CN101619282A - Preparation method of mulberry dry red wine - Google Patents
Preparation method of mulberry dry red wine Download PDFInfo
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- CN101619282A CN101619282A CN200910101757A CN200910101757A CN101619282A CN 101619282 A CN101619282 A CN 101619282A CN 200910101757 A CN200910101757 A CN 200910101757A CN 200910101757 A CN200910101757 A CN 200910101757A CN 101619282 A CN101619282 A CN 101619282A
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Abstract
The invention discloses a preparation method of mulberry dry red wine, which comprising the following steps: picking and washing fresh mulberries; crushing, juicing fresh mulberries; sterilizing, adjusting ingredients, fermenting, pouring into a vat, aging, settling, filtering, blending, cold-treating, and then filtering again; temperature-reversing and film-filtering. The dry red wine prepared by the invention belongs to high-grade consumption goods and has high product additional value, thereby completely representing the commercial value of mulberries; moreover, the mulberries are juiced by adopting a vacuum gasbag, thereby effectively avoiding the problem of the acidifying of the dry red wine caused by difficult dissipation of heat generated during the subsequent fermenting because of mulberry peels; in addition, the preparation method further ensures the maximum juice yield of the mulberries , takes good advantage of raw material, lowers the preparation cost, and improves the quality of the mulberry dry red wine.
Description
Technical field
The present invention relates to the Fructus Mori juice processing technique field, be specifically related to a kind of preparation method of mulberry dry red wine.
Background technology
Sorosis claims mulberries again, and its nutrition is very abundant, contains glucose, VITAMIN and each seed amino acid, and is highly beneficial to HUMAN HEALTH.At present,,,, many mulberry wine drinks occurred on the market now, be subjected to liking of human consumer in order to prolong the open date of sorosis how based on the fresh sorosis of practicality because the seasonality of sorosis is very strong.
But, the mulberry wine on the existing market, prescription relative complex, as Food science, 1997, Vol 18, among the No5, " development of mulberry wine " that Dong Yuxin delivers introduced in Fructus Mori juice and to be added comprehensive allotment such as jujube flower honey, granulated sugar, citric acid and form, belong to assembled alcoholic drinks, sorosis Normal juice content is low, lacks the natural flavour mountaineous and nutrition of sorosis product, in being priced at more, the low side consumer's goods, therefore, added value of product is low, can not demonstrate fully the commercial value of sorosis.
And, in the preparation process of existing mulberry wine, have will pulverize after sorosis directly ferment, it as application number 200810044833.2 patent application document " a kind of method and product of producing mulberry fruit wine ", be exactly that sorosis is pulverized back direct fermentation, but in industrialization process, handle badly, occur the mulberry wine phenomenon of becoming sour easily, cause the rotten of wine to be ruined; Contain a large amount of sorosis skins in the sorosis after the pulverizing, exist a large amount of original assorted bacterium can cause that the heat that produces in the follow-up fermentation procedure distributes difficulty in the sorosis skin, assorted bacterium is able to ramp, make wine spoilage, then sorosis will abandon by the gross, cause a large amount of wastes of raw material, and increase cost of manufacture, pollute the whole production environment simultaneously, influence subsequent production.And existing mulberry wine is dealt with improperly in the clarifying treatment operation, and technology is immature, can cause clarifying effect undesirable, also can occur phenomenons such as muddy and precipitation sometimes in the quality guaranteed period, has a strong impact on the sale of mulberry wine.
Summary of the invention
The technical problem to be solved in the present invention is the above-mentioned deficiency at prior art, and a kind of added value of product height is provided, and can demonstrate fully the higher commercial value of sorosis, and can make full use of starting material, preparation method of mulberry dry red wine that cost of manufacture is low.
In order to solve the problems of the technologies described above, technical scheme of the present invention is: a kind of preparation method of mulberry dry red wine, and its preparation technology's flow process is as follows:
(1) fresh sorosis selecting and cleaning;
(2) fragmentation: the sorosis after will selecting, cleaning carries out fragmentation, is crushed to 1/8～1/4 of whole fruit;
(3) squeeze the juice: the sorosis after the fragmentation is squeezed the juice, obtain Fructus Mori juice;
(4) sterilization: 110～121 ℃ of temperature, 3～6 seconds time;
(5) composition adjustment: add white sugar in the Fructus Mori juice after sterilization, add weight percent and count 7%～12% white sugar,, add sulfurous acid to SO so that the total sugar content of Fructus Mori juice is 200～230g/L with Fructus Mori juice
2Content: 60～80ppm;
(6) fermentation: after the composition adjustment is intact, add yeast, yeast and Fructus Mori juice weight ratio are 1～1.5: 10000, and controlled temperature is at 10～25 ℃, fermentation time 5～10 days;
(7) pour in down a chimney: after the fermentation ends, the puree that is deposited in the wine pot bottom separated obtaining former wine with foreign material;
(9) ageing: former wine is changed in the ageing jar, under 10～20 ℃ of temperature condition, deposit more than half a year;
(10) clarification: add finings in the former wine after ageing finishes and stir, leave standstill then and clarified in 5～10 days;
(11) filter: the former wine after will clarifying, filter with silicon bath soil filter;
(12) blend: the former wine of different batches is carried out integral body in the output ratio blend, make wine quality and flavor unanimity, replenish sulfurous acid simultaneously and make SO
2Content to 60～100ppm;
(13) deepfreeze: the former wine that will blend was deposited 7～10 days under-2～2 ℃ of conditions;
(14) filter: the wine after deepfreeze is finished, filter with cardboard;
(15) rise again: the wine after will filtering is returned to normal temperature;
(16) membrane filtration: adopt microporous membrane filters that the wine after rising again is filtered.
What the present invention was above-mentioned squeezes the juice, and adopts the Italian Xi Baimei production VS150 of company vacuum Atmosphere Presser to squeeze the juice.
Finings described in the above-mentioned steps (10) is that the weight percent that accounts for the former wine total amount of sorosis is: 0.1～0.6% bentonite and 0.1～1.0% chitosan.
Being filtered into cardboard in the above-mentioned steps (14) adopts sheet frame cardboard filter machine to filter.
Preparation method of mulberry dry red wine of the present invention, it also comprises can behind the membrane filtration, seals.
Advantage of the present invention: 1. the mulberry dry red wine of the present invention preparation, Fructus Mori juice content height belongs to the higher-grade consumer's goods, the added value of product height, thus can demonstrate fully the higher commercial value of sorosis.
2. the present invention is in preparation method of mulberry dry red wine, adopt the Italian Xi Baimei production VS150 of company vacuum Atmosphere Presser to squeeze the juice, thereby avoided the fruit juice oxidation that causes in the sorosis expressing process effectively, and the existence of sorosis pericarp and the heat that produces in the follow-up fermenting process that causes distributes difficulty, make wine acidifying phenomenon; And, further guaranteed the maximum crushing juice rate of sorosis, (the sorosis crushing juice rate reaches 70～80%, than the crushing juice rate of prior art high about 5～10%) and reduced Fructus Mori juice inherent bitter taste and astringent taste, therefore, make full use of starting material, reduced cost of manufacture, improved the quality of final mulberry dry red wine.
3. in the preparation method of mulberry dry red wine of the present invention, the clarification operation adopt to add 0.1%～0.6% the bentonite that accounts for former wine total amount and 0.1%～1.0% chitosan is clarified, carrying out clarifying operation with the traditional single bentonite of usefulness compares, clarification back products obtained therefrom more transparent glossy (transmittance of the former wine after the clarification reaches more than 70%), and do not have muddiness and deposited phenomenon, the quality of product is more stable.
4. the present invention adopts and earlier sorosis is carried out fragmentation, and then presses extracting juice, and broken process has at first carried out refinement to sorosis, and the sorosis that more helps follow-up expressing process goes out juice.
5. the present invention adopts Fructus Mori juice is carried out ultrahigh-temperature instantaneous (UHT) sterilization earlier, and fermentation had more both kept the nutrition of sorosis and natural flavour mountaineous, had effectively avoided the phenomenon of becoming sour of mulberry wine again.
6. this product does not add sanitas, essence and pigment in the course of processing, is natural health food.Satisfy outlet and people demand to whole food.
Embodiment
Below by embodiment, the present invention done describing in further detail, but the present invention not only is confined to following examples.
Embodiment 1
The preparation of mulberry dry red wine:
(1) fresh sorosis selecting and cleaning; At first pick out ninety percent ripely, the sorosis of fresh free from extraneous odour cleans sorosis with clear water then, removes silt, stone and surface microorganism etc. on the sorosis, chooses wherein branch, foreign material and mould decayed fruit again;
(2) fragmentation: the sorosis to step (1) gained carries out fragmentation then, adopt the crusher of the TSZ-056 model of the fashionable food machinery of Jingjiang factory production that whole sorosis is carried out fragmentation, be crushed to 1/8～1/4 of whole fruit, purpose is that whole sorosis is carried out refinement, is beneficial to out juice;
(3) squeeze the juice: adopt Italian Xi Baimei company to produce VS150 vacuum Atmosphere Presser to the sorosis after the fragmentation of step (2) gained and squeeze the juice, obtain the sorosis crushing juice rate at last and be 80% fruit juice;
(4) sterilization: the full-automatic instantaneous sterilization machine of UHT4000 that uses Zhangjiagang new U.S. star wrapping mechanism company limited to produce, at 110～115 ℃, the fruit juice to step (3) gained under 5～6 seconds conditions carries out sterilization, to kill the assorted bacterium in the feed liquid;
(5) composition adjustment: add white sugar in the Fructus Mori juice after sterilization, add weight percent and count 8% white sugar, add sulfurous acid and make SO with Fructus Mori juice
2Content is extremely: 65ppm (adopts the SO among the GB/T15038-2006
2Detection method detects); SO
2Adding purpose mainly is to suppress varied bacteria growing, but does not suppress yeast growth;
(6) fermentation: after the composition adjustment is intact, be 1.5: 10000 adding yeast according to yeast and Fructus Mori juice weight ratio, controlled temperature is at 20 ℃, fermentation time 6 days, and measuring wherein, total sugar content is considered as fermentation ends less than 4.0g/L;
(7) pour in down a chimney: after the fermentation ends, the puree that is deposited in the wine pot bottom separated to remove obtaining former wine with foreign material;
(9) ageing: former wine is changed in the ageing jar, under 15 ℃ of temperature condition, deposit more than half a year;
(10) clarification: add in the former wine after ageing finishes and carry out finings and stir, add 0.6% the bentonite that accounts for the former wine total amount of sorosis and 0.1% chitosan, stir, clarified in static then 6 days;
(11) filter: the former wine after will clarifying, adopt Yangzhou to moisten the TSJ-016 diatomite machine filtration that bright Machinery Plant of Light Industry produces, remove wherein floating thing and foreign material, make product transparent glossy, there is not precipitation (transmittance reaches 75% after testing);
(12) blend: the former wine of different batches is carried out carrying out integral body by output blend, described former wine with different batches carries out carrying out integral body by output and blends and can be regarded as: as being example with the former wine produced in 5 days: produced 50000kg in first day, produced 40000kg in second day, produced 50000kg on the 3rd day, produced 20000kg on the 4th day, produced 60000kg on the 5th day, then five days production is 220000kg, to blend 100000kg wine is example, the former capacity for liquor of then getting first day is (50000/220000) * 100000kg, get former wine (40000/220000) * 100000kg of second day, get former wine (50000/220000) * 100000kg of the 3rd day, get former wine (20000/220000) * 100000kg of the 4th day, get former wine (60000/220000) * 100000kg of the 5th day, mix then, promptly blend and finish, replenish SO simultaneously
2Content is to 80ppm;
(13) deepfreeze: the former wine that will blend stores 8 days under-2～2 ℃ of conditions, increases the stability of wine;
(14) filter: the wine after deepfreeze is finished, filter with sheet frame cardboard filter machine, with the foreign material in the removal wine,
(15) rise again: the wine after will filtering, be returned to normal temperature, use in order to can;
(16) membrane filtration: the TSJ-012 microporous membrane filters that utilizes Shachen City, Wenzhou food machinery three factories to produce filters the wine after rising again, to remove microorganism wherein;
(17) can, seal: will filter good wine and pour in the bottle, and in time seal.
Embodiment 2
Adopt at 116～121 ℃ the instantaneous processing sterilization of 3～4 seconds ultrahigh-temperature in the step (4); Composition adjustment in the step (5) is added white sugar in the Fructus Mori juice after sterilization, adds weight percent and counts 12% white sugar with Fructus Mori juice, adds sulfurous acid and makes SO
2Content is extremely: 80ppm; Clarification in the step (10): add in the former wine after ageing finishes and carry out finings and stir, add 0.2% the bentonite that accounts for the former wine total amount of sorosis and 0.8% chitosan and clarify; Other preparation processes are with embodiment 1.
Claims (5)
1. preparation method of mulberry dry red wine, it is characterized in that: its preparation technology's flow process is as follows:
(1) fresh sorosis selecting and cleaning;
(2) fragmentation: the sorosis after will selecting, cleaning carries out fragmentation, is crushed to 1/8～1/4 of whole fruit;
(3) squeeze the juice: the sorosis after the fragmentation is squeezed the juice, obtain Fructus Mori juice;
(4) sterilization: 110～121 ℃ of temperature, 3～6 seconds time;
(5) composition adjustment: add white sugar in the Fructus Mori juice after sterilization, add weight percent and count 7%～12% white sugar with Fructus Mori juice, the Fructus Mori juice total sugar content is reached: 220～230g/L adds sulfurous acid to SO
2Content: 60～80ppm;
(6) fermentation: after the composition adjustment is intact, add yeast, yeast and Fructus Mori juice weight ratio are 1～1.5: 10000, and controlled temperature is at 10～25 ℃, fermentation time 5～10 days;
(7) pour in down a chimney: after the fermentation ends, the puree that is deposited in the wine pot bottom separated obtaining former wine with foreign material;
(9) ageing: former wine is changed in the ageing jar, under 10～20 ℃ of temperature condition, deposit more than half a year;
(10) clarification: add finings in the former wine after ageing finishes and stir, leave standstill then and clarified in 5～10 days;
(11) filter: the former wine after will clarifying, filter with silicon bath soil filter;
(12) blend: the former wine of different batches is carried out integral body in the output ratio blend, make wine quality and flavor unanimity, replenish sulfurous acid simultaneously and make SO
2Content to 60～100ppm;
(13) deepfreeze: the former wine that will blend was deposited 7～10 days under-2～2 ℃ of conditions;
(14) filter: the wine after deepfreeze is finished, filter with cardboard;
(15) rise again: the wine after will filtering is returned to normal temperature;
(16) membrane filtration: adopt microporous membrane filters that the wine after rising again is filtered.
2. preparation method of mulberry dry red wine according to claim 1 is characterized in that: the squeezing the juice to adopting the vacuum Atmosphere Presser to squeeze the juice of described step (3).
3. preparation method of mulberry dry red wine according to claim 1 is characterized in that: the finings in the described step (10) is bentonite and chitosan, and the weight percent that they account for former wine total amount is: bentonite 0.1%～0.6%, chitosan 0.1%～1.0%.
4. preparation method of mulberry dry red wine according to claim 1 is characterized in that: being filtered into cardboard in the described step (14) adopts sheet frame cardboard filter machine to filter.
5. preparation method of mulberry dry red wine according to claim 1 is characterized in that: it also comprises can behind the membrane filtration, seals.
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| CN2009101017579A CN101619282B (en) | 2009-08-11 | 2009-08-11 | Preparation method of mulberry dry red wine |
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| CN2009101017579A CN101619282B (en) | 2009-08-11 | 2009-08-11 | Preparation method of mulberry dry red wine |
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| CN101619282B CN101619282B (en) | 2012-05-23 |
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| CN102250718A (en) * | 2011-06-20 | 2011-11-23 | 施慧达药业集团(吉林)有限公司 | Blueberry and mulberry dry red wine and preparation method thereof |
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| CN103205343A (en) * | 2013-03-22 | 2013-07-17 | 浙江医药高等专科学校 | Novel mulberry dry red wine preparation method |
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Effective date of registration: 20150914 Address after: 315100 Zhejiang city of Ningbo province Yinzhou District County Road No. 888 East Patentee after: Zhejiang Pharmaceutical College Address before: 315104, Zhejiang, Ningbo, Yinzhou District should be under Street Bay Village Patentee before: Ningbo Tiangong Fazenda Fruit Juice & Fruit Wine Co., Ltd. |