CN1070684A - A kind of production method of gold jujube foam wine - Google Patents
A kind of production method of gold jujube foam wine Download PDFInfo
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- CN1070684A CN1070684A CN 92106701 CN92106701A CN1070684A CN 1070684 A CN1070684 A CN 1070684A CN 92106701 CN92106701 CN 92106701 CN 92106701 A CN92106701 A CN 92106701A CN 1070684 A CN1070684 A CN 1070684A
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Abstract
A kind of production method of gold jujube foam wine is to be the preparation of raw material through (one) raw material and raw material auxiliary material with the golden silk jujube; The preparation of (two) three kinds of former wine; (3) allotment; (4) sterilization, (five) freezing and filtering; (6) inflation can; (7) packing.Totally seven procedures are produced the gold jujube foam wine that meets " Champagne quality standard ", and this wine provides an approach for further developing the golden silk jujube resource, has also increased a kind for fizz.
Description
The invention belongs to the making method of wine, the production method of more definite a kind of gold jujube foam wine of saying so.
The golden silk jujube fruit is less, and external form is ellipse garden or obovate, and fruit is heavy generally at 4～6 grams, skin is scarlet and thin, and the meat densification is delicate, juice is many, flavor is sweet and refreshing, and soluble solid content is in the pulp: 34～38%, rich vitamin C(edible portion is 272～380mg/100g), and nuclear is the spindle shape; Dried jujube behind the natural air drying is scarlet, is rich in sugar (65～75%), vitamins C (11～15mg/100g) and vitamin P (3385mg/100 gram).When with the hands dried jujube being broken into two with one's hands, just can pull out many long filament shape mucus, old friends are named as " golden silk jujube ".It is that a kind of extensive exploitation more of remaining is used in the more rich raw material resources of food fermentation industry from the above.
Producing at present fizz and mainly be with grape or apple is raw material, through operations such as fermentation and allotments, produces fizz.This method exists raw material to use face narrower (be only limited to grape or apple and can not use jujube).The shortcoming of production cycle long (the bottle formula fermentative Production cycle reaches 4 years).
The objective of the invention is to succeed in developing a kind of is the production method of the fizz of raw material with the golden silk jujube.
Content of the present invention:
Figure of description is a process flow sheet of the present invention, and is referring now to accompanying drawing that detailed description of the present invention is as follows:
One, the preparation of raw material and raw material auxiliary material:
1, the preparation of raw material: raw material mainly refers to the variety of the Chinese date (abbreviation jujube) here.
(1) the selected nothing that reaches of golden silk jujube is gone rotten, is gone bad and damages by worms.
(2) selected qualified jujube tap water flush away mud and impurity.
(3) putting into plastic crate or bamboo basket through the clean jujube of rinsing drains water to not dripping with water from basket and is as the criterion.
2, the preparation of raw material auxiliary material:
(1) alcohol: food grade: the one-level or the secondary that meet the GB10343-88 regulation.
(2) white sugar: meet the GB317-84 regulation.
(3) citric acid: meet the GB8269-87 regulation.
(4) white wine: make versus buy.Accord with Q B921-84 regulation.
(5) sulfurous gas: colourless liquid.Meet regulation about foodstuff additive.
(6) carbonic acid gas: meet the GB1917-80 regulation, purity requirement: 〉=99%.
(7) water: A, brewing water meet the GB5749 regulation.
B, allotment wine will meet the GB5749 regulation with total hardness of water≤0.5, other indexs.
(8) honey: meet the requirement of national standard I and II.
(9) caramel colorant: meet the GB8817-88 regulation.Food grade.
(10) polygalacturonase: micro-yellow powder, dry, clean, free from extraneous odour.
(11) bentonite: white or pale powder, free from extraneous odour.Iron-holder≤0.06%.
Two, the preparation of three kinds of former wine:
1, the preparation of the former wine of frying golden silk jujube:
(1) frying of golden silk jujube: will prepare qualified golden silk jujube and put into clean roller dryer, and carry out frying under 140 °～160 ℃, be that salable product then stop frying when the jujube surface is brownish black.
(2) preparation of the former wine of frying golden silk jujube.
Putting into the cement pit that ready stainless cylinder of steel or inwall scribble Resins, epoxy with frying good golden silk jujube, is 50 ° ± 1 ° alcohol with alcoholic strength (V/V) %, and the alcohol consumption is by the stir-fry jujube: alcohol=1: the 2.5(weight ratio), will fry jujube and soak 720 hours.Soak altogether twice.Require when soaking to use new alcohol instead and stirred once with the free from extraneous odour wooden stick every 240 hours at every turn.Soak and finish, put with preceding twice soaking wine depositing the wine extrusion in the jujube slag, it is standby to be mixed.
(3) the former vinosity amount of frying golden silk jujube standard:
A, Oranoleptic indicator: be filbert, have fragrance, mildly bitter flavor, no fruit stone and other the obvious impurity of frying jujube.
B, physical and chemical index: %:35 ° of wine degree (V/V)-45 ° (20 ℃).
2, the preparation of the former wine of alcohol-pickled golden silk jujube:
(1) immersion of golden silk jujube is with broken:
The golden silk jujube of cleaning and draining is put into the cement pit that stainless cylinder of steel or internal surface are handled well through Resins, epoxy, put into 70 °～80 ℃ hot water, jujube was soaked 7～8 hours, the water dosage is pressed jujube: water=1: the 2(weight ratio) add, jujube between soak period in, requirement was stirred once with the free from extraneous odour wooden stick every one hour, and full when the jujube suction, surperficial swelling is good when glossy.
When jujube has soaked, put it into immediately in the clean crusher and carry out fragmentation, jujube nuclear is broken with skin breakage is as the criterion for degree of fragmentation.
(2) preparation of the former wine of alcohol-pickled golden silk jujube:
To soak and broken good golden silk jujube is put into stainless cylinder of steel or inner surface wall through Resins, epoxy treated water mud sump, by jujube: alcohol=1: the ratio 3(weight ratio), adding alcoholic strength (V/V) % is that 30 ± 1 alcohol of spending soak jujube.Soak altogether twice.For the first time by the above-mentioned alcohol amount that adds, soak time is 1440～1560 hours, soaks and finishes, and emits and carries out immersion second time again after soaking alcohol; Soaking for the second time is to use and soak alcohol identical in quality for the first time, the alcohol consumption be for the first time consumption 1/2, soak time is 720 hours.All require between twice soak period to stir once with the free from extraneous odour wooden stick every 240 hours.Twice immersion finishes, and the jujube slag is removed, and twice soak solution is mixed is " the former wine of alcohol-pickled golden silk jujube " again.
(3) quality standard of the former wine of alcohol-pickled golden silk jujube:
A, Oranoleptic indicator: be faint yellow, the fruital of golden silk jujube is arranged, do not have other unpleasant odors, no fruit stone and other obvious impurity.
B, physical and chemical index: %:2 °～25 ° of wine degree (V/V) (20 ℃)
3, the preparation of the former wine of fermentation golden silk jujube:
(1) immersion of golden silk jujube is with broken: identical with " immersion of golden silk jujube is with broken " in aforesaid " preparation of the former wine of alcohol-pickled golden silk jujube ".
(2) preparation of the former wine of fermentation golden silk jujube:
The rehydration of A, distiller's yeast, activation:
The dry yeast add-on generally is 0.5～0.8% of a dry-matter gross weight.At first suitable dry yeast is added 5～50 times of weight, 38 °～43 ℃ 2% white sand syrup adds in the stainless cylinder of steel of cleaning sterile, again stirring well in the dry yeast input jar of suitable dry-matter (closing of dried golden silk jujube+sugar) gross weight.After 15-30 minute jar in the temperature of liquid reduce to 30 °-34 ℃, activate 3-4 hour (that is: 38-43 ℃ of rehydration, 30 ° of-34 ℃ of activation), will activate back yeast juice immigration then immediately and give in the ready karusen of elder generation and going.
The preparation of B, karusen:
With soak, broken good golden silk jujube is put into cleaning, aseptic and have a stainless cylinder of steel of refrigerating unit, by jujube: 12% white sand syrup=1: the ratio adding white sand syrup 3(weight ratio).Reinforced cumulative volume is wanted the unsuitable overfill of the 90-95%(of suitable fermentor tank capacity).The reinforced amount that finishes by 25-30mg/L adds sulfurous gas and adds (NH by the amount of 9g/L
4)
3PO
4, then with the pH value of phosphoric acid levelling karusen to 3.5-4, in karusen, add the polygalacturonase solution of 1% concentration at last equably by the amount of 30-50g/L.The karusen temperature will be controlled at 15 ° of-20 ℃ of scopes.
The preparation of C, the former wine of fermentation golden silk jujube:
(A) yeast that will activate joins in the karusen that has prepared, and stirs well.
(B) on fermentor tank, adorn a water box (fermentation bung), fill up water in the groove of water box, when having small bubbles to overflow on the fermentation bung, show that fermentation begins, as the CO that overflows
2When sending bigger bubbling sound, show that fermentation has entered animated period by the water in the groove.
(C) during fermentation temperature is controlled at 15 ° of-20 ℃ of scopes; When the residual sugar amount of fermentation animated period reaches 5-6g/L, show that the fermentation animated period finishes; When the fermentation animated period finishes, karusen is separated with the wine pin, karusen is packed in the clean aseptic stainless steel fermentor tank, loading amount is the 90-95% of fermentor tank capacity, fermenting under 15 °-30 ℃, (winter is indoor, get final product other seasons in vault), when the residual sugar amount is when 3g/L is following in the fermented liquid, then fermenting process is all over.After the fermentation ends fermented liquid poured in the stainless bucket and change bucket, throw out is removed, the wine that changes behind the bucket is referred to as " the former wine of fermentation golden silk jujube ".
(3) quality standard of the former wine of fermentation golden silk jujube:
A, Oranoleptic indicator: be light brown brown, the aroma of golden silk jujube fermentation is arranged, do not have other peculiar smell.
B, physical and chemical index: %:10 °-13 ° of alcohol (V/V); Volatile acid≤0.8g/L.
Three, allotment
In order to prepare all satisfactory gold jujube foam wine of color, style and physical and chemical index, need carry out following allotment hand preface:
1, in the former wine of fermentation golden silk jujube: the former wine of alcohol-pickled golden silk jujube: the former wine of frying golden silk jujube=7: 2: the ratio 1(volume ratio), three kinds of former wine are mixed.
2, in three kinds of former wine that mix, add 4～5%(percent by volume) white wine and 3～5%(percent by volume) honey, be mixed.
3, syrup, caramel colorant, citric acid and the softening water that adds 70% concentration again according to the quality situation of above-mentioned several former wine, white wine and honey allocated, and makes product reach quality mark standard-required.
4, through above-mentioned deployed mixing wine, after filtering again, should reach following quality standard:
(1) Oranoleptic indicator: be red-brown, have golden silk jujube perfume (or spice), aroma, no an unusually sweet smell, sour and sweet palatability, salubrious flavor is just.
(2) physical and chemical index:
Four, sterilization:
In order to kill microorganism in the wine, destroy the enzyme in the wine, promote the maturation and the local flavor that improves wine of new wine, must carry out sterilization, its germ-resistant concrete grammar is as follows:
The mixing wine that above-mentioned allotment is qualified is delivered in the plate heat exchanger sterilization Machine, and 100 ℃ of 10～15 seconds of following sterilization, the mixing wine after the sterilization is cooled to below 35 ℃ and it is sent in sterilized refrigerated cylinder after qualified.
Five, freezing and filtering:
1, the preparation of finings:
Bentonite is put into tap water stirs the back with rod and soaked 24 hours, and then in jolting thin up under the part, make bentonite suspension reach 30% concentration, be required finings.
2, freezing and filtering:
In germ-resistant allotment wine, add the above-mentioned bentonite suspension for preparing (finings) by the amount that adds bentonite 0.3～1g/L, stir well, temperature drop fill a wine cup for then to (6)～(7) ℃ and be incubated 96 hours, at last≤-5 ℃ down filter twice, the wine storage after qualified is stand-by in the stainless steel refrigerated cylinder.Wine behind freezing and filtering requires limpid transparent, no suspended substance, and qualified in stability test.Handle to qualified as the defective freezing and filtering that carries out again.
Six, inflation can:
1, inflation: allotment wine qualified through freezing and filtering and that store in refrigerated cylinder is cooled to 0 °～-2 ℃ earlier, with the wine pump wine is squeezed in the gas wine mixing machine, 3.5 * 10 again
5Carry out gas wine under the pa pressure and mix, mixed (this jar carrying capacity 〉=6 * 10 in the stainless steel wine storing jar of again gas wine mixture being sent into thermal insulation layer
5Pa), the wine temperature remains on 0 ° ± 1 ℃ in jar, and P pressure remains on 3.5 * 10 in jar
5～4 * 10
5Pa.
2, can:
Clean earlier qualified filling machine with giving, the allotment wine of refrigerated cylinder storage is packed in the qualified bottle, will carry out tamponade when wine is filled bottle immediately and seal and put iron wire and buckle.Iron wire is buckled an end and is fastened the bottle stopper top, and the other end that iron wire is buckled is securely fixed in below the outstanding line of bottleneck, and requirement must not be become flexible.
Seven, packing:
The accumbency at room temperature of wine after the bottling was placed after one month, pursue bottle inspection and had or not gas leakage and other quality problems, after all qualified on inspection, was the finished product-gold jujube foam wine of the present invention, and is labelled again and case, and prepares to dispatch from the factory.As defective then can and packing again.
The every quality index accord with Q of gold jujube foam wine/2324WDJ03-89 standard-required that the present invention produces, and part index number also is better than the standard of grape fizz.Its concrete quality situation is listed as follows:
1, physical and chemical index
2, sanitary index: meet GB2757, GB2758 regulation.
3, Oranoleptic indicator:
Advantage of the present invention and characteristics
1, of the present invention succeeding in developing is for an approach has been opened up in the further development and use of golden silk jujube.
At present golden silk jujube also can be processed into the product of can, jujube juice, jujube paste, jujube sauce, red date tincture, candied date and so on except that directly eating, and does not have the gold jujube foam wine product exactly, so, of the present inventionly successfully ward off an approach in addition for the utilization of golden silk jujube.
2, of the present invention succeeding in developing opened up a kind of raw material resources in addition for producing fizz.
The raw material that current production fizz is used is to be raw material with grape or apple substantially.To be subjected to seasonal effect to a certain extent with above-mentioned two kinds of raw material production fizzs, and the present invention to study successfully be that the golden silk jujube of all easily storing with the four seasons is a raw material, the another kind of place of production is wide, the raw material resources of " four seasons are green for a long time " for fizz finds again.
3, in the former wine production of fermentation golden silk jujube of the present invention, take to add 30～50g/L polygalacturonase, add the bentonite of 0.3～1g/L in " freezing and filtering " after " allotment " is good, placed 96 hours down at-7 ° ± 1 ℃ again, and under≤0 ℃, carry out filtering way, the golden silk jujube that has solved with pectin content height (2～3%) is the difficult problem of raw material production fizz poor stability, makes product reach the quality standard requirement of regulation fully.
4, the fizz sugar-free extract 〉=18g/L of the present invention's production is up to 26.88g/L, far above being the standard of raw material fizz sugar-free extract 〉=14g/L with the grape, so the fizz that the present invention produces has more rich nutrient contents.
Embodiments of the invention:
Example 1
One, the preparation of raw material and raw material auxiliary material:
1, golden silk jujube selected, wash and drain the water reach do not have go mouldy, damage by worms, the dried jujube of earth and impurity.
2, standard is ready to alcohol, white sugar, citric acid, white wine, sulfurous gas, CO in accordance with regulations
2, water, honey, caramel colorant, polygalacturonase and bentonite.
Two, the preparation of three kinds of former wine:
1, the preparation of the former wine of frying golden silk jujube:
(1) will prepare 1 ton of qualified golden silk jujube puts into to fry to the jujube surface under inherent 142 ° ± 2 ℃ of the roller dryer and is brownish black.
(2) will fry good golden silk jujube and put into 5 meters
3In the stainless cylinder of steel, by frying jujube: alcohol=1: the 2.5(weight ratio), %50 ° ± 1 ° of alcoholic strength (V/V) was put into alcohol-pickled stir-fry jujube 720 hours in jar, soak twice altogether, the each immersion requires to use instead new alcohol and soak period and stirred once with the jujube wooden stick in 240 hours at interval.Soak and finish, wine in the slag is extruded and put, be mixed with preceding twice soaking wine.
(3) the former vinosity amount of the stir-fry jujube of Sheng Chaning:
A, sense index: be filbert, the jujube of stir-fry fragrance, mildly bitter flavor, no fruit stone and other impurity are arranged.
B, physical and chemical index: wine degree (V/V) %:41
3(20 ℃).
2, the preparation of the former wine of alcohol-pickled golden silk jujube:
(1) immersion of golden silk jujube is with broken: claim golden silk jujube to put 5 meters for 2 tons
3In the stainless cylinder of steel, with 71 ℃ hot-water soak golden silk jujube 7 hours, amount of water was pressed jujube: water=1: the 2(weight ratio) add, stirred once with the jujube wooden stick every 1 hour, when the jujube full of water, surperficially send into rolling crusher when glossy, it is broken to be crushed to the broken nuclear of skin.
(2) preparation of the former wine of alcohol-pickled golden silk jujube:
Put into 10 meters with soaking also broken good jujube
3In the stainless cylinder of steel, in jujube: alcohol=1: the 3(weight ratio) ratio adds alcoholic strength (V/V) % and is the jujube in 30 ° ± 1 ° alcohol-pickled jar.Soak altogether twice: soaked 1445 hours by the above-mentioned alcohol amount that adds (1), and stirred once with the jujube wooden stick every 240 hours the centre, emits wine to selecting.(2) the alcohol consumption be soak for the first time 1/2, soaked 720 hours, middle interval 240 hours is stirred once with the jujube wooden stick, emits to putting to fill a wine cup for, and slag is leached, and twice soak solution put together, is mixed.This liquid is " the former wine of alcohol-pickled golden silk jujube ".
(3) the former vinosity amount of the alcohol-pickled golden silk jujube of Sheng Chaning:
A, Oranoleptic indicator: be faint yellow, golden silk jujube perfume (or spice) is arranged, do not have other peculiar smell, no fruit stone and other impurity.
B, physical and chemical index: %:25 ° of alcohol (V/V) (20 ℃)
3, the preparation of the former wine of fermentation golden silk jujube:
(1) immersion of golden silk jujube is with broken: identical with this step in " preparation of the former wine of alcohol-pickled golden silk jujube ".
(2) preparation of the former wine of fermentation golden silk jujube:
The activation of A, distiller's yeast:
The dry yeast consumption is 0.5% of a dry-matter gross weight, 38 ℃ of 5 times of suitable dry yeast consumptions, 2% sucrose water adds in the aseptic stainless cylinder of steel, again stirring well in the dry yeast input jar, after 15 minutes, liquid in the jar is reduced to 30 ℃, activate 3 hours, immediately yeast juice is moved in the ready karusen to point.
The preparation of B, karusen:
Immersion, broken good 7 tons of golden silk jujube (in dry measure) are put into 30 meters
3In the fermentor tank of band coil heat exchanger and agitator, with the white sand syrup of 12% concentration, press jujube again: white sand syrup=1: the 3(weight ratio) add the white sand syrup.Add 93% of the suitable fermentor tank capacity of pan feeding cumulative volume.The amount of pressing 25mg/L again adds sulfurous gas, and the amount of pressing 9g/L adds (NH
4)
3PO
4, then with the pH value to 3.5 of phosphoric acid accent karusen, the amount of pressing 30g/L at last evenly adds the polygalacturonase solution of 1% concentration in karusen.15 °～20 ℃ of leavening temperatures.
The preparation of C, the former wine of fermentation golden silk jujube:
(A) will activate good yeast and be added in the karusen for preparing, stir well.
(B) on fermentor tank, adorn a water box (fermentation bung).Fill up water in the groove of water box; On fermentation bung, there are small bubbles to overflow, show the fermentation beginning, as effusion CO
2Send big bubbling sound by the water in the groove, show that fermentation has entered animated period.
(C) in the fermenting process product temperature at 18 ° ± 2 ℃; When karusen residual sugar amount reaches 0.55g/L, karusen is separated with the wine pin, karusen is packed in the sterilizing stainless steel fermentor tank, loading amount is a fermentor tank volumetrical 93%, at 18 ° ± 2 ℃ bottom fermentations, when residual sugar in the fermented liquid is 2.7g/L, fermented liquid is poured in the stainless bucket change bucket.
The quality of the former wine of fermentation golden silk jujube of D, production:
(A) Oranoleptic indicator: be light brown brown, the aroma of golden silk jujube fermentation arranged, free from extraneous odour.
(B) physical and chemical index: %:11 ° of alcohol (V/V).
Volatile acid 0.5g/L.
Three, allotment: the wine sweet type of preparation 10000L().
1, in the former wine of fermentation golden silk jujube: the former wine of alcohol-pickled golden silk jujube: the former wine of frying golden silk jujube=7: 2: the ratio 1(volume ratio) is mixed three kinds of former wine.
2, in mixing former wine, add the 4%(percent by volume) white wine and 3%(volume %) jujube flower honey, be mixed.
3, the syrup 26.8% that in mixing former wine, adds 70% concentration, caramel colorant 0.28%, citric acid 0.648%, softening water 6.3%, test after stirring well:
(1) Oranoleptic indicator: be red-brown, have golden silk jujube perfume (or spice), aroma, no an unusually sweet smell, sour and sweet palatability, salubrious flavor is just.
(2), physical and chemical index: allotment be sweet type wine.
Four, sterilization:
The mixing wine that above-mentioned allotment is qualified is delivered in the chip interchanger sterilization Machine, 100 ℃ of 10 seconds of following sterilization, and then is cooled to 30 ℃, will mix wine after qualified and send into and give in the refrigerated cylinder of preparing earlier.
Five, freezing and filtering:
To give the bentonite suspension (finings) for preparing earlier, add in the sterilized mixing wine by the amount of 0.3g/L, stir well, the temperature drop of filling a wine cup for then filters twice to (6) ° ± 1 ℃ insulation 96 hours under-5 ℃ of conditions, and storage is in the stainless steel refrigerated cylinder.Wine is limpid transparent behind this time freezing and filtering, and no suspended substance is qualified through stability test.
Six, inflation can:
1, inflation: mixing wine qualified after filtration and that storage is gone in the refrigerated cylinder is cooled to 0 ℃ earlier, with the wine pump wine is squeezed in the gas wine mixing machine, 3.5 * 10 again
5After carrying out the mixing of gas wine under the pa pressure, gas wine mixture is sent in the stainless steel wine storing jar of thermal insulation layer, temperature is 0 °～1 ℃ in jar, pressure: 3.5 * 10 again
5Pa.
2, can:
The wine that the filling machine that produces with Laixi, Shandong Province Soft Drinks Plant of disinfecting will have been inflated is packed in the cleaned bottle, tamponade, seals, and packages iron wire and buckles and reach not loosening.
Seven, packing:
The wine accumbency at room temperature of bottling was placed one month, had or not gas leakage and other quality problems by bottle inspection, and the bottle wine through being up to the standards is labelled, in the carton of packing into, prepares to dispatch from the factory.
The preparation of example 2:, raw material and raw material auxiliary material: identical with example 1.
Two, the preparation of three kinds of former wine:
1, the preparation of the former wine of frying golden silk jujube:
(1) will prepare 1 ton of qualified golden silk jujube puts into to fry to the jujube surface under inherent 159 ° ± 1 ℃ of the cylindrical drier and is brownish black.
(2) with alcoholic strength (V/V) % be 50 ° ± 1 ° the good golden silk jujube of alcohol-pickled stir-fry, its condition, way and process all with example 1 with.
(3) fry the former vinosity amount of jujube:
A, sense index: same with example 1.
B, physical and chemical index: wine degree (V/V) % is 40.5 ° (20 ℃)
2, the preparation of the former wine of alcohol-pickled golden silk jujube:
(1) immersion of golden silk jujube is with broken: this process is that other conditions and process are all same with example 1 80 ℃ except that adding the hot water temperature.
(2) preparation of the former wine of alcohol-pickled golden silk jujube: soak twice altogether with alcohol, that is:
Soak A, the first time used ethanol concn, alcohol add-on, working method and used steeping tank are all same with example 1, and just soak time changes 1560 hours into.
B, all contents of soaking for the second time and example 1 are together.
(3) the former vinosity amount of the alcohol-pickled golden silk jujube of Sheng Chaning:
A, Oranoleptic indicator: same with example 1.
B, physical and chemical index: %:26 ° of alcohol (V/V) (20 ℃).
3, the preparation of the former wine of fermentation golden silk jujube:
(1) immersion of golden silk jujube is with broken: same with example 1.
(2) preparation of the former wine of fermentation golden silk jujube:
The activation of A, distiller's yeast: the dry yeast consumption is 0.8% of a dry-matter gross weight, 43 ℃ of 50 times of suitable dry yeast consumptions, 2% white sand syrup adds in the aseptic stainless cylinder of steel, again dry yeast is dropped in the jar, stir well, after 30 minutes temperature in the jar is reduced to 33 ℃, the yeast juice that will activate after will activating immediately after 4 hours moves in the jar.
The preparation of B, karusen: this section content changes 50g/L into except that the sulfurous gas add-on and the pH value transfers to 4, and other guide and example 1 are together.
The preparation of C, the former wine of fermentation golden silk jujube: same with example 1.
The quality of the former wine of fermentation golden silk jujube of D, production:
(A) Oranoleptic indicator: same with example 1.
(B) physical and chemical index: %:21 ° of alcohol (V/V).Volatile acid 0.45g/L.
Three, allotment:
1, three kinds of former wine mixes in the ratio of example 1.
2, in mixing former wine, add 5%(volume %) white wine and 4%(volume %) jujube flower honey, be mixed.
3, the amount of adding 70% syrup, caramel colorant, citric acid, softening water and example 1 stir well detection together in mixing former wine:
(1) Oranoleptic indicator: same with example 1.
(2) physical and chemical index: same with example 1.
Four, sterilization:
With mix wine deliver in the chip interchanger sterilization Machine 100 ℃ down sterilization be cooled to again after 30 ℃ for 15 seconds and send in the qualified refrigerated cylinder.
Five, freezing and filtering:
Amount with 1g/L, the bentonite suspension agent is added in the sterilized mixing wine, stir well, fill a wine cup for again and reduce to (6) ° ± 1 ℃ insulation 96 hours, under-5 ℃ of conditions, filter twice, storage is gone in the stainless steel refrigerated cylinder, and the wine behind this time freezing and filtering is limpid, transparent, no suspended substance, and is qualified through stability test.
Six, inflation can:
1, inflation: qualified after filtration wine is cooled to 0 ℃ earlier, with the wine pump wine is squeezed in the gas wine mixing machine, 4 * 10 again
5After carrying out the mixing of gas wine under the pa pressure, again gas wine mixture is sent in the stainless steel wine storing jar of thermal insulation layer, in jar, kept 0 °-1 ℃ of temperature, pressure 4.0 * 10
5Pa.
2, can: same with example 1.
Seven, packing: same with example 1
The quality of " gold jujube foam wine " that example 1 and example 2 are produced has all reached the Q/2324WDJ03-89 standard-required; Sanitary index: meet GB2757, GB2758 regulation, " 3, Oranoleptic indicator " the listed content in a section of Oranoleptic indicator and front " seven pack " conforms to.
Claims (4)
1, a kind of production method of golden silk jujube sparkling wine is characterized in that this method is is raw material with the golden silk jujube, process:
(1) preparation of raw material and raw material auxiliary material: go mouldy, go bad, damage by worms and impurity through preparing to make golden silk jujube reach nothing; Other raw material auxiliary materials all meet the requirements,
The preparation of (two) three kinds of former wine: comprising:
(1) preparation of the former wine of frying golden silk jujube: first frying golden silk jujube, use alcohol-pickled stir-fry jujube again.
(2) preparation of the former wine of alcohol-pickled golden silk jujube: carry out golden silk jujube earlier and soak, carry out the good golden silk jujube of alcohol-pickled fragmentation again with broken.
(3) preparation of the former wine of fermentation golden silk jujube: the immersion of carrying out golden silk jujube earlier is with broken, carry out the preparation of yeast water activation and karusen again, at last the karusen of activatory yeast and preparation being put into fermentor tank stirs well, at a certain temperature, be that leavening temperature is controlled under 15 °-20 ℃, fermenting stops when residual sugar is for 3.0g/L to fermented liquid, changes bucket.
(3) allotment: earlier three kinds of former wine are mixed in proportion, add white wine and honey again, add syrup, caramel colorant, citric acid and softening water, filtration at last.
(4) sterilization: allotment wine is sterilized down 10-15 second at 100 ℃, lowers the temperature below 35 ℃ again.
(5) freezing and filtering: add bentonite suspension in the wine after sterilization earlier, be cooled to again (6) °～(7) ℃ insulation 960 hours, last≤-5 ℃ filter two down
(6) inflation can:
Deployed wine under 0 °～2 ℃, by gas wine mixing machine 3.5 * 10
5～4 * 10
5Carry out gas wine under the Pa air pressure and mix, at 0 ° ± 1 ℃, 3.5 * 10
5～4 * 10
5Store under the Pa condition, at last with filling machine with wine bottling, tamponade, seal and the iron wire that is locked is buckled.
(7) packing: after the wine bottling, accumbency was placed one month.
Totally seven procedures are produced the gold jujube foam wine of accord with Q/2324WDJ03-89.
2, according to the production method of the described a kind of golden silk jujube sparkling wine of claim 1, it is characterized in that in this method the first frying golden silk jujube narrated in the preparation of the former wine of (1) frying golden silk jujube of (two) three kinds of former wine preparations, be meant with alcohol-pickled stir-fry jujube again: earlier golden silk jujube is placed in the drying machine to fry to the jujube surface and is brownish black at 140 °～160 ℃, again in stainless cylinder of steel or inwall be coated with in the cement pit of Resins, epoxy, alcohol with 50 ° ± 1 °, by frying jujube: alcohol=1: the 2.5(weight ratio), will fry jujube and soak 720 hours.Changing alcohol soaks twice altogether.Stirred once with the free from extraneous odour wooden stick every 240 hours during immersion, at last wine extrusion in the jujube slag is mixed with twice soaking wine.
3, according to the production method of the described a kind of gold jujube foam wine of claim 1, it is characterized in that narration in the former wine preparation of (2) alcohol-pickled golden silk jujube of preparation of (two) three kinds of former wine in this method: the immersion of carrying out golden silk jujube earlier is with broken, good golden silk jujube is meant to carry out alcohol-pickled fragmentation again: be coated with in the cement pit of Resins, epoxy at stainless cylinder of steel or inwall, with 70 °～80 ℃ hot water, amount of water is pressed jujube: water=1: the 2(weight ratio), earlier golden silk jujube is soaked 7～8 hours glossy to the jujube surface.(stirring once with the free from extraneous odour wooden stick every 1 hour between soak period); The jujube that soaks being put into crusher, to be crushed to the broken nuclear of skin broken again; In stainless cylinder of steel, add 30 ° ± 1 ° alcohol at last.For the first time the alcohol add-on of soaking is by jujube: alcohol=1: the 3(weight ratio) ratio adding, soak time 1440～1560 hours, during stirred once with the free from extraneous odour wooden stick every 240 hours; Soak for the second time, the alcohol add-on is to soak 1/2 of add-on for the first time.Soaked 720 hours, and stirred, at last the jujube slag is leached, again twice soak solution is mixed by soaking requirement for the first time.
4, according to the production method of the described a kind of gold jujube foam wine of claim 1, it is characterized in that the preparation of (3) fermentation golden silk jujube wine of the preparation of (two) three kinds of former wine in this method, it comprises:
The immersion of A, golden silk jujube is with broken; Put into the cement pit that stainless cylinder of steel or inwall are coated with Resins, epoxy cleaning the golden silk jujube drain, put into 70～80 ℃ of hot water, amount of water is pressed jujube: water=1: the 2(weight ratio), soaked 7～8 hours, soak period was stirred once at interval in 1 hour, full, surperficial when glossy when jujube suction, jujube is sent into crusher, and that jujube is crushed to the broken nuclear of skin is broken.
The preparation of B, the former wine of fermentation golden silk jujube:
A, zymic activation:
At first according to amount of dry matter in the jar, in aseptic stainless cylinder of steel, press 0.5～0.8% of dry-matter gross weight and add dry yeast, again 38 °～43 ℃ of 5～50 times in suitable dry yeast, 2% white sand syrup is squeezed in the stainless cylinder of steel, stir well, after 15～30 minutes fluid temperature in the jar is reduced to 30 °～34 ℃ activation 3～4 hours, then yeast juice is moved in the jar.
The preparation of B, karusen: will soak broken good golden silk jujube and put into the clean aseptic stainless steel fermentor tank that has refrigerating unit, and press jujube: 12% white sand syrup=1: the 3(weight ratio) add the white sand syrup, adding the pan feeding cumulative volume is 90～95% of tankage.Add material and add sulfurous gas by 25～30mg/L amount again, press the 9g/L amount and add (NH
4)
3PO
4, use H then
3PO
4Adjust karusen pH value to 3.5～4; Add 1% polygalacturonase solution by 30～50g/L amount at last.15 °-20 ℃ of karusen temperature.
The preparation of C, the former wine of fermentation golden silk jujube:
(A) the activatory yeast is added in the karusen for preparing, stir well.
(B) fermentation initial stage temperature is controlled at 15 °～20 ℃; Fermentation animated period temperature is controlled at 15 °-20 ℃, when the fermentation animated period finishes, karusen is separated with the wine pin, karusen is packed in the aseptic stainless steel fermentor tank, press tank volume 90～95% charging, at 15 °～30 ℃ bottom fermentations, when residual sugar in the fermented liquid when 3g/L is following, then fermentation is all over, and changes bucket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92106701A CN1043656C (en) | 1992-09-11 | 1992-09-11 | Production method of gold jujube foam wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92106701A CN1043656C (en) | 1992-09-11 | 1992-09-11 | Production method of gold jujube foam wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1070684A true CN1070684A (en) | 1993-04-07 |
| CN1043656C CN1043656C (en) | 1999-06-16 |
Family
ID=4942347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92106701A Expired - Fee Related CN1043656C (en) | 1992-09-11 | 1992-09-11 | Production method of gold jujube foam wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1043656C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086735C (en) * | 1999-10-27 | 2002-06-26 | 杨承恩 | Foam grape wine and production process thereof |
| CN102093943A (en) * | 2010-09-30 | 2011-06-15 | 山西悦卜林创业投资有限公司 | Red jujube sparkling wine and production process thereof |
| CN103320262A (en) * | 2013-06-03 | 2013-09-25 | 宁夏盛康源红枣酒业生物科技有限公司 | Brewing technology of jujube sparkling wine |
| CN105420033A (en) * | 2016-01-15 | 2016-03-23 | 刘海燕 | Brewing method of date palm and polygonatum odoratum sparkling wine |
| CN106520490A (en) * | 2016-11-17 | 2017-03-22 | 山东农业大学 | Sugar-free tomato sparkling wine and preparation method thereof |
| CN109486609A (en) * | 2019-01-02 | 2019-03-19 | 山东省博兴县东文酒业有限公司 | A kind of golden jujube wine |
-
1992
- 1992-09-11 CN CN92106701A patent/CN1043656C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086735C (en) * | 1999-10-27 | 2002-06-26 | 杨承恩 | Foam grape wine and production process thereof |
| CN102093943A (en) * | 2010-09-30 | 2011-06-15 | 山西悦卜林创业投资有限公司 | Red jujube sparkling wine and production process thereof |
| CN102093943B (en) * | 2010-09-30 | 2012-10-24 | 山西悦卜林创业投资有限公司 | Red jujube sparkling wine and production process thereof |
| CN103320262A (en) * | 2013-06-03 | 2013-09-25 | 宁夏盛康源红枣酒业生物科技有限公司 | Brewing technology of jujube sparkling wine |
| CN105420033A (en) * | 2016-01-15 | 2016-03-23 | 刘海燕 | Brewing method of date palm and polygonatum odoratum sparkling wine |
| CN106520490A (en) * | 2016-11-17 | 2017-03-22 | 山东农业大学 | Sugar-free tomato sparkling wine and preparation method thereof |
| CN109486609A (en) * | 2019-01-02 | 2019-03-19 | 山东省博兴县东文酒业有限公司 | A kind of golden jujube wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1043656C (en) | 1999-06-16 |
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