CN102051321B - Red jujube health-care liquor and production process thereof - Google Patents
Red jujube health-care liquor and production process thereof Download PDFInfo
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Abstract
The invention discloses red jujube health-care liquor and a production process thereof. Liquor, red jujubes, grape pips, roses and the like are selected as raw materials, and the red jujube health-care liquor is obtained by heat soaking, low-temperature soaking and repeated treatment of the raw materials. The red jujube health-care liquor is integrated with a plurality of functional raw materials, contains a plurality of effective ingredients such as general flavone, rhodioloside, crude polysaccharides and total saponins, and has multiple health-care efficacies of alleviating fatigue, enhancing immunity, promoting metabolism, promoting blood circulation, removing blood stasis, helping people maintain beauty and keep young, and removing chloasma. The red jujube health-care liquor is crystal and transparent, has unique flavor and health-care efficacy, and is suitable for long-term drinking. The product is clear, glossy, fragrant and pure and mild in taste, sweet and chill, refreshing and soft, and representative, and has a balanced body, long-lasting flavor and unique style. The production method is simple, raw materials used in preparing the red jujube health-care liquor are easy to obtain, and the red jujube health-care liquor is easy for popularization.
Description
Technical field
The present invention relates to a kind of red jujube health-care liquor and production technique thereof, belong to brewing technical field.
Background technology
China is maximum in the world red dates production state, at present to eat raw as main, only have a small amount of being used for to process fruit juice and sugar prod, 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.In recent years, along with the raising of people's living standard and quality, the demand of jujube wine product raises year by year.Along with the gradually raising of people's quality of life, the day by day enhancing of consumption idea and health perception is for health promoting wine, health promoting wine industry have been brought huge market development space.The health promoting wine kind is various in the market, and prescription, nutrition, function are different.The present invention overcomes the prior art deficiency, and a kind of red jujube health-care liquor and production technique thereof are provided, and has alleviating fatigue, strengthening immunity, alleviating fatigue, enhance metabolism, promoting blood circulation and removing blood stasis, stimulate circulation, the health-care effect such as beautifying face and moistering lotion, functions of removing chloasma.
Summary of the invention
The object of the invention provides a kind of red jujube health-care liquor and production technique thereof.
Health promoting wine of the present invention contains the raw material of following weight part:
5～15 parts of red dates, 3～15 parts of hawthorn, 3～12 parts of longan, 1～12 part of wolfberry fruit, 3～10 parts in Poria cocos, 1～10 part of Semen Vitis viniferae, 5～20 parts of oligofructoses, 1～6 part of Rose, 3～10 parts of pawpaws, 1～6 part of Chinese cassia tree, 1～2 part of Radix Panacis Quinquefolii, 1～10 part of Radix Angelicae Sinensis, 5～20 parts of the Radixs Astragali, 3～9 parts of Herba Epimedii, 1～20 part of white sugar, 1～20 part of honey, 500～5000 parts of wine;
Preferred health promoting wine of the present invention contains the raw material of following weight part:
7～10 parts of red dates, 4～10 parts of hawthorn, 4～10 parts of longan, 3～10 parts of wolfberry fruit, 4～8 parts in Poria cocos, 3～10 parts of Semen Vitis viniferaes, 10～20 parts of oligofructoses, 1～5 part of Rose, 5～10 parts of pawpaws, 2～6 parts of Chinese cassia trees, 1～2 part of Radix Panacis Quinquefolii, 3～10 parts of Radix Angelicae Sinensis, 10～20 parts of the Radixs Astragali, 5～9 parts of Herba Epimedii, 5～20 parts of white sugar, 5～20 parts of honey, 800～4000 parts of wine;
Preferred health promoting wine of the present invention contains the raw material of following weight part:
7～9 parts of red dates, 8～10 parts of hawthorn, 6～8 parts of longan, 5～10 parts of wolfberry fruit, 6～8 parts in Poria cocos, 8～10 parts of Semen Vitis viniferaes, 15～20 parts of oligofructoses, 3～5 parts of Roses, 8～10 parts of pawpaws, 4～6 parts of Chinese cassia trees, 1～2 part of Radix Panacis Quinquefolii, 8～10 parts of Radix Angelicae Sinensis, 15～20 parts of the Radixs Astragali, 6～9 parts of Herba Epimedii, 15～20 parts of white sugar, 15～20 parts of honey, 1000～3000 parts of wine.
Red date health care wine producing process of the present invention is:
Take by weighing raw material (red date, hawthorn, longan, wolfberry fruit, Poria cocos, Semen Vitis viniferae, Rose, pawpaw, Chinese cassia tree, Radix Panacis Quinquefolii, Radix Angelicae Sinensis, the Radix Astragali, Herba Epimedii) by prescription, place container, add wine and be warming up to 40 ℃～60 ℃ maintenance 1～5h, stop to heat up, under normal temperature condition, soak 5～10d; Then be cooled to-5 ℃～-10 ℃ and keep 10～20d; Take advantage of cold filtration; Filtrate is warming up to 40 ℃～60 ℃, adds oligofructose, white sugar and honey, keeps 1～5h, filters, and then is cooled to-5 ℃～-10 ℃ and keeps 1～5h, filters; Filtrate is so heated up, is filtered, and cooling, filters 1～3 time, after last the filtration, rises to normal temperature, deposits 5～15 ℃ of environment ageing 3～6 months in after placing container or bottling, namely gets product.
Described wine is common white spirit or red date wine.
Described wine is preferably red date wine.
Described red date wine production technique may further comprise the steps:
(1) sorting, cleaning: select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking: with 180 ℃～280 ℃ air cooking 10～50min, be 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) extraction;
Described extraction is for extracting the above-mentioned rear red date that fire-cures 2 times with edible ethanol, the 1st 30%～50% alcoholic extract, the 1～7d with 2～10 times of red date weight, the 2nd 50%～75% alcoholic extract, the 1～7d with 2～10 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is for subsequent use; Alcoholic extract can extract the nutritive substances such as red date alcohol dissolubility effective constituent and fructus corni pigment;
(5) liquid state fermentation;
Red date adds 8～16 times of weight water after will extracting, and 70～90 ℃ of microwave extraction 30～120min, microwave power are 400W～800W; Filter to get jujube juice and jujube slag; Under microwave treatment, red date cell tissue is because mutual high-speed motion and friction and fragmentation, and the cell solution of bursting is overflowed content, thus the crushing juice rate of raising red date; In above-mentioned jujube juice, add 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; At 95～100 ℃ of sterilization 20～40min; Then be cooled to 25～30 ℃; The good wine active dry yeast of access 0.1%～0.5% activation stirs, 20～25 ℃ of control temperature, fermentation 8～10d; Fill into again 10%～20% above-mentioned jujube juice, and access the good SHENGXIANG yeast of 0.01%～0.1% activation, 20～25 ℃ of control temperature, fermentation 2～6d; Sediment separate out makes liquid state fermentation liquid; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate;
Used yeast of the present invention: wine active dry yeast Saccharomyces cerevisiae, candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. can select 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;
Above-mentioned liquid state fermentation liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; Make the former wine of liquid distillate 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 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 the former wine of high-quality liquid distillate;
To add 0.1%～0.5% gac and 0.1%～0.5% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, process 20～36h, filter; 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; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the citric acid of adding jujube slag weight 0.01%～0.1%, 0.01%～0.1% composite phosphate and 0.001%～0.01% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 6～8 times; Described composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; The control temperature is at 40～60 ℃, add jujube slag 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; Add jujube slag 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; At 95～100 ℃ of sterilization 20～40min; Then be cooled to 25～30 ℃; The good wine active dry yeast of access 0.1%～0.5% activation stirs, 20～25 ℃ of control temperature, fermentation 8～15d; Separate to get wine unstrained spirits and semi-solid ferment liquid; Wine unstrained spirits and semi-solid ferment liquid are made wine unstrained spirits liquor and semi-solid ferment liquid liquor by distillation and the adsorption treatment method of above-mentioned liquid state fermentation liquid respectively;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carry out supersound process, ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～15min; Ultrasonic wave produces the TRANSIENT HIGH TEMPERATURE high pressure because having cavitation and heat effect, the activity of dissolved oxygen in the activation energy of enhancing aroma substance and the wine, oxidation and the esterification of promotion red date wine inside; Then directly pass into high-voltage pulse electric in wine liquid, its strength of electric field is 5～15kv/cm, and umber of pulse is 1～10, and treatment temp is 10～20 ℃; High-voltage pulse interrupts the fluid molecule structural bond of large association state, is dissociated into active very strong unit molecule or the molecular group of little association state, thereby changes the physical structure of molecule; Simultaneously, the effects such as HF oscillation, oxidation have been accelerated oxidation and the acidification reaction of alcohol and aldehyde material in the wine, and have been transmitted evenly, and the treatment time is short, and heat production is few, and is little on the nutritive property impact; The jujube wine quality that this treatment process obtains is equivalent to the effect in 3 years of usual way ageing;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place respectively oak barrel to store 6～120 months with above-mentioned, 8～18 ℃ of storage vault temperature, relative humidity 60%～70%;
(9) blend;
Described blending as the extraction of the red date after above-mentioned four kinds of storages wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor wine are blent;
Described blending is preferably: 10～20 parts of red date extraction wine, 10～20 parts of 20～40 parts of liquid state fermentation liquors, 10～20 parts of wine unstrained spirits liquors and semi-solid ferment liquid liquors;
(10) ageing;
Described ageing is finished even for to place oak barrel to store more than 3 months the above-mentioned wine liquid of blending again; Get red date wine.
Red jujube health-care liquor drinking method of the present invention is: drink every day 1～2 time, each 25ml～50ml directly drinks.
The invention has the beneficial effects as follows: red jujube health-care liquor of the present invention has merged the several functions raw material, product contains the multiple efficacies compositions such as total flavones, Crude polysaccharides, total saponin, have alleviating fatigue, strengthening immunity, alleviating fatigue, enhance metabolism, promoting blood circulation and removing blood stasis, stimulate circulation, the various health care functions such as beautifying face and moistering lotion, functions of removing chloasma; Red jujube health-care liquor is limpid transparent, has unique local flavor and medicinal health care function, is fit to long-term drinking.Product of the present invention is as clear as crystal, glossy, and delicate fragrance is pleasant, and mouthfeel is pure and mild, the wine body is coordinated, and falls mouthful sweet ice-cold, clearly soft, and long times of aftertaste, has typicalness at unique style.Making method of the present invention is easy, draws materials easily, is easy to promote.
The red date wine production technique advanced person that health promoting wine of the present invention is used, 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; Adopt alcoholic extract can extract the nutritive substances such as red date alcohol dissolubility effective constituent and fructus corni pigment; Liquid state fermentation mainly produces alcohol with the wine yeast fermentation early stage, and the later stage fills into an amount of jujube juice and adds SHENGXIANG yeast and continue fermentation, 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; With jujube slag and the mixed fermentation of liquid state fermentation throw out, take full advantage of the red date resource, both save cost and improved economic benefit, avoided again environmental pollution; Red date extracted blend after wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor are stored respectively, ageing, make wine ripe, fine and smooth soft.
Embodiment
The present invention is further described for following examples.
Embodiment 1
Red jujube health-care liquor prescription of the present invention is:
15 parts of red dates, 12 parts of hawthorn, 12 parts of longan, 10 parts of wolfberry fruit, 10 parts in Poria cocos, 9 parts of Semen Vitis viniferaes, 20 parts of oligofructoses, 6 parts of Roses, 9 parts of pawpaws, 6 parts of Chinese cassia trees, 1 part of Radix Panacis Quinquefolii, 9 parts of Radix Angelicae Sinensis, 15 parts of the Radixs Astragali, 9 parts of Herba Epimedii, 15 parts of white sugar, 15 parts of honey, 4500 parts of red date wines;
Red date health care wine producing process of the present invention comprises following steps:
Take by weighing red date, hawthorn, longan, wolfberry fruit, Poria cocos, Semen Vitis viniferae, Rose, pawpaw, Chinese cassia tree, Radix Panacis Quinquefolii, Radix Angelicae Sinensis, the Radix Astragali, Herba Epimedii by prescription, place container, add red date wine and be warming up to 60 ℃ of maintenance 1h, stop to heat up and under normal temperature condition, soak 10d; Then be cooled to-5 ℃ and keep 20d; Take advantage of cold filtration; Filtrate is warming up to 60 ℃, adds oligofructose, white sugar and honey, keeps 1h, filters, and then is cooled to-5 ℃ and keeps 1h, filters; Filtrate is so heated up, is filtered, and cooling, filter 23 time after last the filtration, rise to normal temperature, deposits 5 ℃ of environment ageing 6 months in after placing container or bottling, namely gets product.
Described red date wine production technique may further comprise the steps:
(1) sorting, cleaning: select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking: with 180 ℃ of air cooking 50min, be baked to water content 20%;
(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 1mg/kg phenolic compound into;
(4) extraction;
Described extraction is that the above-mentioned rear red date that fire-cures is extracted 2 times with edible ethanol, the 1st 50% alcoholic extract 7d with 2 times of red date weight, and the 2nd 50% alcoholic extract 1d with 10 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is for subsequent use;
(5) liquid state fermentation;
Red date adds 8 times of weight water after will extracting, and 90 ℃ of microwave extraction 30min, microwave power are 800W; Filter to get jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.01% ammonium sulfate, 0.05% calcium phosphate, 0.01% potassium primary phosphate, 0.05% dipotassium hydrogen phosphate; Stir; At 95 ℃ of sterilization 40min; Then be cooled to 25 ℃; The good wine active dry yeast of access 0.5% activation stirs, 20 ℃ of control temperature, fermentation 10d; Fill into again 10% above-mentioned jujube juice, and access the good SHENGXIANG yeast of 0.1% activation, 20 ℃ of control temperature, fermentation 6d; Sediment separate out makes liquid state fermentation liquid; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=1: 3: 2;
Above-mentioned liquid state fermentation liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; Make the former wine of liquid distillate 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;
With adding 0.1% gac and 0.5% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, process 36h, filter; Described filtration sand-bed filter; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the citric acid of adding jujube slag weight 0.01%, 0.1% composite phosphate and 0.001% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 8 times; Described composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; The control temperature adds jujube slag weight 0.05% cellulase at 40 ℃, 0.10% polygalacturonase, and 0.30% α-amylase is carried out ultrasonic enzymolysis processing 30min with the probe type ultrasonic extraction apparatus under strength of current 0.6A/25w condition; Add jujube slag weight 0.01% ammonium sulfate, 0.05% calcium phosphate, 0.01% potassium primary phosphate, 0.05% dipotassium hydrogen phosphate; Stir; At 95 ℃ of sterilization 40min; Then be cooled to 25 ℃; The good wine active dry yeast of access 0.5% activation stirs, 20 ℃ of control temperature, fermentation 15d; Separate to get wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits is placed for the first time distillation of distiller, distill out whole distillates; 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; The wine unstrained spirits that makes alcoholic strength 50%～60% distills former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 50%～60% is distilled adding 0.1% gac and 0.5% birch carbon adsorption treatment in the former wine, process 20h, filter; Described filtration sand-bed filter; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; The semi-solid state that makes alcoholic strength 50%～60% is distilled former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 50%～60% is distilled adding 0.1% gac and 0.5% birch carbon adsorption treatment in the former wine, process 20h, filter; Described filtration sand-bed filter; Adsorption treatment gets semi-solid ferment liquid liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 20kHz, and power is 60W, and the time is 5min; Then directly pass into high-voltage pulse electric in wine liquid, its strength of electric field is 5kv/cm, and umber of pulse is 1, and treatment temp is 10 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place respectively oak barrel to store 8 ℃ of storage vault temperature, relative humidity 70% 6 months with above-mentioned;
(9) blend;
Described blending as wine after above-mentioned four kinds of storages is blent;
The described ratio of blending is: umber is weight part, such as kg, ton etc.;
(10) ageing;
Described ageing is finished even for to place oak barrel to store 3 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 2
Red jujube health-care liquor prescription of the present invention is:
7 parts of red dates, 5 parts of hawthorn, 8 parts of longan, 9 parts of wolfberry fruit, 8 parts in Poria cocos, 6 parts of Semen Vitis viniferaes, 15 parts of oligofructoses, 5 parts of Roses, 8 parts of pawpaws, 5 parts of Chinese cassia trees, 2 parts of Radix Panacis Quinquefoliis, 10 parts of Radix Angelicae Sinensis, 20 parts of the Radixs Astragali, 9 parts of Herba Epimedii, 15 parts of white sugar, 15 parts of honey, 3800 parts of red date wines;
Red date health care wine producing process of the present invention comprises following steps:
Take by weighing red date, hawthorn, longan, wolfberry fruit, Poria cocos, Semen Vitis viniferae, Rose, pawpaw, Chinese cassia tree, Radix Panacis Quinquefolii, Radix Angelicae Sinensis, the Radix Astragali, Herba Epimedii by prescription, place container, add red date wine and be warming up to 40 ℃ of maintenance 5h, stop to heat up and under normal temperature condition, soak 5d; Then be cooled to-10 ℃ and keep 10d; Take advantage of cold filtration; Filtrate is warming up to 40 ℃, adds oligofructose, white sugar and honey, keeps 5h, filters, and then is cooled to-5 ℃ and keeps 5h, filters; Filtrate is so heated up, is filtered, and cooling, filters 1 time, after last the filtration, rises to normal temperature, deposits 15 ℃ of environment ageing 3 months in after placing container or bottling, namely gets product.
Described red date wine production technique may further comprise the steps:
(1) sorting, cleaning: select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking: with 280 ℃ of air cooking 10min, be baked to water content 15%;
(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) extraction;
Described extraction is that the above-mentioned rear red date that fire-cures is extracted 2 times with edible ethanol, the 1st 30% alcoholic extract 7d with 10 times of red date weight, and the 2nd 75% alcoholic extract 7d with 2 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is for subsequent use;
(5) liquid state fermentation;
Red date adds 16 times of weight water after will extracting, and 70 ℃ of microwave extraction 120min, microwave power are 400W; Filter to get jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.04% ammonium sulfate, 0.01% calcium phosphate, 0.05% potassium primary phosphate, 0.01% dipotassium hydrogen phosphate; Stir; At 100 ℃ of sterilization 20min; Then be cooled to 30 ℃; The good wine active dry yeast of access 0.1% activation stirs, 25 ℃ of control temperature, fermentation 8d; Fill into again 20% above-mentioned jujube juice, and access the good SHENGXIANG yeast of 0.01% activation, 25 ℃ of control temperature, fermentation 2d; Sediment separate out makes liquid state fermentation liquid; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=2: 1: 1;
Above-mentioned liquid state fermentation liquid is placed for the first time distillation of distiller, distill out whole distillates; 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 55%, remainder is the wine tail; Make the former wine of liquid distillate 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;
With adding 0.5% gac and 0.1% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 55%～60%, process 20h, filter; Described filtration sand-bed filter; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the citric acid of adding jujube slag weight 0.1%, 0.01% composite phosphate and 0.01% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 6 times; Described composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; The control temperature adds jujube slag weight 0.01% cellulase at 60 ℃, 0.30% polygalacturonase, and 0.10% α-amylase is carried out ultrasonic enzymolysis processing 10min with the probe type ultrasonic extraction apparatus under strength of current 1.5A/275w condition; Add jujube slag weight 0.04% ammonium sulfate, 0.01% calcium phosphate, 0.05% potassium primary phosphate, 0.01% dipotassium hydrogen phosphate; Stir; At 100 ℃ of sterilization 20min; Then be cooled to 30 ℃; The good wine active dry yeast of access 0.1% activation stirs, 25 ℃ of control temperature, fermentation 8d; Separate to get wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits is placed for the first time distillation of distiller, distill out whole distillates; 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 55%, remainder is the wine tail; The wine unstrained spirits that makes alcoholic strength 55%～60% distills former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 55%～60% is distilled adding 0.5% gac and 0.1% birch carbon adsorption treatment in the former wine, process 36h, filter; Described filtration sand-bed filter; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; The semi-solid state that makes alcoholic strength 55%～60% is distilled former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 55%～60% is distilled adding 0.5% gac and 0.1% birch carbon adsorption treatment in the former wine, process 36h, filter; Described filtration sand-bed filter; Adsorption treatment gets semi-solid ferment liquid liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 30kHz, and power is 40W, and the time is 5min; Then directly pass into high-voltage pulse electric in wine liquid, its strength of electric field is 15kv/cm, and umber of pulse is 10, and treatment temp is 20 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place respectively oak barrel to store 10 ℃ of storage vault temperature, relative humidity 60% 120 months with above-mentioned;
(9) blend;
Described blending as wine after above-mentioned four kinds of storages is blent;
The described ratio of blending is: umber is weight part, such as kg, ton etc.;
(10) ageing;
Described ageing is finished even for to place oak barrel to store 6 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 3
Red jujube health-care liquor prescription of the present invention is:
9 parts of red dates, 10 parts of hawthorn, 6 parts of longan, 6 parts of wolfberry fruit, 7 parts in Poria cocos, 9 parts of Semen Vitis viniferaes, 18 parts of oligofructoses, 3 parts of Roses, 9 parts of pawpaws, 5 parts of Chinese cassia trees, 2 parts of Radix Panacis Quinquefoliis, 9 parts of Radix Angelicae Sinensis, 16 parts of the Radixs Astragali, 8 parts of Herba Epimedii, 18 parts of white sugar, 16 parts of honey, 1800 parts of red date wines; Described part is weight part, such as g, kg etc.
Red date health care wine producing process of the present invention comprises following steps:
Take by weighing red date, hawthorn, longan, wolfberry fruit, Poria cocos, Semen Vitis viniferae, Rose, pawpaw, Chinese cassia tree, Radix Panacis Quinquefolii, Radix Angelicae Sinensis, the Radix Astragali, Herba Epimedii by prescription, place container, add red date wine and be warming up to 55 ℃ of maintenance 2h, stop to heat up and under normal temperature condition, soak 10d; Then be cooled to-6 ℃ and keep 15d; Take advantage of cold filtration; Filtrate is warming up to 55 ℃, adds oligofructose, white sugar and honey, keeps 3h, filters, and then is cooled to-6 ℃ and keeps 4h, filters; Filtrate is so heated up, is filtered, and cooling, filters 2 times, after last the filtration, rises to normal temperature, deposits 10 ℃ of environment ageing 4 months in after placing container or bottling, namely gets product.
Described red date wine production technique may further comprise the steps:
(1) sorting, cleaning: select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking: with 220 ℃ of air cooking 30min, be baked to water content 10%;
(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) extraction;
Described extraction is that the above-mentioned rear red date that fire-cures is extracted 2 times with edible ethanol, the 1st 40% alcoholic extract 5d with 6 times of red date weight, and the 2nd 60% alcoholic extract 6d with 5 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is for subsequent use;
(5) liquid state fermentation;
Red date adds 12 times of weight water after will extracting, and 80 ℃ of microwave extraction 90min, microwave power are 500W; Filter to get jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.02% dipotassium hydrogen phosphate; Stir; At 95 ℃ of sterilization 30min; Then be cooled to 28 ℃; The good wine active dry yeast of access 0.3% activation stirs, 22 ℃ of control temperature, fermentation 9d; Fill into again 15% above-mentioned jujube juice, and access the good SHENGXIANG yeast of 0.05% activation, 20 ℃ of control temperature, fermentation 5d; Sediment separate out makes liquid state fermentation liquid; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=1: 2: 2;
Above-mentioned liquid state fermentation liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; Make the former wine of liquid distillate 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;
With adding 0.3% gac and 0.3% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, process 24h, filter; Described filtration sand-bed filter; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the citric acid of adding jujube slag weight 0.05%, 0.06% composite phosphate and 0.005% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 7 times; Described composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; The control temperature adds jujube slag weight 0.03% cellulase at 50 ℃, 0.20% polygalacturonase, and 0.15% α-amylase is carried out ultrasonic enzymolysis processing 20min with the probe type ultrasonic extraction apparatus under strength of current 0.9A/75w condition; Add jujube slag weight 0.03% ammonium sulfate, 0.02% calcium phosphate, 0.02% potassium primary phosphate, 0.03% dipotassium hydrogen phosphate; Stir; At 95 ℃ of sterilization 30min; Then be cooled to 25 ℃; The good wine active dry yeast of access 0.3% activation stirs, 20 ℃ of control temperature, fermentation 12d; Separate to get wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits is placed for the first time distillation of distiller, distill out whole distillates; 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; The wine unstrained spirits that makes alcoholic strength 55%～60% distills former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 55%～60% is distilled adding 0.3% gac and 0.3% birch carbon adsorption treatment in the former wine, process 24h, filter; Described filtration sand-bed filter; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; The semi-solid state that makes alcoholic strength 55%～60% is distilled former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 55%～60% is distilled adding 0.3% gac and 0.2% birch carbon adsorption treatment in the former wine, process 24h, filter; Described filtration sand-bed filter; Adsorption treatment gets semi-solid ferment liquid liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 25kHz, and power is 50W, and the time is 10min; Then directly pass into high-voltage pulse electric in wine liquid, its strength of electric field is 10kv/cm, and umber of pulse is 5, and treatment temp is 15 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place respectively oak barrel to store 12 ℃ of storage vault temperature, relative humidity 65% 36 months with above-mentioned;
(9) blend;
Described blending as wine after above-mentioned four kinds of storages is blent;
The described ratio of blending is: umber is weight part, such as kg, ton etc.;
(10) ageing;
Described ageing is finished even for to place oak barrel to store 24 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 4
Red jujube health-care liquor prescription of the present invention is:
8 parts of red dates, 9 parts of hawthorn, 6 parts of longan, 7 parts of wolfberry fruit, 8 parts in Poria cocos, 9 parts of Semen Vitis viniferaes, 16 parts of oligofructoses, 5 parts of Roses, 8 parts of pawpaws, 4 parts of Chinese cassia trees, 2 parts of Radix Panacis Quinquefoliis, 10 parts of Radix Angelicae Sinensis, 17 parts of the Radixs Astragali, 7 parts of Herba Epimedii, 18 parts of white sugar, 20 parts of honey, 2000 parts of red date wines; Described part is weight part, such as g, kg etc.
Red date health care wine producing process of the present invention comprises following steps:
Take by weighing red date, hawthorn, longan, wolfberry fruit, Poria cocos, Semen Vitis viniferae, Rose, pawpaw, Chinese cassia tree, Radix Panacis Quinquefolii, Radix Angelicae Sinensis, the Radix Astragali, Herba Epimedii by prescription, place container, add red date wine and be warming up to 45 ℃ of maintenance 3h, stop to heat up and under normal temperature condition, soak 6d; Then be cooled to-8 ℃ and keep 15d; Take advantage of cold filtration; Filtrate is warming up to 50 ℃, adds oligofructose, white sugar and honey, keeps 3h, filters, and then is cooled to-8 ℃ and keeps 3h, filters; Filtrate is so heated up, is filtered, and cooling, filter 23 time after last the filtration, rise to normal temperature, deposits 10 ℃ of environment ageing 5 months in after placing container or bottling, namely gets product.
Described red date wine production technique may further comprise the steps:
(1) sorting, cleaning: select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking: with 240 ℃ of air cooking 45min, be baked to water content 15%;
(3) fire-cure;
Described fire-cureing as fire-cureing with peat; Every kg red date 0.10kg peat that need burn; Fire-cureed by peat and to bring the 15mg/kg phenolic compound into;
(4) extraction;
Described extraction is that the above-mentioned rear red date that fire-cures is extracted 2 times with edible ethanol, the 1st 40% alcoholic extract 6d with 8 times of red date weight, and the 2nd 65% alcoholic extract 6d with 8 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is for subsequent use;
(5) liquid state fermentation;
Red date adds 12 times of weight water after will extracting, and 80 ℃ of microwave extraction 90min, microwave power are 600W; Filter to get jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.03% dipotassium hydrogen phosphate; Stir; At 95 ℃ of sterilization 30min; Then be cooled to 25 ℃; The good wine active dry yeast of access 0.3% activation stirs, 25 ℃ of control temperature, fermentation 8d; Fill into again 20% above-mentioned jujube juice, and access the good SHENGXIANG yeast of 0.05% activation, 20 ℃ of control temperature, fermentation 4d; Sediment separate out makes liquid state fermentation liquid; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=2: 2: 1;
Above-mentioned liquid state fermentation liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; Make the former wine of liquid distillate 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;
With adding 0.2% gac and 0.3% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, process 34h, filter; Described filtration porcelain filter; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the citric acid of adding jujube slag weight 0.05%, 0.06% composite phosphate and 0.004% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 8 times; Described composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; The control temperature adds jujube slag weight 0.03% cellulase at 50 ℃, 0.20% polygalacturonase, and 0.15% α-amylase is carried out ultrasonic enzymolysis processing 20min with the probe type ultrasonic extraction apparatus under strength of current 0.9A/75w condition; Add jujube slag weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.03% dipotassium hydrogen phosphate; Stir; At 100 ℃ of sterilization 30min; Then be cooled to 25 ℃; The good wine active dry yeast of access 0.3% activation stirs, 20 ℃ of control temperature, fermentation 12d; Separate to get wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits fermented liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; The wine unstrained spirits that makes alcoholic strength 50%～60% distills former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 50%～60% is distilled adding 0.4% gac and 0.5% birch carbon adsorption treatment in the former wine, process 28h, filter; Described filtration porcelain filter; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed for the first time distillation of distiller, distill out whole distillates; 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 55%, remainder is the wine tail; The semi-solid state that makes alcoholic strength 55%～60% is distilled former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 55%～60% is distilled adding 0.3% gac and 0.2% birch carbon adsorption treatment in the former wine, process 28h, filter; Described filtration porcelain filter; Adsorption treatment gets the semi-solid ferment liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 25kHz, and power is 50W, and the time is 10min; Then directly pass into high-voltage pulse electric in wine liquid, its strength of electric field is 10kv/cm, and umber of pulse is 6, and treatment temp is 15 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place respectively oak barrel to store 10 ℃ of storage vault temperature, relative humidity 60% 60 months with above-mentioned;
(9) blend;
Described blending as wine after above-mentioned four kinds of storages is blent;
The described ratio of blending is: umber is weight part, such as kg, ton etc.;
(10) ageing;
Described ageing is finished even for to place oak barrel to store 24 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 5
Red jujube health-care liquor prescription of the present invention is:
8 parts of red dates, 9 parts of hawthorn, 6 parts of longan, 5 parts of wolfberry fruit, 7 parts in Poria cocos, 10 parts of Semen Vitis viniferaes, 18 parts of oligofructoses, 5 parts of Roses, 7 parts of pawpaws, 5 parts of Chinese cassia trees, 2 parts of Radix Panacis Quinquefoliis, 9 parts of Radix Angelicae Sinensis, 16 parts of the Radixs Astragali, 8 parts of Herba Epimedii, 15 parts of white sugar, 20 parts of honey, 2800 parts of red date wines; Described part is weight part, such as g, kg etc.
Red date health care wine producing process of the present invention comprises following steps:
Take by weighing red date, hawthorn, longan, wolfberry fruit, Poria cocos, Semen Vitis viniferae, Rose, pawpaw, Chinese cassia tree, Radix Panacis Quinquefolii, Radix Angelicae Sinensis, the Radix Astragali, Herba Epimedii by prescription, place container, add red date wine and be warming up to 50 ℃ of maintenance 3h, stop to heat up and under normal temperature condition, soak 8d; Then be cooled to-8 ℃ and keep 16d; Take advantage of cold filtration; Filtrate is warming up to 50 ℃, adds oligofructose, white sugar and honey, keeps 4h, filters, and then is cooled to-10 ℃ and keeps 4h, filters; Filtrate is so heated up, is filtered, and cooling, filter 23 time after last the filtration, rise to normal temperature, deposits 8 ℃ of environment ageing 6 months in after placing container or bottling, namely gets product.
Described red date wine production technique may further comprise the steps:
(1) sorting, cleaning: select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking: with 200 ℃ of air cooking 30min, be baked to water content 20%;
(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) extraction;
Described extraction is that the above-mentioned rear red date that fire-cures is extracted 2 times with edible ethanol, the 1st 40% alcoholic extract 7d with 6 times of red date weight, and the 2nd 65% alcoholic extract 7d with 8 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is for subsequent use;
(5) liquid state fermentation;
Red date adds 14 times of weight water after will extracting, and 85 ℃ of microwave extraction 90min, microwave power are 700W; Filter to get jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.02% ammonium sulfate, 0.02% calcium phosphate, 0.03% potassium primary phosphate, 0.02% dipotassium hydrogen phosphate; Stir; At 100 ℃ of sterilization 30min; Then be cooled to 25 ℃; The good wine active dry yeast of access 0.2% activation stirs, 20 ℃ of control temperature, fermentation 8d; Fill into again 20% above-mentioned jujube juice, and access the good SHENGXIANG yeast of 0.1% activation, 20 ℃ of control temperature, fermentation 6d; Sediment separate out makes liquid state fermentation liquid; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces the flavour ingredients such as ethyl acetate, Isoamyl Acetate FCC, ethyl succinate; Described SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=1: 2: 1;
Above-mentioned liquid state fermentation liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; Make the former wine of liquid distillate 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;
With adding 0.2% gac and 0.4% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, process 32h, filter; Described filtration sand-bed filter; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the citric acid of adding jujube slag weight 0.06%, 0.08% composite phosphate and 0.005% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 8 times; Described composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; The control temperature adds jujube slag weight 0.03% cellulase at 50 ℃, 0.20% polygalacturonase, and 0.15% α-amylase is carried out ultrasonic enzymolysis processing 20min with the probe type ultrasonic extraction apparatus under strength of current 0.9A/75w condition; Add jujube slag weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.04% dipotassium hydrogen phosphate; Stir; At 95 ℃ of sterilization 35min; Then be cooled to 25 ℃; The good wine active dry yeast of access 0.4% activation stirs, 20 ℃ of control temperature, fermentation 12d; Separate to get wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits fermented liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; The wine unstrained spirits that makes alcoholic strength 50%～60% distills former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 50%～60% is distilled adding 0.2% gac and 0.3% birch carbon adsorption treatment in the former wine, process 28h, filter; Described filtration sand-bed filter; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; The semi-solid state that makes alcoholic strength 50%～60% is distilled former wine; Foreshot and the wine tail of twice distillation are mixed distillation with the next batch distillate; Described alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 50%～60% is distilled adding 0.3% gac and 0.3% birch carbon adsorption treatment in the former wine, process 28h, filter; Described filtration sand-bed filter; Adsorption treatment gets the semi-solid ferment liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 25kHz, and power is 50W, and the time is 10min; Then directly pass into high-voltage pulse electric in wine liquid, its strength of electric field is 10kv/cm, and umber of pulse is 5, and treatment temp is 15 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place respectively oak barrel to store 10 ℃ of storage vault temperature, relative humidity 65% 60 months with above-mentioned;
(9) blend;
Described blending as wine after above-mentioned four kinds of storages is blent;
The described ratio of blending is: umber is weight part, such as kg, ton etc.;
(10) ageing;
Described ageing is finished even for to place oak barrel to store 48 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 6
Red jujube health-care liquor prescription of the present invention is:
7 parts of red dates, 8 parts of hawthorn, 6 parts of longan, 5 parts of wolfberry fruit, 5 parts in Poria cocos, 6 parts of Semen Vitis viniferaes, 10 parts of oligofructoses, 3 parts of Roses, 5 parts of pawpaws, 5 parts of Chinese cassia trees, 1 part of Radix Panacis Quinquefolii, 8 parts of Radix Angelicae Sinensis, 15 parts of the Radixs Astragali, 5 parts of Herba Epimedii, 15 parts of white sugar, 15 parts of honey, 500 parts of common white spirit; Described part is weight part, such as g, kg etc.
Production technique is with embodiment 1.
Embodiment 7
Red jujube health-care liquor prescription of the present invention is:
8 parts of red dates, 8 parts of hawthorn, 6 parts of longan, 5 parts of wolfberry fruit, 6 parts in Poria cocos, 10 parts of Semen Vitis viniferaes, 16 parts of oligofructoses, 3 parts of Roses, 8 parts of pawpaws, 5 parts of Chinese cassia trees, 1 part of Radix Panacis Quinquefolii, 8 parts of Radix Angelicae Sinensis, 15 parts of the Radixs Astragali, 7 parts of Herba Epimedii, 16 parts of white sugar, 20 parts of honey, 1000 parts of common white spirit; Described part is weight part, such as g, kg etc.
Production technique is with embodiment 2.
Choose 30～50 years old women 30 people in area, Taiyuan as the experimenter, suffer from more in various degree insomnia, palpitaition, constipation, susceptible to lose temper due to restlessness, etc. symptom, the many symmetries of symptom betide face, especially are mainly in cheek, bridge of the nose, mouthful week, forehead, plate multidigit butterfly wing, tawny or dun.The experimenter took embodiment 5 red jujube health-care liquors 30 days continuously, took 50ml every day.After drinking, discovery drinks front complexion ruddy, mental attitude improver's 20 examples, and dizziness, distraction, improver's 15 examples of having palpitation, breathe hard, bad, chloasma improver's 16 examples of sleeping, 12 routine easy catching a cold persons take rear continuous 3 months not flu.
Claims (7)
1. a red jujube health-care liquor is characterized in that, contains the raw material of following weight part:
5～15 parts of red dates, 3～15 parts of hawthorn, 3～12 parts of longan, 1～12 part of wolfberry fruit, 3～10 parts in Poria cocos, 1～10 part of Semen Vitis viniferae, 5～20 parts of oligofructoses, 1～6 part of Rose, 3～10 parts of pawpaws, 1～6 part of Chinese cassia tree, 1～2 part of Radix Panacis Quinquefolii, 1～10 part of Radix Angelicae Sinensis, 5～20 parts of the Radixs Astragali, 3～9 parts of Herba Epimedii, 1～20 part of white sugar, 1～20 part of honey, 500～5000 parts of wine.
2. red jujube health-care liquor according to claim 1 is characterized in that, contains the raw material of following weight part:
7～10 parts of red dates, 4～10 parts of hawthorn, 4～10 parts of longan, 3～10 parts of wolfberry fruit, 4～8 parts in Poria cocos, 3～10 parts of Semen Vitis viniferaes, 10～20 parts of oligofructoses, 1～5 part of Rose, 5～10 parts of pawpaws, 2～6 parts of Chinese cassia trees, 1～2 part of Radix Panacis Quinquefolii, 3～10 parts of Radix Angelicae Sinensis, 10～20 parts of the Radixs Astragali, 5～9 parts of Herba Epimedii, 5～20 parts of white sugar, 5～20 parts of honey, 800～4000 parts of wine.
3. red jujube health-care liquor according to claim 1 is characterized in that, contains the raw material of following weight part:
7～9 parts of red dates, 8～10 parts of hawthorn, 6～8 parts of longan, 5～10 parts of wolfberry fruit, 6～8 parts in Poria cocos, 8～10 parts of Semen Vitis viniferaes, 15～20 parts of oligofructoses, 3～5 parts of Roses, 8～10 parts of pawpaws, 4～6 parts of Chinese cassia trees, 1～2 part of Radix Panacis Quinquefolii, 8～10 parts of Radix Angelicae Sinensis, 15～20 parts of the Radixs Astragali, 6～9 parts of Herba Epimedii, 15～20 parts of white sugar, 15～20 parts of honey, 1000～3000 parts of wine.
4. arbitrary described red jujube health-care liquor is characterized in that according to claim 1～3, and production technique is:
Take by weighing raw material by prescription, place container, add wine and be warming up to 40 ℃～60 ℃ maintenance 1～5h, stop to heat up, under normal temperature condition, soak 5～10d; Then be cooled to-5 ℃～-10 ℃ and keep 10～20d; Take advantage of cold filtration; Filtrate is warming up to 40 ℃～60 ℃, adds oligofructose, white sugar and honey, keeps 1～5h, filters, and then is cooled to-5 ℃～-10 ℃ and keeps 1～5h, filters; Filtrate is so heated up, is filtered, and cooling, filters 1～3 time, after last the filtration, rises to normal temperature, deposits 5～15 ℃ of environment ageing 3～6 months in after placing container or bottling, namely gets product.
5. arbitrary described red jujube health-care liquor is characterized in that according to claim 1～3, and described wine is common white spirit or red date wine.
6. red jujube health-care liquor according to claim 5 is characterized in that, described red date wine production technique may further comprise the steps:
(1) sorting, cleaning: select abundant maturation, complete, without the red date of canker insect pest; Clean up with pure water, drain;
(2) baking: with 180 ℃～280 ℃ air cooking 10～50min, be baked to water content＜30%;
(3) fire-cure;
Described fire-cureing as fire-cureing with peat; Every kg red date 0.05～0.2kg peat that need burn;
(4) extraction;
Described extraction is for extracting the above-mentioned rear red date that fire-cures 2 times with edible ethanol, the 1st 30%～50% alcoholic extract, the 1～7d with 2～10 times of red date weight, the 2nd 50%～75% alcoholic extract, the 1～7d with 2～10 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is for subsequent use;
(5) liquid state fermentation;
Red date adds 8～16 times of weight water after will extracting, and 70～90 ℃ of microwave extraction 30～120min, microwave power are 400W～800W; Filter to get jujube juice and jujube slag; In above-mentioned jujube juice, add 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; At 95～100 ℃ of sterilization 20～40min; Then be cooled to 25～30 ℃; The good wine active dry yeast of access 0.1%～0.5% activation stirs, 20～25 ℃ of control temperature, fermentation 8～10d; Fill into again 10%～20% above-mentioned jujube juice, and access the good SHENGXIANG yeast of 0.01%～0.1% activation, 20～25 ℃ of control temperature, fermentation 2～6d; Sediment separate out makes liquid state fermentation liquid; Described SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces flavour ingredient: comprise ethyl acetate, Isoamyl Acetate FCC, ethyl succinate;
Above-mentioned liquid state fermentation liquid is placed for the first time distillation of distiller, distill out whole distillates; 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; Make the former wine of liquid distillate 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; And then obtain the former wine of high-quality liquid distillate;
To add 0.1%～0.5% gac and 0.1%～0.5% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, process 20～36h, filter; Described filtration is with sand-bed filter or porcelain filter; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the citric acid of adding jujube slag weight 0.01%～0.1%, 0.01%～0.1% composite phosphate and 0.001%～0.01% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 6～8 times; Described composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; The control temperature is at 40～60 ℃, add jujube slag 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; Add jujube slag 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; At 95～100 ℃ of sterilization 20～40min; Then be cooled to 25～30 ℃; The good wine active dry yeast of access 0.1%～0.5% activation stirs, 20～25 ℃ of control temperature, fermentation 8～15d; Separate to get wine unstrained spirits and semi-solid ferment liquid; Wine unstrained spirits and semi-solid ferment liquid are made wine unstrained spirits liquor and semi-solid ferment liquid liquor by distillation and the adsorption treatment method of above-mentioned liquid state fermentation liquid respectively;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carry out supersound process, ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～15min; Then directly pass into high-voltage pulse electric in wine liquid, its strength of electric field is 5～15kv/cm, and umber of pulse is 1～10, and treatment temp is 10～20 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place respectively oak barrel to store 6～120 months with above-mentioned, 8～18 ℃ of storage vault temperature, relative humidity 60%～70%;
(9) blend;
Described blending as the extraction of the red date after above-mentioned four kinds of storages wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor wine are blent;
(10) ageing;
Described ageing is finished even for to place oak barrel to store more than 3 months the above-mentioned wine liquid of blending again; Get red date wine.
7. red jujube health-care liquor according to claim 6 is characterized in that, described blending is 10～20 parts of: red date extraction wine, 10～20 parts of 20～40 parts of liquid state fermentation liquors, 10～20 parts of wine unstrained spirits liquors and semi-solid ferment liquid liquors.
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