CN104630015A - Mulberry sweet potato health wine and preparation method thereof - Google Patents
Mulberry sweet potato health wine and preparation method thereof Download PDFInfo
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- CN104630015A CN104630015A CN201510106931.4A CN201510106931A CN104630015A CN 104630015 A CN104630015 A CN 104630015A CN 201510106931 A CN201510106931 A CN 201510106931A CN 104630015 A CN104630015 A CN 104630015A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a mulberry sweet potato health wine and a preparation method thereof. The mulberry sweet potato health wine is prepared from mulberry and sweet potato as main raw materials and the preparation method comprises the following steps squeezing, steaming, mixing with yeast, fermenting and the like; the problems of bad taste and not high freshness of the traditional mulberry wine are solved; and the mulberry sweet potato wine prepared by the preparation method has the characteristics of purely pink color, sweet taste with light potato fragrance, more comfortable mouth feeling and full wine body.
Description
Technical field
The present invention relates to fruits health promoting wine and preparation method thereof.
Background technology
Mulberry fruit, having another name called Fructus Mori, mulberries, mulberry jujube, sorosis, black mulberry etc., is the fruit ear of moraceae plants mulberry.When mulberry fruit is tender, look blue or green, and taste acid, time aging, look purple is black, succulence, and taste is sweet.Ripe Mulberry fruit is nutritious, every 100 grams of mulberry fruit moisture contents 81.8 grams, 1.8 grams, protein, 0.3 gram, fat.Mierocrystalline cellulose 4.9 grams, 10 grams, carbohydrate, ash content 1.2 grams, carotene 30 microgram, VitB1 0.02 milligram, 0.06 milligram, riboflavin, vitamin-E 6.95 milligrams, 33 milligrams, potassium, 0.27 milligram, zinc, copper 0.08 milligram, selenium 4.8 microgram.In addition, also containing 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.
Ipomoea batatas, also known as sweet potato, sweet potato, sweet potato etc., it contains the nutritive substance of multiple human body needs.Every 500 grams of Ipomoea batatas about can heat production can 635 kilocalories, containing 11.5 grams, protein, sugar 14.5 grams, 1 gram, fat, 100 milligrams, phosphorus, calcium 90 milligrams, iron 2 grams, carotene 0.5 milligram, separately containing B1, B2, C and nicotinic acid, the linolic acid etc. of supporting one's family.Wherein the content of VITMAIN B1, B2 is higher than rice 6 times and 3 times respectively.Particularly Ipomoea batatas contains abundant Methionin, and rice, flour exactly lack Methionin.
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 carries out allotment and forms.The mulberry fruit wine of soaking wine method brew, although technique is simple, has certain fruital, typicalness strong, and wine body often owes plentiful.Alcohol smell is given prominence to, and can not meet modern people meeting high quality of life.
2. fermentation method (if the patent No. is CN1024362A, CN102787047A): fresh mulberries fruit, through peeling, is squeezed the juice, clarifying treatment, artificial yeast's interpolation, temperature controlled fermentation, the art breading brew such as oxygen barrier storage formed.Fermentation brew fruit wine, look just, the pure gracefulness of fragrance, delicate mouthfeel, plentiful mellow, coordinate.But the loss of the color component of mulberry juice is more, and color instability very.
3. soak and the method (if the patent No. is CN101074413A) combined of fermenting: according to the method described above, fresh fruit soak solution is mixed by a certain percentage with fresh fruit fermented liquid, then form through art breading allotment.Soak the fruit wine with the brew of fermentation combined techniques, though have necessarily pure and fresh fruital and aroma, typicalness is more outstanding, but the functional component loss still existed in mulberry juice is serious, and product often needs to carry out toning process.
4. utilize mulberry juice concentrated solution production mulberry fruit wine (if the patent No. is CN102250719A): this kind of basic identical with the fermentation method just raw material of method uses fruit juice concentrate.Its production method is: fruit juice concentrate is diluted with water to finite concentration (specification of quality according to product) make it ferment after former wine meet product requirement, then carry out the operations such as interpolation artificial yeast, temperature controlled fermentation, storage, art breading.Utilize the fruit wine that this method is produced, general fruital is on the low side, feeling of freshness is more weak, and vinosity is not good, has certain gap with utilizing the fruit wine of new fresh fruit brew.
The preparation method of several morat above, respectively have oneself advantage and defect, common feature is all that juice color loss is serious, and sanitas usage quantity is also close to the upper limit of national standard, simultaneously pure mulberries brew vinosity, with the smell of herbal medicine, have impact on the mouthfeel that it is drunk.Adopt which type of method, farthest can retain the nutritive ingredient of mulberry fruit, morat functional effect in health care can be improved again, reduce the usage quantity of sanitas (sulfurous gas etc.), for consumers in general provide pure natural mulberry fruit wine to be the target that in industry, professional person pursues always simultaneously.
Summary of the invention
Mulberries health sweet potato wine provided by the invention and preparation method thereof, solves the problem that traditional morat mouthfeel is bad, freshness is not high.
Mulberries health sweet potato wine main raw material of the present invention is mulberries and Ipomoea batatas, and weight ratio part is mulberries: Ipomoea batatas=1:2.5 ~ 3.5.
The preparation method of mulberries health sweet potato wine of the present invention, comprises the following steps:
A). with fresh mature mulberry fruit for for subsequent use after raw material physical squeezing; Selected first-class Ipomoea batatas clear water cleans chopping dry for standby.
B). the Ipomoea batatas in step a is cleaned chopping with clear water, dries with roasting plant oven dry or sunlight.
C). watering: dry pachyrhizus silk is spread out on clean ground, spills clear water with watering can, spill while mix, make pachyrhizus silk evenly moistening.D). steaming: pachyrhizus silk is stirred in airing, makes to steam in its loose rear loading steaming kier, until after steam rises 1 hour, take out the pachyrhizus silk airing cooked, make temperature drop to room temperature close.E). mixed song: white song is worn into fine powder, be sprinkling upon equably on the material base of spreading for cooling, Bian Sabian stirs.。Every hundred jin of pachyrhizus silks will add 6 jin of distiller's yeasts.F). fermentation: by mixing bent material base, be placed in wooden barrel, take off the flat rear rice husk covering a layer thickness about 1 centimeter above, then use dirt seal, allow material base ferment.Raise 3-4 DEG C etc. the original temperature of material temperature oil, then again automatic descending time, proves to ferment and terminated, the concrete time will be decided according to material temperature changing conditions during the fermentation, generally about 4-5 days.G) chaff is mixed: fermented-material base is poured on clean ground, rice hulls 15 jin mixed by every 100 jin of pachyrhizus silks.After mixing thoroughly, Ji Kezheng.H) to cook a meal steaming: material base fermentation being mixed husk, load in steaming kier, every hundred jin of pachyrhizus silks, add 60 jin, clear water, carry out steaming and cook a meal.The liquid gone out by distiller prolong when steaming of cooking a meal is exactly the former wine of Ipomoea batatas.Cook a meal steam time to carry out 3 hours.
I). be added in 2.5 ~ 3.5 portions of former wine of weight Ipomoea batatas that Ipomoea batatas is made by the fruit juice of 1 part of weight mulberry fruit after physical squeezing and residue, after stirring in ceramic wine jar, continue sealing and fermenting after 7 days, filtered through gauze is got clear liquid in wine jar and is finished product.
In step a, mulberry fruit physical squeezing technique is:
A1). get fresh mulberries fruit, the immature fruit of artificial removal's color non-black purple, and evenly divided by mulberries in bamboo sieve, moved in flushing tank by bamboo sieve and rinse 20 minutes, sieve diameter is 5 ~ 8 millimeters;
A2). after flushing, bamboo sieve is moved to and dry on frame, after naturally drying 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). an a2 step standby mulberries are poured in cylinder shape squeezing bucket, connects squeezing bung and support by lever principle, in one section, support force, make mulberries in bucket bear the squeezing of 6 ~ 7MPa pressure.
The present invention is due to wine-making technology uniqueness, and the mulberries sweet potato wine prepared according to the method has pure pink color, with light potato fragrance during taste is sweet, mouthfeel is more comfortable, and wine body is more plentiful, and nourishing function is abundanter, 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: the mulberries health sweet potato wine of Ipomoea batatas=1:2.5 brew, brew method is as follows:
The first step: with fresh mature mulberry fruit for for subsequent use after raw material physical squeezing; It is dry for subsequent use that selected first-class Ipomoea batatas clear water cleans rear chopping baking (solarization);
Second step: watering: dry pachyrhizus silk is spread out on clean ground, spills clear water with watering can, spill while mix, make pachyrhizus silk evenly moistening.3rd step: steaming: pachyrhizus silk is stirred in airing, makes to steam in its loose rear loading steaming kier, until after steam rises 1 hour, take out the pachyrhizus silk airing cooked, make temperature drop to room temperature close.4th step: mixed song: white song is worn into fine powder, be sprinkling upon equably on the material base of spreading for cooling, Bian Sabian stirs.。Every hundred jin of pachyrhizus silks will add 6 jin of distiller's yeasts.5th step: fermentation: by mixing bent material base, be placed in wooden barrel, takes off the flat rear rice husk covering a layer thickness about 1 centimeter above, then uses dirt seal, allow material base ferment.Raise 3-4 DEG C etc. the original temperature of material temperature oil, then again automatic descending time, proves to ferment and terminated, the concrete time will be decided according to material temperature changing conditions during the fermentation, generally about 4-5 days.6th step: mix chaff: fermented-material base is poured on clean ground, rice hulls 15 jin mixed by every 100 jin of pachyrhizus silks.After mixing thoroughly, Ji Kezheng.7th step: steaming of cooking a meal: material base fermentation being mixed husk, load in steaming kier, every hundred jin of pachyrhizus silks, add 60 jin, clear water, carry out steaming and cook a meal.The liquid gone out by distiller prolong when steaming of cooking a meal is exactly the former wine of Ipomoea batatas.Cook a meal steam time to carry out 3 hours.
8th step: be added in 2.5 portions of former wine of weight Ipomoea batatas that Ipomoea batatas is made by the fruit juice of 1 part of weight mulberry fruit after physical squeezing and residue, after stirring in ceramic wine jar, continue sealing and fermenting after 7 days, filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: the mulberries health sweet potato wine of Ipomoea batatas=1:3 brew, brew method is as follows:
The first step: with fresh mature mulberry fruit for for subsequent use after raw material physical squeezing; It is dry for subsequent use that selected first-class Ipomoea batatas clear water cleans rear chopping baking (solarization).
Second step: watering: dry pachyrhizus silk is spread out on clean ground, spills clear water with watering can, spill while mix, make pachyrhizus silk evenly moistening.3rd step: steaming: pachyrhizus silk is stirred in airing, makes to steam in its loose rear loading steaming kier, until after steam rises 1 hour, take out the pachyrhizus silk airing cooked, make temperature drop to room temperature close.4th step: mixed song: white song is worn into fine powder, be sprinkling upon equably on the material base of spreading for cooling, Bian Sabian stirs.。Every hundred jin of pachyrhizus silks will add 6 jin of distiller's yeasts.5th step: fermentation: by mixing bent material base, be placed in wooden barrel, takes off the flat rear rice husk covering a layer thickness about 1 centimeter above, then uses dirt seal, allow material base ferment.Raise 3-4 DEG C etc. the original temperature of material temperature oil, then again automatic descending time, proves to ferment and terminated, the concrete time will be decided according to material temperature changing conditions during the fermentation, generally about 4-5 days.6th step: mix chaff: fermented-material base is poured on clean ground, rice hulls 15 jin mixed by every 100 jin of pachyrhizus silks.After mixing thoroughly, Ji Kezheng.7th step: steaming of cooking a meal: material base fermentation being mixed husk, load in steaming kier, every hundred jin of pachyrhizus silks, add 60 jin, clear water, carry out steaming and cook a meal.The liquid gone out by distiller prolong when steaming of cooking a meal is exactly the former wine of Ipomoea batatas.Cook a meal steam time to carry out 3 hours.
8th step: be added in 3 portions of former wine of weight Ipomoea batatas that Ipomoea batatas is made by the fruit juice of 1 part of weight mulberry fruit after physical squeezing and residue, after stirring in ceramic wine jar, continue sealing and fermenting after 7 days, filtered through gauze is got clear liquid in wine jar and is finished product.
In the above step, mulberry fruit physical squeezing technique is: get fresh mulberries fruit, the immature fruit of artificial removal's color non-black purple, and mulberries are evenly divided in bamboo sieve, moved in flushing tank by bamboo sieve and rinse 20 minutes, sieve diameter is 5 ~ 8 millimeters; Being moved to by bamboo sieve after flushing dries on frame, after naturally drying 24 hours, obtains clean dry and comfortable mulberries fruit; Mulberries are poured in cylinder shape squeezing bucket, connect squeezing bung and support by lever principle, in one section, support force, to make in bucket mulberries squeeze bearing 6 ~ 7MPa pressure.Under suitable pressure, carry out physical squeezing, what can control juice in fresh fruit extrudes rate, and then controls the speed that mulberry juice and residue react with microbe colony during the fermentation, more finally controls the quality of wine by the time controling of termination fermented.
Claims (3)
1. a mulberries health sweet potato wine, is characterized in that: raw material is mulberries and Ipomoea batatas, and raw-material weight is mulberries than part: red rice=1:2.5 ~ 3.5.
2. prepare a preparation method for mulberries health sweet potato wine according to claim 1, it is characterized in that comprising the following steps:
A) with fresh mature mulberry fruit for for subsequent use after raw material physical squeezing; Selected first-class Ipomoea batatas, clear water is cleaned rear chopping and is baked dry for subsequent use;
B) clear water of the Ipomoea batatas in step a is cleaned chopping, dry with roasting plant oven dry or sunlight;
C) sprinkle water: dry sweet potato silk is spread out on clean ground, spills clear water with watering can, spill while mix, make sweet potato shred evenly moistening;
D) steaming: sweet potato shred is stirred in airing, makes to steam in its loose rear loading steaming kier, until after steam rises 1 hour, take out the sweet potato shred airing cooked, make temperature drop to room temperature close;
E) mixed song: white song is worn into fine powder, be sprinkling upon equably on the material base of spreading for cooling, Bian Sabian stirs, and every hundred jin of sweet potato shreds will add 6 jin of distiller's yeasts;
F) fermenting: by mixing bent material base, be placed in wooden barrel, taking off the flat rear rice husk covering a layer thickness 1 centimeter above, then using dirt seal, allowing material base ferment; Raise 3-4 DEG C etc. the original temperature of material temperature oil, then again automatic descending time, proves to ferment and terminated, the concrete time will be decided according to material temperature changing conditions during the fermentation, is generally 4-5 days;
G) chaff is mixed: fermented-material base is poured on clean ground, every 100 jin of sweet potato shreds mix rice hulls 15 jin, can steam after mixing thoroughly;
H) to cook a meal steaming: material base fermentation being mixed husk, load in steaming kier, every hundred jin of sweet potato shreds, add 60 jin, clear water, carry out steaming and cook a meal, and the liquid gone out by distiller prolong when steaming of cooking a meal is exactly the former wine of Ipomoea batatas, and the time of steaming of cooking a meal will carry out 3 hours;
I) be added in 2.5 ~ 3.5 portions of former wine of weight Ipomoea batatas that Ipomoea batatas is made by the fruit juice of 1 part of weight mulberry fruit after physical squeezing and residue, after stirring in ceramic wine jar, continue sealing and fermenting after 7 days, filtered through gauze is got clear liquid in wine jar and is finished product.
3. the preparation method of mulberries health sweet potato wine according to claim 2, is characterized in that: in described step a, mulberry fruit physical squeezing technique is:
A1). get fresh mulberries fruit, the immature fruit of artificial removal's color non-black purple, and evenly divided by mulberries in bamboo sieve, moved in flushing tank by bamboo sieve and rinse 20 minutes, sieve diameter is 5 ~ 8 millimeters;
A2). after flushing, bamboo sieve is moved to and dry on frame, after naturally drying 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). an a2 step standby mulberries are poured in cylinder shape squeezing bucket, connects squeezing bung and support by lever principle, in one section, support force, make mulberries in bucket bear the squeezing of 6 ~ 7MPa pressure.
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| CN201510106931.4A CN104630015A (en) | 2015-03-12 | 2015-03-12 | Mulberry sweet potato health wine and preparation method thereof |
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| CN201510106931.4A CN104630015A (en) | 2015-03-12 | 2015-03-12 | Mulberry sweet potato health wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107699460A (en) * | 2017-08-07 | 2018-02-16 | 杭州千岛湖莫拉红实业有限公司 | A kind of fruits and vegetables fermented grain drink and its brewage process |
| CN108504489A (en) * | 2018-04-16 | 2018-09-07 | 贵州果源浆酒业有限公司 | A kind of manufacture craft of sweet potato wine |
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| CN101724534A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Processing method of sweet potato distilled liquor |
| KR101067821B1 (en) * | 2009-01-19 | 2011-09-27 | 양평군 | Mulberry wine and manufacturing process of the same |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
| CN103666938A (en) * | 2014-01-17 | 2014-03-26 | 刘大贵 | Technology for brewing sweet potato liquor |
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2015
- 2015-03-12 CN CN201510106931.4A patent/CN104630015A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101012428A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Brewing method for sweet potato wine |
| KR101067821B1 (en) * | 2009-01-19 | 2011-09-27 | 양평군 | Mulberry wine and manufacturing process of the same |
| CN101724534A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Processing method of sweet potato distilled liquor |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
| CN103666938A (en) * | 2014-01-17 | 2014-03-26 | 刘大贵 | Technology for brewing sweet potato liquor |
Non-Patent Citations (1)
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| 钱小丽: "红薯保健酒的研制", 《科技致富向导》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107699460A (en) * | 2017-08-07 | 2018-02-16 | 杭州千岛湖莫拉红实业有限公司 | A kind of fruits and vegetables fermented grain drink and its brewage process |
| CN108504489A (en) * | 2018-04-16 | 2018-09-07 | 贵州果源浆酒业有限公司 | A kind of manufacture craft of sweet potato wine |
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Application publication date: 20150520 |