CN109251831A - A kind of jujube alcoholic drink mixed with fruit juice and its brew method - Google Patents
A kind of jujube alcoholic drink mixed with fruit juice and its brew method Download PDFInfo
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- CN109251831A CN109251831A CN201811447157.3A CN201811447157A CN109251831A CN 109251831 A CN109251831 A CN 109251831A CN 201811447157 A CN201811447157 A CN 201811447157A CN 109251831 A CN109251831 A CN 109251831A
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/17—Gnetophyta, e.g. Ephedraceae (Mormon-tea family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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Abstract
A kind of jujube alcoholic drink mixed with fruit juice and its brew method obtain extra dry red wine jujube of the moisture content 18~25% by fresh dates by 60-70 DEG C of baking, extra dry red wine jujube and water ratio 1:2-4 carry out boiling, stir evenly, are cooled to 25-30 DEG C of bottling, Chinese yeast is added, ferments, after fermentation, water is added to be distilled, the jujube Spirit that will be obtained is added the extra dry red wine jujube that three-phase-drying for tobacco obtains and impregnates, soaked jujube alcoholic drink mixed with fruit juice separated, lower glue, filtering, it stores again 6-7 months or so, obtains finished wine.The jujube alcoholic drink mixed with fruit juice prepared using this method, deep amber without bitter taste, full of nutrition, jujube perfume (or spice) is prominent, strong, full after mouthfeel is pure, shows unique characteristics.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of jujube alcoholic drink mixed with fruit juice and its brew method.
Background technique
The nutriment of jujube is extremely abundant, vitamin rich in jujube, wherein ascorbic content is apple
70 times, 140 times of pears, there is the laudatory title of natural vitamin C ball；Contain high sugar in jujube, 18 kinds of amino acid, 36 kinds micro
6 kinds of organic acids etc. essential to element and human body；Jujube also contains the rutin with anti-aging effects, the ring phosphorus of antitumaous effect
Adenosine monophosphate and with calm, soporific function naringenin-C- glucosides substance.Therefore, the wine brewed with jujube, can be maximum
The nutriment of limit saved in jujube, can also improve the added value of product of jujube, promote the development of red dates industry.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art to provide a kind of jujube alcoholic drink mixed with fruit juice and its brew method, the jujube
Alcoholic drink mixed with fruit juice using jujube as unique raw material, by baking, semi-solid ferment, distillation, three-phase-drying for tobacco, hot dipping, immersion, separation, lower glue,
A series of processes such as filtering, greatly save nutritive value, the health value of jujube, and eliminate the universal bitter taste of jujube alcoholic drink mixed with fruit juice
Heavier problem；This jujube alcoholic drink mixed with fruit juice jujube perfume (or spice) is very strong simultaneously, and mouthfeel is pure full, and color amber is golden yellow, very characteristic.
The brew method of jujube alcoholic drink mixed with fruit juice of the present invention, through the following steps that realize:
(1) filter out that size is suitable, fresh dates disease-free, without mildew obtain moisture content in 18-25% by 60-70 DEG C of baking
Extra dry red wine jujube, clean up；
(2) water is added to carry out boiling extra dry red wine jujube, digestion time is 2-3h after water boiling, stirs evenly, is cooled down, is cooled to 25-
30 DEG C are bottled；
(3) Chinese yeast of 2%-4% is added by every bottle of mixed juice weight, stirs evenly, is sealed, ferment at 25-30 DEG C, sends out
Ferment number of days is 25-30d；
(4) after fermentation, 1-2 times of water is added by every bottle of karusen weight, is put into distillation equipment and is distilled, will be obtained
Jujube Spirit hook tune to 40-50 °；
(5) the extra dry red wine jujube that step (1) is toasted is subjected to 80 DEG C of baking 2h, 100 DEG C of baking 1h, 110 DEG C of baking 1h, three-stage again
Baking obtains that jujube is aromatic strongly fragrant, this jujube is carried out immersion 15min in 60 DEG C of hot water by the extra dry red wine jujube of no bitter taste, to walking after draining
Suddenly it in the jujube Spirit that (4) obtain, impregnates, month time 4-6；
(6) soaked jujube alcoholic drink mixed with fruit juice is separated, lower glue, filtering, then is stored 6-7 months, obtain finished wine.
Wherein the weight ratio of extra dry red wine jujube and water is 1:2-4 in step (2).
Wherein step (3) described Chinese yeast based on parts by weight, is prepared from the following raw materials: 30-80 parts of rice flour, rice bran 10-40
Part, 0.5-10 parts of Chinese herbal medicine, female 0.2-2 parts of song；The Chinese herbal medicine is prepared from the following raw materials based on parts by weight: flaccid knotweed herb
2 parts, 1.5-2 parts of the root of Dahurain angelica, 0.5-1 parts of Chinese ephedra, 0-0.5 parts of Radix Glycyrrhizae.
Step (3) is described make by oneself extraordinary Chinese yeast the preparation method is as follows:
(1) rice steeping: by rice in steep 5h, being impregnated with rice, is filtered dry spare；
(2) it crushes: rice, rice bran, Chinese herbal medicine be crushed into 40 meshes respectively；
(3) base: sprinkling a thick layer rice husk on training bent box before base, then by rice flour, rice bran, Chinese herbal medicine and female bent phase
It puddles even, is stirred evenly with the pure water for accounting for main material amount 50-60%, base；
(4) cultivate: training is the 1-2 days bent, and room temperature is maintained at 30-32 DEG C, and indoor relative humidity is in 80-90%；Train song 3-4
It, room temperature is maintained at 28-30 DEG C；Training is the 5-6 days bent, and room temperature is maintained at 32-34 DEG C, obtains curved billet；
(5) dry bent: bent embryo is entered the room cultivate 5-6 days after, after being down to room temperature 24 hours, song can be gone out, moved it in 40 DEG C of drying
It is dried in case；
(6) it stores: bale packing can be used, prevent the knee-piece moisture absorption.
Wherein the weight ratio of three-phase-drying for tobacco extra dry red wine jujube and jujube Spirit is 1:10-15 in step (5).
The invention also includes the jujube alcoholic drink mixed with fruit juice that above method is brewed.
Beneficial effects of the present invention are as follows:
The jujube alcoholic drink mixed with fruit juice prepared using the method for the present invention, bitter taste are substantially reduced, and color is that depth is amber, are distilled by red date fermentation
And the various beneficiating ingredients in jujube are greatly stored in wine by jujube immersion, while jujube perfume (or spice) is very strong, mouthfeel is pure full
Full, color amber is golden yellow, very characteristic.
Specific embodiment
Below in conjunction with specific implementation case, the present invention is further described:
The extraordinary Chinese yeast preparation of following embodiment self-control used is as follows:
By~in terms of, it is prepared from the following raw materials: rice flour 50kg, rice bran 25kg, Chinese herbal medicine 2kg, female song 0.7kg；In described in wherein
Herbal medicine is prepared from the following raw materials based on parts by weight: 2 parts of flaccid knotweed herb, 2 parts of the root of Dahurain angelica, 0.5 part of Chinese ephedra, 0.4 part of Radix Glycyrrhizae, preparation side
Method is as follows:
(1) rice steeping: by rice in steep 5h, being impregnated with rice, is filtered dry spare；
(2) it crushes: rice, rice bran, Chinese herbal medicine be crushed into 40 meshes respectively；
(3) base: sprinkling a thick layer rice husk on training bent box before base, then by rice flour, rice bran, Chinese herbal medicine and female bent phase
It puddles even, is stirred evenly with the pure water for accounting for main material amount 50%, base；
(4) cultivate: training is the 1-2 days bent, and room temperature is maintained at 30-32 DEG C, and indoor relative humidity is in 80-90%；Train song 3-4
It, room temperature is maintained at 28-30 DEG C；Training is the 5-6 days bent, and room temperature is maintained at 32-34 DEG C, obtains curved billet；
(5) it dries bent: after bent embryo is entered the room culture 6 days, after being down to room temperature 24 hours, song can be gone out, moved it in 40 DEG C of drying boxes
Middle drying；
(6) it stores: bale packing can be used, prevent the knee-piece moisture absorption.
Embodiment 1
A kind of brew method of jujube alcoholic drink mixed with fruit juice, filters out that size is suitable, disease-free Qidong crisp jujube fresh dates without mildew, passes through
60 DEG C of baking 48h, obtain moisture content in the extra dry red wine jujube of 20-25%, clean up, and extra dry red wine jujube and water ratio 1:3 carry out boiling,
Time is 3h after water boiling, is stirred evenly, and 26 DEG C of bottlings are cooled to, and is added 3% and makes extraordinary Chinese yeast by oneself, stirs evenly, carry out at 25 DEG C
Fermentation, fermentation 29d adds 1 times of water to be distilled after fermentation, by obtained jujube Spirit hook tune to 45 °, then will baking
Extra dry red wine jujube carry out 80 DEG C of baking 2h, 100 DEG C of baking 1h, 110 DEG C of baking 1h again, it is aromatic strongly fragrant that three-phase-drying for tobacco obtains jujube, nothing
This jujube is carried out immersion 15min in 60 DEG C of hot water by the extra dry red wine jujube of bitter taste, is added in 45 ° of jujube Spirits and is impregnated after draining,
With extra dry red wine jujube: the ratio of jujube Spirit 1:12.5 is impregnated, and the time 5 months；Soaked jujube alcoholic drink mixed with fruit juice is separated,
Lower glue, filtering, then store 7 months, obtain finished wine.
The jujube alcoholic drink mixed with fruit juice methanol content produced with this method is in 0.21g/L, and ethyl acetate content is in 2.52g/L, cream
Acetoacetic ester content is in 1.75g/L, and advanced alcohol content is lower than 1.0g/L, without bitter taste.
Embodiment 2
A kind of brew method of jujube alcoholic drink mixed with fruit juice, filters out that size is suitable, disease-free Qidong crisp jujube fresh dates without mildew, passes through
60 DEG C of baking 48h of solarization, obtain moisture content in the extra dry red wine jujube of 20-25%, clean up, extra dry red wine jujube and water ratio 1:4 are steamed
It boils, the time is 3h after water boiling, is stirred evenly, and 30 DEG C of bottlings are cooled to, and is added 4% and makes extraordinary Chinese yeast by oneself, stirs evenly, at 25 DEG C
It fermenting, fermentation 25d adds 1 times of water to be distilled after fermentation, by obtained jujube Spirit hook tune to 45 °, then will
The extra dry red wine jujube of baking carries out 80 DEG C of baking 2h, 100 DEG C of baking 1h, 110 DEG C of baking 1h again, and it is aromatic that three-phase-drying for tobacco obtains jujube
Strongly fragrant, this jujube is carried out immersion 15min in 60 DEG C of hot water by the extra dry red wine jujube of no bitter taste, is added in 45 ° of jujube Spirits after draining
It impregnates, with extra dry red wine jujube: the ratio of jujube Spirit 1:12 is impregnated, and the time 6 months；Soaked jujube alcoholic drink mixed with fruit juice is divided
From, lower glue, filtering, then store 6 months, obtain finished wine.
The jujube alcoholic drink mixed with fruit juice methanol content produced with this method is in 0.23g/L, and ethyl acetate content is in 2.53g/L, cream
Acetoacetic ester content is in 1.72g/L, and advanced alcohol content is lower than 0.9g/L, without bitter taste.
Comparative example 1
For brew method with embodiment 2, Chinese herbal medicine is not added in when koji-making；The jujube alcoholic drink mixed with fruit juice methanol content produced with this method exists
0.70g/L, ethyl acetate content are lower than 1.5g/L, do not have in 1.85g/L, content of ethyl lactate in 1.6g/L, advanced alcohol content
Bitter taste.
45 ° of jujube Spirits of above embodiments are using Qidong crisp jujube as raw material, and it is suitable to filter out size first, nothing
Disease, the fresh dates without mildew are toasted by 60 DEG C, obtain the consistent extra dry red wine jujube of moisture, then by making exclusive Chinese yeast by oneself, pass through
Semi-solid ferment, distillation, the extra dry red wine jujube after overbaking of then learning from else's experience again carry out 80 DEG C of baking 2h, 100 DEG C of bakings 1h, 110 again
DEG C baking 1h, three-phase-drying for tobacco obtains the aromatic Yu Gan jujube of jujube, this jujube carried out immersion 5-8min in 90 DEG C of hot water, is drained
It is added in 45 ° of jujube Spirits and impregnates afterwards.Again by processes such as separation, lower glue, filterings, this obtained 45 ° of jujube alcoholic drink mixed with fruit juice, pole
The big nutritive value for saving jujube itself, health value, and the heavier problem of jujube alcoholic drink mixed with fruit juice bitter taste is reduced, while this
Jujube alcoholic drink mixed with fruit juice jujube is aromatic strongly fragrant, and mellow in taste is full, and color amber is golden yellow, very characteristic.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting.Although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to the technology of invention
Scheme is modified or replaced equivalently, and without departing from the range of technical solution of the present invention, should all be covered in power of the invention
In sharp claimed range.
Claims (6)
1. a kind of brew method of jujube alcoholic drink mixed with fruit juice, it is characterised in that in turn include the following steps:
(1) fresh dates disease-free, without mildew are filtered out, is toasted by 60-70 DEG C, obtains extra dry red wine of the moisture content 18~25%
Jujube cleans up；
(2) water is added to carry out boiling extra dry red wine jujube, digestion time is 2-3h after water boiling, stirs evenly, is cooled down, is cooled to 25-
30 DEG C are bottled；
(3) 2%~4% Chinese yeast is added by every bottle of mixed juice weight, stirs evenly, is sealed, ferment at 25-30 DEG C,
Fermentation number of days is 25-30d；
(4) after fermentation, 1-2 times of water is added by every bottle of karusen weight, is put into distillation equipment and is distilled, will be obtained
Jujube Spirit hook tune to 40-50 °；
(5) the extra dry red wine jujube of baking is subjected to 80 DEG C of baking 2h, 100 DEG C of baking 1h, 110 DEG C of baking 1h again, obtains extra dry red wine jujube, it will
This jujube carries out immersion 15min in 60 DEG C of hot water, is added in the jujube Spirit that step (4) obtains after draining, and impregnates, when
Between 4~June；
(6) soaked jujube alcoholic drink mixed with fruit juice is separated, lower glue, filtering, then is stored 6-7 months, obtain finished wine.
2. the brew method of jujube alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that the weight of extra dry red wine jujube and water in step (2)
Ratio is 1:2-4.
3. the brew method of jujube alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that step (3) described Chinese yeast is with parts by weight
Meter, is prepared from the following raw materials: 30-80 parts of rice flour, 10-40 parts of rice bran, and 0.5-10 parts of Chinese herbal medicine, female 0.2-2 parts of song；In described
Herbal medicine is prepared from the following raw materials based on parts by weight: 2 parts of flaccid knotweed herb, 1.5-2 parts of the root of Dahurain angelica, 0.5-1 parts of Chinese ephedra, Radix Glycyrrhizae 0-0.5
Part.
4. the brew method of jujube alcoholic drink mixed with fruit juice according to claim 3, it is characterised in that the preparation method of step (3) described Chinese yeast
It is as follows:
(1) rice steeping: by rice in steep 5h, being impregnated with rice, is filtered dry spare；
(2) it crushes: rice, rice bran, Chinese herbal medicine be crushed into 40 meshes respectively；
(3) base: sprinkling a thick layer rice husk on training bent box before base, then by rice flour, rice bran, Chinese herbal medicine and female bent phase
It puddles even, is stirred evenly with the pure water for accounting for main material amount 50-60%, base；
(4) cultivate: training is the 1-2 days bent, and room temperature is maintained at 30-32 DEG C, and indoor relative humidity is in 80-90%；Train song 3-4
It, room temperature is maintained at 28-30 DEG C；Training is the 5-6 days bent, and room temperature is maintained at 32-34 DEG C, obtains curved billet；
(5) dry bent: bent embryo is entered the room cultivate 5-6 days after, after being down to room temperature 24 hours, song can be gone out, moved it in 40 DEG C of drying
It is dried in case.
5. the brew method of jujube alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that extra dry red wine jujube and jujube distill in step (5)
The weight ratio of wine is 1:10-15.
6. the jujube alcoholic drink mixed with fruit juice that claim 1-5 either method is brewed.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111748432A (en) * | 2020-06-30 | 2020-10-09 | 湖南鼎康酒业发展有限公司 | Low-alcohol fermented liqueur and brewing method thereof |
| CN111849681A (en) * | 2020-06-30 | 2020-10-30 | 湖南鼎康酒业发展有限公司 | Method for removing bitter taste and enhancing flavor of red dates in red date wine |
| CN111876301A (en) * | 2020-06-29 | 2020-11-03 | 湖南鼎康酒业发展有限公司 | Preparation method of red date and Chinese wolfberry fruit blended wine |
| CN111876292A (en) * | 2020-06-30 | 2020-11-03 | 湖南鼎康酒业发展有限公司 | Low-alcohol-content red date pure fermented wine and brewing method thereof |
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| CN111876292A (en) * | 2020-06-30 | 2020-11-03 | 湖南鼎康酒业发展有限公司 | Low-alcohol-content red date pure fermented wine and brewing method thereof |
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Application publication date: 20190122 |