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Jujube wine processing method
Jujube wine is mainly made of fresh jujube, brewed with a combination of soaking and fermentation. First, the production of raw materials for jujube wine requires sugar: 50 ~ 56 g / l, total acid in the 0.24 ~ 0.3 g, insect moth is less than 3 ~ 5 (100 red dates). The raw materials are strictly selected after entering the factory, and then the next process can be carried out. The process flow is as follows: red jujube fruit → dehydration → denucleation → pressing → (jujube→ steaming → jujube fruit brandy) → pre-fermentation → separation → post-fermentation → separation → storage → freezing → filtration → adjustment of composition → filtration → Bottling → Sterilization → Cooling → Labeling → Finished Goods Storage. Second, the process description (1) raw materials that do not meet the requirements of the production of jujube wine shall not be allowed to use. (2) The degree of fragmentation should be moderate, too large and too thick sugar can not easily seep out, and at the same time, it will bring difficulty to filtration and affect the fermentation. (3) Crushing effect The slurry was added with 30 ppm of sulfur dioxide. (4) Immerse in 30 degrees of no-taste low-alcohol liquor for 7 days. After pressing. (5) Press juice to adjust the composition, add 10% to 15% of artificial culture yeast for fermentation. The fermentation temperature is controlled below 20%, and separation takes place after 7 to 10 days. (6) After the completion of the post-fermentation, it was separated again and entered the storage stage. After 1 year, it was freeze-dried and filtered. (7) Jujube brandy adjustment ingredients, testing, bottling, sterilization, labeling, packaging, finished product storage. Third, jujube wine sensory and physical and chemical indicators: (1) Appearance: color is amber, clear and transparent, no significant suspension, precipitation and other characteristics. (2) Aroma: The fragrance of fruit and wine is harmonious with the strong aroma of jujube. (3) taste and style: strong flavor, sweet and sour taste, nourish alcohol and long, with a typical style of red wine. Physical and chemical indicators: alcohol content (20%): 15?; sugar content (g/l): 150-160; total acid (g/l): 5-6.5; volatile acid (g/l) IV. Value and curative effect: (1) contains 17 kinds of amino acids, (necessary for 7 kinds of human body), the trace elements in the minerals are also high in zinc and iodine, and rich in vitamins (vitamin C in fruits is as high as 380 to 600 mg/100 g) Therefore, it is called "natural vitamin pill." Therefore, jujube wine is a nourishing fitness natural beverage. (2) Judging from the value of medical care, the ingredients of jujube and its drinks have an ideal effect on the elevation of serum transaminases in patients with anaphylactoid purpura, anemia, hypertension, and cirrhosis, as well as prevention of transfusion reactions and enhancement of immunity.