A brewing method of low-methanol-content Chinese date wine

A technology of methanol content and jujube wine, which is applied in the field of wine making, can solve problems such as excessive methanol content in jujube fermented wine, and achieve the effects of improving transparency and stability, reducing viscosity, and improving taste

Active Publication Date: 2016-11-09
河北九维生物科技开发有限公司
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention is to solve the problem that the methanol content in jujube fermented wine exceeds the standard, and proposes a low-methanol content jujube wine brewing process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The brewing method of jujube wine with low methanol content comprises the following steps:

[0032] (1) Sorting, cleaning, and pitting: select jujubes that are free from pests, mildew, and rot, and start from the selection of materials to reduce the introduction or production of methanol;

[0033] (2) Soak in hot water: add water at 65°C to the red dates according to the mass ratio of red dates: pure water=1:4 and soak for 30 minutes;

[0034] (3) beating: the above-mentioned soaked jujubes are beaten together with pure water, and the particle size of the particles is adjusted to 2-5mm;

[0035] (4) add enzyme preparation: described enzyme preparation comprises pectin esterase and cellulase, pectin esterase addition adds 10000 units by every 100 grams, and cellulase addition is 0.05%, adjusts pH value to be 4.5~ 5.5, enzymatic hydrolysis at 55°C for 15 hours;

[0036] (5) Air-lift combined with mechanical stirring and cooking: the above materials are mechanically stir...

Embodiment 2

[0043] The brewing method of jujube wine with low methanol content comprises the following steps:

[0044] (1) Sorting, cleaning, and pitting: select jujubes that are free from pests, mildew, and rot, and start from the selection of materials to reduce the introduction or production of methanol;

[0045](2) Soaking in hot water: add water at 75°C to the red dates according to the mass ratio of red dates: pure water=1:8 and soak for 20 minutes;

[0046] (3) beating: the above-mentioned soaked jujubes are beaten together with pure water, and the particle size of the particles is adjusted to 2-5mm;

[0047] (4) add enzyme preparation: described enzyme preparation comprises pectin esterase and cellulase, pectin esterase addition adds 5000 units by every 100 grams, and cellulase addition is 0.06%, adjusts pH value to be 4.5~ 5.5, enzymatic hydrolysis at 45°C for 5 hours;

[0048] (5) Air-lift combined with mechanical stirring and cooking: the above materials are mechanically stir...

Embodiment 3

[0055] The brewing method of jujube wine with low methanol content comprises the following steps:

[0056] (1) Sorting, cleaning, and pitting: select jujubes that are free from pests, mildew, and rot, and start from the selection of materials to reduce the introduction or production of methanol;

[0057] (2) Soak in hot water: add water at 55°C to the red dates according to the mass ratio of red dates: pure water=1:6 and soak for 50 minutes;

[0058] (3) beating: the above-mentioned soaked jujubes are beaten together with pure water, and the particle size of the particles is adjusted to 2-5mm;

[0059] (4) add enzyme preparation: described enzyme preparation comprises pectin esterase and cellulase, pectin esterase addition adds 1000 units by every 100 grams, and cellulase addition is 0.03%, adjusts pH value to be 4.5~ 5.5, enzymatic hydrolysis at 50°C for 3 hours;

[0060] (5) Air-lift combined with mechanical stirring and cooking: the above materials are mechanically stirre...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a brewing method of low-methanol-content Chinese date wine, and belongs to the technical field of brewing. The method includes sorting Chinese dates, cleaning, stoning, soaking with hot water, pulping, adding pectin esterase and cellulase, performing enzymatic hydrolysis, stirring and cooking in an air-lift combined mechanical manner, centrifuging, separating supernatant, adjusting the supernatant with white sugar and citric acid, sterilizing, inoculating, fermenting, clarifying, filtering, adding a clarifying agent, and aging by using an oak barrel. The method degrades cell walls of fruit tissues by using the pectin esterase and the cellulase, degrades polysaccharides to allow effective components inside the Chinese dates to dissolve out, and increases the content of juice nutrients and the juice yield. Through stirring and cooking in the air-lift combined mechanical manner, methanol produced by pectin substance zymolysis through the pectin esterase and methanol produced by other reasons are separated along with stirring, cooking and high-pressure air blowing, thus reducing the methanol content in Chinese date juice pulp.

Description

technical field [0001] The invention relates to a method for brewing jujube wine with low methanol content, and belongs to the technical field of wine making. Background technique [0002] Jujube is a fruit with the same source of medicine and food. It is the largest dried fruit resource in my country. The fruit is rich in nutrition. The total sugar content in dried jujube can be as high as 60% to 70%. A variety of amino acids and other nutrients. At present, jujube is mainly eaten fresh, but with the continuous improvement of jujube yield and quality, and the continuous emergence of new technologies in the food industry, the development of deep processing of jujube in my country is increasing rapidly, which improves the comprehensive utilization value of jujube. Among them, utilizing the high sugar content of jujube to brew jujube wine has very broad development and application prospects. However, due to the production of methanol in the fermentation process, the content o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/22
CPCC12G3/02C12H1/0424C12H1/22
Inventor 侯彦国李丽杜进民
Owner 河北九维生物科技开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap