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Cerasus humilis and jujube wine and brewing method thereof

A technology for lilac jujube wine and jujube, which is applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc. Single problem, to achieve the effect of improving carbon source composition, rich calcium content, round and plump taste

Active Publication Date: 2014-11-05
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, pure prunes wine has a sour taste, pure jujube wine has a single fruity aroma, and the acidity of prunes is high, and the sugar content of jujubes is high, so it is necessary to adjust the acidity and sugar content during simple fermentation

Method used

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Examples

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Effect test

Embodiment 1

[0036] The present embodiment relates to a kind of brewing method of Oli jujube wine, comprising the following steps:

[0037] a. Obtain concentrated jujube juice and plum juice:

[0038] a1. Preparation of jujube concentrated juice: the selected jujube without mildew is cleaned, sliced ​​and soaked, and three-stage extraction is carried out according to the ratio of solid to liquid 1:6 (m / v), and the extraction temperature is 60 ℃, the extraction time of each level is 3.0 hours, and then the extracts are mixed and filtered to obtain the jujube juice extract; the jujube extract is enzymolyzed with pectinase, and the amount of pectinase added is 0.1‰ ( g / ml), the enzymolysis temperature is 48-52°C, and the time is 3.0 hours; after enzymolysis, evaporate and concentrate, and vacuum concentrate at 0.08-0.09MPa, 60-70°C until the total sugar content reaches about 240g / L. jujube juice concentrate;

[0039] a2. Preparation of Plum Fruit Juice: Break the Plum Fruits without mildew,...

Embodiment 2

[0050] Present embodiment also relates to a kind of brewing method of Oli jujube wine, comprising the following steps:

[0051] a. Obtain concentrated jujube juice and Oli fruit pulp:

[0052] a1. Preparation of concentrated jujube juice: Clean, slice and soak the selected jujubes without mildew, and perform three-stage extraction according to the ratio of solid to liquid 1:4 (m / v), and the extraction temperature is 70 ℃, the extraction time of each stage is 2.0 hours, and then the extracts are mixed and filtered to obtain jujube juice extract; pectinase is used to enzymolyze the extract of jujube, and the amount of pectinase added is 0.2‰ ( g / ml), the enzymolysis temperature is 48-52°C, and the time is 2.5 hours; after enzymolysis, evaporate and concentrate, and vacuum concentrate at 0.08-0.09MPa, 60-70°C until the total sugar content reaches about 255g / L. jujube juice concentrate;

[0053] a2. Preparation of Plum Fruit Juice: Break the selected Plum Fruit without mildew, r...

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Abstract

The invention relates to a cerasus humilis and jujube wine and a brewing method thereof. The cerasus humilis and jujube wine is prepared by mixing and fermenting concentrated jujube juice and cerasus humilis juice, wherein the sugar content of the mixed juice is 220-230g / l, and the sourness of the mixed juice is 6-7g / l. The brewing method comprises the following steps: obtaining the concentrated jujube juice and the cerasus humilis juice; mixing the concentrated jujube juice and the cerasus humilis juice, inoculating and fermenting; squeezing the fermented liquid, centrifuging and ageing; filtering the aged liquid, and bottling to obtain the cerasus humilis and jujube wine. The obtained cerasus humilis and jujube wine is blood-orange to rosy, has unique mellowness and mouthfeel of jujube and cerasus humilis, is strong and harmonious in fragrance and plump in mouthfeel, and combines the nutrients of the jujube and the cerasus humilis; the defects of high sourness and insufficient sugar content of the cerasus humilis are overcome by using the high sugar content of the jujube juice in the brewing process, so that the carbon source composition of a fermentation substrate is improved, metabolites are enriched, the flavor and mouthfeel of the fruit wine are optimized, the fermentation procedure is simplified, and the cost is reduced.

Description

technical field [0001] The invention relates to a fermented fruit wine, in particular to a jujube wine. At the same time, the invention also relates to a brewing method of the jujube wine. Background technique [0002] Plum fruit is rich in nutrients, with many types of nutrients and high content, which is better than cherry, peach, apricot, plum and other fruits, especially the calcium content, which is called "calcium fruit". As a unique shrub species in China, the further development and brewing of Euryale into fruit wine can increase the economic value of Euryale and open up the consumer market of Euryale. For example, Chinese patent CN 1301324 C discloses a kind of prunes fruit wine and its brewing method. It is made by brewing fresh prunes fruits as raw materials. The brewing process includes (1) crushing the fresh prunes fruits; (2) adding sulfurous acid and pectin Enzyme, red wine yeast fermentation, acid and sugar adjustment; (3) Separation and deslagging re-fermen...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 李艳张哲琦田亚波牟德华
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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