Production technology of jujube fermented wine

A production process and technology of fermented wine, which is applied in the field of jujube fermented wine production technology, can solve the problems of the loss of nutritional components of jujube, affect the development and utilization of jujube, and affect the taste of fermented wine, so as to reduce the extraction content and prevent miscellaneous bacteria Propagation, effect to reduce production of methanol

Active Publication Date: 2021-03-16
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

D. Aging: Store at 12°C~18°C for more than 6 months; due to the high temperature of extracting juice, the nutritional components in jujube will be seriously lost, which will affect the taste of fermented wine; due to the high pectin content in jujube, if With the existing technology, a large amount of methanol produced in the fermentation process cannot be removed, resulting in the methanol content in fruit wine products far exceeding the national standard, which seriously affects the development and utilization of jujube

Method used

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Examples

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Embodiment Construction

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

[0015] Jujube fermented wine manufacturing process of the present invention comprises the following steps:

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

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

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PUM

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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.

Description

technical field [0001] The invention relates to the technical field of fermented wine production technology, in particular to a production process of 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 alluvial soil from the Yellow River is extremely rich in minerals, rich in nutrients and biologically active ingredients. Jujube fermented wine is a kind of fruit wine fermented from jujube as raw material. It has a unique smell of red dates and rich nutrients, and is of great development value. At present, the production method of jujube fermented wine is as follows: A. Red jujube juice extraction: jujube: water = 1:4, temperature 70 ℃ ~ 90 ℃, time 12 hours. B. Enzymatic hydrolysis: add pectinase and SO 2 . C. Fermentation: 1-2 times of fermentation. D. Aging: Store at 12°C~18°C for more than 6 months; due to the high temperat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12R1/865C12R1/225
CPCC12G3/02
Inventor 韩基明李群杨春李新民孟晶岩
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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