Production method of red date low-alcohol potable spirit

Abstract

The invention discloses a production method of red date low-alcohol potable spirit. The production method comprises the following steps of: baking red dates, extruding and peeling, percolating and extracting red date peel solution, extracting date meat juice by virtue of ultrasonic wave, adjusting moisture of juice and adjusting components, then stirring at constant temperature and fermenting, filling in jars and ageing, soaking oak chips, accelerating ageing by virtue of the ultrasonic wave, and blending, settling and filtering to obtain red date brewed spirit. Compared with the prior art, the production method disclosed by the invention has the advantages that the prepared red date low-alcohol potable spirit has strong red date fragrance, full taste and rich nutrition, the preparation process is simple and the production cost is low.

Description

technical field [0001] The invention relates to a production method of jujube low-alcohol drinking wine. Background technique [0002] At present, the prior art produces jujube low-alcohol drinking wine, mostly adopting the method of soaking or soaking and fermenting. For example, in CN1250087A, a kind of jujube wine and its production process are disclosed. The base wine is wine base, soaked red dates, and mixed with sugar, glucose, citric acid and food additives to soak. The early extraction of this process cannot effectively extract the beneficial ingredients in red dates, and additional substances are added in the later stage. In CN102120950A, a brewing method of jujube fruit wine capable of removing bitterness is disclosed. The method uses jujube as a raw material, through screening, drying, hydration, lye soaking, enzymolysis, beating and filtering, adjusting sugar and acid, 100 After sterilizing at ℃ for 20 minutes, inoculate yeast and carry out fermentation. The ab...

AI Technical Summary

Problems solved by technology

[0002] At present, the prior art produces jujube low-alcohol drinking wine, mostly adopting the method of soaking or soaking and fermenting. For example, in CN1250087A, a kind of jujube wine and its production process are disclosed. The base wine is wine base, soaked red dates, and mixed with sugar, glucose, citric acid and food additives to soak. The early extraction of this process cannot effectively extract the beneficial ingredients in red dates, and additional substances are added in the later stage. In CN102120950A, a brewing method of jujube fruit wine capable of removing bitterness is disclosed. The method uses jujube as a raw material, through screening, drying, hydration, lye soaking, enzymolysis, beating and filtering, adjusting sugar and acid, 100 After sterilizing at ℃ for 20 minutes, inoculate yeast for fermentation

The above-mentioned processes all adopt the traditional soaking extraction method in the process of extracting the juice, and there are defects such as the inability to effectively extract the nutrients in the jujube, the low health care effect and the lack of jujube aroma of the jujube wine.