CN109370847A - Mulberries health preserving wine and preparation method thereof - Google Patents
Mulberries health preserving wine and preparation method thereof Download PDFInfo
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- CN109370847A CN109370847A CN201811649305.XA CN201811649305A CN109370847A CN 109370847 A CN109370847 A CN 109370847A CN 201811649305 A CN201811649305 A CN 201811649305A CN 109370847 A CN109370847 A CN 109370847A
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Abstract
The present invention provides a kind of mulberries health preserving wine, by weight, production raw material includes following component: 60~70 parts of mulberries, 25~35 parts of cape gooseberry, 15~25 parts of lycium ruthenicum, 10~20 parts of olive, 25~35 parts of corn stigma, 10~20 parts of cushaw stem, 20~30 parts of dry sophora flower, 30~40 parts of peanut coat, 15~25 parts of rock sugar, 200~300 parts of pure water.The present invention is by using pulp made from the pulp of immersion infusion corn stigma, cushaw stem, dry sophora flower and the resulting water mixing olive of peanut coat, mulberries, cape gooseberry and lycium ruthenicum, it is digested, fermentation process, considerably increase the content of the nutriments such as anthocyanidin, resveratrol, microelement selenium element, amino acid, vitamin in gained morat, it enhances mulberries health preserving wine anti-aging, improve immunity, lipid-loweringing, liver protection, pre- anti-cancer and other effects, substantially increase the nutritive value of mulberries health preserving wine.
Description
Technical field
The present invention relates to fruit wine manufacture fields, and in particular to a kind of mulberries health preserving wine and preparation method thereof.
Background technique
Mulberries are the ripening fruits of mulberry tree, and the mature sweet juice of fresh fruit is more, are one of the fruit of people's often feeding.In recent years
Studies have shown that mulberries can enhance the immunity of human body, promote hematopoietic growth, anti-aging, hypoglycemic, lipid-loweringing and liver protection,
Protect liver；Contain rutin sophorin, anthocyanidin, glucose, fructose, malic acid, calcareous, inorganic salts, multivitamin and niacin in mulberries
The effect of equal ingredients have prevention tumour cell diffusion, cancer are avoided to occur.
Mulberries can be used for making fruity beverage, and traditional morat, which generally only has a kind of fresh fruit of mulberries, to be sent out using alcohol
Ferment is blent, then reprecipitation, clarification, filtering and etc. acquisition, in this way production morat, mouthfeel not enough circle melts, alcoholic strength
Height, beneficiating ingredient vitamin A, vitamin B1, vitamin B2, vitamin C, carrotene and the anthocyanidin of mulberries and a large amount of
Minerals cannot intact preservation be absorbed by the body, it is seen then that traditional morat can not give full play to the nutrition and health care of mulberries
Value.
Therefore, it is necessary to develop go out a kind of novel morat with better nutritivity value.
Summary of the invention
In view of this, the present invention provides a kind of mulberries health preserving wine with high nutritive value, while providing the mulberries and supporting
The preparation method of raw wine, mulberries health preserving wine provided by the invention have anti-aging, improve immunity, lipid-loweringing, liver protection, pre- anti-cancer
And other effects.
Mulberries health preserving wine provided by the invention, by weight, production raw material includes following component: mulberries 60~70
Part, 25~35 parts of cape gooseberry, 15~25 parts of lycium ruthenicum, 10~20 parts of olive, 25~35 parts of corn stigma, 10~20 parts of cushaw stem,
20~30 parts of dry sophora flower, 30~40 parts of peanut coat, 15~25 parts of rock sugar, 200~300 parts of pure water.
Further, by weight, production raw material include following component: 62~68 parts of mulberries, 28~32 parts of cape gooseberry,
18~22 parts of lycium ruthenicum, 12~18 parts of olive, 28~32 parts of corn stigma, 12~18 parts of cushaw stem, 23~27 parts of dry sophora flower, peanut
32~38 parts of clothing, 18~22 parts of rock sugar, 220~280 parts of pure water.
Further, by weight, production raw material includes following component: 65 parts of mulberries, 30 parts of cape gooseberry, lycium ruthenicum 20
Part, 15 parts of olive, 30 parts of corn stigma, 15 parts of cushaw stem, 25 parts of dry sophora flower, 35 parts of peanut coat, 20 parts of rock sugar, 250 parts of pure water.
The present invention also provides a kind of preparation methods for the mulberries health preserving wine, include the following steps:
(1) corn stigma, cushaw stem, dry sophora flower, peanut coat are cleaned after drying, is ground into powder, pure water is then added
10~12h is impregnated, then it is 100~110 DEG C that resulting solidliquid mixture, which is warming up to temperature, decocts 2~3h, then filters, receives
Collect filtrate；
(2) it takes pulp, mulberries, cape gooseberry and the lycium ruthenicum of olive to carry out crushing and beating processing, obtains pulp；
(3) step (2) resulting pulp and step (1) resulting filtrate are taken, is put into fermentor, after mixing evenly, is risen
To 100~110 DEG C, 15~20min of sterilization treatment is cooled to room temperature later, then pectase is added into fermentor temperature, and stirring is equal
After even, adjusting pH is 4~5, digests 2.5~3h, obtains enzymolysis liquid；
(4) it is added into step (3) resulting enzymolysis liquid and is ground into the rock sugar of fine powder and accounts for pulp gross mass 10~15%
Saccharomycete, control temperature at 25~30 DEG C, ferment 10~15 days, be filtered processing later, collection fermentation liquid；
(5) step (4) resulting fermentation liquid is continued fermentation 30~35 days, obtains proferment at a temperature of 18~20 DEG C
Wine；
(6) at a temperature of fermented wine being placed in 6~8 DEG C, ageing 50~60 days, resulting supernatant was mulberries health
Wine.
Beneficial effects of the present invention:
The present invention is by using immersion infusion corn stigma, cushaw stem, dry sophora flower and the resulting water mixing olive of peanut coat
Pulp made from pulp, mulberries, cape gooseberry and lycium ruthenicum is digested, fermentation process, and flower in gained morat is considerably increased
The content of the nutriments such as green element, resveratrol, microelement selenium element, amino acid, vitamin, it is anti-to enhance mulberries health preserving wine
Aging improves immunity, lipid-loweringing, liver protection, pre- anti-cancer and other effects, substantially increases the nutritive value of mulberries health preserving wine.Pass through
Compound pulp carries out secondary fermentation after saccharomycete is added, and improves the dissolution of functional component in pulp, does not need to add chemical system
The nutritional ingredient and natural faint scent of the berries such as mulberries have been saved in agent from damage, meet the safe and healthy theory of modern food, resulting mulberry
The alcoholic strength of Shen health preserving wine is low, is suitble to crowd wide.
The mulberries that the present invention uses, which are rich in, rutin sophorin, anthocyanidin, protein, amino acid, trace elements of selenium, white black false hellebore
The nutritional ingredients such as alcohol, glucose, fructose, malic acid, multivitamin, cape gooseberry carbohydrate rich in, protein, fat
The nutritional ingredients such as acid, amino acid, vitamin, mineral matter element also contain citric acid, malic acid, tannin resin, saponin, flavones
The several physiological active substances such as glucoside, olive pulp inner protein, carbohydrate, fat, vitamin C and calcium, phosphorus, iron etc.
Nutriment, corn stigma, cushaw stem are rich in trace elements of selenium, and peanut coat is rich in resveratrol, and lycium ruthenicum is rich in anthocyanidin, dry Chinese scholartree
Flower is rich in rutin sophorin；It can be greatly improved by using suitable dosage compatibility the above components in conjunction with suitable preparation process
The content of the nutriments such as anthocyanidin, resveratrol, microelement selenium element, amino acid, vitamin in morat, enhancing are made
Mulberries health preserving wine anti-aging, improve immunity, lipid-loweringing, liver protection, pre- anti-cancer and other effects, and a large amount of rutin sophorin can make to make
The morat performance obtained is more stable.Meanwhile pulp is ground into using mulberries, cape gooseberry, lycium ruthenicum and olive and is fermented, then
Appropriate rock sugar is added, keeps mulberries health preserving wine mouthfeel obtained more preferably mellow, plentiful.
Specific embodiment
The following are specific embodiments:
Embodiment one
The present embodiment provides a kind of mulberries health preserving wines, and by weight, production raw material includes following component: mulberries 70
Part, 35 parts of cape gooseberry, 25 parts of lycium ruthenicum, 20 parts of olive, 35 parts of corn stigma, 20 parts of cushaw stem, 30 parts of dry sophora flower, peanut coat 40
Part, 25 parts of rock sugar, 300 parts of pure water.
The method provided in this embodiment for preparing the mulberries health preserving wine, includes the following steps:
(1) corn stigma, cushaw stem, dry sophora flower, peanut coat are cleaned after drying, is ground into powder, pure water is then added
12h is impregnated, then it is 100 DEG C that resulting solidliquid mixture, which is warming up to temperature, decocts 3h, then filters, collects filtrate；
(2) it takes pulp, mulberries, cape gooseberry and the lycium ruthenicum of olive to carry out crushing and beating processing, obtains pulp；
(3) step (2) resulting pulp and step (1) resulting filtrate are taken, is put into fermentor, after mixing evenly, is risen
To 100 DEG C, sterilization treatment 20min is cooled to room temperature later, then pectase is added into fermentor temperature, after mixing evenly, adjusts
PH is 5, digests 3h, obtains enzymolysis liquid；
(4) it is added into step (3) resulting enzymolysis liquid and is ground into the rock sugar of fine powder and accounts for the ferment of pulp gross mass 15%
Female bacterium controls temperature at 25 DEG C, ferments 15 days, be filtered processing later, collects fermentation liquid；
(5) by step (4) resulting fermentation liquid at a temperature of 18 DEG C, continue fermentation 35 days, obtain fermented wine；
(6) at a temperature of fermented wine being placed in 6 DEG C, ageing 60 days, resulting supernatant was mulberries health preserving wine.
Mulberries health preserving wine wine liquid made from the present embodiment is clear and transparent, is in jewel red color, and wine body has fruit distinctive
Fragrance and strong aroma, mellow in taste is pure and free from extraneous odour；Through detecting, the Alcohol degree of the mulberries health preserving wine is 15%vol,
Total acid is 6.5g/L, volatile acid 0.8g/L, total reducing sugar 5.6g/L, meets NY/T1508-2017 " green food fruit wine " standard.
Embodiment two
The present embodiment provides a kind of mulberries health preserving wines, and by weight, production raw material includes following component: mulberries 68
Part, 32 parts of cape gooseberry, 22 parts of lycium ruthenicum, 18 parts of olive, 32 parts of corn stigma, 18 parts of cushaw stem, 27 parts of dry sophora flower, peanut coat 38
Part, 22 parts of rock sugar, 280 parts of pure water.
The method provided in this embodiment for preparing the mulberries health preserving wine, includes the following steps:
(1) corn stigma, cushaw stem, dry sophora flower, peanut coat are cleaned after drying, is ground into powder, pure water is then added
12h is impregnated, then it is 100 DEG C that resulting solidliquid mixture, which is warming up to temperature, decocts 3h, then filters, collects filtrate；
(2) it takes pulp, mulberries, cape gooseberry and the lycium ruthenicum of olive to carry out crushing and beating processing, obtains pulp；
(3) step (2) resulting pulp and step (1) resulting filtrate are taken, is put into fermentor, after mixing evenly, is risen
To 100 DEG C, sterilization treatment 20min is cooled to room temperature later, then pectase is added into fermentor temperature, after mixing evenly, adjusts
PH is 5, digests 3h, obtains enzymolysis liquid；
(4) it is added into step (3) resulting enzymolysis liquid and is ground into the rock sugar of fine powder and accounts for the ferment of pulp gross mass 13%
Female bacterium controls temperature at 25 DEG C, ferments 15 days, be filtered processing later, collects fermentation liquid；
(5) by step (4) resulting fermentation liquid at a temperature of 18 DEG C, continue fermentation 35 days, obtain fermented wine；
(6) at a temperature of fermented wine being placed in 6 DEG C, ageing 60 days, resulting supernatant was mulberries health preserving wine.
Mulberries health preserving wine wine liquid made from the present embodiment is clear and transparent, is in jewel red color, and wine body has fruit distinctive
Fragrance and strong aroma, mellow in taste is pure and free from extraneous odour；Through detecting, the Alcohol degree of the mulberries health preserving wine is 14%vol,
Total acid is 6.2g/L, volatile acid 0.7g/L, total reducing sugar 5.5g/L, meets NY/T1508-2017 " green food fruit wine " standard.
Embodiment three
The present embodiment provides a kind of mulberries health preserving wines, and by weight, production raw material includes following component: mulberries 65
Part, 30 parts of cape gooseberry, 20 parts of lycium ruthenicum, 15 parts of olive, 30 parts of corn stigma, 15 parts of cushaw stem, 25 parts of dry sophora flower, peanut coat 35
Part, 20 parts of rock sugar, 250 parts of pure water.
The method provided in this embodiment for preparing the mulberries health preserving wine, includes the following steps:
(1) corn stigma, cushaw stem, dry sophora flower, peanut coat are cleaned after drying, is ground into powder, pure water is then added
11h is impregnated, then it is 110 DEG C that resulting solidliquid mixture, which is warming up to temperature, decocts 2.5h, then filters, collects filtrate；
(2) it takes pulp, mulberries, cape gooseberry and the lycium ruthenicum of olive to carry out crushing and beating processing, obtains pulp；
(3) step (2) resulting pulp and step (1) resulting filtrate are taken, is put into fermentor, after mixing evenly, is risen
To 110 DEG C, sterilization treatment 18min is cooled to room temperature later, then pectase is added into fermentor temperature, after mixing evenly, adjusts
PH is 4, digests 2.5h, obtains enzymolysis liquid；
(4) it is added into step (3) resulting enzymolysis liquid and is ground into the rock sugar of fine powder and accounts for the ferment of pulp gross mass 13%
Female bacterium controls temperature at 30 DEG C, ferments 13 days, be filtered processing later, collects fermentation liquid；
(5) by step (4) resulting fermentation liquid at a temperature of 20 DEG C, continue fermentation 32 days, obtain fermented wine；
(6) at a temperature of fermented wine being placed in 8 DEG C, ageing 55 days, resulting supernatant was mulberries health preserving wine.
Mulberries health preserving wine wine liquid made from the present embodiment is clear and transparent, is in jewel red color, and wine body has fruit distinctive
Fragrance and strong aroma, mellow in taste is pure and free from extraneous odour；Through detecting, the Alcohol degree of the mulberries health preserving wine is 13%vol,
Total acid is 6.0g/L, volatile acid 0.7g/L, total reducing sugar 5.2g/L, meets NY/T1508-2017 " green food fruit wine " standard.
Example IV
The present embodiment provides a kind of mulberries health preserving wines, and by weight, production raw material includes following component: mulberries 60
Part, 25 parts of cape gooseberry, 15 parts of lycium ruthenicum, 10 parts of olive, 25 parts of corn stigma, 10 parts of cushaw stem, 20 parts of dry sophora flower, peanut coat 30
Part, 15 parts of rock sugar, 200 parts of pure water.
The method provided in this embodiment for preparing the mulberries health preserving wine, includes the following steps:
(1) corn stigma, cushaw stem, dry sophora flower, peanut coat are cleaned after drying, is ground into powder, pure water is then added
10h is impregnated, then it is 110 DEG C that resulting solidliquid mixture, which is warming up to temperature, decocts 2h, then filters, collects filtrate；
(2) it takes pulp, mulberries, cape gooseberry and the lycium ruthenicum of olive to carry out crushing and beating processing, obtains pulp；
(3) step (2) resulting pulp and step (1) resulting filtrate are taken, is put into fermentor, after mixing evenly, is risen
To 110 DEG C, sterilization treatment 15min is cooled to room temperature later, then pectase is added into fermentor temperature, after mixing evenly, adjusts
PH is 4, digests 2.5h, obtains enzymolysis liquid；
(4) it is added into step (3) resulting enzymolysis liquid and is ground into the rock sugar of fine powder and accounts for the ferment of pulp gross mass 10%
Female bacterium controls temperature at 30 DEG C, ferments 10 days, be filtered processing later, collects fermentation liquid；
(5) by step (4) resulting fermentation liquid at a temperature of 20 DEG C, continue fermentation 30 days, obtain fermented wine；
(6) at a temperature of fermented wine being placed in 8 DEG C, ageing 50 days, resulting supernatant was mulberries health preserving wine.
Mulberries health preserving wine wine liquid made from the present embodiment is clear and transparent, is in jewel red color, and wine body has fruit distinctive
Fragrance and strong aroma, mellow in taste is pure and free from extraneous odour；Through detecting, the Alcohol degree of the mulberries health preserving wine is 12%vol,
Total acid is 5.6g/L, volatile acid 0.5g/L, total reducing sugar 4.7g/L, meets NY/T1508-2017 " green food fruit wine " standard.
Embodiment five
The present embodiment provides a kind of mulberries health preserving wines, and by weight, production raw material includes following component: mulberries 62
Part, 28 parts of cape gooseberry, 18 parts of lycium ruthenicum, 12 parts of olive, 28 parts of corn stigma, 12 parts of cushaw stem, 23 parts of dry sophora flower, peanut coat 32
Part, 18 parts of rock sugar, 220 parts of pure water.
The method provided in this embodiment for preparing the mulberries health preserving wine, includes the following steps:
(1) corn stigma, cushaw stem, dry sophora flower, peanut coat are cleaned after drying, is ground into powder, pure water is then added
10h is impregnated, then it is 110 DEG C that resulting solidliquid mixture, which is warming up to temperature, decocts 2h, then filters, collects filtrate；
(2) it takes pulp, mulberries, cape gooseberry and the lycium ruthenicum of olive to carry out crushing and beating processing, obtains pulp；
(3) step (2) resulting pulp and step (1) resulting filtrate are taken, is put into fermentor, after mixing evenly, is risen
To 110 DEG C, sterilization treatment 15min is cooled to room temperature later, then pectase is added into fermentor temperature, after mixing evenly, adjusts
PH is 4, digests 2.5h, obtains enzymolysis liquid；
(4) it is added into step (3) resulting enzymolysis liquid and is ground into the rock sugar of fine powder and accounts for the ferment of pulp gross mass 13%
Female bacterium controls temperature at 30 DEG C, ferments 10 days, be filtered processing later, collects fermentation liquid；
(5) by step (4) resulting fermentation liquid at a temperature of 20 DEG C, continue fermentation 30 days, obtain fermented wine；
(6) at a temperature of fermented wine being placed in 8 DEG C, ageing 50 days, resulting supernatant was mulberries health preserving wine.
Mulberries health preserving wine wine liquid made from the present embodiment is clear and transparent, is in jewel red color, and wine body has fruit distinctive
Fragrance and strong aroma, mellow in taste is pure and free from extraneous odour；Through detecting, the Alcohol degree of the mulberries health preserving wine is 13%vol,
Total acid is 5.9g/L, volatile acid 0.6g/L, total reducing sugar 5.0g/L, meets NY/T1508-2017 " green food fruit wine " standard.
Using above-described embodiment scheme preparation mulberries health preserving wine respectively to the customer of 60 parts or more alcohol-free allergy into
The random investigation of row, everyone drinks product 100mL to investigator daily, continuously drinks 30, finding is as shown in the table:
As can be seen from the above table, mulberries health preserving wine mellow in taste of the invention, long-term drinking have no adverse reaction, and obvious tool
Have anti-aging, improve immunity and other effects, nutritive value with higher.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the scope of the claims of invention.
Claims (4)
1. a kind of mulberries health preserving wine, it is characterised in that: by weight, production raw material includes following component: mulberries 60~70
Part, 25~35 parts of cape gooseberry, 15~25 parts of lycium ruthenicum, 10~20 parts of olive, 25~35 parts of corn stigma, 10~20 parts of cushaw stem,
20~30 parts of dry sophora flower, 30~40 parts of peanut coat, 15~25 parts of rock sugar, 200~300 parts of pure water.
2. mulberries health preserving wine according to claim 1, it is characterised in that: by weight, production raw material includes as follows
Component: 62~68 parts of mulberries, 28~32 parts of cape gooseberry, 18~22 parts of lycium ruthenicum, 12~18 parts of olive, 28~32 parts of corn stigma,
12~18 parts of cushaw stem, 23~27 parts of dry sophora flower, 32~38 parts of peanut coat, 18~22 parts of rock sugar, 220~280 parts of pure water.
3. mulberries health preserving wine according to claim 2, it is characterised in that: by weight, production raw material includes as follows
Component: 65 parts of mulberries, 30 parts of cape gooseberry, 20 parts of lycium ruthenicum, 15 parts of olive, 30 parts of corn stigma, 15 parts of cushaw stem, dry sophora flower 25
Part, 35 parts of peanut coat, 20 parts of rock sugar, 250 parts of pure water.
4. being used for the preparation method of mulberries health preserving wine described in claim 1, characterized by the following steps:
(1) corn stigma, cushaw stem, dry sophora flower, peanut coat are cleaned after drying, is ground into powder, pure water is then added and impregnates
10~12h, then it is 100~110 DEG C that resulting solidliquid mixture, which is warming up to temperature, decocts 2~3h, then filters, collects filter
Liquid；
(2) it takes pulp, mulberries, cape gooseberry and the lycium ruthenicum of olive to carry out crushing and beating processing, obtains pulp；
(3) step (2) resulting pulp and step (1) resulting filtrate are taken, is put into fermentor, after mixing evenly, is warming up to
100~110 DEG C, 15~20min of sterilization treatment is cooled to room temperature later, then pectase is added into fermentor, stirs evenly
Afterwards, adjusting pH is 4~5, digests 2.5~3h, obtains enzymolysis liquid；
(4) it is added into step (3) resulting enzymolysis liquid and is ground into the rock sugar of fine powder and accounts for the ferment of pulp gross mass 10~15%
Female bacterium controls temperature at 25~30 DEG C, ferments 10~15 days, be filtered processing later, collects fermentation liquid；
(5) step (4) resulting fermentation liquid is continued fermentation 30~35 days, obtains fermented wine at a temperature of 18~20 DEG C；
(6) at a temperature of fermented wine being placed in 6~8 DEG C, ageing 50~60 days, resulting supernatant was mulberries health preserving wine.
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| CN115678730A (en) * | 2022-11-23 | 2023-02-03 | 甘洛大凉山荞升酒业有限责任公司 | Black tartary buckwheat, ludwigia prostrata, resveratrol and anthocyanin health-preserving wine and preparation process thereof |
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