CN103103101B - Mulberry white spirit and preparation method of mulberry white spirit - Google Patents

Mulberry white spirit and preparation method of mulberry white spirit Download PDF

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CN103103101B
CN103103101B CN201310064342.5A CN201310064342A CN103103101B CN 103103101 B CN103103101 B CN 103103101B CN 201310064342 A CN201310064342 A CN 201310064342A CN 103103101 B CN103103101 B CN 103103101B
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mulberries
alcohol
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white
mulberry
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CN103103101A (en
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李成滋
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李成滋
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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

A kind of mulberries white wine and preparation method thereof
Technical field
The present invention relates to a kind of white wine, especially relate to a kind of mulberries white wine that mulberries are raw material and preparation method thereof of take.
Background technology
White wine is drinks original in style in liquor, is a kind of beverage that the grain fermentations 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, containing mineral substance and other nutritive ingredients such as VITAMIN and calcium, phosphorus, iron, its nutritive ingredient is few hardly, and taste is single, is difficult to meet the consumers demand day by day improving.
Mulberry tree is 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.Research shows, 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, taste 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 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 the beverage that mulberry tree or mulberries are raw material, but also not take the white wine that mulberries are main raw material, not yet have formula and the preparation method of ripe mulberries white wine.
Summary of the invention
The invention provides mulberries white wine that a kind of mulberries alcohol of the sweet-smelling of really being brewageed by red mulberries, the immersion liquid of white mulberries fruit, 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, head sense is salubrious, there is 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 object of the present invention, adopt following technical scheme:
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:
Preparation method comprises the steps:
1. will newly distill mulberries alcohol and put into the first stirred pot, add the red morisuccus of alcoholization and the red mulberries leaf-bark juice of alcoholization, stir, and place and be no less than 3 hours;
2. ageing mulberries alcohol is put into the second stirred pot, add the white morisuccus of alcoholization, stir, place and be no less than 3 hours; Then add the syrup that is cooled to 20-25 ℃, adding syrup concentration in pure water to the second stirred pot solution is 40-45%, stirs 10-15min, obtains mulberries syrup mixed solution;
3. the mulberries syrup mixed solution 2. step being obtained is put in step the first stirred pot 1., stirs, and adding pure water to adjust solution alcoholic strength in stirred pot is 42-60%, filters sterilizing after filtrate placement 16-18h, bottling;
The alcoholic strength of wherein said new distillation mulberries alcohol is 68-72%; The alcoholic strength of described ageing mulberries alcohol is 68-72%, during the ageing of ageing mulberries alcohol, is 1-5; 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: after new scarlet mulberries are really cleaned, with squeezing machine, squeeze, to squeeze the juice and pack fermentor tank into residue, add yeast saccharomyces cerevisiae, at 20-22 ℃ of bottom fermentation, when the residual quantity of total reducing sugar is no more than 0.1% in remaining fermentation substrate, fermentation ends, by fermented liquid distillation, obtaining 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 to 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, after drying, put into appropriate new distillation mulberries alcohol, drying red Mulberry fruit is 6-9kg:28L with the ratio of new distillation mulberries alcohol, be stored in encloses container, under room temp 18-22 ℃, the condition of relative humidity 75-85%, place more than 5 days, 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: fresh white mulberries are really cleaned, after drying, put into appropriate new distillation mulberries alcohol, drying white Mulberry fruit is 2-4kg:6L with the ratio of new distillation mulberries alcohol, be stored in encloses container, under room temp 18-22 ℃, the condition of relative humidity 75-85%, place more than 5 days, 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, after drying, is ground into starchiness, mix, obtain 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, under the condition of room temp 18-22 ℃ and relative humidity 75-85%, place more than 15 days, filter, collect filtrate, must refine red mulberries leaf-bark juice.
In technical scheme of the present invention, the preparation method of described syrup is: in sugar boiler, put into pure water, while being heated to 60 ℃, add refining white sugar, mix, heated and boiled stops heating when syrup solution concentration reaches 65.8%, filters after being cooled to 20-30 ℃, collect filtrate, obtain concentration and be 65.8% syrup.
Traditional liquor is to form with cereals fermentation, distillation mostly, its mouthfeel alcohol and soft profit, and fragrance is strong, has blood circulation and channel invigorating, Ginseng Extract, makes the function that people is brisk and have resisting cold to refresh oneself while drinking in right amount.Mulberries white wine prepared by method of the present invention, combines the mouthfeel of traditional liquor and the distinctive fragrance of mulberries, is keeping, on the mouthfeel of traditional liquor and the basis of function, making mulberries white wine of the present invention and traditional liquor comparison, has following characteristics:
1. mulberries white wine of the present invention, retaining on the mouthfeel basis of traditional liquor, has increased unique mulberries fruital taste, is of value to increase appetite;
2. mulberries white wine of the present invention be take mulberries and mulberry leaves and bark as raw material preparation, retaining on traditional liquor composition basis, increased and be of value to the various trace elements of HUMAN HEALTH and multivitamin, nutritive ingredient is abundant, has overcome the single problem of traditional liquor nutritive ingredient;
3. mulberries white wine of the present invention, retaining on the basis of 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, there is 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 be take mulberries and mulberry leaves and bark and is prepared from 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, keeping, on the mouthfeel of traditional liquor and the basis of function, having its unique taste and plurality of health care functions, meets modern's sense organ and health care demand well, 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 using is ordinary method, and agents useful for same Deng Junkecong chemical reagents corporation buys.
The plant and instrument information relating at following embodiment is for 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 purchased from Angel Yeast Co.,Ltd, and product meets GB/T20886-2007 standard.
Embodiment 1
A mulberries white wine, its raw material and usage quantity are as follows:
The preparation method of described new distillation mulberries alcohol is: after the new scarlet mulberries of 8500kg are really cleaned, with squeezing machine, squeeze, to squeeze the juice and pack fermentor tank into residue, add yeast saccharomyces cerevisiae, at 20-22 ℃ of bottom fermentation, when in remaining fermentation substrate, the residual quantity of total reducing sugar is no more than 0.1%, fermentation ends; Fermented liquid is moved to water distilling apparatus distillation, obtain 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 of being prepared by aforesaid method 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 to red mulberries really to be put into 2.8L and newly distills mulberries alcohol, be stored in encloses container, under room temp 18-22 ℃, the condition of relative humidity 75-85%, place 5 days, filter, collect filtrate, must refine red morisuccus.
The preparation method of the white morisuccus of described alcoholization is: fresh white Mulberry fruit is cleaned, dried, 0.2kg is dried to white mulberries really to be put into 0.6L and newly distills mulberries alcohol, be stored in encloses container, under room temp 18-22 ℃, the condition of relative humidity 75-85%, place 5 days, 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, after drying, be ground into starchiness, mix, obtain red mulberries leaf-bark mixture, taking 30g leaf-bark mixture puts into 0.9L and newly distills mulberries alcohol, be stored in encloses container, under the condition of room temp 18-22 ℃ and relative humidity 75-85%, place 15 days, filter, collect filtrate, must refine red mulberries leaf-bark juice.
The preparation method of described syrup is: in sugar boiler, put into pure water, while being heated to 60 ℃, add refining white sugar, mix, heated and boiled, when reaching 65.8%, syrup solution concentration stops heating, after being cooled to 20-30 ℃, with pressure filter, filter, collect filtrate, obtain concentration and be 65.8% syrup.
With aforesaid method, prepare, after raw material, according to the usage quantity of described each raw material, to prepare mulberries white wine, 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, place 12 hours; Then add the syrup that is cooled to 25 ℃, adding syrup concentration in pure water to the second stirred pot solution is 45%, stirs 15min, obtains mulberries syrup mixed solution;
3. by step 2. gained mulberries syrup mixed solution put in step the first stirred pot 1., stir, adding pure water to adjust solution alcoholic strength in stirred pot is 52.8%, filters, filtrate is placed sterilizing after 17h, bottling.
The quality parameter of the mulberries white wine preparing is in 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 mulberries white wine, its raw material and usage quantity are as follows:
The preparation method of described new distillation mulberries alcohol is: after the new scarlet mulberries of 7400kg are really cleaned, with squeezing machine, squeeze, to squeeze the juice and pack fermentor tank into residue, add yeast saccharomyces cerevisiae, at 20-22 ℃ of bottom fermentation, when in remaining fermentation substrate, the residual quantity of total reducing sugar is no more than 0.1%, fermentation ends; Fermented liquid is moved to water distilling apparatus distillation, obtain 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 of being prepared by aforesaid method and pour into ageing in 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 to red mulberries really to be put into 2.8L and newly distills mulberries alcohol, be stored in encloses container, under room temp 18-22 ℃, the condition of relative humidity 75-85%, place 5 days, filter, collect filtrate, must refine red morisuccus.
The preparation method of the white morisuccus of described alcoholization is: fresh white mulberries are really cleaned, dried, the dry white mulberries of 0.3kg are really put into 0.6L and newly distill mulberries alcohol, be stored in encloses container, under room temp 18-22 ℃, the condition of relative humidity 75-85%, place 5 days, 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, after drying, be ground into starchiness, 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, under the condition of room temp 18-22 ℃ and relative humidity 75-85%, place 15 days, filter, collect filtrate, must refine red mulberries leaf-bark juice.
The preparation method of described syrup is: in sugar boiler, put into pure water, while being heated to 60 ℃, add refining white sugar, mix, heated and boiled, when reaching 65.8%, syrup solution concentration stops heating, after being cooled to 20-30 ℃, with pressure filter, filter, collect filtrate, obtain concentration and be 65.8% syrup.
With aforesaid method, prepare, after raw material, according to the usage quantity of each raw material, to prepare mulberries white wine, 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, place 12 hours; Then add the syrup that is cooled to 25 ℃, adding syrup concentration in pure water to the second stirred pot solution is 42%, stirs 15min, obtains mulberries syrup mixed solution;
3. by step 2. gained mulberries syrup mixed solution put in step the first stirred pot 1., stir, adding pure water to adjust solution alcoholic strength in stirred pot is 45.8%, filters, filtrate is placed sterilizing after 17h, bottling.
The quality parameter of the mulberries white wine preparing is in 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 (4)

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:
Preparation method comprises the steps:
1. will newly distill mulberries alcohol and put into the first stirred pot, add the red morisuccus of alcoholization and the red mulberries leaf-bark juice of alcoholization, stir, and place and be no less than 3 hours;
2. ageing mulberries alcohol is put into the second stirred pot, add the white morisuccus of alcoholization, stir, place and be no less than 3 hours; Then add the syrup that is cooled to 20-25 ℃, adding syrup concentration in pure water to the second stirred pot solution is 40-45%, stirs 10-15min, obtains mulberries syrup mixed solution;
3. the mulberries syrup mixed solution 2. step being obtained is put in step the first stirred pot 1., stirs, and adding pure water to adjust solution alcoholic strength in stirred pot is 42-60%, filters sterilizing after filtrate placement 16-18h, bottling;
The alcoholic strength of wherein said new distillation mulberries alcohol is 68-72%; The alcoholic strength of described ageing mulberries alcohol is 68-72%, during the ageing of ageing mulberries alcohol, is 1-5; The concentration of described syrup is 65.8%;
The preparation method of described new distillation mulberries alcohol is: after new scarlet mulberries are really cleaned, with squeezing machine, squeeze, to squeeze the juice and pack fermentor tank into residue, add yeast saccharomyces cerevisiae, at 20-22 ℃ of bottom fermentation, when in remaining ferment substrate, the residual quantity of total reducing sugar is no more than 0.1%, fermentation ends, by fermented liquid distillation, obtaining alcoholic strength is the new distillation mulberries alcohol of 68-72%; 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%; 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, after drying, is ground into starchiness, mixes, and obtains red mulberries leaf-bark mixture; Red mulberries leaf-bark mixture is put into 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, under the condition of room temp 18-22 ℃ and relative humidity 75-85%, place more than 15 days, filter, collect filtrate, must refine red mulberries leaf-bark juice.
2. 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, after drying, put into new distillation mulberries alcohol, drying red mulberries fruit is 6-9kg:28L with the ratio of new distillation mulberries alcohol, be stored in encloses container, under room temp 18-22 ℃, the condition of relative humidity 75-85%, place more than 5 days, filter, collect filtrate, must refine red morisuccus.
3. mulberries white wine according to claim 1, the preparation method who it is characterized in that the white morisuccus of described alcoholization is: fresh white mulberries are really cleaned, after drying, put into new distillation mulberries alcohol, drying white mulberries fruit is 2-4kg:6L with the ratio of new distillation mulberries alcohol, be stored in encloses container, under room temp 18-22 ℃, the condition of relative humidity 75-85%, place more than 5 days, filter, collect filtrate, must refine white morisuccus.
4. mulberries white wine according to claim 1, the preparation method who it is characterized in that described syrup is: in sugar boiler, put into pure water, while being heated to 60 ℃, add refining white sugar, mix, heated and boiled stops heating when syrup solution concentration reaches 65.8%, filters after being cooled to 20-30 ℃, collect filtrate, obtain concentration and be 65.8% syrup.
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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
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

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CN101671616A (en) * 2009-09-28 2010-03-17 广东帝浓酒业有限公司 Method for brewing fresh litchee juice wine
CN102344868A (en) * 2011-10-26 2012-02-08 宁波天宫庄园果汁果酒有限公司 Method for preparing mulberry brandy
CN102839080A (en) * 2012-09-17 2012-12-26 广西壮族自治区蚕业技术推广总站 Mulberry fermentation-distillation compound liquor and preparation method thereof

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CN1146311A (en) * 1995-09-23 1997-04-02 林叔明 Mulberry leaves food and articles for use
CN101671616A (en) * 2009-09-28 2010-03-17 广东帝浓酒业有限公司 Method for brewing fresh litchee juice wine
CN102344868A (en) * 2011-10-26 2012-02-08 宁波天宫庄园果汁果酒有限公司 Method for preparing mulberry brandy
CN102839080A (en) * 2012-09-17 2012-12-26 广西壮族自治区蚕业技术推广总站 Mulberry fermentation-distillation compound liquor and preparation method thereof

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