CN111363651A - Brewing process of mulberry wine - Google Patents

Brewing process of mulberry wine Download PDF

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Publication number
CN111363651A
CN111363651A CN202010303391.XA CN202010303391A CN111363651A CN 111363651 A CN111363651 A CN 111363651A CN 202010303391 A CN202010303391 A CN 202010303391A CN 111363651 A CN111363651 A CN 111363651A
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Prior art keywords
mulberry
mixture
sugar
dried
wine
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Pending
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CN202010303391.XA
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Chinese (zh)
Inventor
赵慧娟
臧学丽
刘璐
马千里
吕冠薇
杨贺
刘诗音
魏婷
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Changchun Medical College
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Changchun Medical College
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Priority to CN202010303391.XA priority Critical patent/CN111363651A/en
Publication of CN111363651A publication Critical patent/CN111363651A/en
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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
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
    • A61K36/287—Chrysanthemum, e.g. daisy
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605—Morus (mulberry)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
    • A61K36/725—Ziziphus, e.g. jujube
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
    • 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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • 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
    • C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
    • 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
    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

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  • Health & Medical Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
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  • Animal Behavior & Ethology (AREA)
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  • Pharmacology & Pharmacy (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Epidemiology (AREA)
  • Mycology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
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  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a brewing process of mulberry wine, which is brewed by adopting 55-65% of mulberry fruit, 10-15% of grape, 7-9% of black rice, 1-2% of dried red date, 2-3% of dried longan, 2-3% of medlar, 1-2% of chrysanthemum and 10-15% of sugar.

Description

Brewing process of mulberry wine
Technical Field
The invention relates to the technical field of brewing, in particular to a brewing process of mulberry wine.
Background
The mulberry wine is an ancient Chaoshan fruit wine, is brewed from mulberry fruits, is the best product of fruit wine, and has the effects of nourishing, keeping fit and enriching blood. Mulberry wine and mulberry dry red wine contain rich anthocyanin, resveratrol, amino acid, vitamin and other bioactive components and nutrient substances. After the mulberry wine is drunk, the cold foot and hand disease of women can be improved, and the mulberry wine has the effects of enriching blood, building body, benefiting liver, tonifying kidney, improving eyesight and the like; in the prior art, the mulberry wine is mostly suitable for women, and for men, the traditional mulberry wine has a slightly low alcoholic strength and a health care effect which is not suitable for men, so that the mulberry wine suitable for men is needed.
Disclosure of Invention
The invention aims to solve the problems and provide a brewing process of mulberry wine.
The invention realizes the purpose through the following technical scheme:
the invention comprises the following steps:
s1: preparing fresh and clean mulberry fruits and fresh and clean grapes, black rice, dried red dates, dried longan, medlar, chrysanthemum and sugar for later use;
s2: weighing 55-65% of mulberry fruit, 10-15% of grape, 7-9% of black rice, 1-2% of dried red date, 2-3% of dried longan, 2-3% of medlar, 1-2% of chrysanthemum and 10-15% of sugar for later use;
s3: mixing and mashing mulberry fruit and grape, and putting the crushed slag and juice into a container for later use;
s4: washing black rice, adding purified water, soaking for 24 hours, washing the soaked black rice, adding 3 times of water, boiling for 10 minutes, draining, pouring into a container, adding boiled water, cooling, draining again, draining, and mixing with a container for placing mulberries and grapes;
s5: mixing the dried red dates, the dried longan, the medlar and the chrysanthemum with the mixture obtained in the step S4;
s6: detecting the pH value of the mixture, and adjusting the pH value to 4.1-4.3 by using citric acid;
s7: pouring the mixture into a sealed fermentation container for 5 times, sprinkling a layer of sugar on the surface after pouring the mixture once, sealing after pouring the mixture and the sugar completely, and fermenting at constant temperature of 35-40 ℃ for 30-35 days;
s8: filtering the fermented mixture, and performing secondary sealed fermentation on the filtrate; fermenting at 15-18 deg.C for 15-20 days;
s9: separating the precipitate supernatant of the fermented product after the secondary fermentation from the precipitate to obtain the mulberry wine;
s10: and sealing the obtained mulberry wine, and ageing in a basement for 6-12 months to obtain the aged mulberry wine.
Preferably, the step S3 mashing the mulberries and the grapes by kneading with two hands.
Preferably, in the step S4, each portion of the mulberry fruit contains 60% of the mulberry fruit, 12% of the grape, 8% of the black rice, 2% of the dried red date, 3% of the dried longan, 3% of the medlar, 2% of the chrysanthemum and 10% of the sugar.
Preferably, the dried red dates and the dried longan in the step S5 are chopped and then added into the mixture.
The invention has the beneficial effects that:
compared with the prior art, the mulberry wine brewed by the process has higher alcoholic strength than that of the traditional mulberry wine, is more suitable for the taste of men, is perfectly fused with various components suitable for male health preservation, is suitable for the nourishing and health preserving of men and women under the condition of keeping good taste of the mulberry wine, and has popularization and application values.
Detailed Description
The invention is further illustrated below:
the first embodiment is as follows:
s1: preparing fresh and clean mulberry fruits and fresh and clean grapes, black rice, dried red dates, dried longan, medlar, chrysanthemum and sugar for later use;
s2: weighing 60% of mulberry fruit, 12% of grape, 8% of black rice, 2% of dried red date, 3% of dried longan, 3% of medlar, 2% of chrysanthemum and 10% of sugar for later use;
s3: mixing and mashing mulberry fruit and grape, and putting the crushed slag and juice into a container for later use;
s4: washing black rice, adding purified water, soaking for 24 hours, washing the soaked black rice, adding 3 times of water, boiling for 10 minutes, draining, pouring into a container, adding boiled water, cooling, draining again, draining, and mixing with a container for placing mulberries and grapes;
s5: mixing the dried red dates, the dried longan, the medlar and the chrysanthemum with the mixture obtained in the step S4;
s6: detecting the pH value of the mixture, and adjusting the pH value to 4.1 by using citric acid;
s7: pouring the mixture into a sealed fermentation container for 5 times, sprinkling a layer of sugar on the surface after pouring the mixture once, sealing until the mixture and the sugar are poured completely, and fermenting at constant temperature of 38 ℃ for 30 days;
s8: filtering the fermented mixture, and performing secondary sealed fermentation on the filtrate; controlling the temperature to 15 ℃ and fermenting for 15 days;
s9: separating the precipitate supernatant of the fermented product after the secondary fermentation from the precipitate to obtain the mulberry wine;
s10: and sealing the obtained mulberry wine, and ageing in a basement for 6 months to obtain the aged mulberry wine.
Testing the alcoholic strength of the prepared mulberry wine, and measuring the alcoholic strength to be 16.3-17.2 according to GB/T15038-94;
example two:
s1: preparing fresh and clean mulberry fruits and fresh and clean grapes, black rice, dried red dates, dried longan, medlar, chrysanthemum and sugar for later use;
s2: weighing 60% of mulberry fruit, 13% of grape, 9% of black rice, 1% of dried red date, 2% of dried longan, 2% of medlar, 1% of chrysanthemum and 12% of sugar in parts by weight for later use;
s3: mixing and mashing mulberry fruit and grape, and putting the crushed slag and juice into a container for later use;
s4: washing black rice, adding purified water, soaking for 24 hours, washing the soaked black rice, adding 3 times of water, boiling for 10 minutes, draining, pouring into a container, adding boiled water, cooling, draining again, draining, and mixing with a container for placing mulberries and grapes;
s5: mixing the dried red dates, the dried longan, the medlar and the chrysanthemum with the mixture obtained in the step S4;
s6: detecting the pH value of the mixture, and adjusting the pH value to 4.3 by using citric acid;
s7: pouring the mixture into a sealed fermentation container for 5 times, sprinkling a layer of sugar on the surface after pouring the mixture once, sealing until the mixture and the sugar are poured completely, and fermenting at constant temperature of 35 ℃ for 35 days;
s8: filtering the fermented mixture, and performing secondary sealed fermentation on the filtrate; controlling the temperature to 18 ℃ and fermenting for 20 days;
s9: separating the precipitate supernatant of the fermented product after the secondary fermentation from the precipitate to obtain the mulberry wine;
s10: and sealing the obtained mulberry wine, and ageing in a basement for 8 months to obtain the aged mulberry wine.
And testing the alcoholic strength of the prepared mulberry wine, and measuring the alcoholic strength to be 16.7-17.5 according to GB/T15038-94.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (4)

1. The brewing process of the mulberry wine is characterized by comprising the following steps:
s1: preparing fresh and clean mulberry fruits and fresh and clean grapes, black rice, dried red dates, dried longan, medlar, chrysanthemum and sugar for later use;
s2: weighing 55-65% of mulberry fruit, 10-15% of grape, 7-9% of black rice, 1-2% of dried red date, 2-3% of dried longan, 2-3% of medlar, 1-2% of chrysanthemum and 10-15% of sugar for later use;
s3: mixing and mashing mulberry fruit and grape, and putting the crushed slag and juice into a container for later use;
s4: washing black rice, adding purified water, soaking for 24 hours, washing the soaked black rice, adding 3 times of water, boiling for 10 minutes, draining, pouring into a container, adding boiled water, cooling, draining again, draining, and mixing with a container for placing mulberries and grapes;
s5: mixing the dried red dates, the dried longan, the medlar and the chrysanthemum with the mixture obtained in the step S4;
s6: detecting the pH value of the mixture, and adjusting the pH value to 4.1-4.3 by using citric acid;
s7: pouring the mixture into a sealed fermentation container for 5 times, sprinkling a layer of sugar on the surface after pouring the mixture once, sealing after pouring the mixture and the sugar completely, and fermenting at constant temperature of 35-40 ℃ for 30-35 days;
s8: filtering the fermented mixture, and performing secondary sealed fermentation on the filtrate; fermenting at 15-18 deg.C for 15-20 days;
s9: separating the precipitate supernatant of the fermented product after the secondary fermentation from the precipitate to obtain the mulberry wine;
s10: and sealing the obtained mulberry wine, and ageing in a basement for 6-12 months to obtain the aged mulberry wine.
2. The brewing process of the mulberry wine according to claim 1, characterized in that: and step S3, smashing the mulberries and the grapes in a double-hand kneading mode.
3. The brewing process of the mulberry wine according to claim 1, characterized in that: in the step S4, each part of the mulberry fruit wine comprises, by weight, 60% of mulberry fruit, 12% of grape, 8% of black rice, 2% of dried red date, 3% of dried longan, 3% of medlar, 2% of chrysanthemum and 10% of sugar.
4. The brewing process of the mulberry wine according to claim 1, characterized in that: the dried red dates and the dried longan in the step S5 are chopped and then added into the mixture.
CN202010303391.XA 2020-04-17 2020-04-17 Brewing process of mulberry wine Pending CN111363651A (en)

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Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103897931A (en) * 2014-03-28 2014-07-02 广西象州商源酒业有限公司 Method for brewing mulberry and grape wine
CN104531418A (en) * 2014-12-23 2015-04-22 马鞍山市心洲葡萄专业合作社 Qi-replenishing blood-nourishing wine and preparation method thereof
CN105112215A (en) * 2015-08-19 2015-12-02 向倩 Production method of selenium-enriched mulberry wine
CN107418808A (en) * 2017-06-16 2017-12-01 彭志文 One kind takes care of health Mulberry wine and preparation method thereof
CN108929820A (en) * 2018-07-12 2018-12-04 紫云自治县高原红种植农民专业合作社 A kind of grape wine and brewage process
CN108977297A (en) * 2018-08-29 2018-12-11 宗江伟 A kind of mulberries grape fruit wine and its brewing method
CN109234110A (en) * 2017-07-04 2019-01-18 陕西金栗酒业有限责任公司 A kind of production method of mulberry fruit wine
CN110004011A (en) * 2019-04-17 2019-07-12 长沙理工大学 A kind of the morat formula and production method of solid-liquid fermentation combination
CN110106044A (en) * 2019-05-29 2019-08-09 河北科技大学 A kind of white mulberries white grape fruit wine and preparation method thereof
CN110218616A (en) * 2019-06-11 2019-09-10 何诗伟 A kind of morat and preparation method thereof

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103897931A (en) * 2014-03-28 2014-07-02 广西象州商源酒业有限公司 Method for brewing mulberry and grape wine
CN104531418A (en) * 2014-12-23 2015-04-22 马鞍山市心洲葡萄专业合作社 Qi-replenishing blood-nourishing wine and preparation method thereof
CN105112215A (en) * 2015-08-19 2015-12-02 向倩 Production method of selenium-enriched mulberry wine
CN107418808A (en) * 2017-06-16 2017-12-01 彭志文 One kind takes care of health Mulberry wine and preparation method thereof
CN109234110A (en) * 2017-07-04 2019-01-18 陕西金栗酒业有限责任公司 A kind of production method of mulberry fruit wine
CN108929820A (en) * 2018-07-12 2018-12-04 紫云自治县高原红种植农民专业合作社 A kind of grape wine and brewage process
CN108977297A (en) * 2018-08-29 2018-12-11 宗江伟 A kind of mulberries grape fruit wine and its brewing method
CN110004011A (en) * 2019-04-17 2019-07-12 长沙理工大学 A kind of the morat formula and production method of solid-liquid fermentation combination
CN110106044A (en) * 2019-05-29 2019-08-09 河北科技大学 A kind of white mulberries white grape fruit wine and preparation method thereof
CN110218616A (en) * 2019-06-11 2019-09-10 何诗伟 A kind of morat and preparation method thereof

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Application publication date: 20200703