CN103897933A - Mulberry and organic rice health-care wine and preparation method thereof - Google Patents
Mulberry and organic rice health-care wine and preparation method thereof Download PDFInfo
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- CN103897933A CN103897933A CN201410120271.0A CN201410120271A CN103897933A CN 103897933 A CN103897933 A CN 103897933A CN 201410120271 A CN201410120271 A CN 201410120271A CN 103897933 A CN103897933 A CN 103897933A
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Abstract
The invention discloses a brewing method of a mulberry and organic rice health-care wine, wherein mulberry and organic rice are principal raw materials; the preparation method comprises the steps of: pressing the raw materials, soaking in spring water, cooking, fermenting and the like; the mulberry and organic rice health-care wine brewed by using the method has light rice aroma, and is full-bodied, low in preservative content and appropriate for meeting the requirements of modern people for nutrition and health care.
Description
Technical field
The present invention relates to fruits health promoting wine and preparation method thereof, particularly use mulberries and have wine brewing and the method for machine-processed rice 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.
The key distinction of organic rice and other rice has six features: the first, and organic rice absolute prohibition in process of manufacture uses the synthetic materials such as agricultural chemicals, chemical fertilizer, hormone, and does not allow to use genetic engineering technique; Non-polluted rice and green rice allow these materials of limited use, and do not ban use of genetic engineering technique.Second, organic rice produces aspect transition in soil that there are strict requirements, consider Cucumber residual quite a while of meeting in environment, soil needs the transition period of two to three years from producing other food to producing organic rice, and producing non-polluted rice and green rice does not have the requirement of transition period.The 3rd, organic rice is quantitatively strictly controlled, and requires to determine plot, fixed output quota amount, and producing other rice does not have so strict requirement.The 4th, in accordance with international practices, Organic food Taken authentication once effectively license terms be 1 year, after 1 year expires, can apply for " keeping certification ", can continue to use Organic food mark by checking, audit after qualified.The 5th, keep good ecotope, the harmonious symbiosis of man and nature, reaches producing country or country of sale's common agricultural quality level.The 6th, the operational act of authentication of socialization, suits measures to local conditions, the market promotion.There is machine-processed rice, AA level green food rice, green non-pollution, non agricultural chemical residuum! Non-polluted rice, A level green food rice, green less contamination, few pesticide residue! General rice, meets national food hygienic standard, the most basic grain quality requirement.
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 red 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, 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 provided by the invention have machine-processed rice health promoting wine and preparation method thereof, have solved the problem that traditional morat mouthfeel is bad, freshness is not high.
Mulberries of the present invention have machine-processed rice health promoting wine, and main raw material is mulberries and has machine-processed rice, and raw-material weight is than part being mulberries: have machine-processed rice=1:2.3 ~ 2.7.
Mulberries of the present invention have the preparation method of machine-processed rice health promoting wine, comprise the following steps:
A). for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; The selected first-class machine-processed rice that has, clear water is for subsequent use after eluriating;
B). the machine-processed rice mountain spring water that has in step a is soaked, and when immersion, the amount of mountain spring water is advisable to be coated with 25 centimetres, machine-processed rice 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 machine-processed rice that has 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 machine-processed rice that has of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 28 ~ 32 degrees Celsius, being sprinkled into quality is have 5% ~ 6% koji of machine-processed 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). have machine-processed rice sealing and fermenting process to continue 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, obtained the former wine of machine-processed rice;
F). the fruit juice by 1 part of weight mulberries fruit after physical squeezing and residue are added into 2.3 ~ 2.7 parts of weight to be had in the former wine of machine-processed rice that machine-processed rice has been made, and 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 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 during the organic wine with taste of rice of mulberries prepared according to the method is sweet, with light meter Xiang Qi, 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: have the mulberries of machine-processed rice=1:2.2 brew to have machine-processed rice health promoting wine, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class have machine-processed rice clear water eluriate after for subsequent use;
Second step: the machine-processed rice mountain spring water that has of having eluriated soaks, when immersion, the amount of mountain spring water is advisable to be coated with 25 centimetres, machine-processed rice 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 machine-processed rice that has 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 machine-processed rice that has 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, being sprinkled into quality is have 5% ~ 6% koji of machine-processed 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; There is machine-processed rice sealing and fermenting process to continue 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 machine-processed rice;
The 6th step: the fruit juice by 1 part of weight mulberries fruit after physical squeezing and residue are added into 2.2 parts of weight to be had in the former wine of machine-processed rice that machine-processed rice has been 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: have the mulberries of machine-processed rice=1:2.5 brew to have machine-processed rice health promoting wine, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class have machine-processed rice clear water eluriate after for subsequent use;
Second step: the machine-processed rice mountain spring water that has of having eluriated soaks, when immersion, the amount of mountain spring water is advisable to be coated with 25 centimetres, machine-processed rice 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 machine-processed rice that has 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 machine-processed rice that has 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, being sprinkled into quality is have 5% ~ 6% koji of machine-processed 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; There is machine-processed rice sealing and fermenting process to continue 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 machine-processed rice;
The 6th step: the fruit juice by 1 part of weight mulberries fruit after physical squeezing and residue are added into 2.5 parts of weight to be had in the former wine of machine-processed rice that machine-processed rice has been 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: have the mulberries of machine-processed rice=1:2.7 brew to have machine-processed rice health promoting wine, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class have machine-processed rice clear water eluriate after for subsequent use;
Second step: the machine-processed rice mountain spring water that has of having eluriated soaks, when immersion, the amount of mountain spring water is advisable to be coated with 25 centimetres, machine-processed rice 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 machine-processed rice that has 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 machine-processed rice that has 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, being sprinkled into quality is have 5% ~ 6% koji of machine-processed 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; There is machine-processed rice sealing and fermenting process to continue 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 machine-processed rice;
The 6th step: the fruit juice by 1 part of weight mulberries fruit after physical squeezing and residue are added into 2.7 parts of weight to be had in the former wine of machine-processed rice that machine-processed rice has been 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. mulberries have a machine-processed rice health promoting wine, and main raw material is mulberries and has machine-processed rice, it is characterized in that: raw-material weight is mulberries than part: have machine-processed rice=1:2.3～2.7.
2. preparing mulberries claimed in claim 1 has a preparation method for machine-processed rice health promoting wine, it is characterized in that comprising the following steps:
A). for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; The selected first-class machine-processed rice that has, clear water is for subsequent use after eluriating;
B). the machine-processed rice mountain spring water that has in step a is soaked, and when immersion, the amount of mountain spring water is advisable to be coated with 25 centimetres, machine-processed rice 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 machine-processed rice that has 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 machine-processed rice that has of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 28～32 degrees Celsius, being sprinkled into quality is have 5～6% kojis of machine-processed 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). have machine-processed rice sealing and fermenting process to continue 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, obtained the former wine of machine-processed rice;
F). the fruit juice by 1 part of weight mulberries fruit after physical squeezing and residue are added into 2.3～2.7 parts of weight to be had in the former wine of machine-processed rice that machine-processed rice has been made, after stirring in ceramic wine jar, continue sealing and fermenting after 7 days, filtered through gauze is got clear liquid in wine jar and is finished product.
3. mulberries according to claim 2 have the preparation method of machine-processed rice health promoting wine, it 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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| CN108707525A (en) * | 2018-06-06 | 2018-10-26 | 安徽工程大学 | A kind of clear rice wine of mulberry fruit and preparation method thereof |
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Application publication date: 20140702 |