CN105087262A - Coconut-flavor buckwheat jujube wine and preparation method thereof - Google Patents

Abstract

The invention discloses coconut-flavor buckwheat jujube wine. The coconut-flavor buckwheat jujube wine is prepared by the following raw materials including, by weight, 108-115 parts of jujube, 10-12 parts of buckwheat, 6-8 parts of coconut juice, 1-2 parts of matcha tea powder, 3-4 parts of hazel, 1-2 parts of nori, 0.5-0.6 part of inula flower, 0.8-1 part of hairy asiabell root, 0.7-0.8 part of pinellia tuber, 0.6-0.7 part of dried ginger and a proper amount of sake, cole honey, pectinase and dry yeast. Jujube serves as a main material, other raw materials like buckwheat serve as auxiliary materials, and each of jujube and buckwheat contains various ingredients good for human body, so that the coconut-flavor buckwheat jujube wine has high nutritional and medicinal value; in the process of main fermentation and secondary fermentation, sake liquid is added into original jujube wine, so that fruit flavor and wine flavor coexist in a finished wine product in a coordinated manner, and the finished wine product is mellow in taste, plump in wine body and crystal and transparent in color and luster; various materials are soaked in the sake liquid, so that the coconut-flavor buckwheat jujube wine is more comprehensive in nutrition and has better healthcare effect.

Description

A kind of coconut palm taste buckwheat red date wine and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of coconut palm taste buckwheat red date wine and preparation method thereof.

Background technology

Red date is the mature fruit of Rhamnaceae jujube jujube tree, be the special product fruit of China, have the title of " woody grain, excellent tonic product ", in jujube except containing sugar, protein, fat, also containing abundant VC, VB1, and Ca, Fe, the large number of biological activeconstituentss such as the trace element such as Zn, P and jujube polysaccharide, rutin, saponin(e, cyclic monophosphate and cyclic guanosine monophosphate, have very high nutrition and pharmaceutical use.Red date wine take red date as the fruit wine of fermenting raw materials, sour and sweet palatability, graceful fine and smooth, and remain the original local flavor of red date and trophic function composition, has and reduce hypertension and liver cirrhosis, improve the effects such as different physiological roles such as immunity of organisms.

Along with people's consumption consciousness and growth in the living standard, the demand of people to health is more and more higher, pursue healthy mode also to get more and more, certain nutritive value is had to human body afterwards because health promoting wine is drunk, and adjustment physiological function can be played, the effect such as have health care, health, be healthy and strong, health promoting wine is more and more taken seriously, and market scale is also increasing.And the health promoting wine sold in the market is expensive, and function singleness, DeGrain.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of coconut palm taste buckwheat red date wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of coconut palm taste buckwheat red date wine, be made up of following raw material:

Red date 108-115, buckwheat 10-12, Sucus Cocois 6-8, matcha powder 1-2, fibert 3-4, sea sedge 1-2, Flos Inulae 0.5-0.6, Radix Codonopsis 0.8-1, tuber of pinellia 0.7-0.8, rhizoma zingiberis 0.6-0.7, pure mellow wine, rape nectar, polygalacturonase, dry yeast are appropriate.

The preparation method of described coconut palm taste buckwheat red date wine, is characterized in that comprising the following steps:

(1) in clear water, add appropriate light-coloured vinegar furnishing vinegar liquid, red date is poured in vinegar liquid and soak 10-15 minute, pull out under red date is placed on clear water and rinse well, drain extracting red date stone, put into certain pure water again to soak, after red date deliquescing, put into hollander pull an oar, obtain red date slurries;

(2) in red date slurries, the polygalacturonase that massfraction is 0.07-0.08% is added, after mixing under the condition of 45-50 DEG C enzymolysis 4.5-5h, after red date slurries cooling after enzymolysis, sugar addition is potential wine degree 12%(v/v), then add the SO2 of 40-60mg/L, obtain red date treatment solution;

(3) ratio of getting dry yeast and red date treatment solution is that the rape flower mulse that the dry yeast of 0.2-0.25g/L adds 5-6% activates 30-40min under the condition of 38-40 DEG C, be cooled to 28-30 DEG C for subsequent use; The yeast activated is added in red date treatment solution, mixes, at the temperature bottom fermentation 7-8 days of 20-25 DEG C, then isolate throw out in wine, get wine and obtain the former wine of red date;

(4) Flos Inulae, Radix Codonopsis, the tuber of pinellia, rhizoma zingiberis are added 7-8 times of water slow fire boiling 40-45min, filter cleaner, concentrated medicament, spraying dry, obtain medicinal powder; Buckwheat is fried, puts into Sucus Cocois and soak 3-4h together with fibert, get buckwheat and fibert drains, vacuum-drying; Sea sedge is torn up, becomes powder with buckwheat, fibert mixed grinding, obtain coconut palm taste buckwheat flour; By medicinal powder, coconut palm taste buckwheat flour and matcha powder Homogeneous phase mixing, putting into pure mellow wine and soak 7-9 days, being separated wine liquid also by obtaining pure mellow wine liquid after macroporous resin adsorption;

(5) at the temperature of 18-20 DEG C, carry out secondary fermentation after pure mellow wine liquid and the former wine of red date being merged mixing, fermentation 22-25 days, pours in altar by wine liquid after secondary fermentation completes, and sealing carries out ageing 1-2 month;

(6) wine liquid is clarified after terminating by ageing, more filling and get final product after wine liquid is placed 15-18 days at the temperature of-5 DEG C.

Advantage of the present invention is: in the present invention, red date is major ingredient, and the things such as buckwheat are auxiliary material, and red date and buckwheat all containing the composition of multiple beneficial in human body, have good nutrition and pharmaceutical use, and wherein buckwheat has invigorating the spleen to disappear the effect such as long-pending; In the treating processes of red date, use vinegar liquid to clean red date, can effectively remove the things such as the microorganism of red date remained on surface, be conducive to follow-up sterilizing works; In the process of Primary Fermentation and secondary fermentation, in the former wine of red date, add pure mellow wine liquid make fruital and aroma coordinate coexistence in finished wine, taste mellow, wine body are plentiful; Immersed with many kinds of substance in pure mellow wine liquid, make the nutrition of wine liquid more comprehensively, health-care effect is better, and the fibert as added can be built up health, brain healthy, gas, tuber of pinellia stopping nausea and vomiting by lowering the adverse flow of QI etc. under the Flos Inulae dissolving phlegm in the herbal medicine of interpolation; Pure mellow wine liquid can reduce the impact of the color and luster on finished wine in the former wine of red date by adding to after macroporous resin adsorption, the color and luster of finished wine is limpid transparent.

Embodiment

A kind of coconut palm taste buckwheat red date wine, be made up of following raw material:

Red date 108, buckwheat 10, Sucus Cocois 6, matcha powder 1, fibert 3, sea sedge 1, Flos Inulae 0.5, Radix Codonopsis 0.8, the tuber of pinellia 0.7, rhizoma zingiberis 0.6, pure mellow wine, rape nectar, polygalacturonase, dry yeast are appropriate.

The preparation method of described coconut palm taste buckwheat red date wine, is characterized in that comprising the following steps:

(1) in clear water, add appropriate light-coloured vinegar furnishing vinegar liquid, red date is poured in vinegar liquid and soak 10 minutes, pull out under red date is placed on clear water and rinse well, drain extracting red date stone, put into certain pure water again to soak, after red date deliquescing, put into hollander pull an oar, obtain red date slurries;

(2) in red date slurries, the polygalacturonase that massfraction is 0.07% is added, after mixing under the condition of 45 DEG C enzymolysis 4.5h, after red date slurries cooling after enzymolysis, sugar addition is potential wine degree 12%(v/v), then add the SO2 of 40mg/L, obtain red date treatment solution;

(3) ratio of getting dry yeast and red date treatment solution is that the rape flower mulse that the dry yeast of 0.2g/L adds 5% activates 30min under the condition of 38 DEG C, be cooled to 28 DEG C for subsequent use; The yeast activated is added in red date treatment solution, mixes, at the temperature bottom fermentation 7 days of 20 DEG C, then isolate throw out in wine, get wine and obtain the former wine of red date;

(4) Flos Inulae, Radix Codonopsis, the tuber of pinellia, rhizoma zingiberis are added 7 times of water slow fire boiling 40min, filter cleaner, concentrated medicament, spraying dry, obtain medicinal powder; Buckwheat is fried, puts into Sucus Cocois and soak 3h together with fibert, get buckwheat and fibert drains, vacuum-drying; Sea sedge is torn up, becomes powder with buckwheat, fibert mixed grinding, obtain coconut palm taste buckwheat flour; By medicinal powder, coconut palm taste buckwheat flour and matcha powder Homogeneous phase mixing, putting into pure mellow wine and soak 7 days, being separated wine liquid also by obtaining pure mellow wine liquid after macroporous resin adsorption;

(5) at the temperature of 18 DEG C, carry out secondary fermentation after pure mellow wine liquid and the former wine of red date being merged mixing, ferment 22 days, pour in altar after secondary fermentation completes by wine liquid, ageing 1 month is carried out in sealing;

(6) wine liquid is clarified after terminating by ageing, more filling and get final product after wine liquid is placed 15 days at the temperature of-5 DEG C.

Claims (2)

1. a coconut palm taste buckwheat red date wine, is characterized in that, is made up of following raw material:

Red date 108-115, buckwheat 10-12, Sucus Cocois 6-8, matcha powder 1-2, fibert 3-4, sea sedge 1-2, Flos Inulae 0.5-0.6, Radix Codonopsis 0.8-1, tuber of pinellia 0.7-0.8, rhizoma zingiberis 0.6-0.7, pure mellow wine, rape nectar, polygalacturonase, dry yeast are appropriate.

2. the preparation method of coconut palm taste buckwheat red date wine according to claim 1, is characterized in that comprising the following steps:

(1) in clear water, add appropriate light-coloured vinegar furnishing vinegar liquid, red date is poured in vinegar liquid and soak 10-15 minute, pull out under red date is placed on clear water and rinse well, drain extracting red date stone, put into certain pure water again to soak, after red date deliquescing, put into hollander pull an oar, obtain red date slurries;

(2) in red date slurries, the polygalacturonase that massfraction is 0.07-0.08% is added, after mixing under the condition of 45-50 DEG C enzymolysis 4.5-5h, after red date slurries cooling after enzymolysis, sugar addition is potential wine degree 12%(v/v), then add the SO2 of 40-60mg/L, obtain red date treatment solution;

(3) ratio of getting dry yeast and red date treatment solution is that the rape flower mulse that the dry yeast of 0.2-0.25g/L adds 5-6% activates 30-40min under the condition of 38-40 DEG C, be cooled to 28-30 DEG C for subsequent use; The yeast activated is added in red date treatment solution, mixes, at the temperature bottom fermentation 7-8 days of 20-25 DEG C, then isolate throw out in wine, get wine and obtain the former wine of red date;

(4) Flos Inulae, Radix Codonopsis, the tuber of pinellia, rhizoma zingiberis are added 7-8 times of water slow fire boiling 40-45min, filter cleaner, concentrated medicament, spraying dry, obtain medicinal powder; Buckwheat is fried, puts into Sucus Cocois and soak 3-4h together with fibert, get buckwheat and fibert drains, vacuum-drying; Sea sedge is torn up, becomes powder with buckwheat, fibert mixed grinding, obtain coconut palm taste buckwheat flour; By medicinal powder, coconut palm taste buckwheat flour and matcha powder Homogeneous phase mixing, putting into pure mellow wine and soak 7-9 days, being separated wine liquid also by obtaining pure mellow wine liquid after macroporous resin adsorption;

(5) at the temperature of 18-20 DEG C, carry out secondary fermentation after pure mellow wine liquid and the former wine of red date being merged mixing, fermentation 22-25 days, pours in altar by wine liquid after secondary fermentation completes, and sealing carries out ageing 1-2 month;

(6) wine liquid is clarified after terminating by ageing, more filling and get final product after wine liquid is placed 15-18 days at the temperature of-5 DEG C.