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Wild jujube wine and method of producing the same

A technology of wild jujube and white wine, applied in the field of fruit juice wine and its preparation

Inactive Publication Date: 2008-02-27
王国君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to adopt the traditional fermentation process and modern filtering means to basically solve the problem of juice stratification. The wine base of the present invention is 45% white wine, and the raw material is wild jujube

Method used

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  • Wild jujube wine and method of producing the same

Examples

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Effect test

Embodiment Construction

[0025] Take 1kg wild jujube wine as an example.

[0026] Rinse the selected wild sour jujube weighing 50g (dry product) with water, add 200g of soft water 4 times the fruit weight, wait for the jujube fruit to expand and break, then heat up to 85 degrees and continue soaking for 48 hours, fully stir during the soaking process, so that The nutrient components of the wild jujube are fully dissolved in the juice, and about 200g of wild wild jujube juice can be obtained by filtering with double-layer gauze.

[0027] Put 300g of 45-degree white wine into the tank, then add 100g of the selected wild wild jujube and soak for 15 days to extract the nutrients, filter through double-layer gauze to obtain about 380g of wild jujube soaking wine, and use a stainless steel pot to soak 120g of wild jujube. Add 420g of soft water to white sugar and boil it into sugar juice, add 2g of citric acid and 0.05g of potassium sorbate, pour it into a storage tank, store it for 2 months, and then use a...

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Abstract

The invention discloses a juice wine and the preparing domain, which is characterized by the following: adopting wine as wine base and wild jujube as raw material; allocating the formula with 6-12% wild jujube, 33-40% wine at 45 degree, 10-13% white sugar, 0. 1-0. 3% citric acid, 0. 02-0. 05% potassium sorbate and 42-50% soft water; adding water to soak wild jujube for 48h; forming the normal juice of wild jujube; adding wild jujube into wine at 45 degree to soak 10-15d; making the immersed wine of wild jujube; blending the wine and wild jujube according to the rate at 2: 1; adding sugar liquid, citric acid and potassium sorbate; dispensing; filtering; sterilizing; obtaining the product. The invention has abundant nourishment with VC and amino acid, which is a high-nourishing nourishment health wine.

Description

technical field [0001] The invention belongs to the field of juice wine and its preparation Background technique [0002] Existing wild wild jujube juice has been generally produced, but wild wild jujube wine has not yet been produced. Because wild wild jujube is rich in nutrients and high in pectin content in the processing process, the juice stratification that occurs is a relatively difficult problem to solve at present. Contents of the invention [0003] The purpose of the invention is to basically solve the problem of juice stratification by adopting traditional fermentation technology and modern filtering means. The wine base of the invention is 45% white wine, and the raw material is wild jujube. [0004] The prescription of wild sour jujube wine: (percentage by weight) [0005] Wild jujube fruit (dry product) 6-12% [0006] Liquor 33-40% [0007] White sugar 10-13% [0008] Citric acid 0.1-0.3% [0009] Potassium sorbate 0.02-0.05% [0010] Soft water 42-50% ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 王国君刘玉堂
Owner 王国君
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