CN115873679A - Brewing method of red date fermented wine - Google Patents
Brewing method of red date fermented wine Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a brewing method of red date fermented wine, which takes red dates with high maturity and high sugar content as raw materials, and adds a proper amount of pectinase according to the content of the red dates after cleaning, removing kernels, cooking and cooling to promote the generation of red date juice; the red date juice after enzymolysis is treated by a molecular distillation method, so that the content of methanol is reduced, and the quality of the red date wine is improved; according to the sugar content of the red dates, fruit wine yeast is added for sealed fermentation, the fermented red date wine is subjected to ultrafiltration clarification and ultrahigh pressure sterilization treatment, impurities are filtered and sterilized, meanwhile, nutrient substances and flavor are reserved, and rich nutrient components and unique fragrance of the red date wine are improved.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a brewing method of red date fermented wine.
Background
The red date is a plant of rhamnaceae deciduous shrub or small arbor jujube, and has the characteristics of long history, wide distribution, high yield and rich nutrition in China. From the aspect of edible and medicinal values of the red dates, the market potential for developing red date production is very large. Along with the continuous improvement of living conditions of people, red dates are more and more accepted by people due to unique nutritional values, and the consumption demand of people on red dates is more and more increased. The red dates are sweet, delicious and rich in nutrition, contain sugar at the top of various fruits, the fresh dates contain more than 20% of sugar, and the dry dates contain 60% -80% of sugar.
According to scientific research, the red dates contain more than 50 chemical elements, including protein, 6 organic acids of fat, 18 amino acids, 36 trace elements and abundant vitamins. Wherein, the content of the vitamin C is highest, which is 6 to 7 times higher than that of the hawthorn, 10 times higher than that of the orange and 60 to 80 times higher than that of the apple, and the vitamin C has great benefit to the human body, mainly improves the immunity of the human body, and prevents diseases such as heart disease, scurvy, cancer and the like. In addition, red jujube contains abundant proteins and essential nutrients such as iron, calcium, phosphorus, etc. Since ancient times, people working in China have regarded red dates as important tonics and Chinese medicaments.
The fruit wine is an alcoholic beverage prepared by fermenting and ageing fruits serving as raw materials, and is popular with consumers in recent years due to the characteristics of various varieties, low alcoholic strength, unique flavor and the like; according to the different types of fruits, common grape wine, mulberry wine, kiwi wine, fig wine and the like in the market are produced by different production processes according to the characteristics of the nutritional values of the fruits; the red dates have high nutritional value and high yield, the brewing process of the red date wine is gradually developed, but the existing making technology of the red date wine is not mature enough, the nutrient substances are easily damaged in the making process, excessive methanol is generated, and the taste and flavor of the fermented red date wine are influenced when the fermented red date wine is subjected to filtration sterilization treatment. Therefore, there is a need for a brewing method that can effectively reduce the methanol content, filter out impurities and retain the unique flavor and mellow taste of jujube wine as much as possible.
Disclosure of Invention
The invention aims to provide a method for brewing red date fermented wine, which carries out enzymolysis on red dates with date pits removed, reduces the content of methanol by a molecular distillation method, and carries out low-temperature sterilization on the fermented red date wine, thereby effectively improving the quality and the flavor of the red date wine and reserving more nutrient components.
The specific technical scheme is as follows:
a brewing method of red date fermented wine comprises the following steps and process conditions:
step 1, selecting materials: selecting red dates with the maturity of 80-95% and the ratio of the sugar content of the red dates to the weight of the red dates of more than 20%, and removing impurities and rotten fruits;
step 2, cleaning: cleaning the selected red dates, removing red date pits and draining;
step 3, cooking: cooking the red dates with water drained;
step 4, detecting the sugar content: cooling the cooked red dates, and detecting the sugar content of the red dates;
step 5, enzymolysis: adding corresponding pectinase according to the weight of the red dates, uniformly stirring, and carrying out enzymolysis to improve the juice yield;
step 6, removing methanol: separating methanol generated in the enzymolysis process by a molecular distillation method;
step 7, alcoholic fermentation: adding corresponding fruit wine yeast according to the weight and sugar content of fructus Jujubae, and sealing and fermenting for 32-37 days;
step 8, clarification treatment: filtering macromolecular impurities in the fermented solution through clarification treatment;
step 9, sterilization treatment: and clarifying the solution, sterilizing at low temperature, and storing in a sealed food-grade tank.
Further, the amount of pectinase added in the step 5 is 0.003 percent of the weight of the red dates, and the enzymolysis time is 22-24 hours.
Further, the step 7 also comprises the step of judging the ratio of the sugar content of the red dates to the weight of the red dates, and if the ratio is within the range of 22-25%, 400 g of fruit wine yeast is added into every 50 kg of the red dates; if the ratio is within the range of 25% -28%, 340 g of fruit wine yeast is required to be added into every 50 kg of red dates.
Further, the environmental temperature of the alcohol fermentation in the step 7 is 22-23 ℃, and the humidity range is 45-55%.
Further, the sterilization time in the step 9 is 20-30 minutes, and an ultrahigh pressure sterilization method is adopted.
Further, SO is added in the cooking and fermentation processes of the step 3 and the step 7 2 Is used for reducing the loss of vitamin C in the red dates, increasing acidity, inhibiting bacteria and resisting oxidation.
Further, the clarification treatment in the step 8 adopts an ultrafiltration technology, and pectin, protein and macromolecular substances in the fruit wine are filtered by pressure and an ultrafiltration membrane.
The technical scheme has the following advantages or beneficial effects:
the brewing method of the red date fermented wine of the invention adopts the pretreatment modes of red date cooking and enzymolysis to retain more nutrient substances, and adds a proper amount of SO in the cooking and fermentation processes 2 The loss of vitamin C can be greatly reduced; the molecular distillation method is used for extracting and removing methanol generated in the enzymolysis process, so that harmful substances in the red date wine are effectively reduced, the method supports the implementation in a lower-temperature environment, the influence on the nutritional ingredients of the red dates is small, the ultrafiltration clarification treatment and the ultrahigh-pressure sterilization treatment after the fermentation are not required to be implemented in a high-temperature condition, the flavor and rich vitamins of the red date wine are reserved, and the red date wine with high quality, high nutritional value and unique flavor can be produced by the method.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, specific embodiments thereof are described in detail below.
A brewing method of red date fermented wine comprises the following steps and process conditions:
step 1, selecting materials: selecting red dates with the maturity of 80-95% and the ratio of the sugar content of the red dates to the weight of the red dates of more than 20%, and removing impurities and rotten fruits;
step 2, cleaning: cleaning the selected red dates, removing red date pits and draining;
step 3, cooking: cooking the cleaned red dates;
step 4, detecting the sugar content: cooling the cooked red dates, and detecting the sugar content of the red dates;
step 5, enzymolysis: adding corresponding pectinase according to the weight of the red dates, uniformly stirring, and carrying out enzymolysis to improve the juice yield;
step 6, removing methanol: separating methanol generated in the enzymolysis process by a molecular distillation method;
step 7, alcoholic fermentation: adding corresponding fruit wine yeast according to the weight and sugar content of fructus Jujubae, and sealing and fermenting for 32-37 days;
and step 8, clarification treatment: filtering macromolecular impurities in the fermented solution;
step 9, sterilization treatment: and (5) the clarified solution is sterilized at low temperature and then stored in a sealed food-grade tank.
Illustratively, the freshness and maturity of red dates can be determined by the color of the epidermis, the pedicel end of the red dates, and the hand feel of lightly pinching the red dates with hands; if the whole jujube body is full, cracks and scars are less, the grains are large and uniform, the peel color is purplish red, the jujube wine is usually fresh, if the color is darker, the maturity is higher, and if the base end of the jujube is provided with a perforation or brown powder, the jujube is damaged by worms, so that the jujube wine is not suitable for brewing wine to influence the flavor of the jujube wine. The selected red dates are washed by clear water to remove mud on the surfaces of the red dates, and the removal of the date pits can reduce the content of methanol because the date pits can generate methanol.
Preferably, the amount of the pectinase added in the step 5 is 0.003 percent of the weight of the red dates, and the enzymolysis time is 22-24 hours.
Preferably, the step 7 further comprises the step of judging the ratio of the sugar content of the red dates to the weight of the red dates, and if the ratio is within the range of 22-25%, 400 g of fruit wine yeast is added into every 50 kg of the red dates; if the ratio is in the range of 25-28%, 340 g of fruit wine yeast is added into every 50 kg of red dates.
Illustratively, the wine yeast can be selected from wine yeast, the cell shape of which is oval, the fermenting ability is strong, the wine yield is high, and most of sugar can be converted into alcohol. Common fruit wine yeasts such as Pasteur barnyard yeast and apiculture yeast are respectively suitable for the later stage and the early stage of fruit wine fermentation according to the fermentation characteristics.
Preferably, the environmental temperature of the alcohol fermentation in the step 7 is 22-23 ℃, and the humidity range is 45-55%.
Preferably, the sterilization time in the step 9 is 20-30 minutes, and an ultrahigh pressure sterilization method is adopted.
Exemplary of the common methods for wine-brewing sterilization of fruit wine are heat sterilization, including pasteurization, high-temperature short-time sterilization, ultra-high-temperature sterilization, and the like, and the heat sterilization method has proper sterilization intensity, but often affects heat-sensitive nutrients in the fermented wine. The ultra-high pressure treatment method is characterized in that a certain pressure of given liquid is increased along with the treatment time, the high pressure influences the biochemical reaction of microorganisms, and the survival rate of bacterial colonies in the liquid is reduced; placing the clarified and filtered red date wine into an ultrahigh pressure device, exemplarily, sterilizing for 20-30 minutes under the pressure condition of 250-450 MPa, and keeping the flavor and the quality of the red date wine as much as possible while finishing the sterilization.
Preferably, the ultrahigh-pressure sterilization adopts an ultrahigh-pressure sterilization device, the device comprises an inner barrel and an outer barrel, a liquid inlet and a liquid outlet are arranged in opposite directions of the side surfaces, the red date wine after clarification treatment is conveyed into the inner barrel from the liquid inlet, a temperature sensor is arranged on the inner wall of the inner barrel and can monitor the temperature of the red date wine during high-pressure treatment, a heating ring is arranged in the inner barrel and can heat the liquid in the inner barrel, a cooling device is arranged on the outer side of the outer barrel and can input a refrigerating fluid into the outer barrel to exchange heat with the liquid in the inner barrel, and the effect of reducing the temperature of the red date wine is achieved; the upper part of the inner cylinder is provided with a high-pressure pump and a pressure plate, the red date wine in the inner cylinder is subjected to high-pressure sterilization treatment, the temperature of the red date wine is maintained by a heating ring and a cooling device, and the red date wine flows out from a liquid outlet after sterilization is finished. Realizes low-temperature sterilization, and further protects the nutrient substances and unique flavor in the red date wine.
Preferably, SO is added in the cooking and fermentation processes of the step 3 and the step 7 2 Is used for reducing the loss of vitamin C in the red dates, increasing acidity, inhibiting bacteria and resisting oxidation.
Preferably, the clarification treatment in the step 8 adopts an ultrafiltration technology, and pectin, protein and macromolecular substances in the fruit wine are filtered by pressure and an ultrafiltration membrane.
Illustratively, clarification is an important means for solving the problems that the fermented fruit wine is likely to have turbidity and poor wine body stability due to the fact that the fermented fruit wine contains a large amount of macromolecular substances such as pectin, protein and tannin.
Illustratively, the ultrafiltration clarification process may employ an ultrafilter and a corresponding inorganic ceramic membrane that entraps macromolecules; under the condition of normal temperature, clear and transparent red date wine can be obtained by an internal pressure cross flow filtration mode; compared with natural clarification method and method using clarifier, has minimal influence on flavor and nutritional components of fructus Jujubae wine.
Preferably, the clarification treatment adopts a ceramic filter membrane filtering device which comprises a storage barrel, a temperature control device, a pressure valve, an inorganic ceramic filter membrane and a conveying pipe, the fermented red date wine is placed into the storage barrel, the pressure of liquid filtration is set through the pressure valve, and the temperature control device is used for keeping the temperature of the red date wine relatively constant and keeping more nutrient substances; the red date wine is conveyed to the ceramic filter membrane through the conveying pipe under the action of pressure, and the filtered liquid flows back to the storage barrel. The treatment time can be set according to the degree of turbidity of the solution after filtration. The method is a physical filtration method, is generally carried out at the temperature of 20-30 ℃, and is suitable for heat-sensitive nutrient substances in the red dates.
Illustratively, the methanol in the fruit wine is mainly prepared by hydrolyzing pectin under the action of methyl esterase and converting glycine, if the methanol content in the red date wine is high, the red date wine can cause harm to a human body, and if the red date wine is eaten by more than 10ml, the optic nerve can be damaged, so that people lose sight; therefore, the method adds the step of removing the methanol, and can effectively improve the quality and the flavor of the red date wine.
In the step of removing the methanol, the red date liquid after enzymolysis is added into a feed inlet of molecular distillation equipment, and proper feed speed, temperature and scraper blade rotating speed are selected, so that the methanol removal rate is improved, and the loss of nutritional ingredients of the red date wine is ensured to be minimum; the molecular distillation technology is to separate different light and heavy molecules at a certain distillation temperature by using the difference of mean free path of different substances in liquid through the distance between a condensation surface and an evaporation surface. By the method, the red date liquid is not required to be heated to the boiling point, so that the damage to the nutrient components is reduced, and a large amount of harmful methanol in the red date wine is removed.
Preferably, in the step 6, the content of methanol is reduced by a molecular distillation device, wherein the molecular distillation device is a wiped film type molecular distillation device and comprises a feed inlet, a distillation cavity, a scraper and a liquid collection tank; the feeding port is positioned above the distillation cavity, the heating circulation module is arranged on the outer side of the distillation cavity, the cooling pipe is arranged in the distillation cavity, the cooling pipe is connected with the cold circulation module arranged outside the distillation cavity, the vacuumizing module is further arranged on the outer side of the distillation cavity and connected to the inside of the distillation cavity, the liquid collecting tank is arranged at the bottom of the distillation cavity and comprises a red date juice liquid collecting tank and a methanol liquid collecting tank; a material distribution disc is further arranged in the distillation cavity close to the material inlet, a motor is arranged above the distillation cavity, the motor is connected to the central position of the material distribution disc and drives the material distribution disc to rotate, a plurality of notches are formed in the edge of the material distribution disc to disperse and flow out of the fed material, the scraping plate is vertically connected to the lower surface of the material distribution disc, and the scraping plate is in clearance fit with the inner wall of the distillation cavity; the red date juice collecting tank is correspondingly connected with a red date juice discharging port, the methanol collecting tank is connected with a methanol discharging port, and the lower part of the cooling pipe is also provided with a methanol collecting tank; the methanol molecules can be regarded as light molecules relative to other components in the red date juice, so that the methanol molecules can escape from the liquid surface and condense after encountering the cooling surface when the liquid is heated.
The method comprises the following operation steps of feeding the red date juice subjected to enzymolysis into a molecular distillation device from a feed inlet, turning on a power supply, starting a cold circulation module pump of the wiped film type molecular distillation device, setting the distillation temperature, starting a heating circulation module pump, turning on a wiped film device rotor of the molecular distillation device, and adjusting to a specified rotating speed; and opening the vacuum pump, and adjusting the vacuum degree of the vacuum pump when the pressure value is not changed any more. The feed inlet valve is rotated to adjust the feeding speed, and the amount of the liquid inlet can be controlled by the feed inlet valve in the running process of the equipment. The motor drives the material distribution disc and the scraper to rotate, red date juice subjected to enzymolysis on the material distribution disc flows downwards from the gap to the inner wall of the distillation cavity under the action of centrifugal force and then is coated on the inner wall of the distillation cavity by the scraper, a heating circulation module connected outside the distillation cavity heats liquid on the inner wall, methanol molecules leave the liquid level after being heated and move to the center of the distillation cavity, and when the methanol molecules move to a cooling pipe inside the distillation cavity, the methanol molecules are condensed and flow to a methanol collecting tank at the lower part, and then are conveyed to a methanol collecting tank from a methanol discharging port; other molecules flow to the red date juice discharge port along the inner wall, and the separated red date juice flows into the red date juice collecting tank, so that the methanol in the red date juice is separated, the filtered red date juice is obtained, and the content of the methanol is reduced.
A preferred embodiment is as follows, a method for making red date wine comprises the following steps:
step 1, selecting red dates with the maturity of 80-95% and the ratio of the sugar content of the red dates to the weight of the red dates of more than 20%, removing sundries and rotten fruits, and selecting 100 kg of red dates without plant diseases and insect pests;
step 2, cleaning: washing the selected red dates with clear water, removing soil on the surfaces of the red dates, removing kernels through a red date pitting machine, and draining water;
step 3, cooking: adding appropriate amount of SO into the drained red dates 2 Steaming in a steamer until the red dates are well cooked;
step 4, detecting the sugar content: after cooling, detecting the sugar content of the red dates;
step 5, enzymolysis: adding 3g of pectinase according to the weight of the red dates, uniformly stirring, carrying out enzymolysis, and improving the juice yield of the cooked red dates;
step 6, removing methanol: feeding the liquid after enzymolysis into molecular distillation equipment, and obtaining separated methanol and the residual red date wine by a molecular distillation method;
step 7, alcoholic fermentation: if the ratio of the sugar content of the red dates to the weight of the red dates is within the range of 22% -25%, 800 g of fruit wine yeast is added, and if the ratio is within the range of 25% -28%, 680 g of fruit wine yeast is added; adding a proper amount of SO 2 Carrying out sealed fermentation for 35 days while keeping the environmental temperature between 22 and 23 ℃ and the humidity between 45 and 55 percent;
and step 8, clarification treatment: putting the fermented solution into a feed inlet of an ultrafilter, and filtering pectin, protein and macromolecular substances in the fermented solution by an inorganic ceramic membrane;
step 9, sterilization treatment: and (4) putting the clarified liquid into ultrahigh pressure equipment for sterilization for 25 minutes, and storing the liquid in a sealed food-grade tank.
In conclusion, the red date fermented wine brewing method selects the red dates with high maturity, and the red dates are cleaned, denucleated and steamed, and a proper amount of pectinase is added according to the sugar content of the detected red dates and the weight of the red dates to be fermented, so that the red dates are fully stirred, the juice yield of the red dates is improved, and the subsequent fermentation process is more complete; the liquid after enzymolysis is subjected to molecular distillation equipment to filter a large amount of methanol, the quality of the red date wine is greatly improved, the food safety is guaranteed, the red date wine after the fermentation of the fruit wine yeast adopts an ultrafiltration clarification method and an ultrahigh pressure sterilization method, and a large amount of nutrient substances and unique flavor in the red date wine are reserved while the red date wine is filtered and sterilized.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention.
Claims (7)
1. The brewing method of the red date fermented wine is characterized by comprising the following steps and process conditions:
step 1, selecting red dates with the maturity of 80-95% and the ratio of the sugar content of the red dates to the weight of the red dates of more than 20%, and removing impurities and rotten fruits;
step 2, cleaning the selected red dates, removing red date pits and draining;
step 3, cooking the red dates with water drained;
step 4, cooling the cooked red dates, and detecting the sugar content of the red dates;
step 5, adding corresponding pectinase according to the weight of the red dates, uniformly stirring, and carrying out enzymolysis to improve the juice yield;
step 6, separating methanol generated in the enzymolysis process by a molecular distillation method;
step 7, adding corresponding fruit wine yeast to carry out sealed fermentation according to the weight and the sugar content of the red dates, wherein the fermentation time is 32-37 days;
step 8, filtering macromolecular impurities in the fermented solution through clarification treatment;
and 9, clarifying the treated solution, sterilizing at low temperature, and storing in a sealed food-grade tank.
2. The method for brewing the red date fermented wine according to claim 1, wherein the amount of the pectinase added in the step 5 is 0.003% of the weight of the red dates, and the time for enzymatic hydrolysis is 22-24 hours.
3. The method for brewing the red date fermented wine according to claim 1, wherein the step 7 further comprises judging a ratio of the sugar content of the red dates to the weight of the red dates, and if the ratio is within a range of 22% -25%, 400 g of fruit wine yeast is added to every 50 kg of red dates; if the ratio is in the range of 25-28%, 340 g of fruit wine yeast is added into every 50 kg of red dates.
4. The method for brewing red date fermented wine according to claim 1, wherein the temperature of the alcoholic fermentation in step 7 is 22-23 ℃ and the humidity is 45-55%.
5. The method for brewing the red date fermented wine according to claim 1, wherein the sterilization time in the step 9 is 20-30 minutes, and an ultra-high pressure sterilization method is adopted.
6. The method for brewing red jujube fermented wine according to claim 1, wherein SO is added during the cooking and fermentation in steps 3 and 7 2 Is used for reducing the loss of vitamin C in the red dates, increasing acidity, inhibiting bacteria and resisting oxidation.
7. The method for brewing the red date fermented wine according to claim 1, wherein the clarification treatment in the step 8 adopts an ultrafiltration technology, and pectin, protein and macromolecular substances in the fruit wine are filtered out by pressure and an ultrafiltration membrane.
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