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Processing technology of fermented jujube wine

A processing technology and fermentation-type technology, which is applied in the field of wine making, can solve the problems of jujube meat nutrient loss and other problems, and achieve the effects of improving juice yield, facilitating the use of strains, and reducing later precipitation

Inactive Publication Date: 2013-01-23
扬州福尔喜果蔬汁机械有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] According to the records in this document, the applicant's research and development team believes that: even if the technical solution recorded in document D can overcome the bitterness in jujube wine, after the jujube skin is treated with alkali, it will lead to the loss of a large amount of nutrients in the jujube meat
At the same time, the jujube skin is rich in nutrients and cellulose, which eliminates unnecessary waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Including sorting, grading, cleaning, air-drying and pitting processes, the air-drying temperature is 30°C; wherein the selection is: selecting 100 kg of mature and insect-free red dates, picking out unqualified dates such as moldy and rotten dates in the raw materials, and improving raw materials. Quality, rotten fruit rate should be controlled below 1%; Described grading is: utilize size grading equipment to divide red jujube into several grades, make depiting more convenient; Turntable type pitting equipment, the temperature of red dates and pitting equipment is 10°C, and the jujube pits in the red dates are washed out.

[0033] Then proceed as follows:

[0034] 1) Soaking: Soak red dates in pure water at 20°C for 60 minutes, and the amount of pure water added is twice the weight of the dates to obtain the soaked product;

[0035] 2), crushing: crushing the jujube in the infusion into 2mm particles to obtain jujube pulp;

[0036] 3), enzymatic hydrolysis; first add...

Embodiment 2

[0045] Including sorting, grading, cleaning, air-drying and pitting processes, the air-drying temperature is 50°C; wherein the selection is: selecting 300kg of mature, insect-free semi-dried dates, picking out moldy and rotten dates and other unqualified dates in the raw materials, To improve the quality of raw materials, the rotten fruit rate should be controlled below 1%; the grading is: use size grading equipment to divide the semi-dried jujube into several grades, so that it is more convenient to remove the core; When nuclear, utilize crawler-type nuclear removal equipment, red date and nuclear removal equipment temperature are 30 ℃, the jujube nucleus in the red date is flushed out.

[0046] Then proceed as follows:

[0047] 1) Soaking: Soak fresh jujubes in pure water at 50°C for 20 minutes, and the amount of pure water added is 4 times the weight of jujubes to obtain soaked products;

[0048] 2), crushing; crushing the jujube in the infusion into 5mm particles to obtai...

Embodiment 3

[0058] Including sorting, grading, cleaning, air-drying and pitting processes, the air-drying temperature is 40 ° C; wherein the selection is: selecting 200 kg of ripe, insect-free fresh dates, picking out unqualified dates such as moldy and rotten dates in the raw materials, and raising Raw material quality, rotten fruit rate should be controlled below 1%; Described grading is: utilize size grading equipment to divide red jujube into several grades, make depiting more convenient; The ambient temperature of jujube and pitting is -10°C. Although the temperature is below the freezing point, the jujube can still be effectively pitted at this temperature, and the integrity of the jujube meat with skin after pitting can be maintained.

[0059] Then proceed as follows:

[0060] 1) Soaking: Soak the red dates in pure water at 35°C for 40 minutes, and the amount of pure water added is 3 times the weight of the dates to obtain the soaked product;

[0061] 2), crushing; crushing the ju...

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PUM

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Abstract

The invention provides processing technology of fermented jujube wine, relating to the processing technology for making wine with jujubes as the raw materials. The jujube wine can furthest retain the nutrients and flavors of jujubes and has strong aroma, friendly taste and bright color. The technology comprises the procedures of selecting, classifying, washing, air-drying and kernel removing and is characterized in that the air-drying temperature is 30-50 DEG C; and then processing is carried out according to the following steps: 1) soaking; 2) crushing; 3) enzymolysis; 4) adjusting; 5) sterilizing; 6) inoculating and fermenting; 7) separating and wine pouring; and 8) clearing. The processing technology has the following beneficial effects that the highest processing temperature is controlled not to exceed 55 DEG C in the whole technology flow, thus effectively inhibiting the Maillard reaction; the problems that the nutrients and flavors are easy to damage in the (red) jujube wine production process, the product has bitter taste and precipitates can be generated in long-time storage are solved; many problems in industrial production are better solved; and the produced (red) jujube wine has strong aroma and rich taste and is clear and transparent.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a processing technology for making wine with dates as raw materials. technical background [0002] Jujube is the ripe fruit of Rhamnaceae Jujube plant, with various varieties. Among them, jujube is a unique product in my country, and its output accounts for more than 95% of the world. Jujube is rich in sugar, mineral elements (phosphorus, potassium, calcium, iron, manganese, copper, zinc), and vitamins, and contains 8 kinds of essential amino acids. It is called "living vitamin pill" and is a model of homology of medicine and food. . Jujube wine has the unique flavor of red dates and is extremely nutritious. [0003] This area is a lot of know-how of making jujube wine with jujube as raw material. like: [0004] A. Jujube wine and its production process, 2010102309647, 2010-07-20 patented technology, disclosed a kind of jujube juice made by enzymolysis techno...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 于洪涛渠永超孙荟子谢宜超
Owner 扬州福尔喜果蔬汁机械有限公司
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