CN108179091A - A kind of production method of mulberry fruit wine - Google Patents
A kind of production method of mulberry fruit wine Download PDFInfo
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- CN108179091A CN108179091A CN201810085834.5A CN201810085834A CN108179091A CN 108179091 A CN108179091 A CN 108179091A CN 201810085834 A CN201810085834 A CN 201810085834A CN 108179091 A CN108179091 A CN 108179091A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
Invention is related to food processing technology field, and in particular to a kind of production method of morat, including step：1) mulberries screening and processing；2) squeezing is crushed；3) it digests；4) it clarifies；5) it ferments；6) it blends and adjusts.The morat wine liquid of the present invention is limpid, glossy, no precipitation, fruity perfume (or spice) is strongly fragrant, aromatic sweetness, sour and sweet palatability, nutritive value is high, and the content of alcoholic strength and pol is low, it reduces alcohol and sugar amount is excessively high and be unfavorable for health, shelf life extension maintains the original nutrition of mulberries and flavor, has the health-care efficacies such as anti-aging, beautifying face and moistering lotion, liver-kidney tonifying, fluid dryness, UFA eyesight.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of production method of mulberry fruit wine.
Background technology
Mulberries are called sorosis, mulberry jujube, and the fresh fruit that peasant likes it ripe is eaten, and sweet juice is more, are the fruit of people's often feeding
One of.Contain abundant activated protein, vitamin, amino acid, carrotene, minerals, resveratrol, cyanine in mulberries fruit
The compositions such as element, body immunity can be significantly improved by often eating mulberries, have the multiple efficacies such as anti-aging, beautifying face and moistering lotion, by medicine
It is described as " the best health fruit of 21st century " on boundary.Mulberry fruit wine brewing has long history, China's famous TCM work《Compendium of Materia Medica》
Just there is mulberry fruit " to smash juice drink, solve alcohol intoxication；Wine brewing clothes, sharp aqueous vapor, it is anti-ageing stay appearance " record, be the superfine product among Eaux-De-Vie,
The ice-cold defect of women trick can not only be improved, with more nourish, take care of health, salubrity, beneficial liver, kidney tonifying, improving eyesight and the effect of enrich blood,
Taste is natural, and aroma is strong, sweet tasty and refreshing, and redder just with nutritive value, more fashion health than general.Mulberries and mulberry
Although Shen wine has nutritive value and medical value as described above, but be required for ensureing the maturation of fruit when eating raw and brewing
Degree, if maturity is too low, mouthfeel is sour and astringent, is unfavorable for the yield rate of the fruit wine of wine after brewing, but since sorosis picking is complete
Using manually picking in batches, and the maturity of mulberries is difficult to hold in picking process, the maturity of sorosis itself be difficult from
Appearance judges, so mulberry wine is caused easily to generate the phenomenon that acidity is high, mouthfeel is bad after brew, fails so as to cause brewing
Or the qualification rate of finished product reduces.
Invention content
The goal of the invention of the present invention is：In view of the above problems, a kind of production method of mulberry fruit wine, wine are provided
Liquid is limpid, glossy, and no precipitation, fruity perfume (or spice) is strongly fragrant, aromatic sweetness, sour and sweet palatability, and nutritive value is high, the content of alcoholic strength and pol
It is low, it reduces alcohol and sugar amount is excessively high and be unfavorable for health, shelf life extension maintains the original nutrition of mulberries and flavor,
With health-care efficacies such as anti-aging, beautifying face and moistering lotion, liver-kidney tonifying, fluid dryness, UFA eyesights.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of production method of mulberry fruit wine, specifically includes following steps：
(1) mulberries screening and processing：It will be cleaned up after ripe, fresh, no disease and pests harm mulberries stalk, be soaked in quality
20-30min in the brine of a concentration of 10-15%, it is spare with rinsed with sterile water after pulling out；
(2) squeezing is crushed：The mulberry fruit handled well is placed in crusher and is crushed, the free juice that is voluntarily flowed out and broken
Broken slag is placed in juice extractor and carries out squeezing 1-2 times, squeezing juice is obtained by filtration by disintegrating slag, free juice and squeezing juice is mixed equal
It is even, fruit juice is obtained, it is spare；
(3) it digests：The complex enzyme for accounting for fruit juice volume 4-6% is added in into fruit juice, stirs evenly and is placed on ultrasonic instrument
It is interior, it carries out ultrasonic wave added and digests 20-30min, it is spare；
(4) it clarifies：After fruit juice after enzymolysis is heated to 60-70 DEG C, it is immediately placed on subzero 10 DEG C to subzero 5 DEG C of refrigeration
Indoor refrigeration 1-2 days, repeats the above steps 1-2 times, through high speed centrifugation, adds the sulfurous acid for accounting for fruit juice volume 1-2%
Salting liquid stands 20-30min after stirring evenly, and flows through the Filter column of diatomite and activated carbon composition, the fruit after being filtered
Juice, it is spare；
(5) it ferments：The fruit juice that step (4) is handled well is placed in the fermentation tank after disinfection, addition accounts for fruit juice volume 3-5%
Yeast, carry out main fermentation and rear fermentation, the fruit juice after being fermented after filtering is spare；
(6) it blends and adjusts：It is 1-2 that white wine, sticky rice sweet wine and grape wine, which are chosen, according to volume ratio：2-3：1.5-2 it adds in
It in fruit juice after step (5) fermentation, carries out blending processing, then adds in pyrosulfurous acid iron, citric acid and sucrose and be adjusted, make
It is 10-12vol to obtain alcoholic strength, and pol is 17-20 ° of Bx, pH value 5-6, and storage is poured in down a chimney after 15-20 days, adds in bentonite and clarifies,
It is filling after microporous membrane filtration, homogeneous, freezing, sterilizing, the mulberry fruit wine is made.
Preferably, the extruding force squeezed in step (2) is 2-3Mpa.
Preferably, complex enzyme described in step (3) be by wait mass ratioes pectase, cellulase, vitazyme and β-
Dextranase mixes.
Preferably, ultrasonic temperature is 30-50 DEG C in step (3), ultrasonic power 40-60kHz.
Preferably, at 20-28 DEG C, fermentation time is 10-12 days for the temperature control of main fermentation described in step (5) so that
Main fermentation terminates when residual sugar is reduced to below 0.3-0.5%；Then it ferments after should carrying out, fermentation tank is closed and move to wine cellar, temperature
Degree control is placed 1-2 months at 18-20 DEG C.
Preferably, before filling in step (6), empty bottle is impregnated into 20-30min with the lye of 2-4% at a temperature of 60-70 DEG C
Afterwards, it cleans up, is sterilized after draining the water.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) mulberry fruit wine of the invention not only contains a variety of nutritions such as amino acid, vitamin, polysaccharide, trace element,
Nutritive value is high, also plays nourishing health function to human body, promotes health, has anti-aging, beautifying face and moistering lotion, tonifying liver benefit
The health-care efficacies such as kidney, fluid dryness, UFA eyesight often drink appropriate fruit wine, moreover it is possible to promote blood circulation, be conducive to nutrition suction
It receives, boost metabolism.
(2) mulberry fruit wine of the invention crushes squeezing into carrying out main fermentation using yeast after juice and ferment afterwards by fresh fruit
It is made, does not add a large amount of chemical addition agent, pigment, bacteriostatic agent etc., but shelf life extension, wine liquid is limpid, glossy, without heavy
Form sediment, fruity perfume (or spice) is strongly fragrant, aromatic sweetness, sour and sweet palatability, is the health drink for integrate nutrition and drug effect, drink deutostoma in without fume,
Not top is small to body-stimulating.
(3) mulberry fruit wine of the invention, preparation method is simple, and process costs are low, the time is short, it is ensured that original fruit
Quality and nutritional ingredient, alcoholic strength and pol content are low, and edible crowd is extensive.
Specific embodiment
Technical scheme of the present invention will be clearly and completely described below, it is clear that described embodiment is only
Part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art
All other embodiments obtained without making creative work shall fall within the protection scope of the present invention.
Unless otherwise defined, all of technologies and scientific terms used here by the article is with belonging to technical field of the invention
The normally understood meaning of technical staff is identical.Term used in the description of the invention herein is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term as used herein " and/or " including one or more phases
The arbitrary and all combination of the Listed Items of pass.
Embodiment 1
A kind of production method of mulberry fruit wine, specifically includes following steps：
(1) mulberries screening and processing：It will be cleaned up after ripe, fresh, no disease and pests harm mulberries stalk, be soaked in quality
20min in a concentration of 10% brine, it is spare with rinsed with sterile water after pulling out；
(2) squeezing is crushed：The mulberry fruit handled well is placed in crusher and is crushed, the free juice that is voluntarily flowed out and broken
Broken slag is placed in juice extractor and carries out squeezing 1 time by disintegrating slag, and the extruding force of squeezing is 2Mpa, and squeezing juice is obtained by filtration, will flow automatically
Juice and squeezing juice are uniformly mixed, and obtain fruit juice, spare；
(3) it digests：The complex enzyme for accounting for fruit juice volume 4% is added in into fruit juice, stirs evenly and is placed in ultrasonic instrument,
It carries out ultrasonic wave added and digests 20min, it is spare；
Wherein complex enzyme is by waiting pectase, cellulase, vitazyme and the 1,4 beta-glucanase of mass ratioes to mix；It is super
Acoustic wave temperature is 30 DEG C, ultrasonic power 40kHz；
(4) it clarifies：After fruit juice after enzymolysis is heated to 60 DEG C, refrigeration 1 day in subzero 10 DEG C of refrigerating chamber is immediately placed on,
It repeats the above steps 1 time, through high speed centrifugation, adds the sulfite solution for accounting for fruit juice volume 1%, stir evenly rear quiet
20min is put, flows through the Filter column of diatomite and activated carbon composition, the fruit juice after being filtered is spare；
(5) it ferments：The fruit juice that step (4) is handled well is placed in the fermentation tank after disinfection, addition accounts for fruit juice volume 3%
Yeast carries out main fermentation and rear fermentation, and the temperature control of main fermentation is at 20 DEG C, and fermentation time is 10 days so that residual sugar is reduced to
Main fermentation terminates when less than 0.3%, ferments after then carrying out, fermentation tank is closed and move to wine cellar, and temperature is controlled at 18 DEG C
It places 1 month, the fruit juice after being fermented after filtering is spare；
(6) it blends and adjusts：It is 1 that white wine, sticky rice sweet wine and grape wine, which are chosen, according to volume ratio：2：1.5 add in step (5)
It in fruit juice after fermentation, carries out blending processing, then adds in pyrosulfurous acid iron, citric acid and sucrose and be adjusted so that alcohol
It spends for 10vol, pol is 17 ° of Bx, pH value 5, and storage is poured in down a chimney after 15 days, adds in bentonite clarification, through microporous membrane filtration,
It is filling after matter, freezing, sterilizing, the mulberry fruit wine is made；Before wherein filling, by empty bottle with 2% lye at a temperature of 60 DEG C
After impregnating 20min, clean up, sterilized after draining the water.
Embodiment 2
A kind of production method of mulberry fruit wine, specifically includes following steps：
(1) mulberries screening and processing：It will be cleaned up after ripe, fresh, no disease and pests harm mulberries stalk, be soaked in quality
25min in a concentration of 13% brine, it is spare with rinsed with sterile water after pulling out；
(2) squeezing is crushed：The mulberry fruit handled well is placed in crusher and is crushed, the free juice that is voluntarily flowed out and broken
Broken slag is placed in juice extractor and carries out squeezing 2 times by disintegrating slag, and the extruding force of squeezing is 2.5Mpa, and squeezing juice is obtained by filtration, will be certainly
Stream juice and squeezing juice are uniformly mixed, and obtain fruit juice, spare；
(3) it digests：The complex enzyme for accounting for fruit juice volume 5% is added in into fruit juice, stirs evenly and is placed in ultrasonic instrument,
It carries out ultrasonic wave added and digests 25min, it is spare；
Wherein complex enzyme is by waiting pectase, cellulase, vitazyme and the 1,4 beta-glucanase of mass ratioes to mix；It is super
Acoustic wave temperature is 40 DEG C, ultrasonic power 50kHz；
(4) it clarifies：After fruit juice after enzymolysis is heated to 65 DEG C, it is immediately placed on refrigeration 1.5 in subzero 7 DEG C of refrigerating chamber
My god, it repeats the above steps 2 times, through high speed centrifugation, adds the sulfite solution for accounting for fruit juice volume 1.5%, stirring is equal
25min is stood after even, flows through the Filter column of diatomite and activated carbon composition, the fruit juice after being filtered is spare；
(5) it ferments：The fruit juice that step (4) is handled well is placed in the fermentation tank after disinfection, addition accounts for fruit juice volume 4%
Yeast carries out main fermentation and rear fermentation, and the temperature control of main fermentation is at 25 DEG C, and fermentation time is 11 days so that residual sugar is reduced to
Main fermentation terminates when less than 0.4%, ferments after then carrying out, fermentation tank is closed and move to wine cellar, and temperature is controlled at 19 DEG C
It places 1.5 months, the fruit juice after being fermented after filtering is spare；
(6) it blends and adjusts：It is 1.5 that white wine, sticky rice sweet wine and grape wine, which are chosen, according to volume ratio：2.5：1.7 add in step
Suddenly it in the fruit juice after (5) fermentation, carries out blending processing, then adds in pyrosulfurous acid iron, citric acid and sucrose and be adjusted so that
Alcoholic strength is 11vol, and pol is 18.5 ° of Bx, and pH value 5.5, storage pours in down a chimney after 17 days, adds in bentonite and clarify, thin through micropore
It is filling after membrane filtration, homogeneous, freezing, sterilizing, the mulberry fruit wine is made；Before wherein filling, by empty bottle with 3% lye 65
After impregnating 25min at a temperature of DEG C, clean up, sterilized after draining the water.
Embodiment 3
A kind of production method of mulberry fruit wine, specifically includes following steps：
(1) mulberries screening and processing：It will be cleaned up after ripe, fresh, no disease and pests harm mulberries stalk, be soaked in quality
30min in a concentration of 15% brine, it is spare with rinsed with sterile water after pulling out；
(2) squeezing is crushed：The mulberry fruit handled well is placed in crusher and is crushed, the free juice that is voluntarily flowed out and broken
Broken slag is placed in juice extractor and carries out squeezing 2 times by disintegrating slag, and the extruding force of squeezing is 3Mpa, and squeezing juice is obtained by filtration, will flow automatically
Juice and squeezing juice are uniformly mixed, and obtain fruit juice, spare；
(3) it digests：The complex enzyme for accounting for fruit juice volume 6% is added in into fruit juice, stirs evenly and is placed in ultrasonic instrument,
It carries out ultrasonic wave added and digests 20-30min, it is spare；
Wherein complex enzyme is by waiting pectase, cellulase, vitazyme and the 1,4 beta-glucanase of mass ratioes to mix；It is super
Acoustic wave temperature is 50 DEG C, ultrasonic power 60kHz；
(4) it clarifies：After fruit juice after enzymolysis is heated to 70 DEG C, refrigeration 2 days in subzero 5 DEG C of refrigerating chamber are immediately placed on,
It repeats the above steps 2 times, through high speed centrifugation, adds the sulfite solution for accounting for fruit juice volume 2%, stir evenly rear quiet
30min is put, flows through the Filter column of diatomite and activated carbon composition, the fruit juice after being filtered is spare；
(5) it ferments：The fruit juice that step (4) is handled well is placed in the fermentation tank after disinfection, addition accounts for fruit juice volume 5%
Yeast carries out main fermentation and rear fermentation, and the temperature control of main fermentation is at 28 DEG C, and fermentation time is 12 days so that residual sugar is reduced to
Main fermentation terminates when less than 0.5%, ferments after then carrying out, fermentation tank is closed and move to wine cellar, and temperature is controlled at 20 DEG C
It places 2 months, the fruit juice after being fermented after filtering is spare；
(6) it blends and adjusts：It is 2 that white wine, sticky rice sweet wine and grape wine, which are chosen, according to volume ratio：3：2, which add in step (5), sends out
It in fruit juice after ferment, carries out blending processing, then adds in pyrosulfurous acid iron, citric acid and sucrose and be adjusted so that alcoholic strength
For 12vol, pol is 20 ° of Bx, and pH value 6 is poured in down a chimney after storing 20 days, adds in bentonite clarification, through microporous membrane filtration,
It is filling after matter, freezing, sterilizing, the mulberry fruit wine is made；Before wherein filling, by empty bottle with 4% lye at a temperature of 70 DEG C
After impregnating 30min, clean up, sterilized after draining the water.
Morat made from the embodiment of the present invention 1-3 and commercially available morat have been carried out comparative example experiment by applicant,
And correlated performance detection is carried out, the results are shown in Table 1.
As known from Table 1, the shelf life of commercially available morat obtained, soluble solid content and subjective appreciation are much worse than this hair
Bright embodiment 1, and alcoholic strength and pol are higher, but the shelf life of morat made from embodiment 1-3, soluble solid content and sense
Official's evaluation is improved with the increase of raw material dosage, and alcoholic strength and pol content significantly reduce.In conclusion the mulberries of the present invention
The wine liquid of wine is limpid, glossy, and no precipitation, fruity perfume (or spice) is strongly fragrant, aromatic sweetness, sour and sweet palatability, and nutritive value is high, alcoholic strength and pol
Content it is low, reduce alcohol and sugar amount be excessively high and be unfavorable for health, shelf life extension, maintain the original nutrition of mulberries and
Flavor has the health-care efficacies such as anti-aging, beautifying face and moistering lotion, liver-kidney tonifying, fluid dryness, UFA eyesight.
Alcoholic strength is that pol is the correlated performance detection of 1 each group morat of table
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal variation or modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of production method of mulberry fruit wine, which is characterized in that specifically include following steps：
(1) mulberries screening and processing：It will be cleaned up after ripe, fresh, no disease and pests harm mulberries stalk, be soaked in mass concentration
It is spare with rinsed with sterile water after pulling out for 20-30min in the brine of 10-15%；
(2) squeezing is crushed：The mulberry fruit handled well is placed in crusher and is crushed, the free juice that is voluntarily flowed out and broken
Broken slag is placed in juice extractor and carries out squeezing 1-2 times, squeezing juice is obtained by filtration, free juice and squeezing juice are uniformly mixed by slag,
Fruit juice is obtained, it is spare；
(3) it digests：The complex enzyme for accounting for fruit juice volume 4-6% is added in into fruit juice, stirs evenly and is placed in ultrasonic instrument, into
Row ultrasonic wave added digests 20-30min, spare；
(4) it clarifies：After fruit juice after enzymolysis is heated to 60-70 DEG C, it is immediately placed in subzero 10 DEG C to subzero 5 DEG C of refrigerating chamber
Refrigeration 1-2 days, repeats the above steps 1-2 times, through high speed centrifugation, add account for fruit juice volume 1-2% sulphite it is molten
Liquid stands 20-30min after stirring evenly, and flows through the Filter column of diatomite and activated carbon composition, and the fruit juice after being filtered is standby
With；
(5) it ferments：The fruit juice that step (4) is handled well is placed in the fermentation tank after disinfection, adds in the ferment for accounting for fruit juice volume 3-5%
Mother, carries out main fermentation and rear fermentation, and the fruit juice after being fermented after filtering is spare；
(6) it blends and adjusts：It is 1-2 that white wine, sticky rice sweet wine and grape wine, which are chosen, according to volume ratio：2-3：1.5-2 adds in step
(5) it in the fruit juice after fermenting, carries out blending processing, then adds in pyrosulfurous acid iron, citric acid and sucrose and be adjusted so that wine
Precision is 10-12vol, and pol is 17-20 ° of Bx, pH value 5-6, and storage is poured in down a chimney after 15-20 days, bentonite clarification is added in, through micro-
It is filling after hole membrane filtration, homogeneous, freezing, sterilizing, the mulberry fruit wine is made.
2. the production method of mulberry fruit wine according to claim 1, it is characterised in that：The extruding force squeezed in step (2)
For 2-3Mpa.
3. the production method of mulberry fruit wine according to claim 1, it is characterised in that：Complex enzyme is described in step (3)
It is mixed by the pectase, cellulase, vitazyme and the 1,4 beta-glucanase that wait mass ratioes.
4. the production method of mulberry fruit wine according to claim 1, it is characterised in that：Ultrasonic temperature is in step (3)
30-50 DEG C, ultrasonic power 40-60kHz.
5. the production method of mulberry fruit wine according to claim 1, it is characterised in that：Main fermentation described in step (5)
Temperature control is at 20-28 DEG C, and fermentation time is 10-12 days so that main fermentation terminates when residual sugar is reduced to below 0.3-0.5%；So
After should carry out after ferment, fermentation tank is closed and move to wine cellar, temperature control is placed 1-2 months at 18-20 DEG C.
6. the production method of mulberry fruit wine according to claim 1, it is characterised in that：In step (6) it is filling before, by empty bottle
After impregnating 20-30min at a temperature of 60-70 DEG C with the lye of 2-4%, clean up, sterilized after draining the water.
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| CN201810085834.5A CN108179091A (en) | 2018-01-29 | 2018-01-29 | A kind of production method of mulberry fruit wine |
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| CN201810085834.5A CN108179091A (en) | 2018-01-29 | 2018-01-29 | A kind of production method of mulberry fruit wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109181980A (en) * | 2018-10-15 | 2019-01-11 | 重庆农笑农业发展有限公司 | Tasty and refreshing anti-oxidant mulberry fruit wine of nutrition and preparation method thereof |
| CN110343593A (en) * | 2019-07-12 | 2019-10-18 | 苏州震泽丝绸之路农业科技发展有限公司 | A kind of morat and its brewing method |
| CN110623179A (en) * | 2019-11-04 | 2019-12-31 | 山东圣源绿色食品科技有限公司 | Method for extracting mulberry juice |
| CN115247110A (en) * | 2022-08-10 | 2022-10-28 | 洛阳师范学院 | Red yeast rice and mulberry wine and preparation method thereof |
| CN115746991A (en) * | 2022-12-17 | 2023-03-07 | 薛景魁 | Distillation method of mulberry white spirit |
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| CN103642635A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method for completely-fermented mulberry wine and product |
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| CN103642635A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method for completely-fermented mulberry wine and product |
| CN106635630A (en) * | 2016-12-07 | 2017-05-10 | 韦尚仁 | Preparation method of mulberry liquor |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109181980A (en) * | 2018-10-15 | 2019-01-11 | 重庆农笑农业发展有限公司 | Tasty and refreshing anti-oxidant mulberry fruit wine of nutrition and preparation method thereof |
| CN110343593A (en) * | 2019-07-12 | 2019-10-18 | 苏州震泽丝绸之路农业科技发展有限公司 | A kind of morat and its brewing method |
| CN110623179A (en) * | 2019-11-04 | 2019-12-31 | 山东圣源绿色食品科技有限公司 | Method for extracting mulberry juice |
| CN115247110A (en) * | 2022-08-10 | 2022-10-28 | 洛阳师范学院 | Red yeast rice and mulberry wine and preparation method thereof |
| CN115746991A (en) * | 2022-12-17 | 2023-03-07 | 薛景魁 | Distillation method of mulberry white spirit |
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