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Red jujube cuvee and processing technology

A processing technology and technology of red dates, applied in the field of special brewing and processing technology of red dates, red dates wine, can solve the problems of cumbersome operation process, complicated process, increased cost, etc., and achieve the effect of deep color, large specific surface area and vigorous vitality

Inactive Publication Date: 2018-11-16
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. The application publication number CN104694327A, named jujube liquor and its preparation method, discloses a raw wine obtained by secondary fermentation with yeast, glucoamylase, and aromatic yeast. Fragrance light
[0006] 2. Application Publication No. CN106834019A, titled Jujube Liquor and its preparation method, discloses a series of liquor preparation processes, but the operation process is cumbersome, the process is complicated, and the cost is increased

Method used

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Embodiment Construction

[0045] The present invention will be described in further detail below through specific examples. The following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention in turn.

[0046] A kind of jujube special brewing and processing technology, the technology is as follows

[0047] (1) Formula

[0048] Special brew 200 servings

[0049] Nutritional supplement microparticles 10 servings

[0050] Hangover granules 13 servings

[0051] (2) jujube treatment

[0052] ① Rinse: Rinse the selected dates in water containing chlorine dioxide, the concentration of chlorine dioxide is 360ppm, the water temperature is 24°C, the rinsing time is 15min, and then rinse with clean water. ② Baking and smoking: The hot air baking conditions are: 225°C, 45 minutes, until the moisture content is lower than 30%; the smoking and baking conditions are: 0.13kg of peat is burned per kg of jujube, about 32 minutes. Remove the core and peel, cru...

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Abstract

The invention relates to red jujube cuvee and a processing technology. The technology comprises the following steps: (1) red jujube treatment; (2) cooking and smashing; (3) stirring; (4) yeast adding;(5) fermentation; (6) steaming; (7) supplementation of nutritional particles; (8) adding of sobering particles; and (9) filling for obtaining of a finished product. According to the processing technology, fermentation particles are added during fermentation, namely yeast and saccharifying enzyme are covered with cyclodextrin and then are added into fermentation liquid to enable the yeast to growrobustly; the principle is that as time prolongs, the normally added yeast gradually enters a steady stage, and the growth rate is increased slowly; at the moment, strains in the fermentation particles are released slowly and start to be fermented; and in the logarithmic phase, the yeast grows fast to ensure that the strains in the fermentation liquid are super-vital all the time and shorten the fermentation time.

Description

technical field [0001] The invention belongs to the technical field of jujube deep processing, and relates to jujube wine, in particular to jujube special wine and its processing technology. Background technique [0002] Jujube, also known as jujube, belongs to the plant of Angiosperm, Dicotyledoneae, Rhamnales, Rhamnaceae, and Jujube. Its vitamin content is very high, and it has the reputation of "natural vitamin pill", which has the effects of nourishing yin and yang, and nourishing blood. Jujube is a temperate crop with strong adaptability and wide planting range. Known as the "hardcore crop", jujube has the characteristics of tolerance to drought and waterlogging, and is the first choice for the development of water-saving forestry and fruit industry. [0003] Jujube wine contains 17 kinds of amino acids (7 kinds necessary for the human body), the content of trace elements zinc and iodine in the minerals is also high, and the content of vitamins is relatively rich (vit...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12G3/04
CPCC12G3/02C12G3/04
Inventor 李喜宏汪轩羽杨维巧张宇峥朱刚高轶楠
Owner ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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