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Brewing method for phoenix dactylifera fruit wine

A technology of jujube fruit wine and jujube, which is applied in the preparation of alcoholic beverages, etc., which can solve the problems of waste of natural resources, perishable products, and short ripening period of jujube, and achieve the effects of improving utilization rate, stable color and mellow taste

Inactive Publication Date: 2015-05-06
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, dates are mainly eaten as fresh fruits or used as Chinese medicinal materials. Due to the short ripening cycle of dates, the products are concentrated on the market, resulting in perishable products and a waste of natural resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of brewing method of date palm fruit wine, adopts following steps:

[0016] 1. Raw material pretreatment: select fresh, disease-free dates and wash them as spare raw materials;

[0017] 2. Beating: Add 30kg of water to 10kg of dates for refining, filter with a 100-mesh screen, add 2 times the water to the obtained filter residue for secondary refining, and mix the two times of the obtained slurry to obtain seaweed. Jujube slurry, secondary refining, can better retain nutrients and improve the utilization rate of raw materials;

[0018] 3. Compound enzyme treatment: take 20kg of slurry, add 0.06kg of pectinase and 0.1kg of cellulase to the date palm slurry, control the temperature at 45°C, and take 6 hours;

[0019] 4. Filtration: Squeeze the slurry treated with compound enzymes, and filter through diatomaceous earth to obtain date palm juice;

[0020] 5. Fermentation: Take 20kg of jujube juice, take 0.4kg of dry yeast, activate it with warm water at 30°C and ad...

Embodiment 2

[0024] A kind of brewing method of date palm fruit wine, adopts following steps:

[0025] 1. Raw material pretreatment: select fresh, disease-free dates and wash them as spare raw materials;

[0026] 2. Beating: Add 35kg of water to 8kg of dates and 2kg of raspberries for refining treatment, filter with a 110-mesh screen, add 1.5 times the water to the obtained filter residue for secondary refining, and mix the two slurry , to prepare jujube slurry, which can be refined twice to better retain nutrients and improve the utilization rate of raw materials;

[0027] 3. Compound enzyme treatment: take 20kg of slurry, add 0.08kg of pectinase and 0.11kg of cellulase to the jujube slurry, control the temperature at 50°C, and take 5 hours;

[0028] 4. Filtration: extract the juice from the slurry treated with compound enzymes, and filter by plate and frame filtration to obtain date palm juice;

[0029] 5. Fermentation: Mix 15kg of jujube juice and 5kg of shaozi juice to make a mixed j...

Embodiment 3

[0033] A kind of brewing method of date palm fruit wine, adopts following steps:

[0034] 1. Raw material pretreatment: select fresh, disease-free dates and wash them as spare raw materials;

[0035] 2. Add 40kg of water to 9kg of dates and 1kg of bilberry for defibrination, filter with 120 mesh screens, add 1 times of water to the obtained filter residue and carry out secondary defibrination, mix the two times of gained slurry to prepare Obtaining jujube pulp and refining it twice can better retain nutrients and improve the utilization rate of raw materials;

[0036] 3. Compound enzyme treatment: take 20kg of slurry, add 0.1kg of pectinase and 0.12kg of cellulase to the date palm slurry, control the temperature at 55°C, and take 4 hours;

[0037] 4. Filtration: Squeeze the slurry treated with compound enzymes, and filter through activated carbon to obtain date palm juice;

[0038] 5. Fermentation: Mix 17kg of jujube juice, 2kg of papaya juice, and 1kg of Junqianzi to make a...

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Abstract

The invention discloses a brewing method for phoenix dactylifera fruit wine. The brewing method comprises the following steps: picking out mature and disease-free phoenix dactylifera, washing, pulping, performing complex enzyme treatment, juicing, filtering, and performing yeast fermentation, ageing, packaging, and sterilization to obtain the finished phoenix dactylifera fruit wine. The brewing method adopts a complex enzyme hydrolysis technology, enables the finished fruit wine to fully retain nutritional ingredients of the phoenix dactylifera, and increases the utilization rate of the phoenix dactylifera; the finished fruit wine is rich in fruit aroma, mellow in mouth feel and stable in color and luster, and has healthcare effects of warming the spleen and stomach, benefiting vital energy, helping digestion, eliminating phlegm, relieving a cough, tonifying deficiency and the like.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing jujube fruit wine. Background technique [0002] Jujube: also known as Wulouzi, Millennium Jujube, Golden Fruit, etc. The fruit of the date palm plant. Sweet in taste, warm in nature, non-toxic. It is a traditional Chinese medicine. "Supplements to Materia Medica" records "mainly warming the middle and replenishing qi, eliminating phlegm and cough, and tonifying deficiency." At present, dates are mainly eaten as fresh fruits or used as Chinese medicinal materials. Due to the short ripening cycle of dates, the products are concentrated on the market, resulting in perishable products and a waste of natural resources. Contents of the invention [0003] Aiming at the problems of low levels of development and utilization of the existing date palms and waste of natural resources, the present invention provides a method for brewing date palm fruit wine with m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 彭常安吴义顺
Owner 彭常安
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