CN110004011A - A kind of the morat formula and production method of solid-liquid fermentation combination - Google Patents
A kind of the morat formula and production method of solid-liquid fermentation combination Download PDFInfo
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- CN110004011A CN110004011A CN201910310275.8A CN201910310275A CN110004011A CN 110004011 A CN110004011 A CN 110004011A CN 201910310275 A CN201910310275 A CN 201910310275A CN 110004011 A CN110004011 A CN 110004011A
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- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 25
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- 238000004821 distillation Methods 0.000 claims abstract description 21
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology fields, it is related to the morat formula and production method of a kind of solid-liquid fermentation combination, including using mulberries, lycium ruthenicum and black glutinous rice as raw material, respectively carry out sorting processing, fruit juice separating, solid state fermentation, uploading in rice steamer distillation, blend mixing, liquid state fermentation and etc. brew, effectively solid fermentation and liquid fermentation are combined, the mulberry fruit wine chromaticness produced is uniform, limpid gloss, alcohol fragrance is imprisoned strongly fragrant, and aroma is mellow, and the smell of fruits is very sweet, beautifying face and moistering lotion, nutritive value is high, and the content of alcoholic strength and pol is low, is suitble to range wide.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of morat formula that solid-liquid fermentation combines and production side
Method.
Background technique
Mulberry fruit, the fruit of mulberry tree, long 1-3 cm surfaces of ellipse are unsmooth, and when prematurity gradually grows up for green to be become
It is white, red, be aubergine or atropurpureus sweet and sour after mature, " book on Chinese herbal medicine is newly organized " have " purple person be the first red person take second place it is green then not
Can use " record；Modern study confirms, glucose rich in, sucrose, fructose, carrotene, dimension life in mulberries fruit
Element, malic acid, succinic acid, tartaric acid and mineral calcium, phosphorus, iron, copper, zinc etc., mulberries nutritive value are 5 times of apple, Bai Li
Reed alcohol content is more than ten times of grape；There is mulberries nourishing and protecting liver, kidney-nourishing to be good for kidney, blood-enriching face-nourishing, strengthening the spleen and stomach, aid digestion, prevention
Blood vessel is hard, cancer-resisting, clear away heart-fire improving eyesight and other effects, has preferable health functions and excellent medical value, referred to as
" civil sage fruit ".
Lycium ruthenicum, berry is spherical, thin skin, atropurpureus after skin is ripe, is rich in anthocyanidin in fruit, and anthocyanidin is current state
The effective natural of removing people's interior free yl generally acknowledged on border, anthocyanidin is a kind of life for having special molecular structure
Species flavones is can to remove the effective natural of people's interior free yl, and anthocyanidin has very strong activity in vivo, real
Verify bright, the free radical resisting oxidability of anthocyanidin is 50 times of vitamin E, ascorbic 20 times, and absorb it is complete rapidly,
It can reach highest haemoconcentration within oral 20 minutes, metabolic half life is for 7 hours.
Black glutinous rice is a kind of rice, belongs to glutinous rice class, and it is more precious that only, which there is a small amount of cultivation in Sichuan, Guizhou, Yunnan,
Rice varieties.Black glutinous rice particle is uniform, and color purple is black, and food flavor is fragrant and sweet, agreeably sweet, black glutinous rice be because of anthocyanin in pericarp and
It plants intradermal deposition and is in black, anthocyanin category flavonoids, healthy nutritive value with higher, also known as " black rice color
Element ".
Wine brewing is to utilize the process of microbial fermentation production alcoholic beverage containing a certain concentration, brewing method currently on the market
It is broadly divided into solid state fermentation and two kinds of liquid state fermentation.Solid state fermentation, that is, solid-state is fermented with grain, in the production process of traditional Daqu spirit of China,
Bent and grain and last round of vinasse are mixed, together pit entry fermentation, such fermented grain is aqueous lower, and generally 55%-65% is left
The right side, free moisture are substantially contained in fermented grain, and entire material is in solid-state, and the microorganism and enzyme for participating in fermentation process pass through water
Divide and penetrate into fermented grain particle, carry out various biochemical actions, this is entire principle of the solid-state with grain fermentation, and solid state process wine brewing is wanted
By 10 or more processes, 2 times or more boilings, the disadvantage is that fuel cost is high, large labor intensity, liquor ratio of raw material is low, but excellent
Point is that its wine taste is fuller；At home using the production technology of liquor bran koji as representative, fermentation process only uses band for liquid state fermentation
A kind of interface of liquid, its advantage is that distillation yield is also high, the disadvantage is that the flavor component that liquid phase process goes out wine is simple, former wine taste is not so good as
Solid state process.
Traditional mulberries liquor method for making be using liquid fermentation method, using the morat of liquid fermentation method, morat
Taste is single, mulberries fruity is thoroughly destroyed, and how to make morat not only distillation yield height but also the full always difficulty of flavor
Topic.
Summary of the invention
The object of the invention is that providing the morat formula and production method of a kind of solid-liquid fermentation combination, this method pair
The raw material and technique of traditional mulberries liquor method for making are improved, to obtain a kind of with the distinctive faint scent of mulberry fruit
Flavor is full again and the higher brew method of distillation yield.
The technical scheme adopted by the invention is that:
A kind of formula for the morat that solid-liquid fermentation combines, is made of the raw material of following components by weight percent: 8-12 parts of mulberries, black
1-3 parts of fructus lycii, 8-12 parts of black glutinous rice.
Preferably, mulberries, lycium ruthenicum, black glutinous rice component ratio by weight are 5:1:5.
A kind of production method for the morat that solid-liquid fermentation combines, comprising: sorting processing, fruit juice separating, solid state fermentation, on
Mixing, liquid state fermentation are blent in rice steamer distillation；
(1) sorting is handled:
Mulberries screening and processing: mature, fresh, non-rot mulberries are chosen and are cleaned up, being soaked in mass concentration is
20-30min in the salt water of 5-9% uses rinsed with sterile water, mulberries surface moisture is dried after rinsing after pulling out, spare；
Lycium ruthenicum screening and processing: it chooses mature, fresh, non-rot lycium ruthenicum and cleans up, it is dense to be soaked in quality
Degree is 20-30min in the salt water of 5-9%, and rinsed with sterile water is used after pulling out, lycium ruthenicum surface moisture is dried after rinsing, spare；
Black glutinous rice screening and processing: choosing full grains, and homogeneous, color purple is black, rare to crack rice, free from insect pests it is black glutinous
Rice, it is spare；
(2) fruit juice separating:
Sorting treated mulberries and lycium ruthenicum are broken for the mixture of broken pulp and fruit juice, are then centrifuged mixture
Separation；Impurity is removed after raw juice filtering after separation, by filtered stoste homogeneous, homogenizer pressure 10-14MPa, temperature
25 DEG C of degree, to improve stoste stability, refrigerates raw juice at 0-4 DEG C, spare；Pomace after gained filtering during fruit juice separating
Centralized collection, it is spare；
(3) solid state fermentation:
By black glutinous rice be put into water temperature be 71-79 DEG C hot-water soak 6-8 hours, stir evenly, 2-3 is stirred in soaking process
Secondary, the water surface is higher by black glutinous rice 30cm, then removes the impurity on the water surface, discharges water, and uploading in rice steamer is just steamed after then placing 3 hours, is just steamed
Time is 2-3 hours, just steams and reaches without raw core in the centre, outer crack flower, guarantees that black glutinous rice is completely well-done；Steamed black glutinous rice goes out rice steamer benefit
The pomace collected in fruit juice separating step is mixed into steamed black glutinous rice and stirred evenly by spreading for cooling to 25-30 DEG C after water, lower song,
Lower Qu Wendu 30-35 DEG C, lower bent amount are the 0.5%-1% of parts by weight, receive case, spread one layer of husk in one's parents of drying in the air, by band when receiving case
Bent mixed black glutinous rice moves on to husk, carries out receipts case, and it is uniform to receive the straight thickness in four side of case, then spreads one layer of husk in the bent black glutinous rice of band
On surface, culture saccharification fermentation, the diastatic fermentation time is 28-30 hours, outlet after diastatic fermentation, when outlet, fume, Qu Xiang,
Taste slightly sweet tea enters cellar and is sealed by fermentation as fermented grain；
(4) uploading in rice steamer is distilled
Fermented grain after fermentation is admixed into the husk that parts by weight are 3-5%, paving is gently sprinkled evenly, visits gas uploading in rice steamer, uploading in rice steamer time 35-
40min, the fermented grain after fermentation start to distill after moving into rice steamer, and the former wine that distillation is obtained is collected spare；
(5) mixing is blent
Raw juice collected by fruit juice separating step and former wine collected by uploading in rice steamer distilation steps are sufficiently mixed, mixed
Mixed liquor homogeneous afterwards, homogenizer pressure 10-14MPa, 25 DEG C of temperature, mixed liquor is spare after homogeneous；
(6) liquid state fermentation
Mixed liquor obtained by mixing step will be blent to pour into sterilizing post-fermentation cylinder, 0.5-1g hair is added in every kilogram of mixed liquor
Ferment enzyme enters to store liquid state fermentation after being sufficiently mixed, and after expiring after clarification, ultrafiltration, homogeneous, sterilizing, the morat is made.
Preferably, it is the ripe husk steamed in clear soup that case and uploading in rice steamer distillation husk used are received in step.
Preferably, 38-40 DEG C of box temperature degree is received, 6-7 centimetres of case thickness is received, receives case process less than 2 hours.
Preferably, solid fermentation pit entry fermentation temperature is 30-35 DEG C, and the time is 40-50 days.
Preferably, distillation adopts wine using leaving out the beginning and the end, and flows 2-3 kg/min of wine speed, flows 23-26 DEG C of wine temperature.
Preferably, liquid state fermentation control fermentation temperature is 15-22 DEG C, fermentation time 40-50 days.
A kind of morat, is made by above method.
The utility model has the advantages that
The present invention provides a kind of new brewing method, this method pair by combining solid fermentation and liquid fermentation
The raw material and technique of traditional mulberries liquor method for making are improved, to obtain a kind of with the distinctive faint scent of mulberry fruit
Flavor is full again and the production method of the higher morat of distillation yield, and the morat produced with this method is in good taste, and chromaticness is equal
One, limpid gloss, alcohol fragrance is imprisoned strongly fragrant, and aroma is mellow, and the smell of fruits is very sweet, beautifying face and moistering lotion, and nutritive value is high, alcoholic strength, acidity and pol
It is low, it is suitble to range wide.
Specific embodiment
Below in conjunction with the embodiment of the present invention, clear, complete description is carried out to the relevant technologies in the present invention, it is clear that
Described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, every other embodiment obtained by those of ordinary skill in the art without making creative efforts belong to
The scope of protection of the invention.
Embodiment one:
A kind of formula for the morat that solid-liquid fermentation combines, is made: 12 parts of mulberries, black Chinese holly of the raw material of following components by weight percent
1 part of Qi, 8 parts of black glutinous rice.
A kind of production method for the morat that solid-liquid fermentation combines, comprising: sorting processing, fruit juice separating, solid state fermentation, on
Mixing, liquid state fermentation are blent in rice steamer distillation；
(1) sorting is handled:
Mulberries screening and processing: mature, fresh, non-rot mulberries are chosen and are cleaned up, being soaked in mass concentration is
20min in 7% salt water uses rinsed with sterile water, mulberries surface moisture is dried after rinsing after pulling out, spare；
Lycium ruthenicum screening and processing: it chooses mature, fresh, non-rot lycium ruthenicum and cleans up, it is dense to be soaked in quality
Degree is 20min in 7% salt water, and rinsed with sterile water is used after pulling out, lycium ruthenicum surface moisture is dried after rinsing, spare；
Black glutinous rice screening and processing: choosing full grains, and homogeneous, color purple is black, rare to crack rice, free from insect pests it is black glutinous
Rice, it is spare；
(2) fruit juice separating:
Sorting treated mulberries and lycium ruthenicum are broken for the mixture of broken pulp and fruit juice, are then centrifuged mixture
Separation；Impurity is removed after raw juice filtering after separation, by filtered stoste homogeneous, homogenizer pressure 12MPa, temperature 25
DEG C, to improve stoste stability, raw juice is refrigerated at 4 DEG C, it is spare；Pomace concentrates receipts after gained filtering during fruit juice separating
Collection, it is spare；
(3) solid state fermentation:
By black glutinous rice be put into water temperature be 75 DEG C hot-water soak 6 hours, stir evenly, to be stirred in soaking process 3 times, the water surface
It is higher by black glutinous rice 30cm, the impurity on the water surface is then removed, discharges water, uploading in rice steamer is just steamed after then placing 3 hours, and just steaming the time is 2
Hour, it just steams and reaches without raw core in the centre, outer crack flower guarantees that black glutinous rice is completely well-done；Steamed black glutinous rice goes out spreading for cooling after rice steamer moisturizing
To 25 DEG C, the pomace collected in fruit juice separating step is mixed into steamed black glutinous rice and is stirred evenly, lower song, lower Qu Wendu 33
DEG C, lower bent amount is the 0.5% of parts by weight, receives case, receives 38.5 DEG C of box temperature degree, receive 6 centimetres of case thickness, spreads one layer of husk when receiving case and exist
It dries in the air one's parents, husk will be moved on to bent mixed black glutinous rice, and carry out receipts case, it is uniform to receive the straight thickness in four side of case, then spread one layer of husk
On the bent black glutinous rice surface of band, culture saccharification fermentation, the diastatic fermentation time is 28 hours, outlet after diastatic fermentation, when outlet, wine
Gas, Qu Xiang, taste slightly sweet tea enter cellar and are sealed by fermentation as fermented grain；
(4) uploading in rice steamer is distilled
Fermented grain after fermentation is admixed into the husk that parts by weight are 3-5%, paving is gently sprinkled evenly, visits gas uploading in rice steamer, uploading in rice steamer time
35min, the fermented grain after fermentation start to distill after moving into rice steamer, and distillation adopts wine using leaving out the beginning and the end, and flow 2 kg/min of wine speed,
24 DEG C of wine temperature of stream, the former wine that distillation is obtained are collected spare；
(5) mixing is blent
Raw juice collected by fruit juice separating step and former wine collected by uploading in rice steamer distilation steps are sufficiently mixed, mixed
Mixed liquor homogeneous afterwards, homogenizer pressure 12MPa, 25 DEG C of temperature, mixed liquor is spare after homogeneous；
(6) liquid state fermentation
Mixed liquor obtained by mixing step will be blent to pour into sterilizing post-fermentation cylinder, 0.8g fermentation is added in every kilogram of mixed liquor
Enzyme enters after being sufficiently mixed and stores liquid state fermentation, fermentation temperature be 18 DEG C, fermentation time 45 days, expire after through clarification, ultrafiltration, homogeneous,
After sterilizing, the morat is made.
Embodiment two:
A kind of formula for the morat that solid-liquid fermentation combines, is made: 8 parts of mulberries, black Chinese holly of the raw material of following components by weight percent
3 parts of Qi, 8 parts of black glutinous rice.
A kind of production method for the morat that solid-liquid fermentation combines, comprising: sorting processing, fruit juice separating, solid state fermentation, on
Mixing, liquid state fermentation are blent in rice steamer distillation；
(1) sorting is handled:
Mulberries screening and processing: mature, fresh, non-rot mulberries are chosen and are cleaned up, being soaked in mass concentration is
20min in 7% salt water uses rinsed with sterile water, mulberries surface moisture is dried after rinsing after pulling out, spare；
Lycium ruthenicum screening and processing: it chooses mature, fresh, non-rot lycium ruthenicum and cleans up, it is dense to be soaked in quality
Degree is 20min in 7% salt water, and rinsed with sterile water is used after pulling out, lycium ruthenicum surface moisture is dried after rinsing, spare；
Black glutinous rice screening and processing: choosing full grains, and homogeneous, color purple is black, rare to crack rice, free from insect pests it is black glutinous
Rice, it is spare；
(2) fruit juice separating:
Sorting treated mulberries and lycium ruthenicum are broken for the mixture of broken pulp and fruit juice, are then centrifuged mixture
Separation；Impurity is removed after raw juice filtering after separation, by filtered stoste homogeneous, homogenizer pressure 12MPa, temperature 25
DEG C, to improve stoste stability, raw juice is refrigerated at 4 DEG C, it is spare；Pomace concentrates receipts after gained filtering during fruit juice separating
Collection, it is spare；
(3) solid state fermentation:
By black glutinous rice be put into water temperature be 75 DEG C hot-water soak 6 hours, stir evenly, to be stirred in soaking process 3 times, the water surface
It is higher by black glutinous rice 30cm, the impurity on the water surface is then removed, discharges water, uploading in rice steamer is just steamed after then placing 3 hours, and just steaming the time is 2
Hour, it just steams and reaches without raw core in the centre, outer crack flower guarantees that black glutinous rice is completely well-done；Steamed black glutinous rice goes out spreading for cooling after rice steamer moisturizing
To 25 DEG C, the pomace collected in fruit juice separating step is mixed into steamed black glutinous rice and is stirred evenly, lower song, lower Qu Wendu 33
DEG C, lower bent amount is the 0.5% of parts by weight, receives case, receives 38.5 DEG C of box temperature degree, receive 6 centimetres of case thickness, spreads one layer of husk when receiving case and exist
It dries in the air one's parents, husk will be moved on to bent mixed black glutinous rice, and carry out receipts case, it is uniform to receive the straight thickness in four side of case, then spread one layer of husk
On the bent black glutinous rice surface of band, culture saccharification fermentation, the diastatic fermentation time is 28 hours, outlet after diastatic fermentation, when outlet, wine
Gas, Qu Xiang, taste slightly sweet tea enter cellar and are sealed by fermentation as fermented grain；
(4) uploading in rice steamer is distilled
Fermented grain after fermentation is admixed into the husk that parts by weight are 3-5%, paving is gently sprinkled evenly, visits gas uploading in rice steamer, uploading in rice steamer time
35min, the fermented grain after fermentation start to distill after moving into rice steamer, and distillation adopts wine using leaving out the beginning and the end, and flow 2 kg/min of wine speed,
24 DEG C of wine temperature of stream, the former wine that distillation is obtained are collected spare；
(5) mixing is blent
Raw juice collected by fruit juice separating step and former wine collected by uploading in rice steamer distilation steps are sufficiently mixed, mixed
Mixed liquor homogeneous afterwards, homogenizer pressure 12MPa, 25 DEG C of temperature, mixed liquor is spare after homogeneous；
(6) liquid state fermentation
Mixed liquor obtained by mixing step will be blent to pour into sterilizing post-fermentation cylinder, 0.8g fermentation is added in every kilogram of mixed liquor
Enzyme enters after being sufficiently mixed and stores liquid state fermentation, fermentation temperature be 18 DEG C, fermentation time 45 days, expire after through clarification, ultrafiltration, homogeneous,
After sterilizing, the morat is made.
Embodiment three:
A kind of formula for the morat that solid-liquid fermentation combines, is made: 8 parts of mulberries, black Chinese holly of the raw material of following components by weight percent
1 part of Qi, 12 parts of black glutinous rice.
A kind of production method for the morat that solid-liquid fermentation combines, comprising: sorting processing, fruit juice separating, solid state fermentation, on
Mixing, liquid state fermentation are blent in rice steamer distillation；
(1) sorting is handled:
Mulberries screening and processing: mature, fresh, non-rot mulberries are chosen and are cleaned up, being soaked in mass concentration is
20min in 7% salt water uses rinsed with sterile water, mulberries surface moisture is dried after rinsing after pulling out, spare；
Lycium ruthenicum screening and processing: it chooses mature, fresh, non-rot lycium ruthenicum and cleans up, it is dense to be soaked in quality
Degree is 20min in 7% salt water, and rinsed with sterile water is used after pulling out, lycium ruthenicum surface moisture is dried after rinsing, spare；
Black glutinous rice screening and processing: choosing full grains, and homogeneous, color purple is black, rare to crack rice, free from insect pests it is black glutinous
Rice, it is spare；
(2) fruit juice separating:
Sorting treated mulberries and lycium ruthenicum are broken for the mixture of broken pulp and fruit juice, are then centrifuged mixture
Separation；Impurity is removed after raw juice filtering after separation, by filtered stoste homogeneous, homogenizer pressure 12MPa, temperature 25
DEG C, to improve stoste stability, raw juice is refrigerated at 4 DEG C, it is spare；Pomace concentrates receipts after gained filtering during fruit juice separating
Collection, it is spare；
(3) solid state fermentation:
By black glutinous rice be put into water temperature be 75 DEG C hot-water soak 6 hours, stir evenly, to be stirred in soaking process 3 times, the water surface
It is higher by black glutinous rice 30cm, the impurity on the water surface is then removed, discharges water, uploading in rice steamer is just steamed after then placing 3 hours, and just steaming the time is 2
Hour, it just steams and reaches without raw core in the centre, outer crack flower guarantees that black glutinous rice is completely well-done；Steamed black glutinous rice goes out spreading for cooling after rice steamer moisturizing
To 25 DEG C, the pomace collected in fruit juice separating step is mixed into steamed black glutinous rice and is stirred evenly, lower song, lower Qu Wendu 33
DEG C, lower bent amount is the 0.5% of parts by weight, receives case, receives 38.5 DEG C of box temperature degree, receive 6 centimetres of case thickness, spreads one layer of husk when receiving case and exist
It dries in the air one's parents, husk will be moved on to bent mixed black glutinous rice, and carry out receipts case, it is uniform to receive the straight thickness in four side of case, then spread one layer of husk
On the bent black glutinous rice surface of band, culture saccharification fermentation, the diastatic fermentation time is 28 hours, outlet after diastatic fermentation, when outlet, wine
Gas, Qu Xiang, taste slightly sweet tea enter cellar and are sealed by fermentation as fermented grain；
(4) uploading in rice steamer is distilled
Fermented grain after fermentation is admixed into the husk that parts by weight are 3-5%, paving is gently sprinkled evenly, visits gas uploading in rice steamer, uploading in rice steamer time
35min, the fermented grain after fermentation start to distill after moving into rice steamer, and distillation adopts wine using leaving out the beginning and the end, and flow 2 kg/min of wine speed,
24 DEG C of wine temperature of stream, the former wine that distillation is obtained are collected spare；
(5) mixing is blent
Raw juice collected by fruit juice separating step and former wine collected by uploading in rice steamer distilation steps are sufficiently mixed, mixed
Mixed liquor homogeneous afterwards, homogenizer pressure 12MPa, 25 DEG C of temperature, mixed liquor is spare after homogeneous；
(6) liquid state fermentation
Mixed liquor obtained by mixing step will be blent to pour into sterilizing post-fermentation cylinder, 0.8g fermentation is added in every kilogram of mixed liquor
Enzyme enters after being sufficiently mixed and stores liquid state fermentation, fermentation temperature be 18 DEG C, fermentation time 40 days, expire after through clarification, ultrafiltration, homogeneous,
After sterilizing, the morat is made.
Applicant selects three kinds of morats in the market at random and carries out as a comparison case with three kinds of embodiments of the invention
Comparative experiments, and correlated performance detection is carried out, the results are shown in Table 1:
Comparative example 1-3 is the commercially available morat for selecting three kinds of different price class different brands producers at random；
Table 1
As known from Table 1, the subjective appreciations such as character, color, gas flavour, the impurity of commercially available morat that comparative example 1-3 is bought
It is much worse than embodiment 1-3, and alcoholic strength, pol, acidity are higher than embodiment 1-3.
As using mulberries wine fermentation made from pure liquid fermentation method to be not thorough currently on the market, the morat mouth produced
Feel bad, different miscellaneous highly seasoned, mulberries fruity thoroughly to be destroyed, speed of production is fast, causes other compositions seldom, people in production process
To launch the multiple additives such as essence to supplement the loss of other compositions, thus cause the high sugar of alcoholic strength peracid high；The present embodiment
Used method is directly entered after mixing this method morat stoste made from the solid state fermentation stage with mulberry juice
The liquid state fermentation process later period carries out secondary fermentation, thus both ensure that the mouthfeel of morat, in turn avoids the production of liquid fermentation initial stage
It is raw be not thorough due to fermentation caused by peculiar smell it is miscellaneous heavy, mulberries fruity is by thorough the problems such as destroying, and in manufacturing process
It is compensated without additive；For thus morat made from the method for the present invention is than morat currently on the market, effectively mention
The nutritive value of high morat reduces alcoholic strength, acidity and pol, reduce alcohol, acid and sugared content excessively it is high it is unsound because
Element, mouthfeel is more preferable, and nutrition is richer.
Applicant also respectively carries out 100 parts of specific crowd volunteers to give drink and Tracking investigation, and investigator everyone drinks daily
With product 100mL, continuously drink 60, finding is as shown in table 2:
Table 2
As can be seen from Table 2, morat mellow in taste of the invention, long-term drinking obviously have the function for improving immunity
Effect, and for the different embodiments of different crowd with apparent beautifying face and moistering lotion, work maintenance skin, improved the immunity of the human body
With.
In conclusion a kind of solid-liquid fermentation of present invention morat formula combined and the composition of raw materials of production method are mutually benefited
It is evident, collocation it is proper, solid-liquid fermentation combine brew method it is scientific and reasonable, efficiently beneficial, morat chromaticness obtained by this method
Uniform, limpid gloss, no precipitating and aroma and the smell of fruits is very sweet, aromatic sweetness effectively improve the nutritive value of morat, reduce wine
The content of precision and pol, reduces alcohol and sugar amount is excessively high and be unfavorable for human health, has beautifying face and moistering lotion, improves human immunity
Equal healthcare functions.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the scope of the present invention.It is all
Any modification, equivalent replacement, improvement and so within the spirit and principles in the present invention, are all contained in protection scope of the present invention
It is interior.
Claims (9)
1. a kind of formula for the morat that solid-liquid fermentation combines, which is characterized in that be made of the raw material of following components by weight percent: mulberries
8-12 parts, 1-3 parts of lycium ruthenicum, 8-12 parts of black glutinous rice.
2. the formula for the morat that a kind of solid-liquid fermentation according to claim 1 combines, which is characterized in that the mulberries,
Lycium ruthenicum, black glutinous rice component ratio by weight are 5:1:5.
3. a kind of production method of solid-liquid fermentation combination morat according to claim 1, which is characterized in that the mulberries
The production method of wine includes: sorting processing, fruit juice separating, solid state fermentation, uploading in rice steamer distillation, blends mixing, liquid state fermentation；
(1) sorting is handled:
Mulberries screening and processing: choosing mature, fresh, non-rot mulberries and clean up, and being soaked in mass concentration is 5-9%
Salt water in 20-30min, after pulling out use rinsed with sterile water, mulberries surface moisture is dried after rinsing, it is spare；
Lycium ruthenicum screening and processing: it chooses mature, fresh, non-rot lycium ruthenicum and cleans up, being soaked in mass concentration is
20-30min in the salt water of 5-9% uses rinsed with sterile water, lycium ruthenicum surface moisture is dried after rinsing after pulling out, spare；
Black glutinous rice screening and processing: choosing full grains, and homogeneous, color purple is black, rare to crack rice, the black glutinous rice of free from insect pests,
It is spare；
(2) fruit juice separating:
Sorting treated mulberries and lycium ruthenicum are broken for the mixture of broken pulp and fruit juice, then by mixture centrifugation point
From；Impurity is removed after raw juice filtering after separation, by filtered stoste homogeneous, homogenizer pressure 10-14MPa, temperature
25 DEG C, to improve stoste stability, raw juice is refrigerated at 0-4 DEG C, it is spare；Pomace collects after gained filtering during fruit juice separating
Middle collection, it is spare；
(3) solid state fermentation:
By black glutinous rice be put into water temperature be 71-79 DEG C hot-water soak 6-8 hours, stir evenly, to be stirred 2-3 times in soaking process,
The water surface is higher by black glutinous rice 30cm, then removes the impurity on the water surface, discharges water, and uploading in rice steamer is just steamed after then placing 3 hours, just steams the time
It is 2-3 hours, just steams and reach without raw core in the centre, outer crack flower guarantees that black glutinous rice is completely well-done；After steamed black glutinous rice goes out rice steamer moisturizing
The pomace collected in fruit juice separating step is mixed into steamed black glutinous rice and stirred evenly by spreading for cooling to 25-30 DEG C, lower song, lower song
30-35 DEG C of temperature, the lower bent 0.5%-1% measured as parts by weight receives case, and one layer of husk is spread when receiving case in one's parents of drying in the air, will be mixed with song
Black glutinous rice after conjunction moves on to husk, carries out receipts case, and it is uniform to receive four Bian Zhi of case, thickness, then spreads one layer of husk in the bent black glutinous rice table of band
On face, culture saccharification fermentation, the diastatic fermentation time is 28-30 hours, outlet after diastatic fermentation, when outlet, fume, Qu Xiang, taste
Slightly sweet tea enters cellar and is sealed by fermentation as fermented grain；
(4) uploading in rice steamer is distilled
Fermented grain after fermentation is admixed into the husk that parts by weight are 3-5%, paving is gently sprinkled evenly, visits gas uploading in rice steamer, uploading in rice steamer time 35-
40min, the fermented grain after fermentation start to distill after moving into rice steamer, and the former wine that distillation is obtained is collected spare；
(5) mixing is blent
Raw juice collected by fruit juice separating step and former wine collected by uploading in rice steamer distilation steps are sufficiently mixed, mixed after mixing
Liquid homogeneous is closed, homogenizer pressure 10-14MPa, 25 DEG C of temperature, mixed liquor is spare after homogeneous；
(6) liquid state fermentation
Mixed liquor obtained by mixing step will be blent to pour into sterilizing post-fermentation cylinder, 0.5-1g fermentation is added in every kilogram of mixed liquor
Enzyme enters to store liquid state fermentation after being sufficiently mixed, and after expiring after clarification, ultrafiltration, homogeneous, sterilizing, the morat is made.
4. production method according to claim 3, which is characterized in that receive case in the step and uploading in rice steamer distills husk used
For the ripe husk steamed in clear soup.
5. production method according to claim 3, which is characterized in that 38-40 DEG C of degree of the receipts box temperature receives case thickness 6-7
Centimetre, case process is received less than 2 hours.
6. production method according to claim 3, which is characterized in that the solid fermentation pit entry fermentation temperature is 30-35
DEG C, the time is 40-50 days.
7. production method according to claim 3, which is characterized in that the distillation adopts wine using leaving out the beginning and the end, and stream wine is fast
2-3 kg/min of degree flows 23-26 DEG C of wine temperature.
8. production method according to claim 3, which is characterized in that the liquid state fermentation control fermentation temperature is 15-22
DEG C, fermentation time 40-50 days.
9. a kind of morat, which is characterized in that be made by production method as claimed in claim 3.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111363651A (en) * | 2020-04-17 | 2020-07-03 | 长春医学高等专科学校 | Brewing process of mulberry wine |
| CN113150913A (en) * | 2021-03-22 | 2021-07-23 | 赵双 | Health-care orange wine and brewing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN106754118A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of preparation method of black glutinous rice wine |
| CN107739693A (en) * | 2017-11-17 | 2018-02-27 | 四川凤和黄酒有限责任公司 | Mulberry fruit formula of rice wine and compound method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN106754118A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of preparation method of black glutinous rice wine |
| CN107739693A (en) * | 2017-11-17 | 2018-02-27 | 四川凤和黄酒有限责任公司 | Mulberry fruit formula of rice wine and compound method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111363651A (en) * | 2020-04-17 | 2020-07-03 | 长春医学高等专科学校 | Brewing process of mulberry wine |
| CN113150913A (en) * | 2021-03-22 | 2021-07-23 | 赵双 | Health-care orange wine and brewing method thereof |
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