CN108251255A - Fermented type mulberry leaf wine production technology - Google Patents
Fermented type mulberry leaf wine production technology Download PDFInfo
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- CN108251255A CN108251255A CN201810308576.2A CN201810308576A CN108251255A CN 108251255 A CN108251255 A CN 108251255A CN 201810308576 A CN201810308576 A CN 201810308576A CN 108251255 A CN108251255 A CN 108251255A
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- mulberry leaf
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- broken
- masson pine
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/13—Coniferophyta (gymnosperms)
- A61K36/15—Pinaceae (Pine family), e.g. pine or cedar
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses fermented type mulberry leaf wine production technologies, belong to mulberry leaf wine production field.Fermented type mulberry leaf wine production technology, includes the following steps：S1, it selects without mildew and rot, the new fresh mulberry leaf of no disease and pests harm, mulberries, matrimony vine, hawthorn, masson pine preserved egg, masson pine pollen pini, Japanese red pine pollen, sorghum, corn, glutinous rice raw material, Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk as auxiliary material, yeast, carbohydrase, amylase, koji powder catalyst；S2, sorghum, corn, glutinous rice are cleaned with clear water, cleans new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg；Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk are cleaned with brine.It can realize that raising wine brewing effect improves mouthfeel fragrance simultaneously, produce that flavour is soft, savory mellow mulberry leaf wine to realize.
Description
Technical field
The present invention relates to mulberry leaf wine production field, more specifically to fermented type mulberry leaf wine production technology.
Background technology
Mulberry leaf have important medicinal and economic value to have very long-range history in China's silkworm and mulberry.Mulberry leaf are moraceae plants mulberries
Leaf, clearing away the lungheat and moisturizing clear liver and improve vision, are hypoglycemic, antibacterial anti-inflammatory, blood coagulation resisting function.
Mulberry leaf have good healthy nutritive value, mulberry leaf wine product great market potential, great popularization, and lack at present
The weary technique that can produce soft, the savory mellow mulberry leaf wine of flavour, so as to develop fermented type mulberry leaf wine production technology ten
Divide necessity.
Invention content
1. technical problems to be solved
The technique that soft, the savory mellow mulberry leaf wine of flavour can be produced for current shortage in the prior art is asked
Topic, the purpose of the present invention is to provide fermented type mulberry leaf wine production technology, it can realize that produce flavour soft, savory mellow
Mulberry leaf wine.
2. technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
Fermented type mulberry leaf wine production technology, includes the following steps：
S1, select without go rotten, the new fresh mulberry leaf of no disease and pests harm, mulberries, matrimony vine, hawthorn, masson pine preserved egg, masson pine pollen pini,
Japanese red pine pollen, sorghum, corn, glutinous rice raw material, Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk as auxiliary material, yeast, carbohydrase, amylase,
Koji powder catalyst；
S2, sorghum, corn, glutinous rice are cleaned with clear water, cleans new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg；Use brine
To Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk cleaning；
S3, broken wall treatment is carried out to masson pine pollen pini, Japanese red pine pollen；To cleaning the sorghum of completion, corn, glutinous rice in step S2
Dried and crushed obtains sorghum flour, corn flour, glutinous rice flour respectively；To cleaned in step S2 the new fresh mulberry leaf of completion, mulberries, matrimony vine,
Hawthorn, the chopping of masson pine preserved egg carry out debranching stoning processing, then carry out chopping processing, obtain fresh broken mulberry leaf, broken mulberry respectively
Shen, broken matrimony vine, broken hawthorn, broken masson pine preserved egg；Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk are crushed, obtain horse hair loosely respectively
Needle powder, corn stalk powder, powdered rice hulls；
Each raw material is matched by following parts by weight in S4, the step S3：
Fresh broken mulberry leaf 26-35 parts, mulberries 4-10 parts broken, matrimony vine 1-4 parts broken, hawthorn 2-7 parts broken, broken 1-5 parts of masson pine preserved egg,
1-4 parts of masson pine pollen pini, 1-4 parts of Japanese red pine pollen, 10-20 parts of sorghum flour, 10-20 parts of corn flour, 8-13 parts of glutinous rice flour, horse hair
Loose pine needle meal 1-5 parts, 2-8 parts of corn stalk powder, 2-7 parts of powdered rice hulls；
S5, the raw material that completion is matched in step S4 is added in steaming bucket, then adding in water to steaming bucket carries out material moistening, material moistening moisture
48-50%；
S6, steaming bucket is heated so that the material cooking in steaming bucket is gelatinized, atmospheric cooking 40-60 minutes, rice steamer temperature within the barrel is maintained at
80-90 DEG C, make starch gelatinization using boiling；Be conducive to the effect of amylase, while miscellaneous bacteria can also be killed；The requirement of boiling is
Appearance is steamed thoroughly, ripe without viscous；
S7, the slag that dries in the air is carried out to the raw material cooked in S6 steps, raw material material is made to cool down rapidly, its temperature is made to be down to 26-32 DEG C, then
It adds in yeast, carbohydrase, amylase, koji powder to stir evenly, yeast, carbohydrase, amylase, koji powder addition account for raw material ratio
Respectively：Yeast 4-8%, carbohydrase 1-3%, amylase 1-3%, koji powder 5-9%；
S8, raw material mixed in step S7 is put into jar fermenter and is fermented, fermentation temperature is controlled at 26-32 DEG C, fermentation
Phase is 20-25 days；
Fermenting raw materials maturation in S9, the step S8 is fragrant unstrained spirits, and fragrant unstrained spirits is squeezed and is cleaned, waste residue is removed, then utilizes four
Layer filtered through gauze carries out the fragrant unstrained spirits after filtering to steam wine processing, you can obtain mulberry leaf wine.
Preferably, it is in the step S2 when being cleaned to raw material, the cleaning solution reservation for cleaning glutinous rice is spare, it will protect
The sticky rice washing liquid stayed for tentatively cleaning new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg, then with a small amount of flour with
New fresh mulberry leaf, mulberries, matrimony vine, hawthorn, the mixing cleaning of masson pine preserved egg, are finally rinsed again.
Preferably, grinding particle size in the step S3：Sorghum flour, corn flour, glutinous rice flour granularity cross 20 mesh sieve 50%, thick
Grain 50%, in this way will not be tacky in digestion process.
Preferably, the step S5 adds in high temperature resistant α-amylase, and addition accounts for raw material ratio as 8-12%, adds in fire-resistant fluid
It is diluted when changing enzyme with suitable water, sprinkles in raw material and stir evenly.Ensure corn adhesion during boiling, do not play lump
Carbuncle acts on convenient for Koji.
Preferably, the temperature that the step S5 adds in water is 35-45 DEG C, and when the raw material mixed carries out material moistening, raw material is received
It banks out, covers plastic cloth, avoid moisture evaporation, accumulate 16-18 hours, make corn flour water suction thorough, be gelatinized convenient for boiling.
Preferably, in the step S9 when carrying out steaming wine processing to fragrant unstrained spirits, rice steamer of filling a wine cup for cleans up, on interlayer upper berth one
Layer Pineneedles of Pinus Massoniana Lamb, corn stalk powder, the powdered rice hulls steamed in clear soup, be sprinkled into fragrant unstrained spirits it is steamed after Pineneedles of Pinus Massoniana Lamb, maize straw
Powder, powdered rice hulls, the Pineneedles of Pinus Massoniana Lamb, corn stalk powder, powdered rice hulls dosage account for fragrant unstrained spirits than being respectively Pineneedles of Pinus Massoniana Lamb 2-3%, jade
Rice straw powder 1-2%, powdered rice hulls 2-3%, make fermented grain loose, circulate convenient for steam during distillation, improve distillation efficiency.
3. advantageous effect
Compared with the prior art, the advantage of the invention is that：
（1）The mulberries of this programme, matrimony vine, hawthorn improve the wine product mellowness degree of new fresh mulberry leaf wine brewing, and masson pine preserved egg is savory, clear
Sweet, containing grease and abundant trace element, and masson pine preserved egg has mouthfeel, fragrance and the color that bright luster improves mulberry leaf wine
Sense；Containing grease in Pollen of Masson Pine, and containing abundant trace element, help to promote the mouthfeel of mulberry leaf wine, contain in Japanese red pine pollen
There is malate synthetase, be convenient for mulberries, haw fermented formation malic acid improves wine brewing effect and improves mouthfeel perfume simultaneously
Taste produces that flavour is soft, savory mellow mulberry leaf wine to realize.
Specific embodiment
Below in conjunction with the embodiment of the present invention；Technical solution in the embodiment of the present invention is clearly and completely described；
Obviously；Described embodiment is only part of the embodiment of the present invention；Instead of all the embodiments.Based in the present invention
Embodiment；Those of ordinary skill in the art's all other embodiments obtained without making creative work；All
Belong to the scope of protection of the invention.
Embodiment 1：
Fermented type mulberry leaf wine production technology, includes the following steps：
S1, select without go rotten, the new fresh mulberry leaf of no disease and pests harm, mulberries, matrimony vine, hawthorn, masson pine preserved egg, masson pine pollen pini,
Japanese red pine pollen, sorghum, corn, glutinous rice raw material, Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk as auxiliary material, yeast, carbohydrase, amylase,
Koji powder catalyst；
S2, sorghum, corn, glutinous rice are cleaned with clear water, cleans new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg；Use brine
It is when being cleaned to raw material, the cleaning solution reservation for cleaning glutinous rice is spare to Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk cleaning,
By the sticky rice washing liquid of reservation for tentatively cleaning new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg, then with a small amount of face
Powder mixes cleaning with new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg, finally rinses again, cleans the cleaning solution of glutinous rice
In in alkalinity, and remaining drug utilizes chemical acid alkali in acidity in new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg
So as to reduce pesticide residue, cleaning performance is good for neutralization reaction, it is ensured that effect of subsequently making wine, a small amount of flour and new fresh mulberry leaf, mulberry
Shen, matrimony vine, hawthorn, the mixing cleaning of masson pine preserved egg, flour toughness can stick out the pesticide residue on pulp surface, further
Ensure cleaning performance；
S3, broken wall treatment is carried out to masson pine pollen pini, Japanese red pine pollen；Masson pine pollen pini, Japanese red pine pollen after broken wall is water-soluble
Property and liposoluble constituent stripping quantity significantly increase, and its starch and the apparent total price of total lipid content, make full use of masson pine pollen pini,
Nutriment in Japanese red pine pollen improves ferment wine brewing effect, is dried to cleaning the sorghum of completion, corn, glutinous rice in step S2
It crushes, obtains sorghum flour, corn flour, glutinous rice flour respectively；To cleaning the new fresh mulberry leaf of completion, mulberries, matrimony vine, mountain in step S2
Short, bristly hair or beard, masson pine preserved egg chopping carry out debranching stoning processing, then carry out chopping processing, obtain respectively fresh broken mulberry leaf, broken mulberries,
Broken matrimony vine, broken hawthorn, broken masson pine preserved egg；Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk are crushed, obtain Pineneedles of Pinus Massoniana Lamb respectively
Powder, corn stalk powder, powdered rice hulls, sorghum flour, corn flour, glutinous rice flour granularity cross 20 mesh sieve 50%, coarse grain 50%, in this way in boiling
Process will not be tacky, and cooking effect is good；
Each raw material is matched by following parts by weight in S4, step S3：
Fresh 29 parts of broken mulberry leaf, 4 parts of broken mulberries, 1 part of broken matrimony vine, 2 parts of broken hawthorn, 1 part of broken masson pine preserved egg, masson pine pollen pini
1 part, 1 part of Japanese red pine pollen, 20 parts of sorghum flour, 19 parts of corn flour, 13 parts of glutinous rice flour, 3 parts of Pineneedles of Pinus Massoniana Lamb powder, corn stalk powder 3
Part, 3 parts of powdered rice hulls；
S5, the raw material that completion is matched in step S4 is added in steaming bucket, then adding in water to steaming bucket carries out material moistening, material moistening moisture
48%, high temperature resistant α-amylase is then added in, it is 8% that addition, which accounts for raw material ratio, is diluted when adding in high temperature resistant α-amylase with suitable water,
It sprinkles in raw material and stirs evenly;Ensure corn adhesion during boiling, do not play pimple, acted on convenient for Koji, added in
The temperature of water is 35 DEG C, when the raw material mixed carries out material moistening, raw material closing heap is got up, covers plastic cloth, avoids moisture evaporation, heap
Product 16 hours makes corn flour water suction thorough, is gelatinized convenient for boiling.
S6, steaming bucket is heated so that the material cooking in steaming bucket is gelatinized, atmospheric cooking 40 minutes, rice steamer temperature within the barrel is maintained at
80 DEG C, make starch gelatinization using boiling, be conducive to the effect of amylase, while miscellaneous bacteria can also be killed；The requirement of boiling is outer
It sees and steams thoroughly, it is ripe without viscous.
S7, the slag that dries in the air is carried out to the raw material cooked in S6 steps, raw material material is made to cool down rapidly, its temperature is made to be down to 26 DEG C, so
It adds in yeast, carbohydrase, amylase, koji powder afterwards to stir evenly, yeast, carbohydrase, amylase, koji powder addition account for raw material
Than being respectively：Yeast 4%, carbohydrase 2%, amylase 2 %, koji powder 8%；
S8, raw material mixed in step S7 is put into jar fermenter and is fermented, fermentation temperature control is in 26 DEG C, fermentation phase
20 days；
Fermenting raw materials maturation in S9, step S8 is fragrant unstrained spirits, and fragrant unstrained spirits is squeezed and is cleaned, waste residue is removed, then utilizes four layers of yarn
Cloth filters, and the fragrant unstrained spirits after filtering is carried out to steam wine processing, mulberry leaf wine is made, and when carrying out steaming wine processing, rice steamer of filling a wine cup for cleans up,
One layer of interlayer the upper berth Pineneedles of Pinus Massoniana Lamb steamed in clear soup, corn stalk powder, powdered rice hulls, be sprinkled into fragrant unstrained spirits it is steamed after horse hair loosely
Needle, corn stalk powder, powdered rice hulls, Pineneedles of Pinus Massoniana Lamb, corn stalk powder, powdered rice hulls dosage account for fragrant unstrained spirits than being respectively Pineneedles of Pinus Massoniana Lamb
2%th, corn stalk powder 1%, powdered rice hulls 2%, make fermented grain loose, circulate convenient for steam during distillation, improve distillation efficiency.
Embodiment 2：
Fermented type mulberry leaf wine production technology, includes the following steps：
S1, select without go rotten, the new fresh mulberry leaf of no disease and pests harm, mulberries, matrimony vine, hawthorn, masson pine preserved egg, masson pine pollen pini,
Japanese red pine pollen, sorghum, corn, glutinous rice raw material, Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk as auxiliary material, yeast, carbohydrase, amylase,
Koji powder catalyst；
S2, sorghum, corn, glutinous rice are cleaned with clear water, cleans new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg；Use brine
It is when being cleaned to raw material, the cleaning solution reservation for cleaning glutinous rice is spare to Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk cleaning,
By the sticky rice washing liquid of reservation for tentatively cleaning new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg, then with a small amount of face
Powder mixes cleaning with new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg, finally rinses again, cleans the cleaning solution of glutinous rice
In in alkalinity, and remaining drug utilizes chemical acid alkali in acidity in new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg
So as to reduce pesticide residue, cleaning performance is good for neutralization reaction, it is ensured that effect of subsequently making wine, a small amount of flour and new fresh mulberry leaf, mulberry
Shen, matrimony vine, hawthorn, the mixing cleaning of masson pine preserved egg, flour toughness can stick out the pesticide residue on pulp surface, further
Ensure cleaning performance；
S3, broken wall treatment is carried out to masson pine pollen pini, Japanese red pine pollen；Masson pine pollen pini, Japanese red pine pollen after broken wall is water-soluble
Property and liposoluble constituent stripping quantity significantly increase, and its starch and the apparent total price of total lipid content, make full use of masson pine pollen pini,
Nutriment in Japanese red pine pollen improves ferment wine brewing effect, is dried to cleaning the sorghum of completion, corn, glutinous rice in step S2
It crushes, obtains sorghum flour, corn flour, glutinous rice flour respectively；To cleaning the new fresh mulberry leaf of completion, mulberries, matrimony vine, mountain in step S2
Short, bristly hair or beard, masson pine preserved egg chopping carry out debranching stoning processing, then carry out chopping processing, obtain respectively fresh broken mulberry leaf, broken mulberries,
Broken matrimony vine, broken hawthorn, broken masson pine preserved egg；Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk are crushed, obtain Pineneedles of Pinus Massoniana Lamb respectively
Powder, corn stalk powder, powdered rice hulls, sorghum flour, corn flour, glutinous rice flour granularity cross 20 mesh sieve 50%, coarse grain 50%, in this way in boiling
Process will not be tacky, and cooking effect is good；
Each raw material is matched by following parts by weight in S4, step S3：
Fresh 29 parts of broken mulberry leaf, 8 parts of broken mulberries, 2 parts of broken matrimony vine, 5 parts of broken hawthorn, 3 parts of broken masson pine preserved egg, masson pine pollen pini
2 parts, 2 parts of Japanese red pine pollen, 15 parts of sorghum flour, 15 parts of corn flour, 10 parts of glutinous rice flour, 3 parts of Pineneedles of Pinus Massoniana Lamb powder, corn stalk powder 3
Part, 3 parts of powdered rice hulls；
S5, the raw material that completion is matched in step S4 is added in steaming bucket, then adding in water to steaming bucket carries out material moistening, material moistening moisture
48%, high temperature resistant α-amylase is then added in, it is 8% that addition, which accounts for raw material ratio, is diluted when adding in high temperature resistant α-amylase with suitable water,
It sprinkles in raw material and stirs evenly;Ensure corn adhesion during boiling, do not play pimple, acted on convenient for Koji, added in
The temperature of water is 35 DEG C, when the raw material mixed carries out material moistening, raw material closing heap is got up, covers plastic cloth, avoids moisture evaporation, heap
Product 16 hours makes corn flour water suction thorough, is gelatinized convenient for boiling.
S6, steaming bucket is heated so that the material cooking in steaming bucket is gelatinized, atmospheric cooking 40 minutes, rice steamer temperature within the barrel is maintained at
80 DEG C, make starch gelatinization using boiling, be conducive to the effect of amylase, while miscellaneous bacteria can also be killed.The requirement of boiling is outer
It sees and steams thoroughly, it is ripe without viscous.
S7, the slag that dries in the air is carried out to the raw material cooked in S6 steps, raw material material is made to cool down rapidly, its temperature is made to be down to 26 DEG C, so
It adds in yeast, carbohydrase, amylase, koji powder afterwards to stir evenly, yeast, carbohydrase, amylase, koji powder addition account for raw material
Than being respectively：Yeast 4%, carbohydrase 2%, amylase 2 %, koji powder 8%；
S8, raw material mixed in step S7 is put into jar fermenter and is fermented, fermentation temperature control is in 26 DEG C, fermentation phase
20 days；
Fermenting raw materials maturation in S9, step S8 is fragrant unstrained spirits, and fragrant unstrained spirits is squeezed and is cleaned, waste residue is removed, then utilizes four layers of yarn
Cloth filters, and the fragrant unstrained spirits after filtering is carried out to steam wine processing, mulberry leaf wine is made, and when carrying out steaming wine processing, rice steamer of filling a wine cup for cleans up,
One layer of interlayer the upper berth Pineneedles of Pinus Massoniana Lamb steamed in clear soup, corn stalk powder, powdered rice hulls, be sprinkled into fragrant unstrained spirits it is steamed after horse hair loosely
Needle, corn stalk powder, powdered rice hulls, Pineneedles of Pinus Massoniana Lamb, corn stalk powder, powdered rice hulls dosage account for fragrant unstrained spirits than being respectively Pineneedles of Pinus Massoniana Lamb
2%th, corn stalk powder 1%, powdered rice hulls 2%, make fermented grain loose, circulate convenient for steam during distillation, improve distillation efficiency.
Embodiment 3：
Fermented type mulberry leaf wine production technology, includes the following steps：
S1, select without go rotten, the new fresh mulberry leaf of no disease and pests harm, mulberries, matrimony vine, hawthorn, masson pine preserved egg, masson pine pollen pini,
Japanese red pine pollen, sorghum, corn, glutinous rice raw material, Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk as auxiliary material, yeast, carbohydrase, amylase,
Koji powder catalyst；
S2, sorghum, corn, glutinous rice are cleaned with clear water, cleans new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg；Use brine
It is when being cleaned to raw material, the cleaning solution reservation for cleaning glutinous rice is spare to Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk cleaning,
By the sticky rice washing liquid of reservation for tentatively cleaning new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg, then with a small amount of face
Powder mixes cleaning with new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg, finally rinses again, cleans the cleaning solution of glutinous rice
In in alkalinity, and remaining drug utilizes chemical acid alkali in acidity in new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg
So as to reduce pesticide residue, cleaning performance is good for neutralization reaction, it is ensured that effect of subsequently making wine, a small amount of flour and new fresh mulberry leaf, mulberry
Shen, matrimony vine, hawthorn, the mixing cleaning of masson pine preserved egg, flour toughness can stick out the pesticide residue on pulp surface, further
Ensure cleaning performance；
S3, broken wall treatment is carried out to masson pine pollen pini, Japanese red pine pollen；Masson pine pollen pini, Japanese red pine pollen after broken wall is water-soluble
Property and liposoluble constituent stripping quantity significantly increase, and its starch and the apparent total price of total lipid content, make full use of masson pine pollen pini,
Nutriment in Japanese red pine pollen improves ferment wine brewing effect, is dried to cleaning the sorghum of completion, corn, glutinous rice in step S2
It crushes, obtains sorghum flour, corn flour, glutinous rice flour respectively；To cleaning the new fresh mulberry leaf of completion, mulberries, matrimony vine, mountain in step S2
Short, bristly hair or beard, masson pine preserved egg chopping carry out debranching stoning processing, then carry out chopping processing, obtain respectively fresh broken mulberry leaf, broken mulberries,
Broken matrimony vine, broken hawthorn, broken masson pine preserved egg；Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk are crushed, obtain Pineneedles of Pinus Massoniana Lamb respectively
Powder, corn stalk powder, powdered rice hulls, sorghum flour, corn flour, glutinous rice flour granularity cross 20 mesh sieve 50%, coarse grain 50%, in this way in boiling
Process will not be tacky, and cooking effect is good；
Each raw material is matched by following parts by weight in S4, step S3：
Fresh 29 parts of broken mulberry leaf, 10 parts of broken mulberries, 4 parts of broken matrimony vine, 7 parts of broken hawthorn, 5 parts of broken masson pine preserved egg, masson pine preserved egg
4 parts of powder, 4 parts of Japanese red pine pollen, 10 parts of sorghum flour, 10 parts of corn flour, 8 parts of glutinous rice flour, 3 parts of Pineneedles of Pinus Massoniana Lamb powder, corn stalk powder 3
Part, 3 parts of powdered rice hulls；
S5, the raw material that completion is matched in step S4 is added in steaming bucket, then adding in water to steaming bucket carries out material moistening, material moistening moisture
48%, high temperature resistant α-amylase is then added in, it is 8% that addition, which accounts for raw material ratio, is diluted when adding in high temperature resistant α-amylase with suitable water,
It sprinkles in raw material and stirs evenly;Ensure corn adhesion during boiling, do not play pimple, acted on convenient for Koji, added in
The temperature of water is 35 DEG C, when the raw material mixed carries out material moistening, raw material closing heap is got up, covers plastic cloth, avoids moisture evaporation, heap
Product 16 hours makes corn flour water suction thorough, is gelatinized convenient for boiling.
S6, steaming bucket is heated so that the material cooking in steaming bucket is gelatinized, atmospheric cooking 40 minutes, rice steamer temperature within the barrel is maintained at
80 DEG C, make starch gelatinization using boiling, be conducive to the effect of amylase, while miscellaneous bacteria can also be killed.The requirement of boiling is outer
It sees and steams thoroughly, it is ripe without viscous.
S7, the slag that dries in the air is carried out to the raw material cooked in S6 steps, raw material material is made to cool down rapidly, its temperature is made to be down to 26 DEG C, so
It adds in yeast, carbohydrase, amylase, koji powder afterwards to stir evenly, yeast, carbohydrase, amylase, koji powder addition account for raw material
Than being respectively：Yeast 4%, carbohydrase 2%, amylase 2 %, koji powder 8%；
S8, raw material mixed in step S7 is put into jar fermenter and is fermented, fermentation temperature control is in 26 DEG C, fermentation phase
20 days；
Fermenting raw materials maturation in S9, step S8 is fragrant unstrained spirits, and fragrant unstrained spirits is squeezed and is cleaned, waste residue is removed, then utilizes four layers of yarn
Cloth filters, and the fragrant unstrained spirits after filtering is carried out to steam wine processing, mulberry leaf wine is made, and when carrying out steaming wine processing, rice steamer of filling a wine cup for cleans up,
One layer of interlayer the upper berth Pineneedles of Pinus Massoniana Lamb steamed in clear soup, corn stalk powder, powdered rice hulls, be sprinkled into fragrant unstrained spirits it is steamed after horse hair loosely
Needle, corn stalk powder, powdered rice hulls, Pineneedles of Pinus Massoniana Lamb, corn stalk powder, powdered rice hulls dosage account for fragrant unstrained spirits than being respectively Pineneedles of Pinus Massoniana Lamb
2%th, corn stalk powder 1%, powdered rice hulls 2%, make fermented grain loose, circulate convenient for steam during distillation, improve distillation efficiency.
Embodiment 1-3, the result of the test table of comparisons
Integrated embodiment 1-3 simultaneously learn by the reference test result table of comparisons, and mulberries, matrimony vine, hawthorn improve new fresh mulberry leaf wine brewing
Wine product mellowness degree, masson pine preserved egg is savory, clear sweet, containing grease and abundant trace element, compensates for new fresh mulberry leaf and lacks grease
With trace element deficiency, aroma and mouthfeel are improved, and masson pine preserved egg has bright luster to improve the mouthfeel of mulberry leaf wine, fragrance
And color sensation；Containing grease in Pollen of Masson Pine, and containing abundant trace element, help to promote the mouthfeel of mulberry leaf wine, Japanese red pine pollen
In contain malate synthetase, be convenient for mulberries, haw fermented formation malic acid, promoted fruity, be compatible with Eaux-De-Vie
The soft Spirit of fruity sweet tea it is strong, different landscape blending one especially makes us getting drunk then, improves wine brewing effect and improves simultaneously
Mouthfeel fragrance produces that flavour is soft, savory mellow mulberry leaf wine to realize, in addition Pineneedles of Pinus Massoniana Lamb powder has distinctive fragrance,
The fragrance of mulberry leaf wine is further improved, and has good anti-oxidation function.
It is described above；It is merely preferred embodiments of the present invention；But protection scope of the present invention is not limited thereto；
Any one skilled in the art is in the technical scope disclosed by the present invention；According to the technique and scheme of the present invention and its
It improves design and is subject to equivalent substitution or change；Should all it cover within the scope of the present invention.
Claims (6)
1. fermented type mulberry leaf wine production technology, which is characterized in that include the following steps：
S1, select without go rotten, the new fresh mulberry leaf of no disease and pests harm, mulberries, matrimony vine, hawthorn, masson pine preserved egg, masson pine pollen pini,
Japanese red pine pollen, sorghum, corn, glutinous rice raw material, Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk as auxiliary material, yeast, carbohydrase, amylase,
Koji powder catalyst；
S2, sorghum, corn, glutinous rice are cleaned with clear water, cleans new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg；Use brine
To Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk cleaning；
S3, broken wall treatment is carried out to masson pine pollen pini, Japanese red pine pollen；To cleaning the sorghum of completion, corn, glutinous rice in step S2
Dried and crushed obtains sorghum flour, corn flour, glutinous rice flour respectively；To cleaned in step S2 the new fresh mulberry leaf of completion, mulberries, matrimony vine,
Hawthorn, the chopping of masson pine preserved egg carry out debranching stoning processing, then carry out chopping processing, obtain fresh broken mulberry leaf, broken mulberry respectively
Shen, broken matrimony vine, broken hawthorn, broken masson pine preserved egg；Pineneedles of Pinus Massoniana Lamb, maize straw, rice husk are crushed, obtain horse hair loosely respectively
Needle powder, corn stalk powder, powdered rice hulls；
Each raw material is matched by following parts by weight in S4, the step S3：
Fresh broken mulberry leaf 26-35 parts, mulberries 4-10 parts broken, matrimony vine 1-4 parts broken, hawthorn 2-7 parts broken, broken 1-5 parts of masson pine preserved egg,
1-4 parts of masson pine pollen pini, 1-4 parts of Japanese red pine pollen, 10-20 parts of sorghum flour, 10-20 parts of corn flour, 8-13 parts of glutinous rice flour, horse hair
Loose pine needle meal 1-5 parts, 2-8 parts of corn stalk powder, 2-7 parts of powdered rice hulls；
S5, the raw material that completion is matched in step S4 is added in steaming bucket, then adding in water to steaming bucket carries out material moistening, material moistening moisture
48-50%；
S6, steaming bucket is heated so that the material cooking in steaming bucket is gelatinized, atmospheric cooking 40-60 minutes, rice steamer temperature within the barrel is maintained at
80-90℃；
S7, the slag that dries in the air is carried out to the raw material cooked in S6 steps, raw material material is made to cool down rapidly, its temperature is made to be down to 26-32 DEG C, then
It adds in yeast, carbohydrase, amylase, koji powder to stir evenly, yeast, carbohydrase, amylase, koji powder addition account for raw material ratio
Respectively：Yeast 4-8%, carbohydrase 1-3%, amylase 1-3%, koji powder 5-9%；
S8, raw material mixed in step S7 is put into jar fermenter and is fermented, fermentation temperature is controlled at 26-32 DEG C, fermentation
Phase is 20-25 days；
Fermenting raw materials maturation in S9, the step S8 is fragrant unstrained spirits, and fragrant unstrained spirits is squeezed and is cleaned, waste residue is removed, then utilizes four
Fragrant unstrained spirits after filtering is carried out steaming wine processing, mulberry leaf wine is made by layer filtered through gauze.
2. fermented type mulberry leaf wine production technology according to claim 1, it is characterised in that：To raw material in the step S2
When being cleaned, the cleaning solution for cleaning glutinous rice is retained it is spare, by the sticky rice washing liquid of reservation for tentatively clean new fresh mulberry leaf,
Mulberries, matrimony vine, hawthorn, masson pine preserved egg, then with a small amount of flour and new fresh mulberry leaf, mulberries, matrimony vine, hawthorn, masson pine preserved egg
Mixing cleaning, is finally rinsed again.
3. fermented type mulberry leaf wine production technology according to claim 1, it is characterised in that：Grain is crushed in the step S3
Degree：Sorghum flour, corn flour, glutinous rice flour granularity cross 20 mesh sieve 50%, coarse grain 50%.
4. fermented type mulberry leaf wine production technology according to claim 1, it is characterised in that：The step S5 adds in high temperature resistant
α-amylase, addition account for raw material ratio as 8-12%, are diluted when adding in high temperature resistant α-amylase with suitable water, sprinkle in raw material and stir
It mixes uniformly.
5. fermented type mulberry leaf wine production technology according to claim 1, it is characterised in that：The step S5 adds in the temperature of water
It is 35-45 DEG C to spend, and when the raw material mixed carries out material moistening, raw material closing heap is got up, covers plastic cloth, avoids moisture evaporation, is accumulated
16-18 hours.
6. fermented type mulberry leaf wine production technology according to claim 1, it is characterised in that：To fragrant unstrained spirits in the step S9
When carrying out steaming wine processing, rice steamer of filling a wine cup for cleans up, in one layer of interlayer the upper berth Pineneedles of Pinus Massoniana Lamb steamed in clear soup, corn stalk powder, rice
Shell powder, be sprinkled into fragrant unstrained spirits it is steamed after Pineneedles of Pinus Massoniana Lamb, corn stalk powder, powdered rice hulls, the Pineneedles of Pinus Massoniana Lamb, maize straw
Powder, powdered rice hulls dosage account for fragrant unstrained spirits than being respectively Pineneedles of Pinus Massoniana Lamb 2-3%, corn stalk powder 1-2%, powdered rice hulls 2-3%.
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