CN101130731A - Novel nourishing red date fruit wine and method for producing the same - Google Patents
Novel nourishing red date fruit wine and method for producing the same Download PDFInfo
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- CN101130731A CN101130731A CNA2007101213537A CN200710121353A CN101130731A CN 101130731 A CN101130731 A CN 101130731A CN A2007101213537 A CNA2007101213537 A CN A2007101213537A CN 200710121353 A CN200710121353 A CN 200710121353A CN 101130731 A CN101130731 A CN 101130731A
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Abstract
The invention discloses a new-typed nourishing red date fruit wine and making method in the brewing scientific and technical domain, which comprises the following steps: adopting red date as raw material; cleaning; scraping the red date into yarn shape; burning sulfur; drying; lixiviating; clarifying; filtering; adjusting component; sterilizing; inoculating to ferment; doing cool-hot disposal; clarifying; filtering; dispensing; filtering; canning; detecting the package; obtaining the product. The invention protects color and Vc to reduce the carbinol and impure alcohol content in the product effectively, which adopts micropore filter membrane cross flow filter technique to avoid the loss of nourishing component due to high-temperature sterilizing, therefore improving the anti-turbidity ability to preserve over 2 years. The invention has special flavour to retain the nourishing value of red date, which can strengthen body, relax muscles and tendons to promote blood circulation and soften vessel.
Description
Technical field
The present invention relates to a kind of novel nourishing red date fruit wine and preparation method thereof, belong to wine brewing science and technology field.
Background technology
Red date flavor is sweet, property flat, nontoxic, clothes are made light of one's life by commiting suicide and are promoted longevity for a long time, have the good reputation of " natural complex ball ".Modern study shows that red date contains nutritions such as rich in protein, carbohydrate, organic acid, fat, multiple amino acids, VITAMIN, trace element, cyclic amp and alkaloid, saponin, flavones.Red date has and stimulates circulation, delays senility, vasodilation, enhancing myocardial contraction, prevents and treats health protection effect such as cardiovascular disorder, antitumor, antifatigue.
The present invention overcomes the prior art deficiency, and a kind of novel nourishing red date fruit wine and preparation method thereof is provided.
Summary of the invention
The object of the invention provides a kind of novel nourishing red date fruit wine and preparation method thereof.
Technical solution of the present invention is summarized as follows:
1. raw materials pretreatment: red date is selected mildew and rot, the rotten fruit of rejecting, clean up with clear water; Draw silk; Draw silk and want evenly, line is apart from 1～1.5mm, and every fruit is drawn 50～80 of lines, and it is thick 1/3 to reach pulp deeply, draws the other end from an end, must not scarify back and forth; The two ends of jujube will be drawn as far as possible;
2. sulphuring: the red date that will draw behind the silk is put into sulphur house, and sulfur fumigation 2～3h of 0.2%～0.6% with jujube weight treats that exocarp becomes faint yellow getting final product; Also available 0.5%～0.8% sodium sulfite solution soaked 7～10 hours, replaced fumigating; Sulphuring can destroy the enzyme system of red date, prevents Enzymatic browning, prevents the Vc loss, and can kill attached to the various microorganism cause of disease bacterium on the red date;
3. dry;
4. lixiviate: the jujube that will smoke adds the pure water thermal backflow and extracts three times, and 80～95 ℃ of temperature add 6～8 times of water for the first time, extract 1～2h, add 4～6 times of water for the second time, extract 0.5～1h; Add 2～4 times of water for the third time, extract 0.5～1h; Merge vat liquor, filter;
5. the clarification: with step 3. gained filtrate be warming up to 30～60 ℃, add 0.1%～0.5% chitosan, leave standstill 8～12h behind the mixing;
6. filter: with step 4. clear liquor successively with flame filter press filter, the ultrafiltration apparatus ultrafiltration, until removing most pectin; Used ultrafiltration apparatus ultra-filtration membrane molecular weight cut-off 20000～100000;
7. adjust composition: 5. step is added white sugar in the gained clarifying jujube juice, make pol reach 20%～25%, and to adjust pH with citric acid be 3.50～4.5;
8. sterilization: with 6. gained clarifying jujube juice of step, be heated to 80 ℃～95 ℃, sterilization 20min～40min kills assorted bacterium;
9. inoculation fermentation: with step 7. the gained clarifying jujube juice be cooled to 25-30 ℃, insert through the high activity dried yeast of activation treatment in advance, stir, add H
2SO
3Or liquid SO
2, make SO
2Content reaches 100～150mg/L, after fully stirring, ferments; Dry yeast addition 0.2%～0.5%; Primary Fermentation 5～7d, main fermentation temperature keeps 25-30 ℃; Primary Fermentation finishes the back and separates the wine pin, carries out secondary fermentation, secondary fermentation time 10～15d, 18～25 ℃ of secondary fermentation temperature;
10. cold and hot processing: secondary fermentation is warming up to 55～60 ℃ with fermented juice after finishing, and heat preservation hot was handled 5～10 days, filtering and impurity removing; Reduce to 0.5～1.0 ℃ above freezing again, deepfreeze 5～10 days;
The clarifying treatment: the former fermented juice after cold and hot processing adopts gelatin-tannin fining process to carry out clarifying treatment; Gelatin consumption 0.01%～0.1%, tannin consumption 0.01%～0.08%; Earlier gelatin and tannin are dissolved respectively, respectively be mixed with 1% solution, elder generation adds tannin in red date fermentation juice then, mixes the back and adds gelatin (adding fashionable all fully stirrings), leaves standstill 8～12h in room temperature;
filters: with the 10. red date fermentation juice after the clarifying treatment of step, filter with diatomite filter;
allotment: step gained clarification fermented juice is added an amount of white sugar, sweeting agent, citric acid, oxysuccinic acid, veltol plus etc. allocate;
filters: the red date wine that step is deployed filters with diatomite filter earlier, again through the millipore filtration cross flow filter, and filter membrane aperture＜0.45 μ m; Can, check, packing promptly gets the red date fruit wine finished product.
Advantage of the present invention and positively effect are: production technique adopts draws silk, sulphuring step, can destroy the enzyme system of red date, prevents Enzymatic browning, prevents the Vc loss, and can kill attached to the various microorganism cause of disease bacterium on the red date; The clarification of employing chitosan, flame filter press filters, the ultrafiltration apparatus ultrafiltration can be removed most pectin, greatly reduces former thereby the methyl alcohol of generation and the content of potato spirit of cause and effect glue in the fermenting process; Product methanol content≤0.25g/L of the present invention after testing, potato spirit content≤0.8g/L surpasses national standard methanol content≤0.4g/L, the requirement of potato spirit content≤2g/L; The inventive method is better than the method that traditional enzymolysis is removed pectin, though traditional enzymolysis is removed the method for pectin pectin is decomposed, juice clarification, and pectin decomposes the back and produces materials such as more methoxyl group and reducing sugar, causes methyl alcohol and potato spirit content to increase; The present invention adopts millipore filtration cross flow filter technology, and the clarification of wine liquid is bright, and anti-muddy ability is strong, and product has been avoided the loss of nutritive components that High Temperature Sterilization caused without sterilization, and shelf life of products can reach more than 2 years.Product alcoholic strength gentleness of the present invention, jujube is aromatic strongly fragrant, alcohol is gentle sweet, unique flavor has kept the nutritive value of red date, long-term drinking have improve the health, relax the muscles and stimulate the blood circulation, plurality of health care functions such as vessel softening.
Embodiment
The following examples help those skilled in the art more fully to understand the present invention, but do not limit the present invention in any way.
Embodiment
1. raw materials pretreatment: red date is selected mildew and rot, the rotten fruit of rejecting, clean up with clear water; Draw silk; Draw silk and want evenly, line is apart from 1～1.5mm, and every fruit is drawn 50～80 of lines, and it is thick 1/3 to reach pulp deeply, draws the other end from an end, and the two ends of jujube will be drawn as far as possible;
2. sulphuring: the red date that will draw behind the silk is put into sulphur house, and sulfur fumigation 2～3h of 0.2%～0.6% with jujube weight treats that exocarp becomes faint yellow getting final product; Also available 0.5%～0.8% sodium sulfite solution soaked 7～10 hours, replaced fumigating;
3. dry;
4. lixiviate: the jujube that will smoke adds the pure water thermal backflow and extracts three times, and 80～95 ℃ of temperature add 6～8 times of water for the first time, extract 1～2h, add 4～6 times of water for the second time, extract 0.5～1h; Add 2～4 times of water for the third time, extract 0.5～1h; Merge vat liquor, filter;
5. the clarification: with step 3. gained filtrate be warming up to 30～60 ℃, add 0.1%～0.5% chitosan, leave standstill 8～12h behind the mixing;
6. filter: with step 4. clear liquor successively with flame filter press filter, the ultrafiltration apparatus ultrafiltration, until removing most pectin; Used ultrafiltration apparatus ultra-filtration membrane molecular weight cut-off 20000～100000;
7. adjust composition: 5. step is added white sugar in the gained clarifying jujube juice, make pol reach 20%～25%, and to adjust pH with citric acid be 3.50～4.5;
8. sterilization: with 6. gained clarifying jujube juice of step, be heated to 80 ℃～95 ℃, sterilization 20min～40min kills assorted bacterium;
9. inoculation fermentation: with step 7. the gained clarifying jujube juice be cooled to 25-30 ℃, insert through the high activity dried yeast of activation treatment in advance, stir, add H
2SO
3Or liquid SO
2, make SO
2Content reaches 100～150mg/L, after fully stirring, ferments; Dry yeast addition 0.2%～0.5%; Primary Fermentation 5～7d, main fermentation temperature keeps 25-30 ℃; Primary Fermentation finishes the back and separates the wine pin, carries out secondary fermentation, secondary fermentation time 10～15d, 18～25 ℃ of secondary fermentation temperature;
10. cold and hot processing: secondary fermentation is warming up to 55～60 ℃ with fermented juice after finishing, and heat preservation hot was handled 5～10 days, filtering and impurity removing; Reduce to 0.5～1.0 ℃ above freezing again, deepfreeze 5～10 days;
The clarifying treatment: the former fermented juice after cold and hot processing adopts gelatin-tannin fining process to carry out clarifying treatment; Gelatin consumption 0.01%～0.1%, tannin consumption 0.01%～0.08%; Earlier gelatin and tannin are dissolved respectively, respectively be mixed with 1% solution, elder generation adds tannin in red date fermentation juice then, mixes the back and adds gelatin (adding fashionable all fully stirrings), leaves standstill 8～12h in room temperature;
filters: with the 10. red date fermentation juice after the clarifying treatment of step, filter with diatomite filter;
allotment: step gained clarification fermented juice is added an amount of white sugar, sweeting agent, citric acid, oxysuccinic acid, veltol plus etc. allocate;
filters: the red date wine that step is deployed filters with diatomite filter earlier, again through the millipore filtration cross flow filter, and filter membrane aperture＜0.45 μ m; Can, check, packing promptly gets the red date fruit wine finished product.
Product alcoholic strength gentleness of the present invention, jujube is aromatic strongly fragrant, and alcohol is gentle sweet, unique flavor, nutritious, shelf life of products can reach more than 2 years.
Claims (7)
1. novel nourishing red date fruit wine and preparation method thereof is characterized in that may further comprise the steps:
1. raw materials pretreatment: red date is selected mildew and rot, the rotten fruit of rejecting, clean up with clear water; Draw silk;
2. sulphuring;
3. dry;
4. lixiviate: the jujube that will smoke adds the pure water thermal backflow and extracts three times, and 80～95 ℃ of temperature add 6～8 times of water for the first time, extract 1～2h, add 4～6 times of water for the second time, extract 0.5～1h; Add 2～4 times of water for the third time, extract 0.5～1h; Merge vat liquor, filter;
5. clarification;
6. filter;
7. adjust composition: 5. step is added white sugar in the gained clarifying jujube juice, make pol reach 20%～25%, and to adjust pH with citric acid be 3.50～4.5;
8. sterilization: with 6. gained clarifying jujube juice of step, be heated to 80 ℃～95 ℃, sterilization 20min～40min kills assorted bacterium;
9. inoculation fermentation: with step 7. the gained clarifying jujube juice be cooled to 25-30 ℃, insert through the high activity dried yeast of activation treatment in advance, stir, add H
2SO
3Or liquid SO
2, make SO
2Content reaches 100～150mg/L, after fully stirring, ferments; Dry yeast addition 0.2%～0.5%; Primary Fermentation 5～7d, main fermentation temperature keeps 25-30 ℃; Primary Fermentation finishes the back and separates the wine pin, carries out secondary fermentation, secondary fermentation time 10～15d, 18～25 ℃ of secondary fermentation temperature;
10. cold and hot processing: secondary fermentation is warming up to 55～60 ℃ with fermented juice after finishing, and heat preservation hot was handled 5～10 days, filtering and impurity removing; Reduce to 0.5～1.0 ℃ above freezing again, deepfreeze 5～10 days;
The clarifying treatment;
filters;
The allotment
filters.
2. a kind of novel nourishing red date fruit wine according to claim 1 and preparation method thereof, it is characterized in that, described step 2. sulphuring is that the red date of drawing behind the silk is put into sulphur house, with sulfur fumigation 2～3h of 0.2%～0.6% of jujube weight or with 0.5%～0.8% sodium sulfite solution immersion 7～10 hours.
3. a kind of novel nourishing red date fruit wine according to claim 1 and preparation method thereof is characterized in that, described step 4. clarify be with step 3. gained filtrate be warming up to 30～60 ℃, add 0.1%～0.5% chitosan, leave standstill 8～12h behind the mixing.
4. a kind of novel nourishing red date fruit wine according to claim 1 and preparation method thereof is characterized in that, institute's step 5. filter be with step 4. clear liquor successively with flame filter press filter, the ultrafiltration apparatus ultrafiltration, until removing most pectin; Used ultrafiltration apparatus ultra-filtration membrane molecular weight cut-off 20000～100000.
5. a kind of novel nourishing red date fruit wine according to claim 1 and preparation method thereof is characterized in that, described step 10. clarifying treatment is to adopt gelatin-tannin fining process to carry out clarifying treatment the former fermented juice after cold and hot processing; Gelatin consumption 0.01%～0.1%, tannin consumption 0.01%～0.08%.
6. a kind of novel nourishing red date fruit wine according to claim 1 and preparation method thereof, it is characterized in that described step allotment is step gained clarification fermented juice to be added an amount of white sugar, sweeting agent, citric acid, oxysuccinic acid, veltol plus allocate.
7. a kind of novel nourishing red date fruit wine according to claim 1 and preparation method thereof, it is characterized in that, it is that the red date wine that step is deployed filters with diatomite filter earlier that described step filters, again through the millipore filtration cross flow filter, and filter membrane aperture＜0.45 μ m.
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| CNA2007101213537A CN101130731A (en) | 2007-09-05 | 2007-09-05 | Novel nourishing red date fruit wine and method for producing the same |
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| CNA2007101213537A CN101130731A (en) | 2007-09-05 | 2007-09-05 | Novel nourishing red date fruit wine and method for producing the same |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102010808A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red date wine and production process thereof |
| CN102010809A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red date wine |
| CN102051306A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Method for brewing fermented jujube wine |
| CN102051310A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Brewing method of red date wine through multi-strain combined fermentation |
| CN102051304A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Jujube cocktail |
| CN102120950A (en) * | 2010-11-22 | 2011-07-13 | 中南林业科技大学 | Brewing method of red jujube fruit wine capable of removing bitter |
| CN101366524B (en) * | 2008-09-28 | 2013-02-27 | 高思 | Fresh fruit processed health preserving pot food |
| CN103519260A (en) * | 2013-07-18 | 2014-01-22 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| CN103555499A (en) * | 2013-10-11 | 2014-02-05 | 新疆王液酿造有限责任公司 | Original-flavor jujube wine and brewing method thereof |
| CN105018307A (en) * | 2015-02-03 | 2015-11-04 | 阜阳市农业科学院 | Brewing method for health-care compound jujube wine |
| CN105567508A (en) * | 2016-03-18 | 2016-05-11 | 河北唐城红枣酒业有限公司 | Low-methanol-content red date wine and preparation method thereof |
| CN106148096A (en) * | 2016-09-20 | 2016-11-23 | 朝阳凌塔酿造科技开发有限公司 | The brewing method that Red Hill goddess makes |
| CN108048284A (en) * | 2018-01-31 | 2018-05-18 | 江苏省农业科学院 | A kind of brewing method of Chinese data wine |
| CN109306310A (en) * | 2018-10-31 | 2019-02-05 | 广西德保新贝侬酒厂有限公司 | A kind of filtering technique of health liquor |
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| CN101366524B (en) * | 2008-09-28 | 2013-02-27 | 高思 | Fresh fruit processed health preserving pot food |
| CN102010809A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red date wine |
| CN102010808A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red date wine and production process thereof |
| CN102010808B (en) * | 2010-07-20 | 2012-09-05 | 山西悦卜林创业投资有限公司 | Red date wine and production process thereof |
| CN102010809B (en) * | 2010-07-20 | 2012-12-26 | 山西悦卜林创业投资有限公司 | Red date wine |
| CN102051306A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Method for brewing fermented jujube wine |
| CN102051310A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Brewing method of red date wine through multi-strain combined fermentation |
| CN102051304A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Jujube cocktail |
| CN102051304B (en) * | 2010-09-30 | 2013-06-12 | 山西悦卜林创业投资有限公司 | Jujube cocktail |
| CN102051306B (en) * | 2010-09-30 | 2012-12-19 | 山西悦卜林创业投资有限公司 | Method for brewing fermented jujube wine |
| CN102120950A (en) * | 2010-11-22 | 2011-07-13 | 中南林业科技大学 | Brewing method of red jujube fruit wine capable of removing bitter |
| CN102120950B (en) * | 2010-11-22 | 2012-11-14 | 中南林业科技大学 | Brewing method of red jujube fruit wine capable of removing bitter |
| CN103519260A (en) * | 2013-07-18 | 2014-01-22 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| CN103519260B (en) * | 2013-07-18 | 2015-06-17 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| CN103555499A (en) * | 2013-10-11 | 2014-02-05 | 新疆王液酿造有限责任公司 | Original-flavor jujube wine and brewing method thereof |
| CN105018307A (en) * | 2015-02-03 | 2015-11-04 | 阜阳市农业科学院 | Brewing method for health-care compound jujube wine |
| CN105018307B (en) * | 2015-02-03 | 2018-05-08 | 阜阳市农业科学院 | A kind of brewing method of health composite jujube wine |
| CN105567508A (en) * | 2016-03-18 | 2016-05-11 | 河北唐城红枣酒业有限公司 | Low-methanol-content red date wine and preparation method thereof |
| CN105567508B (en) * | 2016-03-18 | 2018-08-21 | 河北唐城红枣酒业有限公司 | A kind of Chinese data wine and preparation method thereof of low methanol content |
| CN106148096A (en) * | 2016-09-20 | 2016-11-23 | 朝阳凌塔酿造科技开发有限公司 | The brewing method that Red Hill goddess makes |
| CN108048284A (en) * | 2018-01-31 | 2018-05-18 | 江苏省农业科学院 | A kind of brewing method of Chinese data wine |
| CN109306310A (en) * | 2018-10-31 | 2019-02-05 | 广西德保新贝侬酒厂有限公司 | A kind of filtering technique of health liquor |
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