Production process of red date brandy

Abstract

The invention relates to the technical field of brandy production, in particular to a production process of red date brandy. The method comprises the following steps: collecting red date pulp; collecting the red date dry powder and the red date flower extract; mixing red date pulp with water, cooking, and pulping to obtain red date pulp; mixing the red date pulp with a compound enzyme, performing enzymolysis, and sterilizing to obtain red date pulp after enzymolysis; performing centrifugal separation on the red date pulp after enzymolysis to obtain red date juice, then adjusting the sugar degree of the red date juice to be 30-50 degrees Brix, controlling the temperature to be 25-35 DEG C, then adding a red date flower extract into the red date juice, and performing fermentation twice to obtain secondary fermentation date wine; distilling the secondarily fermented jujube wine, and then adding water to dilute the secondarily fermented jujube wine to 40-50% vol to obtain jujube base wine; and mixing the red date base liquor and an aging agent, and aging in an oak barrel to obtain the red date brandy. The red date brandy provided by the invention is rich in fragrance, combines various fruit fragrance, milk fragrance and flower fragrance, and is rich in ester substances.

Description

Technical Field

[0001] The invention belongs to the technical field of brandy production, and in particular relates to a production process of red date brandy. Background Art

[0002] Jujubes, a specialty cash crop in my country, belong to the genus Ziziphus, part of the Rhamnaceae family. Their mature fruits are widely cultivated in northern my country, where their cultivation and annual production account for over 90% of the global total, making them the core production region of the global jujube industry. This fruit, boasting therapeutic, medicinal, and nutritional benefits, has long been considered a premium tonic, both medicinal and edible. The folk wisdom holds that "eating three jujubes a day is a way to maintain good health." Ancient texts such as "Qimin Yaoshu" and "Compendium of Materia Medica" systematically document their cultivation techniques and health benefits. Modern nutritional research indicates that jujubes are rich in cyclic adenosine monophosphate, triterpenoids, and vitamins, earning them the reputation of a "natural vitamin bank" and a "treasure among fruits." Along with walnuts, longans, and lotus seeds, they are considered one of the four traditional nourishing ingredients.

[0003] Brandy, a typical example of fruit-based liquid distilled liquor, is traditionally brewed from grapes. When other fruits are used, the type of raw fruit must be indicated before the product name. Specialty brandies such as apple and cherry fall into this category. This type of liquor has a rich aroma and a mellow taste. Its brewing techniques in my country can be traced back to the development of distillation technology during the Yuan Dynasty. With the upgrading of consumption and the popularization of healthy eating concepts, specialty fruit wines with health-promoting properties are experiencing market opportunities. Among them, red date brandy, as a new distilled liquor, transforms traditional nourishing ingredients into high-value-added beverages through modern bioengineering technology. However, existing red date brandies have a poor aroma and low market acceptance.

[0004] For example, CN102051312B discloses a red date brandy and its production method, which belongs to the field of winemaking technology. This application uses five kinds of yeast to ferment separately to make fermentation liquid, which is then distilled and blended, which makes up for the problem that the red date wine fermented by a single yeast has a bland taste and poor taste, and obtains high-quality red date brandy with unique flavor and taste. The product retains the rich nutrients of red dates, and uses multiple strains of bacteria to ferment so that the product contains a variety of different flavor substances; the aging process of jujube wine adopts a composite method of ultrasound and high-voltage pulse to artificially accelerate the aging of jujube wine. This application greatly shortens the aging time of jujube wine, ensures the characteristic flavor of jujube wine, and the blended red date distilled wine has the unique flavor of red date wine. The wine has a unique aroma, pleasant aroma and mellow body. However, during the step-by-step distillation in this method, the alcohol content of the distilled interception of different yeast fermentation broths varies significantly (Candida: 10-20% vol; Saccharomyces cerevisiae: 60-75% vol), resulting in the loss of high-boiling-point terpene esters (such as geraniol acetate, boiling point 245°C) in low-alcohol interception (such as Pichia pastoris 6-10% vol); high-alcohol interception (Saccharomyces cerevisiae 60-75% vol) causes excessive volatilization of low-boiling-point esters (ethyl acetate, boiling point 77°C), resulting in a broken aroma substance spectrum after final blending.

[0005] In view of this, the present invention is proposed. Summary of the Invention

[0006] The purpose of the present invention is to provide a production process of red date brandy. The red date brandy provided by the present invention has a strong aroma, combines multiple fruit aromas, milk aromas, and floral aromas, and is rich in ester substances.

[0007] In order to achieve the above object, the present invention provides the following technical solutions:

[0008] The embodiment of the present invention provides a production process of red date brandy, comprising the following steps:

[0009] Step (1), collecting red dates and removing the red date pits to obtain red date pulp; collecting red date flowers, drying and crushing them, and then sieving them to obtain red date dry powder, and extracting the red date dry powder using supercritical carbon dioxide technology to obtain red date flower extract;

[0010] Step (2), mixing red date pulp and water, steaming, and beating to obtain red date pulp;

[0011] Step (3), mixing the red date pulp and the complex enzyme and performing enzymolysis, and then performing pasteurization after the enzymolysis is completed to obtain the enzymolyzed red date pulp;

[0012] Step (4), centrifuging the jujube pulp after enzymatic hydrolysis to obtain jujube juice, then adjusting the sugar content of the jujube juice to 30-50° Brix, controlling the temperature to 25-35°C, then adding jujube flower extract, white wine yeast, and lactic acid bacteria to the jujube juice for fermentation, and obtaining primary fermented jujube wine after the fermentation is completed;

[0013] Step (5), mixing the primary fermented red date wine and the ester-producing yeast for secondary fermentation, and obtaining the secondary fermented red date wine after the fermentation is completed;

[0014] Step (6), distilling the secondary fermented jujube wine, and then diluting it with water to 40-50% vol to obtain red jujube base wine;

[0015] Step (7), mixing the red date base wine and the aging agent and aging in an oak barrel to obtain red date brandy.

[0016] In a preferred embodiment, in step (1), the sieve used for sieving is 200-400 mesh.

[0017] In a preferred embodiment, in step (2), the specific steps of the extraction are: placing the red date dry powder into an extraction kettle, then injecting liquid CO and heating it to a supercritical state with a critical point of 31.1°C and 7.38MPa, starting a circulation pump to allow supercritical CO to continuously pass through the red date dry powder, then adjusting the pressure of the separation kettle to 5-10MPa and the temperature to 25-35°C, gasifying and releasing the CO, and collecting the red date flower extract;

[0018] In a preferred embodiment, in step (2), the ratio of the red date pulp to water is 1g: (2-10ml).

[0019] In a preferred embodiment, in step (2), the steaming conditions are: temperature 35-45°C, time 1-5h.

[0020] In a preferred embodiment, in step (3), the mass ratio of the red date pulp to the complex enzyme is 1:(0.01-0.1).

[0021] In a preferred embodiment, in step (3), the complex enzyme includes pectinase, acid protease, amylase, and β-glucosidase, and the mass ratio of the pectinase, acid protease, amylase, and β-glucosidase is (1-3): (1-2): (1-3): (2-4).

[0022] In a preferred embodiment, in step (3), the enzymatic hydrolysis conditions are: temperature of 25-35° C., and time of 60-100 min.

[0023] In a preferred embodiment, in step (4), the mass ratio of the red date juice, red date flower extract, white wine yeast and lactic acid bacteria is 100: (1-5): (0.5-2): (0.5-2).

[0024] In a preferred embodiment, in step (4), the fermentation conditions are: fermentation temperature is 25-25° C., and fermentation time is 10-20 days.

[0025] In a preferred embodiment, in step (5), the mass ratio of the primary fermented red date wine to the ester-producing yeast is 100:(0.1-1).

[0026] In a preferred embodiment, in step (5), the secondary fermentation conditions are: fermentation for 10 days, 28° C. for the first 3 days and 22° C. for the last 7 days.

[0027] In a preferred embodiment, in step (6), the distillation conditions are as follows: the secondary fermented jujube wine is subjected to a single distillation, and a 25-70% vol fraction is collected to obtain a single distilled jujube wine; the single distilled jujube wine is subjected to a secondary distillation, and a 65-70% vol central fraction is intercepted.

[0028] In a preferred embodiment, in step (7), the mass ratio of the red date base wine to the aging agent is 100:(0.005-0.05).

[0029] In a preferred embodiment, in step (7), the aging agent includes jujube wood, jujube peel, grape seeds, and red jujube flower dry powder, and the mass ratio of the jujube wood, jujube peel, grape seeds, and red jujube flower dry powder is (1-3):(1-3):(2-4):(2-4).

[0030] In a preferred embodiment, in step (7), the aging time is 2-10 years.

[0031] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0032] 1. The complex enzyme system provided by the present invention synergistically releases aroma precursors and promotes ester synthesis. Specifically, the pectinase, acid protease, amylase and β-glucosidase complex system used in this process improves the aroma precursor release efficiency and ester generation potential through multi-dimensional effects. Pectinase and amylase first destroy the pectin-hemicellulose network and starch granules of the red date cell wall, so that the aromatic glycosides (such as benzyl alcohol-β-D-glucoside, geraniol-β-gentiobioside) embedded in the cytoplasm are fully exposed; then β-glucosidase specifically hydrolyzes the glycosidic bond and converts the bound aroma precursors (such as linalool and phenylethanol) into free volatile substances. At the same time, the acid protease decomposes the red date protein into small molecular peptides and free amino acids (especially proline and leucine). These substances are degraded by Strecker to generate aldehydes (such as 3-methylbutyraldehyde) in subsequent fermentation, and undergo esterification reaction with ethanol metabolized by yeast to form key esters such as isoamyl acetate (banana fragrance) and ethyl phenylacetate (honey fragrance).

[0033] 2. The present invention enhances the diversity and stability of esters through cross-species metabolic interactions between lactic acid bacteria and yeast. Specifically, lactic acid bacteria and white wine yeast are introduced for co-cultivation in the initial fermentation stage to construct a unique ester synthesis-stability dual pathway. Lactic acid bacteria produce lactic acid through glycolysis, which inhibits miscellaneous bacteria while activating the stress metabolic pathway of yeast, thereby increasing the expression of ester synthase in yeast cells and accelerating the synthesis of ethyl acetate (fruity aroma). At the same time, the esterase secreted by lactic acid bacteria catalyzes the hydrolysis of triglycerides to produce free fatty acids. These fatty acids react with ethanol metabolized by yeast to form medium- and long-chain esters such as ethyl hexanoate (grassy aroma) and ethyl caprylate (citrus aroma). The gradient addition of ester-producing yeast in the secondary fermentation further utilizes the acetyl-CoA and branched-chain amino acids accumulated in the previous stage to synthesize phenylethyl acetate (rose fragrance) and ethyl isobutyrate (pineapple fragrance) through the Ehrlich pathway.

[0034] 3. The present invention constructs a multi-level wood ester aroma through the lignin-phenol synergistic transformation mediated by a jujube-derived aging agent. Specifically, the composite additive of jujube wood, jujube peel, grape seed and red jujube flower dry powder used in the aging stage optimizes the aroma structure through the triple mechanism of lignin degradation-phenol oxidation-ester exchange. The lignin in the jujube wood is degraded into vanillin and coniferaldehyde by β-oxidation in the micro-oxygen environment of the oak barrel. The two react with acetic acid in the wine to form vanillin acetate (vanilla aroma) and coniferaldehyde acetate (smoky aroma), contributing to the typical woody tone of brandy. The gallic acid rich in jujube peel is oxidized into quinones during the aging process, and together with grape seed tannins, it forms a phenol-ester complex. This structure can delay the hydrolysis of esters and fix volatile terpene esters (such as α-terpineol acetate) through hydrogen bonding. The volatile benzyl benzoate in the dried powder of red jujube flowers undergoes an ester exchange reaction in an ethanol medium, and generates ethyl benzoate (jasmine fragrance) with the phenylethanol produced by brewer's yeast, forming a three-dimensional interweaving of the floral fragrance and the woody fragrance. DETAILED DESCRIPTION

[0035] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0036] Unless otherwise specified, the reagents and raw materials used in the present invention are commercially available.

[0037] Pectinase, model SHP-200, was purchased from Ningxia Xiasheng Biotechnology Co., Ltd.;

[0038] Acidic protease, model HY-AP01, was purchased from Hunan Hongying Biotechnology Co., Ltd.;

[0039] Amylase, model: BF-7658, purchased from Wuxi Enzyme Preparation Factory;

[0040] β-Glucosidase, model YDL-βG, was purchased from Guangdong Yiduoli Biotechnology Co., Ltd.;

[0041] Baijiu yeast, model Angel Baijiu Yeast RV002, was purchased from Angel Yeast Co., Ltd.;

[0042] Lactic acid bacteria, model: CX-LAB-06 (Lactobacillus plantarum), purchased from Beijing Chuanxiu Technology Co., Ltd.

[0043] Ester-producing yeast, Angel Ester-producing Yeast AC16, was purchased from Angel Yeast Co., Ltd.

[0044] Example 1

[0045] This embodiment provides a production process for red date brandy, comprising the following steps:

[0046] Step (1), collecting red dates and manually sorting them to exclude bad fruits and keep the fruits full, and then removing the red date pits to obtain the red date pulp;

[0047] The red jujube flowers are collected, dried, and then crushed through a 300-mesh sieve to obtain red jujube dry powder. The red jujube dry powder is extracted using supercritical carbon dioxide technology. Specifically, the red jujube dry powder is placed in an extraction kettle, and then liquid CO is injected to a set pressure. The temperature is raised to a supercritical state (critical point: 31.1°C, 7.38MPa). A circulating pump is turned on to allow supercritical CO to continuously pass through the red jujube dry powder to dissolve the target component. Then, the pressure of the separation kettle is adjusted to 5MPa and the temperature to 25°C. The CO is vaporized and released, and the red jujube flower extract is collected;

[0048] Step (2), placing the red date pulp in a cooking pot, then adding clean water, the added clean water to red date pulp ratio is 1g:4ml, then cooking, the cooking temperature is set to 40°C, cooking for 2h, and then beating to obtain red date pulp;

[0049] Step (3), placing the red date pulp in a ceramic jar, and then adding 0.5% of the mass of the red date pulp to perform enzymatic hydrolysis, specifically, the complex enzyme includes pectinase, acid protease, amylase, and β-glucosidase, wherein the mass ratio of pectinase, acid protease, amylase, and β-glucosidase is 2:1:2:3, the enzymatic hydrolysis temperature is set to 30°C, the enzymatic hydrolysis time is set to 70min, and sterilization is performed after the enzymatic hydrolysis is completed. In this method, pasteurization is performed, that is, pasteurization is performed at 85°C for 30 minutes to obtain enzymatically hydrolyzed red date pulp;

[0050] Step (4), centrifuging the jujube pulp after enzymatic hydrolysis to obtain jujube juice, then adjusting the sugar content of the jujube juice to 30° Brix, controlling the temperature to 25°C, then adding 3% of jujube flower extract by weight of the jujube juice to the jujube juice, mixing evenly, adding 1% of white wine yeast and 1% of lactic acid bacteria by weight of the jujube juice to carry out fermentation, controlling the fermentation temperature to 28°C, and fermenting for 15 days to obtain primary fermented jujube wine;

[0051] Step (5), then adding 0.5% of the mass of the first fermented red date wine to the first fermented red date wine to perform secondary fermentation, fermenting for 10 days, and controlling the temperature in stages at 28° C. for the first 3 days and 22° C. for the last 7 days to obtain the second fermented red date wine;

[0052] Step (6), performing a primary distillation on the secondary fermented jujube wine, collecting a 25-70% vol fraction to obtain a primary distilled jujube wine, performing a secondary distillation on the primary distilled jujube wine, intercepting a 65-70% vol central fraction, and then adding water to dilute it to 40% vol to obtain a jujube base wine;

[0053] Step (7) is to mix the red date base wine with an aging agent that accounts for 0.01% of the mass of the red date base wine and age the mixture in an oak barrel, wherein the aging agent comprises jujube wood, jujube peel, grape seeds, and red date flower powder in a mass ratio of 2:2:3:3, and age the mixture for 3 years to obtain the red date brandy.

[0054] Example 2

[0055] This embodiment provides a production process for red date brandy, comprising the following steps:

[0056] Step (1), collecting red dates and manually sorting them to exclude bad fruits and keep the fruits full, and then removing the red date pits to obtain the red date pulp;

[0057] The red jujube flowers are collected, dried, and then crushed through a 300-mesh sieve to obtain red jujube dry powder. The red jujube dry powder is extracted using supercritical carbon dioxide technology. Specifically, the red jujube dry powder is placed in an extraction kettle, and then liquid CO is injected to a set pressure. The temperature is raised to a supercritical state (critical point: 31.1°C, 7.38MPa). A circulating pump is turned on to allow supercritical CO to continuously pass through the red jujube dry powder to dissolve the target component. Then, the pressure of the separation kettle is adjusted to 5MPa and the temperature to 25°C. The CO is vaporized and released, and the red jujube flower extract is collected;

[0058] Step (2), placing the red date pulp in a cooking pot, then adding clean water, the ratio of the added clean water to the red date pulp is 1g:8ml, then cooking, the cooking temperature is set to 40°C, cooking for 2h, and then beating to obtain red date pulp;

[0059] Step (3), placing the red date pulp in a ceramic jar, and then adding 0.5% of the mass of the red date pulp to perform enzymatic hydrolysis, specifically, the complex enzyme includes pectinase, acid protease, amylase, and β-glucosidase, wherein the mass ratio of pectinase, acid protease, amylase, and β-glucosidase is 2:1:2:3, the enzymatic hydrolysis temperature is set to 30°C, the enzymatic hydrolysis time is set to 70min, and sterilization is performed after the enzymatic hydrolysis is completed. In this method, pasteurization is performed, that is, pasteurization is performed at 85°C for 30 minutes to obtain enzymatically hydrolyzed red date pulp;

[0060] Step (4), centrifuging the jujube pulp after enzymatic hydrolysis to obtain jujube juice, then adjusting the sugar content of the jujube juice to 30° Brix, controlling the temperature to 25°C, then adding 4% of jujube flower extract by weight of the jujube juice to the jujube juice, mixing evenly, adding 1.5% of white wine yeast and 1.5% of lactic acid bacteria by weight of the jujube juice to carry out fermentation, controlling the fermentation temperature to 28°C, and fermenting for 15 days to obtain primary fermented jujube wine;

[0061] Step (5), then adding 0.5% of the mass of the first fermented red date wine to the first fermented red date wine to perform secondary fermentation, fermenting for 10 days, and controlling the temperature in stages at 28° C. for the first 3 days and 22° C. for the last 7 days to obtain the second fermented red date wine;

[0062] Step (6), performing a primary distillation on the secondary fermented jujube wine, collecting a 25-70% vol fraction to obtain a primary distilled jujube wine, performing a secondary distillation on the primary distilled jujube wine, intercepting a 65-70% vol central fraction, and then adding water to dilute it to 40% vol to obtain a jujube base wine;

[0063] Step (7) is to mix the red date base wine with an aging agent which accounts for 0.03% of the mass of the red date base wine and age the mixture in an oak barrel, wherein the aging agent comprises jujube wood, jujube peel, grape seeds and red date flower powder in a mass ratio of 2:2:3:4, and age the mixture for 3 years to obtain the red date brandy.

[0064] Comparative Example 1

[0065] Compared with Example 1, the difference is that in step (1), supercritical carbon dioxide technology is not used for extraction, and the extraction is performed using the following method:

[0066] Mix the red date dry powder with a mixture of water and ethanol in a ratio of 1g:50ml:50ml, stir evenly, heat for 4 hours, separate the liquid (containing the target component) and the residue, and remove the solvent by rotary evaporation to obtain the red date flower extract.

[0067] Comparative Example 2

[0068] Compared with Example 1, the difference is that the complex enzyme only contains pectinase, acid protease and amylase, and the mass ratio thereof is 2:1:2.

[0069] Comparative Example 3

[0070] Compared with Example 1, the difference is that the complex enzyme only contains pectinase, acid protease and β-glucosidase, and the mass ratio thereof is 2:1:3.

[0071] Comparative Example 4

[0072] Compared with Example 1, the difference is that the complex enzyme only contains pectinase, amylase and β-glucosidase, and the mass ratio thereof is 2:2:3.

[0073] Comparative Example 5

[0074] Compared with Example 1, the difference is that the complex enzyme only contains acid protease, amylase and β-glucosidase, and the mass ratio thereof is 1:2:3.

[0075] Comparative Example 6

[0076] Compared with Example 1, the difference is that lactic acid bacteria are not added in step (4).

[0077] Comparative Example 7

[0078] Compared with Example 1, the difference is that the aging agent in step (7) only includes jujube wood, jujube peel and grape seeds, and the mass ratio thereof is 2:2:3.

[0079] Comparative Example 8

[0080] Compared with Example 1, the difference is that the aging agent in step (7) only includes jujube wood, jujube peel, and red jujube flower dry powder, and the mass ratio thereof is 2:2:3.

[0081] Comparative Example 9

[0082] Compared with Example 1, the difference is that the aging agent in step (7) only includes jujube wood, grape seeds, and red jujube flower dry powder, and the mass ratio thereof is 2:3:3.

[0083] Comparative Example 10

[0084] Compared with Example 1, the difference is that the aging agent in step (7) only includes jujube peel, grape seed, and red jujube flower dry powder, and the mass ratio thereof is 2:3:3.

[0085] Test Case

[0086] 1. Sensory evaluation

[0087] 100 volunteers were randomly selected to score the aroma of the red date brandy obtained in the embodiment and the comparative example, and the total score was tested. The scoring standard range was 0-10 points. The evaluation was based on the aroma of the personal brandy. The scoring standard is shown in Table 1, and one tenth of the total score is recorded in Table 2.

[0088] Table 1

[0089]

[0090] Table 2

[0091] Examples Fragrance rating / points Example 1 978.2 Example 2 986.1 Comparative Example 1 813.4 Comparative Example 2 932.2 Comparative Example 3 925.3 Comparative Example 4 928.4 Comparative Example 5 911.4 Comparative Example 6 823.5 Comparative Example 7 897.6 Comparative Example 8 882.3 Comparative Example 9 876.0 Comparative Example 10 862.2

[0092] 2. Volatile esters

[0093] The components of the main esters in the examples and comparative examples were tested by GC-MS. The results are shown in Table 3.

[0094] Table 3

[0095]

[0096]

[0097]

[0098] From the above performance test results, it can be seen that the red date brandy obtained in Examples 1-2 has a strong aroma, a combination of multiple fruity, milky, and floral aromas, and is rich in ester substances. In particular, the comprehensive performance of Example 2 is the most outstanding, which is mainly due to the synergy between the enzymatic hydrolysis method of the composite enzyme, the fermentation method of multiple strains, and the excellent aging method.

[0099] However, the comparative example does not adopt the necessary technical solutions, resulting in its performance being significantly worse than that of the embodiment in the corresponding performance tests. This further proves the irreplaceable nature of the specific technical solutions of the present application in achieving technical effects and solving technical problems.

[0100] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A production process for red date brandy, characterized in that: The following steps are involved: Step (1), collecting red dates and removing the red date pits to obtain red date pulp; The red jujube flowers are collected, dried, crushed and sieved to obtain red jujube dry powder, and the red jujube dry powder is extracted using supercritical carbon dioxide technology to obtain a red jujube flower extract; Step (2), mixing red date pulp and water, steaming, and beating to obtain red date pulp; Step (3), mixing the red date pulp and the complex enzyme and performing enzymolysis, and then performing pasteurization after the enzymolysis is completed to obtain the enzymolyzed red date pulp; Step (4), centrifuging the jujube pulp after enzymatic hydrolysis to obtain jujube juice, then adjusting the sugar content of the jujube juice to 30-50° Brix, controlling the temperature to 25-35°C, then adding jujube flower extract, white wine yeast, and lactic acid bacteria to the jujube juice for fermentation, and obtaining primary fermented jujube wine after the fermentation is completed; Step (5), mixing the primary fermented red date wine and the ester-producing yeast for secondary fermentation, and obtaining the secondary fermented red date wine after the fermentation is completed; Step (6), distilling the secondary fermented jujube wine, and then diluting it with water to 40-50% vol to obtain red jujube base wine; Step (7), mixing the red date base wine and the aging agent and aging in an oak barrel to obtain red date brandy.

2. The production process of red date brandy according to claim 1, characterized in that: In step (1), the sieve used for sieving is 200-400 mesh.

3. The production process of red date brandy according to claim 1, characterized in that: In step (2), the specific steps of the extraction are: placing the red date dry powder into an extraction kettle, then injecting liquid CO and heating it to a supercritical state with a critical point of 31.1°C and 7.38MPa, starting a circulation pump to allow supercritical CO to continuously pass through the red date dry powder, then adjusting the pressure of the separation kettle to 5-10MPa and the temperature to 25-35°C, gasifying and releasing the CO, and collecting the red date flower extract; And / or, in step (2), the ratio of the red date pulp to water is 1g: (2-10ml); And / or, in step (2), the steaming conditions are: temperature 35-45° C., time 1-5 h.

4. The production process of red date brandy according to claim 1, characterized in that: In step (3), the mass ratio of the red date pulp to the complex enzyme is 1:(0.01-0.1); And / or, in step (3), the complex enzyme comprises pectinase, acid protease, amylase, and β-glucosidase, and the mass ratio of the pectinase, acid protease, amylase, and β-glucosidase is (1-3): (1-2): (1-3): (2-4); And / or, in step (3), the enzymatic hydrolysis conditions are: temperature of 25-35° C., time of 60-100 min.

5. The production process of red date brandy according to claim 1, characterized in that: In step (4), the mass ratio of the red date juice, red date flower extract, white wine yeast and lactic acid bacteria is 100: (1-5): (0.5-2): (0.5-2); And / or, in step (4), the fermentation conditions are: fermentation temperature is 25-25° C., and fermentation time is 10-20 days.

6. The production process of red date brandy according to claim 1, characterized in that: In step (5), the mass ratio of the primary fermented red date wine to the ester-producing yeast is 100:(0.1-1); And / or, in step (5), the secondary fermentation conditions are: fermentation for 10 days, 28° C. for the first 3 days and 22° C. for the last 7 days.

7. The production process of red date brandy according to claim 1, characterized in that: In step (6), the distillation conditions are as follows: subjecting the secondary fermented jujube wine to a primary distillation, collecting a 25-70% vol fraction to obtain a primary distilled jujube wine, subjecting the primary distilled jujube wine to a secondary distillation, and intercepting a 65-70% vol central fraction.

8. The production process of red date brandy according to claim 1, characterized in that: In step (7), the mass ratio of the red date base wine to the aging agent is 100:(0.005-0.05).

9. The production process of red date brandy according to claim 1, characterized in that: In step (7), the aging agent includes jujube wood, jujube peel, grape seeds, and red jujube flower dry powder, and the mass ratio of the jujube wood, jujube peel, grape seeds, and red jujube flower dry powder is (1-3):(1-3):(2-4):(2-4).

10. The production process of red date brandy according to claim 1, characterized in that: In step (7), the aging time is 2-10 years.

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