Brewing method of Chinese date fruit wine

Abstract

The invention discloses a brewing method of Chinese date fruit wine. The brewing method comprises the following steps: S1, carrying out raw material treatment, namely, selecting Chinese dates withoutmildew and insect damage, carrying out microwave irradiation for primary sterilization, washing the Chinese dates to be clean by adopting purified water, and carrying out draining; S2, carrying out grinding, and adding enzyme; S3, adjusting the ingredients, namely, adding high fructose corn syrup and citric acid into the fermented mash for adjustment, wherein the weight ratio of sugar in the adjusted fermented mash is 50-57 %, and the pH is 3.5-4.5; S4, carrying out inoculated fermentation, namely, adding saccharomycetes and an antimicrobial agent into the fermented mash, and carrying out fermentation for 10-20 days at 20-25 DEG C; S5, carrying out filter pressing and thermal treatment; S6, carrying out clarification, namely, adding protein powder into the original wine liquid for clarification; S7, carrying out ageing; and S8, carrying out follow-up treatment, namely, carrying out ultrafiltration on the original wine liquid after ageing, carrying out bottling, and carrying out sterilizing after bottling. According to the brewing method, the whole Chinese dates are grinded, and all the grinded Chinese dates participate in the fermentation, so that the nutritional ingredients in theChinese dates are greatly reserved.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a method for brewing jujube fruit wine. Background technique [0002] Jujubes have good effects of beautifying and beautifying the skin, invigorating qi and benefiting the kidneys; the existing jujube fruit wine generally adopts the method of soaking and extracting, which requires fresh dates to be dried and then boiled or soaked in hot water at 90°C for 8 to 10 hours, and then Crushing, beating, peeling and pitting, filtering and fermenting the clear juice; the jujube skin and stone in jujube fruit wine are wasted in vain, and the jujube skin can give the red jujube wine a bright color, and can be used to regulate the deficiency of Qi and weak spleen and stomach; jujube stone It contains jujube saponin A, B, betulinic acid, betulin, flavonoids, fatty oil, protein and other substances. These substances are dissolved in red jujube fruit wine through fermenta...

AI Technical Summary

Problems solved by technology

[0002] Jujubes have good effects of beautifying and beautifying the skin, invigorating qi and benefiting the kidneys; the existing jujube fruit wine generally adopts the method of soaking and extracting, which requires fresh dates to be dried and then boiled or soaked in hot water at 90°C for 8 to 10 hours, and then Crushing, beating, peeling and pitting, filtering and fermenting the clear juice; the jujube skin and stone in jujube fruit wine are wasted, and the jujube skin can give the jujube wine a bright color, and can be used to regulate the deficiency of Qi and weak spleen and stomach; the jujube stone It contains sour jujube saponin A, B, betulinic acid, betulin, flavonoids, fatty oil, protein and other substances. These substances are dissolved in jujube fruit wine through fermentation and have the effect of nourishing the mind and calming the nerves. Nutrients in jujube cannot be effectively retained, and the health care effect of jujube fruit wine prepared by soaking extraction method is low