Preparation method of red date brandy

Abstract

The invention relates to a preparation method of red date brandy, which comprises the following steps: boiling the high quality dried red dates in water to obtain red date liquor; adding composite enzyme for enzymolysis, and carrying out solid-liquid separation to extract red date juice; adding softened water and white granulated sugar, which account for 50 wt% of the date paste, to the residual red date paste, and controlling the sugar degree of the red date paste to be 20 degrees; respectively adding leaven into the red date juice and red date paste for fermentation; distilling the red date juice suspension and red date paste suspension by using a red copper pot to extract alcohol and flavored substances; leaving out the beginning and the end while flowing the brandy, and controlling the alcohol content of intermediate flow brandy to be 35-40 degrees; and storing the obtained brandy in an oak barrel for more than half a year to obtain the red date brandy. In the invention, organic red dates are used as the raw material; pulp enzyme, pectinase and amylase are mixed to carry out enzymolysis so as to extract the juice; the mixture of Danbaoli brewage active dry yeast and Angle wine active dry yeast is used as the leaven; the red date juice and the red date paste are respectively fermented; the red copper pot is used for distillation; and the oak barrel is used for storage. The red date brandy is slight yellow, has thick red date flavor and tastes soft and mellow.

Description

technical field [0001] The invention belongs to the technical field of production of fruit wine and distilled wine, and in particular relates to a preparation method of jujube brandy wine. Background technique [0002] Dried jujube contains more than 70% sugar and a large amount 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 wine , Jujube fermented wine is very rare. As far as the production process of jujube fermented wine is concerned, some people use solid-state single yeast fermentation technology to produce brandy. The sugar content in jujube is high, which has a certain matrix inhibitory effect on yeast. The utilization rate is low; literature reports use dried jujube as raw material, and its fermentation process is mainly modeled on the production of wine, and insufficient consi...

AI Technical Summary

Problems solved by technology

[0002] Dried jujube contains more than 70% sugar and a large amount 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 wine , Jujube fermented wine is very rare. As far as the production process of jujube fermented wine is concerned, some people use solid-state single yeast fermentation technology to produce brandy. The sugar content in jujube is high, which has a certain matrix inhibitory effect on yeast. The utilization rate is low; literature reports use dried jujube as raw material, and its fermentation process is mainly based on the production of wine, and insufficient consideration is given to the characteristics of jujube itself, such as high sugar content and high viscosity of jujube pulp

Jujube juice is usually extracted with warm water and a single pectinase. Jujube juice has low sugar content and acidity, insufficient extraction of flavor substances, and a lot of waste jujube dregs; single yeast fermentation is used in fermentation (Huang Jie, Song Jirong, Fan Daidi, Xu Kangzhen. Jujube Research on Brandy Production Technology. Food Science. 2002, 23: 62; Fan Xue. Application of Angel Wine Active Dry Yeast in Jujube Wine Brewing. Wine Technology. 2002, 4: 92; Song Lifeng, Zhao Chunyan, Zhao Xiuhong, Gao Shuang .Research on Technology of Jujube Health Wine. China Brewing. 2008, 20:95; He Dongqin, Zhang Wei. Research on Production Technology of Jujube Dry Red. 2002, 23:74; . Winemaking Technology. 1998, (4): 51; Wen Kai. Research on the Development of Jujube Wine. Master Thesis of Tianjin University of Science and Technology, 2005, 3; Shao Weiping. Production Technology of Jujube Wine. Journal of Gansu Agricultural University. 2004, 39(6 ): 696; Zheng Pei. Research on the Production Technology of Jujube Wine. Master Thesis of Shanxi University, 2006, 6; Li Changwen, Wang Shuo. Research on Yeast Selection for Jujube Wine. Food and Fermentation Industry. 2004, 30(11): 39; Cheng Gang, Li Qunying, Shen Xiaolin, Jiang Hanying. Development of Jujube Wine. Winemaking Technology. 2008, ( 4): 96; Zheng Pei, Lin Qinbao. Comparison of jujube juice extraction methods and their effects on the quality of jujube wine. Wine Science and Technology. 2006, (3): 24), the resulting wine has a weak flavor and relatively stable after filling Poor, etc. Many studies have adopted the scheme of denucleating, soaking and beating, which is far 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, and use pectinase, cellulase and proteolysis technology to extract Jujube juice studies have shown that pectinase has a good juice-extracting effect, but pulpase and amylase are not considered in the mixed enzyme preparation, and jujube contains more starch substances, especially when jujube is not mature enough. Good time, moreover, the conclusion obtained - 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 at the same time, which is unfavorable to the stability of the wine

In addition, the comprehensive utilization rate of jujube in the current production of jujube wine is poor. During the production of low-alcohol jujube wine, a large amount of jujube residue is produced, which contains jujube flavor substances, and its residual sugar content is as high as about 10%. The comprehensive utilization of jujube dregs is not considered, which is a big waste, and at the same time causes a certain degree of pollution to the environment. Jujube brandy has not been listed on the market