Red date nutritive wine and preparation method thereof

Abstract

The invention relates to the technical field of preparing a nutritive wine from red dates as raw materials through fermentation, and in particular relates to a red date nutritive wine and a preparation method thereof. The red date nutritive wine is prepared according to the following steps of: removing impurities from red dates which are used as raw materials, washing, soaking, heating and cooking the red dates, removing date pits and date skins, beating a red date pulp, adding water, adding pectase and cellulase, adjusting the pH value, preserving the heat, performing enzymolysis, and then squeezing to obtain a red date juice; and inoculating Kluyveromyces marxianus thalli suspension according to the red date juice, preserving the heat, performing anaerobic fermentation to obtain a fermented wine solution, then performing high-speed centrifugation to remove residues, performing membrane separation and refined filtration, and performing low-temperature vacuum concentration and reflux concentration on the wine solution to obtain a semi-finished product of the red date nutritive wine. The preparation method is reasonable and high in production efficiency; a clear juice is adopted for fermentation, so that the generation of harmful substances such as methanol and the like is reduced, and the product safety is high; and the raw materials are fully used, so that the defects that like products are high in sugar content and low in active ingredient content in the prior art are overcome.

Description

technical field [0001] The invention relates to the technical field of fermenting and preparing nutritious wine with jujube as raw material, and relates to jujube nutritious wine and a preparation method thereof. Background technique [0002] Jujube wine can be roughly divided into two types: fermented and blended. Fermented jujube wine is a fermented fruit wine made from jujube. The traditional Saccharomyces cerevisiae is used for inoculation. In order to protect the color, sulfur dioxide is added during the fermentation process. This product is rich in vitamin C and almost always has a low alcohol content. Sweet jujube wine is suitable for young and middle-aged people to drink due to its high sugar content; blended jujube wine is soaked in edible alcohol to extract the soluble components in jujube, and then blended with sugar, food coloring, food flavor, etc. The alcohol content can generally be controlled at 18°-52°. [0003] Jujube is rich in bioactive substance cyclic...

AI Technical Summary

Problems solved by technology

However, using jujube as raw material to produce fermented jujube wine with rich cyclic adenosine monophosphate content and low sugar content has not been mass-produced in my country so far.

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