Method for preparing sweet red jujube wine

A technology of red jujube wine and sweet type, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of less fermented jujube wine and difficulty in extracting juice.

Inactive Publication Date: 2010-11-24
SHAANXI RES INST OF AGRI PRODS PROCESSING TECH
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dried jujube contains more than 70% sugar and a lot of pectin, so it is difficult to extract the juice. In addition, there is currently a lack of special jujube wine yeast and related fermentation production technology. Therefore, most jujube wine sold in the market is artificially prepared There are very few red date fermented wines. As far as the production process of red date fermented wine is concerned, dried dates are used as raw materials (Fan Xue. The application of Angel brand wine active dry yeast in the brewing of red date wine. Wine Science and Technology. 2002, 4: 92 ; [2] Song Lifeng, Zhao Chunyan, Zhao Xiuhong, Gao Shuang. Research on the Technology of Jujube Health Wine. China Brewing. 2008, 20: 95; [3] He Dongqin, Zhang Wei. Research on the Production Technology of Jujube Dry Red. 2002, 23:74; [4] Yuan Xue, Zhang Liying. Production Technology of Dry Jujube Wine. Winemaking Technology. 1998, (4): 51; [5] Wen Kai. Research on the Development of Jujube Wine. Master's Degree Thesis of Tianjin University of Science and Technology, 2005 , 3; [6] Shao Weiping. The Production Technology of Jujube Wine. Journal of Gansu Agricultural University. 2004, 39(6): 696; [7] Zheng Pei. Research on the Production Technology of Jujube Wine. Master Thesis of Shanxi University, 2006, 6; [ 8] Han Yujie. Research on Jujube Juice Extraction Process Optimization by Enzymatic Hydrolysis. Master Thesis of Northwest Agriculture and Forestry University, 2003, 6; Fermentation Industry. 2004, 30(11): 39; [10] Cheng Gang, Li Qunying, Shen Xia

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: 1) Take high-quality dried jujube and clean it, then put the cleaned jujube and water in boiling water at a mass ratio of 1:5, boil for 20 minutes, mash the jujube skin, and cool naturally to 50°C And add the sulfur dioxide of 30ppm therein to obtain jujube liquid;

[0017] 2) Add citric acid to the jujube liquid to adjust the pH value to 3.5-4.2, then add 0.4 g of mixed enzyme per liter of jujube liquid to the jujube liquid, enzymolyze it at 40°C for 12 hours, and use centrifugation for solid-liquid separation and extraction Jujube juice; wherein the mixed enzyme is obtained by mixing pectinase, pulpase and amylase in a mass ratio of 2:4:1;

[0018] 3) Pre-fermentation: Convert 1° wine according to 1.75° sugar, measure step 2) the sugar content of jujube juice and control the sugar content of jujube juice at 15°, use citric acid to adjust the pH value to 4.0, and then add jujube juice to the jujube juice 0.03% starter fermented at 15°C. When the sugar conte...

Embodiment 2

[0025] Example 2: 1) Take high-quality dried jujube and clean it, then put the cleaned jujube and water in boiling water at a mass ratio of 1:4, boil for 40 minutes, mash the jujube skin, and cool naturally to 40°C And add the sulfur dioxide of 30ppm therein to obtain jujube liquid;

[0026] 2) After adding citric acid to the jujube liquid to adjust the pH value to 3.5-4.2, add 0.5 g of mixed enzyme per liter of jujube liquid to the jujube liquid for enzymolysis at 45°C for 12 hours, and extract the jujube juice with a belt press; The enzyme is obtained by mixing pectinase, pulp enzyme and amylase in a mass ratio of 2:4:1;

[0027] 3) Pre-fermentation: convert 1° wine according to 1.75° sugar, measure step 2) the sugar content of jujube juice and control the sugar content of jujube juice at 20°, use citric acid to adjust the pH value to 4.5, add the quality of jujube juice to the jujube juice Ferment 0.05% starter at 18°C. When the sugar content of the mash drops to 13°, adju...

Embodiment 3

[0034] Example 3: 1) Take high-quality dried jujube and clean it, then put the cleaned jujube and water in boiling water at a mass ratio of 1:4.5, boil for 30 minutes, mash the jujube skin, and cool naturally to 45°C And add the sulfur dioxide of 30ppm therein to obtain jujube liquid;

[0035] 2) After adding citric acid to the jujube liquid to adjust the pH value to 3.5-4.2, then add 0.6 g of mixed enzyme per liter of jujube liquid to the jujube liquid for enzymolysis at 50°C for 12 hours, and use nylon belt as the filter and press medium to separate Jujube juice is extracted; wherein the mixed enzyme is obtained by mixing pectinase, pulpase and amylase in a mass ratio of 2:4:1;

[0036] 3) Pre-fermentation: convert 1° wine according to 1.75° sugar, measure step 2) the sugar content of jujube juice and control the sugar content of jujube juice at 24°, use citric acid to adjust the pH value to 4.2, and then add jujube juice to the jujube juice 0.06% starter, fermented at 20°C...

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PUM

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Abstract

The invention relates to a method for preparing sweet red jujube wine. The method comprises the following steps of: cleaning and boiling high-quality dried big jujubes by using water and smashing jujube skin to obtain jujube liquid; adding citric acid and mixed enzymes into the jujube liquid, performing enzymolysis on the jujube liquid and then separating and extracting jujube juice; determining the sugar degree of the jujube juice, controlling the sugar degree of the jujube juice to be between 15 and 24 DEG, adding leaven into the jujube juice according to a principle that 1.75 DEG of sugar is transformed into 1 DEG of wine, and finishing a fermentation process when the sugar degree of mash is lowered to 6 DEG; separating the wine by using siphonage after finishing the fermentation, adding pectinase into the wine to clarify the wine, and separating the wine by using a diatomite filtration method; regulating the sugar degree of the separated wine to be 8 DEG by using clear jujube juice and jujube flower honey and then adding white granulated sugar into the wine to control the sugar degree to be between 9 and 11 DEG; and performing heat treatment and cold treatment on the sweet wine, separating sediments out, removing large sediments by using the diatomite filtration method, then filtering the sweet wine by using a micro-membrane, and finally performing high-temperature short-time sterilization on the sweet wine to obtain the sweet red jujube wine. The sweet red jujube wine prepared by the invention has the characteristics of: alcohol content of 50 to 10 percent, sugar degree of 8 to 11 DEG, purplish red color, strong jujube fragrance and full wine body.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a preparation method of sweet jujube wine. Background technique [0002] Dried jujube contains more than 70% sugar and a lot of pectin, so it is difficult to extract the juice. In addition, there is currently a lack of special jujube wine yeast and related fermentation production technology. Therefore, most jujube wine sold in the market is artificially prepared There are very few red date fermented wines. As far as the production process of red date fermented wine is concerned, dried dates are used as raw materials (Fan Xue. The application of Angel brand wine active dry yeast in the brewing of red date wine. Wine Science and Technology. 2002, 4: 92 ; [2] Song Lifeng, Zhao Chunyan, Zhao Xiuhong, Gao Shuang. Research on the Technology of Jujube Health Wine. China Brewing. 2008, 20: 95; [3] He Dongqin, Zhang Wei. Research on the Production Technology of J...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 杨辉代春吉张智锋李振文王耀峰蔡日强王栋张璐璐
Owner SHAANXI RES INST OF AGRI PRODS PROCESSING TECH
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