CN111793541A

CN111793541A - Preparation method of red date distilled liquor

Info

Publication number: CN111793541A
Application number: CN202010601288.3A
Authority: CN
Inventors: 曾江桥; 曾建新; 陆海波; 黄六斌; 胡平雄; 刘文明; 肖湘奥; 张公平
Original assignee: Hunan Dingkang Wine Industry Development Co ltd
Current assignee: Hunan Dingkang Wine Industry Development Co ltd
Priority date: 2020-06-29
Filing date: 2020-06-29
Publication date: 2020-10-20

Abstract

The invention discloses a preparation method of red date distilled liquor, which comprises the following steps: cooking 1 part of dry red dates and 2-3 parts of water, crushing the cooked red dates, cooling, adding 2% of distiller's yeast, and fermenting in a jar for 20-30 days to obtain red date fermented mash; preparing red date soaking wine: selecting 20-30% of red date distilled base wine, adding 10 parts of dry red dates, soaking for 10-12 months, and stirring periodically; and (3) distillation: distilling the red date soaking wine in the second step to obtain red date soaking distilled wine; mixing the distilled red date soaked red date distilled liquor and red date fermented mash: selecting 10 parts of red date fermented mash, 3 parts of red date soaking distilled liquor, mixing, distilling, and carrying out sectional cutting to obtain red date distilled liquor with the alcoholic strength of 50-70%, and storing. The red jujube distilled liquor brewed by the method has strong jujube fragrance, mellow taste and strong jujube taste in the mouth after drinking, has the characteristics of no top-end and easy sobering up, ensures that the alcohol is strong and unobtrusive, and more meets the taste requirements of Chinese people.

Description

Preparation method of red date distilled liquor

Technical Field

The invention relates to the field of wine making, in particular to a preparation method of red date distilled wine.

Background

Red dates, also known as Chinese dates, belong to the plant of angiosperma, dicotyledonae, Rhamnales, Rhamnaceae, Ziziphus. The vitamin content is very high, and the pill has the reputation of 'natural vitamin pill'. The red date can promote the generation of white blood cells, reduce serum cholesterol, improve serum albumin and protect the liver, and also contains substances which can inhibit cancer cells and even can convert the cancer cells into normal cells.

The red date wine is wine brewed by red dates and wine prepared by red dates, retains the pharmacological properties of red dates in tonifying middle-jiao and Qi, nourishing blood and soothing nerves, has good dietotherapy efficacy after long-term drinking, is recorded as northern Song 1033 years and is originated in Shanxi jin. The red date wine is still in the initial stage in the Chinese market, and no mature red date wine brewing method exists at present, so that the red date wine with moderate degree, no top-end and easy sobering-up characteristics can be brewed.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, and provides the red date distilled liquor which has the advantages of strong date fragrance, mellow mouthfeel, strong date taste in the mouth after drinking, no top-end, easy sobering-up and the like.

The technical scheme adopted by the invention for solving the technical problems is as follows: a preparation method of red date distilled liquor comprises the following steps:

firstly, preparing red date fermented mash: cooking 1 part of dry red dates and 2-3 parts of water, crushing the cooked red dates, cooling, adding 2% of distiller's yeast, and fermenting in a jar for 20 days to obtain red date fermented mash;

step two, preparing red date soaking wine: selecting 20-30% of red date distilled base wine, adding 10 parts of dry red dates, soaking for 10-12 months, and stirring periodically;

step three, distillation: distilling the red date soaking wine in the second step to obtain red date soaking distilled wine;

fourthly, mixing the distilled red dates soaked with the red date distilled liquor and the red date fermented mash: selecting 10 parts of red date fermented mash, 3 parts of red date soaking distilled liquor, mixing, distilling, and cutting in sections to obtain red date distilled liquor with the alcoholic strength of 50-70%, and storing. According to the production condition and the requirement of the product scheme, the red jujube distilled liquor with different alcoholic strength can be cut.

Preferably, in the first step, the water content of the dried red dates is 65-70%.

Preferably, in the first step, 1 part of dried red date is cooked with 2.5 parts of water.

Preferably, in the first step, the steam cooking time is 1.5 h.

Preferably, in the second step, the stirring is periodically performed for a period of time of once every 2 months.

Preferably, in the third step, the distillation mode is retort distillation, the bottom of the retort is provided with a plurality of steam-permeable cells, and the retort has the effects of concentration, enrichment and replacement and can enrich most of aroma substances of the red date soaked wine like a modern steamer.

Preferably, in the fourth step, the distillation mode is retort distillation.

Preferably, in the fourth step, the pottery jar is adopted for storage, because of the special structure of the pottery jar material, a series of physical changes and chemical reactions such as volatilization, association, oxidation reduction and the like are generated for the raw wine storage, so that the strong irritability components in the wine are reduced through the changes such as volatilization, association, oxidation, esterification and the like, and meanwhile, the fragrant substances generated by the reaction enable the wine to reach a more stable state such as soft and mellow, and the like, so that the red date distilled wine is better drunk.

The invention has the beneficial effects that: the red jujube distilled liquor brewed by the method has strong jujube fragrance, mellow mouthfeel and strong jujube flavor in the mouth after drinking, has the characteristics of no top-end phenomenon and easy sobering-up, and ensures that the alcohol is strong and unobtrusive, so that the obtained final product more meets the requirements of the mouthfeel of Chinese people, and fills the blank of the product type.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Example 1

A preparation method of red date distilled liquor comprises the following steps:

firstly, preparing red date fermented mash: selecting big, full, thick-fleshed and well-matured dry red dates without diseases and insect pests; cooking 1 part of dried red dates with the water content of 65% and 2-3 parts of water, cooking for 2 hours by using steam, crushing the cooked red dates, cooling, adding 0.1 part of 2% self-made distiller's yeast, and fermenting in a jar for 20 days to obtain red date fermented mash;

step two, preparing red date soaking wine: selecting original red date distilled base wine of a winery, blending the distilled base wine to 25%, adding 10 parts of dry red dates for soaking, wherein the soaking time is 12 months, and stirring once every 2 months;

step three, distillation: distilling the soaked red date wine in a steamer to obtain red date soaked distilled wine;

fourthly, mixing the distilled red dates soaked with the red date distilled liquor and the red date fermented mash: selecting 10 parts of red date fermented mash, soaking 3 parts of red date in distilled liquor, mixing, distilling in a steamer, and cutting in sections to obtain red date distilled liquor with the alcoholic strength of 50%, and storing in a pottery jar.

Example 2

firstly, preparing red date fermented mash: pouring dry red dates into a steamer, adding purified water with the weight being 3 times that of the dry red dates, steaming for 1.5h, crushing the steamed red dates, cooling, adding 2% of self-made distiller's yeast, and fermenting in a jar for 25 days to obtain red date fermented mash;

step two, preparing red date soaking wine: selecting original red date distilled base wine of a winery, blending the distilled base wine to 20%, adding 10 parts of dry red dates for soaking for 10 months, and stirring once every 2 months;

fourthly, mixing the distilled red dates soaked with the red date distilled liquor and the red date fermented mash: selecting 10 parts of red date fermented mash, 3 parts of red date soaked distilled liquor, mixing, distilling in a steamer, and carrying out sectional cutting to obtain red date distilled liquor with the alcoholic strength of 60%, and storing in a pottery jar.

Example 3

firstly, preparing red date fermented mash: pouring the dried red dates into a steamer, adding purified water with the weight being 2 times that of the dried red dates, steaming for 2 hours, crushing the steamed red dates, cooling, adding 2% of self-made distiller's yeast, and fermenting in a jar for 30 days to obtain red date fermented mash;

fourthly, mixing the distilled red dates soaked with the red date distilled liquor and the red date fermented mash: selecting 10 parts of red date fermented mash, mixing 3 parts of red date soaked distilled liquor, distilling in a steamer, cutting in sections to obtain red date distilled liquor with the alcoholic strength of 70%, storing, preferably filling the obtained red date distilled liquor into a wine bottle, bottling, and packing in boxes to obtain the commodity for sale.

The present invention is not limited to the above embodiments, and various combinations and modifications of the above technical features may be provided for those skilled in the art, and modifications, variations, equivalents, or uses of the structure or method of the present invention in other fields without departing from the spirit and scope of the present invention are included in the protection scope of the present invention.

Claims

1. The preparation method of the red date distilled liquor is characterized by comprising the following steps:

firstly, preparing red date fermented mash: cooking 1 part of dry red dates and 2-3 parts of water, crushing the cooked red dates, cooling, adding 0.1 part of 2% distiller yeast, and fermenting in a jar for 20-30 days to obtain red date fermented mash;

fourthly, mixing the distilled red dates soaked with the red date distilled liquor and the red date fermented mash: selecting 10 parts of red date fermented mash, 3 parts of red date soaking distilled liquor, mixing, distilling, and cutting in sections to obtain red date distilled liquor with the alcoholic strength of 50-70%, and storing.

2. The preparation method of the red jujube distilled liquor as claimed in claim 1, wherein in the first step, the water content of the dried red jujubes is 65% -70%.

3. The method for preparing red jujube distilled liquor as claimed in claim 2, wherein 1 part of dried red jujube is cooked with 2.5 parts of water in the first step.

4. The method for preparing red jujube distilled liquor according to claim 3, wherein in the first step, the steam cooking time is 1.5 h.

5. The method for preparing red jujube distilled liquor according to claim 1, wherein in the second step, the stirring is periodically performed for 2 months.

6. The method for preparing red jujube distilled liquor as claimed in any one of claims 1 to 5, characterized in that in the third step, the distillation mode is retort distillation.

7. The method for preparing red jujube distilled liquor as claimed in claim 1, wherein in the fourth step, the distillation mode is retort distillation.

8. The method for preparing red jujube distilled liquor according to claim 1, wherein in the fourth step, a pottery jar is used for storage.