阅读说明：本技术 一种枣干红甜酒及其制备方法 (Jujube dry red sweet wine and preparation method thereof ) 是由 黄作华 于 2021-08-27 设计创作，主要内容包括：本发明公开了一种枣干红甜酒及其制备方法,所述枣干红甜酒包括如下原料：纯净水、甘沙糖、糖化曲、红曲、白醋、糯米、薏仁、干红枣、枸杞、桂圆肉。本发明在干红葡萄酒的基础上,含有复杂的基础风味物质,在口感、溢香、味浓等方面具有独特风格,达到了味觉层次,功效层次和营养层次全面丰富。(The invention discloses a dry red sweet wine and a preparation method thereof, wherein the dry red sweet wine comprises the following raw materials: purified water, sugar syrup, saccharifying yeast, red yeast rice, white vinegar, glutinous rice, coix seed, dried red date, medlar and longan pulp. On the basis of the dry red wine, the dry red wine contains complex basic flavor substances, has unique style in the aspects of taste, fragrance, strong taste and the like, and achieves taste level, and comprehensive and rich effect level and nutrition level.)

1. The red sweet wine with dried jujubes is characterized by comprising the following raw materials in parts by weight: 100 portions of purified water, 3 to 8 portions of mannose, 0.5 to 0.8 portion of saccharifying yeast, 50 to 150 portions of glutinous rice, 5 to 15 portions of coix seed, 10 to 15 portions of dried red date, 5 to 10 portions of medlar and 3 to 9 portions of longan pulp.

2. The red sweet wine prepared from dried jujubes according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 150 parts of purified water, 5 parts of mannose, 0.7 part of saccharifying yeast, 100 parts of glutinous rice, 10 parts of coix seed, 12 parts of dried red date, 8 parts of medlar and 4 parts of longan pulp.

3. The dry red sweet wine according to any one of claims 1-2, further comprising 5 parts of red yeast rice and 0.5 part of white vinegar.

4. The method for preparing the red sweet wine with dried dates according to claim 3, which is characterized by comprising the following steps:

s1, screening the mannose, the saccharified koji, the red yeast rice, the white vinegar, the sticky rice, the coix seed, the dry red dates, the medlar and the longan pulp, and weighing the screened materials in parts by weight for later use;

s2, pouring purified water, sugar syrup, saccharifying yeast and white vinegar into a jar, stirring, adding the rest raw materials which are cooked and cooled to 25-30 ℃, stirring for multiple times, sealing for 90 days, and taking out of the jar to obtain a sweet wine raw material mixture;

s3, the sweet wine raw material mixture is burnt again, cooled and stored after the burning is finished, and the red sweet wine with dried dates is obtained after 90 days of storage.

5. The method for preparing the red sweet wine with dried dates as claimed in claim 4, wherein in the step S1, the method for screening the raw materials before the raw materials are weighed comprises the following steps:

spreading the solid raw material on a conveyor belt of an impurity removing unit consisting of a fine soft brush, and washing with normal-pressure water, wherein foreign matters and impurities attached to the raw material are removed by using the fine soft brush during washing.

6. The method for preparing the red sweet wine with the dried dates as claimed in claim 5, wherein the cleaned and decontaminated coix seeds, the dried red dates, the medlar and the longan pulp are conveyed to a vibrating conveyor belt, the surface of the coix seeds, the dried red dates, the medlar and the longan pulp is drained by vibration, the coix seeds, the dried red dates, the medlar and the longan pulp are dried in the air and then frozen, and the dried red sweet wine with the cleaned coix seeds, the dried red dates, the medlar and the longan pulp are crushed into particles of the coix seeds, the dried red dates, the longan pulp with the particle size of 20-50 meshes after being frozen.

7. The method for preparing the red sweet wine with dried dates as claimed in claim 4, wherein in the step S2, the method for preparing the sweet wine raw material mixture comprises the following steps:

pouring purified water, sugar syrup, diastatic koji and white vinegar into a jar, stirring for 12h, adding cooked Oryza Glutinosa and broken cooked Coicis semen; stirring for 3-4 times every day for 2-3 days, stirring for 2 times every day for 4-5 days, stirring for 1 time every day for 5-6 days, stirring thoroughly the cooked and crushed red dates, cooked medlar, cooked longan pulp, sugar and red rice for 7 days, pouring, stirring for 3 days, stirring for 2 times every day, standing for 5 days, sealing for 90 days, and taking out of the jar to obtain the mixture of the raw materials of the sweet wine.

8. The method for preparing the red sweet wine with dried dates according to claim 4, wherein in the step S3, the temperature for the afterroasting is 60-80 ℃ and the afterroasting time is 4 h.

9. The method for preparing the red sweet wine with dried dates as claimed in claim 4, wherein the steps S2 and S3 can be replaced by:

a. pouring purified water, mannose and saccharified yeast into a jar, stirring for 12h, adding the rest raw materials, stirring for 3-7 times per day, sealing after 10 days, taking out of the jar after 90-150 days to obtain sweet wine raw material mixture;

b. and clarifying and filtering the sweet wine raw material mixture, pouring the mixture into a boiler for burning again, taking out the mixture, naturally cooling the mixture, and sealing and storing the mixture for at least 90 days to obtain the jujube dry red sweet wine.

Technical Field

The invention specifically relates to the technical field of sweet wine brewing, and specifically relates to a jujube dry red sweet wine and a preparation method thereof.

Background

Sweet wine is an alcoholic beverage made using fruits, nuts, herbs, spices, flowers and cream to enhance the flavor and chemical composition of the wine. In China, sweet wine refers to a food prepared from glutinous rice or rice through yeast fermentation, and has extremely low alcoholic strength and high calorie.

The sweet wine is used as a daily drink, has a plurality of varieties at present, but most of the existing sweet wine has simple raw materials, slow leaching of effective components in the soaking and drinking process, light and thin mouthfeel, lack of various nutrients and poor health care effect on human bodies.

Disclosure of Invention

The invention aims to provide a preparation method of a dry red sweet wine with dates, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

the red sweet wine is prepared from the following raw materials in parts by weight: 100 portions of purified water, 3 to 8 portions of mannose, 0.5 to 0.8 portion of saccharifying yeast, 50 to 150 portions of glutinous rice, 5 to 15 portions of coix seed, 10 to 15 portions of dried red date, 5 to 10 portions of medlar and 3 to 9 portions of longan pulp.

Further scheme: the feed additive comprises the following raw materials in parts by weight: 150 parts of purified water, 5 parts of mannose, 0.7 part of saccharifying yeast, 100 parts of glutinous rice, 10 parts of coix seed, 12 parts of dried red date, 8 parts of medlar and 4 parts of longan pulp.

Further scheme: also comprises 5 parts of red yeast rice and 0.5 part of white vinegar.

A preparation method of jujube dry red sweet wine comprises the following steps:

s1, screening the mannose, the saccharified koji, the red yeast rice, the white vinegar, the sticky rice, the coix seed, the dry red dates, the medlar and the longan pulp, and weighing the screened materials in parts by weight for later use;

s2, pouring purified water, sugar syrup, saccharifying yeast and white vinegar into a jar, stirring, adding the rest raw materials which are cooked and cooled to 25-30 ℃, stirring for multiple times, sealing for 90 days, and taking out of the jar to obtain a sweet wine raw material mixture;

s3, the sweet wine raw material mixture is burnt again, cooled and stored after the burning is finished, and the red sweet wine with dried dates is obtained after 90 days of storage.

Further scheme: in step S1, before the raw material weighing is completed, the method of screening the raw material includes: spreading the solid raw material on a conveyor belt of an impurity removing unit consisting of a fine soft brush, and washing with normal-pressure water, wherein foreign matters and impurities attached to the raw material are removed by using the fine soft brush during washing.

Further scheme: conveying the cleaned and impurity-removed coix seeds, dry red dates, medlar and longan pulp to a vibrating conveyor belt, vibrating to drain off floating water on the surfaces of the coix seeds, the dry red dates, the medlar and the longan pulp, air-drying, freezing, and crushing into particles of the coix seeds, the dry red dates, the medlar and the longan pulp with the particle size of 20-50 meshes.

Further scheme: in step S2, the preparation method of the sweet wine raw material mixture specifically comprises:

pouring purified water, sugar syrup, diastatic koji and white vinegar into a jar, stirring for 12h, adding cooked Oryza Glutinosa and broken cooked Coicis semen; stirring for 3-4 times every day for 2-3 days, stirring for 2 times every day for 4-5 days, stirring for 1 time every day for 5-6 days, stirring thoroughly the cooked and crushed red dates, cooked medlar, cooked longan pulp, sugar and red rice for 7 days, pouring, stirring for 3 days, stirring for 2 times every day, standing for 5 days, sealing for 90 days, and taking out of the jar to obtain the mixture of the raw materials of the sweet wine.

Further scheme: in step S3, the temperature of the burn-back is 60-80 ℃, and the burn-back time is 4 h.

Further scheme: steps S2 and S3 may also be replaced with:

a. pouring purified water, mannose and saccharified yeast into a jar, stirring for 12h, adding the rest raw materials, stirring for 3-7 times per day, sealing after 10 days, taking out of the jar after 90-150 days to obtain sweet wine raw material mixture;

b. and clarifying and filtering the sweet wine raw material mixture, pouring the mixture into a boiler for burning again, taking out the mixture, naturally cooling the mixture, and sealing and storing the mixture for at least 90 days to obtain the jujube dry red sweet wine.

Compared with the prior art, the invention has the beneficial effects that:

1. on the basis of the dry red wine, the dry red wine contains complex basic flavor substances, has unique style in the aspects of taste, fragrance, strong taste and the like, and achieves taste level, and comprehensive and rich effect level and nutrition level;

2. the jujube dry red sweet wine is rich in amino acid, protein, trace elements and vitamins with high proportions, has the effects of resisting fatigue, improving the immunity of human bodies, improving the blood circulation, promoting metabolism, reducing fat, soothing the nerves and strengthening tendons and bones, achieves the effects of balancing health of internal and external and physiological psychology, resisting aging, prolonging life and the like, and embodies the quality and cultural connotation of 'harmony and harmony' of Chinese jujube dry red sweet wine.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The red sweet wine is prepared from the following raw materials in parts by weight: 100 parts of purified water, 3 parts of mannose, 0.5 part of saccharifying yeast, 50 parts of sticky rice, 5 parts of coix seed, 10 parts of dried red date, 5 parts of medlar and 3 parts of longan pulp.

In the embodiment of the invention, the raw materials of the dried red sweet wine also comprise 5 parts of red yeast rice and 0.5 part of white vinegar.

A preparation method of jujube dry red sweet wine comprises the following steps:

s1, screening the mannose, the saccharified koji, the red yeast rice, the white vinegar, the sticky rice, the coix seed, the dry red dates, the medlar and the longan pulp, and weighing the screened materials in parts by weight for later use;

s2, pouring purified water, sugar syrup, saccharifying yeast and white vinegar into a jar, stirring, adding the other raw materials which are cooked and cooled to 25 ℃, stirring for multiple times, sealing for 90 days, and taking out of the jar to obtain a sweet wine raw material mixture;

s3, the sweet wine raw material mixture is burnt again, cooled and stored after the burning is finished, and the red sweet wine with dried dates is obtained after 90 days of storage.

In step S1 of the embodiment of the present invention, before the raw material weighing is completed, the method for screening the raw material includes:

spreading the solid raw material on a conveyor belt of an impurity removing unit consisting of a fine soft brush, and washing with normal-pressure water, wherein foreign matters and impurities attached to the raw material are removed by using the fine soft brush during washing.

Further, in the embodiment of the present invention: conveying the cleaned and impurity-removed coix seeds, dry red dates, medlar and longan pulp to a vibrating conveyor belt, vibrating to drain off floating water on the surfaces of the coix seeds, the dry red dates, the medlar and the longan pulp, air-drying, freezing, and crushing into 20-mesh coix seeds, dry red dates, medlar and longan pulp particles after freezing.

In step S2 of the embodiment of the present invention, the preparation method of the sweet wine raw material mixture specifically includes:

pouring purified water, sugar syrup, diastatic koji and white vinegar into a jar, stirring for 12h, adding cooked Oryza Glutinosa and broken cooked Coicis semen; stirring 3 times every day on day 2-3, 2 times every day on day 4-5, 1 time every day on day 5-6, stirring thoroughly the crushed fructus Jujubae, fructus Lycii, arillus longan, sugar and red rice on day 7, pouring, stirring for 3 days, stirring for 2 times every day, standing for 5 days, sealing for 90 days, and taking out of jar to obtain sweet wine raw material mixture.

In step S3 of the present embodiment, the burn-back temperature is 60 ℃ and the burn-back time is 4 hours.

Example 2

The red sweet wine is prepared from the following raw materials in parts by weight: 200 parts of purified water, 8 parts of mannose, 0.8 part of saccharifying yeast, 150 parts of glutinous rice, 15 parts of coix seed, 15 parts of dried red date, 10 parts of medlar and 9 parts of longan pulp.

In the embodiment of the invention, the raw materials of the dried red sweet wine also comprise 5 parts of red yeast rice and 0.5 part of white vinegar.

A preparation method of jujube dry red sweet wine comprises the following steps:

s1, screening the mannose, the saccharified koji, the red yeast rice, the white vinegar, the sticky rice, the coix seed, the dry red dates, the medlar and the longan pulp, and weighing the screened materials in parts by weight for later use;

s2, pouring purified water, sugar syrup, saccharifying yeast and white vinegar into a jar, stirring, adding the other raw materials which are cooked and cooled to 30 ℃, stirring for multiple times, sealing for 90 days, and taking out of the jar to obtain a sweet wine raw material mixture;

s3, the sweet wine raw material mixture is burnt again, cooled and stored after the burning is finished, and the red sweet wine with dried dates is obtained after 90 days of storage.

In step S1 of the embodiment of the present invention, before the raw material weighing is completed, the method for screening the raw material includes:

spreading the solid raw material on a conveyor belt of an impurity removing unit consisting of a fine soft brush, and washing with normal-pressure water, wherein foreign matters and impurities attached to the raw material are removed by using the fine soft brush during washing.

Further, in the embodiment of the present invention: conveying the cleaned and impurity-removed coix seeds, dry red dates, medlar and longan pulp to a vibrating conveyor belt, vibrating to drain off floating water on the surfaces of the coix seeds, the dry red dates, the medlar and the longan pulp, air-drying, freezing, and crushing into 20-mesh coix seeds, dry red dates, medlar and longan pulp particles after freezing.

In step S2 of the embodiment of the present invention, the preparation method of the sweet wine raw material mixture specifically includes:

pouring purified water, sugar syrup, diastatic koji and white vinegar into a jar, stirring for 12h, adding cooked Oryza Glutinosa and broken cooked Coicis semen; stirring for 4 times every day on day 2-3, stirring for 2 times every day on day 4-5, stirring for 1 time every day 5-6, stirring thoroughly the cooked and crushed fructus Jujubae, cooked fructus Lycii, cooked arillus longan, mannose and red rice on day 7, pouring, stirring for 3 days, stirring for 2 times every day, standing for 5 days, sealing for 90 days, and taking out of jar to obtain sweet wine raw material mixture.

In step S3 of the present embodiment, the burn-back temperature is 80 ℃ and the burn-back time is 4 hours.

Example 3

The red sweet wine is prepared from the following raw materials in parts by weight: 150 parts of purified water, 5 parts of mannose, 0.7 part of saccharifying yeast, 100 parts of glutinous rice, 10 parts of coix seed, 12 parts of dried red date, 8 parts of medlar and 4 parts of longan pulp.

In the embodiment of the invention, the raw materials of the dried red sweet wine also comprise 5 parts of red yeast rice and 0.5 part of white vinegar.

A preparation method of jujube dry red sweet wine comprises the following steps:

s1, screening the mannose, the saccharified koji, the red yeast rice, the white vinegar, the sticky rice, the coix seed, the dry red dates, the medlar and the longan pulp, and weighing the screened materials in parts by weight for later use;

s2, pouring purified water, sugar syrup, saccharifying yeast and white vinegar into a jar, stirring, adding the other raw materials which are cooked and cooled to 28 ℃, stirring for multiple times, sealing for 90 days, and taking out of the jar to obtain a sweet wine raw material mixture;

s3, the sweet wine raw material mixture is burnt again, cooled and stored after the burning is finished, and the red sweet wine with dried dates is obtained after 90 days of storage.

In step S1 of the embodiment of the present invention, before the raw material weighing is completed, the method for screening the raw material includes:

spreading the solid raw material on a conveyor belt of an impurity removing unit consisting of a fine soft brush, and washing with normal-pressure water, wherein foreign matters and impurities attached to the raw material are removed by using the fine soft brush during washing.

Further, in the embodiment of the present invention: conveying the cleaned and impurity-removed coix seeds, dry red dates, medlar and longan pulp to a vibrating conveyor belt, vibrating to drain off floating water on the surfaces of the coix seeds, the dry red dates, the medlar and the longan pulp, air-drying, freezing, and crushing into 20-mesh coix seeds, dry red dates, medlar and longan pulp particles after freezing.

In step S2 of the embodiment of the present invention, the preparation method of the sweet wine raw material mixture specifically includes:

pouring purified water, sugar syrup, diastatic koji and white vinegar into a jar, stirring for 12h, adding cooked Oryza Glutinosa and broken cooked Coicis semen; stirring 3 times every day on day 2-3, 2 times every day on day 4-5, 1 time every day on day 5-6, stirring thoroughly the crushed fructus Jujubae, fructus Lycii, arillus longan, sugar and red rice on day 7, pouring, stirring for 3 days, stirring for 2 times every day, standing for 5 days, sealing for 90 days, and taking out of jar to obtain sweet wine raw material mixture.

In step S3 of the present embodiment, the burn-back temperature is 65 ℃ and the burn-back time is 4 hours.

Example 4

The red sweet wine is prepared from the following raw materials in parts by weight: 150 parts of purified water, 5 parts of mannose, 0.7 part of saccharifying yeast, 100 parts of glutinous rice, 10 parts of coix seed, 12 parts of dried red date, 8 parts of medlar and 4 parts of longan pulp.

In the embodiment of the invention, the raw materials of the dried red sweet wine also comprise 5 parts of red yeast rice and 0.5 part of white vinegar.

A preparation method of jujube dry red sweet wine comprises the following steps:

s1, screening the mannose, the saccharified koji, the red yeast rice, the white vinegar, the sticky rice, the coix seed, the dry red dates, the medlar and the longan pulp, and weighing the screened materials in parts by weight for later use;

s2, pouring purified water, mannose and the saccharified yeast into a jar, stirring for 12h, adding the rest raw materials, stirring for 5 times every day, sealing after 10 days, taking out of the jar after 120 days to obtain a sweet wine raw material mixture;

s3, clarifying and filtering the sweet wine raw material mixture, pouring the mixture into a boiler for burning again, taking out the mixture, naturally cooling the mixture, and sealing and storing the mixture for at least 90 days to obtain the red sweet wine with dried dates.

In step S1 of the embodiment of the present invention, before the raw material weighing is completed, the method for screening the raw material includes:

spreading the solid raw material on a conveyor belt of an impurity removing unit consisting of a fine soft brush, and washing with normal-pressure water, wherein foreign matters and impurities attached to the raw material are removed by using the fine soft brush during washing.

Further, in the embodiment of the present invention: conveying the cleaned and impurity-removed coix seeds, dry red dates, medlar and longan pulp to a vibrating conveyor belt, vibrating to drain off floating water on the surfaces of the coix seeds, the dry red dates, the medlar and the longan pulp, air-drying, freezing, and crushing into 20-mesh coix seeds, dry red dates, medlar and longan pulp particles after freezing.

In step S2 of the present embodiment, the in-cylinder temperature is preferably kept at 25 to 35 ℃ during the stirring, and in the present embodiment, the in-cylinder temperature is preferably kept at 30 ℃.

In step S3 of the embodiment of the present invention, the temperature of the boiler is 70 to 90 ℃, and the time of the boiler is 2 to 3 hours, preferably, in the embodiment, the temperature of the boiler is 80 ℃, and the time of the boiler is 2 hours.

Comparative experiment

Experimental example: preparing the dried red sweet wine of the jujube by the raw material components and the preparation method of the embodiment 3;

comparative example 1: compared with the experimental example, the dry red sweet wine of the jujube lacks dry red jujube;

comparative example 2: compared with the experimental example, the dry red sweet wine of the jujube lacks medlar;

comparative example 3: compared with the experimental examples, the components of the dry red sweet wine of the jujube lack dry red jujube, medlar and longan pulp;

comparative example 4: compared with the experimental examples, the components of the dry red sweet wine of the jujubes lack coix seeds, dry red jujubes, medlar and longan pulp;

first, taste testing

1. Test objects: randomly selecting 100 volunteers who often drink sweet wine for testing, and randomly dividing the volunteers into 5 groups of 20 persons, wherein the age of the volunteers is 18-45 years, and the male-female ratio is 1: 1;

2. the drinking method comprises the following steps: taking the dry red sweet wine prepared by the experimental examples, the comparative example 1, the comparative example 2, the comparative example 3 and the comparative example 4 with the same weight for direct drinking;

3. and (3) testing results: as shown in table 1:

table 1: taste test results

According to the test results, the coix seed, the dry red jujube, the medlar and the longan pulp added into the dry red sweet jujube wine can obviously adjust the taste of the dry red jujube wine, and the dry red jujube wine has smooth taste, sweet and fragrant taste and no peculiar smell when being drunk, and meets the preference of drinkers.

Second, efficacy test

1. Test objects: randomly selecting 100 weak (accompanied with cold hands and feet, pale or dark yellow face, poor immunity and susceptibility to common cold) volunteers for testing, randomly dividing into 5 groups, wherein each group comprises 20 persons, and the age of the volunteers is 18-45 years old;

2. the drinking method comprises the following steps: taking the dry red sweet wine prepared by the experimental examples, the comparative example 1, the comparative example 2, the comparative example 3 and the comparative example 4 with the same weight, directly drinking the wine three times after meals every day, and testing for 15 days;

3. and (3) testing results: as shown in table 2:

table 2: results of efficacy testing

According to test results, the coix seed, the dried red dates, the medlar and the longan pulp added into the red-jujube dry-red sweet wine have obvious positive effects on relieving the weak symptoms such as cold hands and feet, pale or dark yellow face, poor immunity, susceptibility to common cold and the like.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.