CN102634433B - Method for preparing jujube and seabuckthorn ice wine - Google Patents
Method for preparing jujube and seabuckthorn ice wine Download PDFInfo
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Abstract
The invention discloses a method for preparing jujube and seabuckthorn ice wine, and relates to functional ice wine. The method comprises the following steps of: crushing and pulping fresh jujube, performing color protection and enzymolysis, performing alcoholic fermentation by using active dry yeast as distiller's yeast, ageing, picking seabuckthorn at the temperature of below minus 7 DEG C, squeezing to obtain seabuckthorn juice, adding the juice into the jujube wine in a certain volume ratio, and performing low-temperature fermentation, thus obtaining the ice wine with unique flavor and health-care effect. The process flow comprises picking, cleaning, crushing, color protection, enzymolysis, juicing, inoculation, fermentation, wine pouring, fining, filtration, ageing, blending, cold and heat treatment, filtration, fine filtration, storage, sterilization and filling. According to the method, pure juice is used for complete raw juice fermentation, the alcoholic strength of the produced jujube and seabuckthorn ice wine is about 10 degrees, and the sugar degree reaches 100g/L; the health-care wine has rich nutrition, and does not contain any artificially synthesized pigment, essence or sweetening agent; the adopted raw materials are special fruits with rich resources, wide distribution and high nutrition; and the method can be used for realizing large-scale industrialized production.
Description
Technical field
The present invention relates to a kind of functional ice wine, particularly relate to a kind of processing and fabricating method of date and sea-buckthorn wine.
Background technology
Jujube is one of China's special product fruit, all occupies the first in the world in cultivated area and the output of China.Bright date fruit meat is crisp, delicious, sour and sweet palatability, nutritious, sugary 25 ~ 40g in the bright jujube of every hectogram, protein 1.2～3.5g, also contain abundant vitamin B group, Vc, Vpp, especially Vc, content can reach 400～600mg/100g, contain second courier's materials such as the pentacyclic triterpenoids such as Oleanolic Acid, ursolic acid, cyclic monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP) in date, have antibacterial, protect the liver, the important physiological function such as lipopenicillinase, leukocyte increasing, enhancing body immunizing power.
Sea-buckthorn, the Elaeangnaceae plant.Be commonly called as the vinegar willow, acid thorn, black thorn.Every 100g contains soluble sugar, 8g～12g, organic acid 1g～3g, carotenoid 3～4g, vitamins C 300mg, vitamin e1 5mg, particularly also contain many active substances such as abundant trace element, Fructus Hippophae flavone, plant sterol, phenols and organic acid, triterpene, steroid compound, have many-sided effect.Can be applied to preventing and treating cardiovascular and cerebrovascular diseases, tumour, immunological disease, stomach digestive tract diseases etc., also have anti-ageing, anti-infective and promotion histocyte regeneration significantly, have very large pharmaceutical developments and be worth.Existing date and sea-buckthorn converted products on the domestic market are as Chinese date drink, date wine, hippophae rhamnoides beverage, sea-buckthorn wine etc.But sea-buckthorn product region is strong, lacks the best brand of product in the impact whole nation, and has no the report of relevant date and sea-buckthorn composite prod.Ice wine has become the universally recognized expensive goods of human consumer, and market outlook are very good.Adopt the date sea buckthorn fruit wine of fermentation method brew to keep the nutritive ingredient of date and sea-buckthorn fully, human body cardiovascular and cerebrovascular, metabolism, immunity system, Digestive tract and respiratory system are had good effect; Also the human liver there is defencive function, has anticancer, anti-aging effects.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of date sea-buckthorn wine, selecting lovely luster, tasty and refreshing succulence, the aromatic nutritious date of local flavor and sea-buckthorn is raw material, combine the nutritional characteristic of two kinds of fruits, the date sea-buckthorn wine of production has plurality of health care functions.
The objective of the invention is to be achieved through the following technical solutions:
A kind of preparation method of date sea-buckthorn wine, it comprises bright jujube zymotechnique: choosing fruit, wash fruit → crushing and beating → protect look → enzyme processing → composition adjustment → zymamsis → squeezing → filtration → ageing → clarification → bucket → ageing.
Natural freezing sea-buckthorn wine zymotechnique: Fructus Hippophae-7 ℃ following natural freezing → gather → select fruit, wash the bucket → secondary fermentation → clarification filtration → ageing → clarification filtration → thermal treatment → deepfreeze → allotment → clarification filtration → sterilization → can → packing → date sea-buckthorn wine of fruit → squeezing → clarification deacidification → add ageing jujube wine → composition adjustment → inoculation → low temperature zymamsis →.
The concrete technology condition is:
1, date protects look: the compound colour protecting liquid that adds weight ratio 0.07～0.1% when fragmentation.
2, jujube slurry enzyme is processed: select weight ratio 0.1% lytic enzyme, join in the date juice, and under 30～35 ℃ of conditions, enzymolysis 1.5h.
3, composition adjustment: juice of Fructus Jujubae requires sugared content generally more than 22%, and acid content is at (in oxysuccinic acid) more than 0.5%, and general date saccharic acid content is all higher, can reach requirement.Can add white sugar and citric acid to adjust sugar and acid degree, remain between pH3.5～3.8.
4, zymamsis: select weight ratio be 0.01%～0.05% active dry yeast under 35 ℃ of conditions, cultivate to join in jujube fruit pulp after 3h and ferment, require temperature to be controlled at 15 ℃～20 ℃, fermentation time is at 20～30d.
5, sea-buckthorn is plucked sorting: delay Fructus Hippophae collection period to December, allow sea-buckthorn through the freezing and process of thawing several times.Gathering is under the temperature of-7 ℃, at the plastic cloth of seabuckthorn tree underlay cleaning, then beats the sea-buckthorn branch with wooden stick and makes sea-buckthorn freeze fruit to split away off or manual the harvesting from carpopodium; Harvesting is completed before being sorted on every morning l0 point.
6, low temperature pressing: under the condition below-7 ℃, the sea-buckthorn of gathering is frozen fruit deicing bits, after cleaning with the warm water of 30 ℃～40 ℃, attached water is blown off to vertical direction with the oil-free compressed air device immediately, keep the interior ice crystal of sea buckthorn fruit not to be melted and fragmentation, add 80ppmSO during squeezing
2Solution; The juice of Fructus Hippophae that comes of squeezing out only is equivalent to 1/3rd of normal harvest juice of Fructus Hippophae, has but concentrated very high sugar and various flavor compound.
7, composition adjustment: it is 120g/L～180g/L (with glucose meter) that concentrated sea-buckthorn juice requires sugar degree, total acid 10.0g/L～12.0g/L (in tartrate).After squeezing, the gained juice of Fructus Hippophae carries out clarifying treatment, then adjusts acidity with calcium carbonate, and every liter of add-on is no more than 2g/L, and equal-volume adds the jujube wine of ageing to ferment again.
8, low temperature fermentation is controlled: ice wine fermentation temperature should be controlled at 15 ℃～20 ℃ and be advisable.To ice juice of Fructus Hippophae and be warming up to 15 ℃ of left and right, the fermented yeast of access 300ppm and the fermentation assistant of 200ppm are also added 50ppmS0
2Solution, in 15 ℃～18 ℃ bottom fermentation 20～30d left and right, when sugar in fermented liquid soon reached the amount that finished wine needs, stuck fermentation immediately fell barrel.
9, ageing, cold and hot filtration treatment: more than the ageing phase was generally half a year, temperature was 10 ℃～12 ℃ and is advisable.Sea-buckthorn wine not only has good color, also must clear, and generally by lower glue clarifying treatment.Thermal treatment is general adopts 75 ℃～80 ℃, 30min; The freezing treatment temperature is controlled at :-3 ℃～-4 ℃ left and right, insulation 3～4d.Lower glue is processed the general gelatin tannin method that adopts, and filter type can adopt diatomite filter, cardboard filter to combine.
10, allotment: allocate according to the ageing time, requiring sugar degree is 100g/L (with glucose meter), and total acid 5g/L (in tartrate), alcoholic strength are 10 degree.
11, described colour protecting agent is disodium ethylene diamine tetraacetate, sulfurous gas, Vc, and ratio is respectively 1:1:5; The lytic enzyme of described enzyme processing is polygalacturonase, cellulase, saccharifying enzyme.
Advantage of the present invention is:
1, the beverage golden yellow color look of producing has the delicate fragrance of date and sea-buckthorn, and sour and sweet palatability has fermentation date and the distinctive typical local flavor of sea-buckthorn wine.
2, nutritious, mouthfeel is good, has plurality of health care functions.
3, pollution-free to production environment.
4, this technique is simple, and is with low cost, is easy to suitability for industrialized production.
Embodiment
material choice is fresh, without rotting, without the date that goes mouldy, after flushing with clean water 3 times, enter the crushing and beating machine, add slurry weight than 0.01% disodium ethylene diamine tetraacetate (EDTA-2Na) when making beating, 0.01% sulfurous gas, the compound colour protecting liquid that 0.05%Vc forms protects look, (lytic enzyme is by polygalacturonase than 0.1% lytic enzyme with slurry weight, cellulase, saccharifying enzyme forms), join in the date juice, under 30 ℃ of conditions, after enzymolysis 1h filters clarification, adding white sugar to adjust date slurry pol reaches more than 22%, select citric acid to adjust acid content more than 0.5%, acidity is at pH3.5, with slurry weight than being that 0.01% active dry yeast is under 35 ℃ of conditions, cultivate join after 3h carry out zymamsis 20d in pulp after, middle constantly the stirring and pressure wine cap, remain that the skin slag is immersed in solution fully.After fermentation ends, carry out expression separation and go out skin slag and jujube core, carry out coarse filtration, the storage tank of then packing into, after one month, siphon goes out supernatant liquor, storage respectively, after wine pin clarification filtration, separately storage.The sea-buckthorn of gathering after 12 month temperatures reach below-7 ℃, method is the plastic cloth in the cleaning of seabuckthorn tree underlay, then beats the sea-buckthorn branch with wooden stick and make sea-buckthorn freeze fruit to split away off or manual the harvesting from carpopodium; Harvesting is completed before being sorted on every morning l0 point.Under the condition below-7 ℃, the sea-buckthorn of gathering is frozen fruit deicing bits, after cleaning with the warm water of 30 ℃～40 ℃, attached water is blown off to vertical direction with the oil-free compressed air device immediately, keep the interior ice crystal of sea buckthorn fruit not to be melted and fragmentation, add 80ppmSO during squeezing
2Solution; If juice of Fructus Hippophae peracid calcium carbonate deacidification treatment, every liter of add-on is no more than 2g/L, the white sugar adjustment of sugar content, requiring concentrated sea-buckthorn juice requirement sugar degree is 120g/L～180g/L (with glucose meter), total acid 10.0g/L～12.0g/L (in tartrate).After squeezing, the gained juice of Fructus Hippophae carries out clarifying treatment, then equal-volume adds the jujube wine of ageing, requiring the fermented liquid sugar degree is 200g/L (with glucose meter), total acid 10.0g/L (in tartrate), with slurry weight than being that 0.01% active dry yeast is under 35 ℃ of conditions, after cultivating 3h, the access fermented liquid is also added 50ppmS0
2The fermentation assistant of solution and 200ppm, in 15 ℃～18 ℃ bottom fermentation 20～30d left and right, when sugar in fermented liquid soon reached the amount that finished wine needs, stuck fermentation immediately fell barrel.Carry out coarse filtration, the storage tank of then packing into, after one month, siphon goes out supernatant liquor, storage respectively, after wine pin clarification filtration, separately storage.Temperature was added gelatin 120mg/L tannin 100mg/L and is carried out lower glue clarifying treatment more than 10 ℃～12 ℃ ageing half a year, filtered out precipitation.Thermal treatment is general adopts 75 ℃～80 ℃, 30min; The freezing treatment temperature is controlled at :-3 ℃～-4 ℃ left and right, insulation 3～4d.Allocate according to the ageing time, requiring sugar degree is 100g/L (with glucose meter), and total acid 5g/L, alcoholic strength are 10 degree.Adjust date sea-buckthorn wine pol with white sugar, select citric acid to adjust date sea-buckthorn wine acidity, filter type can adopt diatomite filter, cardboard filter to combine.The sterilization 2 seconds under 120 ℃ of conditions of wine liquid, the sealing of tinning immediately under aseptic condition, at room temperature storage, namely obtain date sea-buckthorn wine of the present invention.
Claims (2)
1. the preparation method of a date sea-buckthorn wine is characterized in that comprising following technique:
Bright jujube zymotechnique: the choosing fruit, wash fruit, crushing and beating is protected look, and enzyme is processed, the composition adjustment, and zymamsis, squeezing is filtered, ageing, bucket is fallen in clarification, ageing;
Natural freezing sea-buckthorn wine zymotechnique: Fructus Hippophae-7 ℃ following natural freezing, gather, select fruit, wash fruit, squeezing, the clarification deacidification adds ageing jujube wine, composition adjustment, inoculation, bucket is fallen in the low temperature zymamsis, secondary fermentation, clarification filtration, ageing, clarification filtration, thermal treatment, deepfreeze, allotment, clarification filtration, sterilization, can, packing makes the date sea-buckthorn wine;
In described technique, date protects look: the compound colour protecting liquid that adds weight ratio 0.07～0.1% when fragmentation; Jujube slurry enzyme is processed: selects weight ratio 0.1% lytic enzyme, joins in the date juice, and under 30～35 ℃ of conditions, enzymolysis 1.5h; Composition is adjusted: juice of Fructus Jujubae sugar content is more than 22%, and acid content more than 0.5%, or adds white sugar and citric acid adjustment sugar and acid degree in oxysuccinic acid, remains between pH3.5～3.8;
Described colour protecting agent is disodium ethylene diamine tetraacetate, sulfurous gas, Vc, and ratio is respectively 1:1:5; The lytic enzyme that described enzyme is processed is polygalacturonase, cellulase, saccharifying enzyme;
Zymamsis in described technique: select weight ratio be 0.01%～0.05% active dry yeast under 35 ℃ of conditions, cultivate to join in jujube fruit pulp after 3h and ferment, require temperature to be controlled at 15 ℃～20 ℃, fermentation time is at 20～30d;
Described thermal treatment is adopted 75 ℃～80 ℃, 30min.
2. the preparation method of a kind of date sea-buckthorn wine according to claim 1 is characterized in that composition adjustment in described technique: concentrated sea-buckthorn juice requires sugar degree take glucose meter as 120g/L～180g/L, and total acid is in tartrate 10.0g/L～12.0g/L; After squeezing, the gained juice of Fructus Hippophae carries out clarifying treatment, then adjusts acidity with calcium carbonate, and every liter of add-on is no more than 2g/L, and equal-volume adds the jujube wine of ageing to ferment again.
3. the preparation method of a kind of date sea-buckthorn wine according to claim 1 is characterized in that in described technique, low temperature fermentation is controlled: ice wine fermentation temperature is controlled at 15 ℃～20 ℃ and is advisable; To ice juice of Fructus Hippophae and be warming up to 15 ℃, the fermented yeast of access 300ppm and the fermentation assistant of 200ppm are also added 50ppmS0
2Solution, at 15 ℃～18 ℃ bottom fermentation 20～30d, when sugar in fermented liquid soon reached the amount that finished wine needs, stuck fermentation immediately fell barrel.
4. the preparation method of a kind of date sea-buckthorn wine according to claim 1, it is characterized in that ageing in described technique, cold filtration treatment: the ageing phase is more than half a year, temperature is 10 ℃～12 ℃ and is advisable; By lower glue clarifying treatment; The freezing treatment temperature is controlled at-3 ℃～-4 ℃ left and right, insulation 3～4d; Lower glue is processed the gelatin tannin method that adopts, and filter type adopts diatomite filter, cardboard filter to combine.
5. the preparation method of a kind of date sea-buckthorn wine according to claim 1 is characterized in that allocating in described technique: allocate according to the ageing time, require sugar degree take glucose meter as 100g/L, total acid is in tartrate 5g/L, and alcoholic strength is 10 degree.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102851172B (en) * | 2012-09-13 | 2013-11-27 | 中国中轻国际工程有限公司 | Production process of red date ice wine |
| CN103263056B (en) * | 2013-05-17 | 2014-12-17 | 辽宁鸽子蓝食品有限公司 | Preparation method of rock candy and hippophae juice |
| CN103263057B (en) * | 2013-05-17 | 2014-12-17 | 辽宁鸽子蓝食品有限公司 | Preparation method for liquorice-seabuckthorn compound beverage |
| CN103704453B (en) * | 2013-12-13 | 2016-03-09 | 广西丰浩糖业集团有限公司 | A kind of preparation method of nutrient sugar |
| CN103952261B (en) * | 2014-05-09 | 2015-09-30 | 中国中轻国际工程有限公司 | A kind of production technique of ice red date wine |
| CN104293587B (en) * | 2014-09-30 | 2016-04-13 | 承德宇航人高山植物应用技术有限责任公司 | A kind of sea buckthorn fruit wine and preparation method thereof |
| CN113105972A (en) * | 2021-04-26 | 2021-07-13 | 广东省农业科学院蚕业与农产品加工研究所 | Clarification method and application of red date fermented wine |
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| CN102108327A (en) * | 2010-09-30 | 2011-06-29 | 山西悦卜林创业投资有限公司 | Date wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102108327A (en) * | 2010-09-30 | 2011-06-29 | 山西悦卜林创业投资有限公司 | Date wine |
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Address after: 122400 Jianping Chaoyang City County of Liaoning Province Southern Railway Station Road, East Street Patentee after: Chaoyang wisdom Seabuckthorn biotechnology development Limited by Share Ltd Address before: 122400 Jianping Chaoyang City County of Liaoning Province Southern Railway Station Road, East Street Patentee before: Jianping Xinsheng Seabuckthorn Co., Ltd. |
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