Jujube fermented wine manufacture technology

A production process and technology for fermented wine, applied in the field of wood jujube fermented wine production technology, can solve the problems affecting the development and utilization of wood jujube, loss of nutrient components of wood jujube, affecting the taste of fermented wine, etc., so as to prevent the reproduction of miscellaneous bacteria and reduce extraction. content, the effect of reducing the production of methanol

CN107502518AActive Publication Date: 2017-12-22RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2017-12-22
Patent Text Reader

Abstract

The invention relates to the technical field of fermented wine manufacture, particularly to jujube fermented wine manufacture technology. According to the technology, the problem that methanol exceeds the standard is solved, and the fermented wine product is guaranteed of abundant nutrition and good taste. The technology comprises the following steps: 1) juicing jujubes, which includes selecting and washing jujubes, blanching the jujubes with water at 80-90 DEG C for 5-10 min, putting the obtained jujubes in a juicer, adding water according to a ratio of jujubes to water being 1:1-3, and adding edible ethanol, the volume of which is 1-5% of the total volume; 2) performing enzymatic hydrolysis; 3) performing primary fermentation, which comprises putting filtered jujube juice in a fermentation cylinder, adding 100-500 ppm of activated angel fruit wine active dry yeast with the fermentation temperature being 18-30 DEG C, the fermentation time being 3-6 d, and the PH value being 3-5; and 4) performing secondary fermentation, which comprises taking the supernatant liquid out, pouring the supernatant liquid in the cylinder, adding 100-500 ppm of activated angel Baijiuwang active dry yeast with the fermentation temperature being 18-30 DEG C, the fermentation time being 3-6 d, and the PH value being 3-5.
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Description

technical field

[0001] The invention relates to the technical field of fermented wine production technology, in particular to a production technology of wood jujube fermented wine. Background technique

[0002] As we all know, jujube is mainly distributed along the Yellow River in Luliang area of ​​Shanxi Province and Yulin area of ​​Shaanxi Province. The proluvial soil originating from the Yellow River is extremely rich in minerals, rich in nutrients and biologically active ingredients. Wood jujube fermented wine is a kind of fruit wine fermented from wood jujube as raw material. It has a unique smell of red dates and rich nutrients, and has great development value. At present, the production method of jujube fermented wine is as follows: A. Jujube juice: jujube: water = 1:4, temperature 70 ℃ ~ 90 ℃, time 12 hours. B. Enzymatic hydrolysis: add pectinase and SO 2 . C. Fermentation: 1-2 times fermentation. D. Ageing: Store at 12℃~18℃ for more than 6 months; due to the hig...

Examples

Embodiment Construction

[0014] The specific embodiments of the present invention will be further described in detail below with reference to the examples. The following examples are intended to illustrate the present invention, but not to limit the scope of the present invention.

[0015] The production process of the jujube fermented wine of the present invention comprises the following steps:

[0016] 1) Jujube Jujube Juice: After the jujube is selected and cleaned, blanched in 80℃~90℃ water for 5min~10min, put it into the extraction tank, add water according to jujube:water=1:1~3, and add at the same time The total volume of edible ethanol is extracted at 30°C to 50°C for 8 to 12 hours;

[0017] 2), enzymolysis: put the jujube juice extracted in step 1) into the enzymolysis tank, add the compound enzyme preparation acid protease: lipase: amylase = 3:1:1, the addition amount is 10ppm~100ppm, 30 ℃ 50 ℃ After enzymatic hydrolysis for 2 to 4 hours, filter with diatomaceous earth filter;

[0018] 3)...