Composite red date wine and preparation method thereof

Abstract

The invention relates to a composite red date wine which is prepared from the following components in parts by weight: 10-30 parts of Neihuang date, 50-70 parts of Xinjiang date and 10-30 parts of Xinzheng golden-silk jujube. The preparation method comprises the following steps: compounding different species of red dates according to respective advantages, carrying out vapor explosion pretreatment on the red date raw materials, pulping with water, adding liquid koji into the date pulp, and directly fermenting. No enucleation, peeling or pectinase is needed in the preparation process. After the distillation, aging and storage are performed to prepare the wine. The composite red date wine has the advantages of plump wine body, thick date flavor, no foreign flavor, low methanol content and high polyphenol content.

Description

technical field [0001] The invention relates to distilled wine, in particular to a red date distilled wine. Background technique [0002] Jujube (Ziziphus) is rich in flavonoids, polysaccharides, polyphenols, cyclic adenosine monophosphate, vitamins and other health-care functional ingredients. The flavonoids and polyphenols contained in it have sedative, hypnotic and hypotensive effects; Myocardial contractility, expansion of coronary vessels, inhibition of platelet aggregation, and anti-allergic effects; the vitamin P contained in it can enhance the adhesion of human cells, improve the toughness of capillaries, reduce the permeability and fragility of capillaries, and has the effect of lowering blood lipids. , anti-allergic, cardiotonic, diuretic, prevent cerebral hemorrhage, and delay aging; the vitamin C contained in it has the functions of detoxifying, anti-inflammatory, anti-allergic, increasing body resistance, maintaining skin elasticity, and delaying aging; Vitam...

AI Technical Summary

Problems solved by technology

Using jujube juice for direct fermentation, due to the low concentration of raw materials, the jujube wine produced has no strong jujube aroma, poor taste, and low nutritional and medicinal value; Although the nutritional value and medicinal value of wine have been improved, the wine body is unstable and the taste is poor, so it cannot become a good product in wine

CN101649278B discloses a jujube liquor prepared from dried jujubes, sorghum, rice husks, and rice bran. Its composition and taste are closer to liquor, and the active ingredients of jujubes are much lower than distilled liquors prepared from whole jujubes. Insufficient effect

CN101921687B discloses a brandy made by fermenting jujube juice and jujube paste separately, which is distilled in a copper pot and aged in oak barrels. The process is complicated and requires the use of multiple enzymes and yeasts to prepare, and Sulfur dioxide is used in the preparation process, and the generated sulfurous acid is decomposed into acetaldehyde and sulfur dioxide during the distillation process, which increases the acetaldehyde content in distilled wine and reduces the quality of brandy

CN102051303B has disclosed a kind of preparation of brandy from red dates. The preparation process is complicated and the fermentation period is long. It needs to be fermented three times separately, distilled three times separately, and the processes of aging at low temperature, storage and filtration are repeated respectively, and then blended to make brandy. , and this method also uses sodium sulfate, so the acetaldehyde content in the prepared brandy is also too high

The jujube liquor disclosed in CN102965239A is prepared from fresh jujubes. The distilled wine has insufficient jujube aroma and taste, and needs to be soaked in dried jujubes in the later stage to enhance the jujube flavor. However, the quality of the wine prepared in this way is similar to jujube soaked wine. Precipitation is easy to occur during storage, and the jujube fragrance is not strong enough

CN101492640B has disclosed a kind of red jujube fermented wine that adopts 60-85% of Xinjiang gray jujube juice and 15-40% of Xinzheng gray jujube juice to compound, and the alcohol content of secondary compound fermentation is more than 20V / V, but the preparation process needs The two kinds of raw materials are extracted separately, and Xinjiang gray jujube juice is enzymatically hydrolyzed with pectinase and glucoamylase respectively, and Xinzheng gray jujube juice is extracted with hot water at high temperature. Not only the preparation process is cumbersome, but also the prepared wine Bitter and astringent taste is relatively strong, so more flavoring agents need to be added to cover the bitter taste in the later stage of blending, which will reduce the quality of the resulting wine

Xinzheng golden jujube is a kind of golden jujube variety in Xinzheng City, Henan Province. Jujube wine made from golden jujube has a better taste, but the yield is low