CN110004011A - A kind of mulberry wine formula and preparation method combined with solid-liquid fermentation - Google Patents

Abstract

The invention belongs to the technical field of food processing, and relates to a formula and a preparation method of mulberry wine combined with solid-liquid fermentation. It is brewed through the steps of blending and mixing, liquid fermentation, etc. It effectively combines solid fermentation and liquid fermentation to produce mulberry wine with uniform color and quality, clear luster, mellow and serene, mellow wine aroma, rich fruit aroma, beauty and beauty, High nutritional value, low alcohol and sugar content, suitable for a wide range.

Description

A kind of mulberry wine formula and preparation method combined with solid-liquid fermentation

technical field

The invention belongs to the technical field of food processing, and relates to a formula and a preparation method of mulberry wine combined with solid-liquid fermentation.

Background technique

Mulberry, the fruit of the mulberry tree, the oval shape is 1-3 cm long and the surface is not smooth. When it is immature, it is green and gradually grows into white and red. The first red and the second green are not available” records; modern research has confirmed that mulberry fruit is rich in glucose, sucrose, fructose, carotene, vitamins, malic acid, succinic acid, tartaric acid and minerals calcium, phosphorus , iron, copper, zinc, etc. The nutritional value of mulberries is five times that of apples, and the content of resveratrol is more than ten times that of grapes; It has the functions of preventing hard blood vessels, preventing cancer and anti-cancer, clearing the heart and improving eyesight. It has good health care function and excellent medicinal value. It is called "folk holy fruit".

Black wolfberry, the berry is spherical, the skin is thin, the skin is purple-black when ripe, the fruit is rich in anthocyanin, and anthocyanin is currently internationally recognized as an effective natural antioxidant in scavenging free radicals in the human body. A bioflavonoid with a special molecular structure, it is an effective natural antioxidant that can scavenge free radicals in the human body. Anthocyanins have strong in vivo activity. Experiments have shown that the anti-free radical oxidation ability of anthocyanins is 50% of that of vitamin E. It is 20 times that of vitamin C, and it is absorbed quickly and completely. The highest blood concentration can be reached within 20 minutes of oral administration, and the metabolic half-life is as long as 7 hours.

Black glutinous rice is a variety of rice, belonging to the glutinous rice category. Black glutinous rice has uniform particles, purple-black color, sweet taste, sweet but not greasy. Black glutinous rice is black due to the deposition of anthocyanins in the peel and seed coat. Anthocyanins are flavonoids, which have high nutritional and health care value. Called "black rice pigment".

Brewing is the process of producing alcoholic beverages with a certain concentration by microbial fermentation. At present, the brewing methods on the market are mainly divided into two types: solid-state fermentation and liquid-state fermentation. Solid-state fermentation is solid-state fermentation with grains. In the production process of traditional Daqu wine, koji and grains are mixed with the grains of the previous round and fermented in the cellar together. The water content of this kind of grains is low, generally about 55%-65%. , the free water is basically contained in the fermented grains, the whole material is solid, and the microorganisms and enzymes involved in the fermentation process penetrate into the grains of the fermented grains through water to carry out various biochemical effects, which is the whole principle of solid-state fermented grains, Solid-state winemaking has to go through more than 10 processes and more than 2 times of cooking. The disadvantages are high fuel cost, high labor intensity, and low raw material wine yield, but the advantage is that its wine flavor is relatively full; Represented by the production process, only one interface with liquid state is used in the fermentation process.

The traditional production method of mulberry wine is the liquid fermentation method. The mulberry wine using the liquid fermentation method has a single taste and the mulberry fruit aroma is completely destroyed.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a mulberry wine formula and preparation method combined by solid-liquid fermentation, the method improves the raw materials and technology of the traditional mulberry wine preparation method, thereby obtaining a kind of mulberry wine with a unique fragrance and aroma. A brewing method with full flavor and high wine yield.

The technical scheme adopted in the present invention is:

A formula of mulberry wine combined by solid-liquid fermentation is prepared from the following raw materials by weight: 8-12 parts of mulberry, 1-3 parts of black wolfberry, and 8-12 parts of black glutinous rice.

Preferably, the ratio of mulberry, black wolfberry and black glutinous rice is 5:1:5 by weight.

A method for making mulberry wine combined with solid-liquid fermentation, comprising: material selection treatment, fruit juice separation, solid-state fermentation, upper retort distillation, blending and mixing, and liquid-state fermentation;

(1) Material selection processing:

Screening and processing of mulberries: Select mature, fresh and non-rotten mulberries and clean them, soak them in salt water with a mass concentration of 5-9% for 20-30 minutes, take them out and rinse with sterile water, and dry the surface moisture of the mulberries after rinsing. spare;

Screening and processing of black wolfberry: Select mature, fresh, non-rotten black wolfberry and clean it, soak it in salt water with a mass concentration of 5-9% for 20-30min, remove it and rinse with sterile water, and dry the black wolfberry after rinsing. Surface moisture, spare;

Screening and processing of black glutinous rice: Select black glutinous rice with full particles, uniform texture, purple-black color, little broken rice, and no moth-eaten, for use;

(2) Juice separation:

The mulberries and black wolfberry after the material selection treatment are broken into a mixture of crushed pulp and fruit juice, and then the mixture is centrifuged; the separated fruit juice stock solution is filtered to remove impurities, and the filtered stock solution is homogenized, and the pressure of the homogenizer is 10-14MPa , the temperature is 25 ℃, in order to improve the stability of the stock solution, refrigerate the juice stock solution at 0-4 ℃, and reserve; the slag obtained after filtration during the fruit juice separation process is collected in a centralized manner for reserve;

(3) Solid state fermentation:

Soak the black glutinous rice in hot water with a temperature of 71-79 °C for 6-8 hours, stir evenly, turn it 2-3 times during the soaking process, and the water surface is 30cm higher than the black glutinous rice, then remove the impurities on the water surface, put water, and then place After 3 hours, the first steaming time is 2-3 hours, and the first steaming reaches no heart inside and slightly flowering outside, ensuring that the black glutinous rice is completely cooked; after the steamed black glutinous rice comes out of the retort and replenishes water, let it cool down to 25-30 ℃, mix the pomace collected in the fruit juice separation step into the steamed black glutinous rice and stir evenly, the lower koji, the lower koji temperature is 30-35 ℃, the lower koji amount is 0.5%-1% of the weight portion, put in the box, put in the box Sprinkle a layer of rice husk on the drying hall, move the black glutinous rice mixed with the warp to the rice husk, and collect the box. Saccharification fermentation, the saccharification fermentation time is 28-30 hours, after the saccharification fermentation, it is out of the box, when it is out of the box, the wine smell, koji fragrance and taste are slightly sweet, and it is sealed and fermented in the cellar as wine grain;

(4) Upper retort distillation

Mix the fermented glutinous rice grains into 3-5% of the rice husks by weight, spread lightly and spread out, detect the gas, and put the fermented grain into the retort for 35-40 minutes. Raw wine collection for use;

(5) Blending and mixing

Fully mixing the original juice collected in the fruit juice separation step with the original wine collected in the upper retort distillation step, the mixed liquid is homogenized after mixing, the pressure of the homogenizer is 10-14 MPa, and the temperature is 25 ° C, and the mixed liquid is used after the homogenization;

(6) Liquid fermentation

Pour the mixture obtained in the blending and mixing step into the fermentation tank after sterilization, add 0.5-1g of fermenting enzyme per kilogram of the mixture, fully mix and ferment it in a cellar liquid state, and after the expiration of the period, clarification, ultrafiltration, homogenization and sterilization are carried out. Then, the mulberry wine was prepared.

Preferably, in the step, the rice husks used in the box-receiving and upper retort distillation are steamed cooked rice husks.

Preferably, the box-receiving temperature is 38-40° C., the box-receiving thickness is 6-7 cm, and the box-receiving process is less than 2 hours.

Preferably, the temperature of the solid fermentation into the cellar is 30-35° C., and the time is 40-50 days.

Preferably, the wine is distilled and collected by pinching the head and the tail, the wine flowing speed is 2-3 kg/min, and the flowing wine temperature is 23-26 °C.

Preferably, the liquid fermentation controls the fermentation temperature to be 15-22° C. and the fermentation time to 40-50 days.

A mulberry wine is prepared by the above method.

Beneficial effects:

The present invention provides a new wine-making method by combining solid fermentation and liquid fermentation. The method improves the raw materials and processes of the traditional mulberry wine production method, thereby obtaining a mulberry wine with a unique fragrance and aroma. The production method of mulberry wine with full flavor and high wine yield, the mulberry wine produced by this method has good taste, uniform color, clear luster, mellow and secluded, mellow wine aroma, strong fruit aroma, beauty and beauty, nutrition High value, low alcohol, acidity and sugar content, suitable for a wide range.

Detailed ways

The related technologies in the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

Example 1:

A formula of mulberry wine combined by solid-liquid fermentation is prepared from the following raw materials by weight: 12 parts of mulberries, 1 part of black wolfberry, and 8 parts of black glutinous rice.

A method for making mulberry wine combined with solid-liquid fermentation, comprising: material selection treatment, fruit juice separation, solid-state fermentation, upper retort distillation, blending and mixing, and liquid-state fermentation;

(1) Material selection processing:

Mulberry screening and treatment: Select mature, fresh, non-rotten and degenerate mulberries and clean them, soak them in salt water with a mass concentration of 7% for 20 minutes, take them out and rinse with sterile water, dry the surface moisture of the mulberries after rinsing, and set aside for later use;

Screening and processing of black wolfberry: Select mature, fresh and non-rotten black wolfberry to clean, soak in 7% salt water for 20min, take out and rinse with sterile water, dry the surface moisture of black wolfberry after rinsing, set aside ;

Screening and processing of black glutinous rice: Select black glutinous rice with full particles, uniform texture, purple-black color, little broken rice, and no moth-eaten, for use;

(2) Juice separation:

The mulberry and black wolfberry after the material selection treatment are broken into a mixture of crushed pulp and fruit juice, and then the mixture is centrifuged; the separated fruit juice stock solution is filtered to remove impurities, and the filtered stock solution is homogenized, the pressure of the homogenizer is 12MPa, the temperature 25°C to improve the stability of the stock solution, refrigerate the juice stock solution at 4°C for later use; the filtration residues obtained during the fruit juice separation process are collected in a centralized manner for later use;

(3) Solid state fermentation:

Soak the black glutinous rice in hot water with a temperature of 75°C for 6 hours, stir evenly, turn it 3 times during the soaking process, and the water surface is 30cm higher than the black glutinous rice, then remove the impurities on the water surface, drain the water, and leave it for 3 hours. , the initial steaming time is 2 hours, and the initial steaming reaches no heart inside and slightly blooms on the outside to ensure that the black glutinous rice is completely cooked; the steamed black glutinous rice is taken out of the retort to replenish water and then cooled to 25 ° C, and the fruit collected in the juice separation step is separated. Mix the slag into the steamed black glutinous rice and stir evenly, make the lower koji, the lower koji temperature is 33 ℃, the lower koji amount is 0.5% of the weight part, and the box is collected, the temperature of the box is 38.5 ℃, the thickness of the box is 6 cm, and a sprinkle of The layer of rice husk is placed on the drying hall, and the black glutinous rice mixed with the warp is moved to the rice husk, and the box is closed. The saccharification and fermentation time is 28 hours. After saccharification and fermentation, it is out of the box. When it is out of the box, the wine smells, the fragrance of koji, and the taste is slightly sweet, and it is sealed and fermented in the cellar as wine grain;

(4) Upper retort distillation

Mix the fermented glutinous rice grains into 3-5% of the rice husks by weight, spread lightly and evenly spread, detect the gas on the retort, and put it on the retort for 35 minutes. After the fermented glutinous rice grains are moved into the retort, distillation begins. Remove the tail, the flow rate of wine is 2 kg/min, the temperature of flow wine is 24 ℃, and the original wine obtained by distillation is collected for use;

(5) Blending and mixing

Fully mixing the original juice collected in the fruit juice separation step with the original wine collected in the upper retort distillation step, the mixed liquid is homogenized after mixing, the homogenizer pressure is 12MPa, the temperature is 25 °C, and the homogenized mixed liquid is for later use;

(6) Liquid fermentation

Pour the mixture obtained in the blending and mixing step into the fermentation tank after sterilization, add 0.8g of fermentation enzyme per kilogram of the mixture, fully mix and then enter the cellar for liquid fermentation, the fermentation temperature is 18 ° C, and the fermentation time is 45 days. After clarification, ultrafiltration, homogenization and sterilization, the mulberry wine is prepared.

Embodiment 2:

A formula of mulberry wine combined by solid-liquid fermentation is prepared from the following raw materials by weight: 8 parts of mulberries, 3 parts of black wolfberry, and 8 parts of black glutinous rice.

A method for making mulberry wine combined with solid-liquid fermentation, comprising: material selection treatment, fruit juice separation, solid-state fermentation, upper retort distillation, blending and mixing, and liquid-state fermentation;

(1) Material selection processing:

Mulberry screening and treatment: Select mature, fresh, non-rotten and degenerate mulberries and clean them, soak them in salt water with a mass concentration of 7% for 20 minutes, take them out and rinse with sterile water, dry the surface moisture of the mulberries after rinsing, and set aside for later use;

Screening and processing of black wolfberry: Select mature, fresh and non-rotten black wolfberry to clean, soak in 7% salt water for 20min, take out and rinse with sterile water, dry the surface moisture of black wolfberry after rinsing, set aside ;

Screening and processing of black glutinous rice: Select black glutinous rice with full particles, uniform texture, purple-black color, little broken rice, and no moth-eaten, for use;

(2) Juice separation:

The mulberry and black wolfberry after the material selection treatment are broken into a mixture of crushed pulp and fruit juice, and then the mixture is centrifuged; the separated fruit juice stock solution is filtered to remove impurities, and the filtered stock solution is homogenized, the pressure of the homogenizer is 12MPa, the temperature 25°C to improve the stability of the stock solution, refrigerate the juice stock solution at 4°C for later use; the filtration residues obtained during the fruit juice separation process are collected in a centralized manner for later use;

(3) Solid state fermentation:

Soak the black glutinous rice in hot water with a temperature of 75°C for 6 hours, stir evenly, turn it 3 times during the soaking process, and the water surface is 30cm higher than the black glutinous rice, then remove the impurities on the water surface, drain the water, and leave it for 3 hours. , the initial steaming time is 2 hours, and the initial steaming reaches no heart inside and slightly blooms on the outside to ensure that the black glutinous rice is completely cooked; the steamed black glutinous rice is taken out of the retort to replenish water and then cooled to 25 ° C, and the fruit collected in the juice separation step is separated. Mix the slag into the steamed black glutinous rice and stir evenly, make the lower koji, the lower koji temperature is 33 ℃, the lower koji amount is 0.5% of the weight part, and the box is collected, the temperature of the box is 38.5 ℃, the thickness of the box is 6 cm, and a sprinkle of The layer of rice husk is placed on the drying hall, and the black glutinous rice mixed with the warp is moved to the rice husk, and the box is closed. The saccharification and fermentation time is 28 hours. After saccharification and fermentation, it is out of the box. When it is out of the box, the wine smells, the fragrance of koji, and the taste is slightly sweet, and it is sealed and fermented in the cellar as wine grain;

(4) Upper retort distillation

Mix the fermented glutinous rice grains into 3-5% of the rice husks by weight, spread lightly and evenly spread, detect the gas on the retort, and put it on the retort for 35 minutes. After the fermented glutinous rice grains are moved into the retort, distillation begins. Remove the tail, the flow rate of wine is 2 kg/min, the temperature of flow wine is 24 ℃, and the original wine obtained by distillation is collected for use;

(5) Blending and mixing

Fully mixing the original juice collected in the fruit juice separation step with the original wine collected in the upper retort distillation step, the mixed liquid is homogenized after mixing, the homogenizer pressure is 12MPa, the temperature is 25 °C, and the homogenized mixed liquid is for later use;

(6) Liquid fermentation

Pour the mixture obtained in the blending and mixing step into the fermentation tank after sterilization, add 0.8g of fermentation enzyme per kilogram of the mixture, fully mix and then enter the cellar for liquid fermentation, the fermentation temperature is 18 ° C, and the fermentation time is 45 days. After clarification, ultrafiltration, homogenization and sterilization, the mulberry wine is prepared.

Embodiment three:

A formula of mulberry wine combined by solid-liquid fermentation is prepared from the following raw materials by weight: 8 parts of mulberries, 1 part of black wolfberry, and 12 parts of black glutinous rice.

A method for making mulberry wine combined with solid-liquid fermentation, comprising: material selection treatment, fruit juice separation, solid-state fermentation, upper retort distillation, blending and mixing, and liquid-state fermentation;

(1) Material selection processing:

Mulberry screening and treatment: Select mature, fresh, non-rotten and degenerate mulberries and clean them, soak them in salt water with a mass concentration of 7% for 20 minutes, take them out and rinse with sterile water, dry the surface moisture of the mulberries after rinsing, and set aside for later use;

Screening and processing of black wolfberry: Select mature, fresh and non-rotten black wolfberry to clean, soak in 7% salt water for 20min, take out and rinse with sterile water, dry the surface moisture of black wolfberry after rinsing, set aside ;

Screening and processing of black glutinous rice: Select black glutinous rice with full particles, uniform texture, purple-black color, little broken rice, and no moth-eaten, for use;

(2) Juice separation:

The mulberry and black wolfberry after the material selection treatment are broken into a mixture of crushed pulp and fruit juice, and then the mixture is centrifuged; the separated fruit juice stock solution is filtered to remove impurities, and the filtered stock solution is homogenized, the pressure of the homogenizer is 12MPa, the temperature 25°C to improve the stability of the stock solution, refrigerate the juice stock solution at 4°C for later use; the filtration residues obtained during the fruit juice separation process are collected in a centralized manner for later use;

(3) Solid state fermentation:

Soak the black glutinous rice in hot water with a temperature of 75°C for 6 hours, stir evenly, turn it 3 times during the soaking process, and the water surface is 30cm higher than the black glutinous rice, then remove the impurities on the water surface, drain the water, and leave it for 3 hours. , the initial steaming time is 2 hours, the initial steaming reaches no heart inside, and the outside is slightly blooming to ensure that the black glutinous rice is completely cooked; the steamed black glutinous rice is put out of the retort and replenished with water, and then cooled to 25 ℃, and the fruit collected in the juice separation step is separated. Mix the slag into the steamed black glutinous rice and stir evenly, make the lower koji, the lower koji temperature is 33 ℃, the lower koji amount is 0.5% of the weight part, and the box is collected, the temperature of the box is 38.5 ℃, the thickness of the box is 6 cm, and a sprinkle of The layer of rice husk is placed on the drying hall, and the black glutinous rice mixed with the warp is moved to the rice husk, and the box is closed. The saccharification and fermentation time is 28 hours. After saccharification and fermentation, it is out of the box. When out of the box, the wine smells, the fragrance of koji, and the taste is slightly sweet, and it is sealed and fermented in the cellar as wine grain;

(4) Upper retort distillation

Mix the fermented glutinous rice grains into 3-5% of the rice husks by weight, spread lightly and evenly spread, detect the gas on the retort, and put it on the retort for 35 minutes. After the fermented glutinous rice grains are moved into the retort, distillation begins. Remove the tail, the flow rate of wine is 2 kg/min, the temperature of flow wine is 24 ℃, and the original wine obtained by distillation is collected for use;

(5) Blending and mixing

Fully mixing the original juice collected in the fruit juice separation step with the original wine collected in the upper retort distillation step, the mixed liquid is homogenized after mixing, the homogenizer pressure is 12MPa, the temperature is 25 °C, and the homogenized mixed liquid is for later use;

(6) Liquid fermentation

Pour the mixture obtained in the blending and mixing step into the fermentation tank after sterilization, add 0.8g of fermentation enzyme per kilogram of the mixture, fully mix and then enter the cellar for liquid fermentation, the fermentation temperature is 18 ° C, and the fermentation time is 40 days. After clarification, ultrafiltration, homogenization and sterilization, the mulberry wine is prepared.

The applicant randomly selected three kinds of mulberry wines on the market and carried out a comparative experiment with three kinds of embodiments of the present invention as comparative examples, and carried out relevant performance detection, the results are as shown in Table 1:

Comparative Examples 1-3 are three kinds of mulberry wines of different price grades and different brands on the market randomly selected;

Table 1

As can be seen from Table 1, the sensory evaluations such as the properties, color, odor, taste and impurities of the commercially available mulberry wine purchased in Comparative Example 1-3 are far worse than those in Example 1-3, and the alcohol content, sugar content and acidity are higher than those of the embodiment. 1-3.

Due to the incomplete fermentation of the mulberry wine produced by the pure liquid fermentation method on the market at present, the produced mulberry wine has a poor taste, heavy odor, and the mulberry fruit aroma is completely destroyed. The production speed is fast, resulting in few other ingredients. In the process, artificially throwing in various additives such as essence to supplement the loss of other components, thus causing high alcohol content, high acid, high sugar; the method adopted in this embodiment is to combine the mulberry wine stock solution and mulberry juice obtained by this method in the solid-state fermentation stage After mixing, it directly enters the liquid fermentation process for secondary fermentation, which not only ensures the taste of the mulberry wine, but also avoids the peculiar smell caused by incomplete fermentation in the early stage of liquid fermentation, and the mulberry fruit flavor is completely destroyed. , and do not need additives to compensate in the production process; thus the mulberry wine prepared by the method of the present invention effectively improves the nutritional value of mulberry wine, reduces alcohol content, acidity and sugar content, reduces alcohol, acidity and Unhealthy factors such as high sugar content, taste better and more nutritious.

The applicant also gave 100 volunteers to specific groups of volunteers and conducted follow-up research. Each investigator drank 100mL of the product every day for 60 consecutive days. The survey results are shown in Table 2:

Table 2

As can be seen from Table 2, the mulberry wine of the present invention has a mellow mouthfeel, and the long-term drinking obviously has the effect of improving immunity, and the different embodiments for different groups of people have obvious effects of beautifying the skin, maintaining the skin, and improving the immunity of the human body.

To sum up, the formula of a mulberry wine combined with solid-liquid fermentation of the present invention and the raw material formulation of the production method complement each other and are properly matched, and the brewing method combined with solid-liquid fermentation is scientific, reasonable, efficient and beneficial. Uniform quality, clear and lustrous, no precipitation but rich wine and fruit aroma, mellow and sweet, effectively improve the nutritional value of mulberry wine, reduce the content of alcohol and sugar content, reduce alcohol and sugar content that is too high and is not conducive to human health, and has beauty Beauty, improve human immunity and other health care functions.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the protection scope of the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention are included in the protection scope of the present invention.

Claims (9)

1. a formula of mulberry wine combined by solid-liquid fermentation, is characterized in that, is made of the raw material of following weight components: 8-12 parts of mulberries, 1-3 parts of black wolfberry, 8-12 parts of black glutinous rice. 2. the formula of the mulberry wine of a kind of solid-liquid fermentation combination according to claim 1, is characterized in that, described mulberry, black wolfberry, black glutinous rice are 5:1:5 by weight component ratio. 3. a preparation method of solid-liquid fermentation combined with mulberry wine according to claim 1, is characterized in that, the preparation method of described mulberry wine comprises: material selection processing, fruit juice separation, solid state fermentation, upper retort distillation, blending and mixing, liquid fermentation; (1) Material selection processing: Screening and processing of mulberries: Select mature, fresh and non-rotten mulberries and clean them, soak them in salt water with a mass concentration of 5-9% for 20-30 minutes, take them out and rinse with sterile water, and dry the surface moisture of the mulberries after rinsing. spare; Screening and processing of black wolfberry: Select mature, fresh, non-rotten black wolfberry and clean it, soak it in salt water with a mass concentration of 5-9% for 20-30min, remove it and rinse with sterile water, and dry the black wolfberry after rinsing. Surface moisture, spare; Screening and processing of black glutinous rice: Select black glutinous rice with full particles, uniform texture, purple-black color, little broken rice, and no moth-eaten, for use; (2) Juice separation: The mulberries and black wolfberry after the material selection treatment are broken into a mixture of crushed pulp and fruit juice, and then the mixture is centrifuged; the separated fruit juice stock solution is filtered to remove impurities, and the filtered stock solution is homogenized, and the pressure of the homogenizer is 10-14MPa , the temperature is 25 ℃, in order to improve the stability of the stock solution, refrigerate the juice stock solution at 0-4 ℃, and reserve; the slag obtained after filtration during the fruit juice separation process is collected in a centralized manner for reserve; (3) Solid state fermentation: Soak the black glutinous rice in hot water with a temperature of 71-79 ℃ for 6-8 hours, stir evenly, turn it 2-3 times during the soaking process, and the water surface is 30cm higher than the black glutinous rice, then remove the impurities on the water surface, put water, and then place After 3 hours, the first steaming time is 2-3 hours, and the first steaming reaches no heart inside and slightly flowering outside, ensuring that the black glutinous rice is completely cooked; after the steamed black glutinous rice comes out of the retort and replenishes water, let it cool down to 25-30 ℃, mix the pomace collected in the fruit juice separation step into the steamed black glutinous rice and stir evenly, the lower koji temperature is 30-35 ℃, and the lower koji amount is 0.5%-1% of the weight portion, put in the box, put in the box Sprinkle a layer of rice husk on the drying hall, move the black glutinous rice mixed with the warp to the rice husk, and collect the box. Bacterial saccharification and fermentation, the saccharification and fermentation time is 28-30 hours, after saccharification and fermentation, out of the box, when out of the box, the wine gas, koji fragrance and taste are slightly sweet, and it is sealed and fermented in the cellar as wine grain; (4) Upper retort distillation Mix the fermented glutinous rice grains into 3-5% of the rice husks by weight, spread lightly and spread out, detect the gas, and put the fermented grain into the retort for 35-40 minutes. Raw wine collection for use; (5) Blending and mixing Fully mixing the original juice collected in the fruit juice separation step with the original wine collected in the upper retort distillation step, the mixed liquid is homogenized after mixing, the pressure of the homogenizer is 10-14 MPa, and the temperature is 25 ° C, and the mixed liquid is used after the homogenization; (6) Liquid fermentation Pour the mixture obtained in the blending and mixing step into the fermentation tank after sterilization, add 0.5-1g of fermenting enzyme per kilogram of the mixture, fully mix it and ferment it in a cellar liquid state, and after the expiration of the period, clarification, ultrafiltration, homogenization and sterilization are carried out. Then, the mulberry wine was prepared. 4. preparation method according to claim 3, is characterized in that, in described step, the used chaff of box-receiving and upper retort distillation is the cooked chaff of steaming. 5. The manufacturing method according to claim 3, characterized in that, the temperature of the box-receiving is 38-40°C, the thickness of the box-receiving is 6-7 cm, and the box-receiving process is less than 2 hours. 6 . The preparation method according to claim 3 , wherein the temperature of the solid fermentation into the cellar fermentation is 30-35° C., and the time is 40-50 days. 7 . 7. preparation method according to claim 3, is characterized in that, described distilling and picking wine adopts pinch head to remove tail, flow rate of wine is 2-3 kilograms/min, and flow temperature of wine is 23-26 ℃. 8 . The preparation method according to claim 3 , wherein the fermentation temperature of the liquid fermentation is controlled to be 15-22° C., and the fermentation time is 40-50 days. 9 . 9. A mulberry wine, characterized in that it is made by the preparation method of claim 3.