Golden jujube dry red fruit wine and production method thereof
A technology of golden jujube and red fruit, which is applied in the field of wine making, can solve problems such as failure to meet technological requirements, achieve good clarification effect, ensure normal fermentation, and reduce bitterness
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Embodiment 1
[0017] Embodiment 1: Take the fruit wine of 10.2% vol as an example for preparing alcoholic strength
[0018] The first step: raw material processing
[0019] Soak the dried golden jujube in hot water at 85-95°C for 45 minutes to one hour in advance to fully remove the bitter taste of the jujube skin and remove mold on the surface of the dried fruit, then drain the soaked golden jujube and use a pitting machine Remove the jujube pits for later use;
[0020] Soften the mature jujube dried fruit and fresh winter jujube fruit with hot water at 80-85°C for 15-20 minutes, drain in water, and use a pitting machine to remove the jujube pits for later use;
[0021] The second step: the preparation of jujube pulp
[0022] Take 240Kg of dried golden jujube fruit, 70Kg of fruit nucleic acid jujube and 40Kg of winter jujube fresh fruit with stone removed after pretreatment in the first step and remove the core, mix and beat, and add 650Kg of hot water at a temperature of 60 to 65°C whil...
Embodiment 2
[0027] Embodiment two, be the fruit wine of 11.3% vol with preparation alcoholic strength as example
[0028] The first step: raw material processing
[0029] Soak the dried golden jujube in hot water at 85-95°C for 45 minutes to one hour in advance to fully remove the bitter taste and mildew on the surface of the jujube skin, then drain the soaked golden jujube and remove the jujube pit with a pitting machine spare;
[0030] Soften the mature jujube dried fruit and fresh winter jujube fruit with hot water at 80-85°C for 15-20 minutes, drain in water, and use a pitting machine to remove the jujube pits for later use;
[0031] The second step: the preparation of jujube pulp
[0032] Take 260Kg of the dried golden jujube fruit that has been pretreated in the first step and remove the core, 80Kg of the fruit nucleic acid jujube and 40Kg of the fresh fruit of the winter jujube with the core removed, mix and beat, and add 620Kg of hot water at a temperature of 60-65°C while beati...
Embodiment 3
[0037] Embodiment three: taking the preparation of alcohol as an example of fruit wine with 12.5% vol
[0038] The first step: raw material processing
[0039] Soak the dried golden jujube in hot water at 85-95°C for 45 minutes to one hour in advance to fully remove the bitter taste and mildew on the surface of the jujube skin, then drain the soaked golden jujube and remove the jujube pit with a pitting machine spare;
[0040] Soften the mature jujube dried fruit and fresh winter jujube fruit with hot water at 80-85°C for 15-20 minutes, drain in water, and use a pitting machine to remove the jujube pits for later use;
[0041] The second step: the preparation of jujube pulp
[0042] Take 280Kg of dried Jinsi jujube fruit that has been pretreated in the first step and remove the core, 80Kg of jujube with the core removed, and 40Kg of fresh winter jujube fruit with the core removed, mix and beat, and add 600Kg of hot water at a temperature of 60-65°C while beating , so that t...
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