Method for producing dry date wine

Abstract

The invention discloses a method for producing dry date wine, which comprises: drying high-quality date, washing the high-quality date, mixing the high-quality date with water, boiling for a certain period, mashing the peel of the date, adding sulfur dioxide and citric acid into the mashed date peel to adjust the pH value of the date juice, adding mixed enzymes for enzymolysis, separating and extracting date juice, adjusting the sugar degree and acidity of the date juice, adding leaven into the Chinese data juice for primary fermentation, separating wine liquid after the primary fermentation is finished, and fermenting the separated wine liquid; adding pectinase into the fermented wine liquid, clarifying the wine liquid, filtering the wine liquid by a kieselguhr-assisted filtration method; cooling and heating the filtered wine liquid, standing for a week, and separating settlement from the wine; removing large size settlement by the kieselguhr-assisted filtration method first and then filtering by using a micromembrane; and sterilizing at high temperature to obtain the dry date wine. The dry date wine prepared by the method is clear and transparent, has a date color and a strong date fragrance and is full.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a production method of dry 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 ([1] Fan Xue. Application of Angel Brand Wine Active Dry Yeast in Red Date Wine Brewing. Wine Science and Technology. 2002, 4:92; [2] Song Lifeng, Zhao Chunyan, Zhao Xiuhong, Gao Shuang. Technology Research on Jujube Health Wine. China Brewing. 2008, 20:95; [3] He Dongqin, Zhang Wei. Production Technology of Jujube Dry Red .2002, 23:74; [4] Yua...

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 ([1] Fan Xue. Application of Angel Brand Wine Active Dry Yeast in Red Date Wine Brewing. Wine Science and Technology. 2002, 4:92; [2] Song Lifeng, Zhao Chunyan, Zhao Xiuhong, Gao Shuang. Technology Research on Jujube Health Wine. China Brewing. 2008, 20:95; [3] He Dongqin, Zhang Wei. Production Technology of Jujube Dry Red .2002, 23:74; [4] Yuan Xue, Zhang Liying. Production Technology of Dried Jujube Wine. Winemaking Technology. 1998, (4): 51; [5] Wen Kai. Research on the Development of Jujube Wine. Master Degree of Tianjin University of Science and Technology Paper, 2005, 3; [6] Shao Weiping. The production process of jujube wine. Journal of Gansu Agricultural University. 2004, 39(6): 696; [7] Zheng Pei. Research on the production process of jujube wine. Master's thesis of Shanxi University, 2006, 6; [8] Han Yujie. Research on Jujube Juice Extraction Process Optimization by Enzymatic Hydrolysis. Northwest A&F University Master Thesis, 2003, 6; [9] Quan Ying, Zhang Wei, Li Changwen, Wang Shuo. Research on Yeast Selection for Brewing Jujube Wine . Food and Fermentation Industry. 2004, 30(11): 39; [10] Cheng Gang, Li Qunying, Shen Xiaolin, Jiang Hanying. The Development of Jujube Wine. Wine Technology. 2008, (4): 96; [11] Zheng Pei, Lin Qinbao. Comparison of extraction methods of jujube juice and its influence on the quality of jujube wine. Winemaking Science and Technology. 2006, (3): 24). The fermentation process is mainly based on the production of wine. For the high sugar content of jujube itself Insufficient consideration is given to characteristics such as high viscosity of jujube pulp, and warm water extraction is usually used to extract jujube juice with a single pectinase. Poor post-production stability, etc. Many studies have adopted the scheme of denucleation, soaking and beating, which is far away from the reality of industrial production. Some people have used different yeasts to carry out fermentation comparison tests, but in the end they still use a single yeast for fermentation, using pectinase, cellulase and The study of extracting jujube juice by proteolysis technology shows that pectinase has a better effect of extracting juice, but pulp enzyme and amylase are not considered in the mixed enzyme preparation, and jujube contains more starch substances, especially jujube When the maturity of jujube is not good, and the conclusion obtained is that the amount of pectinase is 0.25%, the amount is too large, the cost is high in industrial production, and a large amount of protein will be introduced in the wine liquid, which is unfavorable to the stability of the wine

In addition, the current production scale is in the stage of small batch production and laboratory research, and the industrial production of jujube wine is still in a blank