CN103952261A - Production process of iced red date liquor - Google Patents
Production process of iced red date liquor Download PDFInfo
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- CN103952261A CN103952261A CN201410196698.9A CN201410196698A CN103952261A CN 103952261 A CN103952261 A CN 103952261A CN 201410196698 A CN201410196698 A CN 201410196698A CN 103952261 A CN103952261 A CN 103952261A
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Abstract
The invention relates to a production process of iced red date liquor. The process comprises the following steps: removing purities, inspecting fruits and cleaning; smashing; carrying out two-section countercurrent low-temperature juice extraction; carrying out membrane filtration; carrying out freeze concentration; activating by yeasts; carrying out spread cultivation of yeasts; controlling temperature to ferment; finishing fermentation; aging at a low temperature; freezing and icing; and carrying out membrane filtration to obtain a product. The iced red date liquor produced by the invention has natural fruity fragrance of red dates, is abundant in nutritional component, purplish red in luster, clear and transparent in body, rich in aroma, pure in fragrance of red dates, smooth and gentle in taste, sweet and mellow in taste, refreshing after being refrigerated and pleasant and tasty. Besides the remarkable characteristics of iced fruit liquor, the iced red date liquor further has the characteristic of red dates and fills the blank of like products in the domestic market. The production process provided by the invention is reliable in production technology, has the domestic advanced level, and fills the blank of key processing technology for producing high quality iced red date liquor at home. The production process is firstly created at home and fully satisfies the requirements on industrialized production.
Description
Technical field
The present invention relates to a kind of wine-making technology, be specifically related to a kind of production technique of ice red date wine.
Background technology
Red date, has another name called Chinese date, with peach, Lee, apricot, chestnut and be called Ancient Times in China five fruit, is the first dry fruit tree variety of China.Red date belongs to integration of drinking and medicinal herbs food, as medicinal, just on the books in the books such as < < Mingyi Bielu > >, < < Compendium of Materia Medica > >, red date taste is sweet warm in nature, enter the heart, spleen, stomach, food has the effects such as benefiting qi and nourishing blood, beneficial taste, logical nine orifices and hundred medicines, moisturizing beauty treatment, strong will are prolonged life, health care for a long time, is the natural health fruit that a kind of rare medicine food is taken into account.
In red date, contain abundant VITAMIN, have the title of " active vitamin ball ", " natural complex ball ".In red date except containing various abundant nutritive ingredients, contain especially the special composition that some have very high physiologically active, as polysaccharide, cyclic monophosphate, flavonoid compound, pentacyclic triterpenoid and alkaloid etc., these functional components have been achieved the distinctive nourishing function of red date, be integrate medicine, food, the large function of benefit three, be the natural health care that a kind of rare medicine food is taken into account, by country, classified as first of medicinal and edible plant.
Red date is before complete natural maturity, once be stained with rainwater, red date fruit will rot very soon, and the autumn end in the northern red date place of production usually all can rain.For fear of loss, jujube agricultures can only lay the red date of not yet complete natural maturity come in advance, sub-fraction for people eat raw, a part carries out processing treatment at once, and more than 90% fresh jujube or by preserving after artificial airing or mechanical drying, as the raw material of reprocessing.The raw material red date that red date processing enterprise is used is at present all that purchase is by the raw material red date of preserving after artificial airing or mechanical drying substantially.Due to the not yet complete natural maturity of red date itself, and again by artificial airing or mechanical drying, nutritive ingredient in red date is lost in a large number, vitamin contents significantly reduces, particularly the content of Vc almost totally, makes the deep processed product of red date lose the original characteristic of red date and part nourishing function.
In order to obtain high-quality red date raw material, the jujube agriculture of some areas, by add a cover plastic cloth rain-proof shelter on jujube tree, has solved the red date problem of natural maturity completely at present, and this has just guaranteed the source of ice red date wine raw material.
Red date is ability long-term storage and processing after drying, and the raw material overwhelming majority of red date deep processing is at present all the mode that has adopted nature or hot air drying, and this mode is larger on the impact of nutritive substance in red date.The production of industrialization jujube juice is to carry out with reference to the production technique of fruit juice substantially, on main production link, ignored the feature with physiological active functions material that contains in red date, cause effective constituent in jujube juice effectively not extract, affected take that red date is the high-quality red date product of raw material production may.
Summary of the invention
The production technique that the object of this invention is to provide a kind of ice red date wine, this technique has retained the distinctive natural fragrance of red date effectively, has improved the content of the various nutritive ingredients of red date in product, has retained to greatest extent the physiologically active substance of red date.The alcoholic strength of product is gentle, aromatic strongly fragrant, the alcohol of jujube soft 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.
A production technique for ice red date wine, it comprises the following steps:
(1) fragmentation: carry out fragmentation together with the mixed solution of red date raw material and the softening water Huo Er road jujube juice of 30～40 ℃ and softening water, red date is made to jujube slurry;
(2) centrifugation: jujube slurry is carried out to centrifugation, obtain slubbing jujube juice and slubbing jujube paste;
(3) membrane filtration: the membrane filter appts that is 0.05 μ m～0.3 μ m by aperture by slubbing jujube juice carries out membrane filtration, obtains clarifying jujube juice;
(4) freeze concentration: clarifying jujube juice is carried out to freeze concentration, obtain concentration and take the concentrated clear juice of red date that glucose meter is 250～450g/L;
(5) temperature controlled fermentation: the concentrated clear juice of red date that step (4) is obtained and the yeast liquid that spreads cultivation mixes, obtain fermented liquid, the weight percent that adds to prepare the concentrated clear juice of red date of fermentation in fermented liquid is counted 0.04～0.08% fermentation assistant, and add sulfurous gas, adjust Free sulfur dioxide content to 30～50mg/L, controlled fermentation temperature is 12～18 ℃, ferments 30～60 days;
(6) low temperature ageing: after fermented liquid alcoholic strength and sugar degree touch the mark, fermented liquid is cooled to below 8 ℃, stop fermentation, add sulfurous gas, make Free sulfur dioxide content to 30～50mg/L, control temperature below 8 ℃, through being no less than the constant temperature ageing of 90～180 days, obtain the former wine of ice red date wine, in this former wine, add sulfurous gas, making Free sulfur dioxide content is 30～50mg/L;
(7) freezing deicing: the temperature of the former wine of ice red date wine is down to-8～-12 ℃, through after 24～48 hours freezing, except the per-cent of the former wine weight of the deicing red date wine ice quarrel that is 2～10%;
(8) membrane filtration: the former wine of ice red date wine after the freezing deicing of step (7) is risen again to 18～22 ℃, and employing aperture is that the membrane filter appts of 0.05 μ m～0.2 μ m filters, and obtains ice red date wine;
Wherein, described two road jujube juice are to obtain by the following method: when first production, first red date raw material is carried out to fragmentation with together with the softening water of 30～40 ℃, make jujube slurry, jujube is starched to centrifugation and obtain jujube juice and jujube paste, then by the softening water of jujube paste and 45～60 ℃, carry out secondary breaking, make secondary red date slurry, secondary red date slurry is carried out to centrifugation, obtain two road jujube juice; When producing continuously, be the slubbing jujube paste that upper batch red date raw material is obtained, with the softening water of 45～60 ℃, carry out secondary breaking, make secondary red date slurry, secondary red date slurry is carried out to centrifugation, obtain two road jujube juice.
Production technique as above, preferably, in described step (1) fragmentation, the mixed solution of red date raw material and softening water Huo Er road jujube juice and softening water adds by weight the ratio that is 1:2～5, carries out fragmentation.
Production technique as above, preferably, in the described broken disintegrating apparatus adopting, the lower end of rotating shaft is connected with gang tool, on this gang tool top with pod, described gang tool forms by three layers, and upper strata is that spacing oar is arranged on rotary tool axis by two blade symmetries, is inclined upwardly, middle level is that shear knife forms by four, horizontal equal angles is arranged on rotary tool axis, and lower floor is that axial flow oar is installed by two blades are symmetrical, downward-sloping being arranged on rotary tool axis.
Production technique as above, in continuous flow procedure, preferably, also comprise: the slubbing jujube paste that step (2) is obtained and the softening water of 45～60 ℃, according to the ratio of weight ratio 1:2～4, carry out secondary breaking, broken 5～10 minutes, under 45～59 ℃ of conditions, maintain 30～90 minutes, the secondary red date slurry of acquisition is carried out to centrifugation, obtain two road jujube Zhi He bis-road jujube pastes, separation is obtained to Er road jujube juice, for the fragmentation of lower batch of red date raw material; Separating Er road jujube paste discharges.
Production technique as above, preferably, mixes last Er road jujube juice in continuous flow procedure, then carries out subsequent step (3) to the zymotechnique of step (8) with slubbing jujube juice.
Production technique as above, preferably, described centrifugation adopts horizontal spiral centrifuge.
Production technique as above, preferably, the liquid that spreads cultivation of yeast described in step (5) is to obtain by the following method:
A. in the water of 40～45 ℃, add yeast activator, the consumption of yeast activator counts 0.03～0.05% to prepare the weight percent of the concentrated clear juice of red date of fermentation, the consumption of water is 15～25 times of yeast activator consumption, stirs it is dissolved, and obtains activated yeast agent solution;
B. when the temperature of above-mentioned activated yeast agent solution drops to 35～40 ℃, add the active dry yeast with yeast activator equivalent, then stir gently, it is dissolved, avoid caking, after standing 15～30 minutes, make yeast activated liquid;
C. will using clarifying jujube juice that glucose meter is 20～100g/L as the liquid that spreads cultivation, the consumption of described clarifying jujube juice be as the criterion preparation ferment the concentrated clear juice volume of red date 1～3%, add above-mentioned yeast activated liquid, under the condition of 20～30 ℃, spread cultivation 8～24 hours, obtain the yeast liquid that spreads cultivation.
Production technique as above, preferably, described step (8) obtains the filter core of ice red date wine in filling front employing 0.2 μ m aperture, μ m～0.6 and filters, and the wine after filtration is sent into filling machine and is carried out filling.
Production technique as above, preferably, it comprises the following steps:
(1) red date raw material carried out to removal of impurities, inspection fruit, clean;
(2) fragmentation
Upper batch red date raw material is obtained to Er road jujube juice and softening water is heated to respectively 30～40 ℃, with the red date after cleaning, according to the weight ratio of red date Yu Er road jujube juice and softening water mixed solution, it is 1:2～5 ratio, be sent in the shredder assembly with pod and gang tool, controlling temperature is 30～40 ℃, red date is carried out to fragmentation, red date is made to jujube slurry; Wherein, described gang tool forms by three layers, upper strata is that spacing oar is arranged on rotary tool axis by two blade symmetries, be inclined upwardly, middle level is that shear knife forms by four, horizontal equal angles is arranged on rotary tool axis, and lower floor is that axial flow oar is installed by two blades are symmetrical, downward-sloping being arranged on rotary tool axis;
(3) centrifugation
Adopt horizontal spiral centrifuge to carry out centrifugation in jujube slurry, obtain slubbing jujube juice and slubbing jujube paste;
(4) secondary extraction of the juice
By the softening water of slubbing jujube paste and 45～60 ℃, the ratio by weight 1:2～4, joins in the equipment with shredder assembly, carries out fragmentation 5～10 minutes, and control temperature is 45～59 ℃, maintains 30～90 minutes and carries out extraction of the juice;
(5) secondary centrifuging is separated
After secondary extraction of the juice completes, red date slurry is carried out to centrifugation, separate Er road jujube juice, can be used for the fragmentation of lower batch of red date raw material, Huo Jiang bis-road jujube juice mix with slubbing jujube juice; Separating Er road jujube paste discharges;
(6) membrane filtration
Slubbing jujube juice, or the mixed solution of slubbing jujube Zhi Yu bis-road jujube juice, employing aperture is that the membrane filter appts of 0.05 μ m～0.3 μ m carries out membrane filtration, obtains clarifying jujube juice;
(7) freeze concentration
Clarifying jujube juice is carried out to freeze concentration, obtain concentration and take the concentrated clear juice of red date that glucose meter is 250～450g/L;
(8) activated yeast
In the water of 40～45 ℃, add yeast activator, the consumption of yeast activator counts 0.03～0.05% to prepare the weight percent of the concentrated clear juice of red date of fermentation, the consumption of water is 15～25 times of yeast activator consumption, stirs it is dissolved, and obtains activated yeast agent solution; When the temperature of this activated yeast agent solution drops to 35～40 ℃, add the active dry yeast with yeast activator equivalent, then stir gently, it is dissolved, avoid caking, after standing 15～30 minutes, make yeast activated liquid;
(9) yeast spreads cultivation
To using clarifying jujube juice that glucose meter is 20～100g/L as the liquid that spreads cultivation, its consumption be as the criterion preparation ferment the concentrated clear juice volume of red date 1～3%, add the described yeast activated liquid of step (8), under the condition of 20～30 ℃, spread cultivation 8～24 hours, obtain the yeast liquid that spreads cultivation;
(10) temperature controlled fermentation
Be that 250～450g/L prepares in the concentrated clear juice of red date of fermentation take glucose meter, first add the fermentation assistant of counting 0.04～0.08% with its weight percent, the yeast obtaining with step (9) the afterwards liquid that spreads cultivation mixes, carry out temperature controlled fermentation, and in fermented liquid, add sulfurous gas, adjust Free sulfur dioxide content to 30～50mg/L, controlled fermentation temperature is 12～18 ℃, ferments 30～60 days;
(11) fermentation stops
After alcoholic strength and sugar degree touch the mark in fermented liquid, be cooled to immediately below 8 ℃, stop fermentation, add sulfurous gas, make Free sulfur dioxide content to 30～50mg/L;
(12) low temperature ageing
Fermented liquid temperature is controlled under 8 ℃ of following conditions, through being no less than the constant temperature ageing of 90～180 days, becomes the former wine of ice red date wine, in former wine, add sulfurous gas, making Free sulfur dioxide content is 30～50mg/L;
(13) freezing deicing
The temperature of the former wine of above-mentioned ice red date wine is down to-8～-12 ℃, through after 24～48 hours freezing, except the former wine weight percent of the deicing red date wine ice quarrel that is 2～10%;
(14) membrane filtration
The former wine of ice red date wine after freezing deicing is risen again to 18～22 ℃, and employing aperture is that the membrane filter appts of 0.05 μ m～0.2 μ m filters, and obtains ice red date wine; Wherein, described upper batch red date raw material obtains Er road jujube juice and refers to that red date raw material carries out step (1) to (5) and obtains Er road jujube juice.
The present invention also provides a kind of ice red date wine, and it is to make by production technique as above.
In the present invention, yeast activator used is that wine yeast fermentation is special-purpose, is the industrial goods of standard, and market is on sale.
In the present invention, fermentation assistant used is ammonium salt and the phosphoric acid salt having prepared in proportion, for yeast growth provides nitrogenous source and phosphorus source, is the industrial goods of standard, and market is on sale.
In the present invention, active dry yeast used is ice-wine fermentation activity dry yeast, and its kind is a lot, and just model is different, is all industrial goods.Active dry yeast is easy to buy on market.
The red date kind (Golden jujube, wooden jujube, fine horse jujube, oily jujube, grey jujube, village, village jujube etc.) that this technique can be used for various natural maturitys is the ice red date wine of raw material production different varieties.
It is the red date wine of raw material production different varieties that this technique also can be used for various drying red date kinds (Golden jujube, wooden jujube, fine horse jujube, oily jujube, grey jujube, village, village jujube etc.).
It is the red date wine of raw material production different varieties that this technique also can be used for various fresh date kinds (Golden jujube, wooden jujube, fine horse jujube, oily jujube, grey jujube, village, village jujube etc.).
The present invention selects the red date of natural maturity, each step to processing is all to retain the distinctive color and luster of red date, local flavor and nutritive ingredient as far as possible, extract to greatest extent original active substance with physiologically active in red date, in product, reduce as much as possible the own characteristic of red date.
The ice red date wine product of explained hereafter of the present invention: 7～14 ° of alcoholic strengths (20 ℃ of V/V), total reducing sugar 80～250g/L (with glucose meter), total acid 8～15g/L (in tartrate), vitamins C > 1000mg/L, flavones > 0.25g/L (in rutin), Crude polysaccharides > 4g/L, total saponin > 0.3g/L, cyclic monophosphate > 60mg/L, Free sulfur dioxide content≤50mg/L, color and luster is purplish red, the clarification of wine body, give off a strong fragrance, delicate mouthfeel, mellow, the feature with typical ice fruit wine.
Feature of the present invention is:
1, adopt natural maturity raw material red date, red date is only ripe under complete state of nature, and in fruit, the accumulation of sugar, fragrance matter and nutritive ingredient just can reach maximization, fully guarantees the nutritive ingredient and the active substance with physiologically active of raw material;
2, adopt high-speed breakage technique, select with gang tool, the disintegrating apparatus of high speed rotating shredder assembly, on the top of shredder assembly, be provided with an agitating vane, pod by red date by top is drawn into high speed rotating tool place, by the shock of cutter and red date, cutting, red date meat is stripped down from red date core, and red date meat is broken, in the bottom of shredder assembly, be provided with an agitating vane liquid is produced to a downward thrust, by not broken red date or bulk jujube meat, by forming upper and lower circulation in tank body, rise to rapidly tank body top, improved crushing effect, red date core after fragmentation is due to than great, will be deposited in tank base and is not broken, and can jujube underwriting hold complete.Utilization, at the mechanical shear stress of lower generation that runs up, destroys the organization structure of the plant of red date inside, the nutritive ingredient in stripping red date and the active substance with physiologically active, the interior quality of raising red date jujube juice;
3, adopt two sections of adverse currents of original creation to put forward jujube juice technique, be conducive to nutritive ingredient and the stripping with the material of physiologically active in red date, improve the efficiency of extracting effective components, extract to greatest extent the various materials with physiologically active in red date, the primary characteristic that retains as much as possible red date, provides primary condition for producing high-quality product;
4, adopt low temperature to put forward jujube juice technique, the extraction temperature of slubbing jujube juice is lower than 40 ℃, and the extraction temperature of two road jujube juice, lower than 60 ℃, can more effectively retain the distinctive fragrance of red date, reduce the loss of various nutritive ingredients in red date, retained the content of various nutritive ingredients in red date jujube juice;
5, adopt two stage countercurrents to put forward jujube juice technique, utilize two road jujube juice to extract slubbing jujube juice, improve the concentration of slubbing jujube juice, reduced concentrated volume, reduced energy consumption, improved raw material extraction yield;
6, adopt membrane filtration, the ultrafiltration traditional with producing jujube juice compared, and can retain to greatest extent variously in jujube juice to have bioactive effective constituent, and can not be filtered medium interception, improves the quality of jujube juice;
7, adopt technology for freeze concentration, freeze concentration is the SOLID-LIQUID EQUILIBRIUM principle of utilizing between ice and the aqueous solution, a kind of concentrated mode that water is removed from solution with the form of solid ice.When jujube juice is carried out to freeze concentration, avoided the loss of the heat-sensitive substances such as the distinctive aroma substance of red date and various nutritive ingredients, and various composition has obtained enrichment;
8, adopt low temperature temperature controlled fermentation, in ice red date wine brewing process, temperature control slowly fermentation is a critical process link, and different leavening temperatures affects the quality of ice red date wine.Leavening temperature is low, and the activity of yeast is subject to very large inhibition, and fermented wine pol is high, acidity is high, wine degree is low, wine body is inharmonious; When the rising along with leavening temperature, wine degree and the volatile acid of fermented wine obviously increase, and total sugar content reduces, and weaken the sweet mellow typicalness of ice red date wine.So the control of leavening temperature is a vital link to producing ice red date wine, considers, ice red date wine leavening temperature is controlled at 12～18 ℃ and is advisable;
9, adopt freezing deicing technique, by freezing deicing, improve the mouthfeel of former wine, remove the cold sludge in former wine, improve the stability of product;
10, adopt membrane filtration, the cardboard filter traditional with grape wine compared with diatomite filter, when guaranteeing that wine body is stable, can retain to greatest extent and variously in the former wine of ice red date wine there is bioactive effective constituent, and can not be filtered medium as cardboard or diatomite adsorb nutritive substance, improve the interior quality of ice red date wine.
Production technique of the present invention yet there are no report, the ice red date wine of producing is the upper superfine product in red date wine, also be the high-quality health promoting beverage of natural green, when meeting people and tasting high-grade ice fruit wine, also met the demand of people to red date nutrient nourishing function.Technique of the present invention is advanced, technology maturation is reliable, fills up the blank of domestic market, for developing from now on and developing, has the high-quality product of red date more novel approach and referential production method is provided.
Beneficial effect of the present invention is:
Production technique of the present invention, raw material adopts the red date of complete natural maturity, and the sugar in fruit, fragrance matter and nutritive ingredient are the abundantest; By special production technique, various aroma substances in red date are retained, nutritional substance does not have destroyed, and active substance is effectively proposed, and finally obtains desirable pol, flavour substances and effective constituent; Through brewing process, make ice red date wine obtain more unique strong fragrant and sweet mellow local flavor; And in whole production process, do not add any other composition, produce the health promoting beverage of pure natural, green, high-quality, high nutrition.The ice red date wine of explained hereafter of the present invention has advantages of alcoholic strength gentleness, aromatic strongly fragrant, soft sweet, the unique flavor of alcohol of jujube, is keeping the peculiar entrance of ice-wine ooze people's cardiopulmonary, dry cold tasty and refreshing feature; And retain the distinctive color and luster of natural maturity red date, local flavor, nutritive ingredient and there is the active substance of physiologically active, the own plant health characteristic of reduction red date.
Accompanying drawing explanation
Fig. 1 is ice red date wine technological process of production block diagram in embodiment 1.
Fig. 2 is the structural representation of shredder assembly that the present invention adopts.
Reference numeral: 1, motor; 1-1, rotating shaft; 2, opening for feed; 3, water-in; 4, top cover; 5, pod; 6, gang tool; 7, central draft tube; 7-3, support bar; 8, tank body; 9, tapered bottom; 10, red date slurry outlet.
Embodiment
In the production technique of a kind of ice red date wine disclosed by the invention, while producing first, or when red date raw material is only enough during the preparation of an ice red date wine, red date raw material can be directly together with softening water fragmentation produce; When red date raw material is abundant, can produce continuously.Preferably, in producing continuously, by after upper batch red date fragmentation, the slubbing jujube paste of centrifugal acquisition carries out secondary breaking extraction of the juice, and the jujube slurry of acquisition carries out secondary centrifuging, obtains two road jujube juice, first add two road jujube juice again after after softening water, carry out fragmentation together with red date raw material, particularly, it comprises the following steps (schema shown in Figure 1):
(1) red date raw material carried out to removal of impurities, inspection fruit, clean;
(2) fragmentation
Upper batch red date raw material is obtained to Er road jujube juice and softening water is heated to respectively after 30～40 ℃, with the red date after cleaning, according to the ratio of weight ratio 1:2～5 of red date Yu Er road jujube juice and softening water mixed solution, be sent in the disintegrating apparatus with pod and gang tool, under the condition of 30～40 ℃ of temperature, red date is carried out to fragmentation, red date is made to jujube slurry;
(3) centrifugation
Jujube slurry is sent into horizontal spiral centrifuge, carry out solid-liquid separation, the slubbing jujube juice of separating is sent in hold tank, and the slubbing jujube paste of separating is sent in disintegrating apparatus;
(4) secondary extraction of the juice
By the softening water of 45～60 ℃, according to 2～4 times of amounts of slubbing jujube paste weight, join in secondary extractor, start disintegrating apparatus, carry out fragmentation 5～10 minutes, under the condition of 45～55 ℃, maintain 30～90 minutes;
(5) secondary centrifuging is separated
After secondary extraction of the juice completes, red date slurry is sent into horizontal spiral centrifuge, carry out secondary solid-liquid separation, separate Er road jujube juice for the crushing section of lower batch of red date raw material, broken for red date after mixing with softening water; Separating Er road jujube paste discharges;
(6) membrane filtration
Slubbing jujube juice employing aperture is that the membrane filter appts of 0.05 μ m～0.3 μ m carries out membrane filtration, and the clarifying jujube juice obtaining, sends into juice tank clearly;
(7) freeze concentration
Clarifying jujube juice is sent into refrigerated cylinder and concentrate, clarifying jujube juice is concentrated to concentration and take glucose meter after 250～450g/L, sends in temporary tank, obtains the concentrated clear juice of red date;
(8) activated yeast
In the water of 40～45 ℃, add yeast activator, the consumption of yeast activator counts 0.03～0.05% to prepare the weight percent of the concentrated clear juice of red date of fermentation, water consumption is 15～25 times of yeast activator consumption, stirs it is dissolved, and obtains activated yeast agent solution; When this yeast activator solution temperature drops to 35～40 ℃, add the active dry yeast with yeast activator equivalent, then stir gently, it is dissolved, avoid caking, after standing 15～30 minutes, make yeast activated liquid;
(9) yeast spreads cultivation
Configuration concentration is usingd clarifying jujube juice that glucose meter is 20～100g/L as the liquid that spreads cultivation, the consumption of its liquid that spreads cultivation be as the criterion preparation ferment the concentrated clear juice volume of red date 1～3%, add above-mentioned yeast activated liquid, under the condition of 20～30 ℃, spread cultivation 8～24 hours;
(10) temperature controlled fermentation
When yeast spreads cultivation liquid during in yeast growth animated period, join fermentor tank bottom, according to the product of production different varieties, add concentration to take the concentrated clear juice of red date that glucose meter is 250～450g/L, in the concentrated clear juice of red date, first add 0.04～0.08% fermentation assistant (with the weight percent meter of the concentrated clear juice of red date), and in fermented liquid, add sulfurous gas, adjust Free sulfur dioxide content to 30～50mg/L; Fermentation jar temperature is dropped to 12～18 ℃, start to carry out temperature controlled fermentation, fermentation time is controlled at 30～60 days;
(11) fermentation stops
According to the product of production different varieties, after in fermented liquid, alcoholic strength and sugar degree touch the mark, be cooled to immediately below 8 ℃, stop fermentation, add sulfurous gas, make Free sulfur dioxide content to 30～50mg/L;
(12) low temperature ageing
Fermented liquid temperature is controlled under 8 ℃ of following conditions, through being no less than the constant temperature ageing of 90～180 days, becomes the former wine of ice red date wine, in this former wine, add sulfurous gas, make Free sulfur dioxide content to 30～50mg/L;
(13) freezing deicing
The former wine of above-mentioned ice red date wine is sent in refrigerated cylinder, and temperature is down to-8～-12 ℃, freezing through 24～48 hours, and the former wine of discharge is sent into storage tank, and except 2～10% ice quarrel of the per-cent meter of the former wine weight of deicing red date wine;
(14) membrane filtration
The former wine of ice red date wine after freezing deicing is risen again to 18～22 ℃, and the membrane filter appts that is adopted as aperture 0.05 μ m～0.2 μ m filters, and the ice red date wine obtaining, sends into bright beer tank;
(15) Sterile Filtration
Ice red date wine carries out last Sterile Filtration at the filter core in filling front employing 0.2 μ m aperture, μ m～0.6, removes the harmful microorganism in wine, and the wine after filtration is sent into filling machine and carried out filling;
(16) filling
Wine after Sterile Filtration is sent into filling machine and is carried out fillingly, then economy-combat plug, cap bag pyrocondensation, labeling, packing, obtain finished product ice red date wine.
In concrete actual production, as required, also can mix with slubbing jujube juice obtaining Er road jujube juice, carry out the follow-up fermentation steps such as membrane filtration, freeze concentration.
In above-mentioned broken step, disintegrating apparatus preferably can adopt as shown in Figure 2, in tank body 8 center of top, motor 1 is installed, the rotating shaft 1-1 that this motor connects enters in tank body 8, in the lower end of this rotating shaft, is connected with gang tool 6, and described gang tool 6 forms by three layers, upper strata is that spacing oar is arranged on rotary tool axis by two blade symmetries, be inclined upwardly, middle level is that shear knife forms by four, and horizontal equal angles is vertically mounted on rotary tool axis; Lower floor is that axial flow oar is installed by two blades are symmetrical, downward-sloping being arranged on rotary tool axis; This gang tool top, with pod 5, is preferably butterfly end socket shape, on the base of pod 5, upwards has 4 uniform diversion trenchs; In gang tool bottom, be provided with central draft tube 7, described central draft tube 7 comprises deflection cone, water conservancy diversion straight tube, support bar, the top of this central draft tube 7 is opening up deflection cone, its drift angle is preferably 50 °, this deflection cone lower end connects water conservancy diversion straight tube, its diameter is 1.5～2 times of gang tool diameter, is connected with four support bar 7-3 that are connected with tank body 8 inwalls the outer wall of deflection cone is uniform; In tank body upper end, top cover 4 is installed, is provided with opening for feed 2, water-in 3 on this top cover, in tank body lower end, connect tapered bottom 9, the drift angle of tapered bottom 9 is preferably 140 °, at the lowest part of this tapered bottom, red date slurry outlet 10 is set.
Preferably, the spacing oar in described upper strata is to be 45° angle with rotary tool axis axis, and middle level shear knife is to be 45° angle with spacing oar level, is vertical with rotary tool axis axis; Lower floor's axial flow oar is to be 90 ° of angles with spacing oar level, and is 65 ° of angles with the axis lower end of rotary tool axis.
Described water conservancy diversion straight tube bottom is 1.5～2 times of water conservancy diversion straight tube diameters to tank body 8 bottom distances, is beneficial between guide shell outer wall and tank body and forms circular channel, to cocycle, to liquid level place, starts again downward circulation.
Below by specific examples, technical scheme of the present invention is further described, these embodiment are not limitation of the present invention, and any being equal to replaces or known change all belongs to protection domain of the present invention.
Embodiment 1 be take Golden jujube and is prepared ice red date wine as raw material
A production technique for ice red date wine, the schema with reference to as shown in Figure 1, comprises the following steps:
(1) removal of impurities, inspection fruit, cleaning
By natural maturity and through drying red date raw material by red date primary election machine, remove the foreign material such as the leaf that is mixed in wherein, the ridge, by lift, send into artificial pick platform, pick out disease and pest, go rotten and broken red date, then sending into red date cleaning machine cleans, remove silt being attached on red date surface etc., finally by cleaning water, clean, drain;
(2) fragmentation
Upper batch red date raw material is obtained to Er road jujube juice and softening water is heated to respectively after 35 ℃, with clean after red date according to the ratio of material-water ratio 1:2.5 (weight ratio of red date Yu Er road jujube juice and the total liquid of softening water), be sent in disintegrating apparatus, in temperature, be under the condition of 35 ℃, red date is carried out to fragmentation, described disintegrating apparatus adopts equipment as shown in Figure 2, under the high speed rotating of gang tool, the spacing oar on upper strata, red date is drawn into the shear knife place of high speed rotating by the pod at top, by the shock of shear knife and red date, cutting, red date meat is stripped down from red date core, and red date meat is broken, the axial flow oar of lower floor produces a downward thrust to liquid, because not broken red date or bulk jujube meat proportion are less than water, by forming upper and lower circulation in tank body, rise to rapidly tank body top, by the pod at top, be drawn into the shear knife place of high speed rotating, by the shock of shear knife and red date meat, cutting, circulate broken, improved crushing effect, after the fragmentation of jujube meat, red date core is due to than great, will be deposited in tank base and is not broken, and it is complete that jujube underwriting is held, and red date is made to jujube slurry,
(3) centrifugation
After fragmentation completes, red date slurry is sent into horizontal spiral centrifuge, carry out solid-liquid separation, the slubbing jujube juice of separating is sent in hold tank, and the slubbing jujube paste of separating is sent in disintegrating apparatus;
(4) secondary extraction of the juice
By the softening water of 50 ℃, according to 2 times of amounts of slubbing jujube paste weight, join in disintegrating apparatus, start disintegrating apparatus, carry out fragmentation 5 minutes, under the condition of 45 ℃, maintain 60 minutes and carry out extraction of the juice;
(5) secondary centrifuging is separated
After secondary extraction of the juice completes, red date slurry is sent into horizontal spiral centrifuge, carry out secondary solid-liquid separation, separate Er road jujube juice for the crushing section of lower batch of red date raw material, separate two road jujube pastes and discharge, in two road jujube pastes, contain red date skin, red date core;
(6) membrane filtration
Slubbing jujube juice employing aperture is that the membrane filter appts of 0.2 μ m carries out membrane filtration, removes the impurity in jujube juice, and the clarifying jujube juice obtaining, sends into juice tank clearly;
(7) freeze concentration
Red date slubbing jujube juice is sent into refrigerated cylinder and is concentrated, and after clarifying jujube juice is concentrated to concentration and is 321.5g/L (with glucose meter), sends in temporary tank;
(8) activated yeast
In the water of 45 ℃, add yeast activator, the consumption of yeast activator is 0.03% (to prepare the weight percent meter of the concentrated clear juice of red date of fermentation), and water consumption is 20 times of yeast activator consumption, stirs it is dissolved, and obtains activated yeast agent solution; ; When the temperature of activated yeast agent solution drops to 40 ℃, add 0.03% active dry yeast (to prepare the concentrated clear juice weight percent meter of red date of fermentation), then stir gently, it is dissolved, avoid caking, after standing 15 minutes, make yeast activated liquid;
(9) yeast spreads cultivation
Configuration concentration be 20g/L (using glucose meter) clarifying jujube juice as the liquid that spreads cultivation (volume of its liquid that spreads cultivation be as the criterion the concentrated clear juice of preparation ferment red date volume 1.5%), add yeast activated liquid, under the condition of 25 ℃, spread cultivation 12 hours;
(10) temperature controlled fermentation
When yeast spreads cultivation liquid during in yeast growth animated period, join fermentor tank bottom, adding concentration is the concentrated clear juice of red date that 321.5g/L (with glucose meter) prepares fermentation, in the concentrated clear juice of the red date of preparing fermentation, first add 0.04% fermentation assistant (to prepare the concentrated clear juice weight percent meter of red date of fermentation), and in fermented liquid, add sulfurous gas, adjust Free sulfur dioxide content to 42mg/L, afterwards, fermentation jar temperature is dropped to 15 ℃, start to carry out temperature controlled fermentation, fermentation time is controlled at 45 days;
(11) fermentation stops
When fermented liquid alcoholic strength reaches 11 ° of left and right, when total reducing sugar is less than 140g/L (with glucose meter), be cooled to immediately 6 ℃, stop fermentation, add sulfurous gas, control Free sulfur dioxide content to 48mg/L;
(12) low temperature ageing
Fermented liquid temperature is controlled to 6 ℃, carries out the constant temperature ageing of 120 days, become the former wine of ice red date wine, complete after ageing storage, add sulfurous gas, control Free sulfur dioxide content to 45mg/L;
(13) freezing deicing
The former wine of ice red date wine is sent in refrigerated cylinder, and temperature is down to-10 ℃, freezing through 40 hours, and the former wine of discharge is sent into storage tank, and removes 2.5% ice quarrel (with the former wine weight percent meter of ice red date wine);
(14) membrane filtration
The former wine of ice red date wine is risen again 20 ℃, and the membrane filter appts that is adopted as aperture 0.15 μ m filters, and removes the impurity in former wine, and the ice red date wine obtaining, sends into bright beer tank;
(15) Sterile Filtration
Ice red date wine carries out last Sterile Filtration at the filter core in filling front employing 0.45 μ m aperture, removes the harmful microorganism in pure mellow wine, and the wine after filtration is sent into filling machine and carried out filling;
(16) filling
Wine after Sterile Filtration is sent into filling machine and is carried out fillingly, then economy-combat plug, cap bag pyrocondensation, labeling, packing, obtain finished product ice red date wine.
The ice red date wine obtaining: 11.28 ° of alcoholic strengths (20 ℃ of V/V), total reducing sugar 132.5g/L (with glucose meter), total acid 9.2g/L (in tartrate), vitamins C 1025mg/L, flavones 0.38g/L (in rutin), polysaccharide 4.2g/L, total saponin 0.45g/L, cyclic monophosphate 79mg/L, Free sulfur dioxide content 48mg/L, color and luster is purplish red, and wine body is clarified, is given off a strong fragrance, delicate mouthfeel, mellow, has the feature of typical ice fruit wine.
Embodiment 2 be take Shanxi wood jujube and is prepared ice red date wine as raw material
A production technique for ice red date wine, the schema with reference to as shown in Figure 1, comprises the following steps:
(1) removal of impurities, inspection fruit, cleaning
By natural maturity and through drying red date raw material by red date primary election machine, remove the foreign material such as the leaf that is mixed in wherein, the ridge, by lift, send into artificial pick platform, pick out disease and pest, go rotten and broken red date, then sending into red date cleaning machine cleans, remove silt being attached on red date surface etc., finally by cleaning water, clean, drain;
(2) fragmentation
Upper batch red date raw material is obtained to Er road jujube juice and softening water is heated to respectively after 40 ℃, with clean after red date according to the ratio of material-water ratio 1:3 (weight ratio of red date Yu Er road jujube juice and softening water mixed solution), be sent to as described in Example 1 in disintegrating apparatus, in temperature, be under the condition of 38 ℃, red date is carried out to fragmentation, red date is made to jujube slurry;
(3) centrifugation
After fragmentation completes, red date slurry is sent into horizontal spiral centrifuge, carry out solid-liquid separation, the slubbing jujube juice of separating is sent in hold tank, and the slubbing jujube paste of separating is sent in disintegrating apparatus;
(4) secondary extraction of the juice
By the softening water of 60 ℃, according to 2 times of amounts of slubbing jujube paste weight, join in disintegrating apparatus, start disintegrating apparatus, carry out fragmentation 10 minutes, under the condition of 55 ℃, maintain 60 minutes;
(5) secondary centrifuging is separated
After secondary extraction of the juice completes, red date slurry is sent into horizontal spiral centrifuge, carry out secondary solid-liquid separation, separate Er road jujube juice for lower batch of red date fragmentation; Separate two road jujube pastes, discharge in two road jujube pastes and contain red date skin, red date core;
(6) membrane filtration
Slubbing jujube juice employing aperture is that the membrane filter appts of 0.2 μ m carries out membrane filtration, removes the impurity in jujube juice, and the clarifying jujube juice obtaining, sends into juice tank clearly;
(7) freeze concentration
Red date slubbing jujube juice is sent into refrigerated cylinder and is concentrated, and after clarifying jujube juice is concentrated to concentration and is 367.8g/L (with glucose meter), sends in temporary tank;
(8) activated yeast
In the water of 45 ℃, add yeast activator, the consumption of yeast activator is 0.04% (to prepare the weight percent meter of the concentrated clear juice of red date of fermentation), water consumption is 20 times of described yeast activator consumption, stirs it is dissolved, and obtains activated yeast agent solution; When the temperature of activated yeast agent solution drops to 40 ℃, add 0.04% active dry yeast (to prepare the weight percent meter of the concentrated clear juice of red date of fermentation), then stir gently, make its dissolving, avoid caking, after standing 20 minutes, make yeast activated liquid;
(9) yeast spreads cultivation
Configuration concentration be 50g/L (using glucose meter) clarifying jujube juice as the liquid that spreads cultivation (volume of its liquid that spreads cultivation be as the criterion preparation ferment the concentrated clear juice volume of red date 2%), add above-mentioned yeast activated liquid, under the condition of 28 ℃, spread cultivation 16 hours;
(10) temperature controlled fermentation
When yeast spreads cultivation liquid during in yeast growth animated period, join fermentor tank bottom, adding concentration is the concentrated clear juice of red date that 367.8g/L (with glucose meter) prepares fermentation, at this, prepare in the concentrated clear juice of red date of fermentation, first add 0.05% fermentation assistant (to prepare the weight percent meter of the concentrated clear juice of red date of fermentation), and in fermented liquid, add sulfurous gas, adjust Free sulfur dioxide content to 40mg/L.After canful, fermentation jar temperature is dropped to 16 ℃, start to carry out temperature controlled fermentation, fermentation time is controlled at 58 days;
(11) fermentation stops
When fermented liquid alcoholic strength reaches 12 ° of left and right, when total reducing sugar is less than 160g/L (with glucose meter), be cooled to immediately 4 ℃, stop fermentation, add sulfurous gas, control Free sulfur dioxide content to 48mg/L;
(12) low temperature ageing
Fermented liquid, under 4 ℃ of conditions, through the constant temperature ageing of 150 days, is become to the former wine of ice red date wine.Complete after ageing storage, add sulfurous gas, control Free sulfur dioxide content to 42mg/L;
(13) freezing deicing
The former wine of ice red date wine is sent in refrigerated cylinder, and temperature is down under freezing point-12 ℃, freezing through 38 hours, and the former wine of discharge is sent into storage tank, and removes 2% ice quarrel (with the weight percent meter of the former wine of ice red date wine);
(14) membrane filtration
The former wine of ice red date wine is risen again 20 ℃, and the membrane filter appts that is adopted as aperture 0.15 μ m filters, and removes the impurity in former wine, and the ice red date wine obtaining, sends into bright beer tank;
(15) Sterile Filtration
Ice red date wine carries out last Sterile Filtration at the filter core in filling front employing 0.45 μ m aperture, removes the harmful microorganism in pure mellow wine, and the wine after filtration is sent into filling machine and carried out filling;
(16) filling
Wine after Sterile Filtration is sent into filling machine and is carried out fillingly, then economy-combat plug, cap bag pyrocondensation, labeling, packing, obtain finished product ice red date wine.
The ice red date wine obtaining: 12.24 ° of alcoholic strengths (20 ℃ of V/V), total reducing sugar 158.25g/L (with glucose meter), total acid 10.6g/L (in tartrate), vitamins C 1240mg/L, flavones 0.47g/L (in rutin), Crude polysaccharides 4.8mg/L, total saponin 0.52g/L, cyclic monophosphate 89mg/L, Free sulfur dioxide content 45mg/L, color and luster is purplish red, and wine body is clarified, is given off a strong fragrance, delicate mouthfeel, mellow, has the feature of typical ice fruit wine.
Claims (10)
1. a production technique for ice red date wine, is characterized in that, it comprises the following steps:
(1) fragmentation: carry out fragmentation together with the mixed solution of red date raw material and the softening water Huo Er road jujube juice of 30～40 ℃ and softening water, red date is made to jujube slurry;
(2) centrifugation: jujube slurry is carried out to centrifugation, obtain slubbing jujube juice and slubbing jujube paste;
(3) membrane filtration: the membrane filter appts that is 0.05 μ m～0.3 μ m by aperture by slubbing jujube juice carries out membrane filtration, obtains clarifying jujube juice;
(4) freeze concentration: clarifying jujube juice is carried out to freeze concentration, obtain concentration and take the concentrated clear juice of red date that glucose meter is 250～450g/L;
(5) temperature controlled fermentation: the concentrated clear juice of red date that step (4) is obtained and the yeast liquid that spreads cultivation mixes, obtain fermented liquid, the weight percent that adds to prepare the concentrated clear juice of red date of fermentation in fermented liquid is counted 0.04～0.08% fermentation assistant, and add sulfurous gas, adjust Free sulfur dioxide content to 30～50mg/L, controlled fermentation temperature is 12～18 ℃, ferments 30～60 days;
(6) low temperature ageing: after fermented liquid alcoholic strength and sugar degree touch the mark, fermented liquid is cooled to below 8 ℃, stop fermentation, add sulfurous gas, make Free sulfur dioxide content to 30～50mg/L, control temperature below 8 ℃, through being no less than the constant temperature ageing of 90～180 days, obtain the former wine of ice red date wine, in this former wine, add sulfurous gas, making Free sulfur dioxide content is 30～50mg/L;
(7) freezing deicing: the temperature of the former wine of ice red date wine is down to-8～-12 ℃, through after 24～48 hours freezing, except the per-cent of the former wine weight of the deicing red date wine ice quarrel that is 2～10%;
(8) membrane filtration: the former wine of ice red date wine after the freezing deicing of step (7) is risen again to 18～22 ℃, and employing aperture is that the membrane filter appts of 0.05 μ m～0.2 μ m filters, and obtains ice red date wine;
Wherein, described two road jujube juice are to obtain by the following method: when first production, first red date raw material is carried out to fragmentation with together with the softening water of 30～40 ℃, make jujube slurry, jujube is starched to centrifugation and obtain jujube juice and jujube paste, then by the softening water of jujube paste and 45～60 ℃, carry out secondary breaking, make secondary red date slurry, secondary red date slurry is carried out to centrifugation, obtain two road jujube juice; When producing continuously, be the slubbing jujube paste that upper batch red date raw material is obtained, with the softening water of 45～60 ℃, carry out secondary breaking, make secondary red date slurry, secondary red date slurry is carried out to centrifugation, obtain two road jujube juice.
2. production technique as claimed in claim 1, is characterized in that, in described step (1) fragmentation, the mixed solution of red date raw material and softening water Huo Er road jujube juice and softening water adds by weight the ratio that is 1:2～5, carries out fragmentation.
3. production technique as claimed in claim 1, it is characterized in that, in the described broken disintegrating apparatus adopting, the lower end of rotating shaft is connected with gang tool, on this gang tool top with pod, described gang tool forms by three layers, upper strata is that spacing oar is arranged on rotary tool axis by two blade symmetries, be inclined upwardly, middle level is that shear knife forms by four, horizontal equal angles is arranged on rotary tool axis, and lower floor is that axial flow oar is installed by two blades are symmetrical, downward-sloping being arranged on rotary tool axis.
4. production technique as claimed in claim 2, it is characterized in that, the slubbing jujube paste that step (2) is obtained and the softening water of 45～60 ℃, according to the ratio of weight ratio 1:2～4, carry out secondary breaking, broken 5～10 minutes, under 45～59 ℃ of conditions, maintain 30～90 minutes, the secondary red date slurry of acquisition is carried out to centrifugation, obtain two road jujube Zhi He bis-road jujube pastes, separation is obtained to Er road jujube juice, for the fragmentation of lower batch of red date raw material; Separating Er road jujube paste discharges.
5. production technique as claimed in claim 4, is characterized in that, last Er road jujube juice in continuous flow procedure is mixed with slubbing jujube juice, then carry out subsequent step (3) to the zymotechnique of step (8).
6. production technique as claimed in claim 1, is characterized in that, described centrifugation adopts horizontal spiral centrifuge.
7. production technique as claimed in claim 1, is characterized in that, the liquid that spreads cultivation of yeast described in step (5) is to obtain by the following method:
A. in the water of 40～45 ℃, add yeast activator, the consumption of yeast activator counts 0.03～0.05% to prepare the weight percent of the concentrated clear juice of red date of fermentation, the consumption of water is 15～25 times of yeast activator consumption, stirs it is dissolved, and obtains activated yeast agent solution;
B. when the temperature of above-mentioned activated yeast agent solution drops to 35～40 ℃, add the active dry yeast with yeast activator equivalent, then stir gently, it is dissolved, avoid caking, after standing 15～30 minutes, make yeast activated liquid;
C. will using clarifying jujube juice that glucose meter is 20～100g/L as the liquid that spreads cultivation, the consumption of described clarifying jujube juice be as the criterion preparation ferment the concentrated clear juice volume of red date 1～3%, add above-mentioned yeast activated liquid, under the condition of 20～30 ℃, spread cultivation 8～24 hours, obtain the yeast liquid that spreads cultivation.
8. production technique as claimed in claim 1, is characterized in that, described step (8) obtains the filter core of ice red date wine in filling front employing 0.2 μ m aperture, μ m～0.6 and filters, and the wine after filtration is sent into filling machine and carried out filling.
9. production technique as claimed in claim 1, is characterized in that, it comprises the following steps:
(1) red date raw material carried out to removal of impurities, inspection fruit, clean;
(2) fragmentation
Upper batch red date raw material is obtained to Er road jujube juice and softening water is heated to respectively 30～40 ℃, with the red date after cleaning, according to the weight ratio of red date He Er road jujube juice and softening water mixed solution, it is 1:2～5 ratio, be sent in the shredder assembly with pod and gang tool, controlling temperature is 30～40 ℃, red date is carried out to fragmentation, red date is made to jujube slurry; Wherein, described gang tool forms by three layers, upper strata is that spacing oar is arranged on rotary tool axis by two blade symmetries, be inclined upwardly, middle level is that shear knife forms by four, horizontal equal angles is arranged on rotary tool axis, and lower floor is that axial flow oar is installed by two blades are symmetrical, downward-sloping being arranged on rotary tool axis;
(3) centrifugation
Adopt horizontal spiral centrifuge to carry out centrifugation in jujube slurry, obtain slubbing jujube juice and slubbing jujube paste;
(4) secondary extraction of the juice
By the softening water of slubbing jujube paste and 45～60 ℃, the ratio by weight 1:2～4, joins in the equipment with shredder assembly, carries out fragmentation 5～10 minutes, and control temperature is 45～59 ℃, maintains 30～90 minutes and carries out extraction of the juice;
(5) secondary centrifuging is separated
After secondary extraction of the juice completes, red date slurry is carried out to centrifugation, separate Er road jujube juice, can be used for the fragmentation of lower batch of red date raw material, Huo Jiang bis-road jujube juice mix with slubbing jujube juice; Separating Er road jujube paste discharges;
(6) membrane filtration
Slubbing jujube juice, or the mixed solution of slubbing jujube Zhi Yu bis-road jujube juice, employing aperture is that the membrane filter appts of 0.05 μ m～0.3 μ m carries out membrane filtration, obtains clarifying jujube juice;
(7) freeze concentration
Clarifying jujube juice is carried out to freeze concentration, obtain concentration and take the concentrated clear juice of red date that glucose meter is 250～450g/L;
(8) activated yeast
In the water of 40～45 ℃, add yeast activator, the consumption of yeast activator counts 0.03～0.05% to prepare the weight percent of the concentrated clear juice of red date of fermentation, the consumption of water is 15～25 times of yeast activator consumption, stirs it is dissolved, and obtains activated yeast agent solution; When the temperature of this activated yeast agent solution drops to 35～40 ℃, add the active dry yeast with yeast activator equivalent, then stir gently, it is dissolved, avoid caking, after standing 15～30 minutes, make yeast activated liquid;
(9) yeast spreads cultivation
To using clarifying jujube juice that glucose meter is 20～100g/L as the liquid that spreads cultivation, its consumption be as the criterion preparation ferment the concentrated clear juice volume of red date 1～3%, add the described yeast activated liquid of step (8), under the condition of 20～30 ℃, spread cultivation 8～24 hours, obtain the yeast liquid that spreads cultivation;
(10) temperature controlled fermentation
Be that 250～450g/L prepares in the concentrated clear juice of red date of fermentation take glucose meter, first add the fermentation assistant of counting 0.04～0.08% with its weight percent, the yeast obtaining with step (9) the afterwards liquid that spreads cultivation mixes, carry out temperature controlled fermentation, and in fermented liquid, add sulfurous gas, adjust Free sulfur dioxide content to 30～50mg/L, controlled fermentation temperature is 12～18 ℃, ferments 30～60 days;
(11) fermentation stops
After alcoholic strength and sugar degree touch the mark in fermented liquid, be cooled to immediately below 8 ℃, stop fermentation, add sulfurous gas, make Free sulfur dioxide content to 30～50mg/L;
(12) low temperature ageing
Fermented liquid temperature is controlled under 8 ℃ of following conditions, through being no less than the constant temperature ageing of 90～180 days, becomes the former wine of ice red date wine, in former wine, add sulfurous gas, making Free sulfur dioxide content is 30～50mg/L;
(13) freezing deicing
The temperature of the former wine of above-mentioned ice red date wine is down to-8～-12 ℃, through after 24～48 hours freezing, except the former wine weight percent of the deicing red date wine ice quarrel that is 2～10%;
(14) membrane filtration
The former wine of ice red date wine after freezing deicing is risen again to 18～22 ℃, and employing aperture is that the membrane filter appts of 0.05 μ m～0.2 μ m filters, and obtains ice red date wine;
Wherein, described upper batch red date raw material obtains Er road jujube juice and refers to that red date raw material carries out step (1) to (5) and obtains Er road jujube juice.
10. an ice red date wine, is characterized in that, by the arbitrary described production technique of claim 1-9, makes.
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