Brewing method for red date wine

A technology of jujube wine and jujube, applied in the field of wine making, to achieve the effect of enriching selenium

Inactive Publication Date: 2017-08-18

无锡启集智能科技有限公司

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AI-Extracted Technical Summary

Problems solved by technology

[0003] The traditional jujube wine means soaking jujube in white wine before it can be used. Th...

Abstract

The invention discloses a brewing method for red date wine. The method includes the steps of: S1. selecting high quality, no mildew or rot, and pest-free jujubes and performing washing with water; S2. preparing a citric acid disinfectant solution; S3. flushing the disinfected jujubes with water repeatedly; S4. putting a first perform into a pulping machine for pulping so as to obtain a jujube pulp, and adding pectinase, hydrolytic sugar and mixed yeast into the jujube pulp; and S5. selecting inorganic selenium powder and wheat, soaking the wheat in 25-30DEG C water, and adding inorganic selenium powder into the water of wheat every two days until the wheat germ grows to 1-3cm, thus obtaining selenium malt. According to the invention, in the red date wine brewing process, selenium element is absorbed through malt growth, then the malt is subjected to juicing treatment, malt wort rich in selenium element is mixed with the jujube pulp, and then fermentation treatment is carried out, so that the obtained red date wine is rich in selenium element, and is more in line with the human health demand.

Application Domain

Alcoholic beverage preparation

Technology Topic

DisinfectantZiziphus jujuba +10

Examples

Experimental program(3)

Example Embodiment

[0031] Example 1

[0032] The present invention provides a method for brewing red date wine, which includes the following steps:

[0033] S1. Select high-quality, mildew-free, and pest-free jujubes, wash them with water, dry them, remove the nucleus, slice the jujubes, and place them in a fast 5m/s environment for natural air drying for 10 hours;

[0034] S2, configure the citric acid disinfectant, the pH of the citric acid disinfectant is 3, put the jujube slices into the citric acid disinfectant, and perform disinfection treatment for 5 hours;

[0035] S3. Rinse the sterilized jujube with clean water repeatedly until the PH value of the clean water is 6 to stop the rinse, and then place it in a rapid 5.1m/s environment and dry it naturally for 10 hours to obtain the first expectation;

[0036] S4. Put the first expectation into a beating machine and smash to obtain jujube pulp; add 5 parts of pectinase, 6.2 parts of hydrolyzed sugar, and 1.5 parts of mixed yeast into the date pulp, and then stir evenly to obtain the second expectation ;

[0037] S5. Select 0.2 part of inorganic selenium powder and 10 parts of wheat, soak the wheat in water at 25°C, and add inorganic selenium powder to the water of the wheat every two days until the germ of the wheat grows to 1 cm, and the selenium malt is obtained;

[0038] S6. Cook, crush, and squeeze the selenium malt, pour the squeezed juice into the second feed, stir it evenly, put it in the fermenter and seal it to ferment, maintain the temperature at 15°C, and the fermentation time for 20 days. Three expectations;

[0039] S7. The third predictor is subjected to distillation treatment, and after condensation, red date wine can be obtained.

Example Embodiment

[0040] Example 2

[0041] The present invention provides a method for brewing red date wine, which includes the following steps:

[0042] S1. Select high-quality, mildew-free, pest-free jujubes, wash them with water, dry them, remove nuclei, slice the jujubes, and place them in an environment of 5.3m/s for natural air-drying for 14h;

[0043] S2, configure the citric acid disinfectant, the pH of the citric acid disinfectant is 3.8, put the jujube slices into the citric acid disinfectant, and perform disinfection treatment for 6.3h;

[0044] S3. Rinse the sterilized jujube with clean water repeatedly until the PH value of the clean water is 7 to stop the rinse, and then place it in an environment of rapid 5.5m/s to air dry for 14 hours to obtain the first expectation;

[0045] S4. Put the first expectation into a beating machine and break it to obtain jujube pulp; add 8 parts of pectinase, 8 parts of hydrolyzed sugar, and 3 parts of mixed yeast into the date pulp, and then stir evenly to obtain the second expectation ;

[0046] S5. Select 0.5 parts of inorganic selenium powder and 12 parts of wheat, soak the wheat in water at 27°C, and add inorganic selenium powder to the water of the wheat every two days until the germ of the wheat grows to 2 cm to obtain the selenium malt;

[0047] S6. Cook, crush, and squeeze the selenium malt, pour the squeezed juice into the second feed and stir evenly, put it in the fermenter and seal it to ferment, maintain the temperature at 17°C, and ferment for 26 days. Three expectations;

[0048] S7. The third predictor is subjected to distillation treatment, and after condensation, red date wine can be obtained.

Example Embodiment

[0049] Example 3

[0050] The present invention provides a method for brewing red date wine, which includes the following steps:

[0051] S1. Select high-quality, mildew-free, pest-free jujubes, wash them with water, dry them, remove the nucleus, slice the jujubes, and place them in a fast 6m/s environment for natural air-drying for 20h;

[0052] S2, configure the citric acid disinfectant, the pH of the citric acid disinfectant is 5, put the jujube slices into the citric acid disinfectant, and perform disinfection treatment for 8 hours;

[0053] S3. Rinse the sterilized jujube with clean water repeatedly until the PH value of the clean water is 7.9 to stop the rinse, and then place it in a fast 5.8m/s environment for natural air-drying for 10 hours to obtain the first expectation;

[0054] S4. Put the first expectation into a beating machine and smash to obtain jujube pulp; add 10 parts of pectinase, 10 parts of hydrolyzed sugar, and 4 parts of mixed yeast into the date pulp, and then stir evenly to obtain the second expectation ;

[0055] S5. Select 0.8 parts of inorganic selenium powder and 13 parts of wheat, soak the wheat in water at 27°C, and add inorganic selenium powder to the water of the wheat every two days until the germ of the wheat grows to 3 cm to obtain the selenium malt;

[0056] S6. Cook, crush, and squeeze the selenium malt, pour the squeezed juice into the second feed, stir evenly, put it in a fermenter, and seal it to ferment. The temperature is maintained at 21°C, and the fermentation time is 29 days. Three expectations;

[0057] S7. The third predictor is subjected to distillation treatment, and after condensation, red date wine can be obtained.

PUM

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