CN106434134A - Preparation method of fermentation type mulberry wine - Google Patents
Preparation method of fermentation type mulberry wine Download PDFInfo
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- CN106434134A CN106434134A CN201610951758.2A CN201610951758A CN106434134A CN 106434134 A CN106434134 A CN 106434134A CN 201610951758 A CN201610951758 A CN 201610951758A CN 106434134 A CN106434134 A CN 106434134A
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- tank
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- fructus mori
- delivery pump
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
Abstract
The invention provides a preparation method of fermentation type mulberry wine and relates to the technical field of a fruit wine fermentation process. The preparation method comprises the following preparation steps of pre-treating raw materials, preparing a seed liquid, fermenting, filtering, de-coloring and accelerating aging. The method directly utilizes mulberries to ferment and has the advantages that the fermentation time is short and the mulberry wine has relatively high alcohol content.
Description
Technical field
The present invention relates to wine fermentation Technology field, particularly to a kind of preparation method of fermented type Morus alba L..
Background technology
Produce Morus alba L. at present and mainly adopt two ways, a kind of is immersion way, will Fructus Mori be soaked in Chinese liquor, leads to
Crossing long immersion allows the beneficiating ingredient in Fructus Mori ooze out in Chinese liquor, and another kind of is fermenting and producing mode.
Fructus Mori mainly with fresh Fructus Mori as raw material, is first crushed by fermented type Morus alba L., squeezes the juice after crushing（Also have and do not squeeze the juice
Directly adopt the way of Fructus Mori fermentation）, filtering residue after squeezing the juice, then adjusting component, it is eventually adding yeast fermentation, thus Fructus Mori is obtained
Wine.In Morus alba L. preparation process, the maximum place of difficulty is the control to fermentation temperature, thing in two or three hours easily
Material temperature degree rises quickly to nearly 40 degree of situation from degree more than 20 suddenly（Especially for the way using Fructus Mori direct fermentation, more hold
Easily this occurs）If, cooling not in time, the wine body that finally gives there will be turn sour, defect that alcoholic strength is low.
The Chinese invention patent of Application No. " 201110189499.1 " discloses a kind of preparation method of Morus alba L., and this is special
Using the mode of production of fermentation that Fructus Mori is squeezed the juice, fermentation of squeezing the juice can allow in sweat material bulk temperature evenly to profit
Cause, but once the situation that temperature raises suddenly, temperature-fall period will take longer（If entering simply by the mode playing circulation
Row cooling down, it usually needs just can be returned to normal fermentation temperature about 3 hours, and after returning back to normal temperature, lead to
Often wait less than situation that temperature suddenly up rise quickly occurring half a day again.The reason temperature rises quickly once again essentially consists in ferment in material
The fungal content such as female bacterium and lactic acid bacteria is too high）, that is, once temperature of charge and reaches more than 35 degrees Celsius in the mode of fermentation of squeezing the juice
Situation, later stage wine body turns sour and is almost difficult to avoid that, is temperature of charge quickly drops to less than 30 degrees Celsius, it usually needs
The water filling cooling toward in fermentation tank, although the cooling that adds water can reduce later stage wine body acidity, also can reduce alcoholic strength simultaneously, this
The result of sample nonproductive expenditures are ready to see.
The Chinese invention patent of Application No. " 201310013364.9 " discloses a kind of Mulberry of employing Fructus Mori direct fermentation
Mulberry wine fermentation method, the production method using Fructus Mori direct fermentation is piled up in fermentation tank due to Fructus Mori, fermentation tank easily
Bottom and the higher problem of center temperature of charge（I.e. in aforementioned two or three hours temperature of charge suddenly from more than 20 degree rise quickly to
Nearly 40 degree of situation）It is common practice to by artificial or mixing plant by material stirring too high for center temperature mix in
In the material of other normal temperatures, although the mode that its cooling rate compares fermentation of squeezing the juice is fast, remain a need for about 2 hours
Can be back to normal, do not cross after cooling and how long still easily temperature of charge too high situation in center occurs once again.Additionally, including being somebody's turn to do
Including method disclosed in patent of invention, at present alcoholic strength is mostly had using the production method of Fructus Mori direct fermentation relatively low（Typically
In 10-15 degree）, fermentation time long（Generally require continuing fermentation 40 days about）Shortcoming.
Content of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of fermented type Morus alba L., and the method directly adopts
Fructus Mori is fermented, and fermentation time is short, and the Morus alba L. alcoholic strength of preparation is higher.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that：A kind of preparation side of fermented type Morus alba L.
Method, comprises the following steps：
S001, pretreatment of raw material：Take out after the soaking in Chinese liquor 1-15 minute that the Fructus Mori cleaning up alcoholic strength is 35-55 degree
Sealing preserve is standby；
S002, preparation seed liquor：Take partly Fructus Mori after pretreatment to squeeze juice of Fructus Mori, add 0.05%-0.1% toward in juice of Fructus Mori
The sodium chloride of weight and the yeast of 0.2%-0.3% weight, with citric acid adjustment pH value to 3-4, in temperature 24-28 degree Celsius
Condition bottom fermentation can get seed liquor in 2.5-3 days；
S003, fermentation：The pure water of the pretreated Fructus Mori of 2-3 weight portion and 0.8-1.2 weight portion, institute is added toward in fermentation tank
Stating sugaring adjustment sugar content in pure water is 90-110g/L, using 21-25KHZUltrasonic cavitation process 2-3 minute after again plus
Enter the seed liquor of 0.8-1.2 weight portion, the coefficient controlling fermentation tank, in 65%-75%, finally adjusts pH value extremely with citric acid
3-3.5, continuing fermentation obtains thick wine for 20-25 days；
S004, filtration and decolouring：The thick wine that fermentation is obtained first passes through filtered off through Celite residue, then is decoloured by ultrafilter membrane；
S005, urge old：The wine body filtering after decolouring is squeezed in clear glass tank, in clear glass tank periphery by frequency is
20-22KHZ, intensity be 100-120W/cm2Ultrasonic irradiation 1-3 minute can get described Morus alba L..
Wherein, described fermentation tank includes tank body and communicating pipe, and one end of described communicating pipe connects the top of tank body, the other end
Connect the bottom of tank body, the top of described tank body is also associated with two with trachea, a trachea connects air delivery pump, and another trachea is even
Connect air pump, in sweat, control material temperature is in 28 degrees centigrade；
When temperature of charge is more than 34 degrees Celsius, first starts air pump and reduce fermentation tank internal gas pressure so that tank bottoms and middle part material
Through being pumped down to tank inner chamber top communicating pipe, it is then switched off air pump, then reuse frequency is 20-22KHZ, intensity be 90-
120W/cm2Ultrasound wave to material cavitation process 2-4 minute, finally start air delivery pump Celsius in 23-25 toward implantation temperature in tank
The carbon dioxide of degree, when pressure inside the tank reaches 0.3-0.5MPa, closes air delivery pump, treats that temperature of charge is down to 24-26 and is taken the photograph
When family name spends, it is again started up air pump and pressure inside the tank is down to 0.15-0.2MPa, allow material continue fermentation；
When temperature of charge is less than 22 degrees Celsius, starts air pump and air delivery pump simultaneously, be passed through toward in fermentation tank by air delivery pump
Temperature in 30-35 degree Celsius of oxygen, adjustment tank gas temperature to 26-30 degree Celsius, pressure inside the tank to 0.1-0.15 MPa
Afterwards, close air pump and air delivery pump, allow material continue fermentation.
Preferably, each step is carried out in the following ways：
S001, pretreatment of raw material：Sealing is taken out after the soaking in Chinese liquor 6-8 minute that the Fructus Mori cleaning up alcoholic strength is 42 degree
Save backup；
S002, preparation seed liquor：Take partly Fructus Mori after pretreatment to squeeze juice of Fructus Mori, add 0.08%% weight toward in juice of Fructus Mori
Sodium chloride and 0.3% weight yeast, with citric acid adjustment pH value to 3.5, ferment under conditions of 28 degrees Celsius of temperature
Can get seed liquor within 2.5-3 days；
S003, fermentation：The pure water of the pretreated Fructus Mori of 3 weight portions and 1 weight portion, described pure water is added toward in fermentation tank
Middle sugaring adjustment sugar content is 100g/L, using 21KHZUltrasonic cavitation process 2-3 minute after add the kind of 1 weight portion
Sub- liquid, 70%, finally with citric acid adjustment pH value to 3.5, continuing fermentation obtains the coefficient controlling fermentation tank for 20-25 days
Thick wine；
S004, filtration and decolouring：The thick wine that fermentation is obtained first passes through filtered off through Celite residue, then is decoloured by ultrafilter membrane；
S005, urge old：The wine body filtering after decolouring is squeezed in clear glass tank, in clear glass tank periphery by frequency is
21KHZ, intensity be 110W/cm2Ultrasonic irradiation 2-3 minute can get described Morus alba L..
It is furthermore preferred that in sweat, when temperature of charge is more than 34 degrees Celsius, first starting air pump and reduce in fermentation tank
Air pressure is so that tank bottoms and middle part material, through being pumped down to tank inner chamber top communicating pipe, is then switched off air pump, then reuse frequency
For 21KHZ, intensity be 100W/cm2Ultrasound wave to material cavitation process 2-3 minute, finally start air delivery pump and inject temperature toward in tank
Degree, in 24 degrees Celsius of carbon dioxide, when pressure inside the tank reaches 0.4MPa, is closed air delivery pump, is treated that temperature of charge is down to 25
Degree Celsius when, be again started up air pump and pressure inside the tank be down to 0.15MPa, allow material continue fermentation；
In sweat, when temperature of charge is less than 22 degrees Celsius, start air pump and air delivery pump simultaneously, send out by air delivery pump is past
It is passed through the oxygen that temperature is at 33 degrees Celsius, in adjustment tank, gas temperature is to 28 degrees Celsius, pressure inside the tank to 0.15 MPa in fermentation tank
Afterwards, close air pump and air delivery pump, allow material continue fermentation.
In addition to preparation seed liquor of being squeezed the juice using Fructus Mori, the present invention adopts Fructus Mori direct fermentation, and Fructus Mori first passes through soaking in Chinese liquor
Remove fruit surface miscellaneous bacteria and yeast, reduce Fructus Mori surface miscellaneous bacteria and be mixed in fermentation tank and lead to temperature in sweat unexpected
The probability raising（Typical temperature quickly rise quickly 35 Celsius more than lead to mainly due to miscellaneous bacteria reproduction speed is too fast）, additionally,
The present invention passes through to prepare the seed liquor of high yeast bacteria concentration, first passes through ultrasonic cavitation and promote the sugar in Fructus Mori before starting to ferment
Divide and fruit juice oozes out（It should be noted that not cavitation effect is more strong better, cavitation is crossed good general and is led to early stage sugar and fruit
Juice oozes out excessively, and sugar is too high so that external penetration presses through height will affect yeast breeding, can reduce prior fermentation speed on the contrary,
Cause miscellaneous bacteria to be obtained in that time enough and space in early stage to be bred, thus leading to later stage temperature of charge mistake of fermenting
High, wine body turns sour）, and then by adjusting fermentation raw material acidity and pol to preferred range, prior fermentation speed is greatly improved
（Applicant passes through the practice of actual production for many years and finds, the alcoholic strength of final wine body has great association with early stage fermenting speed
Property, if prior fermentation speed is slow, the wine body alcoholic strength that the later stage obtains is relatively low and easily occurs that later stage fermentation material temperature is too high, wine
The situation that body turns sour, if can Fast-propagation fermenting in early stage yeast, will be greatly decreased the quantity of miscellaneous bacteria in later stage material, obtaining
The wine body alcoholic strength obtaining is higher, good in taste）, whole sweat only needs can complete, when fermentation is greatly shortened for 20-25 days
Between, and the wine body alcoholic strength finally giving can reach 17-20 degree, and alcoholic strength is higher, and wine body does not turn sour.
Brief description
Fig. 1 is the overall structure diagram of fermentation tank in embodiment；
In figure：
2 communicating pipe of 1 tank body 3 trachea
4 air delivery pump 5 air pump.
Specific embodiment
For the ease of it is further understood that the present invention, with respect to the improvements of prior art, is led to below
The present invention will be described in more detail to cross following examples.
Embodiment 1：
First, prepare Morus alba L.：
S001, pretreatment of raw material：Sealing is taken out after the soaking in Chinese liquor 15 minutes that the Fructus Mori cleaning up alcoholic strength is 35 degree
Save backup；
S002, preparation seed liquor：Take partly Fructus Mori after pretreatment to squeeze juice of Fructus Mori, add 0.05% weight toward in juice of Fructus Mori
Sodium chloride and 0.2% weight yeast, with citric acid adjustment pH value to 3, ferment 3 days under conditions of 24 degrees Celsius of temperature
Obtain seed liquor；
S003, fermentation：2 weight portions are added toward in fermentation tank（200 kilograms）Pretreated Fructus Mori and 0.8 weight portion（80 kilograms）
Pure water, 65%, in described pure water, sugaring adjustment sugar content is 90g/L to the coefficient controlling fermentation tank, adopts
21KHZUltrasonic cavitation process 2-3 minute after add the seed liquor of 0.8 weight portion, extremely with citric acid adjustment pH value finally
3, continuing fermentation obtains thick wine for 20-25 days；
It should be noted that should strict control material temperature in above-mentioned sweat, it is to avoid the too high and too low situation of temperature,
Otherwise most likely result in wine body souring or the low situation of alcoholic strength, in sweat, need control material temperature Celsius 28
About degree.During Morus alba L. preparation, the control of fermentation temperature is the key of alcoholic success, if being unable to effective control
Temperature is it would be possible to lead to that all that has been achieved is spoiled.For realizing the strong control to fermentation temperature, in the present embodiment, fermentation tank is preferred
Structure is as shown in Figure 1, and including tank body 1 and communicating pipe 2, one end of communicating pipe 2 connects the top of tank body 1, the other end connects
The bottom of tank body 1, the top of tank body 1 is also associated with two with trachea 3, and a trachea 3 connects air delivery pump 4, and another trachea 3 connects
Air pump 5.
When temperature of charge is more than 34 degrees Celsius, first starts air pump 5 and reduce fermentation tank internal gas pressure so that tank bottoms and middle part
Material, through being pumped down to tank body 1 inner cavity top communicating pipe 2, is then switched off air pump 5, and then reuse frequency is 20KHZ, intensity be
120W/cm2Ultrasound wave to material cavitation process 2-4 minute, finally start air delivery pump 4 and take the photograph in 23-25 toward implantation temperature in tank
The carbon dioxide of family name's degree, when pressure inside the tank reaches 0.3MPa, closes air delivery pump 4, treats that temperature of charge is down to 24-26 Celsius
When spending, it is again started up air pump 5 and pressure inside the tank is down to 0.15MPa, allow material continue fermentation；
When temperature of charge is less than 22 degrees Celsius, start air pump 5 and air delivery pump 4 simultaneously, logical toward in fermentation tank by air delivery pump 4
Enter the oxygen that temperature is at 30-35 degree Celsius, in adjustment tank, gas temperature, to 26 degrees Celsius, pressure inside the tank to 0.1 MPa, is closed
Air pump 5 and air delivery pump 4, allow material continue fermentation.
S004, filtration and decolouring：The thick wine that fermentation is obtained first passes through filtered off through Celite residue, then is taken off by ultrafilter membrane
Color；
S005, urge old：The wine body filtering after decolouring is squeezed in clear glass tank, in clear glass tank periphery by frequency is
20KHZ, intensity be 120W/cm2Ultrasonic irradiation can get Morus alba L. within 1 minute about.
2nd, physical and chemical index inspection：
After testing, the present embodiment gained Morus alba L. alcoholic strength is 18 degree, and wine body is in royal purple, and sugariness is relatively low, sour-sweet suitable（Should
Tart flavour is derived from the acidic materials that citric acid rather than lactic acid bacteria and acetic acid bacteria produce）.
Embodiment 2：
First, prepare Morus alba L.：
S001, pretreatment of raw material：Take out close after the soaking in Chinese liquor 1 minute about that the Fructus Mori cleaning up alcoholic strength is 55 degree
Envelope saves backup；
S002, preparation seed liquor：Take partly Fructus Mori after pretreatment to squeeze juice of Fructus Mori, add 0.1% weight toward in juice of Fructus Mori
Sodium chloride and the yeast of 0.3% weight, with citric acid adjustment pH value to 4, ferment 2.5 days under conditions of 28 degrees Celsius of temperature
Can get seed liquor；
S003, fermentation：3 weight portions are added toward in fermentation tank（300 kilograms）Pretreated Fructus Mori and 1.2 weight portions（120 is public
Jin）Pure water, in pure water sugaring adjustment sugar content be 110g/L, using 25KHZUltrasonic cavitation process 2-3 minute after
Add 1.2 weight portions（120 kg）Seed liquor, the coefficient controlling fermentation tank 75%, finally adjusts pH with citric acid
It is worth to 3.5, continuing fermentation obtains thick wine for 20-25 days；
It should be noted that should strict control material temperature in above-mentioned sweat, it is to avoid the too high and too low situation of temperature,
Otherwise most likely result in wine body souring or the low situation of alcoholic strength, in sweat, need control material temperature Celsius 28
About degree.During Morus alba L. preparation, the control of fermentation temperature is the key of alcoholic success, if being unable to effective control
Temperature is it would be possible to lead to that all that has been achieved is spoiled.For realizing the strong control to fermentation temperature, in the present embodiment, fermentation tank is preferred
Structure is as shown in Figure 1, and including tank body 1 and communicating pipe 2, one end of communicating pipe 2 connects the top of tank body 1, the other end connects
The bottom of tank body 1, the top of tank body 1 is also associated with two with trachea 3, and a trachea 3 connects air delivery pump 4, and another trachea 3 connects
Air pump 5.
When temperature of charge is more than 34 degrees Celsius, first starts air pump 5 and reduce fermentation tank internal gas pressure so that tank bottoms and middle part
Material, through being pumped down to tank body 1 inner cavity top communicating pipe 2, is then switched off air pump 5, and then reuse frequency is 22KHZ, intensity be
90W/cm2Ultrasound wave to material cavitation process 2-4 minute, finally start air delivery pump 4 Celsius in 23-25 toward implantation temperature in tank
The carbon dioxide of degree, when pressure inside the tank reaches 0.5MPa, closes air delivery pump 4, when temperature of charge is down to 24 degrees Celsius,
It is again started up air pump 5 and pressure inside the tank is down to 0.2MPa, allow material continue fermentation；
When temperature of charge is less than 22 degrees Celsius, start air pump 5 and air delivery pump 4 simultaneously, logical toward in fermentation tank by air delivery pump 4
Enter the oxygen that temperature is at 30-35 degree Celsius, in adjustment tank, gas temperature, to 30 degrees Celsius, pressure inside the tank to 0.15 MPa, closes
Close air pump 5 and air delivery pump 4, allow material continue fermentation.
S004, filtration and decolouring：The thick wine that fermentation is obtained first passes through filtered off through Celite residue, then is taken off by ultrafilter membrane
Color；
S005, urge old：The wine body filtering after decolouring is squeezed in clear glass tank, in clear glass tank periphery by frequency is
22KHZ, intensity be 100W/cm2Ultrasonic irradiation 2-3 minute can get Morus alba L..
2nd, physical and chemical index inspection：
After testing, the present embodiment gained Morus alba L. alcoholic strength is 21 degree, and wine body is in royal purple, and sugariness is relatively low, sour-sweet suitable（Should
The acidic materials that tart flavour produces essentially from citric acid rather than lactic acid bacteria and acetic acid bacteria）.
Embodiment 3：
First, prepare Morus alba L.：
S001, pretreatment of raw material：Sealing is taken out after the soaking in Chinese liquor 6-8 minute that the Fructus Mori cleaning up alcoholic strength is 42 degree
Save backup；
S002, preparation seed liquor：Take partly Fructus Mori after pretreatment to squeeze juice of Fructus Mori, add 0.08%% weight toward in juice of Fructus Mori
Sodium chloride and 0.3% weight yeast, with citric acid adjustment pH value to 3.5, ferment under conditions of 28 degrees Celsius of temperature
Can get seed liquor within 2.5-3 days；
S003, fermentation：The pure water of the pretreated Fructus Mori of 3 weight portions and 1 weight portion, described pure water is added toward in fermentation tank
Middle sugaring adjustment sugar content is 100g/L, using 21KHZUltrasonic cavitation process 2-3 minute after add the kind of 1 weight portion
Sub- liquid, 70%, finally with citric acid adjustment pH value to 3.5, continuing fermentation obtains the coefficient controlling fermentation tank for 20-25 days
Thick wine；
It should be noted that should strict control material temperature in above-mentioned sweat, it is to avoid the too high and too low situation of temperature,
Otherwise most likely result in wine body souring or the low situation of alcoholic strength, in sweat, need control material temperature Celsius 28
About degree.During Morus alba L. preparation, the control of fermentation temperature is the key of alcoholic success, if being unable to effective control
Temperature is it would be possible to lead to that all that has been achieved is spoiled.For realizing the strong control to fermentation temperature, in the present embodiment, fermentation tank is preferred
Structure is as shown in Figure 1, and including tank body 1 and communicating pipe 2, one end of communicating pipe 2 connects the top of tank body 1, the other end connects
The bottom of tank body 1, the top of tank body 1 is also associated with two with trachea 3, and a trachea 3 connects air delivery pump 4, and another trachea 3 connects
Air pump 5.
When temperature of charge is more than 34 degrees Celsius, first starts air pump 5 and reduce fermentation tank internal gas pressure so that tank bottoms and middle part
Material, through being pumped down to tank body 1 inner cavity top communicating pipe 2, is then switched off air pump 5, and then reuse frequency is 21KHZ, intensity be
100W/cm2Ultrasound wave to material cavitation process 2-3 minute, finally start air delivery pump 4 toward implantation temperature in tank at 24 degrees Celsius
Carbon dioxide, when pressure inside the tank reaches 0.4MPa, close air delivery pump 4, when temperature of charge is down to 25 degrees Celsius, then
Pressure inside the tank is down to 0.15MPa by secondary startup air pump 5, allows material continue fermentation；
When temperature of charge is less than 22 degrees Celsius, start air pump 5 and air delivery pump 4 simultaneously, logical toward in fermentation tank by air delivery pump 4
Enter the oxygen that temperature is at 33 degrees Celsius, in adjustment tank, gas temperature to 28 degrees Celsius, pressure inside the tank to 0.15 MPa, take out by closing
Air pump 5 and air delivery pump 4, allow material continue fermentation.
S004, filtration and decolouring：The thick wine that fermentation is obtained first passes through filtered off through Celite residue, then is taken off by ultrafilter membrane
Color；
S005, urge old：The wine body filtering after decolouring is squeezed in clear glass tank, in clear glass tank periphery by frequency is
21KHZ, intensity be 110W/cm2Ultrasonic irradiation 2-3 minute can get described Morus alba L..
2nd, physical and chemical index inspection：
After testing, the present embodiment gained Morus alba L. alcoholic strength is 22 degree, and wine body is in royal purple, and sugariness is relatively low, sour-sweet suitable（Should
The acidic materials that tart flavour produces essentially from citric acid rather than lactic acid bacteria and acetic acid bacteria）, pure in mouth feel, aroma is strong and carries light
Micro- fruital.
In above-mentioned 3 embodiments, by the fermentation tank of design specialized, temperature control response speed is effectively ensured, actual raw
The very first time material too high for center temperature can be transferred to top during product to be radiated, the cavitation of cooperation ultrasound wave
Add that inflation cooling, compression motion can reduce rapidly the content of yeast particularly miscellaneous bacteria in material, reduce fermentation reaction fast
Degree, through practical test, under conditions of 1.5 cubic metres of fermentation tank inner chamber, the present invention can be at 30 minutes about by temperature of charge
It is reduced to 28-30 degree Celsius from 40 degrees Celsius, powerful guarantee saccharomycetic Fermentation and reproduction speed, the Mulberry that finally gives
The alcoholic strength of mulberry wine can reach more than 18 degree.On the whole, above-mentioned 3 embodiments are by being greatly improved prior fermentation speed,
Coordinate the strict temperature control in sweat so that within entirely fermentation period has shortened to 25 days, production efficiency is greatly improved,
Huge economic benefit can be brought to enterprise.In addition, in the present invention, temperature of charge and pressure inside the tank can be passed by temperature
Sensor real-time monitoring, by the action of Single-chip Controlling air pump 5, air delivery pump 4 and ultrasonic generator, realizes automatically adjusting control
Temperature, can improve work efficiency further, produce bigger economic benefit.
Above-described embodiment is the present invention preferably implementation, and in addition, the present invention can be realized with alternate manner,
Without departing from obvious replacement any on the premise of the technical program design all within protection scope of the present invention.
Finally it should be emphasised that, in order to allow those of ordinary skill in the art more easily understand the present invention with respect to existing
There are the improvements of technology, some descriptions of the present invention have been simplified, and for the sake of clarity, present specification is also omitted
Some other elements, those of ordinary skill in the art should be aware that the element that these omit also may make up the interior of the present invention
Hold.
Claims (4)
1. a kind of preparation method of fermented type Morus alba L., comprises the following steps：
S001, pretreatment of raw material：Take out after the soaking in Chinese liquor 1-15 minute that the Fructus Mori cleaning up alcoholic strength is 35-55 degree
Sealing preserve is standby；
S002, preparation seed liquor：Take partly Fructus Mori after pretreatment to squeeze juice of Fructus Mori, add 0.05%-0.1% toward in juice of Fructus Mori
The sodium chloride of weight and the yeast of 0.2%-0.3% weight, with citric acid adjustment pH value to 3-4, in temperature 24-28 degree Celsius
Condition bottom fermentation can get seed liquor in 2.5-3 days；
S003, fermentation：The pure water of the pretreated Fructus Mori of 2-3 weight portion and 0.8-1.2 weight portion, institute is added toward in fermentation tank
Stating sugaring adjustment sugar content in pure water is 90-110g/L, using 21-25KHZUltrasonic cavitation process 2-3 minute after again plus
Enter the seed liquor of 0.8-1.2 weight portion, the coefficient controlling fermentation tank, in 65%-75%, finally adjusts pH value extremely with citric acid
3-3.5, continuing fermentation obtains thick wine for 20-25 days；
S004, filtration and decolouring：The thick wine that fermentation is obtained first passes through filtered off through Celite residue, then is decoloured by ultrafilter membrane；
S005, urge old：The wine body filtering after decolouring is squeezed in clear glass tank, in clear glass tank periphery by frequency is
20-22KHZ, intensity be 100-120W/cm2Ultrasonic irradiation 1-3 minute can get described Morus alba L..
2. fermented type Morus alba L. according to claim 1 preparation method it is characterised in that：
Described fermentation tank includes tank body and communicating pipe, and one end of described communicating pipe connects the top of tank body, the other end connects tank body
Bottom, the top of described tank body is also associated with two with trachea, and a trachea connects air delivery pump, and another trachea connects pumping
Pump, in sweat, control material temperature is in 28 degrees centigrade；
When temperature of charge is more than 34 degrees Celsius, first starts air pump and reduce fermentation tank internal gas pressure so that tank bottoms and middle part material
Through being pumped down to tank inner chamber top communicating pipe, it is then switched off air pump, then reuse frequency is 20-22KHZ, intensity be 90-
120W/cm2Ultrasound wave to material cavitation process 2-4 minute, finally start air delivery pump Celsius in 23-25 toward implantation temperature in tank
The carbon dioxide of degree, when pressure inside the tank reaches 0.3-0.5MPa, closes air delivery pump, treats that temperature of charge is down to 24-26 and is taken the photograph
When family name spends, it is again started up air pump and pressure inside the tank is down to 0.15-0.2MPa, allow material continue fermentation；
When temperature of charge is less than 22 degrees Celsius, starts air pump and air delivery pump simultaneously, be passed through toward in fermentation tank by air delivery pump
Temperature in 30-35 degree Celsius of oxygen, adjustment tank gas temperature to 26-30 degree Celsius, pressure inside the tank to 0.1-0.15 MPa
Afterwards, close air pump and air delivery pump, allow material continue fermentation.
3. the preparation method of fermented type Morus alba L. according to claim 1 and 2 is it is characterised in that each step is using following
Mode is carried out：
S001, pretreatment of raw material：Sealing is taken out after the soaking in Chinese liquor 6-8 minute that the Fructus Mori cleaning up alcoholic strength is 42 degree
Save backup；
S002, preparation seed liquor：Take partly Fructus Mori after pretreatment to squeeze juice of Fructus Mori, add 0.08%% weight toward in juice of Fructus Mori
Sodium chloride and 0.3% weight yeast, with citric acid adjustment pH value to 3.5, ferment under conditions of 28 degrees Celsius of temperature
Can get seed liquor within 2.5-3 days；
S003, fermentation：The pure water of the pretreated Fructus Mori of 3 weight portions and 1 weight portion, described pure water is added toward in fermentation tank
Middle sugaring adjustment sugar content is 100g/L, using 21KHZUltrasonic cavitation process 2-3 minute after add the kind of 1 weight portion
Sub- liquid, 70%, finally with citric acid adjustment pH value to 3.5, continuing fermentation obtains the coefficient controlling fermentation tank for 20-25 days
Thick wine；
S004, filtration and decolouring：The thick wine that fermentation is obtained first passes through filtered off through Celite residue, then is decoloured by ultrafilter membrane；
S005, urge old：The wine body filtering after decolouring is squeezed in clear glass tank, in clear glass tank periphery by frequency is
21KHZ, intensity be 110W/cm2Ultrasonic irradiation 2-3 minute can get described Morus alba L..
4. fermented type Morus alba L. according to claim 2 preparation method it is characterised in that：
In sweat, when temperature of charge is more than 34 degrees Celsius, first starts air pump and reduce fermentation tank internal gas pressure so that tank bottoms
And middle part material, through being pumped down to tank inner chamber top communicating pipe, is then switched off air pump, then reuse frequency is 21KHZ, intensity
For 100W/cm2Ultrasound wave to material cavitation process 2-3 minute, finally start air delivery pump Celsius 24 toward implantation temperature in tank
The carbon dioxide of degree, when pressure inside the tank reaches 0.4MPa, closes air delivery pump, when temperature of charge is down to 25 degrees Celsius,
It is again started up air pump and pressure inside the tank is down to 0.15MPa, allow material continue fermentation；
In sweat, when temperature of charge is less than 22 degrees Celsius, start air pump and air delivery pump simultaneously, send out by air delivery pump is past
It is passed through the oxygen that temperature is at 33 degrees Celsius, in adjustment tank, gas temperature is to 28 degrees Celsius, pressure inside the tank to 0.15 MPa in fermentation tank
Afterwards, close air pump and air delivery pump, allow material continue fermentation.
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Effective date of registration: 20180119 Address after: 421099 Citic Tower, No. 17, No. 17, liberation Avenue, Hunan high tech Zone Applicant after: Hunan mulberry Renhang agricultural Polytron Technologies Inc Address before: 421155 Hunan city of Hengyang province Hengnan County town village girl group crown male Applicant before: Yang Bachu |
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