CN103897931A - Method for brewing mulberry and grape wine - Google Patents
Method for brewing mulberry and grape wine Download PDFInfo
- Publication number
- CN103897931A CN103897931A CN201410119814.7A CN201410119814A CN103897931A CN 103897931 A CN103897931 A CN 103897931A CN 201410119814 A CN201410119814 A CN 201410119814A CN 103897931 A CN103897931 A CN 103897931A
- Authority
- CN
- China
- Prior art keywords
- mulberries
- rice
- grape
- wine
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for brewing a mulberry and grape wine. The wine is prepared from main raw materials of mulberry and grape. The preparation method comprises the following procedures: squeezing the raw materials, soaking by spring, stewing, fermenting, heating, mixing, fermenting and the like. The problems that the traditional mulberry wine is poor in mouthfeel, and low in preservation degree are solved by the mulberry and grape wine brewed by using the method; the mulberry and grape wine has a pure reddish purple color, is more comfortable in mouthfeel, fuller in body, lower in content of a preservative, and is applicable to the requirements of people on nutrition and health at present.
Description
Technical field
The present invention relates to the preparation method of fruits health promoting wine, particularly use mulberries and the grape brewing method as raw material.
Background technology
Mulberries, have another name called Fructus Mori, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc., are the fruit ear of moraceae plants mulberry.Look green grass or young crops when mulberries are tender, taste acid, when aging, look purple is black, succulence, taste is sweet.Ripe mulberries fruit is nutritious, 81.8 grams of every 100 grams of mulberries 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.
Mulberries trophic analysis:
(1) prevent arteriosclerosis, in mulberries, contain lipid acid, mainly by linolic acid.Stearic acid and oleic acid composition, have and reduce fat, and reduces blood fat, prevents 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 mulberries, 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 mulberries, 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 mulberries, can make hair become black and glossy, therefore can be used to beauty treatment.
(5) cancer-resisting, the compositions such as contained violaguercitrin in mulberries, cyanidin(e), glucose, fructose, oxysuccinic acid, calcareous, inorganic salt, carotene, multivitamin and nicotinic acid, have prophylaxis of tumours cellular invasion, 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.
Definition according to " People's Republic of China's industry standard " to alcoholic drink mixed with fruit juice, alcoholic drink mixed with fruit juice is take liquor, scent type Fenyang wine or edible ethanol as wine base, with the animals and plants elite of medicine-food two-purpose, processes by advanced technologies, has changed the alcoholic drink of its former wine base style.That alcoholic drink mixed with fruit juice has is nutritious, various in style, the feature of different style, and the wide range of alcoholic drink mixed with fruit juice, comprises the wine kinds such as flowers and fruits type alcoholic drink mixed with fruit juice, animals and plants fragrant, tonic nutrient liquor.
Mulberries have spontaneous growth, without the feature of disease and pest, liked by people, but its fruit surface is soft and not storage endurance transportation, and people often retain its nutritive value in the mode of mulberries fruit wine brewing.
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, respectively have oneself advantage and defect, common feature is all that juice color loss is serious, and 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, can farthest retain the nutritive ingredient of 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.
Grape, Vitis defoliation liana.Digitated leaf, leaf alternate, base portion heart, both sides are drawn close, edge bastard 3～5 lacks and splits, compound raceme, is generally conical, is also panicle, spend little, yellow-green colour, berry mostly is spheroidal or ellipse is spherical, color and luster is different with kind.The mankind just start to cultivate this planting fruit-trees a long time ago, and output almost accounts for 1/4th of whole world fruit; Its nutritive value is very high, can be made into Sucus Vitis viniferae, raisin and grape wine.Grain is large, skin depth, juice are few, high-quality, skin and flesh difficultly separate, the Eurasia kind of storage tolerance.Raisin originate from Xinjiang mostly, because Xinjiang region is dry, more hot.Normally dry and store in the inside, room of drying in the air.
The nutritive value of grape is very high, and Sucus Vitis viniferae is described as " vegetable milk " by scientist.Grape sugar degree reaches 8% to 10%, take glucose as main.In the contained more sugar of grape, major part is easy glucose directly absorbed by the body, so grape becomes digestion ability compared with weak person's desirable fruit.In the time that hypoglycemia appears in human body, if drink in time Sucus Vitis viniferae, can make very soon remission.
French scientist research discovery, grape can stop thrombosis better than acetylsalicylic acid, and can reduce human serum cholesterol levels, reduces hematoblastic cohesive force, and prevention cardiovascular and cerebrovascular disease are had to certain effect.The traditional Chinese medical science thinks, the flat taste of grape is sweet, can nourish liver and kidney, born fluid, strengthening the bones and muscles, there is the effect of benefiting vital QI and blood, tonneau urine, and can be used for the assisting therapy of the illnesss such as deficiency of the spleen causing weakness of QI, shortness of breath and fatigue, oedema, dysuria.
Grape sugar degree is up to 10%～30%, take glucose as main.Volume tartaric acid in grape contributes to digestion, suitably eats a little grapes more, can invigorating the spleen and regulating the stomach.In grape, contain mineral calcium, potassium, phosphorus, iron, glucose, fructose, protein, tartrate and multivitamin B1, B2, B6, C, P etc., also contain the amino acid of multiple needed by human body, normal food grape is of great advantage to neurasthenia, excessive fatigue, and it also contains the multiple material with physiological function in addition.Grape is made after raisin, and sugar can be relative high with the content of iron, is women, children and weak anaemia person's excellent tonic product.
Chinese dynasties medicine ancient books and records all have discussion to grape medicinal.The traditional Chinese medical science thinks, the sweet micro-acid of grape taste, property are flat, has that invigorating the liver and kidney, replenishing QI and blood, appetizing are promoted the production of body fluid, effect of diuresis.Shennong's Herbal published article is said: " the strong will of times power, makes us fertile strong to grape master for muscles and bones arthritis with fixed pain caused by dampness, beneficial gas, and resistance to famine, bears chill.Food, makes light of one's life by commiting suicide and does not always prolong life for a long time." grape not only has pharmaceutical use widely, also can be used for dietotherapy: when dizziness, palpitaition, cerebral anemia, drink appropriate grape wine every day 2～3 times, have certain therapeutic action; 15 grams of dry grape vines can be controlled pregnancy reactions with being decocted in water for oral dose.On " must use at home ", also once recorded the function that Sucus Vitis viniferae has relieving restlessness to quench the thirst.
Modern medicine study shows, grape also has anti-cancer, anticancer effect.Grape has high sight, and people are made in various potted landscape holding chambers, the quiet and tastefully laid out uniqueness attractive in appearance of delicate fragrance; Or plant before and after room, tendril is wound around, and exquisitely carved, sweet perfumes are diffused all around, is the outstanding person who beautifies the environment.But the huge economic value of grape is mainly wine brewing, the grape in the whole world 80% is all for wine brewing.But, along with the enhancing of people's health care consciousness, the transformation of consumption idea, increasing grape is led to fruit juice, becomes the nutritive health-care fruit of delicious multiple-effect.It not only can treat various diseases, directly drinks Sucus Vitis viniferae and also has antiviral effect.
Summary of the invention
The brew method of mulberries grape alcoholic drink mixed with fruit juice provided by the invention, has solved the problem that traditional morat mouthfeel is bad, freshness is not high.
In order to reach foregoing invention object, the technical solution adopted in the present invention is: a kind of brew method of mulberries grape alcoholic drink mixed with fruit juice, comprises the following steps:
A). take fresh ripe mulberry and uva as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
B). the rice in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
C). the 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, is 15 minutes at saturated steam state cooking time;
D). by the rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality 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). 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;
F). after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
G). heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
H). by 1 part of weight mulberries and grape, fruit juice and the residue after physical squeezing is added in 2.5 ~ 3.5 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continue to after 2 ~ 3 months, filtered through gauze is got clear liquid in wine jar and is finished product.
In step a, mulberries and the boiling of grape physics and squeezing process are:
A1). get fresh mulberries and grape fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries and grape are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 4 ~ 7 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries and grape fruit;
A3). standby a2 step institute mulberries and grape are poured in food steamer, under saturation steam environment, are kept 20 minutes, after removing, dry, boiling with dry common circulation three times;
A4). above-mentioned mulberries and grape are poured in cylinder shape squeezing bucket, is connected and squeeze bung and support by lever principle, in one section of application of force of support, barrel interior mulberries and grape are squeezed bearing under 3 ~ 4MPa pressure.
The present invention is due to wine-making technology uniqueness, and the mulberries grape syrup drinking utensils of preparing according to the method has pure light red color purple, and mouthfeel is more comfortable, wine body is more plentiful, nourishing function is abundanter, and 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: grape: the mulberries grape alcoholic drink mixed with fruit juice of the former wine=1:1:2.5 of pannikin rice wine brew, brew method is as follows:
The first step: take fresh ripe mulberry and uva as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
Second step: rice soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
The 3rd step: the 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 rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality 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;
The 5th step: rice sealing and fermenting process continues 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir;
The 6th step: after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
The 7th step: heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
The 8th step: fruit juice and the residue after physical squeezing is added in 2.5 portions of former wine of weight pannikin rice wine by 1 part of weight mulberries and uva, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: grape: the mulberries grape alcoholic drink mixed with fruit juice of the former wine=1:1:3.0 of pannikin rice wine brew, brew method is as follows:
The first step: take fresh ripe mulberry and uva as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
Second step: rice soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
The 3rd step: the 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 rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality 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;
The 5th step: rice sealing and fermenting process continues 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir;
The 6th step: after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
The 7th step: heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
The 8th step: fruit juice and the residue after physical squeezing is added in 3.0 portions of former wine of weight pannikin rice wine by 1 part of weight mulberries and uva, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 3: weight ratio part mulberries: grape: the mulberries grape alcoholic drink mixed with fruit juice of the former wine=1:1:3.5 of pannikin rice wine brew, brew method is as follows:
The first step: take fresh ripe mulberry and uva as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
Second step: rice soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
The 3rd step: the 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 rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality 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;
The 5th step: rice sealing and fermenting process continues 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir;
The 6th step: after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
The 7th step: heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
The 8th step: fruit juice and the residue after physical squeezing is added in 3.5 portions of former wine of weight pannikin rice wine by 1 part of weight mulberries and uva, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
In the above step, in step 1, mulberries and the boiling of uva physics and squeezing process are:
A1). get fresh mulberries and grape fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries and uva are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 4 ~ 7 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries and grape fruit;
A3). standby a2 step institute mulberries and uva are poured in food steamer, under saturation steam environment, are kept 20 minutes, after removing, dry, boiling with dry common circulation three times;
A4). above-mentioned mulberries and uva are poured in cylinder shape squeezing bucket, is connected and squeeze bung and support by lever principle, in one section of application of force of support, barrel interior mulberries and uva are squeezed bearing under 3 ~ 4MPa 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 mulberries and grape juice and residue reacts with microbe colony during the fermentation, then the time control of termination by fermentation and finally control the quality of wine.
Claims (2)
1. a brew method for mulberries grape alcoholic drink mixed with fruit juice, is characterized in that: comprise the following steps:
A). take fresh ripe mulberry and uva as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
B). the rice in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
C). the 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, is 15 minutes at saturated steam state cooking time;
D). by the rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality 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). 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;
F). after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
G). heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
H). by 1 part of weight mulberries and uva, fruit juice and the residue after physical squeezing is added in 2.5 ~ 3.5 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continue to after 2 ~ 3 months, filtered through gauze is got clear liquid in wine jar and is finished product.
2. the preparation method of mulberries grape alcoholic drink mixed with fruit juice according to claim 1, is characterized in that: in described step a, mulberries and the boiling of uva physics and squeezing process are:
A1). get fresh mulberries and grape fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries and grape are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 4 ~ 7 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries and grape fruit;
A3). standby a2 step institute mulberries and grape are poured in food steamer, under saturation steam environment, are kept 20 minutes, after removing, dry, boiling with dry common circulation three times;
A4). above-mentioned mulberries and uva are poured in cylinder shape squeezing bucket, is connected and squeeze bung and support by lever principle, in one section of application of force of support, barrel interior mulberries and uva are squeezed bearing under 3 ~ 4MPa pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410119814.7A CN103897931A (en) | 2014-03-28 | 2014-03-28 | Method for brewing mulberry and grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410119814.7A CN103897931A (en) | 2014-03-28 | 2014-03-28 | Method for brewing mulberry and grape wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103897931A true CN103897931A (en) | 2014-07-02 |
Family
ID=50989509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410119814.7A Pending CN103897931A (en) | 2014-03-28 | 2014-03-28 | Method for brewing mulberry and grape wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103897931A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629994A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry passion fruit alcoholic drink |
| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104673587A (en) * | 2015-03-12 | 2015-06-03 | 象州县科学技术局 | Brewing method of mulberry-longan juice wine |
| CN104673585A (en) * | 2015-03-12 | 2015-06-03 | 象州县科学技术局 | Brewing method of mulberry-phyllanthus emblica juice wine |
| CN111363651A (en) * | 2020-04-17 | 2020-07-03 | 长春医学高等专科学校 | Brewing process of mulberry wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102199508A (en) * | 2011-04-14 | 2011-09-28 | 陈昌贵 | Grape glutinous rice wine |
| CN102669525A (en) * | 2011-08-03 | 2012-09-19 | 丁振洲 | Manufacture method of mulberry ice grape wine nutrition and health care beverage |
| CN103589557A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-black rice healthcare wine and preparation method thereof |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
| CN103666908A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Brewing method of mulberry juice wine |
-
2014
- 2014-03-28 CN CN201410119814.7A patent/CN103897931A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102199508A (en) * | 2011-04-14 | 2011-09-28 | 陈昌贵 | Grape glutinous rice wine |
| CN102669525A (en) * | 2011-08-03 | 2012-09-19 | 丁振洲 | Manufacture method of mulberry ice grape wine nutrition and health care beverage |
| CN103666908A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Brewing method of mulberry juice wine |
| CN103589557A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-black rice healthcare wine and preparation method thereof |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李良 等: "桑葚葡萄复合果汁饮料的研制", 《食品工业》, no. 2, 20 February 2012 (2012-02-20) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629994A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry passion fruit alcoholic drink |
| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104673587A (en) * | 2015-03-12 | 2015-06-03 | 象州县科学技术局 | Brewing method of mulberry-longan juice wine |
| CN104673585A (en) * | 2015-03-12 | 2015-06-03 | 象州县科学技术局 | Brewing method of mulberry-phyllanthus emblica juice wine |
| CN111363651A (en) * | 2020-04-17 | 2020-07-03 | 长春医学高等专科学校 | Brewing process of mulberry wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103666907A (en) | Mulberry sticky-rice healthcare wine and preparation method thereof | |
| CN103589557A (en) | Mulberry-black rice healthcare wine and preparation method thereof | |
| CN103666908A (en) | Brewing method of mulberry juice wine | |
| CN103589556A (en) | Mulberry-red rice healthcare wine and preparation method thereof | |
| CN103911249A (en) | Brewing method of mulberry and cherokee rose fruit juice liquor | |
| CN102669540A (en) | Fresh rose fermented glutinous rice and preparation method thereof | |
| CN103045431A (en) | Health preserving healthcare purple wine | |
| CN103194352B (en) | Rose sweet white wine beverage and preparation method thereof | |
| CN107739693A (en) | Mulberry fruit formula of rice wine and compound method | |
| CN103897931A (en) | Method for brewing mulberry and grape wine | |
| CN105255695A (en) | Making method for composite cherry fruit vinegar | |
| CN105919099A (en) | Method for preparing enzyme from kudzuvine roots and mulberry fruits | |
| CN104673588A (en) | Brewing method of mulberry-pitaya juice wine | |
| CN103897960A (en) | Brewing method of mulberry-fructus rhodomyrti juice wine | |
| CN103911253A (en) | Brewing method of mulberry and turnjujube juice liquor | |
| CN103992898A (en) | Method for brewing mulberry and Momordica grosvenori liqueur | |
| CN103897922A (en) | Flower rice wine with effects of calming nerves and helping sleeping and preparation method thereof | |
| CN103911248A (en) | Brewing method of mulberry and vitis amurensis alcoholic drink mixed with fruit juice | |
| CN104629994A (en) | Method for brewing mulberry passion fruit alcoholic drink | |
| CN103911252A (en) | Mulberry-red rice-black rice health care wine and preparation method thereof | |
| CN103897927A (en) | Brewing mulberry-waxy corn health care wine and preparation method thereof | |
| CN104419607A (en) | Nymphaea-tetragona-flower old wine | |
| CN103897926A (en) | Method for brewing mulberry-hawthorn fruit dewy wine | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN105462759A (en) | Mulberry/sorghum health care wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |