Production method of red date low-alcohol potable spirit

A production method and technology for red dates are applied in the production field of low-alcohol jujube wine, can solve problems such as inability to effectively extract beneficial components of jujubes, inability to effectively extract nutrient components of jujubes, insufficient aroma of jujube wine and jujubes, etc., and achieve easy filtration and clarification. Processing, adding body and fullness, low cost to produce effects

Inactive Publication Date: 2012-05-16
XINJIANG YUZUN LIQUOR
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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

Method used

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Embodiment

[0019] Choose jujubes with good shape, large grains and bright colors to ensure no mildew and no deterioration. Bake in an oven, adjust the temperature to 80°C, bake for about 2 hours, then rub and peel the skins repeatedly through an imitation artificial extrusion rubbing machine; collect the jujube skins, and use 65% vol sorghum wine to take the percolation process for three times Extraction, to maximize the extraction of nutrients and aroma components in jujube skin; storage of jujube skin percolation liquid for more than 3 months, for later deployment of jujube wine; jujube meat with nucleus according to the material-water ratio of 1:1.8-3 The ratio is soaked in warm water at 80°C for 3-4 hours, and then the juice is extracted with a probe type ultrasonic wave for 2-12 hours during the soaking process, and the current intensity of the ultrasonic wave is adjusted to 0.8A / 30W-1.5A / 290W; The ratio of water to 1:4, adjust the acidity and pH value to 3.3-3.8 with food-grade cit...

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/16C12H1/22C12R1/865
Inventor 谢广明赵龙旭王怀能
Owner XINJIANG YUZUN LIQUOR
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