CN103409296B - Method for preparing Chinese date-medlar liquor - Google Patents
Method for preparing Chinese date-medlar liquor Download PDFInfo
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- CN103409296B CN103409296B CN201310373244.XA CN201310373244A CN103409296B CN 103409296 B CN103409296 B CN 103409296B CN 201310373244 A CN201310373244 A CN 201310373244A CN 103409296 B CN103409296 B CN 103409296B
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Abstract
The invention relates to a method for preparing Chinese date-medlar liquor. The method uses Chinese date and medlar as main raw materials and comprises the following process steps: pretreating raw materials; preparing Chinese date-medlar raw stock; fermenting with alcohol; squeezing and filtering; aging and after-ripening; blending; finely filtering; filling and sterilizing. The Chinese date-medlar liquor prepared by adopting the method has unique mouthfeel, good sour and sweet taste and pleasant aroma, is suitable for people of all ages, and also has a good health-care effect.
Description
Technical field
The present invention relates to a kind of preparation method of health promoting wine, be specifically related to a kind of date-wolfberry fruit method for preparing medicated wine.
Background technology
Red date can eat also can be medicinal, modern pharmacological research discovery, and red date contains more protein, amino acid, carbohydrate, organic acid, vitamin A, B
2, C, P etc., and contain trace elements calcium, phosphorus, potassium, iron, magnesium, aluminium and a large amount of cyclic monophosphate etc.It is warm in nature, and taste is sweet.Have invigorate the spleen and benefit qi, blood-enriching tranquillizing, born fluid, removing toxic substances protect the liver, anticancer, reduce the effects such as cholesterol, vessel softening.Have saying of " three jujubes on the one, alive for evermore ", be called as " natural complex ".The kind of red date is more, nearly more than 30 kinds.Mainly originate in the ground such as Shaanxi, Shanxi, Ningxia, Xinjiang, resource is very abundant.
Matrimony vine, contains the chemical compositions and more than 86 such as alkaloids, lactone, glycopeptide class, amino acids and plants major element and trace element.In < < Shennong Bencaojing > >, classified as top grade, successive dynasties physician thinks matrimony vine " sweet, sour, flat ", have nourishing liver and kidney, enrich blood, the effect such as moistening lung, strong muscles and bones, improving eyesight.
The present invention utilizes the nutritive ingredient in red date, matrimony vine, adopts biofermentation technique, exploitation date-wolfberry fruit wine health promoting beverage, and the research and development of this drink meet the theory that modern people pursue " health, health care, health ", have complied with development trend current.
Summary of the invention
It is good that the technical problem that the present invention mainly solves is to provide a kind of mouthfeel, is of high nutritive value, and has the preparation method of the date-wolfberry fruit wine of fine health-care effect.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is:
A kind of date-wolfberry fruit method for preparing medicated wine is provided, and processing step comprises:
(1) raw materials pretreatment:
Choose high-quality red date raw material and clean with flowing water, stoning, then carries out high temperature with baking box and smokes, and the red date after smoking is soaked more than 3 months with 60 degree edible ethanols in encloses container, is prepared into blending wine standby;
Described high temperature baked temperature is 100.11O ℃, time 5.8min; Described edible ethanol consumption is 4 times of red date weight;
(2) date-wolfberry fruit magma preparation:
Red date after smoking contains the O.5% hot-water soak of sodium bicarbonate with 30-40 ℃, pull out and drain, add the pure water of 5 times of red date weight and the matrimony vine after cleaning, described matrimony vine consumption is 5% of red date weight, then high temperature boiling, hollander slurrying, complex enzyme zymohydrolysis, 80-85 ℃ sterilization, cooling, adjustment solid content are 18-22%, make date-wolfberry fruit magma;
Described high temperature brew temperatures 85-92 ℃, time 60-90min; Described prozyme consumption is 80.150mL/t, and described prozyme is comprised of by 3:1 mass ratio polygalacturonase and cellulase;
(3) zymamsis
Adopt Angel grape wine to carry out zymamsis with active dry yeast above-mentioned date-wolfberry fruit magma, yeast-inoculated amount is 0.2-0.3%, fermentation time 7 days, first 3 days controlled fermentation temperature 26-28 ℃, latter 4 days controlled fermentation temperature 20-22 ℃, alcoholic strength reaches 10.13%, makes alcoholic fermented liquor;
(4) squeeze and filter
Adopt plate-and-frame filter press press filtration to obtain the former wine of date-wolfberry fruit the alcoholic fermented liquor after fermentation;
(5) ageing after-ripening
The former wine of date-wolfberry fruit is transferred to ageing tank, with blending wine prepared by step (1), alcoholic strength is adjusted to 16 degree, after-ripening ageing is more than 3 months;
(6) hook and adjust
In 60 portions of former wine of date-wolfberry fruit, add 2 parts of oligofructoses, 2 parts of citric acids, 1 part of oxysuccinic acid, O.1 a part food stabiliser hooks tune, finally adds pure water that alcoholic strength is adjusted to 12%: described food stabiliser is comprised of by 2:1:1:1 mass ratio sodium alginate, konjak gum, guar gum, gum arabic:
(7) essence is filtered
Adopt the accurate film filter of 5 μ m to filter, make date-wolfberry fruit wine;
(8) filling sterilization
The filling rear water dip sterilization of date-wolfberry fruit wine, brew temperatures 85-90 ℃, time 20-30min, makes finished product.
Described hydrolysis temperature 45-50 ℃, time 2h;
Described cooling be to adopt plate-type heat exchanger to be cooled to 26-29 ℃;
Described hollander making beating is divided into multiple tracks making beating, and first making beating mesh aperture is 9mm, and second making beating mesh aperture is 7mm, and San road making beating mesh aperture is 5mm, and Si road making beating mesh aperture is 3mm.
The invention has the beneficial effects as follows:
1. the present invention carries out high temperature to red date and smokes, and can make fructus corni fine fisssure, jujube meat shrink, and give the jujube fragrance of finished product uniqueness.The excess Temperature of smoking, overlong time, can make red date occur being charred taste; Baked temperature is too low, and the time is too short, cannot make jujube fragrance fully be volatilized.The present invention, through experiment repeatedly, has determined temperature 100.11O ℃, and time 5.8min smokes parameter, in the domestic like product of this technique and parameter, has no report.
2. the present invention adopts red date to soak blending wine in conjunction with later stage ageing after-ripening, can make wine body jujube fragrance full, mouthfeel more alcohol and, in the domestic like product of this technique and parameter, have no report.
3. the present invention adopts slight alkalinity hot-water soak red date, can remove the bitter taste that fructus corni brings product.
4. date-wolfberry fruit of the present invention is through polygalacturonase and cellulase complex enzyme zymohydrolysis, pectin in decomposition pulp and the fibre composition in pericarp, facilitate later stage press filtration, carry high product yield, the nutrition that has effectively improved date-wolfberry fruit slurry forms simultaneously, the composition that has additional nutrients, and abundant nutrition is worth, and be conducive to saccharomycetic fermentation, reduce the generation of methyl alcohol.
5. the present invention adopts the full pulp liquid-state fermentation technology of date-wolfberry fruit, and product is full mellow, and red date wine generally all adopts fermentation of clear juice at present.The present invention adopts two sections of low temperature yeast fermentations, can effectively control the generation of fusel, in the domestic like product of this technique and parameter, has no report.
6. date-wolfberry fruit wine of the present invention adopts micro-compounded food stablizer to stablize, and compound stabilizer is used, and can bring into play the stabilising characteristic of every kind of stablizer, can make product not occur for a long time precipitation, muddiness, long quality-guarantee period.The present invention adopts blending wine to hook and adjusts, and makes date-wolfberry fruit wine jujube fragrance more strong mellow.
7. adopt out date-wolfberry fruit wine sweet and sour taste, fragrant tempting, all-ages of explained hereafter of the present invention.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of date-wolfberry fruit wine of the present invention
Embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
The embodiment of the present invention comprises:
Embodiment 1
(1) raw materials pretreatment:
Choose high-quality red date raw material and clean with flowing water, stoning, then smokes 5min with 100 ℃ of baking boxs; Red date after smoking is soaked more than 3 months with 60 degree edible ethanols of 4 times of red date weight in encloses container, be prepared into blending wine standby;
(2) date-wolfberry fruit magma preparation:
Red date after smoking contains the O.5% hot-water soak of sodium bicarbonate with 30 ℃, pull out and drain, add the pure water of 5 times of red date weight and the matrimony vine after cleaning, described matrimony vine consumption is 5% of red date weight, then boiling 60min at 85 ℃, the making beating of hollander multiple tracks, first making beating mesh aperture is 9mm, second making beating mesh aperture is 7mm, San road making beating mesh aperture is 5mm, Si road making beating mesh aperture is 3mm, with 80mL/t complex enzyme zymohydrolysis (prozyme is comprised of by 3:1 mass ratio polygalacturonase and cellulase), enzymolysis 2h at 45 ℃, 80 ℃ of sterilizations, adopt plate-type heat exchanger to be cooled to 26 ℃, adjusting solid content is 19%, make date-wolfberry fruit magma,
(3) zymamsis
Adopt Angel grape wine to carry out zymamsis with active dry yeast above-mentioned date-wolfberry fruit magma, yeast-inoculated amount is for O.2%, fermentation time 7 days, within first 3 days, controlled fermentation temperature is 26 ℃, within latter 4 days, controlled fermentation temperature is 20 ℃, and alcoholic strength reaches 10%, makes alcoholic fermented liquor;
(4) squeeze and filter
Adopt plate-and-frame filter press press filtration to obtain the former wine of date-wolfberry fruit alcoholic fermented liquor after fermentation;
(5) ageing after-ripening
The former wine of date-wolfberry fruit is transferred to ageing tank, with blending wine prepared by step (1), alcoholic strength is adjusted to 16 degree, after-ripening ageing is more than 3 months;
(6) hook and adjust
In 60 portions of former wine of date-wolfberry fruit, add 2 parts of oligofructoses, 2 parts of citric acids, 1 part of oxysuccinic acid, O.1 a part food stabiliser hooks tune, finally adds pure water that alcoholic strength is adjusted to 12%; Described food stabiliser is comprised of by 2:1:1:1 mass ratio sodium alginate, konjak gum, guar gum, gum arabic;
(7) essence is filtered
Adopt the accurate film filter of 5 μ m to filter, make date-wolfberry fruit wine;
(8) filling sterilization
The filling rear water dip sterilization of date-wolfberry fruit wine, 85 ℃ of brew temperatures, time 20mmin, makes finished product.
Embodiment 2
(1) raw materials pretreatment:
Choose high-quality red date raw material and clean with flowing water, stoning, then smokes 8min with 110 ℃ of baking boxs; Red date after smoking is soaked more than 3 months with 60 degree edible ethanols of 4 times of red date weight in encloses container, be prepared into blending wine standby;
(2) date-wolfberry fruit magma preparation:
Red date after smoking contains the O.5% hot-water soak of sodium bicarbonate with O ℃, pull out and drain, add the pure water of 5 times of red date weight and the matrimony vine after cleaning, described matrimony vine consumption is 5% of red date weight, then boiling 90min at 92 ℃, the making beating of hollander multiple tracks, first making beating mesh aperture is 9mm, second making beating mesh aperture is 7mm, San road making beating mesh aperture is 5mm, Si road making beating mesh aperture is 3mm, with 150mL/t complex enzyme zymohydrolysis (prozyme is comprised of by 3:1 mass ratio polygalacturonase and cellulase), enzymolysis 2h at 45 ℃, 80 ℃ of sterilizations, adopt plate-type heat exchanger to be cooled to 29 ℃, adjusting solid content is 22%, make date-wolfberry fruit magma,
(3) zymamsis
Adopt Angel grape wine to carry out zymamsis with active dry yeast above-mentioned date-wolfberry fruit magma, yeast-inoculated amount is for O.3%, fermentation time 7 days, within first 3 days, controlled fermentation temperature is 26 ℃, within latter 4 days, controlled fermentation temperature is 22 ℃, and alcoholic strength reaches 12%, makes alcoholic fermented liquor;
(4) squeeze and filter
Adopt plate-and-frame filter press press filtration to obtain the former wine of date-wolfberry fruit alcohol fermentation liquid after fermentation;
(5) ageing after-ripening
The former wine of date-wolfberry fruit is transferred to ageing tank, with blending wine prepared by step (1), alcoholic strength is adjusted to 16 degree, after-ripening ageing is more than 3 months;
(6) hook and adjust
In 60 portions of former wine of date-wolfberry fruit, add 2 parts of oligofructoses, 2 parts of citric acids, 1 part of oxysuccinic acid, O.1 a part food stabiliser hooks tune, finally adds pure water that alcoholic strength is adjusted to 12%; Described food stabiliser is comprised of by 2:1:1:1 mass ratio sodium alginate, konjak gum, guar gum, gum arabic;
(7) essence is filtered
Adopt the accurate film filter of 5 μ m to filter, make date-wolfberry fruit wine;
(8) filling sterilization
The filling rear water dip sterilization of date-wolfberry fruit wine, 90 ℃ of brew temperatures, in time, asks and makes finished product by 30min.
Claims (1)
1. a date-wolfberry fruit method for preparing medicated wine, is characterized in that processing step comprises:
(1) raw materials pretreatment:
Choose high-quality red date raw material and clean with flowing water, stoning, then carries out high temperature with baking box and smokes, and the red date after smoking is soaked more than 3 months with 60 degree edible ethanols in encloses container, is prepared into blending wine standby;
Described high temperature baked temperature is 100-110 ℃, time 5-8min; Described edible ethanol consumption is 4 times of red date weight;
(2) date-wolfberry fruit magma preparation:
30-40 ℃ of hot-water soak that contains 0.5% sodium bicarbonate for red date after smoking, pull out and drain, add the pure water of 5 times of red date weight and the matrimony vine after cleaning, described matrimony vine consumption is 5% of red date weight, then high temperature boiling, hollander making beating, complex enzyme zymohydrolysis, 80-85 ℃ sterilization, cooling, adjustment solid content are 18-22%, make date-wolfberry fruit magma;
Described high temperature brew temperatures 85-92 ℃, time 60-90min; Described prozyme consumption is 80-150mL/t, and described prozyme is comprised of by 3: 1 mass ratioes polygalacturonase and cellulase; Described hollander making beating is divided into multiple tracks making beating, and first making beating mesh aperture is 9mm, and second making beating mesh aperture is 7mm, and San road making beating mesh aperture is 5mm, and Si road making beating mesh aperture is 3mm; Described hydrolysis temperature 45-50 ℃, enzymolysis time 2h; Described cooling be to adopt plate-type heat exchanger to be cooled to 26-29 ℃;
(3) zymamsis
Adopt Angel grape wine to carry out zymamsis with active dry yeast above-mentioned date-wolfberry fruit magma, yeast-inoculated amount is 0.2-0.3%, fermentation time 7 days, first 3 days controlled fermentation temperature 26-28 ℃, latter 4 days controlled fermentation temperature 20-22 ℃, alcoholic strength reaches 10.13%, makes alcoholic fermented liquor;
(4) squeeze and filter
Adopt plate-and-frame filter press press filtration to obtain the former wine of date-wolfberry fruit the alcoholic fermented liquor after fermentation;
(5) ageing after-ripening
The former wine of date-wolfberry fruit is transferred to ageing tank, with blending wine prepared by step (1), alcoholic strength is adjusted to 16 degree, after-ripening ageing is more than 3 months;
(6) hook and adjust
In 60 portions of former wine of date-wolfberry fruit, add 2 parts of oligofructoses, 2 parts of citric acids, 1 part of oxysuccinic acid, 0.1 part of food stabiliser to hook tune, finally add pure water that alcoholic strength is adjusted to 12%; Described food stabiliser by sodium alginate, konjak gum, guar gum, gum arabic by 2: 1: 1: 1 mass ratio forms;
(7) essence is filtered
Adopt the accurate film filter of 5 μ m to filter, make unsterilized date-wolfberry fruit wine;
(8) filling sterilization
The filling rear water dip sterilization of unsterilized date-wolfberry fruit wine, brew temperatures 85-90 ℃, time 20-30min, makes finished product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103865723A (en) * | 2014-03-25 | 2014-06-18 | 印江土家族苗族自治县西园综合开发有限责任公司 | Jujube-medlar health wine and preparation process thereof |
| CN106544210A (en) * | 2015-09-18 | 2017-03-29 | 郑州轻工业学院 | A kind of multiple bacteria compound fermentation Fructus Jujubae flavored drink and its production method |
| CN105695202A (en) * | 2016-03-18 | 2016-06-22 | 杨富建 | Wine and preparation method thereof |
| CN105907568A (en) * | 2016-07-01 | 2016-08-31 | 御良源实业有限公司 | Production process for jujube-wolfberry brewed wine |
| CN106213098A (en) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | A kind of Carnis Haliotidis health care drink preparation method |
| CN110923092A (en) * | 2019-11-05 | 2020-03-27 | 湖北大学知行学院 | Preparation method of red date and Chinese wolfberry health wine |
| CN113186060B (en) * | 2021-05-28 | 2022-09-09 | 山西农业大学 | Millet yellow wine and preparation method thereof |
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