CN108285847A - A kind of preparation method of high anthocyanidin content morat - Google Patents
A kind of preparation method of high anthocyanidin content morat Download PDFInfo
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Abstract
The invention belongs to technique for making wine fields, disclose a kind of preparation method of high anthocyanidin content morat, after picking aubergine, the mulberry fruit of mature and plump, are rinsed one time with clear water；It is boiled Step 2: the mulberry fruit after cleaning is fitted into heating in the cauldron of stainless steel；Step 3: saccharomycete is inoculated in by the inoculative proportion of 0.2g/Kg in first pass and the mixing mulberry juice obtained for second time, Step 4: after the pure clear original wine of mulberries obtained or the allotment of supernatant original wine can be needed alcoholic strength, under conditions of 15 20 DEG C of temperature, canful is protected from light to store 46 months, after degerming, morat is made.Juice extracting method is different：Mulberry fruit does not crush.Mulberry fruit is cleaned, pure water or mineral water is added by a certain percentage, juice is taken after being boiled in stainless steel cauldron, then with the strainer filtering of 120 150 mesh, filters out minimum piece of mulberry pulp for swimming in the seed of the mulberry fruit on juice and partial crushing.
Description
Technical field
The invention belongs to technique for making wine field more particularly to a kind of preparation methods of high anthocyanidin content morat.
Background technology
Currently, the prior art commonly used in the trade is such：
Mulberries are the fruits of mulberry tree, and the nutritive value of mulberry fruit is 5-6 times of apple, 4 times of grape, wherein trace element molybdenum
Content be 4.6 μ g/kg, be all kinds of fruits first of, have the good reputation of " Chinese fruit king ".Mulberries not only have high nutritive value, and
And there are many health-care efficacies.Anthocyanidin (Anthocyanidin) in mulberries, main coloring components are the Portugals Cyanidin -3-
Polyglycoside is in aubergine, chemical formula C21H21O21, relative molecular mass 499.39.It is a kind of important physiological activity object
Matter is a kind of water-soluble phytochrome, is a kind of natural antioxidant.And there is anti-oxidant, radioresistance, anticancer is promoted
Eyesight improves sleep, reinforces blood vessel, improves cycle, activating cell, protection cardiovascular and cerebrovascular, it is more to remove internal harmful free radicals etc.
Kind function.Therefore mulberries and mulberries Related product receive consumers in general's favor.
The domestic producer that morat production is carried out using mulberries is mainly produced using following two methods.1. using
High spirit impregnates mulberry fruit according to a certain percentage, and then squeezing obtains mulberries distiller's yeast juice, then the mulberries distiller's yeast that immersion is obtained
Juice blends the method that decreasing concentration obtains morat with water；2. ripe fresh mulberry fruit is directly crushed, squeezes and obtains mulberries Normal juice,
Then plus yeast Normal juice or it is watered fermentation, then adds the clarifications such as pectase or egg-white powder or bentonite filtration treatment, or add sulfur dioxide
It is fresh-keeping, fixed, it is watered decreasing concentration or adds edible alcohol degree of carrying, be protected from light canful storage, degerming, the method for filling finished product.
The morat patent that the country has authorized：
1. patent document CN101735927A (application number 200910265090.6) provides a kind of production of mulberry fruit wine
Method impregnates mulberry fruit with high spirit, after squeezing juice mix with upper juice, allocate after filtering and filling obtain mulberry fruit wine.
2. patent document CN101260355A (application number 200810044833.2) provides a kind of mulberry fruit wine that produces
Method, fermentation at the beginning of fermentation process is divided to and afterwards two processes of fermentation, i.e., after mulberry powder being broken into mulberry jam, just ferment：Add
Enter active dry yeast, pectase, sulfur dioxide carries out just fermentation；After ferment：Its juice is taken to be put into rear fermentation tank, after temperature control carries out
Fermentation, turns tank scarfing cinder, the underflow just fermented is put into rear fermentation tank by the filtered supernatant of diatomite filter after having fermented
Fermentation；Using clarification；Filtering；Sterilization；Mulberry fruit wine is made in cold treatment.
3. patent document CN16444673A (application number 200410073208.2) provides a kind of full juice mulberries ligueur
Production method adds sulfur dioxide and edible alcohol in brewing process, and mulberry fruit wine is made.
4. patent document CN1038811867B (application number 201410111936.1) provides prepared by a kind of mulberry fruit wine
Method, step are：It crushes, pressure extracting juice, fruit juice is heated to 80-90 DEG C, 3-10min is kept, then according to volume ratio 2.5-
4：1 ratio is mixed with water, and adjustment sugar adds saccharomycete to ferment to obtain zymotic fluid in the ratio of 0.15-0.3g/L to 250g/L；
In zymotic fluid obtained, the clarification of 30-40mg/L pectases is first added, takes upper layer pure mellow wine liquid, then 40- is added in pure mellow wine liquid
The egg-white powder of 60mg/L is clarified, and takes supernatant liquor that original wine is made；Again by the Bentonite Treatment 7-10 of original wine 0.8-1.2g/L
It, is filtered using degerming flame filter press, after allocating alcoholic strength, is protected from light canful and is stored 180 days, mulberry fruit wine is made.
In conclusion problem of the existing technology is：
Patent document 1.CN101735927A (application number 200910265090.6), due to not being original juice fermentation, addition
High spirit can influence mulberries original local flavor, and mulberries Normal juice concentration is low.
Patent document 2.CN101260355A (application number 200810044833.2) takes jam just to ferment and rear fermentation two
After a process, then carry out diatomite filter filter supernatant and be made mulberry fruit wine.The brewing process is referring also to grape
The brewing method of wine adds the substances such as sulfur dioxide, therefore, also still larger on being influenced in terms of mouthfeel.
Denser, the wine led to after patent document 3.CN16444673A (application number 200410073208.2) mulberries are squeezed the juice
Body colour pool is thick and heavy, it is difficult to the feeling of clear be presented；Sulfur dioxide and edible alcohol are also added in brewing process, also can
Influence mulberries original local flavor.
Patent document 4, Authorization Notice No. CN1038811867B (application number 201410111936.1), using crushing, squeezing
The method for taking juice, when squeezing, have a large amount of pulp to be pressed in juice, though added fining agent is handled, in wine liquid, also not
It is evitable to will appear a little pulp and melanin deposition, influence the aesthetic quality of mulberries product wine；Though it is watered fermentation for Normal juice,
But the substances such as pectase or sulfur dioxide are also added to, are affected to the mouthfeel aspect of morat；In addition, using pectase,
Egg-white powder, bentonite etc. have carried out excessive clarifying treatment to morat body, make the main functional component anthocyanidin in morat body
Content directly influences the quality of morat in the process also with being largely lost.
Solve the difficulty and meaning of above-mentioned technical problem：
The main component of anthocyanidin in mulberries is C-3-G (C3G) and corn flower -3- rutin sophorins
(C3Y), belong to flavonoids, there is typical C6C3C6Carbon backbone structure contains two benzoyl rings of AB and oxygen-containing hexa-atomic
Heterocycle (C), and with cation on C rings, polarity is stronger, and the anthocyanidin of free state is seldom shown in nature, generally with glucosides shape
Formula exists, and often forms anthocyanin by glycosidic bond with one or more glucose, rhamnose, galactolipin, arabinose etc..Glucosides
3,5,7 are may replace, wherein 3- glucosides is most commonly seen.Chemical constitution can change under different pH condition.Due to cyanine
The stability of element is poor, and degradation not only occurs on during the plant tissue extraction purification, and be present in food plus
In work and storage.Influencing the principal element of anthocyanidin degradation is：The structure of anthocyanidin, solution concentration, pH value of solution and oxygen are dense
Degree, ambient temperature, some secondary causes are usually water activity, light, phenol compound, enzyme, metal ion, salt, vitamin C
Deng.Therefore, anthocyanidin in product is destroyed for the content and relative stability and reduction degradation factors of raising product anthocyanidin, funeral
It is very big to solve difficulty for the influence of mistake.
Anthocyanidin is also known as anthocyanidin, is a kind of main color-generation substance in plant flowers and fruit, is known as after water, albumen
The 7th big essential nutrients of human body after matter, fat, carbohydrate, vitamin, minerals, thus become natural pigment
In most have a kind of pigment of development utilization foreground, therefore, improve the content of product anthocyanidin, be exactly undoubtedly to improve product matter
Amount advocates today of green, environmental protection, ecology, health in people, makes great efforts the value for improving product quality, of far-reaching significance.
Invention content
In view of the problems of the existing technology, the present invention provides a kind of preparation methods of high anthocyanidin content morat.
The invention is realized in this way a kind of preparation method of high anthocyanidin content morat,
Include the following steps：
Step 1: after picking aubergine, the mulberry fruit of mature and plump, rinsed one time with clear water；
It is boiled Step 2: the mulberry fruit after cleaning is fitted into heating in the cauldron of stainless steel, it is total with a batch of mulberry fruit
Heating is boiled 3 times；First pass and the mulberry juice mixing obtained for second time, for making mulberries liquor raw material；What third time obtained
Mulberry juice, the pure water that need to be added as next batch mulberry fruit are used；
Using 95 DEG C of high temperature are more than when heating, heats 100min or more, thoroughly inactivate contained polyphenol oxidase in mulberries
The activity of enzyme etc. adds sucrose to adjust acidity, and pH3.9 further enhances the stability of anthocyanidin structure, is acted on, is allowed to total color
Pigment is superimposed, to reach the purpose for improving anthocyanidin content.
Step 3: the mixing mulberries that saccharomycete is inoculated in first pass by the inoculative proportion of 0.2g/Kg and is obtained for second time
In fruit juice, ferment 8-15 days under conditions of 18-28 DEG C of temperature, obtained proferment wine liquid；Then, tank switching or canful are protected from light storage
It deposits, stands 1-2 months, pure clear original wine is filtered to obtain with flame filter press using degerming；Also 2-3 months can be stood, then extracts hair out
The supernatant original wine of ferment original wine；
Step 4: after the pure clear original wine of mulberries obtained or the allotment of supernatant original wine can be needed alcoholic strength, in temperature 15-20
Under conditions of DEG C, it is protected from light canful storage 4-6 months, after degerming, morat is made.
Further, in step 2, first pass adds pure water, is 1 by mulberry fruit and the weight ratio of pure water：0.7-1,
And it is 250g/Kg to adjust mulberry juice sugar to total sugar content, after boiling, continues the heating of big or moderate heat and keeps 30-50min, then
Mulberry fruit is pulled out with strainer, and mulberry fruit is forced or drained, obtains first pass mulberry juice, then the strainer mistake with 150 mesh
Filter, filters out minimum piece of mulberry pulp for swimming in the seed of the mulberry fruit on juice and partial crushing；Obtained first pass mulberry fruit
The weight of juice is usually added the 70% ± 5% of mulberry fruit weight；
Second time, not sugaring adds weight, heating method and time, the same first pass of juice extracting method of pure water, and second time must
The weight of the mulberry juice arrived usually reaches the 30% of first pass mulberry fruit weight；
Third time, not sugaring, it is 1.5-2 times of first pass mulberry fruit weight to add the weight of pure water, and heating method is timely
Between same first pass, be not required to strainer filtering；It is pure to reach the addition of next batch mulberry fruit all over the weight of obtained mulberry juice for third
The weight ratio of water purification；Mulberry fruit color and luster at this time becomes isabelline from former aubergine.
Further, in step 3, saccharomycete is to activate 25- in the sucrose water that 38-40 DEG C of mass concentration of temperature is 2%
The activated yeast of 40min, sucrose water quality are 25-40 times of saccharomycete quality.
Further, in step 4, allotment percent by volume alcoholic strength to 12% or other %.
Further, in step 4, degerming is respectively with 0.45 μm, 0.2 μm of ultra micro Membrane filtering machine degerming.
The purpose of the present invention is to provide a kind of morats made by the high anthocyanidin content mulberries method for preparing medicated wine.
In conclusion advantages of the present invention and good effect are：
1, juice extracting method is different：Mulberry fruit does not crush.Mulberry fruit is cleaned, adds pure water or mineral spring by a certain percentage
Water takes juice after being boiled in stainless steel cauldron, then use the strainer filtering of 120-150 mesh, filter out the mulberries swum on juice
Minimum piece of mulberry pulp of fruit seed and partial crushing.
2, clarifying treatment is done without adding the substances such as pectase, bentonite, after morat ferments, stands 1-2 months,
It is filtered 1 time using degerming flame filter press；Separately because being precipitated without pulp in mulberries proferment wine liquid, 2-3 months are stood, is appointed
After its pigment voluntarily precipitates (precipitation is few), then extract supernatant wine liquid out.
3, the present invention is holding 20min or more after boiling, and is repeated 3 times, mulberry fruit is well-done, well-done, is not only passivated
Polyphenol oxidase activity, and pigment and other nutritional ingredients can be fully precipitated.
Using mulberry juice dilution method low temperature temperature controlled fermentation technique, the fining agents such as pectase, egg-white powder are not added, are not added
Sulfur dioxide, the auxiliary items such as edible alcohol, strainer filtering or naturally clarification take supernatant, after degerming, obtain mulberries product wine, should
Wine ensure that the artificial destruction and loss of anthocyanidin in process, improve the content of other nutritional ingredients, and have wine
Body colour pool is purplish red, dense, clarification is bright and mouthfeel is soft, pure, there is typical mulberries sense of taste.
The present invention and prior art license notification number CN1038811867B (compare) anthocyanidin content, alcoholic strength %,
Wine body colour pool and finished wine sensory evaluation are shown in Table 1.
Table 1：Anthocyanidin and alcoholic strength content, wine body colour pool and finished wine sensory evaluation
Found out by table 1：For the present invention compared with (control), anthocyanidin content is high by 43.16%, and alcoholic strength is high by 5.7%, in same system
In the case of 30Kg morats, the present invention uses mulberry juice 2.1Kg less.And wine body ratio (control) is dense, and precipitation is relatively
It is few, there is not miscellaneous taste caused by the substances such as addition pectase, bentonite.
4, simple for process, it is easy to operate；
The present invention (compares) process flow chart with prior art patent：
Description of the drawings
Fig. 1 is the preparation method flow chart of high anthocyanidin content morat provided in an embodiment of the present invention.
Fig. 2 is that the present invention provided in an embodiment of the present invention (compares) process flow chart with prior art patent.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
There is a large amount of pulp to be pressed in juice when for squeezing of the existing technology, though at added fining agent
Reason, but in wine liquid, also inevitably will appear a little pulp and melanin deposition, influence the aesthetic quality of mulberries product wine.
The problem of adding the substances such as pectase or sulfur dioxide to some extent, being affected to the mouthfeel aspect of morat, provides
A kind of preparation method of high anthocyanidin content morat, this approach includes the following steps：
A kind of preparation method of high anthocyanidin content morat.
After S101, picking aubergine, the mulberry fruit of mature and plump, rinsed one time with clear water；
S102, the mulberry fruit after cleaning is fitted into heat in the cauldron of stainless steel and is boiled, added altogether with a batch of mulberry fruit
Heat is boiled 3 times；First pass and the mulberry juice mixing obtained for second time, for making mulberries liquor raw material；Third is all over obtained mulberry
Sorosis juice, the pure water that need to be added as next batch mulberry fruit are used；
S103, the mixing mulberry fruit that saccharomycete is inoculated in first pass by the inoculative proportion of 0.2g/Kg and obtained for second time
In juice, ferment 8-15 days under conditions of 18-28 DEG C of temperature, obtained proferment wine liquid；Then, tank switching or canful are protected from light storage,
1-2 months are stood, pure clear original wine is filtered to obtain with flame filter press using degerming；Also 2-3 months can be stood, then extracts proferment out
The supernatant original wine of wine liquid；
S104, by the pure clear original wine of mulberries obtained or supernatant original wine allotment can need alcoholic strength after, in temperature 15-20
Under conditions of DEG C, it is protected from light canful storage 4-6 months, after degerming, morat is made.
In step 2, first pass adds pure water, is 1 by mulberry fruit and the weight ratio of pure water：0.7-1, and adjust mulberry
Shen juice sugar to total sugar content is 250g/Kg, after boiling, continues the heating of big or moderate heat and keeps 30-50 min, then dragged for strainer
Go out mulberry fruit, and mulberry fruit is forced or drained, obtain first pass mulberry juice, then with the strainer filtering of 150 mesh, filters out drift
Float on minimum piece of mulberry pulp of the mulberry fruit seed and partial crushing on juice；The weight of obtained first pass mulberry juice,
Usually it is added the 70% ± 5% of mulberry fruit weight；
Second time, not sugaring adds weight, heating method and time, the same first pass of juice extracting method of pure water, and second time must
The weight of the mulberry juice arrived usually reaches the 30% of first pass mulberry fruit weight；
Third time, not sugaring, it is 1.5-2 times of first pass mulberry fruit weight to add the weight of pure water, and heating method is timely
Between same first pass, be not required to strainer filtering；It is pure to reach the addition of next batch mulberry fruit all over the weight of obtained mulberry juice for third
The weight ratio of water purification；Mulberry fruit color and luster at this time becomes isabelline from former aubergine.
In step 3, saccharomycete is to activate 25-40min in the sucrose water that 38-40 DEG C of mass concentration of temperature is 2%
Activated yeast, sucrose water quality is 25-40 times of saccharomycete quality.
In step 4, allotment percent by volume alcoholic strength to 12% or other %.
In step 4, degerming is respectively with 0.45 μm, 0.2 μm of ultra micro Membrane filtering machine degerming.
The purpose of the present invention is to provide a kind of morats made by the high anthocyanidin content mulberries method for preparing medicated wine.
The purpose of the present invention is to provide a kind of morats made by the high anthocyanidin content mulberries method for preparing medicated wine.
Example 1
Explanation：Fresh mulberry fruit crushing juice rate 70%, first pass and obtains mulberry juice weight for second time and adds up to 30Kg, and theory changes
It is：Mulberries original fruit juice 21Kg, pure water 9Kg, be equivalent to added in 10 parts of mulberry juices 30% pure water by fermentation.
It will be rinsed one time with clear water after the mulberry fruit of mature and plump, the mulberry fruit 30Kg after cleaning then be packed into stainless steel
Cauldron in, add pure water 20Kg, mulberry fruit sugar content 15% that sucrose 4.35Kg, heating is added to boil, after boiling, continue big fire
25min is heated, moderate heat heats 15min, and big, moderate heat interval carries out, stirred 1 time with spoon at interval of 30s to 1min, heating terminates
Afterwards, then with strainer while pulling mulberry fruit out, simply mulberry fruit is forced in the strainer for filling with mulberry fruit with spoon and drains one
Under, then take out the mulberry juice in pot, then with the strainer filtering of 150 mesh, filter out swim in mulberry fruit seed on juice and
Minimum piece of mulberry pulp of partial crushing, obtains first pass mulberry juice, weight 21Kg or so.(2) the mulberry that will be pulled out with strainer
Sorosis reloads in pot, then adds pure water 20Kg, continues to heat, and after boiling, continues big fire and heats 25min, moderate heat heating
15min, big, moderate heat interval carry out, and equally, the same first pass of following step obtains second time mulberry juice, weight 9Kg or so.
(3) first pass obtains mulberry juice and obtains mulberry juice mixing for second time, for preparing morat.
(4) the mulberry fruit second time pulled out with strainer, then reload in pot, then adding pure water 25Kg, big fire heating is burnt
After opening, continue big, moderate heat and heat 40min, obtains third all over mulberry juice, weight is in 20Kg or so.With in the presence of next batch mulberries
Pure water that fruit need to be added is used.Well-done at this time, well-done mulberry fruit, color and luster are isabelline, and weight accounts for the 50- of fresh mulberry fruit
55% (containing dry moisture is not forced).
(5) in the sucrose water for being 2% by 6g saccharomycete merging 200g mass concentrations, 38-40 DEG C of activation 30min of temperature control, so
After be inoculated in first pass and obtain for second time in 30Kg mulberry juice reserve liquids., ferment 12 under conditions of 18-28 DEG C of temperature
It, is made mulberries zymotic fluid.
(6) obtained mulberries zymotic fluid, tank switching or canful are protected from light storage, 1-2 months are stood, using degerming plate-frame filtering
Machine filters to obtain pure clear original wine；
(7) pure clear original wine obtained is allocated into alcoholic strength to 12% (V/V), under conditions of 15-20 DEG C of temperature, be protected from light
Canful stores 4-6 months, and after 0.45 μm, 0.2 μm of ultra micro Membrane filtering machine filtration sterilization, morat is made.
Anthocyanidin content：0.136g/Kg
Example 2
Explanation：Same fresh mulberry fruit crushing juice rate 70%, it is 21Kg to obtain mulberry juice weight with first pass, theory conversion,
Mulberries original fruit juice is just 21Kg, for preparing morat, is not added with pure water, the fermentation of 100% original fruit juice.
(1) it will be rinsed one time, be then packed into the mulberry fruit 30Kg after cleaning stainless with clear water after the mulberry fruit of mature and plump
In the cauldron of steel, add pure water 20Kg, mulberry fruit sugar content 15% that sucrose 2.1Kg, heating is added to boil, after boiling, first pass takes
Juice obtains first pass mulberry juice 21Kg or so, for preparing morat with example 1.
(2) second time and third be all over the same first pass of mulberry juice operating procedure is obtained, only third all over plus pure water 25Kg,
It is not required to filter, obtains this 2 times mulberry juice mixed weight in 20Kg or so, it is pure need to be added in the presence of next batch mulberry fruit
Water purification is used.
(3) in the sucrose water for being 2% by 4g saccharomycete merging 150g mass concentrations, 38-40 DEG C of activation 30min of temperature control, so
After be inoculated in first pass and obtain for second time in 21Kg mulberry juice reserve liquids, ferment 12 under conditions of 18-28 DEG C of temperature
It, is made mulberries zymotic fluid.
(4) obtained mulberries zymotic fluid, tank switching or canful are protected from light storage, 1-2 months are stood, using degerming plate-frame filtering
Machine filters to obtain pure clear original wine；
(5) pure clear original wine obtained is allocated into alcoholic strength to 12% (V/V), under conditions of 15-20 DEG C of temperature, be protected from light
Canful stores 4-6 months, and after 0.45 μm, 0.2 μm of ultra micro Membrane filtering machine filtration sterilization, morat is made.
Anthocyanidin content：0.143g/Kg
Example 3
Explanation：Fresh mulberry fruit crushing juice rate 70%, first pass, second time and third are total all over mulberry juice weight is obtained
40Kg, theory are scaled：Mulberries original fruit juice 21Kg, pure water 19Kg, are equivalent in 10 parts of mulberry juices and add 47.5%
Pure water by fermentation.
(1) it will be rinsed one time, be then packed into the mulberry fruit 30Kg after cleaning stainless with clear water after the mulberry fruit of mature and plump
In the cauldron of steel, add pure water 20Kg, mulberry fruit sugar content 15% that sucrose 6.85Kg, heating is added to boil, after boiling, takes juice 3 times
Method obtains 3 times mulberry juice mixed weights with example 1, amounts to 40Kg, is both needed to filter, for preparing morat.
(2) in the sucrose water for being 2% by 8g saccharomycete merging 150g mass concentrations, 38-40 DEG C of activation 30min of temperature control, so
After be inoculated in first pass, second time and third all over obtaining in 40Kg mulberry juice reserve liquids., under conditions of 18-28 DEG C of temperature
Mulberries zymotic fluid is made in fermentation 12 days.
By obtained mulberries zymotic fluid, tank switching or canful are protected from light storage, 1-2 months are stood, using degerming flame filter press
Filter to obtain pure clear original wine；
(4) pure clear original wine obtained is allocated into alcoholic strength to 12% (V/V), under conditions of 15-20 DEG C of temperature, be protected from light
Canful stores 4-6 months, and after 0.45 μm, 0.2 μm of ultra micro Membrane filtering machine filtration sterilization, morat is made.
Anthocyanidin content：0.111g/Kg
Example 4
(1) method and step is the same as example 1
(2) method and step is the same as example 1
(3) method and step is the same as example 1
(4) method and step is the same as example 1
(5) method and step is the same as example 1
(6) obtained mulberries zymotic fluid, tank switching or canful are protected from light storage, stand 2-3 months, then extract proferment wine liquid out
Supernatant original wine.
(7) supernatant original wine obtained is allocated into alcoholic strength to 12% (V/V), under conditions of 15-20 DEG C of temperature, be protected from light
Canful stores 4-6 months, and morat is made.
Anthocyanidin content：0.137g/Kg
Example 5
Explanation：This seminar, the national inventing patent " a kind of preparation method of mulberries sorosis wine " that 2016.05.18 is authorized
Authorization Notice No. CN1038811867B application numbers 201410111936.1) crush, squeezing, take juice 1000L, add 300L water, change
The fruit juice for being counted as example 1 adds pure water total weight to be 30Kg.
This method should be：Juice 23.1Kg is taken, be heated up to 80 DEG C and keeps 8min, is cooled to room temperature, water 6.9Kg is then added,
Add sucrose 4.1Kg, dissolving to mix well, the fruit juice after allotment is made；Saccharomycete 6g is added to be placed in the sucrose that 250g mass concentrations are 2%
In water, then 38-40 DEG C of temperature control activation 30min is inoculated in the fruit juice after allotment, is fermented under conditions of 18-28 DEG C of temperature
12 days, mulberries zymotic fluid is made；Add pectase 1g, is dissolved in the warm water that 10g temperature is 40 DEG C, is then added to fermentation obtained
Liquid is stored at room temperature 5 days after mixing, takes upper layer pure mellow wine liquid；1.5g egg-white powders are dissolved in 10g water, stand 3 hours, then
It is added into pure mellow wine liquid, is uniformly mixed, is stored at room temperature 5 days, takes supernatant liquor, add bentonite 30g, handle 10 days, plate-frame filtering
Afterwards, -5 DEG C are cooled the filtrate to, 10 days is stood, is then filtered with degerming with flame filter press, original wine is made；Original wine is allocated
After precision to 12% (V/V), under conditions of 18-20 DEG C of temperature, it is protected from light canful and stores 180 days, through 0.45 μm, 0.2 μm of ultra micro
After Membrane filtering machine filtration sterilization, mulberry fruit wine is made.
Anthocyanidin content：0.095g/Kg
* example 1 is higher by 43.16% than 5 anthocyanidin content of example, but with 30Kg morats processed, example 1 is fewer than example 5 to use mulberry
Sorosis juice 2.1Kg.
* example 2 is although higher by 5.15% than 1 anthocyanidin content of example, but liquor output example 1 is than example 2 high 42.86%, and
Wine and women-sensual pursuits is beautiful in colour not as good as example 1.
Although * example 3 is higher by 33% than 1 liquor output of example, anthocyanidin content example 1 is than example 3 high 22.52%.
* example 1 is almost the same in anthocyanidin content, alcoholic strength, color and luster and sensory evaluation compared with example 4.
* the detection method of anthocyanidin：The measurement high-efficient liquid phase color of anthocyanidin in the plant-derived food of NY/T 2640-2014
Spectrometry
High performance liquid chromatography chromatographic column SunFire (30mm × 100mm, 5 μm), mobile phase are volume ratio 91: 9
0.2% phosphoric acid-acetonitrile solution, flow velocity 1mL/min, Detection wavelength 520nm, 50 μ L of sample size.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (6)
1. a kind of preparation method of high anthocyanidin content morat, which is characterized in that the system of the high anthocyanidin content morat
Preparation Method includes the following steps：
Step 1: after picking aubergine, the mulberry fruit of mature and plump, rinsed one time with clear water；
It boils Step 2: the mulberry fruit after cleaning is fitted into heating in the cauldron of stainless steel, is heated altogether with a batch of mulberry fruit
It boils 3 times；First pass and the mulberry juice mixing obtained for second time, for making mulberries liquor raw material；Third is all over obtained mulberries
Fruit juice, the pure water that need to be added as next batch mulberry fruit are used；
Step 3: the mixing mulberry juice that saccharomycete is inoculated in first pass by the inoculative proportion of 0.2g/Kg and is obtained for second time
In, it ferments 8-15 days under conditions of 18-28 DEG C of temperature, obtained proferment wine liquid；Then, tank switching or canful are protected from light storage, quiet
It sets 1-2 months, pure clear original wine is filtered to obtain with flame filter press using degerming；Also 2-3 months can be stood, then extracts fermented wine out
The supernatant original wine of liquid；
Step 4: after the pure clear original wine of mulberries obtained or the allotment of supernatant original wine can be needed alcoholic strength, in 15-20 DEG C of temperature
Under the conditions of, it is protected from light canful storage 4-6 months, after degerming, morat is made.
2. the preparation method of high anthocyanidin content morat as described in claim 1, which is characterized in that in step 2, the
One time, add pure water, is 1 by mulberry fruit and the weight ratio of pure water：0.7-1, and adjust mulberry juice sugar to total sugar content and be
250g/Kg after boiling, continues the heating of big or moderate heat and keeps 30-50min, then pull mulberry fruit out with strainer, and mulberry fruit is forced
Or drain, it obtains first pass mulberry juice, then with the strainer filtering of 150 mesh, filters out the mulberry fruit kind swum on juice
Minimum piece of mulberry pulp of son and partial crushing；Mulberry fruit weight is usually added in the weight of obtained first pass mulberry juice
70% ± 5%；
Second time, not sugaring adds weight, heating method and time, the same first pass of juice extracting method of pure water, obtains for second time
The weight of mulberry juice usually reaches the 30% of first pass mulberry fruit weight；
Third time, not sugaring, it is 1.5-2 times of first pass mulberry fruit weight to add the weight of pure water, and heating method and time are same
First pass is not required to strainer filtering；Third can reach next batch mulberry fruit and pure water is added all over the weight of obtained mulberry juice
Weight ratio；Mulberry fruit color and luster at this time becomes isabelline from former aubergine.
3. the preparation method of high anthocyanidin content morat as described in claim 1, which is characterized in that in step 3, ferment
Female bacterium is the activated yeast that 25-40min is activated in the sucrose water that 38-40 DEG C of mass concentration of temperature is 2%, and sucrose water quality is
25-40 times of saccharomycete quality.
4. the preparation method of high anthocyanidin content morat as described in claim 1, which is characterized in that in step 4, adjust
With percent by volume alcoholic strength to 12% or other %.
5. the preparation method of high anthocyanidin content morat as described in claim 1, which is characterized in that in step 4, remove
Bacterium is respectively with 0.45 μm, 0.2 μm of ultra micro Membrane filtering machine degerming.
6. a kind of morat that anthocyanidin content mulberries method for preparing medicated wine high described in claim 1 makes.
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| CN112048414A (en) * | 2020-09-24 | 2020-12-08 | 马良 | A health wine rich in anthocyanin for maintaining original taste of wine, and its preparation method |
| CN112940894A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Mulberry wine raw material fermentation pretreatment process |
| CN112940895A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Temperature-controlled primary fermentation process of mulberry distiller's yeast |
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