CN105219583A - A kind of preparation method of mulberry fruit sweet osmanthus extra dry red wine - Google Patents
A kind of preparation method of mulberry fruit sweet osmanthus extra dry red wine Download PDFInfo
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- CN105219583A CN105219583A CN201510626359.4A CN201510626359A CN105219583A CN 105219583 A CN105219583 A CN 105219583A CN 201510626359 A CN201510626359 A CN 201510626359A CN 105219583 A CN105219583 A CN 105219583A
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- sweet osmanthus
- mulberry fruit
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- red wine
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Abstract
The present invention relates to food processing field, particularly a kind of preparation method of mulberry fruit sweet osmanthus extra dry red wine.Mulberry fruit sweet osmanthus extra dry red wine of the present invention is fermented by mulberry fruit and sweet osmanthus to obtain, and sweet osmanthus carries out mixed fermentation with mulberry fruit after adopting fermentation separately again.The mulberry fruit sweet osmanthus extra dry red wine acidity prepared is low, has comfortable sweet osmanthus fragrance simultaneously, mouthfeel purer smooth, aromatic, enjoy endless aftertastes.The inventive method brewing time is short, make full use of sugared source, cost of manufacture is low, has good nourishing function and commercial value.
Description
Technical field
The present invention relates to food processing field, particularly a kind of preparation method of mulberries sweet osmanthus extra dry red wine.
Background technology
Mulberry fruit is the mature fruit of Moraceae deciduous tree mulberry tree.Mulberry fruit both can food, can be used as medicine again, and the traditional Chinese medical science thinks that mulberry fruit taste is sweet, and cold nature, enters the heart, liver, kidney channel, and for strengthening by means of tonics, nourish heart intelligent promoting fruit.There is enriching yin of enriching blood, promote the production of body fluid to quench thirst, the effects such as ease constipation is dry, cure mainly deficiency of YIN-blood and having a dizzy spell of causing, tinnitus palpitaition, irritated insomnia, soreness of the waist and knees, early whitening of beard and hair, dry of quenching one's thirst, the symptoms such as constipation with dry stool.CN103881867A discloses a kind of preparation method of mulberry fruit wine, and patent documentation CN103205343A discloses a kind of preparation method of novel mulberry dry red wine.
Sweet osmanthus is that the many woody habits of Chinese Osmanthus claim, and represent species sweet-scented osmanthus, most is representational Jin Gui, silver-colored osmanthus, orange osmanthus, bay etc.That mulberry tree sweet osmanthus extra dry red wine of the present invention adopts is Jin Gui.Sweet osmanthus is one of large flowers of Chinese tradition ten, integrate greening, beautify, sweetening treatment view and admire the excellent Landscape Tree Species had both with practicality, sweet osmanthus clearly can dust-tight, dense can be far excessive, rate as an unsurpassed one.Especially in time midautumn, Cong Gui is in full bloom, night is quiet take turns circle when, reward osmanthus of filling a wine cup for, Chen Xiang assails the nostrils, Bracing.Patent documentation CN103756838A discloses a kind of sweet osmanthus preparation of wine, and patent documentation CN102676353A discloses a kind of production method of wine fermented with osmanthus flower.
Because the seasonality of mulberry fruit maturation purchase is extremely strong, is difficult to again fresh-keeping, is main mainly with eating raw, the invention solves the practical time limit of mulberry fruit, adding the delicate fragrance of sweet osmanthus simultaneously, being subject to liking of human consumer.
Summary of the invention:
First object of the present invention is the preparation method providing a kind of mulberry fruit sweet osmanthus extra dry red wine.
The preparation method of a kind of mulberry fruit sweet osmanthus extra dry red wine provided by the present invention is fermented by mulberry fruit and sweet osmanthus to prepare.
Specifically, mulberry fruit sweet osmanthus extra dry red wine provided by the present invention is prepared by following method:
(1) mulberry fruit is removed stalk, first with 1% disinfect with salt solution, then drain by clean water, then squeeze the juice, obtain juice of Fructus Mori for subsequent use;
(2) moisture in the fresh sweet osmanthus after cleaning being sieved dries in the air to eighty per cant dry, then stir with honey, salt, then put into altar, altar mouth food grade plastic is tightened, the shady and cool ventilation place that sealing is positioned over 15-25 DEG C of temperature stores fermentation 7-8 days, is sweet osmanthus slurry;
(3) juice of Fructus Mori and sweet osmanthus slurry are mixed in the ratio of 1:4-4:1, obtain mixed solution;
(4) adding in fermentor tank by mixed solution, per tonly add 150-250g potassium pyrosulfite, is pump in fermentor tank after the wine liquid of the sucrose 45-55% of mixed solution 10-15% dissolves by quality;
(5) first fermentation: the polygalacturonase of the activation wine uses yeast fungus and 0.01-0.02% that add fermented liquid quality 1.5-2.5% ferments, leavening temperature controls at 15-25 DEG C of fermentation 6-9 days, and then filter, it is for subsequent use to get filtrate;
(6) Secondary Fermentation: gained filtrate is carried out Secondary Fermentation 25-35 days;
(7) filtrate through Secondary Fermentation is filtered, obtain mulberry fruit sweet osmanthus extra dry red wine.
Further, described mulberry fruit carries out complete processing in 24h after harvesting, and the mulberry fruit that can not process in time carries out the complete processing of freeze-thaw, and described freezing treatment temperature is-18 DEG C, and thaw point is 45 DEG C;
Further, the weight ratio of sweet osmanthus in described sweet osmanthus slurry, honey and salt is 100:6-8:0.4-0.6;
Further, described first fermentation method is rotor fermenter method;
Further, the described Secondary Fermentation time is 30 days;
Further, described filtration comprises macromolecule resin filtration, diatomite filtration and film essence filter three-stage filtration, and the filter of film essence is employing pvdf membrane, and membrane pore size is 0.005-0.015 micron, and inlet hydraulic is 0.1-0.15MPa.
Compared with prior art, the invention has the advantages that:
1, the sweet osmanthus in the present invention carries out mixed fermentation after first adopting fermentation separately again.
2, utilize rotor fermenter method both to play the effect of anti-oxidation, additionally reduce the volatilization of aromatoising substance in sweet osmanthus, improve traditional zymotic technique.
3, brewing time of the present invention is short, makes full use of sugared source, cost of manufacture is low, have good health-care effect and commercial value.
Embodiment:
Example 1-4
Below in conjunction with specific examples, this programme is described further.These examples are not limited to for illustration of the present invention limit the scope of the invention.The implementation condition adopted in embodiment can do further adjustment according to the condition of concrete producer, is generally the condition in normal experiment for the implementation condition indicated.
Embodiment 1
A preparation method for mulberry fruit sweet osmanthus extra dry red wine, preparation process is as follows:
(1) mulberry fruit is removed stalk, first with 1% disinfect with salt solution, then drain by clean water, then squeeze the juice, obtain juice of Fructus Mori for subsequent use;
(2) moisture in the fresh sweet osmanthus after cleaning being sieved dries in the air to eighty per cant dry, then honey, salt stirring is added in the ratio of 100:6:0.4, put into altar again, altar mouth food grade plastic is tightened, the shady and cool ventilation place that sealing is positioned over 15 DEG C of temperature stores fermentation 8 days, is sweet osmanthus slurry;
(3) juice of Fructus Mori and sweet osmanthus slurry are mixed in the ratio of 1:4, obtain mixed solution;
(4) mixed solution is added in fermentor tank, per tonly adds 150g potassium pyrosulfite, by quality be mixed solution 10% sucrose with 50% wine liquid dissolve after pump in fermentor tank;
(5) first fermentation: add the activation wine uses yeast fungus of fermented liquid quality 1.5% and the polygalacturonase of 0.01% ferments, leavening temperature controls, 15 DEG C of fermentations 9 days, then to filter, and it is for subsequent use to get filtrate;
(6) Secondary Fermentation: gained filtrate is carried out Secondary Fermentation 30 days;
(7) filtrate through Secondary Fermentation is filtered, obtain mulberry fruit sweet osmanthus extra dry red wine.
Embodiment 2
(1) mulberry fruit is removed stalk, first with 1% disinfect with salt solution, then drain by clean water, then squeeze the juice, obtain juice of Fructus Mori for subsequent use;
(2) moisture in the fresh sweet osmanthus after cleaning being sieved dries in the air to eighty per cant dry, then honey, salt stirring is added in the ratio of 100:7:0.5, put into altar again, altar mouth food grade plastic is tightened, the shady and cool ventilation place that sealing is positioned over 20 DEG C of temperature stores fermentation 7 days, is sweet osmanthus slurry;
(3) juice of Fructus Mori and sweet osmanthus slurry are mixed in the ratio of 2:3, obtain mixed solution;
(4) mixed solution is added in fermentor tank, per tonly adds 200g potassium pyrosulfite, by quality be mixed solution 15% sucrose with 45% wine liquid dissolve after pump in fermentor tank;
(5) first fermentation: add the activation wine uses yeast fungus of fermented liquid quality 2.0% and the polygalacturonase of 0.02% ferments, leavening temperature controls, 25 DEG C of fermentations 6 days, then to filter, and it is for subsequent use to get filtrate;
(6) Secondary Fermentation: gained filtrate is carried out Secondary Fermentation 30 days;
(7) filtrate through Secondary Fermentation is filtered, obtain mulberry fruit sweet osmanthus extra dry red wine.
Embodiment 3
(1) mulberry fruit of fresh harvesting is removed stalk, first with 1% disinfect with salt solution, then drain by clean water, then squeeze the juice, obtain juice of Fructus Mori for subsequent use;
(2) moisture in the fresh sweet osmanthus after cleaning being sieved dries in the air to eighty per cant dry, then honey, salt stirring is added in the ratio of 100:8:0.6, put into altar again, altar mouth food grade plastic is tightened, the shady and cool ventilation place that sealing is positioned over 25 DEG C of temperature stores fermentation 7 days, is sweet osmanthus slurry;
(3) juice of Fructus Mori and sweet osmanthus slurry are mixed in the ratio of 3:2, obtain mixed solution;
(4) mixed solution is added in fermentor tank, per tonly adds 250g potassium pyrosulfite, by quality be mixed solution 12% sucrose with 55% wine liquid dissolve after pump in fermentor tank;
(5) first fermentation: add the activation wine uses yeast fungus of fermented liquid quality 2.5% and the polygalacturonase of 0.015% ferments, leavening temperature controls, 25 DEG C of fermentations 7 days, then to filter, and it is for subsequent use to get filtrate;
(6) Secondary Fermentation: gained filtrate is carried out Secondary Fermentation 30 days;
(7) filtrate through Secondary Fermentation is filtered, obtain mulberry fruit sweet osmanthus extra dry red wine.
Embodiment 4
(1) mulberry fruit of fresh harvesting is removed stalk, first with 1% disinfect with salt solution, then drain by clean water, then squeeze the juice, obtain juice of Fructus Mori for subsequent use;
(2) moisture in the fresh sweet osmanthus after cleaning being sieved dries in the air to eighty per cant dry, then honey, salt stirring is added in the ratio of 100:7:0.6, put into altar again, altar mouth food grade plastic is tightened, the shady and cool ventilation place that sealing is positioned over 20 DEG C of temperature stores fermentation 8 days, is sweet osmanthus slurry;
(3) juice of Fructus Mori and sweet osmanthus slurry are mixed in the ratio of 4:1, obtain mixed solution;
(4) mixed solution is added in fermentor tank, per tonly adds 220g potassium pyrosulfite, by quality be mixed solution 14% sucrose with 52% wine liquid dissolve after pump in fermentor tank;
(5) first fermentation: add the activation wine uses yeast fungus of fermented liquid quality 1.8% and the polygalacturonase of 0.02% ferments, leavening temperature controls, 20 DEG C of fermentations 7 days, then to filter, and it is for subsequent use to get filtrate;
(6) Secondary Fermentation: gained filtrate is carried out Secondary Fermentation 30 days;
(7) filtrate through Secondary Fermentation is filtered, obtain mulberry fruit sweet osmanthus extra dry red wine.
Claims (7)
1. a preparation method for mulberry fruit sweet osmanthus extra dry red wine, is characterized in that, concrete steps are as follows:
(1) mulberry fruit is removed stalk, first with 1% disinfect with salt solution, then drain by clean water, then squeeze the juice, obtain juice of Fructus Mori for subsequent use;
(2) moisture in the fresh sweet osmanthus after cleaning being sieved dries in the air to eighty per cant dry, then stir with honey, salt, then put into altar, altar mouth food grade plastic is tightened, the shady and cool ventilation place that sealing is positioned over 15-25 DEG C of temperature stores fermentation 7-8 days, is sweet osmanthus slurry;
(3) juice of Fructus Mori and sweet osmanthus slurry are mixed in the ratio of 1:4-4:1, obtain mixed solution;
(4) adding in fermentor tank by mixed solution, per tonly add 150-250g potassium pyrosulfite, is pump in fermentor tank after the wine liquid of the sucrose 45-55% of mixed solution 10-15% dissolves by quality;
(5) first fermentation: the polygalacturonase of the activation wine uses yeast fungus and 0.01-0.02% that add fermented liquid quality 1.5-2.5% ferments, leavening temperature controls at 15-25 DEG C of fermentation 6-9 days, and then filter, it is for subsequent use to get filtrate;
(6) Secondary Fermentation: gained filtrate is carried out Secondary Fermentation 25-35 days;
(7) filtrate through Secondary Fermentation is filtered, obtain mulberry fruit sweet osmanthus extra dry red wine.
2. preparation method according to claim 1, it is characterized in that, described mulberry fruit carries out complete processing in 24h after harvesting, and the mulberry fruit that can not process in time need carry out the complete processing of freeze-thaw, described freezing treatment temperature is-18 DEG C, and thaw point is 45 DEG C;
3. preparation method according to claim 1, is characterized in that, the weight ratio of sweet osmanthus in described sweet osmanthus slurry, honey and salt is 100:6-8:0.4-0.6;
4. preparation method according to claim 1, is characterized in that, the fermentation process in described step (5) is rotor fermenter method;
5. preparation method according to claim 1, is characterized in that, the fermentation time in described step (6) is 30 days;
6. preparation method according to claim 1, it is characterized in that, described filtration comprises macromolecule resin filtration, diatomite filtration and film essence filter three-stage filtration, and the filter of film essence is employing pvdf membrane, membrane pore size is 0.005-0.015 micron, and inlet hydraulic is 0.1-0.15MPa.
7. the mulberry fruit sweet osmanthus extra dry red wine prepared of method according to claim 1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108893221A (en) * | 2018-06-19 | 2018-11-27 | 凌云县九燕山特色生态种植农民专业合作社 | A kind of processing method of mulberries firethorn fruit wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102676353A (en) * | 2012-06-15 | 2012-09-19 | 重庆市鸿江酒业有限公司 | Method for producing osmanthus-flavored wine |
| CN103205343A (en) * | 2013-03-22 | 2013-07-17 | 浙江医药高等专科学校 | Novel mulberry dry red wine preparation method |
| CN103740529A (en) * | 2014-01-13 | 2014-04-23 | 四川理工学院 | Process for producing osmanthus fragrans Chinese pear fruit wine |
| CN103740539A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method of purple potato flower fruit wine |
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- 2015-09-28 CN CN201510626359.4A patent/CN105219583B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102676353A (en) * | 2012-06-15 | 2012-09-19 | 重庆市鸿江酒业有限公司 | Method for producing osmanthus-flavored wine |
| CN103205343A (en) * | 2013-03-22 | 2013-07-17 | 浙江医药高等专科学校 | Novel mulberry dry red wine preparation method |
| CN103740529A (en) * | 2014-01-13 | 2014-04-23 | 四川理工学院 | Process for producing osmanthus fragrans Chinese pear fruit wine |
| CN103740539A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method of purple potato flower fruit wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108893221A (en) * | 2018-06-19 | 2018-11-27 | 凌云县九燕山特色生态种植农民专业合作社 | A kind of processing method of mulberries firethorn fruit wine |
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