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The brewing method of red jujube wine with low methanol content

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 reducing bitterness and astringency

Active Publication Date: 2019-10-29
河北九维生物科技开发有限公司
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The brewing method of red date wine with low methanol content includes the following steps:

[0032] (1) Sorting, cleaning, and de-nucleation: select red dates that are free from pests, mildew, rot and deterioration, and start with the selection of materials to reduce the introduction or production of methanol;

[0033] (2) Hot water soaking: add red dates to 65℃ water soaking for 30min according to the mass ratio of red dates: pure water=1:4;

[0034] (3) Beating: the jujube soaked above is beaten together with pure water, and the particle size is adjusted to 2-5mm;

[0035] (4) Add enzyme preparation: the enzyme preparation includes pectin esterase and cellulase, the amount of pectin esterase added is 10,000 units per 100 grams, the amount of cellulase added is 0.05%, and the pH is adjusted to 4.5~ 5.5, enzymolysis at 55℃ for 15h;

[0036] (5) Air-lift combined mechanical stirring cooking: the above materials are mechanically stirred at a speed of 100rmp / min, and 0.2MPa high-p...

Embodiment 2

[0043] The brewing method of red date wine with low methanol content includes the following steps:

[0044] (1) Sorting, cleaning, and de-nucleation: select red dates that are free from pests, mildew, rot and deterioration, and start with the selection of materials to reduce the introduction or production of methanol;

[0045] (2) Hot water soaking: add the red date to 75℃ water soaking for 20min according to the mass ratio of red date: pure water=1:8;

[0046] (3) Beating: the jujube soaked above is beaten together with pure water, and the particle size is adjusted to 2-5mm;

[0047] (4) Add enzyme preparation: the enzyme preparation includes pectin esterase and cellulase. The amount of pectin esterase added is 5000 units per 100 grams, the amount of cellulase added is 0.06%, and the pH is adjusted to 4.5~ 5.5, enzymolysis at 45°C for 5h;

[0048] (5) Air-lift combined mechanical stirring and cooking: The above materials are mechanically stirred at a speed of 50 rpm / min, and 0.3 MPa h...

Embodiment 3

[0055] The brewing method of red date wine with low methanol content includes the following steps:

[0056] (1) Sorting, cleaning, and de-nucleation: select red dates that are free from pests, mildew, rot and deterioration, and start with the selection of materials to reduce the introduction or production of methanol;

[0057] (2) Hot water soaking: add 55℃ water to red dates and soak for 50min according to the mass ratio of red date: pure water=1:6;

[0058] (3) Beating: the jujube soaked above is beaten together with pure water, and the particle size is adjusted to 2-5mm;

[0059] (4) Add enzyme preparation: The enzyme preparation includes pectin esterase and cellulase. The amount of pectin esterase added is 1000 units per 100 grams, the amount of cellulase added is 0.03%, and the pH is adjusted to 4.5~ 5.5, enzymatically hydrolyze at 50℃ for 3h;

[0060] (5) Air-lift combined mechanical stirring and cooking: the above materials are mechanically stirred at a speed of 150 rpm / min, and...

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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 red date wine with low methanol content, and belongs to the technical field of wine making. Background technique [0002] Jujube is a fruit with the same 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%~70%, containing Vc 340.6~601.2mg / 100g, and it also contains essential human A variety of amino acids and other nutrients. At present, jujube is mainly eaten fresh, but with the continuous improvement of jujube production 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, the use of the high sugar content of jujube to brew jujube wine has very broad development and application prospects. However, due to the produ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12H1/056C12H1/22C12R1/865
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
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