CN105238656B - The production technology of Chinese data wine is impregnated in a kind of brewing - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 241001247821 Ziziphus Species 0.000 claims abstract description 82
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 48
- 238000009835 boiling Methods 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000002304 perfume Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000004821 distillation Methods 0.000 claims abstract description 10
- 238000007654 immersion Methods 0.000 claims abstract description 9
- 238000011081 inoculation Methods 0.000 claims abstract description 5
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Abstract
The production technology of Chinese data wine is impregnated in a kind of brewing disclosed by the invention, is related to beverage technical field of fruit wine production, production process is as follows：(1), jujube pre-processes：1., boiling jujube pretreatment；2., impregnate jujube processing；(2), boiling；(3), inoculation fermentation；(4), distillation is handled；(5), immersion treatment；(6), fragrant processing is returned；(7), jujube perfume base wine is prepared；(8), processing is blent.Relatively low with simple production process, cost, product methanol content is low and has the characteristics that peculiar flavour, can be not only used for production Chinese data wine, it can also be used to produce persimmon wine or other beverage fruit wine.
Description
Technical field
The present invention relates to beverage technical field of fruit wine production, the production technology of Chinese data wine is impregnated in especially a kind of brewing.
Technical background
It is well known that Chinese date is just listed in the fruit of the top grade of health body-building since ancient times, jujube is the distinctive fruit in China
One of, nutritive value is higher than other fruit, containing abundant protein, vitamin, adenosine etc., thus it have strengthen the spleen and stomach,
Nourishing blood and tranquilization, the special efficacy to nourish the body have good medicinal and health value.
Under normal conditions, the alcoholic drink with given efficacy is with ethyl alcohol, water mostly using the similar immersion principle to mix
Certain effective efficiency compositions in animal and plant are extracted and are made by solvent, and simple production process, cost is relatively low, but are extracted
Effect complies with one's wishes not to the utmost, and utilization rate is low, and the mouthfeel of wine is thin, flavor is poor, it is difficult to be esthetically acceptable to the consumers.The brewage process of fruit wine is general
To select, squeezing the juice, ferment, ageing, clarification, filtering, sterilization etc., but different types of fruit it includes ingredient differ, phase
For other fruit, jujube has its unique distinction.It there are problems that in existing Chinese yeast fermented soy jujube technique：Such as
Brewing process causes partial loss, the mouthfeel of jujube Spirit, fragrance to be weak red date nutrient ingredient, and aroma owes mellow, makes
Cause this higher etc..
It is that will distinguish jujube obtained disclosed in Chinese patent (number of patent application 201010230982.5) " Chinese data wine "
Fermentating wine and immersion wine liquid are allocated.The Chinese data wine of invented technology production combines red date fermentation wine and jujube soaking wine
The advantages of, color and luster glow, wine liquid is limpid, and jujube is aromatic strongly fragrant, and mellow sweetness is full of nutrition.Red date fermentation wine is in pre-processing
In eliminate pericarp, greatly reduce methanol generation raw material；It is digested, is increased again using first hot water extraction in the extraction of jujube juice
The utilization rate of raw material；Jujube soaking wine is extracted the color and luster and fragrance of jujube well, by jujube soaking wine and red date fermentation wine
It is allocated, allotment wine is made to have had both nutrition, color and luster, fragrance and taste.
For another example " Chinese data wine and its production technology " disclosed in Chinese patent (application No. is 201010230964.7), using enzyme
Jujube juice is made in solution technology, wine liquid is made in fermentation, jujube skin edible alcohol is impregnated obtained leaching liquor, fermentating wine and jujube
Skin leaching liquor is allocated and Chinese data wine is made.The red date fermentation wine of the invention eliminates fructus corni in pre-processing, by digesting skill
Art eliminates the substances such as pectin, carries out fermentation of clear juice, efficiently avoids the generation of the harmful substances such as methanol；Fructus corni is individually soaked
It carries, has efficiently extracted fructus corni pigment, fructus corni nutriment and fragrance matter, gained jujube skin leaching liquor and fermentating wine tune
Match, enrich finished product wine aroma, nutrition and color and luster, does not have to add other coloring matters, ensure that the natural sex and stabilization of wine liquid
Property.The invention Chinese data wine, wine body is plentiful, mellow in taste, is in ruby red, rose or red.Methanol content 0.001~
0.005g/100ml is less than government limiting standard.
Technology contents
The purpose of the present invention is to provide a kind of simple production process, cost are relatively low, product methanol content is low and has
The production method of the Chinese data wine of peculiar flavour.
To achieve the above object, the technical solution used in the present invention is the production work that Chinese data wine is impregnated in a kind of brewing of invention
Skill, production process are as follows：
(1), jujube pre-processes：
1., boiling jujube pretreatment：The fresh dates of maturity 90-95% are selected, it is 25- that moisture is dried to after cleaning
35%, become pretreatment boiling jujube, it is spare；
2., impregnate jujube processing：The fresh dates of maturity 90-95% are selected, it is 30- that moisture is dried to after cleaning
40%, become pretreatment jujube perfume base wine jujube, it is spare；
(2), boiling：
Pretreatment boiling jujube is first cleaned with clear water, then adds 2-4 times of weight, reach sanitary standard, the water hardness in 8 ° of dH
(i.e.：German degree) soft water below, then boiling 1-1.5h, smashs to pieces, is uniformly mixed, and obtains jujube liquid, spare；
(3), inoculation fermentation：
Jujube liquid is cooled to 25-28 DEG C, then in the ratio of pretreatment boiling jujube weight 3-7%, accesses distiller's yeast strain,
It mixes thoroughly, is positioned in ceramic cylinder, fermentation 3-5 days, then sealed fermenting 12-15 days are first opened wide in the environment of 25-28 DEG C, is obtained
Fermentation jujube fermented grain, it is spare；
(4), distillation is handled：
Fermentation jujube fermented grain is positioned in distiller, slow boiling distillation is carried out, pinches and goes to distill out 1.5-2L wine and steaming at first
Tail wine when wine degree is 12-18%vol is evaporated, classification storage, intermediate gained is jujube Spirit, spare；
(5), immersion treatment：
By pretreatment jujube perfume base wine jujube according to the weight ratio for accounting for jujube Spirit 10-20%, it is added to jujube Spirit
In, it in the environment of temperature is 20-25 DEG C, relative humidity is 60-70%, impregnates 150-200 days, becomes brewing and impregnate base
Wine, it is spare；
(6), fragrant processing is returned：
The 15-25% that base liquor weight is impregnated in brewing is taken to be distilled again, and it is 18-22% to distill to tail wine wine degree
When vol, fragrant thick base liquor must be returned；Fragrant thick base liquor will be returned again and removes methanol, is then returned and is added in remaining brewing immersion base liquor, mixing
It impregnates 150-200 days, carries out back fragrant processing；Thereafter, it filters, and in 20-25 DEG C, the environment that relative humidity is 60-70%
1-2 is stored, cordiale is become back, it is spare；
(7), jujube perfume base wine is prepared：
By 0.5-1.5：Pretreatment jujube perfume base wine jujube is dipped into jujube Spirit, and is in temperature by 5 weight ratio
20-25 DEG C, impregnate storage 1-3 months in the environment that relative humidity is 60-70%, obtain jujube aromatic and match base liquor, it is spare；
(8), processing is blent：
First by spare tail wine and time cordiale according to 0.5-0.8：The weight ratio of 10-10.5 is uniformly mixed, and obtains blending liquor；
0.5-1 is pressed again：Jujube aromatic is added to base liquor in blending liquor and carries out blending by the weight ratio of 9-10, then, is in temperature
15-20 DEG C, relative humidity be 60-70% in the environment of store the 1-3 months；Thereafter, the cross-flow that aperture is 0.1-0.3 μm is crossed
Film impregnates Chinese data wine to get the brewing of the aromatic strongly fragrant, bright color of jujube, mellow in taste, pleasant impression long.
The step (2) used in distiller's yeast strain be Xiaoqu rice wine strain.
The step (2) in Xiaoqu rice wine strain used inoculum concentration be pre-process boiling jujube weight 5%.
The step (4) in drying temperature control at 60-65 DEG C.
The step (5) in soaking time be 180 days.
(6) the middle method for removing methanol is to use methanol adsorption instrument adsorption treatment to the step.
The production technology of Chinese data wine is impregnated in the brewing of the present invention, is used boiling, inoculation fermentation, distillation processing, is impregnated jujube
Processing, immersion treatment, return fragrant processing, processing is prepared and blent to jujube perfume base wine, production technology is fairly simple, is produced into
This is relatively low；Meanwhile processing is prepared and blent to used time fragrant processing and jujube perfume base wine so that its product has jujube
The peculiar flavours such as aromatic strongly fragrant, bright color, mellow in taste, pleasant impression long；In addition, methanol adsorption instrument is used, it can be effectively
The methanol generated in brewing process is adsorbed and removes, thus so that the methanol content in its product is very low.
Specific implementation mode
With reference to embodiments, the present invention is further illustrated.Following explanation is but this hair in a manner of enumerating
Bright protection domain is not limited thereto.
Embodiment one：
The production technology of Chinese data wine is impregnated in the brewing of the present embodiment, and production process is as follows：
(1), jujube pre-processes：
1., boiling jujube pretreatment：The fresh dates of maturity 90-95% are selected, it is 30% that moisture is dried to after cleaning,
It is spare as pretreatment boiling jujube；
2., impregnate jujube processing：The fresh dates of maturity 90-95% are selected, it is 35% that moisture is dried to after cleaning, at
It is spare to pre-process jujube perfume base wine jujube；
(2), boiling：
Pretreatment boiling jujube is first cleaned with clear water, then adds 3 times of weight, reach sanitary standard, the water hardness in 8 ° of dH or less
Soft water, then boiling 1.2h, is smashed to pieces, does not remove jujube core, is allowed jujube juice and jujube meat (including fructus corni) to be uniformly mixed, is obtained jujube liquid, standby
With；
(3), inoculation fermentation：
Jujube liquid is cooled to 25-28 DEG C, then in the ratio of pretreatment boiling jujube weight 5%, accesses Xiaoqu rice wine bacterium
Kind, it mixes thoroughly, is positioned in ceramic cylinder, fermentation 4 days, then sealed fermenting 14 days are first opened wide in the environment of 25-28 DEG C, must be fermented
Jujube fermented grain, it is spare；
(4), distillation is handled：
Fermentation jujube fermented grain is positioned in distiller, slow boiling distillation is carried out, pinches and goes to distill out 1.8L wine and distillation at first
Tail wine when to wine degree being 15%vol, classification storage, intermediate gained is jujube Spirit, spare；
(5), immersion treatment：
By pretreatment jujube perfume base wine jujube according to the weight ratio for accounting for jujube Spirit 15%, it is added in jujube Spirit,
It in the environment of temperature is 22 DEG C, relative humidity is 65%, impregnates 180 days, becomes brewing and impregnate base liquor, it is spare；
(6), fragrant processing is returned：
Take brewing to impregnate 20% being distilled again for base liquor weight, and distill to tail wine wine degree for 20%vol when, must return
Fragrant thick base liquor；Fragrant thick base liquor will be returned again, adsorption treatment is carried out using methanol adsorption instrument, and remove methanol, then return be added to it is remaining
Brewing is impregnated in base liquor, and mixing is impregnated 180 days, carries out back fragrant processing；Thereafter, it filters, and is 65% in 22 DEG C, relative humidity
It is stored 1.5 years in environment, becomes back cordiale, it is spare；
(7), jujube perfume base wine is prepared：
By 1：Pretreatment jujube perfume base wine jujube is dipped into jujube Spirit by 5 weight ratio, and is 22 DEG C, phase in temperature
Storage 2 months is impregnated in the environment for being 65% to humidity, is obtained jujube aromatic and is matched base liquor, it is spare；
(8), processing is blent：
First by spare tail wine and time cordiale according to 0.6：10 weight ratio is uniformly mixed, and obtains blending liquor；0.6 is pressed again：10
Weight ratio jujube aromatic be added to base liquor in blending liquor carry out blending, then, temperature be 18 DEG C, relative humidity 65%
In the environment of store 2 months；Thereafter, it crosses the cross-flow membrane that aperture is 0.2 μm and impregnates Chinese data wine to get brewing.
Embodiment two：
The present embodiment and embodiment one are essentially identical, the difference is that：Step (2) in Xiaoqu rice wine strain used
Inoculum concentration is pre-process boiling jujube weight 4%.
The production technology of Chinese data wine is impregnated in the brewing of the present invention, can be not only used for production Chinese data wine, it can also be used to produce persimmon
Wine or other beverage fruit wine.
Claims (4)
1. the production technology of Chinese data wine is impregnated in a kind of brewing, which is characterized in that production process is as follows：
(1), jujube pre-processes：
1., boiling jujube pretreatment：The fresh dates of maturity 90-95% are selected, it is 25-35% that moisture is dried to after cleaning, at
It is spare to pre-process boiling jujube；
2., impregnate jujube processing：The fresh dates of maturity 90-95% are selected, it is 30-40% that moisture is dried to after cleaning, and is become
Jujube perfume base wine jujube is pre-processed, it is spare；
(2), boiling：
Pretreatment boiling jujube is first cleaned with clear water, then adds that 2-4 times of weight, to reach sanitary standard, the water hardness below in 8 ° of dH
Soft water, then boiling 1-1.5h, smashs to pieces, is uniformly mixed, and obtains jujube liquid, spare；
(3), inoculation fermentation：
Jujube liquid is cooled to 25-28 DEG C, then in the ratio of pretreatment boiling jujube weight 3-7%, accesses distiller's yeast strain, mixes thoroughly,
It is positioned in ceramic cylinder, fermentation 3-5 days, then sealed fermenting 12-15 days is first opened wide in the environment of 25-28 DEG C, obtains fermentation jujube wine
Unstrained spirits, it is spare；Distiller's yeast strain used is Xiaoqu rice wine strain；
(4), distillation is handled：
Fermentation jujube fermented grain is positioned in distiller, slow boiling distillation is carried out, pinches and goes to distill out 1.5-2L wine at first and distillation is arrived
Tail wine when wine degree is 12-18%vol, classification storage, intermediate gained is jujube Spirit, spare；
(5), immersion treatment：
By pretreatment jujube perfume base wine jujube according to the weight ratio for accounting for jujube Spirit 10-20%, it is added in jujube Spirit,
It in the environment of temperature is 20-25 DEG C, relative humidity is 60-70%, impregnates 150-200 days, becomes brewing and impregnate base liquor, it is spare；
(6), fragrant processing is returned：
Take brewing impregnate base liquor weight 15-25% distilled again, and distill to tail wine wine degree for 18-22%vol when, obtain
Return fragrant thick base liquor；Fragrant thick base liquor will be returned again and removes methanol, is then returned and is added in remaining brewing immersion base liquor, 150- is impregnated in mixing
200 days, carry out back fragrant processing；Thereafter, it filters, and 1-2 is stored in 20-25 DEG C, the environment that relative humidity is 60-70%,
It is spare as time cordiale；
(7), jujube perfume base wine is prepared：
By 0.5-1.5:Pretreatment jujube perfume base wine jujube is dipped into jujube Spirit by 5 weight ratio, and is 20-25 in temperature
DEG C, impregnate storage 1-3 months in the environment that relative humidity is 60-70%, obtain jujube aromatic and match base liquor, it is spare；
(8), processing is blent：
First by spare tail wine and time cordiale according to 0.5-0.8：The weight ratio of 10-10.5 is uniformly mixed, and obtains blending liquor；It presses again
0.5-1：Jujube aromatic is added to base liquor in blending liquor and carries out blending by the weight ratio of 9-10, then, temperature be 15-20 DEG C,
Relative humidity stores the 1-3 months in the environment of being 60-70%；Thereafter, the cross-flow membrane that aperture is 0.1-0.3 μm is crossed to soak to get brewing
Steep Chinese data wine.
2. the production technology of Chinese data wine is impregnated in brewing according to claim 1, it is characterized in that being：The step (3) in it is used
The inoculum concentration of Xiaoqu rice wine strain is pre-process boiling jujube weight 5%.
3. the production technology of Chinese data wine is impregnated in brewing according to claim 1, it is characterized in that being：The step (5) in leaching
It is 180 days to steep the time.
4. the production technology of Chinese data wine is impregnated in brewing according to claim 1, it is characterized in that being：The step (6) middle removal
The method of methanol is to use methanol adsorption instrument adsorption treatment.
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| CN107236660A (en) * | 2017-07-12 | 2017-10-10 | 泸州俊豪酒业有限公司 | A kind of preparation method of soft Chinese yeast fen-flavor type white spirit |
| CN107779350A (en) * | 2017-11-27 | 2018-03-09 | 清涧县沁园红实业有限公司 | A kind of brewing method of Chinese data wine |
| CN109251831A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | A kind of jujube alcoholic drink mixed with fruit juice and its brew method |
| CN109337779A (en) * | 2018-11-30 | 2019-02-15 | 湖南鼎康酒业发展有限公司 | A kind of minuent jujube alcoholic drink mixed with fruit juice and its brewing method |
| CN109337782A (en) * | 2018-11-30 | 2019-02-15 | 湖南鼎康酒业发展有限公司 | Rice jujube alcoholic drink mixed with fruit juice and its brewing method |
| CN109251830A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | The low advanced alcohol content red date fruit juice wine of one kind and its brewing method |
| CN110760416A (en) * | 2019-11-29 | 2020-02-07 | 德阳市罗江区佛韵乡村旅游专业合作社 | Brewing process of jujube fruit wine |
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| CN111793541A (en) * | 2020-06-29 | 2020-10-20 | 湖南鼎康酒业发展有限公司 | Preparation method of red date distilled liquor |
| CN114958520A (en) * | 2022-06-10 | 2022-08-30 | 疏勒县阿纳石榴干红酒业有限公司 | Red date wine production equipment and production process |
| CN114958522A (en) * | 2022-06-10 | 2022-08-30 | 疏勒县阿纳石榴干红酒业有限公司 | Production process and production equipment of low-methanol red date wine |
| CN114933949A (en) * | 2022-06-10 | 2022-08-23 | 疏勒县阿纳石榴干红酒业有限公司 | Production process and production equipment of bitter-removed and aroma-enhanced red date wine |
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| CN101748024A (en) * | 2008-12-10 | 2010-06-23 | 杨中华 | Preparation method of jujube wine |
| CN104862174A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Process for producing high-grade red jujube brandy |
| CN104830636A (en) * | 2015-05-18 | 2015-08-12 | 河北金相府酒业有限公司 | Production technology of dry red wine with red dates |
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| CN105238656A (en) | 2016-01-13 |
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Denomination of invention: A production process for brewing and soaking jujube wine Effective date of registration: 20211216 Granted publication date: 20180803 Pledgee: Hunan Qidong rural commercial bank Co.,Ltd. Pledgor: HUNAN DINGKANG WINE INDUSTRY DEVELOPMENT CO.,LTD. Registration number: Y2021980015191 |
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