Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermentation type semi-sweet jujube wine and preparation method thereof

A jujube wine, fermented technology, applied in the field of fruit wine fermentation, can solve the problems of jujube wine with insufficient aroma and weak wine body, and achieve the effects of improving comprehensive utilization value, enriching varieties, and full-bodied wine

Inactive Publication Date: 2019-06-28
NORTHWEST A & F UNIV
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems existing in the prior art, the purpose of the present invention is a fermented semi-sweet jujube wine and its preparation method, which solves the problem of insufficient aroma and weak wine body in the fermentation of jujube wine, and also solves the problem of fermented jujube wine which is in short supply in the market. Types of semi-sweet jujube wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermentation type semi-sweet jujube wine and preparation method thereof
  • Fermentation type semi-sweet jujube wine and preparation method thereof
  • Fermentation type semi-sweet jujube wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] According to the above technical solution, the present embodiment provides a fermented semi-sweet jujube wine and a preparation method thereof.

[0033] Specific steps are as follows:

[0034] Step 1: Select Xinjiang Junzao jujubes with bright red color and plump and complete appearance, with an average of about 7.78 grams per jujube. Remove the moldy and moth-eaten jujubes, and then wash the jujubes with running water to remove the dirt attached to the jujubes and impurities; put the red dates into water and slowly heat to boil, and keep the boiling time at 30-40 minutes; take out the red dates and remove the core, add them to a beater and perform beating treatment according to the ratio of solid to liquid 1:6g / mL to obtain jujube pulp; the concentration of adding is 0.3g / L of pectinase was added into the obtained jujube pulp according to 0.3g / L of LAFASECLARIFICATION pectinase for enzymolysis. The enzymolysis temperature was 60°C and the time was 4h. After enzymolysis...

Embodiment 2

[0038] With embodiment 1, difference is:

[0039] Step 1: The concentration of pectinase is 0.4g / L, the enzymolysis temperature is 55°C, and the enzymolysis time is 4h; adjust the soluble solid content (SSC) of jujube juice to 24%, and pH=4.0;

[0040] Step 2: The amount of yeast added is 0.5g / L, and the temperature of fermentation with slag in the constant temperature incubator is 25°C.

[0041] The jujube wine alcoholic strength 11.21% (v / v) that this comparison example prepares, reducing sugar content 17.30g / L, total acid content 9.55g / L, methanol content 0.20g / L (<0.4g / L), in purplish red , strong jujube aroma, full-bodied wine.

Embodiment 3

[0043] With embodiment 1, difference is:

[0044] Step 1: The ratio of solid to liquid is 1:5g / mL, the concentration of pectinase is 0.3g / L, the enzymolysis temperature is 60°C, and the enzymolysis time is 3h; adjust the soluble solid content (SSC) of jujube juice to 22% , pH=3.5;

[0045]Step 2: The amount of yeast added is 0.5g / L, and the temperature of fermentation with slag in the constant temperature incubator is 22°C.

[0046] The jujube wine prepared by this embodiment has an alcohol content of 12.55% (v / v), a reducing sugar content of 15.69g / L, a total acid content of 8.74g / L, a methanol content of 0.22g / L (<0.4g / L), and a purplish red color , strong jujube aroma, full-bodied wine.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
concentrationaaaaaaaaaa
Login to View More

Abstract

The invention discloses a preparation method of fermentation type semi-sweet jujube wine. The method comprises the steps that firstly, pectase is added into jujube syrup for enzymolysis to obtain jujube juice, then, the sugar degree of the jujube juice is regulated to obtain a jujube solution, then, wine brewing yeast is added into the jujube solution to perform fermentation with residues to prepare the fermentation type semi-sweet jujube wine, the addition amount of the wine brewing yeast is 0.4-0.6 g / L, and the soluble solid content of the jujube solution is 20-26%. By adopting the hot digestion and enzymolysis method combined mode, the jujube juice is prepared, Andante wine brewing yeast suitable for brewing jujube wine is selected, the yeast is used for performing fermentation with residues, compared with clear juice fermentation, the brewed fermentation type semi-sweet jujube wine is rich in jujube flavor, the wine body is full, the alcohol content is low, the high nutrient is achieved, the comprehensive utilization value of jujubes is increased, the novel field is opened for jujube resource utilization, and the varieties of fruit wine products on the market are further enriched.

Description

technical field [0001] The invention belongs to the technical field of fruit wine fermentation, and in particular relates to a fermented semi-sweet jujube wine and a preparation method thereof. Background technique [0002] Jujube, originated in China, is an important special economic fruit in my country. Jujube has extremely high nutritional and health value. It is a health food that integrates the three functions of medicine, food and tonic. Modern medical research shows that polysaccharides, VC, pentacyclic triterpenoids, saponins, cyclic GA, cyclic guanosic acid and other components in jujube can improve the body's immunity, promote cell growth, delay cell aging, enhance sleep, and resist swelling. Cancer, antitussive, and expectorant have significant curative effects, and regular consumption of red dates can regulate the endocrine system. [0003] Fruit wine refers to fermented wine with a certain alcohol content that is made from fresh fruit or fruit juice through fu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/865
Inventor 袁春龙杨智刚朱艳霞杨佳荟常远
Owner NORTHWEST A & F UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com