CN104450408A - Preparation method of mulberry wine - Google Patents

Preparation method of mulberry wine Download PDF

Info

Publication number
CN104450408A
CN104450408A CN201410836562.XA CN201410836562A CN104450408A CN 104450408 A CN104450408 A CN 104450408A CN 201410836562 A CN201410836562 A CN 201410836562A CN 104450408 A CN104450408 A CN 104450408A
Authority
CN
China
Prior art keywords
mulberries
pulp
morat
jar fermenter
time
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410836562.XA
Other languages
Chinese (zh)
Inventor
杨正君
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHENGDU ZHEYANGZI BIOTECHNOLOGY Co Ltd
Original Assignee
CHENGDU ZHEYANGZI BIOTECHNOLOGY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CHENGDU ZHEYANGZI BIOTECHNOLOGY Co Ltd filed Critical CHENGDU ZHEYANGZI BIOTECHNOLOGY Co Ltd
Priority to CN201410836562.XA priority Critical patent/CN104450408A/en
Publication of CN104450408A publication Critical patent/CN104450408A/en
Pending legal-status Critical Current

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention provides a preparation method of mulberry wine. The preparation method is a brewing method of mulberry wine containing Cu-Zn-SOD (superoxide dismutase) obtained by the steps of selection of fruits, pulping, fermenting at twice, filtering, adding of additives, storage, filtering and sterilization. The mulberry wine produced by the method is high in utilization rate of mulberries and sufficient in fermentation and has attractive colors and special taste; meanwhile, the Cu-Zn-SOD is added, so that the mulberry wine has strengthened stability and plays roles in anti-aging.

Description

A kind of preparation method of morat
Technical field
The invention belongs to wine brewing field, be specifically related to a kind of preparation method of morat.
Background technology
Mulberries are again sorosis, mulberry bubble youngster, are one of fruit of often eating of people.Ripe mulberries matter is glossy, sour and sweet palatability, with individual large, meat is thick, look purplish red, the sufficient person of sugar is good.Gather during annual fruit maturation in 4 ~ June, decon, dries or dries edible after summary steaming, also can steeping in wine.
" the holy fruit among the people " Compendium of Material Medica that is otherwise known as is recorded: mulberries taste is sour, sweet.Single food, only quench one's thirst, profit five swollen joints, logical vim and vigour, clothes are not hungry for a long time, spirit sedation.
Mulberries are sugary, protein, fat, acid of mixing, oxysuccinic acid and vitamin A, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C, iron, sodium, calcium, magnesium, phosphorus, potassium, carotene and anthocyanidin.The lipid acid of Fructus Mori oil is primarily of compositions such as linolic acid and a small amount of stearic acid, oleic acid.
Its effect has:
Health beauty treatment: mulberries are known as " natural selenium-rich fruit queen ", both can food, can be used as medicine again, was described as " the best protective foods in 2l century " by medical circle.Be referred to as " the anti-oxidant king " in body trace element by scientist, mulberries are improved skin (comprising scalp) blood supply, nutrition skin, make the effects such as the delicate and Wu Fa of skin, and can delay senility.Mulberries are that the elderly is healthy and strong U.S. face, antidotal good fruit and good medicine.Normal food mulberry fruit can improving eyesight, the symptom that relieving eye strain is dry and astringent.Mulberries have immunologic enhancement.Mulberries have effect of gain to spleen, have enhancement to hemolytic reaction, can prevent human body artery sclerosis, skeletal joint sclerosis, enhance metabolism.It can promote the growth of erythrocyte, prevents oligoleukocythemia, and has auxiliary effect to illnesss such as treatment diabetes, anaemia, hypertension, hyperlipidemia, coronary heart disease, neurasthenia.Mulberry fruit have promote the production of body fluid to quench thirst, the effect such as promoting digestion, help defecation, proper amount of edible can promote gastric secretion, stimulates intestinal peristalsis and removes scorching.A large amount of tests and clinical confirmation, the effects such as flavonoid compound has anti-inflammatory, anti-infective, adjusting blood lipid and blood pressure, prevents blood vessel embolism in human body, control cardiovascular and cerebrovascular diseases.Its abundant anthocyanidin is the effective constituent of anti-cancer, through authoritative institution's qualification, 100ml morat containing anthocyanidin 689mg, be fruit wine.
There is the defects such as mulberries utilization ratio is low, mouthfeel is poor in traditional brew method.
SOD morat can improve the activity of human enzymes, suppresses the generation of objectionable impurities, strengthens cold-resistant, resistance to old ability, delaying cell aging, antiviral, anti-infective, improves immunity of organisms, has wide DEVELOPMENT PROSPECT.
Summary of the invention
Problem to be solved by this invention is the step by choosing fruit, making beating, fermenting twice, filtration, interpolation Cu-Zn-SOD superoxide-dismutase, storage, filtration sterilization, obtains a kind of brewing method of morat.
Technical solution of the present invention is as follows:
Step 1: choose harvesting and be no more than 24 hours, the mulberries of fresh mature, to carry out disinfection sterilization to mulberries fresh fruit, then cleans with clear water;
Step 2: making beating, obtains mulberries pulp;
Step 3: add 2000 ~ 4000u/L polygalacturonase in mulberries pulp, fully stir, hydrolysis, its treatment temp controls at 50 ~ 60 DEG C, and the time is 3 ~ 5 hours; Slurries after enzyme are sent in jar fermenter;
Step 4: in jar fermenter, add by pulp massfraction 0.2% ~ 0.5% yeast saccharomyces cerevisiae and 15% ~ 20% white sugar, add citric acid, regulate pH to 5.0 ~ 5.5, fully stir, mix;
Step 5: first time fermentation, seals jar fermenter, and under being placed in the environment of 30 ~ 35 DEG C, fermentation 7-10 days, removes bottom settlings thing;
Step 6: second time fermentation, seals jar fermenter, add 0.4-1ppm Na at liquid level 2s 2o 5protection and the protection of 0.05-0.1% alcohol, between yeast phase, keep temperature in tank to be 15 ~ 20 DEG C, fermentation time is 1 ~ 2 month;
Step 7: filter, removing wine mud, obtains clarifying fruit wine, adds 2000-6000u/L Cu-Zn-SOD superoxide-dismutase, mix, leave standstill 24h, obtain the former wine of mulberries;
Step 8: sealed storage 10 ~ 15 days under the condition of 0 ~ 4 DEG C, namely filtration sterilization obtains morat.
Further, in step 3, the addition of polygalacturonase is that every 1L mulberries pulp adds 6 ~ 10ppmv polygalacturonase.
Further, in step 4 Raw, the massfraction of the consumption of yeast saccharomyces cerevisiae accounts for the ratio of former pulp is 0.5%, and the ratio that the massfraction of white sugar consumption accounts for former pulp is 20%.
Further, in step 4, the volume of pulp, yeast saccharomyces cerevisiae, white sugar three must not exceed 2/3 of jar fermenter volume.
Further, when first time ferments in step 5, every other day open one time fermentation cylinder, be fully uniformly mixed pulp.
Further, in step 7, the addition of Cu-Zn-SOD superoxide-dismutase is that every 1L mulberries pulp adds 6 ~ 10ppmvCu-Zn-SOD superoxide-dismutase.
Further, in step 7 while interpolation superoxide-dismutase, citric acid, syrup, carmine mouthfeel and the color and luster regulating morat can also be added.
The inventive method mainly has the advantage of the following aspects:
1, the nutritive substance of mulberries fruit easily runs off, and chooses the mulberries plucked and be no more than 24 hours, can avoid the decomposition of nutritive substance, loss, improve the nutritive value of follow-up made morat;
2, add a certain amount of polygalacturonase, the pectin be conducive in mulberries is hydrolyzed fully;
3, add citric acid, regulate pH to 5.0 ~ 5.5, the fermentation being conducive to yeast saccharomyces cerevisiae is abundant;
4, when first time ferments, 1/3 space of reserved jar fermenter volume, is conducive to the former wine of mulberries and oxygen is removed fully, is conducive to the carrying out of aerobic fermentation;
5, when second time is fermented, 0.4-1ppm Na is added at liquid level 2s 2o 5protection and the protection of 0.05-0.1% alcohol, protection anaerobic bacterium, prevents it from contacting with air, makes fermentation more thorough;
Embodiment
In order to make the object, technical solutions and advantages of the present invention clearly, below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
Choose harvesting and be no more than 24 hours, the mulberries of fresh mature, mulberries fresh fruit is carried out disinfection sterilization, then clean with clear water; Making beating, obtains mulberries pulp; In every 1L mulberries pulp, add 6ppmv 4000u/L polygalacturonase carry out enzyme process, fully stir, hydrolysis, its treatment temp controls at 50 DEG C, and the time is 5 hours; It is the jar fermenter of 10L that the mulberries slurries of 4L after enzyme are sent into capacity; In jar fermenter, add by mulberries pulp massfraction 0.5% yeast saccharomyces cerevisiae and 20% white sugar, the volume of pulp, yeast saccharomyces cerevisiae, white sugar three must not exceed 2/3 of jar fermenter volume, add citric acid, regulate pH to 5.0, fully stir, mix; First time fermentation, seals jar fermenter, and under being placed in the environment of 30 DEG C, ferments 10 days, every other day opens one time fermentation cylinder, is fully uniformly mixed pulp, removes bottom settlings thing; Second time fermentation, seals jar fermenter, adds 0.4ppm Na at liquid level 2s 2o 5protection and the protection of 0.1% alcohol, between yeast phase, keep temperature in tank to be 15 DEG C, fermentation time is 2 months; Filter, removing wine mud, obtains clarifying fruit wine, add 2000u/L Cu-Zn-SOD superoxide-dismutase, addition is that every 1L mulberries pulp adds 10ppmv, adds citric acid, syrup, carmine mouthfeel and the color and luster regulating morat, mix, leave standstill 24h, obtain the former wine of mulberries; Sealed storage 10 days under the condition of 0 DEG C, namely filtration sterilization obtains morat.
Embodiment 2
Choose harvesting and be no more than 24 hours, the mulberries of fresh mature, mulberries fresh fruit is carried out disinfection sterilization, then clean with clear water; Making beating, obtains mulberries pulp; In every 1L mulberries pulp, add 10ppmv 2000u/L polygalacturonase carry out enzyme process, fully stir, hydrolysis, its treatment temp controls at 60 DEG C, and the time is 3 hours; It is the jar fermenter of 10L that the mulberries slurries of 4L after enzyme are sent into capacity; In jar fermenter, add by mulberries pulp massfraction 0.5% yeast saccharomyces cerevisiae and 20% white sugar, the volume of pulp, yeast saccharomyces cerevisiae, white sugar three must not exceed 2/3 of jar fermenter volume, add citric acid, regulate pH to 5.5, fully stir, mix; First time fermentation, seals jar fermenter, and under being placed in the environment of 35 DEG C, ferments 7 days, every other day opens one time fermentation cylinder, is fully uniformly mixed pulp, removes bottom settlings thing; Second time fermentation, seals jar fermenter, adds 1ppm Na at liquid level 2s 2o 5protection and the protection of 0.1% alcohol, between yeast phase, keep temperature in tank to be 20 DEG C, fermentation time is 1 month; Filter, removing wine mud, obtains clarifying fruit wine, add 6000u/L Cu-Zn-SOD superoxide-dismutase, addition is that every 1L mulberries pulp adds 6ppmv, adds citric acid, syrup, carmine mouthfeel and the color and luster regulating morat, mix, leave standstill 24h, obtain the former wine of mulberries; Sealed storage 12 days under the condition of 2 DEG C, namely filtration sterilization obtains morat.
Embodiment 3
Choose harvesting and be no more than 24 hours, the mulberries of fresh mature, mulberries fresh fruit is carried out disinfection sterilization, then clean with clear water; Making beating, obtains mulberries pulp; In every 1L mulberries pulp, add 8ppmv 3000u/L polygalacturonase carry out enzyme process, fully stir, hydrolysis, its treatment temp controls at 55 DEG C, and the time is 4 hours; It is the jar fermenter of 10L that the mulberries slurries of 4L after enzyme are sent into capacity; In jar fermenter, add by mulberries pulp massfraction 0.5% yeast saccharomyces cerevisiae and 20% white sugar, the volume of pulp, yeast saccharomyces cerevisiae, white sugar three must not exceed 2/3 of jar fermenter volume, add citric acid, regulate pH to 5.0, fully stir, mix; First time fermentation, seals jar fermenter, and under being placed in the environment of 33 DEG C, ferments 8 days, every other day opens one time fermentation cylinder, is fully uniformly mixed pulp, removes bottom settlings thing; Second time fermentation, seals jar fermenter, adds 0.6ppm Na at liquid level 2s 2o 5protection and the protection of 0.08% alcohol, between yeast phase, keep temperature in tank to be 18 DEG C, fermentation time is 1.5 months; Filter, removing wine mud, obtains clarifying fruit wine, add 4000u/L Cu-Zn-SOD superoxide-dismutase, addition is that every 1L mulberries pulp adds 8ppmv, adds citric acid, syrup, carmine mouthfeel and the color and luster regulating morat, mix, leave standstill 24h, obtain the former wine of mulberries; Sealed storage 15 days under the condition of 4 DEG C, namely filtration sterilization obtains morat.
Those of ordinary skill in the art will appreciate that, embodiment described here is to help reader understanding's principle of the present invention, should be understood to that protection scope of the present invention is not limited to so special statement and embodiment.Those of ordinary skill in the art can make various other various concrete distortion and combination of not departing from essence of the present invention according to these technology enlightenment disclosed by the invention, and these distortion and combination are still in protection scope of the present invention.

Claims (7)

1. a preparation method for morat, comprises the following steps:
Step 1: choose harvesting and be no more than 24 hours, the mulberries of fresh mature, to carry out disinfection sterilization to mulberries fresh fruit, then cleans with clear water;
Step 2: making beating, obtains mulberries pulp;
Step 3: mulberries pulp is added 2000 ~ 4000u/L polygalacturonase, fully stirs, hydrolysis, its treatment temp controls at 50 ~ 60 DEG C, and the time is 3 ~ 5 hours; Slurries after enzyme are sent in jar fermenter;
Step 4: in jar fermenter, add by pulp massfraction 0.2% ~ 0.5% yeast saccharomyces cerevisiae and 15% ~ 20% white sugar, add citric acid, regulate pH to 5.0 ~ 5.5, fully stir, mix;
Step 5: first time fermentation, seals jar fermenter, and under being placed in the environment of 30 ~ 35 DEG C, fermentation 7-10 days, removes bottom settlings thing;
Step 6: second time fermentation, seals jar fermenter, add 0.4-1ppm Na at liquid level 2s 2o 5protection and the protection of 0.05-0.1% alcohol, between yeast phase, keep temperature in tank to be 15 ~ 20 DEG C, fermentation time is 1 ~ 2 month;
Step 7: filter, removing wine mud, obtains clarifying fruit wine, adds 2000-6000u/L Cu-Zn-SOD superoxide-dismutase, mix, leave standstill 24h, obtain the former wine of mulberries;
Step 8: sealed storage 10 ~ 15 days under the condition of 0 ~ 4 DEG C, namely filtration sterilization obtains morat.
2. the preparation method of morat according to claim 1, is characterized in that, in step 3, the addition of polygalacturonase is that every 1L mulberries pulp adds 6 ~ 10ppmv polygalacturonase.
3. the preparation method of morat according to claim 1, is characterized in that the ratio that the massfraction of the consumption of yeast saccharomyces cerevisiae in step 4 Raw accounts for former pulp is 0.5%, and the ratio that the massfraction of white sugar consumption accounts for former pulp is 20%.
4. the preparation method of morat according to claim 1, is characterized in that pulp in step 4, yeast saccharomyces cerevisiae, the volume of white sugar three must not exceed 2/3 of jar fermenter volume.
5. the preparation method of morat according to claim 1, when it is characterized in that in step 5, first time ferments, every other day opens one time fermentation cylinder, is fully uniformly mixed pulp.
6. the preparation method of morat according to claim 1, is characterized in that, in step 7, the addition of Cu-Zn-SOD superoxide-dismutase is that every 1L mulberries pulp adds 6 ~ 10ppmv Cu-Zn-SOD superoxide-dismutase.
7. the preparation method of morat according to claim 1, is characterized in that, in step 7 while interpolation superoxide-dismutase, can also add citric acid, syrup, carmine mouthfeel and the color and luster regulating morat.
CN201410836562.XA 2014-12-29 2014-12-29 Preparation method of mulberry wine Pending CN104450408A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410836562.XA CN104450408A (en) 2014-12-29 2014-12-29 Preparation method of mulberry wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410836562.XA CN104450408A (en) 2014-12-29 2014-12-29 Preparation method of mulberry wine

Publications (1)

Publication Number Publication Date
CN104450408A true CN104450408A (en) 2015-03-25

Family

ID=52897167

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410836562.XA Pending CN104450408A (en) 2014-12-29 2014-12-29 Preparation method of mulberry wine

Country Status (1)

Country Link
CN (1) CN104450408A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104694338A (en) * 2015-03-31 2015-06-10 四川劲椹食品科技有限公司 Making method for mulberry liquor
CN107236635A (en) * 2017-06-26 2017-10-10 绵阳天虹丝绸有限责任公司 A kind of preparation method of morat
CN108865596A (en) * 2018-09-29 2018-11-23 淮阴工学院 The preparation method of mulberry fruit wine

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1327044A (en) * 2001-06-04 2001-12-19 高瑞伦 Process for producing dismutase wine
CN102041211A (en) * 2009-10-21 2011-05-04 高瑞伦 Method for producing dismutase loquat wine

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1327044A (en) * 2001-06-04 2001-12-19 高瑞伦 Process for producing dismutase wine
CN102041211A (en) * 2009-10-21 2011-05-04 高瑞伦 Method for producing dismutase loquat wine

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
孙波等: "桑椹酿酒研究进展", 《北方蚕业》, vol. 32, no. 1, 15 March 2011 (2011-03-15) *
王婷等: "优质桑葚酒酿造工艺的研究", 《酿酒科技》, no. 1, 7 August 2014 (2014-08-07) *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104694338A (en) * 2015-03-31 2015-06-10 四川劲椹食品科技有限公司 Making method for mulberry liquor
CN107236635A (en) * 2017-06-26 2017-10-10 绵阳天虹丝绸有限责任公司 A kind of preparation method of morat
CN108865596A (en) * 2018-09-29 2018-11-23 淮阴工学院 The preparation method of mulberry fruit wine

Similar Documents

Publication Publication Date Title
CN104152316B (en) The brewing method of pawpaw rice wine
CN103966057A (en) Passion fruit wine and preparation method thereof
CN103013767B (en) Method for preparing pumpkin sparkling wine
CN103602553B (en) Compound fermentation blueberry health-care wine and production method thereof
CN104877876A (en) Mulberry black rice wine and making method thereof
CN105211880A (en) A kind of preparation method of fig ferment
CN101020879A (en) Process of producing fermented wolfberry fruit yellow wine
CN101469305A (en) Medlar fruit vinegar and preparation thereof
CN104328025A (en) Preparation method of mulberry fruit vinegar
CN105919099A (en) Method for preparing enzyme from kudzuvine roots and mulberry fruits
CN104450408A (en) Preparation method of mulberry wine
KR20110088787A (en) Method for manufacturing well-being makgeolli
CN104928112A (en) Fruit wine
CN106962925A (en) Make the composition and its method of ferment
CN101153245B (en) Method for producing ferment type cactus vine fruit juice liquor
CN104629994A (en) Method for brewing mulberry passion fruit alcoholic drink
CN108142934A (en) A kind of light spot skin makeup Kiwi berry ferment and its preparation process of invigorating blood circulation
CN107057916A (en) Starch the production method of Yangtao wine in fruit source
CN106544224A (en) A kind of preparation method of feature ice pomegranate wine
CN103815468A (en) Vinegar beverage with effects of appetizing and helping digestion
CN103815463A (en) Vinegar beverage with yin nourishing and lung moisturizing effects
CN103602555A (en) Gynostemma pentaphylla compound fermented healthcare wine and production technology thereof
CN103897928A (en) Mulberry-black sweet corn health wine and preparation method thereof
CN104172325A (en) Peony fruit vinegar beverage and production method thereof
CN104450356B (en) A kind of preparation of wine

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20150325