Production method of health preservation winter jujube liquor

Abstract

The invention discloses a production method of health preservation winter jujube liquor. The production method comprises the following steps: (1) selecting raw materials: selecting fresh winter jujubes which are full in size, free from diseases and insect pests and free from mechanical damage; (2) pulping: pulping the standby-use winter jujubes into winter jujube pulp for standby use in a crushingmachine; (3) preparing winter jujube liquid: placing the winter jujube liquid in a silver utensil; (4) adding other materials: measuring fructus lycii, herba cistanche, radix angelicae sinensis and radix rehmanniae praeparata; (5) performing the primary fermentation: fetching the winter jujube juice, sterilizing the winter jujube juice, placing in the sterilized winter jujube juice in a fermenting tank, pouring liquor into the fermenting tank, and stirring once every 2 to 3 days; (6) performing the secondary fermentation: adding a sand bag into the fermentation tank after the primary fermentation, sealing and fermenting for 50 to 55 days, and stirring once every 2 to 3 days; and (7) flavoring: adding rock candies into the fermenting tank after the secondary fermentation, and sealing againfor 3 to 4 days, thus obtaining the health preservation winter jujube liquor. The obtained health preservation winter jujube liquor has the advantage of high nutrition value.

Description

technical field [0001] The invention relates to a method for preparing health-preserving winter jujube wine, which is applied in the field of manufacturing winter jujube wine. Background technique [0002] Dongzao (also known as Yanlaihong, Apple jujube, Bingtang jujube, Huanghua Dongzao, Miaoshang Dongzao, Zhanhua Dongzao) is a high-quality late-maturing fresh food variety in northern Shandong. Dongzao belongs to Rhamnaceae, Jujube genus. It is an excellent late-maturing and fresh-eating variety of thornless jujube. Distributed in Shanxi, Hebei, Shandong and other places. Dongzao usually ripens naturally from October to November in the Gregorian calendar. Because the weather in the north is cold earlier, it is named "Dongzao". The biggest feature of winter jujube is that the vitamin C content is extremely high, and the vitamin C content per 100 grams of pulp is as high as 380-600 mg. [0003] Dongzao is a cultivar of jujube. Originated in Xiawa Town, Zhanhua District, ...

AI Technical Summary

Problems solved by technology

[0004] After the winter jujube is off the market, most of the winter jujube is used to make dried winter jujube. There are relatively few types of deep processing of winter jujube. In recent years, winter jujube wine has become the main direction of deep processing of winter jujube. However, the taste of ordinary winter jujube wine is not as good as that of wine and red bayberry wine. The sales volume is very low, and the nutritional value is not rich enough, and the sales volume is very low