Brewing process of red date liqueur

Abstract

The invention discloses a brewing method of red date liqueur, comprising the following steps: selecting fresh and mature red dates, performing stalk and kernel removal, dicing, adjusting components, fermenting, and filtering, thus obtaining clear red date fruit wine; removing kernels of the red dates, pulping, fermenting, and distilling, thus obtaining red date distilled liquor; blending the clear red date fruit wine and the red date distilled liquor according to a certain ratio, thus obtaining the red date liqueur. According to the brewing method, dicing and low temperature fermentation methods are adopted in the preparation process of the clear red date fruit wine, thus solving the problems that traditional red date wine is poor in color, aroma and taste, high in viscosity, not easy to filter, and the like; the red date liqueur overcomes the defect of nutrient element loss of the red date distilled liquor, and is more comprehensive in nutrition value and more abundant in aroma, and the quality of the red date fruit wine is improved.

Description

technical field [0001] The invention generally relates to the technical field of food production, in particular to a brewing process of jujube liqueur. Background technique [0002] With the improvement of living standards, people's demand for beverages also tends to be diversified. As the younger generation enters the society, and social consumption demands tend to be diversified and personalized, more and more alcoholic beverages other than traditional beer and liquor are favored by consumers, and various fruit wines are also becoming popular. available. [0003] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol. It contains the flavor of the fruit and the mellowness of the alcohol. Rich in nutrition and attractive in taste, it is widely used in social occasions and loved by consumers. [0004] Jujube wine is made from jujube as raw material through yeast fermentation. It is divided into two types: brewing jujube win...

AI Technical Summary

Problems solved by technology

Fermented jujube wine is made from red jujube and fully mature fresh jujube through fermentation. The alcohol content is generally 15°~17°. Poor, not conducive to commercialization, and high viscosity, not conducive to filtration, in addition, the alcohol content is also low

[0007] Jujube distilled wine is fermented jujube wine that is distilled to become distilled jujube wine. Its alcohol content reaches 50°~60°. After distillation, the alcohol content is greatly increased, so the stimulation to the taste is also greatly increased, and the color and appearance are also clearer. It has been sought after by many consumers, but due to the high-temperature distillation, the loss of nutrients is very serious, and the fruity taste of red dates is also lost. In addition, the alcohol concentration is too high, which also makes some consumers daunted