Winter jujube liquor and preparation process thereof

A preparation process, the technology of winter jujube wine, which is applied in the field of wine making, can solve the problems that sensory indicators such as nutritional components, taste, aroma, etc. cannot meet the growing requirements

Pending Publication Date: 2020-10-02
周毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The common winter jujube wine on the market now has a simple preparation process. It is made by simply fermenting winter jujube. Its nutritional components, taste, aroma and other sensory indicators can no longer meet people's growing requirements, so further research is needed.

Method used

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  • Winter jujube liquor and preparation process thereof
  • Winter jujube liquor and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The present embodiment provides a kind of preparation technology of winter jujube wine, comprises the following steps:

[0032] (1) Wash the winter jujube 3 times, drench the water, then break the wall, add 2 times the weight of water and cook for 1 hour to fully dissolve the aroma, sugar and nutrients in the winter jujube, filter and discard the filter residue to obtain Winter jujube liquid;

[0033] (2) mixing and boiling the winter jujube liquid obtained in step (1) and white granulated sugar according to a weight ratio of 9:1 to obtain jujube flavor liquid;

[0034] (3) Separately take dried red dates and crush them, then stir-fry them on a slow fire for 3 minutes until they are slightly burnt, and when a strong burnt-sweet aroma is produced, you can fry red dates;

[0035] (4) Mix the fried red dates gained in step (3) with 70% edible alcohol in a weight ratio of 1:3, soak for 10 days, filter and discard the filter residue after finishing, to obtain the former liq...

Embodiment 2

[0038] The present embodiment provides a kind of preparation technology of winter jujube wine, comprises the following steps:

[0039] (1) Wash the winter jujube for 5 times, drench the water, then break the wall, add 3 times the weight of water and boil for 2 hours to fully dissolve the aroma, sugar and nutrients in the winter jujube, filter and discard the filter residue to obtain Winter jujube liquid;

[0040] (2) Mix and boil the winter jujube liquid obtained in step (1) and white granulated sugar according to a weight ratio of 10:1 to obtain jujube flavor liquid;

[0041] (3) Separately take dried red dates and crush them, then stir-fry them with a slow fire for 5 minutes until they are slightly burnt. When a strong burnt-sweet aroma is produced, you can fry red dates;

[0042] (4) Mix the fried red dates gained in step (3) with 75% edible alcohol in a weight ratio of 1:5, soak for 15 days, filter and discard the filter residue after finishing, to obtain the former liquo...

Embodiment 3

[0045] The present embodiment provides a kind of preparation technology of winter jujube wine, comprises the following steps:

[0046] (1) Wash the winter jujube 4 times, drain the water, then break the wall, add 2.5 times the weight of water and cook for 1.5 hours, so that the aroma, sugar and nutrients in the winter jujube are fully dissolved, and the filter residue is discarded after filtration. get winter jujube liquid;

[0047] (2) Mix and boil the winter jujube liquid obtained in step (1) and white granulated sugar according to a weight ratio of 10:1 to obtain jujube flavor liquid;

[0048] (3) Separately take dried red dates and crush them, then stir-fry them on a slow fire for 4 minutes until they are slightly burnt. When a strong burnt-sweet aroma is produced, you can fry the red dates;

[0049] (4) Mix the fried red dates gained in step (3) with 72% edible alcohol in a weight ratio of 1:4, soak for 12 days, filter and discard the filter residue after finishing, to o...

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PUM

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Abstract

The invention relates to winter jujube liquor and a preparation process thereof. The preparation process of the winter jujube liquor comprises the following steps: thoroughly washing winter jujube fruits, carrying out crushing, adding water, carrying out cooking, and carrying out filtration so as to have filter residues removed, thereby obtaining winter jujube juice; mixing the winter jujube juicewith white granulated sugar, and cooking the mixture until boiling so as to obtain a jujube-flavor solution; crushing dried red dates, and carrying out stir-frying so as to obtain stir-fried red dates; mixing the stir-fried red dates with edible ethanol so as to carry out soaking, and carrying out filtration after completion of the soaking so as to have filter residues removed, thereby obtainingan original liquor liquid; and then, mixing the jujube-flavor solution with the original liquor liquid, and carrying out storage so as to obtain the winter jujube liquor. According to the preparationprocess, the winter jujube fruits are cooked first so as to have aroma, sugar and nutrients dissolved out; and the red dates are stir-fried so as to produce burnt sweet aroma. Thus, the finally obtained winter jujube liquor has relatively high levels of appearance, aroma, flavor, typicality and hygiene standards.

Description

technical field [0001] The invention belongs to the field of wine making, and in particular relates to a winter jujube wine and a preparation process thereof. Background technique [0002] Dongzao, also known as frozen jujube, Yanlaihong, apple jujube, and rock sugar jujube, is currently recognized as a high-quality cultivated variety for fresh food. The fruit of winter jujube is nearly round, with smooth and smooth surface, like a small apple, with a lot of juice, strong sweetness and slightly sour. Winter jujube is rich in nutrition. Apart from the nutrients in other jujube fruits, the pulp of winter jujube is also rich in 19 kinds of amino acids needed by the human body and vitamins A, B, C, D and other vitamins, and the content of vitamin C is high. Winter jujube also contains potassium, sodium, iron, copper and other trace elements, as well as anticancer substances such as cyclic adenosine monophosphate and cyclic guanosine monophosphate. [0003] The common winter ju...

Claims

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Application Information

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IPC IPC(8): C12G3/055C12G3/06
CPCC12G3/055C12G3/06
Inventor 周毅
Owner 周毅
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