CN109971589A - A kind of dual-purpose technique of a jujube - Google Patents
A kind of dual-purpose technique of a jujube Download PDFInfo
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- CN109971589A CN109971589A CN201910194674.2A CN201910194674A CN109971589A CN 109971589 A CN109971589 A CN 109971589A CN 201910194674 A CN201910194674 A CN 201910194674A CN 109971589 A CN109971589 A CN 109971589A
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- Prior art keywords
- jujube
- drying
- syrup
- wine
- ageing
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Links
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- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 245
- 235000014101 wine Nutrition 0.000 claims abstract description 56
- 238000012545 processing Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 84
- 238000001035 drying Methods 0.000 claims description 59
- 238000000855 fermentation Methods 0.000 claims description 59
- 230000004151 fermentation Effects 0.000 claims description 56
- 230000001954 sterilising effect Effects 0.000 claims description 56
- 238000004659 sterilization and disinfection Methods 0.000 claims description 56
- 239000006188 syrup Substances 0.000 claims description 56
- 235000020357 syrup Nutrition 0.000 claims description 56
- 230000032683 aging Effects 0.000 claims description 50
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 238000003860 storage Methods 0.000 claims description 34
- 239000007787 solid Substances 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 28
- 239000000047 product Substances 0.000 claims description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 18
- 238000007605 air drying Methods 0.000 claims description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 14
- 230000004913 activation Effects 0.000 claims description 14
- 238000003556 assay Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 14
- 238000009924 canning Methods 0.000 claims description 14
- 238000005352 clarification Methods 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 14
- 235000009508 confectionery Nutrition 0.000 claims description 14
- 230000007547 defect Effects 0.000 claims description 14
- 201000010099 disease Diseases 0.000 claims description 14
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 14
- 230000014759 maintenance of location Effects 0.000 claims description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 238000000926 separation method Methods 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 14
- 239000006228 supernatant Substances 0.000 claims description 14
- 238000009461 vacuum packaging Methods 0.000 claims description 14
- 239000000811 xylitol Substances 0.000 claims description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 14
- 229960002675 xylitol Drugs 0.000 claims description 14
- 235000010447 xylitol Nutrition 0.000 claims description 14
- 241000235342 Saccharomycetes Species 0.000 claims description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 241000235347 Schizosaccharomyces pombe Species 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000001760 fusel oil Substances 0.000 description 4
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940035429 isobutyl alcohol Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of techniques that a jujube is dual-purpose, including jujube liquor brewing and sugar-free crisp dates to prepare two steps, and the technique improves the utilization rate of jujube, improves added value of product；The simple process, the increase equipment additional without processing enterprise, can but significantly improve the income of enterprise, be suitble to promote the use of.The sugar-free crisp dates that can simultaneously obtain high-quality Chinese data wine using the technique and enjoyed particularly suitable for the elderly and diabetic.
Description
Technical field
The present invention relates to technical field of deep red date processing, the in particular to a kind of dual-purpose technique of a jujube.
Background technique
Jujube have high healthy nutritive value, have " kings of all kinds of fruits ", the good reputation of " natural vitamin ", be collection medicine, food,
Mend the health fruit that three zones are integrated.
Jujube is the characteristic fruit of China, has long cultivation history.Red date pulp is full of nutrition and comprehensive, is a kind of
Fruit with very high nutrition and medical value.China's jujube is resourceful, but jujube converted products is in the form of a single at present, processing
Backward in technique, most of jujube only carries out roughing, sells raw material, and income is few, therefore added value of product is low, greatly constrains jujube
How to the greatest extent the development of deep processing also affects the processing and utilization of China's jujube resource and the conversion of resources advantage, benefit
With jujube utility value, red dates industry income is improved, jujube field of deep urgent need to solve the problem is become.
Summary of the invention
An object of the present invention is to provide a kind of dual-purpose technique of a jujube, and the technique may make jujube to obtain abundant benefit
With considerably increasing the income of jujube product.
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, naturally cool to 20-25 DEG C, addition
NaHSO3；
(7) strain of access activation, ferments in the fermenter, when soluble solid content is lower than 5%, stops main fermentation；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, ageing phase are 2 months, during which
Pouring 2 times, wine foot is removed, is every time filled up container with the good finished wine of ageing；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, it is dry, while water content is detected,
To water content in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Further, at 15-25 DEG C, the strain can split for wine yeast, grain wine for main fermentation temperature control in step 7
Grow saccharomycete, oval saccharomyces cerevisiae, KShi saccharomycete.
Further, for the control of ageing temperature at 5-20 DEG C, the container of the good finished wine of storage and aging can be oak in step 8
Bucket, stainless steel barrel, vial.
Further, heated-air drying, vacuum freeze drying, vacuum dehydrating at lower temperature can be used in the drying mode in step 11.
The object of the invention is also to provide a kind of red date wine brewing methods, can get Chinese data wine in this way, together
When also provide a kind of preparation method of sugar-free crisp dates, sugar-free crisp dates can be obtained in this way.
In conclusion the invention has the following advantages:
(1) the present invention provides a kind of technique that a jujube is dual-purpose, the utilization rate of jujube is improved, added value of product is improved；Institute
Simple process is stated, the increase equipment additional without processing enterprise can but significantly improve the income of enterprise, be suitble to promote the use of.
(2) the present invention provides a kind of high-quality Chinese data wine, the Chinese data wine lovely luster, clear, give off a strong fragrance,
Mellow in taste.
(3) the present invention provides a kind of sugar-free crisp dates, and the sugar-free crisp dates sugared content is extremely low, particularly suitable for the elderly and sugar
Urine patient enjoys, and overcomes the high drawback of existing crisp dates sugar content.
Specific embodiment
The present invention is further detailed combined with specific embodiments below, it is to be understood that these embodiments are only used
In illustrating the present invention rather than limit the scope of the invention.Those skilled in the art on the basis of the present invention make the present invention
Various changes or modification, should all equally fall within protection scope of the present invention.
Embodiment 1
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are wine yeast, ferment in the fermenter, work as soluble solid content
When lower than 5%, stop main fermentation, main fermentation temperature is controlled at 15 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 2
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are wine yeast, ferment in the fermenter, work as soluble solid content
When lower than 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 3
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are wine yeast, ferment in the fermenter, work as soluble solid content
When lower than 5%, stop main fermentation, main fermentation temperature is controlled at 25 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 4
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are schizosaccharomyces pombe bacterium, ferment in the fermenter, work as soluble solid
When content is lower than 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 5
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are oval saccharomyces cerevisiae, ferment in the fermenter, work as soluble solid
When content is lower than 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 6
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are KShi saccharomycete, are fermented in the fermenter, when soluble solid content is low
When 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 7
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are KShi saccharomycete, are fermented in the fermenter, when soluble solid content is low
When 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 5-9 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 8
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are KShi saccharomycete, are fermented in the fermenter, when soluble solid content is low
When 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 16-20 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 9
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are KShi saccharomycete, are fermented in the fermenter, when soluble solid content is low
When 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is stainless steel barrel, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 10
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are KShi saccharomycete, are fermented in the fermenter, when soluble solid content is low
When 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is vial, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Low temperature drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 11
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are KShi saccharomycete, are fermented in the fermenter, when soluble solid content is low
When 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses vacuum
Freeze-drying, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Embodiment 12
The dual-purpose technique of a jujube of the invention, through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) so that soluble solid content is reached 20% the syrup hotted plate addition sucrose, syrup is heated rapidly to 130 DEG C, is protected
3-4 seconds progress high-temperature instantaneous sterilizations are held, are placed in the fermentor of sterilization treatment, NaHSO is added3；
(7) strain of access activation, the strain are KShi saccharomycete, are fermented in the fermenter, when soluble solid content is low
When 5%, stop main fermentation, main fermentation temperature is controlled at 20 DEG C；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, during which pouring 2 times, removes wine
Foot is every time filled up container with the good finished wine of ageing, and hold-up vessel is oak barrel, and ageing temperature is controlled at 10-15 DEG C；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, dry, drying mode uses hot wind
It is dry, while water content is detected, until water content is in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
Effect of the invention is further illustrated below by way of experimentation:
Comparative example 1-3 examines its influence to jujube Quality of Liquors, as a result such as 1 institute of table by controlling its main fermentation temperature
Show:
Table 1: influence of the different main fermentation temperatures to jujube Quality of Liquors.
The result shows that: it is 20 DEG C with the most suitable main fermentation temperature of wine yeast ferment making jujube wine.Temperature is too low, ferment
Mother's breeding and it is metabolized suppressed, starting is slow；Temperature is excessively high, yeast propagation power decline, very fast devitalization and it is dead.Moreover, warm
It spends that high and starting is too fast, generate just more of by-product and occur yeast fatigue phenomenon too early and fermentation is caused to produce wine efficiency drop
It is low.In addition, this test find, temperature is higher, and the Chinese data wine bitter taste after fermentation is heavier, and color brown stain is also serious, this may be
The result of more by-products is generated under hot conditions.In short, wine yeast utilizes soluble solid in 20 DEG C of fermentations
In sugar transition be alcohol ability it is strong, fermentation period is moderate, liquor output rate is high, organoleptic quality is preferable.Therefore red date fermentation wine
Main fermentation temperature should be at 20 DEG C or so.
Comparative example 2,4,5,6 examines its influence to jujube Quality of Liquors by using different strain fermentations, knot
Fruit is as shown in table 2:
Table 2: the influence that different strain ferments to jujube Quality of Liquors.
As known from Table 2, it is fermented with wine yeast, the wine degree highest of generation, fusel oil isobutanol and amylalcohol content are most
It is low;With schizosaccharomyces pombe bacterium and small oval saccharomyces cerevisiae fermentation, isobutyl alcohol content highest；It is sent out with oval saccharomyces cerevisiae
Ferment, isoamyl alcohol content highest.Illustrate that different alcoholic fermentation strains influences the content of final wine degree and fusel oil of Chinese data wine.This
Test result shows that more other 3 Yeasts of wine yeast are more suitable for jujube wine fermentation.
Comparative example 2,7,8 examines its influence to jujube Quality of Liquors, as a result by controlling different ageing temperature
It is as shown in table 3:
Table 3: influence of the different ageing temperature to jujube Quality of Liquors.
As shown in Table 3, ageing temperature is lower, more may advantageously facilitate the further of soluble solid content in fermented wine
Reduce and wine degree and light transmittance raising, to color deepen influence it is also small but required the post-fermentation phase it is also longer.
Fruit wine at the end of main fermentation is an extremely complex liquid, wherein in the post-fermentation phase one system can occur for each ingredient
Column physics, chemistry and biochemical variation.Suitable temperature condition can promote pigment in wine, protein, dead yeast, pectin etc.
The Precipitation of substance, and promote aromatic substance formation and taste it is soft, improve vinosity significantly.Therefore, selection 10~
15 DEG C of this effects preferably and time not too long of temperature is more suitable as the temperature of post-fermentation.
Comparative example 2,9,10, selects different liquor storage vessels, examines its influence to jujube Quality of Liquors, as a result such as table
Shown in 4:
Table 4: influence of the different liquor storage vessels to jujube Quality of Liquors.
Using the different degrees of wine degree for improving jujube wine of oak barrel, stainless steel barrel and glass container, ethyl acetate, thoroughly
Light rate color value, reduces the content of soluble solid in wine, fusel oil, but in contrast, either to wine degree and transparency
Raising, or reduce color value and the reduction to soluble solid fusel oil content, oak barrel storage wine has it bigger
Facilitation, oak barrel also has certain facilitation to the formation of fragrance in wine, this is because during jujube wine ageing, rubber
The many substances extracted out in wooden barrel strengthen the fragrance of wine body, while the maturation of wine body is promoted by oxidation.
Comparative example 2,11,12 examines it to influence the quality of sugar-free crisp dates, as a result using different drying modes
It is as shown in table 5:
Table 5: different drying modes influences the quality on sugar-free crisp dates.
The Vc storage rate of freeze-drying is highest in several drying modes, but because the operating time is long, is consumed higher
Energy increase cost and limit its application, heated-air drying temperature height is oxidizable, sharply reduces so as to cause Vc content, is lyophilized
Product easy to absorb moisture is not suitable for using as snack food, and the heated-air drying product drying time is long, the smell of burning is easy to produce, so mouth
Feel bad, vacuum dehydrating at lower temperature product not only reduces hydroscopicity, and jujube fragrance is also stronger, more manages as snack food
Think, either the reservation of nutritional ingredient still considers vacuum and low temperature in color, quality, mouthfeel and economic and practical in summary
Drying is all a kind of drying means being worthy of popularization.
Claims (4)
1. a kind of dual-purpose technique of a jujube, it is characterised in that: through the following steps that realize:
(1) jujube is strictly sorted using sorting machine, filters out the jujube of a collection of adjoining dimensions, remove have disease, have it is mould
Become, the substandard products of appearance breakage；
(2) jujube is cleaned using cleaning machine, stoning processing is carried out to jujube using stoner；
(3) enuleation date in step 2 is placed in 60-70 DEG C of degree warm water and is impregnated, to prevent jujube from floating, pressure is placed above
Sieve；
(4) jujube after immersion is hotted plate, the time is that during which must not stir, it is ensured that jujube shape 20-30 minutes after water boiling
Completely, it is stand-by to hot plate syrup indwelling；
(5) cold water is added in the jujube after hotting plate into step 4, progress is secondary to hot plate, and during which must not stir, it is ensured that jujube shape
Completely, the time is slightly sweet or sweetless to jujube, pulls that jujube is spare out, and the syrup that step 4 and step 5 are hotted plate twice mixes
It is spare in clean container；
Jujube liquor brewing step:
(6) syrup hotted plate is added into sucrose and citric acid, makes total acid content up to 7g/L, reaches soluble solid content
20%, syrup is heated rapidly to 130 DEG C, 3-4 seconds progress high-temperature instantaneous sterilizations is kept, is placed in the fermentor of sterilization treatment,
20-25 DEG C is naturally cooled to, NaHSO is added3；
(7) strain of access activation, ferments in the fermenter, when soluble solid content is lower than 5%, stops main fermentation；
(8) after main fermentation, by pouring, bottom is largely precipitated and supernatant separation, ageing phase are 2 months, during which
Pouring 2 times, wine foot is removed, is every time filled up container with the good finished wine of ageing；
(9) after reaching the ageing phase, clarification, filtering, sterilization are packed in storage into canning line, 12~18 DEG C of storages;
Sugar-free crisp dates step:
(10) jujube spare in step 5 is placed in drying room and carries out natural air drying, until water content in 10-15%, is picked out outside
See deformation or damaged defect ware；
(11) the jujube surface of drying is sprayed into xylitol and citric acid, carries out sterilization treatment, it is dry, while water content is detected,
To water content in 1-3%；
(12) enter baling line after the assay was approved and carry out vacuum packaging packaging and warehousing.
2. the dual-purpose technique of a jujube according to claim 1, it is characterised in that: main fermentation temperature control is in 15-25 in step 7
DEG C, the strain can be wine yeast, schizosaccharomyces pombe bacterium, oval saccharomyces cerevisiae, KShi saccharomycete.
3. the dual-purpose technique of a jujube according to claim 1, it is characterised in that: ageing temperature is controlled at 5-20 DEG C in step 8,
The container of the good finished wine of storage and aging can be oak barrel, stainless steel barrel, vial.
4. the dual-purpose technique of a jujube according to claim 1, it is characterised in that: hot wind can be used in the drying mode in step 11
One of drying, vacuum freeze drying, vacuum dehydrating at lower temperature.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134296A (en) * | 2019-12-26 | 2020-05-12 | 山东省食品发酵工业研究设计院 | Method for producing low-sugar fermented crisp dates by using whole red dates |
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| CN101142959A (en) * | 2007-09-05 | 2008-03-19 | 太原市汉波食品工业有限公司 | Delicious crisp jujube and manufacturing method thereof |
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