CN102978068A - Mulberry wine and preparation method thereof - Google Patents
Mulberry wine and preparation method thereof Download PDFInfo
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- CN102978068A CN102978068A CN2012105567692A CN201210556769A CN102978068A CN 102978068 A CN102978068 A CN 102978068A CN 2012105567692 A CN2012105567692 A CN 2012105567692A CN 201210556769 A CN201210556769 A CN 201210556769A CN 102978068 A CN102978068 A CN 102978068A
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- morat
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Abstract
The invention relates to a mulberry wine and a preparation method thereof. The mulberry wine comprises mulberry juice, white wine and apple juice at a weight ratio of 7:9:2, wherein the mulberry juice and the apple juice is 100% fruit juice, and the ethanol content in the white wine is 52%. The invention provides the mulberry wine and the preparation method thereof. The pure natural mulberry is taken as a raw material, and the inherent components and nutritive values of the pure natural mulberry are better than those of the white wine which takes the grain as a raw material, so that the specific flavor of the mulberry can be kept, and the mulberry wine is well-rounded in mouth feel, and has the medicinal function and the healthcare function. Meanwhile, the preparation method of the mulberry wine develops a new way for the deep processing of the mulberry, and the mulberry wine is brewed by means of liquid submerged fermentation, so that the mulberry wine provided by the invention is economical and practical, and the production cost can be reduced.
Description
Technical field
The present invention relates to the field of wine, relate in particular to a kind of morat and preparation method thereof.
Background technology
Mulberries are the mature fruit of Moraceae deciduous tree mulberry tree, and mulberries are again sorosis, mulberry jujube, and the peasant likes its ripe fresh fruit edible, and the flavor sweet juice is many, are one of fruit of the normal food of people.Ripe morisuccus is glossy, sour and sweet palatability, take individual large, meat is thick, look purplish red, sugar part sufficient person is as good.Annual 4～June gathers during fruit maturation, clean, decon, dry or slightly steam after dry edible.
The mulberries nutritive ingredient is very abundant, not only contain 16 seed amino acids such as Lys, Glu, His, and multivitamin and the multiple organic acid such as VB1, VB2, VB3, VC, VE, also contain the nutritive ingredients such as the mineral elements such as iron, zinc, calcium, phosphorus and carotene, Mierocrystalline cellulose, pectin, glucose, sucrose, fructose.Mulberries claim again mulberry fruit, mulberry treasured, have clearind deficient heat, protect liver and support kidney, inducing diuresis to remove edema, calm the nerves and relieve the effect of alcohol, nourish blood the effects such as crow sends out, delays senility.It also has nourishing YIN and supplementing blood, promotes the production of body fluid and moisturize, clear liver and improve vision, relax bowel, calm the nerves effects such as pressing down soul.Modern study shows that mulberries contain abundant carbohydrate, organic acid, lipid, VITAMIN, tannic acid, anthocyanidin, mineral substance etc., has the immunity regulated, promotes the hematopoietic cell growth, antimutagenic, anti-ageing, hypoglycemic, reducing blood-fat, protects the health-care effect such as liver.
Mulberries are the mature fruit cluster of perennial woody plant mulberry.China's traditional medicine thinks that the mulberry fruit flavor is sour, cold nature, have the effects such as improve body immunity, the enriching yin of enriching blood, promote the production of body fluid to quench thirst, ease constipation is dry, cure mainly deficiency of YIN-blood and having a dizzy spell of causing, tinnitus palpitaition, irritated insomnia, soreness of the waist and knees, early whitening of beard and hair, the dry of quenching one's thirst, constipation with dry stool, nourishing YIN and supplementing blood, make eye bright calm the nerves, sharp joint, curing rheumatism, the effect such as relieve the effect of alcohol, in the medical science ancient books and records such as " the large pharmacopeia of China " supplement to the Herbal " the southern regions of the Yunnan Province book on Chinese herbal medicine " Tang Materia Medica, all record the disease-prevention health function of mulberries.Modern study confirms, contain abundant glucose, sucrose, carotene, VITAMIN, oxysuccinic acid, tartrate in the mulberry fruit, the nutrition that phosphorus matter etc. are abundant, and contain abundant activated protein, often eat and can significantly improve body immunity, have delay senility, the effect of beauty treatment in the appearance.
The technique that present morat fermentative production generally adopts is to add yeast behind the mulberries Normal juice interpolation sucrose sugar addition to carry out zymamsis again, adopt the morat of this technical matters fermentation owing to added more sucrose, broken the saccharic acid balance in the morisuccus, cause potato spirit occurring easily in the fruit wine, Content of Biogenic Amines is higher, easy the higher authorities' phenomenon.The technical matters of fermenting after also having some reports that mulberries Normal juice is concentrated adopts this technique, and the fruit wine mouthfeel of fermentation is better, is difficult for the higher authorities, and the color is too dark but exist, and lost the due clear of fruit wine, glossiness characteristics.
Summary of the invention
The technical problem that solves:For above-mentioned morat potato spirit appears easily, Content of Biogenic Amines is higher, easy the higher authorities, the shortcoming that the color is too dark the invention provides a kind of morat and preparation method thereof.
Technical scheme:A kind of morat comprises morisuccus, liquor and Sucus Mali pumilae, and its weight ratio is 7:9:2, and described morisuccus and Sucus Mali pumilae are 100% fruit juice, and ethanol content is 52% in the liquor.
The preparation method of morat described above:
The first step: select freshly, the ripening degree that the is purple mulberries preferably of individual substantially circle are selected mellow and fullly, aglow simultaneously, and without damaged, the well-balanced apple of color and luster is raw material, fully cleans cleaning, drying;
Second step: dried mulberries and apple are smashed in pulverizer respectively, then sent into respectively juice extractor and squeeze the juice, filter after the squeezing and obtain morisuccus and Sucus Mali pumilae;
The 3rd step: morisuccus, liquor and Sucus Mali pumilae are mixed according to the ratio of 7:9:2, then stir;
The 4th step: the solution after will stirring packs that fermentor tank ferments into, fermentation time 6 months to 12 months;
The 5th step: the solution after will fermenting is bottled under aseptic condition through behind the autoclaving.
Adding weight ratio in the morat described above is the rock sugar of 5%-10%.
Beneficial effect:Compared with prior art, the invention provides a kind of morat and preparation method thereof, take the pure natural mulberries as raw material, its inherent composition, nutritive value all are better than the liquor take grain as raw material, it has kept the distinctive local flavor of mulberries, and mouthfeel is plentiful, and the medicine and health care function is arranged.Simultaneously, the preparation method of morat is that a new road has been started in the deep processing of mulberries, brewages morat with liquid submerged fermentation, and is economical and practical, reduced production cost.
Embodiment
Embodiment 1
Present embodiment provides a kind of morat and preparation method thereof, comprises morisuccus, liquor and Sucus Mali pumilae, and its weight ratio is 7:9:2, and described morisuccus and Sucus Mali pumilae are 100% fruit juice, and ethanol content is 52% in the liquor.
The preparation method of morat described above:
The first step: select fresh, ripening degree preferably mulberries be raw material, fully clean up, dry through cleaning machine.Selecting apple fresh, that ripening degree is better, aglow is raw material, fully cleans up in cleaning machine, dries;
Second step: the mulberries that will dry are placed in the crusher broken, are squeezing the juice through spiral juice extractor, and to be filtered into morisuccus for subsequent use finally by crossing pressure filter.The apple that will dry is broken in crusher, is squeezing the juice through spiral juice extractor, and Filter Press is that Sucus Mali pumilae is for subsequent use;
The 3rd step: get again 70kg morisuccus, 90kg brewing grains white spirit, 20kg Sucus Mali pumilae and blend, then have stirrer to stir;
The 4th step: the juice of blending after will stirring no doubt turns fermentor tank and seals up for safekeeping, ferments 6 months;
The 5th step: after will ferment at last blend the brilliant sterilizer sterilization of juice after, under aseptic condition, bottle and namely make morat.
Embodiment 2
Present embodiment provides a kind of morat and preparation method thereof, comprises morisuccus, liquor and Sucus Mali pumilae, and its weight ratio is 7:9:2.
The preparation method of morat described above:
The first step: select fresh, ripening degree preferably mulberries be raw material, fully clean up, dry through cleaning machine.Selecting apple fresh, that ripening degree is better, aglow is raw material, fully cleans up in cleaning machine, dries;
Second step: the mulberries that will dry are placed in the crusher broken, are squeezing the juice through spiral juice extractor, and to be filtered into morisuccus for subsequent use finally by crossing pressure filter.The apple that will dry is broken in crusher, is squeezing the juice through spiral juice extractor, and Filter Press is that Sucus Mali pumilae is for subsequent use;
The 3rd step: get again 70kg morisuccus, 90kg brewing grains white spirit, 20kg Sucus Mali pumilae and blend, then have stirrer to stir;
The 4th step: the juice of blending after will stirring no doubt turns fermentor tank and seals up for safekeeping, ferments 9 months;
The 5th step: after will ferment at last blend the brilliant sterilizer sterilization of juice after, under aseptic condition, bottle and namely make morat.
Embodiment 3
Present embodiment provides a kind of morat and preparation method thereof, comprises morisuccus, liquor and Sucus Mali pumilae, and its weight ratio is 7:9:2.
The preparation method of morat described above:
The first step: select fresh, ripening degree preferably mulberries be raw material, fully clean up, dry through cleaning machine.Selecting apple fresh, that ripening degree is better, aglow is raw material, fully cleans up in cleaning machine, dries;
Second step: the mulberries that will dry are placed in the crusher broken, are squeezing the juice through spiral juice extractor, and to be filtered into morisuccus for subsequent use finally by crossing pressure filter.The apple that will dry is broken in crusher, is squeezing the juice through spiral juice extractor, and Filter Press is that Sucus Mali pumilae is for subsequent use;
The 3rd step: get again 70kg morisuccus, 90kg brewing grains white spirit, 20kg Sucus Mali pumilae and blend, then have stirrer to stir;
The 4th step: the juice of blending after will stirring no doubt turns fermentor tank and seals up for safekeeping, ferments 12 months;
The 5th step: after will ferment at last blend the brilliant sterilizer sterilization of juice after, under aseptic condition, bottle and namely make morat.
The morat of fermentation different time compares:
| Fermentation time/the moon | Local flavor | Mouthfeel |
| 6 | Aroma is arranged | Acid |
| 9 | There are aroma and mulberries fragrant | Acid |
| 12 | There are aroma and mulberries fragrant | Be with sweet in the acid |
The present invention is take the pure natural mulberries as raw material, and its inherent composition, nutritive value all are better than the liquor take grain as raw material, and it has kept the distinctive local flavor of mulberries, and mouthfeel is plentiful, and the medicine and health care function is arranged.Simultaneously, the preparation method of morat is that a new road has been started in the deep processing of mulberries, brewages morat with liquid submerged fermentation, and is economical and practical, reduced production cost.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of requirement of the present invention.
Claims (3)
1. morat, it is characterized in that: comprise morisuccus, liquor and Sucus Mali pumilae, its weight ratio is 7:9:2, and described morisuccus and Sucus Mali pumilae are 100% fruit juice, and ethanol content is 52% in the liquor.
2. preparation method who prepares morat as claimed in claim 1 is characterized in that:
The first step: mulberries and apple are fully cleaned, dry behind the wash clean;
Second step: dried mulberries and apple are smashed in pulverizer respectively, then sent into respectively juice extractor and squeeze the juice, filter after the squeezing and obtain 100% morisuccus and Sucus Mali pumilae;
The 3rd step: morisuccus, liquor and Sucus Mali pumilae are mixed according to the ratio of 7:9:2, then stir;
The 4th step: the solution after will stirring is packed into, and fermentor tank ferments, fermentation time is 6 months to 12 months;
The 5th step: the solution after will fermenting is bottled under aseptic condition through behind the autoclaving.
3. described morat according to claim 1, it is characterized in that: adding weight ratio in morat is the rock sugar of 5%-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012105567692A CN102978068A (en) | 2012-12-20 | 2012-12-20 | Mulberry wine and preparation method thereof |
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| CN2012105567692A CN102978068A (en) | 2012-12-20 | 2012-12-20 | Mulberry wine and preparation method thereof |
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| CN102978068A true CN102978068A (en) | 2013-03-20 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104403870A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Mulberry wine and preparation method thereof |
| CN104450385A (en) * | 2014-11-28 | 2015-03-25 | 柳州贵族酒业有限公司 | Mulberry and hawthorn wine and preparation method thereof |
| CN105039057A (en) * | 2015-06-30 | 2015-11-11 | 巨野县天胜科技兴农种植专业合作社 | Production method of selenium-enriched mulberry wine |
| CN105505666A (en) * | 2014-09-27 | 2016-04-20 | 梁振权 | Brewing method of wine containing dendrobium officinale and mulberries |
| CN105733870A (en) * | 2014-12-08 | 2016-07-06 | 韦直磊 | Brewing method for noble dendrobium-mulberry wine |
| CN105950403A (en) * | 2016-06-29 | 2016-09-21 | 贵州蛮王酒业有限公司 | Osmanthus fragrans tea wine |
| CN107541411A (en) * | 2017-10-19 | 2018-01-05 | 张凤艳 | A kind of mulberry white spirit of the mulberry white spirit and preparation method thereof |
| CN108315122A (en) * | 2018-01-29 | 2018-07-24 | 广西壮歌农业科技桑博园有限责任公司 | A kind of production method of health care morat |
| CN108841532A (en) * | 2018-07-24 | 2018-11-20 | 江苏健祥生态农业有限公司 | A kind of morat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101074413A (en) * | 2006-05-18 | 2007-11-21 | 胡凤艳 | Production of mulberry wine |
| KR20100057422A (en) * | 2008-11-21 | 2010-05-31 | 주식회사 롯데주류비지 | Method for preparaing mulberry fruit wine using multilevel temperature fermentation |
| KR20100084796A (en) * | 2009-01-19 | 2010-07-28 | 양평군 | Mulberry wine and manufacturing process of the same |
-
2012
- 2012-12-20 CN CN2012105567692A patent/CN102978068A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101074413A (en) * | 2006-05-18 | 2007-11-21 | 胡凤艳 | Production of mulberry wine |
| KR20100057422A (en) * | 2008-11-21 | 2010-05-31 | 주식회사 롯데주류비지 | Method for preparaing mulberry fruit wine using multilevel temperature fermentation |
| KR20100084796A (en) * | 2009-01-19 | 2010-07-28 | 양평군 | Mulberry wine and manufacturing process of the same |
Non-Patent Citations (1)
| Title |
|---|
| 郭卫芸，等: "桑葚发酵酒的工艺研究", 《酿酒》, vol. 32, no. 1, 31 January 2005 (2005-01-31), pages 80 - 82 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105505666A (en) * | 2014-09-27 | 2016-04-20 | 梁振权 | Brewing method of wine containing dendrobium officinale and mulberries |
| CN104403870A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Mulberry wine and preparation method thereof |
| CN104450385A (en) * | 2014-11-28 | 2015-03-25 | 柳州贵族酒业有限公司 | Mulberry and hawthorn wine and preparation method thereof |
| CN105733870A (en) * | 2014-12-08 | 2016-07-06 | 韦直磊 | Brewing method for noble dendrobium-mulberry wine |
| CN105039057A (en) * | 2015-06-30 | 2015-11-11 | 巨野县天胜科技兴农种植专业合作社 | Production method of selenium-enriched mulberry wine |
| CN105950403A (en) * | 2016-06-29 | 2016-09-21 | 贵州蛮王酒业有限公司 | Osmanthus fragrans tea wine |
| CN107541411A (en) * | 2017-10-19 | 2018-01-05 | 张凤艳 | A kind of mulberry white spirit of the mulberry white spirit and preparation method thereof |
| CN108315122A (en) * | 2018-01-29 | 2018-07-24 | 广西壮歌农业科技桑博园有限责任公司 | A kind of production method of health care morat |
| CN108841532A (en) * | 2018-07-24 | 2018-11-20 | 江苏健祥生态农业有限公司 | A kind of morat |
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Application publication date: 20130320 |