CN111471557A - Preparation method of low-alcohol jujube wine and jujube pulp filtering device - Google Patents
Preparation method of low-alcohol jujube wine and jujube pulp filtering device Download PDFInfo
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- CN111471557A CN111471557A CN202010296200.1A CN202010296200A CN111471557A CN 111471557 A CN111471557 A CN 111471557A CN 202010296200 A CN202010296200 A CN 202010296200A CN 111471557 A CN111471557 A CN 111471557A
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- 241001247821 Ziziphus Species 0.000 title claims abstract description 109
- 238000001914 filtration Methods 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 46
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 235000020418 red date juice Nutrition 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 235000015197 apple juice Nutrition 0.000 claims abstract description 15
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 14
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 14
- 241000220317 Rosa Species 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002893 slag Substances 0.000 claims description 23
- 238000002386 leaching Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 238000010276 construction Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 230000003213 activating effect Effects 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 claims description 2
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 claims description 2
- 244000038561 Modiola caroliniana Species 0.000 claims description 2
- 235000010703 Modiola caroliniana Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 239000012535 impurity Substances 0.000 description 24
- 238000007790 scraping Methods 0.000 description 11
- 230000009471 action Effects 0.000 description 6
- 239000003818 cinder Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 239000013049 sediment Substances 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 2
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000021554 flavoured beverage Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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Classifications
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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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D29/00—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor
- B01D29/11—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with bag, cage, hose, tube, sleeve or like filtering elements
- B01D29/31—Self-supporting filtering elements
- B01D29/33—Self-supporting filtering elements arranged for inward flow filtration
-
- 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
Abstract
The invention belongs to the field of jujube wine processing, and particularly relates to a preparation method of low-alcohol jujube wine and a jujube pulp filtering device, which solve the problem that the existing jujube juice has single flavor, enable the jujube juice to have the flavor of the wine, solve the problems of low efficiency of jujube pulp filtering and jujube pulp enzymolysis, and shorten the working procedure time. The method comprises the following specific steps: firstly, preparing jujube juice, passion fruit juice, dried rose buds, jujube leaves and apple juice according to the following parts by weight: 1000 parts of jujube juice, 0.2-0.7 part of passion fruit juice, 0.5-1 part of dried rose buds, 3-8 parts of jujube leaves and 0.5-1 part of apple juice, and uniformly mixing to obtain a to-be-fermented solution; and secondly, inoculating activated yeast liquid into the liquid to be fermented in the first step for pre-fermentation. The invention not only enables the jujube juice to have the flavor of the wine, but also adds the apple juice, the passion fruit juice and the dried rose buds, so that the formed jujube wine has various flavors, can meet the diversified requirements of people, and is suitable for more extensive people.
Description
Technical Field
The invention relates to the technical field of jujube wine processing, in particular to a preparation method of low-alcohol jujube wine and a jujube pulp filtering device.
Background
The jujube juice is a flavored beverage, is mainly prepared from red jujubes, is formed by adding water, is rich in various elements, and can improve the immunity of the organism, improve anemia and strengthen the physique. The fruit juice not only maintains the nutrition and flavor of natural wild jujube, but also has high medicinal value and edible value.
However, the existing jujube juice has single flavor, and can be made into jujube wine to improve the flavor, but during the preparation of the jujube wine, the enzymolysis efficiency of pectinase is low, so that the working procedure is long, and the mass production is not facilitated. And the efficiency is lower in the process of filtering the jujube pulp, and the filtering blockage condition is easy to occur. Therefore, a preparation method of the low-alcohol jujube wine and a jujube pulp filtering device are provided.
Disclosure of Invention
The invention aims to provide a preparation method of low-alcohol jujube wine and a jujube pulp filtering device, which solve the problem that the existing jujube juice has single flavor, so that the jujube juice has the flavor of the wine, and also solve the problems of low efficiency of jujube pulp filtering and jujube pulp enzymolysis, so that the working procedure time is shortened.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of low-alcohol jujube wine comprises the following specific steps:
firstly, preparing jujube juice, passion fruit juice, dried rose buds, jujube leaves and apple juice according to the following parts by weight:
1000 parts of jujube juice, 0.2-0.7 part of passion fruit juice, 0.5-1 part of dried rose buds, 3-8 parts of jujube leaves and 0.5-1 part of apple juice, and uniformly mixing to obtain a to-be-fermented solution;
secondly, inoculating activated yeast liquid into the liquid to be fermented in the first step for pre-fermentation, wherein the inoculation amount is 5-8% by volume percent of the liquid to be fermented; the filling coefficient is 75-80%, the fermentation is carried out for 7-15 days at the temperature of 20-28 ℃, and when the residual sugar is reduced to 0.7-0.9% and a small amount of carbon dioxide bubbles exist on the fermentation liquid surface, the fermentation is finished before the fermentation is finished;
thirdly, filtering the jujube leaves and other residues through a jujube pulp filtering device, and performing after-fermentation for 15 days with the filling coefficient of 90-95 percent, controlling the product temperature to be 18-20 ℃ to obtain after-fermentation liquid;
fourthly, blending the post-fermentation liquor by using jun jujube concentrated juice and jujube peel extract liquor to ensure that the blended liquor is mauve, the sugar degree is 7 to 9 percent calculated by glucose, and edible alcohol with the volume ratio of 3 to 5 percent is added to obtain primary blended liquor;
fifthly, adding 60-100ppm sulfur dioxide into the primary blending liquid in the fourth step at the temperature of 14-16 ℃, ageing for 6-36 months, and blending for the second time to form a uniform color, aroma and taste lattice, thus obtaining the finished wine.
Preferably, when preparing the jun jujube and fresh jujube concentrated juice in the fourth step, heating the jujube pulp to 45-55 ℃, adding 400-600 ppm of pectinase with specific activity of 8 × 104U/g for enzymolysis for 40-60 min;
preferably, the date peel leaching liquor in the fourth step is prepared by drying a date peel and date pit mixture obtained by separating the pulped date fruits by hot air, separating date pits and date peels by air separation, adding water to the date peels, decocting for 30 minutes with strong fire, decocting for 90 minutes with warm fire, and filtering to obtain the date peel leaching liquor, wherein 3 kilograms of date peel leaching liquor are prepared from each kilogram of date peels.
Preferably, the activated yeast liquid in the second step is an activated yeast liquid obtained by activating dry yeast and warm water at 30-40 ℃ for 30-40min according to the volume ratio of 1: 10.
The utility model provides a jujube thick liquid filter equipment, includes the box, there is the case lid upper end of box through threaded connection, the upper end fixedly connected with feeder hopper of case lid, the upper end fixed mounting of case lid has the motor, the adapter sleeve is installed through the bolt to the lower extreme of the pivot of motor, the lower extreme fixedly connected with cartridge filter of adapter sleeve, the cartridge filter is porous hollow out construction, the outside fixedly connected with bracing piece of cartridge filter, the terminal fixedly connected with of bracing piece scrapes the strip, scrape the inside contact of strip and box.
Preferably, the bottom of box is provided with the feed opening, ring channel and row's cinder notch have been seted up to the inboard bottom of box, there is the end cap through threaded connection in the row's cinder notch.
Preferably, the number of the supporting rods is four, and the four supporting rods are symmetrically distributed on two sides of the filter cylinder.
Preferably, the lower end of the filter cylinder is sleeved with a rubber sleeve in a sliding mode, and the lower end of the rubber sleeve is in contact with the bottom surface of the interior of the box body.
Preferably, the number of the slag discharge ports is two, and the two slag discharge ports are symmetrically distributed at the bottom of the box body.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention not only enables the jujube juice to have the flavor of the wine, but also adds the apple juice, the passion fruit juice and the dried rose buds, so that the formed jujube wine has various flavors, can meet the diversified requirements of people, and is suitable for more extensive people.
2. According to the invention, when the jujube juice is concentrated and prepared, the temperature of the jujube pulp is adjusted, so that the enzymolysis efficiency of pectinase is in the best state, the working procedure time can be shortened, the working efficiency can be improved when the jujube wine is produced in large quantities, and the economic efficiency is better.
3. According to the special jujube pulp filtering device, the rotatable filter cylinder is designed to filter jujube pulp, impurities are not easy to attach to the filter cylinder to cause blockage by utilizing the centrifugal effect generated when the filter cylinder rotates, the impurities are not easy to attach to the inner wall of the box body to cause difficulty in cleaning by designing the scraping strips, and the annular groove and the slag discharging port are also designed to facilitate removal of the filtered impurities.
Drawings
FIG. 1 is a schematic view of a jujube pulp filtering device according to the present invention;
FIG. 2 is a schematic view of the filter cartridge of FIG. 1 according to the present invention;
FIG. 3 is a top view of the case of FIG. 1 according to the present invention.
In the figure: 1. a box body; 11. a feeding port; 12. an annular groove; 13. a slag discharge port; 14. a plug; 2. a box cover; 21. a feed hopper; 3. an electric motor; 4. a rotating shaft; 5. connecting sleeves; 6. a filter cartridge; 7. a support bar; 8. scraping the strips; 9. a rubber sleeve.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the preparation method of the low-alcohol jujube wine is characterized by comprising the following specific steps:
firstly, preparing jujube juice, passion fruit juice, dried rose buds, jujube leaves and apple juice according to the following parts by weight:
1000 parts of jujube juice, 0.2-0.7 part of passion fruit juice, 0.5-1 part of dried rose buds, 3-8 parts of jujube leaves and 0.5-1 part of apple juice, and uniformly mixing to obtain a to-be-fermented solution;
secondly, inoculating activated yeast liquid into the liquid to be fermented in the first step for pre-fermentation, wherein the inoculation amount is 5-8% by volume percent of the liquid to be fermented; the filling coefficient is 75-80%, the fermentation is carried out for 7-15 days at the temperature of 20-28 ℃, and when the residual sugar is reduced to 0.7-0.9% and a small amount of carbon dioxide bubbles exist on the fermentation liquid surface, the fermentation is finished before the fermentation is finished;
thirdly, filtering the jujube leaves and other residues through a jujube pulp filtering device, and performing after-fermentation for 15 days with the filling coefficient of 90-95 percent, controlling the product temperature to be 18-20 ℃ to obtain after-fermentation liquid;
fourthly, blending the secondary fermentation liquor by using jun jujube concentrated juice and jujube peel extract liquor to ensure that the blended liquor is purplish red, the sugar degree is 7 to 9 percent calculated by glucose, and edible alcohol with the volume ratio of 3 to 5 percent is added to obtain primary blended liquor;
fifthly, adding 60-100ppm sulfur dioxide into the primary blending liquid in the fourth step at the temperature of 14-16 ℃, ageing for 6-36 months, and blending for the second time to form a uniform color, aroma and taste lattice, thus obtaining the finished wine.
In the fourth step, when preparing the jun jujube and fresh jujube concentrated juice, heating the jujube pulp to 45 ℃, adding 400-600 ppm of pectinase with specific activity of 8 × 104U/g for enzymolysis for 60 min;
in the fourth step, the date peel leaching liquor is prepared by drying a date peel and date pit mixture obtained by separating the pulped date fruits by hot air, separating date pits and date peels by air separation, adding water into the date peels, decocting for 30 minutes by strong fire, decocting for 90 minutes by turning to warm fire, filtering to obtain the date peel leaching liquor, and preparing 3 kilograms of date peel leaching liquor by each kilogram of date peels.
In the second step, the activated yeast liquid is obtained by activating dry yeast and warm water at 30-40 ℃ for 30-40min according to the volume ratio of 1: 10.
Please refer to fig. 1-3, a jujube pulp filter device, including box 1, there is case lid 2 upper end of box 1 through threaded connection, the upper end fixedly connected with feeder hopper 21 of case lid 2, the upper end fixed mounting of case lid 2 has motor 3, the model of motor 3 is YE2, belong to prior art, adapter sleeve 5 is installed through the bolt to the lower extreme of pivot 4 of motor 3, the lower extreme fixedly connected with cartridge filter 6 of adapter sleeve 5, cartridge filter 6 is porous hollow out construction, through porous hollow out construction's design, can make cartridge filter 6 have the filtering action to impurity, the outside fixedly connected with bracing piece 7 of cartridge filter 6, the terminal fixedly connected with scraping strip 8 of bracing piece 7, scraping strip 8 and the internal contact of box 1.
Referring to fig. 1 and 3, a feed opening 11 is formed in the bottom of the box body 1, an annular groove 12 and a slag discharge opening 13 are formed in the bottom of the inner side of the box body 1, and a plug 14 is connected to the slag discharge opening 13 through a thread. Through the design of the feed opening 11, the jujube pulp can be discharged.
Referring to fig. 1 and 2, the number of the support rods 7 is four, and the four support rods 7 are symmetrically distributed on two sides of the filter cartridge 6. The support bar 7 is designed to support the wiper strip 8.
Referring to fig. 1, the lower end of the filter cartridge 6 is slidably sleeved with a rubber sleeve 9, and the lower end of the rubber sleeve 9 contacts with the inner bottom surface of the box body 1. Through the design of rubber sleeve 9, can make cartridge filter 6 bottom seal, prevent that impurity from getting into from cartridge filter 6.
Referring to fig. 3, the number of the slag discharge ports 13 is two, and the two slag discharge ports 13 are symmetrically distributed at the bottom of the tank body 1. Through the design of the slag discharge port 13, impurities in the box body 1 are conveniently discharged.
When this jujube thick liquid filter equipment during operation, starter motor 3, motor 3's pivot 4 drives adapter sleeve 5 and rotates, adapter sleeve 5 drives cartridge filter 6 and rotates, jujube thick liquid in the box 1 sees through cartridge filter 6, discharge through feed opening 11 after getting into cartridge filter 6, make cartridge filter 6 realize filtering, impurity is in the outside of cartridge filter 6, and cartridge filter 6 rotates, can produce centrifugal action, prevent that impurity from attaching to 6 surface of cartridge filter, lead to taking place to block up and lead to the fact filtration efficiency to reduce, can also drive bracing piece 7 and scrape strip 8 through cartridge filter 6 and rotate, when scraping strip 8 and rotating, can prevent that impurity from attaching to 1 inner wall of box, avoid causing the later stage clearance difficulty, and when needing to arrange the sediment, only need open end cap 14, can scrape strip 8 and scrape impurity, can be through row's cinder notch 13 discharges, and is convenient and fast.
Example 2:
the preparation method of the low-alcohol jujube wine is characterized by comprising the following specific steps:
firstly, preparing jujube juice, passion fruit juice, dried rose buds, jujube leaves and apple juice according to the following parts by weight:
1000 parts of jujube juice, 0.2-0.7 part of passion fruit juice, 0.5-1 part of dried rose buds, 3-8 parts of jujube leaves and 0.5-1 part of apple juice, and uniformly mixing to obtain a to-be-fermented solution;
secondly, inoculating activated yeast liquid into the liquid to be fermented in the first step for pre-fermentation, wherein the inoculation amount is 5-8% by volume percent of the liquid to be fermented; the filling coefficient is 75-80%, the fermentation is carried out for 7-15 days at the temperature of 20-28 ℃, and when the residual sugar is reduced to 0.7-0.9% and a small amount of carbon dioxide bubbles exist on the fermentation liquid surface, the fermentation is finished before the fermentation is finished;
thirdly, filtering the jujube leaves and other residues through a jujube pulp filtering device, and performing after-fermentation for 15 days with the filling coefficient of 90-95 percent, controlling the product temperature to be 18-20 ℃ to obtain after-fermentation liquid;
fourthly, blending the secondary fermentation liquor by using jun jujube concentrated juice and jujube peel extract liquor to ensure that the blended liquor is purplish red, the sugar degree is 7 to 9 percent calculated by glucose, and edible alcohol with the volume ratio of 3 to 5 percent is added to obtain primary blended liquor;
fifthly, adding 60-100ppm sulfur dioxide into the primary blending liquid in the fourth step at the temperature of 14-16 ℃, ageing for 6-36 months, and blending for the second time to form a uniform color, aroma and taste lattice, thus obtaining the finished wine.
In the fourth step, when preparing the jun jujube and fresh jujube concentrated juice, heating the jujube pulp to 50 ℃, adding 400-600 ppm of pectinase with specific activity of 8 × 104U/g for enzymolysis for 40 min;
in the fourth step, the date peel leaching liquor is prepared by drying a date peel and date pit mixture obtained by separating the pulped date fruits by hot air, separating date pits and date peels by air separation, adding water into the date peels, decocting for 30 minutes by strong fire, decocting for 90 minutes by turning to warm fire, filtering to obtain the date peel leaching liquor, and preparing 3 kilograms of date peel leaching liquor by each kilogram of date peels.
In the second step, the activated yeast liquid is obtained by activating dry yeast and warm water at 30-40 ℃ for 30-40min according to the volume ratio of 1: 10.
Please refer to fig. 1-3, a jujube pulp filter device, including box 1, there is case lid 2 upper end of box 1 through threaded connection, the upper end fixedly connected with feeder hopper 21 of case lid 2, the upper end fixed mounting of case lid 2 has motor 3, the model of motor 3 is YE2, belong to prior art, adapter sleeve 5 is installed through the bolt to the lower extreme of pivot 4 of motor 3, the lower extreme fixedly connected with cartridge filter 6 of adapter sleeve 5, cartridge filter 6 is porous hollow out construction, through porous hollow out construction's design, can make cartridge filter 6 have the filtering action to impurity, the outside fixedly connected with bracing piece 7 of cartridge filter 6, the terminal fixedly connected with scraping strip 8 of bracing piece 7, scraping strip 8 and the internal contact of box 1.
Referring to fig. 1 and 3, a feed opening 11 is formed in the bottom of the box body 1, an annular groove 12 and a slag discharge opening 13 are formed in the bottom of the inner side of the box body 1, and a plug 14 is connected to the slag discharge opening 13 through a thread. Through the design of the feed opening 11, the jujube pulp can be discharged.
Referring to fig. 1 and 2, the number of the support rods 7 is four, and the four support rods 7 are symmetrically distributed on two sides of the filter cartridge 6. The support bar 7 is designed to support the wiper strip 8.
Referring to fig. 1, the lower end of the filter cartridge 6 is slidably sleeved with a rubber sleeve 9, and the lower end of the rubber sleeve 9 contacts with the inner bottom surface of the box body 1. Through the design of rubber sleeve 9, can make cartridge filter 6 bottom seal, prevent that impurity from getting into from cartridge filter 6.
Referring to fig. 3, the number of the slag discharge ports 13 is two, and the two slag discharge ports 13 are symmetrically distributed at the bottom of the tank body 1. Through the design of the slag discharge port 13, impurities in the box body 1 are conveniently discharged.
When this jujube thick liquid filter equipment during operation, starter motor 3, motor 3's pivot 4 drives adapter sleeve 5 and rotates, adapter sleeve 5 drives cartridge filter 6 and rotates, jujube thick liquid in the box 1 sees through cartridge filter 6, discharge through feed opening 11 after getting into cartridge filter 6, make cartridge filter 6 realize filtering, impurity is in the outside of cartridge filter 6, and cartridge filter 6 rotates, can produce centrifugal action, prevent that impurity from attaching to 6 surface of cartridge filter, lead to taking place to block up and lead to the fact filtration efficiency to reduce, can also drive bracing piece 7 and scrape strip 8 through cartridge filter 6 and rotate, when scraping strip 8 and rotating, can prevent that impurity from attaching to 1 inner wall of box, avoid causing the later stage clearance difficulty, and when needing to arrange the sediment, only need open end cap 14, can scrape strip 8 and scrape impurity, can be through row's cinder notch 13 discharges, and is convenient and fast.
Example 3:
the preparation method of the low-alcohol jujube wine is characterized by comprising the following specific steps:
firstly, preparing jujube juice, passion fruit juice, dried rose buds, jujube leaves and apple juice according to the following parts by weight:
1000 parts of jujube juice, 0.2-0.7 part of passion fruit juice, 0.5-1 part of dried rose buds, 3-8 parts of jujube leaves and 0.5-1 part of apple juice, and uniformly mixing to obtain a to-be-fermented solution;
secondly, inoculating activated yeast liquid into the liquid to be fermented in the first step for pre-fermentation, wherein the inoculation amount is 5-8% by volume percent of the liquid to be fermented; the filling coefficient is 75-80%, the fermentation is carried out for 7-15 days at the temperature of 20-28 ℃, and when the residual sugar is reduced to 0.7-0.9% and a small amount of carbon dioxide bubbles exist on the fermentation liquid surface, the fermentation is finished before the fermentation is finished;
thirdly, filtering the jujube leaves and other residues through a jujube pulp filtering device, and performing after-fermentation for 15 days with the filling coefficient of 90-95 percent, controlling the product temperature to be 18-20 ℃ to obtain after-fermentation liquid;
fourthly, blending the secondary fermentation liquor by using jun jujube concentrated juice and jujube peel extract liquor to ensure that the blended liquor is purplish red, the sugar degree is 7 to 9 percent calculated by glucose, and edible alcohol with the volume ratio of 3 to 5 percent is added to obtain primary blended liquor;
fifthly, adding 60-100ppm sulfur dioxide into the primary blending liquid in the fourth step at the temperature of 14-16 ℃, ageing for 6-36 months, and blending for the second time to form a uniform color, aroma and taste lattice, thus obtaining the finished wine.
In the fourth step, when preparing the jun jujube and fresh jujube concentrated juice, heating the jujube pulp to 55 ℃, adding 400-600 ppm of pectinase with specific activity of 8 × 104U/g for enzymolysis for 55 min;
in the fourth step, the date peel leaching liquor is prepared by drying a date peel and date pit mixture obtained by separating the pulped date fruits by hot air, separating date pits and date peels by air separation, adding water into the date peels, decocting for 30 minutes by strong fire, decocting for 90 minutes by turning to warm fire, filtering to obtain the date peel leaching liquor, and preparing 3 kilograms of date peel leaching liquor by each kilogram of date peels.
In the second step, the activated yeast liquid is obtained by activating dry yeast and warm water at 30-40 ℃ for 30-40min according to the volume ratio of 1: 10.
Please refer to fig. 1-3, a jujube pulp filter device, including box 1, there is case lid 2 upper end of box 1 through threaded connection, the upper end fixedly connected with feeder hopper 21 of case lid 2, the upper end fixed mounting of case lid 2 has motor 3, the model of motor 3 is YE2, belong to prior art, adapter sleeve 5 is installed through the bolt to the lower extreme of pivot 4 of motor 3, the lower extreme fixedly connected with cartridge filter 6 of adapter sleeve 5, cartridge filter 6 is porous hollow out construction, through porous hollow out construction's design, can make cartridge filter 6 have the filtering action to impurity, the outside fixedly connected with bracing piece 7 of cartridge filter 6, the terminal fixedly connected with scraping strip 8 of bracing piece 7, scraping strip 8 and the internal contact of box 1.
Referring to fig. 1 and 3, a feed opening 11 is formed in the bottom of the box body 1, an annular groove 12 and a slag discharge opening 13 are formed in the bottom of the inner side of the box body 1, and a plug 14 is connected to the slag discharge opening 13 through a thread. Through the design of the feed opening 11, the jujube pulp can be discharged.
Referring to fig. 1 and 2, the number of the support rods 7 is four, and the four support rods 7 are symmetrically distributed on two sides of the filter cartridge 6. The support bar 7 is designed to support the wiper strip 8.
Referring to fig. 1, the lower end of the filter cartridge 6 is slidably sleeved with a rubber sleeve 9, and the lower end of the rubber sleeve 9 contacts with the inner bottom surface of the box body 1. Through the design of rubber sleeve 9, can make cartridge filter 6 bottom seal, prevent that impurity from getting into from cartridge filter 6.
Referring to fig. 3, the number of the slag discharge ports 13 is two, and the two slag discharge ports 13 are symmetrically distributed at the bottom of the tank body 1. Through the design of the slag discharge port 13, impurities in the box body 1 are conveniently discharged.
When this jujube thick liquid filter equipment during operation, starter motor 3, motor 3's pivot 4 drives adapter sleeve 5 and rotates, adapter sleeve 5 drives cartridge filter 6 and rotates, jujube thick liquid in the box 1 sees through cartridge filter 6, discharge through feed opening 11 after getting into cartridge filter 6, make cartridge filter 6 realize filtering, impurity is in the outside of cartridge filter 6, and cartridge filter 6 rotates, can produce centrifugal action, prevent that impurity from attaching to 6 surface of cartridge filter, lead to taking place to block up and lead to the fact filtration efficiency to reduce, can also drive bracing piece 7 and scrape strip 8 through cartridge filter 6 and rotate, when scraping strip 8 and rotating, can prevent that impurity from attaching to 1 inner wall of box, avoid causing the later stage clearance difficulty, and when needing to arrange the sediment, only need open end cap 14, can scrape strip 8 and scrape impurity, can be through row's cinder notch 13 discharges, and is convenient and fast.
The preparation of the jujube wine was carried out according to examples 1-3, in which the temperature of the jujube pulp in the fourth step was controlled to be 45 c, 50 c, 55 c, respectively, and then the time for the pectinase to enzymolyze the jujube pulp was timed to obtain the following table:
| examples | Concentration of pectinase | Temperature of jujube pulp | Time of enzymolysis |
| 1 | 400～600ppm | 45℃ | 60min |
| 2 | 400～600ppm | 50℃ | 40min |
| 3 | 400～600ppm | 55℃ | 55min |
As can be seen from the above table, under the condition that the concentration of the pectinase is not changed, the temperature of the jujube pulp is heated to 50 ℃, the enzymolysis time is shortest, the enzymolysis time can be effectively shortened, the process period is shortened, and therefore the working efficiency is improved.
According to the invention, the jujube wine has the flavor of wine by adding the low-concentration alcohol, and the apple juice is added, so that the formed jujube wine has various flavors, can meet the diversified requirements of people, and is suitable for more extensive people.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The preparation method of the low-alcohol jujube wine is characterized by comprising the following specific steps:
firstly, preparing jujube juice, passion fruit juice, dried rose buds, jujube leaves and apple juice according to the following parts by weight:
1000 parts of jujube juice, 0.2-0.7 part of passion fruit juice, 0.5-1 part of dried rose buds, 3-8 parts of jujube leaves and 0.5-1 part of apple juice, and uniformly mixing to obtain a to-be-fermented solution;
secondly, inoculating activated yeast liquid into the liquid to be fermented in the first step for pre-fermentation, wherein the inoculation amount is 5-8% by volume percent of the liquid to be fermented; the filling coefficient is 75-80%, the fermentation is carried out for 7-15 days at the temperature of 20-28 ℃, and when the residual sugar is reduced to 0.7-0.9% and a small amount of carbon dioxide bubbles exist on the fermentation liquid surface, the fermentation is finished before the fermentation is finished;
thirdly, filtering the jujube leaves and other residues through a jujube pulp filtering device, and performing after-fermentation for 15 days with the filling coefficient of 90-95 percent, controlling the product temperature to be 18-20 ℃ to obtain after-fermentation liquid;
fourthly, blending the post-fermentation liquor by using jun jujube concentrated juice and jujube peel extract liquor to ensure that the blended liquor is mauve, the sugar degree is 7 to 9 percent calculated by glucose, and edible alcohol with the volume ratio of 3 to 5 percent is added to obtain primary blended liquor;
fifthly, adding 60-100ppm sulfur dioxide into the primary blending liquid in the fourth step at the temperature of 14-16 ℃, ageing for 6-36 months, and blending for the second time to form a uniform color, aroma and taste lattice, thus obtaining the finished wine.
2. The method for preparing the low-alcohol jujube wine according to claim 1, wherein in the fourth step, when preparing the jun jujube and fresh jujube concentrated juice, the temperature of the jujube pulp is raised to 45-55 ℃, 400-600 ppm of pectinase with specific activity of 8 × 104U/g is added for enzymolysis for 40-60 min.
3. The method for preparing a low-alcohol jujube wine according to claim 1, wherein the method comprises the following steps: and in the fourth step, the date peel leaching liquor is prepared by drying a date peel and date pit mixture obtained by separating the pulped date fruits by hot air, separating date pits and date peels by air separation, adding water into the date peels, decocting for 30 minutes by strong fire, decocting for 90 minutes by turning to warm fire, and filtering to obtain the date peel leaching liquor, wherein 3 kilograms of date peel leaching liquor are prepared per kilogram of date peels.
4. The method for preparing a low-alcohol jujube wine according to claim 1, wherein the method comprises the following steps: and the activated yeast liquid in the second step is obtained by activating dry yeast and warm water at 30-40 ℃ for 30-40min according to the volume ratio of 1: 10.
5. The utility model provides a jujube thick liquid filter equipment, includes box (1), its characterized in that, there is case lid (2) upper end of box (1) through threaded connection, the upper end fixedly connected with feeder hopper (21) of case lid (2), the upper end fixed mounting of case lid (2) has motor (3), adapter sleeve (5) are installed through the bolt to the lower extreme of pivot (4) of motor (3), the lower extreme fixedly connected with cartridge filter (6) of adapter sleeve (5), cartridge filter (6) are porous hollow out construction, outside fixedly connected with bracing piece (7) of cartridge filter (6), the terminal fixedly connected with of bracing piece (7) scrapes strip (8), scrape the inside contact of strip (8) and box (1).
6. The jujube pulp filtering device according to claim 5, characterized in that a feed opening (11) is arranged at the bottom of the box body (1), an annular groove (12) and a slag discharge opening (13) are formed at the bottom of the inner side of the box body (1), and a plug (14) is connected in the slag discharge opening (13) through a thread.
7. The jujube pulp filtering device according to claim 5, wherein the number of the supporting rods (7) is four, and four supporting rods (7) are symmetrically distributed on two sides of the filter cartridge (6).
8. The jujube pulp filtering device according to claim 5, wherein a rubber sleeve (9) is slidably sleeved on the lower end of the filter cylinder (6), and the lower end of the rubber sleeve (9) is in contact with the inner bottom surface of the box body (1).
9. The jujube pulp filtering device according to claim 6, wherein the number of the slag discharge openings (13) is two, and the two slag discharge openings (13) are symmetrically distributed at the bottom of the box body (1).
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