CN102051312B - Red date brandy and production method thereof - Google Patents
Red date brandy and production method thereof Download PDFInfo
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- CN102051312B CN102051312B CN201010502870A CN201010502870A CN102051312B CN 102051312 B CN102051312 B CN 102051312B CN 201010502870 A CN201010502870 A CN 201010502870A CN 201010502870 A CN201010502870 A CN 201010502870A CN 102051312 B CN102051312 B CN 102051312B
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Abstract
The invention provides a red date brandy and a production method thereof, belonging to the technical field of wine brewing. The red date brandy is prepared by separately fermenting five yeasts to obtain fermentation liquors and distilling the fermentation liquors and finally mixing the fermentation liquids, therefore, the problems of watery taste and poor mouth feel of the date wine prepared by the fermentation of single yeast is solved and the high-quality red date brandy with unique flavor and mouth feel is obtained; in the product, rich nutrient components of the red date are reserved; the product contains a plurality of substances with different flavors by means of the fermentation of a plurality of strains; in the date wine ageing and after-ripening process, an ultrasonic and high-voltage pulse composite method is adopted to carry out manual ageing, and greatly shortens the ageing time of the date wine and ensures the characteristic flavor of the date wine in comparison with the traditional process; and the mixed red date distilled wine has the unique aroma of the red date wine, pleasant bouquet and mellow body. By means of the method provided by the invention, the types and the contents of the flavor substances in the date wine are increased, the mouth feel of the date wine is improved and the quality of the date wine is enhanced.
Description
Technical field
The present invention relates to a kind of red date brandy and working method thereof, belong to brewing technical field.
Background technology
Red date is one of distinctive fruit of China, is the mature fruit of Rhamnaceae jujube, in northern China very big cultivated area is arranged, and its cultivated area and output all account for the world more than 90%.Red date has high healthy nutritive value, is that collection medicine, food, benefit three big functions are the protective foods of one, is described as " woody grain, excellent tonic product ".Red date is one of four big life prolonging foods, and the good reputation of " kings of all kinds of fruits ", " live in vitamin pill ", " natural complex " is arranged, and among the people also have saying of " solar eclipse three jujubes, alive for evermore ".To this, in the agricultural book and medical book of ancient china, just had very succinct elaboration.Therefore, red date has exploitation prospect preferably.
Brandy is a kind of liquor that forms for the raw material brew with fruit.Usually said brandy is one of them, is to be the brandy of raw material with the grape.With other fruit is that the brandy of raw material should be titled with the title of fruit, like 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, the raising of Along with people's standard of living and quality, brandy is familiar with by people gradually and is accepted, and the product demand amount raises year by year.Domestic research to red date brandy at present also is not a lot; The present invention is raw material with the red date; 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 is to provide a kind of red date brandy and working method thereof, by five primary yeasts respectively single fermentation process fermented liquid, fermented liquid distills respectively and makes liquor liquid, urge again old, the allotment, ageing, technologies such as freezing treatment are processed.
Five primary yeasts according to the invention are candiyeast Candida sp., spore debaryomyces hansenii Hanseniaspora sp., Ke Leke yeast Kloeckera sp., pichia spp Pichia sp. and Saccharomyces Cerevisiae in S accharomyces cerevisiae.
Red date brandy working method of the present invention may further comprise the steps:
(1) jujube juice preparation
Said jujube juice is prepared as selects red date, and removal of impurities is rinsed well with water purification, drains, and carries out autoclaved, vapor pressure 0.01～0.06MPa, and the treatment time is 10～30min; With the red date making beating of VT, screenings separates, and it is subsequent use that removal jujube nuclear obtains the jujube slurry; The water that in the jujube slurry, adds 5～10 times of weight carries out ultrasonic lixiviate, and extracting temperature is 80～90 ℃, and ultrasonic frequency 30～50khz extracts 20～60min; Filter; Add polygalacturonase, cellulase, glycase in the filtrating and carry out enzymolysis; The polygalacturonase consumption is 0.2～0.5% of filtrating weight, and the cellulase consumption is 0.05～0.2% of filtrating weight, and the glycase consumption is 0.2～0.5% of filtrating weight; 35～55 ℃ of hydrolysis temperatures, time 2～5h; The enzymolysis after-filtration gets jujube juice;
(2) fermented liquid preparation
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% candiyeast, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters the candiyeast fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% spore debaryomyces hansenii, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters spore debaryomyces hansenii fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% Ke Leke yeast, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters the Ke Leke yeast fermentation broth;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% pichia spp, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters the pichia spp fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% yeast saccharomyces cerevisiae, 25 ℃～28 ℃ of control leavening temperatures, fermentation 8～20d crosses and filters fermentation by saccharomyces cerevisiae liquid;
(3) liquor liquid preparation
Above-mentioned candiyeast fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 8%, be collected into alcoholic strength 4%～8%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 20%, be collected into alcoholic strength 10%～15%, remainder is the wine tail; Obtained wine thereby is as the high-quality candiyeast distillation original wine of alcoholic strength 10%～20%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of candiyeast distillation original wine:
Above-mentioned spore debaryomyces hansenii fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 2%～6%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 12%, be collected into alcoholic strength 8%～10%, remainder is the wine tail; Obtained wine thereby is as the high-quality spore debaryomyces hansenii distillation original wine of alcoholic strength 8%～12%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of spore debaryomyces hansenii distillation original wine:
Above-mentioned Ke Leke yeast fermentation broth is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 2%～6%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 8%～10%, remainder is the wine tail; Obtained wine thereby is as the high-quality Ke Leke yeast distillation original wine of alcoholic strength 8%～10%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of Ke Leke yeast distillation original wine:
Above-mentioned pichia spp fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 4%, be collected into alcoholic strength 2%～4%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 6%～8%, remainder is the wine tail; Obtained wine thereby is as the high-quality pichia spp distillation original wine of alcoholic strength 6%～10%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of pichia spp distillation original wine:
Above-mentioned fermentation by saccharomyces cerevisiae liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 22%, be collected into alcoholic strength 18%～22%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 75%, be collected into alcoholic strength 60%～70%, remainder is the wine tail; Obtained wine thereby is as the high-quality yeast saccharomyces cerevisiae distillation original wine of alcoholic strength 60%～75%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of yeast saccharomyces cerevisiae distillation original wine:
(4) urge old
Above-mentioned candiyeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets candiyeast liquor liquid;
Above-mentioned spore debaryomyces hansenii distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets spore debaryomyces hansenii liquor liquid;
Above-mentioned Ke Leke yeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, De Keleke yeast liquor liquid;
Above-mentioned pichia spp distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets pichia spp liquor liquid;
Above-mentioned yeast saccharomyces cerevisiae distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～15min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～10, and treatment temp is 10～20 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets yeast saccharomyces cerevisiae liquor liquid;
UW produces the TRANSIENT HIGH TEMPERATURE high pressure because of having cavitation and heat effect, and the activity of dissolved oxygen promotes red date wine interior oxidation and esterification in the activation energy of enhancing aroma substance and the wine; High-voltage pulse interrupts the fluid molecule structural bond of big association state, is dissociated into the active very strong unit molecule or the molecular group of little association state, thereby changes the physical structure of molecule; Simultaneously, oxidation and the acidification reaction of alcohol and aldehyde material in the wine have been quickened in effects such as HF oscillation, oxidation; And transmit evenly; Treatment time is short, and heat production is few, and is little to the nutritive property influence; Both combine to use the effective quality that has shortened the jujube wine ageing time and guaranteed the red date wine ageing, and the red date wine that artificial aging is handled is equivalent to the jujube wine quality in 3～5 years of normal ageing;
(5) allotment
Said being allocated as got candiyeast liquor liquid, spore debaryomyces hansenii liquor liquid, Ke Leke yeast liquor liquid, pichia spp liquor liquid, yeast saccharomyces cerevisiae liquor liquid and mixed;
Preferably be allocated as and get 3～5 parts of candiyeast liquor liquid, 3～5 parts of spore debaryomyces hansenii liquor liquid, 3～5 parts of Ke Leke yeast liquor liquid, 3～5 parts of pichia spp liquor liquid, yeast saccharomyces cerevisiae liquor liquid and mix for 50～100 parts;
(6) ageing
Said ageing places oak barrel to store more than 3 months for the liquor liquid that above-mentioned allotment is good again, accomplishes even;
(7) freezing treatment
Said freezing treatment is carried out freezing treatment for the wine liquid that above-mentioned allotment is good, and freezing temp is controlled at-10 ℃～-5 ℃, behind insulation 5～10d, filters, and gets finished product red date brandy.
The present invention also comprises the red date brandy product of producing as stated above.
Used five primary yeasts of the present invention can be selected commercially available finished product for use or used through after the enlarged culturing by test tube strains.
Said bacterium culture medium is selected malt extract medium for use, consists of: 5～12 ° of Be ' worts, and 1.5～2.0% agar, culture temperature is 28～30 ℃, the pH nature.
The said bacterial classification concrete grammar that spreads cultivation is: under the aseptic condition test tube strains is inserted fresh slant tube and carry out strain activation and culture, make yeast be in vigorous animation, 28～30 ℃ of heat insulating culture 3 days; Encircle yeast with inoculating needle from slant tube picking one then; Insert in the liquid tube substratum, shake up 28～30 ℃ of heat insulating culture 24h; Afterwards the thalline in the liquid tube is inserted in the triangular flask and continue to cultivate, get into the fastening tank cultivation at last and process distiller's yeast with under the condition.Ka Shi jar substratum can use the distiller's yeast converted mash, so that yeast adapts to big production culture condition gradually.
The invention has the beneficial effects as follows: the present invention adopt five primary yeasts respectively single fermentation process fermented liquid and form through distilling back allotment; Remedied the problem that single yeast fermentation jujube wine taste is flat, mouthfeel is not good; Obtain the unique high-quality red date liquor of flavor taste, promptly red date brandy has kept the red date rich nutrient contents in the product; Have good health-care effect, and utilize multiple strain fermentation to make to contain multiple different flavour substances in the product; Jujube wine ageing after-ripening process using is ultrasonic, the high-voltage pulse complex method carries out artificial aging to jujube wine, compares with traditional technology, has shortened the jujube wine ageing time greatly; Guaranteed the typical flavor of jujube wine, the red date liquor that forms through allotment has the unique fragrance of red date wine, and aroma is pleasant; The wine body is mellow, and the present invention utilizes concocting method can make the red date wine of different flavor different wine precision, to be fit to consumer group's demand of different taste; Easy and simple to handle, save time.The inventive method has increased the kind and the content of flavour substances in the jujube wine, has improved jujube wine mouthfeel, has improved the quality of jujube wine; Gained jujube wine product unique style of the present invention, the wine body is mellow, and aroma is strong pure, and clean taste is pleasant, has typicalness.
Embodiment
Following examples further specify the present invention:
Embodiment 1
Red date brandy working method of the present invention may further comprise the steps:
(1) jujube juice preparation
Select red date, removal of impurities is rinsed well with water purification, drains, and carries out autoclaved, vapor pressure 0.01MPa, and the treatment time is 30min; With the red date making beating of VT, screenings separates, and it is subsequent use that removal jujube nuclear obtains the jujube slurry; The water that in the jujube slurry, adds 5 times of weight carries out ultrasonic lixiviate, and extracting temperature is 90 ℃, and ultrasonic frequency 30khz extracts 60min; Filter; Add polygalacturonase, cellulase, glycase in the filtrating and carry out enzymolysis, the polygalacturonase consumption is 0.2% of filtrating weight, and the cellulase consumption is 0.2% of filtrating weight, and the glycase consumption is 0.2% of filtrating weight, 55 ℃ of hydrolysis temperatures, time 2h; The enzymolysis after-filtration gets jujube juice;
(2) fermented liquid preparation
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1% candiyeast, 28 ℃ of control leavening temperatures, fermentation 5d crosses and filters the candiyeast fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 5% spore debaryomyces hansenii, 25 ℃ of control leavening temperatures, fermentation 1d crosses and filters spore debaryomyces hansenii fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1% Ke Leke yeast, 28 ℃ of control leavening temperatures, fermentation 5d crosses and filters the Ke Leke yeast fermentation broth;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 5% pichia spp, 25 ℃ of control leavening temperatures, fermentation 1d crosses and filters the pichia spp fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1% yeast saccharomyces cerevisiae, 28 ℃ of control leavening temperatures, fermentation 20d crosses and filters fermentation by saccharomyces cerevisiae liquid;
(3) liquor liquid preparation
Above-mentioned candiyeast fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 8%, be collected into alcoholic strength 6%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 20%, be collected into alcoholic strength 10%, remainder is the wine tail; Obtained wine thereby is as the high-quality candiyeast distillation original wine of alcoholic strength 18%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of candiyeast distillation original wine:
Above-mentioned spore debaryomyces hansenii fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 5%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 12%, be collected into alcoholic strength 8%, remainder is the wine tail; Obtained wine thereby is as the high-quality spore debaryomyces hansenii distillation original wine of alcoholic strength 10%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of spore debaryomyces hansenii distillation original wine:
Above-mentioned Ke Leke yeast fermentation broth is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 5%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 8%, remainder is the wine tail; Obtained wine thereby is as the high-quality Ke Leke yeast distillation original wine of alcoholic strength 9%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of Ke Leke yeast distillation original wine:
Above-mentioned pichia spp fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 4%, be collected into alcoholic strength 4%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 6%, remainder is the wine tail; Obtained wine thereby is as the high-quality pichia spp distillation original wine of alcoholic strength 7%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of pichia spp distillation original wine:
Above-mentioned fermentation by saccharomyces cerevisiae liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 22%, be collected into alcoholic strength 20%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 75%, be collected into alcoholic strength 60%, remainder is the wine tail; Obtained wine thereby is as the high-quality yeast saccharomyces cerevisiae distillation original wine of alcoholic strength 70%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of yeast saccharomyces cerevisiae distillation original wine:
(4) urge old
Above-mentioned candiyeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20kHz, and power is 60W, and the time is 5min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1, and treatment temp is 10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets candiyeast liquor liquid;
Above-mentioned spore debaryomyces hansenii distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20kHz, and power is 60W, and the time is 5min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 5, and treatment temp is 4 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets spore debaryomyces hansenii liquor liquid;
Above-mentioned Ke Leke yeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20kHz, and power is 60W, and the time is 5min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 5, and treatment temp is 4 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, De Keleke yeast liquor liquid;
Above-mentioned pichia spp distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20kHz, and power is 60W, and the time is 5min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 5, and treatment temp is 4 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets pichia spp liquor liquid;
Above-mentioned yeast saccharomyces cerevisiae distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20kHz, and power is 60W, and the time is 15min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 10, and treatment temp is 10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets yeast saccharomyces cerevisiae liquor liquid;
(5) allotment
Getting 3 parts of candiyeast liquor liquid, 5 parts of spore debaryomyces hansenii liquor liquid, 3 parts of Ke Leke yeast liquor liquid, 5 parts of pichia spp liquor liquid, yeast saccharomyces cerevisiae liquor liquid mixes for 50 parts;
(6) ageing
The liquor liquid that above-mentioned allotment is good places oak barrel to store more than 3 months again, accomplishes even;
(7) freezing treatment
The wine liquid that above-mentioned allotment is good carries out freezing treatment, and freezing temp is controlled at-10 ℃, behind the insulation 10d, filters, and gets finished product red date brandy.
The present invention also comprises the red date brandy product of producing as stated above.
Used five primary yeasts of the present invention can be selected commercially available finished product for use or used through after the enlarged culturing by test tube strains.
Said bacterium culture medium is selected malt extract medium for use, consists of: 5 ° of Be worts, and 2.0% agar, culture temperature is 30 ℃, the pH nature.
The said bacterial classification concrete grammar that spreads cultivation is: under the aseptic condition test tube strains is inserted fresh slant tube and carry out strain activation and culture, make yeast be in vigorous animation, 30 ℃ of heat insulating culture 3 days; Encircle yeast with inoculating needle from slant tube picking one then, insert in the liquid tube substratum, shake up, 30 ℃ of heat insulating culture 24h insert the thalline in the liquid tube in the triangular flask afterwards and continue to cultivate with under the condition, get into the fastening tank cultivation at last and process distiller's yeast.Ka Shi jar substratum can use the distiller's yeast converted mash, so that yeast adapts to big production culture condition gradually.
Embodiment 2
Red date brandy working method of the present invention may further comprise the steps:
(1) jujube juice preparation
Select red date, removal of impurities is rinsed well with water purification, drains, and carries out autoclaved, vapor pressure 0.06MPa, and the treatment time is 10min; With the red date making beating of VT, screenings separates, and it is subsequent use that removal jujube nuclear obtains the jujube slurry; The water that in the jujube slurry, adds 10 times of weight carries out ultrasonic lixiviate, and extracting temperature is 80 ℃, and ultrasonic frequency 50khz extracts 20min; Filter; Add polygalacturonase, cellulase, glycase in the filtrating and carry out enzymolysis, the polygalacturonase consumption is 0.5% of filtrating weight, and the cellulase consumption is 0.05% of filtrating weight, and the glycase consumption is 0.5% of filtrating weight, 35 ℃ of hydrolysis temperatures, time 5h; The enzymolysis after-filtration gets jujube juice;
(2) fermented liquid preparation
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 5% candiyeast, 25 ℃ of control leavening temperatures, fermentation 1 is crossed and is filtered the candiyeast fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1% spore debaryomyces hansenii, 28 ℃ of control leavening temperatures, fermentation 1d crosses and filters spore debaryomyces hansenii fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 5% Ke Leke yeast, 25 ℃ of control leavening temperatures, fermentation 1d crosses and filters the Ke Leke yeast fermentation broth;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1% pichia spp, 28 ℃ of control leavening temperatures, fermentation 5d crosses and filters the pichia spp fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 5% yeast saccharomyces cerevisiae, 25 ℃ of control leavening temperatures, fermentation 8d crosses and filters fermentation by saccharomyces cerevisiae liquid;
(3) liquor liquid preparation
Above-mentioned candiyeast fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 8%, be collected into alcoholic strength 4%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 20%, be collected into alcoholic strength 15%, remainder is the wine tail; Obtained wine thereby is as the high-quality candiyeast distillation original wine of alcoholic strength 16%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of candiyeast distillation original wine:
Above-mentioned spore debaryomyces hansenii fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 6%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 12%, be collected into alcoholic strength 10%, remainder is the wine tail; Obtained wine thereby is as the high-quality spore debaryomyces hansenii distillation original wine of alcoholic strength 11%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of spore debaryomyces hansenii distillation original wine:
Above-mentioned Ke Leke yeast fermentation broth is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 2%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 8%, remainder is the wine tail; Obtained wine thereby is as the high-quality Ke Leke yeast distillation original wine of alcoholic strength 9%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of Ke Leke yeast distillation original wine:
Above-mentioned pichia spp fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 4%, be collected into alcoholic strength 2%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 8%, remainder is the wine tail; Obtained wine thereby is as the high-quality pichia spp distillation original wine of alcoholic strength 9%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of pichia spp distillation original wine:
Above-mentioned fermentation by saccharomyces cerevisiae liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 22%, be collected into alcoholic strength 18%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 75%, be collected into alcoholic strength 70%, remainder is the wine tail; Obtained wine thereby is as the high-quality yeast saccharomyces cerevisiae distillation original wine of alcoholic strength 72%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of yeast saccharomyces cerevisiae distillation original wine:
(4) urge old
Above-mentioned candiyeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 30kHz, and power is 40W, and the time is 10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 5, and treatment temp is 4 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets candiyeast liquor liquid;
Above-mentioned spore debaryomyces hansenii distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 30kHz, and power is 40W, and the time is 10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1, and treatment temp is 10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets spore debaryomyces hansenii liquor liquid;
Above-mentioned Ke Leke yeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 30kHz, and power is 40W, and the time is 10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1, and treatment temp is 10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, De Keleke yeast liquor liquid;
Above-mentioned pichia spp distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 30kHz, and power is 40W, and the time is 10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1, and treatment temp is 10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets pichia spp liquor liquid;
Above-mentioned yeast saccharomyces cerevisiae distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 30kHz, and power is 40W, and the time is 5min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1, and treatment temp is 20 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets yeast saccharomyces cerevisiae liquor liquid;
(5) allotment
Getting 5 parts of candiyeast liquor liquid, 3 parts of spore debaryomyces hansenii liquor liquid, 5 parts of Ke Leke yeast liquor liquid, 3 parts of pichia spp liquor liquid, yeast saccharomyces cerevisiae liquor liquid mixes for 100 parts;
(6) ageing
The liquor liquid that above-mentioned allotment is good places oak barrel to store more than 3 months again, accomplishes even;
(7) freezing treatment
The wine liquid that above-mentioned allotment is good carries out freezing treatment, and freezing temp is controlled at-5 ℃, behind the insulation 5d, filters, and gets finished product red date brandy.
Used five primary yeasts of present embodiment can be selected commercially available finished product for use or used through after the enlarged culturing by test tube strains.
Said strain expanded culture method is with embodiment 1.
Embodiment 3
Red date brandy working method of the present invention may further comprise the steps:
(1) jujube juice preparation
Select red date, removal of impurities is rinsed well with water purification, drains, and carries out autoclaved, vapor pressure 0.05MPa, and the treatment time is 20min; With the red date making beating of VT, screenings separates, and it is subsequent use that removal jujube nuclear obtains the jujube slurry; The water that in the jujube slurry, adds 8 times of weight carries out ultrasonic lixiviate, and extracting temperature is 85 ℃, and ultrasonic frequency 40khz extracts 40min; Filter; Add polygalacturonase, cellulase, glycase in the filtrating and carry out enzymolysis, the polygalacturonase consumption is 0.3% of filtrating weight, and the cellulase consumption is 0.15% of filtrating weight, and the glycase consumption is 0.3% of filtrating weight, 45 ℃ of hydrolysis temperatures, time 3h; The enzymolysis after-filtration gets jujube juice;
(2) fermented liquid preparation
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 3% candiyeast, 26 ℃ of control leavening temperatures, fermentation 3d crosses and filters the candiyeast fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 2% spore debaryomyces hansenii, 28 ℃ of control leavening temperatures, fermentation 4d crosses and filters spore debaryomyces hansenii fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 3% Ke Leke yeast, 26 ℃ of control leavening temperatures, fermentation 3d crosses and filters the Ke Leke yeast fermentation broth;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 5% pichia spp, 25 ℃ of control leavening temperatures, fermentation 5d crosses and filters the pichia spp fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 5% yeast saccharomyces cerevisiae, 28 ℃ of control leavening temperatures, fermentation 15d crosses and filters fermentation by saccharomyces cerevisiae liquid;
(3) liquor liquid preparation
Above-mentioned candiyeast fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 8%, be collected into alcoholic strength 8%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 20%, be collected into alcoholic strength 12%, remainder is the wine tail; Obtained wine thereby is as the high-quality candiyeast distillation original wine of alcoholic strength 16%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of candiyeast distillation original wine:
Above-mentioned spore debaryomyces hansenii fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 6%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 12%, be collected into alcoholic strength 9%, remainder is the wine tail; Obtained wine thereby is as the high-quality spore debaryomyces hansenii distillation original wine of alcoholic strength 10%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of spore debaryomyces hansenii distillation original wine:
Above-mentioned Ke Leke yeast fermentation broth is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 4%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 8%, remainder is the wine tail; Obtained wine thereby is as the high-quality Ke Leke yeast distillation original wine of alcoholic strength 9%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of Ke Leke yeast distillation original wine:
Above-mentioned pichia spp fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 4%, be collected into alcoholic strength 4%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 7%, remainder is the wine tail; Obtained wine thereby is as the high-quality pichia spp distillation original wine of alcoholic strength 8%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of pichia spp distillation original wine:
Above-mentioned fermentation by saccharomyces cerevisiae liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 22%, be collected into alcoholic strength 20%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 75%, be collected into alcoholic strength 65%, remainder is the wine tail; Obtained wine thereby is as the high-quality yeast saccharomyces cerevisiae distillation original wine of alcoholic strength 70%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
The main aroma component of yeast saccharomyces cerevisiae distillation original wine:
(4) urge old
Above-mentioned candiyeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 25kHz, and power is 50W, and the time is 8min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 3, and treatment temp is 8 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets candiyeast liquor liquid;
Above-mentioned spore debaryomyces hansenii distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 25kHz, and power is 50W, and the time is 8min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 3, and treatment temp is 4 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets spore debaryomyces hansenii liquor liquid;
Above-mentioned Ke Leke yeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 25kHz, and power is 50W, and the time is 10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 5, and treatment temp is 8 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, De Keleke yeast liquor liquid;
Above-mentioned pichia spp distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 30kHz, and power is 50W, and the time is 10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 3, and treatment temp is 10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets pichia spp liquor liquid;
Above-mentioned yeast saccharomyces cerevisiae distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 25kHz, and power is 50W, and the time is 15min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 5, and treatment temp is 15 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets yeast saccharomyces cerevisiae liquor liquid;
(5) allotment
Getting 4 parts of candiyeast liquor liquid, 5 parts of spore debaryomyces hansenii liquor liquid, 3 parts of Ke Leke yeast liquor liquid, 5 parts of pichia spp liquor liquid, yeast saccharomyces cerevisiae liquor liquid mixes for 80 parts;
(6) ageing
The liquor liquid that above-mentioned allotment is good places oak barrel to store more than 3 months again, accomplishes even;
(7) freezing treatment
The wine liquid that above-mentioned allotment is good carries out freezing treatment, and freezing temp is controlled at-8 ℃, behind the insulation 8d, filters, and gets finished product red date brandy.
Used five primary yeasts of present embodiment are used through after the enlarged culturing by test tube strains.
Said strain expanded culture method is with embodiment 1.
Claims (6)
1. a red date brandy is characterized in that, by five primary yeasts respectively single fermentation process fermented liquid, fermented liquid distills respectively and makes liquor liquid, urge again old, the allotment, ageing, freezing treatment is processed; Said five primary yeasts are candiyeast Candida sp., spore debaryomyces hansenii Hanseniaspora sp., Ke Leke yeast Kloeckera sp., pichia spp Pichia sp. and Saccharomyces Cerevisiae in S accharomyces cerevisiae;
Red date brandy working method may further comprise the steps:
(1) jujube juice preparation
Select red date, removal of impurities is rinsed well with water purification, drains, and carries out autoclaved, vapor pressure 0.01～0.06MPa, and the treatment time is 10～30min; With the red date making beating of VT, screenings separates, and it is subsequent use that removal jujube nuclear obtains the jujube slurry; The water that in the jujube slurry, adds 5～10 times of weight carries out ultrasonic lixiviate, and extracting temperature is 80～90 ℃, and ultrasonic frequency 30～50khz extracts 20～60min; Filter; Add polygalacturonase, cellulase, glycase in the filtrating and carry out enzymolysis; The polygalacturonase consumption is 0.2～0.5% of filtrating weight, and the cellulase consumption is 0.05～0.2% of filtrating weight, and the glycase consumption is 0.2～0.5% of filtrating weight; 35～55 ℃ of hydrolysis temperatures, time 2～5h; The enzymolysis after-filtration gets jujube juice;
(2) fermented liquid preparation
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% candiyeast, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters the candiyeast fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% spore debaryomyces hansenii, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters spore debaryomyces hansenii fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% Ke Leke yeast, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters the Ke Leke yeast fermentation broth;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% pichia spp, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters the pichia spp fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% yeast saccharomyces cerevisiae, 25 ℃～28 ℃ of control leavening temperatures, fermentation 8～20d crosses and filters fermentation by saccharomyces cerevisiae liquid;
(3) liquor liquid preparation
Above-mentioned candiyeast fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 8%, be collected into alcoholic strength 4%～8%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 20%, be collected into alcoholic strength 10%～15%, remainder is the wine tail; Obtained wine thereby is as the high-quality candiyeast distillation original wine of alcoholic strength 10%～20%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
Above-mentioned spore debaryomyces hansenii fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 2%～6%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 12%, be collected into alcoholic strength 8%～10%, remainder is the wine tail; Obtained wine thereby is as the high-quality spore debaryomyces hansenii distillation original wine of alcoholic strength 8%～12%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
Above-mentioned Ke Leke yeast fermentation broth is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 2%～6%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 8%～10%, remainder is the wine tail; Obtained wine thereby is as the high-quality Ke Leke yeast distillation original wine of alcoholic strength 8%～10%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
Above-mentioned pichia spp fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 4%, be collected into alcoholic strength 2%～4%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 6%～8%, remainder is the wine tail; Obtained wine thereby is as the high-quality pichia spp distillation original wine of alcoholic strength 6%～10%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
Above-mentioned fermentation by saccharomyces cerevisiae liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 22%, be collected into alcoholic strength 18%～22%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 75%, be collected into alcoholic strength 60%～70%, remainder is the wine tail; Obtained wine thereby is as the high-quality yeast saccharomyces cerevisiae distillation original wine of alcoholic strength 60%～75%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
(4) urge old
Candiyeast is distilled original wine carry out the throw out separation, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets candiyeast liquor liquid;
Spore debaryomyces hansenii distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets spore debaryomyces hansenii liquor liquid;
Ke Leke yeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, De Keleke yeast liquor liquid;
Pichia spp is distilled original wine carry out the throw out separation, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process; Ultrasonic frequency is 20～30kHz; Power is 40～60W, and the time is directly to feed the high-voltage pulse electricity in the wine liquid after 5～10min supersound process, and its strength of electric field is 5kv/cm; Umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets pichia spp liquor liquid;
Yeast saccharomyces cerevisiae is distilled original wine carry out the throw out separation, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～15min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～10, and treatment temp is 10～20 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets yeast saccharomyces cerevisiae liquor liquid;
(5) allotment
Said being allocated as got candiyeast liquor liquid, spore debaryomyces hansenii liquor liquid, Ke Leke yeast liquor liquid, pichia spp liquor liquid, yeast saccharomyces cerevisiae liquor liquid and mixed;
(6) ageing
(7) freezing treatment; Get finished product red date brandy.
2. according to the said red date brandy of claim 1; It is characterized in that said allotment is preferably gets 3～5 parts of candiyeast liquor liquid, 3～5 parts of spore debaryomyces hansenii liquor liquid, 3～5 parts of Ke Leke yeast liquor liquid, 3～5 parts of pichia spp liquor liquid, yeast saccharomyces cerevisiae liquor liquid and mix for 50～100 parts.
3. according to the said red date brandy of claim 1, it is characterized in that said ageing places oak barrel to store more than 3 months for allocating liquor liquid well again, accomplishes even.
4. according to the said red date brandy of claim 1, it is characterized in that said freezing treatment is carried out freezing treatment for allocating good wine liquid, freezing temp is controlled at-10 ℃～-5 ℃, behind insulation 5～10d, filters.
5. a red date brandy working method is characterized in that, by five primary yeasts respectively single fermentation process fermented liquid, fermented liquid distills respectively and makes liquor liquid, urge again old, the allotment, ageing, freezing treatment is processed; Said five primary yeasts are candiyeast Candida sp., spore debaryomyces hansenii Hanseniaspora sp., Ke Leke yeast Kloeckera sp., pichia spp Pichia sp. and Saccharomyces Cerevisiae in S accharomyces cerevisiae;
Red date brandy working method may further comprise the steps:
(1) jujube juice preparation
Select red date, removal of impurities is rinsed well with water purification, drains, and carries out autoclaved, vapor pressure 0.01～0.06MPa, and the treatment time is 10～30min; With the red date making beating of VT, screenings separates, and it is subsequent use that removal jujube nuclear obtains the jujube slurry; The water that in the jujube slurry, adds 5～10 times of weight carries out ultrasonic lixiviate, and extracting temperature is 80～90 ℃, and ultrasonic frequency 30～50khz extracts 20～60min; Filter; Add polygalacturonase, cellulase, glycase in the filtrating and carry out enzymolysis; The polygalacturonase consumption is 0.2～0.5% of filtrating weight, and the cellulase consumption is 0.05～0.2% of filtrating weight, and the glycase consumption is 0.2～0.5% of filtrating weight; 35～55 ℃ of hydrolysis temperatures, time 2～5h; The enzymolysis after-filtration gets jujube juice;
(2) fermented liquid preparation
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% candiyeast, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters the candiyeast fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% spore debaryomyces hansenii, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters spore debaryomyces hansenii fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% Ke Leke yeast, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters the Ke Leke yeast fermentation broth;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% pichia spp, 25 ℃～28 ℃ of control leavening temperatures, fermentation 1～5d crosses and filters the pichia spp fermented liquid;
Part jujube juice is squeezed into fermentor tank, insert jujube juice weight 1%～5% yeast saccharomyces cerevisiae, 25 ℃～28 ℃ of control leavening temperatures, fermentation 8～20d crosses and filters fermentation by saccharomyces cerevisiae liquid;
(3) liquor liquid preparation
Above-mentioned candiyeast fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 8%, be collected into alcoholic strength 4%～8%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 20%, be collected into alcoholic strength 10%～15%, remainder is the wine tail; Obtained wine thereby is as the high-quality candiyeast distillation original wine of alcoholic strength 10%～20%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
Above-mentioned spore debaryomyces hansenii fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 2%～6%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 12%, be collected into alcoholic strength 8%～10%, remainder is the wine tail; Obtained wine thereby is as the high-quality spore debaryomyces hansenii distillation original wine of alcoholic strength 8%～12%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
Above-mentioned Ke Leke yeast fermentation broth is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 6%, be collected into alcoholic strength 2%～6%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 8%～10%, remainder is the wine tail; Obtained wine thereby is as the high-quality Ke Leke yeast distillation original wine of alcoholic strength 8%～10%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
Above-mentioned pichia spp fermented liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 4%, be collected into alcoholic strength 2%～4%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 10%, be collected into alcoholic strength 6%～8%, remainder is the wine tail; Obtained wine thereby is as the high-quality pichia spp distillation original wine of alcoholic strength 6%～10%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
Above-mentioned fermentation by saccharomyces cerevisiae liquid is placed distiller distillation for the first time, pinch heads removal, begin to collect the wine body from alcoholic strength 22%, be collected into alcoholic strength 18%～22%, remainder is the wine tail; The wine body is placed distiller distillation for the second time, pinch heads removal, begin to collect the wine body from alcoholic strength 75%, be collected into alcoholic strength 60%～70%, remainder is the wine tail; Obtained wine thereby is as the high-quality yeast saccharomyces cerevisiae distillation original wine of alcoholic strength 60%～75%; Said alcoholic strength is volume parts V/V; Twice distillatory foreshot and wine tail are mixed distillation with the next batch fermented liquid;
(4) urge old
Candiyeast is distilled original wine carry out the throw out separation, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets candiyeast liquor liquid;
Spore debaryomyces hansenii distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets spore debaryomyces hansenii liquor liquid;
Ke Leke yeast distillation original wine is carried out throw out separate, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, De Keleke yeast liquor liquid;
Pichia spp is distilled original wine carry out the throw out separation, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～10min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～5, and treatment temp is 4～10 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets pichia spp liquor liquid;
Yeast saccharomyces cerevisiae is distilled original wine carry out the throw out separation, packing into is placed with in the container of oak chip, and wine liquid is carried out supersound process, and ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～15min; Directly feed the high-voltage pulse electricity in the wine liquid after the supersound process, its strength of electric field is 5kv/cm, and umber of pulse is 1～10, and treatment temp is 10～20 ℃; Using pressure that jujube wine is forced through the aperture then is the ultra-filtration membrane of 0.02 μ m, gets yeast saccharomyces cerevisiae liquor liquid;
(5) allotment
Said being allocated as got candiyeast liquor liquid, spore debaryomyces hansenii liquor liquid, Ke Leke yeast liquor liquid, pichia spp liquor liquid, yeast saccharomyces cerevisiae liquor liquid and mixed;
(6) ageing
(7) freezing treatment; Get finished product red date brandy.
6. according to the said red date brandy of claim 5 working method; It is characterized in that said allotment is preferably gets 3～5 parts of candiyeast liquor liquid, 3～5 parts of spore debaryomyces hansenii liquor liquid, 3～5 parts of Ke Leke yeast liquor liquid, 3～5 parts of pichia spp liquor liquid, yeast saccharomyces cerevisiae liquor liquid and mix for 50～100 parts.
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| CN103266038B (en) * | 2013-06-19 | 2014-04-30 | 塔里木大学 | Preparation method of red date brandy on basis of Daqu solid state fermentation |
| CN103555549A (en) * | 2013-10-21 | 2014-02-05 | 宁夏红中宁枸杞制品有限公司 | Maturing method of Chinese wolfberry brandy |
| 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 |
| CN108913448A (en) * | 2018-07-30 | 2018-11-30 | 郑州兰茜生物工程有限公司 | The high-quality brandy of zero addition of one kind and its brewing method |
| CN111518651B (en) * | 2020-04-13 | 2023-05-16 | 浙江工商大学 | Yellow wine production process with ester-flavored yeast reactor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076724A (en) * | 1993-03-25 | 1993-09-29 | 山东省无棣酿酒厂 | A kind of production method of golden jujube brandy |
| CN1250087A (en) * | 1998-10-01 | 2000-04-12 | 乌鲁木齐恭喜酒厂 | Date wine and its production process |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076724A (en) * | 1993-03-25 | 1993-09-29 | 山东省无棣酿酒厂 | A kind of production method of golden jujube brandy |
| CN1250087A (en) * | 1998-10-01 | 2000-04-12 | 乌鲁木齐恭喜酒厂 | Date wine and its production process |
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| Title |
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| 张宝善等.红枣酒发酵工艺研究.《中国农业科学》.2004,第37卷(第1期),第112-118页. * |
| 贺晓光等.鲜红枣发酵酒生产工艺的研究.《安徽农业科学》.2008,第36卷(第36期),第16138-16139页. * |
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