CN102329710A - Process for brewing mulberry distilled liquor - Google Patents
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- CN102329710A CN102329710A CN201110330723A CN201110330723A CN102329710A CN 102329710 A CN102329710 A CN 102329710A CN 201110330723 A CN201110330723 A CN 201110330723A CN 201110330723 A CN201110330723 A CN 201110330723A CN 102329710 A CN102329710 A CN 102329710A
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Abstract
The invention relates to a method for preparing mulberry distilled liquor. The mulberry distilled liquor with unique fragrance is obtained by distilling mulberry skin residues obtained after fermentation twice, and is particularly used for preparing mulberry brandy. By the method, the waste of the skin residue is avoided, the skin residues obtained after the fermentation is finished are directly used as non-wine products usually, but a large amount of alcohol still exists in the skin residues, and the method is used for collecting the alcohol so as to prepare high-quality brandy; in addition, the demand of broad consumers on the mulberry brandy can also be met, and a gap in China and in the world, namely the mulberry brandy is filled in.
Description
Technical field
The present invention relates to the manufacture craft of liquor, particularly a kind of fermented soy technology of mulberry fruit liquor.
Background technology
Mulberry fruit is the mature fruit of Moraceae deciduous tree mulberry tree, is sorosis, mulberry jujube again, and it is edible that the peasant likes plucking its sophisticated fresh fruit, has a sweet taste, juice is many, is one of fruit of the normal food of people, also is the common original berry trees of distinct Chinese characteristics.In recent years, mulberry fruit usually is used to make fruit type beverage or fruit wine.But at present, this type strong alcoholic drinks such as mulberry fruit liquor, especially mulberry fruit white orchid still belong to blank on market.Simultaneously, very low to the integral body utilization of mulberry fruit in the current making method, it is used that the general mulberry fruit skin slag that often after extraction or squeezing, obtains all directly transfers non-wine product to as waste material, but wherein still contain a large amount of available alcohol.Because mulberry fruit is little, pericarp weight is relatively large, and the effective rate of utilization to mulberry fruit in the in fact current making method is very low, and the waste of skin slag is very serious.
Summary of the invention
Utilize mulberry fruit as the feedstock production liquor in the prior art in order to remedy; Especially the blank of brandy equal altitudes liquor; Overcome problems such as the technology deficiency that exists in the prior art, wastage of material simultaneously, the invention provides a kind of method of manufacture of mulberry fruit liquor.Concrete preparation method is following:
1, pluck, select, fragmentation: good sorosis is plucked to select ripening degree, and in the shortest time, (is preferably within the 2h) and delivers to factory; Sorosis to delivering to factory screens, and removes haw and mould fruit, selects the purple fruit as far as possible; The sorosis of select is carried out fragmentation, and temperature control is gone into jar, and temperature is controlled at 10 ℃, in retort, adds sulfurous acid according to the amount of 60mg/L;
2, add polygalacturonase: the polygalacturonase consumption is at 4g/L-6g/L, with 40 ℃ of warm water activation after 40 minutes, evenly joins fermentor tank with raw material while after the fragmentation in the step 1;
3, carry out composition detection, and the adjustment sugar make fermentation ends after alcoholic strength can reach 11%-15%, 17.5g sugar change into 1 the degree alcohol, make total sugar content at 192.5g/L-262.5g/L;
4, add yeast and carry out temperature controlled fermentation: the yeast consumption is at 20g/L-30g/L, and raw material is gone into jar and added yeast after 24 hours, and it is risen again naturally, and temperature is controlled at 18 ℃-22 ℃ during fermentation, and sugar is monitored;
5, play circulation: play cycle operation in the fermenting process; Fruit juice put into by the bottom connect the logical oxygen of juice bucket; And squeeze into from fermentor tank top, in the process of squeezing into, constantly wash away the skin slag with fruit juice, beat round-robin liquid at every turn and account for 1/3rd of whole fermentor tank at least;
6, after pol drops to 4g/L, fermentation stops automatically;
7, the skin slag squeezes: after the free juice that ferments is poured out, the skin slag is squeezed;
8, single flash: the skin slag after the squeezing adds the water of its weight 20%; Join in the still pot after the mixing; Add thermal distillation, the distillation volume that obtains liquid is generally 1.4 times of volume of the water of adding fully, in the still-process; Get the 1%-79% (volume) of the whole liquid distillates of gained, cast out foreshot and wine tail;
9, second distillation: single flash gained liquid is added to Charente distillation unit type second distillation, the foreshot who casts out its volume 1% that steams at first, and, keep the cut of corresponding volume ratio according to the alcohol number of degrees of desired product, cast out the wine tail;
10, ageing: full income wine liquid is gone into ageing in the oak barrel, and the volume of wine liquid accounts for the 98.5%-99% of oak barrel, and in oak barrel, adds the wine liquid of second distillation gained weekly, to guarantee wine liquid shared volume ratio in oak barrel.
Wherein, step 10 is also replaceable to be directly bottling, in bottle, deposits.
In step 9, different according to the desired product alcohol number of degrees, get corresponding middle runnings to obtain corresponding number of degrees requirement:
Getting middle portion is 1%～70% o'clock, and the alcoholic strength that obtains brandy is 72 degree;
Getting middle portion is 1%～75% o'clock, and the alcoholic strength that obtains brandy is degree 66 degree;
Getting middle portion is 1%～80% o'clock, and the alcoholic strength that obtains brandy is degree 60 degree;
Accept or reject according to required alcoholic strength with this.
Method of the present invention is mainly used in produces mulberry fruit brandy.
Beneficial effect
The mulberry fruit skin slag that utilization of the present invention usually is dropped in brewing process prepares the mulberry fruit liquor as main raw material(s); Just contain a large amount of alcohol in the skin slag of fermentation ends; The present invention distills the alcohol in the skin slag can the better utilised raw material, avoids waste; Simultaneously,, in the distillatory process, there is the part aroma substance also can remain in the mulberry fruit liquor, makes the product that obtains that the peculiar fragrance that differs from conventional products arranged more owing to contain a large amount of aroma substances in the skin slag.
Simultaneously,, adopt different distillation plants respectively, rather than adopt Charente distillation unit to accomplish institute in steps merely according to the difference of twice distillating material.Because distillating material is done purple former skin slag after drinking for the fermentation mulberry fruit, the Charente distilling machinery is inapplicable, and therefore, distillation for the first time is designed to adopt a large distillation pot to carry out.Simultaneously, the carbonization of skin slag causes skin slag and the mutual adhesion of distiller in the heat-processed in order to solve, be difficult to cleaning, have problem such as peculiar smell, and the present invention's design adds 20% water in mulberry fruit skin slag distills, and has solved a series of problems of sticking with paste tail band.
The present invention also provides a kind of alternative ageing mode: i.e. directly can, and the mode that in bottle, stores, the mulberry fruit liquor of this design bottle storage half a year, 1 year and two years carries out list marketing, and this bottle storage wine is different with the odor type of ageing, and fruital is very outstanding.
Domestic production brandy is not often noted the choice problem of foreshot and wine tail; Problem such as cause that higher alcohols exceeds standard; The present invention has found mulberry fruit skin slag brandy that foreshot and wine tail are are reasonably accepted or rejected ratio through a large amount of tests in early stage, and this ratio has landmark meaning to promoting product quality.
Skin slag after the distillation still can be used for being used as fertilizer, makes the skin slag all be utilized.
At present; Mulberry fruit brandy still belongs to blank on market, and one aspect of the present invention has been avoided the waste of skin slag, and it is used that the skin slag after the fermentation ends often all directly transfers non-wine product to; But wherein still have a large amount of alcohol, the present invention collects these alcohol to produce high-quality brandy.Second aspect also can satisfy the demand of consumers in general to mulberry fruit brandy, fills up blank---the mulberry fruit brandy in the China and the world.
Embodiment
Pluck: good sorosis is plucked to select ripening degree, and in the shortest time, (is preferably within the 2h) and delivers to factory.
Select: the sorosis to delivering to factory screens, and removes haw and mould fruit, selects the purple fruit as far as possible;
Broken: the sorosis of select is carried out fragmentation, and temperature control is gone into jar, and temperature is controlled at 10 ℃, is that 60mg/L adds sulfurous acid according to consumption simultaneously;
Add polygalacturonase: the polygalacturonase consumption evenly joins fermentor tank at 5g/L with 40 ℃ of warm water activation in pan feeding after 40 minutes;
Carry out composition detection, and the adjustment sugar make fermentation ends after alcoholic strength can reach 11%-15%, 17.5g sugar change into 1 the degree alcohol, make total sugar content at 192.5g/L-262.5g/L.
Add yeast and carry out temperature controlled fermentation: yeast (D254) consumption is gone into jar and is added yeast after 24 hours at 25g/L, and it is risen again naturally, and temperature is controlled at 18 ℃-22 ℃ during fermentation, and sugar is monitored.(the activated yeast mode: the fruit juice adding that will adjust sugar connects in the juice bucket, adds yeast then, and continuously stirring 10 minutes was placed 20 minutes then, treats that oily great amount of bubbles joins fermentor tank when producing);
Play circulation: play cycle operation in the fermenting process; Fruit juice put into by the bottom connect the logical oxygen of juice bucket; And squeeze into from fermentor tank top, in the process of squeezing into, constantly wash away the skin slag with fruit juice, beat round-robin liquid at every turn and account for 1/3rd of whole fermentor tank at least;
After pol dropped to 4g/L, fermentation stopped;
The skin slag squeezes: after the free juice that ferments is poured out, the skin slag is squeezed the skin slag after obtaining squeezing;
Add water: add 20% water according to the weight of skin slag, mixture is joined in the still pot.(wanting Jiang Shui and Pi slag thorough mixing after adding water)
Single flash: the skin slag after the squeezing adds the water of its weight 20%; Join in the still pot after the mixing; Add thermal distillation, the distillation volume that obtains liquid is generally 1.4 times of volume of the water of adding fully, in the still-process; Get the 1%-79% (volume) of the whole liquid distillates of gained, cast out foreshot and wine tail;
Second distillation: single flash gained liquid being added to Charente distillation unit type second distillation, getting the cut that volume ratio is 1%-70%, is the brandy of 72 degree with the preparation alcoholic strength, casts out foreshot and wine tail;
Ageing: obtained wine thereby liquid is gone into ageing in the oak barrel, and the volume of wine liquid accounts for the 98.5%-99% of oak barrel, and in oak barrel, adds wine liquid weekly, to guarantee wine liquid volume ratio in oak barrel.In addition, a part of brandy is directly bottled, in bottle, deposit.(brandy in the oak barrel will constantly be tasted, so that determine a barrel time).
Certainly should recognize; Though carried out the description of front through example of the present invention, to the present invention make will to those skilled in the art conspicuous should think like this with other improvement and changing fall in the broad range of the present invention like this paper proposition.Therefore; Although the present invention with reference to preferred embodiment describe,, its meaning is not that the equipment of tool novelty is restricted therefrom; On the contrary, it is intended to comprise various improvement and equivalent modifications within the broad range that meets above-mentioned open part, claim.
Claims (4)
1. the method for manufacture of a mulberry fruit liquor is characterized in that concrete preparation method is following:
1) pluck, select, fragmentation: pluck, select the good purple mulberry fruit of ripening degree as raw material, carry out fragmentation, temperature control is gone into jar, and temperature is controlled at 10 ℃, in retort, adds sulfurous acid according to the amount of 60mg/L;
2) add polygalacturonase: with 40 ℃ of warm water activation polygalacturonases 40 minutes, the polygalacturonase consumption was at 4g/L-6g/L, evenly joined fermentor tank with raw material while after the fragmentation in the step 1);
3) carry out composition detection, and the adjustment sugar make fermentation ends after alcoholic strength can reach 11%-15%, 17.5g sugar change into 1 the degree alcohol, make total sugar content at 192.5g/L-262.5g/L;
4) add yeast and carry out temperature controlled fermentation: the yeast consumption is at 20g/L-30g/L, and raw material is gone into jar and added yeast after 24 hours, rises again naturally to 18 ℃-22 ℃, and pol is monitored;
5) play circulation: play cycle operation in the fermenting process; Fruit juice put into by the bottom connect the logical oxygen of juice bucket; And squeeze into from fermentor tank top, in the process of squeezing into, constantly wash away the skin slag with fruit juice, beat round-robin liquid at every turn and account for 1/3rd of whole fermentor tank at least;
6) after pol drops to 4g/L, fermentation stops;
7) the skin slag squeezes: after the free juice that ferments is poured out, the skin slag is squeezed;
8) single flash: the skin slag after the squeezing adds the water of its weight 20%; Join in the still pot after the mixing; Add thermal distillation, the distillation volume that obtains liquid is generally 1.4 times of volume of the water of adding fully, in the still-process; Get the 1%-79% (volume) of the whole liquid distillates of gained, cast out foreshot and wine tail;
9) second distillation: single flash gained liquid is added to Charente distillation unit type second distillation, the foreshot who casts out its volume 1% that steams at first, and, keep the cut of corresponding volume ratio according to the alcohol number of degrees of desired product, cast out the wine tail;
10) ageing: full income wine liquid is gone into ageing in the oak barrel, and the volume of wine liquid accounts for the 98.5%-99% of oak barrel, and in oak barrel, adds step 9) obtained wine thereby liquid weekly to guarantee wine liquid volume ratio in oak barrel.
2. the method for manufacture of mulberry fruit liquor as claimed in claim 1 is characterized in that step 10) is also replaceable for directly bottling, in bottle, deposits.
3. according to claim 1 or claim 2 the method for manufacture of mulberry fruit liquor is characterized in that in the step 9) differently according to the desired product alcohol number of degrees, and the middle runnings of getting the respective volume ratio requires to obtain the corresponding number of degrees:
Getting middle runnings is 1%～70% o'clock, and the alcoholic strength that obtains brandy is 72 degree;
Getting middle runnings is 1%～75% o'clock, and the alcoholic strength that obtains brandy is degree 66 degree;
Getting middle runnings is 1%～80% o'clock, and the alcoholic strength that obtains brandy is degree 60 degree.
4. like the method for manufacture of the described mulberry fruit liquor of aforementioned arbitrary claim, it is characterized in that being mainly used in production mulberry fruit brandy.
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103333766A (en) * | 2013-06-18 | 2013-10-02 | 天津科技大学 | Brewing technique of olive brandy based on solid-state fermentation method |
| CN103695249A (en) * | 2013-12-30 | 2014-04-02 | 北京同仁堂（四川）健康药业有限公司 | Chinese liquor with national standard wolfberry fragrance and preparation method of Chinese liquor |
| CN104711158A (en) * | 2015-04-02 | 2015-06-17 | 富蕴县昊蕴酒业 | Blackcurrant wine and preparation method thereof |
| CN105779194A (en) * | 2016-04-20 | 2016-07-20 | 桂林市农业科学院 | Making method for mulberry distilled liquor |
| CN106566748A (en) * | 2016-10-19 | 2017-04-19 | 西华大学 | Mulberry brandy brewing method |
| CN106753973A (en) * | 2015-11-23 | 2017-05-31 | 吴兰平 | A kind of method that use mulberry fruit pomace makes mulberry brandy |
| CN106995766A (en) * | 2017-06-01 | 2017-08-01 | 中国农业科学院果树研究所 | The preparation method of rich selenium fruit Spirit |
| CN107586654A (en) * | 2017-10-26 | 2018-01-16 | 贵州文松发酵食品有限公司 | A kind of compound brandy and brewage process |
| CN107746771A (en) * | 2017-12-04 | 2018-03-02 | 四川省食品发酵工业研究设计院 | A kind of onion morat and its brewage process |
| CN108611231A (en) * | 2018-08-21 | 2018-10-02 | 天津农学院 | A kind of manufacturing method of strong type mulberry fruit wine |
| CN109136048A (en) * | 2018-10-31 | 2019-01-04 | 广西颐生园生态农业有限公司 | A kind of reinforced mulberry wine and preparation method thereof |
| CN112094714A (en) * | 2020-09-30 | 2020-12-18 | 四川省农业科学院蚕业研究所 | Preparation method of mulberry wine |
| CN112195080A (en) * | 2020-10-16 | 2021-01-08 | 广西颐生园生态农业有限公司 | Production method of mulberry brandy |
| CN113201432A (en) * | 2021-06-07 | 2021-08-03 | 四川外交家酒业有限公司 | Mulberry fruit wine and preparation method of mulberry brandy |
| CN113337358A (en) * | 2021-03-23 | 2021-09-03 | 广西壮族自治区蚕业技术推广站 | Preparation method of mulberry yellow wine |
| CN114426912A (en) * | 2021-12-24 | 2022-05-03 | 四川黑金椹阳光农业有限公司 | Mulberry distilled liquor and preparation method thereof |
| CN115746991A (en) * | 2022-12-17 | 2023-03-07 | 薛景魁 | Distillation method of mulberry white spirit |
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| 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 |
| CN103333766A (en) * | 2013-06-18 | 2013-10-02 | 天津科技大学 | Brewing technique of olive brandy based on solid-state fermentation method |
| CN103695249A (en) * | 2013-12-30 | 2014-04-02 | 北京同仁堂（四川）健康药业有限公司 | Chinese liquor with national standard wolfberry fragrance and preparation method of Chinese liquor |
| CN103695249B (en) * | 2013-12-30 | 2014-12-10 | 北京同仁堂（四川）健康药业有限公司 | Chinese liquor with national standard wolfberry fragrance and preparation method of Chinese liquor |
| CN104711158A (en) * | 2015-04-02 | 2015-06-17 | 富蕴县昊蕴酒业 | Blackcurrant wine and preparation method thereof |
| CN106753973A (en) * | 2015-11-23 | 2017-05-31 | 吴兰平 | A kind of method that use mulberry fruit pomace makes mulberry brandy |
| CN105779194B (en) * | 2016-04-20 | 2019-03-05 | 桂林市农业科学院 | A kind of brew method of mulberries Spirit and mulberries skin slag Spirit |
| CN105779194A (en) * | 2016-04-20 | 2016-07-20 | 桂林市农业科学院 | Making method for mulberry distilled liquor |
| CN106566748A (en) * | 2016-10-19 | 2017-04-19 | 西华大学 | Mulberry brandy brewing method |
| CN106995766A (en) * | 2017-06-01 | 2017-08-01 | 中国农业科学院果树研究所 | The preparation method of rich selenium fruit Spirit |
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| CN108611231A (en) * | 2018-08-21 | 2018-10-02 | 天津农学院 | A kind of manufacturing method of strong type mulberry fruit wine |
| CN109136048A (en) * | 2018-10-31 | 2019-01-04 | 广西颐生园生态农业有限公司 | A kind of reinforced mulberry wine and preparation method thereof |
| CN112094714A (en) * | 2020-09-30 | 2020-12-18 | 四川省农业科学院蚕业研究所 | Preparation method of mulberry wine |
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| CN114426912A (en) * | 2021-12-24 | 2022-05-03 | 四川黑金椹阳光农业有限公司 | Mulberry distilled liquor and preparation method thereof |
| CN115746991A (en) * | 2022-12-17 | 2023-03-07 | 薛景魁 | Distillation method of mulberry white spirit |
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