CN106867804A - A kind of preparation method of morat - Google Patents
A kind of preparation method of morat Download PDFInfo
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- CN106867804A CN106867804A CN201710290635.3A CN201710290635A CN106867804A CN 106867804 A CN106867804 A CN 106867804A CN 201710290635 A CN201710290635 A CN 201710290635A CN 106867804 A CN106867804 A CN 106867804A
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- giliesii
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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
The present invention discloses a kind of preparation method of morat, comprises the following steps：Mulberries fresh fruit is cleaned, is added water and is squeezed the juice, be separated by filtration, obtain mulberry juice and mulberries pomace, it is standby；The new manyspike tanoak leaf plucked is cleaned, boiling in hot water is added, multiple-ear rock Ke's extract solution is obtained, cooling is prevented, it is standby；Be soaked in water purple rice, then by purple rice boiling, cools down to obtain portulaca giliesii；Active dry yeast is added toward portulaca giliesii, is stirred, placed 10~15h and be tentatively saccharified；Then just the portulaca giliesii of preliminary saccharification is put into container, spoons mulberry juice, is stirred, and after placing 30~60min, then by the mulberries pomace embedment portulaca giliesii of gauze wrapped, adds multiple-ear rock Ke's extract solution, sealing and fermenting；The portulaca giliesii that will be fermented carries out press filtration or centrifugation, adds shitosan, filtering, sterilized, and ageing obtains final product morat.Morat aroma of the present invention is strong, and good mouthfeel is nutritious.
Description
Technical field
The present invention relates to food-processing method technical field, and in particular to a kind of preparation method of morat.
Background technology
Mulberries (Mulberry), also known as mulberry jujube, sorosis, Sang Ren, Shen, civil and military reality etc., it is perennial woody plant mulberry tree
The many nuculaniums of aggretion type tied.Mulberries are rich in various nutriments, mineral matter, free amino acid, vitamin and trace element,
With enhancing it is immune, promote hematopoiesis red blood cell growth, prevent human body artery and skeleton arthrosclerosis, the work(such as enhance metabolism
Energy.It is one of raw material that health ministry announces " being both food and medicine ".
Mulberries, because its pulp succulence, sugar content are high, fruity is abundant, are the splendid raw materials of making fruit wine.Morat be with
Fresh mulberries and mulberry juice are raw material, and the sugar of fermentability in fruit is converted into wine by alcoholic fermentation effect using saccharomycete
The products such as essence, then it is turned into the Clear ＆ Transparent wine products of the mellow fragrance of vinosity, wine body through traditional aging process.Morat is a kind of new
Emerging fruit wine, with nutritive value very high, it not only possess grape wine it is intrinsic the characteristics of, and also certain health care
Effect.Fresh mulberries are generally concentrated at early May maturation, and mulberries belong to berry fruits, and pole typically exists intolerant to accumulating, sugar content
Between 7% -12%, need to add substantial amounts of white granulated sugar during the fermentation with traditional brewing method to improve fermented juice
Sugar content, so influences the fruity and local flavor of morat very much, there is certain limitation.And influenceed by time and season, mulberry
Shen wine yields poorly.
Multiple-ear rock Ke, Lithocarpus polystachyus（Wall.）Rehd., Fagaceae Lithocarpus plant, alias
The thick son of Sweet tea, sweetleaf subtree, fat thick, sweet taste tea, great Ye, glycosides tea, Pasania cuspidata etc., multiple-ear rock Lithocarpus medicinal and edible plant has concurrently
Tea, sugar, three kinds of functions of medicine.There is sweet taste very high after Pasania cuspidata tender leaf is soaking, thus be referred to as Sweet tea.Multiple-ear rock Ke is used as sweet
Tea-drinking long history, does clearing heat and detoxicating and step-down of calming the nerves more ancients and is used.In recent years multiple-ear rock Ke product composition is detected and is found,
Its sweet taste comes from phloridzin composition, and content belongs to the dihydrochalcone-like in chromocor compound up to 12.6%.Chinese Academy of Sciences's medicine
Research institute's experiment finds that phloridzin can be very good to suppress absorption of the human body to sugar, while having the work(of insulin in dummy
Energy.Total flavonoid component content is up to 22.2%, triterpene compound content 2.25%, polyphenol compound content in multiple-ear rock Ke
6.18%, with good lipid-loweringing, antitumor, anti-oxidant and antiallergy effect, so being also described as " Chinese caterpillar fungus on tree ".
Purple rice is a kind of paddy rice, belongs to glutinous rice class, and there is a small amount of cultivation in only Sichuan, Guizhou, Yunnan, is more precious
Rice varieties, are divided to purple round-grained rice, purple glutinous two kinds.Purple rice particle is uniform, and color purple is black, and food flavor is fragrant and sweet, agreeably sweet.Purple rice is cooked, taste
It is extremely fragrant and again glutinous, it is among the people as tonic, there is the title of purple glutinous rice or " medicine-valley ".The congee delicate fragrance that purple rice is boiled is glossy, soft glutinous suitable
Mouthful, because it contains abundant nutrition, with good tonic effect, therefore it is known as " rice of enriching blood ", " long-lived rice ".It is purple
Rice is described as " black pearl ", rice class plant, is the rice of the kind skin with aubergine, because rice matter has waxy, also known as
It is black sticky rice.The nutritive value of purple rice is very high, in addition to containing protein, fat, carbohydrate, also containing abundant calcium, phosphorus, iron,
Vitamin B1, B2 etc..Purple rice is enriched blood effect of fostering the spirit of nobility, length eat can body-building, can also steep in wine.
The content of the invention
It is an object of the invention to provide a kind of preparation method of morat.The present invention adds mulberry juice and pomace distribution
Fermentation in purple rice is added to, is their active ingredient is immersed in wine while adding multiple-ear rock Ke's extract solution co-fermentation, obtained
The morat aroma for arriving is strong, and good mouthfeel is nutritious.
The present invention is achieved through the following technical solutions：
A kind of preparation method of morat, comprises the following steps：
（1）Get the raw materials ready：Mulberries fresh fruit is cleaned, is added water and is squeezed the juice, be separated by filtration, obtain mulberry juice and mulberries pomace, it is standby；To newly pluck
Manyspike tanoak leaf clean, add hot water in boiling, obtain multiple-ear rock Ke's extract solution, prevent cooling, it is standby；
（2）The boiling of purple rice：1~3h of purple rice is soaked with 30~40 DEG C of warm water, then by purple rice boiling, is subsequently cooled to 30~40
DEG C, obtain portulaca giliesii；
（3）Addition distiller's yeast：The 0.5~1% of portulaca giliesii quality active dry yeast is added toward portulaca giliesii, is stirred, place 10
~15h is tentatively saccharified；
（4）Fermentation：By step（3）The portulaca giliesii of preliminary saccharification is put into container, spoons mulberry juice, is stirred, and placement 30~
After 60min, then multiple-ear rock Ke's extract solution in the mulberries pomace embedment portulaca giliesii of gauze wrapped, will be added, sealing and fermenting 15~
25d；
（5）Separation, ageing：The portulaca giliesii that will be fermented carries out press filtration or centrifugation, adds shitosan, filtering, sterilized, old
Make, obtain final product morat.
Further illustrated as of the invention, the addition of the mulberry juice is 5~10 times of purple rice weight.
Further illustrated as of the invention, the addition of multiple-ear rock Ke extract solution is 1-2 times of purple rice.
Further illustrated as of the invention, the addition of the shitosan is the 1/100~1/200 of purple rice quality.
Compared with prior art, the advantages of the present invention are：
1st, preparation method is simple, and effectively mulberries are utilized, and alleviation mulberries fruiting period is short, and fresh fruit is difficult to the tired of placement for a long time
Disturb, utilization is processed to it.The present invention is raw material using mulberries fresh fruit, and being squeezed the juice separates fruit juice and pomace, then substep
It is added in purple rice and is fermented, while adds multiple-ear rock Ke's extract solution, it is not necessary to additionally add water.
2nd, good mouthfeel, it is nutritious.The addition of mulberry juice, makes purple rice first incorporate the fragrant and sweet mouthfeel of mulberries fresh fruit and nutrition
Composition, accelerates course of fermentation, adds pomace and multiple-ear rock Ke's extract solution, makes it under the fermentation of saccharomycete, multiple-ear rock Ke's
Nutritional ingredient rapid osmotic can improve the utilization to pomace in wine, moreover it is possible to improve the pained mouthfeel of morat, finally, profit
Adjust the mouthfeel of morat again with shitosan, the morat for obtaining gives off a strong fragrance, and good mouthfeel is nutritious.
3rd, preparation method of the invention is simple, easy to operate, is adapted to large-scale production.
Specific embodiment
Embodiment 1
A kind of preparation method of morat, comprises the following steps：
（1）Get the raw materials ready：Mulberries fresh fruit is cleaned, is added water and is squeezed the juice, be separated by filtration, obtain mulberry juice and mulberries pomace, it is standby；To newly pluck
Manyspike tanoak leaf clean, add hot water in boiling, obtain multiple-ear rock Ke's extract solution, prevent cooling, it is standby；
（2）The boiling of purple rice：Purple rice 1h is soaked with 30 DEG C of warm water, then by purple rice boiling, is subsequently cooled to 30 DEG C, obtain purple rice
Meal；
（3）Addition distiller's yeast：The 0.5% of portulaca giliesii quality active dry yeast is added toward portulaca giliesii, is stirred, placed 10h and enter
The preliminary saccharification of row；
（4）Fermentation：By step（3）The portulaca giliesii of preliminary saccharification is put into container, spoons mulberry juice, is stirred, and places 30min
Afterwards, then by the mulberries pomace embedment portulaca giliesii of gauze wrapped, multiple-ear rock Ke's extract solution, sealing and fermenting 15d are added；The mulberries
The addition of juice is 5 times of purple rice weight；The addition of multiple-ear rock Ke extract solution is 1 times of purple rice；
（5）Separation, ageing：The portulaca giliesii that will be fermented carries out press filtration or centrifugation, adds shitosan, the shitosan
Addition is the 1/100 of purple rice quality, and filtering is sterilized, and ageing obtains final product morat；.
Embodiment 2
A kind of preparation method of morat, comprises the following steps：
（1）Get the raw materials ready：Mulberries fresh fruit is cleaned, is added water and is squeezed the juice, be separated by filtration, obtain mulberry juice and mulberries pomace, it is standby；To newly pluck
Manyspike tanoak leaf clean, add hot water in boiling, obtain multiple-ear rock Ke's extract solution, prevent cooling, it is standby；
（2）The boiling of purple rice：Purple rice 3h is soaked with 40 DEG C of warm water, then by purple rice boiling, is subsequently cooled to 40 DEG C, obtain purple rice
Meal；
（3）Addition distiller's yeast：The 1% of portulaca giliesii quality active dry yeast is added toward portulaca giliesii, is stirred, placing 15h is carried out
Preliminary saccharification；
（4）Fermentation：By step（3）The portulaca giliesii of preliminary saccharification is put into container, spoons mulberry juice, is stirred, and places 60min
Afterwards, then by the mulberries pomace embedment portulaca giliesii of gauze wrapped, multiple-ear rock Ke's extract solution, sealing and fermenting 25d are added；The mulberries
The addition of juice is 10 times of purple rice weight；The addition of multiple-ear rock Ke extract solution is 2 times of purple rice；
（5）Separation, ageing：The portulaca giliesii that will be fermented carries out press filtration or centrifugation, adds shitosan, the shitosan
Addition is the 1/200 of purple rice quality, and filtering is sterilized, and ageing obtains final product morat.
Embodiment 3
A kind of preparation method of morat, comprises the following steps：
（1）Get the raw materials ready：Mulberries fresh fruit is cleaned, is added water and is squeezed the juice, be separated by filtration, obtain mulberry juice and mulberries pomace, it is standby；To newly pluck
Manyspike tanoak leaf clean, add hot water in boiling, obtain multiple-ear rock Ke's extract solution, prevent cooling, it is standby；
（2）The boiling of purple rice：Purple rice 2h is soaked with 35 DEG C of warm water, then by purple rice boiling, is subsequently cooled to 35 DEG C, obtain purple rice
Meal；
（3）Addition distiller's yeast：The 0.5~1% of portulaca giliesii quality active dry yeast is added toward portulaca giliesii, is stirred, placed
12h is tentatively saccharified；
（4）Fermentation：By step（3）The portulaca giliesii of preliminary saccharification is put into container, spoons mulberry juice, is stirred, and places 45min
Afterwards, then by the mulberries pomace embedment portulaca giliesii of gauze wrapped, multiple-ear rock Ke's extract solution, sealing and fermenting 20d are added；The mulberries
The addition of juice is 8 times of purple rice weight；The addition of multiple-ear rock Ke extract solution is 1 times of purple rice；
（5）Separation, ageing：The portulaca giliesii that will be fermented carries out press filtration or centrifugation, adds shitosan, the shitosan
Addition is the 1/100 of purple rice quality, and filtering is sterilized, and ageing obtains final product morat.
Embodiment 4
A kind of preparation method of morat, comprises the following steps：
（1）Get the raw materials ready：Mulberries fresh fruit is cleaned, is added water and is squeezed the juice, be separated by filtration, obtain mulberry juice and mulberries pomace, it is standby；To newly pluck
Manyspike tanoak leaf clean, add hot water in boiling, obtain multiple-ear rock Ke's extract solution, prevent cooling, it is standby；
（2）The boiling of purple rice：Purple rice 2h is soaked with 40 DEG C of warm water, then by purple rice boiling, is subsequently cooled to 30 DEG C, obtain purple rice
Meal；
（3）Addition distiller's yeast：The 0.8% of portulaca giliesii quality active dry yeast is added toward portulaca giliesii, is stirred, placed 11h and enter
The preliminary saccharification of row；
（4）Fermentation：By step（3）The portulaca giliesii of preliminary saccharification is put into container, spoons mulberry juice, is stirred, and places 50min
Afterwards, then by the mulberries pomace embedment portulaca giliesii of gauze wrapped, multiple-ear rock Ke's extract solution, sealing and fermenting 23d are added；The mulberries
The addition of juice is 9 times of purple rice weight；The addition of multiple-ear rock Ke extract solution is 2 times of purple rice；
（5）Separation, ageing：The portulaca giliesii that will be fermented carries out press filtration or centrifugation, adds shitosan, the shitosan
Addition is the 1/150 of purple rice quality, and filtering is sterilized, and ageing obtains final product morat.
Claims (4)
1. a kind of preparation method of morat, it is characterised in that comprise the following steps：
（1）Get the raw materials ready：Mulberries fresh fruit is cleaned, is added water and is squeezed the juice, be separated by filtration, obtain mulberry juice and mulberries pomace, it is standby；To newly pluck
Manyspike tanoak leaf clean, add hot water in boiling, obtain multiple-ear rock Ke's extract solution, prevent cooling, it is standby；
（2）The boiling of purple rice：1~3h of purple rice is soaked with 30~40 DEG C of warm water, then by purple rice boiling, is subsequently cooled to 30~40
DEG C, obtain portulaca giliesii；
（3）Addition distiller's yeast：The 0.5~1% of portulaca giliesii quality active dry yeast is added toward portulaca giliesii, is stirred, place 10
~15h is tentatively saccharified；
（4）Fermentation：By step（3）The portulaca giliesii of preliminary saccharification is put into container, spoons mulberry juice, is stirred, and placement 30~
After 60min, then multiple-ear rock Ke's extract solution in the mulberries pomace embedment portulaca giliesii of gauze wrapped, will be added, sealing and fermenting 15~
25d；
（5）Separation, ageing：The portulaca giliesii that will be fermented carries out press filtration or centrifugation, adds shitosan, filtering, sterilized, old
Make, obtain final product morat.
2. the preparation method of morat according to claim 1, it is characterised in that the addition of the mulberry juice is purple rice weight
5~10 times of amount.
3. the preparation method of morat according to claim 1, it is characterised in that the addition of multiple-ear rock Ke extract solution
It is 1-2 times of purple rice.
4. the preparation method of morat according to claim 1, it is characterised in that the addition of the shitosan is purple rice matter
The 1/100~1/200 of amount.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110804517A (en) * | 2019-10-31 | 2020-02-18 | 武汉生物工程学院 | Preparation method of mulberry clear rice wine |
| CN113105970A (en) * | 2021-04-22 | 2021-07-13 | 江西山谷春生态农业发展有限公司 | Tea fruit wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589557A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-black rice healthcare wine and preparation method thereof |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
-
2017
- 2017-04-28 CN CN201710290635.3A patent/CN106867804A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589557A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-black rice healthcare wine and preparation method thereof |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 朱积余 等: "《广西名优经济树种》", 31 October 2006, 中国林业出版社 * |
| 李敬伯 等: "《果酒、米酒的家庭酿制与养生》", 30 April 2016 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110804517A (en) * | 2019-10-31 | 2020-02-18 | 武汉生物工程学院 | Preparation method of mulberry clear rice wine |
| CN113105970A (en) * | 2021-04-22 | 2021-07-13 | 江西山谷春生态农业发展有限公司 | Tea fruit wine and preparation method thereof |
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