CN103911249A - Brewing method of mulberry and cherokee rose fruit juice liquor - Google Patents
Brewing method of mulberry and cherokee rose fruit juice liquor Download PDFInfo
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- CN103911249A CN103911249A CN201410120188.3A CN201410120188A CN103911249A CN 103911249 A CN103911249 A CN 103911249A CN 201410120188 A CN201410120188 A CN 201410120188A CN 103911249 A CN103911249 A CN 103911249A
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Abstract
The invention discloses a brewing method of mulberry and cherokee rose fruit juice liquor. Main raw materials of the mulberry and cherokee rose fruit juice liquor are mulberry and cherokee rose fruit. The brewing method comprises the production processes of raw material squeezing, soaking by using spring water, cooking, fermentation, heating, mixing, fermentation and the like. The mulberry and cherokee rose fruit juice liquor brewed by the method solves the problems that conventional mulberry wine is poor in mouth feel and low in refreshing degree. The mulberry and cherokee rose fruit juice liquor has purely pale black purple color and relatively comfortable mouth feel and is full-bodied, relatively low in content of preservatives and suitable for the requirements of modern people on nutrition and health care.
Description
Technical field
The present invention relates to the preparation method of fruits health promoting wine, particularly use mulberries and the Fruit of Cherokee Rose 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.
Fruit of Cherokee Rose another name: hemiplelea davidii, thorn pear, golden small-mouthed jar, Randia spinosa, pheasant chieftain, sugared warbler, sugar bowl, candy, honeybee sugar bowl, betel nut, golden tall bottle with spout, sugared orange, yellow tea bottle, rattan hook, mantis fruit, sugared bur, root of Manchurian Currant, thorn olive, root of Manchurian Currant, the blue stalk of thorn.Root skin is obtained through refining tannin extract; Fruit medicine, has diuresis, kidney tonifying functions; Leaf has detoxify and promote the subsdence of swelling effect; Root is medicinal, can promoting blood circulation to remove blood stasis, the convergence of drawing out pus by applying a plaster to the affected part, dispel the wind that it is wet to drive.Cuttage or with seminal propagation; Not tight to soil requirement, should be born in tailo.Fruit is containing VITAMIN, oxysuccinic acid, Citric Acid, tannin, saponin etc.Cherokee rose is suitable for soft or hard sugar, fruit juice, carbonated drink, fruit syrup, gas wine, perfume (or spice) and gets rid of etc. painted.Therefore expert thinks, Fruit of Cherokee Rose wild resource is abundant, growth is fast, is also easy to cultivation, be a kind of desirable, there is the straight juice beverage raw material that develops potentiality.
The composition of Fruit of Cherokee Rose
Fruit is containing citric acid, oxysuccinic acid.Pericarp contains multiple hydrolysis-type tannin: laevigatin, agrimonine, front Cyanidin, his elm element, Pedunculagin, snake is containing tannin, red crowned crane oxalic acid, in addition, over-ground part is also separated to multiple triterpenoid: hederagenin, ursolic acid, Oleanolic Acid, hydroxyl methyl ursolate, methoxyl group methyl ursolate, Tormentic acid methyl esters, hydroxyl committee mound Lay acid methyl esters, wild crow Chinese toon acid methyl esters, Tormentic acid, glucopyranosyl ester glucoside, Tormentic acid methoxyl group, glucopyranosyl ester glucoside, the acid of wild crow Chinese toon, glucose ester glucoside, methyl, glucopyanoside, Sitosterol, glucopyanoside, oxygen Sitosterol is liquor-saturated, glucopyanoside, hydroxyl Sitosterol, glucopyanoside, beans steroid, glycol, glucopyanoside.
effect of Fruit of Cherokee Rose and effect
1, antisepsis and anti-inflammation.Recent study finds, Fruit of Cherokee Rose extracting solution can kill streptococcus aureus and intestinal bacteria etc., can be used to treat Yin Jin Portugal bacterium or coli-infection and the disease that causes.
2, controlling nocturnal emission with astringent drugs contracting urine, relieving diarrhea with astringents.In Fruit of Cherokee Rose, contain a large amount of acidic substance, soap one-tenth etc., can controlling nocturnal emission with astringent drugs chamber prevent man pass out semen lingering diarrhea, woman be with lower too much, again can puckery enteron aisle, prevent that insufficiency of the spleen constraint from rushing down dysentery due to ineffective.
3, relieving cough and asthma, spasmolytic.The traditional Chinese medical science is thought, breathes with cough and how to be caused by abnormal rising of lung-QI, and Fruit of Cherokee Rose sour-puckery flavor, the gas of astringing the lung, can be relieving cough and asthma.Modern study is found, contains the composition of anti-smooth muscle spasm in Fruit of Cherokee Rose, can prevent the spasm of stomach and intestine and tracheae.2, reducing urination for preventing enuresis.In Fruit of Cherokee Rose, contain a large amount of acidic substance and saponin, there is the de-sphincter muscle of restriction wing, extend urination time interval, increase each effect of discharging urine amount, can be used for treating the disease of the enuresis and frequent micturition.
4, reducing blood-fat.In Fruit of Cherokee Rose, contain lipid acid, Bu Gu province alcohol, hot-tempered matter and soap formula etc., can reduce blood fat, reduce fat in endovascular deposition, can be used for treating atherosclerosis.
5, Fruit of Cherokee Rose nutrition.Fruit of Cherokee Rose fruit unique flavor, there are honey flavour and delicate fragrance, its vegetal pole is abundant, interior sugary (being mainly the reducing sugars such as fructose), citric acid, oxysuccinic acid, tannin, VITAMIN, more than 20 seed amino acids, the compositions such as 18 kinds of mineral elements and resin, saponin are especially higher with vitamins C and reducing sugar content.According to surveying and determination, the fresh Fruit of Cherokee Rose pulp of every 100g is containing vitamins C 1009mg, and content is only second to Rosa roxburghii, is 2 times of fresh jujube, 10 times of Chinese goosebeery, 30 times of citrus.Secondly, Fruit of Cherokee Rose contains abundant zinc and selenium, and what these two kinds of elements were needed by human has specific health care and the trace element of the effect that gives protection against cancer.
the way that Fruit of Cherokee Rose is steep in wine
1, in brief, select exactly Fruit of Cherokee Rose 1-2 kilogram, 5 kilograms of white wine more than 45 degree, rock sugar is appropriate, Fruit of Cherokee Rose is inserted in the containers such as clean bottle, then adds in white wine and soaks.General immersion just can be drunk for one month; Container must seal, and puts shady and cool dry place and stores.
2, the trophic analysis that Fruit of Cherokee Rose is steep in wine.Fruit of Cherokee Rose fruit unique flavor, there are honey flavour and delicate fragrance, its vegetal pole is abundant, interior sugary (being mainly the reducing sugars such as fructose), citric acid, oxysuccinic acid, tannin, VITAMIN, more than 20 seed amino acids, the compositions such as 18 kinds of mineral elements and resin, saponin are especially higher with vitamins C and reducing sugar content.According to surveying and determination, the fresh Fruit of Cherokee Rose pulp of every 100g is containing vitamins C 1009mg, and content is only second to Rosa roxburghii, is 2 times of fresh jujube, 10 times of Chinese goosebeery, 30 times of citrus.Secondly, Fruit of Cherokee Rose contains abundant zinc and selenium, and what these two kinds of elements were needed by human has specific health care and the trace element of the effect that gives protection against cancer.Modern pharmacology proves: Fruit of Cherokee Rose fruit is oral can promote that gastric secretion helps digest, and can make again intestinal mucosa shrink, and secretion reduces and antidiarrheal; Fruit of Cherokee Rose decocting liquid all has stronger restraining effect to streptococcus aureus, intestinal bacteria, Pseudomonas aeruginosa, dysentery bacterium and influenza virus.
3, the additive method that Fruit of Cherokee Rose is steep in wine.The method of concocting according to difference is divided into Fruit of Cherokee Rose, sweet Fruit of Cherokee Rose, fries Fruit of Cherokee Rose, salt Fruit of Cherokee Rose.After concocting in storage drying receptacle, sweet Fruit of Cherokee Rose, to fry Fruit of Cherokee Rose, salt Fruit of Cherokee Rose airtight, puts air seasoning place; Cherokee rose is suitable for soft or hard sugar, fruit juice, carbonated drink, fruit syrup, gas wine, perfume (or spice) and gets rid of etc. painted.Therefore expert thinks, Fruit of Cherokee Rose wild resource is abundant, growth is fast, is also easy to cultivation, be a kind of desirable, there is the straight juice beverage raw material that develops potentiality.
Summary of the invention
The brew method of mulberries Fruit of Cherokee Rose 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 mulberries reveal the brew method of wine of fruit of Cherokee rose, comprise the following steps:
A). take fresh ripe mulberry and Fructus Fructus Rosae Laevigatae 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 Fructus Fructus Rosae Laevigatae, fruit juice and the residue after physical squeezing is added in 2.3 ~ 2.7 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 Fructus Fructus Rosae Laevigatae physics and squeezing process are:
A1). get fresh mulberries and Fruit of Cherokee Rose fruit, artificial removal's immature fruit and Fructus Fructus Rosae Laevigatae pin, and mulberries and Fruit of Cherokee Rose 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 Fruit of Cherokee Rose fruit;
A3). standby a2 step institute mulberries and Fructus Fructus Rosae Laevigatae 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 Fructus Fructus Rosae Laevigatae 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 Fructus Fructus Rosae Laevigatae are squeezed bearing under 3 ~ 4MPa pressure.
The present invention is due to wine-making technology uniqueness, and the mulberries Fruit of Cherokee Rose alcoholic drink mixed with fruit juice of preparing according to the method has pure light black 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: Fruit of Cherokee Rose: the mulberries Fruit of Cherokee Rose alcoholic drink mixed with fruit juice of the former wine=1:1:2.2 of pannikin rice wine brew, brew method is as follows:
The first step: take fresh ripe mulberry and Fructus Fructus Rosae Laevigatae 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 2.2 portions of former wine of weight pannikin rice wine by 1 part of weight mulberries and Fructus Fructus Rosae Laevigatae, 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.
Embodiment 2: weight ratio part mulberries: Fruit of Cherokee Rose: the mulberries Fruit of Cherokee Rose 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 Fructus Fructus Rosae Laevigatae 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 Fructus Fructus Rosae Laevigatae, 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.
Embodiment 3: weight ratio part mulberries: Fruit of Cherokee Rose: the mulberries Fruit of Cherokee Rose alcoholic drink mixed with fruit juice of the former wine=1:1:2.7 of pannikin rice wine brew, brew method is as follows:
The first step: take fresh ripe mulberry and Fructus Fructus Rosae Laevigatae 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 2.7 portions of former wine of weight pannikin rice wine by 1 part of weight mulberries and Fructus Fructus Rosae Laevigatae, 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 the above step, in step 1, mulberries and the boiling of Fructus Fructus Rosae Laevigatae physics and squeezing process are:
A1). get fresh mulberries and Fruit of Cherokee Rose fruit, artificial removal's immature fruit and Fructus Fructus Rosae Laevigatae pin, and mulberries and Fructus Fructus Rosae Laevigatae 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 Fruit of Cherokee Rose fruit;
A3). standby a2 step institute mulberries and Fructus Fructus Rosae Laevigatae 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 Fructus Fructus Rosae Laevigatae 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 Fructus Fructus Rosae Laevigatae 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 Fruit of Cherokee Rose fruit 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 Fruit of Cherokee Rose alcoholic drink mixed with fruit juice, is characterized in that: comprise the following steps:
A). take fresh ripe mulberry and Fructus Fructus Rosae Laevigatae 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 Fructus Fructus Rosae Laevigatae, fruit juice and the residue after physical squeezing is added in 2.3 ~ 2.7 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 Fruit of Cherokee Rose alcoholic drink mixed with fruit juice according to claim 1, is characterized in that: in described step a, mulberries and the boiling of Fructus Fructus Rosae Laevigatae physics and squeezing process are:
A1). get fresh mulberries and Fruit of Cherokee Rose fruit, artificial removal's immature fruit and Fructus Fructus Rosae Laevigatae pin, and mulberries and Fruit of Cherokee Rose 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 Fruit of Cherokee Rose fruit;
A3). standby a2 step institute mulberries and Fruit of Cherokee Rose 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 Fructus Fructus Rosae Laevigatae 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 Fructus Fructus Rosae Laevigatae are squeezed bearing under 3 ~ 4MPa pressure.
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| CN201410120188.3A CN103911249A (en) | 2014-03-28 | 2014-03-28 | Brewing method of mulberry and cherokee rose fruit juice liquor |
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| CN201410120188.3A CN103911249A (en) | 2014-03-28 | 2014-03-28 | Brewing method of mulberry and cherokee rose fruit juice liquor |
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Cited By (7)
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| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104774700A (en) * | 2015-04-01 | 2015-07-15 | 齐霁 | Cherokee rose fruit craft beer and preparation method thereof |
| CN104877873A (en) * | 2015-05-12 | 2015-09-02 | 于惠鲜 | Preparation method of red Rosa laevigata fruit wine |
| CN105505666A (en) * | 2014-09-27 | 2016-04-20 | 梁振权 | Brewing method of wine containing dendrobium officinale and mulberries |
| CN107189924A (en) * | 2017-07-31 | 2017-09-22 | 于惠鲜 | A kind of manual wine of fruit of Cherokee rose brewing method |
| CN107523460A (en) * | 2017-09-21 | 2017-12-29 | 贵州文松发酵食品有限公司 | A kind of preparation method of yellow rice wine |
| CN108913430A (en) * | 2018-07-23 | 2018-11-30 | 李忠能 | A kind of black mulberry wine with hair care and feeding renal function |
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| CN105505666A (en) * | 2014-09-27 | 2016-04-20 | 梁振权 | Brewing method of wine containing dendrobium officinale and mulberries |
| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104774700A (en) * | 2015-04-01 | 2015-07-15 | 齐霁 | Cherokee rose fruit craft beer and preparation method thereof |
| CN104774700B (en) * | 2015-04-01 | 2017-05-17 | 齐霁 | Cherokee rose fruit craft beer and preparation method thereof |
| CN104877873A (en) * | 2015-05-12 | 2015-09-02 | 于惠鲜 | Preparation method of red Rosa laevigata fruit wine |
| CN107189924A (en) * | 2017-07-31 | 2017-09-22 | 于惠鲜 | A kind of manual wine of fruit of Cherokee rose brewing method |
| CN107523460A (en) * | 2017-09-21 | 2017-12-29 | 贵州文松发酵食品有限公司 | A kind of preparation method of yellow rice wine |
| CN108913430A (en) * | 2018-07-23 | 2018-11-30 | 李忠能 | A kind of black mulberry wine with hair care and feeding renal function |
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Application publication date: 20140709 |