CN108102853A - A kind of brewing method of Chinese date fruit wine - Google Patents
A kind of brewing method of Chinese date fruit wine Download PDFInfo
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- CN108102853A CN108102853A CN201810164366.0A CN201810164366A CN108102853A CN 108102853 A CN108102853 A CN 108102853A CN 201810164366 A CN201810164366 A CN 201810164366A CN 108102853 A CN108102853 A CN 108102853A
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- chinese date
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
The invention discloses a kind of brewing methods of Chinese date fruit wine, comprise the following steps：Step 1：Feedstock processing, selection nothing is gone mouldy, the Chinese date without worm-eaten, after microwave irradiation sterilize for the first time, is cleaned and drained by pure water；Step 2：It is broken enzyme；Step 3：Adjusting component, addition fructose syrup, citric acid are adjusted in karusen, and sugar weight ratio is 50~57% in the karusen after adjustment, and pH value is 3.5~4.5；Step 4：Inoculation fermentation adds saccharomycete, bacteriostatic agent in karusen, ferments 10~20 days at a temperature of 20~25 DEG C；Step 5：Press filtration and heat treatment；Step 6：It clarifies, addition albumen powder is clarified in original wine；Step 7：Ageing；Step 8：Postorder processing, the original wine after ageing carry out tank bottle, are sterilized after tank bottle after ultra-filtration filters；The present invention is crushed by whole jujube and all participates in fermentation, greatly remains the nutritional ingredient in Chinese date.
Description
Technical field
The invention belongs to brewing fruit wine technical fields, are specifically related to a kind of brewing method of Chinese date fruit wine.
Background technology
Jujube has the effect of preferable beautifying face and moistering lotion, tonifying Qi kidney-nourishing；Existing red date fruit wine generally uses soak extraction
Method, this method carry out boiling or 8~10h of hot-water soak with 90 DEG C after need to fresh dates be dried, then crushing and beating is gone
Core, fermentation of clear juice after filtering；Fructus corni, jujube core are wasted in red date fruit wine, and to assign red date fruit wine bright-coloured for fructus corni
Color, and can be used to nursing one's health the deficiency of qi in middle-jiao, weakness of the spleen and the stomach；Containing jujuboside A, B, betulic acid, betulin, Huang in jujube core
The substances such as ketone, fat oil, protein, these substances are dissolved in by fermentation in red date fruit wine, have effects that mental-tranquilization, by
This understands that soak extraction method cannot be effectively retained the nutritional ingredient in jujube, pass through the jujube obtained by soak extraction method
Fruit wine health-care efficacy is relatively low.
The content of the invention
In view of this, it is an object of the invention to provide a kind of brewing method of Chinese date fruit wine, crushed by whole jujube and complete
Portion participates in fermentation, greatly remains the nutritional ingredient in Chinese date, obtained Chinese date fruit wine lovely luster is tempting, limpid
Bright, mouthfeel is more strong mellow.
In order to achieve the above object, a kind of brewing method of Chinese date fruit wine of the present invention, comprises the following steps：
Step 1：Feedstock processing, selection nothing is gone mouldy, the Chinese date without worm-eaten, after microwave irradiation sterilize for the first time, by pure
Water is cleaned and drained；Step 2：It is broken enzyme, Chinese date is sent into addition pure water mixing in crusher and is crushed, in shattering process
The pectase liquid after hot water activation is added in, slurries is obtained, ferments, fermented in slurries input vertical spray fermentation tank
Wine with dregs；Step 3：Adjusting component adds fructose syrup in karusen, citric acid is adjusted, sugar in the karusen after adjustment
Weight ratio is 50~57%, and pH value is 3.5~4.5；Step 4：Inoculation fermentation adds saccharomycete, bacteriostatic agent in karusen,
It ferments 10~20 days at a temperature of 20~25 DEG C；Step 5：Press filtration and heat treatment carry out solid-liquid point by filter press to karusen
From obtaining original wine, then sterilized by microwave irradiation to original wine, aging catalysis；Step 6：It clarifies, in original wine
Addition albumen powder is clarified；Step 7：Ageing, original wine clarification pass through diatomaceous earth filter progress coarse filtration, Ran Houchen after 7 days
It makes 3 months；Step 8：Postorder processing, the original wine after ageing carry out tank bottle, are sterilized i.e. after tank bottle after ultra-filtration filters
It can.
Further, the Chinese date is jujube, and in the step 1, the temperature of microwave irradiation is 55 DEG C, microwave irradiation when
Between be 2min.
Further, the Chinese date is blue or green jujube, and in the step 1, the temperature of microwave irradiation is 55 DEG C, microwave irradiation when
Between be 5min.
Further, the particle size after cracking of Chinese date is 2.5~3.5mm in the step 2.
Further, the particle size after cracking of the Chinese date is 3mm.
Further, the content of albumen powder is 10g/100L in the step 6.
Further, after the step 7, before step 8,4A molecular sieves tower and carbon molecular sieve tower double-column in series are passed through
To original wine purification and impurity removal.
Further, in the step 8, ultra-filtration filters is carried out by cross-flow filtration, are sterilized by microwave irradiation.
Further, after the step 5, before step 6, original wine add trehalose, benzene triol, glucose,
Sucrose and citric acid are blent, and the volume ratio for each ingredient blent is original wine：Trehalose：Benzene triol：Glucose：Sucrose：
Citric acid=90:1.7:1:2.5:4.5:0.3.
Further, after the step 5, before step 6, original wine add trehalose, benzene triol, glucose,
Sucrose and citric acid are blent, and the volume ratio for each ingredient blent is original wine：Trehalose：Benzene triol：Citric acid=98:
0.4:1:0.1。
The beneficial effects of the present invention are：
1. a kind of brewing method of Chinese date fruit wine of the present invention greatly remains the nutritional ingredient in Chinese date, red date fruit wine is added
Health-care efficacy can nurse one's health the deficiency of qi in middle-jiao, mental-tranquilization；Chinese date is beaten peeled and cored without boiling or hot-water soak, but
Whole jujube crushes and all participates in fermentation, so as to greatly remain the nutritional ingredient in jujube, obtained Chinese date fruit wine color and luster
It is bright-coloured it is tempting, it is limpid it is transparent, jujube is aromatic strongly fragrant.
2. jujube, blue or green jujube are separately handled described in a kind of brewing method of Chinese date fruit wine of the present invention, convenient for micro- in step 1
The parameter of ripple irradiation is targetedly adjusted；Microwave irradiation carries out cold sterilization, avoids boiling or hot-water soak to Chinese date
Caused by nutritive loss.
3. the particle size after cracking of Chinese date described in a kind of brewing method of Chinese date fruit wine of the present invention is 2.5~3.5mm, granularity compared with
Conference causes fermentation to be not thorough；Granularity is smaller to cause karusen overrich, be not easy to ferment, and the bubble lid formed that ferments is not easy to beat
It dissipates.
4. albumen in the adjusting component and step 6 in step 3 described in a kind of brewing method of Chinese date fruit wine of the present invention
Powder can ensure the abundant fermentation of Chinese date.
5. a kind of brewing method of Chinese date fruit wine of the present invention is by 4A molecular sieves tower and carbon molecular sieve tower double-column in series to original
Wine liquid purification and impurity removal；Whole jujube crushes and all participates in fermentation, and the pectin content generated in fermentation is larger, and pectin can be hydrolyzed into first
Alcohol, and fructus corni jujube core can generate bitter substance during the fermentation, 4A molecular sieves tower and carbon molecular sieve tower double-column in series are effective
Methanol and the substance of bitterness are removed, so as to improve the mouthfeel of Chinese date fruit wine.
6. a kind of brewing method of Chinese date fruit wine of the present invention carries out ultra-filtration filters in step 8, by cross-flow filtration, wrong
It flows through filter and can be carried out continuously, automatic discharge, filter effect is good.
7. a kind of brewing method of Chinese date fruit wine of the present invention in original wine after the step 5, before step 6, add
Other substances is added to be blent, obtain different mouthfeels.
Specific embodiment
The preferred embodiment of the present invention will be described in detail below.
Embodiment one：
A kind of brewing method of Chinese date fruit wine of the present invention, comprises the following steps：
Step 1：Feedstock processing, selection nothing is gone mouldy, the Chinese date without worm-eaten, after microwave irradiation sterilize for the first time, by pure
Water is cleaned and drained；Since Chinese date is divided into two class of blue or green jujube and jujube, jujube and blue or green jujube separately can be handled in this step, handled
During jujube, in the step, the temperature of microwave irradiation is 55 DEG C, and the time of microwave irradiation is 2min；When handling the blue or green jujube, the step
In rapid, the temperature of microwave irradiation is 55 DEG C, and the time of microwave irradiation is 5min.Step 2：It is broken enzyme, Chinese date is sent into broken
Pure water mixing is added in machine to crush, the pectase liquid after hot water activation is added in shattering process, obtains slurries, and slurries input is vertical
It ferments in formula spray fermentation tank, obtains karusen；The particle size after cracking of Chinese date elects 2.5mm as.Step 3：Adjusting component,
Addition fructose syrup, citric acid are adjusted in karusen, and sugar weight ratio is 50% in the karusen after adjustment, and pH value is
3.5.Step 4：Inoculation fermentation adds saccharomycete, bacteriostatic agent in karusen, ferments 10 days at a temperature of 20~25 DEG C；Here,
Saccharomycete uses wine active dry yeast, and bacteriostatic agent uses K2S2O5.Step 5：Press filtration and heat treatment, pass through filter press pair
Karusen carries out separation of solid and liquid, obtains original wine, is then sterilized by microwave irradiation to original wine, aging catalysis；It can adopt
Microwave irradiation is carried out with tubular type microwave pasteurization machine.Step 6：It clarifies, addition albumen powder is clarified in original wine；Here,
The content of albumen powder is 10g/100L.Step 7：Ageing, original wine clarify 7 days after by diatomaceous earth filter carry out coarse filtration, so
Ageing 3 months afterwards.In order to ensure mouthfeel, the original wine after ageing can pass through 4A molecular sieves tower and carbon molecular sieve tower double-column in series
To original wine purification and impurity removal, methanol and the substance of bitterness are removed.Step 8：Postorder processing, the original wine after ageing is through ultrafiltration
After filtering, tank bottle is carried out, is sterilized after tank bottle.Here, ultra-filtration filters are carried out by cross-flow filtration, passes through microwave irradiation
It is sterilized.
Embodiment two：
A kind of brewing method of Chinese date fruit wine of the present invention, comprises the following steps：
Step 1：Feedstock processing, it is same as the previously described embodiments.Step 2：It is broken enzyme, it is pure by being added in Chinese date feeding crusher
Water purification mixing is broken, and the pectase liquid after hot water activation is added in shattering process, obtains slurries, slurries input vertical spray fermentation
It ferments in tank, obtains karusen；The particle size after cracking of Chinese date is 3.5mm.Step 3：Adjusting component adds in karusen
Fructose syrup, citric acid is added to be adjusted, sugar weight ratio is 57% in the karusen after adjustment, pH value 4.5.Step 4：
Inoculation fermentation adds saccharomycete, bacteriostatic agent in karusen, ferments 20 days at a temperature of 20~25 DEG C；Here, saccharomycete uses Portugal
Grape wine active dry yeast, bacteriostatic agent use K2S2O5.Step 5：Press filtration and heat treatment, it is same as the previously described embodiments.Step 6：
Clarification, it is same as the previously described embodiments.Step 7：Ageing, it is same as the previously described embodiments.Step 8：Postorder processing, with above-mentioned implementation
Example is identical.
Embodiment three：
A kind of brewing method of Chinese date fruit wine of the present invention, comprises the following steps：
Step 1：Feedstock processing, it is same as the previously described embodiments.Step 2：It is broken enzyme, it is pure by being added in Chinese date feeding crusher
Water purification mixing is broken, and the pectase liquid after hot water activation is added in shattering process, obtains slurries, slurries input vertical spray fermentation
It ferments in tank, obtains karusen；The particle size after cracking of Chinese date is 3mm.Step 3：Adjusting component adds in karusen
Fructose syrup, citric acid are adjusted, and sugar weight ratio is 55% in the karusen after adjustment, pH value 4.Step 4：Inoculation
It ferments, saccharomycete, bacteriostatic agent is added in karusen, is fermented 15 days at a temperature of 20~25 DEG C；Here, saccharomycete uses grape wine
Active dry yeast, bacteriostatic agent use K2S2O5.Step 5：Press filtration and heat treatment, it is same as the previously described embodiments.Step 6：It is clear
Clearly, it is same as the previously described embodiments.Step 7：Ageing, it is same as the previously described embodiments.Step 8：Postorder processing, with above-described embodiment
It is identical.
Example IV：
A kind of brewing method of Chinese date fruit wine of the present invention, comprises the following steps：
Step 1：Feedstock processing is identical with embodiment three.Step 2：It is broken enzyme, it is identical with embodiment three.Step 3：Adjustment
Ingredient is identical with embodiment three.Step 4：Inoculation fermentation is identical with embodiment three.Step 5：Press filtration and heat treatment, with reality
It is identical to apply example three；On this basis, but the step obtains original wine is blent, i.e., original wine add trehalose, benzene triol,
Glucose, sucrose and citric acid are blent, and the volume ratio for each ingredient blent is original wine：Trehalose：Benzene triol：Grape
Sugar：Sucrose：Citric acid=90:1.7:1:2.5:4.5:0.3.Step 6：Clarification, it is identical with embodiment three.Step 7：Ageing, with
Embodiment three is identical.Step 8：Postorder processing, it is identical with embodiment three.
The Chinese date fruit wine obtained by example IV is sweet tea type Chinese date fruit wine, alcoholic strength 8%Vol.
Embodiment five：
A kind of brewing method of Chinese date fruit wine of the present invention, comprises the following steps：
Step 1：Feedstock processing is identical with embodiment three.Step 2：It is broken enzyme, it is identical with embodiment three.Step 3：Adjustment
Ingredient is identical with embodiment three.Step 4：Inoculation fermentation is identical with embodiment three.Step 5：Press filtration and heat treatment, with reality
It is identical to apply example three；On this basis, but the step obtains original wine is blent, i.e., is adding trehalose, benzene three in original wine
Alcohol, glucose, sucrose and citric acid are blent, and the volume ratio of each ingredient is original wine：Trehalose：Benzene triol：Citric acid=
98:0.4:1:0.1.Step 6：Clarification, it is identical with embodiment three.Step 7：Ageing, it is identical with embodiment three.Step 8：Afterwards
Sequence processing, it is identical with embodiment three.
The Chinese date fruit wine obtained by embodiment five is dry type Chinese date fruit wine, alcoholic strength 14.5%Vol.
The Chinese date fruit wine made by the respective embodiments described above is stored 1 year, and biology and non-biostability are good,
Bright in colour tempting, mouthfeel is soft；Vinosity is limpid transparent, observes under an optical microscope, and maximum particle is 0.1 μm；Draw in right amount
With can mental-tranquilization, conditioning the deficiency of qi in middle-jiao.
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (10)
1. a kind of brewing method of Chinese date fruit wine, it is characterised in that：Comprise the following steps：
Step 1：Feedstock processing, selection nothing is gone mouldy, the Chinese date without worm-eaten, after microwave irradiation sterilize for the first time, by pure
Water is cleaned and drained；
Step 2：It is broken enzyme, Chinese date is sent into addition pure water mixing in crusher and is crushed, hot water is added in shattering process and is lived
Pectase liquid after change obtains slurries, ferments in slurries input vertical spray fermentation tank, obtain karusen；
Step 3：Adjusting component adds fructose syrup in karusen, citric acid is adjusted, sugar in the karusen after adjustment
It is 50~57% to divide weight ratio, and pH value is 3.5~4.5；
Step 4：Inoculation fermentation adds saccharomycete, bacteriostatic agent in karusen, ferments 10~20 days at a temperature of 20~25 DEG C；
Step 5：Press filtration and heat treatment carry out separation of solid and liquid to karusen by filter press, obtain original wine, then pass through
Microwave irradiation sterilizes to original wine, aging catalysis；
Step 6：It clarifies, addition albumen powder is clarified in original wine；
Step 7：Ageing, original wine by diatomaceous earth filter carry out coarse filtration, then ageing 3 months after clarifying 7 days；
Step 8：Postorder processing, the original wine after ageing carry out tank bottle, are sterilized after tank bottle after ultra-filtration filters.
2. a kind of brewing method of Chinese date fruit wine as described in claim 1, it is characterised in that：The Chinese date is jujube, described
In step 1, the temperature of microwave irradiation is 55 DEG C, and the time of microwave irradiation is 2min.
3. a kind of brewing method of Chinese date fruit wine as described in claim 1, it is characterised in that：The Chinese date is blue or green jujube, described
In step 1, the temperature of microwave irradiation is 55 DEG C, and the time of microwave irradiation is 5min.
4. a kind of brewing method of Chinese date fruit wine as described in claim 1, it is characterised in that：Chinese date is broken in the step 2
Particle degree is 2.5~3.5mm.
5. a kind of brewing method of Chinese date fruit wine as claimed in claim 4, it is characterised in that：The particle size after cracking of the Chinese date is
3mm。
6. a kind of brewing method of Chinese date fruit wine as described in claim 1, it is characterised in that：Albumen powder in the step 6
Content is 10g/100L.
7. such as a kind of brewing method of Chinese date fruit wine of claim 1~6 any one of them, it is characterised in that：In the step
After seven, before step 8, by 4A molecular sieves tower and carbon molecular sieve tower double-column in series to original wine purification and impurity removal.
8. such as a kind of brewing method of Chinese date fruit wine of claim 1~6 any one of them, it is characterised in that：The step 8
In, ultra-filtration filters are carried out by cross-flow filtration, are sterilized by microwave irradiation.
9. such as a kind of brewing method of Chinese date fruit wine of claim 1~6 any one of them, it is characterised in that：In the step
After five, before step 6, add trehalose, benzene triol, glucose, sucrose and citric acid in original wine and blent, blent
Each ingredient volume ratio be original wine：Trehalose：Benzene triol：Glucose：Sucrose：Citric acid=90:1.7:1:2.5:4.5:
0.3。
10. such as a kind of brewing method of Chinese date fruit wine of claim 1~6 any one of them, it is characterised in that：In the step
After five, before step 6, add trehalose, benzene triol, glucose, sucrose and citric acid in original wine and blent, blent
Each ingredient volume ratio be original wine：Trehalose：Benzene triol：Citric acid=98:0.4:1:0.1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112090159A (en) * | 2020-09-01 | 2020-12-18 | 耒阳市耒水清酒业有限公司 | Precision pulp filter for brewing red date fruit wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112090159A (en) * | 2020-09-01 | 2020-12-18 | 耒阳市耒水清酒业有限公司 | Precision pulp filter for brewing red date fruit wine |
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