CN104830628A - Mulberry fruit wine - Google Patents
Mulberry fruit wine Download PDFInfo
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Abstract
The invention discloses mulberry fruit wine. The mulberry fruit wine comprises, by weight, 60-90 parts of mulberry, 50-80 parts of glutinous rice, 30-60 parts of sorghum, 20-50 parts of wheat, 30-70 parts of buckwheat, 5-15 parts of wolfberry, 5-10 parts of red bayberry, 3-8 parts of snow pear, 1-5 parts of dried longan, 2-8 parts of fig, 3-8 parts of kiwi fruit, 2-9 parts of honey, 10-25 parts of rock sugar, 5-15 parts of fruit of Chinese magnoliavine, 2-15 parts of root of kudzu vine, 2-10 parts of ginseng, 3-12 parts of Chinese angelica, 3-8 parts of radix scutellariae, 1-5 parts of citric acid, 2-8 parts of glucose, 1-9 parts of wine yeast, 2-8 parts of distilled spirit yeast, 2-12 parts of pectase and 1-5 parts of glucoamylase. The mulberry fruit wine has a savoury and mellow taste and a high nutrition value, can be completely fermented, can ensure mulberry fruit wine deterioration and fading and has a long preservation time.
Description
Technical field
The present invention relates to brewing fruit wine technical field, particularly relate to a kind of mulberry fruit wine.
Background technology
Mulberries, have another name called sorosis.The fruit that people generally like, because its sweet succulence is always looked at by people parent.There is long kind Sang Yangcan history in China, and the history of edible mulberries is also very remote.Show after deliberation, mulberries have a lot of effect and health value, are described as " the best health fruit of 21st century " by medical circle.Often eat mulberries and can significantly improve body immunity, have and delay senility, effect of beautifying face and moistering lotion.
Current mulberries by comprehensive utilization exploitation, such as, extract polysaccharide, extract pigment, make wine, make beverage etc.In mulberries wine-making technology, in prior art, mulberries and other fruit or Chinese medicine mixing are brewageed by mulberries wine brewing mostly, and making method is simple, mostly one time fermentation after mixing of materials is obtained, the mulberry fruit wine that this traditional technique obtains, concentration is low, and alcoholic degree is poor, and apt to deteriorately to fade, be not suitable for permanent use.
Summary of the invention
For solving the technical problem existed in background technology, the present invention proposes a kind of mulberry fruit wine, and mellow in taste is of high nutritive value, and fermentation completely, and can guarantee that mulberry fruit wine is not perishable and fade, the shelf time is long.
A kind of mulberry fruit wine that the present invention proposes, its raw material comprises by weight: mulberries 60-90 part, glutinous rice 50-80 part, Chinese sorghum 30-60 part, wheat 20-50 part, buckwheat 30-70 part, wolfberry fruit 5-15 part, red bayberry 5-10 part, snow pear 3-8 part, longan 1-5 part, Fructus Fici 2-8 part, Kiwifruit 3-8 part, honey 2-9 part, rock sugar 10-25 part, shizandra berry 5-15 part, root of kudzu vine 2-15 part, ginseng 2-10 part, Radix Angelicae Sinensis 3-12 part, yellow Cen 3-8 part, citric acid 1-5 part, glucose 2-8 part, wine yeast 1-9 part, white wine yeast 2-8 part, polygalacturonase 2-12 part, saccharifying enzyme 1-5 part,
According to the weight of above-mentioned raw materials, prepare by following technique:
S1, by mulberries, wolfberry fruit, red bayberry, snow pear, longan, the stoning respectively of Fructus Fici and Kiwifruit, broken pressure extracting juice, first in fruit juice, add polygalacturonase to precipitate, then heat sterilization is carried out to fruit juice, then add sulfurous acid solution and obtain solution a, after then fermenting with wine yeast in solution a, obtain solution b;
S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water to be soaked, soak and add saccharifying enzyme after terminating and mix, then add white wine yeast fermentation and obtain solution c;
S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen respectively stoning destemming, broken, skin slag obtains clear liquid after being separated, and adds citric acid and glucose and stirs and obtain solution d;
S4, by solution b, solution c and solution d mix after obtain solution e, in solution e, add honey and rock sugar, get supernatant liquor after ageing and obtain mulberry fruit wine.
Preferably, its raw material comprises by weight: mulberries 65-85 part, glutinous rice 55-75 part, Chinese sorghum 35-55 part, wheat 25-45 part, buckwheat 35-65 part, wolfberry fruit 8-12 part, red bayberry 6-9 part, snow pear 4-7 part, longan 2-4 part, Fructus Fici 3-7 part, Kiwifruit 4-7 part, honey 3-8 part, rock sugar 12-23 part, shizandra berry 6-14 part, root of kudzu vine 3-14 part, ginseng 3-9 part, Radix Angelicae Sinensis 4-11 part, Huang Cen 4-7 part, citric acid 2-4 part, glucose 3-7 part, wine yeast 2-8 part, white wine yeast 3-7 part, polygalacturonase 3-11 part, saccharifying enzyme 2-4 part.
Preferably, its raw material comprises by weight: mulberries 75 parts, 65 parts, glutinous rice, Chinese sorghum 45 parts, wheat 35 parts, 50 parts, buckwheat, wolfberry fruit 10 parts, 7.5 parts, red bayberry, snow pear 5.5 parts, longan 3 parts, Fructus Fici 5 parts, Kiwifruit 5.5 parts, honey 5.5 parts, 17.5 parts, rock sugar, 10 parts, shizandra berry, the root of kudzu vine 8.5 parts, ginseng 6 parts, Radix Angelicae Sinensis 7.5 parts, Huang Cen 5.5 parts, citric acid 3 parts, glucose 5 parts, wine yeast 5 parts, 5 parts, white wine yeast, polygalacturonase 7 parts, 3 parts, saccharifying enzyme.
Preferably, in S1, the concentration of solution a sulfite is 400-500mg/L.
Preferably, in S1, the concentration of solution a sulfite is 420-480mg/L.
Preferably, in S1, the concentration of solution a sulfite is 450mg/L.
Preferably, in S1, the temperature of heat sterilization is 29-35 DEG C, and the time of heat sterilization is 15-35min, and the time of fermentation is 15-25 days, and the temperature of fermentation is 14-26 DEG C.
Preferably, in S1, the temperature of heat sterilization is 30-34 DEG C, and the time of heat sterilization is 16-34min, and the time of fermentation is 18-22 days, and the temperature of fermentation is 16-24 DEG C.
Preferably, in S1, the temperature of heat sterilization is 32 DEG C, and the time of heat sterilization is 25min, and the time of fermentation is 20 days, and the temperature of fermentation is 20 DEG C.
Preferably, in S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water is soaked 18-25 hour, add saccharifying enzyme after immersion terminates to mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 2-4 days, and the temperature of fermentation is 24-28 DEG C.
Preferably, in S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water is soaked 19-24 hour, add saccharifying enzyme after immersion terminates to mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 2.5-3.5 days, and the temperature of fermentation is 25-27 DEG C.
Preferably, in S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water are soaked 22 hours, add saccharifying enzyme after immersion terminates and mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 3 days, and the temperature of fermentation is 26 DEG C.
Preferably, in S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen stoning destemming respectively, broken, skin slag obtains clear liquid after being separated, and add citric acid and glucose and stir and obtain solution d, the acidity of solution d take citrometer as 2-5g/L, the pol of solution d take glucose meter as 230-260g/L, and the time that wherein skin slag is separated is 5-12 days.
Preferably, in S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen stoning destemming respectively, broken, skin slag obtains clear liquid after being separated, and add citric acid and glucose and stir and obtain solution d, the acidity of solution d take citrometer as 3-4g/L, the pol of solution d take glucose meter as 240-250g/L, and the time that wherein skin slag is separated is 6-11 days.
Preferably, in S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen stoning destemming respectively, broken, skin slag obtains clear liquid after being separated, and add citric acid and glucose and stir and obtain solution d, the acidity of solution d take citrometer as 3.5g/L, the pol of solution d take glucose meter as 245g/L, and the time that wherein skin slag is separated is 9 days.
Preferably, in S4, obtain solution e after solution b, solution c and solution d being mixed, in solution e, add honey and rock sugar, get supernatant liquor and obtain mulberry fruit wine after ageing, the time of wherein ageing is 5-11 days, and the temperature of ageing is 22-26 DEG C.
Preferably, in S4, obtain solution e after solution b, solution c and solution d being mixed, in solution e, add honey and rock sugar, get supernatant liquor and obtain mulberry fruit wine after ageing, the time of wherein ageing is 6-10 days, and the temperature of ageing is 23-25 DEG C.
Preferably, in S4, obtain solution e after solution b, solution c and solution d being mixed, in solution e, add honey and rock sugar, get supernatant liquor and obtain mulberry fruit wine after ageing, the time of wherein ageing is 8 days, and the temperature of ageing is 24 DEG C.
In above-mentioned raw materials, snow pear flavor is sweet cold in nature, containing oxysuccinic acid, citric acid, VITMAIN B1, B2, C, carotene etc., tool promote the production of body fluid moisturize, effect of removing heat-phlegm, be particularly suitable for eating autumn.It is medicinal can control wind-heat, moistening lung, the cool heart, dissolving phlegm, fall fire, removing toxic substances.Modern medicine study proves, pears truly have that moistening lung is dry clearly, relieving cough and reducing sputum, the effect of nourishing blood and promoting granulation.Therefore the throat occurred the patient of acute tracheitis and upper respiratory tract infection is done, itch, bitterly, thick, the constipation of hoarsen, phlegm, urine is red all good effect.Pears have again the effect reduced blood pressure with replenishing YIN and removing heat, are beneficial to so hypertension, hepatitis, patient with liver cirrhosis often eat pears.
Red bayberry has to promote the production of body fluid quenches one's thirst, and stomach helps digestion.Can control polydipsia, vomit and diarrhoea, dysentery, stomachache, washs stomach, relieves the effect of alcohol.
Longan has bushing spleen, replenishing QI and blood, strengthening the spleen and stomach, supports muscle.Worry impairing spleen, dizzy, insomnia, severe palpitation, emptyly wins, after being ill or puerperal asthenia, and due to insufficiency of the spleen caused under blood to lose blood disease.Modem medical practices proves, it is improved looks in addition, the effect of promoting longevity.
Fructus Fici has strengthening the stomach and promoting bowel movement, subduing swelling and detoxicating.Control enteritis, dysentery, constipation, hemorrhoid, laryngalgia, carbuncle sore mange, throat, appetizing expelling parasite.For poor appetite, abdominal distention, hemorrhoids and constipation, maldigestion, hemorrhoid, prolapse of the anus, diarrhoea, hypogalactia, swelling and pain in the throat, hot dysentery, the diseases such as cough ant phlegm.
Kiwifruit can reduce cholesterol, promoting digestion, reducing blood-fat, anti-cancer inhibiting cancer, the effect such as to build up health, Kiwifruit is also the product of strengthening by means of tonics, and nutritive substance wherein can significantly improve human body activity, enhances metabolism, coordinate human body function, block carcinogenic substance, build up health, delay senility.
Honey can improve the composition of blood, advances heart and brain and blood vessel function, thus usually takes for cardiovascular patient very beneficial; Honey has maintenance effects to liver, can advance liver cell regeneration, is formed with certain inhibition to fatty liver; Edible honey can make up strength rapidly, eliminates tired out, builds up one's resistance to disease; Honey also has the effect of sterilizing, usually edible honey, not only on tooth without impact, the effect of sterilization can also be played in oral cavity; Honey can cure the skin damage of moderate, and particularly scald, during using honey as skin wound dressing, bacterium cannot grow up; Honey can also relax bowel.
Shizandra berry, also known as Fructus Zanthoxyli Plansipini, five plums, sliding weight of steelyard etc., record according to " Xinxiu Bencao " " the sweet acid of five tastes skin and flesh, arduous in core, have saline taste ", therefore named " shizandra berry ".In Ancient Times in China, shizandra berry has been a kind of rare medicinal herbs, by people as keeping fit quality goods.Shizandra berry is a kind of medicinal material with pungent, bitter, sour, sweet, salty five kinds of property of medicine.The fruit of this bittersweet, mutual generation of five phases, all has effect to human five internal organs.Study in surperficial shizandra berry containing VITAMIN, organic acid, plant sterol, flavones and lignan.It is also the medicinal material that minority has help essence, gas, god concurrently, can the strong liver of beneficial gas.There is sedative-hypnotic effect and can improve memory and property stamina; The materials such as Wuweizisu B exclusive in shizandra berry, schizronol all have antioxygenation, and experiment shows several substance scavenging free radicals.Lipid peroxide is suppressed to be formed.Shizandra berry can also reduce serum cholesterol, increases brain protein content.
The root of kudzu vine has expelling pathogenic factors from muscles for reducing heat, promoting eruption, promotes the production of body fluid to quench thirst, and rises the effects such as positive antidiarrheal.
Sweet, the micro-hardship of ginseng taste, slightly warm in nature, returns spleen, lung, the heart, kidney channel, gas Xiong Tirun, rises more than falling; There is invigorating QI to relieve exhaustion, invigorating the spleen benefit lung, peaceful heart intelligence development, effect of nourishing blood to promote the production of body fluid.
Radix Angelicae Sinensis has enriches blood, invigorates blood circulation, menstruction regulating and pain relieving, moisturizes the effects such as laxation.
Huang Cen has and rushes down excess fire, except damp and hot, and hemostasis, the effect such as antiabortive; Can control high fever polydipsia, cough due to lung-heat, damp-heat dysentery, jaundice, heat is drenched, and tells, is defeated in battle, collapses, leaks, conjunctival congestion with pain and swelling of the eye, threatened abortion, and carbuncle swells furunculosis.
In the present invention, by the stoning respectively of mulberries, wolfberry fruit, red bayberry, snow pear, longan, Fructus Fici and Kiwifruit, after juice is got in fragmentation, add polygalacturonase precipitation, after sterilizing, add sulfurous acid solution, finally obtain fruit wine with wine yeast fermentation, this fruit wine has heat-clearing and fire-reducing, tonify Qi of the kidney, beautifying face and moistering lotion, effect of strengthening the stomach and promoting bowel movement; By glutinous rice, Chinese sorghum, wheat and buckwheat stoning destemming, broken, after skin slag is separated, add white wine yeast fermentation and obtain grain wine, this grain wine sweet mouthfeel, the nutritive substance in grain is all concentrated in grain wine, not only mellow in taste, also has effect of invigorating qi and benefiting blood; Mix rear ageing as traditional Chinese medicine ingredients with fruit wine, grain wine using after shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis and Huang Cen mixing, make the present invention have replenishing vital essence and invigorating vital QI, invigorating the spleen benefit lung, peaceful heart intelligence development, nourishing blood to promote the production of body fluid, anti-oxidant, reduce serum cholesterol, increase the effects such as brain protein content; In the present invention, by remix ageing after fruit wine and grain wine are fermented separately, influencing each other between a step mixed fermentation raw material can be abandoned, avoid the mutual intersection of mouthfeel between each composition, and avoid the mutual interference of raw material effect between each composition, effectively remain the most primary action effect of raw material, effectively can improve the concentration of solution simultaneously, and then improve mouthfeel and the shelf lives of mulberry fruit wine.And before shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen ferment, carry out skin slag and be separated for some time, due to the consumption of each material, its clearance rate improves gradually, make the mouthfeel of mulberry fruit wine more mellow, effectively remain the nutritive value of raw material, improve the nutritive value of mulberry fruit wine.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in detail; should understand; embodiment is only for illustration of the present invention, instead of for limiting the present invention, any amendment, equivalent replacement etc. made on basis of the present invention is all in protection scope of the present invention.
In specific embodiment, the weight part of mulberries can be 60 parts, 61 parts, 62 parts, 63 parts, 64 parts, 65 parts, 66 parts, 67 parts, 68 parts, 69 parts, 70 parts, 71 parts, 72 parts, 73 parts, 74 parts, 75 parts, 76 parts, 77 parts, 78 parts, 79 parts, 80 parts, 81 parts, 82 parts, 83 parts, 84 parts, 85 parts, 86 parts, 87 parts, 88 parts, 89 parts, 90 parts; The weight part of glutinous rice can be 50 parts, 52 parts, 55 parts, 58 parts, 60 parts, 62 parts, 64 parts, 66 parts, 68 parts, 70 parts, 72 parts, 75 parts, 78 parts, 80 parts; The weight part of Chinese sorghum can be 30 parts, 32 parts, 35 parts, 38 parts, 40 parts, 42 parts, 44 parts, 46 parts, 48 parts, 50 parts, 52 parts, 55 parts, 58 parts, 60 parts; The weight part of wheat can be 20 parts, 22 parts, 25 parts, 28 parts, 30 parts, 32 parts, 34 parts, 36 parts, 38 parts, 40 parts, 42 parts, 45 parts, 48 parts, 50 parts; The weight part of buckwheat can be 30 parts, 32 parts, 35 parts, 38 parts, 40 parts, 42 parts, 45 parts, 48 parts, 50 parts, 52 parts, 55 parts, 58 parts, 60 parts, 62 parts, 65 parts, 68 parts, 70 parts; The weight part of wolfberry fruit can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts; The weight part of red bayberry can be 5 parts, 5.5 parts, 6.0 parts, 6.5 parts, 7.0 parts, 7.5 parts, 8.0 parts, 8.5 parts, 9.0 parts, 9.5 parts, 10 parts; The weight part of snow pear can be 3.0 parts, 3.5 parts, 4.0 parts, 4.5 parts, 5.0 parts, 5.5 parts, 6.0 parts, 6.5 parts, 7.0 parts, 7.5 parts, 8.0 parts; The weight part of longan can be 1 part, 2 parts, 3 parts, 4 parts, 5 parts; The weight part of Fructus Fici can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts; The weight part of Kiwifruit can be 3.0 parts, 3.5 parts, 4.0 parts, 4.5 parts, 5.0 parts, 5.5 parts, 6.0 parts, 6.5 parts, 7.0 parts, 7.5 parts, 8.0 parts; The weight part of honey can be 2.0 parts, 2.5 parts, 3.0 parts, 3.5 parts, 4.0 parts, 4.5 parts, 5.0 parts, 5.5 parts, 6.0 parts, 6.5 parts, 7.0 parts, 7.5 parts, 8.0 parts, 8.5 parts, 9.0 parts; The weight part of rock sugar can be 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts; The weight part of shizandra berry can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts; The weight part of the root of kudzu vine can be 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts, 8 parts, 8.5 parts, 9 parts, 9.5 parts, 10 parts, 10.5 parts, 11 parts, 11.5 parts, 12 parts, 12.5 parts, 13 parts, 13.5 parts, 14 parts, 14.5 parts, 15 parts; Ginseng can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, the weight part of Radix Angelicae Sinensis can be 3.0 parts, 3.5 parts, 4.0 parts, 4.5 parts, 5.0 parts, 5.5 parts, 6.0 parts, 6.5 parts, 7.0 parts, 7.5 parts, 8.0 parts, 8.5 parts, 9.0 parts, 9.5 parts, 10.0 parts, 10.5 parts, 11.0 parts, 11.5 parts, 12 parts; The weight part of Huang Cen can be 3.0 parts, 3.5 parts, 4.0 parts, 4.5 parts, 5.0 parts, 5.5 parts, 6.0 parts, 6.5 parts, 7.0 parts, 7.5 parts, 8.0 parts; The weight part of citric acid can be 1 part, 2 parts, 3 parts, 4 parts, 5 parts; The weight part of glucose can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts; White wine yeast can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts; The weight part of polygalacturonase can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts; The weight part of saccharifying enzyme can be 1 part, 2 parts, 3 parts, 4 parts, 5 parts.
Embodiment 1
A kind of mulberry fruit wine that the present invention proposes, its raw material comprises by weight: mulberries 75 parts, 65 parts, glutinous rice, Chinese sorghum 45 parts, wheat 35 parts, 50 parts, buckwheat, wolfberry fruit 10 parts, 7.5 parts, red bayberry, snow pear 5.5 parts, longan 3 parts, Fructus Fici 5 parts, Kiwifruit 5.5 parts, honey 5.5 parts, 17.5 parts, rock sugar, 10 parts, shizandra berry, the root of kudzu vine 8.5 parts, ginseng 6 parts, Radix Angelicae Sinensis 7.5 parts, Huang Cen 5.5 parts, citric acid 3 parts, glucose 5 parts, wine yeast 5 parts, 5 parts, white wine yeast, polygalacturonase 7 parts, 3 parts, saccharifying enzyme.
According to the weight of above-mentioned raw materials, be prepared by following technique:
S1, by mulberries, wolfberry fruit, red bayberry, snow pear, longan, the stoning respectively of Fructus Fici and Kiwifruit, broken pressure extracting juice, first in fruit juice, add polygalacturonase to precipitate, then heat sterilization is carried out to fruit juice, add sulfurous acid solution and obtain solution a, then solution b is obtained after fermenting with wine yeast in solution a, wherein, the concentration of solution a sulfite is 450mg/L, the temperature of heat sterilization is 32 DEG C, the time of heat sterilization is 25min, and the time of fermentation is 20 days, and the temperature of fermentation is 20 DEG C;
S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water are soaked 22 hours, soak and add saccharifying enzyme after terminating and mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 3 days, and the temperature of fermentation is 26 DEG C;
S3, in S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen stoning destemming respectively, broken, skin slag obtains clear liquid after being separated, add citric acid and glucose to stir and obtain solution d, the acidity of solution d take citrometer as the pol of 3.5g/L, solution d take glucose meter as 245g/L, and the time that wherein skin slag is separated is 9 days;
S4, by solution b, solution c and solution d mix after obtain solution e, in solution e, add honey and rock sugar, get supernatant liquor and obtain mulberry fruit wine after ageing, the time of wherein ageing is 8 days, and the temperature of ageing is 24 DEG C.
Embodiment 2
A kind of mulberry fruit wine that the present invention proposes, its raw material comprises by weight: mulberries 60 parts, 80 parts, glutinous rice, Chinese sorghum 30 parts, wheat 50 parts, 30 parts, buckwheat, wolfberry fruit 15 parts, 5 parts, red bayberry, snow pear 8 parts, longan 1 part, Fructus Fici 8 parts, Kiwifruit 3 parts, honey 9 parts, 10 parts, rock sugar, 15 parts, shizandra berry, the root of kudzu vine 2 parts, ginseng 10 parts, Radix Angelicae Sinensis 3 parts, Huang Cen 8 parts, citric acid 1 part, glucose 8 parts, wine yeast 1 part, 2 parts, white wine yeast, polygalacturonase 12 parts, 1 part, saccharifying enzyme.
According to above-mentioned raw materials weight, be prepared by following technique:
S1, by mulberries, wolfberry fruit, red bayberry, snow pear, longan, the stoning respectively of Fructus Fici and Kiwifruit, broken pressure extracting juice, first in fruit juice, add polygalacturonase to precipitate, then heat sterilization is carried out to fruit juice, add sulfurous acid solution and obtain solution a, then in solution a, solution b is obtained with after wine yeast fermentation, wherein, the concentration of solution a sulfite is 400mg/L, the temperature of heat sterilization is 35 DEG C, the time of heat sterilization is 15-35min, and the time of fermentation is 15 days, and the temperature of fermentation is 26 DEG C;
S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water are soaked 18 hours, soak and add saccharifying enzyme after terminating and mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 2 days, and the temperature of fermentation is 28 DEG C;
S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen respectively stoning destemming, broken, skin slag obtains clear liquid after being separated, add citric acid and glucose to stir and obtain solution d, adjustment clear liquid acidity and pol obtain solution d, solution d take citrometer as the pol of 2g/L, solution d take glucose meter as 260g/L, and the time that wherein skin slag is separated is 5 days;
S4, by solution b, solution c and solution d mix after obtain solution e, in solution e, add honey and rock sugar, get supernatant liquor and obtain mulberry fruit wine after ageing, the time of wherein ageing is 5 days, and the temperature of ageing is 26 DEG C.
Embodiment 3
A kind of mulberry fruit wine that the present invention proposes, its raw material comprises by weight: mulberries 90 parts, 50 parts, glutinous rice, Chinese sorghum 60 parts, wheat 20 parts, 70 parts, buckwheat, wolfberry fruit 5 parts, 10 parts, red bayberry, snow pear 3 parts, longan 5 parts, Fructus Fici 2 parts, Kiwifruit 8 parts, honey 2 parts, 25 parts, rock sugar, 5 parts, shizandra berry, the root of kudzu vine 15 parts, ginseng 2 parts, Radix Angelicae Sinensis 12 parts, Huang Cen 3 parts, citric acid 5 parts, glucose 2 parts, wine yeast 9 parts, 8 parts, white wine yeast, polygalacturonase 2 parts, 5 parts, saccharifying enzyme.
According to above-mentioned raw materials weight, be prepared by following technique:
S1, by mulberries, wolfberry fruit, red bayberry, snow pear, longan, the stoning respectively of Fructus Fici and Kiwifruit, broken pressure extracting juice, first in fruit juice, add polygalacturonase to precipitate, then heat sterilization is carried out to fruit juice, add sulfurous acid solution and obtain solution a, then in solution a, solution b is obtained with after wine yeast fermentation, wherein, the concentration of solution a sulfite is 500mg/L, the temperature of heat sterilization is 35 DEG C, the time of heat sterilization is 15min, and the time of fermentation is 25 days, and the temperature of fermentation is 14 DEG C;
S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water are soaked 25 hours, soak and add saccharifying enzyme after terminating and mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 4 days, and the temperature of fermentation is 24 DEG C;
S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen respectively stoning destemming, broken, skin slag obtains clear liquid after being separated, add citric acid and glucose to stir and obtain solution d, the acidity of solution d take citrometer as 5g/L, the pol of solution d take glucose meter as 230g/L, and the time that wherein skin slag is separated is 12 days;
S4, by solution b, solution c and solution d mix after obtain solution e, in solution e, add honey and rock sugar, get supernatant liquor and obtain mulberry fruit wine after ageing, the time of wherein ageing is 11 days, and the temperature of ageing is 22 DEG C.
Embodiment 4
A kind of mulberry fruit wine that the present invention proposes, its raw material comprises by weight: mulberries 65 parts, 75 parts, glutinous rice, Chinese sorghum 35 parts, wheat 45 parts, 35 parts, buckwheat, wolfberry fruit 12 parts, 6 parts, red bayberry, snow pear 7 parts, longan 2 parts, Fructus Fici 7 parts, Kiwifruit 4 parts, honey 8 parts, 12 parts, rock sugar, 14 parts, shizandra berry, the root of kudzu vine 3 parts, ginseng 9 parts, Radix Angelicae Sinensis 4 parts, Huang Cen 7 parts, citric acid 2 parts, glucose 7 parts, wine yeast 2 parts, 3 parts, white wine yeast, polygalacturonase 11 parts, 2 parts, saccharifying enzyme.
According to above-mentioned raw materials weight, be prepared by following technique:
S1, by mulberries, wolfberry fruit, red bayberry, snow pear, longan, the stoning respectively of Fructus Fici and Kiwifruit, broken pressure extracting juice, first adds polygalacturonase and precipitates, then carry out heat sterilization to fruit juice in fruit juice, add sulfurous acid solution and obtain solution a, then obtain solution b with after wine yeast fermentation, wherein, the concentration of solution a sulfite is 420mg/L, the temperature of heat sterilization is 30 DEG C, the time of heat sterilization is 34min, and the time of fermentation is 22 days, and the temperature of fermentation is 16 DEG C;
S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water are soaked 19 hours, soak and add saccharifying enzyme after terminating and mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 2.5 days, and the temperature of fermentation is 27 DEG C;
S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen respectively stoning destemming, broken, skin slag obtains clear liquid after being separated, add citric acid and glucose to stir and obtain solution d, the acidity of solution d take citrometer as 3g/L, the pol of solution d take glucose meter as 250g/L, and the time that wherein skin slag is separated is 6 days;
S4, by solution b, solution c and solution d mix after obtain solution e, in solution e, add honey and rock sugar, get supernatant liquor and obtain mulberry fruit wine after ageing, the time of wherein ageing is 6 days, and the temperature of ageing is 25 DEG C.
Embodiment 5
A kind of mulberry fruit wine that the present invention proposes, its raw material comprises by weight: mulberries 85 parts, 55 parts, glutinous rice, Chinese sorghum 55 parts, wheat 25 parts, 65 parts, buckwheat, wolfberry fruit 8 parts, 9 parts, red bayberry, snow pear 4 parts, longan 4 parts, Fructus Fici 3 parts, Kiwifruit 7 parts, honey 3 parts, 23 parts, rock sugar, 6 parts, shizandra berry, the root of kudzu vine 14 parts, ginseng 3 parts, Radix Angelicae Sinensis 11 parts, Huang Cen 4 parts, citric acid 4 parts, glucose 3 parts, wine yeast 8 parts, 7 parts, white wine yeast, polygalacturonase 3 parts, 4 parts, saccharifying enzyme.
According to above-mentioned raw materials weight, be prepared by following technique:
S1, by mulberries, wolfberry fruit, red bayberry, snow pear, longan, the stoning respectively of Fructus Fici and Kiwifruit, broken pressure extracting juice, first in fruit juice, add polygalacturonase to precipitate, then heat sterilization is carried out to fruit juice, add sulfurous acid solution and obtain solution a, then in solution a, solution b is obtained with after wine yeast fermentation, wherein, the concentration of solution a sulfite is 480mg/L, the temperature of heat sterilization is 34 DEG C, the time of heat sterilization is 16min, and the time of fermentation is 22 days, and the temperature of fermentation is 16 DEG C;
S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water are soaked 24 hours, soak and add saccharifying enzyme after terminating and mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 3.5 days, and the temperature of fermentation is 25 DEG C;
S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen respectively stoning destemming, broken, skin slag obtains clear liquid after being separated, add citric acid and glucose to stir and obtain solution d, wherein adjust to 4g/L with citrometer, pol, adjusts to 240g/L with glucose meter, and the time that wherein skin slag is separated is 11 days;
S4, by solution b, solution c and solution d mix after obtain solution e, in solution e, add honey and rock sugar, get supernatant liquor and obtain mulberry fruit wine after ageing, the time of wherein ageing is 10 days, and the temperature of ageing is 23 DEG C.
The above; be only the present invention's preferably embodiment; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (10)
1. a mulberry fruit wine, it is characterized in that, its raw material comprises by weight: mulberries 60-90 part, glutinous rice 50-80 part, Chinese sorghum 30-60 part, wheat 20-50 part, buckwheat 30-70 part, wolfberry fruit 5-15 part, red bayberry 5-10 part, snow pear 3-8 part, longan 1-5 part, Fructus Fici 2-8 part, Kiwifruit 3-8 part, honey 2-9 part, rock sugar 10-25 part, shizandra berry 5-15 part, root of kudzu vine 2-15 part, ginseng 2-10 part, Radix Angelicae Sinensis 3-12 part, yellow Cen 3-8 part, citric acid 1-5 part, glucose 2-8 part, wine yeast 1-9 part, white wine yeast 2-8 part, polygalacturonase 2-12 part, saccharifying enzyme 1-5 part,
According to the weight of above-mentioned raw materials, prepare by following technique:
S1, by mulberries, wolfberry fruit, red bayberry, snow pear, longan, the stoning respectively of Fructus Fici and Kiwifruit, broken pressure extracting juice, first in fruit juice, add polygalacturonase to precipitate, then heat sterilization is carried out to fruit juice, add sulfurous acid solution and obtain solution a, after then fermenting with wine yeast in solution a, obtain solution b;
S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water to be soaked, soak and add saccharifying enzyme after terminating and mix, then add white wine yeast fermentation and obtain solution c;
S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen respectively stoning destemming, broken, skin slag obtains clear liquid after being separated, and adds citric acid and glucose and stirs and obtain solution d;
S4, by solution b, solution c and solution d mix after obtain solution e, in solution e, add honey and rock sugar, get supernatant liquor after ageing and obtain mulberry fruit wine.
2. mulberry fruit wine according to claim 1, it is characterized in that, its raw material comprises by weight: mulberries 65-85 part, glutinous rice 55-75 part, Chinese sorghum 35-55 part, wheat 25-45 part, buckwheat 35-65 part, wolfberry fruit 8-12 part, red bayberry 6-9 part, snow pear 4-7 part, longan 2-4 part, Fructus Fici 3-7 part, Kiwifruit 4-7 part, honey 3-8 part, rock sugar 12-23 part, shizandra berry 6-14 part, root of kudzu vine 3-14 part, ginseng 3-9 part, Radix Angelicae Sinensis 4-11 part, yellow Cen 4-7 part, citric acid 2-4 part, glucose 3-7 part, wine yeast 2-8 part, white wine yeast 3-7 part, polygalacturonase 3-11 part, saccharifying enzyme 2-4 part.
3. mulberry fruit wine according to claim 1 and 2, it is characterized in that, its raw material comprises by weight: mulberries 75 parts, 65 parts, glutinous rice, Chinese sorghum 45 parts, wheat 35 parts, 50 parts, buckwheat, wolfberry fruit 10 parts, 7.5 parts, red bayberry, snow pear 5.5 parts, longan 3 parts, Fructus Fici 5 parts, Kiwifruit 5.5 parts, honey 5.5 parts, 17.5 parts, rock sugar, 10 parts, shizandra berry, the root of kudzu vine 8.5 parts, ginseng 6 parts, Radix Angelicae Sinensis 7.5 parts, Huang Cen 5.5 parts, citric acid 3 parts, glucose 5 parts, wine yeast 5 parts, 5 parts, white wine yeast, polygalacturonase 7 parts, 3 parts, saccharifying enzyme.
4. the mulberry fruit wine according to any one of claim 1-3, is characterized in that, in S1, the concentration of solution a sulfite is 400-500mg/L; Preferably, in S1, the concentration of solution a sulfite is 420-480mg/L; Preferably, in S1, the concentration of solution a sulfite is 450mg/L.
5. the mulberry fruit wine according to any one of claim 1-4, is characterized in that, in S1, the temperature of heat sterilization is 29-35 DEG C, and the time of heat sterilization is 15-35min, and the time of fermentation is 15-25 days, and the temperature of fermentation is 14-26 DEG C; Preferably, in S1, the temperature of heat sterilization is 30-34 DEG C, and the time of heat sterilization is 16-34min, and the time of fermentation is 18-22 days, and the temperature of fermentation is 16-24 DEG C; Preferably, in S1, the temperature of heat sterilization is 32 DEG C, and the time of heat sterilization is 25min, and the time of fermentation is 20 days, and the temperature of fermentation is 20 DEG C.
6. the mulberry fruit wine according to any one of claim 1-5, it is characterized in that, in S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water is soaked 18-25 hour, add saccharifying enzyme after immersion terminates to mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 2-4 days, and the temperature of fermentation is 24-28 DEG C; Preferably, in S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water is soaked 19-24 hour, add saccharifying enzyme after immersion terminates to mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 2.5-3.5 days, and the temperature of fermentation is 25-27 DEG C; Preferably, in S2, glutinous rice, Chinese sorghum, wheat and buckwheat pure water are soaked 22 hours, add saccharifying enzyme after immersion terminates and mix, then add white wine yeast fermentation and obtain solution c, the time of wherein fermenting is 3 days, and the temperature of fermentation is 26 DEG C.
7. the mulberry fruit wine according to any one of claim 1-6, it is characterized in that, in S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen stoning destemming respectively, broken, skin slag obtains clear liquid after being separated, add citric acid and glucose to stir and obtain solution d, the acidity of solution d take citrometer as the pol of 2-5g/L, solution d take glucose meter as 230-260g/L, and the time that wherein skin slag is separated is 5-12 days; Preferably, in S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen stoning destemming respectively, broken, skin slag obtains clear liquid after being separated, and add citric acid and glucose and stir and obtain solution d, the acidity of solution d take citrometer as 3-4g/L, the pol of solution d take glucose meter as 240-250g/L, and the time that wherein skin slag is separated is 6-11 days; Preferably, in S3, by shizandra berry, the root of kudzu vine, ginseng, Radix Angelicae Sinensis, Huang Cen stoning destemming respectively, broken, skin slag obtains clear liquid after being separated, and add citric acid and glucose and stir and obtain solution d, the acidity of solution d take citrometer as 3.5g/L, the pol of solution d take glucose meter as 245g/L, and the time that wherein skin slag is separated is 9 days.
8. the mulberry fruit wine according to any one of claim 1-7, it is characterized in that, in S4, solution e is obtained after solution b, solution c and solution d being mixed, honey and rock sugar is added in solution e, get supernatant liquor after ageing and obtain mulberry fruit wine, the time of wherein ageing is 5-11 days, and the temperature of ageing is 22-26 DEG C.
9. the mulberry fruit wine according to any one of claim 1-8, it is characterized in that, in S4, solution e is obtained after solution b, solution c and solution d being mixed, honey and rock sugar is added in solution e, get supernatant liquor after ageing and obtain mulberry fruit wine, the time of wherein ageing is 6-10 days, and the temperature of ageing is 23-25 DEG C.
10. the mulberry fruit wine according to any one of claim 1-9, it is characterized in that, in S4, solution e is obtained after solution b, solution c and solution d being mixed, honey and rock sugar is added in solution e, get supernatant liquor after ageing and obtain mulberry fruit wine, the time of wherein ageing is 8 days, and the temperature of ageing is 24 DEG C.
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