Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for re-fermenting primarily-fermented red date wine and preparation method of red date brandy

A technology of re-fermentation and primary fermentation, which is applied in the field of brewing technology, and can solve the problems of inability to produce high-grade jujube brandy products, different raw material processing methods and production processes, etc.

Inactive Publication Date: 2021-07-23
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are some invention patents for jujube brandy in China, but due to the different sources of raw materials, raw material processing methods and production processes, it is impossible to produce high-grade jujube brandy products with distinctive regional characteristics

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] Below in conjunction with the examples, the specific implementation of the present invention will be further described in detail. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0022] A kind of manufacture craft of jujube brandy of the present invention, comprises the following steps:

[0023] 1) Red dates are prepared. Red dates are traditionally planted and grown on the banks of the Yellow River in Linxian County, Shanxi Province. The fruits are required to be plump, dry, and free from insects and mildew;

[0024] 2) Cleaning the red dates, putting the red dates prepared in step 1) into a cleaning device, and adding clear water at 20°C to 50°C in the cleaning device to wash repeatedly, and removing the stones of the red dates after cleaning with a pitting machine;

[0025] 3) Baking and steaming, put the pitted red dates into a microwave dryer and bake for 10-30 minutes, then ad...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of wine brewing processes, in particular relates to a preparation process of flavored red date brandy, and better quality can be guaranteed. The method comprises the following steps: (1) preparing red dates: selecting red date fruits with high quality; (2) cleaning the red dates: putting the red dates prepared in the step (1) into a cleaning device, and adding clear water at 20-50 DEG C into the cleaning device for repeated cleaning; (3) cooking the red dates: adding water into a cooking device according to the mass ratio of the red dates to clear water being 1: 4, heating the cooking device to 50-100 DEG C, and cooking for 30-90 minutes; (4) pulping the red dates: namely cutting the red dates, removing date pits, and pulping the red dates in a pulping machine; 5) putting the red date pulp into an enzymolysis tank, adding compound pectinase accounting for 0.5% of the mass of the jujube pulp, controlling the temperature to be 20-35 DEG C, and performing enzymolysis for 60-90 minutes; and (6) juice and residue separation: separating the red date juice and the red date residues from the red date pulp subjected to enzymolysis through a centrifugal separator.

Description

[0001] This application is a divisional application with an application date of October 19, 2017, an application number of 201710975929.X, and an invention title of "A Production Process of Flavored Jujube Brandy". technical field [0002] The invention relates to the technical field of brewing technology, in particular to a production technology of jujube brandy. Background technique [0003] As we all know, jujube is rich in nutrition, contains various rich nutrients, has high medicinal value, and contains some special components with biological activity, such as polysaccharides, cyclic adenosine monophosphate, flavonoids, pentacyclic triterpenoids and alkaloids, etc. , These ingredients work together to form the unique health function of jujube, which is a high-quality nourishing fruit integrating nutrition and medical care. Modern medical and food science studies have shown that jujube also has health effects such as anti-cancer, anti-oxidation and anti-aging, protecting...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H6/02C12H1/22
CPCC12G3/024C12H6/02C12H1/22
Inventor 韩基明李群杨春李新民孟晶岩
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI