CN107338151A - A kind of production technology of full sweet tea type mulberry health wine - Google Patents
A kind of production technology of full sweet tea type mulberry health wine Download PDFInfo
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- CN107338151A CN107338151A CN201710550869.7A CN201710550869A CN107338151A CN 107338151 A CN107338151 A CN 107338151A CN 201710550869 A CN201710550869 A CN 201710550869A CN 107338151 A CN107338151 A CN 107338151A
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- 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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Abstract
The invention discloses a kind of production technology of full sweet tea type mulberry health wine, and in particular to food processing technology field, its composition include：5 60 parts of sorosis, 2 34 parts of matrimony vine, 3 19 parts of mint extract, 2 59 parts of fossil water, 2 37 parts of honey, 3 18 parts of fig, 2 18 parts of Tea Polyphenols, 2 17 parts of Arabic gum, 2 16 parts of duck wheat brass, 3 34 parts of peanut extract, 3 16 parts of beta glucan.Full sweet tea type mulberry health wine prepared by the present invention, the content of cloudy mulberry juice is high, and fruit wine nutritive value enriches, pure in mouth feel, unique flavor, belongs to the high-grade consumer goods, and commercial value is high；Product sugar content is high, and taste is sweet, is particularly suitable for invigorating blood circulation, reduces blood fat raising immunity, the health liquor for being adapted to old or hypoimmunity crowd to drink；By fermentation and the ageing of regular period meticulously, its alcohol content is low, is difficult the bitter smell for perceiving alcohol when drinking, adds comfortable taste degree.
Description
Technical field：
The present invention relates to food processing technology field, and in particular to a kind of production technology of full sweet tea type mulberry health wine.
Background technology：
Mulberries (s ā ng shen), make mulberry fruit, the ripening fruits of mulberry tree, for the fruit ear of moraceae plants mulberry again.Also known as mulberry fruit
Son, mulberry sugarcane, mulberry jujube, sorosis, mulberry bubble youngster, black mulberry etc..The fresh fruit that peasant likes its ripe is eaten, and sweet juice is more, is people's often feeding
One of fruit.Ripe mulberries matter is glossy, sour and sweet palatability, with it is individual it is big, meat is thick, color is purplish red, the sufficient person of sugar is preferred.Annual 4~6
Harvested during month fruit maturation, decontamination, dry or dry edible after slightly steaming, can also steep in wine.Differ specific maturation time various regions
Sample, south earlier, the north slightly late a bit.
《Compendium of Materia Medica》There are detailed elaboration, mulberry fruit nature and flavor to the medical value and usage of mulberry fruit etc. in a variety of medical ancient books and records
Gan Han, there is liver-kidney tonifying, fluid dryness, UFA eyesight and other effects.Sorosis be exactly the common people since time immemorial frequently with a kind of diuresis, protect
It is strong, the fresh fruit relieved summer heat, its special efficacy on the books in Compendium of Materia Medica.
Aliphatic acid in mulberry fruit, which has, to reduce fat, reduces blood fat, prevents vascular sclerosis etc. from acting on；Mulberry fruit contains black hair
Element, hair can be made to become black and glossy；Mulberry fruit has improvement skin (including scalp) blood supply, nutrition skin, makes skin delicate
And the effect such as black hair, and can anti-aging；Mulberry fruit has immunologic enhancement, can be with cancer-resisting；The main enter liver kidney of mulberry fruit, it is apt to grow
Cloudy blood-nourishing, fluid dryness, quenched one's thirst suitable for liver kidney deficiency of YIN-blood and body fluid deficiency, the disease such as intestinal dryness；Eyes can be alleviated with improving eyesight by often eating mulberry fruit
The dry and astringent symptom of fatigue.
The content of the invention：
The technical problems to be solved by the invention are to provide a kind of production technology of full sweet tea type mulberry health wine, there is provided one
The full sweet tea type of kind, promoting blood circulation, reduce blood fat raising immunity, the health liquor for being adapted to old or hypoimmunity crowd to drink.
To reach above-mentioned purpose, the present invention is realized using following technical scheme：
Sorosis 5-60 parts, matrimony vine 2-34 parts, mint extract 3-19 parts, fossil water 2-59 parts, honey 2-37 parts, fig
3-18 parts, Tea Polyphenols 2-18 parts, Arabic gum 2-17 parts, duck wheat brass 2-16 parts, peanut extract 3-34 parts, beta glucan
3-16 parts.
(1) sorosis and ripe high-quality fig, the matrimony vine of maturation are selected, pest and disease damage fruit and mildew and rot fruit is rejected, uses water under high pressure
Sorosis, fig, matrimony vine are rinsed, cleans the soil dust impurity on surface；
(2) sorosis, fig, matrimony vine after washing, which enter in the light salt brine that concentration is 5-10%, soaks 1-2 hours, then
Pull out and rinse 2-3 minutes, drain well with circulating water；
(3) sorosis of drain well, fig, matrimony vine are placed in 30-60 DEG C of heating 10-40min, rear take out in boiler and put
Enter to squeeze sorosis fruit juice in juice extractor, then through 80 mesh sieve net filtrations, obtain filtrate, add the mineral water of 1.5-2 times of filtrate quality
And honey, juice solution is boiled to obtain after stirring；
(4) white granulated sugar is added into the fruit juice aqueous solution, sugar content is maintained at 205-295g/L；
(5) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 1.5-2:10000, at a temperature of 15-28 DEG C
Fermentation 10-15 days, obtains zymotic fluid I；
(6) sulfurous acid is added in zymotic fluid I and make it that content of sulfur dioxide is 80-100mg/L, then add peppermint extraction
Thing and Tea Polyphenols, Arabic gum, duck wheat brass, peanut extract, temperature are maintained at 25-28 DEG C and fermented 3-5 days, when residual sugar will
Terminate to ferment during to 0.2-0.5%, obtain zymotic fluid II；
(7) zymotic fluid II is inserted in ageing tank, sorosis former wine is deposited 1 year to obtain at a temperature of 10-20 DEG C, wherein half a year puts
Change ageing tank once；
(8) beta glucan is added with 1.2g/L amount in sorosis former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, is stood
4-6 hours are clarified；
(9) the sorosis former wine terminated will be clarified again respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration, rear use bar
Family name's sterilization is sterilized, then is got product after filling, sealing.
Preferably, the juice extractor uses vacuum air bag juice extractor, power 800-900W.
Preferably, the particle diameter of the white granulated sugar is not more than 100 mesh.
Preferably, in the step 5), after yeast is added, first ventilation open culture 15-22 hours, Ran Houjin
Row is sealed by fermentation, and is sealed by fermentation 10-15 days at a temperature of 15-28 DEG C.
Preferably, in the step 7), in the traditional aging process of 1 year, it is 85% to keep ambient humidity.
Relative to prior art, the beneficial effects of the invention are as follows：
1st, full sweet tea type mulberry health wine prepared by the present invention, the content of cloudy mulberry juice is high, and fruit wine nutritive value enriches, and mouthfeel is pure
Just, unique flavor, belongs to the high-grade consumer goods, and commercial value is high.
2nd, product sugar content of the present invention is high, and taste is sweet, is particularly suitable for invigorating blood circulation, reduces blood fat raising immunity, is adapted to old
The health liquor that year or hypoimmunity crowd drink.
3rd, for the present invention by fermentation and the ageing of regular period meticulously, its alcohol content is low, is difficult to perceive when drinking
The bitter smell of alcohol, adds comfortable taste degree.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of production technology of full sweet tea type mulberry health wine：
56 parts of sorosis, 24 parts of matrimony vine, 9 parts of mint extract, 29 parts of fossil water, 27 parts of honey, 8 parts of fig, Tea Polyphenols
11 parts, 5 parts of Arabic gum, 6 parts of duck wheat brass, 14 parts of peanut extract, 12 parts of beta glucan.
(1) medium well sorosis and ripe high-quality fig, matrimony vine are selected, pest and disease damage fruit and mildew and rot fruit is rejected, uses high pressure
Water rinses sorosis, fig, matrimony vine, cleans the soil dust impurity on surface；
(2) sorosis, fig, matrimony vine after washing, which enter in the light salt brine that concentration is 5%, to be soaked 1 hour, is then pulled out
And rinsed 3 minutes with circulating water, drain well；
(3) sorosis of drain well, fig, matrimony vine are placed in 35 DEG C of heating 15min in boiler, and rear taking-up, which is inserted, squeezes the juice
Sorosis fruit juice is squeezed in machine, then through 80 mesh sieve net filtrations, obtains filtrate, is separately added into mineral water and the honeybee of 1.5 times of filtrate quality
Honey, juice solution is boiled to obtain after stirring；
(4) white granulated sugar is added into the fruit juice aqueous solution, sugar content is maintained at 215g/L；
(5) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 1.5:10000, issued in 15-28 DEG C of temperature
Ferment 10 days, obtains zymotic fluid I；
(6) in zymotic fluid I add sulfurous acid make it that content of sulfur dioxide be 80mg/L, then add mint extract with
Tea Polyphenols, Arabic gum, duck wheat brass, peanut extract, temperature is maintained at 25-28 DEG C and fermented 3 days, as the near 0.2- of residual sugar
Terminate to ferment when 0.5%, obtain zymotic fluid II；
(7) zymotic fluid II is inserted in ageing tank, sorosis former wine is deposited 1 year to obtain at a temperature of 10-20 DEG C, wherein half a year puts
Change ageing tank once；
(8) beta glucan is added with 1.2g/L amount in sorosis former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, is stood
Clarified within 4 hours；
(9) the sorosis former wine terminated will be clarified again respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration, rear use bar
Family name's sterilization is sterilized, then is got product after filling, sealing.
Preferably, the juice extractor uses vacuum air bag juice extractor, power 800W.
Preferably, the particle diameter of the white granulated sugar is not more than 100 mesh.
Preferably, in the step 5), after yeast is added, the open culture of first ventilation 15 hours, then carry out
It is sealed by fermentation, is sealed by fermentation 10 days at a temperature of 15-28 DEG C.
Preferably, in the step 7), in the traditional aging process of 1 year, it is 85% to keep ambient humidity.
Embodiment 2
A kind of production technology of full sweet tea type mulberry health wine：
60 parts of sorosis, 24 parts of matrimony vine, 13 parts of mint extract, 29 parts of fossil water, 27 parts of honey, 8 parts of fig, Tea Polyphenols
10 parts, 7 parts of Arabic gum, 12 parts of duck wheat brass, 13 parts of peanut extract, 12 parts of beta glucan.
(1) medium well sorosis and ripe high-quality fig, matrimony vine are selected, pest and disease damage fruit and mildew and rot fruit is rejected, uses high pressure
Water rinses sorosis, fig, matrimony vine, cleans the soil dust impurity on surface；
(2) sorosis, fig, matrimony vine after washing, which enter in the light salt brine that concentration is 7%, to be soaked 1 hour, is then pulled out
And rinsed 3 minutes with circulating water, drain well；
(3) sorosis of drain well, fig, matrimony vine are placed in 40 DEG C of heating 20min in boiler, and rear taking-up, which is inserted, squeezes the juice
Sorosis fruit juice is squeezed in machine, then through 80 mesh sieve net filtrations, obtains filtrate, adds the mineral water and honey of 1.5 times of filtrate quality, stir
Juice solution is boiled to obtain after mixing uniformly；
(4) white granulated sugar is added into the fruit juice aqueous solution, sugar content is maintained at 265g/L；
(5) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 1.8:10000, issued in 15-28 DEG C of temperature
Ferment 13 days, obtains zymotic fluid I；
(6) in zymotic fluid I add sulfurous acid make it that content of sulfur dioxide be 85mg/L, then add mint extract with
Tea Polyphenols, Arabic gum, duck wheat brass, peanut extract, temperature is maintained at 25-28 DEG C and fermented 3 days, as the near 0.2- of residual sugar
Terminate to ferment when 0.5%, obtain zymotic fluid II；
(7) zymotic fluid II is inserted in ageing tank, sorosis former wine is deposited 1 year to obtain at a temperature of 20 DEG C, wherein half a year replaces
Ageing tank is once；
(8) beta glucan is added with 1.2g/L amount in sorosis former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, is stood
4-6 hours are clarified；
(9) the sorosis former wine terminated will be clarified again respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration, rear use bar
Family name's sterilization is sterilized, then is got product after filling, sealing.
Preferably, the juice extractor uses vacuum air bag juice extractor, power 800W.
Preferably, the particle diameter of the white granulated sugar is not more than 100 mesh.
Preferably, in the step 5), after yeast is added, first ventilation open culture 15-22 hours, Ran Houjin
Row is sealed by fermentation, and is sealed by fermentation 10-15 days at a temperature of 15-28 DEG C.
Preferably, in the step 7), in the traditional aging process of 1 year, it is 85% to keep ambient humidity.
Embodiment 3
A kind of production technology of full sweet tea type mulberry health wine：
52 parts of sorosis, 20 parts of matrimony vine, 13 parts of mint extract, 29 parts of fossil water, 27 parts of honey, 14 parts of fig, tea are more
12 parts of phenol, 15 parts of Arabic gum, 10 parts of duck wheat brass, 14 parts of peanut extract, 9 parts of beta glucan.
(1) medium well sorosis and ripe high-quality fig, matrimony vine are selected, pest and disease damage fruit and mildew and rot fruit is rejected, uses high pressure
Water rinses sorosis, fig, matrimony vine, cleans the soil dust impurity on surface；
(2) sorosis, fig, matrimony vine after washing, which enter in the light salt brine that concentration is 5%, to be soaked 1 hour, is then pulled out
And rinsed 3 minutes with circulating water, drain well；
(3) sorosis of drain well, fig, matrimony vine are placed in 36 DEG C of heating 20min in boiler, and rear taking-up, which is inserted, squeezes the juice
Sorosis fruit juice is squeezed in machine, then through 80 mesh sieve net filtrations, obtains filtrate, adds the mineral water and honey of 1.6 times of filtrate quality, stir
Juice solution is boiled to obtain after mixing uniformly；
(4) white granulated sugar is added into the fruit juice aqueous solution, sugar content is maintained at 245g/L；
(5) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 1.8:10000, issued in 15-28 DEG C of temperature
Ferment 14 days, obtains zymotic fluid I；
(6) in zymotic fluid I add sulfurous acid make it that content of sulfur dioxide be 95mg/L, then add mint extract with
Tea Polyphenols, Arabic gum, duck wheat brass, peanut extract, temperature is maintained at 25-28 DEG C and fermented 3 days, as the near 0.2- of residual sugar
Terminate to ferment when 0.5%, obtain zymotic fluid II；
(7) zymotic fluid II is inserted in ageing tank, sorosis former wine is deposited 1 year to obtain at a temperature of 15 DEG C, wherein half a year replaces
Ageing tank is once；
(8) beta glucan is added with 1.2g/L amount in sorosis former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, is stood
Clarified within 4 hours；
(9) the sorosis former wine terminated will be clarified again respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration, rear use bar
Family name's sterilization is sterilized, then is got product after filling, sealing.
Preferably, the juice extractor uses vacuum air bag juice extractor, power 800W.
Preferably, the particle diameter of the white granulated sugar is not more than 100 mesh.
Preferably, in the step 5), after yeast is added, the open culture of first ventilation 16 hours, then carry out
It is sealed by fermentation, is sealed by fermentation 15 days at a temperature of 20 DEG C.
Preferably, in the step 7), in the traditional aging process of 1 year, it is 85% to keep ambient humidity.
By the product of above-described embodiment, tested with reference to GB-T 15037-2006 standard, invitation 10 is experienced
Taster sensory evaluation is carried out to the color and luster of above three embodiment product, fragrance, mouthfeel and figure respectively and is carried out total
Body scores, and full marks are 10 points, and is contrasted as a comparison case with the mulberry wine of prior art production, the assay such as institute of table 1
Show.
Table 1
The nutritive value of each embodiment and the product of comparative example is detected again, it is as shown in table 2 to obtain result.
Table 2
| Project | Alcoholic strength (%vol) | Total reducing sugar (g/L) | Sugar-free extract (g/L) |
| Embodiment 1 | 4-5 | 3-5.5 | 21 |
| Embodiment 2 | 4-5 | 3-5.5 | 23 |
| Embodiment 3 | 4-5 | 3-5.5 | 20 |
| Comparative example | 8-9 | 3-4 | 17 |
Sugar-free extract in table 2 refers to GB-T 15038-1994 standard tests：Its principle density bottle determination sample
Density, tries to achieve the content of total extractives, then subtracts total sugar content, as sugar-free extract content, the beneficiating ingredient base in mulberry wine
Originally it is included in sugar-free extract, including the micro member such as anthocyanidin, protein, lysine, resveratrol, polyphenoils, calcium iron zinc
Element.
From Tables 1 and 2, the bright slightly above common mulberry wine of the total sugar amount of the full sweet tea type mulberry wine of the present invention, this product promoting blood circulation, drop
Low blood fat improves immunity, is adapted to old or hypoimmunity crowd to drink, with health role, and no matter from color and luster, mouthfeel,
The organoleptic indicators such as figure are still for nutritional ingredient scheduling theory index, the better than mulberry wine of prior art.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (6)
1. a kind of production technology of full sweet tea type mulberry health wine, it is characterised in that include the raw material of following number：
Including：Sorosis 5-60 parts, matrimony vine 2-34 parts, mint extract 3-19 parts, fossil water 2-59 parts, honey 2-37 parts, without flower
Fruit 3-18 parts, Tea Polyphenols 2-18 parts, Arabic gum 2-17 parts, duck wheat brass 2-16 parts, peanut extract 3-34 parts, β-Portugal gather
Sugared 3-16 parts.
2. the production technology of full sweet tea type mulberry health wine according to claim 1, it is characterised in that：
Preferable preparation technology is as follows：
(1) sorosis and ripe high-quality fig, the matrimony vine of maturation are selected, pest and disease damage fruit and mildew and rot fruit is rejected, uses high pressure water washing
Sorosis, fig, matrimony vine, clean the soil dust impurity on surface；
(2) sorosis, fig, matrimony vine after washing, which enter in the light salt brine that concentration is 5-10%, soaks 1-2 hours, then pulls out
And rinse 2-3 minutes, drain well with circulating water；
(3) sorosis of drain well, fig, matrimony vine are placed in 30-60 DEG C of heating 10-40min, rear take out in boiler and insert squeezing
Sorosis fruit juice is squeezed in juice machine, then through 80 mesh sieve net filtrations, obtains filtrate, adds mineral water and the honeybee of 1.5-2 times of filtrate quality
Honey, juice solution is boiled to obtain after stirring；
(4) white granulated sugar is added into the fruit juice aqueous solution, sugar content is maintained at 205-295g/L；
(5) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 1.5-2:10000, fermented at a temperature of 15-28 DEG C
10-15 days, obtain zymotic fluid I；
(6) in zymotic fluid I add sulfurous acid make it that content of sulfur dioxide be 80-100mg/L, then add mint extract with
Tea Polyphenols, Arabic gum, duck wheat brass, peanut extract, temperature is maintained at 25-28 DEG C and fermented 3-5 days, when residual sugar is near
Terminate to ferment during 0.2-0.5%, obtain zymotic fluid II；
(7) zymotic fluid II is inserted in ageing tank, sorosis former wine is deposited 1 year to obtain at a temperature of 10-20 DEG C, wherein half a year displacement is old
Make tank once；
(8) beta glucan is added with 1.2g/L amount in sorosis former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, stands 4-6
Hour is clarified；
(9) the sorosis former wine terminated will be clarified again respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration, gone out afterwards using Pasteur
Bacterium method is sterilized, then is got product after filling, sealing.
3. the production technology of full sweet tea type mulberry health wine according to claim 2, it is characterised in that it is preferable, it is described to squeeze the juice
Machine uses vacuum air bag juice extractor, power 800-900W.
4. the production technology of full sweet tea type mulberry health wine according to claim 3, it is characterised in that：Preferably, it is described white
The particle diameter of granulated sugar is not more than 100 mesh.
5. the production technology of full sweet tea type mulberry health wine according to claim 4, it is characterised in that：Preferably, the step
In rapid 5, after yeast is added, first ventilation open culture 15-22 hours, then it is sealed by fermentation, in 15-28 DEG C of temperature
Degree is lower to be sealed by fermentation 10-15 days.
6. the production technology of full sweet tea type mulberry health wine according to claim 5, it is characterised in that：Preferably, the step
In rapid 7, in the traditional aging process of 1 year, it is 85% to keep ambient humidity.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107805576A (en) * | 2017-12-15 | 2018-03-16 | 柳州飞升鹏科技有限公司 | A kind of preparation method of flavored type fig wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560510A (en) * | 2014-12-24 | 2015-04-29 | 赵华振 | Health mulberry fruit wine and preparation method thereof |
| CN105886233A (en) * | 2016-06-08 | 2016-08-24 | 句容市东方紫酒业有限公司 | Mulberry fruit wine and making method and application thereof |
| CN106367259A (en) * | 2016-08-30 | 2017-02-01 | 潜山县有余瓜蒌开发有限责任公司 | Fructus trichosanthis and mulberry fruit wine and preparation method thereof |
| CN106867803A (en) * | 2017-04-26 | 2017-06-20 | 成都森洁商贸有限公司 | Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine |
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2017
- 2017-07-07 CN CN201710550869.7A patent/CN107338151A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560510A (en) * | 2014-12-24 | 2015-04-29 | 赵华振 | Health mulberry fruit wine and preparation method thereof |
| CN105886233A (en) * | 2016-06-08 | 2016-08-24 | 句容市东方紫酒业有限公司 | Mulberry fruit wine and making method and application thereof |
| CN106367259A (en) * | 2016-08-30 | 2017-02-01 | 潜山县有余瓜蒌开发有限责任公司 | Fructus trichosanthis and mulberry fruit wine and preparation method thereof |
| CN106867803A (en) * | 2017-04-26 | 2017-06-20 | 成都森洁商贸有限公司 | Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107805576A (en) * | 2017-12-15 | 2018-03-16 | 柳州飞升鹏科技有限公司 | A kind of preparation method of flavored type fig wine |
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Application publication date: 20171110 |
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