CN103103101A - Mulberry white spirit and preparation method of mulberry white spirit - Google Patents
Mulberry white spirit and preparation method of mulberry white spirit Download PDFInfo
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Abstract
The invention discloses a mulberry white spirit and a preparation method of the mulberry white spirit. The mulberry white spirit is prepared from the following raw materials in parts by volume: 4400-6400 parts of fresh distilled mulberry alcohol, 1500-2100 parts of aged mulberry spirit, 10-30 parts of alcoholized red mulberry juice, 4-7 parts of alcoholized white mulberry juice, 2-10 parts of alcoholized red mulberry leaf-bark juice and 80-130 parts of syrup. The mulberry white spirit is clear and transparent, has slight fragrance of mulberry fruit, soft mouthfeeling and fresh headfeeling, and has the effects of softly nourishing the stomach, restraining the intestinal tract ulcer, soothing the nerves, improving sleeping quality, nourishing the heart, activating the blood, moderately enhancing the meal sexual capacity, and the like.
Description
Technical field
The present invention relates to a kind of white wine, especially relate to a kind of mulberries white wine take mulberries as raw material and preparation method thereof.
Background technology
White wine is drinks original in style in liquor, is a kind of beverage that the fermentation of the grains such as wheat broomcorn millet, Chinese sorghum, corn, Ipomoea batatas, rice bran, bent wine, distillation form, its wine liquid water white transparency.At present, the white wine of market except the compositions such as the sodium that contains minute quantity, copper, zinc, contains mineral substance and other nutritive ingredients such as VITAMIN and calcium, phosphorus, iron hardly, and its nutritive ingredient is few, and taste is single, is difficult to satisfy the consumers demand that day by day improves.
Mulberry tree is the Moraceae deciduous tree, and ancients are called mulberry tree " Tree of Life ", and its fruit is called " fruit queen ", says that mulberry tree has a kind of divinity, the diseases prevention of can getting rid of evils, nourishing creature.Studies show that, mulberry leaves can wind and heat dispersing, clears liver and improve vision, and moistens the lung and relieve the cough; Cortex Mori can be arrogated to oneself wind-damp dispelling, the meridian dredging, sharp joint, row aqueous vapor; Mulberries are again sorosis, it is the fruit of mulberry tree, the flavor sweet juice is many, be one of fruit of the normal food of people, mulberries contain abundant glucose, sucrose, fructose, carotene, VITAMIN, oxysuccinic acid, succsinic acid, tartrate and several mineral materials, and mulberries both can enter food, can be used as medicine again, the traditional Chinese medical science thinks that mulberries have the enriching yin of enriching blood, promotes the production of body fluid to quench thirst, and the effects such as ease constipation stomach.Have on the market at present and utilize mulberry tree or mulberries to be the beverage of raw material, but the white wine take mulberries as main raw material not also, formula and the preparation method of ripe mulberries white wine not yet arranged.
Summary of the invention
The invention provides a kind of mulberries alcohol of the sweet-smelling of really being brewageed by red mulberries, the immersion liquid of white mulberries fruit, mulberries white wine that red mulberries leaf-bark immersion liquid allotment forms and preparation method thereof, the fragrance that this mulberries white wine is as clear as crystal, distribute slight mulberry fruit, mouthfeel is soft, the head sense is salubrious, has soft nourishing the stomach, suppress enteron aisle ulcer, relieving mental strain and helping sleep, grow the effects such as blood, gentle establishing-Yang of being indecisive and changeable.
In order to realize that purpose of the present invention adopts following technical scheme:
A kind of mulberries white wine is characterized in that being prepared from following raw material, and the volume parts of described raw material is as follows:
The preparation method comprises the steps:
1. will newly distill mulberries alcohol and put into the first stirred pot, and add the red morisuccus of alcoholization and the red mulberries leaf-bark juice of alcoholization, and stir, placement is no less than 3 hours;
2. ageing mulberries alcohol is put into the second stirred pot, add the white morisuccus of alcoholization, stir, placement is no less than 3 hours; Then add to be cooled to the syrup of 20-25 ℃, in interpolation pure water to the second stirred pot solution, syrup concentration is 40-45%, stirs 10-15min, gets mulberries syrup mixed solution;
3. the mulberries syrup mixed solution that 2. step is obtained is put in step the first stirred pot 1., stirs, and adding pure water to transfer the interior solution alcoholic strength of stirred pot is 42-60%, filters, and filtrate is sterilized after placing 16-18h, bottling gets final product;
The alcoholic strength of wherein said new distillation mulberries alcohol is 68-72%; The alcoholic strength of described ageing mulberries alcohol is 68-72%, is 1-5 during the ageing of ageing mulberries alcohol; The concentration of described syrup is 65.8%.
In technical scheme of the present invention, the preparation method of described new distillation mulberries alcohol is: squeeze with squeezing machine after new scarlet mulberries are really cleaned, to squeeze the juice and the residue fermentor tank of packing into, add yeast saccharomyces cerevisiae, at 20-22 ℃ of bottom fermentation, when the residual quantity of total reducing sugar in remaining fermentation substrate is no more than 0.1%, fermentation ends, with the fermented liquid distillation, getting alcoholic strength is the new distillation mulberries alcohol of 68-72%, is placed on hold-up vessel standby.Storage temperature is 18-22 ℃, and relative humidity is 75-85%.The kind of yeast saccharomyces cerevisiae described in the present invention will not limit, and those skilled in the art can select to realize according to prior art and common practise of the prior art any yeast saccharomyces cerevisiae of the technology of the present invention effect.
In technical scheme of the present invention, the preparation method of described ageing mulberries alcohol is: will newly distill mulberries alcohol and pour into ageing 1-5 in oak barrel or mulberry bucket, during ageing, room temp is 18-22 ℃, and relative humidity is 75%-85%.Use oak barrel or mulberry bucket ageing mulberries alcohol, increase a kind of aromatising flavour of uniqueness can for mulberries white wine.
In the present invention, the mulberries alcohol that ageing obtained after 1 year is called and stores sth. in a cellar 1 year mulberries alcohol, and the mulberries alcohol of ageing after 2 years is called and stores sth. in a cellar 2 years mulberries alcohol, by that analogy.
In technical scheme of the present invention, the preparation method of the red morisuccus of described alcoholization is: new scarlet mulberries are really cleaned, put into appropriate new distillation mulberries alcohol after drying, drying red Mulberry fruit is 6-9kg:28L with new ratio of distilling mulberries alcohol, be stored in encloses container, place more than 5 days under room temp 18-22 ℃, the condition of relative humidity 75-85%, filter, collect filtrate, must refine red morisuccus.
In technical scheme of the present invention, the preparation method of the white morisuccus of described alcoholization is: the fresh white mulberries are really cleaned, put into appropriate new distillation mulberries alcohol after drying, drying white Mulberry fruit is 2-4kg:6L with new ratio of distilling mulberries alcohol, be stored in encloses container, place more than 5 days under room temp 18-22 ℃, the condition of relative humidity 75-85%, filter, collect filtrate, must refine white morisuccus.
In technical scheme of the present invention, the preparation method of the red mulberries leaf-bark juice of described alcoholization is: new scarlet mulberries leaf and bark are cleaned, and the mass ratio of red mulberries leaf and bark is 4:1, is ground into starchiness after drying, mix, get red mulberries leaf-bark mixture; Red mulberries leaf-bark mixture is put into appropriate new distillation mulberries alcohol, red mulberries leaf-bark mixture is 0.3-1.0kg:9L with the ratio of new distillation mulberries alcohol, be stored in encloses container, place more than 15 days under the condition of room temp 18-22 ℃ and relative humidity 75-85%, filter, collect filtrate, must refine red mulberries leaf-bark juice.
In technical scheme of the present invention, the preparation method of described syrup is: put into pure water in sugar boiler, add refining white sugar when being heated to 60 ℃, mix, heated and boiled, stopped heating when syrup solution concentration reaches 65.8% filters after being cooled to 20-30 ℃, collect filtrate, get concentration and be 65.8% syrup.
Traditional liquor is to form with cereals fermentation, distillation mostly, the pure and mild soft profit of its mouthfeel, and fragrance is strong, has blood circulation and channel invigorating, Ginseng Extract when drinking in right amount, makes the function that the people is brisk and have resisting cold to refresh oneself.The mulberries white wine of method of the present invention preparation combines mouthfeel and the distinctive fragrance of mulberries of traditional liquor, on the basis of the mouthfeel that keeps traditional liquor and function, makes the comparison of mulberries white wine of the present invention and traditional liquor, has following characteristics:
1. mulberries white wine of the present invention keeping on the mouthfeel basis of traditional liquor, has increased unique mulberries fruital flavor, is of value to increase appetite;
2. mulberries white wine of the present invention is take mulberries and mulberry leaves and bark as the raw material preparation, keeping on traditional liquor composition basis, increased the various trace elements and the multivitamin that are of value to HUMAN HEALTH, nutritive ingredient is abundant, has overcome the single problem of traditional liquor nutritive ingredient;
3. mulberries white wine of the present invention on the basis that keeps the traditional liquor function, has increased soft nourishing the stomach, suppresses enteron aisle ulcer, relieving mental strain and helping sleep, grows the effects such as blood, gentle establishing-Yang of being indecisive and changeable;
4. soft, the glycol of mulberries white wine mouthfeel of the present invention, slightly sweet taste, have light mulberries and mulberry tree taste, the head sense after drinking is salubrious, is suitable for the human consumer of each age group.
5. mulberries white wine of the present invention is prepared from take mulberries and mulberry leaves and bark as main raw material, compares with the traditional liquor that cereals are raw material, and raw materials cost is low, is of value to industrialization promotion.
6. mulberries white wine of the present invention, on the basis of the mouthfeel that keeps traditional liquor and function, have its unique taste and plurality of health care functions, satisfies well modern's sense organ and health care demand, and market outlook are wide.
Embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.In following embodiment, if no special instructions, the experimental technique that uses is ordinary method, and agents useful for same etc. all can be bought from chemical reagents corporation.
The plant and instrument information that relates at following embodiment is as follows:
Water distilling apparatus: Zhengzhou vast Brewing equipment company, BD8 type distiller
Pressure filter: Shanghai Suowei Electromechanical Equipment Co., Ltd., SGX type filter
Yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) is available from Angel Yeast Co.,Ltd, and product meets the GB/T20886-2007 standard.
Embodiment 1
A kind of mulberries white wine, its raw material and usage quantity are as follows:
The preparation method of described new distillation mulberries alcohol is: squeeze with squeezing machine after the new scarlet mulberries of 8500kg are really cleaned, to squeeze the juice and the residue fermentor tank of packing into, add yeast saccharomyces cerevisiae, at 20-22 ℃ of bottom fermentation, when the residual quantity of total reducing sugar in remaining fermentation substrate is no more than 0.1%, fermentation ends; Fermented liquid is moved to water distilling apparatus distillation, get alcoholic strength and be 70% new distillation mulberries alcohol.
The described preparation method who stores sth. in a cellar 3 years mulberries alcohol is: the new distillation mulberries alcohol by the aforesaid method preparation pours into ageing in oak barrel, and ageing must be stored sth. in a cellar 3 years mulberries alcohol after 3 years, and during ageing, room temp is controlled at 18-22 ℃, and relative humidity is at 75%-85%.
The preparation method of the red morisuccus of described alcoholization is: new scarlet mulberries are really cleaned, dried, 0.5kg is dried red mulberries really to be put into 2.8L and newly distills mulberries alcohol, be stored in encloses container, placed 5 days under room temp 18-22 ℃, the condition of relative humidity 75-85%, filter, collect filtrate, must refine red morisuccus.
The preparation method of the white morisuccus of described alcoholization is: the fresh white Mulberry fruit is cleaned, dried, 0.2kg is dried white mulberries really to be put into 0.6L and newly distills mulberries alcohol, be stored in encloses container, placed 5 days under room temp 18-22 ℃, the condition of relative humidity 75-85%, filter, collect filtrate, must refine white morisuccus.
The preparation method of the red mulberries leaf-bark juice of described alcoholization is: new scarlet mulberry leaves and bark are cleaned, both mass ratioes are 4:1, be ground into starchiness after drying, mix, get red mulberries leaf-bark mixture, taking 30g leaf-bark mixture puts into 0.9L and newly distills mulberries alcohol, be stored in encloses container, placed 15 days under the condition of room temp 18-22 ℃ and relative humidity 75-85%, filter, collect filtrate, must refine red mulberries leaf-bark juice.
The preparation method of described syrup is: put into pure water in sugar boiler, add refining white sugar when being heated to 60 ℃, mix, heated and boiled, stopped heating when syrup solution concentration reaches 65.8%, filter with pressure filter after being cooled to 20-30 ℃, collect filtrate, get concentration and be 65.8% syrup.
After preparing raw material with aforesaid method, prepare mulberries white wine according to the usage quantity of described each raw material, concrete grammar is:
1. will newly distill mulberries alcohol and put into the first stirred pot, add the red morisuccus of alcoholization and the red mulberries leaf of alcoholization and bark juice, stir, place 12 hours;
2. ageing mulberries alcohol is put into the second stirred pot, add the white morisuccus of alcoholization, stir, placed 12 hours; Then add to be cooled to the syrup of 25 ℃, in interpolation pure water to the second stirred pot solution, syrup concentration is 45%, stirs 15min, gets mulberries syrup mixed solution;
3. with step 2. gained mulberries syrup mixed solution put in step the first stirred pot 1., stir, add pure water to transfer that in stirred pot, the solution alcoholic strength is 52.8%, filter, filtrate is placed sterilization after 17h, bottling gets final product.
The quality parameter of the mulberries white wine for preparing sees Table 1.
Table 1 mulberries white wine quality parameter
In table 1, described potato spirit comprises 1-propyl alcohol, 2-propyl alcohol, isopropylcarbinol, n-butyl alcohol, primary isoamyl alcohol; Total ester comprises methyl acetate, ethylhexoate.In table 1, the physical and chemical index of mulberries white wine is measured according to the method for Russia's national standard Г О С Т Р 51698-2000 edible distillate spirit and alcohol detection standard.
Embodiment 2
A kind of mulberries white wine, its raw material and usage quantity are as follows:
The preparation method of described new distillation mulberries alcohol is: squeeze with squeezing machine after the new scarlet mulberries of 7400kg are really cleaned, to squeeze the juice and the residue fermentor tank of packing into, add yeast saccharomyces cerevisiae, at 20-22 ℃ of bottom fermentation, when the residual quantity of total reducing sugar in remaining fermentation substrate is no more than 0.1%, fermentation ends; Fermented liquid is moved to water distilling apparatus distillation, get alcoholic strength and be 70% new distillation mulberries alcohol.
The described preparation method who stores sth. in a cellar 1 year mulberries alcohol is: take the appropriate new distillation mulberries alcohol by the aforesaid method preparation and pour into ageing in the mulberry bucket, ageing 1 year, must store sth. in a cellar 1 year mulberries alcohol, during ageing, room temp is controlled at 18-22 ℃, and relative humidity is at 75%-85%.
The preparation method of the red morisuccus of described alcoholization is: new scarlet mulberries are really cleaned, dried, 0.7kg is dried red mulberries really to be put into 2.8L and newly distills mulberries alcohol, be stored in encloses container, placed 5 days under room temp 18-22 ℃, the condition of relative humidity 75-85%, filter, collect filtrate, must refine red morisuccus.
The preparation method of the white morisuccus of described alcoholization is: the fresh white mulberries are really cleaned, dried, the dry white mulberries of 0.3kg are really put into 0.6L newly distill mulberries alcohol, be stored in encloses container, placed 5 days under room temp 18-22 ℃, the condition of relative humidity 75-85%, filter, collect filtrate, must refine white morisuccus.
The preparation method of the red mulberries leaf-bark juice of described alcoholization is: red mulberries leaf and bark are cleaned, both mass ratioes are 4:1, be ground into starchiness after drying, mix, get 30g and dry red mulberries leaf-bark mixture and put into 0.9L and newly distill mulberries alcohol, be stored in encloses container, placed 15 days under the condition of room temp 18-22 ℃ and relative humidity 75-85%, filter, collect filtrate, must refine red mulberries leaf-bark juice.
The preparation method of described syrup is: put into pure water in sugar boiler, add refining white sugar when being heated to 60 ℃, mix, heated and boiled, stopped heating when syrup solution concentration reaches 65.8%, filter with pressure filter after being cooled to 20-30 ℃, collect filtrate, get concentration and be 65.8% syrup.
After preparing raw material with aforesaid method, prepare mulberries white wine according to the usage quantity of each raw material, concrete grammar is:
1. will newly distill mulberries alcohol and put into the first stirred pot, add the red morisuccus of alcoholization and the red mulberries leaf of alcoholization and bark juice, stir, place 12 hours;
2. ageing mulberries alcohol is put into the second stirred pot, add the white morisuccus of alcoholization, stir, placed 12 hours; Then add to be cooled to the syrup of 25 ℃, in interpolation pure water to the second stirred pot solution, syrup concentration is 42%, stirs 15min, gets mulberries syrup mixed solution;
3. with step 2. gained mulberries syrup mixed solution put in step the first stirred pot 1., stir, add pure water to transfer that in stirred pot, the solution alcoholic strength is 45.8%, filter, filtrate is placed sterilization after 17h, bottling gets final product.
The quality parameter of the mulberries white wine for preparing sees Table 2.
Table 2 mulberries white wine quality parameter
In table 2, described potato spirit comprises 1-propyl alcohol, 2-propyl alcohol, isopropylcarbinol, n-butyl alcohol, primary isoamyl alcohol; Total ester comprises methyl acetate, ethylhexoate.In table 2, the physical and chemical index of mulberries white wine is measured according to the method for Russia's national standard Г О С Т Р 51698-2000 edible distillate spirit and alcohol detection standard.
Claims (7)
1. a mulberries white wine, is characterized in that being prepared from following raw material, and the volume parts of described raw material is as follows:
The preparation method comprises the steps:
1. will newly distill mulberries alcohol and put into the first stirred pot, and add the red morisuccus of alcoholization and the red mulberries leaf-bark juice of alcoholization, and stir, placement is no less than 3 hours;
2. ageing mulberries alcohol is put into the second stirred pot, add the white morisuccus of alcoholization, stir, placement is no less than 3 hours; Then add to be cooled to the syrup of 20-25 ℃, in interpolation pure water to the second stirred pot solution, syrup concentration is 40-45%, stirs 10-15min, gets mulberries syrup mixed solution;
3. the mulberries syrup mixed solution that 2. step is obtained is put in step the first stirred pot 1., stirs, and adding pure water to transfer the interior solution alcoholic strength of stirred pot is 42-60%, filters, and filtrate is sterilized after placing 16-18h, bottling gets final product;
The alcoholic strength of wherein said new distillation mulberries alcohol is 68-72%; The alcoholic strength of described ageing mulberries alcohol is 68-72%, is 1-5 during the ageing of ageing mulberries alcohol; The concentration of described syrup is 65.8%.
2. mulberries white wine according to claim 1, the preparation method who it is characterized in that described new distillation mulberries alcohol is: squeeze with squeezing machine after new scarlet mulberries are really cleaned, to squeeze the juice and the residue fermentor tank of packing into, add yeast saccharomyces cerevisiae, at 20-22 ℃ of bottom fermentation, when the residual quantity of total reducing sugar in the remaining ferment substrate is no more than 0.1%, fermentation ends, with the fermented liquid distillation, getting alcoholic strength is the new distillation mulberries alcohol of 68-72%.
3. mulberries white wine according to claim 1 and 2, the preparation method who it is characterized in that described ageing mulberries alcohol is: will newly distill mulberries alcohol and pour into ageing 1-5 in oak barrel or mulberry bucket, during ageing, room temp is 18-22 ℃, and relative humidity is 75%-85%.
4. mulberries white wine according to claim 1, the preparation method who it is characterized in that the red morisuccus of described alcoholization is: new scarlet mulberries are really cleaned, put into appropriate new distillation mulberries alcohol after drying, the ratio of drying red mulberries fruit and new distillation mulberries alcohol is 6-9kg:28L, be stored in encloses container, place more than 5 days under room temp 18-22 ℃, the condition of relative humidity 75-85%, filter, collect filtrate, must refine red morisuccus.
5. mulberries white wine according to claim 1, the preparation method who it is characterized in that the white morisuccus of described alcoholization is: the fresh white mulberries are really cleaned, put into appropriate new distillation mulberries alcohol after drying, the ratio of drying white mulberries fruit and new distillation mulberries alcohol is 2-4kg:6L, be stored in encloses container, place more than 5 days under room temp 18-22 ℃, the condition of relative humidity 75-85%, filter, collect filtrate, must refine white morisuccus.
6. mulberries white wine according to claim 1, the preparation method who it is characterized in that the red mulberries leaf-bark juice of described alcoholization is: new scarlet mulberries leaf and bark are cleaned, the mass ratio of red mulberries leaf and bark is 4:1, be ground into starchiness after drying, mix, get red mulberries leaf-bark mixture; Red mulberries leaf-bark mixture is put into appropriate new distillation mulberries alcohol, red mulberries leaf-bark mixture is 0.3-1.0kg:9L with the ratio of new distillation mulberries alcohol, be stored in encloses container, place more than 15 days under the condition of room temp 18-22 ℃ and relative humidity 75-85%, filter, collect filtrate, must refine red mulberries leaf-bark juice.
7. mulberries white wine according to claim 1, the preparation method who it is characterized in that described syrup is: put into pure water in sugar boiler, add refining white sugar when being heated to 60 ℃, mix, heated and boiled, stopped heating when syrup solution concentration reaches 65.8% filters after being cooled to 20-30 ℃, collect filtrate, get concentration and be 65.8% syrup.
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| CN103667071A (en) * | 2013-09-04 | 2014-03-26 | 西北大学 | Method for producing mulberry wine through fermentation |
| 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 |
| CN106010914A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Preparation method of mulberry leaf wine |
| CN113564011A (en) * | 2021-08-31 | 2021-10-29 | 重庆星湖茶酒厂 | Mulberry wine preparation method and system |
| CN115074202A (en) * | 2022-06-21 | 2022-09-20 | 醴陵君华农业发展有限公司 | Maotai-flavor mulberry liquor and preparation method thereof |
| CN115678730A (en) * | 2022-11-23 | 2023-02-03 | 甘洛大凉山荞升酒业有限责任公司 | Black tartary buckwheat, ludwigia prostrata, resveratrol and anthocyanin health-preserving wine and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103667071A (en) * | 2013-09-04 | 2014-03-26 | 西北大学 | Method for producing mulberry wine through fermentation |
| CN103667071B (en) * | 2013-09-04 | 2015-11-18 | 西北大学 | A kind of method of fermentative production morat |
| 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 |
| CN106010914A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Preparation method of mulberry leaf wine |
| CN106010914B (en) * | 2016-07-28 | 2019-02-15 | 山东省葡萄研究院 | A kind of preparation method of mulberry leaf blueness wine |
| CN113564011A (en) * | 2021-08-31 | 2021-10-29 | 重庆星湖茶酒厂 | Mulberry wine preparation method and system |
| CN115074202A (en) * | 2022-06-21 | 2022-09-20 | 醴陵君华农业发展有限公司 | Maotai-flavor mulberry liquor and preparation method thereof |
| CN115678730A (en) * | 2022-11-23 | 2023-02-03 | 甘洛大凉山荞升酒业有限责任公司 | Black tartary buckwheat, ludwigia prostrata, resveratrol and anthocyanin health-preserving wine and preparation process thereof |
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|---|---|
| CN103103101B (en) | 2014-04-09 |
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