Technological process of beverage equipment in jujube juice
Time：2021-04-15 09:36 Browse：277
The technological process of jujube juice consumption line
Raw material selection → cleaning → softening and desquaking → hot water extraction → crushing → beating → enzymolysis → composition adjustment → inoculation
Fermentation → main fermentation → distilling → aging → cleaning and filtration → filling → inspection → waste products
Red date consumption line
Operation points
(1) Selection and cleaning of raw materials: select the fruit of black jujube with intact and non-corruption, clean the appearance and drain it
Moisture, spare.
(2) Softening and desquaking: soak in warm water for 10-12 hours.
(3) Hot water extraction: add water according to a certain ratio of material to liquid, soak for 2 hours at 80 ℃.
(4) Crushing and beating: put the softened black jujube and soaking water into the beating machine to stop beating to get the pulp juice.
(5) Enzymatic hydrolysis: the black jujube juice was obtained by beating, and 0.1% pectinase was added under 45 ℃ pH3.5 conditions,
The enzyme was hydrolyzed for 2 hours.
(6) Composition adjustment: after enzymatic hydrolysis, add 50 mg/l H2SO3 or 0.02 g/l nisin to the fermentation liquid,
PH3.5 was adjusted with food grade citric acid, and the sugar content of white sugar was 240 g / L.
(7) Activated yeast: water cooled to about 37 ℃ by boiling is connected to active dry yeast, and then water is restored for 3 minutes, and then the yeast is added for 3 minutes
The juice of jujube was added gradually to stop activation, shake it every 10 minutes, and activate for 30 minutes for standby.
(8) Main fermentation: put the adjusted fermentation liquid into the sterilized fermentation tank and participate in the special purpose of angel wine and wine
Use yeast. The temperature is controlled at 25 ℃. Stir twice a day to make the temperature evenly divergent. The content of fuyuantang remained stable for three days.
(9) Wine pressing: three layers of sterilized gauze separated from fruit residue and liquor.
(10) Aging: take part in 70 mg / L H 2SO 3 or 0.02 g/l nisin.
(11) Clearance and filtration: add the clearance agent into a certain concentration and add it to the fruit wine, and clear it at 4 ℃
After 72 hours, the wine was stopped filtering and waiting for filling.
Optimization of pre fermentation treatment technology
The ratio of material to liquid in water extraction
Weigh the dates respectively, add distilled water after softening and crushing, and set 1:2, 1:4, 1:6, 1:8, 1:10,
1: The 12 6 materials and liquid ratio were treated, and the recovery sugar content was determined after cooling for 2 hours in water bath at 80 ℃ for 2 hours and 3 times parallel.
Pectinase addition is definite
The ratio of material to water was 1:8 after softening and crushing 10 g black jujube, and then soaked in water bath at 80 ℃ for 2 hours. Seven pectinase addition (w/w) were set up for 0, 0.02%, 0.04%, 0.06%, 0.08%, 0.10% and 0.12% respectively. The content of recovered sugar was determined after cooling.
