CN105907568A - Production process for jujube-wolfberry brewed wine - Google Patents
Production process for jujube-wolfberry brewed wine Download PDFInfo
- Publication number
- CN105907568A CN105907568A CN201610507772.3A CN201610507772A CN105907568A CN 105907568 A CN105907568 A CN 105907568A CN 201610507772 A CN201610507772 A CN 201610507772A CN 105907568 A CN105907568 A CN 105907568A
- Authority
- CN
- China
- Prior art keywords
- wine
- fermentation
- jujube
- fructus lycii
- production technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention relates to a production process for jujube-wolfberry brewed wine. The production process comprises the following steps: selecting raw materials, drying the raw materials in air, squeezing, sterilizing, loading under negative pressure, adding water, adding distiller's yeast, fermenting, carrying out solid-liquid separation, ageing and mixing. The jujube-wolfberry brewed wine has the health functions of reducing blood fat, reducing blood sugar level, reducing blood pressure, resisting oxidization and resisting cancers, is ideal fully-natural health vintage wine, is high in sweetness, is pure in smell, is strong, is easy to absorb by a human body, and has the advantages of moistening mouth, moistening throat, and being sweet in aftertaste, and capable of reducing pressure, tonifying spleen and helping digestion.
Description
Technical field
The invention belongs to jujube medlar fermented wine technical field, be specifically related to the production technology of a kind of jujube medlar fermented wine.
Background technology
nullIt is known that，Fructus Jujubae is improved the effect of body immunity，Contained rutin can vessel softening，Reduce blood pressure，Promote Leukocyte Growth，Reduce serum cholesterol，Improve human albumin，The functions such as the liver protecting，Rich in vitamin C, fresh Fructus Jujubae can promote that internal unnecessary cholesterol becomes bile pure，Thus reduce the formation probability of calculus，In addition Fructus Jujubae is possibly together with calcium、Ferrum，Can effectively prevent osteoporosis and anemia，Fructus Lycii is a kind of common Chinese patent medicine，It has stronger pharmacological action，The function of immunity of organisms can be regulated，Have blood fat reducing、Blood sugar lowering、Blood pressure lowering、Antioxidation、Anticancer、The multiple efficacies such as fat-reducing，Currently in Fructus Jujubae or Fructus Lycii class wine，Belong to soaked liquor，Fructus Jujubae and Fructus Lycii utilization rate are low，And brewing process Fructus Jujubae or Chinese-wolfberry nutritive composition are caused partial loss and brewage after the mouthfeel of wine、Fragrance is weak，Aroma owes mellow，Wine brewing property is high，In addition，Traditional fermentation many employings distillation is brewageed，Effect is complicated，And have influence on must be genuine，Nutrient loss is serious.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art to provide a kind of production technology simple, be of high nutritive value, the production technology of the jujube medlar fermented wine that aroma is strong.
The object of the present invention is achieved like this: the production technology of a kind of jujube medlar fermented wine, and described production technology is as follows:
Step 1: choosing of raw material, chooses without going rotten, without the fresh Fructus Jujubae of moth and Fructus Lycii, cleans with clear water standby, and described Fructus Jujubae and the mass ratio of Fructus Lycii are 9:1；
Step 2: dry in the sun, by Fructus Jujubae standby in step 1 and Fructus Lycii dry in the sun at normal temperatures and pressures 24 hours；
Step 3: squeezing, will put into squeezer squeezing making beating together with Fructus Lycii after the Removing Kernel for Date in step 2；
Step 4: sterilizing, utilizes high temperature sterilization by the liquid prepared in step 3, and sterilization temperature is 100 DEG C, and the time is 10-20min；
Step 5: negative pressure feeding, utilizes vacuum machine to be pumped in fermentation tank the liquid after squeezing in step 4；
Step 6: add water, distillers yeast, contributes in the fermentation tank in step 5 by a certain amount of phreatic water and distillers yeast, and wherein the mass ratio of Fructus Jujubae, Fructus Lycii, phreatic water and distillers yeast is 9:1:40:0.002；
Step 7: fermentation, mixed liquor step 6 obtained seals diastatic fermentation, utilizes air to stir mixed liquor simultaneously, and wherein fermentation temperature is 25 ° 30 °, and fermentation time is 11 12 days；
Step 8: solid-liquid separation, the mixed liquor after step 7 being fermented is filtered by 150 mesh sieves, obtains clarifying wine liquid；
Step 9: aging, is positioned over wine liquid isolated in step 8 in wine tank, and is aged in the environment of temperature 20-25 DEG C, prepares wine base；
Step 10: rectification, adds flavoring by the wine base prepared in step 9 and makes beverage wine.
The distillers yeast used in described step 6 for Active Dry Yeast.
The fermentation time utilizing air stirring in described step 8 is 78 days, and the static fermentation time is 3-4 days.
The invention has the beneficial effects as follows: the invention provides a kind of operation simple, easy to operate；By above operation made jujube medlar fermented wine, have nutritious, the strong bright of aroma, both there is the sweet of Fructus Jujubae, and have the medicinal efficacy having mixed Fructus Jujubae with Fructus Lycii, play blood fat reducing, blood sugar lowering, blood pressure lowering, antioxidation, anticancer health care, it it is preferable full nature health vintage wine, sugariness is high, fragrance alcohol is just, there is thickness, easily it is absorbed by the body, there is profit mouth, wet one's whistle, aftertaste is fragrant and sweet, can blood pressure lowering, spleen invigorating, the effect helped digestion, the most this technique eliminates traditional high temperature steaming process, save the substantial amounts of artificial and energy, prevent the pollution of air.
Specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment
A kind of production technology of jujube medlar fermented wine, described production technology is as follows:
Step 1: choosing of raw material, chooses without going rotten, without the fresh Fructus Jujubae of moth and Fructus Lycii, cleans with clear water standby, and described Fructus Jujubae and the mass ratio of Fructus Lycii are 9:1；
Step 2: dry in the sun is by Fructus Jujubae standby in step 1 and Fructus Lycii dry in the sun at normal temperatures and pressures 24 hours；
Step 3: squeezing, will put into squeezer squeezing making beating together with Fructus Lycii after the Removing Kernel for Date in step 2；
Step 4: sterilizing, utilizes high temperature sterilization by the liquid prepared in step 3, and sterilization temperature is 100 DEG C, and the time is 10-20min；
Step 5: negative pressure feeding, utilizes vacuum machine to be pumped in fermentation tank the liquid after squeezing in step 4；
Step 6: add water, distillers yeast, contributes in the fermentation tank in step 5 by a certain amount of phreatic water and distillers yeast, and wherein the mass ratio of Fructus Jujubae, Fructus Lycii, phreatic water and distillers yeast is 9:1:40:0.002；
Step 7: fermentation, mixed liquor step 6 obtained seals diastatic fermentation, utilizes air to stir mixed liquor simultaneously, and wherein fermentation temperature is 25 ° 30 °, and fermentation time is 11 12 days；
Step 8: solid-liquid separation, the mixed liquor after step 7 being fermented is filtered by 150 mesh sieves, obtains clarifying wine liquid；
Step 9: aging, is positioned over wine liquid isolated in step 8 in wine tank, and is aged in the environment of temperature 20-25 DEG C, prepares wine base；
Step 10: rectification, adds flavoring by the wine base prepared in step 9 and makes beverage wine.
The distillers yeast used in described step 6 for Active Dry Yeast.
The fermentation time utilizing air stirring in described step 8 is 78 days, and the static fermentation time is 3-4 days.
The invention has the beneficial effects as follows: the invention provides a kind of operation simple, easy to operate；By above operation made jujube medlar fermented wine, have nutritious, the strong bright of aroma, both there is the sweet of Fructus Jujubae, and have the medicinal efficacy having mixed Fructus Jujubae with Fructus Lycii, play blood fat reducing, blood sugar lowering, blood pressure lowering, antioxidation, anticancer health care, it it is preferable full nature health vintage wine, sugariness is high, fragrance alcohol is just, there is thickness, easily it is absorbed by the body, there is profit mouth, wet one's whistle, aftertaste is fragrant and sweet, can blood pressure lowering, spleen invigorating, the effect helped digestion, the most this technique eliminates traditional high temperature steaming process, save the substantial amounts of artificial and energy, prevent the pollution of air.
Claims (3)
1. the production technology of a jujube medlar fermented wine, it is characterised in that: described production technology is as follows:
Step 1: choosing of raw material, chooses without going rotten, without the fresh Fructus Jujubae of moth and Fructus Lycii, cleans with clear water standby, and described Fructus Jujubae and the mass ratio of Fructus Lycii are 9:1；
Step 2: dry in the sun is by Fructus Jujubae standby in step 1 and Fructus Lycii dry in the sun at normal temperatures and pressures 24 hours；
Step 3: squeezing, will put into squeezer squeezing making beating together with Fructus Lycii after the Removing Kernel for Date in step 2；
Step 4: sterilizing, utilizes high temperature sterilization by the liquid prepared in step 3, and sterilization temperature is 100 DEG C, and the time is 10-20min；
Step 5: negative pressure feeding, utilizes vacuum machine to be pumped in fermentation tank the liquid after squeezing in step 4；
Step 6: add water, distillers yeast, contributes in the fermentation tank in step 5 by a certain amount of phreatic water and distillers yeast, and wherein the mass ratio of Fructus Jujubae, Fructus Lycii, phreatic water and distillers yeast is 9:1:40:0.002；
Step 7: fermentation, mixed liquor step 6 obtained seals diastatic fermentation, utilizes air to stir mixed liquor simultaneously, and wherein fermentation temperature is 25 ° 30 °, and fermentation time is 11 12 days；
Step 8: solid-liquid separation, the mixed liquor after step 7 being fermented is filtered by 150 mesh sieves, obtains clarifying wine liquid；
Step 9: aging, is positioned over wine liquid isolated in step 8 in wine tank, and is aged in the environment of temperature 20-25 DEG C, prepares wine base；
Step 10: rectification, adds flavoring by the wine base prepared in step 9 and makes beverage wine.
The production technology of a kind of jujube medlar fermented wine the most as claimed in claim 1, it is characterised in that: the distillers yeast used in described step 6 for Active Dry Yeast.
The production technology of a kind of jujube medlar fermented wine the most as claimed in claim 1, it is characterised in that: the fermentation time utilizing air stirring in described step 8 is 78 days, and the static fermentation time is 3-4 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610507772.3A CN105907568A (en) | 2016-07-01 | 2016-07-01 | Production process for jujube-wolfberry brewed wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610507772.3A CN105907568A (en) | 2016-07-01 | 2016-07-01 | Production process for jujube-wolfberry brewed wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105907568A true CN105907568A (en) | 2016-08-31 |
Family
ID=56754097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610507772.3A Pending CN105907568A (en) | 2016-07-01 | 2016-07-01 | Production process for jujube-wolfberry brewed wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105907568A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415730A (en) * | 2002-10-21 | 2003-05-07 | 周金科 | Medlar ratafee with low degree made by pure ferment and its producing method |
| CN1465691A (en) * | 2002-09-23 | 2004-01-07 | 宁夏香山酒业(集团)有限公司 | Method for producing Chinese wolfberry liquor |
| CN101085965A (en) * | 2007-06-25 | 2007-12-12 | 吴江市方霞企业信息咨询有限公司 | Medlar red date wine |
| JP4175609B2 (en) * | 2002-03-28 | 2008-11-05 | 青森県 | Sake production method, moromi, and sake |
| CN103409296A (en) * | 2013-08-26 | 2013-11-27 | 甘肃正元生物科技有限公司 | Method for preparing Chinese date-medlar liquor |
| CN103431469A (en) * | 2013-08-26 | 2013-12-11 | 甘肃正元生物科技有限公司 | Preparation method of red date-medlar-vinegar beverage |
| CN103865723A (en) * | 2014-03-25 | 2014-06-18 | 印江土家族苗族自治县西园综合开发有限责任公司 | Jujube-medlar health wine and preparation process thereof |
-
2016
- 2016-07-01 CN CN201610507772.3A patent/CN105907568A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4175609B2 (en) * | 2002-03-28 | 2008-11-05 | 青森県 | Sake production method, moromi, and sake |
| CN1465691A (en) * | 2002-09-23 | 2004-01-07 | 宁夏香山酒业(集团)有限公司 | Method for producing Chinese wolfberry liquor |
| CN1415730A (en) * | 2002-10-21 | 2003-05-07 | 周金科 | Medlar ratafee with low degree made by pure ferment and its producing method |
| CN101085965A (en) * | 2007-06-25 | 2007-12-12 | 吴江市方霞企业信息咨询有限公司 | Medlar red date wine |
| CN103409296A (en) * | 2013-08-26 | 2013-11-27 | 甘肃正元生物科技有限公司 | Method for preparing Chinese date-medlar liquor |
| CN103431469A (en) * | 2013-08-26 | 2013-12-11 | 甘肃正元生物科技有限公司 | Preparation method of red date-medlar-vinegar beverage |
| CN103865723A (en) * | 2014-03-25 | 2014-06-18 | 印江土家族苗族自治县西园综合开发有限责任公司 | Jujube-medlar health wine and preparation process thereof |
Non-Patent Citations (3)
| Title |
|---|
| 吴思方，等: "发酵型枸杞酒的研制", 《湖北工学院学报》 * |
| 赵军: "红枣枸杞发酵饮料的研制", 《中国酿造》 * |
| 陆晓滨，等: "干酵母发酵生产枸杞酒的研究", 《酿酒》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105942102A (en) | Production method of hawthorn fermented beverage | |
| CN102178311B (en) | Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN110079433A (en) | A kind of multi-cultur es liquid fermentation edible vinegar and its brewing method rich in lactic acid and 3-hydroxy-2-butanone | |
| CN1317984C (en) | Glossy ganoderma health vinegar beverage and its prepn process | |
| CN105695234B (en) | One kind is mostly according to fruit white wine and preparation method thereof | |
| CN102352297A (en) | Preparation method of fermentation type black currant fruit vinegar and fruit vinegar beverage | |
| CN103849541B (en) | Compound healthcare wine and preparation method thereof | |
| CN108315382A (en) | A method of preparing bacteria cellulose using bean curd yellow pulp water | |
| CN106281851A (en) | A kind of Health care yellow wine and preparation method thereof | |
| CN105886255A (en) | Production process for whole grains puffed and fermented alcoholic drink | |
| CN102242049A (en) | Method for preparing date vinegar by fermentation of date pits | |
| CN101156705A (en) | A red date, hop zymolysis beverage and method for making same | |
| CN104087497B (en) | Black Box Tracing fruit vinegar and making method thereof | |
| CN108887675A (en) | A kind of compound wild acinus ferment and preparation method thereof | |
| CN108624467A (en) | A kind of sugarcane vinegar preparation method improving vinegar fragrance | |
| CN106047643A (en) | Plum blossom vinegar rich in gentian oligosaccharide and fermentation preparation method | |
| CN103897935B (en) | Brewing technology for asparagus wine | |
| CN106434184B (en) | A kind of processing method of high-quality Spirit | |
| CN109043251A (en) | A kind of roxburgh rose beverage and preparation method thereof | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN108949491A (en) | A kind of acid pears vinegar and its brewing method | |
| CN101270327A (en) | Technique for preparing amazake | |
| CN105907568A (en) | Production process for jujube-wolfberry brewed wine | |
| CN107904098A (en) | A kind of Hu shaddock fruit wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160831 |
|
| RJ01 | Rejection of invention patent application after publication |