CN108707525A - A kind of clear rice wine of mulberry fruit and preparation method thereof - Google Patents
A kind of clear rice wine of mulberry fruit and preparation method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a kind of production technologies of the clear rice wine of mulberries.The preparation method of the clear rice wine of mulberries of the present invention is using rice as primary raw material, mulberries are auxiliary material, using low temperature blend fermatation technique, production obtain wine body it is limpid it is transparent, bright in colour, stability is high, wine body is plentiful, mellow in taste, it is salubrious it is simple and elegant, sugariness is moderate, has the clear rice wine of the novel mulberries of rice and mulberry fruit peculiar taste, wherein functional components anthocyanidin and Resveratrol content to respectively reach 500mg/L and 15ug/L.This production process is simple, is suitble to large-scale production, has filled up blank currently on the market, enriched the kind of wine.
Description
Technical field
The invention belongs to brewing technical fields, are related to a kind of production method of the clear rice wine of novel mulberry fruit.It is produced by the invention
The clear rice wine of mulberry fruit has the flavor of typical sorosis and rice wine, and bright in colour, stability is good, a kind of soft novel mulberries of mouthfeel
Clear rice wine has filled up blank currently on the market.And the present invention's is easy to operate, is suitable for the production of heavy industrialization,
Advantageously reduce production cost.
Background technology
Mulberries also known as sorosis, have higher nutritive value, not only edible again can be used as medicine, be formally classified as by the Ministry of Public Health in the first batch
" being both food and drug " list has a variety of active ingredients and healthcare function.Except containing abundant protein, polysaccharide,
Outside minerals, organic acid, it is also rich in vitamin and carrotene etc..In recent years, with the development of agricultural economy, mulberry tree growing surface
Product is gradually expanded, mulberries yield cumulative year after year, but it is seasonal strong, and harvest time is short, while mulberries belong to hot berry, soft
Succulence, water content reach 80% or more, easily change colour and rot without storage tolerance after picking.At present mulberries be based on fresh food,
It causes the huge expense of mulberries resource wave big, deep processing is carried out to it, improving added value of product becomes problem in the urgent need to address.
Using modern food industry new and high technology, the R&D intensity of larger production, the comprehensive exploitation of mulberries is improved from depth and range
It utilizes, and develops and push mulberries new product, production obtains the mulberries fabricated product to accord with the demands of the market, for promoting mulberries processing
The sound development of industry has great importance.
The present invention is according to the physicochemical property of mulberries, material chemical component composition characteristic, find in mulberries containing it is functional at
Divide anthocyanidin and resveratrol.Anthocyanidin (anthocyan) is also referred to as anthocyanidin, be one kind in the widest water of distributed in nature
Dissolubility pigment, the content in mulberries is higher, not only makes mulberries that tempting color and luster be presented, while being also a kind of important in mulberries
Antioxidant activity component is widely used in prevention or treatment cerebral infarction, heart failure, eye macular degeneration etc. and age by civil
Relevant disease.Resveratrol is Polyphenols natural products, has certain content in mulberries, is natural plant antibiosis
Element helps the infection of plant resistant fungi and bacterium invasion, and the pharmacological activity of resveratrol is antioxidant, has prevention swollen
The effect that tumor occurs.Next be very suitable for rice compounded combination, be processed into the clear rice wine of mulberries of high quality.Currently, in China
Utilize the primary stage for brewing pure mellow wine also in research and development as raw material using mulberries and rice, the industry for not yet forming scale raw
Production.Thus the present invention is basic raw material with rice, and mulberries are auxiliary material, and production high quality meets current mass consumption demand and tool
The clear rice wine of novel mulberry fruit for having the functional components of certain content, has no relevant document report at present.
Invention content
It is clear with meter Xiang and mulberry fruit characteristic flavor on basis the object of the present invention is to provide a kind of production method of the clear rice wine of mulberry fruit
Rice wine, and contain functional components anthocyanidin and resveratrol.The specific steps are：
1) selection sugar content reaches the ripe mulberry fruit of 12%-14%, before cleaning first with the brine of a concentration of 10-15%
Impregnate 2 hours, then clean, be beaten, filter after obtain mulberry juice；
2) after taking fresh rice to be eluriated with clear water, then by rice and water by 1:The ratio of 1.5-2 is stirred mixing, impregnates
8h-12h, make the grain of rice be saturated with water and rice without hard-core until, then drain away the water, be fitted into boiling 30min-60min in digester
It is extremely well-done；Above-mentioned well-done rice is pressed 1:Cold water is added in 1 ratio, after temperature is down to 25-30 DEG C, is carried out using colloid mill
Grind to obtain Rice & peanut milk；
3) Rice & peanut milk is pumped into liquefied pot, by the amylase that 10-15U is added in every gram of fresh rice, is stirred evenly, 80
30min-60min is reacted at a temperature of DEG C -90 DEG C, obtains liquefier；
4) it is pumped into when liquefier being cooled to 55-60 DEG C in jacketed pan, 1% Rhizopus oryzae song, temperature is added into jacketed pan
Saccharification is carried out at 55 DEG C -60 DEG C for degree control until pol reaches 20-22%, and saccharification terminates to obtain saccharified liquid, and then will be saccharified liquid pump
Enter spare in fermentation tank；
5) by mulberry juice obtained and saccharified liquid according to 1:The ratio of 3-3.5 mixes, access 0.1% saccharomyces sake into
Row fermentation, rise ferment to fermentation tank tank pressure reach 0.5Mpa after, cool down immediately, temperature control 17 DEG C ± 1 DEG C ferment 7 days；When
Alcoholic strength reaches 4%-5%, into fermentation tank access 0.1% wine active dry yeast, control temperature 17 DEG C ± 1 DEG C after
Supervention ferment 7 days, when alcoholic strength reaches 8%-9%, fermentation stops, and obtains the clear rice wine of mulberry rice.
6) the clear rice wine of mulberries obtained is subjected to freezing processing 7 days, cryogenic temperature is 1-2 DEG C, is carried out in freezing processing
Deslagging processing, daily deslagging are primary.
7) above-mentioned fermented wine supernatant is pumped into wine storage tank, wine storage tank is filled to canful, in 17 DEG C ± 1 DEG C or so of temperature
Under the conditions of degree, store 3 months.
8) 0.1% diatomite will be added toward the clear rice wine of the mulberry fruit of storage 3 months, filtered with flame filter press after mixing,
The clear rice wine of bright mulberries must be clarified；The clear rice vinegar of mulberry fruit obtained above is subjected to potting with bottle placer, Pasteur is then carried out and kills
Bacterium obtains the clear rice wine of filling mulberries.
The clear rice wine of novel mulberries is produced the present invention provides a kind of, prepares cloudy mulberry juice using screw juicer, then
With rice by boiling, clear liquid mix made from liquefying-saccharifying, pol control in 20%-22%, successively access saccharomyces sake with
Wine active dry yeast carries out low temperature blend fermatation；It makes full use of the sugar in raw material and keeps its nutriment and flavor；
Secondly to obtain the clear rice wine of mulberries that clarity is more than 90%, after fermentation, freezing processing is carried out to wine body so that most of
Yeast suspension object, polymer colloid species precipitate, facilitate subsequent filtering to clarify.The wine liquid profit of freezing processing will finally be carried out
It is further filtered with flame filter press, removes macromolecular substances, improve liquor stability.
Below with reference to drawings and examples, the present invention is described in detail.
Description of the drawings
Fig. 1 is the flow diagram of the present invention.
Specific implementation mode
Embodiment 1
(1) selection maturity height without rot, no disease pest, sugar content reaches 13% ± 1% ripe mulberry fruit, before cleaning
First with the saline sook of a concentration of 10-15% 2 hours, the impurity such as dust, the grains of sand on surface are then rinsed with flowing water；
(2) mulberry fruit after water wash cleans is sent into screw juicer squeeze and is squeezed the juice, the sorosis squeezed
Juice is sent into the reciprocating sieve that sieve pore is 0.6mm and removes sorosis root；
(3) cloudy mulberry juice obtained above is pumped into high speed tube centrifuge, removes fiber fines in mulberry juice etc.
Particulate matter obtains clear mulberry Normal juice, for fermenting.
Embodiment 2
(1) rice is eluriated with clear water 3 times, rice presses 1 with water first:The ratio of 1.5-2 is stirred mixing, impregnates 10h
± 2h, makes the grain of rice be saturated with water, until the rice after impregnating is without hard-core, drains away the water after impregnating well；
(2) rice of immersion is rinsed with water and after draining, is fitted into digester and is passed through vapour cooking 30min-60min extremely
It is well-done, make the rice cooked without raw core, fugitive and do not glue；
(3) above-mentioned well-done rice is pressed 1:Limpid cold water is added in 1 ratio, after temperature is down to 25-30 DEG C, utilizes
Colloid mill grind being slurried；
(4) it by Rice & peanut milk obtained above, is pumped into liquefied pot, by the amylase that 10-15U is added in every gram of rice, stirring
Uniformly, 80 DEG C of -90 DEG C of heat preservation 30min-60min, obtain liquefier；
(5) liquefier is cooled down by heat exchanger, adjusts the flow of cooling water and liquefier, is cooled to 55-60 DEG C
When be pumped into jacketed pan,
(6) be added into above-mentioned jacketed pan 1% Rhizopus oryzae it is bent, temperature control saccharification is carried out at 55 DEG C -60 DEG C until
Pol reaches 20-22%, is pumped into the fermentation tank of 400L after saccharification；
Embodiment 3
(1) by fresh cloudy mulberry juice obtained above and saccharified liquid according to 1:The ratio of 3-3.5 mixes, access 0.1% it is clear
Brewer yeast ferments, rise ferment to fermentation tank tank pressure reach 0.5Mpa after, cool down immediately, temperature control 16 DEG C -18 DEG C hair
Ferment 7 days；When fermenting 7 days or so, alcoholic strength reaches 4%-5%, and 0.1% wine active dry yeast is accessed into fermentation tank,
Control temperature continues fermentation 7 days at 16-18 DEG C；
(2) when fermenting 15 days or so, alcoholic strength reaches 8%-9%, terminates fermentation, 1-2 DEG C is cooled the temperature to, to zymotic fluid
Freezing processing 7 days is carried out, yeast thalline self-dissolving is prevented, while making suspensions, the polymer colloids such as pulp, yeast in zymotic fluid
Substance is deposited to tank bottom, and daily deslagging is primary.
(3) above-mentioned fermented wine supernatant is pumped into wine storage tank, wine storage tank is filled to canful, in 16-18 DEG C or so of temperature
Under the conditions of degree, store 3 months.This stage is the clear rice hotel catering of mulberries, and the suspended matter in mulberries former wine is made further to sink
It forms sediment, esterification, redox reaction occur for wine liquid, and wine liquid is gradually clarified, is aging.
(4) 0.1% diatomite will be added in above-mentioned wine liquid, filtered with flame filter press after mixing so that morat
Clarify bright, clarity reaches 90% or more.
(5) the clear rice wine heating of mulberry fruit obtained above is subjected to tinning with bottle placer, it is cold after progress pasteurize after sealing
But filling clear rice wine is obtained to 40 DEG C or less.
Embodiment 4
The clear rice wine subjective appreciation of mulberries prepared using the method for the invention and Instrumental Analysis detection, it is as a result as follows：
(1) sense organ
Appearance：The clear rice wine of mulberries is in aubergine, and clarification is bright, stores 6 no suspended substances and precipitation, clarity at normal temperatures
Have no reduction
Flavour：With strong mulberries fruity and rice Flavor, aroma is pleasant, and sweet mouthfeel is agreeable to the taste, mellow soft, aftertaste
It is long；Style：Style with the clear rice wine of typical mulberry fruit.
(2) physical and chemical index
Alcoholic strength (20 DEG C of volume fractions) 8%vol ± 1%vol；
Total anthocyanidin：350mg/L±150mg/L.
Resveratrol：12μg/L±3μg/L.
Residual sugar (with glucose meter) 5-6g/L；
Total acid (with citric acid) 5.0~8.0g/L；
Volatile acid (with Acetometer)≤1.2g/L；
(3) sanitary index
With reference to 2005 fermented wine sanitary standards of GB2758-, the sanitary standard of the brewed clear rice wine of mulberries meets national health
Standard.Total plate count：12cfu/mL；Colibacter < 3mpn/mL；Pathogenic bacteria are not detected.
Embodiment 5
(1), selection maturity height without rot, no disease pest, sugar content reaches 13% ± 1% ripe mulberry fruit, is cleaning
It is preceding first with the saline sook of a concentration of 10-15% 2 hours, after the impurity such as dust, the grains of sand on surface are then rinsed with flowing water, by mulberry
Sorosis is sent into screw juicer squeeze and squeeze the juice, and the cloudy mulberry juice squeezed is sent into the reciprocating sieve that sieve pore is 0.6mm and removes mulberry
Fruit root；Cloudy mulberry juice obtained above is pumped into high speed tube centrifuge, removes the granular substances such as the fiber fines in mulberry juice
Matter obtains clear mulberry Normal juice, spare.
(2), rice is eluriated 3 times with clear water, rice presses 1 with water:1.8 ratio is stirred mixing, impregnates 12h, makes rice
Grain be saturated with water and rice without hard-core until, then drain away the water, be fitted into digester and be passed through vapour cooking 45min to well-done, make
The rice cooked is without raw core, fugitive and do not glue；Above-mentioned well-done rice is pressed 1:Limpid cold water, temperature is added in 1 ratio
After being down to 28 ± 2 DEG C, grind being slurried using colloid mill；It is pumped into Rice & peanut milk obtained in liquefied pot, adds by every gram of rice
The amylase for entering 14U, stirs evenly, and 85 DEG C of ± 5 DEG C of heat preservation 45min obtain liquefier；Liquefier is carried out by heat exchanger cold
But, the flow for adjusting cooling water and liquefier, is pumped into when being cooled to 55-60 DEG C in jacketed pan；It is added into above-mentioned jacketed pan
1% Rhizopus oryzae is bent, and saccharification is carried out at 55 DEG C -60 DEG C for temperature control until pol reaches 20-22%, is pumped into after saccharification
In the fermentation tank of 400L；
(3), by fresh cloudy mulberry juice obtained and saccharified liquid according to 1:3.2 ratio mixing, accesses 0.1% saccharomyces sake
Ferment, rise ferment to fermentation tank tank pressure reach 0.5Mpa after, cool down immediately, temperature control 17 DEG C ± 1 DEG C ferment 7 days；
When alcoholic strength reaches 4%-5%, the wine active dry yeast of access 0.1% into fermentation tank, control temperature is at 17 DEG C ± 1 DEG C
Continue fermentation 7 days, when alcoholic strength reaches 8%-9%, end fermentation cools the temperature to 1-2 DEG C, freezing processing is carried out to zymotic fluid
It 7 days, prevents yeast thalline self-dissolving, while suspensions, the polymer colloid substances such as pulp, yeast in zymotic fluid being made to be deposited to tank
Bottom, daily deslagging are primary.Above-mentioned fermented wine supernatant is pumped into wine storage tank, wine storage tank is filled to canful, on 17 DEG C of ± 1 DEG C of left sides
Under right temperature condition, store 3 months.This stage is the clear rice hotel catering of mulberries, make suspended matter in mulberries former wine into
One step precipitates, and esterification, redox reaction occur for wine liquid, and wine liquid is gradually clarified, is aging.And it will be added in above-mentioned wine liquid
0.1% diatomite is filtered with flame filter press after mixing so that morat clarification is bright, and clarity reaches 90% or more.It will
The clear rice wine heating of mulberry fruit obtained above carries out tinning with bottle placer, after sealing carry out pasteurize postcooling to 40 DEG C or less must
Filling clear rice wine.
(4), the clear rice wine subjective appreciation of mulberries and Instrumental Analysis prepared using the method for the invention is detected, as a result such as
Under：Appearance：The clear rice wine of mulberries is in aubergine, and clarification is bright, stores 6 no suspended substances at normal temperatures and precipitation, clarity have no
Reduce flavour：With strong mulberries fruity and rice Flavor, aroma is pleasant, sweet mouthfeel is agreeable to the taste, it is mellow it is soft, aftertaste is continuous
It is long；Style：Style with the clear rice wine of typical mulberry fruit.
Physical and chemical index：
Alcoholic strength (20 DEG C of volume fractions) 8%vol ± 1%vol；
Total anthocyanidin：234.7mg/L.
Resveratrol：9.6μg/L.
Residual sugar (with glucose meter) 5.6g/L；
Total acid (with citric acid) 7.2g/L；
Volatile acid (with Acetometer) 0.6g/L；
Sanitary index：With reference to 2005 fermented wine sanitary standards of GB2758-, the sanitary standard of the brewed clear rice wine of mulberries accords with
Close state health standards.Total plate count：12cfu/mL；Colibacter < 3mpn/mL；Pathogenic bacteria are not detected.
Claims (10)
1. a kind of clear rice wine of mulberry fruit, it is characterised in that：Primary raw material is cloudy mulberry juice and rice saccharified liquid, raw material cloudy mulberry juice and rice
The mixed proportion of saccharified liquid is 1:The alcoholic strength of 3-3.5, the clear rice wine of mulberries are 8%vol ± 1%vol.
2. the clear rice wine of mulberry fruit according to claim 1, it is characterised in that：The pol of the rice saccharified liquid is 20%-
22%.
3. the clear rice wine of mulberry fruit according to claim 1, it is characterised in that：Further include functional components anthocyanidin and white black false hellebore
The content of alcohol, the two is respectively 200-500mg/L and 9-15ug/L.
4. a kind of preparation method of the clear rice wine of mulberry fruit, it is characterised in that include the following steps：
1) selection sugar content reaches the ripe mulberry fruit of 12%-14%, and cleaning obtains mulberry juice after mashing, filtering；
2) after taking fresh rice to be eluriated with clear water, then by rice and water by 1:The ratio of 1.5-2 is stirred mixing, impregnates 8h-
12h, make the grain of rice be saturated with water and rice without hard-core until, then drain away the water, be fitted into digester boiling 30min-60min to ripe
Thoroughly；Above-mentioned well-done rice is pressed 1:Cold water is added in 1 ratio, after temperature is down to 25-30 DEG C, is ground using colloid mill
Obtain Rice & peanut milk；
3) Rice & peanut milk is pumped into liquefied pot, by every gram of fresh rice be added 10-15U amylase, stir evenly, 80 DEG C-
30min-60min is reacted at a temperature of 90 DEG C, obtains liquefier；
4) it is pumped into when liquefier being cooled to 55-60 DEG C in jacketed pan, 1% Rhizopus oryzae song, temperature control is added into jacketed pan
Saccharification is carried out at 55 DEG C -60 DEG C for system until pol reaches 20-22%, and saccharification terminates to obtain saccharified liquid, saccharified liquid is then pumped into hair
It is spare in fermentation tank；
5) by mulberry juice obtained and saccharified liquid according to 1:The ratio of 3-3.5 mixes, and the saccharomyces sake for accessing 0.1% is sent out
Ferment, rise ferment to fermentation tank tank pressure reach 0.5Mpa after, cool down immediately, temperature control 17 DEG C ± 1 DEG C ferment 7 days；Work as alcohol
Degree reaches 4%-5%, 0.1% wine active dry yeast is accessed into fermentation tank, control temperature is at 17 DEG C ± 1 DEG C after supervention
Ferment 7 days, when alcoholic strength reaches 8%-9%, fermentation stops, and obtains the clear rice wine of mulberries.
5. the preparation method of the clear rice wine of mulberry fruit according to claim 3, it is characterised in that：It is additionally provided with after the step 5)
The clear rice wine of mulberries obtained is carried out freezing processing 7 days by step 6), and cryogenic temperature is 1-2 DEG C.
6. the preparation method of the clear rice wine of mulberry fruit according to claim 4, it is characterised in that：It is carried out at deslagging in freezing processing
Reason, daily deslagging are primary.
7. the preparation method of the clear rice wine of mulberry fruit according to claim 5, it is characterised in that：By above-mentioned fermented wine supernatant liquid pump
Enter to wine storage tank, wine storage tank is filled to canful, under 17 DEG C ± 1 DEG C or so of temperature condition, stores 3 months.
8. the preparation method of the clear rice wine of mulberry fruit according to claim 6, it is characterised in that：The clear rice wine freezing processing of mulberry fruit
0.1% diatomite is added in the clear rice wine of backward mulberries, is filtered with flame filter press after mixing, the clear rice of bright mulberries must be clarified
Wine；The clear rice vinegar of mulberry fruit obtained above is subjected to potting with bottle placer, pasteurize is then carried out and obtains the clear rice wine of filling mulberries.
9. the preparation method of the clear rice wine of mulberries according to claim 4, it is characterised in that：The sorosis squeezed in the step 1)
Juice is sent into the reciprocating sieve that sieve pore is 0.6mm and is pumped into centrifuge after removing sorosis root.
10. the preparation method of mulberry fruit rice vinegar according to claim 3, it is characterised in that：The mulberry fruit is first used before cleaning
The saline sook of a concentration of 10-15% 2 hours.
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| CN110804517A (en) * | 2019-10-31 | 2020-02-18 | 武汉生物工程学院 | Preparation method of mulberry clear rice wine |
| CN111548879A (en) * | 2020-06-12 | 2020-08-18 | 湖北工业大学工程技术学院 | Method for producing mulberry wine by staged independent fermentation |
| CN113462503A (en) * | 2021-08-19 | 2021-10-01 | 肖水芽 | Fermentation method for improving flavor of super-fragrant white spirit |
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| CN111548879A (en) * | 2020-06-12 | 2020-08-18 | 湖北工业大学工程技术学院 | Method for producing mulberry wine by staged independent fermentation |
| CN113462503A (en) * | 2021-08-19 | 2021-10-01 | 肖水芽 | Fermentation method for improving flavor of super-fragrant white spirit |
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Application publication date: 20181026 |