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Zizyphus jujube distilled wine and brewing process thereof

A technology of distilled wine and wild jujube, which is applied in the field of wine making, can solve the problems of low market acceptance, single flavor of wine, and uncoordinated taste of wild jujube distilled wine, and achieve the effect of good market prospects, clean wine body and harmonious wine aroma

Pending Publication Date: 2020-05-08
HANDAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems of the low market acceptance of jujube distilled wine produced by the existing brewing technology, and the single flavor and uncoordinated taste of the wine, the invention provides a distilled jujube wine and its brewing process

Method used

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  • Zizyphus jujube distilled wine and brewing process thereof
  • Zizyphus jujube distilled wine and brewing process thereof
  • Zizyphus jujube distilled wine and brewing process thereof

Examples

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Effect test

Embodiment 1

[0057] The present embodiment provides a kind of brewing process of jujube distilled wine, comprising the following steps:

[0058] Step 1. Raw material selection and impurity removal: select naturally mature and full-grained wild jujube in the mountainous area of ​​southern Hebei, mechanically remove impurities such as jujube leaves and branches, manually select and remove diseased or rotten fruits, rinse repeatedly with tap water, and then use softener Spray water and drain; sorghum requires full grains, no mildew, no insects, no sediment and other impurities;

[0059] Step 2, Zizyphus jujube crushing: add pure water 4 times its mass to the jujube that has been drained, use a stirring crusher to crush it to a fineness of 3-8mm, add 0.5wt% of its mass to the crushed wild jujube Compound enzymes were subjected to discontinuous ultrasonic enzymolysis at a temperature of 50°C and a pH of 4.0. The enzymolysis time was 2.5 hours. After the enzymolysis was completed, a three-legged...

Embodiment 2

[0071] The present embodiment provides a kind of brewing process of jujube distilled wine, comprising the following steps:

[0072] Step 1. Raw material selection and impurity removal: select naturally mature and full-grained wild jujube in the mountainous area of ​​southern Hebei, mechanically remove impurities such as jujube leaves and branches, manually select and remove diseased or rotten fruits, rinse repeatedly with tap water, and then use softener Spray water and drain; sorghum requires full grains, no mildew, no insects, no sediment and other impurities;

[0073] Step 2, Zizyphus jujube crushing: add purified water twice its mass to the jujube that has been drained, crush it to a particle size of 3-8mm with a stirring crusher, and add 0.6wt% compound enzyme of its mass to the crushed wild jujube , at a temperature of 45°C and a pH of 3.5, intermittent ultrasonic enzymolysis was carried out for 3 hours. After the enzymolysis was completed, a three-legged centrifuge was ...

Embodiment 3

[0085] The present embodiment provides a kind of brewing process of jujube distilled wine, comprising the following steps:

[0086] Step 1. Raw material selection and impurity removal: select naturally mature and full-grained wild jujube in the mountainous area of ​​southern Hebei, mechanically remove impurities such as jujube leaves and branches, manually select and remove diseased or rotten fruits, rinse repeatedly with tap water, and then use softener Spray water and drain; sorghum requires full grains, no mildew, no insects, no sediment and other impurities;

[0087] Step 2, Zizyphus jujube crushing: add 3 times its mass of pure water to the drained wild jujube, use a stirring crusher to crush it to a particle size of 3-8mm, and add 0.3wt% of its mass to the crushed wild jujube compound enzyme , at a temperature of 55°C and a pH of 3.8, intermittent ultrasonic enzymolysis was carried out for 2 hours. After the enzymolysis was completed, a three-legged centrifuge was used f...

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Abstract

The invention relates to the technical field of wine brewing, and provides a zizyphus jujube distilled wine and a brewing process thereof. According to the brewing process of the zizyphus jujube distilled wine, a traditional liquor cereal grain raw material is used as a main starch source, zizyphus jujube is combined with the grains, firstly the zizyphus jujube is subjected to enzymolysis to facilitate release of nutrient ingredients and active ingredients in the zizyphus jujube and facilitate subsequent formation of flavor substances during fermentation of a zizyphus jujube enzymolysis juice,and the zizyphus jujube enzymolysis juice after liquid fermentation initially forms the flavor of a zizyphus jujube wine; and saccharified grains, zizyphus jujube residues separated after the enzymolysis and the zizyphus jujube fermentation liquid are mixed, and solid fermentation is performed by using distiller yeast as a fermentation agent to make the zizyphus jujube and the grains in the winefermented together to produce a harmonious wine aroma. The zizyphus jujube distilled wine provided by the invention has elegant fruity aroma, harmonious aroma, a mellow taste, a sweet aftertaste, anda clean and harmonious wine body, can retain the advantages of traditional liquor, contains the multiple nutrient ingredients and active activities of the zizyphus jujube, has a good health care effect.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a jujube distilled wine and a brewing process thereof. Background technique [0002] Wild jujube, also known as mountain jujube, is a plant of the genus Jujube in the family Rhamnaceae. The main production area is located in the Taihang mountain area of ​​southern Hebei. Wild jujube (including wild jujube seed) is rich in various vitamins, minerals and effective active ingredients (such as triterpenoid saponins, flavonoids, alkaloids, polysaccharides), and has high nutritional and medicinal value. According to existing literature records, wild jujube has the health care effects of improving physical fitness, calming the nerves, and strengthening muscles and bones, so people in the past dynasties have a soft spot for the development and research of wild jujube products. At present, in addition to the formula of wild jujube, wild jujube cakes, wild jujube kernels, wild jujube juic...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/022C12G3/021C12H6/02
CPCC12G3/024C12G3/022C12G3/021C12H6/02Y02E50/10
Inventor 陈江魁叶嘉
Owner HANDAN COLLEGE
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