Preparation method of male drinking jujube wine

Abstract

The invention discloses a brewing method of a male drinking jujube wine. The brewing method comprises the steps of: 1. preparing wort; 2. preparing a wrought jujube material; 3. preparing a jujube wine; 4. taking Chinese wolfberries, donkey-hide gelatin, radix astragali, codonopsis pilosula, Chinese angelica, safflower, radix polygonum multiflorum, morinda officinalis, eucommia, tuber onion seeds, schisandra chinensis, rosa laevigata, cistanche deserticola, cinnamomum aromaticum, polygonatum rhizome, cynomorium songaricum, tortoise shells, a hippocampus, a gecko, a pilose antler, herba epimedii, and rhodosin for mixing, then conducting percolation to prepare a percolating solution; 5. blending a male drinking jujube wine crude product; 6. carrying out filtration with an ultrafiltration membrane; 7. performing hot filling; 8. conducting microwave sterilization. The male drinking jujube wine of the invention has higher clearness and brightness than products prepared by traditional technologies. Meanwhile, after three years of preservation, the product of the invention generates substantially less sediments than traditional products preserved for three months. The jujube wine of the invention has kidney tonifying and yang invigorating efficacy, and can make the male feel full of energy after 100ml of administration each day. Especially for the middle-aged and elderly men, the wine provided in the invention can make them rejuvenated and greatly improve the sexual life quality.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for preparing jujube wine for men. Background technique [0002] The types of wine produced from jujube include: soaked mixed wine, fermented low-alcohol fruit wine and fermented distilled liquor. The main processes of their respective production are as follows: [0003] 1. Preparation of wine: Soak the jujube with edible alcohol or high-grade liquor to extract its active ingredients, then add water to reduce the concentration and season with sugar and acid. The wine is simple in process, simple in taste, sweet and greasy, and is generally not suitable for public drinking because of the addition of other Chinese herbal medicines and flavors and fragrances. [0004] 2. Fermentation of low-alcohol fruit wine: through cooking and beating jujube, a single strain of yeast is used as a starter for liquid fermentation, and then seasoned with sugar and acid. This wine has low alco...

AI Technical Summary

Problems solved by technology

[0008] But this fermented fermented wine can only adopt conventional pasteurization to sterilize because of the low alcohol content (8-12 °), many contents and rich nutrition, so it is difficult to keep the quality and freshness. Bacteria impervious to produce secondary contamination and deterioration

In addition, the wine is very easy to oxidize. Oxidation will cause the product to change from yellow to brown to black, and the taste will become sour. At the same time, the derivatives produced after oxidation will deteriorate the quality of the wine, and will gradually precipitate precipitates, making the product only suitable for brewing and drinking. , difficult to circulate in the market

[0009] Furthermore, the wine is rich in nutrition because of its single raw material formula, but it is relatively single, and it is difficult to meet the needs of consumers who have entered a well-off society to improve their quality of life.

[0010] Also have existing jujube wine to lack nourishing and health-care effect