Preparation method of low-methanol high-quality red jujube dry fruit wine

Abstract

The present invention relates to a preparation method of low-methanol high-quality red jujube dry fruit wine. The method uses red jujubes as a raw material and the low-methanol high-quality red jujubedry fruit wine is prepared by processing, boiling, beating and stone-removing, enzymolyzing, juice extracting, flash evaporation concentration, fermentation, aging, filtration and clarification. Theflash evaporation concentration technology is used, characteristics of low boiling point and easy volatilization of methanol during a concentration process are used, so that a large amount of the methanol produced by the enzymolyzing of red jujubes is removed, at the same time, sugar content of red jujube juice is increased by 2-degree-4-degree Brix, loss of aroma components of the red jujube wineis maximally decreased, and the prepared red jujube fruit wine is low in methanol content, clear and transparent in wine body, mellow and harmonious in mouthfeel, rich in red jujube and wine aroma, rich in nutrition and rich in polyphenols, flavonoids, cyclic adenosine phosphate and other functional ingredients. The method has strong operation and is easy for large-scale production of enterprises.

Description

technical field [0001] The invention relates to a method for preparing low-methanol and high-quality dried jujube fruit wine, and belongs to the technical field of fermented fruit wine preparation. Background technique [0002] China is almost the only country that grows jujubes in the world, and it is also the main consumer of jujubes, accounting for more than 98% of the world's jujube planting area and output. Almost 100% of jujubes in international trade come from China. Jujube is the largest dried fruit tree species in my country and one of the most representative national fruit trees, with a history of thousands of years of cultivation. At the same time, jujube has strong adaptability, tolerance to drought and waterlogging, known as "hardcore crop", and is the first choice for the development of water-saving forestry and fruit industry. [0003] As a traditional food supplement, jujube has a large market. In recent years, with the widespread spread of Chinese health cu...

AI Technical Summary

Problems solved by technology

Fermentation of jujube juice with added sugar has the risk of high residual sugar in jujube wine due to insufficient yeast nutrition, and the fermented fruit wine has the problems of low nutrient content, relatively thin wine body, and poor mellowness; the color of jujube wine fermented with concentrated jujube juice Darker, less bright wine body, less jujube aroma, and obvious bitterness, which affect the taste of red jujube fruit wine; soaked in alcohol, the blended fruit wine has a harmonious jujube aroma and wine aroma, low nutrient content, and high chemical residues. blended in, unable to prepare dry fruit wine

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