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Multi-strain compound fermentation type jujube wine and brewing method thereof

A technology of composite fermentation and jujube wine, which is applied in the field of wine making, can solve the problems of jujube wine with poor taste and flat flavor, and achieve the effect of full body, mellow and smooth taste, and smooth taste

Inactive Publication Date: 2011-05-11
山西悦卜林创业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a multi-strain compound fermented jujube wine and its brewing method, which overcomes the deficiency of single yeast fermentation and mainly solves the problems of jujube wine with poor taste and too flat flavor

Method used

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  • Multi-strain compound fermentation type jujube wine and brewing method thereof
  • Multi-strain compound fermentation type jujube wine and brewing method thereof
  • Multi-strain compound fermentation type jujube wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) material selection, washing, selecting complete red dates without rotten diseases and insect pests, and washing them with clean water;

[0027] (2) Steam treatment The cleaned red dates were treated with steam for 10 minutes;

[0028] (3) Add 8 times of water to the jujube treated by color protection and hot soaking steam, then add 0.05% citric acid and 0.15% composite phosphate as color protection agent, and process 90min at 80°C; Phosphate is a mixture of sodium hexaphosphate: sodium polyphosphate=1:1;

[0029] (4) beating and filtering the above-mentioned treated red dates for beating, separating the pulp and residue, removing the jujube core, and then filtering to obtain jujube juice a and jujube residue b;

[0030] (5) Add citric acid to enzymolysis jujube juice a and jujube dregs b, adjust the pH to 3, control the temperature at 40°C, and then add 0.10% pectinase and 0.02% α by weight to jujube juice a - Amylase, enzymatically hydrolyzed for 35 minutes, and ...

Embodiment 2

[0038] (1) material selection, washing, selecting complete red dates without rotten diseases and insect pests, and washing them with clean water;

[0039] (2) Steam treatment The red dates after cleaning were treated with steam for 30 minutes;

[0040] (3) add 4 times of water to the red dates treated by color protection and hot soaking, then add 0.10% citric acid and 0.05% composite phosphate as color protection agent in parts by weight, and process 150min at 60°C; Phosphate is a mixture of sodium hexaphosphate: sodium polyphosphate=1: 1.5;

[0041] (4) beating and filtering the above-mentioned treated red dates for beating, separating the pulp and residue, removing the jujube core, and then filtering to obtain jujube juice a and jujube residue b;

[0042] (5) Add citric acid to enzymolysis jujube juice a and jujube dregs b, adjust the pH to 4, control the temperature at 60°C, and then add 0.02% pectinase and 0.08% α by weight to jujube juice a - Amylase, enzymatic hydrolys...

Embodiment 3

[0050] (1) material selection, washing, selecting complete red dates without rotten diseases and insect pests, and washing them with clean water;

[0051] (2) Steam treatment The red dates after cleaning were treated with steam for 20 minutes;

[0052] (3) add 6 times of water to the jujube treated by color protection and hot soaking steam, then add 0.08% citric acid and 0.10% composite phosphate as color protection agent in parts by weight, and process 120min at 75°C; Phosphate is a mixture of sodium hexaphosphate: sodium polyphosphate=1: 1.2;

[0053] (4) beating and filtering the above-mentioned treated red dates for beating, separating the pulp and residue, removing the jujube core, and then filtering to obtain jujube juice a and jujube residue b;

[0054] (5) Enzymolysis of jujube juice a and jujube dregs b by adding citric acid respectively, adjusting the pH to 3.5, controlling the temperature at 50°C, and then adding 0.06% pectinase and 0.05 α- Amylase, enzymatically ...

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Abstract

The invention discloses multi-strain compound fermentation type jujube wine and a brewing method thereof. The jujube wine obtained by carrying out compound fermentation on candida, hansenula polymorpha, pichia pastoris, kloeckera and saccharomyces cerevisiae is obviously superior to jujube wine prepared by fermenting single saccharomyces cerevisiae in flavor and taste. In the invention, non-saccharomyces generate aromatic matters, i.e. higher alcohol, lower fatty acids, esters, and the like, and special flavor components so that the jujube wine is obviously improved in flavor characteristics and has smoother taste and stronger flavor, thereby overcoming the defects of single saccharomyces fermentation and generating positive effects on the total flavor of the jujube wine; and in addition,the jujube wine has the advantages of full wine body, rose color, clarification, brightness, mellow and smooth taste and pure and elegant jujube aroma and bouquet.

Description

technical field [0001] The invention relates to a multi-strain compound fermented jujube wine and a brewing method thereof, belonging to the technical field of wine making. Background technique [0002] Jujube is one of the unique fruits in my country. It has a large cultivation area in northern my country. The fruit of jujube has the effects of "tonifying kidney and Qi, nourishing spleen and stomach, protecting liver and gallbladder, and moistening heart and lung", and has good medicinal and health value. In recent years, my country's jujube production has developed rapidly, and the output has increased significantly. It is urgent to find a way for deep processing in production. At present, my country's jujube processing products mainly include candied dates, jujube tea, and jujube nourishing crystals. The production of jujube wine is mainly distilled wine, and there are not many studies on fermented jujube wine. Fermented jujube wine is a low-alcohol beverage that uses j...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/72C12R1/645C12R1/84C12R1/865
Inventor 马强
Owner 山西悦卜林创业投资有限公司
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