CN102344868B - Method for preparing mulberry brandy - Google Patents
Method for preparing mulberry brandy Download PDFInfo
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- CN102344868B CN102344868B CN2011103284815A CN201110328481A CN102344868B CN 102344868 B CN102344868 B CN 102344868B CN 2011103284815 A CN2011103284815 A CN 2011103284815A CN 201110328481 A CN201110328481 A CN 201110328481A CN 102344868 B CN102344868 B CN 102344868B
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Abstract
The invention discloses a method for preparing mulberry brandy, which comprises the following steps of: inspecting, accepting, selecting, pulverizing and pulping the raw material, sterilizing the mulberry pulp at the temperature 110-115 DEG C for 3-6 s, fermenting the mulberry pulp, adjusting the temperature of the mulberry pulp to 18-25 DEG C, adding active dry yeast, and starting temperature controlled fermentation, wherein the mass ratio of the active dry yeast to the mulberry pulp is 1-1.2:10000, the fermentation time is 7-10 days, and the fermentation temperature is 18-25 DEG C; and completing fermentation when the content of residual sugar is less than or equal to 5.0 g/L, transferring the fermentation liquor into a storage tank, waiting for distillation, distilling the fermentation liquor in two steps of rough distillation and fine distillation, storing, brewing, blending and adjusting raw brandy, and storing, brewing and filtering semi-finished brandy to obtain the mulberry brandy. By using the preparation method, the raw material of mulberries can be fully utilized, the mulberry brandy has the advantages of abundant nutrient components and high product added value, rancidity is not easy to occur, and the disposal of pollutants can be effectively lowered so as to protect environmental sanitation.
Description
Technical field
The present invention relates to the mulberry wine processing technique field, be specifically related to a kind of preparation method of mulberry brandy.
Background technology
Sorosis claims again mulberries, and its nutrition is very abundant, contain glucose, mineral substance, VITAMIN and each seed amino acid, highly beneficial to HUMAN HEALTH, be one of " integration of drinking and medicinal herbs " fruit of Ministry of Health's approval, have the good reputation of " China fruit king " " human body blood bank " " holy fruit among the people ".At present, because the seasonality of sorosis is very strong, be main mainly with the edible fresh sorosis, in order to prolong the open date of sorosis, on the market many Fructus Mori juice and common mulberry wine product have appearred now.
But, mulberry wine on the existing market, Fructus Mori juice all is that sorosis is after squeezing the juice, through simply blending, fermentation is made, raw materials quality is had relatively high expectations, such as the skin slag, cull fruit, farming Disabled, the heavy metals exceeding standard fruit, the stream succulent fruits all can not use, and particularly exists a large amount of original miscellaneous bacterias can cause that miscellaneous bacteria is able to ramp in the follow-up fermentation procedure in the wine fermentation in the sorosis skin, the dissipation of heat difficulty of generation, make the difficult problems such as wine spoilage, so the fermentation of can only squeezing the juice, thereby make the more abundant pomace of nutritive ingredient can not get sufficient utilization, and the pomace that abandons pollutes the environment.
In a word, it is single, common that the sorosis product on the existing market has kind, and raw material availability is low, cost is high, and the natural flavour mountaineous and nutritive ingredient that Original must content is low, lack the sorosis product in being priced at, the characteristics such as the low side consumer's goods more.Therefore, added value of product is low, can not demonstrate fully the commercial value of sorosis.
Summary of the invention
The present invention is directed to the above-mentioned deficiency of prior art, provide a kind of and can take full advantage of the sorosis raw material, be difficult for becoming sour, added value of product is high, thereby and can effectively reduce the preparation method that pollutent abandons the mulberry brandy of protection of the environment health.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of mulberry brandy, and preparation process comprises:
(1) raw material is checked and accepted: ripe " large ten " kind;
(2) select: reject to go rotten, crude fruit and silt, branches and leaves;
(3) broken, making beating: the sorosis after selecting is after crusher in crushing, and the recycling spiral pump is carried making beating;
(4) sterilization: the pulp after will pulling an oar carries out sterilization, and sterilization temperature is 110 ~ 115 ℃, sterilizing time 3 ~ 6 seconds;
(5) ferment: after the pulp after step (4) sterilization was entered tank, adjustment pulp temperature to 18～25 ℃ added active dry yeast and begins temperature controlled fermentation, and the mass ratio of active dry yeast and pulp is 1～1.2: 10000;
Fermentation time is 7 ~ 10 days, and leavening temperature is 18～25 ℃, when residual sugar content≤5.0 g/L, is considered as fermentation and finishes, and change fermented liquid over to hold tank, waits to be distilled;
(6) distillation: the fermented liquid of step (5) is distilled, and distillation is carried out in two steps:
Slightly heat up in a steamer:
A. the fermented liquid after step (5) fermentation is loaded in the still pot, the amount of fermented liquid should be 70～80% of pot volume, passes into steam heating, and the admission pressure of steam is controlled at 0.3 ~ 0.35Mpa;
B. feed temperature reaches 75 ~ 85 ℃ in pot, and the control admission pressure is 0.1～0.15Mpa;
C. the steam that is evaporated is carried out condensation, when the water temperature of condenser reaches 50 ℃, open cold condenser inlet valve;
D. when liquid reaches 70 ℃ in the preheater wine with dregs, rotate T-valve, allow still pot out steam directly enter condenser, collect condensed distillate;
E. when the distillate alcoholic strength to 5% of distillation when following, stopped heating and distillation;
F. exhaust, deslagging, flushing still pot;
A '. the operation before the feed liquid boiling is with the step a in slightly heating up in a steamer;
When distillate occurring, the admission pressure of control steam is at 0.02～0.04Mpa, and open cold condenser imported valve is to control the distillate temperature at 16～18 ℃;
B '. rectifying will be pinched a back-end crop (namely removing foreshot, wine tail), and foreshot's amount is 0.5～2%, and the wine tail is the wine tail by distillating alcoholic strength below 56%;
C '. when the distillate alcoholic strength to 5% of distillation when following, stop to distill, venting waste liquid (foreshot, wine tail and distill residual), collection liquid is original brandy;
(7) original brandy storage ageing: the original brandy that step (6) is obtained needs to soak the storage ageing through the oak chip more than a year in stainless cylinder of steel;
(8) blend, allocate: the brandy after the ageing has different ethanol contents, different ethanol contents, the different brandy that stores the time limits (wine storage time) is mixed in proportion adjusts that to obtain brandy alcohol content be 35～55% work in-process brandy;
(9) work in-process brandy storage ageing: with above storage ageing work in-process wine process half a year after step (8) allotment;
(10) filter: will through the work in-process brandy cardboard filtration treatment of certain period ageing, obtain mulberry brandy.
The preparation method of the mulberry brandy that the present invention is above-mentioned, described preparation process also comprises the following steps after the filtration:
(11) upper bottle, wash bottle: bottle is put on the belt, reject the bottle that the bottle outward appearance has obvious speckle, striped, cold spot stain, oil mark and slight crack, macroscopic irregularity are arranged, pass through scouring machine washing bottle inwall with pure water;
(12) filling and sealing: the wine after the filtration pumps into filling and sealing machine, in time is filled to and also plays plug in the bottle that cleans up;
(13) lamp inspection: product utilizes the situation that whether has impurity and other affects quality product in the light range estimation bottle through lamp inspection desk the time, then underproof inferior, waste product etc. is all rejected production line;
(14) labeling: utilize Labelling Machine Paste Product label;
(15) vanning warehouse-in: product is put into tr, the packing warehouse-in.
Add 8 ~ 12 gram oak chips in the per 100 liters of original brandies of the described oak chip of step of the present invention (7).
0.45 micron of the described cardboard mean pore size of step of the present invention (10).
Advantage of the present invention and beneficial effect:
1. mulberry brandy of the present invention has enriched range of product, has improved product specification and added value of product, satisfies the domestic and international market demand, and the title of " wine alive for evermore " is arranged in Russia especially.
2. because among the preparation technology of the present invention, to pass through second distillation after the sorosis fermentation, volatile alcohol can distill during distillation becomes original cognac after overcooling, in not volatile composition such as heavy metal, the residual raffinate that all can stay after the distillation of farming, do not affect the quality of cognac, so can take full advantage of cull fruit, hygienic requirements does not conform to ciruela, skin slag and time samples wine and defective wine (wine becomes sour), turn waste into wealth, reduce cost, improve the raw material level of comprehensive utilization, improve added value of product.
3. mulberry brandy of the present invention has prolonged the sorosis industrial chain, has expanded sorosis plantation and development space, promotes increment and the development of fruit mulberry industry.
Embodiment
Below by specific embodiment the present invention is described in further detail, but the present invention not only is confined to following examples.
Embodiment
(1) raw material is checked and accepted: the sorosis kind is that the smell of fruits is very sweet, sugar content high, abundant ripe " large ten " kind, and fully ripe harvesting of sorosis in time was transported in the factory the rear same day, and acceptance(check) person can process;
(2) select: on transporting belt, reject to go rotten by hand, the impurity such as crude fruit and other silt, branches and leaves;
(3) broken, making beating: the sorosis after selecting utilizes spiral pump to run up and carries making beating after crusher (the Jiangsu Su Hai machinery HCPS-10 of company limited cage mill) fragmentation, carries out sterilization after the making beating;
(4) sterilization: with the instantaneous superhigh temperature sterilization machine of the UHT-6000 of Jiangsu Meixing Shunfeng Machinery Co., Ltd. the sorosis slurry is carried out sterilization, sterilization temperature is 110 ~ 115 ℃, sterilizing time 3 ~ 6 seconds;
(5) fermentation: after the pulp after the sterilization entered tank, adjustment fruit juice temperature to 18～25 ℃ added active dry yeast and begins temperature controlled fermentation (the emerging 25T of Manufacturing Co., Ltd temperature controlled fermentation tank in the Ningbo), and the mass ratio of active dry yeast and fruit juice is 1: 10000;
Fermentation is controlled at 8 days, and temperature is controlled at 22 ℃, when residual sugar content≤5.0 g/L, can be considered fermentation and finishing, and changing fermented liquid over to hold tank, waits to be distilledly, will carefully separate wine pin (wine pin otherwise processed) when tank switching;
(6) distillation: distillation is carried out in two steps, adopts the Ningbo Sheng Wang machinofacture SW10B2-30N of company limited water distilling apparatus:
A. open steam valve, steam begins by the pot internal steam pipe feed liquid in the pot to be heated, and still pot charging liquid measure should be 75% of pot volume, and admission pressure is controlled at 0.3Mpa;
B. when feed temperature reaches 80 ℃ in the pot, the control admission pressure is 0.15Mpa, make the feed temperature rising (rising mainly is that fast rise can make former wine go out with alcohol, generally be do not allow to seethe with excitement or the control pot in feed temperature less than 85 ℃);
C. when the condenser water temperature reaches 50 ℃, open cold condenser inlet valve;
D. (feed liquid herein is with the same thing with the interior feed liquid of still pot to the feed liquid in preheater, all is former wine to be distilled; Feed liquid in the preheater (waits feed liquid to be distilled, after preheated, entering still pot distills, to enter in the still pot after the former wine that ferments at first and the original brandy heat exchange that distills to distill, be mainly conserve energy, the cold and hot exchange of carrying out,) when reaching 70 ℃, rotate threeway, allow still pot steam out directly enter condenser and (reached 70 ℃ because of after the feed liquid process that will enter still pot and the material heat exchange that distills, so not again with out steam heat exchange of still pot, steam just directly enters cooling, has not recycled) just passable;
E. when the distillate alcoholic strength to 5% of distillation when following, stopped heating and distillation;
F. open vent valve, open again the slag-drip opening blowing, open manhole door and wash still pot with tap water, after rinsing well, prepare rectifying next time;
A '. rectifying is slowly distillation, and the operation before the feed liquid boiling is with the step a operational condition in slightly heating up in a steamer;
When distillate occurring, the admission pressure of control steam is at 0.03Mpa, and open cold condenser imported valve is controlled the distillate temperature at 16～18 ℃;
B '. rectifying will be pinched a back-end crop, and (foreshot is exactly the liquid that has distilled when just having begun to general foreshot, and main component is alcohol, but methanol content is higher, because methyl alcohol is more volatile than ethanol, and methyl alcohol is excessive can poison, so will remove; The wine tail is lower because of ethanol content, and other is higher than the not volatile component content of alcohol, so also do not wanted) amount be 0.5～2%(account for total rectifying liquid volume 0.5～2%), be the wine tail 56% below by distillating alcoholic strength; Foreshot, the wine tail collected are processed in addition;
C '. when the distillate alcoholic strength to 5% of distillation when following, stop distillation, the venting waste liquid, removing the distillate that collection obtains behind foreshot, the wine tail is original brandy;
D '. before rectifying, must thoroughly clean up and could use all equipment that excessively slightly heats up in a steamer;
(7) original brandy storage ageing
Original brandy soaks storage ageing (place and get final product) management through the oak chip more than a year in stainless cylinder of steel, just can reach ripe perfect;
(8) blend, allocate
Brandy after the ageing has different ethanol contents, and work in-process brandy alcohol content is 35～52%, the different wine precision, the brandy different wine storage time (the ageing time limit) is Mixed adjustment by a certain percentage, meeting product standard, guaranteeing under the prerequisite of constant product quality, it is whole perfect and coordinate to pursue product, and mainly being deployed into alcoholic strength is 38%(V/V) and 52%(V/V) two kinds of brandy (two kinds of product standard alcoholic strengths), the wine that obtains is called work in-process brandy;
(9) work in-process brandy storage ageing:
Work in-process wine after the allotment need to be through above storage ageing half a year, the next process of being allowed for access;
(10) through preserving the work in-process wine cardboard filtration treatment of ageing, 0.45 micron of cardboard mean pore size) (the bright ZBJS6/400 of Machinery Plant of Light Industry flame filter press is moistened in Yangzhou);
(11) upper bottle, wash bottle: by the operative employee bottle is put on the belt, reject the bottle that the bottle outward appearance has obvious speckle, striped, cold spot stain, oil mark and slight crack, macroscopic irregularity are arranged, pass through scouring machine washing bottle inwall with pure water;
(12) filling and sealing: the wine after the filtration pumps into filling and sealing machine, in time is filled to and also plays plug in the bottle that cleans up.Filling machine, pipeline and racking room are carried out sterilization and disinfection before the can and process, with the specification of quality that guarantees product (Italy vigorous special drag-line company 16/16/1 full-automatic filling production lines).
(13) lamp inspection: product utilizes the situation that whether has impurity and other affects quality product in the light range estimation bottle through lamp inspection desk the time, then underproof inferior, waste product etc. is all rejected production line.
13. labeling: utilize Labelling Machine Paste Product label.
14. vanning warehouse-in: product is put into tr, the packing warehouse-in.
Claims (3)
1. the preparation method of a mulberry brandy, it is characterized in that: preparation process comprises:
(1) raw material is checked and accepted; Ripe " large ten " sorosis;
(2) select: reject to go rotten, crude fruit and silt, branches and leaves;
(3) broken, making beating: the sorosis after selecting is after crusher in crushing, and the recycling spiral pump is carried making beating;
(4) sterilization: the pulp after will pulling an oar carries out sterilization, and sterilization temperature is 110～115 ℃, sterilizing time 3～6 seconds;
(5) ferment: after the pulp after step (4) sterilization was entered tank, adjustment pulp temperature to 18～25 ℃ added active dry yeast and begins temperature controlled fermentation, and the mass ratio of active dry yeast and pulp is 1～1.2: 10000;
Fermentation time is 7～10 days, and leavening temperature is 18～25 ℃, when residual sugar content≤5.0g/L, is considered as fermentation and finishes, and change fermented liquid over to hold tank, waits to be distilled;
(6) distillation: the fermented liquid of step (5) is distilled, and distillation is carried out in two steps:
1. slightly heat up in a steamer:
A. the fermented liquid after step (5) fermentation is loaded in the still pot, the amount of fermented liquid should be 70～80% of pot volume, passes into steam heating, and the admission pressure of steam is controlled at 0.3～0.35Mpa;
B. feed temperature reaches 75～85 ℃ in pot, and the control admission pressure is 0.1～0.15Mpa;
C. the steam that is evaporated is carried out condensation, when the water temperature of condenser reaches 50 ℃, open cold condenser inlet valve;
D. when the feed liquid in the preheater reaches 70 ℃, allow still pot out steam directly enter condenser, collect condensed distillate;
E. when the distillate alcoholic strength to 5% of distillation when following, stopped heating and distillation;
F. exhaust, deslagging, flushing still pot;
2. rectifying
A '. the operation before the feed liquid boiling is with the step a in slightly heating up in a steamer;
When distillate occurring, the admission pressure of control steam is at 0.02～0.04Mpa, and open cold condenser imported valve is to control the distillate temperature at 16～18 ℃;
B '. rectifying will be pinched a back-end crop, and foreshot's amount is 0.5～2%, and the wine tail is the wine tail by distillating alcoholic strength below 56%;
C '. when the distillate alcoholic strength to 5% of distillation is following, stop distillation, the venting waste liquid, collection liquid is original brandy;
(7) original brandy storage ageing: the original brandy that step (6) is obtained needs to soak the storage ageing through the oak chip more than a year in stainless cylinder of steel, adds 8～12 gram oak chips in per 100 liters of original brandies;
(8) blend, allocate: the brandy after the ageing has different ethanol contents, different wine content, the different brandy that stores the time limits is mixed in proportion adjusts that to obtain brandy alcohol content be 35～52% work in-process brandy;
(9) work in-process brandy storage ageing: with above storage ageing work in-process wine process half a year after step (8) allotment;
(10) filter: will through the work in-process brandy cardboard filtration treatment of storage ageing, obtain mulberry brandy.
2. the preparation method of mulberry brandy according to claim 1, it is characterized in that: described preparation process also comprises the following steps after the filtration:
(11) upper bottle, wash bottle: bottle is put on the belt, reject the bottle that the bottle outward appearance has obvious speckle, striped, cold spot stain, oil mark and slight crack, macroscopic irregularity are arranged, pass through scouring machine washing bottle inwall with pure water;
(12) filling and sealing: the mulberry brandy after will filtering pumps into filling and sealing machine, in time is filled to and also plays plug in the bottle that cleans up;
(13) lamp inspection: product utilizes the situation that whether has impurity and other affects quality product in the light range estimation bottle through lamp inspection desk the time, then underproof inferior, waste product etc. is all rejected production line;
(14) labeling: utilize Labelling Machine Paste Product label;
(15) vanning warehouse-in: product is put into tr, the packing warehouse-in.
3. the preparation method of mulberry brandy according to claim 1 is characterized in that: 0.45 micron of the described cardboard mean pore size of step (10).
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| CN106929283A (en) * | 2017-05-18 | 2017-07-07 | 赵君 | A kind of preparation method of delicate fragrance type mulberry brandy |
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| CN103255030A (en) * | 2013-05-24 | 2013-08-21 | 贵州苗都酒业有限公司 | Preparation method of blueberry brandy |
| CN104195002B (en) * | 2014-09-09 | 2016-02-10 | 广东石油化工学院 | A kind of production method of mulberries brandy |
| RU2560266C1 (en) * | 2014-10-28 | 2015-08-20 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" | Mulberry distillate production method |
| CN106434239A (en) * | 2016-11-23 | 2017-02-22 | 广西壮族自治区农业科学院农产品加工研究所 | Mulberry brandy production method |
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| CN113214950A (en) * | 2021-05-07 | 2021-08-06 | 安徽工程大学 | Distilling device and distilling method for water chestnut brandy |
| CN113150924B (en) * | 2021-05-25 | 2022-08-05 | 浙江医药高等专科学校 | Preparation method of composite pomace distilled liquor |
| CN114557429A (en) * | 2022-03-11 | 2022-05-31 | 烟台大学 | Preparation method of mulberry and brandy air-dried sausage |
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