CN106350423A - Preparation method of juice wine with glutinous sorghum and mulberries - Google Patents
Preparation method of juice wine with glutinous sorghum and mulberries Download PDFInfo
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- CN106350423A CN106350423A CN201610854638.0A CN201610854638A CN106350423A CN 106350423 A CN106350423 A CN 106350423A CN 201610854638 A CN201610854638 A CN 201610854638A CN 106350423 A CN106350423 A CN 106350423A
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- fructus mori
- glutinous sorghum
- glutinous
- sorghum
- fermentation
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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
Abstract
The invention discloses a preparation method of juice wine with glutinous sorghum and mulberries. The method is characterized by comprising the following steps: (1) soaking and steaming glutinous sorghum; (2) carrying out saccharification and fermentation on glutinous sorghum; (3) fermenting mulberries; (4) mixing and distilling; and (5) leaching, cellaring and ageing mulberries. Through the preparation method of the juice wine with glutinous sorghum and mulberries, the problem of safe quality in production of fruit wine are effectively solved; multiple components, flavors, colors and healthcare functions of glutinous sorghum and mulberries are highly integrated and mutually complemented; the quality problem that the fruit wine easily goes bad, is easily turbid and easily precipitates because of microbial activity is also solved; the sanitary safe quality of the beverage food is ensured.
Description
Technical field
The present invention relates to technology and brewing technology, the manufacture method of especially a kind of glutinous Sorghum vulgare Pers. Fructus Mori alcoholic drink mixed with fruit juice.
Background technology
It is known that mid-aged population likes high spirit, female group and the youngster that the higher grain of the number of degrees is brewed
Like drinking fruit wine.Traditional delicate fragrance Xiaoqu wine refers to that with granulate grain be raw material, using fermented soy such as little song rhizopus, yeast
Height distilled spirit；And tradition fruit wine refers to that with fruit be raw material, the mild drinking wine brewageed using yeast fermentation.Two
Person's raw material, technique, local flavor are had nothing in common with each other, and function also differs.In recent years, Fructus Mori is found to the plurality of health care functions of human body,
It is the mature fruit of Moraceae deciduous tree mulberry, its ripe fresh fruit, and matter is glossy, and juice is many, sour and sweet palatability.Modern study is demonstrate,proved
Real, contain abundant activated protein, vitamin, aminoacid, carotene, mineral, resveratrol, anthocyanidin in mulberry fruit
Deng composition, nutrition is 5～6 times of Fructus Mali pumilae, is 4 times of Fructus Vitis viniferae, has multiple efficacies, be described as " 21st century by medical circle
Optimal health fruit ".Fructus Mori has improves skin blood supply, nutrition skin, makes skin delicate and the effect such as black hair, and can delay
Aging, often to eat Fructus Mori can be with improving eyesight, relieving eye strain, and in addition Fructus Mori has immunologic enhancement, spleen is had weightening make
With having potentiation to hemolytic reaction, human body artery hardening can be prevented, enhance metabolism.Therefore with Fructus Mori as raw material
Fruit wine is well received by consumers.The preparation method of Morus alba L. mainly adopts wine fermentation brewing method, such as Chinese patent
A kind of method of brewing with fementing technology Morus alba L. disclosed in cn105623956a, by the mulberry fruit juice filter of 200 mesh after squeezing
Cloth is filtered, and measuring juice of Fructus Mori sugar amount after initial filter, and add white sugar makes its pol reach 20-22%, and acid-base value is adjusted to 3.3-
3.5, add so2 simultaneously, reach 50mg/l, take wine active dry yeast, be added in fruit juice in 5% ratio and mix,
Under the conditions of 30-40 degree, water-bath is activated for 10 minutes, and fermentation sealed after 4 hours, and fermentation temperature is 25-28 degree, ferments 9 days
Afterwards, then change container and carry out after fermentation, the good fruit wine of after fermentation is filtered with 3% kieselguhr and obtains final product.And for example Chinese patent
The manufacture method of Semen Panici miliacei mulberry health-care wine disclosed in cn103224865a: (1) takes Semen Panici miliacei, adds the water of 5 times of quality, and stirring is all
Even, add the anhydrous calcium chloride of Semen Panici miliacei quality 0.2%, add α-amylase in the ratio that every gram of Semen Panici miliacei adds 15～20 units, plus
Heat, to 90～95 DEG C, maintains 30～40 minutes, cools to 58～62 DEG C, with citric acid, ph is transferred to 4.5～4.8, according to every gram
Semen Panici miliacei adds the ratio of 100～120 units to add saccharifying enzyme, and 58～62 DEG C are incubated 6～7 hours, are then obtained with filtered through gauze
Semen Panici miliacei saccharified liquid and Semen Panici miliacei grain；(2) choose no mildew and rot, no rotten ripe Fructus Mori to clean, reject exogenous impurity, plus 3 times of quality
Water after squeezed the juice with squeezer, obtain mulberry fruit juice and Fructus Mori marc two parts；(3) Semen Panici miliacei saccharified liquid and mulberry fruit juice are pressed volume
Ratio mixing than 1:1, being simultaneously introduced citric acid and adjusting ph is 4.2～4.5, accesses yellow rice wine active dry yeast and carries out primary fermentation,
Inoculative proportion is that 0.1 gram of yellow rice wine active dry yeast inoculated by every 100 milliliters of fermentation liquids, and 20～25 DEG C of primary fermentation temperature, during primary fermentation
Between 5～7 days, primary fermentation terminates after fermentation liquid and proceeds in osculum wine jar, and airtight storage is carried out after fermentation, time under the conditions of 15 DEG C
For 1 month, after fermentation obtained Semen Panici miliacei Fructus Mori fermented wine after terminating；(3) take remaining Semen Panici miliacei grain, Fructus Mori marc, add 3 times of matter
The edible ethanol through reducing degree processing for 30% (v/v) of amount, after stirring, envelope cylinder soaks, and soak time is 30～35 days, period
Every stirring in 3 days once, extraction terminates rear gauze coarse filtration and obtains final product Semen Panici miliacei Fructus Mori alcohol extract；(4) by Semen Panici miliacei Fructus Mori fermented wine
Mix with the ratio of Semen Panici miliacei Fructus Mori alcohol extract 3:1 by volume, mixing wine liquid adds 0.15% cyclamate, 5% white sand
Sugar and 0.15% citric acid, control temperature to be stored at 15～18 DEG C, storage was carried out with diatomite filter after 6 months
Filter, is then charged in sterilized vial, and in 70 DEG C of hot water, sterilization 20～30min gets product.
The wine number of degrees of the Morus alba L. that said method obtains are too low, in not embodying the total feature of low alcohol white spirit and fruit wine and
Mouthfeel, is commonly incorporated into the chemicals such as so2 in mulberry fruit wine production in addition, and fruit is fruit wine prepared after pulverizing simultaneously is storing management process
In, because microbial activitiess occur to go bad, there is the problems such as muddiness, precipitation.
Content of the invention
It is an object of the invention to overcoming the deficiencies in the prior art, preferably delicate fragrance Xiaoqu wine production Technology and fruit
Wine production Technology combines, and provides a kind of adaptation population wide, unique flavor, and nutrition and health care is made good use of, and alcoholic strength is moderate
The manufacture method of glutinous Sorghum vulgare Pers. Fructus Mori alcoholic drink mixed with fruit juice.The purpose of the present invention is realized by following technical proposals: a kind of glutinous Sorghum vulgare Pers. Fructus Mori dew
The manufacture method of wine, follow these steps to carry out:
First, grain, every double centner glutinous sorghum and 160 170 liters of boiled water are soaked and steamed to glutinous Sorghum vulgare Pers., releases bubble after soaking 6-10 hour
Water；The glutinous sorghum soaking, just steams 10 15 minutes in rice steamer, glutinous sorghum broken skin 10%, then mixes vexed water about 10 minutes, vigour is steamed again
45 50 minutes, make glutinous sorghum starch breach rate high, reach more than 89%, and the rice husk of standby glutinous sorghum 8-12% is standby；
2nd, glutinous sorghum diastatic fermentation: spread one layer of rice husk and by steamed glutinous sorghum on the seat of stand, push away and be cooled to 37-45 DEG C, be sprinkled into little
Bent powder 0.2-0.4%, and ripe grain is placed in case, grain face equating, and spread a little rice husk and little song powder thereon；Join grain by 1:
3.5-3.8 barrelling, side rim tracks tramping, fermentation time general 7-10 days about；
3rd, Fructus Mori fermentation: in glutinous sorghum: Fructus Mori is that the ratio of 1:0.2-0.25 gets Fructus Mori ready, pulverizes, enter tank after Fructus Mori is cleaned
25-34 DEG C of natural fermentation 5-6 days；
4th, mixing distillation: first the glutinous sorghum fermenting is entered rice steamer, big fire starts to distill, then is respectively charged into the Fructus Mori fermenting
Marc and fruit juice, put down fire and continue distillation, collect base liquor, foreshot clips and is mixed into liquor tailing and steams again；
5th, Fructus Mori extraction is old with cellar for storing things: directly pours into base liquor in standby good pithos, then press double centner base liquor, adds 10-15
The ratio of kilogram Fructus Mori, old 3-5 years of sealing cellar for storing things, it is filtered to remove Fructus Mori and impurity, then blend into the glutinous of suitable different crowd needs
Sorghum vulgare Pers. Fructus Mori alcoholic drink mixed with fruit juice.
The present invention has three features: first is to adhere to grain fruit mixing distillation, solves the safe matter during fruit wine produces very well
Amount problem.The purpose of mixing distillation is it is simply that contour to the multiple components of glutinous sorghum and Fructus Mori, odor type, color, health function
Degree is comprehensively and complementary, and this is the first procedure that high-end Fructus Mori alcoholic drink mixed with fruit juice makes, and even more solves wine products quality because of microorganism work
Visibly moved perishable, muddy, precipitation is it is ensured that the best approach of beverage/food safe and sanitary quality.Glutinous sorghum is the master of high-end Chinese liquor
Want raw material, it includes amylopectin, it is strong to have a water absorption, easy gelatinizing, and enzyme effect point is many, the fermented distillation of micro tannin, spread out
Raw for the phenol such as vanillic acid unit compound, the features such as have special fragrant；Fructus Mori contains abundant saccharide, organic acid, lipid, dimension
The nourishing healthy compositions such as raw element, pigment, non-pigmented powder, have regulation human immunity, antioxidation, prevent cardiovascular and cerebrovascular disease
Etc. function.Second is to be not added with other adminiclies and so during the fermentation2With the preservative such as potassium metabisulfite, to ensure Fructus Mori
The green high-quality of wine itself.3rd is the Fructus Mori raw material that priority different times add 30 more than 40% twice.As during distilling
Plus 20 25% Fructus Moris, in order to extract the color, smell and taste composition in Fructus Mori further, the various health cares of abundant glutinous sorghum Fructus Mori,
In base liquor, the Fructus Mori adding weight 10-15% carries out Soakage extraction, and long period cellar for storing things is old.Due to complicated physics, change
Learn change, make the quality of this product, plentiful from the coarse high-quality that is changed into, the ripe alcohol in fragrance more garden is with color and luster is more graceful.This
Have Chinese liquor delicate fragrance concurrently, fruit wine sweet-smelling, nutritious, the high-end middle minuent new product of glutinous sorghum Fructus Mori that health care projects, just suitable
Social consumption market, the needs of colony's development trend change are answered.Understand that the purpose of the present invention can be achieved on from above-mentioned situation
's.
Specific embodiment
Embodiment 1, a kind of manufacture method of glutinous Sorghum vulgare Pers. Fructus Mori alcoholic drink mixed with fruit juice, concrete technology technical method is as follows:
First, glutinous Sorghum vulgare Pers. is soaked and steams grain
1st, boiled water bubble glutinous sorghum, every double centner glutinous sorghum needs soaked 160 170 liters, glutinous sorghum metering is poured in pot, stirring
Grain face is struck off, soaked temperature should reach 73 DEG C 76 DEG C about after uniformly.Release after soaking 6-10 hour soaked it is desirable to glutinous height
Fine strain of millet must absorb water uniformly, the saturating heart.
2nd, to the glutinous sorghum soaking, just steam 10 15 minutes in rice steamer, glutinous sorghum broken skin 10%, then mix vexed water and exceed glutinous height
67 centimetres of fine strain of millet, vigour is steamed 45 50 minutes again, lid 10 minutes about of removing from the pot.60 65 DEG C of temperature bottom in rice steamer, upper strata 94
95 DEG C, average 70 80 DEG C.Glutinous sorghum breach rate reaches more than 89%, and water content is chemically examined as 59% 60%, and standby glutinous sorghum 8-
12% rice husk is standby；
2nd, glutinous sorghum diastatic fermentation
1st, go out rice steamer: first sweep, before going out rice steamer, the hall that only dries in the air, spread stand seat, spread rice husk a thin layer, ripe grain is scooped up, a line near case side
By line on the seat of uniform stand.By first after kind order turn over a grain, lifted successively by ripe grain kind face with wood, strike off, chopping,
After product temperature cold day drop to 44 45 DEG C, hot day turn over secondary grain by the order first turning over afterwards when being down to 37 38 DEG C.
2nd, it is sprinkled into containing q303 according to quantity, (the present embodiment selects Sichuan to the rhizopus and river 345,102 yeast etc. such as 3866 little song powder
The little song powder of Lu Xian Renhe winning Koji factory), lifted with wood the ripe grain of stand seat surrounding is shoveled pass at the case side in heaps.Every hundred
Jin raw material little song powder 0.2-0.4 jin.
3rd, lifted with wood and lightly shovel ripe grain in cartonning, what temperature was higher is first received in case side, case angle, relatively low being received in of temperature
Middle part, harvests to be lifted with wood and grain face is repaired even putting down.Grain face spreads a little rice husk and little song powder again.
4th, receive case after, go through the temperature inside the box, the hot season close to room temperature, general 30 31 DEG C of winter.Major control index,
Substantially as table:
5th, barrelling: before outlet, clean Liang Tang, spill rice husk a little, spread out and join grain, join grain and join grain by 1:3.5-3.8, struck off with lifting.
Normally join poor quality and be about acidity 1.10 1.18, moisture content 70%, rice husk content 12%, (join for 100 jin and in grain, contain rice husk 12
Jin), content of starch 5 5.1%.Spreading for cooling area is suitably wider.
6th, closing barrelling, side rim tracks tramping.Install, suitably go up during hot water outlet to be laid in bacterium culture tank and join on poor face, thick
Thin uniform.Sealing and fermenting 7-10 days about.
3rd, Fructus Mori fermentation；In glutinous sorghum: Fructus Mori is that the ratio of 1:0.2-025 gets Fructus Mori ready, pulverizes after Fructus Mori is cleaned,
Enter 25-34 DEG C of natural fermentation of tank 5-6 days；
(1) purchase ripe pitch-black fresh Fructus Mori, check and accepting storing is standby, appearance situations such as notes avoiding mouldy, souring.
(2) Fructus Mori is screened, pick impurity debris, and do not meet the Fructus Mori of prescription, be then carried out, remove
Remove the dirt on Fructus Mori surface and residual pesticide.In this link, reduce operation sequence, it is to avoid fruit matter aoxidizes as far as possible.
(3) using pulverizer, clean Fructus Mori is pulverized, enter tank immediately together with fruit seed, peel, fruit juice and carry out
Natural fermentation, is not added with any adminicle, forbids to add so2With preservative such as potassium metabisulfites, affect the quality of base liquor.
(4) general fermentation temperature is less than 34 DEG C, and 5-6 days about time, natural fermentation terminates.Sense organ surface atrouss,
No film layer, fragrance is light, has vinosity, carries fruital.
4th, mixing distillation: first the glutinous sorghum fermenting is entered rice steamer, then be respectively charged into the Fructus Mori marc fermenting and fruit
Juice, flame enrichment starts to distill, and evaporates during wine it is noted that the size of fire and temperature, collects base liquor, foreshot clips and is mixed into liquor tailing redistillation, wine
Degree should not be too high, should control more than 50 DEG C.
5th, Fructus Mori extraction is old with cellar for storing things: directly pours into base liquor in standby good pithos, then press double centner base liquor, adds
The ratio of 10-15 kilogram of Fructus Mori, old 3-5 years of sealing cellar for storing things, being filtered to remove Fructus Mori and impurity, then blend into suitable different crowd needs
The glutinous Sorghum vulgare Pers. Fructus Mori alcoholic drink mixed with fruit juice wanted.
Claims (1)
1. a kind of manufacture method of glutinous Sorghum vulgare Pers. Fructus Mori alcoholic drink mixed with fruit juice it is characterised in that: follow these steps to carry out
(1) grain, every double centner glutinous sorghum and 160 170 liters of boiled water are soaked and steamed to glutinous Sorghum vulgare Pers., releases bubble after soaking 6-10 hour
Water；The glutinous sorghum soaking, just steams 10 15 minutes in rice steamer, glutinous sorghum broken skin 10%, then mixes vexed water about 10 minutes, vigour is steamed again
45 50 minutes, make glutinous sorghum starch breach rate high, reach more than 89%, and the rice husk of standby glutinous sorghum 8-12% is standby；
(2) glutinous sorghum diastatic fermentation: spread one layer of rice husk and by steamed glutinous sorghum on the seat of stand, push away and be cooled to 37-45 DEG C, be sprinkled into little
Bent powder 0.2-0.4%, and ripe grain is placed in case, grain face equating, and spread a little rice husk and little song powder thereon；Join grain by 1:
3.5-3.8 barrelling, side rim tracks tramping, fermentation time general 7-10 days about；
(3) Fructus Mori fermentation: in glutinous sorghum: Fructus Mori is that the ratio of 1:0.2-0.25 gets Fructus Mori ready, pulverizes, enter tank after Fructus Mori is cleaned
25-34 DEG C of natural fermentation 5-6 days；
(4) mixing distillation: first the glutinous sorghum fermenting is entered rice steamer, big fire starts to distill, then is respectively charged into the Fructus Mori fermenting
Marc and fruit juice, put down fire and continue distillation, collect base liquor, foreshot clips and is mixed into liquor tailing and steams again；
(5) Fructus Mori extraction is old with cellar for storing things: directly pours into base liquor in standby good pithos, then press double centner base liquor, adds 10-15
The ratio of kilogram Fructus Mori, old 3-5 years of sealing cellar for storing things, it is filtered to remove Fructus Mori and impurity, then blend into the glutinous of suitable different crowd needs
Sorghum vulgare Pers. Fructus Mori alcoholic drink mixed with fruit juice.
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| CN201610854638.0A CN106350423B (en) | 2016-09-28 | 2016-09-28 | The production method of glutinous sorghum mulberry fruit alcoholic drink mixed with fruit juice |
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| CN201610854638.0A CN106350423B (en) | 2016-09-28 | 2016-09-28 | The production method of glutinous sorghum mulberry fruit alcoholic drink mixed with fruit juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107312682A (en) * | 2017-08-23 | 2017-11-03 | 合江县重井源白酒厂 | A kind of preparation method of glutinous sorghum white wine |
| CN109439487A (en) * | 2018-12-26 | 2019-03-08 | 湖北工业大学 | A kind of Stauntonia latifolia glutinous jowar Spirit prepares brewing method |
| CN109593623A (en) * | 2019-01-31 | 2019-04-09 | 四川省春源品悟酒业有限公司 | A kind of preparation method of solid-state Chinese yeast delicate fragrance type dinner party with singsong girls in attendance |
| CN111088136A (en) * | 2020-01-19 | 2020-05-01 | 江南大学 | Black date juice wine and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107312682A (en) * | 2017-08-23 | 2017-11-03 | 合江县重井源白酒厂 | A kind of preparation method of glutinous sorghum white wine |
| CN109439487A (en) * | 2018-12-26 | 2019-03-08 | 湖北工业大学 | A kind of Stauntonia latifolia glutinous jowar Spirit prepares brewing method |
| CN109593623A (en) * | 2019-01-31 | 2019-04-09 | 四川省春源品悟酒业有限公司 | A kind of preparation method of solid-state Chinese yeast delicate fragrance type dinner party with singsong girls in attendance |
| CN111088136A (en) * | 2020-01-19 | 2020-05-01 | 江南大学 | Black date juice wine and preparation method thereof |
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| CN106350423B (en) | 2019-11-15 |
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