CN103897932A - Mulberry-corn health wine and preparation method thereof - Google Patents
Mulberry-corn health wine and preparation method thereof Download PDFInfo
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- CN103897932A CN103897932A CN201410120178.XA CN201410120178A CN103897932A CN 103897932 A CN103897932 A CN 103897932A CN 201410120178 A CN201410120178 A CN 201410120178A CN 103897932 A CN103897932 A CN 103897932A
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Abstract
The invention discloses a method for brewing mulberry-corn health wine. The mulberry-corn health wine is mainly prepared from mulberry and corn; the preparation method comprises such processes as raw material squeezing, soaking in spring water, steaming and fermenting. The mulberry-corn health wine brewed by the method has a pure black purple color and has light corn fragrance in sweet taste; the wine is fuller and is lower than antiseptic content, and applicable to requirements of modern people on nutrition and health caring.
Description
Technical field
The present invention relates to fruits health promoting wine and preparation method thereof, particularly use mulberries and corn wine brewing and the 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.
Corn, also claims Zea mays, maize, maize, ear of maize; Guangdong language is called maize, and the south of Fujian Province language is called a kind wheat, is annual gramineae herbaceous plant, is important food crop and important feed resource, is also the highest food crop of whole world ultimate production.In corn, contain a large amount of plant celluloses and can accelerate to get rid of vivotoxin, wherein natural VE has the cell fission of promotion, delays senility, reduces serum cholesterol, prevents the function of dermatosis.So corn recovers also to have certain effect to treatment comedo and small pox skin.
Corn rich vitamin C has longevity, beautification function.The contained nutritive substance of maize point has the metabolism of the human body of enhancing, adjusts nervous function, can play and make skin delicacy smooth, suppresses, delays wrinkle generation effect, and small pox skin is had to corresponding regulating effect.
Corn can also appetizing, cholagogic, defaecation, diuresis, vessel softening, delay that cell is old and weak, cancer-resisting etc.Be suitable for the Dietotherapy health of the illness such as hypertension, hyperlipidemia, arteriosclerosis, the elderly habitual constipation, chronic cholecystitis, urine bad luck.
Mulberries have spontaneous growth, without the feature of disease and pest, liked by people, but its fruit surface is soft and not storage endurance transport, people often retain its nutritive value in the mode of mulberries fruit wine brewing, and the corn wine adding therein can improve medium-height grass flavour of a drug indistinct in pure morat with light corn perfume (or spice) 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, 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.
Summary of the invention
Mulberries corn health promoting wine provided by the invention and preparation method thereof, has solved the problem that traditional morat mouthfeel is bad, freshness is not high.
Mulberries corn health promoting wine of the present invention, main raw material is mulberries and corn, raw-material weight is mulberries than part: corn=1:2.3 ~ 2.7.
The preparation method of mulberries corn health promoting wine of the present invention, comprises the following steps:
A). for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class corn, clear water is for subsequent use after eluriating;
B). the corn in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, corn layer completely, soaks water temperature and is controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time;
C). the corn 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 corn of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 28 ~ 32 degrees Celsius, to be sprinkled into quality be 5% ~ 6% koji of corn 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). corn 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 corn;
F). fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.3 ~ 2.7 portions of former wine of weight corn that corn is made, and after stirring, continue 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 step a, mulberries fruit physical squeezing technique is:
A1). 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;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). standby a2 step institute mulberries 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 are squeezed bearing under 6 ~ 7MPa pressure.
The present invention is due to wine-making technology uniqueness, and the mulberries corn wine of preparing according to the method has pure black color purple, during taste is sweet with light corn perfume (or spice), 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 corn health promoting wine of corn=1:2.2 brew, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class corn clear water is for subsequent use after eluriating;
Second step: the corn of having eluriated soaks with mountain spring water, when 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 8 hours, and after 3 hours, change mountain spring water in immersion one time, 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 corn 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 corn of boiling, be poured on and spread out coolingly on bamboo dustpan, in the time that temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of corn 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; Corn 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 corn;
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.2 portions of former wine of weight corn that corn 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 corn health promoting wine of corn=1:2.5 brew, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class corn clear water is for subsequent use after eluriating;
Second step: the corn of having eluriated soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, corn layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time, 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 corn 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 corn of boiling, be poured on and spread out coolingly on bamboo dustpan, in the time that temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of corn 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; Corn 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 corn;
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 corn that corn 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 corn health promoting wine of corn=1:2.7 brew, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class corn clear water is for subsequent use after eluriating;
Second step: the corn of having eluriated soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, corn layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time, 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 corn 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 corn of boiling, be poured on and spread out coolingly on bamboo dustpan, in the time that temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of corn 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; Corn 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 corn;
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 corn that corn 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, naturally drying after 24 hours, obtain clean dry and comfortable mulberries fruit; Mulberries are poured in cylinder shape squeezing bucket, connected squeezing bung and support by lever principle, 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 termination by fermentation and finally control the quality of wine.
Claims (3)
1. a mulberries corn health promoting wine, main raw material is mulberries and corn, it is characterized in that: raw-material weight is mulberries than part: corn=1:2.3～2.7.
2. a preparation method who prepares mulberries corn health promoting wine claimed in claim 1, is characterized in that comprising the following steps:
A). for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class corn, clear water is for subsequent use after eluriating;
B). the corn in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, corn layer completely, soaks water temperature and is controlled at 20～25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time;
C). the corn 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 corn of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 28～32 degrees Celsius, to be sprinkled into quality be 5～6% kojis of corn 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). corn 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 corn;
F). fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.3～2.7 portions of former wine of weight corn that corn is made, and after stirring, continue 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.
3. the preparation method of mulberries corn health promoting wine according to claim 2, is characterized in that: in described step a, mulberries fruit physical squeezing technique is:
A1). 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;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). standby a2 step institute mulberries 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 are squeezed bearing under 6～7MPa pressure.
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| CN102071121A (en) * | 2009-11-25 | 2011-05-25 | 何利 | Mulberry wine |
| CN102150902A (en) * | 2010-11-29 | 2011-08-17 | 威海新异生物科技有限公司 | Nano mulberry drink |
| CN102475326A (en) * | 2010-11-29 | 2012-05-30 | 威海新异生物科技有限公司 | Oral liquid of microecological mulberry fruits |
| 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 |
| 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 |
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
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2014
- 2014-03-28 CN CN201410120178.XA patent/CN103897932A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102071121A (en) * | 2009-11-25 | 2011-05-25 | 何利 | Mulberry wine |
| CN102150902A (en) * | 2010-11-29 | 2011-08-17 | 威海新异生物科技有限公司 | Nano mulberry drink |
| CN102475326A (en) * | 2010-11-29 | 2012-05-30 | 威海新异生物科技有限公司 | Oral liquid of microecological mulberry fruits |
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-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 |
| 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 |
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Application publication date: 20140702 |