CN103343070A - Method of brewing red date wine through fermentation - Google Patents
Method of brewing red date wine through fermentation Download PDFInfo
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- CN103343070A CN103343070A CN2013102002806A CN201310200280A CN103343070A CN 103343070 A CN103343070 A CN 103343070A CN 2013102002806 A CN2013102002806 A CN 2013102002806A CN 201310200280 A CN201310200280 A CN 201310200280A CN 103343070 A CN103343070 A CN 103343070A
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- red date
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Abstract
The invention provides a method of brewing red date wine through fermentation. The method comprises carefully choosing fresh red date, adding 0.02 g/L pectase into red date pulp, separating to obtain red date liquid and filtrate, adding citric acid into the red date liquid for later use, performing micro-electrolysis treatment for non-heated red date liquid by using a 110-volt voltage, cultivating at a constant temperature of 40 DEG C to obtain strains, blending and mixing the red date liquid and the strains with a mass ratio of 40-50 : 1, uniformly stirring, adding active yeast with an amount being 0.04-0.06 % by mass of the red date liquid and humate with an amount being 0.01-0.02 % by mass of the red date liquid, uniformly stirring in a fermentation cylinder, sealing, fermenting at 18-24 DEG C for 15-35 days, adding the pectase, clarifying for 12 hours under 50-60 DEG C, separating by using a diatomaceous earth filtration method to obtain an original wine 1, condensing the filtrate with a ultrafiltration membrane, storing under refrigeration, distilling to obtain an original wine 2, mixing and blending the original wine 1 and the original wine 2, filtering with 0.5-pm micromembrane, and heating under a high temperature of 120-130 DEG C for 2-3 seconds to obtain the finish product. The method is simple in technology and low in cost; and the produced red date wine has sweet mouthfeel of red date, and is rich in fruit aroma and unique in flavor.
Description
Technical field
The present invention relates to a kind of brewing method of fermentation, relate in particular to a kind of brewing method of red date fermentation.
Background technology
As everyone knows, the jujube top grade fruit that just is listed in health body-building since ancient times, nutritive value contains rich in protein, VITAMIN, particularly vitamins C than other fruit height, thus it have strengthen the spleen and stomach, nourishing blood to tranquillize the mind, the special efficacy that nourishes the body.
The alcoholic drink that generally has given efficacy mostly utilizes the similar principle that mixes, be solvent with ethanol, water, some effective ingredient in the animal and plant is extracted and makes, its production technique is simple, cost is low, but extraction effect is undesirable, and utilization ratio is low, mouthfeel, the local flavor of wine are relatively poor, are difficult to be accepted by the human consumer.The preparation technology of fruit wine is generally and squeezes the juice, fermentation, ageing, clarification, filtration, sterilization etc., but its composition difference that comprises of various fruit, other fruit relatively, and red date has its unique distinction.The making method of existing red date wine exists some problems: the red date wine of gained has activated flavour; Brewing process causes partial loss to the red date nutrient composition; Mouthfeel, the fragrance of red date wine are weak, and it is mellow that aroma is owed; It is high to brewage cost.
Summary of the invention
Technical problem to be solved by this invention just provides a kind of brewing method of red date fermentation, and method technology is simple, cost is low, and the red date wine of producing has sweet red date mouthfeel, advantages such as the smell of fruits is very sweet, unique flavor.
Solve the problems of the technologies described above, the technical solution used in the present invention is:
A kind of brewing method of red date fermentation, it may further comprise the steps:
Nothing about S1 selective maturation degree 90 % is gone rotten, the new fresh date of no moth; S2 cleans back screening, stoning, extruding with clear water, makes the jujube slurry with common hollander then; S3 adds the 0.02g/L polygalacturonase in the jujube slurry, static clarification 5-6h separates obtaining jujube liquid and filtered liquid; S4 is heated to 100 ℃ with jujube liquid, is cooled to room temperature behind the time 10-15min; S5 adds citric acid in the jujube liquid, and to regulate its pH value be 3.8-4.2, and total reducing sugar is adjusted to behind the 12-18% stand-by; The jujube liquid that S6 will not heat is made little electrolysis treatment with 110 volts of voltages, and the time is 15-18h, afterwards jujube liquid after little electrolysis is carried out 40 ℃ of constant temperature culture, and time 72-100h obtains bacterial classification; S7 allocates the bacterial classification of the jujube liquid of step 5 gained and step 6 gained and mixes and stir with the 40-50:1 mass ratio; S8 adds the live yeast of jujube liquid quality 0.04-0.06%, the humate of 0.01-0.02% in deployed jujube liquid, stir in fermentor tank, and sealing keeps 18-24 ℃ of fermentation 15-35d; S9 adds the polygalacturonase of jujube liquid quality 0.01% in the jujube liquid of fermentation, and at 50-60 ℃ of clarification 12h down, chilled storage obtaining former wine 1 with the separation of algae soil filtration method then; The filtered liquid that S10 step 3 obtains is used the ultra-filtration membrane method of enrichment, concentrates to make its pol reach 250-300g/L, refrigerates 0 ℃ and deposits 7d, and distillation at last obtains former wine 2; S11 blends former wine 1 and 2 mixing of former wine, filters with the 0.5pm mocromembrane then, obtains finished product finally by 120-130 ℃ of heat 2-3s sterilization.
Described little electrolysis treatment is that jujube liquid is placed insulating vessel, and two electrodes insert in the jujube liquid simultaneously and at a distance of 60mm, add 110 volts of voltages, and Best Times is 15h.
Jujube liquid carries out 40 ℃ of constant temperature culture, time 72h after described little electrolysis.
Described jujube liquid and bacterial classification are allocated mixing with the 50:1 mass ratio.
The live yeast of described adding jujube liquid quality 0.06%, 0.01% humate.Its humate reaches land mud coal, the soil in seawater, ocean bed mud, ocean bank sand, marine organism and extracts.
Described fermentation keeps 24 ℃, and the time is 35d.
Described chilled storage is to deposit 10d under-8 ℃.
Describedly filter with the 0.5pm mocromembrane, obtain finished product finally by 130 ℃ of heat 3s sterilizations.
Beneficial effect: technology of the present invention, a kind of brewing method of red date fermentation is provided, method technology is simple, cost is low, and the red date wine of producing has sweet red date mouthfeel, advantages such as the smell of fruits is very sweet, unique flavor.
Embodiment
Embodiment one, and the nothing about selective maturation degree 90 % is gone rotten, the new fresh date of no moth; Clean back screening, stoning, extruding with clear water, make the jujube slurry with common hollander then; S3 adds the 0.02g/L polygalacturonase in the jujube slurry, static clarification 5-6h separates obtaining jujube liquid and filtered liquid; Jujube liquid is heated to 100 ℃, is cooled to room temperature behind the time 10-15min; Adding citric acid in the jujube liquid, to regulate its pH value be 3.8-4.2, and total reducing sugar is adjusted to behind the 12-18% stand-by; The jujube liquid of not heating is placed insulating vessel, and two electrodes insert in the jujube liquid simultaneously and at a distance of 60mm, make little electrolysis treatment with 110 volts of voltages, and the time is 15h, afterwards jujube liquid after little electrolysis is carried out 40 ℃ of constant temperature culture, and time 72h obtains bacterial classification; The jujube liquid of gained and bacterial classification allocated with the 50:1 mass ratio mix and stir; Add the live yeast of jujube liquid quality 0.06%, 0.01% humate in deployed jujube liquid, stir in fermentor tank, sealing keeps 24 ℃ of fermentation 35d; The polygalacturonase that adds jujube liquid quality 0.01% in the jujube liquid of fermentation, at 50-60 ℃ of clarification 12h down, chilled storage obtaining former wine 1 with the separation of algae soil filtration method then; Described filtered liquid is used the ultra-filtration membrane method of enrichment, concentrates to make its pol reach 250-300g/L, refrigerates 0 ℃ and deposits 7d, and distillation at last obtains former wine 2; Former wine 1 and 2 mixing of former wine are blent, filtered with the 0.5pm mocromembrane then, obtain the red date wine finished product finally by 130 ℃ of heat 3s sterilizations.
Embodiment two, and itself and embodiment one difference only are: two electrode inserts in the jujube liquid simultaneously and at a distance of 60mm, makes little electrolysis treatment with 110 volts of voltages, and the time is 18h.
Embodiment three, and itself and embodiment two differences only are: jujube liquid carries out 40 ℃ of constant temperature culture, time 100h after its little electrolysis.
Embodiment four, and it only is with embodiment three differences: the jujube liquid of its gained and bacterial classification are allocated with the 40:1 mass ratio and are mixed.
Embodiment five, and itself and embodiment four differences only are: it adds the live yeast of jujube liquid quality 0.04%, 0.02% humate.
Embodiment six, and itself and embodiment five differences only are: it stirs in fermentor tank, and sealing keeps 18 ℃ of fermentation 15d.
Embodiment seven, and itself and embodiment six differences only are: it filters with the 0.5pm mocromembrane, obtain the red date wine finished product finally by 120 ℃ of heat 2s sterilizations.
Claims (9)
1. the brewing method of a red date fermentation, it may further comprise the steps:
Nothing about S1 selective maturation degree 90 % is gone rotten, the new fresh date of no moth;
S2 cleans back screening, stoning, extruding with clear water, makes the jujube slurry with common hollander then;
S3 adds the 0.02g/L polygalacturonase in the jujube slurry, static clarification 5-6h separates obtaining jujube liquid and filtered liquid;
S4 is heated to 100 ℃ with jujube liquid, is cooled to room temperature behind the time 10-15min;
S5 adds citric acid in the jujube liquid, and to regulate its pH value be 3.8-4.2, and total reducing sugar is adjusted to behind the 12-18% stand-by;
The jujube liquid that S6 will not heat is made little electrolysis treatment with 110 volts of voltages, and the time is 15-18h, afterwards jujube liquid after little electrolysis is carried out 40 ℃ of constant temperature culture, and time 72-100h obtains bacterial classification;
S7 allocates the bacterial classification of the jujube liquid of step 5 gained and step 6 gained and mixes and stir with the 40-50:1 mass ratio;
S8 adds the live yeast of jujube liquid quality 0.04-0.06%, the humate of 0.01-0.02% in deployed jujube liquid, stir in fermentor tank, and sealing keeps 18-24 ℃ of fermentation 15-35d;
S9 adds the polygalacturonase of jujube liquid quality 0.01% in the jujube liquid of fermentation, and at 50-60 ℃ of clarification 12h down, chilled storage obtaining former wine 1 with the separation of algae soil filtration method then;
The filtered liquid that S10 step 3 obtains is used the ultra-filtration membrane method of enrichment, concentrates to make its pol reach 250-300g/L, refrigerates 0 ℃ and deposits 7d, and distillation at last obtains former wine 2; S11 blends former wine 1 and 2 mixing of former wine, filters with the 0.5pm mocromembrane then, obtains finished product finally by 120-130 ℃ of heat 2-3s sterilization.
2. red date fermentation brewing method according to claim 1, it is characterized in that: described little electrolysis treatment is that jujube liquid is placed insulating vessel, and two electrodes insert in the jujube liquid simultaneously and at a distance of 60mm, add 110 volts of voltages, and Best Times is 15h.
3. red date fermentation brewing method according to claim 1, it is characterized in that: jujube liquid carries out 40 ℃ of constant temperature culture, time 72h after described little electrolysis.
4. red date fermentation brewing method according to claim 1, it is characterized in that: described jujube liquid and bacterial classification are allocated mixing with the 50:1 mass ratio.
5. red date fermentation brewing method according to claim 1 is characterized in that: the live yeast of described adding jujube liquid quality 0.06%, 0.01% humate.
6. red date fermentation brewing method according to claim 1 is characterized in that: described fermentation keeps 24 ℃, and the time is 35d.
7. red date fermentation brewing method according to claim 1, it is characterized in that: described chilled storage is to deposit 10d under-8 ℃.
8. red date fermentation brewing method according to claim 1 is characterized in that: describedly filter with the 0.5pm mocromembrane, obtain finished product finally by 130 ℃ of heat 3s sterilizations.
9. red date fermentation brewing method according to claim 5 is characterized in that: described humate extracts in seawater, ocean bed mud, ocean bank sand, marine organism and the land mud coal, soil.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571693A (en) * | 2013-11-10 | 2014-02-12 | 胡本奎 | Brewing process of chrysanthemum health-care wine |
| CN104877861A (en) * | 2015-05-29 | 2015-09-02 | 河北农业大学 | Red date brandy extracting and preparing method |
| CN105132231A (en) * | 2015-07-03 | 2015-12-09 | 山东万德酒业集团有限公司 | Production method of liquor of golden Chinese date |
| CN105349352A (en) * | 2015-06-29 | 2016-02-24 | 开平市水口镇卡摩商行 | Making method of red date cocktail |
| CN106148096A (en) * | 2016-09-20 | 2016-11-23 | 朝阳凌塔酿造科技开发有限公司 | The brewing method that Red Hill goddess makes |
| CN107904075A (en) * | 2017-12-01 | 2018-04-13 | 蒋春霞 | A kind of preparation method of Chinese data wine |
| CN108330046A (en) * | 2018-04-20 | 2018-07-27 | 宁夏千枣红生物工程有限公司 | A kind of Chinese data wine and preparation method thereof |
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| CN101024807A (en) * | 2007-03-26 | 2007-08-29 | 陆伟东 | Lichee fruit wine and its brewing process |
| CN101423792A (en) * | 2008-12-03 | 2009-05-06 | 成守贵 | Brewing method of health-care jujube wine |
| CN101892141A (en) * | 2010-07-19 | 2010-11-24 | 陕西农产品加工技术研究院 | Method for preparing sweet red jujube wine |
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2013
- 2013-05-27 CN CN2013102002806A patent/CN103343070A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101024807A (en) * | 2007-03-26 | 2007-08-29 | 陆伟东 | Lichee fruit wine and its brewing process |
| CN101423792A (en) * | 2008-12-03 | 2009-05-06 | 成守贵 | Brewing method of health-care jujube wine |
| CN101892141A (en) * | 2010-07-19 | 2010-11-24 | 陕西农产品加工技术研究院 | Method for preparing sweet red jujube wine |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571693A (en) * | 2013-11-10 | 2014-02-12 | 胡本奎 | Brewing process of chrysanthemum health-care wine |
| CN104877861A (en) * | 2015-05-29 | 2015-09-02 | 河北农业大学 | Red date brandy extracting and preparing method |
| CN105349352A (en) * | 2015-06-29 | 2016-02-24 | 开平市水口镇卡摩商行 | Making method of red date cocktail |
| CN105132231A (en) * | 2015-07-03 | 2015-12-09 | 山东万德酒业集团有限公司 | Production method of liquor of golden Chinese date |
| CN106148096A (en) * | 2016-09-20 | 2016-11-23 | 朝阳凌塔酿造科技开发有限公司 | The brewing method that Red Hill goddess makes |
| CN107904075A (en) * | 2017-12-01 | 2018-04-13 | 蒋春霞 | A kind of preparation method of Chinese data wine |
| CN108330046A (en) * | 2018-04-20 | 2018-07-27 | 宁夏千枣红生物工程有限公司 | A kind of Chinese data wine and preparation method thereof |
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Effective date of registration: 20141226 Address after: 750400 the Ningxia Hui Autonomous Region Yinchuan city north gate on the west side of the road under the white Lingwu Applicant after: Ningxia Shengkangyuan Jujube Wine Industry Biological Science & Technology Co., Ltd. Address before: 750400 the Ningxia Hui Autonomous Region Yinchuan city north gate on the west side of the road under the white Lingwu Applicant before: Ningxia Shengkangyuan Jujube Wine Industry Biological Science & Technology Co., Ltd. Applicant before: Ningxia Jujube Engineering Technology Research Center |
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Application publication date: 20131009 |