CN110029035A - A kind of dry sugarcane Wine-making preparation method of jujube - Google Patents
A kind of dry sugarcane Wine-making preparation method of jujube Download PDFInfo
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- CN110029035A CN110029035A CN201910474949.8A CN201910474949A CN110029035A CN 110029035 A CN110029035 A CN 110029035A CN 201910474949 A CN201910474949 A CN 201910474949A CN 110029035 A CN110029035 A CN 110029035A
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- sugarcane
- jujube
- dry
- sugar
- juice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Abstract
The present invention provides a kind of dry sugarcane Wine-making preparation methods of jujube, first clean required sugarcane, then spare by the sugarcane material that cutting machine cuts into filiform or sheet to it；The sugarcane material for cutting into Filamentous or sheet is entered into squeezer, rupture its sugarcane full of sugarcane juice by the pressure of squeezer roller, sugarcane material is compressed, and discharge sugarcane juice obtains sugarcane raw material while cell is crushed inside sugarcane, repeatedly, until can not squeezing juice from sugar cane directly；Sugar-cane juice is filtered for multiple times again, until sugar-cane juice is without particle, these processes include: that sulfurous method is peace and quiet (or other methods is peace and quiet), and the stove drying of pre- ash and heating process, sugarcane juice neutralizes, the sedimentation of sugarcane juice, the filtering etc. of sugarcane juice.The present invention pulls out to calculate garbage disposal using one vehicle of a vehicle in the market, brings very big workload to environmental sanitation work, I is utilized it and has done a contribution to environmental protection cause.So that production cost reduces, value of the product is improved, and practicability is high.
Description
Technical field
The present invention relates to brewing technical field, specially a kind of dry sugarcane Wine-making preparation method of jujube.
Background technique
Wine brewing is the process using microbial fermentation production alcoholic beverage containing a certain concentration.Liquor-making raw material and wine brewing container,
It is two prerequisites of cereal wine brewing.Wine brewing utensil according to Unearthed when Archaeological Studies away from modern more than 5,000 years shows: when legendary Yellow Emperor, a legendary ruler
There is this industry of making wine in phase, summer Yu's epoch, and the origin of wine brewing is also before this.People may first touch certain when time immemorial
Natural fermented wine, is then copied.Domestic scholars are it is believed that the wine brewing of Longshan culture period is more flourishing industry.
Liquor-making raw material is different, and microorganism used therefor and brewing process are also different.Distiller's yeast wine brewing is the essence place of China's wine brewing." the common people
Want art " record starter making method use till today always, later age also has a small amount of improvement.
A large amount of sugarcane processing remaining sugared pedicel, sugarcane skin (head, root) are generated in the season of harvesting sugarcane, it is this
Raw material have tens tons in Yiwu daily, calculate garbage disposal, the time, which is up to, 4-5 months.
Summary of the invention
It is an object of the invention to overcome deficiency mentioned above in the background art, a kind of dry sugarcane wine brewing of jujube is provided
Preparation method.
To achieve the above object, the invention provides the following technical scheme:
The dry sugarcane Wine-making preparation method of a kind of jujube according to the present invention, comprising the following steps:
1. a kind of dry sugarcane Wine-making preparation method of jujube, it is characterised in that: the following steps are included:
Sugarcane extracts sugar:
Step 1: first cleaning required sugarcane, then spare by the sugarcane material that cutting machine cuts into filiform or sheet to it；
Step 2: the sugarcane material for cutting into Filamentous or sheet being entered into squeezer, makes its sugarcane full of sugarcane juice by squeezer roller
Pressure and rupture, sugarcane material is compressed, and discharge sugarcane juice obtains sugarcane raw material while cell is crushed inside sugarcane, is repeated more
It is secondary, until can not squeezing juice from sugar cane directly；
Step 3: sugar-cane juice being filtered for multiple times again, until sugar-cane juice is without particle, these processes include: that sulfurous method is clear
Only (or other methods is peace and quiet), pre- ash and heating process, the stove drying of sugarcane juice neutralize, the sedimentation of sugarcane juice, the filtering etc. of sugarcane juice；
Step 4: the sugarcane juice for completing filtering is subjected to preliminary sterilization processing；
Step 4: sugar-cane juice being transferred in evaporation equipment again, the moisture inside sugar-cane juice is largely evaporated, its sugar-cane juice is concentrated
Sugarcane syrup is obtained at 60 degree of BX or so, then again boils syrup, boils off moisture therein, leaves the soluble solids containing sucrose,
Obtain piece candy (sugar) and Icing Sugar；
The dry processing of jujube:
Step 1: by jujube dry cleaning, selecting fruit, go to obstruct, remove son；
Step 2: the jujube of preliminary treatment, which being done tiling and holds plate, carrying out control water, until the moisture that jujube does outer surface is dried in the air
It is dry；
Step 3: being crushed jujube that preliminary treatment is completed is dry, and damaged dry be transferred in heating kettle of jujube is subjected to high temperature
Sterilization processing, obtains jujube dry raw material；
Fermentation:
Step 1: two parts that jujube dry raw material is divided to, then the Icing Sugar after being made with sugarcane, white wine and a jujube dry raw material are put
Enter and be sealed fermentation 7-10 days in glass jar, obtains jujube dry raw material A.
Step 2: second part of jujube dry raw material and yeast be put into glass jar to be sealed and fermented 7-10 days, is obtained
Jujube dry raw material B.
Step 3: jujube dry raw material A and jujube dry raw material B being mixed, then is transferred to Wine wood cask and carries out secondary fermentation mistake
Journey obtains former wine.
Preferably, the cutting machine, squeezer are made of the stainless steel of edible grade.
It is carried out in gnotobasis workshop in the processing step that sugar and jujube are done preferably, the sugarcane is extracted.
Preferably, the temperature that the sugarcane is extracted in the step 4 of sugar must be strict controlled in 90 °C -120 °C.
Preferably, the dry temperature of jujube must not exceed 20 °C in the processing step 1-2 that the jujube is done.
Preferably, the temperature of step 3 high-temperature sterilization is not more than 60 °C in the processing step that the jujube is done.
Preferably, the sugarcane, which is extracted in sugared step 4, constantly to stir at low speed sugar-cane juice during heating.
It is carried out preferably, the fermentation step 1-3 is at shady and cool ventilation, and is to be sealed by fermentation.
Preferably, the mixing capacity fermented in bottle in the fermentation step 1-3 must not exceed the five of Bottle & Can itself capacity
/ tetra-, and seal stomata and does not enter dust and other magazines are standard there are subtle stomata during the fermentation, prevents
The gas only generated in bottle is excessive.
Preferably, must not exceed 1 year within 1 year a length of when secondary fermentation in the fermentation step 3.
Compared with prior art, beneficial effects of the present invention: the present invention pulls out to calculate rubbish using one vehicle of a vehicle in the market
Processing brings very big workload to environmental sanitation work, I is utilized it and has done a contribution to environmental protection cause, so that being produced into
This reduction improves value of the product, and practicability is high, according to local circumstance, because there are many sugar refinery, the sugared pedicel of our department client utilization,
Sugarcane head, root etc. squeeze syrup, carry out secondary use, then bring wine brewing, and the utilization again of waste mentions so that production cost reduces
High product value, and practicability is high.
Specific embodiment
To further appreciate that the contents of the present invention, the present invention is described in detail in conjunction with the embodiments.It should be understood that real
Apply example be only to the present invention explain and and it is non-limiting.
Embodiment 1
Present embodiments provide a kind of dry sugarcane Wine-making preparation method of jujube, comprising the following steps:
1. a kind of dry sugarcane Wine-making preparation method of jujube, it is characterised in that: the following steps are included:
Sugarcane extracts sugar:
Step 1: first cleaning required sugarcane, then spare by the sugarcane material that cutting machine cuts into filiform or sheet to it；
Step 2: the sugarcane material for cutting into Filamentous or sheet being entered into squeezer, makes its sugarcane full of sugarcane juice by squeezer roller
Pressure and rupture, sugarcane material is compressed, and discharge sugarcane juice obtains sugarcane raw material while cell is crushed inside sugarcane, is repeated more
It is secondary, until can not squeezing juice from sugar cane directly；
Step 3: sugar-cane juice being filtered for multiple times again, until sugar-cane juice is without particle, these processes include: that sulfurous method is clear
Only (or other methods is peace and quiet), pre- ash and heating process, the stove drying of sugarcane juice neutralize, the sedimentation of sugarcane juice, the filtering etc. of sugarcane juice；
Step 4: the sugarcane juice for completing filtering is subjected to preliminary sterilization processing；
Step 4: sugar-cane juice being transferred in evaporation equipment again, the moisture inside sugar-cane juice is largely evaporated, its sugar-cane juice is concentrated
Sugarcane syrup is obtained at 60 degree of BX or so, then again boils syrup, boils off moisture therein, leaves the soluble solids containing sucrose,
Obtain piece candy (sugar) and Icing Sugar；
The dry processing of jujube:
Step 1: by jujube dry cleaning, selecting fruit, go to obstruct, remove son；
Step 2: the jujube of preliminary treatment, which being done tiling and holds plate, carrying out control water, until the moisture that jujube does outer surface is dried in the air
It is dry；
Step 3: being crushed jujube that preliminary treatment is completed is dry, and damaged dry be transferred in heating kettle of jujube is subjected to high temperature
Sterilization processing, obtains jujube dry raw material；
Fermentation:
Step 1: two parts that jujube dry raw material is divided to, then the Icing Sugar after being made with sugarcane, white wine and a jujube dry raw material are put
Enter and be sealed fermentation 7-10 days in glass jar, obtains jujube dry raw material A.
Step 2: second part of jujube dry raw material and yeast be put into glass jar to be sealed and fermented 7-10 days, is obtained
Jujube dry raw material B.
Step 3: jujube dry raw material A and jujube dry raw material B being mixed, then is transferred to Wine wood cask and carries out secondary fermentation mistake
Journey obtains former wine.
In the present embodiment, cutting machine, squeezer are made of the stainless steel of edible grade.
In the present embodiment, sugarcane is extracted to carry out in gnotobasis workshop in the processing step that sugar and jujube are done.
In the present embodiment, the temperature that sugarcane is extracted in the step 4 of sugar must be strict controlled in 90 °C -120 °C.
Jujube, which does temperature, in the present embodiment, in the dry processing step 1-2 of jujube must not exceed 20 °C.
In the present embodiment, the temperature of step 3 high-temperature sterilization is not more than 60 °C in the dry processing step of jujube.
In the present embodiment, sugarcane, which is extracted in sugared step 4, constantly to stir at low speed sugar-cane juice during heating.
In the present embodiment, fermentation step 1-3 is at shady and cool ventilation and carries out, and is to be sealed by fermentation.
In the present embodiment, the mixing capacity fermented in bottle in fermentation step 1-3 must not exceed five points of Bottle & Can itself capacity
Four, and seal is there are subtle stomata during the fermentation, and stomata and not enter dust and other magazines be standard prevents
The gas generated in bottle is excessive.
In the present embodiment, within when secondary fermentation in fermentation step 3 is 1 year a length of, it must not exceed 1 year.
Embodiment 2
Present embodiments provide a kind of dry sugarcane Wine-making preparation method of jujube, comprising the following steps:
A kind of dry sugarcane Wine-making preparation method of jujube, it is characterised in that: the following steps are included:
Sugarcane extracts sugar:
Step 1: first cleaning required sugarcane, then spare by the sugarcane material that cutting machine cuts into filiform or sheet to it；
Step 2: the sugarcane material for cutting into Filamentous or sheet being entered into squeezer, makes its sugarcane full of sugarcane juice by squeezer roller
Pressure and rupture, sugarcane material is compressed, and discharge sugarcane juice obtains sugarcane raw material while cell is crushed inside sugarcane, is repeated more
It is secondary, until can not squeezing juice from sugar cane directly；
Step 3: sugar-cane juice being filtered for multiple times again, until sugar-cane juice is without particle, these processes include: that sulfurous method is clear
Only (or other methods is peace and quiet), pre- ash and heating process, the stove drying of sugarcane juice neutralize, the sedimentation of sugarcane juice, the filtering etc. of sugarcane juice；
Step 4: the sugarcane juice for completing filtering is subjected to preliminary sterilization processing；
Step 4: sugar-cane juice being transferred in evaporation equipment again, the moisture inside sugar-cane juice is largely evaporated, its sugar-cane juice is concentrated
Sugarcane syrup is obtained at 60 degree of BX or so, then again boils syrup, boils off moisture therein, leaves the soluble solids containing sucrose,
Obtain piece candy (sugar) and Icing Sugar；
The dry processing of jujube:
Step 1: by jujube dry cleaning, selecting fruit, go to obstruct, remove son；
Step 2: the jujube of preliminary treatment, which being done tiling and holds plate, carrying out control water, until the moisture that jujube does outer surface is dried in the air
It is dry；
Step 3: being crushed jujube that preliminary treatment is completed is dry, and damaged dry be transferred in heating kettle of jujube is subjected to high temperature
Sterilization processing, obtains jujube dry raw material；
Fermentation:
Step 1: two parts that jujube dry raw material is divided to, then the Icing Sugar after being made with sugarcane, white wine and a jujube dry raw material are put
Enter and be sealed fermentation 7-10 days in glass jar, obtains jujube dry raw material A.
Step 2: second part of jujube dry raw material and yeast be put into glass jar to be sealed and fermented 7-10 days, is obtained
Jujube dry raw material B.
Step 3: jujube dry raw material A and jujube dry raw material B being mixed, then is transferred to Wine wood cask and carries out secondary fermentation mistake
Journey obtains former wine.
In the present embodiment, cutting machine, squeezer are made of the stainless steel of edible grade.
In the present embodiment, sugarcane is extracted to carry out in gnotobasis workshop in the processing step that sugar and jujube are done.
In the present embodiment, the temperature that sugarcane is extracted in the step 4 of sugar must be strict controlled in 90 °C -120 °C.
Jujube, which does temperature, in the present embodiment, in the dry processing step 1-2 of jujube must not exceed 20 °C.
In the present embodiment, the temperature of step 3 high-temperature sterilization is not more than 60 °C in the dry processing step of jujube.
In the present embodiment, sugarcane, which is extracted in sugared step 4, constantly to stir at low speed sugar-cane juice during heating.
In the present embodiment, fermentation step 1-3 is at shady and cool ventilation and carries out, and is to be sealed by fermentation.
In the present embodiment, the mixing capacity fermented in bottle in fermentation step 1-3 must not exceed five points of Bottle & Can itself capacity
Four, and seal is there are subtle stomata during the fermentation, and stomata and not enter dust and other magazines be standard prevents
The gas generated in bottle is excessive.
In the present embodiment, within when secondary fermentation in fermentation step 3 is 1 year a length of, it must not exceed 1 year.
Embodiment 3
Present embodiments provide a kind of dry sugarcane Wine-making preparation method of jujube, comprising the following steps:
A kind of dry sugarcane Wine-making preparation method of jujube, it is characterised in that: the following steps are included:
Sugarcane extracts sugar:
Step 1: first cleaning required sugarcane, then spare by the sugarcane material that cutting machine cuts into filiform or sheet to it；
Step 2: the sugarcane material for cutting into Filamentous or sheet being entered into squeezer, makes its sugarcane full of sugarcane juice by squeezer roller
Pressure and rupture, sugarcane material is compressed, and discharge sugarcane juice obtains sugarcane raw material while cell is crushed inside sugarcane, is repeated more
It is secondary, until can not squeezing juice from sugar cane directly；
Step 3: sugar-cane juice being filtered for multiple times again, until sugar-cane juice is without particle, these processes include: that sulfurous method is clear
Only (or other methods is peace and quiet), pre- ash and heating process, the stove drying of sugarcane juice neutralize, the sedimentation of sugarcane juice, the filtering etc. of sugarcane juice；
Step 4: the sugarcane juice for completing filtering is subjected to preliminary sterilization processing；
Step 4: sugar-cane juice being transferred in evaporation equipment again, the moisture inside sugar-cane juice is largely evaporated, its sugar-cane juice is concentrated
Sugarcane syrup is obtained at 60 degree of BX or so, then again boils syrup, boils off moisture therein, leaves the soluble solids containing sucrose,
Obtain piece candy (sugar) and Icing Sugar；
The dry processing of jujube:
Step 1: by jujube dry cleaning, selecting fruit, go to obstruct, remove son；
Step 2: the jujube of preliminary treatment, which being done tiling and holds plate, carrying out control water, until the moisture that jujube does outer surface is dried in the air
It is dry；
Step 3: being crushed jujube that preliminary treatment is completed is dry, and damaged dry be transferred in heating kettle of jujube is subjected to high temperature
Sterilization processing, obtains jujube dry raw material；
Fermentation:
Step 1: two parts that jujube dry raw material is divided to, then the Icing Sugar after being made with sugarcane, white wine and a jujube dry raw material are put
Enter and be sealed fermentation 7-10 days in glass jar, obtains jujube dry raw material A.
Step 2: second part of jujube dry raw material and yeast be put into glass jar to be sealed and fermented 7-10 days, is obtained
Jujube dry raw material B.
Step 3: jujube dry raw material A and jujube dry raw material B being mixed, then is transferred to Wine wood cask and carries out secondary fermentation mistake
Journey obtains former wine.
In the present embodiment, cutting machine, squeezer are made of the stainless steel of edible grade.
In the present embodiment, sugarcane is extracted to carry out in gnotobasis workshop in the processing step that sugar and jujube are done.
In the present embodiment, the temperature that sugarcane is extracted in the step 4 of sugar must be strict controlled in 90 °C -120 °C.
Jujube, which does temperature, in the present embodiment, in the dry processing step 1-2 of jujube must not exceed 20 °C.
In the present embodiment, the temperature of step 3 high-temperature sterilization is not more than 60 °C in the dry processing step of jujube.
In the present embodiment, sugarcane, which is extracted in sugared step 4, constantly to stir at low speed sugar-cane juice during heating.
In the present embodiment, fermentation step 1-3 is at shady and cool ventilation and carries out, and is to be sealed by fermentation.
In the present embodiment, the mixing capacity fermented in bottle in fermentation step 1-3 must not exceed five points of Bottle & Can itself capacity
Four, and seal is there are subtle stomata during the fermentation, and stomata and not enter dust and other magazines be standard prevents
The gas generated in bottle is excessive.
In the present embodiment, within when secondary fermentation in fermentation step 3 is 1 year a length of, it must not exceed 1 year.
Embodiment 4
Present embodiments provide a kind of dry sugarcane Wine-making preparation method of jujube, comprising the following steps:
A kind of dry sugarcane Wine-making preparation method of jujube, it is characterised in that: the following steps are included:
Sugarcane extracts sugar:
Step 1: first cleaning required sugarcane, then spare by the sugarcane material that cutting machine cuts into filiform or sheet to it；
Step 2: the sugarcane material for cutting into Filamentous or sheet being entered into squeezer, makes its sugarcane full of sugarcane juice by squeezer roller
Pressure and rupture, sugarcane material is compressed, and discharge sugarcane juice obtains sugarcane raw material while cell is crushed inside sugarcane, is repeated more
It is secondary, until can not squeezing juice from sugar cane directly；
Step 3: sugar-cane juice being filtered for multiple times again, until sugar-cane juice is without particle, these processes include: that sulfurous method is clear
Only (or other methods is peace and quiet), pre- ash and heating process, the stove drying of sugarcane juice neutralize, the sedimentation of sugarcane juice, the filtering etc. of sugarcane juice；
Step 4: the sugarcane juice for completing filtering is subjected to preliminary sterilization processing；
Step 4: sugar-cane juice being transferred in evaporation equipment again, the moisture inside sugar-cane juice is largely evaporated, its sugar-cane juice is concentrated
Sugarcane syrup is obtained at 60 degree of BX or so, then again boils syrup, boils off moisture therein, leaves the soluble solids containing sucrose,
Obtain piece candy (sugar) and Icing Sugar；
The dry processing of jujube:
Step 1: by jujube dry cleaning, selecting fruit, go to obstruct, remove son；
Step 2: the jujube of preliminary treatment, which being done tiling and holds plate, carrying out control water, until the moisture that jujube does outer surface is dried in the air
It is dry；
Step 3: being crushed jujube that preliminary treatment is completed is dry, and damaged dry be transferred in heating kettle of jujube is subjected to high temperature
Sterilization processing, obtains jujube dry raw material；
Fermentation:
Step 1: two parts that jujube dry raw material is divided to, then the Icing Sugar after being made with sugarcane, white wine and a jujube dry raw material are put
Enter and be sealed fermentation 7-10 days in glass jar, obtains jujube dry raw material A.
Step 2: second part of jujube dry raw material and yeast be put into glass jar to be sealed and fermented 7-10 days, is obtained
Jujube dry raw material B.
Step 3: jujube dry raw material A and jujube dry raw material B being mixed, then is transferred to Wine wood cask and carries out secondary fermentation mistake
Journey obtains former wine.
In the present embodiment, cutting machine, squeezer are made of the stainless steel of edible grade.
In the present embodiment, sugarcane is extracted to carry out in gnotobasis workshop in the processing step that sugar and jujube are done.
In the present embodiment, the temperature that sugarcane is extracted in the step 4 of sugar must be strict controlled in 90 °C -120 °C.
Jujube, which does temperature, in the present embodiment, in the dry processing step 1-2 of jujube must not exceed 20 °C.
In the present embodiment, the temperature of step 3 high-temperature sterilization is not more than 60 °C in the dry processing step of jujube.
In the present embodiment, sugarcane, which is extracted in sugared step 4, constantly to stir at low speed sugar-cane juice during heating.
In the present embodiment, fermentation step 1-3 is at shady and cool ventilation and carries out, and is to be sealed by fermentation.
In the present embodiment, the mixing capacity fermented in bottle in fermentation step 1-3 must not exceed five points of Bottle & Can itself capacity
Four, and seal is there are subtle stomata during the fermentation, and stomata and not enter dust and other magazines be standard prevents
The gas generated in bottle is excessive.
In the present embodiment, within when secondary fermentation in fermentation step 3 is 1 year a length of, it must not exceed 1 year.
The product index of each embodiment is as follows:
| Sugar (%) | Jujube dry raw material (%) | Alcohol (%) | Other (%) | |
| Embodiment 1 | 10 | 70 | 18 | 2 |
| Embodiment 2 | 15 | 60 | 22 | 3 |
| Embodiment 3 | 20 | 70 | 6 | 4 |
| Embodiment 4 | 25 | 65 | 3 | 6 |
The product mouthfeel of each embodiment: with the difference for long short time of fermenting, alcohol content is also had in the jujube dry wine of brewing
Changed, the vaporized alcohol in time longer wine is more, so that the wine fruity in the stage is more prominent, is suitble to like fruity heavier
Crowd, mouthfeel is more soft, and in the wine shorter compared to fermentation time, alcohol content is more, in the mixing that alcohol and jujube are done
It can more be distributed in oral cavity under effect, mouthfeel is more strong.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
For personnel it should be appreciated that the present invention is not limited to the above embodiments, described in the above embodiment and specification is only the present invention
Preference, be not intended to limit the invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by institute
Attached claims and its equivalent thereof.
Claims (10)
1. a kind of dry sugarcane Wine-making preparation method of jujube, it is characterised in that: the following steps are included:
Sugarcane extracts sugar:
Step 1: first cleaning required sugarcane, then spare by the sugarcane material that cutting machine cuts into filiform or sheet to it；
Step 2: the sugarcane material for cutting into Filamentous or sheet being entered into squeezer, makes its sugarcane full of sugarcane juice by squeezer roller
Pressure and rupture, sugarcane material is compressed, and discharge sugarcane juice obtains sugarcane raw material while cell is crushed inside sugarcane, is repeated more
It is secondary, until can not squeezing juice from sugar cane directly；
Step 3: sugar-cane juice being filtered for multiple times again, until sugar-cane juice is without particle, these processes include: that sulfurous method is clear
Only (or other methods is peace and quiet), pre- ash and heating process, the stove drying of sugarcane juice neutralize, the sedimentation of sugarcane juice, the filtering etc. of sugarcane juice；
Step 4: the sugarcane juice for completing filtering is subjected to preliminary sterilization processing；
Step 4: sugar-cane juice being transferred in evaporation equipment again, the moisture inside sugar-cane juice is largely evaporated, its sugar-cane juice is concentrated
Sugarcane syrup is obtained at 60 degree of BX or so, then again boils syrup, boils off moisture therein, leaves the soluble solids containing sucrose,
Obtain piece candy (sugar) and Icing Sugar；
The dry processing of jujube:
Step 1: by jujube dry cleaning, selecting fruit, go to obstruct, remove son；
Step 2: the jujube of preliminary treatment, which being done tiling and holds plate, carrying out control water, until the moisture that jujube does outer surface is dried in the air
It is dry；
Step 3: being crushed jujube that preliminary treatment is completed is dry, and damaged dry be transferred in heating kettle of jujube is subjected to high temperature
Sterilization processing, obtains jujube dry raw material；
Fermentation:
Step 1: two parts that jujube dry raw material is divided to, then the Icing Sugar after being made with sugarcane, white wine and a jujube dry raw material are put
Enter and be sealed fermentation 7-10 days in glass jar, obtains jujube dry raw material A；
Step 2: second part of jujube dry raw material and yeast be put into glass jar to be sealed and fermented 7-10 days, jujube is obtained
Dry raw material B；
Step 3: jujube dry raw material A and jujube dry raw material B are mixed, then is transferred to Wine wood cask and carries out secondary fermentation process,
Obtain former wine.
2. the dry sugarcane Wine-making preparation method of a kind of jujube according to claim 1, it is characterised in that: the cutting machine, pressure
Crusher is made of the stainless steel of edible grade.
3. the dry sugarcane Wine-making preparation method of a kind of jujube according to claim 1, it is characterised in that: the sugarcane extracts sugar
It is carried out in gnotobasis workshop in the processing step done with jujube.
4. the dry sugarcane Wine-making preparation method of a kind of jujube according to claim 1, it is characterised in that: the sugarcane extracts sugar
Step 4 in temperature must be strict controlled in 90 °C -120 °C.
5. the dry sugarcane Wine-making preparation method of a kind of jujube according to claim 1, it is characterised in that: the dry place of the jujube
Jujube, which does temperature, in reason step 1-2 must not exceed 20 °C.
6. the dry sugarcane Wine-making preparation method of a kind of jujube according to claim 1, it is characterised in that: the dry place of the jujube
The temperature for managing step 3 high-temperature sterilization in step is not more than 60 °C.
7. the dry sugarcane Wine-making preparation method of a kind of jujube according to claim 1, it is characterised in that: the sugarcane extracts sugar
In step 4 sugar-cane juice need to be constantly stirred at low speed during heating.
8. the dry sugarcane Wine-making preparation method of a kind of jujube according to claim 1, it is characterised in that: the fermentation step 1-
3 are in progress at shady and cool ventilation, and are to be sealed by fermentation.
9. the dry sugarcane Wine-making preparation method of a kind of jujube according to claim 1, it is characterised in that: the fermentation step 1-
The mixing capacity fermented in bottle in 3 must not exceed 4/5ths of Bottle & Can itself capacity, and during the fermentation seal there are
Subtle stomata, stomata and not enter dust and other magazines be standard prevent the gas generated in bottle excessive.
10. the dry sugarcane Wine-making preparation method of a kind of jujube according to claim 1, it is characterised in that: the fermentation step 3
In secondary fermentation when it is 1 year a length of within, must not exceed 1 year.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910474949.8A CN110029035A (en) | 2019-06-03 | 2019-06-03 | A kind of dry sugarcane Wine-making preparation method of jujube |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910474949.8A CN110029035A (en) | 2019-06-03 | 2019-06-03 | A kind of dry sugarcane Wine-making preparation method of jujube |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110029035A true CN110029035A (en) | 2019-07-19 |
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| CN102010809A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red date wine |
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| CN102010809A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red date wine |
| CN102876529A (en) * | 2012-10-10 | 2013-01-16 | 罗寀宾 | Production method of wine |
| CN103013769A (en) * | 2013-01-16 | 2013-04-03 | 赫忠友 | Purple corn and sugarcane red wine brewing method |
| CN105255673A (en) * | 2015-11-05 | 2016-01-20 | 刘书元 | Refreshing fruit medicated wine |
| CN109207299A (en) * | 2018-11-30 | 2019-01-15 | 湖南鼎康酒业发展有限公司 | A kind of Chinese data wine jujube perfume (or spice) is promoted and its brewing method |
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