CN101260355B - Method for producing mulberry fruit wine and products thereof - Google Patents
Method for producing mulberry fruit wine and products thereof Download PDFInfo
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- CN101260355B CN101260355B CN2008100448332A CN200810044833A CN101260355B CN 101260355 B CN101260355 B CN 101260355B CN 2008100448332 A CN2008100448332 A CN 2008100448332A CN 200810044833 A CN200810044833 A CN 200810044833A CN 101260355 B CN101260355 B CN 101260355B
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Abstract
The invention discloses a method for producing mulberry fruit wine and a product, and is characterized in that the method comprises the following steps: mulberries are picked, sorted, washed, dried and crushed; the mulberries are made an initial fermentation by adding active dry yeast, pectase and sulfur dioxide; the post-fermentation is performed: clear juice of the mixture is sent into a post-fermentation tank, is fermented through temperature control, and is switched to another tank after the fermentation is finished, the lees are removed, thick paste of the initial fermentation is filtered through a diatomite filter, then supernatant fluid enters into the post-fermentation tank to ferment; during the aging period, the clear juice made a post-fermentation is transferred into an aging tank; the clear juice is clarified, filtered, sterilized, and made cold treatment and bottle filling. The product does not need to add white sugar, edible alcohol or other wines during the production, thereby assuring the flavor of the mulberry fruit wine, also ensuring that the mulberry fruit wine is the green health care fruit wine beverage without adding other ingredients, and fully achieving the invention objective of the invention.
Description
Technical field
The present invention relates to a kind of fruit juice wine and production method thereof, relate in particular to a kind of method and product of producing mulberry fruit wine.
Background technology
Mulberry fruit is commonly called as mulberry jujube, sorosis, is a kind of composite fruit, and it contains abundant activated protein, VITAMIN, amino acid, carotene, compositions such as mineral substance.The skin of improvement (comprising scalp) blood supply is arranged, and the nutrition skin makes effects such as the delicate and Wu Fa of skin, and can delay senility.Mulberry fruit is the elderly's U.S. face of being healthy and strong, antidotal holy fruit and good medicine.Normal food mulberry fruit can make eye bright, the tired dry and astringent symptom of easing eyes.Mulberry fruit has immunologic enhancement.Mulberry fruit has effect of gain to spleen, and reaction has enhancement to hemolytic, can prevent the human body artery sclerosis, the bone arthrosclerosis, enhance metabolism, mulberry fruit can promote the growth of erythrocyte, prevents oligoleukocythemia, and to the treatment diabetes, anaemia, hypertension, hyperlipidemia, coronary heart disease, illnesss such as neurasthenia have auxiliary curative effect.Mulberry fruit has and promotes the production of body fluid to quench thirst, and promoting digestion helps effects such as defecation, and proper amount of edible can promote gastric secretion, stimulates intestinal peristalsis and removes scorching." Pharmacopoea Chinensis) " record, mulberry fruit is sweet in flavor and cold in property, has liver-kidney tonifying, the ease constipation of promoting the production of body fluid, effects such as black invention order.But mulberry fruit is difficult to store, and except that a small amount of eating, big portion all has been wasted.Though the technology that mulberry fruit is processed into fruit wine is also arranged now, provide a kind of Mublerry wine new process of production as 200610043966.9, it is with the broken squeezing of fresh mulberry fruit, and fruit juice is through the composition adjustment, after adding activatory pectin clarifying treatment, add active dry yeast again, temperature controlled fermentation finishes and grape wine, the absinth soaking wine, peppermint soaking wine mixing preparation, but will add white sugar and other drinks in its course of processing, both contain sugar, be not again the former wine taste of mulberry fruit.200410073208.2 manufacture method that a kind of Morat wine is provided and for example, it be with mulberry fruit when best ripe, gather, sorting, again the dipping, add sulfurous gas and edible ethanol, separate squeezing, the acidity and the pol of allotment wine again, still white sugar and edible ethanol to be added in the whole course of processing, the requirement of green health care food can not be reached.
Summary of the invention
The object of the invention is to provide a kind of not sugaring and edible ethanol, the production method of a kind of mulberry fruit wine of green health and product for overcoming the deficiencies in the prior art.Its concrete production method is as follows:
A, sorosis fresh fruit are gathered, and sorting is cleaned;
B, drying: adopt warm air drying, the sugar degree of fresh fruit is risen;
C, pulverizing, granularity are controlled at the 30-60 order;
D, fermentation just: add active dry yeast in mulberry fruit juice, polygalacturonase, sulfurous gas carry out fermentation just;
E, secondary fermentation: just get its clear juice after the fermentation and enter the secondary fermentation jar, temperature control carries out secondary fermentation, and a jar scarfing cinder is changeed in the back of having fermented, and just the underflow of fermentation is filtered the back clear liquid by a diatomite filter and entered the fermentation of secondary fermentation jar, and pomace makes feedstuff raw material after drying;
F, ageing phase: will change the ageing jar over to through the clear juice of secondary fermentation, in every three months, first changes once jar then, and commentaries on classics in later per six months is jar once;
G, clarification: at least one year mulberry fruit wine later of ageing carried out clarifying treatment with diatomite, gelatin, tannin;
H, filtration: the mulberry fruit wine after the clarifying treatment successively carries out four diatomite filtrations and secondary membrane filtration;
I, sterilization: the mulberry fruit wine after the clarifying treatment is carried out germicidal treatment with high temperature;
J, deepfreeze: the mulberry fruit wine after the sterilization is carried out deepfreeze;
K, bottling: the mulberry fruit wine after the deepfreeze gets product through being filled into bottle.
Said drying rises the fresh fruit sugar degree, and the drying mode of employing is warm air drying or microwave drying.
The sugar degree of said dry back fresh fruit is 18-22%.
Also can be with the mulberry fruit dry fruit of water ratio 7-11% after the drying, the sugar degree that is dipped to fruit with pure water is that 18-22% is in order to following process.
The add-on of the active dry yeast of said fermentation just, polygalacturonase, sulfurous gas is: active dry yeast 200～1000mg/L, polygalacturonase are 100～1000mg/L, and sulfurous gas is 50～100mg/L.
The control temperature of said secondary fermentation section is 24～34 ℃.
The fermentation time of said secondary fermentation section is 30 days.
Said clarification stage diatomite, gelatin, the add-on of tannin is: diatomite 200～500mg/L, gelatin 200mg/L, tannin 100mg/L.
During said filtration stage diatomite filtration, adopt diatomite filter, use filter cloth to filter for the first time, diatomaceous usage quantity is 1 kilogram for the second time, and the diatomite usage quantity is 3 kilograms for the third time, is 5 kilograms when the 4th time diatomite uses.
During said filtration stage membrane filtration, adopt plate filter, using micropore for the first time is 0.45 micron film; Using for the second time micropore is 0.2 micron film.
The Ultra High Temperature Short Time machine that said sterilization is adopted, its temperature is 115～130 ℃.
Said deepfreeze is: temperature-3～-5 ℃, the time is 5～7 days.
Adopt the inventive method to produce mulberry fruit wine,, reduced the water content of its fruit itself, make the corresponding rising of its sugar degree, just can not need to increase white sugar during the fermentation fermentation can be carried out smoothly owing at first bright mulberry fruit has been carried out drying.In addition, need not add edible ethanol or other drinks in the production process of the present invention, both can guarantee the local flavor of mulberry fruit wine, can guarantee again to have reached goal of the invention of the present invention fully at the fruit wine drink that does not have to obtain under other condition of adding composition green health.
Embodiment
Embodiment 1
A, sorosis fresh fruit are gathered, and sorting is cleaned;
B, drying: adopt warm air drying, the sugar degree of fresh fruit is risen;
C, pulverizing, granularity are controlled at 30 orders;
D, fermentation just: add active dry yeast 200mg/L in mulberry fruit juice, polygalacturonase 1000mg/L, sulfurous gas 50mg/L carry out fermentation just;
E, secondary fermentation: just get its clear juice after the fermentation and enter the secondary fermentation jar, temperature control carries out secondary fermentation for 24 ℃, fermented 30 days, a jar scarfing cinder is changeed in intact back, just the stainless steel diatomite filter WK-250 that produces by a magnificent imperial stainless steel equipment manufacturing company of the underflow of fermentation filters the back clear liquid and enters the fermentation of secondary fermentation jar, and pomace makes feedstuff raw material after drying;
F, ageing phase: will change the ageing jar over to through the clear juice of secondary fermentation, in every three months, first changes once jar then, and commentaries on classics in later per six months is jar once;
G, clarification: at least one year mulberry fruit wine later of ageing carried out clarifying treatment with diatomite 200mg/L, gelatin 200mg/L, tannin 100mg/L;
H, filtration: the mulberry fruit wine after the clarifying treatment successively carries out four diatomite filtrations and secondary membrane filtration by a diatomite filter GLJ-400, and membrane filtration adopts plate filter WBG-1;
I, sterilization: with the mulberry fruit wine after the clarifying treatment with Ultra High Temperature Short Time machine RP
6L
1Carry out germicidal treatment with 115 ℃;
J, deepfreeze: the mulberry fruit wine after the sterilization is carried out deepfreeze, and the present embodiment cooling temperature is-3 ℃, and the time is 7 days;
K, bottling: the mulberry fruit wine after the deepfreeze gets product through being filled into bottle.
Said drying rises the fresh fruit sugar degree, and the drying mode of employing is warm air drying or microwave drying.
Embodiment 2
A, sorosis fresh fruit are gathered, and sorting is cleaned;
B, drying: adopt microwave drying, the sugar degree of fresh fruit is risen;
C, pulverizing, granularity are controlled at 60 orders;
D, fermentation just: add active dry yeast 1000mg/L in mulberry fruit juice, polygalacturonase 100mg/L, sulfurous gas 100mg/L carry out fermentation just;
E, secondary fermentation: just get its clear juice after the fermentation and enter the secondary fermentation jar, temperature control carries out secondary fermentation for 34 ℃, fermented 30 days, a jar scarfing cinder is changeed in intact back, just the stainless steel diatomite filter WK-250 that produces by a magnificent imperial stainless steel equipment manufacturing company of the underflow of fermentation filters the back clear liquid and enters the fermentation of secondary fermentation jar, and pomace makes feedstuff raw material after drying;
F, ageing phase: will change the ageing jar over to through the clear juice of secondary fermentation, in every three months, first changes once jar then, and commentaries on classics in later per six months is jar once;
G, clarification: at least one year mulberry fruit wine later of ageing carried out clarifying treatment with diatomite 500mg/L, gelatin 200mg/L, tannin 100mg/L;
H, filtration: the mulberry fruit wine after the clarifying treatment successively carries out four diatomite filtrations and secondary membrane filtration by a diatomite filter GLJ-400, and membrane filtration adopts plate filter WBG-1;
I, sterilization: with the mulberry fruit wine after the clarifying treatment with Ultra High Temperature Short Time machine RP
6L
1Carry out germicidal treatment with 130 ℃;
J, deepfreeze: the mulberry fruit wine after the sterilization is carried out deepfreeze, and the present embodiment cooling temperature is-5 ℃, and the time is 5 days;
K, bottling: the mulberry fruit wine after the deepfreeze gets product through being filled into bottle.
Embodiment 3
A, be 20% with the sugar degree that pure water is dipped to fruit with the mulberry fruit dry fruit of water ratio 7-11%;
B, pulverizing, granularity are controlled at 50 orders;
C, fermentation just: add active dry yeast 600mg/L in mulberry fruit juice, polygalacturonase 500mg/L, sulfurous gas 100mg/L carry out fermentation just;
D, secondary fermentation: just get its clear juice after the fermentation and enter the secondary fermentation jar, temperature control carries out secondary fermentation for 28 ℃, fermented 30 days, a jar scarfing cinder is changeed in intact back, just the stainless steel diatomite filter WK-250 that produces by a magnificent imperial stainless steel equipment manufacturing company of the underflow of fermentation filters the back clear liquid and enters the fermentation of secondary fermentation jar, and pomace makes feedstuff raw material after drying;
E, ageing phase: will change the ageing jar over to through the clear juice of secondary fermentation, in every three months, first changes once jar then, and commentaries on classics in later per six months is jar once;
F, clarification: at least one year mulberry fruit wine later of ageing carried out clarifying treatment with diatomite 350mg/L, gelatin 200mg/L, tannin 100mg/L;
G, filtration: the mulberry fruit wine after the clarifying treatment successively carries out four diatomite filtrations and secondary membrane filtration by a diatomite filter GLJ-400, and membrane filtration adopts plate filter WBG-1;
H, sterilization: with the mulberry fruit wine after the clarifying treatment with Ultra High Temperature Short Time machine RP
6L
1Carry out germicidal treatment with 125 ℃;
I, deepfreeze: the mulberry fruit wine after the sterilization is carried out deepfreeze, and the present embodiment cooling temperature is-4 ℃, and the time is 6 days;
J, bottling: the mulberry fruit wine after the deepfreeze gets product through being filled into bottle.
Claims (10)
1. a method of producing mulberry fruit wine is characterized in that: follow these steps to carry out
(A) the mulberry fruit fresh fruit is gathered, and sorting is cleaned;
(B) drying rises the sugar degree of fresh fruit;
(C) pulverizing, granularity are controlled at the 30-60 order;
(D) fermentation just: add active dry yeast in mulberry fruit juice, polygalacturonase, sulfurous gas carry out fermentation just;
(E) secondary fermentation: just get its clear juice after the fermentation and enter the secondary fermentation jar, temperature control carries out secondary fermentation, and a jar scarfing cinder is changeed in the back of having fermented, and just the underflow of fermentation is filtered the back supernatant liquor by a diatomite filter and entered the fermentation of secondary fermentation jar, and pomace makes feedstuff raw material after drying;
(F) the ageing phase: will change the ageing jar over to through the clear juice of secondary fermentation, in every three months, first changes once jar then, and commentaries on classics in later per six months is jar once;
(G) clarification: at least one year mulberry fruit wine later of ageing carried out clarifying treatment with diatomite, gelatin, tannin;
(H) filter: the mulberry fruit wine after the clarifying treatment successively carries out four diatomite filtrations and secondary membrane filtration;
(I) sterilization: the mulberry fruit wine after the filtration treatment is carried out germicidal treatment with high temperature;
(J) deepfreeze: the mulberry fruit wine after the sterilization is carried out deepfreeze;
(K) bottling: the mulberry fruit wine after the deepfreeze gets product through being filled into bottle.
2. a kind of method of producing mulberry fruit wine according to claim 1 is characterized in that: said drying rises the fresh fruit sugar degree, and the drying mode of employing is warm air drying or microwave drying.
3. a kind of method of producing mulberry fruit wine according to claim 1 is characterized in that: the sugar degree of dry back fresh fruit is 18-22%.
4. a kind of method of producing mulberry fruit wine according to claim 1, it is characterized in that: the add-on of the active dry yeast of said fermentation just, polygalacturonase, sulfurous gas is: active dry yeast 200～1000mg/L, polygalacturonase is 100～1000mg/L, and sulfurous gas is 50～100mg/L.
5. a kind of method of producing mulberry fruit wine according to claim 1 is characterized in that: the control temperature of said secondary fermentation section is 24～34 ℃.
6. a kind of method of producing mulberry fruit wine according to claim 1 is characterized in that: the fermentation time of said secondary fermentation section is 30 days.
7. a kind of method of producing mulberry fruit wine according to claim 1 is characterized in that: said clarification stage diatomite, and gelatin, the add-on of tannin is: diatomite 200～500mg/L, gelatin 200mg/L, tannin 100mg/L.
8. a kind of method of producing mulberry fruit wine according to claim 1 is characterized in that: when said filtration stage is filtered, adopt plate filter, using micropore for the first time is 0.45 micron film; Using for the second time micropore is 0.2 micron film.
9. a kind of method of producing mulberry fruit wine according to claim 1 is characterized in that: the Ultra High Temperature Short Time machine that said sterilization is adopted, its temperature is 115～130 ℃.
10. a kind of method of producing mulberry fruit wine according to claim 1, it is characterized in that: said deepfreeze is: temperature-3～-5 ℃, the time is 5～7 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100448332A CN101260355B (en) | 2008-02-25 | 2008-02-25 | Method for producing mulberry fruit wine and products thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008100448332A CN101260355B (en) | 2008-02-25 | 2008-02-25 | Method for producing mulberry fruit wine and products thereof |
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| CN101260355A CN101260355A (en) | 2008-09-10 |
| CN101260355B true CN101260355B (en) | 2011-04-27 |
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| CN2008100448332A Expired - Fee Related CN101260355B (en) | 2008-02-25 | 2008-02-25 | Method for producing mulberry fruit wine and products thereof |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101570723B (en) * | 2009-06-03 | 2012-04-04 | 湖北天元全息国学文化传播有限公司 | Mulberry fruit health care nutritious liquor and preparation method thereof |
| CN101619282B (en) * | 2009-08-11 | 2012-05-23 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of mulberry dry red wine |
| CN102242042B (en) * | 2011-07-07 | 2016-03-23 | 句容市东方紫酒业有限公司 | A kind of making method of Mublerry wine |
| CN102358877B (en) * | 2011-10-27 | 2016-06-29 | 句容市东方紫酒业有限公司 | A kind of manufacture method of mulberry fortified wine |
| CN102776090A (en) * | 2012-07-11 | 2012-11-14 | 广东省农业科学院蚕业与农产品加工研究所 | Brewing method using medium-dry mulberry |
| CN102807939B (en) * | 2012-07-11 | 2014-01-15 | 广东省农业科学院蚕业与农产品加工研究所 | Method for producing mulberry fruit cordial |
| CN102787047A (en) * | 2012-08-08 | 2012-11-21 | 魏子杰 | Manufacture method of mulberry wine |
| CN103087890A (en) * | 2013-02-19 | 2013-05-08 | 南充市千年绸都第一坊酒业有限公司 | Method for producing mulberry liqueur |
| CN103215160B (en) * | 2013-03-01 | 2014-12-31 | 安吉大唐蓝莓专业合作社 | Preparation method of white mulberry and blueberry extra dry red wine |
| CN103275846A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Prepraring method of mulberry and honeysuckle fruit wine |
| CN103555513A (en) * | 2013-10-31 | 2014-02-05 | 山东黑尚莓生物技术发展股份有限公司 | Compound raspberry wine brewing method |
| CN103642637B (en) * | 2013-12-06 | 2016-03-30 | 江苏科技大学 | A kind of Chinese medicinal mulberry fruit wine and preparation method thereof |
| CN107057952A (en) * | 2017-06-28 | 2017-08-18 | 无锡启集智能科技有限公司 | A kind of brewing method of morat |
| CN110343596A (en) * | 2019-07-23 | 2019-10-18 | 广西民族师范学院 | A kind of Mulberry fruit health care bacterium wine and brewing method |
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| CN1560217A (en) * | 2004-02-21 | 2005-01-05 | 云南桑立科技发展有限公司 | Production technology of mulberry daret |
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Patent Citations (2)
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| CN1560217A (en) * | 2004-02-21 | 2005-01-05 | 云南桑立科技发展有限公司 | Production technology of mulberry daret |
| CN101085961A (en) * | 2007-06-26 | 2007-12-12 | 云南师范大学 | Dendrocalamus hamiltonii fermenting wine and producing method thereof |
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| CN101260355A (en) | 2008-09-10 |
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