry fruit extract comprises: after pulverizing the wolfberry fruit raw material, sequentially using 50°C-75°C hot water, 60-75% ethanol and 95%-99% ethanol to perform microwave extraction to obtain the extract. Crushing the wolfberry raw material facilitates the extraction of active substances in the wolfberry, saving extraction time and solvents.

[0041] Specifically, using hot water at 50°C-75°C, at this time, the water-soluble active substances in the wolfberry are basically dissolved, and at the same time, the active substances dissolved will not be denatured and their activity will be reduced due to excessive temperature. At this time, continuous heating during the extraction process ensures that the water temperature remains unchanged. The amount of hot water used for extraction is 6-10 times the amount of wolfberry, and the extraction time is 1.5-2 hours. Sexually active substances are completely extracted.

[0042] ...

Embodiment 1

[0049] The embodiment of the present invention provides a kind of wild jujube wine made from the fruit of a tree species for water and soil conservation. The wild jujube wine is made by fermenting various raw materials. In parts by weight, the various raw materials include 20 parts of southern wild jujube, 80 parts of white wine, 3 parts of salvia miltiorrhiza, 1 part honey and 3 parts wolfberry extract.

[0050] Present embodiment also provides a kind of method for preparing wild jujube wine, it comprises the following steps:

[0051] First, in parts by weight, mix 20 parts of Zizyphus spinosus jujube with water and then beat, and sieve out the jujube core to obtain the jujube jujube slurry. Enzymolysis for 4 hours, filtration to obtain wild jujube juice, wherein the complex enzymes include pectinase and cellulase, and the mass ratio of pectinase and cellulase is 2:1.

[0052] Secondly, after mixing the obtained wild jujube juice, 0.4 parts of distiller's yeast and 1 part of...

Embodiment 2

[0056] The embodiment of the present invention provides a kind of wild jujube wine made from the fruit of a tree species for water and soil conservation. The wild jujube wine is made by fermenting various raw materials. In parts by weight, the various raw materials include 30 parts of southern wild jujube, 100 parts of white wine, 6 parts of salvia miltiorrhiza, 3 parts honey, 9 parts wolfberry fruit extract and 1 part Panax notoginseng.

[0057] Present embodiment also provides a kind of method for preparing wild jujube wine, it comprises the following steps:

[0058] First, in parts by weight, mix 30 parts of wild jujube with water and then beat, and sieve out the jujube core to obtain the jujube slurry. After mixing the jujube slurry with 0.3 part of compound enzyme, the wild jujube slurry is mixed with 0.3 parts of compound enzyme, and then mixed at a temperature of 20 ° C. Enzymolysis was carried out for 3 hours, and wild jujube juice was obtained by filtration, wherein t...

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Abstract

The invention discloses wild jujube wine taking seeds of water and soil conservation trees as raw materials and a preparation method thereof and relates to the technical field of food processing. The wild jujube wine is prepared from multiple raw materials through fermentation, wherein in parts by weight, the multiple raw materials comprise 20-30 parts of choerospondias axillaris, 80-100 parts of white wine, 3-6 parts of salvia miltiorrhiza, 1-3 parts of honey and 3-9 parts of wolfberry extracting solution. Effective ingredients are dissolved into ethyl alcohol together, synergistic effect is produced after the wine is drunk by a human body, and the effects of improving sleep quality, resisting to myocardial ischemia and blacking hairs can be achieved. The invention also provides a method for preparing the wild jujube wine. The preparation method has the advantages that medicinal values of the raw materials can be better maintained and the obtained wild jujube wine has excellent taste.

Description

technical field [0001] The invention relates to the technical field of food processing, and in particular to a wild jujube wine made from fruits of water and soil conservation trees and a preparation method thereof. Background technique [0002] Southern Suanzao, also known as Siyanguo, Hualangguo, and Nashuiguo, is a plant of the Anacardiaceae Suanzabe tree. Distributed in Zhejiang, Fujian, Hubei, Hunan, Guangdong, Guangxi, Yunnan, Guizhou, etc. Due to the limitation of its growth conditions, it is often widely planted in remote areas, such as Malu Miao and Yi Township, Jinsha County, Bijie City, Guizhou Province. The planting of the wild jujube tree plays a good role in water and soil conservation, and its fruit is wild jujube. [0003] South wild jujube has excellent nutritional value and medicinal value, but the existing southern wild jujube product form is relatively single, and the development degree of nutritional value is also limited. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/815A61P25/20A61P17/00A61P9/10A61K35/644
CPCA61K35/644A61K36/22A61K36/258A61K36/537A61K36/815C12G3/02A61K2300/00
Inventor 龚良军
Owner 龚良军
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