CN102634433A - Method for preparing jujube and seabuckthorn ice wine - Google Patents
Method for preparing jujube and seabuckthorn ice wine Download PDFInfo
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- CN102634433A CN102634433A CN2012101226909A CN201210122690A CN102634433A CN 102634433 A CN102634433 A CN 102634433A CN 2012101226909 A CN2012101226909 A CN 2012101226909A CN 201210122690 A CN201210122690 A CN 201210122690A CN 102634433 A CN102634433 A CN 102634433A
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Abstract
The invention discloses a method for preparing jujube and seabuckthorn ice wine, and relates to functional ice wine. The method comprises the following steps of: crushing and pulping fresh jujube, performing color protection and enzymolysis, performing alcoholic fermentation by using active dry yeast as distiller's yeast, ageing, picking seabuckthorn at the temperature of below minus 7 DEG C, squeezing to obtain seabuckthorn juice, adding the juice into the jujube wine in a certain volume ratio, and performing low-temperature fermentation, thus obtaining the ice wine with unique flavor and health-care effect. The process flow comprises picking, cleaning, crushing, color protection, enzymolysis, juicing, inoculation, fermentation, wine pouring, fining, filtration, ageing, blending, cold and heat treatment, filtration, fine filtration, storage, sterilization and filling. According to the method, pure juice is used for complete raw juice fermentation, the alcoholic strength of the produced jujube and seabuckthorn ice wine is about 10 degrees, and the sugar degree reaches 100g/L; the health-care wine has rich nutrition, and does not contain any artificially synthesized pigment, essence or sweetening agent; the adopted raw materials are special fruits with rich resources, wide distribution and high nutrition; and the method can be used for realizing large-scale industrialized production.
Description
Technical field
The present invention relates to a kind of functional ice wine, particularly relate to the processing and fabricating method of a kind of date and sea-buckthorn wine.
Background technology
Jujube is one of China's special product fruit, all occupies the first in the world in the cultivated area and the output of China.Bright date fruit meat is crisp, delicious; Sour and sweet palatability, nutritious, contain sugar 25 ~ 40g in the bright jujube of every hectogram; Protein 1.2～3.5g; Also contain abundant vitamin B group, Vc, Vpp, Vc especially, content can reach 400～600mg/100g; Contain pentacyclic triterpenoids such as Oleanolic Acid, ursolic acid, cyclic monophosphate (cAMP) and cyclic guanosine monophosphate second courier's materials such as (cGMP) in the date, have antibacterial, protect the liver, important physiological function such as lipopenicillinase, leukocyte increasing, enhancing body immunizing power.
Sea-buckthorn, the Elaeangnaceae plant.Be commonly called as the vinegar willow, acid thorn, black thorn.Every 100g contains soluble sugar, 8g～12g, organic acid 1g～3g, carrotenoid 3～4g, vitamins C 300mg, vitamin e1 5mg; Particularly also contain many active substances such as abundant trace element, Fructus Hippophae flavone, plant sterol, phenols and organic acid, triterpene, steroid compound, have many-sided effect.Can be applied to preventing and treating cardiovascular and cerebrovascular diseases, tumour, immunological disease, stomach digestive tract diseases etc., also have anti-ageing significantly, anti-infective and promotion histocyte regeneration, have very big pharmaceutical developments and be worth.Existing date and sea-buckthorn converted products on the home market are like big jujube beverage, date wine, hippophae rhamnoides beverage, sea-buckthorn wine etc.But sea-buckthorn product region is strong, lacks the best brand of product in the influence whole nation, and does not see the report of relevant date and sea-buckthorn composite prod.Ice wine has become the universally recognized expensive goods of human consumer, and market outlook are very good.Adopt the date sea buckthorn fruit wine of fermentation method brew to keep the nutritive ingredient of date and sea-buckthorn fully, human body cardiovascular and cerebrovascular, metabolism, immunity system, Digestive tract and respiratory system are had good effect; Also the human liver there is defencive function, has anticancer, anti-aging effects.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of date sea-buckthorn wine; Selecting lovely luster, tasty and refreshing succulence, the aromatic nutritious date of local flavor and sea-buckthorn for use is raw material; Combine the nutritional characteristic of two kinds of fruits, the date sea-buckthorn wine of production has plurality of health care functions.
The objective of the invention is to realize through following technical scheme:
A kind of preparation method of date sea-buckthorn wine, it comprises bright jujube zymotechnique: choosing fruit, wash fruit → crushing and beating → protect look → enzyme processing → composition adjustment → zymamsis → squeezing → filtration → ageing → clarification → bucket → ageing.
Natural freezing sea-buckthorn wine zymotechnique: Fructus Hippophae-7 ℃ following natural freezing → gather → select fruit, wash fruit → squeezing → clarification and fall the bucket → secondary fermentation → clarification filtration → ageing → clarification filtration → thermal treatment → deepfreeze → allotment → clarification filtration → sterilization → can → packing → date sea-buckthorn wine of acid → add ageing jujube wine → composition adjustment → inoculation → low temperature zymamsis →.
Concrete processing condition are:
1, date protects look: the compound colour protecting liquid that when fragmentation, adds weight ratio 0.07～0.1%.
2, jujube slurry enzyme is handled: select weight ratio 0.1% lytic enzyme for use, join in the date juice, and under 30～35 ℃ of conditions, enzymolysis 1.5h.
3, composition adjustment: juice of Fructus Jujubae requires sugared content generally more than 22%, and acid content is at (in oxysuccinic acid) more than 0.5%, and general date saccharic acid content can reach requirement all than higher.Can add white sugar and Hydrocerol A adjustment sugar and acid degree, remain between pH3.5～3.8.
4, zymamsis: select for use weight ratio be 0.01%～0.05% active dry yeast under 35 ℃ of conditions, cultivate to join in the jujube fruit pulp behind the 3h and ferment, require temperature to be controlled at 15 ℃～20 ℃, fermentation time is at 20～30d.
5, sea-buckthorn is plucked sorting: delay Fructus Hippophae collection period to December, let sea-buckthorn through freezing and the process of thawing several times.Gathering is under-7 ℃ temperature, at the clean plastic cloth of seabuckthorn tree underlay, beats the sea-buckthorn branch with wooden stick again and makes sea-buckthorn freeze fruit to split away off or manual the harvesting from carpopodium; Harvesting is accomplished before being sorted on every morning l0 point.
6, low temperature pressing: under the condition below-7 ℃; The sea-buckthorn of gathering is frozen fruit deicing bits, after cleaning with 30 ℃～40 ℃ warm water, attached water is blown off to vertical direction with the oil-free compressed air device immediately; Keep the interior ice crystal of sea buckthorn fruit not melted and fragmentation, add 80ppmSO during the squeezing
2Solution; The juice of Fructus Hippophae that comes of squeezing out only is equivalent to 1/3rd of normal harvest juice of Fructus Hippophae, has but concentrated very high sugar and various flavor compound.
7, composition adjustment: it is 120g/L～180g/L (with glucose meter) that concentrated sea-buckthorn juice requires sugar degree, total acid 10.0g/L～12.0g/L (in tartrate).Squeezing back gained juice of Fructus Hippophae carries out clarifying treatment, adjusts acidity with lime carbonate then, and add-on is no more than 2g/L for every liter, and the jujube wine that equal-volume adds ageing ferments again.
8, low temperature fermentation control: ice wine fermentation temperature should be controlled at 15 ℃～20 ℃ and be advisable.To ice juice of Fructus Hippophae and be warming up to about 15 ℃, the fermented yeast of access 300ppm and the fermentation assistant of 200ppm are also added 50ppmS0
2Solution, about 15 ℃～18 ℃ bottom fermentation 20～30d, when sugar in the fermented liquid soon reached the amount that finished wine needs, stuck fermentation immediately fell barrel.
9, ageing, cold and hot filtration treatment: the ageing phase was generally more than half a year, and temperature is 10 ℃～12 ℃ and is advisable.Sea-buckthorn wine not only has good color, also necessary clear, the general glue clarifying treatment down of passing through.Thermal treatment is general adopts 75 ℃～80 ℃, 30min; The freezing treatment temperature is controlled at: about-3 ℃～-4 ℃, and insulation 3～4d.Following glue is handled the general gelatin tannin method that adopts, and filter type can adopt diatomite filter, cardboard filter machine to combine.
10, allotment: allocate according to the ageing time, requiring sugar degree is 100g/L (with glucose meter), and total acid 5g/L (in tartrate), alcoholic strength are 10 degree.
11, described colour protecting agent is EDTA Disodium, sulfurous gas, Vc, and ratio is respectively 1:1:5; The lytic enzyme of said enzyme processing is a polygalacturonase, cellulase, saccharifying enzyme.
Advantage of the present invention is:
1, the beverage golden yellow color look of being produced has the delicate fragrance of date and sea-buckthorn, and sour and sweet palatability has fermentation date and the distinctive typical local flavor of sea-buckthorn wine.
2, nutritious, mouthfeel is good, has plurality of health care functions.
3, pollution-free to production environment.
4, this technology is simple, and is with low cost, is easy to suitability for industrialized production.
Embodiment
Material choice fresh, no rotten, do not have the date go mouldy, with flushing with clean water 3 times after, entering crushing and beating machine; Add slurry weight in when making beating and protect look than the compound colour protecting liquid of 0.01% EDTA Disodium (EDTA-2Na), 0.01% sulfurous gas, 0.05%Vc composition, (lytic enzyme is by polygalacturonase, cellulase than 0.1% lytic enzyme with slurry weight; Saccharifying enzyme is formed), join in the date juice, under 30 ℃ of conditions; After enzymolysis 1h filters clarification, add white sugar adjustment date slurry pol and reach more than 22%, select for use Hydrocerol A adjustment acid content more than 0.5%; Acidity is at pH3.5, with slurry weight than be 0.01% active dry yeast under 35 ℃ of conditions, cultivate join behind the 3h carry out zymamsis 20d in the pulp after; Middle constantly the stirring and pressure wine cap remains the skin slag and is immersed in the solution fully.After the fermentation ends, squeeze and isolate skin slag and jujube nuclear, carry out coarse filtration, the storage tank of packing into then, after one month, siphon goes out supernatant, storage respectively, behind the wine pin clarification filtration, separately storage.The sea-buckthorn of gathering after 12 month temperatures reach below-7 ℃, method are at the clean plastic cloth of seabuckthorn tree underlay, beat the sea-buckthorn branch with wooden stick again and make sea-buckthorn freeze fruit to split away off or manual the harvesting from carpopodium; Harvesting is accomplished before being sorted on every morning l0 point.Under the condition below-7 ℃; The sea-buckthorn of gathering is frozen fruit deicing bits, after cleaning with 30 ℃～40 ℃ warm water, attached water is blown off to vertical direction with the oil-free compressed air device immediately; Keep the interior ice crystal of sea buckthorn fruit not melted and fragmentation, add 80ppmSO during the squeezing
2Solution; If the juice of Fructus Hippophae peracid falls s.t. with lime carbonate, add-on is no more than 2g/L for every liter, and sugared content is adjusted with white sugar, and requiring concentrated sea-buckthorn juice requirement sugar degree is 120g/L～180g/L (with glucose meter), total acid 10.0g/L～12.0g/L (in tartrate).Squeezing back gained juice of Fructus Hippophae carries out clarifying treatment; Equal-volume adds the jujube wine of ageing then; Requiring the fermented liquid sugar degree is 200g/L (with glucose meter), total acid 10.0g/L (in tartrate), with slurry weight than being that 0.01% active dry yeast is under 35 ℃ of conditions; After cultivating 3h, insert fermented liquid and add 50ppmS0
2The fermentation assistant of solution and 200ppm, about 15 ℃～18 ℃ bottom fermentation 20～30d, when sugar in the fermented liquid soon reached the amount that finished wine needs, stuck fermentation immediately fell barrel.Carry out coarse filtration, the storage tank of packing into then, after one month, siphon goes out supernatant, storage respectively, behind the wine pin clarification filtration, separately storage.Temperature was added gelatin 120mg/L tannin 100mg/L and is played the glue clarifying treatment more than 10 ℃～12 ℃ ageing half a year, filtered out deposition.Thermal treatment is general adopts 75 ℃～80 ℃, 30min; The freezing treatment temperature is controlled at: about-3 ℃～-4 ℃, and insulation 3～4d.Allocate according to the ageing time, requiring sugar degree is 100g/L (with glucose meter), and total acid 5g/L, alcoholic strength are 10 degree.With white sugar adjustment date sea-buckthorn wine pol, select Hydrocerol A adjustment date sea-buckthorn wine acidity for use, filter type can adopt diatomite filter, cardboard filter machine to combine.The sterilization 2 seconds under 120 ℃ of conditions of wine liquid, the sealing of tinning immediately under aseptic condition, at room temperature storage promptly obtains date sea-buckthorn wine of the present invention.
Claims (10)
1. the preparation method of a date sea-buckthorn wine is characterized in that comprising following technology:
Bright jujube zymotechnique: the choosing fruit, wash fruit → crushing and beating → protect look → enzyme processing → composition adjustment → zymamsis → squeezing → filtration → ageing → clarification → bucket → ageing;
Natural freezing sea-buckthorn wine zymotechnique: Fructus Hippophae-7 ℃ following natural freezing → gather → select fruit, wash fruit → squeezing → clarification and fall the bucket → secondary fermentation → clarification filtration → ageing → clarification filtration → thermal treatment → deepfreeze → allotment → clarification filtration → sterilization → can → packing → date sea-buckthorn wine of acid → add ageing jujube wine → composition adjustment → inoculation → low temperature zymamsis →.
2. the preparation method of a kind of date sea-buckthorn wine according to claim 1 is characterized in that date protects look in the said technology: the compound colour protecting liquid that when fragmentation, adds weight ratio 0.07～0.1%; Jujube slurry enzyme is handled: selects weight ratio 0.1% lytic enzyme for use, joins in the date juice, and under 30～35 ℃ of conditions, enzymolysis 1.5h; Composition adjustment: juice of Fructus Jujubae sugar content is more than 22%, and acid content, or adds white sugar and adjusts sugar and acid degree with Hydrocerol A more than 0.5% in oxysuccinic acid, remains between pH3.5～3.8.
3. the preparation method of a kind of date sea-buckthorn wine according to claim 1; It is characterized in that zymamsis in the said technology: selecting weight ratio for use is that 0.01%～0.05% active dry yeast is under 35 ℃ of conditions; Join behind the cultivation 3h in the jujube fruit pulp and ferment; Require temperature to be controlled at 15 ℃～20 ℃, fermentation time is at 20～30d.
4. the preparation method of a kind of date sea-buckthorn wine according to claim 1 is characterized in that in the said technology that sea-buckthorn plucks sorting: delay Fructus Hippophae collection period to December, let sea-buckthorn through freezing and the process of thawing several times; Gather under-7 ℃ temperature,, beat the sea-buckthorn branch with wooden stick again and make sea-buckthorn freeze fruit to split away off or manual the harvesting from carpopodium at the clean plastic cloth of seabuckthorn tree underlay; Harvesting is accomplished before being sorted on every morning l0 point.
5. the preparation method of a kind of date sea-buckthorn wine according to claim 1; It is characterized in that low temperature pressing in the said technology: under the condition below-7 ℃; The sea-buckthorn of gathering is frozen fruit deicing bits, after cleaning with 30 ℃～40 ℃ warm water, attached water is blown off to vertical direction with the oil-free compressed air device immediately; Keep the interior ice crystal of sea buckthorn fruit not melted and fragmentation, add 80ppmSO during the squeezing
2Solution; The juice of Fructus Hippophae that comes of squeezing out is equivalent to 1/3rd of normal harvest juice of Fructus Hippophae.
6. the preparation method of a kind of date sea-buckthorn wine according to claim 1, it is characterized in that composition adjustment in the said technology: it is 120g/L～180g/L with the glucose meter that concentrated sea-buckthorn juice requires sugar degree, and total acid is in tartrate 10.0g/L～12.0g/L; Squeezing back gained juice of Fructus Hippophae carries out clarifying treatment, adjusts acidity with lime carbonate then, and add-on is no more than 2g/L for every liter, and the jujube wine that equal-volume adds ageing ferments again.
7. the preparation method of a kind of date sea-buckthorn wine according to claim 1 is characterized in that low temperature fermentation control in the said technology: ice wine fermentation temperature is controlled at 15 ℃～20 ℃ and is advisable; To ice juice of Fructus Hippophae and be warming up to 15 ℃, the fermented yeast of access 300ppm and the fermentation assistant of 200ppm are also added 50ppmS0
2Solution, at 15 ℃～18 ℃ bottom fermentation 20～30d, when sugar in the fermented liquid soon reached the amount that finished wine needs, stuck fermentation immediately fell barrel.
8. the preparation method of a kind of date sea-buckthorn wine according to claim 1 is characterized in that ageing in the said technology, cold and hot filtration treatment: the ageing phase is more than half a year, and temperature is 10 ℃～12 ℃ and is advisable; Through following glue clarifying treatment; Thermal treatment is adopted 75 ℃～80 ℃, 30min; The freezing treatment temperature is controlled at about-3 ℃～-4 ℃, insulation 3～4d; Following glue is handled the gelatin tannin method that adopts, and filter type adopts diatomite filter, cardboard filter machine to combine.
9. the preparation method of a kind of date sea-buckthorn wine according to claim 1 is characterized in that allocating in the said technology: allocate according to the ageing time, requiring sugar degree is 100g/L with the glucose meter, and total acid is in tartrate 5g/L, and alcoholic strength is 10 degree.
10. the preparation method of a kind of date sea-buckthorn wine according to claim 1 is characterized in that described colour protecting agent is EDTA Disodium, sulfurous gas, Vc, and ratio is respectively 1:1:5; The lytic enzyme that said enzyme is handled is a polygalacturonase, cellulase, saccharifying enzyme.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851172A (en) * | 2012-09-13 | 2013-01-02 | 中国中轻国际工程有限公司 | Production process of red date ice wine |
| CN103263056A (en) * | 2013-05-17 | 2013-08-28 | 建平鑫盛沙棘有限公司 | Preparation method of rock candy and hippophae juice |
| CN103263057A (en) * | 2013-05-17 | 2013-08-28 | 建平鑫盛沙棘有限公司 | Preparation method for liquorice-seabuckthorn compound beverage |
| CN103704453A (en) * | 2013-12-13 | 2014-04-09 | 广西丰浩糖业集团有限公司 | Preparation method of nutrient sugar |
| CN103952261A (en) * | 2014-05-09 | 2014-07-30 | 中国中轻国际工程有限公司 | Production process of iced red date liquor |
| CN104293587A (en) * | 2014-09-30 | 2015-01-21 | 承德宇航人高山植物应用技术有限责任公司 | Sea buckthorn wine and preparation method thereof |
| CN113105972A (en) * | 2021-04-26 | 2021-07-13 | 广东省农业科学院蚕业与农产品加工研究所 | Clarification method and application of red date fermented wine |
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| CN102108327A (en) * | 2010-09-30 | 2011-06-29 | 山西悦卜林创业投资有限公司 | Date wine |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851172A (en) * | 2012-09-13 | 2013-01-02 | 中国中轻国际工程有限公司 | Production process of red date ice wine |
| CN103263056A (en) * | 2013-05-17 | 2013-08-28 | 建平鑫盛沙棘有限公司 | Preparation method of rock candy and hippophae juice |
| CN103263057A (en) * | 2013-05-17 | 2013-08-28 | 建平鑫盛沙棘有限公司 | Preparation method for liquorice-seabuckthorn compound beverage |
| CN103263056B (en) * | 2013-05-17 | 2014-12-17 | 辽宁鸽子蓝食品有限公司 | Preparation method of rock candy and hippophae juice |
| CN103704453A (en) * | 2013-12-13 | 2014-04-09 | 广西丰浩糖业集团有限公司 | Preparation method of nutrient sugar |
| CN103952261A (en) * | 2014-05-09 | 2014-07-30 | 中国中轻国际工程有限公司 | Production process of iced red date liquor |
| CN103952261B (en) * | 2014-05-09 | 2015-09-30 | 中国中轻国际工程有限公司 | A kind of production technique of ice red date wine |
| CN104293587A (en) * | 2014-09-30 | 2015-01-21 | 承德宇航人高山植物应用技术有限责任公司 | Sea buckthorn wine and preparation method thereof |
| CN104293587B (en) * | 2014-09-30 | 2016-04-13 | 承德宇航人高山植物应用技术有限责任公司 | A kind of sea buckthorn fruit wine and preparation method thereof |
| CN113105972A (en) * | 2021-04-26 | 2021-07-13 | 广东省农业科学院蚕业与农产品加工研究所 | Clarification method and application of red date fermented wine |
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| CN102634433B (en) | 2013-11-06 |
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Address after: 122400 Jianping Chaoyang City County of Liaoning Province Southern Railway Station Road, East Street Patentee after: Chaoyang wisdom Seabuckthorn biotechnology development Limited by Share Ltd Address before: 122400 Jianping Chaoyang City County of Liaoning Province Southern Railway Station Road, East Street Patentee before: Jianping Xinsheng Seabuckthorn Co., Ltd. |
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Granted publication date: 20131106 Termination date: 20190425 |