CN107502517A - A kind of manufacture craft of flavor red date brandy - Google Patents
A kind of manufacture craft of flavor red date brandy Download PDFInfo
- Publication number
- CN107502517A CN107502517A CN201710975929.XA CN201710975929A CN107502517A CN 107502517 A CN107502517 A CN 107502517A CN 201710975929 A CN201710975929 A CN 201710975929A CN 107502517 A CN107502517 A CN 107502517A
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- China
- Prior art keywords
- jujube
- wine
- minutes
- juice
- add
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Classifications
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- 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
Abstract
The present invention relates to the technical field of wine-making technology, and more particularly to a kind of manufacture craft of flavor red date brandy, it can ensure more preferable quality；Comprise the following steps：1）, prepare jujube, jujube free from insect pests, is gone mouldy from completely filled fruit, dry real；2）, cleaning jujube, by step 1）The jujube of preparation is put into cleaning device, and the clear water of 20 50 DEG C of supplying cleans repeatedly in cleaning device；3）, boiling jujube, by jujube and clear water according to mass ratio 1:4 add and add water in steaming plant, and steaming plant is heated into 50 100 degrees Celsius of boilings 30 minute 90 minutes；4）, jujube slurrying, jujube is cut and removes jujube core, after jujube be put into beater be beaten；5）, by jujube slurry be put into enzymatic vessel, add jujube slurry quality 0.5% compound pectinase, temperature control at 20 35 DEG C, digest 90 minutes 60 minutes；6）, juice slag separation, by after enzymolysis jujube slurry pass through centrifugal separator, jujube juice and jujube slag are separated.
Description
Technical field
The present invention relates to the technical field of wine-making technology, more particularly to a kind of manufacture craft of red date brandy.
Background technology
It is well known that red date nutrient enriches, containing various abundant nutritional ingredients, medical value is high, has containing some
The special composition of bioactivity, such as polysaccharide, CAMP, flavone compound, pentacyclic triterpenoid and alkaloid
Deng these composition collective effects constitute the distinctive healthcare function of jujube, are the high-quality tastes for integrating nutrition and health care
Mend fruit.Modern medicine and food scientific research show that also there is jujube anticancer, anti-oxidant and anti-aging, protect liver to support spleen, prevent
The only health-care effect such as cardiovascular and cerebrovascular disease, tranquilizing and allaying excitement, cosmetology and raising immunity of organisms, is a kind of rare medicine
The natural health care taken into account is eaten, is classified as by country in medicinal and edible plant preferred.
The production technology and equipment of grape wine aquavit use in the world quite maturation, and very specification, nothing
All it is that requirement is essentially identical by using the production stage of what Fruits production brandy, use.But different Fruits production
Different brandy targetedly, according to its feature must use and adjust some manufacturing conditions, produce with itself
The brandy kind of characteristic.The patent of invention of some existing red date brandies domestic at present, but due to the source of raw material, raw material
The difference of processing method and production technology, therefore the high-grade red date brandy production with distinct region feature can not be produced
Product.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of jujube for having ensured more preferable quality and having had peculiar flavour
The manufacture craft of brandy production.
A kind of manufacture craft of red date brandy of the present invention, comprises the following steps：
1）, prepare jujube, muzao jujube of the jujube from the tradition plantation growth of Shanxi Province Lin County the Yellow River beach side, it is desirable to it is completely filled fruit, dry
It is real, free from insect pests, go mouldy；
2）, cleaning jujube, by step 1）The jujube of preparation is put into cleaning device, and 20-50 DEG C is incorporated in cleaning device
Clear water cleans repeatedly, and the jujube after cleaning removes jujube core with stoner；
3）, baking boiling, the jujube after stoning is put into microwave dryer and toast -30 minutes 10 minutes, then by jujube with clearly
Water is according to mass ratio 1:4 add and add water in steaming plant, and steaming plant is heated into 50-100 degrees Celsius of boiling 30 minutes -90
Minute；
4）, jujube slurrying, jujube is put into beater and is beaten；
5）, by jujube slurry be put into enzymatic vessel, add jujube slurry quality 0.5% compound pectinase（Pectase：Acid protease：Form sediment
Powder enzyme=4:2:1）, temperature control is at 20-35 DEG C, enzymolysis -90 minutes 60 minutes；
6）, juice slag separation, by after enzymolysis jujube slurry pass through centrifugal separator, jujube juice and jujube slag are separated；
7）, jujube juice enzyme deactivation, the jujube juice after separation is heated to 100 DEG C, enzyme deactivation 20-60 minutes；
8）, jujube juice temperature controlled fermentation, after jujube juice adds fermentation tank, the pol of jujube juice is adjusted in 300Bx, temperature control at 25 DEG C,
Fermented by 0.05% addition distilled spirit yeast fungus of jujube juice quality, the ferment control time at 15 days, obtains just fermentation jujube wine；
9）, again ferment, after first fermentation jujube wine pours into another fermentation tank, by temperature control at 30 DEG C, add jujube Quality of Liquors
0.02% ester-producing yeast, maintain 10 days, terminate after fermentation, obtain after fermentation jujube wine, wine degree is 13%vol；
10）, distillation, by after fermentation jujube wine carry out two sections distillation；
11）, storage, the jujube wine after distillation is put into ceramic pot, and add the maturing agent of jujube Quality of Liquors 0.01%（Old jujube wood：
Fructus corni：Grape pip=5:2:1）, store more than 3 years, obtain red date brandy.
A kind of manufacture craft of flavor red date brandy of the present invention, the step 10）In distillation be divided into twice, wherein
The wine degree of distillation is controlled in 30% vol for the first time；The wine degree of distillation is controlled in 68% vol for the first time.
The manufacture craft of a kind of red date brandy of the present invention, in step 11）Its wine degree is adjusted after obtaining red wine brandy
It is whole to 42% vol；And filtered after being cooled to 5 DEG C by filter plant, obtain pure red date brandy.
Beneficial effects of the present invention are compared with prior art：By above-mentioned setting, can be obtained by above-mentioned integrated artistic
To more preferable quality and with peculiar flavour red date brandy.
Embodiment
With reference to embodiment, the embodiment of the present invention is described in further detail.Following examples are used for
Illustrate the present invention, but be not limited to the scope of the present invention.
A kind of manufacture craft of red date brandy of the present invention, comprises the following steps：
1）, prepare jujube, muzao jujube of the jujube from the tradition plantation growth of Shanxi Province Lin County the Yellow River beach side, it is desirable to it is completely filled fruit, dry
It is real, free from insect pests, go mouldy；
2）, cleaning jujube, by step 1）The jujube of preparation is put into cleaning device, and 20-50 DEG C is incorporated in cleaning device
Clear water cleans repeatedly, and the jujube after cleaning removes jujube core with stoner；
3）, baking boiling, the jujube after stoning is put into microwave dryer and toast -30 minutes 10 minutes, then by jujube with clearly
Water is according to mass ratio 1:4 add and add water in steaming plant, and steaming plant is heated into 50-100 degrees Celsius of boiling 30 minutes -90
Minute；
4）, jujube slurrying, jujube is put into beater and is beaten；
5）, by jujube slurry be put into enzymatic vessel, add jujube slurry quality 0.5% compound pectinase（Pectase：Acid protease：Form sediment
Powder enzyme=4:2:1）, temperature control is at 20-35 DEG C, enzymolysis -90 minutes 60 minutes；
6）, juice slag separation, by after enzymolysis jujube slurry pass through centrifugal separator, jujube juice and jujube slag are separated；
7）, jujube juice enzyme deactivation, the jujube juice after separation is heated to 100 DEG C, enzyme deactivation 20-60 minutes；
8）, jujube juice temperature controlled fermentation, after jujube juice adds fermentation tank, the pol of jujube juice is adjusted in 300Bx, temperature control at 25 DEG C,
Fermented by 0.05% addition distilled spirit yeast fungus of jujube juice quality, the ferment control time at 15 days, obtains just fermentation jujube wine；
9）, again ferment, after first fermentation jujube wine pours into another fermentation tank, by temperature control at 30 DEG C, add jujube Quality of Liquors
0.02% ester-producing yeast, maintain 10 days, terminate after fermentation, obtain after fermentation jujube wine, wine degree is 13%vol；
10）, distillation, by after fermentation jujube wine carry out two sections distillation；
11）, storage, the jujube wine after distillation is put into ceramic pot, and add the maturing agent of jujube Quality of Liquors 0.01%（Old jujube wood：
Fructus corni：Grape pip=5:2:1）, store more than 3 years, obtain red date brandy.
A kind of manufacture craft of flavor red date brandy of the present invention, the step 10）In distillation be divided into twice, wherein
The wine degree of distillation is controlled in 30% vol for the first time；The wine degree of distillation is controlled in 68% vol for the first time.
The manufacture craft of a kind of red date brandy of the present invention, in step 11）Its wine degree is adjusted after obtaining red wine brandy
It is whole to 42% vol；And filtered after being cooled to 5 DEG C by filter plant, obtain pure red date brandy.
Beneficial effects of the present invention are compared with prior art：By above-mentioned setting, can be obtained by above-mentioned integrated artistic
To more preferable quality and with peculiar flavour red date brandy.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, some improvement and modification can also be made, these improvement and modification
Also it should be regarded as protection scope of the present invention.
Claims (3)
1. a kind of manufacture craft of red date brandy, it is characterised in that comprise the following steps：
1）, prepare jujube, muzao jujube of the jujube from the tradition plantation growth of Shanxi Province Lin County the Yellow River beach side, it is desirable to it is completely filled fruit, dry
It is real, free from insect pests, go mouldy；
2）, cleaning jujube, by step 1）The jujube of preparation is put into cleaning device, and 20-50 DEG C is incorporated in cleaning device
Clear water cleans repeatedly, and the jujube after cleaning removes jujube core with stoner；
3）, baking boiling, the jujube after stoning is put into microwave dryer and toast -30 minutes 10 minutes, then by jujube with clearly
Water is according to mass ratio 1:4 add and add water in steaming plant, and steaming plant is heated into 50-100 degrees Celsius of boiling 30 minutes -90
Minute；
4）, jujube slurrying, jujube is put into beater and is beaten；
5）, by jujube slurry be put into enzymatic vessel, add jujube slurry quality 0.5% compound pectinase（Pectase：Acid protease：Form sediment
Powder enzyme=4:2:1）, temperature control is at 20-35 DEG C, enzymolysis -90 minutes 60 minutes；
6）, juice slag separation, by after enzymolysis jujube slurry pass through centrifugal separator, jujube juice and jujube slag are separated；
7）, jujube juice enzyme deactivation, the jujube juice after separation is heated to 100 DEG C, enzyme deactivation 20-60 minutes；
8）, jujube juice temperature controlled fermentation, after jujube juice adds fermentation tank, the pol of jujube juice is adjusted in 300Bx, temperature control at 25 DEG C,
Fermented by 0.05% addition distilled spirit yeast fungus of jujube juice quality, the ferment control time at 15 days, obtains just fermentation jujube wine；
9）, again ferment, after first fermentation jujube wine pours into another fermentation tank, by temperature control at 30 DEG C, add jujube Quality of Liquors
0.02% ester-producing yeast, maintain 10 days, terminate after fermentation, obtain after fermentation jujube wine, wine degree is 13%vol；
10）, distillation, after fermentation jujube wine is distilled；
11）, storage, the jujube wine after distillation is put into ceramic pot, and add the maturing agent of jujube Quality of Liquors 0.01%（Old jujube wood：
Fructus corni：Grape pip=5:2:1）, store more than 3 years, obtain red date brandy.
A kind of 2. manufacture craft of red date brandy as claimed in claim 1, it is characterised in that the step 10）In steaming
Cut is twice, wherein the wine degree of distillation is controlled in 30% vol for the first time；The wine degree of distillation is controlled in 68% vol for the first time.
3. a kind of manufacture craft of red date brandy as claimed in claim 2, it is characterised in that in step 11）Obtain red wine
Its wine degree is adjusted to 42% vol after brandy；And filtered after being cooled to 5 DEG C by filter plant, obtain pure
Red date brandy.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710975929.XA CN107502517A (en) | 2017-10-19 | 2017-10-19 | A kind of manufacture craft of flavor red date brandy |
| CN202110629689.4A CN113150926A (en) | 2017-10-19 | 2017-10-19 | Re-fermentation method of primarily fermented jujube wine and preparation method of red jujube brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710975929.XA CN107502517A (en) | 2017-10-19 | 2017-10-19 | A kind of manufacture craft of flavor red date brandy |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110629689.4A Division CN113150926A (en) | 2017-10-19 | 2017-10-19 | Re-fermentation method of primarily fermented jujube wine and preparation method of red jujube brandy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107502517A true CN107502517A (en) | 2017-12-22 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710975929.XA Pending CN107502517A (en) | 2017-10-19 | 2017-10-19 | A kind of manufacture craft of flavor red date brandy |
| CN202110629689.4A Pending CN113150926A (en) | 2017-10-19 | 2017-10-19 | Re-fermentation method of primarily fermented jujube wine and preparation method of red jujube brandy |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110629689.4A Pending CN113150926A (en) | 2017-10-19 | 2017-10-19 | Re-fermentation method of primarily fermented jujube wine and preparation method of red jujube brandy |
Country Status (1)
| Country | Link |
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| CN (2) | CN107502517A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114933949A (en) * | 2022-06-10 | 2022-08-23 | 疏勒县阿纳石榴干红酒业有限公司 | Production process and production equipment of bitter-removed and aroma-enhanced red date wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1699539A (en) * | 2005-06-01 | 2005-11-23 | 中国科学院生态环境研究中心 | Anti-oxidation health-care wine and its production method |
| CN102010809A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red date wine |
| CN102051307A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Red date brandy and production process thereof |
| CN104862174A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Process for producing high-grade red jujube brandy |
| CN104877885A (en) * | 2015-05-29 | 2015-09-02 | 河北农业大学 | Red date brandy aging method |
| CN106754188A (en) * | 2017-03-24 | 2017-05-31 | 山西天香果庄园有限公司 | A kind of preparation method of red date brandy |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100478125B1 (en) * | 2002-04-17 | 2005-03-22 | 완주군 | Process for Preparing Jujube Wine |
-
2017
- 2017-10-19 CN CN201710975929.XA patent/CN107502517A/en active Pending
- 2017-10-19 CN CN202110629689.4A patent/CN113150926A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1699539A (en) * | 2005-06-01 | 2005-11-23 | 中国科学院生态环境研究中心 | Anti-oxidation health-care wine and its production method |
| CN102010809A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red date wine |
| CN102051307A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Red date brandy and production process thereof |
| CN104862174A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Process for producing high-grade red jujube brandy |
| CN104877885A (en) * | 2015-05-29 | 2015-09-02 | 河北农业大学 | Red date brandy aging method |
| CN106754188A (en) * | 2017-03-24 | 2017-05-31 | 山西天香果庄园有限公司 | A kind of preparation method of red date brandy |
Non-Patent Citations (3)
| Title |
|---|
| 李红: "《食品化学》", 30 June 2015 * |
| 程俊峰 等: "《菜点酒水知识》", 31 August 2011, 青岛：中国海洋大学出版社 * |
| 陈宁等: "《高等学校专业教材 酶工程》", 30 June 2011 * |
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| Publication number | Publication date |
|---|---|
| CN113150926A (en) | 2021-07-23 |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171222 |