CN102329710B - A kind of Process for brewing mulberry distilled liquor - Google Patents
A kind of Process for brewing mulberry distilled liquor Download PDFInfo
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- CN102329710B CN102329710B CN201110330723.4A CN201110330723A CN102329710B CN 102329710 B CN102329710 B CN 102329710B CN 201110330723 A CN201110330723 A CN 201110330723A CN 102329710 B CN102329710 B CN 102329710B
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Abstract
The present invention relates to a kind of manufacture method of Fructus Mori Spirit.The unique Fructus Mori Spirit of fragrance is obtained by the distillation twice to Fructus Mori skin slag after fermenting, it is especially useful in preparation mulberry brandy.One aspect of the present invention avoids the waste of skin slag, and the skin slag after fermentation ends often all directly switchs to used by non-wine product, but wherein still has substantial amounts of ethanol, and the present invention is exactly that these ethanol are collected producing the brandy of high-quality.On the other hand also disclosure satisfy that the demand to mulberry brandy for the consumers in general, fill up the blank mulberry brandy in China and the world.
Description
Technical field
The present invention relates to the processing technology of Spirit, particularly to a kind of fermented soy technique of Fructus Mori Spirit.
Background technology
Fructus Mori is the mature fruit of Moraceae deciduous tree mulberry, is sorosis, Mulberry Fructus Jujubae, peasant likes plucking its ripe fresh fruit again
Edible, have a sweet taste, juice many, be one of fruit of people's often to eat, be also the common original berry tree of distinct Chinese characteristics.In recent years
Come, Fructus Mori is typically used to make fruit type beverage or fruit wine.But at present, Fructus Mori Spirit, especially Fructus Mori white orchid etc. are this kind of
Strong alcoholic drink commercially still belongs to blank.Meanwhile, in current brewage process, very low to the whole utilization of Fructus Mori, typically past
All switch to used by non-wine product directly as waste material toward the Fructus Mori skin slag obtaining after extraction or squeezing, but wherein still contain a large amount of
Available ethanol.Because mulberry fruit is little, peel weight is relatively large, in fact the effective profit to Fructus Mori in current brewage process
Very low with rate, skin slag wastes very serious.
Content of the invention
Prepare Spirit, the especially strong alcoholic drink such as brandy in order to make up in prior art by the use of Fructus Mori as raw material
Blank, overcome present in prior art that technique is not enough simultaneously, wastage of material the problems such as, the invention provides a kind of Fructus Mori is steamed
Evaporate the manufacture method of wine.Concrete preparation method is as follows：
1st, pluck, select, crushing：Select the good sorosis of Maturity to be plucked, and within the shortest time (preferably 2h it
Interior) deliver to factory；The sorosis delivering to factory is screened, removes Fructus Pyracanthae and mould fruit, select purple fruit as far as possible；By select
Sorosis is crushed, and temperature control enters tank, and at 10 DEG C, the amount according to 60mg/L adds sulfurous acid in retort to temperature control；
2nd, add pectase：Pectin enzyme dosage is in 4g/L-6g/L, after being activated 40 minutes with 40 DEG C of warm water, broken with step 1
Raw material after broken is even added to fermentation tank simultaneously；
3rd, carry out composition detection, and adjust alcoholic strength after sugar makes fermentation ends can reach 11%-15%, 17.5g sugar turns
1 degree of ethanol of chemical conversion is so that total sugar content is in 192.5g/L-262.5g/L；
4th, yeast is added to carry out temperature controlled fermentation：In 20g/L-30g/L, raw material enters tank and adds ferment after 24 hours yeast consumption
Mother, then makes it naturally rise again, and during fermentation, temperature control, at 18 DEG C -22 DEG C, and is monitored to sugar；
5th, play circulation：Carry out in sweat beat circulation work, fruit juice is put into by bottom connect in juice bucket lead to oxygen, and from send out
Fermentation tank top is squeezed into, and constantly washes away skin slag with fruit juice during squeezing into, and the liquid playing circulation every time at least accounts for whole sending out
/ 3rd of fermentation tank；
6th, after pol drops to 4g/L, fermentation terminates automatically；
7th, skin slag squeezing：After the free juice fermenting is poured out, skin slag is squeezed；
8th, single flash：Skin slag after squeezing adds the water of its weight 20%, is added in boiler after mixing, and heating is steamed
Evaporate, be completely distilled off obtaining 1.4 times of the volume generally volume of water of addition of liquid, in still-process, take the whole liquid of gained
The 1%-79% (volume) of body fraction, casts out foreshot and liquor tailing；
9th, second distillation：Single flash gained liquid is added and distills unit type second distillation to Charente, cast out
The foreshot of its volume 1% first steaming, and the Alcohol degree according to required product, retain the fraction of corresponding volume ratio, house
Go liquor tailing；
10th, aging：Full income wine liquid is entered aging in oak barrel, the volume of wine liquid accounts for the 98.5%-99% of oak barrel,
And often add the wine liquid of second distillation gained in circumferential oak barrel, to ensure wine liquid shared volume ratio in oak barrel.
Wherein, step 10 also can be replaced direct bottling, is deposited in bottle.
In step 9, different according to required product Alcohol degree, take corresponding midbarrel to want to obtain the corresponding number of degrees
Ask：
When to take mid portion be 1%～70%, the alcoholic strength obtaining brandy is 72 degree；
When to take mid portion be 1%～75%, the alcoholic strength obtaining brandy is 66 degree of degree；
When to take mid portion be 1%～80%, the alcoholic strength obtaining brandy is 60 degree of degree；
Accepted or rejected according to required alcoholic strength with this.
Method of the present invention is mainly for the production of mulberry brandy.
Beneficial effect
The present invention is by the use of the Fructus Mori skin slag being usually dropped in brewing process as main raw material(s) preparation Fructus Mori distillation
Wine, just contains substantial amounts of ethanol in the skin slag of fermentation ends, the ethanol in skin slag is carried out distillation by the present invention can be more preferable
Using raw material, it is to avoid waste；Simultaneously as containing substantial amounts of aroma substance in skin slag, during distillation, there is part fragrance
Material can also remain in Fructus Mori Spirit, make the products obtaining have the peculiar fragrance differing from conventional products more.
Meanwhile, the difference according to distillating material twice, is respectively adopted different distillation equipmenies, rather than adopts merely the summer bright
Moral distillation unit completes all steps.Because distillating material is the skin slag that fermentation Fructus Mori does after purple wine base, Charente distilling machinery is not
It is suitable for, therefore, distillation for the first time is designed as carrying out using a large distillation pot.Meanwhile, in order to solve skin slag in heating process
Carbonization cause skin slag and the mutual adhesion of distillator, be difficult to clear up, with abnormal flavour the problems such as, present invention design in Fructus Mori skin slag plus
The water entering 20% is distilled, and solves and is sticking the series of problems bringing.
Present invention also offers a kind of substitute aging mode：I.e. direct fill, the mode of storage in bottle, this design bottle stores up
The Fructus Mori Spirit of half a year, 1 year and two years carries out list marketing, and this bottle storage wine is different from the odor type of aging, fruital ten
Divide prominent.
Domestic production brandy does not often note the choice problem of foreshot and liquor tailing, the problems such as cause higher alcohol exceeded, this
Invention have found Fructus Mori skin slag brandy through early stage lot of experiments and reasonably accepts or rejects ratio to foreshot and liquor tailing, and this ratio is to carrying
Rise product quality and there is landmark meaning.
Skin slag after distillation still can be used to as fertilizer so that skin slag is all utilized.
At present, mulberry brandy commercially still belongs to blank, and one aspect of the present invention avoids the waste of skin slag, fermentation ends
Skin slag afterwards often all directly switchs to used by non-wine product, but wherein still has substantial amounts of ethanol, and the present invention is exactly by these ethanol
It is collected producing the brandy of high-quality.Second aspect also disclosure satisfy that the demand to mulberry brandy for the consumers in general,
Fill up the blank mulberry brandy in China and the world.
Specific embodiment
Pluck：Select the good sorosis of Maturity to be plucked, and (preferably within 2h) delivers to factory within the shortest time.
Select：The sorosis delivering to factory is screened, removes Fructus Pyracanthae and mould fruit, select purple fruit as far as possible；
Broken：The sorosis of select is crushed, temperature control enters tank, temperature control, at 10 DEG C, according to consumption is simultaneously
60mg/L adds sulfurous acid；
Add pectase：Pectin enzyme dosage, in 5g/L, uniformly adds after being activated 40 minutes with 40 DEG C of warm water while pan feeding
Enter to fermentation tank；
Carry out composition detection, and adjust alcoholic strength after sugar makes fermentation ends can reach 11%-15%, 17.5g sugar conversion
Become 1 degree of ethanol so that total sugar content is in 192.5g/L-262.5g/L.
Yeast is added to carry out temperature controlled fermentation：Yeast (D254) consumption, in 25g/L, enters tank and adds yeast after 24 hours, then
It is made naturally to rise again, during fermentation, temperature control, at 18 DEG C -22 DEG C, and is monitored to sugar.(activated yeast mode：To adjust
The fruit juice addition of sugar connects in juice bucket, is subsequently adding yeast, continuous stirring 10 minutes, then places 20 minutes, treats a large amount of bubble of oil
It is added to fermentation tank) during generation；
Play circulation：Carry out in sweat playing circulation work, fruit juice is put into by bottom connect in juice bucket and lead to oxygen, and from fermentation
Tank top is squeezed into, and constantly washes away skin slag with fruit juice during squeezing into, and the liquid playing circulation every time at least accounts for entirely fermenting
/ 3rd of tank；
After pol drops to 4g/L, fermentation terminates；
Skin slag squeezes：After the free juice fermenting is poured out, skin slag is squeezed, the skin slag after being squeezed；
Add water：Weight according to skin slag adds 20% water, adds mixture in boiler.(by water after adding water
It is sufficiently mixed with skin slag)
Single flash：Skin slag after squeezing adds the water of its weight 20%, is added in boiler after mixing, and heating is steamed
Evaporate, be completely distilled off obtaining 1.4 times of the volume generally volume of water of addition of liquid, in still-process, take the whole liquid of gained
The 1%-79% (volume) of body fraction, casts out foreshot and liquor tailing；
Second distillation：Single flash gained liquid is added and distills unit type second distillation to Charente, take volume ratio
Fraction for 1%-70%, to prepare the brandy that alcoholic strength is 72 degree, casts out foreshot and liquor tailing；
Aging：Gained wine liquid is entered aging in oak barrel, the volume of wine liquid accounts for the 98.5%-99% of oak barrel, and often
Add wine liquid, to ensure wine liquid volume ratio in oak barrel in circumferential oak barrel.In addition, a part of brandy is directly bottled,
Bottle is deposited.(brandy in oak barrel will constantly be tasted, to determine a barrel time).
Although indeed, it will be appreciated that the description having been carried out above by the example of the present invention, doing to the present invention
Go out will be apparent to those skilled in the science so and other improve and change be deemed to fall as set forth herein
Broad range of the present invention in.Therefore, although the present invention reference has been made to preferred embodiment be described, its meaning
It is not that the equipment making tool novelty is restricted therefrom, on the contrary, it is intended to including meeting part disclosed above, claim
Broad range within various improvement and equivalent modifications.
Claims (1)
1. a kind of manufacture method of Fructus Mori Spirit is it is characterised in that concrete preparation method is as follows：
1) pluck, select, crushing：Pluck, select the good purple mulberry fruit of Maturity as raw material, crushed, temperature control enters
Tank, at 10 DEG C, the amount according to 60mg/L adds sulfurous acid in retort to temperature control；
2) add pectase：Activate pectases 40 minutes with 40 DEG C of warm water, pectin enzyme dosage in 4g/L-6g/L, with step 1) in
Raw material after broken is even added to fermentation tank simultaneously；
3) carry out composition detection, and adjust alcoholic strength after sugar makes fermentation ends reaching 11%-15%, 17.5g sugar changes into 1 degree
Ethanol is so that total sugar content is in 192.5g/L-262.5g/L；
4) yeast is added to carry out temperature controlled fermentation：In 20g/L-30g/L, raw material enters tank and adds yeast after 24 hours yeast consumption, from
So rise again to 18 DEG C -22 DEG C, and pol is monitored；
5) play circulation：Carry out in sweat playing circulation work, fruit juice is put into by bottom connect in juice bucket and lead to oxygen, and from fermentation tank
Top is squeezed into, and constantly washes away skin slag with fruit juice during squeezing into, and the liquid playing circulation every time at least accounts for whole fermentation tank
1/3rd；
6) after pol drops to 4g/L, fermentation terminates；
7) skin slag squeezing：After the free juice fermenting is poured out, skin slag is squeezed；
8) single flash：Skin slag after squeezing adds the water of its weight 20%, is added in boiler after mixing, heating distillation,
The volume being completely distilled off obtaining liquid is 1.4 times of the volume of water adding, in still-process, takes the whole liquid distillate of gained
1%-79% (volume), casts out foreshot and liquor tailing；
9) second distillation：Single flash gained liquid is added and carries out second distillation to Charente distillation unit, cast out and steam at first
The foreshot of its volume 1% going out, and the Alcohol degree according to required product, retain the fraction of corresponding volume ratio, cast out wine
Tail；
10) aging：Full income wine liquid is entered aging in oak barrel, the volume of wine liquid accounts for the 98.5%-99% of oak barrel, and
Often adding step 9 in circumferential oak barrel) gained wine liquid to be to ensure wine liquid volume ratio in oak barrel；
Wherein, step 9) in different according to required product Alcohol degree, take the midbarrel of respective volume ratio corresponding to obtain
The number of degrees：
When to take midbarrel be 1%～70%, the alcoholic strength obtaining brandy is 72 degree；
When to take midbarrel be 1%～75%, the alcoholic strength obtaining brandy is 66 degree；
When to take midbarrel be 1%～80%, the alcoholic strength obtaining brandy is 60 degree；
Wherein, single flash is carried out using a large distillation pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110330723.4A CN102329710B (en) | 2011-10-27 | 2011-10-27 | A kind of Process for brewing mulberry distilled liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110330723.4A CN102329710B (en) | 2011-10-27 | 2011-10-27 | A kind of Process for brewing mulberry distilled liquor |
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| Publication Number | Publication Date |
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| CN102329710A CN102329710A (en) | 2012-01-25 |
| CN102329710B true CN102329710B (en) | 2017-03-01 |
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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 |
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| 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 |
| CN106566748A (en) * | 2016-10-19 | 2017-04-19 | 西华大学 | Mulberry brandy brewing method |
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| 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 |
| 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 |
| 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 |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5137559A (en) * | 1990-08-06 | 1992-08-11 | Air Products And Chemicals, Inc. | Production of nitrogen free of light impurities |
| JPH05137559A (en) * | 1991-11-22 | 1993-06-01 | Fukumitsuya:Kk | Distilled liquor-like beverage as health food and its production |
| CN1530432A (en) * | 2003-03-11 | 2004-09-22 | 厦门市百味果酿造工业有限公司 | Brewage of fruit wine, vinegar and brandy |
| CN101033440B (en) * | 2006-04-30 | 2010-06-09 | 韩昌盛 | Technique for producing waxberry brandy |
| CN101314753A (en) * | 2008-07-03 | 2008-12-03 | 王跃进 | Method for preparing brandy fruit wine with mulberry |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
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| CB02 | Change of applicant information |
Address after: 212400 Zhenjiang city of Jiangsu province Jurong city Maoshan town Chuncheng mulberry Road No. 1 Applicant after: JURONG ORIENTAL PURPLE WINE CO., LTD. Address before: 212400 spring town, Zhenjiang, Jiangsu, Jurong Applicant before: Jurong Jiuzhou Mulberry Wine Co.,Ltd. |
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