CN101892141A - Method for preparing sweet red jujube wine - Google Patents
Method for preparing sweet red jujube wine Download PDFInfo
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- CN101892141A CN101892141A CN2010102302050A CN201010230205A CN101892141A CN 101892141 A CN101892141 A CN 101892141A CN 2010102302050 A CN2010102302050 A CN 2010102302050A CN 201010230205 A CN201010230205 A CN 201010230205A CN 101892141 A CN101892141 A CN 101892141A
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Abstract
The invention relates to a method for preparing sweet red jujube wine. The method comprises the following steps of: cleaning and boiling high-quality dried big jujubes by using water and smashing jujube skin to obtain jujube liquid; adding citric acid and mixed enzymes into the jujube liquid, performing enzymolysis on the jujube liquid and then separating and extracting jujube juice; determining the sugar degree of the jujube juice, controlling the sugar degree of the jujube juice to be between 15 and 24 DEG, adding leaven into the jujube juice according to a principle that 1.75 DEG of sugar is transformed into 1 DEG of wine, and finishing a fermentation process when the sugar degree of mash is lowered to 6 DEG; separating the wine by using siphonage after finishing the fermentation, adding pectinase into the wine to clarify the wine, and separating the wine by using a diatomite filtration method; regulating the sugar degree of the separated wine to be 8 DEG by using clear jujube juice and jujube flower honey and then adding white granulated sugar into the wine to control the sugar degree to be between 9 and 11 DEG; and performing heat treatment and cold treatment on the sweet wine, separating sediments out, removing large sediments by using the diatomite filtration method, then filtering the sweet wine by using a micro-membrane, and finally performing high-temperature short-time sterilization on the sweet wine to obtain the sweet red jujube wine. The sweet red jujube wine prepared by the invention has the characteristics of: alcohol content of 50 to 10 percent, sugar degree of 8 to 11 DEG, purplish red color, strong jujube fragrance and full wine body.
Description
Technical field
The invention belongs to technical field of fruit wine production, be specifically related to a kind of preparation method of sweet type red date wine.
Background technology
Contain sugar more than 70% and a large amount of pectin in the date dry product, the extraction of the juice difficulty is big, add special-purpose jujube brewer yeast of present shortage and relevant fermentative production technology, therefore, mostly the jujube wine of Xiao Shouing is artificial assembled alcoholic drinks in the market, red date fermentation wine seldom, with regard to the red date fermentation wine producing process, with the oven dry jujube be raw material (model study. the application of Angel board wine active dry yeast in red date wine is brewageed. brewing science and technology .2002,4:92; [2] Song Lifeng, Zhao Chunyan, Zhao Xiuhong, invigorating. the technical study of date health promoting wine. .2008 brewages in China, 20:95; [3] and eastern celery, open big. Study on Production Technology of Red Dry Wine of Jujube .2002,23:74; [4] garden study, Zhang Liying. the production technique of dry date wine. brewing science and technology .1998, (4): 51; [5] Wen Kai. the development research of red date wine. University Of Science and Technology Of Tianjin's master thesis, 2005,3; [6] Shao Weiping. processing technique on wine of jujube. the journal .2004 of Gansu Agriculture University,, 39 (6): 696; [7] Zheng wears. the red date wine process study. and University Of Shanxi's Master's thesis, 2006,6; [8] Han Yujie. red date enzymolysis process extracting juice process optimization research. Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology's Master's thesis, 2003,6; [9] Quan Ying, Zhang Wei, Li Zhangwen, Wang Shuo. brewage the yeast seed selection research of red date fruit wine. food and fermentation industries .2004,30 (11): 39; [10] Cheng Gang, Lie group English, Shen Xiaolin, Jiang Hanying. the development of jujube wine. brewing science and technology .2008, (4): 96; [11] Zheng wears, Lin Qinbao. jujube juice leach extraction method is relatively and to the influence of jujube wine quality. brewing science and technology .2006, (3): 24), its zymotechnique mainly is to copy production vinous, consider not enough for characteristics such as high sugar degree, the jujube slurry viscosity of date self are big, usually adopt warm water extraction, single polygalacturonase to extract jujube juice, jujube juice pol, low, the useless jujube slag of acidity are many; Adopt single saccharomycetes to make fermentation in the fermentation, the obtained wine thereby local flavor is thin, the can rear stability is relatively poor etc., many researchs adopt stoning to soak the making beating scheme, away from industrial reality, someone adopts different yeast to carry out the fermentation simultaneous test, but finally still select single yeast fermentation for use, adopt polygalacturonase, the polygalacturonase that studies show that cellulase and proteolysis technology are extracted jujube juice has extraction of the juice effect preferably, but in mixing enzyme preparation, do not consider pulp enzyme and amylase, and contain more starch substance in the date, when particularly the date ripening degree is bad, and, the conclusion that obtains--polygalacturonase consumption is 0.25%, and consumption is too big, cost height in the industrial production, can in wine liquid, introduce amounts of protein simultaneously, stable unfavorable to wine.In addition, industrial scale is in small serial production and laboratory study stage at present, and the production of jujube liquor industry still is in domestic blank.
Summary of the invention
The object of the present invention is to provide a kind of preparation method that can satisfy the production-scale sweet type red date wine of jujube wine industrialization.
For achieving the above object, the technical solution used in the present invention is:
1) get high-quality oven dry date and clean up, date after will cleaning then and water are by 1: the mass ratio of 4-5 places boiling water to boil after 20-40 minute fructus corni is mashed, and naturally cools to 40-50 ℃ and get jujube liquid to the sulfurous gas that wherein adds 30ppm;
2) in jujube liquid, add after the lemon acid for adjusting pH value is 3.5-4.2, in jujube liquid, add 0.4-0.6 gram mixed enzyme at 40-50 ℃ of enzymolysis 12 hours, separation and Extraction jujube juice again by every liter of jujube liquid; Wherein mixed enzyme is that polygalacturonase, pulp enzyme and amylase obtain by mass ratio mixing in 2: 4: 1;
3) primary fermentation: the pol of jujube juice determination step 2), transform 1 ° of wine by 1.75 ° of sugar the pol of jujube juice is controlled at 15-24 °, adopting the lemon acid for adjusting pH value is 4.0-4.5, the starter that in jujube juice, adds jujube juice quality 0.03-0.06% again, when 15-20 ℃ of fermentation makes the mash pol reduce to 10-15 °, pol is regulated in requirement according to final wine degree, carries out tank switching and remove the sedimentary yeast in bottom, fermentation process termination when the mash pol is reduced to 6 left and right sides when pol drops to 8 °;
Described starter is Angel yellow rice wine, product perfume (or spice) and the grape wine high activity dried yeast mixture by 2: 1: 3 mass ratio;
4) primary fermentation finishes back employing siphonage and carries out the separation of wine liquid, and the wine liquid after separating is carried out secondary fermentation 4-5 week;
5) in the wine liquid of secondary fermentation, press 0.15-0.30g/L wine liquid and add polygalacturonase, clarified wine liquid 2-4 hour, and then adopt the diatomite filtration method to separate wine liquid at 40-50 ℃;
6) pol of employing complex enzyme hydrolysis method preparation is that 20 ° the clarification jujube juice and the pol of jujube flower honey adjusting separation back wine liquid are 8 °, and then adding white sugar control pol is 9-11 °;
7) step 6) is regulated wine liquid after the pol in 65-80 ℃ of thermal treatment, separate out the thermoprecipitation in the wine, thermal treatment finishes to reduce temperature and places a week to 0-4 ℃, separates out the cryoprecipitate in the wine;
8) adopt the diatomite filtration method to remove the macrobead precipitation earlier, and then adopt 0.2-0.6 μ m mocromembrane to filter, obtain through 135 ℃ of high-temperature short-time sterilization.
2, the preparation method of sweet type red date wine according to claim 1, it is characterized in that: described step 2) separation and Extraction jujube juice adopts centrifugal separation to carry out solid-liquid separation and extracts jujube juice, or, adopt nylon tape for filtering and press media with belt squeezing extraction jujube juice.
Distinguishing feature of the present invention is: adopting organic jujube is raw material, pulp enzyme, polygalacturonase and amylase mixed enzymolysis extraction of the juice, Angel yellow wine yeast, product perfume (or spice) and grape wine high activity dried yeast are starter, clarification jujube juice, jujube flower honey and white sugar are regulated pol, jujube wine alcoholic strength 5-10% (v/v), pol 8-11 ° (soluble solid concentration) is purplish red, jujube is aromatic strongly fragrant, and the wine body is plentiful.
Embodiment
Embodiment 1:1) get high-quality oven dry date and clean up, date after will cleaning then and water place boiling water to boil by 1: 5 mass ratio and fructus corni are mashed after 20 minutes, naturally cool to 50 ℃ and get jujube liquid to the sulfurous gas that wherein adds 30ppm;
2) in jujube liquid, add after the lemon acid for adjusting pH value is 3.5-4.2, in jujube liquid, add 0.4 gram mixed enzyme 40 ℃ of enzymolysis 12 hours again, adopt centrifugal separation to carry out solid-liquid separation and extract jujube juice by every liter of jujube liquid; Wherein mixed enzyme is that polygalacturonase, pulp enzyme and amylase obtain by mass ratio mixing in 2: 4: 1;
3) primary fermentation: transform 1 ° of wine by 1.75 ° of sugar, determination step 2) pol of jujube juice and the pol of jujube juice is controlled at 15 °, adopting the lemon acid for adjusting pH value is 4.0, in jujube juice, add the starter of jujube juice quality 0.03% again 15 ℃ of fermentations, when the mash pol is reduced to 10 °, pol is regulated in requirement according to final wine degree, carries out tank switching and remove the sedimentary yeast in bottom, fermentation process termination when the mash pol is reduced to 6 left and right sides when pol drops to 8 °;
Described starter is Angel yellow rice wine, product perfume (or spice) and the grape wine high activity dried yeast mixture by 2: 1: 3 mass ratioes;
4) primary fermentation finishes back employing siphonage and carries out the separation of wine liquid, and the wine liquid after separating is carried out secondary fermentation 4-5 week;
5) in the wine liquid of secondary fermentation, press 0.15g/L wine liquid adding polygalacturonase and clarified the wine liquid 2-4 hour, then, adopt the diatomite filtration method to separate wine liquid at 40 ℃;
6) pol of employing complex enzyme hydrolysis method preparation is that 20 ° clarification jujube juice and jujube flower honey adjusting separation back wine liquid pol are 8 °, and then, adding white sugar control pol is 10 °;
7) step 6) is regulated wine liquid after the pol in 80 ℃ of thermal treatments, separate out the thermoprecipitation in the wine, thermal treatment finishes to reduce temperature and places a week to 0-4 ℃, separates out the cryoprecipitate in the wine;
8) adopt the diatomite filtration method to remove the macrobead precipitation earlier, then, adopt 0.2-0.6 μ m mocromembrane to filter, obtain through 135 ℃ of high-temperature short-time sterilization.
Embodiment 2:1) get high-quality oven dry date and clean up, date after will cleaning then and water place boiling water to boil by 1: 4 mass ratio and fructus corni are mashed after 40 minutes, naturally cool to 40 ℃ and get jujube liquid to the sulfurous gas that wherein adds 30ppm;
2) in jujube liquid, add after the lemon acid for adjusting pH value is 3.5-4.2, in jujube liquid, add 0.5 gram mixed enzyme 45 ℃ of enzymolysis 12 hours, extract jujube juice with the belt squeezing by every liter of jujube liquid; Wherein mixed enzyme is that polygalacturonase, pulp enzyme and amylase obtain by mass ratio mixing in 2: 4: 1;
3) primary fermentation: transform 1 ° of wine by 1.75 ° of sugar, determination step 2) pol of jujube juice and the pol of jujube juice is controlled at 20 °, adopting the lemon acid for adjusting pH value is 4.5, the 18 ℃ of fermentations of starter that in jujube juice, add jujube juice quality 0.05%, when the mash pol is reduced to 13 °, pol is regulated in requirement according to final wine degree, ferments to carry out the sedimentary yeast in tank switching removal bottom, fermentation process termination when the mash pol is reduced to 6 left and right sides when pol is 8 °;
Described starter is Angel yellow rice wine, product perfume (or spice) and the grape wine high activity dried yeast mixture by 2: 1: 3 mass ratio;
4) primary fermentation finishes back employing siphonage and carries out the separation of wine liquid, and the wine liquid after separating is carried out secondary fermentation 4-5 week;
5) press 0.22g/L wine liquid in the wine liquid of secondary fermentation and add polygalacturonase, 45 ℃ of clarifications, wine liquid 2-4 hour then, adopts the diatomite filtration method to separate wine liquid;
6) adopting the pol of complex enzyme hydrolysis method preparation is that 20 ° the clarification jujube juice and the pol of the wine liquid after the jujube flower honey adjusting separation are 8 °, and then, adding white sugar control pol is 9 °;
7) step 6) is regulated wine liquid after the pol in 65 ℃ of thermal treatments, separate out the thermoprecipitation in the wine, thermal treatment finishes to reduce temperature and places a week to 0-4 ℃, separates out the cryoprecipitate in the wine;
8) adopt the diatomite filtration method to remove the macrobead precipitation earlier, then, adopt 0.2-0.6 μ m mocromembrane to filter, obtain through 135 ℃ of high-temperature short-time sterilization.
Embodiment 3:1) get high-quality oven dry date and clean up, date after will cleaning then and water place boiling water to boil by 1: 4.5 mass ratio and fructus corni are mashed after 30 minutes, naturally cool to 45 ℃ and get jujube liquid to the sulfurous gas that wherein adds 30ppm;
2) in jujube liquid, add after the lemon acid for adjusting pH value is 3.5-4.2, in jujube liquid, add 0.6 gram mixed enzyme 50 ℃ of enzymolysis 12 hours again, adopt nylon tape for filtering and press media separation and Extraction jujube juice by every liter of jujube liquid; Wherein mixed enzyme is that polygalacturonase, pulp enzyme and amylase obtain by mass ratio mixing in 2: 4: 1;
3) primary fermentation: transform 1 ° of wine by 1.75 ° of sugar, determination step 2) pol of jujube juice and the pol of jujube juice is controlled at 24 °, adopting the lemon acid for adjusting pH value is 4.2, the starter that in jujube juice, adds jujube juice quality 0.06% again, 20 ℃ of fermentations, when the mash pol is reduced to 15 °, regulate pol according to the requirement of final wine degree, when pol drops to 8 °, carry out tank switching and remove the sedimentary yeast in bottom, fermentation process termination when the mash pol is reduced to 6 left and right sides;
Described starter is Angel yellow rice wine, product perfume (or spice) and the grape wine high activity dried yeast mixture by 2: 1: 3 mass ratioes;
4) primary fermentation finishes back employing siphonage and carries out the separation of wine liquid, and the wine liquid after separating is carried out secondary fermentation 4-5 week;
5) in the wine liquid of secondary fermentation, press 0.30g/L wine liquid and add polygalacturonase, clarified the wine liquid 2-4 hour, then, adopt the diatomite filtration method to separate wine liquid at 50 ℃;
6) adopting the pol of complex enzyme hydrolysis method preparation is that 20 ° the clarification jujube juice and the pol of the wine liquid after the jujube flower honey adjusting separation are 8 °, and then adding white sugar control pol is 11 °;
7) step 6) is regulated wine liquid after the pol in 73 ℃ of thermal treatments, separate out the thermoprecipitation in the wine, thermal treatment finishes to reduce temperature and places a week to 0-4 ℃, separates out the cryoprecipitate in the wine;
8) adopt the diatomite filtration method to remove the macrobead precipitation earlier, then, adopt 0.2-0.6 μ m mocromembrane to filter, obtain through 135 ℃ of high-temperature short-time sterilization.
The present invention selects Jia County high-quality date for use, and as the oily jujube of locality, fruit is big, meat is thick, skin is thin, nuclear is little, color depth is red, glossy.The preparation water is a softening water.
Removal of impurities selected by date and the washing main purpose is to remove insect pest, microbial attack, mildew and rot and physical abuse and the not good enough jujube grain of ripening degree, foreign matters such as weeds.Washing can be adopted the food detergent to help and wash, and main clean surface is sticked thing, as pollutents such as dusts.
Poach and broken effect are the deleterious effects that makes dried jujube suction and eliminate the microorgranic contaminant on jujube surface, mash fructus corni, help the lixiviate of nutritive substance in the follow-up enzymolysis process.
Should prevent in the fermenting process that wine liquid from leaking outside, a large amount of foam is assembled generation and polluted, response environment adopts bromogeramine, formaldehyde fumigation etc. to carry out disinfection before the fermentation, and fermenting container also need carry out the strict sterilization processing.
For preventing that yeast flavour is overweight, carry out tank switching, increase the micro amount of oxygen in the wine liquid simultaneously, help the breeding of Yeast.After primary fermentation finishes, in time carry out wine liquid and separate, highly seasoned etc. to prevent in the wine yeast, contain a certain amount of yeast in the wine after the separation, the wine after the filtration need be placed for some time and carry out the secondary fermentation stage.
Claims (2)
1. the preparation method of a sweet type red date wine is characterized in that preparing according to the following steps:
1) get high-quality oven dry date and clean up, date after will cleaning then and water are by 1: the mass ratio of 4-5 places boiling water to boil after 20-40 minute fructus corni is mashed, and naturally cools to 40-50 ℃ and get jujube liquid to the sulfurous gas that wherein adds 30ppm;
2) in jujube liquid, add after the lemon acid for adjusting pH value is 3.5-4.2, in jujube liquid, add 0.4-0.6 gram mixed enzyme at 40-50 ℃ of enzymolysis 12 hours, separation and Extraction jujube juice again by every liter of jujube liquid; Wherein mixed enzyme is that polygalacturonase, pulp enzyme and amylase obtain by mass ratio mixing in 2: 4: 1;
3) primary fermentation: the pol of jujube juice determination step 2), transform 1 ° of wine by 1.75 ° of sugar the pol of jujube juice is controlled at 15-24 °, adopting the lemon acid for adjusting pH value is 4.0-4.5, the starter that in jujube juice, adds jujube juice quality 0.03-0.06% again, when 15-20 ℃ of fermentation makes the mash pol reduce to 10-15 °, pol is regulated in requirement according to final wine degree, carries out tank switching and remove the sedimentary yeast in bottom, fermentation process termination when the mash pol is reduced to 6 left and right sides when pol drops to 8 °;
Described starter is Angel yellow rice wine, product perfume (or spice) and the grape wine high activity dried yeast mixture by 2: 1: 3 mass ratio;
4) primary fermentation finishes back employing siphonage and carries out the separation of wine liquid, and the wine liquid after separating is carried out secondary fermentation 4-5 week;
5) in the wine liquid of secondary fermentation, press 0.15-0.30g/L wine liquid and add polygalacturonase, clarified wine liquid 2-4 hour, and then adopt the diatomite filtration method to separate wine liquid at 40-50 ℃;
6) pol of employing complex enzyme hydrolysis method preparation is that 20 ° the clarification jujube juice and the pol of jujube flower honey adjusting separation back wine liquid are 8 °, and then adding white sugar control pol is 9-11 °;
7) step 6) is regulated wine liquid after the pol in 65-80 ℃ of thermal treatment, separate out the thermoprecipitation in the wine, thermal treatment finishes to reduce temperature and places a week to 0-4 ℃, separates out the cryoprecipitate in the wine;
8) adopt the diatomite filtration method to remove the macrobead precipitation earlier, and then adopt 0.2-0.6 μ m mocromembrane to filter, obtain through 135 ℃ of high-temperature short-time sterilization.
2. the preparation method of sweet type red date wine according to claim 1, it is characterized in that: described step 2) separation and Extraction jujube juice adopts centrifugal separation to carry out solid-liquid separation and extracts jujube juice, or, adopt nylon tape for filtering and press media with belt squeezing extraction jujube juice.
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| CN103320259A (en) * | 2013-05-27 | 2013-09-25 | 宁夏盛康源红枣酒业生物科技有限公司 | Technology for brewing dry type red date wine |
| CN103320263A (en) * | 2013-06-03 | 2013-09-25 | 宁夏盛康源红枣酒业生物科技有限公司 | Brewing technology of ginger-jujube wine |
| CN103333761A (en) * | 2013-05-27 | 2013-10-02 | 宁夏盛康源红枣酒业生物科技有限公司 | Brewing technology of sweet red date wine |
| CN103343070A (en) * | 2013-05-27 | 2013-10-09 | 宁夏盛康源红枣酒业生物科技有限公司 | Method of brewing red date wine through fermentation |
| 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 |
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| 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 |
| CN108330046A (en) * | 2018-04-20 | 2018-07-27 | 宁夏千枣红生物工程有限公司 | A kind of Chinese data wine and preparation method thereof |
| CN109207317A (en) * | 2018-11-27 | 2019-01-15 | 山西西府海棠酒业有限公司 | The brewage process of jujube extra dry red wine |
| CN109943443A (en) * | 2019-03-25 | 2019-06-28 | 西北农林科技大学 | A kind of half sweet tea Chinese data wine of fermented type and preparation method thereof |
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| CN101892141B (en) | 2012-11-28 |
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