CN113150927A - Red date wine and preparation method thereof - Google Patents
Red date wine and preparation method thereof Download PDFInfo
- Publication number
- CN113150927A CN113150927A CN202110649342.6A CN202110649342A CN113150927A CN 113150927 A CN113150927 A CN 113150927A CN 202110649342 A CN202110649342 A CN 202110649342A CN 113150927 A CN113150927 A CN 113150927A
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- Prior art keywords
- red date
- red
- date wine
- pulp
- wine
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004537 pulping Methods 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 239000012528 membrane Substances 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 239000011148 porous material Substances 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000004821 distillation Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 241001247821 Ziziphus Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Abstract
The invention relates to the technical field of wine brewing. The invention provides a red date wine and a preparation method thereof, comprising the following steps: (1) mixing fructus Jujubae and water, and pulping to obtain fructus Jujubae pulp; (2) adjusting the pH of the red date pulp, inoculating bacteria, and fermenting to obtain a fermented material; (3) centrifuging the fermentation material to obtain fermentation liquor; (4) and filtering the fermentation liquor to obtain the red date wine. The red date wine of the invention is red, pure in taste, rich in nutrition, natural in fruit aroma, and delicate and soft in taste. Meanwhile, the raw materials are not subjected to traditional cooking, and the finished product is not separated by distillation, so that the influence of high temperature is avoided, and the nutritional ingredients of the red dates can be well reserved.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to red date wine and a preparation method thereof.
Background
Red date is a plant of the genus Ziziphus of the family Prunaceae, and turns red after being matured. It has very high vitamin content, is reputed as natural vitamin pill, has the effects of nourishing stomach, strengthening spleen, benefiting blood, nourishing and building body, can be used as both jujube kernel and root, can calm the nerves, and is one of important medicines. The red date wine retains the pharmacological characteristics of red date of invigorating spleen and replenishing qi, nourishing blood and tranquillizing, and has good dietotherapy efficacy after long-term drinking.
At present, the brewing process of the red date wine mainly imitates the production process of the wine, the characteristics of red dates are considered to be insufficient, the obtained wine is single in flavor, the raw materials are treated by adopting a method of soaking and stewing for a long time, the finished product treatment is mainly distilled, and the preparation method usually causes the loss of a large amount of nutrient components in the red dates, so that the preparation method of the red date wine, which is simple and convenient in process and can well reserve the nutrient components of the red dates, is urgently needed.
Disclosure of Invention
The invention aims to provide the red date wine and the preparation method thereof, which can well retain the nutritional ingredients of red dates.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of red date wine, which comprises the following steps:
(1) mixing fructus Jujubae and water, and pulping to obtain fructus Jujubae pulp;
(2) adjusting the pH of the red date pulp, inoculating bacteria, and fermenting to obtain a fermented material;
(3) centrifuging the fermentation material to obtain fermentation liquor;
(4) and filtering the fermentation liquor to obtain the red date wine.
Preferably, the red dates are denucleated dry red dates which are not mildewed or damaged by worms.
Preferably, the mass ratio of the red dates to the water in the step (1) is 1: 1 to 5.
Preferably, the pH is adjusted to 4.2-5.2 by citric acid in the step (2).
Preferably, the bacteria inoculated in the step (2) are yeasts, and the inoculation amount is 0.01-0.04% of the weight of the red jujube pulp.
Preferably, the fermentation temperature in the step (2) is 15-35 ℃, and the fermentation time is 10-30 days.
Preferably, the centrifugation in the step (3) is 1000-5000 r/min and the centrifugation is 5-20 min.
Preferably, the filtration in the step (4) is performed by using a filtration membrane.
Preferably, the pore diameter of the filtering membrane in the step (4) is 0.1-0.4 μm.
The invention also provides the red date wine prepared by the preparation method.
The invention provides a red date wine and a preparation method thereof, comprising the following steps: (1) mixing fructus Jujubae and water, and pulping to obtain fructus Jujubae pulp; (2) adjusting the pH of the red date pulp, inoculating bacteria, and fermenting to obtain a fermented material; (3) centrifuging the fermentation material to obtain fermentation liquor; (4) and filtering the fermentation liquor to obtain the red date wine. The red date wine of the invention is red, pure in taste, rich in nutrition, natural in fruit aroma, and delicate and soft in taste. Meanwhile, the raw materials are not subjected to traditional cooking, and the finished product is not separated by distillation, so that the influence of high temperature is avoided, and the nutritional ingredients of the red dates can be well reserved.
Detailed Description
The invention provides a preparation method of red date wine, which comprises the following steps:
(1) mixing fructus Jujubae and water, and pulping to obtain fructus Jujubae pulp;
(2) adjusting the pH of the red date pulp, inoculating bacteria, and fermenting to obtain a fermented material;
(3) centrifuging the fermentation material to obtain fermentation liquor;
(4) and filtering the fermentation liquor to obtain the red date wine.
In the invention, the red dates are preferably denucleated dry red dates which are not mildewed or damaged by worms.
In the invention, the mass ratio of the red dates to the water in the step (1) is preferably 1: 1-5, and more preferably 1: 2-4, and still more preferably 1: 3.
in the present invention, the pH is preferably adjusted to 4.2 to 5.2 with citric acid in the step (2), more preferably adjusted to 4.4 to 5 with citric acid, and still more preferably adjusted to 4.7 with citric acid.
In the present invention, the bacterium inoculated in the step (2) is preferably a yeast.
In the invention, the inoculation amount of the yeast is preferably 0.01-0.04% of the weight of the red date pulp, and more preferably 0.02-0.03% of the weight of the red date pulp.
In the invention, the fermentation temperature in the step (2) is preferably 15-35 ℃, more preferably 20-30 ℃, and still more preferably 25 ℃.
In the present invention, the fermentation time in the step (2) is preferably 10 to 30 days, more preferably 15 to 25 days, and still more preferably 20 days.
In the invention, the centrifugal rotation speed in the step (3) is preferably 1000-5000 r/min, more preferably 2000-4000 r/min, and still more preferably 3000 r/min.
In the present invention, the time for centrifugation in the step (3) is preferably 5 to 20min, and more preferably 10 to 15 min.
In the present invention, it is preferable that the filtration in the step (4) is performed by using a filtration membrane.
In the present invention, the pore size of the filtration membrane in the step (4) is preferably 0.1 to 0.4. mu.m, and more preferably 0.2 to 0.3. mu.m.
The invention also provides the red date wine prepared by the preparation method.
The red date wine and the preparation method thereof provided by the present invention will be described in detail with reference to the following examples, but they should not be construed as limiting the scope of the present invention.
Example 1
(1) Selecting the denucleated dry red dates without mildew or worm damage, and mixing the red dates and water according to a mass ratio of 1: 1, pulping to obtain red date pulp;
(2) adjusting fructus Jujubae pulp to 4.2 with citric acid, adding yeast 0.01% of fructus Jujubae pulp weight, and fermenting at 15 deg.C for 30 days to obtain fermented material;
(3) centrifuging the fermented material at 1000r/min for 20min to obtain fermentation liquid;
(4) filtering the fermentation liquor with a filter membrane with pore diameter of 0.1 μm to obtain fructus Jujubae wine.
Example 2
(1) Selecting the denucleated dry red dates without mildew or worm damage, and mixing the red dates and water according to a mass ratio of 1: 3, pulping after mixing according to the proportion to obtain red date pulp;
(2) adjusting fructus Jujubae pulp to 4.7 with citric acid, adding yeast 0.03% of fructus Jujubae pulp weight, and fermenting at 25 deg.C for 20 days to obtain fermented material;
(3) centrifuging the fermented material at 3000r/min for 15min to obtain fermentation liquid;
(4) filtering the fermentation liquor with a filter membrane with pore diameter of 0.2 μm to obtain fructus Jujubae wine.
Example 3
(1) Selecting the denucleated dry red dates without mildew or worm damage, and mixing the red dates and water according to a mass ratio of 1: 5, pulping after mixing according to the proportion to obtain red date pulp;
(2) adjusting fructus Jujubae pulp to 5.2 with citric acid, adding yeast 0.04% of fructus Jujubae pulp weight, and fermenting at 35 deg.C for 10 days to obtain fermented material;
(3) centrifuging the fermented material at 5000r/min for 5min to obtain fermentation liquid;
(4) filtering the fermentation liquor with a filter membrane with pore diameter of 0.4 μm to obtain fructus Jujubae wine.
Comparative example 1
Selecting mildew-free and worm-proof denucleated dry red dates, mixing the red dates and water according to the mass ratio of 1: 3, and pulping to obtain red date pulp;
(2) adjusting fructus Jujubae pulp to 4.7 with citric acid, adding yeast 0.03% of fructus Jujubae pulp weight, and fermenting at 5 deg.C for 20 days to obtain fermented material;
(3) centrifuging the fermented material at 3000r/min for 15min to obtain fermentation liquid;
(4) filtering the fermentation liquor with a filter membrane with pore diameter of 0.2 μm to obtain fructus Jujubae wine.
Comparative example 2
(1) Selecting the denucleated dry red dates without mildew or worm damage, and mixing the red dates and water according to a mass ratio of 1: 3, pulping after mixing according to the proportion to obtain red date pulp;
(2) adjusting fructus Jujubae pulp to 3.0 with citric acid, adding yeast 0.03% of fructus Jujubae pulp weight, and fermenting at 25 deg.C for 20 days to obtain fermented material;
(3) centrifuging the fermented material at 3000r/min for 15min to obtain fermentation liquid;
(4) filtering the fermentation liquor with a filter membrane with pore diameter of 0.2 μm to obtain fructus Jujubae wine.
Comparative example 3
(1) Selecting the denucleated dry red dates without mildew or worm damage, and mixing the red dates and water according to a mass ratio of 1: 10, pulping to obtain red date pulp;
(2) adjusting fructus Jujubae pulp to 4.7 with citric acid, adding yeast 0.03% of fructus Jujubae pulp weight, and fermenting at 25 deg.C for 20 days to obtain fermented material;
(3) distilling the fermented material, and condensing to obtain fructus Jujubae wine.
And (4) analyzing results: the alcohol concentrations of the red date wine prepared in the examples 1 to 3 are respectively 13.7%, 15.1% and 13.9%; the finished product of the red date wine is red, clear and transparent, has pure taste and has strong wine aroma and fruit aroma. The alcohol concentration of the red date wine prepared in the comparative example 1 is 5.33%, the taste is excessively sweet, and the wine taste and the wine fragrance are insufficient; the alcohol concentration of the red date wine prepared in the comparative example 2 is 11.6%, the taste is slightly sour, and the quality is poor; the alcohol concentration of the red date wine prepared in the comparative example 3 is 14.7%, the wine taste and the wine aroma are strong, the taste is pure, but the fruit aroma is insufficient.
The embodiments can show that the invention provides the red date wine and the preparation method thereof, and the red date wine comprises the following steps: (1) mixing fructus Jujubae and water, and pulping to obtain fructus Jujubae pulp; (2) adjusting the pH of the red date pulp, inoculating bacteria, and fermenting to obtain a fermented material; (3) centrifuging the fermentation material to obtain fermentation liquor; (4) and filtering the fermentation liquor to obtain the red date wine. The red date wine of the invention is red, pure in taste, rich in nutrition, natural in fruit aroma, and delicate and soft in taste. Meanwhile, the raw materials are not subjected to traditional cooking, and the finished product is not separated by distillation, so that the influence of high temperature is avoided, and the nutritional ingredients of the red dates can be well reserved.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The preparation method of the red date wine is characterized by comprising the following steps:
(1) mixing fructus Jujubae and water, and pulping to obtain fructus Jujubae pulp;
(2) adjusting the pH of the red date pulp, inoculating bacteria, and fermenting to obtain a fermented material;
(3) centrifuging the fermentation material to obtain fermentation liquor;
(4) and filtering the fermentation liquor to obtain the red date wine.
2. The method for preparing the red date wine according to claim 1, wherein the red dates are stone-removed dry red dates which are not mildewed or damaged by worms.
3. The preparation method of the red date wine according to claim 2, wherein the mass ratio of the red dates to the water in the step (1) is 1: 1 to 5.
4. The method for preparing the red date wine according to claim 3, wherein the pH is adjusted to 4.2-5.2 by citric acid during the step (2).
5. The method for preparing red date wine according to claim 4, wherein the bacteria inoculated in the step (2) is yeast, and the inoculation amount is 0.01-0.04% of the weight of the red date pulp.
6. The method for preparing the red date wine according to claim 5, wherein the fermentation temperature in the step (2) is 15-35 ℃, and the fermentation time is 10-30 days.
7. The method for preparing the red date wine according to claim 6, wherein the centrifugation in the step (3) is 1000-5000 r/min and the centrifugation is 5-20 min.
8. The method for preparing the red date wine according to claim 7, wherein the filtering in the step (4) is performed by using a filtering membrane.
9. The method for preparing the red date wine according to any one of claims 1 to 8, wherein the pore size of the filtering membrane in the step (4) is 0.1 to 0.4 μm.
10. A red date wine obtained by the production method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110649342.6A CN113150927A (en) | 2021-06-08 | 2021-06-08 | Red date wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110649342.6A CN113150927A (en) | 2021-06-08 | 2021-06-08 | Red date wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN113150927A true CN113150927A (en) | 2021-07-23 |
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| CN202110649342.6A Pending CN113150927A (en) | 2021-06-08 | 2021-06-08 | Red date wine and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120040807A (en) * | 2010-10-20 | 2012-04-30 | 김대곤 | Jujube wine and method for manufacturing the same |
| CN105647763A (en) * | 2016-03-24 | 2016-06-08 | 石河子大学 | Brewing process of red date liqueur |
| CN106318784A (en) * | 2016-11-17 | 2017-01-11 | 阜平龙头枣业有限公司 | Preparation technology for date wine |
| CN106520461A (en) * | 2017-01-17 | 2017-03-22 | 河北唐城红枣酒业有限公司 | Brewing method of red date wine |
| CN110923094A (en) * | 2019-12-26 | 2020-03-27 | 山东省食品发酵工业研究设计院 | Method for producing golden-silk jujube fermented wine by using whole red dates |
-
2021
- 2021-06-08 CN CN202110649342.6A patent/CN113150927A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120040807A (en) * | 2010-10-20 | 2012-04-30 | 김대곤 | Jujube wine and method for manufacturing the same |
| CN105647763A (en) * | 2016-03-24 | 2016-06-08 | 石河子大学 | Brewing process of red date liqueur |
| CN106318784A (en) * | 2016-11-17 | 2017-01-11 | 阜平龙头枣业有限公司 | Preparation technology for date wine |
| CN106520461A (en) * | 2017-01-17 | 2017-03-22 | 河北唐城红枣酒业有限公司 | Brewing method of red date wine |
| CN110923094A (en) * | 2019-12-26 | 2020-03-27 | 山东省食品发酵工业研究设计院 | Method for producing golden-silk jujube fermented wine by using whole red dates |
Non-Patent Citations (3)
| Title |
|---|
| 刘锐等: "红枣发酵酒的生产工艺", 《食品研究与开发》 * |
| 李兰等: "酵母菌ZJ16酿造枣酒工艺研究", 《酿酒》 * |
| 陈治宇等: "功能性红枣果酒发酵工艺优化", 《酿酒》 * |
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Application publication date: 20210723 |