CN110973413A - Mulberry fruit wine mate and preparation method thereof - Google Patents
Mulberry fruit wine mate and preparation method thereof Download PDFInfo
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- CN110973413A CN110973413A CN201911229044.0A CN201911229044A CN110973413A CN 110973413 A CN110973413 A CN 110973413A CN 201911229044 A CN201911229044 A CN 201911229044A CN 110973413 A CN110973413 A CN 110973413A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of health-care drinks, and discloses a mulberry fruit wine mate and a preparation method thereof, wherein the method comprises the following steps: s1, weighing 25-35 parts of passion fruit juice, 20-35 parts of mulberry fermentation distillate, 10-15 parts of lemon juice, 10-20 parts of honey and 5-10 parts of white granulated sugar in parts by weight; s2, mixing the passion fruit juice, the mulberry fermented distillate, the lemon juice, the honey and the white granulated sugar to obtain a mixed solution; s3, adding the whole kudzu vine root powder into the mixed solution, and soaking for 36-48 hours to obtain a soaking solution; the mass ratio of the whole kudzu vine root powder to the mixed liquid is 0.1-0.2: 1; s4, filtering the soak solution to obtain an original fruit wine mate solution; s5, mixing citric acid, water and the original fruit wine mate liquid to obtain the mulberry fruit wine mate with the pH of 3.4-3.8 and the alcoholic strength of 5-10 vol%; the mulberry fruit wine mate has the advantages that the pH is adjusted through passion fruit juice, lemon juice, citric acid and water, and the effects of alleviating hangover and protecting the liver are achieved while the color of the oral cavity is improved and residual wine in mulberry fermented fruit residues is reused.
Description
Technical Field
The invention relates to the technical field of health-care drinks, in particular to a mulberry fruit wine mate and a preparation method thereof.
Background
The anthocyanin pigment is generally distributed in cell tissues of various dark fruits and vegetables, such as grape, black wolfberry, eggplant, black rice, black bean, blood orange, fig, cherry, hawthorn, red cabbage, blueberry, purple sweet potato, strawberry, mulberry and other plants, and is a water-soluble pigment. The mulberry fermented fruit wine is prepared from fresh mulberry fruits through squeezing, fermenting, clarifying, blending and filling, and is rich in a large amount of anthocyanin pigments.
At present, the wide application of the mulberry fruit wine is limited by the following factors:
1. because the mulberry fruit wine is rich in a large amount of anthocyanin pigments, the pigments are attached to the inside of the oral cavity and even the lips after a human body drinks the mulberry fruit wine in a large amount, so that the oral cavity, the tongue and even the lips are purple and black, and the use of the mulberry fermented fruit wine in formal meetings, banquet and various occasions is influenced;
2. a large amount of residual wine liquid of mulberry fermentation pomace generated in the production of the mulberry fruit wine cannot be properly recycled, so that the waste of resources is caused;
3. the excessive drinking brings harm to the body and has certain traffic hidden trouble; the existing anti-alcoholism drugs can not achieve the effect of improving the color of the oral cavity while protecting the liver and the kidney.
Chinese patent document CN201711467748.2, application date 20171229, with patent names: a passion fruit sweet-fragrance type fruit and vegetable beverage and a preparation process thereof disclose a fruit and vegetable beverage, which comprises the following raw materials in parts by weight: 50-80 parts of sugarcane, 10-20 parts of passion fruit, 11-25 parts of citrus, 5-16 parts of mulberry, 8-14 parts of tomato, 7-11 parts of radish and 5-9 parts of fresh radix puerariae.
The patent document adopts the synergistic effect of the sugarcane, the passion fruit, the orange, the mulberry, the tomato, the radish and the fresh radix puerariae, so that the liver can be protected while the effect of dispelling the effect of alcohol, the intestines and the stomach can be improved, and the adverse phenomena of headache and fever after drinking, dizziness, mental deterioration, throat such as fire, heart stuffiness and fantod and the like can be eliminated. However, a mulberry fruit wine mate which can improve the color of the oral cavity, reuse residual wine in mulberry fermented fruit residues, relieve alcoholism and protect the liver is not proposed.
Therefore, a mulberry fruit wine mate capable of improving pigment attachment, recycling residual wine in mulberry fermented fruit residues, neutralizing the effect of alcohol and protecting liver is needed
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a mulberry fruit wine mate and a preparation method thereof, so as to achieve the effects of improving the color of an oral cavity, recycling residual wine in mulberry fermented pomace, relieving alcoholism and protecting liver.
The purpose of the invention is realized by the following technical scheme: a preparation method of a mulberry fruit wine mate comprises the following steps:
s1, weighing 25-35 parts of passion fruit juice, 20-35 parts of mulberry fermentation distillate, 10-15 parts of lemon juice, 10-20 parts of honey and 5-10 parts of white granulated sugar in parts by weight;
s2, mixing the passion fruit juice, the mulberry fermented distillate, the lemon juice, the honey and the white granulated sugar to obtain a mixed solution; the passion fruit juice and the lemon juice are added, so that the mixed liquid is acidic; the effect of adjusting the sugar-acid ratio is achieved by adding the honey and the white granulated sugar;
s3, adding the whole kudzu vine root powder into the mixed solution, and soaking for 36-48 hours to obtain a soaking solution; the mass ratio of the whole kudzu vine root powder to the mixed liquid is 0.1-0.2: 1; the mixed solution is used for soaking the whole kudzuvine root powder to achieve the effect of extracting puerarin and total flavonoids in the whole kudzuvine root powder;
s4, filtering the soak solution to obtain an original fruit wine mate solution;
s5, mixing citric acid, water and the original fruit wine mate liquid to obtain the mulberry fruit wine mate with the pH of 3.4-3.8 and the alcoholic strength of 5-10 vol%; the mass ratio of the citric acid to the water to the original fruit wine mate liquid is 1-2: 5-10: 100.
The anthocyanin pigment can change color along with the acid and alkali of cell sap, and the color of the anthocyanin pigment has obvious difference along with the change of pH value: red at pH <7, purple at pH 7-8, and blue at pH > 11. The pH value of the mulberry fruit wine is generally 3.8-4.2, the mulberry fruit wine is in an acidic state, and the anthocyanin pigment is reddish under the acidic state; the saliva of the oral cavity of the human body is colorless and tasteless, and the pH value of the oral environment is generally 6.6-7.1, so that the anthocyanin pigment presents purplish blue under the state.
Through the technical scheme, the fruit wine partner has the pH value of 3.4-3.8 due to the addition of the passion fruit juice, the lemon juice, the citric acid and the water, and the fruit wine partner is used for washing the oral cavity when being drunk, so that the pH value in the oral cavity is temporarily changed, the oral cavity is transited from the purplish blue or black to the flesh red, and the effects of washing, changing the color and relieving the adhesion of the pigment are achieved; meanwhile, the alcoholic strength of the fruit wine mate is limited to 5-10% vol by a similar compatibility principle, so that the effect of improving the pigment solubility is achieved.
Preferably, the preparation method of the passion fruit juice comprises the following steps: selecting passion fruits with high maturity, no rot, no plant diseases and insect pests, cleaning and taking out contents; mixing and diluting the content with water, and stirring and filtering to obtain passion fruit juice; the mass ratio of the passion fruit to the water is 1: 3-5.
Through the technical scheme, the passion fruit juice has strong and unique fragrance, superoxide dismutase, selenium and various trace elements, and can assist the liver to generate alcohol dehydrogenase and acetaldehyde dehydrogenase and promote the dehydrogenation and oxidation of alcohol into CO2And water, thereby achieving the effect of reducing the content of alcohol in the human body.
Preferably, the preparation method of the mulberry fermentation distillate comprises the following steps: mixing the pomace of the mulberry fruit wine after fermentation with water, and distilling to obtain primary distillate; diluting the primary distillation liquid to obtain the mulberry fermentation distillate with the alcoholic strength of 25-35 vol%; wherein the mass ratio of the pomace to the water is 1-2: 1.
By adopting the technical scheme, the mulberry fermentation distillate obtained by distilling the pomace achieves the effect of improving the utilization of the fermented pomace.
Preferably, in the distillation treatment, the collection of the distillate is started at 75 ℃ until the residual alcohol content in the pomace is 9-11% of that before distillation, and the collection is stopped to obtain the initial distillate.
Through the technical scheme, the pomace is distilled, so that the effects of extracting wine liquid, namely aroma components, and removing most of pigments are achieved.
Preferably, the preparation method of the lemon juice comprises the following steps: selecting lemon with high maturity, no rot and no plant diseases and insect pests, and cleaning, squeezing and filtering to obtain the lemon juice.
Preferably, the preparation method of the whole kudzuvine root powder comprises the following steps: selecting undamaged radix puerariae, cleaning, cutting into pieces, protecting color, cooking, drying, crushing and sieving to obtain the radix puerariae whole powder.
Through the scheme, the kudzuvine root whole powder contains various flavonoid components and puerarin, has an oxidation-reduction effect, can accelerate alcohol oxidation to make ethanol lose toxicity, achieves the effects of protecting gastrointestinal mucosa, slowing down alcohol absorption, preventing alcohol from rapidly entering blood circulation in a large amount, and removing alcohol by accelerating urination, perspiration and excretion.
Preferably, the dicing specifically comprises: cutting the cleaned radix puerariae into blocks to obtain a plurality of radix puerariae blocks, wherein the length, the width and the height of each of the radix puerariae blocks are 0.5-0.8 cm.
Through the scheme, the effect of shortening the drying time is achieved by cutting the blocks, and the cutting process is completed in a short time as much as possible so as to prevent enzymatic browning in the cutting process.
Preferably, the color protection specifically comprises: and placing a plurality of radix puerariae blocks into a color fixative, and soaking for 1-2 h, wherein the color fixative comprises citric acid and sodium metabisulfite, the mass concentration of the citric acid is 0.35%, the mass concentration of the sodium metabisulfite is 0.05%, and the mass ratio of the color fixative to the radix puerariae blocks is 1: 1.
By adopting the scheme, the color fixative is added, so that the effect of inhibiting non-enzymatic browning is achieved; meanwhile, because the kudzu vine root still has oxidase capable of causing browning, the effect of further inhibiting the browning is achieved in a cooking mode.
Preferably, the drying specifically comprises: drying the cooked kudzuvine root blocks until the water content is 5% -8%, wherein the drying temperature is 70-85 ℃, and the drying time is 8-10 h.
Preferably, the particle size of the whole kudzu root powder obtained by crushing and sieving treatment is 20 meshes.
A mulberry fruit wine partner prepared according to the preparation method.
The invention has the beneficial effects that:
1. according to the mulberry fruit wine mate, the pH value of the fruit wine mate is 3.4-3.8 through the addition of the passion fruit juice, the lemon juice, the citric acid and the water, and the fruit wine mate can be used in a mouth rinsing or swallowing mode after drinking mulberry fruit wine, so that the effects of flushing, color changing and pigment adhesion relieving are achieved; meanwhile, the alcoholic strength of the fruit wine mate is limited to 5-10% vol, so that the effect of improving the pigment solubility is achieved, and the drinking of the mulberry fermented fruit wine in multiple occasions is further expanded.
2. According to the mulberry fruit wine mate, the pomace of the mulberry fruit wine is re-extracted, and the residual wine in the mulberry fermented pomace is recycled, so that the effect of changing waste into valuable is achieved.
3. According to the mulberry fruit wine mate, puerarin and total flavonoids are extracted by soaking the whole kudzuvine root powder in the mixed solution, so that the effects of protecting gastrointestinal mucosa, slowing down alcohol absorption, preventing alcohol from rapidly entering blood circulation in a large amount and removing alcohol by accelerating urination, perspiration and excretion are achieved.
Detailed Description
The technical solutions of the present invention are described in further detail below, but the scope of the present invention is not limited to the following.
Example 1
A preparation method of a mulberry fruit wine mate comprises the following steps:
s1, preparing passion fruit juice: selecting 100kg of passion fruit with high maturity, no rot, no plant diseases and insect pests, cleaning and taking out the contents; mixing the content with 300kg of water, diluting, stirring, filtering to obtain 320kg of passion fruit juice, and refrigerating for later use;
s2, preparing a mulberry fermentation distillate: mixing 1000kg of fruit residues obtained after fermentation of mulberry fruit wine with 500kg of water, and distilling by using a distiller with a reflux device, wherein in the distilling, distillate is collected at 75 ℃ until the content of residual alcohol in the fruit residues is 9% -11% of that before distillation, and the collection is stopped to obtain primary distillate; diluting the primary distillation liquid to obtain 35kg of mulberry fermentation distillate with the alcoholic strength of 35 vol%, and storing for later use;
s3, preparing the lemon juice: selecting 100kg of lemons with high maturity, no rot, no plant diseases and insect pests, soaking and cleaning, squeezing by a squeezer to obtain juice, filtering to obtain 65kg of lemon juice, and refrigerating for later use;
s4, preparing kudzu root whole powder: selecting 100kg of undamaged radix puerariae, cleaning, cutting into blocks, protecting color, steaming, drying, crushing and sieving to obtain radix puerariae whole powder with the particle size of 20 meshes;
wherein, the dicing specifically is: cutting the cleaned radix Puerariae into pieces to obtain several radix Puerariae pieces with length, width and height of 0.5 cm;
the color protection specifically comprises the following steps: soaking a plurality of radix puerariae blocks in a color fixative for 1h, wherein the color fixative comprises citric acid with the mass concentration of 0.35% and sodium metabisulfite with the mass concentration of 0.05%, and the mass ratio of the color fixative to the radix puerariae blocks is 1: 1;
the cooking time is 20 min;
the drying specifically comprises the following steps: drying the cooked kudzuvine root blocks until the water content is 5-8%, wherein the drying temperature is 70 ℃ and the drying time is 8 hours;
s5, weighing the raw materials: weighing 35kg of passion fruit juice, 25kg of mulberry fermentation distillate, 15kg of lemon juice, 15kg of honey and 10kg of white granulated sugar;
s6, mixing passion fruit juice, mulberry fermentation distillate, lemon juice, honey and white granulated sugar to obtain 100kg of mixed solution;
s7, adding 20kg of radix puerariae whole powder into the mixed solution, and soaking for 48 hours to obtain a soaking solution;
s8, filtering the soak solution through diatomite to obtain 100kg of original fruit wine mate liquid;
s9, mixing 1kg of citric acid and 10kg of water with 100kg of original fruit wine mate liquid to obtain 111kg of mulberry fruit wine mate with the pH of 3.5 and the alcoholic strength of 7.9 vol%;
s10, bottling: the filling specification is 300 mL/bottle, and one bottle of mulberry fruit wine mate is prepared for every 750mL of mulberry fermented fruit wine.
Example 2
A preparation method of a mulberry fruit wine mate comprises the following steps:
s1, preparing passion fruit juice: selecting 100kg of passion fruit with high maturity, no rot, no plant diseases and insect pests, cleaning and taking out the contents; mixing the content with 400kg water, diluting, stirring and filtering to obtain 420kg passion fruit juice, and refrigerating for later use;
s2, preparing a mulberry fermentation distillate: mixing 1000kg of fruit residues obtained after fermentation of mulberry fruit wine with 800kg of water, carrying out distillation treatment by adopting a distiller with a reflux device, starting to collect distillate at 75 ℃, stopping collection until the content of residual alcohol in the fruit residues is 9% -11% of that before distillation, and obtaining primary distillate; diluting the primary distillation liquid to obtain 41kg of mulberry fermentation distillate with the alcoholic strength of 30 vol%, and storing for later use;
s3, preparing the lemon juice: selecting 100kg of lemons with high maturity, no rot, no plant diseases and insect pests, soaking and cleaning, squeezing by a squeezer to obtain juice, filtering to obtain 65kg of lemon juice, and refrigerating for later use;
s4, preparing kudzu root whole powder: selecting 100kg of undamaged radix puerariae, cleaning, cutting into blocks, protecting color, steaming, drying, crushing and sieving to obtain radix puerariae whole powder with the particle size of 20 meshes;
wherein, the dicing specifically is: cutting the cleaned radix Puerariae into pieces to obtain several radix Puerariae pieces with length, width and height of 0.7 cm;
the color protection specifically comprises the following steps: soaking a plurality of radix puerariae blocks in a color fixative for 1h, wherein the color fixative comprises citric acid with the mass concentration of 0.35% and sodium metabisulfite with the mass concentration of 0.05%, and the mass ratio of the color fixative to the radix puerariae blocks is 1: 1;
the cooking time is 20 min;
the drying specifically comprises the following steps: drying the cooked kudzuvine root blocks until the water content is 5-8%, wherein the drying temperature is 80 ℃, and the drying time is 9 hours;
s5, weighing the raw materials: weighing 25kg of passion fruit juice, 35kg of mulberry fermentation distillate, 10kg of lemon juice, 20kg of honey and 10kg of white granulated sugar;
s6, mixing passion fruit juice, mulberry fermentation distillate, lemon juice, honey and white granulated sugar to obtain 100kg of mixed solution;
s7, adding 15kg of radix puerariae whole powder into the mixed solution, and soaking for 48 hours to obtain a soaking solution;
s8, filtering the soak solution through diatomite to obtain 100kg of original fruit wine mate liquid;
s9, mixing 2kg of citric acid and 5kg of water with 100kg of original fruit wine mate liquid to obtain 107kg of mulberry fruit wine mate with pH of 3.6 and alcoholic strength of 9.8 vol%.
S10, bottling: the filling specification is 300 mL/bottle, and one bottle of mulberry fruit wine mate is prepared for every 750mL of mulberry fermented fruit wine.
Example 3
A preparation method of a mulberry fruit wine mate comprises the following steps:
s1, preparing passion fruit juice: selecting 100kg of passion fruit with high maturity, no rot, no plant diseases and insect pests, cleaning and taking out the contents; mixing the content with 500kg water, diluting, stirring and filtering to obtain 520kg passion fruit juice, and refrigerating for later use;
s2, preparing a mulberry fermentation distillate: mixing 1000kg of fruit residues obtained after fermentation of mulberry fruit wine with 1000kg of water, carrying out distillation treatment by adopting a distiller with a reflux device, starting to collect distillate at 75 ℃, stopping collection until the content of residual alcohol in the fruit residues is 9-11% of that before distillation, and obtaining primary distillate; diluting the primary distillation liquid to obtain 49kg of mulberry fermentation distillate with the alcoholic strength of 25% vol, and storing for later use;
s3, preparing the lemon juice: selecting 100kg of lemons with high maturity, no rot, no plant diseases and insect pests, soaking and cleaning, squeezing by a squeezer to obtain juice, filtering to obtain 65kg of lemon juice, and refrigerating for later use;
s4, preparing kudzu root whole powder: selecting 100kg of undamaged radix puerariae, cleaning, cutting into blocks, protecting color, steaming, drying, crushing and sieving to obtain radix puerariae whole powder with the particle size of 20 meshes;
wherein, the dicing specifically is: cutting the cleaned radix Puerariae into pieces to obtain several radix Puerariae pieces with length, width and height of 0.8 cm;
the color protection specifically comprises the following steps: soaking a plurality of radix puerariae blocks in a color fixative for 1h, wherein the color fixative comprises citric acid with the mass concentration of 0.35% and sodium metabisulfite with the mass concentration of 0.05%, and the mass ratio of the color fixative to the radix puerariae blocks is 1: 1;
the cooking time is 20 min;
the drying specifically comprises the following steps: drying the cooked kudzuvine root blocks until the water content is 5-8%, wherein the drying temperature is 85 ℃ and the drying time is 10 hours;
s5, weighing the raw materials: weighing 30kg of passion fruit juice, 30kg of mulberry fermentation distillate, 15kg of lemon juice, 15kg of honey and 10kg of white granulated sugar;
s6, mixing passion fruit juice, mulberry fermentation distillate, lemon juice, honey and white granulated sugar to obtain 100kg of mixed solution;
s7, adding 10kg of radix puerariae whole powder into the mixed solution, and soaking for 36 hours to obtain a soaking solution;
s8, filtering the soak solution through diatomite to obtain 100kg of original fruit wine mate liquid;
s9, mixing 1.5kg of citric acid and 8.5kg of water with 100kg of original fruit wine mate liquid to obtain 110kg of mulberry fruit wine mate with pH of 3.8 and alcoholic strength of 6.8% vol.
S10, bottling: the filling specification is 300 mL/bottle, and one bottle of mulberry fruit wine mate is prepared for every 750mL of mulberry fermented fruit wine.
Example 4
A preparation method of a mulberry fruit wine mate comprises the following steps:
s1, preparing passion fruit juice: selecting 100kg of passion fruit with high maturity, no rot, no plant diseases and insect pests, cleaning and taking out the contents; mixing the content with 500kg water, diluting, stirring and filtering to obtain 520kg passion fruit juice, and refrigerating for later use;
s2, preparing a mulberry fermentation distillate: mixing 1000kg of fruit residues obtained after fermentation of mulberry fruit wine with 1000kg of water, carrying out distillation treatment by adopting a distiller with a reflux device, starting to collect distillate at 75 ℃, stopping collection until the content of residual alcohol in the fruit residues is 9-11% of that before distillation, and obtaining primary distillate; diluting the primary distillation liquid to obtain 51kg of mulberry fermentation distillate with the alcoholic strength of 24% vol, and storing for later use;
s3, preparing the lemon juice: selecting 100kg of lemons with high maturity, no rot, no plant diseases and insect pests, soaking and cleaning, squeezing by a squeezer to obtain juice, filtering to obtain 65kg of lemon juice, and refrigerating for later use;
s4, preparing kudzu root whole powder: selecting 100kg of undamaged radix puerariae, cleaning, cutting into blocks, protecting color, steaming, drying, crushing and sieving to obtain radix puerariae whole powder with the particle size of 20 meshes;
wherein, the dicing specifically is: cutting the cleaned radix Puerariae into pieces to obtain several radix Puerariae pieces with length, width and height of 0.8 cm;
the color protection specifically comprises the following steps: soaking a plurality of radix puerariae blocks in a color fixative for 2 hours, wherein the color fixative comprises citric acid with the mass concentration of 0.35% and sodium metabisulfite with the mass concentration of 0.05%, and the mass ratio of the color fixative to the radix puerariae blocks is 1: 1;
the cooking time is 20 min;
the drying specifically comprises the following steps: drying the cooked kudzuvine root blocks until the water content is 5-8%, wherein the drying temperature is 80 ℃, and the drying time is 12 hours;
s5, weighing the raw materials: weighing 35kg of passion fruit juice, 20kg of mulberry fermentation distillate, 15kg of lemon juice, 10kg of honey and 5kg of white granulated sugar;
s6, mixing passion fruit juice, mulberry fermented distillate, lemon juice, honey and white granulated sugar to obtain 85kg of mixed liquid;
s7, adding 16kg of radix puerariae whole powder into the mixed solution, and soaking for 36h to obtain a soaking solution;
s8, filtering the soak solution through diatomite to obtain 85kg of original fruit wine mate liquid;
s9, mixing 1.5kg of citric acid and 8.5kg of water with 85kg of original fruit wine mate liquid to obtain 95kg of mulberry fruit wine mate with pH of 3.4 and alcoholic strength of 5% vol.
S10, bottling: the filling specification is 300 mL/bottle, and one bottle of mulberry fruit wine mate is prepared for every 750mL of mulberry fermented fruit wine.
Comparative example 1
The mulberry fruit wine mate in the embodiment 1 of the invention is compared with the comparative example 1, wherein the preparation method of the comparative example 1 comprises the following steps: except that the kudzuvine root whole powder is not weighed and added for soaking, the dosage, the steps, the conditions and the like are the same as those in the embodiment 1 of the invention (the comparison example is compared with the condition that the kudzuvine root whole powder is not added, and is used for proving that the mulberry fruit wine mate has better effect).
Comparative example 2
The mulberry fruit wine mate in the embodiment 1 of the invention is compared with a comparative example 2, wherein the preparation method of the comparative example 2 comprises the following steps: the lemon juice and passion fruit juice are not weighed and added, the step S9 is not included, and other dosage, steps, conditions and the like are the same as those in the embodiment 1 of the invention (the comparison example is compared with the comparison example without adding the lemon juice and passion fruit and without adjusting the pH and the alcoholic strength of the mulberry fruit wine mate, and the comparison example is used for proving that the effect of the mulberry fruit wine mate of the invention is better).
Test effects
1. In order to verify the physical and chemical properties of the mulberry fruit wine mate, the physical and chemical indexes and the color difference values of the mulberry fruit wine mate prepared in the embodiments 1 to 4 and the comparative examples 1 to 2 were tested, and the physical and chemical indexes include pH, alcoholic strength, color difference values (a, b), puerarin, total flavonoids and trace element content. Wherein, a and b represent red-green degree and yellow-blue degree respectively. The + a value indicates red, the greater the a value, the closer the sample is to red; the more outward the a, the closer the color is to pure green. + b value denotes yellow; the greater the value of b, the closer the sample is to yellow; the more outward the color is, the closer the color is to blue. The test results are shown in the following table:
as can be seen from the above table, in the comparative example 1, the content of puerarin and total flavonoids is significantly reduced, and other indexes are not significantly different (puerarin and total flavonoids from radix puerariae raw materials are main influencing factors for alleviating hangover and protecting liver), compared with the example 1, because the radix puerariae whole powder is not added; in comparative example 2, the raw lemon juice and passion fruit juice were not weighed and added, and step S9 was not included, and compared with example 1, the pH of the mulberry fruit wine mate was significantly increased, and the influence on the color difference values (a and b) was large, and the influence on the other indexes was small.
2. In order to verify the effects of the mulberry fruit wine mate of the present invention, the mulberry fruit wine mate prepared in examples 1 to 4 and comparative examples 1 to 2 was tested.
The test mode is as follows: averagely dividing 80 trained personnel into 2 control groups, 4 experimental groups and 1 blank group, after all the personnel drink 250mL of mulberry fermented fruit wine, respectively taking the mulberry fruit wine mate in the examples 1-4 by the 4 experimental groups, respectively taking the mulberry fruit wine mate in the comparative examples 1-2 by the 2 control groups, not taking any fruit wine mate by the blank group, and finally performing appearance test on the fruit wine mate, wherein the evaluated indexes comprise chroma, taste and acceptance; wherein each experimental group and control group are divided into group A and group B, group A adopts drinking mode, and group B adopts gargling mode. The test results are shown in the following table:
as can be seen from the above table, compared with the control groups 1 to 2 and the blank group, the mulberry fruit wine mate obtained in the embodiments 1 to 4 can obviously improve the color of the oral cavity.
Therefore, the mulberry fruit wine mate provided by the invention can improve pigment adhesion, recycle residual wine in mulberry fermentation pomace, relieve alcoholism and protect liver.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A preparation method of a mulberry fruit wine mate is characterized by comprising the following steps:
s1, weighing 25-35 parts of passion fruit juice, 20-35 parts of mulberry fermentation distillate, 10-15 parts of lemon juice, 10-20 parts of honey and 5-10 parts of white granulated sugar in parts by weight;
s2, mixing the passion fruit juice, the mulberry fermented distillate, the lemon juice, the honey and the white granulated sugar to obtain a mixed solution;
s3, adding the whole kudzu vine root powder into the mixed solution, and soaking for 36-48 hours to obtain a soaking solution; the mass ratio of the whole kudzu vine root powder to the mixed liquid is 0.1-0.2: 1;
s4, filtering the soak solution to obtain an original fruit wine mate solution;
s5, mixing citric acid, water and the fruit wine mate original liquid to obtain the mulberry fruit wine mate with the pH of 3.4-3.8 and the alcoholic strength of 5-10 vol%.
2. The preparation method of the mulberry fruit wine partner according to claim 1, wherein the preparation method of the passion fruit juice comprises the following steps: washing the passion fruit and taking out the content; mixing and diluting the content with water, and stirring and filtering to obtain passion fruit juice; the mass ratio of the passion fruit to the water is 1: 3-5.
3. The preparation method of the mulberry fruit wine mate according to claim 1, wherein the preparation method of the mulberry fermentation distillate comprises the following steps: mixing the pomace of the mulberry fruit wine after fermentation with water, and distilling to obtain primary distillate; and diluting the primary distillation to obtain the mulberry fermentation distillate with the alcoholic strength of 25-35 vol%.
4. The preparation method of the mulberry fruit wine mate according to claim 3, wherein in the distillation treatment, distillate starts to be collected at 75 ℃ until the residual alcohol content in the pomace is 9% -11% of that before distillation, and the collection is stopped to obtain initial distillate.
5. The preparation method of the mulberry fruit wine partner according to claim 1, wherein the preparation method of the lemon juice comprises the following steps: and cleaning, squeezing and filtering the lemon to obtain the lemon juice.
6. The preparation method of the mulberry fruit wine mate according to claim 1, wherein the preparation method of the kudzu root whole powder comprises the following steps: selecting undamaged radix puerariae, cleaning, cutting into pieces, protecting color, cooking, drying, crushing and sieving to obtain the radix puerariae whole powder.
7. The preparation method of the mulberry fruit wine mate according to claim 6, wherein the cut pieces are specifically: cutting the cleaned radix puerariae into blocks to obtain a plurality of radix puerariae blocks, wherein the length, the width and the height of each of the radix puerariae blocks are 0.5-0.8 cm.
8. The preparation method of the mulberry fruit wine mate according to claim 7, wherein the color protection is specifically as follows: and placing a plurality of radix puerariae blocks into a color fixative for soaking for 1-2 hours, wherein the color fixative comprises citric acid and sodium metabisulfite.
9. The preparation method of the mulberry fruit wine mate according to claim 6, wherein the drying specifically comprises: drying the kudzu root blocks obtained after cooking until the water content is 5-8%; the drying temperature is 70-85 ℃, and the drying time is 8-10 h.
10. The mulberry fruit wine partner prepared by the preparation method according to any one of claims 1 to 9.
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