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Red date composite fruit wine formula and processing method

A compound fruit wine and processing method technology, which can be applied in the directions of pharmaceutical formulations, microbe-based methods, biochemical equipment and methods, etc., and can solve problems such as single taste

Pending Publication Date: 2020-07-17
HEBEI UNIV OF ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous improvement of my country's winemaking technology, jujube wine has gradually formed a scale and entered the public's field of vision. However, the taste of jujube wine on the market is too simple to meet the needs of consumers. On the basis of jujube, adding wolfberry Two nutritious foods, grapes and grapes, make the jujube compound fruit wine have a unique flavor, a more mellow and soft taste, and at the same time have health benefits, and have a good development prospect

Method used

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  • Red date composite fruit wine formula and processing method
  • Red date composite fruit wine formula and processing method
  • Red date composite fruit wine formula and processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Raw material pretreatment: remove the core of red dates and cut them into pieces, add red dates and water with a mass ratio of 1-5:1-5 for hot water extraction to obtain primary red date juice; add water to mix wolfberry, and the mass ratio is 1-5: 1-5, to obtain primary wolfberry juice; crush the grapes to obtain primary grape juice, add 1.5% glucoamylase, and stir for 2 hours; refer to Table 1 for the final material-liquid ratio and process of the above primary juice extraction.

[0025] (2) Fruit juice compounding: mix primary jujube juice, primary wolfberry juice and primary grape juice, and the mass ratio of red dates, wolfberry and grapes is 6-9:1-3:1-3 to obtain primary mixed juice;

[0026] (3) Component adjustment: Add calcium carbonate and sucrose to the primary mixed juice to adjust the pH to 0.01%, and adjust the sugar content to 20%, and add potassium metabisulfite to sterilize SO 2 The added amount is 30ppm, and the secondary mixed juice is obtained. ...

Embodiment 2

[0031] (1) Raw material pretreatment: remove the core of the red dates and cut them into pieces, add hot water extraction with a mass ratio of red dates and water of 3:2 to obtain primary red date juice; add water to mix wolfberry and make a pulp with a mass ratio of 3:1, Obtain primary wolfberry juice; crush the grapes to obtain primary grape juice, add 1% glucoamylase, and stir for 3 h;

[0032] (2) Fruit juice compounding: mix primary jujube juice, primary wolfberry juice and primary grape juice, the mass ratio of red dates, wolfberry, and grapes is 8:2:2, to obtain primary mixed juice;

[0033] (3) Component adjustment: Add calcium carbonate and sucrose to the primary mixed juice to adjust the pH to 0.03%, and adjust the sugar content to 24%, and add potassium metabisulfite to sterilize SO 2 The addition amount is 35ppm, and the secondary mixed juice is obtained.

[0034] (4) Fermentation: Add active dry yeast to 5% glucose solution, mix evenly, place in a constant temper...

Embodiment 3

[0038] (1) Raw material pretreatment: remove the core of red dates and cut them into pieces, add red dates and water with a mass ratio of 1-5:1-5 for hot water extraction to obtain primary red date juice; add water to mix wolfberry, and the mass ratio is 1-5: 1-5, to obtain primary wolfberry juice; crush the grapes to obtain primary grape juice, add 1.5% esterase, and stir for 3 hours; refer to Table 1 for the final material-liquid ratio and process of the above-mentioned primary juice extraction.

[0039] (2) Fruit juice compounding: mix primary jujube juice, primary wolfberry juice and primary grape juice, and the mass ratio of red dates, wolfberry and grapes is 6-9:1-3:1-3 to obtain primary mixed juice;

[0040] (3) Component adjustment: Add calcium carbonate and sucrose to the primary mixed juice to adjust the pH to 0.05%, and adjust the sugar content to 26%, and add potassium metabisulfite to sterilize SO 2The added amount is 40ppm to obtain secondary mixed juice.

[004...

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Abstract

The invention discloses a red date composite fruit wine formula and a processing method. The processing method of the red date compound fruit wine formula comprises the following steps: preparing primary red date juice, primary Chinese wolfberry juice and primary grape juice through extraction, and performing compounding to obtain mixed fruit juice; and adding calcium carbonate and cane sugar, adding potassium metabisulfite for sterilization to obtain secondary mixed juice, and performing fermentation; after fermentation is finished, performing filtering, performing centrifuging, removing precipitate, and performing clarifying and sterilizing to obtain the red date composite fruit wine. The red date composite fruit wine is characterized in that the alcoholic strength of the red date composite fruit wine is 8-12%, the flavor is good, the nutritional ingredients and functional characteristics of original fruits and vegetables are maintained, a plurality of novel substances beneficial tohuman bodies are generated, and a better medical health care effect is achieved.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, and in particular relates to a compound fruit wine formula of red dates and a processing method. Background technique [0002] Jujube, also known as jujube. Belonging to the angiosperm phylum, Dicotyledoneae, Rhamnaceae, Rhamnaceae, and Jujube plants, red dates are rich in flavonoids, triterpenoids, cyclic adenosine monophosphate and vitamin C, etc., and have strong antioxidant and inhibitory properties. Cancer, blood pressure lowering and other effects. Goji berries are rich in goji berry polysaccharides, carotene, betaine, etc., which have the functions of promoting immunity, anti-radiation, and protecting the liver. Grapes are rich in resveratrol, anthocyanins, fruit acids and various amino acids, which can promote digestion, prevent cardiovascular and cerebrovascular diseases, and resist aging. After the three raw materials are compounded and fermented, it can not only improve the flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/023C12G3/024C12G1/022A61K36/87A61P1/14C12R1/865
CPCC12G3/023C12G3/024C12G1/0203A61K36/87A61K36/815A61K36/725A61P1/14A61K2300/00
Inventor 郝光飞赵山山
Owner HEBEI UNIV OF ENG
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