CN103589557A - Mulberry-black rice healthcare wine and preparation method thereof - Google Patents
Mulberry-black rice healthcare wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses mulberry-black rice healthcare wine and a preparation method thereof. Main materials of the mulberry-black rice healthcare wine are mulberries and black rice; the preparation method of the mulberry-black rice healthcare wine comprises the processes such as material squeezing, spring water soaking, digesting and fermenting. The mulberry-black rice healthcare wine prepared by the preparation method disclosed by the invention has pure black-purple color, sweet taste with light rice smell, comfortable mouthfeel and unique wine smell, and is especially suitable for mouthfeel and nutrition requirements of people on the nutrition healthcare wine.
Description
Technical field
The present invention relates to fruits health promoting wine and preparation method thereof, particularly use mulberries as wine brewing and the method for raw material.
Background technology
Mulberry fruit, has another name called Fructus Mori, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc., is the fruit ear of moraceae plants mulberry.When mulberry fruit is tender, look blue or green, taste acid, and when aging, look purple is black, succulence, taste is sweet.Ripe Mulberry fruit is nutritious, 81.8 grams of every 100 grams of mulberry fruit moisture contents, 1.8 grams, protein, 0.3 gram, fat.4.9 grams of Mierocrystalline celluloses, 10 grams, carbohydrate, 1.2 grams of ash contents, carotene 30 micrograms, 0.02 milligram of VitB1,0.06 milligram, riboflavin, 6.95 milligrams of vitamin-Es, 33 milligrams, potassium, 0.27 milligram, zinc, 0.08 milligram of copper, selenium 4.8 micrograms.In addition, also contain tannic acid, oxysuccinic acid, vitamins C and lipid acid etc.Its fat is mainly linolic acid, oleic acid, Palmiticacid, stearic acid and sad, n-nonanoic acid, capric acid, tetradecanoic acid, linolenic acid etc. on a small quantity.
Mulberry fruit trophic analysis:
(1) prevent arteriosclerosis, in mulberry fruit, contain lipid acid, mainly by linolic acid.Stearic acid and oleic acid form, and have and reduce fat, and reduce blood fat, prevent the effects such as arteriosclerosis.
(2) strengthening the spleen and stomach, contains the nutritive substances such as tannic acid, lipid acid, oxysuccinic acid in aid digestion mulberry fruit, can help the digestion of fat, protein and starch, therefore there is the merit that strengthening the spleen and stomach is aid digestion, can be used for the diarrhoea that treatment causes because of maldigestion.
(3) supplement the nutrients, in mulberry fruit, contain the trace element of a large amount of moisture, carbohydrate, multivitamin, carotene and needed by human etc., can effectively expand the Q volume of blood of human body, and benefit and oiliness, be suitable for hypertension, gynaecological disease patient's dietotherapy.
(4) blacking hair and beauty, except containing the nutritive substance that a large amount of needed by human body want, also contains Wu Fasu in mulberry fruit, can make hair become black and glossy, therefore can be used to beauty treatment.
(5) cancer-resisting, the compositions such as contained violaguercitrin in mulberry fruit, cyanidin(e), glucose, fructose, oxysuccinic acid, calcareous, inorganic salt, carotene, multivitamin and nicotinic acid, have prophylaxis of tumours cellular invasion, the effect of avoiding cancer to occur.Curative effect: mulberries are cold in nature to promote the production of body fluid, the flat Tianjin of growing of rock sugar, being hard and dry due to controlling enteron aisle body fluid deficiency.
Black rice is the class feature breed being formed through long-term cultivation by grass rice, is the appreciable variety in rice, is the rice of a kind of medicine, food dual-purpose, belongs to glutinous rice class.Black rice appearance is pitch-dark, nutritious, has the good reputation of " king in black pearl ”He“ world rice ".Main nutrient composition (brown rice): by accounting for dry-matter, containing crude protein 8.5-12.5%, crude fat 2.7-3.8%, carbohydrate 75-84%, coarse ash 1.7-2%.The inorganic salt such as the contained manganese of black rice, zinc, copper are mostly high 1 ~ 3 times than rice; More contain the special composition such as vitamins C, chlorophyll, anthocyanidin, carotene and cardiotonic glycoside that rice lacks; the congee delicate fragrance boiling with black rice is glossy, soft glutinous agreeable to the taste, nutritious; there is good tonic effect, be therefore called as " rice of enriching blood ", " long-lived rice " etc.; Folks of china has saying of " meeting black must benefit ".Black rice edibleness is high, except cooking congee, can also make various nutritive food and wine brewing.The traditional Chinese medical science thinks that black rice has significant pharmaceutical use, and ancient agriculture medical book is recorded: black rice " improving eyesight is invigorated blood circulation for enriching yin and nourishing kidney, body-building warming stomach ", " clearing liver ease constipation ", effects such as " sliding wet benefit essences, tonifying lung is delayed muscle "; Can be used as medicine into meals, especially good to Light-headedness, anaemia white hair, soreness of the waist and knees, yctalopia tinnitus disease, curative effect.Long-term edible can promoting longevity.Therefore, people are commonly called as: " medicine rice ", " long-lived rice ".Because it is suitable for the use that pregnant woman, puerpera etc. enrich blood most, claim again " month rice ", " rice of enriching blood " etc.Successive dynasties emperor also, using it as imperial palace health treasure, is called " tribute rice ".Modern medicine confirms, black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, strengthen the spleen and stomach, and benefiting QI for activating blood circulation, the curative effect such as nourish the liver to improve visual acuity.Frequent edible black rice, is conducive to that control is dizzy, dizzy, anaemia, white hair, eye illness, soreness of the waist and knees, xeropulmonary cough, constipation, dysuria, edema due to deficiency of the kidney, poor appetite, the disease such as weakness of the spleen and the stomach.Because the contained nutritive ingredient of black rice is gathered in black cortex more, therefore unsuitable precision work is advisable with edible husked rice or the third-class rice of standard.According to the even research of multitude's nutritionist broomcorn millet, the biotic energy index of black rice is 7.7021, and food diseases prevention index is 36.05, has stronger nourishing function.
Mulberries have spontaneous growth, feature without disease and pest, liked by people, but its fruit surface is soft and not storage endurance transportation, the mode that people often really make wine with mulberries retains its nutritive value, and the black rice wine adding therein can improve medium-height grass flavour of a drug indistinct in pure morat with light rice is fragrant during taste is sweet.
Existing morat preparation technology generally includes following several:
1. infusion method (if the patent No. is CN10207111A, CN101440337A): by fresh mulberries pulp and alcohol or soaking in Chinese liquor, the soak solution after immersion is allocated and formed.The mulberries fruit wine of soaking wine method brew, although technique is simple, has certain fruital, typicalness strong, and it is plentiful that wine body is often owed.Alcohol smell is outstanding, can not meet modern people meeting high quality of life.
2. fermentation method (if the patent No. is CN1024362A, CN102787047A): fresh mulberries fruit is through peeling, squeezes the juice, the art breading brew such as clarifying treatment, artificial yeast's interpolation, temperature controlled fermentation, oxygen barrier storage forms.The fruit wine of fermentation brew, look just, the pure gracefulness of fragrance, delicate mouthfeel, plentiful mellow, coordinate.But the color component of mulberry juice loss is more, and very unstable of color.
3. soak the method (if the patent No. is CN101074413A) combining with fermentation: according to the method described above, fresh fruit soak solution is mixed by a certain percentage with fresh fruit fermented liquid, then allotment forms through art breading.Soak and the fruit wine of combined techniques brew that ferments, though have certain pure and fresh fruital and aroma, typicalness is more outstanding, but still exists the functional component loss in mulberry juice serious, and product often needs the processing of mixing colours.
4. utilize mulberry juice concentrated solution to produce mulberries fruit wine (if the patent No. is CN102250719A): what on this kind of basic identical with the fermentation method just raw material of method, use is fruit juice concentrate.Its production method is: fruit juice concentrate is diluted with water to finite concentration (according to the specification of quality of product) and makes the former wine after its fermentation meet product requirement, then add the operations such as artificial yeast, temperature controlled fermentation, storage, art breading.The fruit wine that utilizes this method to produce, general fruital is on the low side, feeling of freshness a little less than, vinosity is not good, has certain gap with the fruit wine that utilizes new fresh fruit brew.
The preparation method of several morats above, the advantage and the defect that respectively have oneself, common feature is all that juice color loss is serious, sanitas usage quantity also approaches the upper limit of national standard, simultaneously pure mulberries brew vinosity, with the smell of herbal medicine, has affected its mouthfeel of drinking.Adopt which type of method, the nutritive ingredient that can farthest retain mulberries fruit, can improve again morat functional effect aspect health care, reduce the usage quantity of sanitas (sulfurous gas etc.), be the target that in industry, professional person pursues for consumers in general provide pure natural mulberries fruit wine simultaneously always.
Summary of the invention
Mulberries black-rice health-care wine provided by the invention and preparation method thereof, has solved the problem that traditional morat mouthfeel is bad, freshness is not high.
Mulberries black-rice health-care wine of the present invention, main raw material is mulberries and black rice, raw-material weight is mulberries than part: black rice=1:2.3 ~ 2.7.
The preparation method of mulberries black-rice health-care wine of the present invention, comprises the following steps:
A). the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class black rice, clear water is standby after eluriating.
B). the black rice in step a is soaked with mountain spring water, and during immersion, mountain spring water covers black rice layer and exceeds 20～25 centimetres, soaks water temperature and is controlled at 20～25 degrees Celsius and lasting 8～9 hours, and mountain spring water is changed in every immersion one time after 3 hours.
C). the black rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, and under saturated steam state, boiling is 15～20 minutes.
D). by the black rice of boiling be poured on bamboo dustpan, spread out cooling, when temperature is down to 28～32 degrees Celsius, to be sprinkled into weight be the koji of black rice weight 5～6% and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20～25 degrees Celsius.
E). black rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, after having fermented, obtain the former wine of black rice.
F). the fruit juice by the mulberries fruit of 1 part of weight part after physical squeezing and residue are added in the former wine of black rice that 2.3～2.7 parts of weight part black rices make, in ceramic wine jar, stir, continue sealing and fermenting 7 days, filtered through gauze is got clear liquid in wine jar and is finished product afterwards.
Wherein in step a), mulberries fruit physical squeezing technique is:
(1) get fresh mulberries fruit, manually remove after the prematurity mulberries fruit of the non-black purple of mulberries color, mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5～8 millimeters.
(2) bamboo sieve is moved to and dried on frame after rinsing, naturally dry and after 24 hours, obtain cleaning dry and comfortable mulberries fruit.
(3) the standby mulberries of previous step are poured in cylinder shape squeezing bucket, by lever principle, is connected and squeeze bung and support, in support one end application of force, barrel interior mulberries are squeezed bearing under 6～7MPa pressure.
The present invention is unique due to wine-making technology, and the mulberries black rice wine of preparing according to the method has pure black color purple, during taste is sweet with light meter Xiang, mouthfeel is more comfortable, and wine body is more plentiful, and nourishing function is abundanter, antiseptic content is lower, is particularly suitable for the requirement of modern people to nutritive health-care.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1: weight ratio part mulberries: the mulberries black-rice health-care wine of black rice=1:2.3 brew, and brew method is as follows:
The first step: the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class black rice clear water is standby after eluriating.
Second step: the black rice of having eluriated soaks with mountain spring water, during immersion, the amount of mountain spring water is advisable to cover 25 centimetres of rice layers completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 9 hours, and change mountain spring water one time after soaking 3 hours, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously.
The 3rd step: the black rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time.
The 4th step: by the black rice of boiling, be poured on and spread out coolingly on bamboo dustpan, when temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of black rice quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature.
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Black rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of black rice.
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.3 portions of former wine of weight black rice that black rice is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: the mulberries black-rice health-care wine of black rice=1:2.5 brew, and brew method is as follows:
The first step: the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class black rice clear water is standby after eluriating.
Second step: the black rice of having eluriated soaks with mountain spring water, during immersion, the amount of mountain spring water is advisable to cover 25 centimetres, black rice layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and change mountain spring water one time after soaking 3 hours, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously.
The 3rd step: the black rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time.
The 4th step: by the black rice of boiling, be poured on and spread out coolingly on bamboo dustpan, when temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of black rice quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature.
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Black rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of black rice.
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.5 portions of former wine of weight black rice that black rice is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 3: weight ratio part mulberries: the mulberries black-rice health-care wine of black rice=1:2.7 brew, and brew method is as follows:
The first step: the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class black rice clear water is standby after eluriating.
Second step: the black rice of having eluriated soaks with mountain spring water, during immersion, the amount of mountain spring water is advisable to cover 25 centimetres, black rice layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and change mountain spring water one time after soaking 3 hours, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously.
The 3rd step: the black rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time.
The 4th step: by the black rice of boiling, be poured on and spread out coolingly on bamboo dustpan, when temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of black rice quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature.
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Black rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of black rice.
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.7 portions of former wine of weight black rice that black rice is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
In the above step, mulberries fruit physical squeezing technique is: get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5 ~ 8 millimeters; After flushing, bamboo sieve is moved to and dried on frame, after naturally drying 24 hours, obtain clean dry and comfortable mulberries fruit; Mulberries are poured in cylinder shape squeezing bucket, by lever principle, connected squeezing bung and support, in one section of application of force of support, make barrel interior mulberries bear squeezing under 6 ~ 7MPa pressure.Under suitable pressure, carry out physical squeezing, can control the rate of extruding of juice in fresh fruit, and then control the speed that mulberry juice and residue reacts with microbe colony during the fermentation, then the time control of the termination by fermentation and finally control the quality of wine.
Claims (3)
1. a mulberries black-rice health-care wine, main raw material is mulberries and black rice, it is characterized in that: raw-material weight is than part being mulberries: black rice=1:2.3～2.7.
2. a preparation method who prepares mulberries black-rice health-care wine claimed in claim 1, is characterized in that comprising the following steps:
A). the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class black rice, clear water is standby after eluriating;
B). the black rice in step a is soaked with mountain spring water, and during immersion, mountain spring water covers black rice layer and exceeds 20～25 centimetres, soaks water temperature and is controlled at 20～25 degrees Celsius and lasting 8～9 hours, and mountain spring water is changed in every immersion one time after 3 hours;
C). the black rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, and under saturated steam state, boiling is 15～20 minutes;
D). by the black rice of boiling be poured on bamboo dustpan, spread out cooling, when temperature is down to 28～32 degrees Celsius, to be sprinkled into weight be the koji of black rice weight 5～6% and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20～25 degrees Celsius;
E). black rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, after having fermented, obtain the former wine of black rice;
F). the fruit juice by the mulberries fruit of 1 part of weight part after physical squeezing and residue are added in the former wine of black rice that 2.3～2.7 parts of weight part black rices make, in ceramic wine jar, stir, continue sealing and fermenting 7 days, filtered through gauze is got clear liquid in wine jar and is finished product afterwards.
3. the preparation method of mulberries black-rice health-care wine according to claim 2, is characterized in that: in described step a), mulberries fruit physical squeezing technique is:
A1). get fresh mulberries fruit, manually remove after the prematurity mulberries fruit of the non-black purple of mulberries color, mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5～8 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally dry and after 24 hours, obtain cleaning dry and comfortable mulberries fruit;
A3). the standby mulberries of a2 step are poured in cylinder shape squeezing bucket, by lever principle, is connected and squeeze bung and support, in support one end application of force, barrel interior mulberries are squeezed bearing under 6～7MPa pressure.
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| CN103897929A (en) * | 2014-03-28 | 2014-07-02 | 象州县科学技术局 | Mulberry-fragrant rice health-care wine and preparation method thereof |
| CN103897926A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Method for brewing mulberry-hawthorn fruit dewy wine |
| CN103897959A (en) * | 2014-03-28 | 2014-07-02 | 象州县科学技术局 | Health wine prepared by using mulberry, black rice and scented rice and preparation method thereof |
| CN103897931A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Method for brewing mulberry and grape wine |
| CN103897927A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Brewing mulberry-waxy corn health care wine and preparation method thereof |
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| CN103897933A (en) * | 2014-03-28 | 2014-07-02 | 象州县科学技术局 | Mulberry and organic rice health-care wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103897929A (en) * | 2014-03-28 | 2014-07-02 | 象州县科学技术局 | Mulberry-fragrant rice health-care wine and preparation method thereof |
| CN103897926A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Method for brewing mulberry-hawthorn fruit dewy wine |
| CN103897959A (en) * | 2014-03-28 | 2014-07-02 | 象州县科学技术局 | Health wine prepared by using mulberry, black rice and scented rice and preparation method thereof |
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| CN103897927A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Brewing mulberry-waxy corn health care wine and preparation method thereof |
| CN103897928A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Mulberry-black sweet corn health wine and preparation method thereof |
| CN103897932A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Mulberry-corn health wine and preparation method thereof |
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Application publication date: 20140219 |