CN106834019A - Red date liquor and preparation method thereof - Google Patents
Red date liquor and preparation method thereof Download PDFInfo
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- CN106834019A CN106834019A CN201710213791.XA CN201710213791A CN106834019A CN 106834019 A CN106834019 A CN 106834019A CN 201710213791 A CN201710213791 A CN 201710213791A CN 106834019 A CN106834019 A CN 106834019A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The present invention relates to a kind of preparation method of red date liquor, comprise the following steps：S101：Grain and jujube are crushed respectively, is mixed with rice husk afterwards, obtain the first mixture, then soaked with water and stirred；S102：The product loaded steamer heating that S101 is obtained；S103：The product that S102 is obtained is gone out into rice steamer, plus proportioning water, ventilation spreading for cooling is turned, liquor tailing is added afterwards；S104：The knee-piece after crushing is added in the product that S103 is obtained, is stirred, pit entry fermentation obtains fermented grain；S105：Loaded steamer distillation, obtains red date liquor after fermented grain is well mixed with the product that S101 is obtained.The present invention provide red date liquor alcoholic strength is gentle, the soft sweet, unique flavor of the aromatic strongly fragrant, alcohol of jujube, nutritious, be not in the malaise symptoms such as dizzy or headache after drinking, and red date liquor of the invention has hypoglycemic, norcholesterol, fosters the spirit of nobility and enrich blood and the effects such as beautifying face and moistering lotion.
Description
Technical field
The present invention relates to wine and its brewing method technical field, and in particular to a kind of red date liquor and preparation method thereof.
Background technology
Jujube also known as date, dry jujube, originate from China, have the plantation history of more than 4,000 years in China, since ancient times
One of " five fruits " (peach, Lee, plum, apricot, jujube) is listed in, containing suppression cancer cell, can even make cancer cell to normal cell turnover
Material.Described in the herbal medicine books of China：Sweet warm in nature, the returns spleen stomach of jujube, has tonifying middle-Jiao and Qi, nourishing blood and tranquilization, relaxes medicine
The function of property；And the pharmacology in modern times then finds, jujube contains protein, fat, carbohydrate, organic acid, vitamin A, vitamin
The nutritions such as C, calcium and several amino acids.Jujube can improve body immunity, and can suppress cancer cell, and pharmacological research is sent out
It is existing：Jujube can promote the generation of leucocyte, and reduce serum cholesterol improves seralbumin, protects liver；Often drink jujube
People seldom suffer from gall stone because the vitamin C enriched in jujube, makes unnecessary cholesterol in vivo be changed into bile acid, courage
Sterol is few, and the probability of calculus is also reduced therewith；Additionally, calcium and iron are rich in jujube, it is poor to preventing and treating osteoporosis, postpartum
Blood plays an important role.Often to eat jujube can treat in poor health, neurasthenia, incoordination between the spleen and the stomach, indigestion, epersalgia cough, anaemia
Become thin, nourishing the liver anti-cancer, therefore have saying for " three jujubes of solar eclipse, at the age of one hundred years old to bear one's age well ".
Spirits culture is one of important component of Chinese nation's cooking culture, with a long history.China's technique for making wine source is remote
Stream length, the liquor-making history with 5000-6000, various in style, famous brand of wine is assembled, and enjoys great prestige China and foreign countries.Wine is most ancient as the mankind
One of food, its history is almost and starts together with human culture history.From the handicraft workshop of early stage till now extensive
Mechanization, semi-mechanization production, distillation high wine is developed into by fermented wine, and developing deeply to distillation low wine, yield is ascending.
The species of wine is various, by odor type can be divided into Maotai-flavor, Luzhou-flavor, delicate fragrance type, sweet odor type and other；At the same time, as one
Spirit culture is planted, it is all multi-party that spirits culture has been embodied in social and political life, literature and art or even philosophy of life, esthetic sentiment etc.
Face, drinks and not exclusively drink, and is also in drink culture.
However, along with the economic continuous improvement developed rapidly with people's material and cultural life, being made using tradition
There is unitary function, health-care effect shortcoming preferable not to the utmost in the white wine that the production of wine technology is obtained.
The content of the invention
For defect of the prior art, the present invention is intended to provide a kind of red date liquor and preparation method thereof.The present invention is carried
The red date liquor alcoholic strength of confession is gentle, the soft sweet, unique flavor of the aromatic strongly fragrant, alcohol of jujube, nutritious, is not in dizziness after drinking
Or the malaise symptoms such as headache, and red date liquor of the invention has hypoglycemic, norcholesterol, fosters the spirit of nobility and enrich blood and beautifying face and moistering lotion etc.
Effect；Additionally, preparation method of the invention is simple to operate, with low cost, be easy to industrialized production.
Therefore, the present invention provides following technical scheme：
In a first aspect, the present invention provides a kind of preparation method of red date liquor, comprise the following steps：S101：By grain and
Jujube is crushed respectively, afterwards mixes rice husk with grain and jujube after crushing, obtains the first mixture, and the first mixture is used
Water is soaked and stirred；S102：The product loaded steamer heating that S101 is obtained；S103：The product that S102 is obtained is gone out into rice steamer, sprinkle into
Temperature is 28 DEG C -35 DEG C of water, turns ventilation spreading for cooling, and liquor tailing is added afterwards；Wherein, the quality of water, liquor tailing and the first mixture
Than being (10-20)：(0-10)：100；S104：The knee-piece after crushing is added in the product that S103 is obtained, is stirred, afterwards
Pit entry fermentation, obtains fermented grain；Wherein, the mass ratio of knee-piece and the first mixture is (3-5)：100；S105：S104 is obtained
Loaded steamer distills after fermented grain is well mixed with the product that S101 is obtained, and is left out the beginning and the end during distillation, obtains red date liquor.Need explanation
It is that in loaded steamer still-process, those skilled in the art should know：Conventionally leave out the beginning and the end (i.e. except heads removal
And liquor tailing), so as to collect the wine heart, by number of degrees control between 48%-65%, obtain red date liquor of the invention.It is of the invention
In loaded steamer still-process, temperature is 73 DEG C -78 DEG C, and the time is 200min-300min；Wherein, liquor tailing refers to alcoholic strength and is less than
Product of distillation after 40%, preceding 20min collects the product of distillation for obtaining during foreshot refers to still-process, and for collecting
The foreshot for arriving, can store standby rear as blending liquor.Additionally, in preparation method of the present invention, grain grain is than being 1:4；And in S103,
Water, liquor tailing are (10-20) with the mass ratio of the first mixture：(0-10)：100, liquor tailing of the invention is referred to by S105
The loaded steamer liquor tailing that obtains of distillation, be recycled in S103 so that entirely wine brewing process forms circulation, therefore, first
In secondary manufacturing process, liquor tailing is added without.
In further embodiment of the invention, the liquor tailing obtained after S105 is distilled makes as the liquor tailing in S103
With.
In further embodiment of the invention, in S101, the mass ratio of grain, jujube and rice husk is (3-5)：1：1；
In wet processes：The temperature of water be 50 DEG C -60 DEG C, and water addition quality be the first mixture quality 1/7-1/3.
In further embodiment of the invention, in S102, the temperature of loaded steamer heating is 85 DEG C -95 DEG C, loaded steamer heating
Time be 100min-200min.
In further embodiment of the invention, in S104, the temperature of fermentation is 16 DEG C -21 DEG C, and the time of fermentation is
- 90 days 60 days.
In further embodiment of the invention, the preparation method of knee-piece includes：S201：With second after wheat is ground
Mixture is stirred, and obtains zymogenic, and zymogenic is made into bent embryo；Wherein, the second mixture include water, and the second mixture with it is small
The mass ratio of wheat is 1：(7-10)；S202：By bent embryo under conditions of 23 DEG C -26 DEG C of temperature fermented and cultured, until after culture
The temperature of bent embryo be 25 DEG C -28 DEG C, water content is 11%-13%, then by culture after bent embryo go out song, obtain knee-piece.Specifically,
Zymogenic can be made a length of 20cm-25cm, the bent embryo of a width of 15cm-18cm, a height of 3cm-5cm.Furthermore, it is necessary to explanation
It is, for the knee-piece being related in preparation method of the present invention, it is also possible to directly bent from commercially available white wine.
In further embodiment of the invention, in S201, other raw material components in the second mixture are by weight
Meter, also includes：Root of kudzu vine 2-5 weight portions, honeysuckle 3-7 weight portions, tangerine shell 1-2 weight portions, Ligusticum wallichii 1-2 weight portions, stem of noble dendrobium 0.3-
0.5 weight portion and tuber of dwarf lilyturf 2-4 weight portion；And other raw material components and the quality of water are 1：(20-50).
In further embodiment of the invention, the preparation method of the second mixture includes：Each raw material components are crushed
After be well mixed, regulation pH value be 6.0-6.3, heat 50min-90min at 75 DEG C -85 DEG C afterwards, filter afterwards and collect
Filtrate, obtains the second mixture.
In further embodiment of the invention, grain is included in broomcorn millet, corn, barley, wheat, sorghum and rice
One or more.Specifically, in preparation process, each grain equal proportion can be compounded, such as mixes the corn of quality and barley
As the grain in S101 after conjunction.
Second aspect, the red date liquor that the method provided using the present invention is prepared.
Above-mentioned technical proposal of the invention has advantages below compared to existing technology：
(1) applicant has found by many experiments：The red date liquor alcoholic strength for providing of the invention is gentle, the aromatic strongly fragrant, alcohol of jujube is soft
It is sweet, unique flavor, nutritious, be not in the malaise symptoms such as dizzy or headache after drinking, and jujube of the invention is white
Wine has hypoglycemic, norcholesterol, foster the spirit of nobility and enrich blood and the effects such as beautifying face and moistering lotion.
(2) preparation method provided using the present invention, can not only make full use of jujube resource, improve raw material utilization rate,
And can to greatest extent retain the nutritional ingredient enriched in jujube；Additionally, preparation method of the invention is simple to operate, cost
It is cheap, be easy to industrialized production.
(3) it is well known that " song is the bone of wine ", knee-piece is both the saccharification of wine brewing, leavening, while but also with liquefaction and life
Fragrant function, is the effective carrier of microorganism and biology enzyme.The red date liquor that the knee-piece provided using the present invention is prepared, wine
It is warm in nature and, it is nutritious, without harmful substance, drink for a long time and human body had no toxic side effect, and with excellent health-care effect.
Additional aspect of the invention and advantage will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by practice of the invention.
Brief description of the drawings
Fig. 1 is the preparation flow figure of the red date liquor in the embodiment of the present invention.
Specific embodiment
The embodiment of technical solution of the present invention is described in detail below in conjunction with accompanying drawing.Following examples are only used for
Technical scheme is more clearly illustrated, therefore is only used as example, and protection model of the invention can not be limited with this
Enclose.
Experimental technique in following embodiments, unless otherwise specified, is conventional method.
Test material used in following embodiments, unless otherwise specified, is what is be commercially available from conventional reagent shop.
Quantitative test in following examples, is respectively provided with three repetitions and tests, and data are three average values of repetition experiment
Or mean+SD.
The root of kudzu vine used, honeysuckle, tangerine shell, Ligusticum wallichii, the stem of noble dendrobium and the tuber of dwarf lilyturf meet Chinese Pharmacopoeia in following embodiments
Pertinent regulations under each medicinal material of (version in 2015) text.Before feeding intake, by identification, ingredients is in kind and title phase
Symbol, quality meets standard.
Fig. 1 is the flow chart of red date liquor preparation method of the present invention, as shown in figure 1, the red date liquor of present invention offer
Preparation method, comprises the following steps：
S101：Grain and jujube are crushed respectively, afterwards mixes rice husk with grain and jujube after crushing, obtain first
Mixture, the first mixture water is soaked and stirred.Wherein, the mass ratio of grain, jujube and rice husk is (3-5)：1：
1；In wet processes：The temperature of water be 50 DEG C -60 DEG C, and water addition quality be the first mixture quality 1/7-1/3；Grain
Including one or more in broomcorn millet, corn, barley, wheat, sorghum and rice.
S102：The product loaded steamer heating that S101 is obtained.Wherein, the temperature of loaded steamer heating is 85 DEG C -95 DEG C, loaded steamer heating
Time be 100min-200min.
S103：The product that S102 is obtained is gone out into rice steamer, is sprinkled into the water that temperature is 28 DEG C -35 DEG C, turn ventilation spreading for cooling, Zhi Houjia
Enter liquor tailing；Wherein, water, liquor tailing and the mass ratio of the first mixture are (10-20)：(0-10)：100.
S104：The knee-piece after crushing is added in the product that S103 is obtained, is stirred, afterwards pit entry fermentation, obtain wine
Unstrained spirits (the poor unstrained spirits i.e. in flow chart)；Wherein, the mass ratio of knee-piece and the first mixture is (3-5)：100；The temperature of fermentation is 16
DEG C -21 DEG C, the time of fermentation is -90 days 60 days.
S105：Loaded steamer distills after the fermented grain that S104 is obtained is well mixed with the product that S101 is obtained, and a head is pinched during distillation and is gone
Tail, obtains red date liquor.
Specifically, the loaded steamer in flow chart, in first time manufacturing process, refers to loaded steamer heating, then adds loaded steamer
Product after heat all goes out rice steamer；In follow-up cyclic process, loaded steamer distillation, the product portion after then loaded steamer is distilled are referred to
Rice steamer is separated, another part is respectively liquor tailing, foreshot and the finished wine being collected into.
Preferably, the liquor tailing obtained after S105 is distilled is used as the liquor tailing in S103.Will be by the dress in S105
The liquor tailing that rice steamer distillation is obtained, is recycled in S103, so that entirely wine brewing process forms circulation.
Preferably, the preparation method of knee-piece includes：S201：Stirred with the second mixture after wheat is ground, obtained
Zymogenic, bent embryo is made by zymogenic；Wherein, the second mixture includes water, and the second mixture and the mass ratio of wheat are 1：(7-
10)；S202：By bent embryo under conditions of 23 DEG C -26 DEG C of temperature fermented and cultured, until the temperature of bent embryo after culture for 25 DEG C -
28 DEG C, water content is 11%-13%, then by culture after bent embryo go out song, obtain knee-piece.
Preferably, in S201, other raw material components in the second mixture also include by weight：Root of kudzu vine 2-5 weight
Part, honeysuckle 3-7 weight portions, tangerine shell 1-2 weight portions, Ligusticum wallichii 1-2 weight portions, stem of noble dendrobium 0.3-0.5 weight portions and the tuber of dwarf lilyturf 2-4 weight
Amount part；And other raw material components and the quality of water are 1：(20-50).
Preferably, the preparation method of the second mixture includes：It is well mixed after each raw material components are crushed, regulation pH value is
6.0-6.3, heats 50min-90min at 75 DEG C -85 DEG C afterwards, filters and collect filtrate afterwards, obtains the second mixture.
Illustrated with reference to specific embodiment：
For knee-piece of the invention, including following examples.
Embodiment 1
The present invention provides a kind of preparation method of knee-piece, comprises the following steps：S201：By wheat grind after and water according to
10：1 mass ratio is stirred, and obtains zymogenic, and zymogenic is made into a length of 20cm, the bent embryo of a width of 18cm, a height of 5cm.S202：
By bent embryo under conditions of 23 DEG C of temperature fermented and cultured, until the temperature of the bent embryo after culture is 28 DEG C, water content is 11%, then
Bent embryo after by culture goes out song, obtains knee-piece.
Embodiment 2
The present invention provides a kind of preparation method of knee-piece, comprises the following steps：S201：Wheat is ground into rear and water according to 5：
1 mass ratio is stirred, and obtains zymogenic, and zymogenic is made into a length of 25cm, the bent embryo of a width of 15cm, a height of 3cm.S202：Will
Bent embryo fermented and cultured under conditions of 26 DEG C of temperature, until the temperature of the bent embryo after culture is 25 DEG C, water content is 13%, then will
Bent embryo after culture goes out song, obtains knee-piece.
Embodiment 3
The present invention provides a kind of preparation method of knee-piece, comprises the following steps：S201：Mix with second after wheat is ground
Thing is according to 10：1 mass ratio is stirred, and obtains zymogenic, and zymogenic is made into a length of 20cm, a width of 18cm, the song of a height of 5cm
Embryo.Wherein, the second mixture is made up of following raw material components：The weight portion of the root of kudzu vine 2, the weight portion of honeysuckle 7, the weight portion of tangerine shell 1, river
The weight portion of rhizome of chuanxiong 2, the weight portion of the stem of noble dendrobium 0.3, the weight portion of the tuber of dwarf lilyturf 4 and water；And other raw material components (i.e. remove water it in the second mixture
Outer raw material components) with the quality of water it is 1：20；The preparation method of the second mixture includes：Mix after each raw material components are crushed
Uniformly, regulation pH value is 6.0, heats 50min at 85 DEG C afterwards, filters and collect filtrate afterwards, obtains the second mixture.
S202：By bent embryo under conditions of 23 DEG C of temperature fermented and cultured, until the temperature of the bent embryo after culture is 28 DEG C, water content is
11%, then by culture after bent embryo go out song, obtain knee-piece.
Embodiment 4
The present invention provides a kind of preparation method of knee-piece, comprises the following steps：S201：Mix with second after wheat is ground
Thing is according to 5：1 mass ratio is stirred, and obtains zymogenic, and zymogenic is made into a length of 25cm, the bent embryo of a width of 15cm, a height of 3cm.
Wherein, the second mixture is made up of following raw material components：The weight portion of the root of kudzu vine 5, the weight portion of honeysuckle 3, the weight portion of tangerine shell 2, Ligusticum wallichii 1
Weight portion, the weight portion of the stem of noble dendrobium 0.5 and the weight portion of the tuber of dwarf lilyturf 2, and other raw material components and the quality of water are 1：50；Second mixture
Preparation method include：It is well mixed after each raw material components are crushed, regulation pH value is 6.3, is heated at 75 DEG C afterwards
90min, filters and collects filtrate afterwards, obtains the second mixture.S202：Bent embryo is fermented training under conditions of 26 DEG C of temperature
Support, until culture after bent embryo temperature be 25 DEG C, water content is 13%, then by culture after bent embryo go out song, obtain knee-piece.
In addition, the advantage of the knee-piece preparation method in order to further highlight present invention offer, carries out following contrast experiment；With
Lower contrast experiment using embodiment 4 as benchmark, carries out the variable experiment of relevant parameter on this basis.
Comparative example 1
In the comparative example, the preparation method of the second mixture is different from embodiment 4.
Specifically, a kind of preparation method of knee-piece, comprises the following steps：S201：With the second mixture after wheat is ground
According to 5：1 mass ratio is stirred, and obtains zymogenic, and zymogenic is made into a length of 25cm, the bent embryo of a width of 15cm, a height of 3cm.Its
In, the second mixture is made up of following raw material components：The weight portion of the root of kudzu vine 5, the weight portion of honeysuckle 3, the weight portion of tangerine shell 2, the weight of Ligusticum wallichii 1
Amount part, the weight portion of the stem of noble dendrobium 0.5 and the weight portion of the tuber of dwarf lilyturf 2, and other raw material components and the quality of water are 1：50；Second mixture
Preparation method includes：It is well mixed after each raw material components are crushed, heats 90min at 75 DEG C afterwards, is filtered afterwards and collect
Filtrate, obtains the second mixture.S202：By bent embryo under conditions of 26 DEG C of temperature fermented and cultured, until bent embryo after culture
Temperature be 25 DEG C, water content is 13%, then by culture after bent embryo go out song, obtain knee-piece.
Comparative example 2
In the comparative example, the preparation method of the second mixture is different from embodiment 4.
Specifically, a kind of preparation method of knee-piece, comprises the following steps：S201：With the second mixture after wheat is ground
According to 5：1 mass ratio is stirred, and obtains zymogenic, and zymogenic is made into a length of 25cm, the bent embryo of a width of 15cm, a height of 3cm.Its
In, the second mixture is made up of following raw material components：The weight portion of the root of kudzu vine 5, the weight portion of honeysuckle 3, the weight portion of tangerine shell 2, the weight of Ligusticum wallichii 1
Amount part, the weight portion of the stem of noble dendrobium 0.5 and the weight portion of the tuber of dwarf lilyturf 2, and other raw material components and the quality of water are 1：50；Second mixture
Preparation method includes：It is well mixed after each raw material components are crushed, regulation pH value is 5.8, heats 90min at 75 DEG C afterwards,
Filtrate is filtered and collected afterwards, obtains the second mixture.S202：By bent embryo under conditions of 26 DEG C of temperature fermented and cultured, until
The temperature of the bent embryo after culture be 25 DEG C, water content is 13%, then by culture after bent embryo go out song, obtain knee-piece.
In addition, the knee-piece for obtaining produced according to the present invention, prepares the red date liquor in the present invention, including following examples.
Embodiment 5
The present invention provides a kind of preparation method of red date liquor, comprises the following steps：
S101：Rice and jujube are crushed respectively, afterwards mixes rice husk with rice and jujube after crushing, obtain first
Mixture, the first mixture water is soaked and stirred；Wherein, the mass ratio of rice, jujube and rice husk is 5：1：1；Profit
During wet：The temperature of water is 60 DEG C, and the addition quality of water is the 1/3 of the first mixture quality.
S102：The product loaded steamer heating that S101 is obtained；Wherein, loaded steamer heating temperature be 85 DEG C, loaded steamer heating when
Between be 200min.
S103：The product that S102 is obtained is gone out into rice steamer, is sprinkled into the water that temperature is 35 DEG C, turn ventilation spreading for cooling, wine is added afterwards
Tail；Wherein, water, liquor tailing and the mass ratio of the first mixture are 20：8：100.
S104：The knee-piece for adding the embodiment 3 after crushing to obtain in the product that S103 is obtained, stirs, and enters afterwards
Cellar for storing things fermentation, obtains fermented grain；Wherein, the mass ratio of knee-piece and the first mixture is 3：100；The temperature of fermentation is 16 DEG C, fermentation
Time is 90 days.
S105：Loaded steamer distills after the fermented grain that S104 is obtained is well mixed with the product that S101 is obtained, and a head is pinched during distillation and is gone
Tail, obtains red date liquor.Wherein, in loaded steamer still-process, temperature is 73 DEG C, and the time is 300min；Liquor tailing refers to loaded steamer steaming
Product of distillation after alcoholic strength is less than 40% during evaporating.
Embodiment 6
The present invention provides a kind of preparation method of red date liquor, comprises the following steps：
S101：Corn, barley and jujube are crushed respectively, afterwards by rice husk with crush after corn, barley and jujube mix
Close, obtain the first mixture, the first mixture water is soaked and stirred；Wherein, the mass ratio of corn, barley and rice husk
It is 2：2：1：1；In wet processes：The temperature of water is 55 DEG C, and the addition quality of water is the 1/4 of the first mixture quality.
S102：The product loaded steamer heating that S101 is obtained；Wherein, loaded steamer heating temperature be 90 DEG C, loaded steamer heating when
Between be 150min.
S103：The product that S102 is obtained is gone out into rice steamer, is sprinkled into the water that temperature is 33 DEG C, turn ventilation spreading for cooling, wine is added afterwards
Tail；Wherein, water, liquor tailing and the mass ratio of the first mixture are 15：3：100.
S104：The knee-piece for adding the embodiment 4 after crushing to obtain in the product that S103 is obtained, stirs, and enters afterwards
Cellar for storing things fermentation, obtains fermented grain；Wherein, the mass ratio of knee-piece and the first mixture is 4：100；The temperature of fermentation is 19 DEG C, fermentation
Time is 70 days.
S105：Loaded steamer distills after the fermented grain that S104 is obtained is well mixed with the product that S101 is obtained, and a head is pinched during distillation and is gone
Tail, obtains red date liquor.Wherein, in loaded steamer still-process, temperature is 78 DEG C, and the time is 200min；Liquor tailing refers to loaded steamer steaming
Product of distillation after alcoholic strength is less than 40% during evaporating.
Embodiment 7
The knee-piece prepared using embodiment of the present invention 1-4 and comparative example 1-2, according to the red date liquor that the present invention is provided
Preparation method, prepare the present invention needed for red date liquor.
Embodiment 7-1
The present invention provides a kind of preparation method of red date liquor, comprises the following steps：
S101：Sorghum and jujube are crushed respectively, afterwards mixes rice husk with the sorghum after crushing and jujube, obtain first
Mixture, the first mixture water is soaked and stirred；Wherein, the mass ratio of sorghum, jujube and rice husk is 3：1：1；Profit
During wet：The temperature of water is 50 DEG C, and the addition quality of water is the 1/5 of the first mixture quality.
S102：The product loaded steamer heating that S101 is obtained；Wherein, loaded steamer heating temperature be 95 DEG C, loaded steamer heating when
Between be 100min.
S103：The product that S102 is obtained is gone out into rice steamer, is sprinkled into the water that temperature is 28 DEG C, turn ventilation spreading for cooling, wine is added afterwards
Tail；Wherein, water, liquor tailing and the mass ratio of the first mixture are 10：5：100.
S104：The knee-piece for adding the embodiment 1 after crushing to obtain in the product that S103 is obtained, stirs, and enters afterwards
Cellar for storing things fermentation, obtains fermented grain；Wherein, the mass ratio of knee-piece and the first mixture is 5：100；The temperature of fermentation is 21 DEG C, fermentation
Time is 60 days.
S105：Loaded steamer distills after the fermented grain that S104 is obtained is well mixed with the product that S101 is obtained, and a head is pinched during distillation and is gone
Tail, obtains red date liquor.Wherein, in loaded steamer still-process, temperature is 75 DEG C, and the time is 250min；Liquor tailing refers to loaded steamer steaming
Product of distillation after alcoholic strength is less than 40% during evaporating.
Embodiment 7-2
In the embodiment, the knee-piece in embodiment 7-1 is replaced with into the knee-piece that embodiment 2 is obtained, remaining parameter is with real
Apply a 7-1.
Embodiment 7-3
In the embodiment, the knee-piece in embodiment 7-1 is replaced with into the knee-piece that embodiment 3 is obtained, remaining parameter is with real
Apply a 7-1.
Embodiment 7-4
In the embodiment, the knee-piece in embodiment 7-1 is replaced with into the knee-piece that embodiment 4 is obtained, remaining parameter is with real
Apply a 7-1.
Embodiment 7-5
In the embodiment, the knee-piece in embodiment 7-1 is replaced with into the knee-piece that comparative example 1 is obtained, remaining parameter is with real
Apply a 7-1.
Embodiment 7-6
In the embodiment, the knee-piece in embodiment 7-1 is replaced with into the knee-piece that comparative example 2 is obtained, remaining parameter is with real
Apply a 7-1.
Embodiment 7-7
In the embodiment, the knee-piece in embodiment 7-1 is replaced with into commercially available white wine song and (is purchased from and is made every effort to overcome distiller's yeast source factory
Family, model BJQ-001), remaining parameter is with embodiment 7-1.
In addition, the red date liquor that various embodiments of the present invention are obtained, system evaluation its effect：
First, the quality determination of each embodiment red date liquor
Specifically, according to GB 2758-2012《National food safety standard fermented wine and its assembled alcoholic drinks》In related mark
Standard, the quality of the red date liquor that system detectio embodiment 5- embodiments 7 are prepared, specific data are as shown in Table 1 and Table 2.
The measurement result one of the red date liquor of table 1
The measurement result two of the red date liquor of table 2
2nd, hypoglycemic effect
(M-F is 1 to the diabetic 1000 of call-up age 30-80 Sui:1)；Wherein, 30-50 Sui patient and
50-80 Sui each 500 of patient.The clinical symptoms of patient show as：Fasting blood sugar is higher than 7.0mmol/L, after the meal two hours
Blood glucose value is in the range of 9-12mmol/L.Specifically, two class volunteers are divided into 10 groups, i.e., every group includes 30-50 Sui
Patient 50 and 50-80 Sui patient 50；By first group to the 9th group respectively with lunch drink embodiment 5 to embodiment 7 (including
Embodiment 7-1 to embodiment 7-7) in red date liquor, each 20ml, once a day；Control group is set to by the tenth group, normally
Diet.It is continuous to drink the red date liquor for providing of the invention 20 days, respectively at the 10th day and the 20th day, measure the fasting blood of patient
Sugar value and after the meal two hours blood glucose values.Specific data are as shown in table 3.It should be noted that drinking the jujube of present invention offer
During white wine, other hypoglycemic drugs, such as Glucobay are taken in each patient's pause or reduction.
Table 3 continuously drinks the product of the present invention influence to blood sugar in diabetic patients value in 20 days
It should be noted that situation about being enumerated to embodiment 7 except embodiment 1, the species and proportioning of other raw material components,
Condition and parameter in preparation process etc. are also possible.
Technical scheme, has the advantages that：(1) applicant has found by many experiments：The present invention is carried
The red date liquor alcoholic strength of confession is gentle, the soft sweet, unique flavor of the aromatic strongly fragrant, alcohol of jujube, nutritious, is not in dizziness after drinking
Or the malaise symptoms such as headache, and red date liquor of the invention has hypoglycemic, norcholesterol, fosters the spirit of nobility and enrich blood and beautifying face and moistering lotion etc.
Effect.(2) preparation method provided using the present invention, can not only make full use of jujube resource, improve raw material utilization rate, and
The nutritional ingredient enriched in jujube can to greatest extent be retained, and preparation method is simple to operate, with low cost, be easy to industrialization
Production.(3) it is well known that " song is the bone of wine ", knee-piece is both the saccharification of wine brewing, leavening, while but also with liquefaction and raw perfume
Function, be the effective carrier of microorganism and biology enzyme.The red date liquor that the knee-piece provided using the present invention is prepared, alcoholic strength
Gently, it is nutritious, without harmful substance, drink for a long time and human body had no toxic side effect, and with excellent health-care effect.
In the description of the invention, it is to be understood that term " first ", " second " are only used for describing purpose, and can not
It is interpreted as indicating or implying relative importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " the
One ", one or more this feature can be expressed or be implicitly included to the feature of " second ".In the description of the invention,
" multiple " is meant that two or more, unless otherwise expressly limited specifically.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or spy that the embodiment or example are described
Point is contained at least one embodiment of the invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be with office
Combined in an appropriate manner in one or more embodiments or example.Additionally, in the case of not conflicting, the skill of this area
Art personnel can be tied the feature of the different embodiments or example described in this specification and different embodiments or example
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of preparation method of red date liquor, it is characterised in that comprise the following steps：
S101：Grain and jujube are crushed respectively, afterwards mixes rice husk with grain and jujube after crushing, obtain the first mixing
Thing, the first mixture water is soaked and stirred；
S102：The product loaded steamer heating that the S101 is obtained；
S103：The product that the S102 is obtained is gone out into rice steamer, is sprinkled into the water that temperature is 28 DEG C -35 DEG C, turn ventilation spreading for cooling, Zhi Houjia
Enter liquor tailing；Wherein, the water, the liquor tailing and the mass ratio of first mixture are (10-20)：(0-10)：100；
S104：The knee-piece after crushing is added in the product that the S103 is obtained, is stirred, afterwards pit entry fermentation, obtain wine
Unstrained spirits；Wherein, the knee-piece and the mass ratio of first mixture are (3-5)：100；
S105：Loaded steamer distills after the product that the fermented grain that the S104 is obtained is obtained with the S101 is well mixed, and is pinched during distillation
Head truncates, and obtains red date liquor.
2. the preparation method of red date liquor according to claim 1, it is characterised in that：
The liquor tailing obtained after the S105 is distilled is used as the liquor tailing in the S103.
3. the preparation method of red date liquor according to claim 1, it is characterised in that：
In the S101, the grain, the jujube are (3-5) with the mass ratio of the rice husk：1：1；
In the wet processes：The temperature of water is 50 DEG C -60 DEG C, and the addition quality of water is the 1/7- of first mixture quality
1/3。
4. the preparation method of red date liquor according to claim 1, it is characterised in that：
In the S102, the temperature of the loaded steamer heating is 85 DEG C -95 DEG C, and the time of loaded steamer heating is 100min-200min.
5. the preparation method of red date liquor according to claim 1, it is characterised in that：
In the S104, the temperature of the fermentation is 16 DEG C -21 DEG C, and the time of fermentation is -90 days 60 days.
6. the preparation method of red date liquor according to claim 1, it is characterised in that the preparation method bag of the knee-piece
Include：
S201：Stirred with the second mixture after wheat is ground, obtain zymogenic, the zymogenic is made bent embryo；Wherein, institute
Stating the second mixture includes water, and second mixture and the mass ratio of the wheat are 1：(7-10)；
S202：By the bent embryo under conditions of 23 DEG C -26 DEG C of temperature fermented and cultured, until the temperature of the bent embryo after culture is 25
DEG C -28 DEG C, water content is 11%-13%, then by culture after bent embryo go out song, obtain knee-piece.
7. the preparation method of red date liquor according to claim 6, it is characterised in that：
In the S201, other raw material components in second mixture also include by weight：Root of kudzu vine 2-5 weight portions,
Honeysuckle 3-7 weight portions, tangerine shell 1-2 weight portions, Ligusticum wallichii 1-2 weight portions, stem of noble dendrobium 0.3-0.5 weight portions and tuber of dwarf lilyturf 2-4 weight
Part；And described other raw material components and the quality of water are 1：(20-50).
8. the preparation method of red date liquor according to claim 7, it is characterised in that：
The preparation method of second mixture includes：It is well mixed after each raw material components are crushed, regulation pH value is 6.0-
6.3,50min-90min is heated at 75 DEG C -85 DEG C afterwards, filtrate is filtered and collected afterwards, obtain second mixture.
9. the preparation method of red date liquor according to claim 1, it is characterised in that：
The grain includes one or more in broomcorn millet, corn, barley, wheat, sorghum and rice.
10. the red date liquor that the method according to claim any one of 1-9 is prepared.
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| CN109022205A (en) * | 2018-08-27 | 2018-12-18 | 惠可荣 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
| CN110467998A (en) * | 2019-08-30 | 2019-11-19 | 河北大学 | A kind of low-methoxyl alcohol dateplum persimmon white wine solid fermentation simplicity brewage process |
| CN112266835A (en) * | 2020-11-13 | 2021-01-26 | 赵旭升 | Preparation method of strong-flavor red date liquor |
| CN113186059A (en) * | 2021-06-09 | 2021-07-30 | 赵旭升 | Preparation method of Maotai-flavor red date liquor |
| CN115595224A (en) * | 2022-10-11 | 2023-01-13 | 新疆不忘初心果业有限公司（Cn） | Strong-flavor red date wine and low-carbon solid fermentation production method thereof |
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| CN110467998A (en) * | 2019-08-30 | 2019-11-19 | 河北大学 | A kind of low-methoxyl alcohol dateplum persimmon white wine solid fermentation simplicity brewage process |
| CN112266835A (en) * | 2020-11-13 | 2021-01-26 | 赵旭升 | Preparation method of strong-flavor red date liquor |
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