CN105969593A - Method for producing composite fruit wine from mulberries - Google Patents

Abstract

The invention discloses a method for producing compound fruit wine by using fruit mulberries. The compound fruit wine is fermented from raw materials mulberry, mulberry leaves and mulberry branches, wherein the ratio of the amount of mulberry, mulberry leaves and mulberry branches in the raw materials to It is 10:1～1.5:0.1～0.3; the present invention selects each component on fruit mulberry as the raw material of brewing fruit wine, not only fully utilizes the medicinal value of fruit mulberry, but also combines mulberry, mulberry leaf and mulberry branch, fermented The production of alcohol is more conducive to the dissolution of alcohol-soluble active ingredients in mulberry leaves and mulberry branches. After the fermentation is completed, the active ingredients in the final product: the contents of flavonoids, polyphenols and anthocyanins have all increased to a certain extent; During the fermentation process, the staged fermentation method is adopted, which avoids the problem of excessive fermentation and increases the content of active ingredients in the final fruit wine.

Description

A kind of method of the compound fruit wine that utilizes fruit mulberry to produce

technical field

The invention relates to the technical field of application of fruit mulberries, in particular to a method for producing compound fruit wine using fruit mulberries.

Background technique

Fruit mulberry is the general designation of fruit mulberry, which is mainly based on fruit and leaves. It has extremely rich nutrition and multiple medical and health care functions, and it tastes delicious. It has been loved and sought after by people since ancient times. Mulberry is also called mulberry fruit and mulberry jujube. It has a sweet taste and a lot of juice. As early as more than two thousand years ago, it was a tonic used by the emperor, and it was called "the holy fruit among the people". Modern research analysis has confirmed that it is rich in active protein, vitamins, carotene, minerals and 17 kinds of amino acids, etc. Announced by the Ministry of Health as "both food and medicine". The health care function of mulberry is recorded in medical classics such as "Supplements to Materia Medica", "Book of Materia Medica", "Chinese Pharmacopoeia", "Suixiju Diet Spectrum", "Anti-aging Chinese Materia Medica". According to the records of "Compendium of Materia Medica", it has the functions of "passing the blood and qi, quenching thirst, benefiting the five internal organs and joints, calming the mind and calming the mind, promoting water and gas to reduce swelling." and other effects.

Chinese medicine believes that mulberry is sweet and cold in nature and has the functions of nourishing liver and kidney, promoting body fluid and moistening intestines, blackening eyes, nourishing blood and helping sleep. Mulberries have an immune-boosting effect. Mulberry anthocyanins are flavonoid derivatives, which have a health care effect on the cardiovascular system. Mulberry has a weight-increasing effect on the spleen, enhances the hemolytic reaction, prevents human arteriosclerosis, bone and joint sclerosis, and promotes metabolism. It can promote the growth of red blood cells, prevent leukopenia, and has auxiliary effects on the treatment of diabetes, anemia, hypertension, hyperlipidemia, coronary heart disease, neurasthenia and other diseases. Mulberries can improve the blood supply of the skin (including the scalp), nourish the skin, make the skin white and tender and black hair, and delay aging. Eating mulberries regularly can improve eyesight, relieve eye fatigue and dryness, promote gastric secretion, stimulate intestinal peristalsis and relieve dryness and heat. Mulberry is a good fruit and good medicine for middle-aged and elderly people's health, beauty and anti-aging.

Mulberry leaves are the dry leaves of the Moraceae plant mulberry, which is the daily food of silkworms; there are various vitamins and minerals, amino acids, carbohydrates and plant fibers in the mulberry leaves. Modern science shows that mulberry leaf is a good functional food. It can lower blood pressure, lower fat, anti-aging, increase endurance, lower cholesterol, inhibit fat accumulation, inhibit thrombosis, inhibit the reproduction of harmful bacteria in the intestine, and inhibit harmful oxides Formation, the most prominent function is to prevent diabetes; According to modern research, dry mulberry leaves contain 25-45% crude protein, 20-25% carbohydrates, 5% crude fat, and rich potassium, calcium and vitamin C, B1, B2, A, etc., as well as various trace elements copper, zinc, boron, manganese and other substances. Mulberry leaves contain ecdysterone, lulenone, and many amino acids such as saponin and morangin, vitamins, citric acid, folic acid, fumaric acid, mesocreatine, phytoestrogens and other human substances, which have anti-stress properties. , Anti-aging, enhance body endurance, regulate adrenaline function and other effects.

Sangzhi is the general term for mulberry branches, mulberry sticks and tender mulberry branches of fruit mulberry. In traditional Chinese medicine, mulberry branches have multiple effects such as dispelling wind and dredging collaterals, diuresis, reducing edema, dispelling wind and heat, etc. When it is used in combination with mulberry leaves and mulberries, the medicinal combination of the three will have a better effect.

Contents of the invention

In view of the above-mentioned problems, the purpose of the present invention is to provide a production method of compound fruit wine with simple production process, full use of each component on the fruit mulberry, good synergistic effect of each component, and clear color.

In order to achieve the above object, the technical scheme adopted in the present invention is as follows: a method for compound fruit wine produced by using fruit mulberry, wherein the compound fruit wine is fermented from raw materials mulberry, mulberry leaves and mulberry branches, wherein the raw material is mulberry , The dosage ratio of mulberry leaves and mulberry branches is 10:1～1.5:0.1～0.3.

A kind of method utilizing the compound type fruit wine that fruit mulberry is produced provided by the invention comprises the following steps:

1) Select fresh and mature mulberries, mulberry leaves with emerald green color without any bad spots, and mulberry branches with a diameter of no more than 0.3cm, and wash them in clean water under ultrasonic vibration for 10 to 15 minutes. After cleaning, drain the water, 0 Store at ℃ for later use;

2) Weigh the corresponding proportion of mulberry and mulberry leaf raw materials and deionized water whose mass is 1.5 to 2 times the total mass of the mixed mulberry and mulberry leaf raw materials, and put the three into the mixing equipment for mixing and beating. The mixing time is 20 to 30 minutes , the mixing temperature does not exceed 50°C;

3) In the mixed slurry, if the volume of the mixed slurry is 1L, add 100-120mg/L white granulated sugar for mixing. After the mixing is completed, microwave it for 30-60s;

4) After the sterilization is completed, add 100-350mg/L compound dry yeast to the sterilized mixed fruit pulp, and control it at 20-30°C to continue fermentation for 10-15 days;

5) At the same time of fermentation, weigh the corresponding proportion of mulberry branch raw materials, put it into the pulverizer for crushing treatment, and use a sieve to filter after the crushing is completed to obtain mulberry branch particles with a particle diameter of no more than 0.2cm;

6) Put the mulberry twig granules into deionized water whose mass is 2-2.5 times its mass, add 0.2-0.3g/L cellulase and 0.1-0.15g/L maltase for enzymatic hydrolysis, and the enzymatic hydrolysis time is 2h, after the enzymatic hydrolysis is completed, it is sterilized by microwave for 30-60s;

7) Mix the fermented wine liquid obtained in step 4) with the mulberry branch mixture obtained in step 6). After the mixing is completed, the volume of the mixed slurry is calculated as 1L, and 200-220mg/L of white sugar and 200- 250mg/L compound dry yeast, continuously fermented at 15-20°C for 30-35 days, after the fermentation, the fermentation product was obtained;

9) Add 2.5-3.0g/L pectinase to the fermented product obtained by taking the volume of the fermented product as 1L, and stir at 40-45°C for 40-60min to remove pectin, and then There is a sieve for filtering to remove pectin and other solid impurities in the fermentation product to obtain raw wine;

10) Add 1.2-2.0g/L of chitosan and 3.0-4.0g/L of egg white powder to the obtained original wine, taking the volume of the original wine as 1L, keep the temperature at 30-35°C, and let stand After 24-36 hours, use filter paper to filter;

11) Let the filtered liquor stand at 5-10°C for 12 hours. After standing, use a microporous membrane for secondary filtration. After the secondary filtration, perform microwave sterilization for 1-2 hours;

12) Fill and seal the sterilized liquor.

In steps 3), 6) and 11) of the present invention, the stirring operation is carried out while microwave sterilization is carried out, the microwave frequency of microwave sterilization is 2200MHz, the microwave power is 15-40kw, the processing temperature does not exceed 50°C, and the stirring rate 60~120r/min.

The mulberry leaves selected in the step 1) of the present invention are the mulberry leaves after the petioles are removed, and the length of the mulberry leaves is not less than 10 cm. The selected mulberry leaves of the present invention are neither old leaves nor new leaves, and the new leaves are in the growth stage, and the active ingredients and nutritional cost inside are not comprehensive; Decompose and feed the growth of other leaves, so both need to be removed during the selection process.

The mulberry branch selected in step 1) of the present invention is the mulberry branch of the intercepted fruit mulberry branch end, and its interception length is no more than 5cm; Nutrients, and easy to handle.

In the operation process of step 10) of the present invention, necessary adjustments are made to the sugar content and alcohol content of the original wine according to the requirements of the final product; in the actual production process, white wine can be selected to be added in this step according to the different taste requirements of customers. Sugar or edible alcohol, the added components will not affect other components in the original wine, which enriches the product variety.

The advantage of the present invention is that: the present invention selects each component on fruit mulberry as the raw material of brewing fruit wine, which not only makes full use of the medicinal value of fruit mulberry, but also combines mulberry, mulberry leaves and mulberry branches to produce alcohol through fermentation, and It is conducive to the dissolution of the alcohol-soluble active ingredients of mulberry leaves and mulberry branches. After the fermentation is completed, the contents of active ingredients in the final product: flavonoids, polyphenols and anthocyanins have all increased to a certain extent; and during the fermentation process, The particles of mulberry leaves and mulberry branches can provide attachment for the fermentation of yeast, which is conducive to the full fermentation of raw materials and improves the production efficiency of fermentation; the principle of staged fermentation is adopted in the production method of the present invention, mainly because the mulberry branches themselves Compared with mulberry and mulberry leaves, the nutritional components of mulberry are less, and the long-term fermentation will lead to the decomposition of active ingredients, which will eventually affect the synergy of the three, resulting in a decline in the active ingredients in the final product.

detailed description

The present invention will be further described in detail below in combination with specific embodiments.

Embodiment 1 : a kind of method utilizing the composite fruit wine of fruit mulberry production, the consumption ratio of mulberry, mulberry leaf and mulberry branch is 10:1:0.1 in the raw material, comprises the steps:

1) Select fresh and mature mulberries, mulberry leaves with emerald green color without any bad spots, and mulberry branches with a diameter of no more than 0.3cm, and wash them in clean water under ultrasonic vibration for 10 to 15 minutes. After cleaning, drain the water, 0 Store at ℃ for later use;

2) Weigh the corresponding proportion of mulberry and mulberry leaf raw materials and deionized water whose mass is 1.8 times the total mass of mixed mulberry and mulberry leaf raw materials, and put the three into the mixing equipment for mixing and beating. The mixing time is 20-30min, and the mixing The temperature does not exceed 50°C;

3) In the mixed slurry, if the volume of the mixed slurry is 1L, add 110mg/L white granulated sugar for mixing. After the mixing is completed, microwave it for 30-60s;

4) After the sterilization is completed, add 200mg/L compound dry yeast to the sterilized mixed fruit pulp, and control it at 20-30°C, and continue to ferment for 10-15 days;

5) At the same time of fermentation, weigh the corresponding proportion of mulberry branch raw materials, put it into the pulverizer for crushing treatment, and use a sieve to filter after the crushing is completed to obtain mulberry branch particles with a particle diameter of no more than 0.2cm;

6) Put the mulberry twig granules into deionized water whose mass is 2.2 times its mass, add 0.25g/L cellulase and 0.12g/L maltase for enzymolysis, the enzymolysis time is 2h, after the enzymolysis is completed , subject it to microwave sterilization for 30-60s;

7) Mix the fermented wine liquid obtained in step 4) with the mulberry branch mixture obtained in step 6). After the mixing is completed, the volume of the mixed slurry is calculated as 1L, and 210mg/L of white sugar and 240mg/L of Compound dry yeast, continuously fermented at 15-20°C for 30-35 days, after the fermentation, the fermentation product is obtained;

9) In the fermented product obtained, the volume of the fermented product is 1L, add 2.8g/L pectinase, stir at 40-45°C for 40-60min, remove pectin, and then sieve Filtrate through a net to remove pectin and other solid impurities in the fermentation product to obtain raw wine;

10) Add 1.5g/L chitosan and 3.5g/L egg white powder to the obtained original wine, taking the volume of the original wine as 1L, keep the temperature at 30-35°C, and let it stand for 24-36 hours , using filter paper to filter;

11) Let the filtered liquor stand at 5-10°C for 12 hours. After standing, use a microporous membrane for secondary filtration. After the secondary filtration, perform microwave sterilization for 1-2 hours;

12) Fill and seal the sterilized liquor.

Embodiment 2 : a kind of method utilizing the compound fruit wine of fruit mulberry production, the consumption ratio of mulberry, mulberry leaf and mulberry branch is 10: 1.5: 0.3 in the raw material, comprises the steps:

1) Select fresh and mature mulberries, mulberry leaves with emerald green color without any bad spots, and mulberry branches with a diameter of no more than 0.3cm, and wash them in clean water under ultrasonic vibration for 10 to 15 minutes. After cleaning, drain the water, 0 Store at ℃ for later use;

2) Weigh the corresponding proportion of mulberry and mulberry leaf raw materials and deionized water whose mass is 1.5 times the total mass of the mixed mulberry and mulberry leaf raw materials, put the three into the mixing equipment for mixing and beating, the mixing time is 20-30min, and the mixing The temperature does not exceed 50°C;

3) In the mixed slurry, if the volume of the mixed slurry is 1L, add 100mg/L white granulated sugar for mixing. After the mixing is completed, microwave it for 30-60s;

4) After the sterilization is completed, add 100mg/L compound dry yeast to the sterilized mixed fruit pulp, and control it at 20-30°C, and continue to ferment for 10-15 days;

5) At the same time of fermentation, weigh the corresponding proportion of mulberry branch raw materials, put it into the pulverizer for crushing treatment, and use a sieve to filter after the crushing is completed to obtain mulberry branch particles with a particle diameter of no more than 0.2cm;

6) Put the mulberry twig granules into deionized water twice its mass, add 0.2g/L cellulase and 0.1g/L maltase for enzymolysis, the enzymolysis time is 2h, after the enzymolysis is completed , subject it to microwave sterilization for 30-60s;

7) Mix the fermented wine liquid obtained in step 4) with the mulberry branch mixture obtained in step 6). After the mixing is completed, the volume of the mixed slurry is calculated as 1L, and 200mg/L of white sugar and 200mg/L of Compound dry yeast, continuously fermented at 15-20°C for 30-35 days, after the fermentation, the fermentation product is obtained;

9) In the fermented product obtained, the volume of the fermented product is calculated as 1L, add 2.5g/L pectinase, stir at 40-45°C for 40-60min, remove pectin, and then sieve Filtrate through a net to remove pectin and other solid impurities in the fermentation product to obtain raw wine;

10) Add 1.2g/L chitosan and 3.0g/L egg white powder to the obtained original wine, taking the volume of the original wine as 1L, keep the temperature at 30-35°C, and let it stand for 24-36 hours , using filter paper to filter;

11) Let the filtered liquor stand at 5-10°C for 12 hours. After standing, use a microporous membrane for secondary filtration. After the secondary filtration, perform microwave sterilization for 1-2 hours;

12) Fill and seal the sterilized liquor.

Embodiment 3 : a kind of method utilizing the composite fruit wine of fruit mulberry production, the consumption ratio of mulberry, mulberry leaf and mulberry branch is 10:1.2:0.2 in the raw material, comprises the steps:

1) Select fresh and mature mulberries, mulberry leaves with emerald green color without any bad spots, and mulberry branches with a diameter of no more than 0.3cm, and wash them in clean water under ultrasonic vibration for 10 to 15 minutes. After cleaning, drain the water, 0 Store at ℃ for later use;

2) Weigh the corresponding proportion of mulberry and mulberry leaf raw materials and deionized water whose mass is twice the total mass of the mixed mulberry and mulberry leaf raw materials, put the three into the mixing equipment for mixing and beating, the mixing time is 20-30min, and The temperature does not exceed 50°C;

3) In the mixed slurry, the volume of the mixed slurry is 1L, add 120mg/L white sugar for mixing, after the mixing is completed, it is microwave sterilized for 30-60s;

4) After the sterilization is completed, add 350mg/L compound dry yeast to the sterilized mixed fruit pulp, and control it at 20-30°C, and continue to ferment for 10-15 days;

5) At the same time of fermentation, weigh the corresponding proportion of mulberry branch raw materials, put it into the pulverizer for crushing treatment, and use a sieve to filter after the crushing is completed to obtain mulberry branch particles with a particle diameter of no more than 0.2cm;

6) Put the mulberry twig granules into deionized water whose mass is 2.5 times its mass, add 0.3g/L cellulase and 0.15g/L maltase for enzymolysis, the enzymolysis time is 2h, after the enzymolysis is completed , subject it to microwave sterilization for 30-60s;

7) Mix the fermented wine liquid obtained in step 4) with the mulberry branch mixture obtained in step 6). After the mixing is completed, the volume of the mixed slurry is calculated as 1L, and 220mg/L of white sugar and 250mg/L of Compound dry yeast, continuously fermented at 15-20°C for 30-35 days, after the fermentation, the fermentation product is obtained;

9) In the fermented product obtained, the volume of the fermented product is calculated as 1L, add 3.0g/L pectinase, stir at 45°C for 40-60min, remove the pectin, and then carry out the sieve Filtration to remove pectin and other solid impurities in the fermentation product to obtain raw wine;

10) Add 2.0g/L chitosan and 4.0g/L egg white powder to the obtained original wine, taking the volume of the original wine as 1L, keep the temperature at 30-35°C, and let it stand for 24-36 hours , using filter paper to filter;

11) Let the filtered liquor stand at 5-10°C for 12 hours. After standing, use a microporous membrane for secondary filtration. After the secondary filtration, perform microwave sterilization for 1-2 hours;

12) Fill and seal the sterilized liquor.

Embodiment 4 : under the constant situation of other raw material components and production process condition, comparative test is carried out to production formula of the present invention, the result finally obtained is shown in the following table:

It can be known from the above table: in the production method of the present invention, when mulberry: mulberry leaves: when the three of mulberry branches are used in combination, the active ingredients in the product fruit wine finally obtained are improved. The effective components of the three components are significantly reduced; however, there is a certain limit to the ratio of the combination of the three, and it cannot be excessive. When the amount of mulberry leaves or mulberry branches is too much, the final fruit wine will be produced after being stored for a long time under the condition of lower than normal temperature. A small amount of flocculation, and other fermented components in mulberry leaves and mulberry branches will change to a certain extent after long-term storage at low temperature, which will affect the storage and sales of fruit wine.

Embodiment 5 : under the constant situation of other raw material components and production technology condition, comparative test is carried out to production technology of the present invention, the result that finally obtains is shown in the following table:

As can be seen from the above table: in the production process of the present invention, at first mulberry and mulberry leaves need to be fermented simultaneously, and after a period of time of fermentation production, the mulberry branches are put into the fermented liquid for fermentation, so as to avoid the mulberry leaves in the actual production process. Due to the problem that the content of active ingredients in the final product decreases due to prolonged fermentation, the process of the present invention aims at the actual problems encountered in the production process, improves the original production process, and finally achieves that the content of active ingredients in the produced fruit wine is improved and optimized. The production process of the overall production.

It should be noted that the above are only preferred embodiments of the present invention, and are not intended to limit the protection scope of the present invention. Any combination or equivalent transformation made on the basis of the above embodiments belongs to the protection scope of the present invention.

Claims (5)

1. a method for the compound fruit wine utilizing fruit mulberry to produce, it is characterized in that, described compound fruit wine is formed by the combination fermentation of raw material mulberry, mulberry leaf and mulberry branch, wherein in the raw material mulberry, mulberry leaf and mulberry branch The dosage ratio is 10:1～1.5:0.1～0.3; the described production method comprises the following steps: 1) Select fresh and mature mulberries, mulberry leaves with emerald green color without any bad spots, and mulberry branches with a diameter of no more than 0.3cm, and wash them in clean water under ultrasonic vibration for 10 to 15 minutes. After cleaning, drain the water, 0 Store at ℃ for later use; 2) Weigh the corresponding proportion of mulberry and mulberry leaf raw materials and deionized water whose mass is 1.5 to 2 times the total mass of the mixed mulberry and mulberry leaf raw materials, and put the three into the mixing equipment for mixing and beating. The mixing time is 20 to 30 minutes , the mixing temperature does not exceed 50°C; 3) In the mixed slurry, if the volume of the mixed slurry is 1L, add 100-120mg/L white granulated sugar for mixing. After the mixing is completed, microwave it for 30-60s; 4) After the sterilization is completed, add 100-350mg/L compound dry yeast to the sterilized mixed fruit pulp, and control it at 20-30°C to continue fermentation for 10-15 days; 5) At the same time of fermentation, weigh the corresponding proportion of mulberry branch raw materials, put it into the pulverizer for crushing treatment, and use a sieve to filter after the crushing is completed to obtain mulberry branch particles with a particle diameter of no more than 0.2cm; 6) Put the mulberry twig granules into deionized water whose mass is 2-2.5 times its mass, add 0.2-0.3g/L cellulase and 0.1-0.15g/L maltase for enzymatic hydrolysis, and the enzymatic hydrolysis time is 2h, after the enzymatic hydrolysis is completed, it is sterilized by microwave for 30-60s; 7) Mix the fermented wine liquid obtained in step 4) with the mulberry branch mixture obtained in step 6). After the mixing is completed, the volume of the mixed slurry is calculated as 1L, and 200-220mg/L of white sugar and 200- 250mg/L compound dry yeast, continuously fermented at 15-20°C for 30-35 days, after the fermentation, the fermentation product was obtained; 9) Add 2.5-3.0g/L pectinase to the fermented product obtained by taking the volume of the fermented product as 1L, and stir at 40-45°C for 40-60min to remove pectin, and then There is a sieve for filtering to remove pectin and other solid impurities in the fermentation product to obtain raw wine; 10) Add 1.2-2.0g/L of chitosan and 3.0-4.0g/L of egg white powder to the obtained original wine, taking the volume of the original wine as 1L, keep the temperature at 30-35°C, and let stand After 24-36 hours, use filter paper to filter; 11) Let the filtered liquor stand at 5-10°C for 12 hours. After standing, use a microporous membrane for secondary filtration. After the secondary filtration, perform microwave sterilization for 1-2 hours; 12) Fill and seal the sterilized liquor. 2. The method for compound fruit wine produced by fruit mulberry according to claim 1, characterized in that, in the steps 3), 6) and 11), microwave sterilization is carried out while stirring operation, microwave sterilization The microwave frequency of the bacteria is 2200MHz, the microwave power is 15-40kw, the treatment temperature does not exceed 50°C, and the stirring rate is 60-120r/min. 3. The method for compound fruit wine produced by fruit mulberry according to claim 1, characterized in that, the mulberry leaf selected in the step 1) is the mulberry leaf after the petiole is removed, and the length of the mulberry leaf is not less than 10cm. 4. the method for the composite fruit wine that utilizes fruit mulberry to produce according to claim 1, is characterized in that, the mulberry branch that chooses in described step 1) is the mulberry branch of the intercepted fruit mulberry branch end, and its interception length No more than 5cm. 5. The method for compound fruit wine produced by fruit mulberry according to claim 1, characterized in that, in the operation process of the step 10), according to the requirements of the final product, the sugar content and alcohol content of the raw wine are adjusted as necessary Adjustment.