CN103540474A - Preparation method of black date wine - Google Patents
Preparation method of black date wine Download PDFInfo
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- CN103540474A CN103540474A CN201310529688.8A CN201310529688A CN103540474A CN 103540474 A CN103540474 A CN 103540474A CN 201310529688 A CN201310529688 A CN 201310529688A CN 103540474 A CN103540474 A CN 103540474A
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Abstract
The invention discloses a preparation method of black date wine. The black date wine is prepared by adopting the technique steps such as pulping, enzymatic hydrolysis, alcoholic fermentation and ageing. The black date wine is of a pale yellow color, has strong fruity flavor and wine flavor and mellow flavor and is clear and transparent; and as the nutritional and functional components of black dates are maintained to the greatest degree, the black date wine has a very high nutrition and healthcare value. If taken frequently by people, the black date wine is capable of enhancing the immunity of human bodies, inhibiting the growth of cancer cells, preventing and treating osteoporosis, anemia and the like and has the effects of strengthening the spleen and stomach, nourishing yin and blood, tranquilizing by nourishing the heart and alleviating the medicine property.
Description
Technical field
The present invention relates to a kind of fruit wine, is a kind of preparation method of dateplum persimmon wine specifically.Can effectively retain functional component and healthy nutritive value in dateplum persimmon.
Background technology
Dateplum persimmon formal name used at school Diospyros lotus L., belongs to Ebenaceae Diospyros lotus L. and belongs to, another name date-plum persimmon, milk jujube, wild persimmon etc.Dateplum persimmon fruit black, taste is husky sweet good to eat, and nutritive value is very high.The nutritive ingredient that the human bodies such as dateplum persimmon fruit is sugary 45.7%, starch 4.1%, protein 1.83 %, pectin 3.84 %, tannin 0.98 %, vitamins C 97.9mg/100g and phosphorus, calcium, iron need.Dateplum persimmon also has very high pharmaceutical use, and dateplum persimmon taste is sweet, spleen is put down, entered to property, stomach warp, can invigorating the spleen and replenishing QI, the people of body void is after being ill had to good tonic effect; Energy nourishing stomach and spleen, the strong god that nourishes blood, has good dietary function to spleen-deficiency person; Can help 12 warps, antidote poison, is in harmonious proportion hundred medicines, when with eliminating evil medicine compatibility, can delay the effect of the strong property of its poison; Because being rich in rutin, can vessel softening, preventing hypertension, plays the effect that step-down consolidates.
As from the foregoing, dateplum persimmon is a kind of nutritious natural green food, is also a kind of widely nourishing medicine of application, but take on the produce market that dateplum persimmon is raw material research and development very rare, only there are dateplum persimmon jam, black date noodle to come out, among the peoplely with yellow rice wine, soak dateplum persimmon and obtain dateplum persimmon wine.The problem that these products exist: the one, in the course of processing of jam or noodles, the nutritive ingredient of dateplum persimmon is lost in a large number; The 2nd, the dateplum persimmon wine that yellow rice wine directly soaks is abandoned dateplum persimmon after long period of soaking, cannot make the effective constituent of dateplum persimmon be given full play to and utilize.
Summary of the invention
In view of above-mentioned present situation, the present invention utilizes dateplum persimmon to belong to berry, and sugar degree is high, is applicable to the characteristic of wine brewing, through techniques such as softening making beating, enzymolysis, zymamsis and ageing, makes dateplum persimmon wine.Product color of the present invention is light yellow, and fruital aroma is strong, and local flavor is mellow, and clear has retained nutrition and the functional component in dateplum persimmon to greatest extent, has very high healthy nutritive value.Often drink and can strengthen body immunity, anticancer generates, and prevents and treats osteoporosis, anaemia etc., strengthen the spleen and stomach, and yin and blood nourishing, tranquilizing by nourishing the heart, the effect of the mitigation property of medicine.
The preparation technology of dateplum persimmon wine of the present invention, comprising:
1, select that sugar degree is high, the dateplum persimmon of abundant maturation, after results, spread airing out to half-dried standby;
2, with clear water, clean dateplum persimmon epidermis, or in clear water, add 0.05% potassium permanganate to carry out disinfection, after cleaning, drain away the water stand-by;
3, the dateplum persimmon of getting above-mentioned cleaning is put into water, under 80～90 ℃ of conditions, soaks 4～5h, makes dateplum persimmon pulp softening, softening dateplum persimmon is put into hollander together with soaking water and pull an oar, and removes after filtration dateplum persimmon core and obtains dateplum persimmon juice;
4, dateplum persimmon juice is cooled under 50 ℃ of conditions, adds polygalacturonase to carry out enzymolysis, by every liter of dateplum persimmon juice, add polygalacturonase 0.2-0.4g, hydrolysis temperature 40-50 ℃, enzymolysis time 3-5h;
5, by the dateplum persimmon juice after enzymolysis, the H2SO3 that adds 40～60 mg/L carries out antibacterial, with citric acid, adjusts pH value 3.5, by white sugar adjustment sugar degree, is 20%;
6, the above-mentioned dateplum persimmon juice carrying out after composition adjustment is put into the fermentor tank of having sterilized, the grape wine dry yeast that adds 0.3-0.5% to activate, controlled fermentation tank temperature is at 25-28 ℃, in fermenting process, stir 2 every day, make fermentor tank levels leavening temperature uniformity, the Primary Fermentation time is 7～10 d;
7, Primary Fermentation separated pomace and wine liquid immediately after finishing, then puts into pomace the squeezing machine wine liquid of squeezing out, and the wine liquid of squeezing out merges and proceeds to secondary fermentation with separated wine liquid;
8, control temperature at 20-25 ℃, times 20～30 d, secondary fermentation finishes wine liquid residual sugar≤4g/L;
9, the wine of secondary fermentation is placed in to wine storing jar, fills tank, to reduce oxygen content, add the H2SO3 of 60～80 mg/L in wine, prevent brown stain, ageing more than 3 months, is carried out tank switching processing during ageing, removes wine mud throw out;
10, the gelatin that adds 0.16g/L in wine, standing 24h after stirring, filters to remove in wine and precipitates, and the wine after filtration passes into 90 ℃/min of sterilizer quick sterilization, then bottling sealing, sterilization 20min in the water of 70-72 ℃.
Dateplum persimmon wine of the present invention, take dateplum persimmon as raw material, through techniques such as cleaning, softening making beating, enzymolysis, composition adjustment, Primary Fermentation, secondary fermentation, ageing, makes.Product color of the present invention is light yellow, and fruital aroma is strong, and local flavor is mellow, clear, and there is very high healthy nutritive value.Often drink and can strengthen body immunity, anticancer generates, and prevents and treats osteoporosis, anaemia etc., strengthen the spleen and stomach, and yin and blood nourishing, tranquilizing by nourishing the heart, the effect of the mitigation property of medicine.In addition, the present invention has expanded the comprehensive utilization value of dateplum persimmon.
Embodiment
Embodiment 1
One, first, get dateplum persimmon, white sugar, grape wine dry yeast, polygalacturonase, potassium permanganate, citric acid, sulfurous acid, gelatin supplementary material standby;
Two, processing step is as follows:
1, material choice and processing: selection sugar degree is high, the dateplum persimmon of abundant maturation, spread airing out to half-dried (flowing out without juice with hand) after results;
2, clean: with clear water, clean dateplum persimmon skin damage thing, after cleaning, drain away the water stand-by;
3, softening, making beating: add the heavy 4-5 of dateplum persimmon water doubly, under 80～90 ℃ of conditions, dateplum persimmon is soaked to 4～5h, make dateplum persimmon pulp softening, softening dateplum persimmon is put into hollander together with soaking water and pull an oar, remove after filtration jujube core and obtain dateplum persimmon juice;
4, enzymolysis: dateplum persimmon juice is cooled to 50 ℃, adds polygalacturonase to carry out enzymolysis, by every liter of dateplum persimmon juice, adds polygalacturonase 0.32-0.4g, hydrolysis temperature 40-50 ℃, enzymolysis time 3-5h;
5, composition adjustment: in the dateplum persimmon juice after enzymolysis, add the H of 40～60 mg/L
2sO
3carrying out antibacterially, with citric acid, adjust pH value 3.5, is 20% by white sugar adjustment sugar degree;
6, Primary Fermentation: the dateplum persimmon juice after composition adjustment is put into the fermentor tank of having sterilized, the grape wine dry yeast that adds 0.3-0.5% to activate, controlled fermentation tank temperature is at 25-28 ℃, in fermenting process, stir 2 every day, make fermentor tank levels leavening temperature uniformity, the Primary Fermentation time is 7～10 d;
7, squeeze wine: immediately that pomace is separated with wine liquid after Primary Fermentation finishes, then pomace is put into the squeezing machine wine liquid of squeezing out, merging proceeds to secondary fermentation to the wine liquid of squeezing out with separated wine liquid;
8, secondary fermentation: control temperature at 20-25 ℃, times 20～30 d, secondary fermentation finishes wine liquid residual sugar≤4g/L;
9, ageing: the wine of secondary fermentation is placed in to wine storing jar, notes wanting canful, to reduce oxygen content, add the H of 60～80 mg/L in wine
2sO
3, preventing brown stain, ageing more than 3 months, is carried out tank switching processing during ageing, removes the throw outs such as wine mud;
10, filtration, packing, sterilization: in wine, add the gelatin of 0.16g/L, standing 24h after stirring, filters to remove in wine and precipitate, and the wine after filtration passes into 90 ℃/min of sterilizer quick sterilization, then bottling sealing, sterilization 20min in the water of 70-72 ℃.
In the step 2 of the present embodiment, except employing clear water directly cleans, also can in water, add 0.05% potassium permanganate to carry out disinfection, after cleaning, drain away the water stand-by.
Quality standard: color and luster is light yellow, limpid transparent, be rich in gloss, without precipitation and suspended substance.Have the distinctive fruital of dateplum persimmon and mellow aroma, flavour is pure, and mellow soft, taste is salubrious, and wine body is complete, alcoholic strength 11.3%, acidity 5.3g/L(is with citrometer), volatile acid 0.45 g/L(is with acetometer).
Embodiment 2
One, first, get dateplum persimmon, white sugar, grape wine dry yeast, polygalacturonase, citric acid, sulfurous acid, gelatin supplementary material standby;
Two, processing step is as follows:
1, the selection of raw material and processing: selection sugar degree is high, the dateplum persimmon of abundant maturation, after results, spread airing out to half-dried (flowing out without juice with hand), by half-dried dateplum persimmon impurity elimination, after cleaning, draining, putting into baking oven toasts, storing temperature 100-120 ℃, baking time 30-40min, with jujube meat shrink, fructus corni is micro-splits, non-burnt for well;
2, the preparation of dateplum persimmon juice: the water soaking 10-12h that the dateplum persimmon toasting is added to 2 times of weight, make the abundant water-swelling of pulp, add again dateplum persimmon to weigh water lixiviate 1～1.5h under 80～90 ℃ of conditions of 4 times, make the abundant stripping of nutritive ingredient in dateplum persimmon, then dateplum persimmon is put into together with vat liquor to hollander and pulled an oar, remove after filtration jujube core and obtain dateplum persimmon juice;
3, enzymolysis: dateplum persimmon juice is cooled to 50 ℃, adds polygalacturonase to carry out enzymolysis, by every liter of dateplum persimmon juice, adds polygalacturonase 0.2-0.4g, hydrolysis temperature 40-50 ℃, enzymolysis time 3-5h;
4, composition adjustment: in the dateplum persimmon juice after enzymolysis, add the H of 40～60 mg/L
2sO
3carrying out antibacterially, with citric acid, adjust pH value 3.5, is 20% by white sugar adjustment sugar degree;
5, Primary Fermentation: the dateplum persimmon juice after composition adjustment is put into the fermentor tank of having sterilized, the grape wine dry yeast that adds 0.3-0.5% to activate, controlled fermentation tank temperature is 25-28 ℃ of left and right, in fermenting process, stir 2 every day, make fermentor tank levels leavening temperature uniformity, the Primary Fermentation time is 7～10 d;
6, squeeze wine: immediately that pomace is separated with wine liquid after Primary Fermentation finishes, then pomace is put into the squeezing machine wine liquid of squeezing out, merging proceeds to secondary fermentation to the wine liquid of squeezing out with separated wine liquid;
7, secondary fermentation: control temperature at 20-25 ℃, times 20～30 d, secondary fermentation finishes wine liquid residual sugar≤4g/L;
8, ageing: the wine of secondary fermentation is placed in to wine storing jar, notes wanting canful, to reduce oxygen content, add the H of 60～80 mg/L in wine
2sO
3, preventing brown stain, ageing more than 3 months, is carried out tank switching processing during ageing, removes the throw outs such as wine mud;
9, filtration, packing, sterilization: in wine, add the gelatin of 0.16g/L, standing 24h after stirring, filters to remove in wine and precipitate, and the wine after filtration passes into 90 ℃/min of sterilizer quick sterilization, then bottling sealing, sterilization 20min in the water of 70-72 ℃.
Quality standard: color and luster is deep yellow, limpid transparent, be rich in gloss, without precipitation and suspended substance.Have strong jujube perfume and mellow aroma, mouthfeel is mellow, alcoholic strength 11.5%, acidity 5.5g/L(is with citrometer), volatile acid 0.37 g/L(is with acetometer).
Embodiment 3
One, first, get bright dateplum persimmon, white sugar, grape wine dry yeast, polygalacturonase, potassium permanganate, citric acid, sulfurous acid, gelatin supplementary material standby;
Two, processing step is as follows:
1, the selection of raw material and processing: selection sugar degree is high, the fresh dateplum persimmon of abundant maturation, rejects and has disease and pest and rotten fruit;
2, clean: with clear water, clean dateplum persimmon skin damage thing, after cleaning, drain away the water stand-by;
3, take away the puckery taste: the warm water soaking 24h of 40-45 ℃ of the dateplum persimmon after cleaning, the processing of taking away the puckery taste;
4, broken, making beating: the dateplum persimmon after taking away the puckery taste is removed floral disc, by crusher in crushing, then adds bright dateplum persimmon weight 1-2 water doubly, and dateplum persimmon is pulled an oar in hollander, removes after filtration dateplum persimmon core and obtains dateplum persimmon juice;
5, enzymolysis: dateplum persimmon juice is cooled to 50 ℃ of left and right, adds polygalacturonase to carry out enzymolysis.By every liter of dateplum persimmon juice, add polygalacturonase 0.2-0.4g, hydrolysis temperature 40-50 ℃, enzymolysis time 3-5h;
6, composition adjustment: in the dateplum persimmon juice after enzymolysis, add the H of 40～60 mg/L
2sO
3carrying out antibacterially, with citric acid, adjust pH value 3.5, is 20% by white sugar adjustment sugar degree;
7, Primary Fermentation: the dateplum persimmon juice after composition adjustment is put into the fermentor tank of having sterilized, the grape wine dry yeast that adds 0.3-0.5% to activate, controlled fermentation tank temperature is at 25-28 ℃, in fermenting process, stir 2 every day, make fermentor tank levels leavening temperature uniformity, the Primary Fermentation time is 7～10 d;
8, squeeze wine: immediately that pomace is separated with wine liquid after Primary Fermentation finishes, then pomace is put into the squeezing machine wine liquid of squeezing out, merging proceeds to secondary fermentation to the wine liquid of squeezing out with separated wine liquid;
9, secondary fermentation: control temperature at 20-25 ℃, times 20～30 d, secondary fermentation finishes wine liquid residual sugar≤4g/L;
10, ageing: the wine of secondary fermentation is placed in to wine storing jar, notes wanting canful, to reduce oxygen content, add the H of 60～80 mg/L in wine
2sO
3, preventing brown stain, ageing more than 3 months, is carried out tank switching processing during ageing, removes the throw outs such as wine mud;
11, filtration, packing, sterilization: in wine, add the gelatin of 0.16g/L, standing 24h after stirring, filters to remove in wine and precipitate.Wine after filtration passes into 90 ℃/min of sterilizer quick sterilization, then bottling sealing, sterilization 20min in the water of 70-72 ℃.
In the step 2 of the present embodiment, except employing clear water directly cleans, also can in water, add 0.05% potassium permanganate to carry out disinfection, after cleaning, drain away the water stand-by.
Quality standard: color and luster is faint yellow, limpid transparent, be rich in gloss, without precipitation and suspended substance.Have the distinctive fruital of dateplum persimmon and mellow aroma, flavour is pure, and mellow soft, taste is salubrious, and wine body is complete, alcoholic strength 12%, acidity 5.5g/L(is with citrometer), volatile acid 0.47 g/L(is with acetometer).
Claims (1)
1. a preparation method for dateplum persimmon wine, its processing step is as follows:
(1) select that sugar degree is high, the dateplum persimmon of abundant maturation, after results, spread airing out to half-dried standby;
(2) with clear water, clean dateplum persimmon epidermis, or in clear water, add 0.05% potassium permanganate to carry out disinfection, after cleaning, drain away the water stand-by;
(3) dateplum persimmon of getting above-mentioned cleaning is put into water, under 80～90 ℃ of conditions, soaks 4～5h, makes dateplum persimmon pulp softening, softening dateplum persimmon is put into hollander together with soaking water and pull an oar, and removes after filtration dateplum persimmon core and obtains dateplum persimmon juice;
(4) dateplum persimmon juice is cooled under 50 ℃ of conditions, adds polygalacturonase to carry out enzymolysis, by every liter of dateplum persimmon juice, add polygalacturonase 0.2-0.4g, hydrolysis temperature 40-50 ℃, enzymolysis time 3-5h;
(5) by the dateplum persimmon juice after enzymolysis, add the H of 40～60 mg/L
2sO
3carrying out antibacterially, with citric acid, adjust pH value 3.5, is 20% by white sugar adjustment sugar degree;
(6) the above-mentioned dateplum persimmon juice carrying out after composition adjustment is put into the fermentor tank of having sterilized, the grape wine dry yeast that adds 0.3-0.5% to activate, controlled fermentation tank temperature is at 25-28 ℃, in fermenting process, stir 2 every day, make fermentor tank levels leavening temperature uniformity, the Primary Fermentation time is 7～10 d;
(7) Primary Fermentation separated pomace and wine liquid immediately after finishing, then puts into pomace the squeezing machine wine liquid of squeezing out, and the wine liquid of squeezing out merges and proceeds to secondary fermentation with separated wine liquid;
(8) control temperature at 20-25 ℃, times 20～30 d, secondary fermentation finishes wine liquid residual sugar≤4g/L;
(9) wine of secondary fermentation is placed in to wine storing jar, fills tank, to reduce oxygen content, in wine, add the H of 60～80 mg/L
2sO
3, preventing brown stain, ageing more than 3 months, is carried out tank switching processing during ageing, remove wine mud throw out;
(10) in wine, add the gelatin of 0.16g/L, standing 24h after stirring, filters to remove in wine and precipitates, and the wine after filtration passes into 90 ℃/min of sterilizer quick sterilization, then bottling sealing, sterilization 20min in the water of 70-72 ℃.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593197A (en) * | 2015-02-20 | 2015-05-06 | 彭常安 | Brewing method for phoenix dactylifera fruit wine |
| CN104825810A (en) * | 2015-04-24 | 2015-08-12 | 王爱玲 | Pharmaceutical composition for treating osteoporosis |
| CN107083294A (en) * | 2017-06-01 | 2017-08-22 | 山东农业大学 | Solid state fermentation dateplum persimmon jujube wine and preparation method thereof |
| CN111826249A (en) * | 2020-08-11 | 2020-10-27 | 江南大学 | Solid-state fermentation black date distilled liquor and preparation method thereof |
| CN112358936A (en) * | 2020-11-06 | 2021-02-12 | 涉县君迁酒庄有限公司 | Preparation method of black date wine |
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| KR20030082347A (en) * | 2002-04-17 | 2003-10-22 | 완주군 | Process for preparing jujube wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593197A (en) * | 2015-02-20 | 2015-05-06 | 彭常安 | Brewing method for phoenix dactylifera fruit wine |
| CN104825810A (en) * | 2015-04-24 | 2015-08-12 | 王爱玲 | Pharmaceutical composition for treating osteoporosis |
| CN107083294A (en) * | 2017-06-01 | 2017-08-22 | 山东农业大学 | Solid state fermentation dateplum persimmon jujube wine and preparation method thereof |
| CN111826249A (en) * | 2020-08-11 | 2020-10-27 | 江南大学 | Solid-state fermentation black date distilled liquor and preparation method thereof |
| CN112358936A (en) * | 2020-11-06 | 2021-02-12 | 涉县君迁酒庄有限公司 | Preparation method of black date wine |
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Application publication date: 20140129 |