CN103911253A - Brewing method of mulberry and turnjujube juice liquor - Google Patents

Brewing method of mulberry and turnjujube juice liquor Download PDF

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Publication number
CN103911253A
CN103911253A CN201410120235.4A CN201410120235A CN103911253A CN 103911253 A CN103911253 A CN 103911253A CN 201410120235 A CN201410120235 A CN 201410120235A CN 103911253 A CN103911253 A CN 103911253A
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fruit
mulberries
dragon
rice
wine
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叶善贵
潘敏周
梁晓妮
雷军强
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Xiangzhou Guangxi Shang Yuan Wine Co Ltd
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Xiangzhou Guangxi Shang Yuan Wine Co Ltd
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Abstract

The invention discloses a brewing method of mulberry and turnjujube juice liquor. Main raw materials of the mulberry and turnjujube juice liquor are mulberry and turnjujube. 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 turnjujube 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 turnjujube juice liquor has purely pale black purple color and refreshing sweet aromatic special flavor and is full-bodied, relatively low in content of preservatives and suitable for the requirements of modern people on nutrition and health care.

Description

A kind of brew method of mulberries dragon's paw fruit wine
Technical field
The present invention relates to the preparation method of fruits health promoting wine, particularly use mulberries and the dragon's paw fruit 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.
Dragon's paw fruit, original name Semen Hoveniae (Fructus Hoveniae), is Li Ke trifoliate orange chess bits deciduous tree, another name candy tree, day rattan, honey raisin tree, turning Pistacia vera, chicken claw, relieve the effect of alcohol fruit, Hovenia acerba Lindl. etc., be urgently third generation fruit leaved for development.Dragon's paw fruit fruit shape is bending, left turn right, and a string fruit weighs 100 ~ 200g, the 500g of large string.The flavour that has refreshing sweet giving off a strong fragrance, makes us being difficult to speech table.In addition, it is sugary up to 26%, for the current brilliant sugar degree of fruit, taste is extremely sweet and pure, Shiqi fruit can increase appetite, relieving fatigue, also has magical antialcoholism function.October maturation, extremely resistance to accumulating, can store 2 months under normal temperature.Dragon's paw fruit whole body is precious, and its fruit, seed, leaf, dermatome are all pharmaceutically acceptable.Record according to " Chinese medicine voluminous dictionary ", its fruit taste is sweet, property is intercalation, invigorating the spleen is done, nourishing YIN and supplementing blood, has the effects such as brain.Plant name trifoliate orange is feared, and has another name called a day rattan, the rattan of returning to life from the nether world, Wanshou fruit, sweet midnight, honey raisin tree etc., is domestic rare kind.This product kind megaphanerophyte class plant, general plant height 3-5 rice, reaches as high as more than 10 meters.It was bloomed in 4-5 month, and fruit is ripe at the beginning of 11 months.Its fruit bunchiness shape, a string have a 12-20 grain, and fruit grain is close to.Bending is as dragon's paw (therefore popular name dragon's paw fruit), and fruit shape is peculiar strange, very attractive.The heavy 150-200g of a string fruit, large string can reach 500 grams.The flushing brown of fruit, meat is fine and closely woven, soft, juice is less, reaches more than 57% containing soluble solid, and taste is extremely sweet, sugary 48%, be all fruit pol sopranos, it has fragrant, tasty, long times of aftertaste, very storage tolerance of its fruit, can store 2 months under normal temperature, and later natural air drying is not rotten yet.Its vegetal pole horn of plenty, and containing multiple life active compound and efficacy component, after food, can close stomach, increase appetite, relieving fatigue, energetic, effect that for a long time clothes have the thin network that stimulates the menstrual flow, kidney invigorating and YANG supporting, promote longevity, it also can be sobered up, relieving alcoholism, and the diseases such as paralysis, rheumatism paralysis, trachitis, ephritis are had to good efficacy.Record according to ancient books " the southern regions of the Yunnan Province book on Chinese herbal medicine "; " day rattan, the rattan taste of returning to life from the nether world are sweet, nontoxic, control the right paralysis of all left paralysiss, rheumatism paralysis, and relieving alcoholism or steep in wine and take it, the channels and collaterals that can relax, clothes are made light of one's life by commiting suicide and are prolonged life for a long time, and children's takes it, changes worm and supports spleen, and its effect is as refreshing." it except being suitable for eating raw, can be processed as fruit wine, fruit juice, jam, preserved fruit, can, beverage etc. and there is very strong health care and the health foodstuff series of medicinal function, it still extracts the important medicinal raw material of costly medicine.
Summary of the invention
The brew method of mulberries dragon's paw fruit wine 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 dragon's paw fruit wine, comprises the following steps:
A). take fresh ripe mulberry and dragon's paw fruit 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 dragon's paw fruit, 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 dragon's paw fruit physics boiling and squeezing process are:
A1). get fresh mulberries and dragon's paw fruit, artificial removal's immature fruit, and mulberries and dragon's paw fruit 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 dragon's paw fruit;
A3). standby a2 step institute mulberries and dragon's paw fruit 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 dragon's paw fruit is poured in cylinder shape squeezing bucket, connects squeezing bung and support by lever principle, in one section of application of force of support, barrel interior mulberries and dragon's paw are really squeezed bearing under 3 ~ 4MPa pressure.
The present invention is due to wine-making technology uniqueness, the mulberries dragon's paw fruit wine of preparing according to the method has pure light black color purple, mouthfeel is more comfortable fresh and sweet, there is the flavour of refreshing sweet giving off a strong fragrance, 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: dragon's paw fruit: the mulberries dragon's paw fruit wine 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 dragon's paw fruit 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: 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: by 1 part of weight mulberries and dragon's paw fruit, fruit juice and the residue after physical squeezing is added in 2.2 portions of former wine of weight pannikin rice wine, 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: dragon's paw fruit: the mulberries dragon's paw fruit wine 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 dragon's paw fruit 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: 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: by 1 part of weight mulberries and dragon's paw fruit, fruit juice and the residue after physical squeezing is added in 2.5 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, 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: dragon's paw fruit: the mulberries dragon's paw fruit wine 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 dragon's paw fruit 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: 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: by 1 part of weight mulberries and dragon's paw fruit, fruit juice and the residue after physical squeezing is added in 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, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
Mulberries and harvest the physics boiling of son fruit and squeezing process is in step 1 in the above step:
A1). get fresh mulberries and dragon's paw fruits, artificial removal's immature fruit, and mulberries and dragon's paw fruit 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 dragon's paw fruit;
A3). standby a2 step institute mulberries and dragon's paw fruit 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 dragon's paw fruit is poured in cylinder shape squeezing bucket, connects squeezing bung and support by lever principle, in one section of application of force of support, barrel interior mulberries and dragon's paw are really 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 dragon's paw 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 dragon's paw fruit wine, is characterized in that: comprise the following steps:
A). take fresh ripe mulberry and dragon's paw fruit 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 dragon's paw fruit, 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 dragon's paw fruit wine according to claim 1, is characterized in that: in described step a, mulberries and dragon's paw fruit physics boiling and squeezing process are:
A1). get fresh mulberries and dragon's paw fruit, artificial removal removes immature fruit, and mulberries and dragon's paw fruit are evenly divided in bamboo sieve, and bamboo sieve is moved in flushing tank and rinsed 20 minutes, and 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 dragon's paw fruit;
A3). standby a2 step institute mulberries and dragon's paw fruit 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 dragon's paw fruit is poured in cylinder shape squeezing bucket, connects squeezing bung and support by lever principle, in one section of application of force of support, barrel interior mulberries and dragon's paw are really squeezed bearing under 3 ~ 4MPa pressure.
CN201410120235.4A 2014-03-28 2014-03-28 Brewing method of mulberry and turnjujube juice liquor Pending CN103911253A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104629993A (en) * 2015-03-12 2015-05-20 象州县科学技术局 Method for brewing mulberry pineapple alcoholic drink
CN104673585A (en) * 2015-03-12 2015-06-03 象州县科学技术局 Brewing method of mulberry-phyllanthus emblica juice wine
CN113150933A (en) * 2021-05-25 2021-07-23 贵州凡仙酒业有限公司 Preparation process of aromatic white spirit
CN115926919A (en) * 2022-12-16 2023-04-07 武汉爱民制药股份有限公司 Method for producing Xiaoqu liquor by using buckeye seed starch liquid method

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Publication number Priority date Publication date Assignee Title
CN103666908A (en) * 2013-08-27 2014-03-26 覃志友 Brewing method of mulberry juice wine

Patent Citations (1)

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Publication number Priority date Publication date Assignee Title
CN103666908A (en) * 2013-08-27 2014-03-26 覃志友 Brewing method of mulberry juice wine

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Title
吴伟: "中华龙爪果", 《农村百事通》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104629993A (en) * 2015-03-12 2015-05-20 象州县科学技术局 Method for brewing mulberry pineapple alcoholic drink
CN104673585A (en) * 2015-03-12 2015-06-03 象州县科学技术局 Brewing method of mulberry-phyllanthus emblica juice wine
CN113150933A (en) * 2021-05-25 2021-07-23 贵州凡仙酒业有限公司 Preparation process of aromatic white spirit
CN115926919A (en) * 2022-12-16 2023-04-07 武汉爱民制药股份有限公司 Method for producing Xiaoqu liquor by using buckeye seed starch liquid method

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Application publication date: 20140709