CN110484405A

CN110484405A - A kind of red date liquor and preparation method thereof

Info

Publication number: CN110484405A
Application number: CN201810656140.2A
Authority: CN
Inventors: 李明辉
Original assignee: Zhen An Ancient Wine Brewing Co Ltd
Current assignee: Zhen An Ancient Wine Brewing Co Ltd
Priority date: 2018-06-24
Filing date: 2018-06-24
Publication date: 2019-11-22

Abstract

The present invention relates to a kind of red date liquors and preparation method thereof, belong to brewing technical field.The present invention is fermented using full fruit, make full use of jujube resource, both it had saved cost and has improved economic benefit, in turn avoid environmental pollution, remain nutritional ingredient abundant in jujube again simultaneously, make in product with good health-care efficacy, and using a variety of strain fermentations containing there are many different flavor substances；Using distillating method three times, the fragrance components such as aldehydes, esters, higher alcohols are collected, high-quality Spirit is obtained；Jujube wine ageing after-ripening technique carries out artificial aging to jujube wine using ultrasound, high-voltage pulse complex method, compared with traditional handicraft, substantially reduce the jujube wine ageing time, it ensure that the characteristic flavor on basis of jujube wine, jujube Spirit made of formulated has the unique fragrance of Chinese data wine, aroma is pleasant, and wine body is mellow.

Description

A kind of red date liquor and preparation method thereof

Technical field

The present invention relates to a kind of red date liquors and preparation method thereof, belong to brewing technical field.

Background technique

Jujube is one of distinctive fruit in China, is the ripening fruits of Rhamnaceae jujube, there is very big cultivation in northern China Train area, cultivated area and 90% or more the world yield Jun Zhan.Jujube have high healthy nutritive value, be collection medicine, food, The health food that three zones are integrated is mended, " woody grain, excellent tonic product " is known as.Jujube is one of four big life prolonging foods, Have " kings of all kinds of fruits ", " living vitamin pill ", " natural vitamin " good reputation, it is civil also to have saying for " three jujube of solar eclipse, alive for evermore ". In this regard, just there has been very succinct elaboration early in the agriculture book and medical book of ancient china.Therefore, jujube has and preferably opens Send out Utilization prospects.With good development prospect.White wine is a kind of using fruit as Spirit made of raw material brew.With grape it Other outer fruit are that the white wine of raw material should be titled with the title of fruit, such as cherry white wine, apple distillate spirit, plum white wine.White wine is A kind of graceful, serious good wine, it is elegant fragrance, salubrious agreeable to the taste, there is mellow flavor.China has in terms of liquor production Very long history, in recent years, with the raising of people's living standard and quality, white wine is gradually recognized and is connect by people By the demand of product increases year by year.Domestic at present few to the research of red date liquor, the present invention is with red date as raw materials, to red Jujube juice ferments, and prepares jujube juice fermentation liquid, and then carries out the obtained red date liquor of technique such as distilling to fermentation liquid, and product is protected Stay jujube nutritive value abundant, it is elegant fragrance, salubrious palatable.The present invention overcomes the shortage of prior art, and provides a kind of jujube White wine and preparation method thereof.

Summary of the invention

It is an object of that present invention to provide a kind of red date liquors and preparation method thereof.

Red date liquor preparation method of the present invention the following steps are included:

Jujube is selected, is cleaned；It cleans；

Rinsing processing；The rinsing processing rinses to be put into jujube in the water containing chlorine dioxide, and chlorine dioxide concentration 100~ 400ppm, 4 DEG C~25 DEG C of water temperature；1~15min of rinsing time, is then rinsed well with clear water again；

Freezing processing；The freezing processing is that will be refrigerated to -5~-20 in preferably 30min in the jujube short time after rinsing DEG C, freezing processing destroys the eucaryotic cell structure of jujube, is conducive to dissolve out more red date nutrient ingredients and effective component；

Mashing；The mashing adds 2~6 times of weight colour protecting liquid mashing, separation removal jujube for jujube after freezing processing is risen to room temperature Core obtains jujube slurry；Mashing not destroy jujube core；2~the 10mm of beating granularity；The colour protecting liquid is to contain 0.01 ‰~0.2 ‰ sulphur Sour sodium, 0.05 ‰~0.2 ‰ citric acids, 0.05 ‰~0.2 ‰ ascorbic aqueous solutions；

Steam treatment；The steam treatment is to starch jujube to carry out high steam processs, 0.01~0.06MPa of steam pressure, processing Time is 10~30min；Steam treatment cures jujube pulp, is conducive to enzymatic treatment, improves fermentation utilization rate；

Enzymatic treatment；The enzymatic treatment carries out enzyme for cellulase, hemicellulase, protease is added after steam treatment in jujube slurry Solution, cellulase dosage are that jujube starches the 0.05~0.2% of weight, and hemicellulose enzyme dosage is that jujube starches the 0.01~0.1% of weight, Albumen enzyme dosage be jujube starch weight 0.01~0.1 ‰, 35~55 DEG C of hydrolysis temperature, 2~5h of time；The enzymatic treatment is preferably same Shi Jinhang ultrasonic treatment, 30~50khz of supersonic frequency handle 20~60min；Under ultrasonic enzymatic treatment, jujube cell tissue due to Mutual high-speed motion is crushed with friction, and the routed solution of cell overflows content, to improve the crushing juice rate of jujube；

Fermentation；It is described fermentation for above-mentioned enzymatic treatment jujube slurry in be added 0.01%~0.04% ammonium sulfate of weight, 0.01%~ 0.05% calcium phosphate, 0.01%~0.05% potassium dihydrogen phosphate, 0.01%~0.05% dipotassium hydrogen phosphate；With tartaric acid and lemon Acid is adjusted to total acid 0.8%~1.1%, is stirred evenly；In 95~100 DEG C of 20~40min of sterilization；It is subsequently cooled to 18~22 ℃；0.1%~0.5% activated wine active dry yeast Saccharomycescerevisiae is accessed, is sufficiently stirred It is even, 18~25 DEG C of temperature are controlled, ferment 5~10d；Separation tank switching obtains first time fermentation liquid and first time fermented grain；First time fermented grain 0.5%~1.5% distiller's yeast is accessed, controls 20~25 DEG C of temperature, be saccharified 20~36h, and the water that 2~6 times of weight are added is mixed thoroughly, accesses 0.08%~0.2% activated wine active dry yeast, stirs, 20~25 DEG C of temperature of control, and fermentation 5~ 10d, until residual sugar < 0.3%, separation tank switching obtains second of fermentation liquid and second of fermented grain；The distiller's yeast can be by traditional handicraft system ；Second of fermented grain fills into the above-mentioned enzymatic treatment jujube slurry of 10%~50% weight again and is uniformly mixed, and accesses 0.5%~1.5% distiller's yeast, 20~25 DEG C of temperature of control, be saccharified 20~36h, and the water that 2~6 times of weight are added is mixed thoroughly, and access 0.01%~0.1% is activated Aroma-producing yeasts control 20~25 DEG C of temperature, and ferment 2~6d；Separate tank switching when to residual sugar < 0.3%, obtain third time fermentation liquid and Third time fermented grain；The aroma-producing yeasts are as follows: Candida Candidasp., spore Hansenula yeast Hanseniasporasp. and Ke Le Gram yeast Kloeckerasp.；Aroma-producing yeasts fermentation generates the flavor components such as ethyl acetate, isoamyl acetate, ethyl succinate；

The distillation of third time fermented grain: the distillation is wherein distilled for the first time for third time fermented grain is placed in distillation, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 5%, collects to alcohol Degree 5%~10%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, since alcoholic strength 30% Wine body is collected, is collected to alcoholic strength 15%~20%, remainder is liquor tailing；Obtained wine thereby is former as the fermented grain of alcoholic strength 20%~30% White wine；The foreshot distilled twice and liquor tailing are mixed into distillation with next group distillate；The alcoholic strength is volume parts V/V；

Enzymatic hydrolysis；The enzymatic hydrolysis is (i.e. first time fermentation liquid, second of fermentation liquid and third time are fermented to above-mentioned three kinds of fermentation liquids It is separately added into the pectinase of 80~160ppm in liquid, similarly hereinafter), 35~55 DEG C of hydrolysis temperature, 2~6h of time；Mistake after enzymatic hydrolysis Filter to obtain three kinds of fermented wines；It is described to be filtered into diatomite filtering；Enzymatic hydrolysis can further remove the impurity such as pectin, keep wine liquid clarification saturating It is bright, it is conducive to filtering, improves product quality；

Distillation；The distillation is distilled for the first time for above-mentioned three kinds of fermented wines to be respectively placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 25%, collects to wine Precision 20%~25%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, from alcoholic strength 60% Start to collect wine body, collect to alcoholic strength 50%~55%, remainder is liquor tailing；Hair of the obtained wine thereby as alcoholic strength 50%~60% Ferment original white wine；The foreshot distilled twice and liquor tailing are mixed into distillation with next group distillate；The alcoholic strength is volume parts V/V； Distillation purpose is primarily to make former white wine reach the wine degree of requirement for the first time；Second of distillation purpose mainly removes benzene alcohol oil With the impurity substance such as methanol, increase aromatic substance content and alcohol thickness；Third time distillation purpose is principally obtaining high-purity Ethyl alcohol and the aromatic substance to accompany with ethyl alcohol, and then obtain the former white wine of high quality；

It urges old；Described urge old is that above-mentioned three kinds of proferment white wine and fermented grain original white wine are respectively charged into the container for being placed with oak chip In, it is ultrasonically treated, ultrasonic frequency is 20~30kHz, and power is 40~60W, and the time is 5~15min；Then to wine liquid In be passed directly into high-voltage pulse electric, electric field strength is 5~15kv/cm, and umber of pulse is 1~10, and treatment temperature is 10~20 ℃；Ultrasonic wave generates TRANSIENT HIGH TEMPERATURE high pressure, enhances dissolved oxygen in the activation energy and wine of aroma substance because having cavitation and fuel factor Activity, promote Chinese data wine inside oxidation and esterification；High-voltage pulse interrupts the fluid molecule structural bond of big associated state, It is dissociated into the molecular group of highly active unimolecule or small associated state, to change the physical structure of molecule；Meanwhile high frequency vibrating The effects of swinging, aoxidizing accelerates the oxidation of alcohol and aldehyde material and acidification reaction in wine, and transmits uniformly, and short processing time produces Heat is few, influences on nutritive peculiarity small；Treatment method accelerates the dissolution and extraction of oak ingredient, obtained jujube wine quality simultaneously It is equivalent to the effect of commonsense method ageing 3 years；

Storage；It is described to be stored as above-mentioned three kinds of proferment white wine for urging old processing and fermented grain original white wine being respectively placed in oak barrel Storage 6~120 months stores 8~18 DEG C of room temperature, relative humidity 60%~70%；

Clarification；The clarification is three kinds of proferment white wine for handling above-mentioned storage and fermented grain original white wine respectively -20 DEG C~-5 6~12h of low-temperature treatment under the conditions of DEG C filters to obtain wine liquid, and wine liquid is warming up to 15~25 DEG C of 6~12h of holding, is refiltered；It obtains Wine liquid continue under the above conditions low-temperature treatment, filtering, heat up, refilter, repeatedly handle 2~5 times, finally height it is clear Three kinds of clear proferment white wine, described be filtered into are filtered by diatomite filter；

It blends；It is described to blend as by the three kinds of proferment white wine and fermented grain original white spirit mixing of above-mentioned clarifying treatment；

Three kinds of red date fermentation wine blends ratio are as follows: 30~50 parts of first time proferment white wine；Second of proferment white wine 20 ~40 parts；10~30 parts of third time proferment white wine；1~20 part of fermented grain original white wine；

Ageing；The ageing is that the above-mentioned wine liquid blent is placed in oak barrel to store again 3 months or more, is completed uniform；System Obtain red date liquor.

The invention also includes the red date liquor products produced according to the above method.

Wine active dry yeast Saccharomycescerevisiae, Candida Candidasp. used in the present invention, the spore Chinese Inferior yeast Hanseniasporasp. and Ke Leke yeast Kloeckerasp. can be selected commercially available finished product or passed through by test tube strains It is used after expanding culture.

The bacterium culture medium selects malt extract medium, composition are as follows: 5~12 ° of Be ' brewer's worts, 1.5~2.0% agar, culture Temperature is 28~30 DEG C, and pH is natural.

The strain spreads cultivation method particularly includes: test tube strains are accessed fresh slant tube under aseptic condition and carry out actication of culture training Support, saccharomycete made to be in vigorous animation, 28~30 DEG C heat insulating culture 3 days；Then with transfer needle from slant tube picking One ring saccharomycete, access liquid tube culture medium in, shake up, 28~30 DEG C of heat insulating cultures for 24 hours, later by the bacterium in liquid tube Continue to cultivate under the conditions of in body access triangular flask, finally enters fastening tank culture and distiller's yeast is made.Cattell tank culture medium can be used Distiller's yeast converted mash, so that yeast gradually adapts to mass production condition of culture.

The beneficial effects of the present invention are: the present invention is fermented using full fruit, jujube resource is made full use of, cost has both been saved and has improved Economic benefit in turn avoids environmental pollution, while remaining nutritional ingredient abundant in jujube again, has good health care function Effect, and made in product using a variety of strain fermentations containing there are many different flavor substances；Ferment front and back enzymatic treatment twice, passes through Methanol content in product is reduced to the reasonable application of pectase, improves jujube wine quality；Using distillating method three times, collect The fragrance components such as aldehydes, esters, higher alcohols obtain high-quality Spirit；Jujube wine ageing after-ripening technique is using ultrasound, high-voltage pulse Complex method carries out artificial aging to jujube wine and substantially reduces the jujube wine ageing time compared with traditional handicraft, ensure that jujube wine Characteristic flavor on basis, it is formulated made of jujube Spirit have the unique fragrance of Chinese data wine, aroma is pleasant, and wine body is mellow；The present invention The Chinese data wine of different flavor difference alcoholic strength can be made, using concocting method to be suitble to the consumer group of different taste to need It asks, it is easy to operate, it is time saving.Gained jujube wine product wine body of the invention is mellow, and entrance is satisfactory, substantial, complete, there is mature sense, taste Coordinate, rear taste is long, graceful intact, the aroma with strong jujube perfume (or spice) and coordination, and unique flavor is salubrious pleasant.

Specific embodiment

The present invention is further described for following embodiment.

Embodiment 1

Jujube is selected, is cleaned；It cleans；

Rinsing processing；The rinsing processing rinses to be put into jujube in the water containing chlorine dioxide, chlorine dioxide concentration 100ppm, 25 DEG C of water temperature；Rinsing time 1min, is then rinsed well with clear water again；

Freezing processing；The freezing processing is that the jujube after rinsing is refrigerated to -5 DEG C in 30min；

Mashing；The mashing adds 2 times of weight colour protecting liquid mashing, separation removal jujube core for jujube after freezing processing is risen to room temperature Obtain jujube slurry；Mashing not destroy jujube core；The beating granularity 2mm；The colour protecting liquid is to contain 0.01 ‰ sodium sulphate, 0.2 ‰ lemons Lemon acid, 0.2 ‰ ascorbic aqueous solutions；

Steam treatment；The steam treatment be by jujube starch carry out high steam processs, steam pressure 0.01MPa, processing the time be 10min；

Enzymatic treatment；The enzymatic treatment carries out enzyme for cellulase, hemicellulase, protease is added after steam treatment in jujube slurry Solution, cellulase dosage are that jujube starches the 0.05% of weight, and hemicellulose enzyme dosage is that jujube starches the 0.1% of weight, albumen enzyme dosage Starch weight for jujube 0.01 ‰, 35 DEG C of hydrolysis temperature, time 5h；The enzymatic treatment is preferably ultrasonically treated simultaneously, supersonic frequency Rate 30khz handles 60min；

Fermentation；The fermentation is addition 0.01% ammonium sulfate of weight, 0.05% calcium phosphate, 0.05% into above-mentioned enzymatic treatment jujube slurry Potassium dihydrogen phosphate, 0.05% dipotassium hydrogen phosphate；It is adjusted with tartaric acid and citric acid to total acid 0.8%, is stirred evenly；At 100 DEG C Sterilize 20min；It is subsequently cooled to 18 DEG C；Access 0.1% activated wine active dry yeast Saccharomycescerevisiae is stirred, and controls 25 DEG C of temperature, and ferment 10d；Separation tank switching obtains to be sent out for the first time Zymotic fluid and first time fermented grain；First time fermented grain accesses 0.5% distiller's yeast, controls 25 DEG C of temperature, and be saccharified 36h, and the water of 2 times of weight is added It mixes thoroughly, accesses 0.2% activated wine active dry yeast, stir, control 20 DEG C of temperature, ferment 10d, until residual Sugar is 0.2%, and separation tank switching obtains second of fermentation liquid and second of fermented grain；The distiller's yeast can be made by traditional handicraft；Second Fermented grain fills into the above-mentioned enzymatic treatment jujube slurry of 10% weight again and is uniformly mixed, and accesses 1.5% distiller's yeast, controls 20 DEG C of temperature, and be saccharified 36h, The water that 2 times of weight are added is mixed thoroughly, and 0.01% activated aroma-producing yeasts are accessed, and controls 25 DEG C of temperature, and ferment 2d；It is to residual sugar Tank switching is separated when 0.2%, obtains third time fermentation liquid and third time fermented grain；The aroma-producing yeasts are as follows: Candida Candidasp., Spore Hansenula yeast Hanseniasporasp. and Ke Leke yeast Kloeckerasp.；Aroma-producing yeasts fermentation generation ethyl acetate, The flavor components such as isoamyl acetate, ethyl succinate；

The distillation of third time fermented grain；The distillation is distilled for the first time for third time fermented grain to be placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 5%, collects to alcohol Degree 10%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, is collected since the alcoholic strength 30% Wine body is collected to alcoholic strength 20%, and remainder is liquor tailing；Fermented grain original white wine of the obtained wine thereby as alcoholic strength 20%~30%；By two The foreshot of secondary distillation and liquor tailing mix distillation with next group distillate；The alcoholic strength is volume parts V/V；

Enzymatic hydrolysis；The enzymatic hydrolysis is (i.e. first time fermentation liquid, second of fermentation liquid and third time are sent out to above-mentioned three kinds of fermentation liquids It is separately added into the pectinase of 80ppm in zymotic fluid, similarly hereinafter), 55 DEG C of hydrolysis temperature, time 2h；Three kinds of hairs are filtered to obtain after enzymatic hydrolysis Ferment former wine；Described be filtered into is filtered by diatomite filter；

Distillation；The distillation is distilled for the first time for above-mentioned three kinds of fermented wines to be respectively placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 25%, collects to wine Precision 20%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, is received since the alcoholic strength 60% Collect wine body, collects to alcoholic strength 50%, remainder is liquor tailing；Proferment white wine of the obtained wine thereby as alcoholic strength 50%~60%；It will The foreshot distilled twice and liquor tailing mix distillation with next group distillate；The alcoholic strength is volume parts V/V；

It urges old；Described urge old is that above-mentioned three kinds of proferment white wine and fermented grain original white wine are respectively charged into the container for being placed with oak chip In, it is ultrasonically treated, ultrasonic frequency 20kHz, power 60W, time 5min；Then height is passed directly into wine liquid Pulse electricity, electric field strength 5kv/cm are pressed, umber of pulse is 10, and treatment temperature is 10 DEG C；

Storage；It is described to be stored as above-mentioned three kinds of proferment white wine for urging old processing and fermented grain original white wine being respectively placed in oak barrel Storage 6 months stores 18 DEG C of room temperature, relative humidity 60%；

Clarification；The clarification is three kinds of proferment white wine handling above-mentioned storage and fermented grain original white wine respectively under the conditions of -5 DEG C Low-temperature treatment 12h filters to obtain wine liquid, and wine liquid is warming up to 15 DEG C of holding 12h, is refiltered；Wine liquid is obtained to continue in above-mentioned condition Lower low-temperature treatment filtering, heats up, refilters, and handles 2 times repeatedly, finally obtains the clear three kinds of proferment white wine of height, institute It states to be filtered into and be filtered by diatomite filter；

Three kinds of red date fermentation wine blends ratio are as follows: 30 parts of first time proferment white wine；Second 40 parts of proferment white wine；The 20 parts of proferment white wine three times；10 parts of fermented grain original white wine；

Ageing；The ageing is that the above-mentioned wine liquid blent is placed in oak barrel to store again 6 months, is completed uniform；It is made red Jujube white wine.

The bacterium culture medium selects malt extract medium, composition are as follows: 11 ° of Be ' brewer's worts, 1.6% agar, cultivation temperature 30 DEG C, pH is natural.

The strain spreads cultivation method particularly includes: test tube strains are accessed fresh slant tube under aseptic condition and carry out actication of culture training Support, saccharomycete made to be in vigorous animation, 30 DEG C heat insulating culture 3 days；Then with transfer needle from one ring of slant tube picking Saccharomycete is accessed in liquid tube culture medium, is shaken up, and the thallus in liquid tube for 24 hours, is accessed three later by 30 DEG C of heat insulating cultures Continue to cultivate under the conditions of in the bottle of angle, finally enters fastening tank culture and distiller's yeast is made.Distiller's yeast saccharification can be used in Cattell tank culture medium Wine with dregs, so that yeast gradually adapts to mass production condition of culture.

Embodiment 2

Jujube is selected, is cleaned；It cleans；

Rinsing processing；The rinsing processing rinses to be put into jujube in the water containing chlorine dioxide, chlorine dioxide concentration 400ppm, 4 DEG C DEG C of water temperature；Rinsing time 15min, is then rinsed well with clear water again；

Freezing processing；The freezing processing is that the jujube after rinsing is refrigerated to -20 DEG C in 30min；

Mashing；The mashing adds 6 times of weight colour protecting liquid mashing, separation removal jujube core for jujube after freezing processing is risen to room temperature Obtain jujube slurry；Mashing not destroy jujube core；The beating granularity 10mm；The colour protecting liquid is to contain 0.2 ‰ sodium sulphate, 0.05 ‰ lemons Lemon acid, 0.05 ‰ ascorbic aqueous solutions；

Steam treatment；The steam treatment be by jujube starch carry out high steam processs, steam pressure 0.06MPa, processing the time be 30min；

Enzymatic treatment；The enzymatic treatment carries out enzyme for cellulase, hemicellulase, protease is added after steam treatment in jujube slurry Solution, cellulase dosage are that jujube starches the 0.2% of weight, and hemicellulose enzyme dosage is that jujube starches the 0.01% of weight, albumen enzyme dosage Starch weight for jujube 0.1 ‰, 55 DEG C of hydrolysis temperature, time 2h；The enzymatic treatment is preferably ultrasonically treated simultaneously, supersonic frequency 50khz handles 20min；

Fermentation；The fermentation is addition 0.04% ammonium sulfate of weight, 0.01% calcium phosphate, 0.01% into above-mentioned enzymatic treatment jujube slurry Potassium dihydrogen phosphate, 0.01% dipotassium hydrogen phosphate；It is adjusted with tartaric acid and citric acid to total acid 1.1%, is stirred evenly；It is killed at 95 DEG C Bacterium 40min；It is subsequently cooled to 22 DEG C；Access 0.5% activated wine active dry yeast Saccharomycescerevisiae is stirred, and controls 18 DEG C of temperature, and ferment 5d；Separation tank switching obtains to ferment for the first time Liquid and first time fermented grain；First time fermented grain accesses 1.5% distiller's yeast, controls 20 DEG C of temperature, and be saccharified 20h, and the water that 6 times of weight are added is mixed It is even, 0.08% activated wine active dry yeast is accessed, is stirred, controls 25 DEG C of temperature, ferment 5d, until residual sugar It is 0.25%, separation tank switching obtains second of fermentation liquid and second of fermented grain；The distiller's yeast can be made by traditional handicraft；Second of wine Unstrained spirits fills into the above-mentioned enzymatic treatment jujube slurry of 50% weight again and is uniformly mixed, and accesses 0.5% distiller's yeast, controls 25 DEG C of temperature, and be saccharified 20h, adds The water for entering 6 times of weight is mixed thoroughly, and 0.1% activated aroma-producing yeasts are accessed, and controls 20 DEG C of temperature, and ferment 6d；It is to residual sugar Tank switching is separated when 0.25%, obtains third time fermentation liquid and third time fermented grain；The aroma-producing yeasts are as follows: Candida Candidasp., spore Hansenula yeast Hanseniasporasp. and Ke Leke yeast Kloeckerasp.；Aroma-producing yeasts fermentation produces The flavor components such as raw ethyl acetate, isoamyl acetate, ethyl succinate；

The distillation of third time fermented grain；The distillation is distilled for the first time for third time fermented grain to be placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 5%, collects to alcohol Degree 5%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, wine is collected since the alcoholic strength 30% Body is collected to alcoholic strength 15%, and remainder is liquor tailing；Fermented grain original white wine of the obtained wine thereby as alcoholic strength 15%~30%；It will twice The foreshot of distillation and liquor tailing mix distillation with next group distillate；The alcoholic strength is volume parts V/V；

Enzymatic hydrolysis；The enzymatic hydrolysis is (i.e. first time fermentation liquid, second of fermentation liquid and third time are fermented to above-mentioned three kinds of fermentation liquids It is separately added into the pectinase of 160ppm in liquid, similarly hereinafter), 35 DEG C of hydrolysis temperature, time 6h；Three kinds of fermentations are filtered to obtain after enzymatic hydrolysis Former wine；Described be filtered into is filtered by diatomite filter；

Distillation；The distillation is distilled for the first time for above-mentioned three kinds of fermented wines to be respectively placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 25%, collects to wine Precision 25%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, is received since the alcoholic strength 60% Collect wine body, collects to alcoholic strength 55%, remainder is liquor tailing；Proferment white wine of the obtained wine thereby as alcoholic strength 55%~60%；It will The foreshot distilled twice and liquor tailing mix distillation with next group distillate；The alcoholic strength is volume parts V/V；

It urges old；Described urge old is that above-mentioned three kinds of proferment white wine and fermented grain original white wine are respectively charged into the container for being placed with oak chip In, it is ultrasonically treated, ultrasonic frequency 30kHz, power 40W, time 15min；Then it is passed directly into wine liquid High-voltage pulse electric, electric field strength 15kv/cm, umber of pulse are 1, and treatment temperature is 20 DEG C；

Storage；It is described to be stored as above-mentioned three kinds of proferment white wine for urging old processing and fermented grain original white wine being respectively placed in oak barrel Storage 120 months stores 8 DEG C of room temperature, relative humidity 70%；

Clarification；The clarification is three kinds of proferment white wine for handling above-mentioned storage and fermented grain original white wine respectively in -20 DEG C of conditions Lower low-temperature treatment 6h, filters to obtain wine liquid, and wine liquid is warming up to 25 DEG C of holding 6h, is refiltered；Wine liquid is obtained to continue in above-mentioned condition Lower low-temperature treatment filtering, heats up, refilters, and handles 5 times repeatedly, finally obtains the clear three kinds of proferment white wine of height, institute It states to be filtered into and be filtered by diatomite filter；

Three kinds of red date fermentation wine blends ratio are as follows: 50 parts of first time proferment white wine；Second 20 parts of proferment white wine；The 20 parts of proferment white wine three times；10 parts of fermented grain original white wine；

Ageing；The ageing is that the above-mentioned wine liquid blent is placed in oak barrel to store again 12 months, is completed uniform；It is made red Jujube white wine.

The test tube strains expand cultural method with embodiment 1.

Embodiment 3

Jujube is selected, is cleaned；It cleans；

Rinsing processing；The rinsing processing rinses to be put into jujube in the water containing chlorine dioxide, chlorine dioxide concentration 200ppm, 10 DEG C of water temperature；Rinsing time 10min, is then rinsed well with clear water again；

Freezing processing；The freezing processing is that will be refrigerated to -8 DEG C in preferably 30min in the jujube short time after rinsing；

Mashing；The mashing adds 4 times of weight colour protecting liquid mashing, separation removal jujube core for jujube after freezing processing is risen to room temperature Obtain jujube slurry；Mashing not destroy jujube core；The beating granularity 5mm；The colour protecting liquid is to contain 0.10 ‰ sodium sulphate, 0.10 ‰ lemons Lemon acid, 0.10 ‰ ascorbic aqueous solutions；

Steam treatment；The steam treatment be by jujube starch carry out high steam processs, steam pressure 0.02MPa, processing the time be 20min；

Enzymatic treatment；The enzymatic treatment carries out enzyme for cellulase, hemicellulase, protease is added after steam treatment in jujube slurry Solution, cellulase dosage are that jujube starches the 0.10% of weight, and hemicellulose enzyme dosage is that jujube starches the 0.02% of weight, albumen enzyme dosage Starch weight for jujube 0.06 ‰, 40 DEG C of hydrolysis temperature, time 4h；The enzymatic treatment is preferably ultrasonically treated simultaneously, supersonic frequency Rate 40khz handles 30min；

Fermentation；The fermentation is addition 0.01% ammonium sulfate of weight, 0.02% calcium phosphate, 0.02% into above-mentioned enzymatic treatment jujube slurry Potassium dihydrogen phosphate, 0.04% dipotassium hydrogen phosphate；It is adjusted with tartaric acid and citric acid to total acid 1.0%, is stirred evenly；It is killed at 95 DEG C Bacterium 30min；It is subsequently cooled to 20 DEG C；Access 0.3% activated wine active dry yeast Saccharomycescerevisiae is stirred, and controls 20 DEG C of temperature, and ferment 8d；Separation tank switching obtains to ferment for the first time Liquid and first time fermented grain；First time fermented grain accesses 1.0% distiller's yeast, controls 22 DEG C of temperature, for 24 hours, the water that 5 times of weight are added is mixed for saccharification It is even, 0.12% activated wine active dry yeast is accessed, is stirred, controls 22 DEG C of temperature, ferment 6d, until residual sugar It is 0.15%, separation tank switching obtains second of fermentation liquid and second of fermented grain；The distiller's yeast can be made by traditional handicraft；Second of wine Unstrained spirits fills into the above-mentioned enzymatic treatment jujube slurry of 20% weight again and is uniformly mixed, and accesses 0.10% distiller's yeast, controls 22 DEG C of temperature, saccharification for 24 hours, adds The water for entering 5 times of weight is mixed thoroughly, and 0.06% activated aroma-producing yeasts are accessed, and controls 22 DEG C of temperature, and ferment 4d；It is to residual sugar Tank switching is separated when 0.15%, obtains third time fermentation liquid and third time fermented grain；The aroma-producing yeasts are as follows: Candida Candidasp., spore Hansenula yeast Hanseniasporasp. and Ke Leke yeast Kloeckerasp.；Aroma-producing yeasts fermentation produces The flavor components such as raw ethyl acetate, isoamyl acetate, ethyl succinate；

The distillation of third time fermented grain；The distillation is distilled for the first time for third time fermented grain to be placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 5%, collects to alcohol Degree 6%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, wine is collected since the alcoholic strength 30% Body is collected to alcoholic strength 18%, and remainder is liquor tailing；Fermented grain original white wine of the obtained wine thereby as alcoholic strength 18%~30%；It will twice The foreshot of distillation and liquor tailing mix distillation with next group distillate；The alcoholic strength is volume parts V/V；

Enzymatic hydrolysis；The enzymatic hydrolysis is (i.e. first time fermentation liquid, second of fermentation liquid and third time are fermented to above-mentioned three kinds of fermentation liquids It is separately added into the pectinase of 100ppm in liquid, similarly hereinafter), 40 DEG C of hydrolysis temperature, time 3h；Three kinds of fermentations are filtered to obtain after enzymatic hydrolysis Former wine；Described be filtered into is filtered by diatomite filter；

Distillation；The distillation is distilled for the first time for above-mentioned three kinds of fermented wines to be respectively placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 25%, collects to wine Precision 22%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, is received since the alcoholic strength 60% Collect wine body, collects to alcoholic strength 51%, remainder is liquor tailing；Proferment white wine of the obtained wine thereby as alcoholic strength 51%~60%；It will The foreshot distilled twice and liquor tailing mix distillation with next group distillate；The alcoholic strength is volume parts V/V；

It urges old；Described urge old is that above-mentioned three kinds of proferment white wine and fermented grain original white wine are respectively charged into the container for being placed with oak chip In, it is ultrasonically treated, ultrasonic frequency 25kHz, power 50W, time 10min；Then it is passed directly into wine liquid High-voltage pulse electric, electric field strength 10kv/cm, umber of pulse are 5, and treatment temperature is 15 DEG C；

Storage；It is described to be stored as above-mentioned three kinds of proferment white wine for urging old processing and fermented grain original white wine being respectively placed in oak barrel Storage 36 months stores 10 DEG C of room temperature, relative humidity 60%；

Clarification；The clarification is three kinds of proferment white wine for handling above-mentioned storage and fermented grain original white wine respectively in -10 DEG C of conditions Lower low-temperature treatment 10h, filters to obtain wine liquid, and wine liquid is warming up to 20 DEG C of holding 10h, is refiltered；Wine liquid is obtained to continue in above-mentioned item Low-temperature treatment under part filtering, heats up, refilters, and handles 3 times repeatedly, finally the clear three kinds of proferment white wine of height, Described be filtered into is filtered by diatomite filter；

Three kinds of red date fermentation wine blends ratio are as follows: 40 parts of first time proferment white wine；Second 20 parts of proferment white wine；The 25 parts of proferment white wine three times；15 parts of fermented grain original white wine；

Ageing；The ageing is that the above-mentioned wine liquid blent is placed in oak barrel to store again 48 months, is completed uniform；It is made red Jujube white wine.

The test tube strains expand cultural method with embodiment 1.

Embodiment 4

Jujube is selected, is cleaned；It cleans；

Rinsing processing；The rinsing processing rinses to be put into jujube in the water containing chlorine dioxide, chlorine dioxide concentration 300ppm, 15 DEG C of water temperature；Rinsing time 10min, is then rinsed well with clear water again；

Freezing processing；The freezing processing is that will be refrigerated to -15 DEG C in preferably 30min in the jujube short time after rinsing；

Mashing；The mashing adds 3 times of weight colour protecting liquid mashing, separation removal jujube core for jujube after freezing processing is risen to room temperature Obtain jujube slurry；Mashing not destroy jujube core；The beating granularity 4mm；The colour protecting liquid is to contain 0.12 ‰ sodium sulphate, 0.12 ‰ lemons Lemon acid, 0.10 ‰ ascorbic aqueous solutions；

Steam treatment；The steam treatment be by jujube starch carry out high steam processs, steam pressure 0.03MPa, processing the time be 15min；

Enzymatic treatment；The enzymatic treatment carries out enzyme for cellulase, hemicellulase, protease is added after steam treatment in jujube slurry Solution, cellulase dosage are that jujube starches the 0.10% of weight, and hemicellulose enzyme dosage is that jujube starches the 0.04% of weight, albumen enzyme dosage Starch weight for jujube 0.06 ‰, 45 DEG C of hydrolysis temperature, time 3.5h；The enzymatic treatment is preferably ultrasonically treated simultaneously, ultrasound Frequency 45khz handles 40min；

Fermentation；The fermentation is addition 0.02% ammonium sulfate of weight, 0.04% calcium phosphate, 0.03% into above-mentioned enzymatic treatment jujube slurry Potassium dihydrogen phosphate, 0.02% dipotassium hydrogen phosphate；It is adjusted with tartaric acid and citric acid to total acid 1.0%, is stirred evenly；It is killed at 95 DEG C Bacterium 35min；It is subsequently cooled to 20 DEG C；Access 0.3% activated wine active dry yeast Saccharomycescerevisiae is stirred, and controls 22 DEG C of temperature, and ferment 6d；Separation tank switching obtains to ferment for the first time Liquid and first time fermented grain；First time fermented grain accesses 0.8% distiller's yeast, controls 22 DEG C of temperature, and be saccharified 30h, and the water that 4 times of weight are added is mixed It is even, 0.12% activated wine active dry yeast is accessed, is stirred, controls 22 DEG C of temperature, ferment 8d, until residual sugar It is 0.25%, separation tank switching obtains second of fermentation liquid and second of fermented grain；The distiller's yeast can be made by traditional handicraft；Second of wine Unstrained spirits fills into the above-mentioned enzymatic treatment jujube slurry of 30% weight again and is uniformly mixed, and accesses 1.2% distiller's yeast, controls 22 DEG C of temperature, and be saccharified 30h, adds The water for entering 4 times of weight is mixed thoroughly, and 0.08% activated aroma-producing yeasts are accessed, and controls 22 DEG C of temperature, and ferment 4d；It is to residual sugar Tank switching is separated when 0.25%, obtains third time fermentation liquid and third time fermented grain；The aroma-producing yeasts are as follows: Candida Candidasp., spore Hansenula yeast Hanseniasporasp. and Ke Leke yeast Kloeckerasp.；Aroma-producing yeasts fermentation produces The flavor components such as raw ethyl acetate, isoamyl acetate, ethyl succinate；

The distillation of third time fermented grain；The distillation is distilled for the first time for third time fermented grain to be placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 5%, collects to alcohol Degree 8%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, wine is collected since the alcoholic strength 30% Body is collected to alcoholic strength 18%, and remainder is liquor tailing；Fermented grain original white wine of the obtained wine thereby as alcoholic strength 18%~30%；It will twice The foreshot of distillation and liquor tailing mix distillation with next group distillate；The alcoholic strength is volume parts V/V；

Enzymatic hydrolysis；The enzymatic hydrolysis is (i.e. first time fermentation liquid, second of fermentation liquid and third time are fermented to above-mentioned three kinds of fermentation liquids It is separately added into the pectinase of 140ppm in liquid, similarly hereinafter), 40 DEG C of hydrolysis temperature, time 4h；Three kinds of fermentations are filtered to obtain after enzymatic hydrolysis Former wine；Described be filtered into is filtered by diatomite filter；

Distillation；The distillation is distilled for the first time for above-mentioned three kinds of fermented wines to be respectively placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 25%, collects to wine Precision 22%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, is received since the alcoholic strength 60% Collect wine body, collects to alcoholic strength 54%, remainder is liquor tailing；Proferment white wine of the obtained wine thereby as alcoholic strength 54%~60%；It will The foreshot distilled twice and liquor tailing mix distillation with next group distillate；The alcoholic strength is volume parts V/V；

It urges old；Described urge old is that above-mentioned three kinds of proferment white wine and fermented grain original white wine are respectively charged into the container for being placed with oak chip In, it is ultrasonically treated, ultrasonic frequency 25kHz, power 50W, time 10min；Then it is passed directly into wine liquid High-voltage pulse electric, electric field strength 10kv/cm, umber of pulse are 4, and treatment temperature is 12 DEG C；

Storage；It is described to be stored as above-mentioned three kinds of proferment white wine for urging old processing and fermented grain original white wine being respectively placed in oak barrel Storage 48 months stores 10 DEG C of room temperature, relative humidity 65%；

Clarification；The clarification is three kinds of proferment white wine handling above-mentioned storage and fermented grain original white wine respectively under the conditions of -8 DEG C Low-temperature treatment 8h filters to obtain wine liquid, and wine liquid is warming up to 20 DEG C of holding 10h, is refiltered；Wine liquid is obtained to continue under the above conditions Low-temperature treatment filtering, heats up, refilters, and handles repeatedly 3 times, finally obtains the clear three kinds of proferment white wine of height, described It is filtered into and is filtered by diatomite filter；

Three kinds of red date fermentation wine blends ratio are as follows: 50 parts of first time proferment white wine；Second 35 parts of proferment white wine；The 10 parts of proferment white wine three times；5 parts of fermented grain original white wine；

Ageing；The ageing is that the above-mentioned wine liquid blent is placed in oak barrel to store again 30 months, is completed uniform；It is made red Jujube white wine.

The test tube strains expand cultural method with embodiment 1.

Embodiment 5

Jujube is selected, is cleaned；It cleans；

Rinsing processing；The rinsing processing rinses to be put into jujube in the water containing chlorine dioxide, chlorine dioxide concentration 280ppm, 12 DEG C of water temperature；Rinsing time 10min, is then rinsed well with clear water again；

Mashing；The mashing adds 6 times of weight colour protecting liquid mashing, separation removal jujube core for jujube after freezing processing is risen to room temperature Obtain jujube slurry；Mashing not destroy jujube core；The beating granularity 6mm；The colour protecting liquid is to contain 0.16 ‰ sodium sulphate, 0.14 ‰ lemons Lemon acid, 0.16 ‰ ascorbic aqueous solutions；

Steam treatment；The steam treatment be by jujube starch carry out high steam processs, steam pressure 0.05MPa, processing the time be 20min；

Enzymatic treatment；The enzymatic treatment carries out enzyme for cellulase, hemicellulase, protease is added after steam treatment in jujube slurry Solution, cellulase dosage are that jujube starches the 0.12% of weight, and hemicellulose enzyme dosage is that jujube starches the 0.06% of weight, albumen enzyme dosage Starch weight for jujube 0.06 ‰, 40 DEG C of hydrolysis temperature, time 3h；The enzymatic treatment is preferably ultrasonically treated simultaneously, supersonic frequency Rate 40khz handles 40min；

Fermentation；The fermentation is addition 0.02% ammonium sulfate of weight, 0.03% calcium phosphate, 0.02% into above-mentioned enzymatic treatment jujube slurry Potassium dihydrogen phosphate, 0.02% dipotassium hydrogen phosphate；It is adjusted with tartaric acid and citric acid to total acid 0.10%, is stirred evenly；At 95 DEG C Sterilize 30min；It is subsequently cooled to 18 DEG C；Access 0.5% activated wine active dry yeast Saccharomycescerevisiae is stirred, and controls 18 DEG C of temperature, and ferment 8d；Separation tank switching obtains to ferment for the first time Liquid and first time fermented grain；First time fermented grain accesses 1.0% distiller's yeast, controls 22 DEG C of temperature, and be saccharified 30h, and the water that 5 times of weight are added is mixed It is even, 0.16% activated wine active dry yeast is accessed, is stirred, controls 22 DEG C of temperature, ferment 10d, until residual Sugar is 0.25%, and separation tank switching obtains second of fermentation liquid and second of fermented grain；The distiller's yeast can be made by traditional handicraft；Second Fermented grain fills into the above-mentioned enzymatic treatment jujube slurry of 30% weight again and is uniformly mixed, and accesses 1.2% distiller's yeast, controls 22 DEG C of temperature, and be saccharified 30h, The water that 6 times of weight are added is mixed thoroughly, and 0.06% activated aroma-producing yeasts are accessed, and controls 20 DEG C of temperature, and ferment 6d；It is to residual sugar Tank switching is separated when 0.25%, obtains third time fermentation liquid and third time fermented grain；The aroma-producing yeasts are as follows: Candida Candidasp., spore Hansenula yeast Hanseniasporasp. and Ke Leke yeast Kloeckerasp.；Aroma-producing yeasts fermentation produces The flavor components such as raw ethyl acetate, isoamyl acetate, ethyl succinate；

Enzymatic hydrolysis；The enzymatic hydrolysis is (i.e. first time fermentation liquid, second of fermentation liquid and third time are fermented to above-mentioned three kinds of fermentation liquids It is separately added into the pectinase of 120ppm in liquid, similarly hereinafter), 40 DEG C of hydrolysis temperature, time 5h；Three kinds of fermentations are filtered to obtain after enzymatic hydrolysis Former wine；Described be filtered into is filtered by diatomite filter；

Storage；It is described to be stored as above-mentioned three kinds of proferment white wine for urging old processing and fermented grain original white wine being respectively placed in oak barrel Storage 60 months stores 8 DEG C of room temperature, relative humidity 60%；

Clarification；The clarification is three kinds of proferment white wine handling above-mentioned storage and fermented grain original white wine respectively under the conditions of -8 DEG C Low-temperature treatment 10h filters to obtain wine liquid, and wine liquid is warming up to 20 DEG C of holding 8h, is refiltered；Wine liquid is obtained to continue under the above conditions Low-temperature treatment filtering, heats up, refilters, and handles repeatedly 3 times, finally obtains the clear three kinds of proferment white wine of height, described It is filtered into and is filtered by diatomite filter；

Three kinds of red date fermentation wine blends ratio are as follows: 50 parts of first time proferment white wine；Second 30 parts of proferment white wine；The 15 parts of proferment white wine three times；5 parts of fermented grain original white wine；

Ageing；The ageing is that the above-mentioned wine liquid blent is placed in oak barrel to store again 36 months, is completed uniform；It is made red Jujube white wine.

The test tube strains expand cultural method with embodiment 1.

Claims

1. a kind of red date liquor and preparation method thereof, which comprises the following steps:

Rinsing processing；

Freezing processing；

Steam treatment；The steam treatment is to starch jujube to carry out high steam processs, 0.01~0.06MPa of steam pressure, processing Time is 10~30min；

Enzymatic treatment；The enzymatic treatment carries out enzyme for cellulase, hemicellulase, protease is added after steam treatment in jujube slurry Solution, cellulase dosage are that jujube starches the 0.05~0.2% of weight, and hemicellulose enzyme dosage is that jujube starches the 0.01~0.1% of weight, Albumen enzyme dosage be jujube starch weight 0.01~0.1 ‰, 35~55 DEG C of hydrolysis temperature, 2~5h of time；The enzymatic treatment simultaneously into Row ultrasonic treatment, 30~50khz of supersonic frequency handle 20~60min；

Fermentation；It is described fermentation for above-mentioned enzymatic treatment jujube slurry in be added 0.01%~0.04% ammonium sulfate of weight, 0.01%~ 0.05% calcium phosphate, 0.01%~0.05% potassium dihydrogen phosphate, 0.01%~0.05% dipotassium hydrogen phosphate；With tartaric acid and lemon Acid is adjusted to total acid 0.8%~1.1%, is stirred evenly；In 95~100 DEG C of 20~40min of sterilization；It is subsequently cooled to 18~22 ℃；0.1%~0.5% activated wine active dry yeast Saccharomycescerevisiae is accessed, is sufficiently stirred It is even, 18~25 DEG C of temperature are controlled, ferment 5~10d；Separation tank switching obtains first time fermentation liquid and first time fermented grain；First time fermented grain 0.5%~1.5% distiller's yeast is accessed, controls 20~25 DEG C of temperature, be saccharified 20~36h, and the water that 2~6 times of weight are added is mixed thoroughly, accesses 0.08%~0.2% activated wine active dry yeast, stirs, 20~25 DEG C of temperature of control, and fermentation 5~ 10d, until residual sugar < 0.3%, separation tank switching obtains second of fermentation liquid and second of fermented grain；The distiller's yeast can be by traditional handicraft system ；Second of fermented grain fills into the above-mentioned enzymatic treatment jujube slurry of 10%~50% weight again and is uniformly mixed, and accesses 0.5%~1.5% distiller's yeast, 20~25 DEG C of temperature of control, be saccharified 20~36h, and the water that 2~6 times of weight are added is mixed thoroughly, and access 0.01%~0.1% is activated Aroma-producing yeasts control 20~25 DEG C of temperature, and ferment 2~6d；Separate tank switching when to residual sugar < 0.3%, obtain third time fermentation liquid and Third time fermented grain；

The distillation of third time fermented grain: the distillation is distilled for the first time for third time fermented grain to be placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 5%, collects to alcohol Degree 5%~10%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, since alcoholic strength 30% Wine body is collected, is collected to alcoholic strength 15%~20%, remainder is liquor tailing；Obtained wine thereby is former as the fermented grain of alcoholic strength 20%~30% White wine；The foreshot distilled twice and liquor tailing are mixed into distillation with next group distillate；The alcoholic strength is volume parts V/V；

Enzymatic hydrolysis；The enzymatic hydrolysis is to above-mentioned three kinds of fermentation liquids, i.e. first time fermentation liquid, second of fermentation liquid and third time ferments Liquid, in be separately added into the pectinase of 80~160ppm, 35~55 DEG C of hydrolysis temperature, 2~6h of time；Filtered after enzymatic hydrolysis three Kind fermented wine；

Distillation；The distillation is distilled for the first time for above-mentioned three kinds of fermented wines to be respectively placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 25%, collects to wine Precision 20%~25%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, from alcoholic strength 60% Start to collect wine body, collect to alcoholic strength 50%~55%, remainder is liquor tailing；Hair of the obtained wine thereby as alcoholic strength 50%~60% Ferment original white wine；The foreshot distilled twice and liquor tailing are mixed into distillation with next group distillate；The alcoholic strength is volume parts V/V；

It urges old；

Ageing；Red date liquor is made.

2. red date liquor and preparation method thereof according to claim 1, which is characterized in that the rinsing processing is to put jujube Enter in the water containing chlorine dioxide and rinses, 100~400ppm of chlorine dioxide concentration, 4 DEG C~25 DEG C of water temperature；Rinsing time 1~ Then 15min is rinsed well with clear water again.

3. red date liquor and preparation method thereof according to claim 1, which is characterized in that the freezing processing is after rinsing Jujube 30min in be refrigerated to -5~-20 DEG C.

4. red date liquor and preparation method thereof according to claim 1, which is characterized in that described urge old is to send out above-mentioned three kinds Ferment original white wine and fermented grain original white wine are respectively charged into the container for being placed with oak chip, are ultrasonically treated, ultrasonic frequency be 20~ 30kHz, power are 40~60W, and the time is 5~15min；Then high-voltage pulse electric, electric field strength are passed directly into wine liquid For 5~15kv/cm, umber of pulse is 1~10, and treatment temperature is 10~20 DEG C.

5. red date liquor and preparation method thereof according to claim 1, which is characterized in that the aroma-producing yeasts are as follows: false silk ferment Female Candidasp., spore Hansenula yeast Hanseniasporasp. and Ke Leke yeast Kloeckerasp..

6. red date liquor and preparation method thereof according to claim 1, which is characterized in that three kinds of red date fermentation wine is blent Ratio are as follows: 30~50 parts of first time proferment white wine；Second 20~40 parts of proferment white wine；Third time proferment white wine 10~ 30 parts；1~20 part of fermented grain original white wine.

7. red date liquor and preparation method thereof according to claim 1, which is characterized in that the ageing is to blend above-mentioned Wine liquid be placed in oak barrel and store again 3 months or more, complete uniform.

8. red date liquor and preparation method thereof according to claim 1, which comprises the following steps:

Jujube is selected, is cleaned；It cleans；Rinsing processing；The rinsing processing is that jujube is put into the water containing chlorine dioxide

Rinsing, chlorine dioxide concentration 100ppm, 25 DEG C of water temperature；Rinsing time 1min, is then rinsed well with clear water again；At freezing Reason；The freezing processing is that the jujube after rinsing is refrigerated to -5 DEG C in 30min；

Enzymatic treatment；The enzymatic treatment carries out enzyme for cellulase, hemicellulase, protease is added after steam treatment in jujube slurry Solution, cellulase dosage are that jujube starches the 0.05% of weight, and hemicellulose enzyme dosage is that jujube starches the 0.1% of weight, albumen enzyme dosage Starch weight for jujube 0.01 ‰, 35 DEG C of hydrolysis temperature, time 5h；The enzymatic treatment is ultrasonically treated simultaneously, supersonic frequency 30khz handles 60min；

Fermentation；The fermentation is addition 0.01% ammonium sulfate of weight, 0.05% calcium phosphate, 0.05% into above-mentioned enzymatic treatment jujube slurry Potassium dihydrogen phosphate, 0.05% dipotassium hydrogen phosphate；It is adjusted with tartaric acid and citric acid to total acid 0.8%, is stirred evenly；At 100 DEG C Sterilize 20min；It is subsequently cooled to 18 DEG C；Access 0.1% activated wine active dry yeast Saccharomycescerevisiae is stirred, and controls 25 DEG C of temperature, and ferment 10d；Separation tank switching obtains to be sent out for the first time Zymotic fluid and first time fermented grain；First time fermented grain accesses 0.5% distiller's yeast, controls 25 DEG C of temperature, and be saccharified 36h, and the water of 2 times of weight is added It mixes thoroughly, accesses 0.2% activated wine active dry yeast, stir, control 20 DEG C of temperature, ferment 10d, until residual Sugar is 0.2%, and separation tank switching obtains second of fermentation liquid and second of fermented grain；The distiller's yeast can be made by traditional handicraft；Second Fermented grain fills into the above-mentioned enzymatic treatment jujube slurry of 10% weight again and is uniformly mixed, and accesses 1.5% distiller's yeast, controls 20 DEG C of temperature, and be saccharified 36h, The water that 2 times of weight are added is mixed thoroughly, and 0.01% activated aroma-producing yeasts are accessed, and controls 25 DEG C of temperature, and ferment 2d；It is to residual sugar Tank switching is separated when 0.2%, obtains third time fermentation liquid and third time fermented grain；The aroma-producing yeasts are as follows: Candida Candidasp., Spore Hansenula yeast Hanseniasporasp. and Ke Leke yeast Kloeckerasp.；

Enzymatic hydrolysis；The enzymatic hydrolysis is to above-mentioned three kinds of fermentation liquids, that is, first time fermentation liquid, second of fermentation liquid and third time fermentation liquid In be separately added into the pectinase of 80ppm, 55 DEG C of hydrolysis temperature, time 2h；Three kinds of fermented wines are filtered to obtain after enzymatic hydrolysis；It is described It is filtered into and is filtered by diatomite filter；

9. red date liquor and preparation method thereof according to claim 1, which comprises the following steps:

Jujube is selected, is cleaned；It cleans；

Rinsing processing；The rinsing processing rinses to be put into jujube in the water containing chlorine dioxide, chlorine dioxide concentration 400ppm, 4 DEG C of water temperature；Rinsing time 15min, is then rinsed well with clear water again；

Mashing；The mashing adds 6 times of weight colour protecting liquid mashing, separation removal jujube core for jujube after freezing processing is risen to room temperature Obtain jujube slurry；Mashing not destroy jujube core；The beating granularity 10mm；The colour protecting liquid is to contain 0.2 ‰ sodium sulphate, 0.05% lemon Lemon acid, 0.05 ‰ ascorbic aqueous solutions；

Enzymatic treatment；The enzymatic treatment carries out enzyme for cellulase, hemicellulase, protease is added after steam treatment in jujube slurry Solution, cellulase dosage are that jujube starches the 0.2% of weight, and hemicellulose enzyme dosage is that jujube starches the 0.01% of weight, albumen enzyme dosage Starch weight for jujube 0.1 ‰, 55 DEG C of hydrolysis temperature, time 2h；The enzymatic treatment is ultrasonically treated simultaneously, supersonic frequency 50khz handles 20min；

Fermentation；The fermentation is addition 0.04% ammonium sulfate of weight, 0.01% calcium phosphate, 0.01% into above-mentioned enzymatic treatment jujube slurry Potassium dihydrogen phosphate, 0.01% dipotassium hydrogen phosphate；It is adjusted with tartaric acid and citric acid to total acid 1.1%, is stirred evenly；It is killed at 95 DEG C Bacterium 40min；It is subsequently cooled to 22 DEG C；Access 0.5% activated wine active dry yeast Saccharomycescerevisiae is stirred, and controls 18 DEG C of temperature, and ferment 5d；Separation tank switching obtains to ferment for the first time Liquid and first time fermented grain；First time fermented grain accesses 1.5% distiller's yeast, controls 20 DEG C of temperature, and be saccharified 20h, and the water that 6 times of weight are added is mixed It is even, 0.08% activated wine active dry yeast is accessed, is stirred, controls 25 DEG C of temperature, ferment 5d, until residual sugar It is 0.25%, separation tank switching obtains second of fermentation liquid and second of fermented grain；The distiller's yeast can be made by traditional handicraft；Second of wine Unstrained spirits fills into the above-mentioned enzymatic treatment jujube slurry of 50% weight again and is uniformly mixed, and accesses 0.5% distiller's yeast, controls 25 DEG C of temperature, and be saccharified 20h, adds The water for entering 6 times of weight is mixed thoroughly, and 0.1% activated aroma-producing yeasts are accessed, and controls 20 DEG C of temperature, and ferment 6d；It is to residual sugar Tank switching is separated when 0.25%, obtains third time fermentation liquid and third time fermented grain；The aroma-producing yeasts are as follows: Candida Candidasp., spore Hansenula yeast Hanseniasporasp. and Ke Leke yeast Kloeckerasp.；

The distillation of third time fermented grain；The distillation is distilled for the first time for third time fermented grain to be placed in distiller, is distilled out and is all evaporated Liquid；Distillate is placed in in distiller second to distill again, pinches heads removal, wine body is collected since the alcoholic strength 5%, collects to alcohol Degree 5%, remainder are liquor tailing；Wine body is placed in distiller and is distilled for the third time, heads removal is pinched, wine is collected since the alcoholic strength 30% Body is collected to alcoholic strength 15%, and remainder is liquor tailing；Fermented grain original white wine of the obtained wine thereby as alcoholic strength 20%~30%；It will twice The foreshot of distillation and liquor tailing mix distillation with next group distillate；The alcoholic strength is volume parts V/V；

Enzymatic hydrolysis；The enzymatic hydrolysis is to above-mentioned three kinds of fermentation liquids, that is, first time fermentation liquid, second of fermentation liquid and third time fermentation liquid In be separately added into the pectinase of 160ppm, 35 DEG C of hydrolysis temperature, time 6h；Three kinds of fermented wines are filtered to obtain after enzymatic hydrolysis；Institute It states to be filtered into and be filtered by diatomite filter；

10. a kind of red date liquor, it is characterised in that any the method is made according to claim 1~9.