CN105567508A - Low-methanol-content red date wine and preparation method thereof - Google Patents
Low-methanol-content red date wine and preparation method thereof Download PDFInfo
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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Abstract
The invention relates to the technical field of wine brewage, particularly a low-methanol-content red date wine and a preparation method thereof. The red date wine is prepared from the following raw materials in parts by weight: 100 parts of red date, 25-35 parts of rice hull, 0.08-0.12 part of yeast and 0.03-0.06 part of chitin. The preparation method comprises the following steps: uniformly mixing 100 parts by weight of red date, 25-35 parts by weight of rice hull, 0.08-0.12 part by weight of yeast and 0.03-0.06 part chitin, and fermenting. The preparation method lowers the methanol content in the red date wine, maintains the nutrient and odorous constituents of the red dates, and improves the quality of the red date wine, so that the obtained red date wine has the advantages of high nutrient content and pure vinous flavor. The preparation method provided by the invention is simple and convenient, has high operability, and can easily implement industrialized popularization.
Description
Technical field
The present invention relates to the technical field that brews alcoholic beverages, be specifically related to red date wine of a kind of low methanol content and preparation method thereof.
Background technology
Red date is a kind of nutritious fruit, and is also increasing in the cultivated area of China.At present, the consumption pattern of red date is exactly mainly dry jujube, jujube sheet, candied date etc., with beverage and fruit wine form occur extremely rare.Increase the assortment of red date product, advance the deep processing of red date, to the added value improving red date, there is profound significance.Brewage variety protection for China's Liquor single, be mainly grain wine, the output of fruit wine is little.Improving constantly over the years along with the level of consumption, kind and the function of wine are also more and more sound.Red date wine is brewageed in China with a long history, liquor-jujube thick stick as among the people in the north.In recent years, along with country is to the restriction of liquor production and advocating fruit wine production, the production of China's red date fruit wine is little scale.Domestic many red date source mill are also releasing respective jujube wine product successively, have wherein occurred many distinctive jujube wine, as chrysanthemum jujube wine, golden silk jujube wine, Taiwan green jujube wine and some other jujube wine with nourishing function etc.At present, mostly the jujube wine that market is sold is artificial assembled alcoholic drinks, and red date fermentation wine is less, is still in small serial production and laboratory study stage.
Production due to red date fermentation wine adopts the fermentation of lixiviate juice liquid, without distillation, effectively can control methyl alcohol and generate.The method of existing production red date wine is by red date and grain mixed fermentation or to red date former wine degree of falling, reduce methanol content in red date wine again by the method for edible ethanol degree of carrying, also someone investigated the method that other reduce methyl alcohol, but while reduction methanol content, decrease most of beneficiating ingredient, have impact on the nutritive value of red date wine.Therefore how can reduce methanol content in red date wine, and ensure that other nutritive ingredients are not suffered a loss simultaneously, become the problem that this area is devoted to solve.
Summary of the invention
The object of the present invention is to provide a kind of red date wine of low methanol content, by adopting chitin, reducing methanol content in red date wine, farthest remain nutritive ingredient and the fragrance of red date wine simultaneously, improve the quality of red date wine, the foster value of the red date wine obtained is high, and aroma is pure.
The object of the present invention is to provide a kind of preparation method of red date wine of low methanol content, to this method reduce and the method is simple and convenient, workable, be easy to industrialization promotion.
In order to realize above object, the present invention adopts following technical scheme:
A red date wine for low methanol content, described red date wine is made up of following raw material by weight:
Red date 100 parts, rice husk 25-35 part, yeast 0.08-0.12 part, chitin 0.03-0.06 part.
A preparation method for the red date wine of low methanol content, comprise by weight by red date 100 parts, rice husk 25-35 part, yeast 0.08-0.12 part, chitin 0.03-0.06 part mixes secondary fermentation.
Described fermentation is temperature controlled fermentation, and in described temperature controlled fermentation process, top temperature must not more than 30 DEG C; Described temperature controlled fermentation process is divided into three phases, and the first stage is 9-12 days, and temperature at the uniform velocity rises to 20-23 DEG C, and subordinate phase is 2-3 days, and temperature at the uniform velocity rises to 26-30 DEG C, and the phase III is 3-5 days, and temperature at the uniform velocity reduces 1-3 DEG C.
Described red date must be anticipated before combination, comprise select, sterilization, fragmentation.
Described sterilization is wet sterilization, and described sterilization temperature is greater than 100 DEG C, and described sterilizing time is 30-60min.
Described be broken for add water in the red date after by sterilization after carry out fragmentation.
Described rice husk before combination must wet sterilization, and described sterilization temperature is greater than 100 DEG C, and described sterilizing time is 30-35min.
Carry out steaming wine after described fermentation and cool, obtaining former wine.
Described steaming wine process adopts the full automatic mechanical wine distilling machine of Tang city, Hebei red date Wine Co., Ltd invention to carry out classification and plucks wine.
It is employing 5 grades of continuous liquor steaming that wine is steamed in described classification, and obtains foreshot, three grades of wine, secondary wine, one-level wine, wine tails successively.
The red date wine of low methanol content provided by the invention, uses chitin in the feed, and chitin is a kind of natural resources that on the earth, storage is very abundant, is also the uniquely positively charged tunicin that occurring in nature is found up to now.Due in its molecular structure with undersaturated cation group, thus to electronegative all kinds of objectionable impuritiess, there is powerful adsorption, there is the good effect of controlling microorganism, bacterium, mould, therefore add chitin during the fermentation and effectively can suppress the activity of the microorganism producing methyl alcohol thus reduce methanol content.Red date wine provided by the invention, adopts red date, rice husk, yeast and chitin to be raw material, not only can reduce the content of wherein methyl alcohol, can also retain nutritive value and the fragrance of red date better, therefore, the red date wine obtained not only methanol content is low, and be of high nutritive value, aroma is pure.
The preparation method of the red date wine of low methanol content provided by the invention, simple and convenient, workable, be easy to industrialization promotion.
Meanwhile, preparation method provided by the invention also has the following advantages:
1, utilize steam heating to carry out germicidal treatment to red date and can reduce methanol content from two aspects:
A, steam high temperature can kill in red date some biological enzymes being easy to produce methyl alcohol, make it no longer have an effect during the fermentation;
B, high temperature can destroy part pectin and transform to the approach of methanol, thus reduce methyl alcohol and produce;
2, methyl alcohol is easy to generate under higher temperature conditions, the present invention utilizes temperature controlled fermentation mode, top temperature in fermenting process is made to be less than 30 DEG C, and the process controlling whole fermentation is three phases, and control the temperature in each stage respectively, the condition which can suppress methyl alcohol to generate, thus reduce methanol content;
3, methyl alcohol boiling point is 64.7 DEG C, steam in wine process, classification is adopted to steam wine, low-boiling point material first gasifies to liquefy again and to distillate with alcohol, the boiling point of material is different, the time distilled out is different, the methyl alcohol distilled out can be focused in the time period distillate so adopt classification to pluck wine, the jujube wine mixing avoided methyl alcohol and all distill out, according to the grade distillating time division wine, be conducive to classification ageing targetedly and later stage allotment, thus reduce the methanol content in wine, and directly can obtain the good red date wine of classification.
Embodiment
Embodiment 1
A red date wine for low methanol content, described red date wine is made up of following raw material by weight:
Red date 100 parts, 30 parts, rice husk, 0.1 part, yeast, chitin 0.05 part.
A preparation method for the red date wine of low methanol content, specific as follows:
(1) red date pre-treatment: after extra dry red wine jujube is selected, red date is taken by above-mentioned parts by weight, and by take red date sterilization, break process, described germicidal treatment is wet sterilization, described sterilization temperature is greater than 100 DEG C, described sterilizing time is 45min, described in be broken for add water in the red date after by sterilization after carry out fragmentation;
(2) rice husk pre-treatment: take rice husk by above-mentioned weight fraction, and the rice husk taken is carried out wet sterilization, described sterilization temperature is greater than 100 DEG C, and described sterilizing time is 30min;
(3) batch mixing: take yeast and chitin by above-mentioned weight part, and red date step (1) and (2) processed and rice husk mix with yeast and chitin;
(4) ferment: step (3) mixed raw material is inserted temperature controlled fermentation pond and carries out temperature controlled fermentation, in described temperature controlled fermentation process, top temperature is no more than 30 DEG C; Described temperature controlled fermentation process is divided into three phases, and the first stage is 11 days, and temperature at the uniform velocity rises to 23 DEG C, and subordinate phase is 3 days, and temperature at the uniform velocity rises to 29 DEG C, and the phase III is 4 days, and temperature at the uniform velocity reduces by 2 DEG C, obtains wine unstrained spirits;
(5) by step (4) wine unstrained spirits adopt Tang city, Hebei red date Wine Co., Ltd invention full automatic mechanical wine distilling machine carry out 5 continuous still batterys and respectively cooling after, wine is plucked in classification, obtains foreshot, three grades of wine, secondary wine, one-level wine, wine tails successively.
Embodiment 2
A red date wine for low methanol content, described red date wine is made up of following raw material by weight:
Red date 100 parts, 35 parts, rice husk, 0.08 part, yeast, chitin 0.06 part.
A preparation method for the red date wine of low methanol content, specific as follows:
(1) red date pre-treatment: after extra dry red wine jujube is selected, red date is taken by above-mentioned parts by weight, and by take red date sterilization, break process, described germicidal treatment is wet sterilization, described sterilization temperature is greater than 100 DEG C, described sterilizing time is 30min, described in be broken for add water in the red date after by sterilization after carry out fragmentation;
(2) rice husk pre-treatment: take rice husk by above-mentioned weight fraction, and the rice husk taken is carried out wet sterilization, described sterilization temperature is greater than 100 DEG C, and described sterilizing time is 35min;
(3) batch mixing: take yeast and chitin by above-mentioned weight part, and red date step (1) and (2) processed and rice husk mix with yeast and chitin;
(4) ferment: step (3) mixed raw material is inserted temperature controlled fermentation pond and carries out temperature controlled fermentation, in described temperature controlled fermentation process, top temperature is no more than 27 DEG C; Described temperature controlled fermentation process is divided into three phases, and the first stage is 9 days, and temperature at the uniform velocity rises to 20 DEG C, and subordinate phase is 2 days, and temperature at the uniform velocity rises to 26 DEG C, and the phase III is 5 days, and temperature at the uniform velocity reduces by 1.5 DEG C, obtains wine unstrained spirits;
(5) by step (4) wine unstrained spirits adopt Tang city, Hebei red date Wine Co., Ltd invention full automatic mechanical wine distilling machine carry out 5 continuous still batterys and respectively cooling after, wine is plucked in classification, obtains foreshot, three grades of wine, secondary wine, one-level wine, wine tails successively.
Embodiment 3
A red date wine for low methanol content, described red date wine is made up of following raw material by weight:
Red date 100 parts, 25 parts, rice husk, 0.12 part, yeast, chitin 0.03 part.
A preparation method for the red date wine of low methanol content, specific as follows:
(1) red date pre-treatment: after extra dry red wine jujube is selected, red date is taken by above-mentioned parts by weight, and by take red date sterilization, break process, described germicidal treatment is wet sterilization, described sterilization temperature is greater than 100 DEG C, described sterilizing time is 60min, described in be broken for add water in the red date after by sterilization after carry out fragmentation;
(2) rice husk pre-treatment: take rice husk by above-mentioned weight fraction, and the rice husk taken is carried out wet sterilization, described sterilization temperature is greater than 100 DEG C, and described sterilizing time is 32min;
(3) batch mixing: take yeast and chitin by above-mentioned weight part, and red date step (1) and (2) processed and rice husk mix with yeast and chitin;
(4) ferment: step (3) mixed raw material is inserted temperature controlled fermentation pond and carries out temperature controlled fermentation, in described temperature controlled fermentation process, top temperature must not more than 29 DEG C; Described temperature controlled fermentation process is divided into three phases, and the first stage is 12 days, and temperature at the uniform velocity rises to 22 DEG C, and subordinate phase is 3 days, and temperature at the uniform velocity rises to 28 DEG C, and the phase III is 3 days, and temperature at the uniform velocity reduces by 2 DEG C, obtains wine unstrained spirits;
(5) by step (4) wine unstrained spirits adopt Tang city, Hebei red date Wine Co., Ltd invention full automatic mechanical wine distilling machine carry out 5 continuous still batterys and respectively cooling after, wine is plucked in classification, obtains foreshot, three grades of wine, secondary wine, one-level wine, wine tails successively.
Comparative example:
A preparation method for red date wine, specific as follows:
(1) get red date 100 parts, 30 parts, rice husk, 0.1 part, yeast, and mix with rice husk and yeast after red date is pulverized;
(2) fermented by the raw material people fermentation vat that step (1) mixes, do not carry out artificial temperature control in fermenting process, summit temperature rises to 35 DEG C and obtains wine unstrained spirits;
(3) distilled by step (2) obtained wine thereby unstrained spirits, adopt the distillation of traditional rice steamer pot, dress pot of manually calming the anger during distillation, pot is connected wine with condenser after filling, to be distilled go out wine win wine tail when being mixed into 65 degree, obtain 65 degree of former wine; Wine tail is left to next pot and steams again.
Because methyl alcohol boiling point is 64.7 DEG C, comparatively water and ethanol are all low, and therefore, the methyl alcohol in wine unstrained spirits can distill at first, therefore, in the wine adopting method of the present invention to obtain, in the three grades of wine obtained at first, methanol content is minimum, and the methanol content in secondary wine below, one-level wine and wine tail is fewer and feweri, even do not have, therefore, the embodiment of the present invention 1 gained three grades of wine and the former wine of comparative example gained are carried out methanol content chemical examination, and concrete outcome is:
In embodiment 1 gained three grades of wine, methanol content is 43.6378mg/100ml;
In comparative example obtained wine thereby, methanol content is 291.7858mg/100ml.
Visible, in red date wine of the present invention, methanol content reduces greatly.
Claims (10)
1. a red date wine for low methanol content, is characterized in that, described red date wine is made up of following raw material by weight:
Red date 100 parts, rice husk 25-35 part, yeast 0.08-0.12 part, chitin 0.03-0.06 part.
2. a preparation method for the red date wine of low methanol content, is characterized in that, comprise by weight by red date 100 parts, rice husk 25-35 part, yeast 0.08-0.12 part, chitin 0.03-0.06 part mixes secondary fermentation.
3. the preparation method of the red date wine of low methanol content according to claim 2, is characterized in that, described fermentation is temperature controlled fermentation; Described temperature controlled fermentation process is divided into three phases, and the first stage is 9-12 days, and temperature at the uniform velocity rises to 20-23 DEG C, and subordinate phase is 2-3 days, and temperature at the uniform velocity rises to 26-30 DEG C, and the phase III is 3-5 days, and temperature at the uniform velocity reduces 1-3 DEG C.
4. the preparation method of the red date wine of low methanol content according to claim 2, is characterized in that, described red date must be anticipated before combination, comprise select, sterilization, fragmentation.
5. the preparation method of the red date wine of low methanol content according to claim 4, is characterized in that, described sterilization is wet sterilization, and described sterilizing time is 30-60min.
6. the preparation method of the red date wine of low methanol content according to claim 4, is characterized in that, described in be broken for add water in the red date after by sterilization after carry out fragmentation.
7. the preparation method of the red date wine of low methanol content according to claim 2, is characterized in that, described rice husk before combination must wet sterilization, and described sterilizing time is 30-35min.
8. the preparation method of the red date wine of low methanol content according to claim 2, is characterized in that, carries out steaming wine and cool after described fermentation, obtains former wine.
9. the preparation method of the red date wine of low methanol content according to claim 8, is characterized in that, described steaming wine process adopts the full automatic mechanical wine distilling machine of Tang city, Hebei red date Wine Co., Ltd invention to carry out classification and plucks wine.
10. the preparation method of the red date wine of low methanol content according to claim 9, is characterized in that, it is employing 5 grades of continuous liquor steaming that wine is steamed in described classification, and obtains foreshot, three grades of wine, secondary wine, one-level wine, wine tails successively.
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Cited By (7)
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| CN106085699A (en) * | 2016-06-17 | 2016-11-09 | 侯彦国 | Low methanol content Chinese data wine brewing method |
| CN106479804A (en) * | 2016-10-17 | 2017-03-08 | 上海宇元生物科技有限公司 | The preparation method of chitin red pitaya wine |
| CN106834068A (en) * | 2017-04-17 | 2017-06-13 | 生态集团浙江酒业有限公司 | The separation method of white wine and white wine harmful substance |
| CN109468192A (en) * | 2018-11-30 | 2019-03-15 | 湖南鼎康酒业发展有限公司 | A kind of jujube Chinese yeast and preparation method thereof |
| CN110437961A (en) * | 2019-08-30 | 2019-11-12 | 河北大学 | The red date liquor brewage process of methanol content in a kind of reduction red date liquor |
| CN110747082A (en) * | 2019-08-30 | 2020-02-04 | 河北大学 | Low-methanol persimmon white spirit solid fermentation simple brewing process |
| CN111876294A (en) * | 2020-07-27 | 2020-11-03 | 新疆叶河源果业股份有限公司 | Jujube-flavor fermented wine containing pearl jujubes and preparation method of jujube-flavor fermented wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085699A (en) * | 2016-06-17 | 2016-11-09 | 侯彦国 | Low methanol content Chinese data wine brewing method |
| CN106085699B (en) * | 2016-06-17 | 2019-10-29 | 侯彦国 | Low-methoxyl alcohol content jujube wine brewing method |
| CN106479804A (en) * | 2016-10-17 | 2017-03-08 | 上海宇元生物科技有限公司 | The preparation method of chitin red pitaya wine |
| CN106834068A (en) * | 2017-04-17 | 2017-06-13 | 生态集团浙江酒业有限公司 | The separation method of white wine and white wine harmful substance |
| CN109468192A (en) * | 2018-11-30 | 2019-03-15 | 湖南鼎康酒业发展有限公司 | A kind of jujube Chinese yeast and preparation method thereof |
| CN110437961A (en) * | 2019-08-30 | 2019-11-12 | 河北大学 | The red date liquor brewage process of methanol content in a kind of reduction red date liquor |
| CN110747082A (en) * | 2019-08-30 | 2020-02-04 | 河北大学 | Low-methanol persimmon white spirit solid fermentation simple brewing process |
| CN111876294A (en) * | 2020-07-27 | 2020-11-03 | 新疆叶河源果业股份有限公司 | Jujube-flavor fermented wine containing pearl jujubes and preparation method of jujube-flavor fermented wine |
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| CN105567508B (en) | 2018-08-21 |
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