CN102277251B - Mulberry wine and preparation method thereof - Google Patents
Mulberry wine and preparation method thereof Download PDFInfo
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- CN102277251B CN102277251B CN2011102010292A CN201110201029A CN102277251B CN 102277251 B CN102277251 B CN 102277251B CN 2011102010292 A CN2011102010292 A CN 2011102010292A CN 201110201029 A CN201110201029 A CN 201110201029A CN 102277251 B CN102277251 B CN 102277251B
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Abstract
The invention provides mulberry wine and a preparation method thereof. The mulberry wine is prepared from two groups of raw material by weight percent: the components of the first group of raw material and the weight percent of the contents are as follows: 85-93% of fresh mulberries, 4-7% of honey and 3-8% of yeast; the components of the first group of raw material and the weight percent of the contents are as follows: 60-70% of stem-removed fresh grapes, 4-8% of medlar, 2-6% of Polygonum multiflorum, 2-5% of Astragalus mongholicus, 2-6% of liquorice, 0.3-0.5% of Cordyceps, 10-15% of white sugar and 3-8% of yeast. The preparation method of the mulberry wine comprises a preparation method of first semi-finished product mulberry wine, a preparation method of second semi-finished product mulberry wine, and a method for synthesizing the finished product of the mulberry wine. The mulberry wine provided by the invention has a rich flavor, has nutritional values of grapes and other compositions and has a health-protection function, and also solves the problem that the mulberries are not easy to be stored and cannot be supplied to people to eat all the year around. The preparation method provided by the invention has the advantages of simple and feasible method, short production period, low cost and production in a large scale.
Description
Technical field
The present invention relates to a kind of wine, belong to the wine product technical field, specifically a kind of mulberries wine.The invention still further relates to said mulberries preparation of wine.
Background technology
Along with improving constantly of socioeconomic continuous development and people's living standard; People to the requirement of quality of life and diet fashion also in continuous improvement; Increasing people likes drinking a little characteristic and low, wine of health being had health-care effect; So favourable cardiovascular and cerebrovascular, the wine with enriching yin and nourishing kidney, the strong function of being healthy and strong more and more receive liking of people, wine and be that main health promoting wine becomes one of first-selected kind of people wherein with wine.Mulberries are commonly called as " man fruit ", have functions such as enriching yin and nourishing kidney, brain tonic and intelligence development, and human body is had a lot of benefits; But this harvest product phase is short; The market supply phase is limited, is difficult for storing human consumption all the year round; Making it become drink and can every day drink through deep processing, is the approach that people seek to solve.CN101082016A discloses a kind of production method for ocean biology grape wine, and raw materials for production are matrix with the high-quality wine, is major ingredient with natural Fresh abalone fish, sea cucumber, serves as that batching is formulated with wolfberry fruit, Chinese yam, Radix Glycyrrhizae, Chinese cassia tree, jujube, mulberries, the root of kudzu vine.Working method: the one, get fresh abalone and fresh sea cucumber respectively, available part precooling is boiled, diluted alkaline is sent out and is made to constant weight, and the Deep-Frozen vacuum-freeze-dry is pulverized, is sieved, sterilization, forms powdery abalone solid substance and sea cucumber solid substance.The 2nd, get wolfberry fruit, Chinese yam, Radix Glycyrrhizae, Chinese cassia tree, jujube, mulberries, the root of kudzu vine respectively, with available part cleaning oven dry, vacuum lyophilization is pulverized, is sieved, sterilization, steams to shine to handle to form powdery mountain delicacy solid substance.The 3rd, place high-quality wine to soak respectively some days abalone, sea cucumber solid substance and mountain delicacy solid substance, cross the mixing of leaching filtrating and stir, heat and remove alcohol, mixing and emulsifying homogeneous, can after filtering seasoning, clarification, sterilization again.CN101589798A discloses a kind of health wine and preparation method, and it is processed by following raw materials by weight percent: dry red winew 20-40%, concoction 60-80%.Described concoction is by mulberries 1-5%, fresh ginger 10-15%, and Chinese chestnut 1-5%, Radix Glycyrrhizae 0.4-2%, matrimony vine 0.6-4.5%, water 60-80% processes, and for improving mouthfeel, can also add granulated sugar 10-20%.CN101591597A discloses a kind of liver and kidney tonifying wine, and each amounts of components is for all to have better curative effect in the following weight parts scope: mulberries 6-9 part, bark of eucommia 4-6 part, wolfberry fruit 4-6 part, Chinese yam 4-6 part, Radix Rehmanniae 2-4 part.CN1347978A discloses a kind of mulberry wine; With coarse cereals such as Chinese sorghum, corns is main raw material, with raw material pulverizing, add the water spice, cook, it is characterized in that Fructus Mori is smashed to pieces; With cellar for storing things fermentation under the raw materials mix that cooks, distill after fermenting or go out wine with the gasifying centrifugal method.CN1560217A discloses a kind of mulberries dry red wine production technique; It is characterized in that it comprises following technical process: mulberries crushing and beating → batching → primary fermentation → separating slag → secondary fermentation → tank switching → sealing first time → second time tank switching → sealing → tank switching → sealing for the third time → clarification → allotment → freezing; Wherein, prepare burden and be: sugaring, sulfurous acid, polygalacturonase, mulberries fruit protoplasm; Primary fermentation is: after former slip is gone into jar, add yeast juice and ferment; Separating slag is: earlier clear juice is emitted, remaining juice filters; Secondary fermentation is: squeezeding juice and fermented liquid are merged entering secondary fermentation operation, and carry out tank switching three times, upper strata wine liquid is extracted; Clarification is: adopt gelatin that extracting solution is clarified.CN101440337A discloses a kind of mulberry wine; With coarse cereals such as Chinese sorghum, corns is main raw material, with raw material pulverizing, add the water spice, cook, it is characterized in that Fructus Mori is smashed to pieces; With cellar for storing things fermentation under the raw materials mix that cooks, distill after fermenting or go out wine with the gasifying centrifugal method.CN101074413A discloses a kind of production of mulberry wine, is to be raw material with fresh mulberries fruit, and through the fragmentation squeezing, fruit juice is adjusted through composition; After adding activatory pectin clarifying treatment, add active dry yeast, temperature controlled fermentation finishes and wine, the absinth soaking wine; Peppermint soaking wine mixing preparation, CN102071121A discloses a kind of mulberry wine, is main liquor-making raw material with Chinese sorghum, corn; In raw material, add the Fructus Mori that accounts for raw material gross weight 5%-7%, pulverize together after mixing, add the water spice; Cook, the fermentation of following cellar for storing things promptly obtains needed mulberry wine after the distillation.CN 101050407A discloses a kind of ganoderma lucidum grape wine, and it is processed by following raw materials by weight percent: fresh grape 50-65%, glossy ganoderma 4-8%, Radix Astragali 3-7%, Radix Glycyrrhizae 3-7%, red date meat 4-8%, honey 3-8%, yeast 3-7%, white sugar 8-12%.The preparation method is with fully mixed behind each raw material crushing.Miscellany is sent into the fermentation wine seal fermentation voluntarily.Fermented product is squeezed.The mixed wine liquid of expressed is filtered, precipitates.Finished product of the present invention is promptly processed in its supernatant sterilization, metering, packing.
More than these technology for the present invention how to make mulberries wine with rich flavor, have nutritive value and health-care effect, solution mulberries and be difficult for storage problem etc. and do not provide concrete guidance program.
Summary of the invention
Technical problem to be solved by this invention is; A kind of mulberries wine is provided; This mulberries wine is with rich flavor, has not only had the nutritive value of grape and other compsn but also with health role, solves also that mulberries are difficult for storing, the problem of human consumption all the year round.
For this reason, the present invention also will provide said mulberries preparation of wine, and this preparation method is simple, and is with short production cycle, cost is low, can be mass-produced.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is following:
A kind of mulberries wine, its technical scheme are that it is to process by two groups of raw materials of following weight percent:
Wherein, the component of first group of raw material and the weight percent of content are: fresh mulberries 85～93%, and honey 4%～7%, yeast 3%～8%, the weight percent sum of fresh mulberries, honey, three kinds of raw materials of yeast is 100%; The component of second group of raw material and the weight percent of content are: remove the new fresh grape 60～70% that obstructs, wolfberry fruit 4%～8%, Tuber Fleeceflower Root 2%～6%; The Radix Astragali 2%～5%; Radix Glycyrrhizae 2%～6%, Cordyceps militaris (L.) Link. 0.3%～0.5%, white sugar 10%～15%; Yeast 3%～8%, the weight percent sum of new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link., white sugar, eight kinds of raw materials of yeast is 100%;
It can be (optimum ratio) processed by two groups of raw materials of following weight percent for described mulberries wine:
Wherein, the component of first group of raw material and the weight percent of content are: fresh mulberries 90%, and honey 6%, yeast 4%, the weight percent sum of fresh mulberries, honey, three kinds of raw materials of yeast is 100%; The component of second group of raw material and the weight percent of content are: remove the new fresh grape 65% that obstructs, wolfberry fruit 5%, Tuber Fleeceflower Root 4%; The Radix Astragali 3%; Radix Glycyrrhizae 3%, Cordyceps militaris (L.) Link. 0.4%, white sugar 13%; Yeast 6.6%, the weight percent sum of new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link., white sugar, eight kinds of raw materials of yeast is 100%.
Above-mentioned used yeast is that wine is used yeast juice.Above-mentioned used yeast can also be the preparation liquid of wine dry yeast; The preparation liquid of wine dry yeast is the liquid that melts of dry yeast and warm water; Used warm water (boiled water) dries in the air to 30～40 ℃ for boiling water (water after boiling), and dry yeast is 1: 60 with the ratio of the weight of warm water.Described mulberries preparation of wine comprises the method for the first work in-process mulberries preparation of wine, the second work in-process mulberries preparation of wine, synthetic mulberries wine finished product.
The described first work in-process mulberries preparation of wine comprises following process step: 1. the weight percent by above-mentioned first group of raw material takes by weighing selected fresh mulberries, puts it into making beating in the hollander and form slurry; 2. the weight percent by above-mentioned first group of raw material takes by weighing honey, yeast respectively; The slurry that the two and step make in is 1. put together, mix and obtain mixture, this mixture is sent in the fermentor tank; Mixture accounts for the volume of fermentor tank 2/3; Seal fermentation voluntarily then, leavening temperature is 25～30 ℃, and fermentation time is 20～30 days; 3. with step 2. the gained fermented product send into squeezing machine and squeeze, remove residue and obtain to mix wine liquid, will mix the filtration of wine liquid, after natural sedimentation, get its supernatant, with supernatant sterilization, metering, packing, promptly process the first work in-process mulberries wine; The described second work in-process mulberries preparation of wine comprises following process step: (1) takes by weighing selected new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link. respectively by the weight percent of above-mentioned second group of raw material, they is sent into crusher respectively carry out fragmentation (new fresh grape destemming is broken); (2) weight percent by above-mentioned second group of raw material takes by weighing white sugar, yeast respectively; Six kinds of broken in these two kinds of raw materials and the above-mentioned steps (1) raw materials are sent into stirrer to carry out thorough mixing and obtains mixture; This mixture is sent in the fermentor tank, and mixture accounts for the volume of fermentor tank 2/3, seals fermentation voluntarily then; Leavening temperature is 25～30 ℃, and fermentation time is 20～30 days; (3) step (2) gained fermented product is sent into squeezing machine and squeeze, remove residue and obtain to mix wine liquid, will mix wine liquid and filter, after natural sedimentation, get its supernatant,, promptly process the second work in-process mulberries wine supernatant sterilization, metering, packing; The method of described synthetic mulberries wine finished product is; The first work in-process mulberries wine is mixed stirring with the second work in-process mulberries wine; First work in-process mulberries weight vinous is 1: 4～5.7 with the ratio of second work in-process mulberries weight vinous; Mulberries wine finished product is promptly processed in sterilization then, metering, packing.
In the technique scheme, in the first work in-process mulberries preparation of wine, the 2. middle leavening temperature of step is preferably 30 ℃, and fermentation time is preferably 25 days.In the above-mentioned second work in-process mulberries preparation of wine, leavening temperature is preferably 30 ℃ in the step (2), and fermentation time is preferably 25 days.In the above-mentioned first work in-process mulberries preparation of wine, step 1. in used hollander be preferably stainless steel hollander (or perhaps stainless steel fruit hollander).In the above-mentioned first work in-process mulberries preparation of wine, squeeze the broken fining-off that realizes to the mulberries seed through food extruder again carrying out the slurry that step preferably makes step in 1. before 2..In the above-mentioned first work in-process mulberries preparation of wine, step 2. in used fermentor tank be preferably stainless steel temperature adjustment fermentor tank; In the above-mentioned second work in-process mulberries preparation of wine, used fermentor tank is preferably stainless steel temperature adjustment fermentor tank in the step (2).
Mulberries wine unique flavor of the present invention, wine and women-sensual pursuits is red-black, and the wine body is bright and glossy, and mouthfeel is good, and inlet is fragrant, and it is mouthful sweet to fall, and has perfume (or spice), hardship, pleasant impression (long times of aftertaste) such as peppery, sour, sweet.And nutritious, can toxin-expelling and face nourishing, enriching yin and nourishing kidney, make eye bright, help the health of cardiovascular and cerebrovascular, reduced the sickness rate of cardiovascular and cerebrovascular, strengthened body immunity, be fit to person between twenty and fifty and old man and often drink, be more conducive to the health and the antisecosis of man's renal function.Mulberries are processed wine, can avoid mulberries ripe peak in the best fruiting period, solved mulberries and be difficult for storing, transporting drawback smooth, that travelling trader is few, peasant's high yield is not had a good harvest.Mulberries are processed wine, belong to deep processing of farm products, make it become drink and can every day drink, make the product increment, increasing peasant income can be created more job opportunity.
In sum, mulberries wine of the present invention, with rich flavor, not only had the nutritive value of grape and other compsn but also with health role.Solved also that mulberries are difficult for storing, the problem of human consumption all the year round.This preparation method is simple, and is with short production cycle, cost is low, can be mass-produced.
Embodiment
Embodiment 1: it is to process by two groups of raw materials of following weight percent (weight proportion) for a mulberries wine of the present invention:
Wherein, the component of first group of raw material and the weight percent of content are: fresh mulberries 90%, and honey 6%, yeast 4%, the weight percent sum of fresh mulberries, honey, three kinds of raw materials of yeast is 100%; The component of second group of raw material and the weight percent of content are: remove the new fresh grape 65% that obstructs, wolfberry fruit 5%, Tuber Fleeceflower Root 4%; The Radix Astragali 3%; Radix Glycyrrhizae 3%, Cordyceps militaris (L.) Link. 0.4%, white sugar 13%; Yeast 6.6%, the weight percent sum of new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link., white sugar, eight kinds of raw materials of yeast is 100%.Above-mentioned used yeast is that wine is used yeast juice.Above-mentioned used yeast can also be the preparation liquid of wine dry yeast; The preparation liquid of wine dry yeast is the liquid that melts of dry yeast and warm water; Used warm water (boiled water) dries in the air to 30～40 ℃ for boiling water (water after boiling), and dry yeast is 1: 60 with the ratio of the weight of warm water.Dry yeast can use the Angel board wine high activity dried yeast of selling on the market.Above-mentioned each raw material all is selected, and fresh mulberries, new fresh grape can be cleaned with clear water, use (axial flow) blower fan to dry up outside surface moisture content again.New fresh grape is destemming grape (grain).Described mulberries preparation of wine (or perhaps mulberries production method of grape wine, brewing method) comprises the method for the first work in-process mulberries preparation of wine, the second work in-process mulberries preparation of wine, synthetic mulberries wine finished product.
The described first work in-process mulberries preparation of wine comprises following process step: 1. the weight percent by above-mentioned first group of raw material takes by weighing 90 kilograms of selected fresh mulberries; Put it into making beating (smash, pulverize) in the hollander and form slurry (slurry and slurries), used hollander is preferably stainless steel hollander (or perhaps stainless steel fruit hollander).Preferably the slurry that makes is squeezed the broken fining-off that realizes to the mulberries seed through food extruder more afterwards, thereby obtain wherein more nutritive ingredient, for mulberries better quality vinous is confirmed the basis.Used food extruder is a product sold on the market, can be multishaft extruder.2. the weight percent by above-mentioned first group of raw material takes by weighing 6 kilograms of honey, 4 kilograms in yeast respectively; The slurry that the two and step make in is 1. put together, mix and obtain mixture, this mixture is sent in the fermentor tank; Mixture accounts for the volume of fermentor tank 2/3; Be that the volume (promptly accounting for the volume of fermenting container 2/3) that the amount of sending into of mixture accounts for fermentor tank 2/3 seals fermentation voluntarily then, leavening temperature is 30 ℃, and fermentation time is 25 days.Used fermentor tank is preferably stainless steel temperature adjustment fermentor tank.3. with step 2. the gained fermented product send into squeezing machine and squeeze, remove residue and obtain to mix wine liquid, will mix the filtration of wine liquid, after natural sedimentation, get its supernatant, with supernatant sterilization, metering, packing, promptly process the first work in-process mulberries wine.The described second work in-process mulberries preparation of wine comprises following process step: (1) takes by weighing 65 kilograms of selected new fresh grapes, 5 kilograms of wolfberry fruit, 4 kilograms of Tuber Fleeceflower Root, 3 kilograms of the Radixs Astragali, 3 kilograms in Radix Glycyrrhizae, 0.4 kilogram of Cordyceps militaris (L.) Link. respectively by the weight percent of above-mentioned second group of raw material; They are sent into (routine) crusher respectively and carry out fragmentation; New fresh grape destemming is broken; Promptly new fresh grape does not preferably remove earlier stalk (not removing carpopodium) before broken; Can be converted into the weight (conversion relation be the weight of the new fresh grape that obstructs multiply by 0.94～0.95 be exactly the weight of the new fresh grape that obstructs) of the new fresh grape that obstructs by the weight of the new fresh grape that goes to obstruct, when fragmentation, remove stalk and get final product.(2) weight percent by above-mentioned second group of raw material takes by weighing 13 kilograms of white sugar, 6.6 kilograms in yeast respectively; Five kinds of broken in these two kinds of raw materials and the above-mentioned steps (1) raw materials are sent into stirrer to carry out thorough mixing and obtains mixture; This mixture is sent in the fermentor tank; Mixture (the amount of sending into) accounts for the volume (promptly accounting for the volume of fermenting container 2/3) of fermentor tank 2/3, seals fermentation voluntarily then, and leavening temperature is 30 ℃; Fermentation time is 25 days (getting fermented product), and used fermentor tank is preferably stainless steel temperature adjustment fermentor tank.(3) step (2) gained fermented product being sent into squeezing machine and squeeze, remove residue and obtain to mix wine liquid, specifically is that fermented product (fermenting mixture) divides three layers; The upper strata is for mixing swimmer, and the middle level is a wine liquid, and lower floor is Semen Vitis viniferae (Semen Vitis viniferae takes out and dries the broken oil expression in back edible); Upper strata mixing swimmer sent in the squeezing machine squeeze, obtain wine liquid, pour out jar together with middle level wine liquid again and filter (removing residue) and obtain mixed solution; To mix wine liquid filters; After natural sedimentation, get its supernatant,, promptly process the second work in-process mulberries wine supernatant sterilization, metering, packing.The method of described synthetic mulberries wine finished product is; The first work in-process mulberries wine is mixed stirring with the second work in-process mulberries wine; First work in-process mulberries weight vinous is 1: 5 with the ratio of second work in-process mulberries weight vinous; Mulberries wine finished product is promptly processed in sterilization then, metering, packing.
Embodiment 2: it is to process by two groups of raw materials of following weight percent (weight proportion) for a mulberries wine of the present invention:
Wherein, the component of first group of raw material and the weight percent of content are: fresh mulberries 93%, and honey 4%, yeast 3%, the weight percent sum of fresh mulberries, honey, three kinds of raw materials of yeast is 100%; The component of second group of raw material and the weight percent of content are: remove the new fresh grape 60% that obstructs, wolfberry fruit 8%, Tuber Fleeceflower Root 2%; The Radix Astragali 5%; Radix Glycyrrhizae 6%, Cordyceps militaris (L.) Link. 0.3%, white sugar 14.7%; Yeast 4%, the weight percent sum of new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link., white sugar, eight kinds of raw materials of yeast is 100%.Above-mentioned used yeast is that wine is used yeast juice.Above-mentioned used yeast can also be the preparation liquid of wine dry yeast; The preparation liquid of wine dry yeast is the liquid that melts of dry yeast and warm water; Used warm water (boiled water) dries in the air to 30～40 ℃ for boiling water (water after boiling), and dry yeast is 1: 60 with the ratio of the weight of warm water.Dry yeast can use the Angel board wine high activity dried yeast of selling on the market.Described mulberries preparation of wine comprises the method for the first work in-process mulberries preparation of wine, the second work in-process mulberries preparation of wine, synthetic mulberries wine finished product.In the above-mentioned first work in-process mulberries preparation of wine, the 2. middle leavening temperature of step can be 25 ℃, and fermentation time can be 30 days.In the above-mentioned second work in-process mulberries preparation of wine, leavening temperature can be 28 ℃ in the step (2), and fermentation time can be 22 days.In the method for above-mentioned synthetic mulberries wine finished product, first work in-process mulberries weight vinous can be 1: 4 with the ratio of second work in-process mulberries weight vinous.Described mulberries preparation of wine other with embodiment 1.
Embodiment 3: it is to process by two groups of raw materials of following weight percent (weight proportion) for a mulberries wine of the present invention:
Wherein, the component of first group of raw material and the weight percent of content are: fresh mulberries 85%, and honey 7%, yeast 8%, the weight percent sum of fresh mulberries, honey, three kinds of raw materials of yeast is 100%; The component of second group of raw material and the weight percent of content are: remove the new fresh grape 70% that obstructs, wolfberry fruit 6.5%, Tuber Fleeceflower Root 6%; The Radix Astragali 2%; Radix Glycyrrhizae 2%, Cordyceps militaris (L.) Link. 0.5%, white sugar 10%; Yeast 3%, the weight percent sum of new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link., white sugar, eight kinds of raw materials of yeast is 100%.Above-mentioned used yeast is that wine is used yeast juice.Above-mentioned used yeast can also be the preparation liquid of wine dry yeast; The preparation liquid of wine dry yeast is the liquid that melts of dry yeast and warm water; Used warm water (boiled water) dries in the air to 30～40 ℃ for boiling water (water after boiling), and dry yeast is 1: 60 with the ratio of the weight of warm water.Dry yeast can use the Angel board wine high activity dried yeast of selling on the market.
Described mulberries preparation of wine comprises the method for the first work in-process mulberries preparation of wine, the second work in-process mulberries preparation of wine, synthetic mulberries wine finished product.In the above-mentioned first work in-process mulberries preparation of wine, the 2. middle leavening temperature of step can be 28 ℃, and fermentation time can be 23 days.In the above-mentioned second work in-process mulberries preparation of wine, leavening temperature can be 25 ℃ in the step (2), and fermentation time can be 28 days.In the method for above-mentioned synthetic mulberries wine finished product, first work in-process mulberries weight vinous can be 1: 5.6 with the ratio of second work in-process mulberries weight vinous.Described mulberries preparation of wine other with embodiment 1.
Should not pluck and transport after described mulberries (really) maturation; So should not be too ripe when gathering; Will be more sophisticated after mulberries pluck; Can selected fresh more sophisticated mulberries place the plastics bag of several holes ventilation, be that unit seals with 2～3 kilograms, is placed in 5～9 ℃ the temperature adjustment storehouse to divide individual layer to be put on the shelf of different heights; Make the mulberries depickling of in the temperature adjustment storehouse, taking away the puckery taste voluntarily, just it is more ripe, and it is purpose that black and gloss are arranged.The shelf-time of mulberries looks its ripe purpose effect and confirms.
Claims (10)
1. mulberries wine is characterized in that it is processed by two groups of raw materials:
Wherein, the component of first group of raw material and the weight percent of content are: fresh mulberries 85～93%, and honey 4%～7%, yeast 3%～8%, the weight percent sum of fresh mulberries, honey, three kinds of raw materials of yeast is 100%; The component of second group of raw material and the weight percent of content are: remove the new fresh grape 60～70% that obstructs, wolfberry fruit 4%～8%, Tuber Fleeceflower Root 2%～6%; The Radix Astragali 2%～5%, Radix Glycyrrhizae 2%～6%, Cordyceps militaris (L.) Link. 0.3%～0.5%; White sugar 10%～15%, yeast 3%～8%
The weight percent sum of new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link., white sugar, eight kinds of raw materials of yeast is 100%;
Described mulberries preparation of wine comprises the method for the first work in-process mulberries preparation of wine, the second work in-process mulberries preparation of wine, synthetic mulberries wine finished product,
The described first work in-process mulberries preparation of wine comprises following process step: 1. the weight percent by above-mentioned first group of raw material takes by weighing selected fresh mulberries, puts it into making beating in the hollander and form slurry; 2. the weight percent by above-mentioned first group of raw material takes by weighing honey, yeast respectively; The slurry that the two and step make in is 1. put together, mix and obtain mixture, this mixture is sent in the fermentor tank; Mixture accounts for the volume of fermentor tank 2/3; Seal fermentation voluntarily then, leavening temperature is 25～30 ℃, and fermentation time is 20～30 days; 3. with step 2. the gained fermented product send into squeezing machine and squeeze, remove residue and obtain to mix wine liquid, will mix the filtration of wine liquid, after natural sedimentation, get its supernatant, with supernatant sterilization, metering, packing, promptly process the first work in-process mulberries wine;
The described second work in-process mulberries preparation of wine comprises following process step: (1) takes by weighing selected new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link. respectively by the weight percent of above-mentioned second group of raw material, they is sent into crusher respectively carry out fragmentation; (2) weight percent by above-mentioned second group of raw material takes by weighing white sugar, yeast respectively; Six kinds of broken in these two kinds of raw materials and the above-mentioned steps (1) raw materials are sent into stirrer to carry out thorough mixing and obtains mixture; This mixture is sent in the fermentor tank, and mixture accounts for the volume of fermentor tank 2/3, seals fermentation voluntarily then; Leavening temperature is 25～30 ℃, and fermentation time is 20～30 days; (3) step (2) gained fermented product is sent into squeezing machine and squeeze, remove residue and obtain to mix wine liquid, will mix wine liquid and filter, after natural sedimentation, get its supernatant,, promptly process the second work in-process mulberries wine supernatant sterilization, metering, packing;
The method of described synthetic mulberries wine finished product is; The first work in-process mulberries wine is mixed stirring with the second work in-process mulberries wine; First work in-process mulberries weight vinous is 1: 4～5.7 with the ratio of second work in-process mulberries weight vinous; Mulberries wine finished product is promptly processed in sterilization then, metering, packing.
2. mulberries wine according to claim 1 is characterized in that it is processed by two groups of raw materials:
Wherein, the component of first group of raw material and the weight percent of content are: fresh mulberries 90%, and honey 6%, yeast 4%, the weight percent sum of fresh mulberries, honey, three kinds of raw materials of yeast is 100%; The component of second group of raw material and the weight percent of content are: remove the new fresh grape 65% that obstructs, wolfberry fruit 5%, Tuber Fleeceflower Root 4%; The Radix Astragali 3%; Radix Glycyrrhizae 3%, Cordyceps militaris (L.) Link. 0.4%, white sugar 13%; Yeast 6.6%, the weight percent sum of new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link., white sugar, eight kinds of raw materials of yeast is 100%.
3. mulberries wine according to claim 1 is characterized in that above-mentioned used yeast is that wine is used yeast juice.
4. mulberries wine according to claim 1; It is characterized in that above-mentioned used yeast is the preparation liquid of wine dry yeast; The preparation liquid of wine dry yeast is the liquid that melts of dry yeast and warm water; Used warm water is that boiling water dries in the air to 30～40 ℃, and dry yeast is 1: 60 with the ratio of the weight of warm water.
5. the described mulberries preparation of wine of claim 1 is characterized in that it comprises the method for the first work in-process mulberries preparation of wine, the second work in-process mulberries preparation of wine, synthetic mulberries wine finished product,
The described first work in-process mulberries preparation of wine comprises following process step: 1. the weight percent by above-mentioned first group of raw material takes by weighing selected fresh mulberries, puts it into making beating in the hollander and form slurry; 2. the weight percent by above-mentioned first group of raw material takes by weighing honey, yeast respectively; The slurry that the two and step make in is 1. put together, mix and obtain mixture, this mixture is sent in the fermentor tank; Mixture accounts for the volume of fermentor tank 2/3; Seal fermentation voluntarily then, leavening temperature is 25～30 ℃, and fermentation time is 20～30 days; 3. with step 2. the gained fermented product send into squeezing machine and squeeze, remove residue and obtain to mix wine liquid, will mix the filtration of wine liquid, after natural sedimentation, get its supernatant, with supernatant sterilization, metering, packing, promptly process the first work in-process mulberries wine;
The described second work in-process mulberries preparation of wine comprises following process step: (1) takes by weighing selected new fresh grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link. respectively by the weight percent of above-mentioned second group of raw material, they is sent into crusher respectively carry out fragmentation; (2) weight percent by above-mentioned second group of raw material takes by weighing white sugar, yeast respectively; Six kinds of broken in these two kinds of raw materials and the above-mentioned steps (1) raw materials are sent into stirrer to carry out thorough mixing and obtains mixture; This mixture is sent in the fermentor tank, and mixture accounts for the volume of fermentor tank 2/3, seals fermentation voluntarily then; Leavening temperature is 25～30 ℃, and fermentation time is 20～30 days; (3) step (2) gained fermented product is sent into squeezing machine and squeeze, remove residue and obtain to mix wine liquid, will mix wine liquid and filter, after natural sedimentation, get its supernatant,, promptly process the second work in-process mulberries wine supernatant sterilization, metering, packing;
The method of described synthetic mulberries wine finished product is; The first work in-process mulberries wine is mixed stirring with the second work in-process mulberries wine; First work in-process mulberries weight vinous is 1: 4～5.7 with the ratio of second work in-process mulberries weight vinous; Mulberries wine finished product is promptly processed in sterilization then, metering, packing.
6. mulberries preparation of wine according to claim 5 is characterized in that in the above-mentioned first work in-process mulberries preparation of wine, and the 2. middle leavening temperature of step is 30 ℃, and fermentation time is 25 days.
7. mulberries preparation of wine according to claim 5 is characterized in that in the above-mentioned second work in-process mulberries preparation of wine, and leavening temperature is 30 ℃ in the step (2), and fermentation time is 25 days.
8. mulberries preparation of wine according to claim 5 is characterized in that in the above-mentioned first work in-process mulberries preparation of wine, step 1. in used hollander be the stainless steel hollander.
9. mulberries preparation of wine according to claim 5; It is characterized in that in the above-mentioned first work in-process mulberries preparation of wine, squeeze the broken fining-off that realizes to the mulberries seed through food extruder again carrying out the slurry that step makes step in 1. before 2..
10. mulberries preparation of wine according to claim 5 is characterized in that in the above-mentioned first work in-process mulberries preparation of wine, step 2. in used fermentor tank be stainless steel temperature adjustment fermentor tank; In the above-mentioned second work in-process mulberries preparation of wine, used fermentor tank is a stainless steel temperature adjustment fermentor tank in the step (2).
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| CN102703271A (en) * | 2012-06-15 | 2012-10-03 | 徐州大丰食品有限公司 | Formula of grape medicinal liquor and preparation method thereof |
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| CN104839814A (en) * | 2015-03-30 | 2015-08-19 | 孙村镇中药材种植技术协会 | Blood supplementing and skin beautifying partially fermented mulberry and Chinese wolfberry fruit juice and preparation method thereof |
| CN105861244A (en) * | 2016-05-11 | 2016-08-17 | 山东省葡萄研究院 | Preparation method of fruit-flavored grape-mulberry healthcare wine |
| CN105907526A (en) * | 2016-06-20 | 2016-08-31 | 泸州刁氏封坛酒业有限公司 | Preparation method of mulberry fruit wine |
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| CN108977297A (en) * | 2018-08-29 | 2018-12-11 | 宗江伟 | A kind of mulberries grape fruit wine and its brewing method |
| CN110106044A (en) * | 2019-05-29 | 2019-08-09 | 河北科技大学 | A kind of white mulberries white grape fruit wine and preparation method thereof |
| CN111228401A (en) * | 2020-03-17 | 2020-06-05 | 中科花鹿农业发展有限公司 | Rhizoma polygonati and cordyceps militaris nourishing paste and preparation method thereof |
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