CN104250599A

CN104250599A - Mulberry brandy preparation method

Info

Publication number: CN104250599A
Application number: CN201310266970.1A
Authority: CN
Inventors: 谈璐
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-06-29
Filing date: 2013-06-29
Publication date: 2014-12-31

Abstract

The present invention discloses a mulberry brandy preparation method, which comprises: (1) juicing the sorted and washed mulberry fruits; (2) adopting 0.5% edible gelatin to prepare a 10% gelatin solution, slowly adding to the mulberry juice under complete stirring, and carrying out pasteurization; (3) inoculating (calculated as the weight of the mulberry juice) 0.1-0.5% of activated grape wine active dry yeast and 0.05-0.15% of activated aroma-producing yeast into the mulberry juice, carrying out sealing fermentation at a temperature of 22-26 DEG C for 7 days, and uniformly stirring; (4) distilling, wherein crude distillation is directly performed, the end liquor is cut when the alcohol content of the obtained solution is 1.5-2.5% to obtain the crude distillation mulberry wine having the alcohol content of 26-29%, the head liquor of the obtained mulberry wine is cut, distillation is slowly performed, and the end liquor is cut until the concentration of the distilled wine decreases to 38-44 DEG; and (5) storing, blending, filtering, and loading the wine. The mulberry brandy preparation method is characterized in that the two distillation method is adopted, aldehydes, esters, higher alcohols and other aroma components are collected, and the mulberry brandy processed by using the method has characteristics of clear and transparent solution, rich mulberry aroma, coordinated wine aroma, unique flavor, refreshing and pleasant property.

Description

The preparation method of mulberry fruit cognac

Technical field

The invention belongs to wine brewing field, relate to a kind of preparation method of cognac, particularly relate to a kind of preparation method by the mulberry fruit cognac of pure mulberry fruit brew.

Background technology

Mulberry fruit is the maximum fruit variety of several southern provinces output such as China Hunan, Jiangxi, in recent years, due to the expansion of cultivated area, the raising of cultivation technique, mulberry fruit ultimate production increases every year, but due to the restriction of fresh fruit market sales volume, peasant can not be sold, high yield is not had a good harvest, the serious contusion enthusiasm of tangerine agriculture.The way addressed this problem, except fresh-retaining preserving, carries out the deep processing of mulberry fruit exactly.The product of current mulberry fruit deep processing is existing a lot, as byproducts such as major product and volatile oil, pectin, pigment such as juice of Fructus Mori, syrup capsule lobe can, jam, preserved fruits.The market of these products is also subject to certain restrictions.

In prior art, be that the patented technology that main raw material is prepared cognac technology and had has more with fruit, more representational patented technology has: Chinese patent CN200410000839.1 discloses one with tropical and subtropical fruit shaddock, pineapple, lichee, banana for raw material, the wine distilled after carrying out enzyme process, temperature control mixed fermentation is referred to as tropical fruit brandy, its technique: choosing fruit, rinsing, peeling stoning, making beating (fragmentation), enzyme, mixed fermentation, press filtration, distillation, old storage, allotment, freezing, filtration, pack be finished product.Wine degree is 40 ± 2 degree, and odor type is the natural fragrance of tropical fruit.Chinese patent CN201010502842.9 discloses a kind of red date brandy and production method thereof, belongs to brewing technical field.This invention adopts full fruit fermentation, make full use of red date resource, both save cost and improve economic benefit, turn avoid environmental pollution, remain again nutritive ingredient abundant in red date simultaneously, there is good health-care effect, and utilize multiple strain fermentation to make in product containing multiple different flavour substances; Adopt three distillating methods, collect the aroma components such as aldehydes, ester class, higher alcohols, obtain high-quality liquor; The employing of jujube wine ageing after-ripening technique is ultrasonic, high-voltage pulse complex method carries out artificial aging to jujube wine, compared with traditional technology, substantially reduce the jujube wine ageing time, ensure that the typical flavor of jujube wine, red date liquor through allotment has the fragrance of red date wine uniqueness, aroma is pleasant, and wine body is mellow.Patented technology like this also has a lot, but its technique is also not exclusively fitted, the production of mulberry fruit brandy is actual, run off more, and mouthfeel is not good at actual fabrication process Middle nutrition composition.

Summary of the invention

The present invention, in order to overcome the deficiencies in the prior art, provides a kind of preparation technology simple, and in production process, the nutrition of mulberry fruit runs off less and without astringent taste, the preparation method of the mulberry fruit cognac of its taste good.

The object of the invention is to be realized by following measures: a kind of preparation method of mulberry fruit cognac, comprise the steps: that the mulberry fruit after sorting, washing is first squeezed the juice by (1); (2) adopt O.5% edible Gelatinum oxhide, be made into the gelatin solution of 10%, under fully stirring, slowly join in juice of Fructus Mori, then carry out pasteurize; (3) be equivalent in juice of Fructus Mori access the SHENGXIANG yeast that wine active dry yeast and 0.05% ~ 0.15% that juice of Fructus Mori weight 0.1% ~ 0.5% activated activated within 7 days, stir in 22 DEG C ~ 26 DEG C sealing and fermenting; (4) distill, first directly carry out simple distillation, cut wine tail when the ethanol content of liquid to be distillated is 1.5%-2.5%, what obtain 26%-29% ethanol content slightly heats up in a steamer Mublerry wine; And then by gained slightly heat up in a steamer Mublerry wine pinch heads removal after slowly distillation until cut wine tail again when the wine liquid concentration that steams reduces to 38 °-44 °; (5) store, allocate, filter, fill wine.Feature of the present invention is, adopts twice distillating method, collects the aroma components such as aldehydes, ester class, higher alcohols, processes rear mulberry fruit brandy limpid transparent, have strong mulberry fruit fragrance and the aroma of coordination, unique flavor with the present invention, clearly pleasant.

As improvement of the present invention, in described step 4 still-process, distillation temperature controls at 85 DEG C ± 2 DEG C.

As improvement of the present invention, the mulberry fruit brandy of distillation gained first carries out ageing in oak barrel, then carry out storing, secondary allotment, filter, dress wine.

Advantage of the present invention is: adopt full fruit fermentation, make full use of mulberry fruit resource, both saved cost and improve economic benefit, turn avoid environmental pollution, remain again nutritive ingredient abundant in mulberry fruit simultaneously, have good health-care effect; Adopt twice distillating method, collect the aroma components such as aldehydes, ester class, higher alcohols, obtain high-quality liquor; Compared with traditional technology, substantially reduce Mublerry wine preparation time, ensure that the typical flavor of Mublerry wine, the mulberry fruit liquor through allotment has the fragrance of Mublerry wine uniqueness, and aroma is pleasant, and wine body is mellow; The present invention can make the Mublerry wine of different flavor different wine precision, with consumer group's demand of applicable different taste, easy and simple to handle, saves time.Process rear mulberry fruit brandy with the present invention limpid transparent, there is strong mulberry fruit fragrance and the aroma of coordination, unique flavor, clearly pleasant.

Embodiment

Embodiment: a kind of preparation method of mulberry fruit cognac, comprises the steps: that the mulberry fruit after sorting, washing is first squeezed the juice by (1); (2) adopt O.5% edible Gelatinum oxhide, be made into the gelatin solution of 10%, under fully stirring, slowly join in juice of Fructus Mori, then carry out pasteurize; (3) be equivalent in juice of Fructus Mori access the SHENGXIANG yeast that wine active dry yeast and 0.05% ~ 0.15% that juice of Fructus Mori weight 0.1% ~ 0.5% activated activated within 7 days, stir in 22 DEG C ~ 26 DEG C sealing and fermenting; (4) distill, first directly carry out simple distillation, cut wine tail when the ethanol content of liquid to be distillated is 1.5%-2.5%, what obtain 26%-29% ethanol content slightly heats up in a steamer Mublerry wine; And then by gained slightly heat up in a steamer Mublerry wine pinch heads removal after slowly distillation until cut wine tail again when the wine liquid concentration that steams reduces to 38 °-44 °; (5) store, allocate, filter, fill wine.Feature of the present invention is, adopts twice distillating method, collects the aroma components such as aldehydes, ester class, higher alcohols, processes rear mulberry fruit brandy limpid transparent, have strong mulberry fruit fragrance and the aroma of coordination, unique flavor with the present invention, clearly pleasant.

Though it is pointed out that above-described embodiment to be contrasted detailed text description to the present invention, the simple description of these text descriptions just to mentality of designing of the present invention, instead of the restriction to thinking of the present invention.Any be no more than mentality of designing of the present invention combination, increase or amendment, all fall within the scope of protection of the present invention.

Claims

1. a preparation method for mulberry fruit cognac, is characterized in that, comprises the steps: that the mulberry fruit after sorting, washing is first squeezed the juice by (1); (2) adopt O.5% edible Gelatinum oxhide, be made into the gelatin solution of 10%, under fully stirring, slowly join in juice of Fructus Mori, then carry out pasteurize; (3) be equivalent in juice of Fructus Mori access the SHENGXIANG yeast that wine active dry yeast and 0.05% ~ 0.15% that juice of Fructus Mori weight 0.1% ~ 0.5% activated activated within 7 days, stir in 22 DEG C ~ 26 DEG C sealing and fermenting; (4) distill, first directly carry out simple distillation, cut wine tail when the ethanol content of liquid to be distillated is 1.5%-2.5%, what obtain 26%-29% ethanol content slightly heats up in a steamer Mublerry wine; And then by gained slightly heat up in a steamer Mublerry wine pinch heads removal after slowly distillation until cut wine tail again when the wine liquid concentration that steams reduces to 38 °-44 °; (5) store, allocate, filter, fill wine.

2. the preparation method of mulberry fruit cognac according to claim 1, is characterized in that, in described step (4) still-process, distillation temperature controls at 85 DEG C ± 2 DEG C.

3. the preparation method of mulberry fruit cognac according to claim 1, is characterized in that, the mulberry fruit brandy of distillation gained first carries out ageing in oak barrel, then carry out storing, secondary allotment, filter, dress wine.