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Method for brewing edible wine from red dates

A technology of edible wine and jujube, which is applied in the field of brewing edible wine, can solve the problems of high raw material requirements of jujube, low utilization rate of jujube, and influence on wine quality, etc., and achieve the effect of clear and transparent jujube body, improved utilization rate and long aftertaste

Inactive Publication Date: 2007-05-23
王绍栋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method requires cumbersome processes such as high temperature treatment, resulting in the oxidation loss of some useful components. The winemaking process has high requirements for jujube raw materials, and the utilization rate of jujube is low, which wastes energy. The jujube wine body is red or has other colors, which affects the quality of the wine.

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  • Method for brewing edible wine from red dates

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Effect test

Embodiment 1

[0014] Embodiment 1 (refer to FIG. 1 )

[0015] Choose 150 kilograms of fresh red jujubes that are evenly free from rot and insects, soak them in clean water, seal them and soak them for 24 hours, then clean them and pick them up for later use. Dried dates soaked for a long time are fully expanded, which can increase the saccharification rate and make the fermentation more complete.

[0016] Choose 45kg of high-quality glutinous rice with 71%-73% starch, soak it in warm water at 50-60°C for 1 hour, make it absorb enough water, wash it, place it to drain the water, and put the wet glutinous rice into a cooker with a leaking hole at the bottom , cook with water steam under normal pressure for 15-20 minutes until the rice grains become translucent, then stir and flatten, pour in 70-80°C hot water equivalent to 60% of the weight of glutinous rice, continue to cook for 15-20 minutes, and then stir to loosen The rice layer is poured into 70-80 ℃ hot water equivalent to 40% of the w...

Embodiment 2

[0023] Embodiment 2 (refer to FIG. 1 )

[0024] Choose 150 kilograms of fresh red jujubes that are evenly free from rot and insects, soak them in clean water, seal them and soak them for 24 hours, then clean them and pick them up for later use.

[0025] Get 45 kilograms of glutinous rice containing 71-73% starch, wash and cook to obtain glutinous rice. Cleaning, boiling procedure are identical with embodiment 1.

[0026] 150 kg of jujube fruit and 50 kg of glutinous rice are mixed as raw materials, and then 0.56 kg of yeast with a total weight of raw materials is added to mix evenly. After stirring evenly, put into a ceramic fermenter and add 25 kg of mountain spring water. The temperature of the material loaded into the ceramic fermenter is preferably controlled at 35-37°C, and the maximum cannot exceed 42°C. After loading into the ceramic fermenter, the saccharification time is 48 hours, the temperature of the material drops to 32°C, and the lid of the jar is sealed and fe...

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PUM

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Abstract

The brewing process of red data wine uses fresh red data as main material and cooked glutinous rice and mountain fountain water as supplementary material and includes yeast saccharification, fermentation, distillation and aging. The process features fresh date fruit fermentation, no kernel-elimianting step and high temperature treatment step and thus high date utilization rate. The red date wine has rice date fragrance and mellow fregrance of glutinous rice wine.

Description

technical field [0001] The invention relates to a method for brewing edible wine with plant fruits, in particular to a method for brewing edible wine with red dates. Background technique [0002] Jujube, also known as dried jujube and jujube, is native to my country. The pulp contains about 76-88% sugar and 0.2-1.6% acid. It is also rich in vitamin C. It is known as "natural vitamin C pill" and has the effect of strengthening the spleen. Nourish the stomach, benefit the blood and strengthen the spirit. Jujube can be eaten fresh, dried or made into various processed products, such as candied dates, jujube wine, jujube tea, etc. Chinese Patent Publication CN1250087A discloses a production method of jujube wine. The method adopts raw wine with an alcohol content of 18-24 (v / v) to soak sterilized jujubes, mixes them with white granulated sugar, glucose, citric acid and food additives and soaks them After 30-48 hours, it can be sealed together with the wine base. This method re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 王绍栋
Owner 王绍栋