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Technique for producing distillate spirits in fragrance of Chinese date by using red material

A production process, jujube technology, which is applied in the production process field of jujube-flavored liquor, can solve the problems of high quality requirements, long fermentation cycle, complex process, etc., and achieve the effect of simple raw material requirements, short fermentation cycle and simple process

Inactive Publication Date: 2005-11-16
陈万福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has high requirements on the quality of jujube raw materials. It also needs to add high-quality cooked glutinous rice with a weight of about one-third of the weight of jujube. At the same time, mountain spring water is used. The process is complicated, the fermentation cycle is long, and the relative cost is relatively high.

Method used

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  • Technique for producing distillate spirits in fragrance of Chinese date by using red material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment ( 1

[0018] see figure 1 , a kind of production technology of jujube-flavor liquor with red date as raw material, with red date, rice husk as preparation raw material, the weight and number ratio of date and rice husk is 100: (30-35), carries out according to the following steps:

[0019] a. Steam 32Kg of 2-4 petals of dry coarse rice husk without sundries and mildew for 30 minutes to achieve the purpose of disinfection and removal of peculiar smell, and set aside;

[0020] b. Clean and steam 100Kg of fresh and dried jujubes free from mildew and insects for 80 minutes, disinfect and remove foreign smells, and set aside;

[0021] c. Utilize the pulverizer to pulverize the steamed red dates, and add 30 kilograms of drinking water (conforming to domestic water standards) while pulverizing to obtain jujube pulp A1;

[0022] d. Mix the jujube pulp A1 with the steamed rice husk, and stir evenly with a mixer to obtain the mixture B1;

[0023] e. Add the mixture B1 to 20Kg of fermented k...

Embodiment ( 2

[0027] see figure 1 , a kind of production technology of jujube-flavor liquor with red date as raw material, with red date, rice husk as preparation raw material, the weight and number ratio of date and rice husk is 100: (30-35), carries out according to the following steps:

[0028] a. Steam 30Kg of 2-4 petals of dry rice husks free of sundries and mildew for 40 minutes to sterilize, remove peculiar smell, and set aside;

[0029] b. Clean and steam 100Kg of fresh jujubes without mildew and moths for 70 minutes, disinfect and remove peculiar smell, and set aside;

[0030] c. Pulverize the steamed jujube, add 40 kilograms of drinking water (conforming to domestic water standards) while pulverizing, and obtain jujube pulp A2;

[0031] d. Mix the jujube pulp A with the steamed rice husk, and stir evenly with a mixer to obtain the mixture B2;

[0032] e. Add 25Kg of fermented koji, 5Kg of glucoamylase and other auxiliary materials into the mixture B2 and stir evenly, and put it ...

Embodiment ( 3

[0036] see figure 1 , a kind of production technology of jujube-flavor liquor with red dates as raw material, rice husk is carried out according to the following steps:

[0037] a. Steam 35Kg of 2-4 pieces of dry rice husk without sundries and mildew for 35 minutes to achieve the purpose of disinfection and removal of peculiar smell, and set aside;

[0038] b. Wash 100Kg of dry jujubes free from mildew and insects, and then steam them for 60 minutes to disinfect and remove peculiar smells, and set aside;

[0039] c. Pulverize the steamed jujube, add 35 kilograms of drinking water (conforming to domestic water standards) while pulverizing, and obtain jujube pulp A3;

[0040] d. Mix the jujube pulp A3 with the steamed rice husk, and stir evenly with a mixer to obtain the mixture B3;

[0041] e. Add mixture B1 to 22Kg of fermented koji and 8Kg of glucoamylase, stir evenly, store in a fermentation tank with a temperature of 24°C and a humidity of 80%, and ferment for 15 days;

...

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Abstract

A process for preparing the jujube fragrance type spirit from red jujube and rice husk through washing, steaming, stirring jujube while adding water to become jujube slurry, adding rice husk, fermenting, and distilling. Its advantages are rich nutrients, unique fregrance and health-care function.

Description

technical field [0001] The invention relates to a wine production process, in particular to a production process of jujube-flavored liquor with red dates as raw materials. Background technique [0002] Jujube is native to my country and is rich in protein, fat, sugar, cellulose, various amino acids, vitamins and trace elements. Every 100 grams of fresh jujube contains 380-600 mg of vitamins C, P, and E, which is 11-20 times that of citrus, about 100 times that of apples, pears, and peaches. Crown, so enjoy the reputation of "natural vitamin pills". [0003] According to "Shen Nong's Materia Medica" records: Jujube is sweet in taste, warm in nature, and has the functions of nourishing the spleen and stomach, nourishing qi and promoting body fluid, nourishing the heart and lungs, nourishing blood and calming the nerves, pleasing the color, opening the nine orifices, helping the twelve meridians, and harmonizing hundreds of medicines , Long-term service commits suicide by com...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 陈万福
Owner 陈万福
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