技术领域technical field

本发明属于食品加工技术领域，涉及一种固液发酵结合的桑葚酒配方及制作方法。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.

背景技术Background technique

桑椹，桑树的果实，椭圆形长1—3厘米表面不平滑，未成熟时为绿色逐渐成长变为白色、红色，成熟后为紫红色或紫黑色味酸甜，《本草新编》有“紫者为第一红者次之青则不可用”的记载；现代研究证实，桑葚果实中含有丰富的葡萄糖、蔗糖、果糖、胡萝卜素、维生素、苹果酸、琥珀酸、酒石酸及矿物质钙、磷、铁、铜、锌等，桑葚营养价值是苹果的5倍，白黎芦醇含量是葡萄的十余倍；桑葚具有养肝护肝、益肾健肾、补血养颜、健脾胃、助消化、预防血管硬、防癌抗癌、清心明目等功效，具有较好的保健养生功能和优良的药用价值，被称为“民间圣果”。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".

黑枸杞，浆果为球形，皮薄，皮熟后紫黑色，果实里富含花青素，而花青素是目前国际上公认的清除人体内自由基有效的天然抗氧化剂，花青素是一种有着特殊分子结构的生物类黄酮，是能够清除人体内自由基有效的天然抗氧化剂，花青素具有很强的体内活性，实验证明，花青素的抗自由基氧化能力是维生素E的50倍，维生素C的20倍，并吸收迅速完全，口服20分钟即可达到最高血液浓度，代谢半衰期达7小时之久。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.

黑糯米是水稻的一个品种，属于糯米类，仅四川、贵州、云南有少量栽培，是较珍贵的水稻品种。黑糯米颗粒均匀，颜色紫黑，食味香甜，甜而不腻，黑糯米是因花色苷在果皮和种皮内沉积而呈黑色，花色苷属类黄酮化合物，具有较高的营养保健价值，又称“黑米色素”。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".

酿酒是利用微生物发酵生产含一定浓度酒精饮料的过程，目前市场上的酿酒方法主要分为固态发酵和液态发酵两种。固态发酵即固态配糟发酵，传统大曲酒的生产过程中，将曲和粮和上一轮次的酒糟混合，一起入窖发酵，此种酒醅含水较低，一般为55％-65％左右，游离水分基本上被包含在酒醅中，整个物料呈固态，参与发酵过程的微生物和酶通过水分渗入到酒醅颗粒中，进行各种生化作用，这便是固态配糟发酵的整个原理，固态法酿酒要经过10道以上工序，2次以上的蒸煮，缺点是燃料成本高，劳动强度大，原料出酒率低，但优点是其酒风味比较饱满；液态发酵在国内以麸曲白酒的生产工艺为代表，发酵过程只用带液态一种界面，其优点是出酒率也高，其缺点是液态法出酒的香味成分简单，原酒口味不如固态法。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.

传统的桑葚酒制作方法是采用液态发酵法，采用液态发酵法的桑葚酒，桑葚酒的口味单一、桑葚果香遭到彻底破坏，如何使得桑葚酒既出酒率高又风味饱满一直是一个难题。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.

发明内容SUMMARY OF THE INVENTION

本发明的目的就在于提供一种固液发酵结合的桑葚酒配方及制作方法，该方法对传统的桑葚酒制作方法的原料和工艺进行了改进，从而得到了一种具有桑葚果特有的清香又风味饱满且出酒率较高的酿制方法。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.

本发明所采用的技术方案是：The technical scheme adopted in the present invention is:

一种固液发酵结合的桑葚酒的配方，由以下重量组分的原料制成：桑葚8-12份、黑枸杞1-3份、黑糯米8-12份。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.

优选的，桑葚、黑枸杞、黑糯米按重量组分比例为5:1:5。Preferably, the ratio of mulberry, black wolfberry and black glutinous rice is 5:1:5 by weight.

一种固液发酵结合的桑葚酒的制作方法，包括：选料处理、果汁分离、固态发酵、上甑蒸馏、勾兑混合、液态发酵；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;

(一)选料处理：(1) Material selection processing:

桑葚筛选及处理：选取成熟、新鲜、无腐烂变质桑葚清洗干净，浸泡于质量浓度为5-9％的盐水中20-30min，捞出后用无菌水漂洗，漂洗后晾干桑葚表面水分，备用；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;

黑枸杞筛选及处理：选取成熟、新鲜、无腐烂变质黑枸杞清洗干净，浸泡于质量浓度为5-9％的盐水中20-30min，捞出后用无菌水漂洗，漂洗后晾干黑枸杞表面水分，备用；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;

黑糯米筛选及处理：选取颗粒饱满，质地均匀，颜色紫黑，少有碎米，无虫蛀的黑糯米，备用；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;

(二)果汁分离：(2) Juice separation:

将选料处理后的桑葚和黑枸杞破碎为碎果肉与果汁的混合物，然后将混合物离心分离；分离后的果汁原液过滤后去除杂质，将过滤后的原液均质，均质机压力10-14MPa，温度25℃，以提高原液稳定性，0-4℃下冷藏果汁原液，备用；果汁分离过程中所得过滤后果渣集中收集，备用；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;

(三)固态发酵：(3) Solid state fermentation:

将黑糯米放入水温为71-79℃热水浸泡6-8小时，搅拌均匀，浸泡过程中要翻动2-3次，水面高出黑糯米30cm，然后清除水面上的杂质，放水，然后放置3小时后上甑初蒸，初蒸时间为2-3小时，初蒸达到内无生心，外微开花，保证黑糯米完全熟透；蒸好的黑糯米出甑补水后摊凉至25-30℃，将果汁分离步骤中收集的果渣混入蒸好的黑糯米并搅拌均匀，下曲，下曲温度30-35℃，下曲量为重量份的0.5％-1％，收箱，收箱时撒一层谷壳在晾堂上，将带曲混合后的黑糯米移到谷壳，进行收箱，收箱四边直厚薄均匀，再撒一层谷壳在带曲黑糯米表面上，培菌糖化发酵，糖化发酵时间为28-30小时，糖化发酵后出箱，出箱时，酒气、曲香、味稍甜，入窖密封发酵作为酒醅；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;

(四)上甑蒸馏(4) Upper retort distillation

将发酵后的酒醅拌入重量份为3-5％的谷壳，轻撒匀铺、探气上甑、上甑时间35—40min，发酵后的酒醅移入甑内后开始蒸馏，将蒸馏得到的原酒收集备用；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;

(五)勾兑混合(5) Blending and mixing

将果汁分离步骤所收集的果汁原液与上甑蒸馏步骤所收集的原酒充分混合，混合后混合液均质，均质机压力10-14MPa，温度25℃，均质后混合液备用；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;

(六)液态发酵(6) Liquid fermentation

将勾兑混合步骤所得混合液倒入灭菌后发酵缸中，每千克混合液中加入0.5-1g发酵酶，充分混合后入窖液态发酵，期满后经澄清、超滤、均质、灭菌后，制得所述桑葚酒。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.

优选的，步骤中收箱及上甑蒸馏所用谷壳为清蒸过的熟谷壳。Preferably, in the step, the rice husks used in the box-receiving and upper retort distillation are steamed cooked rice husks.

优选的，收箱温度38-40℃，收箱厚度6-7厘米，收箱过程小于2小时。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.

优选的，固体发酵入窖发酵温度为30-35℃，时间为40-50天。Preferably, the temperature of the solid fermentation into the cellar is 30-35° C., and the time is 40-50 days.

优选的，蒸馏采酒采用掐头去尾，流酒速度2-3千克/分钟，流酒温度23-26℃。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.

优选的，液态发酵控制发酵温度为15-22℃，发酵时间40-50天。Preferably, the liquid fermentation controls the fermentation temperature to be 15-22° C. and the fermentation time to 40-50 days.

一种桑葚酒，由以上方法制作而成。A mulberry wine is prepared by the above method.

有益效果：Beneficial effects:

本发明通过将固体发酵和液体发酵相结合，提供了一种新的酿酒方法，该方法对传统的桑葚酒制作方法的原料和工艺进行了改进，从而得到了一种具有桑葚果特有的清香又风味饱满且出酒率较高的桑葚酒的生产方法，用本方法生产出的桑葚酒口感好，色质均一，清澈光泽，醇馥幽郁，酒香醇厚，果香浓郁，美容养颜，营养价值高，酒精度、酸度及糖度低，适合范围广。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.

具体实施方式Detailed ways

下面将结合本发明实施例，对本发明中的相关技术进行清楚、完整的描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。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.

实施例一：Example 1:

一种固液发酵结合的桑葚酒的配方，由以下重量组分的原料制成：桑葚12份、黑枸杞1份、黑糯米8份。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.

一种固液发酵结合的桑葚酒的制作方法，包括：选料处理、果汁分离、固态发酵、上甑蒸馏、勾兑混合、液态发酵；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;

(一)选料处理：(1) Material selection processing:

桑葚筛选及处理：选取成熟、新鲜、无腐烂变质桑葚清洗干净，浸泡于质量浓度为7％的盐水中20min，捞出后用无菌水漂洗，漂洗后晾干桑葚表面水分，备用；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;

黑枸杞筛选及处理：选取成熟、新鲜、无腐烂变质黑枸杞清洗干净，浸泡于质量浓度为7％的盐水中20min，捞出后用无菌水漂洗，漂洗后晾干黑枸杞表面水分，备用；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 ;

黑糯米筛选及处理：选取颗粒饱满，质地均匀，颜色紫黑，少有碎米，无虫蛀的黑糯米，备用；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;

(二)果汁分离：(2) Juice separation:

将选料处理后的桑葚和黑枸杞破碎为碎果肉与果汁的混合物，然后将混合物离心分离；分离后的果汁原液过滤后去除杂质，将过滤后的原液均质，均质机压力12MPa，温度25℃，以提高原液稳定性，4℃下冷藏果汁原液，备用；果汁分离过程中所得过滤后果渣集中收集，备用；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;

(三)固态发酵：(3) Solid state fermentation:

将黑糯米放入水温为75℃热水浸泡6小时，搅拌均匀，浸泡过程中要翻动3次，水面高出黑糯米30cm，然后清除水面上的杂质，放水，然后放置3小时后上甑初蒸，初蒸时间为2小时，初蒸达到内无生心，外微开花，保证黑糯米完全熟透；蒸好的黑糯米出甑补水后摊凉至25℃，将果汁分离步骤中收集的果渣混入蒸好的黑糯米并搅拌均匀，下曲，下曲温度33℃，下曲量为重量份的0.5％，收箱，收箱温度38.5℃，收箱厚度6厘米，收箱时撒一层谷壳在晾堂上，将带曲混合后的黑糯米移到谷壳，进行收箱，收箱四边直厚薄均匀，再撒一层谷壳在带曲黑糯米表面上，培菌糖化发酵，糖化发酵时间为28小时，糖化发酵后出箱，出箱时，酒气、曲香、味稍甜，入窖密封发酵作为酒醅；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;

(四)上甑蒸馏(4) Upper retort distillation

将发酵后的酒醅拌入重量份为3-5％的谷壳，轻撒匀铺、探气上甑、上甑时间35min，发酵后的酒醅移入甑内后开始蒸馏，蒸馏采酒采用掐头去尾，流酒速度2千克/分钟，流酒温度24℃，将蒸馏得到的原酒收集备用；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;

(五)勾兑混合(5) Blending and mixing

将果汁分离步骤所收集的果汁原液与上甑蒸馏步骤所收集的原酒充分混合，混合后混合液均质，均质机压力12MPa，温度25℃，均质后混合液备用；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;

(六)液态发酵(6) Liquid fermentation

将勾兑混合步骤所得混合液倒入灭菌后发酵缸中，每千克混合液中加入0.8g发酵酶，充分混合后入窖液态发酵，发酵温度为18℃，发酵时间45天，期满后经澄清、超滤、均质、灭菌后，制得所述桑葚酒。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.

实施例二：Embodiment 2:

一种固液发酵结合的桑葚酒的配方，由以下重量组分的原料制成：桑葚8份、黑枸杞3份、黑糯米8份。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.

一种固液发酵结合的桑葚酒的制作方法，包括：选料处理、果汁分离、固态发酵、上甑蒸馏、勾兑混合、液态发酵；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;

(一)选料处理：(1) Material selection processing:

桑葚筛选及处理：选取成熟、新鲜、无腐烂变质桑葚清洗干净，浸泡于质量浓度为7％的盐水中20min，捞出后用无菌水漂洗，漂洗后晾干桑葚表面水分，备用；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;

黑枸杞筛选及处理：选取成熟、新鲜、无腐烂变质黑枸杞清洗干净，浸泡于质量浓度为7％的盐水中20min，捞出后用无菌水漂洗，漂洗后晾干黑枸杞表面水分，备用；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 ;

黑糯米筛选及处理：选取颗粒饱满，质地均匀，颜色紫黑，少有碎米，无虫蛀的黑糯米，备用；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;

(二)果汁分离：(2) Juice separation:

将选料处理后的桑葚和黑枸杞破碎为碎果肉与果汁的混合物，然后将混合物离心分离；分离后的果汁原液过滤后去除杂质，将过滤后的原液均质，均质机压力12MPa，温度25℃，以提高原液稳定性，4℃下冷藏果汁原液，备用；果汁分离过程中所得过滤后果渣集中收集，备用；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;

(三)固态发酵：(3) Solid state fermentation:

将黑糯米放入水温为75℃热水浸泡6小时，搅拌均匀，浸泡过程中要翻动3次，水面高出黑糯米30cm，然后清除水面上的杂质，放水，然后放置3小时后上甑初蒸，初蒸时间为2小时，初蒸达到内无生心，外微开花，保证黑糯米完全熟透；蒸好的黑糯米出甑补水后摊凉至25℃，将果汁分离步骤中收集的果渣混入蒸好的黑糯米并搅拌均匀，下曲，下曲温度33℃，下曲量为重量份的0.5％，收箱，收箱温度38.5℃，收箱厚度6厘米，收箱时撒一层谷壳在晾堂上，将带曲混合后的黑糯米移到谷壳，进行收箱，收箱四边直厚薄均匀，再撒一层谷壳在带曲黑糯米表面上，培菌糖化发酵，糖化发酵时间为28小时，糖化发酵后出箱，出箱时，酒气、曲香、味稍甜，入窖密封发酵作为酒醅；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;

(四)上甑蒸馏(4) Upper retort distillation

将发酵后的酒醅拌入重量份为3-5％的谷壳，轻撒匀铺、探气上甑、上甑时间35min，发酵后的酒醅移入甑内后开始蒸馏，蒸馏采酒采用掐头去尾，流酒速度2千克/分钟，流酒温度24℃，将蒸馏得到的原酒收集备用；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;

(五)勾兑混合(5) Blending and mixing

将果汁分离步骤所收集的果汁原液与上甑蒸馏步骤所收集的原酒充分混合，混合后混合液均质，均质机压力12MPa，温度25℃，均质后混合液备用；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;

(六)液态发酵(6) Liquid fermentation

将勾兑混合步骤所得混合液倒入灭菌后发酵缸中，每千克混合液中加入0.8g发酵酶，充分混合后入窖液态发酵，发酵温度为18℃，发酵时间45天，期满后经澄清、超滤、均质、灭菌后，制得所述桑葚酒。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.

实施例三：Embodiment three:

一种固液发酵结合的桑葚酒的配方，由以下重量组分的原料制成：桑葚8份、黑枸杞1份、黑糯米12份。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.

一种固液发酵结合的桑葚酒的制作方法，包括：选料处理、果汁分离、固态发酵、上甑蒸馏、勾兑混合、液态发酵；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;

(一)选料处理：(1) Material selection processing:

桑葚筛选及处理：选取成熟、新鲜、无腐烂变质桑葚清洗干净，浸泡于质量浓度为7％的盐水中20min，捞出后用无菌水漂洗，漂洗后晾干桑葚表面水分，备用；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;

黑枸杞筛选及处理：选取成熟、新鲜、无腐烂变质黑枸杞清洗干净，浸泡于质量浓度为7％的盐水中20min，捞出后用无菌水漂洗，漂洗后晾干黑枸杞表面水分，备用；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 ;

黑糯米筛选及处理：选取颗粒饱满，质地均匀，颜色紫黑，少有碎米，无虫蛀的黑糯米，备用；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;

(二)果汁分离：(2) Juice separation:

将选料处理后的桑葚和黑枸杞破碎为碎果肉与果汁的混合物，然后将混合物离心分离；分离后的果汁原液过滤后去除杂质，将过滤后的原液均质，均质机压力12MPa，温度25℃，以提高原液稳定性，4℃下冷藏果汁原液，备用；果汁分离过程中所得过滤后果渣集中收集，备用；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;

(三)固态发酵：(3) Solid state fermentation:

将黑糯米放入水温为75℃热水浸泡6小时，搅拌均匀，浸泡过程中要翻动3次，水面高出黑糯米30cm，然后清除水面上的杂质，放水，然后放置3小时后上甑初蒸，初蒸时间为2小时，初蒸达到内无生心，外微开花，保证黑糯米完全熟透；蒸好的黑糯米出甑补水后摊凉至25℃，将果汁分离步骤中收集的果渣混入蒸好的黑糯米并搅拌均匀，下曲，下曲温度33℃，下曲量为重量份的0.5％，收箱，收箱温度38.5℃，收箱厚度6厘米，收箱时撒一层谷壳在晾堂上，将带曲混合后的黑糯米移到谷壳，进行收箱，收箱四边直厚薄均匀，再撒一层谷壳在带曲黑糯米表面上，培菌糖化发酵，糖化发酵时间为28小时，糖化发酵后出箱，出箱时，酒气、曲香、味稍甜，入窖密封发酵作为酒醅；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;

(四)上甑蒸馏(4) Upper retort distillation

将发酵后的酒醅拌入重量份为3-5％的谷壳，轻撒匀铺、探气上甑、上甑时间35min，发酵后的酒醅移入甑内后开始蒸馏，蒸馏采酒采用掐头去尾，流酒速度2千克/分钟，流酒温度24℃，将蒸馏得到的原酒收集备用；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;

(五)勾兑混合(5) Blending and mixing

将果汁分离步骤所收集的果汁原液与上甑蒸馏步骤所收集的原酒充分混合，混合后混合液均质，均质机压力12MPa，温度25℃，均质后混合液备用；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;

(六)液态发酵(6) Liquid fermentation

将勾兑混合步骤所得混合液倒入灭菌后发酵缸中，每千克混合液中加入0.8g发酵酶，充分混合后入窖液态发酵，发酵温度为18℃，发酵时间40天，期满后经澄清、超滤、均质、灭菌后，制得所述桑葚酒。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.

申请人随机挑选三种市场上的桑葚酒作为对比例与本发明的三种实施例进行了对比实验，并进行相关性能检测，结果如表1所示：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:

对比例1-3为随机挑选三种不同价位档次不同品牌厂家的市售的桑葚酒；Comparative Examples 1-3 are three kinds of mulberry wines of different price grades and different brands on the market randomly selected;

表1Table 1

从表1可知，对比例1-3购得的市售桑葚酒的性状、色泽、气滋味、杂质等感官评定远远差于实施例1-3，且酒精度、糖度、酸度高于实施例1-3。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.

由于目前市场上采用纯液态发酵法制得的桑葚酒发酵不彻底，生产出的桑葚酒口感不佳、异杂味重、桑葚果香遭到彻底破坏，生产速度快，造成其他成分很少，生产过程中人为投放香精等多种添加剂以补充其他成分的损失，因而造成酒精度高酸高糖高；本实施例所采用的方法是将本方法在固态发酵阶段制得的桑葚酒原液与桑葚果汁混合后直接进入液态发酵过程后期进行二次发酵，因而既保证了桑葚酒的口感，又避免了液体发酵初期产生的由于发酵不彻底而导致的异味杂重，桑葚果香遭到彻底破坏等问题，而且制作过程中无需添加剂进行补偿；因而本发明方法制得的桑葚酒比目前市场上的桑葚酒而言，有效提高桑葚酒的营养价值，降低酒精度、酸度及糖度，减少酒精、酸及糖含量过高等不健康的因素，口感更好，营养更丰富。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.

申请人还分别对100份特定人群志愿者进行赠饮并跟踪调研，调查者每人每日饮用该产品100mL，连续饮用60日，调研结果如表2所示：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:

表2Table 2

由表2可以看出，本发明的桑葚酒口感醇厚，长期饮用明显具有提高免疫力的功效，且针对不同人群的不同实施例具有明显的美容养颜、保养肌肤、提高人体免疫力的作用。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.

综上所述，本发明一种固液发酵结合的桑葚酒配方及制作方法的原料配方相得益彰、搭配得当，固液发酵结合的酿制方法科学合理、高效有益，由该方法制得的桑葚酒色质均一，清澈光泽，无沉淀而酒香及果香浓郁，香醇甘甜，有效提高桑葚酒的营养价值，降低酒精度及糖度的含量，减少酒精及糖量过高而不利于人体健康，具有美容养颜、提高人体免疫等保健功能。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.

以上所述仅为本发明的较佳实施例而已，并非用于限定本发明的保护范围。凡在本发明的精神和原则之内所作的任何修改、等同替换、改进等，均包含在本发明的保护范围内。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.