CN105886245A - Processing method for date fruit wine - Google Patents
Processing method for date fruit wine Download PDFInfo
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- CN105886245A CN105886245A CN201610491812.XA CN201610491812A CN105886245A CN 105886245 A CN105886245 A CN 105886245A CN 201610491812 A CN201610491812 A CN 201610491812A CN 105886245 A CN105886245 A CN 105886245A
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- CN
- China
- Prior art keywords
- chinese date
- fruit wine
- processing method
- wine
- weight portion
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of a date fruit wine. The processing method comprises the following steps: screening out fresh and disease-free dates and cleaning the dates, then mixing the dates with bran and carrying out pulping, treatment with a complex enzyme, juicing, filtration, clarification by an enzymic method, ultrafiltration, yeast fermentation, clarification treatment, ageing, packaging and sterilization, thus obtaining a finished product. The brewed date wine has strong fruit aroma, stable color, mellow taste and good quality and has the effect of increasing the use ratio of the raw materials.
Description
Technical field:
The processing method that the present invention relates to a kind of fruit wine, the processing method especially relating to a kind of Chinese date fruit wine.
Background technology:
Four seasons fruit can extend hundreds of kind of the most thousands of kinds of fruit wine, preserved fruit, the production of fruit juice product industry, not only sells in China
Wide market, market the most surely can be popular abroad, because we are resource big countries, other countries cannot be equal to ratio, and five
1 year about 500,000,000,000 sales volume in the big Ko-ji insects whole nation, industry as related in fruit fruit wine is risen can capture 20 60%, that is, several
The market share of 10000000000, several hundred billion, prospect is unimaginable.
Summary of the invention:
The technical problem to be solved Chinese date crushing juice rate that is existing Chinese date fruit wine present in the production method is low, enzymolysis
The defects such as poor effect, fruit wine ageing time length, color and luster are unstable, it is provided that a kind of nutritious, mouthfeel is strong, fruity is aromatic and
The Chinese date fruit wine processing method that the ageing time is short, saccharomycete is pure, hydrolysis result is good.
The present invention solves its technical problem and is adopted the technical scheme that: the processing method of a kind of Chinese date fruit wine, use with
Lower step:
A, pretreatment of raw material: select fresh, disease-free Chinese date cleaned, as standby raw material；
B, mix, pull an oar: being mixed by a certain percentage with wheat bran by cleaned Chinese date, wheat bran fineness is 60-70 mesh, and mixing is soaked
17-20 hour time, temperature is 40-50 DEG C, does making beating and processes；
C, complex enzyme process: pectase, cellulase and hemicellulase are mixed by a certain percentage, by the weight ratio of 3-4%
Being placed in the slurries that making beating processes, temperature controls as 50-55 DEG C, and the time is 4-5 hour；
D, squeeze the juice, filter: the slurries after being processed by complex enzyme are squeezed the juice, and filter, and prepare Chinese date pulp；
E, enzyme process are clarified: add the pectase of its weight 0.5-1% in Chinese date pulp, control temperature 40-50 DEG C, time 2-3
Hour, prepare Chinese date liquid；
F, ultrafiltration: the method using shitosan-fish glue to combine filters Chinese date liquid；
G, barms: from ground separation fruit wine yeasts such as Chinese date surface, cultivating soils, screen suitable distiller's yeast bacterial strain, through ferment
After female screening, expansion are cultivated, standby；
H, fermentation: the ratio taking the 1-2% by weight of the saccharomycete in step G adds in the Chinese date liquid in step F, fermentation temperature
For 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration: the method using shitosan-fish glue to combine filters, and prepares Chinese date wine；
J, ageing: use microwave radiation technology cold treatment to accelerate Chinese date wine ageing, microwave power 500-1000MHz, cold treatment time 5-
10 days, temperature 5-10 DEG C；
K, pack, be sterilized after prepare Chinese date fruit wine.
In described step B being by a certain percentage: Chinese date is 75-85 weight portion, wheat bran is 15-25 weight portion.
In described step C, certain proportion is: pectase be 85-90 weight portion, cellulase be 5-8 weight portion, half is fine
Dimension element enzyme 5-8 weight portion.
The invention have the advantages that the present invention uses when Chinese date is pulled an oar Chinese date to mix with wheat bran, improve Chinese date
Crushing juice rate；Use the mixing of multiple enzyme, it is possible to decompose the nutriment in Chinese date in enzymolysis step comprehensively；When fermentation, use warp
The saccharomycete that screening, expansion are cultivated, it is ensured that the pure in mouth feel of zymotic fluid；During ultrafiltration, use the method that shitosan-fish glue combines,
Overcome the defect that existing filter effect is the best；The method using microwave radiation technology cold treatment in ageing, reduces the time of ageing.
Detailed description of the invention:
Embodiment 1:
A, pretreatment of raw material: select fresh, disease-free Chinese date 80kg cleaned, as standby raw material；
B, mix, pull an oar: being mixed with 20kg wheat bran by cleaned Chinese date, wheat bran fineness is 60 mesh, and mixing soak time 17 is little
Time, temperature is 40 DEG C, does making beating and processes；
C, complex enzyme process: take pectase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg mixing, by weight 3%
Ratio be placed in through making beating process slurries in, temperature control be 50 DEG C, the time is 4 hours；
D, squeeze the juice, filter: the slurries after being processed by complex enzyme are squeezed the juice, and filter, and prepare Chinese date pulp；
E, enzyme process are clarified: add pectase 0.3kg in Chinese date pulp weight, control temperature 45 C, time 2 h, prepare jujube
Sub-liquid；
F, ultrafiltration: the method using shitosan-fish glue to combine filters Chinese date liquid；
G, barms: from ground separation fruit wine yeasts such as Chinese date surface, cultivating soils, screen suitable distiller's yeast bacterial strain, through ferment
After female screening, expansion are cultivated, standby；
H, fermentation: taking in the Chinese date liquid that the saccharomycete 1kg in step G adds in step F, fermentation temperature is 40 DEG C, and the time is 13
My god；
I, ultrafiltration: the method using shitosan-fish glue to combine filters, and prepares Chinese date wine；
J, ageing: use microwave radiation technology cold treatment to accelerate Chinese date wine ageing, microwave power 800MHz, 7 days cold treatment time, temperature
8℃；
K, packaging: Chinese date fruit wine bottling packaging will be prepared after sterilization.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the invention as claimed with
Modify, all should belong to the covering scope of the claims in the present invention.
Claims (3)
1. the processing method of a Chinese date fruit wine, it is characterised in that: employing following steps:
A, pretreatment of raw material: select fresh, disease-free Chinese date cleaned, as standby raw material；
B, mix, pull an oar: being mixed by a certain percentage with wheat bran by cleaned Chinese date, wheat bran fineness is 60-70 mesh, and mixing is soaked
17-20 hour time, temperature is 40-50 DEG C, does making beating and processes；
C, complex enzyme process: pectase, cellulase and hemicellulase are mixed by a certain percentage, by the weight ratio of 3-4%
Being placed in the slurries that making beating processes, temperature controls as 50-55 DEG C, and the time is 4-5 hour；
D, squeeze the juice, filter: the slurries after being processed by complex enzyme are squeezed the juice, and filter, and prepare Chinese date pulp；
E, enzyme process are clarified: add the pectase of its weight 0.5-1% in Chinese date pulp, control temperature 40-50 DEG C, time 2-3
Hour, prepare Chinese date liquid；
F, ultrafiltration: the method using shitosan-fish glue to combine filters Chinese date liquid；
G, barms: from ground separation fruit wine yeasts such as Chinese date surface, cultivating soils, screen suitable distiller's yeast bacterial strain, through ferment
After female screening, expansion are cultivated, standby；
H, fermentation: the ratio taking the 1-2% by weight of the saccharomycete in step G adds in the Chinese date liquid in step F, fermentation temperature
For 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration: the method using shitosan-fish glue to combine filters, and prepares Chinese date wine；
J, ageing: use microwave radiation technology cold treatment to accelerate Chinese date wine ageing, microwave power 500-1000MHz, cold treatment time 5-
10 days, temperature 5-10 DEG C；
K, pack, be sterilized after prepare Chinese date fruit wine.
The processing method of a kind of Chinese date fruit wine the most according to claim 1, it is characterised in that by certain in described step B
Ratio is: Chinese date is 75-85 weight portion, and wheat bran is 15-25 weight portion.
The processing method of a kind of Chinese date fruit wine the most according to claim 1, it is characterised in that in described step C necessarily than
Example is: pectase be 85-90 weight portion, cellulase be 5-8 weight portion, hemicellulase 5-8 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610491812.XA CN105886245A (en) | 2016-06-29 | 2016-06-29 | Processing method for date fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610491812.XA CN105886245A (en) | 2016-06-29 | 2016-06-29 | Processing method for date fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105886245A true CN105886245A (en) | 2016-08-24 |
Family
ID=56719091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610491812.XA Withdrawn CN105886245A (en) | 2016-06-29 | 2016-06-29 | Processing method for date fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105886245A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102853A (en) * | 2018-02-28 | 2018-06-01 | 耒阳市耒水清酒业有限公司 | A kind of brewing method of Chinese date fruit wine |
-
2016
- 2016-06-29 CN CN201610491812.XA patent/CN105886245A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102853A (en) * | 2018-02-28 | 2018-06-01 | 耒阳市耒水清酒业有限公司 | A kind of brewing method of Chinese date fruit wine |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160824 |
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| WW01 | Invention patent application withdrawn after publication |