CN106566748A - Mulberry brandy brewing method - Google Patents
Mulberry brandy brewing method Download PDFInfo
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- CN106566748A CN106566748A CN201610911615.9A CN201610911615A CN106566748A CN 106566748 A CN106566748 A CN 106566748A CN 201610911615 A CN201610911615 A CN 201610911615A CN 106566748 A CN106566748 A CN 106566748A
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- distillation
- brandy
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- fructus mori
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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 present invention relates to the technical field of wine brewing, particularly to a mulberry brandy brewing method, which comprises: (1) mulberry juice preparation: taking fresh, mature, uniform-color and non-rotten mulberry, remove impurities, washing, blanching, carrying out cold pulping, adding pectinase to the pulp to degrade the pectin and the color protection agent, juicing, separating the juice, taking the separated liquid, adding a nitrogen source and biotin to the separated liquid, adjusting the sugar content in the mulberry juice, inactivating enzyme, and sterilizing to obtain a mulberry juice to be fermented; and (2) mulberry brandy brewing: activating yeast, inoculating into a seed liquid culture medium, culturing, inoculating the obtained seed liquid culture medium into a mulberry juice fermentation broth culture medium, fermenting, filtering, clarifying, distilling, aging, blending, ripening, and carrying out freeze filtration to obtain the mulberry brandy. The mulberry brandy prepared through the method of the invention has advantages of good taste and rich nutrition.
Description
Technical field
The present invention relates to brewing technical field, a kind of specifically brewing method of Fructus Mori brandy.
Background technology
Fructus Mori are commonly called as sorosis, Mulberry Fructus Jujubae etc., are the collective fruit realities of a kind of ovalize black or darkviolet.Fructus Mori contain rich
Rich sugar, aminoacid, crude fibre and vitamin etc., soft and succulency, sweet and sour taste, delicate fragrance are delicious, with high nutritive value
With obvious health care and pharmacological action, one of the agricultural product of " integration of edible and medicinal herbs " are classified as by Ministry of Public Health.Additionally, Fructus Mori produce fruit season
It is different from most fruits, belong to the rare fresh fruit in fruit scarcity season, it is a kind of fruit resource of high-quality, it is described as the " the 3rd
For fruit ", liked and praised by consumers in general.But because the shelf-life of Fructus Mori it is short, and transport inconvenience, it is therefore desirable to root
According to the characteristics of Fructus Mori and purposes, Fructus Mori are processed further to obtain the upgrading products of Fructus Mori, while improving Fructus Mori industry
Economic benefit, extends the shelf life of product, promotes the industry further to upgrade；So, abundant anthocyanidin is contained according to it
Feature, can also further extract the red pigment in Fructus Mori, so that natural red colouring matter is obtained；According to the spy of mulberry juice rich content
Point, Fructus Mori can be used for the exploitation of the products such as fruit wine, fruit vinegar, fruit drink and fruit jam.
The content of the invention
The purpose of the present invention is the problem existed for above-mentioned technology, there is provided a kind of brewing method of Fructus Mori brandy.
For achieving the above object, the technical solution used in the present invention is：A kind of brewing method of Fructus Mori brandy, step bag
Include：
The preparation of A, mulberry juice：Take fresh mature, uniform color and remove impurity without rotten Fructus Mori, with clear water 3- is rinsed
After 4 times, cold pulping after burn, then pectase depolymerized pectin and colour fixative are added in serosity, fruit juice carries out separation and takes after squeezing the juice
Separating liquid, adds nitrogen source and biotin and pol adjustment is carried out to mulberry juice in separating liquid, must wait to ferment after last enzyme denaturing, sterilization
Mulberry juice；
The brew of B, Fructus Mori brandy：By yeast it is activated after, access seed liquid culture medium cultivated, seed liquor training
Foster base is linked in mulberry juice fermentation liquid culture medium and is fermented, then again through filtering clarification, distillation, aging, allocating, urge
Fructus Mori brandy is obtained after ripe and freezing and filtering；
Further, in step (1), the preparation of the mulberry juice is specifically included：
A1, cleaning：Take fresh mature, uniform color and remove roguing without rotten Fructus Mori and clean 3-4 time；
A2, burn：Burn 5-20min in 50-70 DEG C of hot water,
A3, beating：It is beaten using beater of the sieve aperture for 0.4-0.6mm；
A4, enzymolysis：Pectase is added to make its mass concentration to digest 1-6h under the conditions of 0.05%, 35-45 DEG C in pulp；
A5, color fixative：Add the colour fixative color fixative 5-10min of 3 times of volume of fruits；
A6, squeeze the juice：First squeezed the juice for the first time with juice extractor, the water that its 5-20 times of weight is then added in marc soaks 0.5-
Squeezed the juice again after 2h, fruit juice merges after squeezing the juice twice, soluble solid content is controlled in 50 ° of Bx；
A7, filtration：Centrifuge speed 3000r/min is centrifuged 5-20min, then supernatant is placed in into turning for 5000r/min
The lower centrifugation 5-20min of speed；
A8, sugar degree regulation：Add crystallization white sugar to adjust pol and reach 12% (wt%)；
A9, addition nitrogen source and biotin：Nitrogen source and biotin are added in fruit juice so as to which nitrogen concentration is 50-500mg/L,
Biotin concentration is 5-30 μ g/L；
A10, enzyme denaturing sterilizing：80 DEG C of enzyme denaturing 10min, obtain mulberry juice standby after 130 DEG C of sterilization 4-6s.
Further, in mulberry juice preparation process A5, the colour fixative is Vc and citric acid, and concentration both it is 0.1%
(wt%).
Further, in mulberry juice preparation process A9, the nitrogen source is diammonium phosphate.
Further, in step (2), the preparation of the Fructus Mori brandy is specifically included：
B1, activated yeast：Yeast is accessed in sterilized water, and in 20-30 DEG C of water-bath 10-30min is heated；
B2, seed culture medium inoculated and cultured：Yeast after activation is inoculated in the triangular flask equipped with 100mL mulberry juices,
Closed culture 24h under the conditions of 25 DEG C, the cell concentration for making seed liquor reaches 1-2 × 108Cfu/mL, will by 0.5% inoculum concentration
Seed culture medium is linked in fermentation medium and is fermented；
B3, fermentation：18-30 DEG C ferments 6-9 days, and the sugar and concentration of alcohol in fermentation liquid is stablized to be carried out again after constant rear sealing
Fermentation, fermentation is terminated when residual sugar is in below 3g/L；
B4, distillation：Using kettle formula second distillation, for the first time distillation small fire preheating big fire distillation, is steamed for the second time using small fire
Evaporate；
B5, aging：Brandy wine base obtained by distillation is put into oak barrel during aging, in temperature 18-25 DEG C, humidity 40-80%
The lower aging 9-12 months；
B6, allotment：The brandy of different storage periods is carried out in proportion to mix to blend and obtains the consistent wine body of style, be used in combination
Softened water adjusts alcohol content to 30-45% (v/v), and its sugar content is adjusted to 0.5%-1.8% with sucrose；
B7, accelerate the ripening：Using ultrasonic technique, control temperature 20-30 DEG C, power 500-1000W, time 10-40min；
B8, freezing and filtering：Brandy after accelerating the ripening is fitted into quick-freezing in refrigerated cylinder and is maintained at -8～-12 DEG C, is incubated 6～12d,
Fill after filtering under low temperature obtains finished product Fructus Mori brandy；
Further, distillation is concretely comprised the following steps：For the first time distillation distillation is divided into foreshot, wine body, liquor tailing；Distill for second
Distillation is divided into foreshot, liquor tailing, secondary foreshot, secondary liquor tailing, wine body；Foreshot's liquor tailing is used to distill multiple steaming, secondary foreshot, secondary wine for the first time
Tail steams again for second distillation.
Further, the low wine head intercept method is：After distillation starts, raw material cumulative volume is intercepted
0.2%-0.8% alcoholic strengths are the distillate of more than 50%-60% (vol%) as foreshot；The intercepting of low wine body
Method is：Foreshot has intercepted, and starts collection wine body to distillation alcoholic strength and is down to 2% (vol%) end, obtains alcohol content and exists
26%-30%'s (vol%) slightly evaporates original brandy；The intercept method of low wine tail is：Wine body has been intercepted, and is then started
Collect liquor tailing to distillation alcoholic strength and be down to 1% (vol%) end.
Further, foreshot's intercept method of second distillation is, after distillation starts, intercept alcoholic strength be 74% with
Upper volume is the distillation of 0.2%-0.6% as foreshot；Secondary foreshot's intercept method of second distillation is that foreshot has intercepted
Afterwards, continuation intercepting alcoholic strength is 70% distillation using upper volume as 0.4%-0.8% as secondary foreshot；The wine of second distillation
Body collection method is that secondary foreshot is intercepted after finishing, then start to collect Fructus Mori brandy wine base, when the alcoholic strength of distillation is down to
Stop collection during 45%-50% and obtain Fructus Mori brandy wine base；It is that wine body has been collected that second is distilled time liquor tailing collection method
Bi Hou, starts to collect time liquor tailing, collects when distillation alcoholic strength is down to 3%-6% (vol%) and finishes；The wine of second distillation
Tail collection method is that secondary liquor tailing is collected after finishing, that is, start collection liquor tailing to distillation alcoholic strength and be down to 2% (vol%).
The present invention also provides the Fructus Mori brandy that a kind of brewing method by Fructus Mori brandy is brewed.
The method have the benefit that：The present invention, using modern brewing technique, is brewed into fresh Fructus Mori as raw material
The Fructus Mori brandy that one class is nutritious, taste is sweet, not only can make full use of silkworm and mulberry resource, improve the Jing of kind of Sang Yangcan
Ji value, again can rich liquor veriety, prosperity Ko-ji insects, the comprehensive utilization of deep development and sericulture there to Fructus Mori all has
There is particularly significant meaning, the Fructus Mori brandy of brew is in good taste, meet popular consumption demand.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of brewing method of Fructus Mori brandy, step includes：
The preparation of A, mulberry juice：Take fresh mature, uniform color and remove impurity without rotten Fructus Mori, with clear water 3 are rinsed
After secondary, cold pulping after burn, then pectase depolymerized pectin and colour fixative are added in serosity, fruit juice carries out separation and takes point after squeezing the juice
Chaotropic, adds nitrogen source and biotin and pol adjustment is carried out to mulberry juice in separating liquid, must be to be fermented after last enzyme denaturing, sterilization
Mulberry juice, specifically includes：
A1, cleaning：Take fresh mature, uniform color and remove roguing without rotten Fructus Mori and clean 3 times；
A2, burn：Burn 5min in 50 DEG C of hot water,
A3, beating：It is beaten using beater of the sieve aperture for 0.4mm；
A4, enzymolysis：It is 0.05% to add pectase to make its mass concentration in pulp, and under the conditions of 35 DEG C 6h is digested；
A5, color fixative：The colour fixative color fixative 5min of 3 times of volume of fruits, colour fixative is added to be Vc and citric acid, concentration both it
For 0.1% (wt%).
A6, squeeze the juice：First squeezed the juice for the first time with juice extractor, the water that its 5 times of weight are then added in marc is soaked after 0.5h
Squeezed the juice again, fruit juice merges after squeezing the juice twice, soluble solid content is controlled in 50 ° of Bx；
A7, filtration：Centrifuge speed 3000r/min is centrifuged 5min, and then supernatant is placed under the rotating speed of 5000r/min
Centrifugation 20min；
A8, sugar degree regulation：Add crystallization white sugar to adjust pol and reach 12% (wt%)；
A9, addition nitrogen source and biotin：Diammonium phosphate and biotin are added in fruit juice so as to which nitrogen concentration is 50mg/
L, biotin concentration is 5 μ g/L；
A10, enzyme denaturing sterilizing：80 DEG C of enzyme denaturing 10min, obtain mulberry juice standby after 130 DEG C of sterilization 4s.
The brew of B, Fructus Mori brandy：By yeast it is activated after, access seed liquid culture medium cultivated, seed liquor training
Foster base is linked in mulberry juice fermentation liquid culture medium and is fermented, then again through filtering clarification, distillation, aging, allocating, urge
Fructus Mori brandy is obtained after ripe and freezing and filtering, is specifically included：
B1, activated yeast：Yeast is accessed in sterilized water, and in 20 DEG C of water-baths 10min is heated；
B2, seed culture medium inoculated and cultured：Yeast after activation is inoculated in the triangular flask equipped with 100mL mulberry juices,
Closed culture 24h under the conditions of 25 DEG C, the cell concentration for making seed liquor reaches 1 × 108Cfu/mL, will be planted by 0.5% inoculum concentration
Sub- culture medium is linked in fermentation medium is fermented；
B3, fermentation：18 DEG C ferment 6 days, the sugar and concentration of alcohol in fermentation liquid stablize it is constant after sealing after fermented again,
Terminate fermentation when residual sugar is in below 3g/L；
B4, distillation：Using kettle formula second distillation, for the first time distillation small fire preheating big fire distillation, is steamed for the second time using small fire
Evaporate；For the first time distillation distillation is divided into foreshot, wine body, liquor tailing；Second distillation distillation is divided into foreshot, liquor tailing, secondary foreshot, secondary
Liquor tailing, wine body；Foreshot's liquor tailing is used to distill multiple steaming for the first time, and secondary foreshot, secondary liquor tailing are steamed again for second distillation.Distill for the first time
Foreshot's intercept method is：After distillation starts, the distillation of 0.2% alcoholic strength for more than 50% (vol%) of raw material cumulative volume is intercepted
Liquid is used as foreshot；The intercept method of low wine body is：Foreshot has intercepted, and starts to collect wine body to distillation alcoholic strength drop
Terminate to 2% (vol%), obtain alcohol content and slightly evaporate original brandy in 26% (vol%)；The intercepting of low wine tail
Method is：Wine body has been intercepted, and is then started collection liquor tailing to distillation alcoholic strength and is down to 1% (vol%) end.Distill for second
Foreshot's intercept method be that after distillation starts, it is 74% using distillation that upper volume is 0.2% as wine to intercept alcoholic strength
Head；Secondary foreshot's intercept method of second distillation is, after foreshot has intercepted, continue intercepting alcoholic strength is with upper volume for 70%
0.4% distillation is used as secondary foreshot；The wine body collection method of second distillation is that secondary foreshot is intercepted after finishing, then start to receive
Collection Fructus Mori brandy wine base, collection is stopped when the alcoholic strength of distillation is down to 45% and obtains Fructus Mori brandy wine base；Second
Secondary distillation time liquor tailing collection method is that wine body is collected after finishing, and starts to collect time liquor tailing, when distillation alcoholic strength is down to 3%
(vol%) collect when and finish；The liquor tailing collection method of second distillation is that secondary liquor tailing is collected after finishing, that is, start to collect liquor tailing
2% (vol%) is down to distillation alcoholic strength.
B5, aging：Brandy wine base obtained by distillation is put into oak barrel during aging, in 18 DEG C of temperature, 40% time aging of humidity 9
Month；
B6, allotment：The brandy of different storage periods is carried out in proportion to mix to blend and obtains the consistent wine body of style, be used in combination
Softened water adjusts alcohol content to 30% (v/v), with sucrose adjust its sugar content to 0.5%, Jing analyses, taste reach quality will
Ask；
B7, accelerate the ripening：Using ultrasonic technique, 20 DEG C of temperature of control, power 1000W, time 10min；
B8, freezing and filtering：Brandy after accelerating the ripening is fitted into quick-freezing in refrigerated cylinder and is maintained at -8 DEG C, is incubated 12d, and low temperature was descended
Fill after filter obtains finished product Fructus Mori brandy；
Embodiment 2
A kind of brewing method of Fructus Mori brandy, step includes：
The preparation of A, mulberry juice：Take fresh mature, uniform color and remove impurity without rotten Fructus Mori, with clear water 4 are rinsed
After secondary, cold pulping after burn, then pectase depolymerized pectin and colour fixative are added in serosity, fruit juice carries out separation and takes point after squeezing the juice
Chaotropic, adds nitrogen source and biotin and pol adjustment is carried out to mulberry juice in separating liquid, must be to be fermented after last enzyme denaturing, sterilization
Mulberry juice, specifically includes：
A1, cleaning：Take fresh mature, uniform color and remove roguing without rotten Fructus Mori and clean 4 times；
A2, burn：Burn 13min in 60 DEG C of hot water,
A3, beating：It is beaten using beater of the sieve aperture for 0.5mm；
A4, enzymolysis：It is 0.05% to add pectase to make its mass concentration in pulp, and under the conditions of 40 DEG C 3h is digested；
A5, color fixative：The colour fixative color fixative 7min of 3 times of volume of fruits is added, toner is Vc and citric acid, and concentration both it is
0.1% (wt%).
A6, squeeze the juice：First squeezed the juice for the first time with juice extractor, the water that its 13 times of weight are then added in marc is soaked after 1.3h
Squeezed the juice again, fruit juice merges after squeezing the juice twice, soluble solid content is controlled in 50 ° of Bx；
A7, filtration：Centrifuge speed 3000r/min is centrifuged 13min, and then supernatant is placed in the rotating speed of 5000r/min
Lower centrifugation 13min；
A8, sugar degree regulation：Add crystallization white sugar to adjust pol and reach 12% (wt%)；
A9, addition nitrogen source and biotin：Diammonium phosphate and biotin are added in fruit juice so as to which nitrogen concentration is 300mg/
L, biotin concentration is 20 μ g/L；
A10, enzyme denaturing sterilizing：80 DEG C of enzyme denaturing 10min, obtain mulberry juice standby after 130 DEG C of sterilization 5s.
The brew of B, Fructus Mori brandy：By yeast it is activated after, access seed liquid culture medium cultivated, seed liquor training
Foster base is linked in mulberry juice fermentation liquid culture medium and is fermented, then again through filtering clarification, distillation, aging, allocating, urge
Fructus Mori brandy is obtained after ripe and freezing and filtering, is specifically included：
B1, activated yeast：Yeast is accessed in sterilized water, and in 25 DEG C of water-baths 20min is heated；
B2, seed culture medium inoculated and cultured：Yeast after activation is inoculated in the triangular flask equipped with 100mL mulberry juices,
Closed culture 24h under the conditions of 25 DEG C, the cell concentration for making seed liquor reaches 1.5 × 108Cfu/mL, will by 0.5% inoculum concentration
Seed culture medium is linked in fermentation medium and is fermented；
B3, fermentation：24 DEG C ferment 7 days, the sugar and concentration of alcohol in fermentation liquid stablize it is constant after sealing after fermented again,
Terminate fermentation when residual sugar is in below 3g/L；
B4, distillation：Using kettle formula second distillation, for the first time distillation small fire preheating big fire distillation, is steamed for the second time using small fire
Evaporate；For the first time distillation distillation is divided into foreshot, wine body, liquor tailing；Second distillation distillation is divided into foreshot, liquor tailing, secondary foreshot, secondary
Liquor tailing, wine body；Foreshot's liquor tailing is used to distill multiple steaming for the first time, and secondary foreshot, secondary liquor tailing are steamed again for second distillation.Distill for the first time
Foreshot's intercept method is：After distillation starts, the distillation of 0.5% alcoholic strength for more than 55% (vol%) of raw material cumulative volume is intercepted
Liquid is used as foreshot；The intercept method of low wine body is：Foreshot has intercepted, and starts to collect wine body to distillation alcoholic strength drop
Terminate to 2% (vol%), obtain alcohol content and slightly evaporate original brandy in 28% (vol%)；The intercepting of low wine tail
Method is：Wine body has been intercepted, and is then started collection liquor tailing to distillation alcoholic strength and is down to 1% (vol%) end.
Foreshot's intercept method of second distillation is, after distillation starts, intercept alcoholic strength is with upper volume for 74%
0.4% distillation is used as foreshot；Secondary foreshot's intercept method of second distillation is, after foreshot has intercepted, continues to intercept ethanol
Spend for 70% using distillation that upper volume is 0.6% as secondary foreshot；The wine body collection method of second distillation is that secondary foreshot cuts
Take after finishing, then start to collect Fructus Mori brandy wine base, stop collection when the alcoholic strength of distillation is down to 47% and obtain Mulberry
Shen brandy wine base；It is that wine body is collected after finishing that second distills time liquor tailing collection method, starts to collect time liquor tailing, when distillating
Collect when thing alcoholic strength is down to 5% (vol%) and finish；The liquor tailing collection method of second distillation is that secondary liquor tailing is collected after finishing,
Start collection liquor tailing to distillation alcoholic strength and be down to 2% (vol%).
B5, aging：Brandy wine base obtained by distillation is put into oak barrel during aging, in 20 DEG C of temperature, 60% time aging of humidity 9
Month；
B6, allotment：The brandy of different storage periods is carried out in proportion to mix to blend and obtains the consistent wine body of style, be used in combination
Softened water adjusts alcohol content to 37% (v/v), with sucrose adjust its sugar content to 1.0%, Jing analyses, taste reach quality will
Ask；
B7, accelerate the ripening：Using ultrasonic technique, 25 DEG C of temperature of control, power 750W, time 25min；
B8, freezing and filtering：Brandy after accelerating the ripening is fitted into quick-freezing in refrigerated cylinder and is maintained at -10 DEG C, is incubated 8d, and low temperature was descended
Fill after filter obtains finished product Fructus Mori brandy；
Embodiment 3
A kind of brewing method of Fructus Mori brandy, step includes：
The preparation of A, mulberry juice：Take fresh mature, uniform color and remove impurity without rotten Fructus Mori, with clear water 3 are rinsed
After secondary, cold pulping after burn, then pectase depolymerized pectin and colour fixative are added in serosity, fruit juice carries out separation and takes point after squeezing the juice
Chaotropic, adds nitrogen source and biotin and pol adjustment is carried out to mulberry juice in separating liquid, must be to be fermented after last enzyme denaturing, sterilization
Mulberry juice, specifically includes：
A1, cleaning：Take fresh mature, uniform color and remove roguing without rotten Fructus Mori and clean 3 times；
A2, burn：Burn 20min in 70 DEG C of hot water,
A3, beating：It is beaten using beater of the sieve aperture for 0.6mm；
A4, enzymolysis：It is 0.05% to add pectase to make its mass concentration in pulp, and under the conditions of 45 DEG C 6h is digested；
A5, color fixative：Add the colour fixative color fixative 10min of 3 times of volume of fruits, colour fixative is Vc and citric acid, it is dense both it
Spend for 0.1% (wt%)；
A6, squeeze the juice：First squeezed the juice for the first time with juice extractor, then add the water immersion 2h of its 20 times of weight laggard in marc
Row is squeezed the juice again, and fruit juice merges after squeezing the juice twice, soluble solid content is controlled in 50 ° of Bx；
A7, filtration：Centrifuge speed 3000r/min is centrifuged 20min, and then supernatant is placed in the rotating speed of 5000r/min
Lower centrifugation 20min；
A8, sugar degree regulation：Add crystallization white sugar to adjust pol and reach 12% (wt%)；
A9, addition nitrogen source and biotin：Nitrogen source and biotin are added in fruit juice so as to which nitrogen concentration is 500mg/L, it is biological
Plain concentration is 30 μ g/L；
A10, enzyme denaturing sterilizing：80 DEG C of enzyme denaturing 10min, obtain mulberry juice standby after 130 DEG C of sterilization 6s.
The brew of B, Fructus Mori brandy：By yeast it is activated after, access seed liquid culture medium cultivated, seed liquor training
Foster base is linked in mulberry juice fermentation liquid culture medium and is fermented, then again through filtering clarification, distillation, aging, allocating, urge
Fructus Mori brandy is obtained after ripe and freezing and filtering, is specifically included：
B1, activated yeast：Yeast is accessed in sterilized water, and in 30 DEG C of water-baths 30min is heated；
B2, seed culture medium inoculated and cultured：Yeast after activation is inoculated in the triangular flask equipped with 100mL mulberry juices,
Closed culture 24h under the conditions of 25 DEG C, the cell concentration for making seed liquor reaches 2 × 108Cfu/mL, will be planted by 0.5% inoculum concentration
Sub- culture medium is linked in fermentation medium is fermented；
B3, fermentation：30 DEG C ferment 9 days, the sugar and concentration of alcohol in fermentation liquid stablize it is constant after sealing after fermented again,
Terminate fermentation when residual sugar is in below 3g/L；
B4, distillation：Using kettle formula second distillation, for the first time distillation small fire preheating big fire distillation, is steamed for the second time using small fire
Evaporate；For the first time distillation distillation is divided into foreshot, wine body, liquor tailing；Second distillation distillation is divided into foreshot, liquor tailing, secondary foreshot, secondary
Liquor tailing, wine body；Foreshot's liquor tailing is used to distill multiple steaming for the first time, and secondary foreshot, secondary liquor tailing are steamed again for second distillation.
Low wine head intercept method is：After distillation starts, 0.8% alcoholic strength for intercepting raw material cumulative volume is 60%
(vol%) distillate more than is used as foreshot；The intercept method of low wine body is：Foreshot has intercepted, and starts to collect wine
Body to distillation alcoholic strength is down to 2% (vol%) end, obtains alcohol content and slightly evaporates original brandy in 30% (vol%)；The
The intercept method of single flash liquor tailing is：Wine body has been intercepted, and is then started collection liquor tailing and is down to 1% to distillation alcoholic strength
(vol%) terminate.
Foreshot's intercept method of second distillation is, after distillation starts, intercept alcoholic strength is with upper volume for 74%
0.6% distillation is used as foreshot；Secondary foreshot's intercept method of second distillation is, after foreshot has intercepted, continues to intercept ethanol
Spend for 70% using distillation that upper volume is 0.8% as secondary foreshot；The wine body collection method of second distillation is that secondary foreshot cuts
Take after finishing, then start to collect Fructus Mori brandy wine base, stop collection when the alcoholic strength of distillation is down to 50% and obtain Mulberry
Shen brandy wine base；It is that wine body is collected after finishing that second distills time liquor tailing collection method, starts to collect time liquor tailing, when distillating
Collect when thing alcoholic strength is down to 6% (vol%) and finish；The liquor tailing collection method of second distillation is that secondary liquor tailing is collected after finishing,
Start collection liquor tailing to distillation alcoholic strength and be down to 2% (vol%).
B5, aging：Brandy wine base obtained by distillation is put into oak barrel during aging, in 25 DEG C of temperature, 80% time aging of humidity 9
Month；
B6, allotment：The brandy of different storage periods is carried out in proportion to mix to blend and obtains the consistent wine body of style, be used in combination
Softened water adjusts alcohol content to 45% (v/v), with sucrose adjust its sugar content to 1.8%, Jing analyses, taste reach quality will
Ask；
B7, accelerate the ripening：Using ultrasonic technique, 30 DEG C of temperature of control, power 1000W, time 40min；
B8, freezing and filtering：Brandy after accelerating the ripening is fitted into quick-freezing in refrigerated cylinder and is maintained at -12 DEG C, 12d is incubated, under low temperature
Fill after filtration obtains finished product Fructus Mori brandy.
Those skilled in the art of the present technique are appreciated that unless otherwise defined all terms used herein are (including technology art
Language and scientific terminology) have with art of the present invention in those of ordinary skill general understanding identical meaning.Should also
It is understood by, those terms defined in such as general dictionary should be understood that the meaning having with the context of prior art
The consistent meaning of justice, and unless defined as here, will not be with idealizing or excessively formal implication is explaining.
It should be noted last that：Above example is only to illustrative and not limiting technical scheme, although ginseng
The present invention has been described in detail according to above-described embodiment, it will be apparent to an ordinarily skilled person in the art that：Still can be to this
Invention is modified or equivalent, any modification or partial replacement without departing from the spirit and scope of the present invention, and its is equal
Should cover in the middle of scope of the presently claimed invention.
Claims (9)
1. a kind of brewing method of Fructus Mori brandy, it is characterised in that step includes：
The preparation of A, mulberry juice：Take fresh mature, uniform color and remove impurity without rotten Fructus Mori, rinsed 3-4 time with clear water
Afterwards, cold pulping after burn, then pectase depolymerized pectin and colour fixative are added in serosity, fruit juice carries out separation and takes separation after squeezing the juice
Liquid, adds nitrogen source and biotin and pol adjustment is carried out to mulberry juice in separating liquid, Mulberry that must be to be fermented after last enzyme denaturing, sterilization
Shen juice；
The brew of B, brandy：By yeast it is activated after, access seed liquid culture medium cultivated, seed liquid culture medium access
Fermented in mulberry juice fermentation liquid culture medium, then again through filtering clarification, distillation, aging, allocating, accelerate the ripening and freeze
Fructus Mori brandy is obtained after filtration.
2. the brewing method of Fructus Mori brandy according to claim 1, it is characterised in that in step (1), the mulberry juice
Preparation is specifically included：
A1, cleaning：Take fresh mature, uniform color and remove roguing without rotten Fructus Mori and clean 3-4 time；
A2, burn：Burn 5-20min in 50-70 DEG C of hot water,
A3, beating：It is beaten using beater of the sieve aperture for 0.4-0.6mm；
A4, enzymolysis：Pectase is added to make its mass concentration to digest 1-6h under the conditions of 0.05%, 35-45 DEG C in pulp；
A5, color fixative：Add the colour fixative color fixative 5-10min of 3 times of volume of fruits；
A6, squeeze the juice：First squeezed the juice for the first time with juice extractor, the water that its 5-20 times of weight is then added in marc is soaked after 0.5-2h
Squeezed the juice again, fruit juice merges after squeezing the juice twice, soluble solid content is controlled in 50 ° of Bx；
A7, filtration：Centrifuge speed 3000r/min is centrifuged 5-20min, and then supernatant is placed under the rotating speed of 5000r/min
Centrifugation 5-20min；
A8, sugar degree regulation：Add crystallization white sugar to adjust pol and reach 12% (wt%)；
A9, addition nitrogen source and biotin：Nitrogen source and biotin are added in fruit juice so as to which nitrogen concentration is 50-500mg/L, it is biological
Plain concentration is 5-30 μ g/L；
A10, enzyme denaturing sterilizing：80 DEG C of enzyme denaturing 10min, obtain mulberry juice standby after 130 DEG C of sterilization 4-6s.
3. the brewing method of Fructus Mori brandy according to claim 2, it is characterised in that in mulberry juice preparation process A5, institute
It is Vc and citric acid to state colour fixative, and concentration both it is 0.1% (wt%).
4. the brewing method of Fructus Mori brandy according to claim 2, it is characterised in that in mulberry juice preparation process A9, institute
Nitrogen source is stated for diammonium phosphate.
5. the brewing method of Fructus Mori brandy according to claim 1, it is characterised in that in step (2), the brandy
Preparation is specifically included：
B1, activated yeast：Yeast is accessed in sterilized water, and in 20-30 DEG C of water-bath 10-30min is heated；
B2, seed culture medium inoculated and cultured：Yeast after activation is inoculated in the triangular flask equipped with 100mL mulberry juices, 25 DEG C
Under the conditions of closed culture 24h, the cell concentration for making seed liquor reaches 1-2 × 108Cfu/mL, by 0.5% inoculum concentration by seed
Culture medium is linked in fermentation medium is fermented；
B3, fermentation：18-30 DEG C ferments 6-9 days, and the sugar and concentration of alcohol in fermentation liquid is stablized to carry out sending out again after constant rear sealing
Ferment, fermentation is terminated when residual sugar is in below 3g/L；
B4, distillation：Using kettle formula second distillation, for the first time distillation small fire preheating big fire distillation, is distilled for the second time using small fire；
B5, aging：Brandy wine base obtained by distillation is put into oak barrel during aging, old under temperature 18-25 DEG C, humidity 40-80%
Make the 9-12 months；
B6, allotment：The brandy of different storage periods is carried out in proportion to mix to blend and obtains the consistent wine body of style, and with soften
Water adjusts alcohol content to 30-45% (v/v), and its sugar content is adjusted to 0.5%-1.8% with sucrose；
B7, accelerate the ripening：Using ultrasonic technique, control temperature 20-30 DEG C, power 500-1000W, time 10-40min；
B8, freezing and filtering：Brandy after accelerating the ripening is fitted into quick-freezing in refrigerated cylinder and is maintained at -8～-12 DEG C, is incubated 6～12d, low temperature
Fill after lower filtration obtains finished product Fructus Mori brandy.
6. the brewing method of Fructus Mori brandy according to claim 5, it is characterised in that distillation is concretely comprised the following steps：For the first time
Distillation distillation is divided into foreshot, wine body, liquor tailing；Second distillation distillation is divided into foreshot, liquor tailing, secondary foreshot, secondary liquor tailing, wine
Body；Foreshot's liquor tailing is used to distill multiple steaming for the first time, and secondary foreshot, secondary liquor tailing are steamed again for second distillation.
7. the brewing method of Fructus Mori brandy according to claim 6, it is characterised in that the low wine head is intercepted
Method is：After distillation starts, the steaming of the 0.2%-0.8% alcoholic strengths for more than 50%-60% (vol%) of raw material cumulative volume is intercepted
Distillate is used as foreshot；The intercept method of low wine body is：Foreshot has intercepted, and starts to collect wine body to distillation alcoholic strength
2% (vol%) end is down to, alcohol content is obtained and is slightly evaporated original brandy in 26%-30% (vol%)；Low wine
The intercept method of tail is：Wine body has been intercepted, and is then started collection liquor tailing to distillation alcoholic strength and is down to 1% (vol%) end.
8. the brewing method of Fructus Mori brandy according to claim 6, it is characterised in that the foreshot intercepting side of second distillation
Method is, after distillation starts, intercepting alcoholic strength is 74% distillation using upper volume as 0.2%-0.6% as foreshot；The
Secondary foreshot's intercept method of second distillation is, after foreshot has intercepted, continues to intercept alcoholic strength for 70% with upper volume as 0.4%-
0.8% distillation is used as secondary foreshot；The wine body collection method of second distillation is that secondary foreshot is intercepted after finishing, then start to receive
Collection Fructus Mori brandy wine base, collection is stopped when the alcoholic strength of distillation is down to 45%-50% and obtains Fructus Mori brandy wine base；
Distilling time liquor tailing collection method second is, wine body is collected after finishing, and starts to collect time liquor tailing, when distillation alcoholic strength is down to
Collect during 3%-6% (vol%) and finish；The liquor tailing collection method of second distillation is that secondary liquor tailing is collected after finishing, that is, start to receive
Collection liquor tailing to distillation alcoholic strength is down to 2% (vol%).
9. the Fructus Mori brandy that the brewing method of Fructus Mori brandy by described in any one of claim 1-8 is brewed.
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| CN106947665A (en) * | 2017-05-12 | 2017-07-14 | 西南科技大学 | Feijoa fruit wine and preparation method thereof |
| CN107372860A (en) * | 2017-08-24 | 2017-11-24 | 安徽省雷氏农业科技有限公司 | A kind of flavored oils for instant food |
| CN107557222A (en) * | 2017-09-28 | 2018-01-09 | 贵州文松发酵食品有限公司 | A kind of compound brandy brewage process |
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| CN112430515A (en) * | 2020-10-16 | 2021-03-02 | 广西颐生园生态农业有限公司 | Production method of low-sugar low-alcohol mulberry wine |
| CN112553031A (en) * | 2020-12-30 | 2021-03-26 | 四川省食品发酵工业研究设计院 | Brewing process of mango brandy |
| CN112812919A (en) * | 2021-02-25 | 2021-05-18 | 四川轻化工大学 | Dried mulberry brandy and preparation method thereof |
| CN114557429A (en) * | 2022-03-11 | 2022-05-31 | 烟台大学 | Preparation method of mulberry and brandy air-dried sausage |
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Application publication date: 20170419 |