CN109234110A - A kind of production method of mulberry fruit wine - Google Patents
A kind of production method of mulberry fruit wine Download PDFInfo
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- CN109234110A CN109234110A CN201710539724.7A CN201710539724A CN109234110A CN 109234110 A CN109234110 A CN 109234110A CN 201710539724 A CN201710539724 A CN 201710539724A CN 109234110 A CN109234110 A CN 109234110A
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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
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- 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)
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- 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)
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- 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)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
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- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- 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)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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Abstract
The invention discloses a kind of mulberry fruit wines, are made of the parts by weight of following feed components: 80-120 parts of mulberries, 120-200 parts of drinking water, 8-12 parts of white sugar, 10-14 parts of lycium barbarum, 1-3 parts of potassium metabisulfite, 9-11 parts of jujube, 6-9 parts of longan, 8-12 parts of Kiwi berry, 8-12 parts of lichee.The mulberry fruit wine anthocyanidin rich in of inventive formulation brewing, resveratrol, amino acid, the bioactive ingredients such as vitamin and nutriment, after drinking mulberry fruit wine for a period of time, the hemoglobin concentration of human body significantly improves, Anemia can be effectively relieved, so that teen-age growth and development is improved, physical function improves and physical fitness enhancing, so that people's anaemia in life substantially reduces, reduce the probability of disease discovery elephant, enhance the immunity of body, simultaneously, contain the alcoholic content of low concentration in mulberry fruit wine, it drinks in right amount, it can promote blood circulation, prevent cardiovascular disease, it boosts metabolism.
Description
Technical field
The present invention relates to fruit wine technical field more particularly to a kind of production methods of mulberry fruit wine.
Background technique
Anaemia refers to that human peripheral blood erythrocyte volume is reduced, the clinical condition common lower than one kind of normal range (NR) lower limit
Shape is clinically often replaced since red blood cell volume measures more complex with hemoglobin (Hb) concentration, China hematologist
Think in China sea level area, adult male Hb < 120g/L, adult female (non-pregnant) Hb < 110g/L, pregnant woman Hb < 100g/
L just has anaemia；Usual people can improve the concentration of internal hemoglobin by the way of drinking jujube milk, alleviate Anemia,
But in actual clinical test, clinical manifestation is simultaneously unsatisfactory, and function and effect are unobvious.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of production of the mulberry fruit wine proposed
Method.
To achieve the goals above, present invention employs following technical solutions:
A kind of mulberry fruit wine is made of the parts by weight of following feed components: 80-120 parts of mulberries, drinking water 120-200
Part, 8-12 parts of white sugar, 10-14 parts of lycium barbarum, 1-3 parts of potassium metabisulfite, 9-11 parts of jujube, 6-9 parts of longan, Kiwi berry 8-
12 parts, 8-12 parts of lichee, 0.5-1.5 parts of raisins, 1-2 parts of alpha-amylase, 1-2 parts of glucoamylase and cellulase 1-
2 parts.
Preferably, be made of the parts by weight of following feed components: 100 parts of mulberries, 150 parts of drinking water, 10 parts of white sugar,
10 parts of lycium barbarum, 2 parts of potassium metabisulfite, 10 parts of jujube, 8 parts of longan, 10 parts of Kiwi berry, 10 parts of lichee, 1 part of raisins,
1.5 parts of alpha-amylase, 1.5 parts of glucoamylase and 1.5 parts of cellulase.
A kind of production method of mulberry fruit wine, comprising the following steps:
S1. it cleans: selecting red, purplish red, purple or white, the mulberry fruit of no denaturalization phenomenon is rejected foreign debris, is put into
It is cleaned in plastic barrel, in cleaning process, appropriate cornstarch is added, cornstarch can play the function of disinfection and decontamination
Can, cleaning is more thorough, and lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the cleaning of this method；
S2. it dries: the mulberry fruit after cleaning is put into roller dryer, be passed through hot wind, 30 DEG C -50 DEG C of temperature, wind
Fast 3m/s-5m/s, time 15min-20min, lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the drying of this method；
S3. it crushes: the mulberry fruit after drying being crushed using blender, obtains solution A, revolving speed is controlled in 2500r/min-
3000r/min, lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of this method and are crushed, and obtain B solution；
S4. it makes yeast juice by oneself: taking 1 part of raisins, appropriate drinking water, 0.5 part of white sugar, raisins are put into the glass equipped with water
In bottle, 90 DEG C -100 DEG C of water temperature, cleaning and sterilization is then taken out, and is put into another vial, drinking water is added, white sugar, stirring is
It closes the lid, is put into temperature control box after even, temperature is controlled at 50 DEG C -60 DEG C, and time 2d-3d finally takes out the yeast prepared
Liquid is put into refrigerator and refrigerates；
S5. it is obtained in B solution to S3, alpha-amylase and glucoamylase is added, in 50 DEG C -60 DEG C of temperature condition
Under, 2h-3h is hydrolyzed, the filter screen filtration of 100-120 mesh is then utilized, obtains mixture hydrolyzate；
S6. it is obtained in solution A to S3, cellulase is added, under the conditions of 50 DEG C -70 DEG C of temperature, hydrolyzed 2h-3h, obtain
To mulberries hydrolyzate；
S7. step S5 and S6 the mulberries hydrolyzate being prepared and mixture hydrolyzate are mixed, obtains mixed liquor, to mixed
It closes in liquid and potassium metabisulfite is added, the yeast juice that S4 preparation is then added into mixed liquor carries out fermenting twice, sends out for the first time
Ferment temperature is 20 DEG C -30 DEG C, fermentation time 10d-20d, is filtered under vacuum conditions after fermentation for the first time, then to filter
Liquid carries out second and ferments, and fermentation temperature is 15 DEG C -20 DEG C, and fermentation time 25d-35d, the specific time is existed with residual sugar content
Subject to 0.2% or less, mulberry fruit wine wine base is obtained, then blent, be centrifuged to obtain mulberry fruit wine.
Compared with prior art, the beneficial effects of the present invention are: the mulberry fruit wine of inventive formulation brewing is rich in
The bioactive ingredients such as anthocyanidin, resveratrol, amino acid, vitamin and nutriment, drink mulberry fruit wine for a period of time it
Afterwards, the hemoglobin concentration of human body significantly improves, and Anemia can be effectively relieved, so that teen-age growth and development is changed
Kind, physical function improves and physical fitness enhancing, so that people's anaemia in life substantially reduces, reduces the general of disease discovery elephant
Rate enhances the immunity of body, meanwhile, it containing the alcoholic content of low concentration in mulberry fruit wine, drinks in right amount, can promote blood
Circulation prevents cardiovascular disease, boosts metabolism.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Embodiment 1
A kind of mulberry fruit wine is made of the parts by weight of following feed components: 80 parts of mulberries, 120 parts of drinking water, white sugar 8
Part, 10 parts of lycium barbarum, 1 part of potassium metabisulfite, 9 parts of jujube, 6 parts of longan, 8 parts of Kiwi berry, 8 parts of lichee, raisins 0.5
Part, 1 part of alpha-amylase, 1 part of glucoamylase and 1 part of cellulase.
A kind of production method of mulberry fruit wine, comprising the following steps:
S1. it cleans: selecting red, purplish red, purple or white, the mulberry fruit of no denaturalization phenomenon is rejected foreign debris, is put into
It is cleaned in plastic barrel, in cleaning process, appropriate cornstarch is added, cornstarch can play the function of disinfection and decontamination
Can, cleaning is more thorough, and lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the cleaning of this method；
S2. it dries: the mulberry fruit after cleaning is put into roller dryer, be passed through hot wind, 30 DEG C of temperature, wind speed 3m/
S, time 15min, lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the drying of this method；
S3. it crushing: being crushed the mulberry fruit after drying using blender, obtain solution A, revolving speed is controlled in 2500r/min,
Lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of this method and are crushed, and obtain B solution；
S4. it makes yeast juice by oneself: taking 1 part of raisins, appropriate drinking water, 0.5 part of white sugar, raisins are put into the glass equipped with water
In bottle, 90 DEG C of water temperature, cleaning and sterilization is then taken out, and is put into another vial, and drinking water is added, and white sugar stirs evenly rear cover
Upper cover is put into temperature control box, temperature control at 50 DEG C, time 2d, finally take out the yeast juice prepared be put into it is cold in refrigerator
Hiding；
S5. it is obtained in B solution to S3, alpha-amylase and glucoamylase is added, under the conditions of 50 DEG C of temperature, hydrolysis
Then 2h utilizes the filter screen filtration of 100 mesh, obtains mixture hydrolyzate；
S6. it is obtained in solution A to S3, cellulase is added, under the conditions of 50 DEG C of temperature, hydrolyzed 2h, obtain mulberries water
Solve liquid；
S7. step S5 and S6 the mulberries hydrolyzate being prepared and mixture hydrolyzate are mixed, obtains mixed liquor, to mixed
It closes in liquid and potassium metabisulfite is added, the yeast juice that S4 preparation is then added into mixed liquor carries out fermenting twice, sends out for the first time
Ferment temperature is 20 DEG C, fermentation time 10d, is filtered under vacuum conditions after fermentation for the first time, then carries out the to filtrate
Secondary fermentation, fermentation temperature are 15 DEG C, and fermentation time 25d, the specific time is subject to residual sugar content below 0.2%, obtains
Mulberry fruit wine wine base, then blent, be centrifuged to obtain mulberry fruit wine.
Embodiment 2
A kind of mulberry fruit wine is made of the parts by weight of following feed components: 110 parts of mulberries, 150 parts of drinking water, white sugar
10 parts, 12 parts of lycium barbarum, 2 parts of potassium metabisulfite, 10 parts of jujube, 8 parts of longan, 10 parts of Kiwi berry, 10 parts of lichee, raisins
1 part, 1.5 parts of α-amylase, 1.5 parts of glucoamylase and 1.5 parts of cellulase.
A kind of production method of mulberry fruit wine, comprising the following steps:
S1. it cleans: selecting red, purplish red, purple or white, the mulberry fruit of no denaturalization phenomenon is rejected foreign debris, is put into
It is cleaned in plastic barrel, in cleaning process, appropriate cornstarch is added, cornstarch can play the function of disinfection and decontamination
Can, cleaning is more thorough, and lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the cleaning of this method；
S2. it dries: the mulberry fruit after cleaning is put into roller dryer, be passed through hot wind, 40 DEG C of temperature, wind speed 4m/
S, time 18min, lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the drying of this method；
S3. it crushing: being crushed the mulberry fruit after drying using blender, obtain solution A, revolving speed is controlled in 2800r/min,
Lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of this method and are crushed, and obtain B solution；
S4. it makes yeast juice by oneself: taking 1 part of raisins, appropriate drinking water, 0.5 part of white sugar, raisins are put into the glass equipped with water
In bottle, 95 DEG C of water temperature, cleaning and sterilization is then taken out, and is put into another vial, and drinking water is added, and white sugar stirs evenly rear cover
Upper cover is put into temperature control box, and temperature is controlled at 55 DEG C, time 2.5d, is finally taken out the yeast juice prepared and is put into refrigerator
Refrigeration；
S5. it is obtained in B solution to S3, alpha-amylase and glucoamylase is added, under the conditions of 55 DEG C of temperature, hydrolysis
Then 2.5h utilizes the filter screen filtration of 110 mesh, obtains mixture hydrolyzate；
S6. it is obtained in solution A to S3, cellulase is added, under the conditions of 60 DEG C of temperature, hydrolyzed 2.5h, obtain mulberries
Hydrolyzate；
S7. step S5 and S6 the mulberries hydrolyzate being prepared and mixture hydrolyzate are mixed, obtains mixed liquor, to mixed
It closes in liquid and potassium metabisulfite is added, the yeast juice that S4 preparation is then added into mixed liquor carries out fermenting twice, sends out for the first time
Ferment temperature is 25 DEG C, fermentation time 15d, is filtered under vacuum conditions after fermentation for the first time, then carries out the to filtrate
Secondary fermentation, fermentation temperature are 18 DEG C, and fermentation time 30d, the specific time is subject to residual sugar content below 0.2%, obtains
Mulberry fruit wine wine base, then blent, be centrifuged to obtain mulberry fruit wine.
Embodiment 3
A kind of mulberry fruit wine is made of the parts by weight of following feed components: 120 parts of mulberries, 200 parts of drinking water, white sugar
12 parts, 14 parts of lycium barbarum, 3 parts of potassium metabisulfite, 11 parts of jujube, 9 parts of longan, 12 parts of Kiwi berry, 12 parts of lichee, raisins
1.5 parts, α-amylase 2 part, 2 parts of glucoamylase and 2 parts of cellulase.
A kind of production method of mulberry fruit wine, comprising the following steps:
S1. it cleans: selecting red, purplish red, purple or white, the mulberry fruit of no denaturalization phenomenon is rejected foreign debris, is put into
It is cleaned in plastic barrel, in cleaning process, appropriate cornstarch is added, cornstarch can play the function of disinfection and decontamination
Can, cleaning is more thorough, and lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the cleaning of this method；
S2. it dries: the mulberry fruit after cleaning being put into roller dryer, hot wind, temperature 50 C, wind speed 5m/ are passed through
S, time 20min, lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the drying of this method；
S3. it crushing: being crushed the mulberry fruit after drying using blender, obtain solution A, revolving speed is controlled in 3000r/min,
Lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of this method and are crushed, and obtain B solution；
S4. it makes yeast juice by oneself: taking 1 part of raisins, appropriate drinking water, 0.5 part of white sugar, raisins are put into the glass equipped with water
In bottle, 100 DEG C of water temperature, cleaning and sterilization is then taken out, and is put into another vial, addition drinking water, white sugar, after mixing evenly
It closes the lid, is put into temperature control box, temperature is controlled at 60 DEG C, time 3d, is finally taken out the yeast juice prepared and is put into refrigerator
Refrigeration；
S5. it is obtained in B solution to S3, alpha-amylase and glucoamylase is added, under the conditions of 60 DEG C of temperature, hydrolysis
Then 3h utilizes the filter screen filtration of 120 mesh, obtains mixture hydrolyzate；
S6. it is obtained in solution A to S3, cellulase is added, under the conditions of 70 DEG C of temperature, hydrolyzed 3h, obtain mulberries water
Solve liquid；
S7. step S5 and S6 the mulberries hydrolyzate being prepared and mixture hydrolyzate are mixed, obtains mixed liquor, to mixed
It closes in liquid and potassium metabisulfite is added, the yeast juice that S4 preparation is then added into mixed liquor carries out fermenting twice, sends out for the first time
Ferment temperature is 30 DEG C, fermentation time 20d, is filtered under vacuum conditions after fermentation for the first time, then carries out the to filtrate
Secondary fermentation, fermentation temperature are 20 DEG C, and fermentation time 35d, the specific time is subject to residual sugar content below 0.2%, obtains
Mulberry fruit wine wine base, then blent, be centrifuged to obtain mulberry fruit wine.
Mulberry fruit wine of the invention, detects quality, and specific technical indicator is as follows:
(1) organoleptic indicator
Appearance: level-one, rufous, clarification, glossy, no suspended substance and precipitating.Second level, rufous, clarification, no suspended substance
And precipitating；
Fragrance: level-one has the distinctive plain fruity of mulberries and ageing aroma, coordinates happy people.Second level has good mulberry
Fruity and aroma；
Flavour: level-one has the unique feeling of freshness of morat, and mellow, tasty and refreshing, aftertaste is long.Second level, moderately sour and sweet is pure and mild,
It is tasty and refreshing.
(2) physical and chemical index
It is examined by GB/T15038.
Alcoholic strength (20 DEG C, %): 10.0-16.0；
Total reducing sugar (in terms of inverted sugar): 12-20 grams/100 milliliters；
Total acid (with citrometer): 0.3-0.60 grams/100 milliliters；
Volatile acid (with acetometer): level-one ,≤0.07 grams per milliliter；Second level ,≤0.09 grams per milliliter.
(3) hygienic requirements
The regulation of GB2758 should be met.
(4) net content
It executes by the 75th command of State Administration for Quality Supervision and Inspection and Quarantine [2005], is examined by JJF1070.
(5) indicate
1. pre-packaged grape wine label is executed by GB10344, and by sugar content mark product type (or sugar content)；
If 3.3,3.4,3.5 definition should be met 2. marking the time of grape wine, kind, the place of production on label；
3. should also indicate list in addition to indicating name of product, producer's (or dealer) title and address on outer packing box
The net content and total quantity of position packaging；
4. packaging--pictorial marking for handling of goods should meet GB/T191 requirement.
(6) it packs, transport, storage
1. packaging material should meet food hygiene requirement.The packaging material of sparkling wine should meet corresponding resistance to pressure request；
2. packing container should clean, encapsulation is tight, no wine leaking phenomenon；
3. outer packing should use qualified packaging material, and meet corresponding standard；
4. the wine encapsulated with cork (or substitute) answers " putting upside down " or " sleeping to put " in storing；
5. should keep cleaning, avoid intense oscillations, solarization, drench with rain, preventing from freezing when transport and storage, whens handling, should gently be taken
It puts down gently；
6. storage place answers shady and cool, dry, well-ventilated；Prevent solarization, drench with rain；Forbid kindling material；
7. finished product must not directly be contacted with wet ground；Must not with it is toxic, harmful, have peculiar smell, be corrosive article with store
With fortune；
8. transport temperature is preferably maintained at 5~35 DEG C, storage temperature is preferably maintained at 5~25 DEG C.
Clinical data comparison
1, from 20 Anemic patients, 5 are selected at random, 5 anemic patients drink this at 8 points in the morning respectively and at 5 points in afternoon
Manufactured mulberry fruit wine is after 30 days in inventive embodiments 1, embodiment 2 and embodiment 3, human body mean corpuscular hemoglobin concentration (MCHC)
It is as follows to compare table 1:
The mulberry fruit wine prepared using the embodiment of the present invention 1, embodiment 2 and embodiment 3, according to the clinical data of upper table,
It can analyze and obtain, according to the parts by weight of its constitutive material each component in embodiment 2, the mulberry fruit wine led to is poor to treating
Blood effect is best, considers based on various factors, and embodiment 2 is best.
2, anemic patient after drinking mulberry fruit wine 30 days in jujube milk and the present invention respectively, human body mean corpuscular blood
It is as follows that hemoglobin concentration compares table 2:
Adult male hemoglobin concentration range is 120~160g/L, adult female's hemoglobin concentration range is 110~
150g/L shows that the mulberry fruit wine in the present invention is really to the mean corpuscular hemoglobin of human body by upper table Statistical Comparison
The effect that concentration improves is more obvious, so that the Anemia of anemic patient is alleviated, drinks the mulberry fruit wine in inventive formulation
Afterwards, human body hemoglobin concentration is apparently higher than drink jujube milk after human body hemoglobin concentration.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (3)
1. a kind of mulberry fruit wine, which is characterized in that be made of the parts by weight of following feed components: 80-120 parts of mulberries are drunk
120-200 parts of water, 8-12 parts of white sugar, 10-14 parts of lycium barbarum, 1-3 parts of potassium metabisulfite, 9-11 parts of jujube, longan 6-9
Part, 8-12 parts of Kiwi berry, 8-12 parts of lichee, 0.5-1.5 parts of raisins, 1-2 parts of alpha-amylase, 1-2 parts of glucoamylase and
1-2 parts of cellulase.
2. a kind of mulberry fruit wine according to claim 1, which is characterized in that 100 parts of mulberries, 150 parts of drinking water, white sugar 10
Part, 10 parts of lycium barbarum, 2 parts of potassium metabisulfite, 10 parts of jujube, 8 parts of longan, 10 parts of Kiwi berry, 10 parts of lichee, raisins 1
Part, 1.5 parts of alpha-amylase, 1.5 parts of glucoamylase and 1.5 parts of cellulase.
3. a kind of production method of mulberry fruit wine according to claim 1, it is characterised in that: the production method includes following
Step:
S1. it cleans: selecting red, purplish red, purple or white, the mulberry fruit of no denaturalization phenomenon rejects foreign debris, is put into plastics
It is cleaned in bucket, in cleaning process, appropriate cornstarch is added, cornstarch can play the function of disinfection and decontamination, clearly
It washes more thoroughly, lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the cleaning of this method；
S2. it dries: the mulberry fruit after cleaning is put into roller dryer, be passed through hot wind, 30 DEG C -50 DEG C of temperature, wind speed 3m/
S-5m/s, time 15min-20min, lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of the drying of this method；
S3. it crushes: the mulberry fruit after drying being crushed using blender, obtains solution A, revolving speed is controlled in 2500r/min-
3000r/min, lycium barbarum, jujube, longan, Kiwi berry and lichee are all made of this method and are crushed, and obtain B solution；
S4. it makes yeast juice by oneself: taking 1 part of raisins, appropriate drinking water, 0.5 part of white sugar, raisins are put into the vial equipped with water
In, 90 DEG C -100 DEG C of water temperature, cleaning and sterilization then takes out, and is put into another vial, and drinking water is added, and white sugar stirs evenly
After close the lid, be put into temperature control box, temperature control at 50 DEG C -60 DEG C, time 2d-3d finally takes out the yeast juice prepared
It is put into refrigerator and refrigerates；
S5. it is obtained in B solution to S3, alpha-amylase and glucoamylase, under the conditions of 50 DEG C -60 DEG C of temperature, water is added
2h-3h is solved, the filter screen filtration of 100-120 mesh is then utilized, obtains mixture hydrolyzate；
S6. it is obtained in solution A to S3, cellulase is added, under the conditions of 50 DEG C -70 DEG C of temperature, hydrolyzed 2h-3h, obtain mulberry
Shen hydrolyzate；
S7. step S5 and S6 the mulberries hydrolyzate being prepared and mixture hydrolyzate are mixed, mixed liquor is obtained, to mixed liquor
Middle addition potassium metabisulfite, the yeast juice that S4 preparation is then added into mixed liquor carry out fermenting twice, temperature of fermenting for the first time
Degree is 20-30 DEG C, fermentation time 10d-20d, is filtered under vacuum conditions after fermentation for the first time, is then carried out to filtrate
Second ferments, and fermentation temperature is 15 DEG C -20 DEG C, fermentation time 25d-35d, the specific time with residual sugar content 0.2% with
Subject to lower, mulberry fruit wine wine base is obtained, then blent, be centrifuged to obtain mulberry fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710539724.7A CN109234110A (en) | 2017-07-04 | 2017-07-04 | A kind of production method of mulberry fruit wine |
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| CN108285847A (en) * | 2018-03-13 | 2018-07-17 | 山东省蚕业研究所 | A kind of preparation method of high anthocyanidin content morat |
| CN111363651A (en) * | 2020-04-17 | 2020-07-03 | 长春医学高等专科学校 | Brewing process of mulberry wine |
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| CN108285847A (en) * | 2018-03-13 | 2018-07-17 | 山东省蚕业研究所 | A kind of preparation method of high anthocyanidin content morat |
| CN111363651A (en) * | 2020-04-17 | 2020-07-03 | 长春医学高等专科学校 | Brewing process of mulberry wine |
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Application publication date: 20190118 |