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Method for preparing jujube and seabuckthorn ice wine

A technology of sea buckthorn and ice wine, applied in the field of functional ice wine, can solve the problems of strong regionality of sea buckthorn products, no compound products of jujube and sea buckthorn, lack of famous brand products, etc., and achieve the effects of easy industrial production, low cost and rich nutrition.

Inactive Publication Date: 2012-08-15
JIANPING XINSHENG SEABUCKTHORN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, seabuckthorn products are highly regional, and there are no famous brand products that affect the whole country, and there are no reports about the compound products of jujube and seabuckthorn

Method used

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Experimental program
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Embodiment Construction

[0025] Fresh, non-rotten, non-mildew jujubes are selected as raw materials. After being washed with clean water for 3 times, they are put into a crushing and beating machine, and 0.01% disodium ethylenediaminetetraacetic acid (EDTA-2Na), 0.01% ethylenediaminetetraacetic acid disodium (EDTA-2Na) and 0.01% Composite color protection solution composed of sulfur dioxide and 0.05% Vc is used for color protection, and hydrolase (hydrolase is composed of pectinase, cellulase, and glucoamylase) with a weight ratio of 0.1% of the slurry is added to the jujube juice, Under the condition of 30°C, enzymatic hydrolysis for 1 hour, after filtration and clarification, add white granulated sugar to adjust the sugar content of jujube syrup to more than 22%, use citric acid to adjust the acid content to more than 0.5%, the acidity is at pH 3.5, and the weight ratio of the slurry is 0.01%. The active dry yeast was cultured at 35°C for 3 hours and then added to the fruit pulp for alcoholic ferment...

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PUM

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Abstract

The invention discloses a method for preparing jujube and seabuckthorn ice wine, and relates to functional ice wine. The method comprises the following steps of: crushing and pulping fresh jujube, performing color protection and enzymolysis, performing alcoholic fermentation by using active dry yeast as distiller's yeast, ageing, picking seabuckthorn at the temperature of below minus 7 DEG C, squeezing to obtain seabuckthorn juice, adding the juice into the jujube wine in a certain volume ratio, and performing low-temperature fermentation, thus obtaining the ice wine with unique flavor and health-care effect. The process flow comprises picking, cleaning, crushing, color protection, enzymolysis, juicing, inoculation, fermentation, wine pouring, fining, filtration, ageing, blending, cold and heat treatment, filtration, fine filtration, storage, sterilization and filling. According to the method, pure juice is used for complete raw juice fermentation, the alcoholic strength of the produced jujube and seabuckthorn ice wine is about 10 degrees, and the sugar degree reaches 100g / L; the health-care wine has rich nutrition, and does not contain any artificially synthesized pigment, essence or sweetening agent; the adopted raw materials are special fruits with rich resources, wide distribution and high nutrition; and the method can be used for realizing large-scale industrialized production.

Description

technical field [0001] The invention relates to a functional ice wine, in particular to a method for processing jujube and seabuckthorn ice wine. Background technique [0002] Jujube is one of the specialty fruits in my country, and its planting area and output in China rank first in the world. Fresh jujube fruit is crispy, delicious, sweet and sour, and rich in nutrition. Every 100 grams of fresh jujube contains 25-40g of sugar, 1.2-3.5g of protein, and is also rich in B vitamins, Vc, Vpp, especially Vc. It can reach 400-600mg / 100g. Jujube contains pentacyclic triterpenoids such as oleanolic acid and ursolic acid, and second messenger substances such as cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP). It has important physiological functions such as antibacterial, liver protection, lipid lowering, white blood cell increase, and body immunity enhancement. [0003] Seabuckthorn, a plant of the family Echinaceae. Commonly known as vinegar wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘志会马荣山颜廷才李斌张祖奎李伟
Owner JIANPING XINSHENG SEABUCKTHORN
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