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Jujube blended wine

A technology for preparing wine and red dates, which is applied in the field of wine making, can solve the problems of low added value, achieve the effects of increasing juice yield, avoiding environmental pollution, and coordinating the aroma of red dates and wine.

Inactive Publication Date: 2011-05-11
山西悦卜林创业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] my country is the largest producer of jujube in the world. At present, it is mainly eaten fresh, and only a small amount is used for processing fruit juice and sugar products, but the added value is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Jujube mixed wine production process of the present invention comprises the following steps:

[0039] (1) Preparation of jujube liquid fermented wine

[0040] Sorting and cleaning; said sorting and cleaning is to select jujubes that are fully mature, complete, and free of rotten diseases and insect pests; clean with pure water and drain;

[0041] Baking; the baking is baking with hot air at 180°C for 50 minutes, until the water content is 20%;

[0042] Smoked; said smoked is smoked with peat; every kg of jujube needs to burn 0.05kg of peat; 3mg / kg of phenolic compound is brought into by peat smoked;

[0043] Liquid state fermentation; the liquid state fermentation is to add 8 times the weight of water to the red dates after smoking and roasting, microwave extraction at 90°C for 120min, and the microwave power is 400W; filter to obtain jujube juice and jujube dregs; add 0.01% sulfuric acid by weight of jujube juice to the above jujube juice Ammonium, 0.05% calcium phos...

Embodiment 2

[0064] Jujube mixed wine production process of the present invention comprises the following steps:

[0065] (1) Preparation of jujube liquid fermented wine

[0066] Sorting and cleaning; said sorting and cleaning is to select jujubes that are fully mature, complete, and free of rotten diseases and insect pests; clean with pure water and drain;

[0067] Baking; the baking is baking with hot air at 280°C for 10 minutes, until the water content is 15%;

[0068] Smoked and roasted; said smoked and roasted is smoked and roasted with peat; every kg of red dates needs to burn 0.2kg of peat; 20mg / kg of phenolic compounds are brought into by peat smoked and roasted;

[0069] Liquid state fermentation; the liquid state fermentation is to add 16 times the weight of water to the red dates after smoking and roasting, microwave extraction at 70°C for 30 minutes, and the microwave power is 800W; filter to obtain jujube juice and jujube dregs; add 0.04% sulfuric acid by weight of jujube jui...

Embodiment 3

[0090] Jujube mixed wine production process of the present invention comprises the following steps:

[0091] (1) Preparation of jujube liquid fermented wine

[0092] Sorting and cleaning; said sorting and cleaning is to select jujubes that are fully mature, complete, and free of rotten diseases and insect pests; clean with pure water and drain;

[0093] Baking; the baking is baking with hot air at 200°C for 20 minutes, until the water content is 10%;

[0094] Smoked and roasted; said smoked and roasted with peat; every kg of red dates need to burn 0.15kg of peat; 15mg / kg of phenolic compounds are brought into by peat smoked and roasted;

[0095] Liquid state fermentation; the liquid state fermentation is to add 12 times the weight of water to the red dates after smoking and roasting, and microwave extraction at 85°C for 60 minutes, and the microwave power is 500W; filter to obtain jujube juice and jujube dregs; add 0.02% sulfuric acid by weight of jujube juice to the above ju...

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Abstract

The invention discloses a jujube blended wine and a production process thereof. The jujube blended wine is made from jujube as raw material by the following steps: sorting, cleaning, baking, smoking, liquid fermentation, alcohol extraction, semi-solid fermentation, accelerated ageing, storing, blending and ageing. The baking step and the peat smoking step can increase the fragrance and the content of phenols. The step of alcohol extraction benefits the extraction of the alcohol-soluble effective components of jujube and the nutrient substances such as jujube peel pigment. The jujube residues and sediments are recycled for semi-solid fermentation, so as to make full use of jujube resources, save the cost, increase the economic benefit, and prevent the environmental pollution. The wine is aged by means of accelerated ageing, storage, blending and ageing, so as to provide soft and delicate taste. The jujube blended wine is rich in nutritious ingredients of jujube, mellow and thick, and has harmonious and rich jujube fruit fragrance and wine fragrance, unique taste and cool and sweet flavor.

Description

technical field [0001] The invention relates to a jujube mixed wine and a production process thereof, belonging to the technical field of wine making. Background technique [0002] my country is the largest producer of jujube in the world. At present, it is mainly eaten fresh, and only a small amount is used for processing fruit juice and sugar products, but the added value is not high. Fermented jujube wine is a low-alcohol drink processed from jujube as raw material under the action of yeast to make full use of the sugar in jujube to produce alcohol. It can not only retain most of the nutrients in jujube, but also contain many beneficial substances synthesized by microbial metabolism, with unique flavor and nutritional value, which is very beneficial to human health. Has a good development prospect. In recent years, with the improvement of people's living standards and quality, the demand for jujube wine products has increased year by year. The invention overcomes the d...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12H1/16C12H1/22C12R1/865C12R1/645C12R1/72
Inventor 马强
Owner 山西悦卜林创业投资有限公司
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