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A kind of production method of aroma enhanced jujube wine

A production method, the technology of jujube wine, is applied in the field of production of aroma-enhanced jujube wine, which can solve the problem of single product, achieve the effects of reducing losses, complete fermentation and impregnation, and improving clarification efficiency

Active Publication Date: 2021-05-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jujube products that can be seen on the market are basically dried jujube products, and the products are relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Buy Xinjiang Ruoqiang red dates 10kg, clean the red dates and add 5L of pure water, add 0.75g of glutamic acid, 1.2g of glycine, 1.5g of nano-iron oxide (purchased from Nanjing Epurui Nano Materials Co., Ltd.), stir well, and carry out pressure cooker Cook, keep pressure at 121°C for 5 minutes, cool down with ice water shower after cooking, cool down to 90°C, stir into red date puree, then add 15L of pure water, the obtained red date puree has a sugar content of 220g / L and a total acidity of 0.35 g / L. Cool down to 20°C, add 139.5g of tartaric acid to adjust the total acidity to 5.0g / L, add 30mL of sulfurous acid (sulfur dioxide concentration 6%); add 6g of activated Angel Wine Yeast, and ferment at 25°C under temperature control until the remaining sugar < 4g / L, the fermentation is over. At this moment, the alcohol content was 12.5 degrees, and the water bag press (the water bag press was purchased from Beijing Lanbosi) was separated from the coarse residue to obtain 1...

Embodiment 2

[0043]Buy Xinjiang Ruoqiang red dates 10kg, clean the red dates and add 5L of pure water, add 1.05g of glutamic acid, 1.5g of glycine, 3.0g of nano-iron oxide (purchased from Nanjing Epurui Nano Materials Co., Ltd.), stir well, and carry out pressure cooker Cook, keep pressure at 121°C for 10 minutes, after cooking, shower with ice water to cool down, cool down to 70°C, stir into red date paste, then add 12L of pure water, the sugar content of red date paste is 260g / L, and the total acid is 0.42g / L L. Lower the temperature to 18°C, add 137g of tartaric acid, adjust the total acid to 5.5g / L, and ferment at 22°C under temperature control until the residual sugar is less than 4g / L, and the fermentation ends. At this moment, the alcohol content was 13.2 degrees, and the water bag press (the water bag press machine was purchased from Beijing Lanbosi) was separated from the coarse residue to obtain 15L jujube wine. Add 7.5g of soaked bentonite to the jujube wine, stir it evenly, an...

Embodiment 3

[0048] Purchase 10kg of red dates from Ruoqiang, Xinjiang, clean them, add 5L of pure water, add 0.90g of glutamic acid, 1.35g of glycine, 2.25g of nano-iron oxide (purchased from Nanjing Epurui Nano Materials Co., Ltd.), stir well, and carry out pressure cooker Cook, keep pressure at 121°C for 10 minutes, after cooking, shower with ice water to cool down, cool down to 80°C, stir into red date paste, then add 13.5L of pure water, the sugar content of red date paste is 240g / L, and the total acid is 0.39g / L. Lower the temperature to 19°C, add 137g of tartaric acid, adjust the acidity to 5.2g / L, and ferment at 24°C under temperature control until the residual sugar is less than 4g / L, and the fermentation ends. At this moment, the alcohol content was 12.7 degrees, and the water bladder press (the water bladder press was purchased from Beijing Lanbosi) was separated from the coarse residue to obtain 16L jujube wine. Add 6.4g of soaked bentonite to the jujube wine, stir it evenly,...

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Abstract

The invention discloses a method for producing aroma enhanced jujube wine. In this method, red dates are used as raw materials for brewing. After cleaning and removing surface dust and sediment, nano-iron oxide is used as a catalyst and clarification filter aid, glutamic acid, glycine, and water are added to adjust the composition, high-pressure cooking, and rapid cooling. Or ice water cooling, stirring into jujube paste, replenishing water, adjusting acidity with tartaric acid, adding sulfur dioxide and activated Angel high-activity dry yeast for fermentation, rough separation, gelling, freezing and clarification, debittering, fine filtration and other steps to obtain red jujube wine. The invention develops a jujube wine with high clarity, strong aroma, full flavor and full mouthfeel.

Description

technical field [0001] The invention discloses a production method of aroma-enhanced jujube wine, which includes high-pressure cooking of jujube, component adjustment, fermentation, clarification process, etc., and particularly relates to a process of adding nano-iron oxide, glutamic acid and glycine in the process of high-pressure cooking jujube A method for enhancing the aroma of jujubes is carried out. Background technique [0002] Jujube is rich in nutrition, large in output, has high edible and medicinal value, and belongs to the same source of medicine and food. The red jujube products that can be seen on the market are basically all dried jujube products, and the products are relatively single. There are many varieties of jujubes, and the output is large. The research on the value-added technology of deep processing of jujubes has become a problem facing the industrialization of jujubes. Developing jujube into jujube wine can greatly increase the practical value of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12H1/044
CPCC12G3/02C12H1/0408
Inventor 曾新安蔡锦林唐忠盛王强
Owner SOUTH CHINA UNIV OF TECH
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