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Red date wine and fermentation making process

A jujube wine and process technology, which is applied in the field of jujube wine and fermentation and brewing technology, can solve the problems of time-consuming, easy to be polluted, etc., and achieve the effect of being suitable for mass production, having a clear and sweet taste, and a good taste

Pending Publication Date: 2020-06-05
罗淑恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted

Method used

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  • Red date wine and fermentation making process

Examples

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Effect test

Embodiment 1

[0036] Jujube wine, the formula includes: dried red dates, mineral water, distiller's yeast, rock sugar and pure grain wine, the parts by weight of each component are respectively: 100 parts of dried red dates, 70 parts of mineral water, 0.5 parts of distiller's yeast, 1 part of Rock sugar and 5 servings of pure grain wine.

[0037] The fermentation and brewing process of jujube wine comprises the following steps: Step 1, raw material selection; Step 2, soaking and crushing; Step 3, overall mixing; Step 4, fermenting in irrigation; Step 5, distillation inspection; Step 6, secondary fermentation;

[0038] Wherein in the above-mentioned step 1, some red dates, mineral water, distiller's yeast, rock sugar and pure grain wine are selected, and the selected red dates are red, purple red, without deterioration, and immature and low sugar content are not used; Sundries should be stored in leak-proof stainless steel containers, no plastic buckets, bags or iron products are allowed, an...

Embodiment 2

[0056] Jujube wine, the formula includes: dried red dates, mineral water, distiller's yeast, rock sugar and pure grain wine, the parts by weight of each component are respectively: 100 parts of dried red dates, 80 parts of mineral water, 0.5 parts of distiller's yeast, 1 part of Rock sugar and 5 servings of pure grain wine.

[0057]The fermentation and brewing process of jujube wine comprises the following steps: Step 1, raw material selection; Step 2, soaking and crushing; Step 3, overall mixing; Step 4, fermenting in irrigation; Step 5, distillation inspection; Step 6, secondary fermentation;

[0058] Wherein in the above-mentioned step 1, some red dates, mineral water, distiller's yeast, rock sugar and pure grain wine are selected, and the selected red dates are red, purple red, without deterioration, and immature and low sugar content are not used; Sundries should be stored in leak-proof stainless steel containers, no plastic buckets, bags or iron products are allowed, and...

Embodiment 3

[0076] Red jujube wine, formula comprises: dried red dates, mineral water, distiller's yeast, rock sugar and pure grain wine, the parts by weight of each component are respectively: 100 parts of dried red dates, 85 parts of mineral water, 0.5 parts of distiller's yeast, 1 part of Rock sugar and 5 servings of pure grain wine.

[0077] The fermentation and brewing process of jujube wine comprises the following steps: Step 1, raw material selection; Step 2, soaking and crushing; Step 3, overall mixing; Step 4, fermenting in irrigation; Step 5, distillation inspection; Step 6, secondary fermentation;

[0078] Wherein in the above-mentioned step 1, some red dates, mineral water, distiller's yeast, rock sugar and pure grain wine are selected, and the selected red dates are red, purple red, without deterioration, and immature and low sugar content are not used; Sundries should be stored in leak-proof stainless steel containers, no plastic buckets, bags or iron products are allowed, a...

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Abstract

The invention discloses a red date wine and a fermentation making process. The formula of the red date wine comprises dried red dates, spring water, distiller yeast, rock candy and pure grain liquor.The fermentation making process comprises the following steps: 1, raw material selecting; 2, soaking and grinding; 3, integral mixing; 4, filling and fermenting; 5, distilling and inspecting; and 6, secondary fermenting, wherein the selected red dates are soaked and washed; the soaked red dates are ground by utilizing a high-speed dispersion machine; and according to a proportion in parts by weight being 90-100 parts of dried red dates, 70-80 parts of spring water, 0.1-0.5 part of distiller yeast, 1-5 parts of rock candy and 5-6 parts of pure grain liquor, the rock candy is added into the spring water and heated to 34-38 DEG C, and mixing is performed until the rock candy is dissolved; the ground red dates are added into the hot sweet water, and the mixture is mixed and stirred uniformly.According to the red date wine and fermentation making process, bouquet and fruit fragrance are complementary, and the red date wine has a sweet taste and is aromatic. The making process is environmentally friendly and scientific, has good taste and high wine yield and is suitable for volume production.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to jujube wine and a fermentation and brewing process. Background technique [0002] The sugar in the fruit itself is fermented into alcohol by yeast, and it contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. [0003] Jujube contains protein, fat, sugar, calcium, phosphorus, iron, magnesium and rich vitamins A, B1, B2, C and other essential vitamins for the human body. It also contains 18 kinds of amino acids, minerals and carotene, among which vitamin C The content of (ascorbic acid) is as high as 7...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/026C12H6/02
CPCC12G3/024C12G3/026C12H6/02
Inventor 罗淑恒
Owner 罗淑恒
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