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A compound fermented winter jujube health wine and its production process

A compound fermentation and health wine technology, which is applied in the direction of drug combination, preparation of alcoholic beverages, plant raw materials, etc., can solve the problems of high storage cost and difficulty in adapting to winter jujube, achieve good impurity removal effect, thorough sterilization effect, and strengthen the body The effect of immune function

Active Publication Date: 2017-05-24
珠海市祖龙酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although my country's winter jujube fresh-keeping technology has achieved certain results and has been applied in practice, the cost of long-term storage is expensive and it is difficult to meet the needs of the industrial development of winter jujube. The research and development of healthy winter jujube health wine is one of the key areas of development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production process of compound fermentation type winter jujube health wine includes the following steps:

[0026] (1) Preparation: 30 parts of winter jujube, 20 parts of bran, 15 parts of wolfberry, 10 parts of hawthorn, 5 parts of mulberry, 5 parts of Rhodiola, 5 parts of stevia, 3 parts of Epimedium, 2 parts of Acanthopanax senticosus, 2 parts of Codonopsis, 1 part of Gynostemma, 1 part of Schisandra and 1 part of Licorice

[0027] (2) Raw material pretreatment, processing the raw materials separately according to their different attributes:

[0028] ①The processing method of winter jujube, wolfberry, hawthorn and mulberry among the raw materials is as follows: mix the above raw materials, add 10 times the mass ratio of water, soak in a 75℃ water bath for 2.5 hours, beaten, and add 1.5% mass ratio pectinase , Enzymatic hydrolysis at 40~50℃ for 2.5h;

[0029] ②The processing methods of rhodiola, stevia, epimedium, acanthopanax, codonopsis, gynostemma pentaphyllum, schisandr...

Embodiment 2

[0039] A production process of compound fermentation type winter jujube health wine includes the following steps:

[0040] (1) Preparation: 35 parts of winter jujube, 18 parts of bran, 18 parts of wolfberry, 8 parts of hawthorn, 6 parts of mulberry, 4 parts of Rhodiola, 6 parts of stevia, 2 parts of Epimedium, 3 parts of Acanthopanax senticosus, 1 part of Codonopsis, 1 part of Gynostemma, 1 part of Schisandra and 1 part of Licorice

[0041] (2) Raw material pretreatment, processing the raw materials separately according to their different attributes:

[0042] ①The processing method of winter jujube, wolfberry, hawthorn and mulberry among the raw materials is as follows: mix the above raw materials, add 10 times the mass ratio of water, soak in a 75℃ water bath for 3 hours, beaten, add 2% mass ratio pectinase, Enzymatic hydrolysis at 40~50℃ for 2h;

[0043] ②The processing methods of rhodiola, stevia, epimedium, acanthopanax, codonopsis, gynostemma pentaphyllum, schisandra, and licori...

Embodiment 3

[0053] A production process of compound fermentation type winter jujube health wine includes the following steps:

[0054] (1) Preparation: 25 parts of winter jujube, 22 parts of bran, 12 parts of wolfberry, 12 parts of hawthorn, 4 parts of mulberry, 6 parts of Rhodiola, 4 parts of stevia, 4 parts of Epimedium, 1 part of Acanthopanax senticosus, Prepare 3 parts of Codonopsis, 1 part of Gynostemma, 1 part of Schisandra and 1 part of Licorice;

[0055] (2) Raw material pretreatment, processing the raw materials separately according to their different attributes:

[0056] ① The processing method of winter jujube, wolfberry, hawthorn and mulberry among the raw materials is as follows: take the above raw materials and mix them, add 10 times the mass ratio of water, soak in a 75℃ water bath for 2 hours, beat the pulp, add 1% mass ratio pectinase, Enzymatic hydrolysis at 40~50℃ for 3h;

[0057] ②The processing methods of rhodiola, stevia, epimedium, acanthopanax, codonopsis, gynostemma pent...

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Abstract

The invention discloses a production technology of compound fermentation type winter-jujube health care wine. Winder jujubes, Chinese wolfberries, haws, mulberries and bran are selected as raw materials, the winter-jujube health care wine is produced through the compound fermentation production technology, the quality of the winter-jujube health care wine is mild, refreshing, unique in flavor, high in nutritional value, natural nutrients of the winter jujubes are basically kept, and the winter-jujube health care wine is rich in winter jujube polysaccharide, polypeptide, multi-amino acids, vitamins and mineral substances which are needed by human body. The winter-jujube health care wine has the efficacy of delaying senescence, maintaining beauty, enhancing immunologic function, benefiting qi and nourishing blood, reducing blood sugar and fats, calming the nerves, aiding sleep, resisting tumor, protecting livers and the like. A transformation application of the compound fermentation type winter-jujube health care wine can change results of liquor consumption, requirements of people for health care food are met, national health is benefited, winter jujube resources can be fully utilized in a high-valued mode, and high-valued full utilization of the winter jujube resources is achieved.

Description

Technical field [0001] The invention relates to a compound fermentation type winter jujube health wine and its production process, belonging to the field of health food. Background technique [0002] Dongzao (also known as Yanlaihong, Apple date, Bingtang date, Lubei Dongzao, Zhanhua Dongzao, Huanghua Dongzao) belongs to the Rhamnaceae family and belongs to the genus Jujube. It is a high-quality late-maturing fresh food species in northern Shandong. Winter jujube is delicious, crispy, and tender and has excellent quality. It is currently a high-end fresh food species in northern deciduous fruit trees. It is juicy without residue, sweet and fragrant, with 35-38% soluble solids, thick flesh, small nucleus, and edible rate Dongzao reached 96.1%. Winter jujube is extremely nutritious and contains 19 essential amino acids such as aspartic acid, threonine and serine, with a total content of 0.985mg / 100g; protein 1.65%, dietary fiber 2.3%, total sugar 17.0%, and total flavonoids 0.26 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12G3/02A61K36/899A61P1/14A61P1/16A61P3/10A61P3/06A61P25/20A61P35/00
CPCA61K36/254A61K36/28A61K36/296A61K36/344A61K36/41A61K36/424A61K36/484A61K36/57A61K36/605A61K36/725A61K36/734A61K36/815A61K36/899C12G3/02C12G3/06A61K2300/00
Inventor 董书阁侯文燕董静静张志军
Owner 珠海市祖龙酒业有限公司
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