Hawthorn and red jujube fermented wine and brewing method thereof

Abstract

The invention discloses hawthorn and red jujube fermented wine and a brewing method thereof. The brewing method comprises the following steps of 1) treating raw materials; 2) performing enzyme treatment: mixing red jujubes and hawthorns, and adding pectinase for pectinase treatment; 3) performing high-temperature extraction; 4) performing component adjustment: adding sugar and acid into an extraction solution after extraction to adjust the extraction solution to the required alcoholic strength so as to obtain a mixed solution; 5) performing fermentation: adding yeast into the mixed solution, and then putting the mixed solution into a fermentation tank for fermentation to obtain a fermented solution; and (6) pouring the fermented solution into a bottle and blending the fermented solution: pouring the fermented solution into the bottle for multiple times, taking a supernatant, adjusting components, and ageing for three months. The hawthorn and red jujube fermented wine is brewed from thered jujubes and the hawthorns as raw materials; the taste of the red jujube fermented wine can be improved in a fermentation process, so that the taste of the hawthorn and red jujube fermented wine is softer and more palatable; and the hawthorn and red jujube fermented wine brewed through the brewing method is sour, sweet and unique in taste and has rich mixed fragrance of the red jujubes and thehawthorns, so that the economic benefit of the hawthorn and red jujube fermented wine is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hawthorn and jujube fermented wine and a brewing method thereof. Background technique [0002] Jujube is a nutritious fruit, and the planting area in our country is also increasing. At present, the consumption forms of red dates are mainly dried dates, jujube slices, candied dates, etc., which are extremely rare in the form of drinks and fruit wine. It is of far-reaching significance to increase the color and variety of jujube products and promote the deep processing and application of jujube. It is rich in nutrients such as protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and cyclic adenosine monophosphate. It has a strong nourishing effect and can improve human immune function. Enhance disease resistance. [0003] Hawthorn, a plant of the genus Hawthorn in the family Rosaceae, is a unique tree species with both medicinal an...

AI Technical Summary

Problems solved by technology

However, due to only adopting jujube as raw material, the nutrient components and local flavor of jujube fermented wine are relatively single, and the richness of taste is not strong, so it is difficult to satisfy consumers' demand for jujube wine with multiple flavors simultaneously. Therefore, it is urgent to provide a kind of jujube wine Jujube fermented wine with rich taste to meet the needs of more consumers