CN1073715A - A kind of brewing method of golden silk jujube wine - Google Patents
A kind of brewing method of golden silk jujube wine Download PDFInfo
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- CN1073715A CN1073715A CN 92106736 CN92106736A CN1073715A CN 1073715 A CN1073715 A CN 1073715A CN 92106736 CN92106736 CN 92106736 CN 92106736 A CN92106736 A CN 92106736A CN 1073715 A CN1073715 A CN 1073715A
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Abstract
The present invention is a kind of brewing method of golden silk jujube wine.This method is to be raw material with the golden silk jujube, preparation through (one) raw and auxiliary material, (2) the former wine of golden silk jujube wine brewages, (3) allotment of wine to be filled, (4) clarification of wine to be filled, (5) packing of wine to be filled is total to the processing of five processes, brews the golden silk jujube wine of accord with Q/2324WDJ07-92 standard-required.The golden silk jujube wine that the present invention brewages not only has the strong aroma and the satisfactory stability (not precipitating in a year, not loss of gloss) of golden silk jujube wine, and drink back " not the higher authorities ".
Description
The present invention is a kind of brewing method of fruit wine, the brewing method of the more definite golden silk jujube wine of saying so.
The golden silk jujube fruit is less, and external form is ellipse or obovate, and fruit is heavy generally at 4～6 grams, skin is scarlet and thin, and the meat densification is delicate, juice is many, flavor is sweet and refreshing, and soluble solid content is in the pulp: 34～38%, rich vitamin C(edible portion is 272～380mg/100g), and nuclear is the spindle shape; Dried jujube behind the natural air drying is scarlet.Be rich in sugar (65～75%), vitamins C (11～15mg/100g) and vitamin P (3385mg/100 gram).When with the hands half-dried jujube being broken into two with one's hands, just can pull out many long filament shape mucus, old friends are named as " golden silk jujube ".It is that a kind of extensive exploitation more of remaining is used in the more rich raw material resources of food fermentation industry from the above.
At present, the method that with the golden silk jujube is the raw material production golden silk jujube wine is to adopt alcohol-pickledly, and formulated then operational path or adopt alcohol-pickledly combines with fermentation, allocates the operational path that forms then.There are poor stability in the golden silk jujube wine that above-mentioned two kinds of methods are produced, its product, aroma is not enough and the shortcoming of drink back easy " the higher authorities ".
The objective of the invention is to succeed in developing a kind of is raw material with the golden silk jujube, by fermentation, brewages the method for golden silk jujube wine.The product that the present invention brewages has satisfactory stability (not precipitating in a year, not loss of gloss), aroma strong and drink back " not the higher authorities ".
Content of the present invention:
Figure of description is a process flow sheet of the present invention.Referring now to accompanying drawing that detailed description of the present invention is as follows:
One, the preparation of supplementary material:
1, golden silk jujube:
(1) selected, reaching does not have the qualified fruit that goes bad, damages by worms.
(2) select qualified golden silk jujube and reach no silt particle and other impurity through washing.
(3) golden silk jujube of wash clean is put into plastic crate or bamboo basket and is drained till the anhydrous outflow.
2, white sugar: meet the GB317-84 regulation.
3, citric acid: meet the GB8269-87 regulation.
4, sulfur dioxide liquid: meet the GB1917-80 regulation.
5, water: hardness≤0.5 degree, other indexs meet the GB5749 requirement.
6, caramel colorant: meet the requirement of GB8817-88 food grade.
7, polygalacturonase: micro-yellow powder, dry, clean, free from extraneous odour.
8, bentonite: white or pale powder, free from extraneous odour, iron-holder is no more than 6/10000ths.
9, phosphoric acid: chemical pure.
10, alcohol: food grade.Meet the GB10343-88 regulation, one-level or secondary.
Two, brewageing of the former wine of golden silk jujube wine:
The present invention adopts liquid-state fermentation technology.Specific embodiment is as follows:
1, bloated profit, the fragmentation of golden silk jujube:
Ready golden silk jujube is put into the hot water that stainless steel vessel adds 70 °～80 ℃.The profit that expands 7～8 hours, the water add-on press golden silk jujube: water=1: the 2(weight ratio), in bloated profit process, stirred once with the free from extraneous odour wooden stick every 1 hour, when jujube absorb water full, surperficial when glossy, promptly bloated the profit.
The qualified golden silk jujube of profit that expands is put into clean crusher carry out fragmentation, be crushed to the skin breakage of jujube and fruit stone is not broken exceeds.
2, preparation of fermentation liquid:
To put into through the broken qualified golden silk jujube of the profit that expands and have refrigerating unit and agitator and process germ-resistant fermenting container (paraffined iron flask of stainless cylinder of steel or inwall or inwall are coated with the cement pit of Resins, epoxy), the white sand syrup that adds 9～22% concentration again, add-on is in jujube: syrup=1: the 3(weight ratio) ratio adds, loading amount is 85～90% of a vessel volume in the container, then, add sulfur dioxide liquid by 25～30mg/L amount, press the 9g/L amount and add (NH
4)
3PO
4, expect to add to finish to stir well, transferring pH value with phosphoric acid is 3.5～4, by the consumption of 30～50g/t polygalacturonase, evenly adds the polygalacturonase solution that is diluted to 1% concentration in fermented liquid at last, stirs well.
3, the preparation of distiller's yeast: be water activation with dry yeast.The usage quantity of dry yeast generally is 0.05～0.08% of a dry-matter (comprising the heavy and heavy sum of sugar of dried jujube).Calculate good dry yeast weight according to the above ratio, 5～50 times, 38 °～43 ℃, the white sand syrup adding of 2% concentration is cleaned, has been gone out in the stainless cylinder of steel or cement pit that inwall is coated with Resins, epoxy of bacterium, dry yeast is put into to stir well again.After 15～30 minutes, with reactivate below the liquid temperature drop to 34 ℃ 3～4 hours, it was qualified to be.Qualified activated yeast mixture will be imported in the fermentor tank immediately and use.
4, brewageing of the former wine of golden silk jujube wine:
(1) when the yeast juice of water activation is qualified, just adds in the fermentor tank that preparation qualified " fermented liquid " is housed immediately and stir well.Add-on is pressed dry-matter: dry yeast=1: (0.0005～0.0008).
(2) fermentation: when material all adds in the stainless steel fermentor tank and after stirring well, just begins to enter fermentation stage.
A, first yeast phase: this stage fermentation temperature is 15 °～20 ℃.Filled with water box (fermentation bung) fills up water on the fermentor tank in the groove, when having small bubbles to emerge on the fermentation bung, shows to begin fermentation that be first yeast phase this moment.
B, active fermentation phase: the carbon dioxide gas of emerging when fermentation bung when sending big bubbling sound by the water in the groove, shows that fermentation has entered the active fermentation phase.This stage fermentation temperature is 15 °～20 ℃.Reduce until the carbonic acid gas escaped quantity, residual sugar content shows that the active fermentation phase finishes in the survey fermented liquid when 5～6g/L.
C, secondary fermentation phase: when the active fermentation phase finishes, in time fermented liquid is separated with the wine pin.The fermented liquid inwall of packing into is coated with in the fermentation vat of Resins, epoxy or in the stainless steel fermentor tank.Require fermented liquid will fill container and feeding mouth is installed liquid (water) envelope, with secluding air ferment (winter, other seasons were at vault indoor).Secondary fermentation is (one month) slowly.Reduce to 3g/L when following when residual sugar in the fermented liquid, whole fermentation process is all over, and once changes bucket at last.The wine that changes behind the bucket is referred to as " the former wine of golden silk jujube wine ".
(3) quality standard of the former wine of golden silk jujube wine:
A, Oranoleptic indicator: be brown, the aroma of golden silk jujube wine is arranged, do not have other an unusually sweet smell.
B, physical and chemical index: %:10 °～15 ° of alcohol (V/V) (20 ℃).
Volatile acid :≤0.8g/L.
Sugar-free extract: 〉=18g/L.
Residual sugar :≤3g/L.
Three, the allotment of " wine to be filled ": finished wine claims " wine to be filled " from allocating to can.This wine carries out the allotment of " wine to be filled " at can the first two months, concrete operations are as follows:
1, syrupy preparation: prepare syrup having in the clean jacketed kettle of agitator.Its process is to add white sugar earlier in pot, add softening water by 30% of white sugar weight again, reinforced finishing is with regard to the limit turn on agitator, porthole is opened on the limit, vapour pressure≤2.5 * 10 ' pa when liquid glucose boils, adds the citric acid of liquid glucose cumulative volume 1%, make again that liquid glucose boils in the pot, kept 15 minutes, and treated that foam fell with the liquid glucose face when transparent, then stop to stir off and a syrup for preparing put into and allocate use when certain container is cooled to (normal temperature) below 30 ℃ more as required.
2, the allotment of " wine to be filled ":
Draft a small-sized allotment scheme earlier, and then determine formal allotment scheme.After determining, the allotment scheme just expects to stir well in chemically examining qualified " wine to be filled ", adding good white sand syrup, citric acid, caramel colorant, edible ethanol and the softening water of prepared beforehand, adding by the scheme regulation.
3,, 100 ℃ of following sterilizations 10～15 minutes, wine is cooled to carries out branch bucket storage 25-35 days below 35 ℃ then with plate heat exchanger with after deployed " wine to be filled " filtration.
4, deployed " wine to be filled " quality must reach following standard-required:
(1) Oranoleptic indicator: be red-brown, have fruital, aroma, the no an unusually sweet smell of golden silk jujube, sour and sweet palatability, salubrious flavor is just.
(2) physical and chemical index:
Four, the clarification of " wine to be filled ":
1, the preparation of finings:
In a qualified container, in bentonite: water=1: the ratio 5(weight ratio) adds water and stirs well, dissolve swelling to bentonite and become viscous liquid, add again and treat that clarifying " wine to be filled " dilutes, add-on is in bentonite: wine to be filled=1: (4-5) ratio adds, be mixed the finings that needs, placing after 12 hours again, usefulness gets final product.
2, the clarification of " wine to be filled ":
Deployed " wine to be filled " carries out clarifying treatment in the previous moon of can, and first lab scale is finished, and formally carries out clarifying treatment again.Clarifying treatment is by small-scale test amount (generally being by 0.5%～0.8%) the bentonite finings of above-mentioned preparation to be added in deployed " wine to be filled ", stir well, and the temperature drop of filling a wine cup for is to (6)-(7 ℃), left standstill 96 hours, filter twice then and do stability test again, change next procedure over to after qualified.Wine through above processing requires to reach limpid, transparent, no suspended substance.
Five, the packing of " wine to be filled ":
To seal in clarifying treatment qualified " wine to be filled " packs cleaned bottle into, decals, vanning prepare to dispatch from the factory.
The quality of the golden silk jujube wine that the present invention brewages must reach the Q/2324WDJ07-92 requirement, that is:
A, Oranoleptic indicator: be red-brown, have fruital, the aroma of golden silk jujube, no an unusually sweet smell.
B, physical and chemical index:
C, sanitary index: meet the GB2758 requirement.
Advantage of the present invention and characteristics:
1, research of the present invention successfully is that another rare footpath has been opened up in the development and use of golden silk jujube again.
2, the present invention through storage, makes product-golden silk jujube wine of the present invention not only have the strong aroma and the satisfactory stability (not precipitating in a year, not loss of gloss) of golden silk jujube wine owing to taked liquid-state fermentation technology, and drink back " not the higher authorities ".
Embodiments of the invention:
One, raw material is handled:
It is the processing of ready raw material being carried out following content that raw material is handled:
The dry fruit sorting of golden silk jujube is taken by weighing 2.25t after qualified to be cleaned, drains.
Two, brewageing of the former wine of golden silk jujube wine:
The present invention adopts liquid-state fermentation technology, and this operation comprises:
1, the swelling of golden silk jujube, fragmentation:
Clean qualified golden silk jujube is put into the hot water that the stainless steel steeping tank adds 75 ℃, make the abundant swelling of golden silk jujube 7.5 hours, golden silk jujube: water=1: the 2(weight ratio) when swelling, stir once every 1 hour wooden stick with free from extraneous odour, treat that the golden silk jujube suction is full, when the surface was glossy, golden silk jujube was that swelling is good.
The golden silk jujube that swelling is qualified is put into clean crusher and is carried out fragmentation, is crushed to the golden silk jujube skin breakage, and fruit stone is degree of being broken for not.
2, preparation of fermentation liquid:
It is 10 meters that broken qualified 2.25t golden silk jujube (in dried golden silk jujube) is inserted volume
3In the fermentor tank of band coil heat exchanger and agitator, squeeze into the white sand syrup of 12% concentration then, add-on is a fermentor tank volumetrical 90%, (golden silk jujube: 12% white sand liquid glucose=1: 3), add sulfurous gas 0.27kg again, ammonium phosphate 81kg, stir well, pH value to 3.5 with phosphoric acid accent fermented liquid is diluted to 1% pectase liquid to the 0.45kg polygalacturonase with fermented liquid at last, joins in the fermented liquid equably.
3, the preparation of distiller's yeast:
Use Angel board dry yeast, use by 0.06% of dry-matter (comprising golden silk jujube and white sugar) weight, in the distiller's yeast jar, add 10 times to 40 ℃ 2% white sand syrup of distiller's yeast amount, then dry yeast is dropped in the distiller's yeast jar and stir well, after 20 minutes, the yeast juice temperature is reduced to activation below 34 ℃ 3.5 hours (40 ℃ of rehydrations, activation below 34 ℃), drop in the fermentor tank immediately.
4, brewageing of the former wine of golden silk jujube wine:
(1) the activatory dry yeast adds in the fermented liquid immediately, stirs evenly.
(2) fermentation:
A, first yeast phase: filled with water box (fermentation bung) on the fermentor tank, add Qing Dynasty's water in the groove, leavening temperature is controlled at 17 ℃ ± 1 ℃, when having small bubbles to overflow on the fermentation bung, illustrate that fermentation begins, when the carbon dioxide gas of fermentation bung effusion sends bigger bubbling sound by the water in the groove, illustrating that fermentation enters the vigorous stage.
B, active fermentation phase: fermented liquid enters active fermentation during the phase, in whole fermentation process, the fermented liquid temperature is controlled at 17 ℃ ± 1 ℃; In the active fermentation later stage, the carbonic acid gas escaped quantity reduces, and the fermentation bung bubbling is gradually slow, when residual sugar during at 6g/L (fur coat Lin Shi liquid method), illustrates that active fermentation finishes, and active fermentation has been used 480 hours.
C, secondary fermentation phase: after the active fermentation phase finishes, in time fermented liquid is separated with the wine pin, fermented liquid is packed in fermentation vat or the fermentor tank, fermented liquid will be filled, and feeding mouth is installed water seal, and with secluding air, secondary fermentation is carried out (winter) indoor.Often from the drain hole sample examination, when residual sugar was reduced to 3g/L, whole fermentation process finished during this period, and (744 hours) have been used 31 days in current secondary fermentation.Once change bucket then, the wine that process is changed behind the bucket promptly is called the former wine of golden silk jujube wine.
The quality of the former wine of golden silk jujube wine has reached following standard:
A, Oranoleptic indicator: be brown, aroma, the fruital of golden silk jujube wine arranged, do not have other peculiar smell.
B, physical and chemical index: alcohol: (V/V) %:11.5 ° (20 ℃)
Volatile acid: 0.4g/L
Sugar-free extract: 27g/L
Residual sugar: 2.0g/L
Three, allotment:
Golden silk jujube wine carried out following allotment in canned preceding 2 months:
1, syrupy preparation:
Sugar dissolving kettle is washed, add white sugar 140kg, by the 30% adding softening water that adds the white sugar amount, the reinforced back that finishes is opened the agitator limit and is opened porthole again, and vapour pressure remains on below 2.5 * 10 ' handkerchiefs, when candy boiling, add a small amount of citric acid, note not overflowing pot, the back of boiling keeps liquid glucose to boil out 15 minutes, treats that foam falls, can put pot when the liquid glucose face is transparent, liquid glucose is reduced to normal temperature (25 ℃).
2, allotment:
At first the sense organ of former wine and physical and chemical index are identified and analyzed.In the former wine of 5000L fermentation jujube, add syrup 740l then, caramel colorant: 6L, 95 ° of alcohol: 100L, citric acid: 5.7kg stirs evenly.
3, the wine that is made into is passed through cotton cake filtering machine, carry out sterilization with plate heat exchanger, 100 ℃ of sterilization temperatures, sterilizing time were 10 seconds, and sterilization finishes temperature is reduced to below 35 ℃, stores one month under natural temperature then.
4,, reached following standard through the wine of above processing:
A, Oranoleptic indicator: be red-brown, have fruital, aroma, the no an unusually sweet smell of golden silk jujube, sour and sweet palatability, salubrious flavor is just.
B, physical and chemical index:
Four, clarification:
1, the preparation of finings:
Take by weighing five times of water of bentonite 2.8kg adding and stir, soaked 12 hours, make the bentonite dissolving expand into heavy-gravity liquid, the former wine of golden silk jujube wine that adds five times of bentonite again dilutes, and mixes, and this liquid is required " finings ".
2, former wine carried out clarifying treatment in canned preceding 1 month:
By the definite finings 0.56% that in former wine, prepares more than the adding of small-scale test, stir, then former wine temperature is reduced to subzero 6 ℃～7 ℃, be incubated 96 hours, filter twice at last, wine is limpid transparent, no suspended substance, it is qualified to do stability test.
Five, packing:
Wine after bottling on the canning machine, is sealed, decals, vanning is the finished product of the present invention.
The equal accord with Q of the every index of the golden silk jujube wine that the present invention brewages/2324WDJ07-92 requirement.
The concrete assay of product is as follows:
Microbiological indicator:
Technical process of the present invention is as figure
Claims (5)
1, a kind of brewing method of golden silk jujube wine is characterized in that this method comprises:
＜one〉preparation of raw and auxiliary material:
(1), golden silk jujube is selected, wash and drain, reaching does not have rotten, free from insect pests fruit; No silt particle and other impurity between fruit surface and fruit; Anhydrously behind the draining from basket, flow out.
(2), other raw and auxiliary materials reach specified standards separately respectively.
＜two〉brewageing of the former wine of golden silk jujube wine: comprising:
(1), golden silk jujube to be through the profit and broken that expands, and makes the jujube full of water, the surface is glossy, then is crushed to the jujube skin breakage again and degree that cannot not examine brokenly.
(2), preparation of fermentation liquid: will be broken good golden silk jujube adds in the fermentor tank with the ratio of the white sand syrup of 9-22% by 1: 3, adds the sulfur dioxide liquid of 25～30mg/L amount, (the NH that adding 9g/L measures
4)
3PO
4, use H
3PO
4Transfer pH value to 3.5～4, add the polygalacturonase solution of 1% concentration at last by the amount of 30-50g/t, stir well.
(3), the preparation of distiller's yeast: be meant with the dry yeast water activation.
(4), brewageing of the former wine of golden silk jujube wine:
(A) press dry-matter: dry yeast=1: the amount of (0.0005～0.0008) adds the yeast juice (distiller's yeast) that water activation is good to the fermentor tank of putting into qualified " fermented liquid ".
(B) fermentation: fermented liquid product temperature is 15～20 ℃ in the fermentor tank, when residual sugar content is 5～6g/L in the fermented liquid, fermented liquid is separated with the wine pin, then fermented liquid continue to ferment to residual sugar content be 3g/L when following, stop to ferment, change bucket.
＜three〉allotment of wine to be filled: comprising:
(1), syrupy preparation; (2), the allotment of wine to be filled.
＜four〉clarification of wine to be filled: comprising:
(1), the preparation of finings: press earlier bentonite: water=1: 5 amount system liquid, again by bentonite: wine to be filled=1: measure with wine (4～5), is mixed, and placed 12 hours.
(2), the clarification of wine to be filled:
Golden silk jujube wine is previous month in can, by 0.5%～0.8% of wine to be filled the finings for preparing is added in the wine, stirs well, and the wine temperature drop ℃ left standstill 96 hours to (6)-(7), filtered twice, made wine reach limpid transparent, no suspended substance.
＜five〉packing of wine to be filled.
The processing and preparing of five processes goes out the golden silk jujube wine of accord with Q/2324WDJ07-92 standard-required altogether.
2, according to the brewing method of the described a kind of golden silk jujube wine of claim 1, it is characterized in that in this method＜(2) preparation of fermentation liquid of brewageing of two〉golden silk jujube wine former wine in used fermentor tank be to make by stainless steel.
3, according to the brewing method of the described a kind of golden silk jujube wine of claim 1, it is characterized in that in this method＜yeast juice (distiller's yeast) of brewageing the water activation described in (A) of the former wine of brewageing of (4) golden silk jujube wine of two〉golden silk jujube wine former wine refers to 38～43 ℃ 5～50 times heavy in suitable dry yeast.The white sand syrup of 2% concentration adds in the stainless steel fermentor tank earlier, again dry yeast is put into jar and stirs well.3～4 hours be qualified with reactivate below the liquid temperature drop to 34 ℃ after 15～30 minutes.Fermented liquid after activation is good will use immediately.
4, according to the brewing method of the described a kind of golden silk jujube wine of claim 1, it is characterized in that in this method＜three treat that (1), syrupy preparation in the allotment of canned wine are meant: having in the jacketed kettle of agitator earlier with white sugar, weigh 30% by sugar again and add softening water, under vapour pressure≤2.5 * 10 ' pa, boil, the citric acid that adds liquid glucose volume 1% at last, boil and stopped in 15 minutes stirring off, the syrup for preparing is moved into to be cooled to below 30 ℃ in another container get final product.
5, according to the brewing method of the described a kind of golden silk jujube wine of claim 1, it is characterized in that in this method＜(2) in three〉the wine to be filled allotment, the allotment of wine to be filled is to determine the allotment scheme with the small-scale test form earlier, and then by allotment scheme adding white sand syrup, citric acid, caramel colorant, the edible ethanol determined, softening water also stirs well, and makes its requirement that reaches quality standards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92106736 CN1073715A (en) | 1992-09-30 | 1992-09-30 | A kind of brewing method of golden silk jujube wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92106736 CN1073715A (en) | 1992-09-30 | 1992-09-30 | A kind of brewing method of golden silk jujube wine |
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| Publication Number | Publication Date |
|---|---|
| CN1073715A true CN1073715A (en) | 1993-06-30 |
Family
ID=4942377
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92106736 Pending CN1073715A (en) | 1992-09-30 | 1992-09-30 | A kind of brewing method of golden silk jujube wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100334088C (en) * | 2003-05-15 | 2007-08-29 | 霍夫曼-拉罗奇有限公司 | Diaminopyrroloquinazolines compounds as protein tyrosine phosphatase inhibitors |
| CN102051306A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Method for brewing fermented jujube wine |
| CN1710085B (en) * | 2005-06-17 | 2012-02-29 | 郎咏梅 | Method for producing alcohol from sugar grass straw juice |
| CN108102853A (en) * | 2018-02-28 | 2018-06-01 | 耒阳市耒水清酒业有限公司 | A kind of brewing method of Chinese date fruit wine |
-
1992
- 1992-09-30 CN CN 92106736 patent/CN1073715A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100334088C (en) * | 2003-05-15 | 2007-08-29 | 霍夫曼-拉罗奇有限公司 | Diaminopyrroloquinazolines compounds as protein tyrosine phosphatase inhibitors |
| CN1710085B (en) * | 2005-06-17 | 2012-02-29 | 郎咏梅 | Method for producing alcohol from sugar grass straw juice |
| CN102051306A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Method for brewing fermented jujube wine |
| CN102051306B (en) * | 2010-09-30 | 2012-12-19 | 山西悦卜林创业投资有限公司 | Method for brewing fermented jujube wine |
| CN108102853A (en) * | 2018-02-28 | 2018-06-01 | 耒阳市耒水清酒业有限公司 | A kind of brewing method of Chinese date fruit wine |
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