CN102851172A - Production process of red date ice wine - Google Patents
Production process of red date ice wine Download PDFInfo
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- CN102851172A CN102851172A CN2012103395013A CN201210339501A CN102851172A CN 102851172 A CN102851172 A CN 102851172A CN 2012103395013 A CN2012103395013 A CN 2012103395013A CN 201210339501 A CN201210339501 A CN 201210339501A CN 102851172 A CN102851172 A CN 102851172A
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Abstract
The invention relates to a production process of a red date ice wine. The process comprises the steps of impurity removing, fruit selecting, washing, crushing, rehydrating, beating, separating, enzymolysis, centrifugal separating, extracting, secondary centrifugal separating, filtering, low-temperature concentrating, yeast activating, controlled-temperature fermenting, fermentation stopping, low-temperature aging, filtering and clarifying, cold treating, sterilizing and filtering, and filling. The process provided by the invention has the advantages that: red date is adopted as a raw material, and a low-temperature rehydration and high-temperature extraction two-stage process is adopted, such that red date juice color, flavor and various rich nutrient contents are ensured, and physiologically active substances in red dates are extracted to a maximal extent; with a two-step method red date ice wine production process that red date juice is produced first and biological fermentation is then carried out, the produced product has a date red color, clarified wine body, rich fragrance, and delicate and mellow mouthfeel. The ice wine has typical characteristics of iced fruit wines, and assists in filling the vacancy in domestic market.
Description
Technical field
The present invention relates to a kind of wine-making technology, particularly a kind of production method of brewageing red date ice wine take red date as raw material.
Background technology
Red date nutrient is abundant, and pharmaceutical use is high, is the high-quality nourishing fruit that integrates nutrition and health care, have the title of " nutritive health-care ball " and " woody grain ".In the jujube fruit except containing various abundant nutritive ingredients, contain especially the special composition that some have very high physiologically active, such as red jujube polysaccharide, cyclic monophosphate, flavonoid compound, pentacyclic triterpenoid and alkaloid etc., these functional component actings in conjunction have consisted of the distinctive nourishing function of red date.According to the record of Huangdi's Internal Classics and Compendium of Material Medica, the jujube fruit is ripe then edible, and is dried then can mend, and when Feng Jian can agent, sufferings can prepare against medicine, and auxiliary grain is with the foster people's livelihood, has beneficial gas foster kidney, blood-enriching face-nourishing, tonifying liver step-down, soothing nerves, tonifying yang, controls the effect of consumptive disease damage.Modern medicine and food scientific research show, red date also has anticancer, anti-oxidant and delays senility, protects liver to be supported spleen, prevents the health-care effects such as cardiovascular and cerebrovascular diseases, tranquilizing and allaying excitement, cosmetology and raising immunity of organisms, be the natural health care that a kind of rare medicine food is taken into account, classified as in the medicinal and edible plant first-selected by country.
Ice wine also claims to ice fruit wine, this etymology is in German " EISWEIN ", start from Germany mid-term the 17th century, derive from the earliest people's discovery: stay on the grapevine until the grape of for the first time large frost passed through freezing and course of defrosting after, the sugar of grape and acidity have all obtained concentrated, flavour substances has obtained greatly improving, and brewages a kind of Sweet wine that differs from other peculiar flavour vinous that forms with this grape harvest with special process, is referred to as ice-wine.Ice-wine because of have after lubricious, sweet mellow, the refrigeration of mouthfeel entrance ooze people's cardiopulmonary, do cold tasty and refreshing, its look such as gold, fragrant as sweet tangerine, be stained with behind lubricious lung, the entrance for a long time the characteristics such as lingering fragrance, become the superfine product in the grape wine, become people's new consumption favourite, be described as " liquid golden ".
Only have in the world at present indivedual areas of Canada, Germany and three countries of Austria can produce under field conditions (factors) ice-wine.Because ice-wine production is subject to the strict restriction of natural climate condition, raw material is rare, people begin to utilize the theory of producing ice-wine, with other raw material Fruit with nature or manually freezing (for the thermo-sensitivity thing), make sugar in the raw material and flavour substances obtain concentrated after, brewage according to the production technique of ice-wine again, produce the fruit wine of various peculiar flavours, also be referred to as ice fruit wine, such as sea-buckthorn wine, litchi ice wine and Ou Li ice wine etc.We also find the mode by cryoconcentration (for non-thermo-sensitivity thing) simultaneously, after the Normal juice of different sorts raw material is concentrated, its sugar, flavour substances and nutritive ingredient have also obtained concentrated, again by adopting the ice wine brewage technology, also can produce the fruit ice wine of various peculiar flavours, the production of red date ice wine just has the characteristic feature of this class ice fruit wine.
After mainly adopting the red date extraction of the juice, at present red date wine production utilize jujube juice directly to ferment, or ferment after interpolation granulated sugar improves sugared concentration in the jujube juice that extracts, or blend again after using edible ethanol directly to soak red date, or blend to produce various red date wines with fermentation red date wine and immersion red date wine according to different ratios.Adopt jujube juice direct fermentation, because the concentration of raw material is low, the jujube fragrance of producing red date wine is not dense, mouthfeel is relatively poor, and nutritive value and pharmaceutical use are also lower; Although increase and adopt edible ethanol directly to soak red date wine nutritive value and the pharmaceutical use of blending production after the red date, the wine body is unstable, mouthfeel is poor, can't become good merchantable brand in the wine again.Particularly adopt jujube juice direct fermentation red date wine, owing to contain in the raw material red date and enrich pectin substance, the easy methanol of pectin during the fermentation, make the methanol content in the red date wine be higher than government limiting standard, had a strong impact on the development of exploitation and the popularization, particularly high-grade red date wine of red date wine product.
Summary of the invention
The production technique that the purpose of this invention is to provide a kind of red date ice wine, this technique has kept the fragrance of red date effectively, reduced the loss of various nutritive ingredients in the red date, and fully kept the active substance in the red date, and red date ice wine product alcoholic strength is gentle, aromatic strongly fragrant, the alcohol of jujube gentle sweet, taste is novel, has the typical feature of ice fruit wine.
For achieving the above object, the present invention by the following technical solutions:
The production technique of this red date ice wine, it may further comprise the steps:
(1) removal of impurities, inspection fruit, cleaning;
(2) broken, rehydration
Red date after the cleaning is sent into crusher and is carried out coarse breaking, in shattering process, only break red date jujube meat, guarantee that as far as possible jujube nuclear is complete, send into the rehydration tank, the softening water that adds 50～55 ℃ according to the ratio (weight ratio of red date and softening water) of material-water ratio 1: 3～5, starting the agitator of rehydration tank, is under 48～52 ℃ the condition, to keep 30～60 minutes in temperature;
(3) making beating, separation
Red date after rehydration slurry is sent into the two pass hollander, and jujube nuclear and bulk fructus corni are discharged in first hollander screen cloth top, and fritter fructus corni and disintegrating slag are discharged in second hollander screen cloth top, and the jujube of collecting under screen cloth slurry is sent in the enzymatic vessel;
(4) enzymolysis
Adding softening water in enzymatic vessel, constantly stir, add 0.05～0.1% prozyme (in the per-cent of prozyme and red date weight), is under 45～50 ℃ the condition in temperature, enzymolysis 60～90 minutes;
(5) centrifugation
After enzymolysis is finished, the red date slurry is sent into horizontal spiral centrifuge, carry out solid-liquid separation, the jujube juice of separating is sent in the jujube juice hold tank, and the red date mud of separating is sent in the extractor;
(6) extract
In extractor, add the softening water of 2 times of red date mud volumes, constantly stir, under 90～95 ℃ condition, kept 90～120 minutes;
(7) secondary centrifuging is separated
After extraction is finished, the red date slurry is sent into horizontal spiral centrifuge, carry out again the secondary solid-liquid separation, the jujube juice of separating is sent in the jujube juice hold tank and is mixed with the slubbing jujube juice, discharges the red date slag of separating;
(8) filter
Jujube juice is sent into diatomite filter and is carried out diatomite filtration, and the clarifying jujube juice that obtains is sent into clearly juice tank;
(9) cryoconcentration
The clarifying jujube juice that filtration obtains is sent into vacuum concentration equipment and is concentrated, and temperature control below 60 ℃ when concentrated after clarifying jujube juice is concentrated to concentration and is 250～450g/L (with glucose meter), is sent in the temporary tank;
(10) activated yeast
Add yeast activator in 40～45 ℃ water, the consumption of yeast activator is 0.03～0.05% (with the weight percent meter of yeast activator and clarifying jujube juice), and water consumption is 18～22 times of yeast activator consumption, stirs to make its dissolving.When temperature drops to 35～40 ℃, add 0.03～0.05% active dry yeast (in the per-cent of active dry yeast and clarifying jujube juice weight), then stir gently, make its dissolving, avoid luming, leave standstill 15～30 minutes after, make yeast activated liquid;
(11) temperature controlled fermentation
First yeast activated liquid is joined the fermentor tank bottom, according to the product of production different varieties, adding concentration is the clarifying jujube juice of 250～450g/L (with glucose meter), behind the canful, fermentation jar temperature is dropped to 12～18 ℃, begin to carry out temperature controlled fermentation, fermentation time is controlled at 30～60 days;
(12) fermentation stops
After fermented liquid touches the mark, be cooled to immediately below 10 ℃, stop fermentation, and in fermented liquid, add sulfurous gas, adjust Free sulfur dioxide content to 30～40mg/L;
(13) low temperature ageing
Under 10～15 ℃ of conditions, process is no less than 60 days constant temperature ageing with fermented liquid, becomes the former wine of red date ice wine.After finishing the ageing storage, then control Free sulfur dioxide content to 30～40mg/L clarify initial filter;
(14) filter clarification
The former wine of red date ice wine is removed impurity and microorganism in the former wine by membrane filter;
(15) deepfreeze
To be cooled under its 0.5～1 ℃ above freezing through the former wine of red date ice wine of initial filter, kept 10～15 days, then carry out clarification filtration by membrane filter again under the equality of temperature condition, it is to be filled to send into hold tank;
(16) Sterile Filtration, can.
Described removal of impurities, inspection fruit, cleaning are that the red date raw material that will purchase passes through red date primary election machine, remove the foreign material such as the leaf that is mixed in wherein, the ridge, send into artificial pick platform by lift, pick out disease and pest, go rotten and broken red date, then sending into the red date cleaning machine cleans, remove silt that is attached to the red date surface etc., clean, drain with cleaning water at last;
Raw material red date in the described red date ice wine producing process adopts the mechanical transport mode.
Prozyme is polygalacturonase and diastatic mixture, and usage ratio is 5: 1 basically.Can be according to the difference of red date raw material, on-the-spot resize ratio.
Wine yeast activator only has wine fermentation special-purpose, mainly is ammonium salt and the phosphoric acid salt that has prepared in proportion, for yeast growth provides nitrogenous source and phosphorus source, is the industrial goods of standard, and market is on sale.
The operable active dry yeast kind of wine fermentation is a lot, and just model is different, all is industrial goods.Active dry yeast is easy to buy in market.
The former wine of red date adopts the filter core in 0.2 μ m～0.45 μ m aperture to carry out last Sterile Filtration before can, and the wine after the filtration is sent into filling machine and carried out can, and economy-combat plug, labeling, packing obtain finished product red date ice wine again.
This red date ice wine producing process adopts two-step approach.The first step: adopt first low temperature rehydration (55～60 ℃), two sections extractions of high temperature extraction (90～95 ℃) and low-temperature concentration process, produce high-quality clarifying jujube juice; Second step: adopt high pol low temperature fermentation ice wine brewage technology, produce red date ice wine.This production technique takes full advantage of in the concentrated clear juice of red date that sugar degree is high, jujube aromatic strongly fragrant, pectin content is low, and the characteristics that red date nutrient is worth have been kept, especially after process refrigeration, taste red date ice wine, have the advantage of gentle sweet, the unique flavor of aromatic strongly fragrant, the alcohol of alcoholic strength gentleness, jujube, and keeping the peculiar entrance of ice-wine ooze people's cardiopulmonary, do cold tasty and refreshing characteristics.Red date ice wine does not add any other compositions such as white sugar, alcohol and essence in whole production process, be the health promoting beverage of natural green.
The at present domestic report that there is no the production of red date ice wine, also do not ice the product of wine according to the red date of this type of explained hereafter, the present invention has filled up the blank of domestic market, is a kind of demand that people taste top grade ice fruit wine that both satisfied, and has kept again the high-grade wine as health-care beverage that red date nutrient is worth.And this technique is to have started the beginning of producing this series products, provides novel thinking and referential production method for developing from now on and develop all kinds of ice fruit wine with ice-wine feature.
This red date ice wine fermentation adopts high pol low-temperature brewing technique, the product alcoholic strength is gentle, aromatic strongly fragrant, the alcohol of jujube gentle sweet, taste is novel, has the typical feature of ice fruit wine.
Red date ice wine product standard is: 7～14 ° of alcoholic strengths (20 ℃ of V/V), total reducing sugar 100～250g/L (with glucose meter), total acid 8～15g/L (in tartrate), Free sulfur dioxide content≤50mg/L, color and luster is purplish red, the wine body is clarified, is given off a strong fragrance, and delicate mouthfeel, mellow has the characteristics of typical case's ice fruit wine.
This technique also can be used for various red date kinds (Golden jujube, wooden jujube, fine horse jujube, oily jujube, grey jujube etc.) and concentrates the red date ice wine of regenerating and producing different varieties behind the clear juice for the raw material production different concns.
This technique also can be used for various red date kinds (Golden jujube, wooden jujube, fine horse jujube, oily jujube, grey jujube etc.) and concentrates the red date ice wine of producing in different ratios again behind the clear juice for the raw material production different concns.
The concentrated clarifying jujube juice of finished product that this technique also can directly be produced with various red date kinds (Golden jujube, wooden jujube, fine horse jujube, oily jujube, grey jujube etc.) is directly produced various red date ice wine after the dilution.
The concentrated clarifying jujube juice of finished product that this technique also can directly be produced with various red date kinds (Golden jujube, wooden jujube, fine horse jujube, oily jujube, grey jujube etc.) mixes in different ratios, the red date ice wine of producing behind the redilution.
This technique also can be used for the ice fruit wine that the clear juice of other various fruits (Europe Lee, sea-buckthorn, wild jujube etc.) is brewageed different taste and type.
Characteristics of the present invention are:
1, the raw material red date adopts the mode of mechanical transport, has reduced material loss, has improved the utilization ratio of raw material, and has reduced emission concentration and the quantity discharged of sewage in the production process, reduces the production cost of enterprise;
2, the raw material red date adopts the coarse breaking mode, only breaks red date jujube meat in shattering process, guarantees that as far as possible jujube nuclear is complete, and some undesirable substances that reduce jujube nuclear and fructus corni are dissolved in the jujube juice, improve the local flavor of jujube juice, reduce the difficulty of aftertreatment;
3, adopt low temperature (≤60 ℃) rehydration production technique, effectively kept the fragrance of red date, reduced the loss of various nutritive ingredients in the red date, red date ice wine jujube aromatic flavour, nutrition content is high;
4, according to the characteristics of red date, adopt high temperature extraction technique, extract to greatest extent various abundant nutritive ingredients and the material with physiologically active in the red date;
5, adopt low-temperature concentration process, enrichment the sugar in the clarifying jujube juice, and fully kept nutritive ingredient and the active substance in the red date;
6, red date ice wine producing process adopts two-step approach, produces first high-quality clarifying jujube juice, produces the red date ice liquor series product of various top grades with clarifying jujube juice again;
Advantage of the present invention is:
This process using goes out clarifying jujube juice with red dates production first, ices the two step method of liquor brewing again and produces high-grade red date ice wine; The first step: low temperature rehydration (55～60 ℃), high temperature extraction (90～95 ℃) two-stage process are adopted in the production of clarifying jujube juice, the low temperature rehydration has effectively kept fragrance and the nutritive substance of red date, and high temperature extraction fully extracts the active substance in the red date; Adopt enzymolysis process, reduced the content of pectin in the jujube juice; Adopt diatomite filtration technique, removed insoluble substance; Adopt low-temperature concentration process, in enrichment red date sugar and flavour substances, kept nutritive ingredient in the red date.Second step: adopt high pol Low-temperature Ice wine brewage technology, take full advantage of that the concentrated clear juice sugar degree of red date is high, jujube aromatic strongly fragrant, pectin content is low and kept the characteristics of red date nutrient composition and active substance, produces the high-grade red date ice wine of various series.Advanced, the technology maturation of this Product Process is not added any other compositions such as white sugar, alcohol and essence in process of production, and in the product methanol content well below government limiting standard.Finished wine warm in nature and, jujube aromatic strongly fragrant, nutrient composition content is high, alcohol gentle sweet, taste is novel, is the health promoting beverage of natural green.
Description of drawings
Fig. 1: red date ice wine producing process FB(flow block)
As shown in Figure 1, this technique may further comprise the steps: removal of impurities, inspection fruit, cleaning; Broken, rehydration; Making beating, separation; Enzymolysis; Centrifugation; Extract; Secondary centrifuging is separated; Filter; Cryoconcentration; Activated yeast; Temperature controlled fermentation; Fermentation stops; The low temperature ageing; Filter clarification; Deepfreeze; Sterile Filtration, can.
Embodiment
Embodiment 1
A kind of production technique of red date ice wine may further comprise the steps:
(1) removal of impurities, inspection fruit, cleaning
Remove the foreign material such as leaf in the red date raw material, the ridge, pick out disease and pest, go rotten and broken red date, then clean, remove the silt that is attached to the red date surface etc., clean, drain with cleaning water at last;
(2) broken, rehydration
Red date after the cleaning is sent into crusher and is carried out coarse breaking, only breaks red date pulp in shattering process, keeps jujube nuclear complete, then sends into the rehydration tank, adds 55 ℃ softening water according to 1: 5 ratio of material-water ratio, in temperature is under 50 ℃ the condition, to keep 60 minutes;
(3) making beating, separation
Red date after rehydration slurry is sent into the two pass hollander, and jujube nuclear and bulk fructus corni are discharged in first hollander screen cloth top, and fritter fructus corni and disintegrating slag are discharged in second hollander screen cloth top, and the jujube of collecting under screen cloth slurry is sent in the enzymatic vessel;
(4) enzymolysis
In separating tank, add softening water, constantly stir, add 0.05% prozyme (in the per-cent of prozyme and red date weight), prozyme is polygalacturonase and diastatic mixture, usage ratio is 5: 1 basically, is under 50 ℃ the condition in temperature, enzymolysis 90 minutes;
(5) centrifugation
After enzymolysis is finished, the red date slurry is sent into horizontal spiral centrifuge, carry out solid-liquid separation, the jujube juice of separating is sent in the jujube juice hold tank, and the red date mud of separating is sent in the extractor;
(6) extract
In extractor, add the softening water of 2 times of red date mud volumes, constantly stir, under 95 ℃ condition, kept 90 minutes;
(7) secondary centrifuging is separated
After extraction is finished, the red date slurry is sent into horizontal spiral centrifuge, carry out again the secondary solid-liquid separation, the jujube juice of separating is sent in the jujube juice hold tank and is mixed with the slubbing jujube juice, discharges the red date slag of separating;
(8) filter
Jujube juice is sent into diatomite filter and is filtered, and the clarifying jujube juice that obtains is sent to clearly juice tank;
(9) cryoconcentration
The clarifying jujube juice that filtration obtains is sent into vacuum concentration equipment and is concentrated, and temperature control after clarifying jujube juice reaches 300g/L (with glucose meter) concentration, is sent in the temporary tank below 60 ℃ when concentrated;
(10) activated yeast
Add yeast activator in 45 ℃ water, the consumption of yeast activator is 0.04% (with the weight percent meter of yeast activator and clarifying jujube juice), and the water yield is 20 times of yeast activator consumption, stirs to make its dissolving.When temperature drops to 40 ℃, add 0.04% active dry yeast (in the per-cent of active dry yeast and clarifying jujube juice weight), then stir gently, make its dissolving, avoid luming, leave standstill 30 minutes after, make yeast activated liquid;
(11) temperature controlled fermentation
First yeast activated liquid is joined the fermentor tank bottom, add concentrated clarifying jujube juice, behind the canful, fermentation jar temperature is dropped to 18 ℃, begin to carry out temperature controlled fermentation, fermentation time is controlled at 30 days;
(12) fermentation stops
After fermented liquid touches the mark, be cooled to immediately 10 ℃, stop fermentation, and in fermented liquid, add sulfurous gas, adjust Free sulfur dioxide content to 40mg/L;
(13) low temperature ageing
Fermented liquid under 10 ℃ of conditions, through 60 days constant temperature ageing, is become the former wine of red date ice wine.After finishing the ageing storage, then control Free sulfur dioxide content clarify initial filter to 40mg/L;
(14) filter clarification
The former wine of red date ice wine is removed impurity and microorganism in the former wine by membrane filter;
(15) deepfreeze
To be cooled under-5 ℃ through the former wine of red date ice wine of initial filter, kept 15 days, then carry out clarification filtration by membrane filter again under the equality of temperature condition, it is to be filled to send into hold tank;
(16) Sterile Filtration, can
The former wine of red date adopts the filter core in 0.45 μ m aperture to carry out last Sterile Filtration before can, then sends into filling machine and carries out can, and economy-combat plug, labeling, packing obtain finished product red date ice wine again.
The product that the present invention obtains is 11.7 ° of alcoholic strengths (20 ℃ of V/V), total reducing sugar 101.67g/L (with glucose meter), total acid 9.35g/L (in tartrate).Product color is purplish red, and the wine body is clarified, given off a strong fragrance, and delicate mouthfeel, mellow has the characteristics of typical case's ice fruit wine.
Embodiment 2
The institute of present embodiment is in steps: (1) removal of impurities, inspection fruit, clean; (2) broken, rehydration; (3) making beating, separation; (4) enzymolysis; (5) centrifugation; (6) extract; (7) secondary centrifuging is separated; (8) filter; (9) cryoconcentration; (10) activated yeast; (11) temperature controlled fermentation; (12) fermentation stops; (13) low temperature ageing; (14) filter clarification; (15) deepfreeze; (16) Sterile Filtration, can.Except temperature and time in (6) extraction step changes under 90 ℃ condition, keep in 120 minutes, (9) cryoconcentration step clarifying jujube juice concentration and change into that temperature and time changes under 16 ℃ condition in 360g/L (with glucose meter) and (11) temperature controlled fermentation step, fermentation time is 45 days, and remaining processing condition is all identical with embodiment 1.
The resulting product of present embodiment is 11.2 ° of alcoholic strengths (20 ℃ of V/V), total reducing sugar 165g/L (with
Glucose meter), total acid 14.9g/L (in tartrate).Product color is purplish red, and the wine body is clarified, given off a strong fragrance, and delicate mouthfeel, mellow has the characteristics of typical case's ice fruit wine.
Claims (3)
1. the production technique of red date ice wine, it is characterized in that: it may further comprise the steps:
(1) removal of impurities, inspection fruit, cleaning;
(2) broken, rehydration
Red date after the cleaning is sent into crusher and is carried out coarse breaking, in shattering process, only break red date jujube meat, guarantee that jujube nuclear is complete, then send into the rehydration tank, the softening water that adds 50～55 ℃ according to the ratio (weight ratio of red date and softening water) of material-water ratio 1: 3～5, starting the agitator of rehydration tank, is under 48～52 ℃ the condition, to keep 30～60 minutes in temperature;
(3) making beating, separation
Red date after rehydration slurry is sent into the two pass hollander, and jujube nuclear and bulk fructus corni are discharged in first hollander screen cloth top, and fritter fructus corni and disintegrating slag are discharged in second hollander screen cloth top, and the jujube of collecting under screen cloth slurry is sent in the enzymatic vessel;
(4) enzymolysis
Adding softening water in enzymatic vessel, constantly stir, add 0.05～0.1% prozyme (in the per-cent of prozyme and red date weight), is under 45～50 ℃ the condition in temperature, enzymolysis 60～90 minutes;
(5) centrifugation
After enzymolysis is finished, the red date slurry is sent into horizontal spiral centrifuge, carry out solid-liquid separation, the jujube juice of separating is sent in the jujube juice hold tank, and the red date mud of separating is sent in the extractor;
(6) extract
In extractor, add the softening water of 2 times of red date mud volumes, constantly stir, under 90～95 ℃ condition, kept 90～120 minutes;
(7) secondary centrifuging is separated
After extraction is finished, the red date slurry is sent into horizontal spiral centrifuge, carry out again the secondary solid-liquid separation, the jujube juice of separating is sent in the jujube juice hold tank and is mixed with the slubbing jujube juice, discharges the red date slag of separating;
(8) filter
Jujube juice is sent into diatomite filter and is carried out diatomite filtration, and the clarifying jujube juice that obtains is sent into clearly juice tank;
(9) cryoconcentration
The clarifying jujube juice that filtration obtains is sent into vacuum concentration equipment and is concentrated, and temperature is controlled at below 60 ℃ when concentrated, after clarifying jujube juice is concentrated to concentration and is 250～450g/L (with glucose meter), is sent in the temporary tank;
(10) activated yeast
In 40～45 ℃ water, add yeast activator, the consumption of yeast activator is 0.03～0.05% (with the weight percent meter of yeast activator and clarifying jujube juice), water consumption is 18～22 times of yeast activator consumption, stirring makes its dissolving, when temperature drops to 35～40 ℃, the active dry yeast (in the per-cent of active dry yeast and clarifying jujube juice weight) of adding 0.03～0.05%, then stir gently, make its dissolving, avoid caking, after leaving standstill 15～30 minutes, make yeast activated liquid;
(11) temperature controlled fermentation
First yeast activated liquid is joined the fermentor tank bottom, according to the product of production different varieties, adding concentration is the clarifying jujube juice of 250～450g/L (with glucose meter), behind the canful, fermentation jar temperature is dropped to 12～18 ℃, begin to carry out temperature controlled fermentation, fermentation time is controlled at 30～60 days;
(12) fermentation stops
After fermented liquid touches the mark, be cooled to immediately below 10 ℃, stop fermentation, and in fermented liquid, add sulfurous gas, adjust Free sulfur dioxide content to 30～40mg/L;
(13) low temperature ageing
Under 10～15 ℃ of conditions, process is no less than 60 days constant temperature ageing with fermented liquid, becomes the former wine of red date ice wine.After finishing the ageing storage, then control Free sulfur dioxide content to 30～40mg/L clarify initial filter;
(14) filter clarification
The former wine of red date ice wine is removed impurity and microorganism in the former wine by membrane filter;
(15) deepfreeze
To be cooled under its 0.5～1 ℃ above freezing through the former wine of red date ice wine of initial filter, kept 10～15 days, then carry out clarification filtration by membrane filter again under the equality of temperature condition, it is to be filled to send into hold tank;
(16) Sterile Filtration, can
The former wine of red date adopts the filter core in 0.2 μ m～0.45 μ m aperture to carry out last Sterile Filtration before can, and the wine after the filtration is sent into filling machine and carried out can, and economy-combat plug, labeling, packing obtain finished product red date ice wine again.
2. the production technique of a kind of red date ice wine according to claim 1, it is characterized in that: described removal of impurities, inspection fruit, cleaning are that the red date raw material that will purchase passes through red date primary election machine, remove the foreign material such as the leaf that is mixed in the red date, the ridge, send into artificial pick platform by lift, pick out disease and pest, go rotten and broken red date, then send into the red date cleaning machine and clean, remove the silt that is attached to the red date surface, clean, drain with cleaning water at last.
3. the production technique of a kind of red date ice wine according to claim 1 is characterized in that: the raw material red date employing mechanical transport mode in the described red date ice wine producing process.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103087881A (en) * | 2013-02-22 | 2013-05-08 | 杨佃民 | Red date nutritive wine and preparation method thereof |
| CN103103067A (en) * | 2013-02-05 | 2013-05-15 | 新疆泽浦红农业发展股份有限公司 | Production method of ice date wine |
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| 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 |
| CN104366488A (en) * | 2014-12-10 | 2015-02-25 | 山东省食品发酵工业研究设计院 | Method for producing winter jujube multienzyme complex probiotic through winter jujube pomace |
| CN103948113B (en) * | 2014-05-09 | 2015-08-26 | 中国中轻国际工程有限公司 | A kind of production technology of natural jujube nutrition oral administration |
| CN104862174A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Process for producing high-grade red jujube brandy |
| CN104862173A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Production process of wild jujube wine |
| CN105567509A (en) * | 2016-03-29 | 2016-05-11 | 北海阿西罗拉生物科技有限公司 | Preparation method of Acerola cherry ice wine |
| CN107012049A (en) * | 2017-06-12 | 2017-08-04 | 杨凌职业技术学院 | A kind of brewing method of wild Fructus Corni ice wine |
| CN108165411A (en) * | 2018-02-08 | 2018-06-15 | 重庆火吉健康产业（集团）有限公司 | A kind of health care Rocket ram jet ice wine and its brewing method |
| CN110938513A (en) * | 2019-12-31 | 2020-03-31 | 山西林业职业技术学院 | Preparation method of red date fruit wine |
| CN116855328A (en) * | 2023-08-08 | 2023-10-10 | 广东广味老土炮酒业有限公司 | Intelligent preparation device and preparation process of health care wine |
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| CN103103067A (en) * | 2013-02-05 | 2013-05-15 | 新疆泽浦红农业发展股份有限公司 | Production method of ice date wine |
| CN103103067B (en) * | 2013-02-05 | 2014-09-24 | 新疆泽浦红农业发展股份有限公司 | Production method of ice date wine |
| CN103087881A (en) * | 2013-02-22 | 2013-05-08 | 杨佃民 | Red date nutritive wine and preparation method thereof |
| CN103320261A (en) * | 2013-06-03 | 2013-09-25 | 宁夏盛康源红枣酒业生物科技有限公司 | Brewing technology of frozen fresh jujube wine |
| CN103320261B (en) * | 2013-06-03 | 2014-10-22 | 宁夏盛康源红枣酒业生物科技有限公司 | Brewing technology of frozen fresh jujube wine |
| CN103519260B (en) * | 2013-07-18 | 2015-06-17 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| CN103519260A (en) * | 2013-07-18 | 2014-01-22 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| 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 |
| CN103948113B (en) * | 2014-05-09 | 2015-08-26 | 中国中轻国际工程有限公司 | A kind of production technology of natural jujube nutrition oral administration |
| 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 |
| CN104366488A (en) * | 2014-12-10 | 2015-02-25 | 山东省食品发酵工业研究设计院 | Method for producing winter jujube multienzyme complex probiotic through winter jujube pomace |
| CN104862174A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Process for producing high-grade red jujube brandy |
| CN104862173A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Production process of wild jujube wine |
| CN105567509A (en) * | 2016-03-29 | 2016-05-11 | 北海阿西罗拉生物科技有限公司 | Preparation method of Acerola cherry ice wine |
| CN105567509B (en) * | 2016-03-29 | 2018-06-01 | 北海阿西罗拉生物科技有限公司 | The preparation method of acerola concentrate ice wine |
| CN107012049A (en) * | 2017-06-12 | 2017-08-04 | 杨凌职业技术学院 | A kind of brewing method of wild Fructus Corni ice wine |
| CN108165411A (en) * | 2018-02-08 | 2018-06-15 | 重庆火吉健康产业（集团）有限公司 | A kind of health care Rocket ram jet ice wine and its brewing method |
| CN110938513A (en) * | 2019-12-31 | 2020-03-31 | 山西林业职业技术学院 | Preparation method of red date fruit wine |
| CN116855328A (en) * | 2023-08-08 | 2023-10-10 | 广东广味老土炮酒业有限公司 | Intelligent preparation device and preparation process of health care wine |
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