CN107904087A - A kind of preparation method of jujube millet wine - Google Patents
A kind of preparation method of jujube millet wine Download PDFInfo
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- CN107904087A CN107904087A CN201711411752.7A CN201711411752A CN107904087A CN 107904087 A CN107904087 A CN 107904087A CN 201711411752 A CN201711411752 A CN 201711411752A CN 107904087 A CN107904087 A CN 107904087A
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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
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Abstract
A kind of preparation method of jujube millet wine, selection is ripe, pulp is close, nothing is gone mouldy and the millet of free from insect pests, jujube are as raw material, remove the spot on jujube and millet surface, and remove inedible part, by being blended to jujube meat, be conducive to increase fermentation contact area, shortening processing is carried out to jujube meat mixtures and millet mixture respectively, is conducive to preserve respective flavor taste.Respectively by jujube meat is cooked and the cooked shady place that is placed on of millet is dried, after mixing plus water and sterilize and form solidliquid mixture, add cellulase, pectase, amylase and distiller's yeast, fermented grains is formed, by the final finished product wine of fermented grains temperature controlled fermentation.The present invention increases pol and alcoholic strength using millet, improves the bitter sense of simple jujube, improves aromaticity, while also can overcome the disadvantages that the deficiency of millet drink class product development research, with jujube fruity and millet aroma, is adapted to wider crowd to drink.
Description
Technical field
The invention belongs to Food Science and Engineering field, and in particular to a kind of preparation method of jujube millet wine.
Background technology
The increasing peasant income such as the Yichuan, Qingjian and Jia County of jujube as the Yellow River bank are got rich the main economic woods tree widelyd popularize
Kind, with fruit is big, core is small, thin skin, meat are thick, color is red and rich in protein and the advantages that vitamin it is well-known.Millet is same
A kind of specialty in loess plateau is also served as, full grains are mellow and full, nutrition is comprehensive, and the outermost layer of skin can then be uncovered by making gruel, its albumen
Matter content is up to 13%, also rich in the lysine and methionine for having vitamin and mineral and human body needs.In recent years, due to
It is subject to change between the fluctuation and supply and demand of the market price, often causes the agricultural product prices such as jujube and millet unstable, make
Into unsalable situation of getting bumper crops, seriously affect the income of farmer and plant enthusiasm.
Wine fermentation research at this stage to jujube is more, and jujube class alcoholic beverages are due to its mouthfeel there are entrance with hardship
Sense, result in the existing height requirement to red date nutrient of potential consumer, but is limited to mouthfeel and returns sweet bitter taste and cause pin
Road is bad；The German millet nutrition value of another aspect northern Shensi is high, and smell is aromatic, has a disadvantage in that fermentation rear entrance astringent sense is extremely bright
It is aobvious, and vinosity muddiness is difficult to receive.Jujube and millet proportioning are made wine, the product that can have both solved to get bumper crops unsalable is converted and subtracted
Light locality peasant household storage pressure, and with nutritive value therein is excavated, meet the consumption demand in market.
The content of the invention
It is an object of the invention to for above-mentioned the problems of the prior art, there is provided a kind of preparation side of jujube millet wine
Method, using jujube and millet as raw material, by microorganism fungus kind fermented soy, can either be increased by millet pol and alcoholic strength come
The bitter sense of simple jujube is solved, the defects of lifting aromaticity, and the astringent sense and poor clarity of simple millet can be overcome.
To achieve these goals, the technical solution adopted by the present invention comprises the following steps：
Step 1: selection is ripe, pulp is close, without going mouldy and the millet of free from insect pests, jujube are used as raw material, remove jujube with
The spot on millet surface, and remove inedible part；
It is in mass ratio jujube meat Step 2: being blended to jujube meat:Water=1:(12~14) carry out plus water, form jujube meat
Mixture, then shortening processing is carried out to jujube meat mixtures, it is cooked to form jujube meat；Water is added into millet and forms millet mixing
Thing, mass ratio are millet:Water=1:(6~8), then shortening processing is carried out to millet mixture, it is cooked to form millet；
Step 3: respectively by jujube meat is cooked and the cooked shady place that is placed on of millet is dried；
Step 4: by the jujube meat dried is cooked and millet it is cooked be (2.5~3) in mass ratio:1 is mixed, and is obtained
It is original mixture according still further to mass ratio to original mixture:Water=1:(10~12) carry out plus water, are formed and matched somebody with somebody after sterilization treatment
Than good solidliquid mixture；
Step 5: adding cellulase, pectase, amylase and distiller's yeast into solidliquid mixture, fermented grains is formed；
Step 6: by fermented grains in the environment of 28 DEG C~30 DEG C temperature controlled fermentation, formed main fermentation product；
Step 7: by main fermentation product with 500 mesh filtered through gauze, make fermentation residue and separation of fermentative broth, form clear liquid and residual
Slag；
Step 8: clear liquid is continued the temperature controlled fermentation in the environment of 28 DEG C~30 DEG C, side fermentation product is obtained；
Step 9: side fermentation product is precipitated with 500 mesh filtered through gauze, removal, clarified solution is formed；
Step 10: carrying out sterilization treatment to clarified solution, and seal bottle and be kept in dark place and get product wine.
Repeatedly jujube and millet wash by clear water in the step one and wash in a pan the spot for removing surface.
Jujube meat is blended by pulper in step 2, jujube meat mixtures carry out shortening processing with millet mixture
Time is 15min.Sterilization treatment described in step 4 is to be sterilized by high-pressure sterilizing pot at a temperature of 120 DEG C~130 DEG C
15min~20min.
The step six temperature controlled fermentation 14~21 days in the environment of 28 DEG C~30 DEG C by fermented grains.
Clear liquid will be continued temperature controlled fermentation 20~30 days in the environment of 28 DEG C~30 DEG C by the step eight.
Sterilization treatment described in step 10 be sterilized by high-pressure sterilizing pot at a temperature of 120 DEG C~130 DEG C 15min~
20min。
The cellulase and the quality of pectase added in the step five is the 0.2% of jujube jerky weight.
The amylase quality added in the step five is the 0.18% of millet dry weight.
The distiller's yeast quality added in the step five is the 0.32% of jujube meat and millet gross dry weight.
Compared with prior art, the present invention has following beneficial effect：By jujube, millet and water mixing match, improve
The sour-sweet degree and aromaticity of jujube wine, and cause mellow in taste.Step 3 is cooked and millet is cooked is placed on cool place by jujube meat
Place is dried, and has been effectively kept the respective flavor of two kinds of raw materials, and the main fermentation time of follow-up fermented grains can be greatly shortened, more
Easily filter out the higher wine solution of clarity.The present invention increases pol and alcoholic strength using millet, improves simple jujube
Bitter sense, improve aromaticity, while also can overcome the disadvantages that the deficiency of millet drink class product development research, the jujube millet wine of brew
Taste slice, with jujube fruity and millet aroma, and alcoholic strength is low, is adapted to wider crowd to drink.
Embodiment
With reference to specific embodiment, the present invention is described in further detail.
The preparation method of jujube millet wine of the present invention comprises the following steps：
(1) raw material prepares：Selection is ripe, pulp is close, without going mouldy with the millet of free from insect pests and jujube as raw material, with certainly
Water repeatedly wash washing in a pan to jujube and millet removes surface blot, and removes the inedible part such as base of fruit and jujube core；
(3) Feedstock treating：Jujube meat is blended to increase fermentation contact area, and according to jujube meat using pulper:
Water=1:The mass ratio of (12~14) adds water and forms jujube meat mixtures, then carries out shortening processing to jujube meat mixtures with electric cooker
15min, it is cooked to form jujube meat；According to millet:Water=1:The mass ratio of (6~8) adds water and forms millet mixture, then electricity consumption
Pot for cooking rice carries out millet mixture shortening processing 15min, and it is cooked to form millet；
(5) it is cooked to dry：Respectively by jujube meat is cooked and the cooked meal of millet is not placed on shady place and dries；
(6) mixture is matched：The jujube meat dried and millet is cooked according to jujube meat:Millet=(2.5~3):1 dry matter
Amount ratio mixes, according still further to (jujube meat+millet):Water=1:The mass ratio of (10~12) adds water, and passes through high-pressure sterilizing pot
Sterilizing 15~20min of sterilizing at 120 DEG C~130 DEG C, forms proportioned solidliquid mixture；
(7) fermented grains：Solidliquid mixture is added into cellulase, pectase, amylase and distiller's yeast, forms fermented grains, wherein fine
The addition quality of the plain enzyme of dimension and pectase is the 0.2% of jujube jerky weight, and the addition quality of amylase sum is millet dry weight
0.18%, the addition quality of distiller's yeast is the 0.32% of jujube meat and millet gross dry weight；
(8) main fermentation：Fermented grains is fermented 14~21 days under 28~30 DEG C of temperature-controlled conditions, forms main fermentation product；
(9) it is separated by filtration：By main fermentation product with 500 mesh filtered through gauze, separation and fermentation slag and zymotic fluid formed clear liquid and
Residue；
(10) side fermentation：Clear liquid is continued to ferment 20~30 days under 28~30 DEG C of temperature-controlled conditions, obtains side fermentation product；
(11) filtering clarification：Side fermentation product is removed with 500 mesh filtered through gauze and is precipitated, forms clarified solution；
(12) sterilization storage：Clarified solution is sterilized 15~20min by high-pressure sterilizing pot at 120 DEG C~130 DEG C, and is sealed
Bottle, which is kept in dark place, gets product wine.
After measured, obtained jujube millet wine appearance is in amber, clear, has one strong jujube fragrance,
Sweet mouthfeel is moderate, and alcoholic strength is about 4%~7%.The jujube millet wine taste slice of brew, with jujube fruity and millet
Aroma, and alcoholic strength is low, is adapted to wider crowd to drink.
Case study on implementation described above only expresses embodiments of the present invention, its description is more specific and detailed, but cannot
Therefore it is interpreted as the limitation to scope of patent protection of the present invention.
Claims (10)
1. a kind of preparation method of jujube millet wine, it is characterised in that comprise the following steps：
Step 1: selection is ripe, pulp is close, nothing is gone mouldy and the millet of free from insect pests, jujube are as raw material, jujube and millet are removed
The spot on surface, and remove inedible part；
It is in mass ratio jujube meat Step 2: being blended to jujube meat:Water=1:(12~14) carry out plus water, form the mixing of jujube meat
Thing, then shortening processing is carried out to jujube meat mixtures, it is cooked to form jujube meat；Water is added into millet and forms millet mixture, matter
It is millet to measure ratio:Water=1:(6~8), then shortening processing is carried out to millet mixture, it is cooked to form millet；
Step 3: respectively by jujube meat is cooked and the cooked shady place that is placed on of millet is dried；
Step 4: by the jujube meat dried is cooked and millet it is cooked be (2.5~3) in mass ratio:1 is mixed, and is obtained just
Beginning mixture, is original mixture according still further to mass ratio:Water=1:(10~12) carry out plus water, are formed and matched after sterilization treatment
Solidliquid mixture；
Step 5: adding cellulase, pectase, amylase and distiller's yeast into solidliquid mixture, fermented grains is formed；
Step 6: by fermented grains in the environment of 28 DEG C~30 DEG C temperature controlled fermentation, formed main fermentation product；
Step 7: by main fermentation product with 500 mesh filtered through gauze, make fermentation residue and separation of fermentative broth, form clear liquid and residue；
Step 8: clear liquid is continued the temperature controlled fermentation in the environment of 28 DEG C~30 DEG C, side fermentation product is obtained；
Step 9: side fermentation product is precipitated with 500 mesh filtered through gauze, removal, clarified solution is formed；
Step 10: carrying out sterilization treatment to clarified solution, and seal bottle and be kept in dark place and get product wine.
2. the preparation method of jujube millet wine according to claim 1, it is characterised in that：By clear in the step one
Water, which repeatedly to jujube and millet wash, washes in a pan the spot for removing surface.
3. the preparation method of jujube millet wine according to claim 1, it is characterised in that：By stirring in the step two
Broken machine blends jujube meat, and the time that jujube meat mixtures carry out shortening processing with millet mixture is 15min.
4. the preparation method of jujube millet wine according to claim 1, it is characterised in that：Sterilization treatment described in step 4
To be sterilized by high-pressure sterilizing pot at a temperature of 120 DEG C~130 DEG C 15min~20min.
5. the preparation method of jujube millet wine according to claim 1, it is characterised in that：The step six exists fermented grains
Temperature controlled fermentation 14~21 days in the environment of 28 DEG C~30 DEG C.
6. the preparation method of jujube millet wine according to claim 1, it is characterised in that：The step eight will be by clear liquid
Continue temperature controlled fermentation 20~30 days in the environment of 28 DEG C~30 DEG C.
7. the preparation method of jujube millet wine according to claim 1, it is characterised in that：Sterilization treatment described in step 10
To be sterilized by high-pressure sterilizing pot at a temperature of 120 DEG C~130 DEG C 15min~20min.
8. the preparation method of jujube millet wine according to claim 1, it is characterised in that：Added in the step five
The quality of cellulase and pectase is the 0.2% of jujube jerky weight.
9. the preparation method of jujube millet wine according to claim 1, it is characterised in that：Added in the step five
Amylase quality is the 0.18% of millet dry weight.
10. the preparation method of jujube millet wine according to claim 1, it is characterised in that：Added in the step five
Distiller's yeast quality be the 0.32% of jujube meat and millet gross dry weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411752.7A CN107904087A (en) | 2017-12-23 | 2017-12-23 | A kind of preparation method of jujube millet wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411752.7A CN107904087A (en) | 2017-12-23 | 2017-12-23 | A kind of preparation method of jujube millet wine |
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| CN107904087A true CN107904087A (en) | 2018-04-13 |
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| CN201711411752.7A Pending CN107904087A (en) | 2017-12-23 | 2017-12-23 | A kind of preparation method of jujube millet wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111826249A (en) * | 2020-08-11 | 2020-10-27 | 江南大学 | Solid-state fermentation black date distilled liquor and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101586064A (en) * | 2008-12-11 | 2009-11-25 | 河北省农林科学院谷子研究所 | Method for preparing nutritional wine brewed by fruit and millet |
| CN101831368A (en) * | 2009-12-25 | 2010-09-15 | 上海皇家酿酒有限公司 | Millet yellow wine and making process thereof |
| CN102367408A (en) * | 2011-11-04 | 2012-03-07 | 张建国 | Brewing method for jujube wine |
| CN105886201A (en) * | 2014-12-08 | 2016-08-24 | 丘泰西 | Hawthorn-red date wine |
-
2017
- 2017-12-23 CN CN201711411752.7A patent/CN107904087A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101586064A (en) * | 2008-12-11 | 2009-11-25 | 河北省农林科学院谷子研究所 | Method for preparing nutritional wine brewed by fruit and millet |
| CN101831368A (en) * | 2009-12-25 | 2010-09-15 | 上海皇家酿酒有限公司 | Millet yellow wine and making process thereof |
| CN102367408A (en) * | 2011-11-04 | 2012-03-07 | 张建国 | Brewing method for jujube wine |
| CN105886201A (en) * | 2014-12-08 | 2016-08-24 | 丘泰西 | Hawthorn-red date wine |
Non-Patent Citations (1)
| Title |
|---|
| 化志秀等: "红枣汁酒精发酵工艺参数的优化", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111826249A (en) * | 2020-08-11 | 2020-10-27 | 江南大学 | Solid-state fermentation black date distilled liquor and preparation method thereof |
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Application publication date: 20180413 |
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