Method for preparing sweet red jujube wine

Abstract

The invention relates to a method for preparing sweet red jujube wine. The method comprises the following steps of: cleaning and boiling high-quality dried big jujubes by using water and smashing jujube skin to obtain jujube liquid; adding citric acid and mixed enzymes into the jujube liquid, performing enzymolysis on the jujube liquid and then separating and extracting jujube juice; determining the sugar degree of the jujube juice, controlling the sugar degree of the jujube juice to be between 15 and 24 DEG, adding leaven into the jujube juice according to a principle that 1.75 DEG of sugar is transformed into 1 DEG of wine, and finishing a fermentation process when the sugar degree of mash is lowered to 6 DEG; separating the wine by using siphonage after finishing the fermentation, adding pectinase into the wine to clarify the wine, and separating the wine by using a diatomite filtration method; regulating the sugar degree of the separated wine to be 8 DEG by using clear jujube juice and jujube flower honey and then adding white granulated sugar into the wine to control the sugar degree to be between 9 and 11 DEG; and performing heat treatment and cold treatment on the sweet wine, separating sediments out, removing large sediments by using the diatomite filtration method, then filtering the sweet wine by using a micro-membrane, and finally performing high-temperature short-time sterilization on the sweet wine to obtain the sweet red jujube wine. The sweet red jujube wine prepared by the invention has the characteristics of: alcohol content of 50 to 10 percent, sugar degree of 8 to 11 DEG, purplish red color, strong jujube fragrance and full wine body.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a preparation method of sweet jujube wine. Background technique [0002] Dried jujube contains more than 70% sugar and a lot of pectin, so it is difficult to extract the juice. In addition, there is currently a lack of special jujube wine yeast and related fermentation production technology. Therefore, most jujube wine sold in the market is artificially prepared There are very few red date fermented wines. As far as the production process of red date fermented wine is concerned, dried dates are used as raw materials (Fan Xue. The application of Angel brand wine active dry yeast in the brewing of red date wine. Wine Science and Technology. 2002, 4: 92 ; [2] Song Lifeng, Zhao Chunyan, Zhao Xiuhong, Gao Shuang. Research on the Technology of Jujube Health Wine. China Brewing. 2008, 20: 95; [3] He Dongqin, Zhang Wei. Research on the Production Technology of J...

AI Technical Summary

Problems solved by technology

[0002] Dried jujube contains more than 70% sugar and a lot of pectin, so it is difficult to extract the juice. In addition, there is currently a lack of special jujube wine yeast and related fermentation production technology. Therefore, most jujube wine sold in the market is artificially prepared There are very few red date fermented wines. As far as the production process of red date fermented wine is concerned, dried dates are used as raw materials (Fan Xue. The application of Angel brand wine active dry yeast in the brewing of red date wine. Wine Science and Technology. 2002, 4: 92 ; [2] Song Lifeng, Zhao Chunyan, Zhao Xiuhong, Gao Shuang. Research on the Technology of Jujube Health Wine. China Brewing. 2008, 20: 95; [3] He Dongqin, Zhang Wei. Research on the Production Technology of Jujube Dry Red. 2002, 23:74; [4] Yuan Xue, Zhang Liying. Production Technology of Dry Jujube Wine. Winemaking Technology. 1998, (4): 51; [5] Wen Kai. Research on the Development of Jujube Wine. Master's Degree Thesis of Tianjin University of Science and Technology, 2005 , 3; [6] Shao Weiping. The Production Technology of Jujube Wine. Journal of Gansu Agricultural University. 2004, 39(6): 696; [7] Zheng Pei. Research on the Production Technology of Jujube Wine. Master Thesis of Shanxi University, 2006, 6; [ 8] Han Yujie. Research on Jujube Juice Extraction Process Optimization by Enzymatic Hydrolysis. Master Thesis of Northwest Agriculture and Forestry University, 2003, 6; Fermentation Industry. 2004, 30(11): 39; [10] Cheng Gang, Li Qunying, Shen Xiaolin, Jiang Hanying. Development of Jujube Wine. Wine Technology. 2008, (4): 96; [11] Zheng Pei, Lin Qinbao .Comparison of extraction methods of jujube juice and its influence on the quality of jujube wine. Winemaking Science and Technology. 2006, (3): 24). The fermentation process is mainly modeled on the production of wine. Insufficient consideration is given to characteristics such as high viscosity, and warm water extraction is usually used to extract jujube juice with a single pectinase. Poor, etc. Many studies have adopted the scheme of denucleation, soaking and beating, which is far away from the reality of industrial production. Some people have used different yeasts for fermentation comparison experiments, but in the end they still use a single yeast for fermentation, using pectinase, cellulase and proteolysis technology The study of extracting jujube juice shows that pectinase has a better effect of extracting juice, but the mixed enzyme preparation does not consider pulp enzyme and amylase, and jujube contains more starch substances, especially the maturity of jujube When it is not good, and the conclusion obtained is that the dosage of pectinase is 0.25%, the dosage is too large, the cost is high in industrial production, and a large amount of protein will be introduced into the wine liquid, which is unfavorable to the stability of the wine

In addition, the current production scale is in the stage of small batch production and laboratory research, and the industrial production of jujube wine is still in the blank in China.