CN106929281A - A kind of preparation method of bright cherry-red jujube compound fruit wine - Google Patents
A kind of preparation method of bright cherry-red jujube compound fruit wine Download PDFInfo
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- CN106929281A CN106929281A CN201710337789.3A CN201710337789A CN106929281A CN 106929281 A CN106929281 A CN 106929281A CN 201710337789 A CN201710337789 A CN 201710337789A CN 106929281 A CN106929281 A CN 106929281A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of preparation method of bright cherry-red jujube compound fruit wine, following steps are specifically included：Cherry juice is prepared, jujube juice is prepared, cherry juice and jujube juice are digested respectively, adjustment pH value prepares yeast juice to 3~5, ferment secondary, ageing, filtering get product.The bright cherry-red jujube compound fruit wine of preparation method production of the present invention, clear waits the due color and luster of cherry with pale yellow to orange red, and gloss is pleasing, and the sweetness with pure, strong cherry fruity and jujube, taste is pure pleasant, without astringent taste.
Description
Technical field
The invention belongs to fruit wine processing technique field, it is related to a kind of preparation method of bright cherry-red jujube compound fruit wine.
Background technology
Cherry, is distributed widely in the ground such as China East China and Hebei, Shanxi, Henan, Hubei, Sichuan, during early summer fruit maturation
Harvesting, cleans using fresh herb, and cherry fruit soft and succulency, iron-holder are high, and delaying sanility is built up health.Cherry i s of high nutrition, often
The 8g containing sugar, protein 1.2g, calcium 6mg, especially phosphorus 31mg, iron-holder are up to 6mg in 100g fresh fruits, than apple, orange, pears etc.
It is high more than 20 times；Vitamin A content is 4~5 times more than grape, apple, orange.Because the storage fresh-keeping of cherry fruit is poor, fortune
Defeated inconvenience, the exploitation of its deep processed product seems very necessary.
Jujube is belonging to the fruit of Rhamnaceae jujube also known as Chinese date, thorn jujube, jujube, glue jujube etc..China is the world
, there is plantation in the country of the upper jujube of production earliest all over China at present.China's cultivated area is about on 1,200,000 square metres of left sides at present
The right side, general 2,000,000 tons of yield.Containing substantial amounts of vitamin, carbohydrate, protein, Flavonoid substances, micro in jujube
Element, triterpene compound, organic acid etc..Not only edibility is high for jujube, and medical value is also very high, be described as tonic it
King.To hypertension, angiocardiopathy, anaemia patient, insomnia are all highly profitable, and are also the good merchantable brand of skin-protecting face nursing.
But the consumption of current cherry and jujube substantially also rests on the directly edible stage, is still to be with preliminary working
Master, such as can, dried product, and deep processing, retrofit are then few, and the emphasis of jujube process and development is still concentrated
At aspects such as dry jujube, jujube juice and candied dates.
Jujube or cherry single fermentation are made wine, its single taste, its nutritional value component is also single limited, health care
Function is more limited.
The content of the invention
It is an object of the invention to provide a kind of preparation method of bright cherry-red jujube compound fruit wine, solve and exist in the prior art
Cherry and jujube deep process is few and the single wine brewing limited problem of nutritional ingredient.
The technical solution adopted in the present invention is that a kind of preparation method of bright cherry-red jujube compound fruit wine is specifically included following
Step：
Step 1
Prepare cherry juice：Selected cherry is cleaned up, separation takes juice during juice extractor is put into after stoning, in juice-extracting process
The honey of cherry weight 1%~2% is added, cherry juice is obtained；
Step 2
Prepare jujube juice：Selected cleaning up red dates are drained, drying in baking box is put into, after then jujube is enucleated
Again with 1:5 material-water ratio mixing is beaten in being put into juice extractor, is finally filtrated to get jujube juice with the wire screen of 140 mesh；
Step 3
Enzymolysis：The pectin that percentage by weight is 0.1%~0.2% is added in the cherry juice and jujube juice for preparing respectively
Enzyme is digested；
Step 4
Adjustment pH value：Cherry juice and jujube juice after step 3 is digested is according to 2:1 ratio mixing, adds in mixed liquor
Enter citric acid regulation PH to 3~5, stand 1~2 hour it is standby；
Step 5
Prepare yeast juice：100~200g of edible rice flour is taken, add water 1000~2000mL, and add yeast 10~20g, 37
DEG C water-bath is incubated 2~3 hours, is made activated yeast mixture, standby；
Step 6
Fermentation：Step 4 is adjusted into the mixed liquor of PH and yeast juice obtained in step 5 compares 100: 0.5~1 according to weight
Ratio mixes, and is positioned in closed container, at a temperature of 25~28 DEG C after fermentation 7~8 days, then at a temperature of 20~22 DEG C
Secondary fermentation 13~14 days；
Step 7
Ageing, filtering：By the feed liquid that step 6 is fermented be placed in big bottle seal, at a temperature of 3~6 DEG C ageing 28~
30 days, then filter, get product.
It is of the invention to be further characterized in that,
Being enucleated in step 1 and being squeezed the juice is carried out at 12~16 DEG C.
The condition of jujube drying is in step 2：Oven temperature：100~120 DEG C, baking time 8~12 minutes.
The condition of enzymolysis is in step 3：37~42 DEG C of hydrolysis temperature, enzymolysis time is 1~2 hour.
Citric acid solution pH is 2 in step 4.
The yeast added in step 5 is brewer's yeast or Se-enriched yeast.
The instrument and container used in all steps, by disinfecting solution of potassium permanganate, then will be rinsed well with clear water
After use.
Beneficial effects of the present invention：
1. cherry and jujube brewage the compound fruit wine produced by processing, and not only rich in taste is fine and smooth, and containing rich
Rich vitamin, amino acid, sugar, mineral matter.These nutriments are closely related with human physiological activity and regulation, with high
Healthy nutritive value.The compound fruit wine of cherry and jujube is that single taste type fruit wine is carried out into product up-gradation, there is cherry and red
The mouthfeel of two kinds of fruit of jujube and nutrition；
2. the present invention, without any preservative, is drunk using natural fruits fermentation without other any alcohol
Material, can trust edible；
3. preparation method of the invention is simple and easy to apply, and raw material are easy to get, low cost, and production technology is scientific and reasonable,
It is easy to large-scale production to promote.
Specific embodiment
With reference to specific embodiment, the present invention is described in detail.
A kind of preparation method of bright cherry-red jujube compound fruit wine of the present invention, specifically includes following steps：
Step 1
Prepare cherry juice：Selected cherry is cleaned up, separation takes juice during juice extractor is put into after stoning, in juice-extracting process
The honey of cherry weight 1%~2% is added, cherry juice is obtained；
Step 2
Prepare jujube juice：Selected cleaning up red dates are drained, drying in baking box is put into, after then jujube is enucleated
Again with 1:5 material-water ratio mixing is beaten in being put into juice extractor, is finally filtrated to get jujube juice with the wire screen of 140 mesh；
Step 3
Enzymolysis：The pectin that percentage by weight is 0.1%~0.2% is added in the cherry juice and jujube juice for preparing respectively
Enzyme is digested；
Step 4
Adjustment pH value：Cherry juice and jujube juice after step 3 is digested is according to 2:1 ratio mixing, adds in mixed liquor
Enter citric acid regulation PH to 3~5, stand 1~2 hour it is standby；
Step 5
Prepare yeast juice：100~200g of edible rice flour is taken, add water 1000~2000mL, and add yeast 10~20g, 37
DEG C water-bath is incubated 2~3 hours, is made activated yeast mixture, standby；
Step 6
Fermentation：Step 4 is adjusted into the mixed liquor of PH and yeast juice obtained in step 5 compares 100: 0.5~1 according to weight
Ratio mixes, and is positioned in closed container, at a temperature of 25~28 DEG C after fermentation 7~8 days, then at a temperature of 20~22 DEG C
Secondary fermentation 13~14 days；
Step 7
Ageing, filtering：By the feed liquid that step 6 is fermented be placed in big bottle seal, at a temperature of 3~6 DEG C ageing 28~
30 days, then filter, get product.
It is of the invention to be further characterized in that,
Being enucleated in step 1 and being squeezed the juice is carried out at 12~16 DEG C.
The condition of jujube drying is in step 2：Oven temperature：100~120 DEG C, baking time 8~12 minutes.
The condition of enzymolysis is in step 3：37~42 DEG C of hydrolysis temperature, enzymolysis time is 1~2 hour.
Citric acid solution pH is 2 in step 4.
The yeast added in step 5 is brewer's yeast or Se-enriched yeast.
The instrument and container used in all steps, by disinfecting solution of potassium permanganate, then will be rinsed well with clear water
After use.
Embodiment 1
A kind of preparation method of bright cherry-red jujube compound fruit wine, specifically includes following steps：
Step 1
Prepare cherry juice：Selected cherry is cleaned up, separation takes juice during juice extractor is put at 14 DEG C, after stoning,
The honey of cherry weight 1.5% is added in juice-extracting process, cherry juice is obtained；
Step 2
Prepare jujube juice：Selected cleaning up red dates are drained, 110 DEG C of oven for baking is put into 10 minutes, then
By jujube stoning later again with 1:5 material-water ratio mixing is beaten in being put into juice extractor, is finally filtrated to get with the wire screen of 140 mesh red
Jujube juice；
Step 3
Enzymolysis：The pectase that percentage by weight is 0.15% is added in the cherry juice and jujube juice for preparing respectively,
Enzymolysis is carried out under the conditions of 40 DEG C 1.5 hours；
Step 4
Adjustment pH value：Cherry juice and jujube juice after step 3 is digested is according to 2:1 ratio mixing, adds in mixed liquor
Enter citric acid that pH is 2 regulation PH to 4, stand 1.5 hours it is standby；
Step 5
Prepare yeast juice：Edible rice flour 150g is taken, add water 1500mL, and add brewer's yeast 15g, 37 DEG C of water-bath insulations
2.5 hours, activated yeast mixture is made, it is standby；
Step 6
Fermentation：Step 4 is adjusted the ratio that yeast juice obtained in the mixed liquor and step 5 of PH compares 100: 0.8 according to weight
Example mixing, is positioned in closed container, at a temperature of 26 DEG C after fermentation 7 days, then secondary fermentation 14 days at a temperature of 21 DEG C；
Step 7
Ageing, filtering：The feed liquid that step 6 is fermented is placed in big bottle and is sealed, ageing 30 days at a temperature of 5 DEG C, so
After filter, get product.
Embodiment 2
A kind of preparation method of bright cherry-red jujube compound fruit wine, specifically includes following steps：
Step 1
Prepare cherry juice：Selected cherry is cleaned up, separation takes juice during juice extractor is put at 12 DEG C, after stoning,
The honey of cherry weight 1% is added in juice-extracting process, cherry juice is obtained；
Step 2
Prepare jujube juice：Selected cleaning up red dates are drained, 100 DEG C of oven for baking is put into 12 minutes, then
By jujube stoning later again with 1:5 material-water ratio mixing is beaten in being put into juice extractor, is finally filtrated to get with the wire screen of 140 mesh red
Jujube juice；
Step 3
Enzymolysis：The pectase that percentage by weight is 0.1% is added in the cherry juice and jujube juice for preparing respectively, 37
Enzymolysis is carried out under the conditions of DEG C 1 hour；
Step 4
Adjustment pH value：Cherry juice and jujube juice after step 3 is digested is according to 2:1 ratio mixing, adds in mixed liquor
Enter citric acid that pH is 2 regulation PH to 3, stand 1 hour it is standby；
Step 5
Prepare yeast juice：Edible rice flour 100g is taken, add water 1000mL, and add brewer's yeast 10g, 37 DEG C of water-bath insulations 2
Hour, activated yeast mixture is made, it is standby；
Step 6
Fermentation：Step 4 is adjusted the ratio that yeast juice obtained in the mixed liquor and step 5 of PH compares 100: 0.5 according to weight
Example mixing, is positioned in closed container, at a temperature of 25 DEG C after fermentation 7 days, then secondary fermentation 13 days at a temperature of 20 DEG C；
Step 7
Ageing, filtering：The feed liquid that step 6 is fermented is placed in big bottle and is sealed, ageing 28 days at a temperature of 3 DEG C, so
After filter, get product.
Embodiment 3
A kind of preparation method of bright cherry-red jujube compound fruit wine, specifically includes following steps：
Step 1
Prepare cherry juice：Selected cherry is cleaned up, separation takes juice during juice extractor is put at 16 DEG C, after stoning,
The honey of cherry weight 2% is added in juice-extracting process, cherry juice is obtained；
Step 2
Prepare jujube juice：Selected cleaning up red dates are drained, 120 DEG C of oven for baking is put into 8 minutes, then will
Again with 1 after jujube stoning:5 material-water ratio mixing is beaten in being put into juice extractor, is finally filtrated to get jujube with the wire screen of 140 mesh
Juice；
Step 3
Enzymolysis：The pectase that percentage by weight is 0.2% is added in the cherry juice and jujube juice for preparing respectively, 42
Enzymolysis is carried out under the conditions of DEG C 2 hours；
Step 4
Adjustment pH value：Cherry juice and jujube juice after step 3 is digested is according to 2:1 ratio mixing, adds in mixed liquor
Enter citric acid that pH is 2 regulation PH to 5, stand 2 hours it is standby；
Step 5
Prepare yeast juice：Edible rice flour 200g is taken, add water 2000mL, and add Se-enriched yeast 20g, 37 DEG C of water-bath insulations 3
Hour, activated yeast mixture is made, it is standby；
Step 6
Fermentation：Yeast juice obtained in step 4 to be adjusted the mixed liquor and step 5 of PH compares 100: 1 ratio according to weight
Mixing, is positioned in closed container, at a temperature of 28 DEG C after fermentation 8 days, then secondary fermentation 14 days at a temperature of 22 DEG C；
Step 7
Ageing, filtering：The feed liquid that step 6 is fermented is placed in big bottle and is sealed, ageing 30 days at a temperature of 6 DEG C, so
After filter, get product.
By the bright cherry-red jujube compound fruit wine of the present embodiment technique productions, clear waits cherry with pale yellow to orange red
Due color and luster, gloss is pleasing, and the sweetness with pure, strong cherry fruity and jujube, taste is pure pleasant, without astringent taste.
Claims (7)
1. a kind of preparation method of bright cherry-red jujube compound fruit wine, it is characterised in that specifically include following steps：
Step 1
Prepare cherry juice：Selected cherry is cleaned up, separation takes juice during juice extractor is put into after stoning, is added in juice-extracting process
The honey of cherry weight 1%~2%, obtains cherry juice；
Step 2
Prepare jujube juice：Selected cleaning up red dates are drained, are put into baking box and are dried, then by after jujube stoning again with
1:5 material-water ratio mixing is beaten in being put into juice extractor, is finally filtrated to get jujube juice with the wire screen of 140 mesh；
Step 3
Enzymolysis：The pectase for adding percentage by weight to be 0.1%~0.2% in the cherry juice and jujube juice for preparing respectively enters
Row enzymolysis；
Step 4
Adjustment pH value：Cherry juice and jujube juice after step 3 is digested is according to 2:1 ratio mixing, adds lemon in mixed liquor
Lemon acid regulation PH to 3~5, stand 1~2 hour it is standby；
Step 5
Prepare yeast juice：100~200g of edible rice flour is taken, add water 1000~2000mL, and add 10~20g of yeast, 37 DEG C of water
Bath insulation 2~3 hours, is made activated yeast mixture, standby；
Step 6
Fermentation：Yeast juice obtained in step 4 to be adjusted the mixed liquor and step 5 of PH compares 100: 0.5~1 ratio according to weight
Mixing, is positioned in closed container, at a temperature of 25~28 DEG C after fermentation 7~8 days, then at a temperature of 20~22 DEG C it is secondary
Fermentation 13~14 days；
Step 7
Ageing, filtering：The feed liquid that step 6 is fermented is placed in big bottle and is sealed, ageing 28~30 days at a temperature of 3~6 DEG C,
Then filter, get product.
2. a kind of preparation method of bright cherry-red jujube compound fruit wine according to claim 1, it is characterised in that the step 1
Middle stoning and squeeze the juice and carried out at 12~16 DEG C.
3. a kind of preparation method of bright cherry-red jujube compound fruit wine according to claim 1, it is characterised in that the step 2
The condition of middle jujube drying is：Oven temperature：100~120 DEG C, baking time 8~12 minutes.
4. a kind of preparation method of bright cherry-red jujube compound fruit wine according to claim 1, it is characterised in that the step 3
The condition of middle enzymolysis is：37~42 DEG C of hydrolysis temperature, enzymolysis time is 1~2 hour.
5. a kind of preparation method of bright cherry-red jujube compound fruit wine according to claim 1, it is characterised in that the step 4
Middle citric acid solution pH is 2.
6. a kind of preparation method of bright cherry-red jujube compound fruit wine according to claim 1, it is characterised in that the step 5
Middle added yeast is brewer's yeast or Se-enriched yeast.
7. the preparation method of a kind of bright cherry-red jujube compound fruit wine according to claim 1, it is characterised in that in all steps
The instrument and container used, will use by disinfecting solution of potassium permanganate, then after being rinsed well with clear water.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865595A (en) * | 2018-09-18 | 2018-11-23 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of selenium-rich banana fruit wine |
| CN109055105A (en) * | 2018-09-18 | 2018-12-21 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of selenium-rich lemon wine |
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| CN105779203A (en) * | 2016-05-17 | 2016-07-20 | 东营市金果醇酒业有限公司 | Method for brewing Chinese date wine |
| CN106118961A (en) * | 2016-06-29 | 2016-11-16 | 安徽铭传酒业有限责任公司 | A kind of processing method of cherry fruit wine |
| CN106398988A (en) * | 2016-12-02 | 2017-02-15 | 河南正之源农业科技有限公司 | Kirschwasser preparation method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104974882A (en) * | 2014-04-10 | 2015-10-14 | 榆林学院 | Composite nutritional fruit wine and preparation method thereof |
| CN105779203A (en) * | 2016-05-17 | 2016-07-20 | 东营市金果醇酒业有限公司 | Method for brewing Chinese date wine |
| CN106118961A (en) * | 2016-06-29 | 2016-11-16 | 安徽铭传酒业有限责任公司 | A kind of processing method of cherry fruit wine |
| CN106398988A (en) * | 2016-12-02 | 2017-02-15 | 河南正之源农业科技有限公司 | Kirschwasser preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865595A (en) * | 2018-09-18 | 2018-11-23 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of selenium-rich banana fruit wine |
| CN109055105A (en) * | 2018-09-18 | 2018-12-21 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of selenium-rich lemon wine |
| CN109055105B (en) * | 2018-09-18 | 2022-02-15 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of selenium-rich lemon wine |
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