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Method for making hovenia acerba Baijiu

A technology of jujube and white wine, which is applied in the preparation of alcoholic beverages, etc., and can solve the problems of jujube flavor influence, turbidity and lowering of finished products, etc.

Pending Publication Date: 2021-02-23
竹溪县汇合农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Jujube wine has the advantages of expelling wind and dampness, sobering up the nerves and laxative, etc. It is suitable for people with rheumatoid arthritis, general alcohol intake and constipation patients; but the traditional jujube wine is to soak jujube in ordinary bulk liquor The obtained product has a certain degree of turbidity, and at the same time, the flavor of the jujube itself is affected by the bulk liquor, which is reduced to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for brewing jujube liquor, using the following raw materials in parts by weight: 0.6-1.2 parts of fruit koji, 3-10 parts of white sugar, 90-120 parts of jujube, 18-30 parts of corn kernels, and 1-2 parts of white pomegranate parts, 0.5-1.2 parts of lemon, 5-9 parts of rice husk; and the particle size of white sugar is specifically between 0.450-1.25mm;

[0028] Include the following steps:

[0029] S1, select the yellow-brown jujubes from the jujubes picked after the frost for later use, and then soak them in constant temperature hot water at 25°-32° for 1.2-2 hours;

[0030] S2, after soaking, take it out and put it in a ventilated place to air-dry, and turn the jujubes at regular intervals during the air-drying process;

[0031] S3, after air-drying, place the jujube in a container to crush together with the corn kernels, then fully stir the crushed mixture, then steam and cool the stirred mixture;

[0032] S4, peeling the pomegranate to remove the seeds, t...

Embodiment 2

[0039] A method for brewing jujube liquor, using the following raw materials in parts by weight: 0.6-1.2 parts of fruit koji, 3-10 parts of white sugar, 90-120 parts of jujube, 18-30 parts of corn kernels, and 1-2 parts of white pomegranate 0.5-1.2 parts of lemon, 5-9 parts of rice husk;

[0040] Include the following steps:

[0041] S1, select the yellow-brown jujubes from the jujubes picked after the frost for later use, and then soak them in constant temperature hot water at 25°-32° for 1.2-2 hours;

[0042] S2, after soaking, take it out and put it in a ventilated place to air-dry, and turn the jujubes at regular intervals during the air-drying process;

[0043] S3, after air-drying, place the jujube in a container to crush together with the corn kernels, then fully stir the crushed mixture, then steam and cool the stirred mixture;

[0044] S4, peeling the pomegranate to remove the seeds, then crushing the white pomegranate seeds, and collecting the crushed pomegranate w...

Embodiment 3

[0051] A method for brewing jujube liquor, using the following raw materials in parts by weight: 0.8-1.2 parts of fruit koji, 5-10 parts of white sugar, 95-120 parts of jujube, 20-30 parts of corn kernels, and 1.2-2 parts of white pomegranate 0.7-1.2 parts of lemon, 5.5-9 parts of rice husk;

[0052] Include the following steps:

[0053] S1, select the yellow-brown jujubes from the jujubes picked after the frost for later use, and then soak them in constant temperature hot water at 25°-32° for 1.2-2 hours;

[0054] S2, after soaking, take it out and put it in a ventilated place to air-dry, and turn the jujubes at regular intervals during the air-drying process;

[0055] S3, after air-drying, place the jujube in a container to crush together with the corn kernels, then fully stir the crushed mixture, then steam and cool the stirred mixture;

[0056] S4, peeling the pomegranate to remove the seeds, then crushing the white pomegranate seeds, and collecting the crushed pomegrana...

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Abstract

The invention provides a method for making hovenia acerba Baijiu. The hovenia acerba Baijiu is prepared from the following raw materials: fruit wine yeast, white granulated sugar, hovenia acerba, cornkernels, white pomegranates, lemons and rice husks. The method comprises the following steps: S1, selecting yellowish-brown hovenia acerba fruits from hovenia acerba fruits picked after the First Frost for later use, and then soaking the hovenia acerba fruits in constant-temperature hot water at the temperature of 25-32 DEG C for 1.2-2 hours; S2, fishing out the soaked hovenia acerba fruits, putting the hovenia acerba fruits in a ventilated place for air drying, and turning over the hovenia acerba fruits at set intervals in the air drying process; and S3, putting the air-dried hovenia acerbafruits into a container, and crushing the hovenia acerba fruits together with the corn kernels. The hovenia acerba Baijiu prepared by fermenting mature hovenia acerba, corn and distiller yeast is pureand transparent, and the flavor of the hovenia acerba is kept to a great extent; and the white granulated sugar, pomegranate water and lemon water are added into the Baijiu, so that the taste of thehovenia acerba Baijiu during drinking can be improved while the purity and transparency of the hovenia acerba Baijiu are not influenced.

Description

technical field [0001] The invention relates to a method for making liquor, in particular to a method for brewing jujube liquor. Background technique [0002] Jujube wine has the advantages of expelling wind and dampness, sobering up the nerves and laxative, etc. It is suitable for people with rheumatoid arthritis, general alcohol intake and constipation patients; but the traditional jujube wine is to soak jujube in ordinary bulk liquor The obtained product has a certain degree of turbidity, and the flavor of the jujube itself is affected by the bulk liquor and is reduced to a certain extent. Contents of the invention [0003] The purpose of the present invention is to provide a brewing method of jujube liquor, which is used to solve the problem of traditional jujube wine in the background technology, which is obtained by soaking jujube in ordinary bulk liquor. The flavor of the liquor is affected by the bulk liquor and has been reduced to a certain extent. [0004] The ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/021
CPCC12G3/024C12G3/021
Inventor 朱明言
Owner 竹溪县汇合农业开发有限公司
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