Brewing method of jujube wine and preparation method of high-degree base wine and vinasse pellet feed
A kind of jujube wine and jujube technology, which is applied in the field of wine making, can solve the problems of long fermentation time, high cost, and easy deterioration, and achieve the effect of strong fecundity, short time, and low cost
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Embodiment 1
[0034] see figure 1 and figure 2 Shown, a kind of brewing method of jujube wine, by using the finished jujube after cleaning and drying Xinjiang jujube as raw material, its brewing steps are as follows:
[0035] 1) taking the finished jujube raw material, and pulverizing the finished jujube raw material;
[0036] 2) Carry out high-temperature steaming to the crushed jujube, and the temperature for high-temperature cooking of the crushed jujube is 100° C., put the crushed jujube into a cooking pot, and carry out high-temperature and normal-pressure cooking at 100° C. for 1 hour, in a clean environment Cool naturally to 35°C;
[0037] 3) Add the activated yeast prepared in advance with 35°C sugar water, and stir thoroughly;
[0038] 4) Seal and ferment the mixture in step 3) at high temperature for 18 hours. The tank must be kept at 35°C. The fermentation time is short and sealed without stirring. It is fermented in a liquid state. According to changes in weather and tempera...
Embodiment 2
[0044] see figure 1 and figure 2 Shown, a kind of brewing method of jujube wine, by using the finished jujube after cleaning and drying Xinjiang jujube as raw material, its brewing steps are as follows:
[0045] 1) taking the finished jujube raw material, and pulverizing the finished jujube raw material;
[0046] 2) Carry out high-temperature steaming to the crushed jujube, and the temperature for high-temperature cooking of the crushed jujube is 100° C., put the crushed jujube into a cooking pot, and carry out high-temperature and normal-pressure cooking at 100° C. for 1 hour, in a clean environment Cool naturally to 35°C;
[0047] 3) Add the activated yeast prepared in advance with 35°C sugar water, and stir thoroughly;
[0048] 4) Sealing, fermenting the mixture in step 3) at high temperature for 24 hours, keeping at 40°C in the tank, unsealing for inspection, tasting, only measuring the sugar content, and stopping the fermentation when the sugar content drops to 1%-2%;...
Embodiment 3
[0054] see figure 1 and figure 2 Shown, a kind of brewing method of jujube wine, by using the finished jujube after cleaning and drying Xinjiang jujube as raw material, its brewing steps are as follows:
[0055] 1) taking the finished jujube raw material, and pulverizing the finished jujube raw material;
[0056] 2) Put the crushed jujube into a fermentation tank and add boiling water at 100°C for soaking. For convenience, add boiling water at 100°C to soak for 6 hours until the temperature is naturally lowered to 35°C;
[0057] 3) Add the activated yeast prepared in advance with 35°C sugar water, and stir thoroughly;
[0058] 4) Sealing, fermenting the mixture in step 3) at high temperature for 18 hours, keeping the tank at 35°C, unsealing for inspection, tasting, only measuring the sugar content, and stopping the fermentation when the sugar content drops to 1%-2%;
[0059] 5) Quickly squeeze the fermented mixture, separate the jujube paste after squeezing the juice, and ...
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