Preparation technology for date wine

A preparation process and jujube wine technology, which is applied in the field of wine making, can solve the problems of fruit wine with single nutritional components, difficulty in purchasing centrifuges, and poor filtration efficiency, and achieve the effects of full and mellow wine quality, improved wine quality, and strong typicality

Inactive Publication Date: 2017-01-11
阜平龙头枣业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using the existing filter, the filter membrane is easy to block and the filtration efficiency is poor
Although centrifuge technology can achieve better results, it is difficult for general wineries or self-brewers to purchase centrifuges of suitable size. Centrifuges are not applicable in real life and cannot reach the scale of mass production.
At present, the brewed fruit wine is made from a single ingredient raw material, and the brewed fruit wine has a single nutritional component and a single health care effect.
During the fermentation process of jujube wine, due to the existence of the peel, there will be bitter substances in the fermentation liquid, resulting in an unpleasant taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of jujube wine preparation technology, comprises the following steps:

[0028] (1) Pretreatment: pick red dates and remove moldy impurities, dry naturally, and set aside;

[0029] (2) De-pitting: Use a de-pitting machine to remove the core of the jujube and wait for use;

[0030] (3) Blanching: the jujube meat after pitting is blanched, the blanching temperature is 60°C, and the blanching time is 10 minutes, and it is set aside;

[0031] (4) Pressing: Put the blanched jujube meat into a press, add sodium ascorbate with a concentration of 60 mg / L twice its weight before pressing, and press after stirring evenly. The pressing temperature is 8°C and the pressing time is 30s;

[0032] (5) Fermentation: add cellulase, pectinase, glucoamylase and Saccharomyces cerevisiae before fermentation, and after stirring, control the temperature to 20°C and the fermentation time to 10 days;

[0033] (6) Clarification: Put the fermented liquid into a high-speed centrifuge for c...

Embodiment 2

[0040] A kind of jujube wine preparation technology, comprises the following steps:

[0041] (1) Pretreatment: pick red dates and remove moldy impurities, dry naturally, and set aside;

[0042] (2) De-pitting: Use a de-pitting machine to remove the core of the jujube and wait for use;

[0043] (3) Blanching: the jujube meat after pitting is blanched, the blanching temperature is 63°C, and the blanching time is 15 minutes, and it is set aside;

[0044] (4) Pressing: Put the blanched jujube meat into a press, add 3 times its weight of sodium ascorbate with a concentration of 70mg / L before pressing, stir it evenly and press it, the pressing temperature is 12°C, and the pressing time is 35s;

[0045] (5) Fermentation: Add cellulase, pectinase, glucoamylase and Saccharomyces cerevisiae before fermentation, after stirring, control the temperature at 23°C, and the fermentation time is 15 days;

[0046] (6) Clarification: Put the fermented liquid into a high-speed centrifuge for ce...

Embodiment 3

[0053] A kind of jujube wine preparation technology, comprises the following steps:

[0054](1) Pretreatment: pick red dates and remove moldy impurities, dry naturally, and set aside;

[0055] (2) De-pitting: Use a de-pitting machine to remove the core of the jujube and wait for use;

[0056] (3) Blanching: the jujube meat after pitting is blanched, the blanching temperature is 65°C, and the blanching time is 20 minutes, and it is set aside;

[0057] (4) Pressing: put the blanched jujube meat into a press, add sodium ascorbate with a concentration of 80 mg / L four times its weight before pressing, and press after stirring evenly. The pressing temperature is 15°C and the pressing time is 40s;

[0058] (5) Fermentation: Add cellulase, pectinase, glucoamylase and Saccharomyces cerevisiae before fermentation, and after stirring, control the temperature to 25°C and the fermentation time to 20 days;

[0059] (6) Clarification: Put the fermented liquid into a high-speed centrifuge ...

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PUM

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Abstract

The invention discloses a preparation technology for date wine. The preparation technology for the date wine comprises the following steps: (1) pretreating; (2) removing kernels; (3) blanching; (4) squeezing; (5) fermenting; (6) clearing; (7) filtering; (8) mixing; (9) sterilizing; and (10) storing. Compared with the prior art and the traditional technology, the preparation technology for the date wine has the advantages that the date wine brewing time is greatly shortened, the typical flavor of the date wine can be guaranteed, the cooling technique is adopted in the clearing process, the operation is simple, the clearing effect is obvious, the date wine is suitable for large-scale industrial production, the taste is nice, the nutritional ingredients are balanced and the healthcare effect is excellent.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a jujube wine preparation process. Background technique [0002] The types of wine produced from jujube include: soaked mixed wine, fermented low-alcohol fruit wine and fermented distilled liquor. The main processes of their respective production are as follows: wine preparation: soak the jujube with edible alcohol or high-grade liquor to extract its active ingredients, then add water to reduce the degree and season with sugar and acid. The wine has a simple process, thin wine taste, sweet and greasy, and is generally not suitable for public drinking because of the addition of other Chinese herbal medicines and flavors and fragrances. Fermented low-alcohol fruit wine: By steaming and beating the jujube, using a single yeast as a starter for liquid fermentation, and then seasoning with sugar and acid. This wine has low alcohol content, thin and sour taste, and is not suitabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 赵红卫
Owner 阜平龙头枣业有限公司
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