Walnut-red date wine and brewing method thereof

A technology of walnut jujube wine and walnut jujube, which is applied in the field of wine making, can solve the problems of unfavorable production, long production cycle, waste of walnut oil, etc., and achieve the effects of short production cycle, good taste and simple process

Active Publication Date: 2012-08-08
汾州裕源土特产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the preparation process, the oil in the walnut kernel is hydrolyzed with lipase, but this causes a waste of walnut oil, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] a. The strains with the preservation numbers CGMCC NO.5919 and CGMCC NO.5918 were respectively activated on the slant for 3 times, and then inoculated into shake flasks respectively, and cultured at 27°C for 20 hours, and cultured continuously for 2 times.

[0030] b. Weigh 50g of walnut powder, soak in 50mL of boiling water for 3 hours, and stir once every half hour during this period to make it fully absorb water and swell.

[0031] c. Weigh 50g of red dates, soak them in boiling water for 3 hours, make them swell after absorbing water, and remove the core.

[0032] d. Mix the water-swellable walnut noodles and the pitted red dates, add up to 150mL, and grind in water at 70°C for half an hour. After grinding, the slurry has a uniform texture.

[0033] e. Weigh 40g of bean sprouts, add 250mL of tap water, boil for 30min, filter with gauze to obtain 200mL of bean sprout juice, set aside.

[0034] f. Weigh 900g of sucrose and dissolve it in tap water.

[0035] g. Weigh...

Embodiment 2

[0042] a, the preparation of bacterial classification is the same as embodiment 1.

[0043] b. Weigh 2.5kg of walnut powder, soak in 5L of boiling water for 5 hours, and stir once every half hour during this period to make it fully absorb water and swell.

[0044] c, take by weighing 2.5kg of jujubes, soak them in boiling water for 5 hours, make them expand after absorbing water, and remove the pits.

[0045] d. Mix the water-swelling walnut noodles and the pitted red dates, add 15L of water at 80°C to grind for half an hour, after grinding, the slurry has a uniform texture.

[0046] e. Weigh 640g of bean sprouts, add 3.2L of tap water, boil for 30min, filter with gauze to obtain 3.2L of bean sprouts juice, set aside.

[0047] f. Weigh 8.8kg of sucrose and dissolve it in tap water.

[0048] g. Weigh NaH 2 PO 4 9.6g, Na 2 HPO 4 6.4g, dissolved in 300mL distilled water, sterilized.

[0049]h. Add all the sucrose solution and bean sprouts juice to the homogenate of walnu...

Embodiment 3

[0052] a, the preparation of bacterial classification is as embodiment 1.

[0053] b. Weigh 450g of walnut powder, soak in 700mL of boiling water for 4 hours, and stir once every half hour during this period to make it fully absorb water and swell.

[0054] c, take by weighing the red date of 450g, soak 4 hours with boiling water, remove the core after making it absorb water and expand.

[0055] d. Mix the water-swelling walnut noodles and the pitted red dates, add 3L of water at 80°C to grind for half an hour, after grinding, the slurry has a uniform texture.

[0056] e. Weigh 180g of bean sprouts, add 0.9L of tap water, boil for 30min, filter with gauze to obtain 0.9L of bean sprouts juice, and set aside.

[0057] f. Weigh 3kg of sucrose and dissolve it in tap water.

[0058] g. Weigh NaH 2 PO 4 2.7g, Na 2 HPO 4 1.8g, dissolved in 100mL distilled water, sterilized.

[0059] h. Add all the sucrose solution and bean sprouts juice to the homogenate of walnuts and red d...

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PUM

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Abstract

The invention provides walnut-red date wine and a brewing method thereof. The walnut-red date wine comprises the following raw materials in percentage by mass: 1-5 percent of oil-squeezed walnut powder, 1-5 percent of dry red dates, 18-22 percent of cane sugar or starch hydrolysis sugar, 4-8 percent of bean sprout juice, 0.02-0.04 percent of a phosphonium salt, 1-5 percent of blended yeast and the balance of water. A brewing process comprises the following steps of: washing red dates and denucleating; mixing with oil-squeezed walnut powder, soaking and homogenizing; mixing other components; sterilizing; inoculating into strains of which the collection numbers are CGMCC NO.5919 and CGMCC NO.5918 for fermenting for 8-10 days at an earlier stage and for 5-7 days at a later stage; and after fermenting, centrifuging a fermentation liquor and filtering to obtain fruit wine; or distilling the fermentation liquor to obtain white liquor. The fruit wine obtained by filtering has salubrious mouthfeel, light walnut flavor, strong date flavor, white liquor obtained by distilling, and light walnut and date flavors.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to wine (fruit wine and white wine) brewed from oil-pressed walnut powder and jujube as main raw materials and a brewing method thereof. Background technique [0002] my country has a winemaking history of thousands of years, but with the improvement of people's living standards, the existing wine varieties can no longer meet the needs of different consumer groups. While people are pursuing the quality of wine, they are also pursuing health, and health care wine is more and more popular. [0003] At present, health wine is generally made by traditional solid-state fermentation or blending. Also have the method for adopting liquid state fermentation to prepare health wine, as publication number is the patent application of CN101880614A title of invention " a kind of brewing method of walnut wine ", and it is main raw material with walnut (dried fruit) and corn, through corn degerm s...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/02C12R1/78C12R1/645
Inventor 李鹏刘坚殷利春聂瑞红赵良啟
Owner 汾州裕源土特产品有限公司
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