CN102051307B - Red date brandy and production process thereof - Google Patents
Red date brandy and production process thereof Download PDFInfo
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- CN102051307B CN102051307B CN2010105028645A CN201010502864A CN102051307B CN 102051307 B CN102051307 B CN 102051307B CN 2010105028645 A CN2010105028645 A CN 2010105028645A CN 201010502864 A CN201010502864 A CN 201010502864A CN 102051307 B CN102051307 B CN 102051307B
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Abstract
The invention discloses red date brandy and a production process thereof. The red date brandy is prepared by using red dates as raw materials through the processes of separating, cleaning, roasting, smoke curing, extruding, soaking, treating with steam, pulping, protecting colors, carrying out ultrasonic enzymolysis, regulating constituents, sterilizing, fermenting, distilling, adsorbing, storing, blending, ageing, and the like, wherein the processes of roasting and smoke curing with peat are used for increasing fragrance and the contents of phenols; the processes of extruding and soaking are beneficial to extracting date juice; the composite method of treating with steam, protecting the color and carrying out ultrasonic enzymolysis is used for improving the juice yield and the date juice quality; the processes of supplementing a proper quantity of date juice and adding flavor-producing yeast in a later stage mainly aim to generate flavor constituents such as ethyl acetate, isoamyl acetate, diethyl succinate, and the like; the method for distilling for three times is used for collecting flavor constituents of aldehydes, esters, high-grade alcohols, and the like to obtain a high-quality distilled liquor; the adsorbing treatment is used for removing impurities with poor flavors and greatly improving the fragrance and the flavor of the wine; and through storing, blending and ageing, the wine is more mature, fine, smooth and soft. The obtained red date brandy has the advantages of rich and mellow mouthfeel, harmonious red date fruit fragrance, aged oak fragrance, elegant and strong bouquet and pure and mild as well as fine and smooth mouthfeel.
Description
Technical field
The present invention relates to a kind of red date brandy and production technique thereof, belong to brewing technical field.
Background technology
China is maximum in the world red dates production state, and to eat raw as main, part is used for processing fruit juice and sugar prod at present, but added value is not high.Fermented jujube wine be take red date as raw material under saccharomycetic effect, take full advantage of that sugar in the red date produces alcohol and the low alcohol beverage be processed into.It can not only remain most nutritive ingredient in the red date, and contains the synthetic benefit materials of many microbial metabolisms, has unique local flavor and nutritive value, and is very favourable to HUMAN HEALTH.Has good development prospect.Brandy is a kind of liquor that forms as the raw material brew take fruit.Usually said brandy is one of them, is the brandy take grape as raw material.Brandy take other fruit as raw material should be titled with the title of fruit, such as kirsch, apple brandy, questshc etc.Brandy is a kind of elegance, serious good wine, and its fragrance is graceful, clearly agreeable to the taste, has mellow local flavor.There is being very long history in China aspect the brandy production, in recent years, along with the raising of people's living standard and quality, brandy is familiar with by people gradually and is accepted, and the demand of product raises year by year.At present domestic research to red date brandy also is not a lot, the present invention is take red date as raw material, jujube juice is fermented, prepare the jujube juice fermented liquid, and then fermented liquid distilled to obtain the red date liquor be red date brandy, product has kept the abundant nutritive value of red date, and fragrance is graceful, clearly good to eat.
Summary of the invention
The object of the invention provides a kind of red date brandy and production technique thereof.
Red date brandy production technique of the present invention comprises following steps:
(1) sorting, cleaning;
Described sorting, clean for select maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking;
Described baking is 180 ℃～280 ℃ air cooking 10～50min, is baked to water content＜30%; Baking produces strong jujube fragrance;
(3) fire-cure;
Described fire-cureing as fire-cureing with peat; Every kg red date 0.05～0.2kg peat that need burn; The peat content of phenolic compounds such as to increase P-cresols in the red date, P-ethylphenol, m-ethylphenol, More sore wood phenol, O-cresols that fire-cures; Fire-cureed by peat and to bring 1～20mg/kg phenolic compound into;
(4) extruding, immersion;
Described extruding is processed for the rear red date that will fire-cure carries out rolling extrusion, makes fructus corni become flexible, split; Described immersion for extruding after red date in concentration is 0.5%～1.0% citric acid solution, soak 10～30min; Rapider through the red date peeling of pushing and immersion treatment is crossed, be conducive to the stripping of the materials such as the extraction of jujube juice and nutritive ingredient, fructus corni pigment;
(5) steam treatment, making beating;
Described steam treatment is for to carry out steam treatment with above-mentioned red date under 0.05～0.1MPa pressure, the treatment time is 15～20min; Described making beating is pulled an oar for red date after the steam treatment is added 2～6 times of weight water, and screenings separates, and removes red date skin and jujube nuclear, obtains the jujube slurry;
(6) protect look;
The described look that protects is the citric acid that adds red date weight 0.01%～0.1% in the jujube slurry, 0.01%～0.1% composite phosphate and 0.001%～0.01% EDTA-Na
2As colour protecting agent, add the water of 6～8 times in jujube slurry, under 70～90 ℃, carry out lixiviate 40min, during frequently stir; Described composite phosphate is sodium hexametaphosphate: sodium polyphosphate=1: 1;
(7) ultrasonic enzymolysis;
Described ultrasonic enzymolysis is adjusted to PH 4～5.5 for add citric acid in the jujube slurry, the control temperature is at 40～60 ℃, add jujube slurry weight 0.01%～0.05% cellulase, 0.10%～0.30% polygalacturonase, 0.10%～0.30% α-amylase is carried out ultrasonic enzymolysis processing 10～30min with the probe type ultrasonic extraction apparatus under strength of current 0.6A/25w～1.5A/275w condition; Filter to get jujube juice;
(8) composition adjustment;
Described composition is adjusted in above-mentioned jujube juice and adds jujube juice weight 0.01%～0.04% ammonium sulfate, 0.01%～0.05% calcium phosphate, 0.01%～0.05% potassium primary phosphate, 0.01%～0.05% dipotassium hydrogen phosphate; Stir;
(9) sterilization;
Described sterilization is at 95～100 ℃ of sterilization 20～40min; Then be cooled to 25～30 ℃;
(10) fermentation;
Described fermentation is the good wine active dry yeast of jujube juice access 0.1%～0.5% activation to above-mentioned sterilization and cooling, stirs 20～25 ℃ of control temperature, fermentation 8～10d; Fill into again the jujube juice that the step (9) of jujube juice weight 10%～20% makes before fermenting, and the good SHENGXIANG yeast of activation of access jujube juice gross weight 0.01%～0.1%, 20～25 ℃ of control temperature, fermentation 2～6d; Separate and remove throw out, make fermented liquid;
Described SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast is: candiyeast Candida sp., spore debaryomyces hansenii Hanseniaspora sp. and Ke Leke yeast Kloeckera sp.; Described yeast can be selected commercially available finished product or be used through after the enlarged culturing by test tube strains;
Described cultivation flow process is: test tube strains → slant tube → liquid tube → triangular flask cultivation → Ka Shi tank;
Used bacterium culture medium adopts malt extract medium: 5～11 ° of Be ' worts, and 1.5～2.0% agar, culture temperature is 28～30 ℃, the pH nature;
Described spawn culture method is:
1. under the actication of culture stage aseptic condition test tube strains is accessed fresh slant tube and activate, make yeast be in vigorous animation, 28～30 ℃ of heat insulating culture 3 days treat to grow on the inclined-plane white lawn, namely cultivate ripe;
2. the liquid culture stage is chosen a ring yeast thalline with inoculating needle from slant tube, and the liquid tube of 10ml wort is equipped with in access, shakes up, and 28～30 ℃ of heat insulating culture 24 hours are treated liquid level a large amount of CO of emerging
2Namely cultivate ripe;
3. the triangular flask cultivation stage continues the access of the thalline in liquid tube triangular flask to cultivate with under the condition, enters afterwards the fastening tank cultivation and makes distiller's yeast; Ka Shi tank substratum can use the distiller's yeast converted mash, so that yeast adapts to large productive culture condition gradually;
(11) distillation;
Described distillation distills out whole distillates for above-mentioned fermented liquid being placed for the first time distillation of distiller; Distillate is placed for the second time distillation of distiller again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%～25%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%～55%, remainder is the wine tail; Obtained wine thereby is as the high-quality liquor of alcoholic strength 50%～60%; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
For the first time distilling purpose mainly is in order to make original brandy meet the requirements of the wine degree; Distilling for the second time purpose mainly is to remove the impurity class materials such as benzene alcohol oil and methyl alcohol, increases aromatic substance content and pure thickness; Distilling for the third time purpose mainly is the aromatoising substance that obtains highly purified ethanol and accompany with ethanol, and then obtains high-quality original brandy;
(12) adsorption treatment;
Described adsorption treatment is processed 20～36h for to add 0.1%～0.5% gac and 0.1%～0.5% birch carbon in the high-quality liquor of above-mentioned alcoholic strength 50%～60%, filters; The available sand-bed filter of described filtration or porcelain filter; The adsorbable removal of adsorption treatment causes the impurity of bad flavor, and the energy Catalytic Esterification, generates ethyl acetate, Isoamyl Acetate FCC etc., and the fragrance of wine and local flavor are improved greatly;
(13) store;
Described being stored as places oak barrel to store 6～120 months high-quality liquor after the above-mentioned adsorption treatment, 8～18 ℃ of storage vault temperature, relative humidity 60%～70%;
(14) blend;
Described blending as the liquor of different storage periods is blent;
(15) ageing;
Described ageing is finished even for to place oak barrel to store more than 3 months the above-mentioned liquor of blending again;
(16) bottling, check, packing; Namely get product.
The present invention also comprises the red date brandy product that makes by above-mentioned technique.
The invention has the beneficial effects as follows, red date produces strong jujube fragrance through baking, the content of phenolic compounds such as P-cresols, P-ethylphenol, m-ethylphenol, More sore wood phenol, O-cresols in peat fire-cures the increase red date; The red date peeling of adopting extruding and immersion treatment to cross is rapider, is conducive to the stripping of the materials such as the extraction of jujube juice and nutritive ingredient, fructus corni pigment; Adopt steam treatment, protect look, ultrasonic enzymolysis complex method is produced jujube juice, can remedy the deficiency of using single method to extract, reduced the extraction temperature, shortened extraction time, and improved the content of the soluble solid in the jujube juice, reducing sugar and total acid, can improve crushing juice rate and jujube juice quality; Fill into an amount of jujube juice and add SHENGXIANG yeast continuation fermentation with the main alcohol that produces of wine yeast fermentation, the later stage early stage, mainly produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Adopt three times distillating method, collect the aroma components such as aldehydes, ester class, higher alcohols, obtain the high-quality liquor; Adsorption treatment is removed the impurity that causes bad flavor, greatly improves fragrance and the local flavor of wine; Make wine ripe by storing, blend with ageing, fine and smooth soft.Gained red date brandy body is plentiful mellow, has oak perfume and the quiet and tastefully laid out strong aroma of harmonious red date fruital, ageing, and mouthfeel is pure and mild, fine and smooth.
Embodiment
The present invention is further described for following examples.
Embodiment 1
Red date brandy production technique of the present invention comprises following steps:
(1) sorting, cleaning;
Described sorting, clean for select maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking;
Described baking is baked to water content 20% for 180 ℃ of air cooking 50min;
(3) fire-cure;
Described fire-cureing as fire-cureing with peat; Every kg red date 0.05kg peat that need burn; Fire-cureed by peat and to bring the 5mg/kg phenolic compound into;
(4) extruding, immersion;
Described extruding is processed for the rear red date that will fire-cure carries out rolling extrusion, makes fructus corni become flexible, split; Described immersion for extruding after red date in concentration is 0.5% citric acid solution, soak 30min;
(5) steam treatment, making beating;
Described steam treatment is for to carry out steam treatment with above-mentioned red date under 0.05MPa pressure, the treatment time is 20min; Described making beating is pulled an oar for red date after the steam treatment is added 2 times of weight water, and screenings separates, and removes red date skin and jujube nuclear, obtains the jujube slurry;
(6) protect look;
The described look that protects is the citric acid that adds red date weight 0.01% in the jujube slurry, 0.1% composite phosphate and 0.001% EDTA-Na
2As colour protecting agent, add the water of 8 times in jujube slurry, under 70 ℃, carry out lixiviate 40min, during frequently stir; Described composite phosphate is sodium hexametaphosphate: sodium polyphosphate=1: 1;
(7) ultrasonic enzymolysis;
Described ultrasonic enzymolysis is adjusted to PH 4 for add citric acid in the jujube slurry, the control temperature adds jujube slurry weight 0.01% cellulase, 0.30% polygalacturonase at 40 ℃, 0.10% α-amylase is carried out ultrasonic enzymolysis processing 30min with the probe type ultrasonic extraction apparatus under strength of current 0.6A/25w condition; Filter to get jujube juice;
(8) composition adjustment;
Described composition is adjusted in above-mentioned jujube juice and adds jujube juice weight 0.01% ammonium sulfate, 0.05% calcium phosphate, 0.01% potassium primary phosphate, 0.05% dipotassium hydrogen phosphate; Stir;
(9) sterilization;
Described sterilization is at 95 ℃ of sterilization 40min; Then be cooled to 25 ℃;
(10) fermentation;
Described fermentation is the good Angel wine active dry yeast of jujube juice access 0.1% activation to above-mentioned sterilization and cooling, stirs 25 ℃ of control temperature, fermentation 10d; Fill into again the jujube juice that the step (9) of jujube juice weight 10% makes before fermenting, and the good SHENGXIANG yeast of activation of access jujube juice gross weight 0.01%, 25 ℃ of control temperature, fermentation 6d; Separate and remove throw out, make fermented liquid; Described SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=1: 2: 1;
(11) distillation;
Described distillation distills out whole distillates for above-mentioned fermented liquid being placed for the first time distillation of distiller; Distillate is placed for the second time distillation of distiller again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; Obtained wine thereby is as the high-quality liquor of alcoholic strength 55%～60%; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
(12) adsorption treatment;
Described adsorption treatment is to add 0.1% gac and 0.5% birch carbon in the high-quality liquor of above-mentioned alcoholic strength 55%～60%, processes 20h, filters; Described filtration sand-bed filter;
(13) store;
Described being stored as places oak barrel to store 12～60 months high-quality liquor after the above-mentioned adsorption treatment, 8 ℃ of storage vault temperature, relative humidity 60%;
(14) blend;
Described blending as the liquor of different storage periods is blent;
(15) ageing;
Described ageing is finished even for to place oak barrel to store 3 months the above-mentioned liquor of blending again;
(16) bottling, check, packing; Namely get product.
Embodiment 2
Red date brandy production technique of the present invention comprises following steps:
(1) sorting, cleaning;
Described sorting, clean for select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking;
Described baking is baked to water content 10% for 280 ℃ of air cooking 10min;
(3) fire-cure;
Described fire-cureing as fire-cureing with peat; Every kg red date 0.2kg peat that need burn; Fire-cureed by peat and to bring the 20mg/kg phenolic compound into;
(4) extruding, immersion;
Described extruding is processed for the rear red date that will fire-cure carries out rolling extrusion, makes fructus corni become flexible, split; Described immersion for extruding after red date in concentration is 1.0% citric acid solution, soak 10min;
(5) steam treatment, making beating;
Described steam treatment is for to carry out steam treatment with above-mentioned red date under 0.1MPa pressure, the treatment time is 15min; Described making beating is pulled an oar for red date after the steam treatment is added 6 times of weight water, and screenings separates, and removes red date skin and jujube nuclear, obtains the jujube slurry;
(6) protect look;
The described look that protects is the citric acid that adds red date weight 0.1% in the jujube slurry, 0.01% composite phosphate and 0.01% EDTA-Na
2As colour protecting agent, add the water of 6 times in jujube slurry, under 90 ℃, carry out lixiviate 40min, during frequently stir; Described composite phosphate is sodium hexametaphosphate: sodium polyphosphate=1: 1;
(7) ultrasonic enzymolysis;
Described ultrasonic enzymolysis is adjusted to PH 5.5 for add citric acid in the jujube slurry, the control temperature is at 60 ℃, add jujube slurry weight 0.05% cellulase, 0.10% polygalacturonase, 0.30% α-amylase is carried out ultrasonic enzymolysis processing 10min with the probe type ultrasonic extraction apparatus under strength of current 1.5A/275w condition; Filter to get jujube juice;
(8) composition adjustment;
Described composition is adjusted in above-mentioned jujube juice and adds jujube juice weight 0.04% ammonium sulfate, 0.01% calcium phosphate, 0.05% potassium primary phosphate, 0.01% dipotassium hydrogen phosphate; Stir;
(9) sterilization;
Described sterilization is at 100 ℃ of sterilization 20min; Then be cooled to 30 ℃;
(10) fermentation;
Described fermentation is the good Angel wine active dry yeast of jujube juice access 0.5% activation to above-mentioned sterilization and cooling, stirs 20 ℃ of control temperature, fermentation 8d; Fill into again the jujube juice that the step (9) of jujube juice weight 15% makes before fermenting, and the good SHENGXIANG yeast of activation of access jujube juice gross weight 0.05%, 20 ℃ of control temperature, fermentation 2d; Separate and remove throw out, make fermented liquid; Described SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=2: 2: 1;
(11) distillation;
Described distillation distills out whole distillates for above-mentioned fermented liquid being placed for the first time distillation of distiller; Distillate is placed for the second time distillation of distiller again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 25%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; Obtained wine thereby is as the high-quality liquor of alcoholic strength 50%～60%; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
(12) adsorption treatment;
Described adsorption treatment is to add 0.5% gac and 0.1% birch carbon in the high-quality liquor of above-mentioned alcoholic strength 50%～60%, processes 36h, filters; Described filtration sand-bed filter;
(13) store;
Described being stored as places oak barrel to store 80～120 months high-quality liquor after the above-mentioned adsorption treatment, 18 ℃ of storage vault temperature, relative humidity 70%;
(14) blend;
Described blending as the liquor of different storage periods is blent;
(15) ageing;
Described ageing is finished even for to place oak barrel to store 12 months the above-mentioned liquor of blending again;
(16) bottling, check, packing; Namely get product.
Embodiment 3
Red date brandy production technique of the present invention comprises following steps:
(1) sorting, cleaning;
Described sorting, clean for select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking;
Described baking is baked to water content 15% for 240 ℃ of air cooking 30min;
(3) fire-cure;
Described fire-cureing as fire-cureing with peat; Every kg red date 0.15kg peat that need burn; Fire-cureed by peat and to bring the 15mg/kg phenolic compound into;
(4) extruding, immersion;
Described extruding is processed for the rear red date that will fire-cure carries out rolling extrusion, makes fructus corni become flexible, split; Described immersion for extruding after red date in concentration is 0.8% citric acid solution, soak 20min;
(5) steam treatment, making beating;
Described steam treatment is for to carry out steam treatment with above-mentioned red date under 0.08MPa pressure, the treatment time is 20min; Described making beating is pulled an oar for red date after the steam treatment is added 5 times of weight water, and screenings separates, and removes red date skin and jujube nuclear, obtains the jujube slurry;
(6) protect look;
The described look that protects is the citric acid that adds red date weight 0.05 in the jujube slurry, 0.03% composite phosphate and 0.005% EDTA-Na
2As colour protecting agent, add the water of 7 times in jujube slurry, under 80 ℃, carry out lixiviate 40min, during frequently stir; Described composite phosphate is sodium hexametaphosphate: sodium polyphosphate=1: 1;
(7) ultrasonic enzymolysis;
Described ultrasonic enzymolysis is adjusted to PH 5.0 for add citric acid in the jujube slurry, the control temperature is at 50 ℃, add jujube slurry weight 0.03% cellulase, 0.20% polygalacturonase, 0.20% α-amylase is carried out ultrasonic enzymolysis processing 20min with the probe type ultrasonic extraction apparatus under strength of current 0.9A/75w condition; Filter to get jujube juice;
(8) composition adjustment;
Described composition is adjusted in above-mentioned jujube juice and adds jujube juice weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.03% dipotassium hydrogen phosphate; Stir;
(9) sterilization;
Described sterilization is at 95 ℃ of sterilization 30min; Then be cooled to 28 ℃;
(10) fermentation;
Described fermentation is the good wine active dry yeast of jujube juice access 0.3% activation to above-mentioned sterilization and cooling, stirs 22 ℃ of control temperature, fermentation 9d; Fill into again the jujube juice that the step (9) of jujube juice weight 15% makes before fermenting, and the good SHENGXIANG yeast of activation of access jujube juice gross weight 0.05%, 22 ℃ of control temperature, fermentation 5d; Separate and remove throw out, make fermented liquid; Described SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=1: 2: 2;
(11) distillation;
Described distillation distills out whole distillates for above-mentioned fermented liquid being placed for the first time distillation of distiller; Distillate is placed for the second time distillation of distiller again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 22%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; Obtained wine thereby is as the high-quality liquor of alcoholic strength 55%～60%; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
(12) adsorption treatment;
Described adsorption treatment is to add 0.3% gac and 0.3% birch carbon in the high-quality liquor of above-mentioned alcoholic strength 55%～60%, processes 28h, filters; Described filtration porcelain filter;
(13) store;
Described being stored as places oak barrel to store 36～72 months high-quality liquor after the above-mentioned adsorption treatment, 12 ℃ of storage vault temperature, relative humidity 65%;
(14) blend;
Described blending as the liquor of different storage periods is blent;
(15) ageing;
Described ageing is finished even for to place oak barrel to store more than 3 months the above-mentioned liquor of blending again;
(16) bottling, check, packing; Namely get product.
Embodiment 4
Red date brandy production technique of the present invention comprises following steps:
(1) sorting, cleaning;
Described sorting, clean for select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking;
Described baking is baked to water content 15% for 260 ℃ of air cooking 20min;
(3) fire-cure;
Described fire-cureing as fire-cureing with peat; Every kg red date 0.15kg peat that need burn; Fire-cureed by peat and to bring the 15mg/kg phenolic compound into;
(4) extruding, immersion;
Described extruding is processed for the rear red date that will fire-cure carries out rolling extrusion, makes fructus corni become flexible, split; Described immersion for extruding after red date in concentration is 0.6% citric acid solution, soak 20min;
(5) steam treatment, making beating;
Described steam treatment is for to carry out steam treatment with above-mentioned red date under 0.05MPa pressure, the treatment time is 20min; Described making beating is pulled an oar for red date after the steam treatment is added 6 times of weight water, and screenings separates, and removes red date skin and jujube nuclear, obtains the jujube slurry;
(6) protect look;
The described look that protects is the citric acid that adds red date weight 0.06% in the jujube slurry, 0.04% composite phosphate and 0.005% EDTA-Na
2As colour protecting agent, add the water of 8 times in jujube slurry, under 85 ℃, carry out lixiviate 40min, during frequently stir; Described composite phosphate is sodium hexametaphosphate: sodium polyphosphate=1: 1;
(7) ultrasonic enzymolysis;
Described ultrasonic enzymolysis is adjusted to PH 5.0 for add citric acid in the jujube slurry, the control temperature is at 50 ℃, add jujube slurry weight 0.05% cellulase, 0.15% polygalacturonase, 0.25% α-amylase is carried out ultrasonic enzymolysis processing 25min with the probe type ultrasonic extraction apparatus under strength of current 0.9A/75w condition; Filter to get jujube juice;
(8) composition adjustment;
Described composition is adjusted in above-mentioned jujube juice and adds jujube juice weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.03% dipotassium hydrogen phosphate; Stir;
(9) sterilization;
Described sterilization is at 100 ℃ of sterilization 30min; Then be cooled to 26 ℃;
(10) fermentation;
Described fermentation is the good wine active dry yeast of jujube juice access 0.4% activation to above-mentioned sterilization and cooling, stirs 22 ℃ of control temperature, fermentation 10d; Fill into again the jujube juice that the step (9) of jujube juice weight 18% makes before fermenting, and the good SHENGXIANG yeast of activation of access jujube juice gross weight 0.08%, 22 ℃ of control temperature, fermentation 6d; Separate and remove throw out, make fermented liquid; Described SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=2: 1: 2;
(11) distillation;
Described distillation distills out whole distillates for above-mentioned fermented liquid being placed for the first time distillation of distiller; Distillate is placed for the second time distillation of distiller again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; Obtained wine thereby is as the high-quality liquor of alcoholic strength 55%～60%; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
(12) adsorption treatment;
Described adsorption treatment is to add 0.4% gac and 0.5% birch carbon in the high-quality liquor of above-mentioned alcoholic strength 55%～60%, processes 32h, filters; Described filtration porcelain filter;
(13) store;
Described being stored as places oak barrel to store 6～24 months high-quality liquor after the above-mentioned adsorption treatment, 12 ℃ of storage vault temperature, relative humidity 65%;
(14) blend;
Described blending as the liquor of different storage periods is blent;
(15) ageing;
Described ageing is finished even for to place oak barrel to store more than 3 months the above-mentioned liquor of blending again;
(16) bottling, check, packing; Namely get product.
Embodiment 5
Red date brandy production technique of the present invention comprises following steps:
(1) sorting, cleaning;
Described sorting, clean for select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking; Described baking is baked to water content 25% for 220 ℃ of air cooking 45min;
(3) fire-cure;
Described fire-cureing as fire-cureing with peat; Every kg red date 0.15kg peat that need burn; Fire-cureed by peat and to bring the 18mg/kg phenolic compound into;
(4) extruding, immersion;
Described extruding is processed for the rear red date that will fire-cure carries out rolling extrusion, makes fructus corni become flexible, split; Described immersion for extruding after red date in concentration is 0.8% citric acid solution, soak 25min;
(5) steam treatment, making beating;
Described steam treatment is for to carry out steam treatment with above-mentioned red date under 0.06MPa pressure, the treatment time is 20min; Described making beating is pulled an oar for red date after the steam treatment is added 6 times of weight water, and screenings separates, and removes red date skin and jujube nuclear, obtains the jujube slurry;
(6) protect look;
The described look that protects is the citric acid that adds red date weight 0.05% in the jujube slurry, 0.03% composite phosphate and 0.005% EDTA-Na
2As colour protecting agent, add the water of 8 times in jujube slurry, under 85 ℃, carry out lixiviate 40min, during frequently stir; Described composite phosphate is sodium hexametaphosphate: sodium polyphosphate=1: 1;
(7) ultrasonic enzymolysis;
Described ultrasonic enzymolysis is adjusted to PH 4.5 for add citric acid in the jujube slurry, the control temperature is at 50 ℃, add jujube slurry weight 0.02% cellulase, 0.20% polygalacturonase, 0.25% α-amylase is carried out ultrasonic enzymolysis processing 15min with the probe type ultrasonic extraction apparatus under strength of current 0.9A/75w condition; Filter to get jujube juice;
(8) composition adjustment;
Described composition is adjusted in above-mentioned jujube juice and adds jujube juice weight 0.02% ammonium sulfate, 0.02% calcium phosphate, 0.03% potassium primary phosphate, 0.02% dipotassium hydrogen phosphate; Stir;
(9) sterilization; Described sterilization is at 95 ℃ of sterilization 35min; Then be cooled to 25 ℃;
(10) fermentation;
Described fermentation is the good wine active dry yeast of jujube juice access 0.3% activation to above-mentioned sterilization and cooling, stirs 21 ℃ of control temperature, fermentation 8d; Fill into again the jujube juice that the step (9) of jujube juice weight 15% makes before fermenting, and the good SHENGXIANG yeast of activation of access jujube juice gross weight 0.02%, 20 ℃ of control temperature, fermentation 3d; Separate and remove throw out, make fermented liquid; Described SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=2: 1: 3;
(11) distillation;
Described distillation distills out whole distillates for above-mentioned fermented liquid being placed for the first time distillation of distiller; Distillate is placed for the second time distillation of distiller again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; Obtained wine thereby is as the high-quality liquor of alcoholic strength 50%～60%; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
(12) adsorption treatment;
Described adsorption treatment is to add 0.2% gac and 0.3% birch carbon in the high-quality liquor of above-mentioned alcoholic strength 50%～60%, processes 24h, filters; The available sand-bed filter of described filtration or porcelain filter;
(13) store;
Described being stored as places oak barrel to store 30～60 months high-quality liquor after the above-mentioned adsorption treatment, 10 ℃ of storage vault temperature, relative humidity 65%;
(14) blend;
Described blending as the liquor of different storage periods is blent;
(15) ageing;
Described ageing is finished even for to place oak barrel to store 36 months the above-mentioned liquor of blending again;
(16) bottling, check, packing; Namely get product.
Claims (5)
1. a red date brandy production technique is characterized in that, production technique comprises following steps:
(1) sorting, cleaning;
(2) baking; Described baking is baked to water content＜30% for 180 ℃～280 ℃ air cooking 10～50min;
(3) fire-cure; Described fire-cureing as fire-cureing with peat; Every kg red date 0.05～0.2kg peat that need burn;
(4) extruding, immersion;
(5) steam treatment, making beating;
Described steam treatment is for to carry out steam treatment with above-mentioned red date under 0.05～0.1MPa pressure, the treatment time is 15～20min; Described making beating is pulled an oar for red date after the steam treatment is added 2～6 times of weight water, and screenings separates, and removes red date skin and jujube nuclear, obtains the jujube slurry;
(6) protect look;
The described look that protects is that the EDTA-Na2 of the citric acid that adds red date weight 0.01%～0.1% in the jujube slurry, 0.01%～0.1% composite phosphate and 0.001%～0.01% is as colour protecting agent, the water that adds 6～8 times in jujube slurry, under 70～90 ℃, carry out lixiviate 40min, during frequently stir; Described composite phosphate is sodium hexametaphosphate: sodium polyphosphate=1: 1;
(7) ultrasonic enzymolysis;
Described ultrasonic enzymolysis is adjusted to PH 4～5.5 for add citric acid in the jujube slurry, the control temperature is at 40～60 ℃, add jujube slurry weight 0.01%～0.05% cellulase, 0.10%～0.30% polygalacturonase, 0.10%～0.30% α-amylase is carried out ultrasonic enzymolysis processing 10～30min with the probe type ultrasonic extraction apparatus under strength of current 0.6A/25w～1.5A/275w condition; Filter to get jujube juice;
(8) composition adjustment;
Described composition is adjusted in above-mentioned jujube juice and adds jujube juice weight 0.01%～0.04% ammonium sulfate, 0.01%～0.05% calcium phosphate, 0.01%～0.05% potassium primary phosphate, 0.01%～0.05% dipotassium hydrogen phosphate; Stir;
(9) sterilization;
Described sterilization is at 95～100 ℃ of sterilization 20～40min; Then be cooled to 25～30 ℃;
(10) fermentation;
Described fermentation is the good wine active dry yeast of jujube juice access 0.1%～0.5% activation to above-mentioned sterilization and cooling, stirs 20～25 ℃ of control temperature, fermentation 8～10d; Fill into again the jujube juice that the step (9) of jujube juice weight 10%～20% makes before fermenting, and the good SHENGXIANG yeast of activation of access jujube juice gross weight 0.01%～0.1%, 20～25 ℃ of control temperature, fermentation 2～6d; Separate and remove throw out, make fermented liquid;
Described SHENGXIANG yeast fermentation produces ethyl acetate, Isoamyl Acetate FCC, ethyl succinate flavour ingredient; Described SHENGXIANG yeast is: candiyeast Candida sp., spore debaryomyces hansenii Hanseniaspora sp. and Ke Leke yeast Kloeckera sp.; Described yeast is selected commercially available finished product or is used through after the enlarged culturing by test tube strains;
Described cultivation flow process is: test tube strains → slant tube → liquid tube → triangular flask cultivation → Ka Shi tank;
Used bacterium culture medium adopts malt extract medium: 5～11 ° of Be ' worts, and 1.5～2.0% agar, culture temperature is 28～30 ℃, the pH nature;
Described spawn culture method is:
1. under the actication of culture stage aseptic condition test tube strains is accessed fresh slant tube and activate, make yeast be in vigorous animation, 28～30 ℃ of heat insulating culture 3 days treat to grow on the inclined-plane white lawn, namely cultivate ripe;
2. the liquid culture stage is chosen a ring yeast thalline with inoculating needle from slant tube, and the liquid tube of 10ml wort is equipped with in access, shakes up, and 28～30 ℃ of heat insulating culture 24 hours treat that liquid level a large amount of CO2 of emerging namely cultivate maturation;
3. the triangular flask cultivation stage continues the access of the thalline in liquid tube triangular flask to cultivate with under the condition, enters afterwards the fastening tank cultivation and makes distiller's yeast; Ka Shi tank substratum can use the distiller's yeast converted mash, so that yeast adapts to large productive culture condition gradually;
(11) distillation;
Described distillation distills out whole distillates for above-mentioned fermented liquid being placed for the first time distillation of distiller; Distillate is placed for the second time distillation of distiller again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%～25%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%～55%, remainder is the wine tail; Obtained wine thereby is as the high-quality liquor of alcoholic strength 50%～60%; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
(12) adsorption treatment;
Described adsorption treatment is processed 20～36h for to add 0.1%～0.5% gac and 0.1%～0.5% birch carbon in the high-quality liquor of above-mentioned alcoholic strength 50%～60%, filters;
(13) store;
Described being stored as places oak barrel to store 6～120 months high-quality liquor after the above-mentioned adsorption treatment, 8～18 ℃ of storage vault temperature, relative humidity 60%～70%;
(14) blend;
(15) ageing;
Described ageing is finished even for to place oak barrel to store more than 3 months the above-mentioned liquor of blending again;
(16) bottling, check, packing; Namely get product.
2. red date brandy production technique according to claim 1 is characterized in that, described extruding is processed for the rear red date that will fire-cure carries out rolling extrusion, makes fructus corni become flexible, split; Described immersion for extruding after red date in concentration is 0.5%～1.0% citric acid solution, soak 10～30min.
3. red date brandy production technique according to claim 1 is characterized in that, the described filtration of described adsorption treatment step is with one of sand-bed filter or porcelain filter.
4. red date brandy production technique according to claim 1 is characterized in that, described being stored as places oak barrel to store 6～120 months high-quality liquor after the above-mentioned adsorption treatment, 8～18 ℃ of storage vault temperature, relative humidity 60%～70%.
5. red date brandy production technique according to claim 1, production technique comprises following steps:
(1) sorting, cleaning; Described sorting, clean for select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking; Described baking is baked to water content 20% for 180 ℃ of air cooking 50min;
(3) fire-cure; Described fire-cureing as fire-cureing with peat; Every kg red date 0.05kg peat that need burn; Fire-cureed by peat and to bring the 5mg/kg phenolic compound into;
(4) extruding, immersion;
Described extruding is processed for the rear red date that will fire-cure carries out rolling extrusion, makes fructus corni become flexible, split; Described immersion for extruding after red date in concentration is 0.5% citric acid solution, soak 30min;
(5) steam treatment, making beating;
Described steam treatment is for to carry out steam treatment with above-mentioned red date under 0.05MPa pressure, the treatment time is 20min; Described making beating is pulled an oar for red date after the steam treatment is added 2 times of weight water, and screenings separates, and removes red date skin and jujube nuclear, obtains the jujube slurry;
(6) protect look;
Described protect look be the EDTA-Na2 of the citric acid that adds red date weight 0.01% in the jujube slurry, 0.1% composite phosphate and 0.001% as colour protecting agent, add the water of 8 times in jujube slurry, under 70 ℃, carry out lixiviate 40min, during frequently stir; Described composite phosphate is sodium hexametaphosphate: sodium polyphosphate=1: 1;
(7) ultrasonic enzymolysis;
Described ultrasonic enzymolysis is adjusted to PH 4 for add citric acid in the jujube slurry, the control temperature adds jujube slurry weight 0.01% cellulase, 0.30% polygalacturonase at 40 ℃, 0.10% α-amylase is carried out ultrasonic enzymolysis processing 30min with the probe type ultrasonic extraction apparatus under strength of current 0.6A/25w condition; Filter to get jujube juice;
(8) composition adjustment;
Described composition is adjusted in above-mentioned jujube juice and adds jujube juice weight 0.01% ammonium sulfate, 0.05% calcium phosphate, 0.01% potassium primary phosphate, 0.05% dipotassium hydrogen phosphate; Stir;
(9) sterilization;
Described sterilization is at 95 ℃ of sterilization 40min; Then be cooled to 25 ℃;
(10) fermentation;
Described fermentation is the good Angel wine active dry yeast of jujube juice access 0.1% activation to above-mentioned sterilization and cooling, stirs 25 ℃ of control temperature, fermentation 10d; Fill into again the jujube juice that the step (9) of jujube juice weight 10% makes before fermenting, and the good SHENGXIANG yeast of activation of access jujube juice gross weight 0.01%, 25 ℃ of control temperature, fermentation 6d; Separate and remove throw out, make fermented liquid; Described SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=1: 2: 1;
(11) distillation;
Described distillation distills out whole distillates for above-mentioned fermented liquid being placed for the first time distillation of distiller; Distillate is placed for the second time distillation of distiller again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; Obtained wine thereby is as the high-quality liquor of alcoholic strength 55%～60%; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
(12) adsorption treatment;
Described adsorption treatment is to add 0.1% gac and 0.5% birch carbon in the high-quality liquor of above-mentioned alcoholic strength 55%～60%, processes 20h, filters; Described filtration sand-bed filter;
(13) store;
Described being stored as places oak barrel to store 12～60 months high-quality liquor after the above-mentioned adsorption treatment, 8 ℃ of storage vault temperature, relative humidity 60%;
(14) blend;
Described blending as the liquor of different storage periods is blent;
(15) ageing;
Described ageing is finished even for to place oak barrel to store 3 months the above-mentioned liquor of blending again;
(16) bottling, check, packing; Namely get product.
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| CN104250598A (en) * | 2013-06-29 | 2014-12-31 | 谈璐 | Strawberry brandy preparation method |
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| CN105886186A (en) * | 2014-11-18 | 2016-08-24 | 陈杰 | Preparation method of beauty-maintaining and young-keeping red jujube wine |
| CN104862174B (en) * | 2015-05-13 | 2017-08-25 | 中国中轻国际工程有限公司 | A kind of production technology of high-grade red date brandy |
| CN104877885A (en) * | 2015-05-29 | 2015-09-02 | 河北农业大学 | Red date brandy aging method |
| CN106085777A (en) * | 2016-07-05 | 2016-11-09 | 张聪聪 | The method being raw material production No. zero wine of brandy by-product with amur grape |
| CN106754188A (en) * | 2017-03-24 | 2017-05-31 | 山西天香果庄园有限公司 | A kind of preparation method of red date brandy |
| CN106834068B (en) * | 2017-04-17 | 2020-09-04 | 生态集团浙江酒业有限公司 | Method for separating white spirit and harmful substances in white spirit |
| CN107502517A (en) * | 2017-10-19 | 2017-12-22 | 山西省农业科学院农产品加工研究所 | A kind of manufacture craft of flavor red date brandy |
| CN108546623A (en) * | 2018-07-13 | 2018-09-18 | 张佳超 | A kind of technique of brewing lotus root wine |
| CN108913427B (en) * | 2018-07-17 | 2021-06-25 | 江南大学 | Method for producing Chinese date wine by using Chinese date distilled wine by-product |
| CN108913481A (en) * | 2018-08-14 | 2018-11-30 | 孙宝泉 | Delicious firethorn fruit wine and preparation method thereof |
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