Study On The Processing Technology Of Jujube Dates Fermented Wine

Jujube dates is a kind of Chinese special fruit with long history. It is rich in nutritious substance and contains many kinds of physiologically active factor. Owing to its high medical and health-care values, it wins warm praise from people. China has rich jujube dates, but its processing technology is backward so that its products are single and low value-added. Therefor, many food scientisters and consumers concern how to rich its products and improve its quality.Fermented wine is made from fruit through the fermenting of yeast, which contains not only rich fruit nutritious substance but also healthy metabolism matter from the microorganisms. Drinking it frequently is helpful to human health and manufacturing of it is economic benefit also. In recent years, exploitation and research of jujube dates fermented wine have blazed a new trend in China for the jujube dates is nutritional fruit and rich resources here. Most people believe there will be a good prospect to do so.With study on the processing technology of jujube dates fermented wine, the thesis systematically discussed the basic factors which influence the fermentation, and assessed a series of technology parameters about how making the wine. Based on the experimental results and carefully ananlysis of them the following conclusion had been made confidently.1. The best jujube juice extraction technological parameter were that, jujube dates was mixed with water of 4 times together and the mixture was incubated at 95℃for 60 min, and when the juice became cool, 0.1% pectolytic enzyme was added, then the mixture was incubated at 50℃for another 5 hours.2. Dried Chinese dates was the better raw material of the fermented wine than fresh one. It rendered the wine more atractive colour, higher quality and more distinguished characters. The wine which made by fresh jujube has worse colour.3. It was better to ferment with cloudy juice than clear juice. Using cloudy juice could simplify process and more completely utilize nutritional composition of the raw material.4. Wine active dry yeast was more suitable than other yeast for making the jujube dates fermented wine.5. The best fermentation parameters of jujube dates fermented wine were that: 0.4% wine active dry yeast and 50mg/L NaHS03 were added to the juice in the fermention bottle, which was then incubated at 20℃for 5-7 d .6. The best post-fermentation condition was incubating at 10-15℃for about 40 d.7. The best method for clarification of the jujube dates fermented wine was that adding pectolytic enzyme and agar into wine up to the final dose were 0.008% and 0.06% respectively. After several hours, the wine was filtrted to clear.8. Made by the optimized technologies together, the fermented jujube dates wine contain alcoholic degree(v/v) of 13%, sugar of 55g/L and organic acid of 7g/L. Then mix it with edible alcohol extraction of dry jujube in proportion as 100:7(v/v) and with a little sugar and citric acid to make the product ready.