A preparation method of red date glutinous rice yellow wine

Abstract

The invention relates to the technical field of red date and yellow wine. Aiming at the problem that red date and glutinous rice yellow wine prepared by using fresh red date fruits tends to have a bitter taste, the invention discloses a method for preparing red date and glutinous rice yellow wine, comprising: (1) washing the fresh red date fruits and separating the red date pulp and the fruit core; (2) soaking the glutinous rice in water, taking it out and mixing it with the red date pulp, ultra-high pressure steaming, water cooling and sterilization; (3) adding wine making yeast to the red date and glutinous rice for pre-fermentation; (4) adding the fruit core powder obtained by crushing the fruit core after the pre-fermentation, adding water to flush the cylinder, and entering the main fermentation; (5) filtering the fermentation liquid and sterilizing it after the fermentation, and aging it after micro-oxygen technology treatment to obtain red date and glutinous rice yellow wine; the wine making yeast is a composite yeast of red yeast and small yeast. The prepared jujube wine has basically no bitterness and sourness, has a harmonious and mellow taste, and the wine liquid is clear and bright in color, thereby improving the acceptability of yellow wine prepared by using fresh red date fruits.

Description

Technical Field

[0001] The invention relates to the technical field of red date and yellow wine, and in particular to a preparation method of red date and glutinous rice yellow wine. Background Art

[0002] Huangjiu is a wine brewed from glutinous rice. It has a mellow taste and rich nutrition. It is called "liquid cake" and has health value. It is one of the three ancient wines together with beer and wine. However, due to restrictions on region, taste, brand, etc., Huangjiu only accounts for 4% of the sales volume of beverage wine in my country. In order to expand the Huangjiu market, especially to expand its acceptance among young people, it has become a development trend to mix glutinous rice with other raw materials such as red dates and wolfberries to prepare compound Huangjiu. This type of compound Huangjiu has richer taste, wider adaptability, and better market prospects. Among them, the health benefits of red date glutinous rice Huangjiu are more prominent among compound Huangjiu. It has bright color and unique aroma. It is a more popular type of compound Huangjiu.

[0003] Red dates are rich in vitamin C and P, a large number of trace elements and sugars. In particular, the peel of red dates has the effects of strengthening the spleen, replenishing qi and nourishing blood, and anti-oxidation. It can also improve the color and flavor quality of date wine. However, there are limitations on the selection of red date raw materials for red date glutinous rice wine. Currently, most of the red dates used are dried dates. This is because the peel of fresh red dates contains high levels of tannic acid and tannin bitter substances, which can easily cause a more obvious bitter feeling in red date wine. In addition, the acidity is high and the date flavor is insufficient. The composite yellow wine prepared from dried dates has been improved to a certain extent and is more acceptable. Studies have shown that the physical and chemical indicators of the composite yellow wine prepared with fresh red dates are also lower than those of dried dates.

[0004] In order to reduce the bitterness and sourness of red date yellow wine, Chinese patent CN201610703390.8 discloses a method of baking red dates and then using them to prepare red date yellow wine. By baking, the red date fruit undergoes a Maillard reaction, which improves the taste of the date wine and makes it less sour. For example, Xia Yanqiu et al. also pointed out that after baking pitted red dates and fermenting them with glutinous rice to prepare composite yellow wine, the bitterness of the yellow wine is significantly reduced (Xia Yanqiu, Zhu Qiang, Wang Zhijun, Research and Development of Date and Wolfberry Yellow Wine [J], China Brewing, 2008, NO.12: 111-113). However, this baking method is not suitable for processing fresh red dates, and it is easy to cause a large loss of nutrients such as vitamins, reducing the nutritional value of red dates. Summary of the invention

[0005] Aiming at the problem that the composite glutinous rice yellow wine prepared from fresh red dates has a bitter taste, the object of the present invention is to provide a method for preparing red dates glutinous rice yellow wine, which allows the composite red dates yellow wine to be prepared with fresh red dates, and the obtained jujube wine has no obvious bitterness or sourness, thereby improving the acceptability of the red dates yellow wine prepared from fresh red dates.

[0006] The present invention provides the following technical solutions:

[0007] A method for preparing red date glutinous rice yellow wine comprises the following steps:

[0008] (1) washing fresh red dates and separating the red date pulp and pit;

[0009] (2) soaking glutinous rice in water, taking it out and mixing it with red date pulp, steaming it after ultrahigh pressure treatment, cooling it with water, and sterilizing it;

[0010] (3) adding wine yeast to the red dates and glutinous rice for pre-fermentation;

[0011] (4) After the preliminary fermentation is completed, the kernel powder obtained by crushing the kernels is added, and water is added to flush the tank, and the main fermentation begins;

[0012] (5) filtering the fermentation liquid after the fermentation is completed, sterilizing the fermentation liquid, treating it with a micro-oxygen technology, and aging it to obtain red date glutinous rice yellow wine;

[0013] The yeast for brewing wine is a compound yeast of red yeast and small yeast.

[0014] Existing studies have shown that when red dates are used to prepare single pure red date wine, the use of intact red dates with jujube pits is more conducive to increasing the sweetness and fruity flavor of the wine. However, this is not obvious in the preparation of red date glutinous rice yellow wine, which may be because, on the one hand, this scheme uses fresh red dates, and the effect of enhancing the fragrance and sweetness brought by the jujube pits is discounted. On the other hand, this scheme is a composite glutinous rice yellow wine, which is different from the fermentation preparation conditions of pure red date wine. After research, the inventor found that the pulp and the pit are separated, the pulp with the peel and glutinous rice are first steamed, and then the mixed wine koji formed by the combination of red yeast and small yeast is used for pre-fermentation saccharification, and then the pit is crushed and powdered and added to the red date glutinous rice, and the mixed wine koji is used to continue fermentation. The taste of the prepared red date glutinous rice yellow wine is significantly improved, the bitterness is significantly reduced, and some physical and chemical indicators are also improved, such as amino acid nitrogen, thereby providing a method suitable for preparing red date glutinous rice yellow wine with fresh red dates, and expanding the application of fresh red dates.

[0015] As a preferred embodiment of the method of the present invention, the method for washing red dates in step (1) is: soaking the fresh red dates in a sodium bicarbonate solution with a mass concentration of 8 to 15% for 10 to 20 minutes, taking them out, and then washing them with water.

[0016] As a preferred embodiment of the method of the present invention,

[0017] In step (2), the mass ratio of glutinous rice to red dates is 1:0.3-0.7.

[0018] As a preferred embodiment of the method of the present invention,

[0019] In step (3), the pre-fermentation temperature is 20-23° C. and the fermentation time is 4-7 days.

[0020] As a preferred embodiment of the method of the present invention,

[0021] The amount of Xiaoqu added is 0.4-0.7% of the mass of red dates and glutinous rice, and the amount of Hongqu added is 4-7% of the mass of red dates and glutinous rice.

[0022] Studies have shown that the type of brewing koji or yeast will affect the body and physical and chemical properties of rice wine. Choosing the right brewing koji can reduce the production of harmful substances and increase beneficial ingredients. After optimization, the inventors selected a combination of red yeast and small yeast as brewing koji, which improved the quality of red date glutinous rice rice wine.

[0023] As a preferred embodiment of the method of the present invention, the fruit core powder used in step (4) is used after being processed by the following process: the fruit core is dried and then ground into powder, which is then dispersed in water and treated with cellulase for 3 to 5 days.

[0024] Introducing kernel powder into the fermentation of red date glutinous rice wine can improve the taste of the wine to a certain extent and reduce the bitterness, but repeated tests have found that the effect of reducing bitterness is unstable, some have no bitterness, and some have a weak bitterness. The inventor analyzed that this may be due to the fact that the particle size of the kernel powder after crushing is large and small, the degree of damage to the kernel cells is not uniform, and the relatively hard fiber components contained in the kernel powder cause the degree of participation of the kernel powder in fermentation within a limited time to be random. Therefore, the inventor fully enzymatically hydrolyzed the kernel powder with cellulase, so that the fiber components of the kernel powder were completely and fully destroyed, and then added it to the preparation of glutinous rice wine, which greatly improved the consistency of the taste of red date glutinous rice wine.

[0025] As a preferred embodiment of the method of the present invention, the amount of cellulase added is 5-8% of the mass of the fruit core powder.

[0026] As a preferred embodiment of the method of the present invention, the main fermentation temperature is 25-28° C. and the fermentation time is 5-7 days.

[0027] As a preferred embodiment of the method of the present invention, the amount of water added in step (4) is 1 to 1.3 times the volume of the red dates and glutinous rice after pre-fermentation.

[0028] As a preferred embodiment of the method of the present invention, the aging temperature is 15-17°C.

[0029] The beneficial effects of the present invention are as follows:

[0030] Compared with the existing red date yellow wine which tends to use red date dried fruit as raw material to reduce the sourness of the date wine, the present invention provides a method for preparing red date glutinous rice yellow wine, which uses fresh red date fruit as raw material to prepare red date glutinous rice yellow wine, and the prepared date wine has basically no bitterness, appropriate acidity, no prominent sour taste, coordinated and mellow taste, clear wine, and bright color, which improves the acceptability of preparing glutinous rice yellow wine with fresh red date fruit, and fresh red date fruit also gives the date wine more abundant nutrients. Moreover, using fresh red date fruit instead of dried red date fruit also greatly reduces the processing cost of raw materials, and the market prospect is optimistic. DETAILED DESCRIPTION

[0031] The specific implementation modes of the present invention are further described below.

[0032] Unless otherwise specified, the raw materials used in the present invention can be purchased from the market or are commonly used in the art. Unless otherwise specified, the methods in the following embodiments are all conventional methods in the art.

[0033] The invention provides a method for preparing red date glutinous rice yellow wine, comprising the following steps:

[0034] (1) washing fresh red dates and separating the red date pulp and pit;

[0035] (2) soaking glutinous rice in water, taking it out and mixing it with red date pulp, steaming it after ultrahigh pressure treatment, cooling it with water, and sterilizing it;

[0036] (3) adding wine yeast to the red dates and glutinous rice for pre-fermentation;

[0037] (4) After the preliminary fermentation is completed, the kernel powder obtained by crushing the kernels is added, and water is added to flush the tank, and the main fermentation begins;

[0038] (5) After the fermentation is completed, the fermentation liquid is filtered and sterilized, and then aged after being treated with a micro-oxygen technology to obtain red date glutinous rice yellow wine; the wine making koji is a composite wine koji of red koji and small koji.

[0039] In some embodiments provided by the present invention, the method for cleaning red dates in step (1) is: soaking the fresh red dates in a sodium bicarbonate solution with a mass concentration of 8-15% for 10-20 minutes, taking them out, and then rinsing them with water.

[0040] In some embodiments provided by the present invention, the pressure of the ultra-high pressure treatment is 250 to 300 MPa, and the treatment time is 20 to 30 min.

[0041] In some embodiments provided by the present invention, in step (2), the glutinous rice is soaked in 1.5 to 2.5 times its weight of water for 1 to 2 days.

[0042] In some embodiments provided by the present invention, the mass ratio of glutinous rice to red date pulp in step (2) is 1:0.3-0.7.

[0043] In some embodiments provided by the present invention, the sterilization in step (2) is pasteurization.

[0044] In some embodiments provided by the present invention, the pre-fermentation temperature in step (3) is 20-23° C. and the time is 4-7 days.

[0045] In some embodiments provided by the present invention, the amount of Xiaoqu added is 0.4-0.7% of the mass of the red dates and glutinous rice, and the amount of Hongqu added is 4-7% of the mass of the red dates and glutinous rice.

[0046] In some embodiments provided by the present invention, the fruit core powder used in step (4) is obtained by drying the fruit core at a temperature not exceeding 45° C., crushing the fruit core, and passing the powder through a 40-mesh sieve.

[0047] In some embodiments provided by the present invention, the fruit core powder is used after being processed by the following process: the fruit core is dried and then ground into powder, and then dispersed in water and treated with cellulase for 3 to 5 days, wherein the amount of cellulase added is 5 to 8% of the mass of the fruit core powder, the treatment temperature is 40 to 45°C, and the dispersed concentration of the fruit core powder is 25 to 50%.

[0048] In some embodiments provided by the present invention, the main fermentation temperature is 25-28° C., and the fermentation time is 5-7 days.

[0049] In some embodiments provided by the present invention, the amount of water added in step (4) is 1 to 1.3 times the volume of the red dates and glutinous rice after pre-fermentation.

[0050] In some embodiments provided by the present invention, the oxygen flow rate during micro-oxygen treatment is 0.5-0.6 ml / L, once every 5-6 days, 5-6 times per month; and the aging temperature is 15-17°C.

[0051] The technical solution of the present application is further described below through more specific embodiments.

[0052] Example 1

[0053] A method for preparing red date glutinous rice yellow wine, the preparation method is as follows:

[0054] (1) 5 kg of fresh red dates were soaked in a sodium bicarbonate solution with a mass concentration of 10% for 15 min, then taken out and rinsed with water until no sodium bicarbonate remained, and then the red date pulp and pit were separated;

[0055] (2) soaking 10 kg of glutinous rice in twice its weight of water for 1 day, taking it out and mixing it with red date pulp, treating it at 300 MPa for 20 min, then steaming it for 45 min, cooling it with water, and pasteurizing it to obtain red date glutinous rice;

[0056] (3) Adding brewing koji to the red dates and glutinous rice, and pre-fermenting at 21° C. for 5 days, wherein the brewing koji used is a composite koji of red koji and small koji, wherein the amount of small koji added is 0.5% of the mass of the red dates and glutinous rice, and the amount of red koji added is 5% of the mass of the red dates and glutinous rice;

[0057] (4) baking the fruit core at 40° C. for 2 days, taking it out and crushing it, then passing it through a 40-mesh sieve to obtain fruit core powder, adding the fruit core powder to the red dates and glutinous rice after the pre-fermentation, and then adding water 1 times the volume of the red dates and glutinous rice to flush the tank, maintaining the temperature at 25° C. for the main fermentation for 7 days, stirring once at 6 o'clock;

[0058] (5) After the fermentation is completed, the fermentation liquid is filtered and sterilized, and treated with micro-oxygen technology for 5 months with an oxygen flow rate of 0.5 mL / L once every 6 days, and then aged at 17° C. for 1 year to obtain red date glutinous rice yellow wine.

[0059] Example 1 was repeated three times in parallel, and the sensory quality and physical and chemical quality of the obtained red date glutinous rice wines 1-1, 1-2, and 1-3 were identified according to GB / T 13662-2008. The results are shown in Tables 1 and 2 below, respectively.

[0060] Table 1 Physical and chemical indicators

[0061] It can be seen from the above table that the various indicators of the rice wine prepared by the present invention meet the requirements of a first-class refreshing semi-dry rice wine, the total acid content is within the required range of 2.5 to 7.0, the acidity is appropriate, and there is no prominent sour taste.

[0062] Table 2 Sensory indexes

[0063] It can be seen from the above table that the sensory indicators of the red date glutinous rice yellow wine prepared by the method of the present invention meet the requirements. At the same time, compared with the red date glutinous rice yellow wine prepared from whole fruit containing jujube pits in Comparative Example 1 below, the bitterness is significantly reduced.

[0064] Comparative Example 1

[0065] The difference from Example 1 is that the fresh red dates are washed and directly mixed with glutinous rice, and then steamed at normal pressure.

[0066] Comparative Example 1 was repeated three times, and the resulting red date wines all had a relatively bitter taste.

[0067] Comparative Example 2

[0068] The difference from Example 1 is that the pits of the red dates are not crushed into powder after separation, but are directly added to the red dates and glutinous rice for main fermentation after being baked at 40° C. for 2 days.

[0069] Comparative Example 2 was repeated three times, and the resulting red date wines all had a relatively bitter taste.

[0070] Comparative Example 3

[0071] The difference from Example 1 is that 5.5% of rice wine yeast (Angel rice wine yeast) is added to replace red yeast and small yeast for fermentation.

[0072] Comparative Example 3 was repeated three times, and the bitterness of the obtained red date wine was respectively: bitter, slightly bitter, and relatively bitter, and the amount of yeast used was large, with a distinct sour taste.

[0073] Comparative Example 4

[0074] The difference from Example 1 is that 5% of yellow rice wine yeast and 0.5% of Xiaoqu are used to replace the composite fermentation of red yeast and Xiaoqu.

[0075] Comparative Example 4 was repeated three times, and the resulting red date wines were: relatively bitter, relatively bitter, and slightly bitter.

[0076] Comparative Example 5

[0077] The difference from Example 1 is that 5.5% red yeast rice is used to replace the red yeast rice and small yeast rice for composite fermentation.

[0078] Comparative Example 5 was repeated three times, and the bitterness of the obtained red date wines were: relatively bitter, bitter, and bitter, respectively.

[0079] By comparing the above Example 1 with Comparative Examples 1 to 5, it can be seen that after the red dates and pits are crushed into powder and added to the fermentation system, with the combination of appropriate wine-making koji, the bitterness of the red dates, glutinous rice and yellow wine is significantly reduced, and can reach a level of basically no bitterness.

[0080] Example 2

[0081] The difference from Example 1 is that the fruit core powder is used after being processed by the following process:

[0082] After the fruit core powder is dispersed in water (dispersion concentration 30%), cellulase is added and treated at 40° C. for 3 days. The amount of cellulase added is 8% of the weight of the fruit core powder.

[0083] The process was repeated 2 three times, and the resulting red date wine had no bitterness.

[0084] Example 3

[0085] The difference from Example 1 is that the fruit core powder is used after being processed by the following process:

[0086] After the kernel powder is dispersed in water (dispersion concentration 30%), cellulase is added and treated at 40° C. for 5 days. The amount of cellulase added is 5% of the weight of the kernel powder.

[0087] The process was repeated three times, and the resulting red date wine had no bitterness.

[0088] Comparative Example 6

[0089] The difference from Example 2 is that the cellulase treatment time is 3 hours.

[0090] Comparative Example 6 was repeated three times, and the bitterness of the obtained red date wines were: no bitterness, slight bitterness, and slight bitterness, respectively.

[0091] By comparing Examples 2 to 3 with Example 1, it can be seen that after the fruit core powder is further treated with cellulase, the bitterness of the red date glutinous rice wine can be basically eliminated, and the repeated stability is good. The bitterness of the red date glutinous rice wine obtained in Comparative Example 6 is similar to that of Example 1, and the stability has no obvious change, which should be due to the insufficient cellulase treatment time.

Claims

1. A method for preparing red date glutinous rice yellow wine, characterized in that: The following steps are involved: (1) Soaking fresh red dates in 8-15% sodium bicarbonate solution for 10-20 minutes, washing with water and separating the red date pulp and pit; (2) soaking the glutinous rice in water, taking it out and mixing it with red date pulp, cooking it after ultrahigh pressure treatment, cooling it with water, and sterilizing it to obtain red date glutinous rice; (3) adding wine yeast to the red dates and glutinous rice for pre-fermentation; (4) After the pre-fermentation, the kernel powder obtained by crushing the kernels is added, and the kernel powder is treated with cellulase for 3-5 days. The amount of cellulase added is 5-8% of the weight of the kernel powder. The treatment temperature is 40-45°C, and water is added to flush the cylinder to enter the main fermentation; (5) filtering the fermentation liquid after the fermentation is completed, sterilizing the fermentation liquid, treating it with a micro-oxygen technology, and aging it to obtain red date glutinous rice yellow wine; The yeast for brewing wine is a compound yeast of red yeast and small yeast.

2. The method for preparing red date glutinous rice wine according to claim 1, characterized in that: The mass ratio of glutinous rice to red date pulp used in step (2) is 1:0.3-0.

7.

3. The method for preparing red date glutinous rice wine according to claim 1, characterized in that: In step (3), the pre-fermentation temperature is 20-23° C. and the fermentation time is 4-7 days.

4. The method for preparing red date glutinous rice yellow wine according to claim 1 or 3, characterized in that: The amount of Xiaoqu added is 0.4-0.7% of the mass of red dates and glutinous rice, and the amount of Hongqu added is 4-7% of the mass of red dates and glutinous rice.

5. The method for preparing red date glutinous rice wine according to claim 1, characterized in that: The dispersed concentration of the fruit core powder in step (4) is 25-50%.

6. The method for preparing red date glutinous rice wine according to claim 1, characterized in that: The main fermentation temperature is 25-28°C and the fermentation time is 5-7 days.

7. The method for preparing red date glutinous rice wine according to claim 1, characterized in that: The amount of water added in step (4) is 1 to 1.3 times the volume of the red dates and glutinous rice after fermentation.

8. The method for preparing red date glutinous rice yellow wine according to claim 1, characterized in that: The aging temperature is 15-17℃.

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