CN112126569A - Preparation method of compound mulberry pure juice fermented wine - Google Patents
Preparation method of compound mulberry pure juice fermented wine Download PDFInfo
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Classifications
-
- 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
Abstract
The invention discloses a preparation method of compound mulberry pure juice fermented wine, belonging to the field of fermented wine, and the method comprises the following steps: selecting fruits, cleaning and storing, feeding and blending, pre-fermenting, filtering, post-fermenting, freezing and clarifying, finely filtering, sterilizing and filling. The fermented wine prepared by the preparation method of the compound mulberry pure juice fermented wine is fermented by adopting the mulberry pure juice, no additional water is added, the sugar degree of the fermented liquid is adjusted by adding the high fructose corn syrup, the nutrient substances in the finished wine obtained after fermentation are richer, the taste is better and pure, and the fruit flavor of the mulberry is more mellow; the compound mulberry pure juice fermented wine adopts automatic temperature control fermentation equipment to automatically control multiple links such as pre-fermentation, post-fermentation, freezing clarification and the like, ensures accurate and controllable temperature in the whole fermentation process, inhibits the reproduction of mixed bacteria in the fermentation process, reduces the generation of mixed alcohol and other harmful substances, ensures the quality of fruit wine, and is not painful after drinking the fermented wine.
Description
Technical Field
The invention relates to the field of fermented wine, in particular to a preparation method of compound mulberry pure juice fermented wine.
Background
The mulberry contains rich active protein, vitamins, amino acids, carotene, minerals and other nutrients, and also contains procyanidine, polyphenol, flavone, resveratrol, nojirimycin and other active components. The mulberry is a delicious fruit and has good medicinal value. The compendium of materia Medica records: mulberry has sweet taste and slightly cold nature, can promote the production of body fluid, has the effects of nourishing yin and supplementing blood, calming soul and tranquilizing mind, and can be drunk in a pounding way to relieve alcoholism; taking after brewing wine, promoting water and qi, and relieving swelling; modern medical research shows that the mulberry has various effects of improving human immunity, resisting oxidation, improving blood circulation, resisting aging, enhancing immunity, resisting atherosclerosis and the like, has rich nutritional value and medicinal effect, and has wide development and utilization prospect.
However, the mulberry fruit has thin peel and high water content, is easy to rot and deteriorate at normal temperature, is not resistant to transportation and difficult to store, and limits the application and development of the mulberry fruit to a great extent. Except a small amount of fresh food, the mulberry is mostly used for being processed into mulberry series products, such as mulberry wine, dried mulberry, mulberry paste, mulberry vinegar and the like, wherein the mulberry fermented wine has the advantages of promoting digestion, supplementing nutrition, improving the cold condition of female hands and feet and the like, the mulberry which is not easy to store is processed into the fruit wine which is easy to store, is nutritious and healthy, the economic benefit of mulberry resources can be improved, the industrial chain of the mulberry is extended, the additional value of the mulberry is increased, the variety of wines can be enriched, the fruit wine market is prosperous, and the mulberry fermented wine has great market potential and competitiveness.
The mulberry fermented wine in the market has various formulas and different processes, and the brewed mulberry wine has different quality, and mainly has the following problems that 1, many mulberry wines are fermented at normal temperature, and the fermentation liquor is easy to infect mixed bacteria, so that harmful substances such as mixed alcohol and the like are generated; 2. in the process of adding raw materials of a plurality of mulberry wine in the market, in order to control the cost, reduce the adding proportion of the mulberry and increase the adding proportion of water and cane sugar, although the alcoholic strength of the mulberry wine obtained after fermentation is not low, the nutrient content and the health care effect of the mulberry wine are greatly reduced; 3. the mulberry is slightly cold in nature, is not suitable for people with deficiency-cold spleen and stomach, limits audience groups to a certain extent, and influences the market popularization of the mulberry wine.
Disclosure of Invention
The invention aims to provide a preparation method of compound mulberry pure juice fermented wine, which can solve the technical problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of compound mulberry pure juice fermented wine comprises the following steps:
(1) selecting fruits: selecting mulberry fruits with high sugar degree and good taste as wine brewing raw materials, picking fruits with high maturity, and removing diseased and damaged fruits;
(2) cleaning and storing: cleaning picked fresh fruits, draining, and refrigerating in a freezer at-18 deg.C;
(3) feeding and blending: unfreezing frozen mulberry, crushing, introducing into a pre-fermentation tank by using a screw pump, and then adding 80-100 parts by weight of mulberry, 20-30 parts by weight of high fructose corn syrup, 2-3 parts by weight of raspberry, 1-2 parts by weight of medlar, 0.5-0.8 part by weight of saccharomyces cerevisiae, 0.2-0.5 part by weight of fermentation aid and 0.1-0.2 part by weight of sodium sulfite;
(4) pre-fermentation: fermenting at 25-28 deg.C for 10-15 days;
(5) and (3) filtering: after the primary fermentation is finished, filtering and separating the fermentation liquor, allowing the filtrate to enter a secondary fermentation link, and allowing the filter residue to be used for distilling the mulberry brandy;
(6) and (3) after-fermentation: introducing the filtered filtrate into a post-fermentation tank, adding Saccharomyces cerevisiae and fermentation auxiliary, controlling the fermentation temperature at 12-15 deg.C, and fermenting for 45-60 days;
(7) freezing and clarifying: introducing the fermentation broth into a freeze-clarification tank, adding sodium sulfite, controlling the temperature at 0-4 deg.C, freeze-clarifying for 30-60 days, discharging the precipitate at the lower part of the tank, and distilling to obtain Mulberry brandy;
(8) fine filtering: adding diatomite into the frozen and clarified supernatant, stirring and filtering;
(9) and (3) sterilization and filling: sterilizing the finely filtered fruit wine at 75-80 deg.C for 15-20 s, filling, sieving, sealing, and labeling to obtain final product Mori fructus wine.
Preferably, the fermentation aid is ammonium chloride.
Preferably, in the step (6), the mass ratio of the addition amount of the saccharomyces cerevisiae to the addition amount of the saccharomyces cerevisiae in the step (3) is 1: 4.
Preferably, in the step (6), the mass ratio of the addition amount of the fermentation aid to the addition amount of the fermentation aid in the step (3) is 1: 4.
Preferably, in said step (7), 0.05-0.1g of sodium sulfite is added per liter of post-fermentation broth.
Preferably, in the step (8), 0.5 to 0.6g of diatomaceous earth is added per liter of the supernatant.
Compared with the prior art, the invention has the beneficial effects that:
(1) the invention provides a compound mulberry pure juice fermented wine, which is fermented by adopting mulberry pure juice, water is not additionally added, the sugar degree of a fermented liquid is adjusted by adding high fructose corn syrup, the fermented finished wine is richer in nutrient substances, better and pure in taste and more mellow in fruit flavor of mulberries;
(2) the compound mulberry pure juice fermented wine adopts automatic temperature control fermentation equipment to automatically control multiple links such as pre-fermentation, post-fermentation, freezing clarification and the like, so that the temperature in the whole fermentation process is ensured to be accurate and controllable, the propagation of mixed bacteria in the fermentation process is inhibited, the generation of mixed alcohol and other harmful substances is reduced, the quality of fruit wine is ensured, and the fermented wine is not painful after being drunk;
(3) the raspberry and the medlar are added into the compound mulberry pure juice fermented wine according to a certain proportion, the raspberry is warm and sweet in taste, and has the effects of tonifying the kidney, improving eyesight and the like, the medlar also has the effects of nourishing the liver and nourishing the kidney, and the two components are added to neutralize the coolness of the mulberry, enrich the nutritional ingredients of the mulberry wine and enhance the nourishing effect of the fermented wine.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation method of the compound mulberry pure juice fermented wine comprises the following steps:
(1) selecting fruits: selecting mulberry fruits with high sugar degree and good taste as wine brewing raw materials, picking fruits with high maturity, and removing diseased and damaged fruits;
(2) cleaning and storing: cleaning picked fresh fruits, draining, and refrigerating in a freezer at-18 deg.C;
(3) feeding and blending: unfreezing and crushing frozen mulberry, introducing the frozen mulberry into a pre-fermentation tank by using a screw pump, and then adding 80 parts of mulberry, 20 parts of high fructose corn syrup, 2 parts of raspberry, 1 part of medlar, 0.5 part of saccharomyces cerevisiae, 0.2 part of fermentation aid and 0.1 part of sodium sulfite by weight, wherein the fermentation aid is ammonium chloride;
(4) pre-fermentation: fermenting at 25 deg.C for 10 days;
(5) and (3) filtering: after the primary fermentation is finished, filtering and separating the fermentation liquor, allowing the filtrate to enter a secondary fermentation link, and allowing the filter residue to be used for distilling the mulberry brandy;
(6) and (3) after-fermentation: introducing the filtered filtrate into a post-fermentation tank, adding saccharomyces cerevisiae and a fermentation aid, controlling the fermentation temperature to be 12 ℃, and fermenting for 45 days, wherein the mass ratio of the addition amount of the saccharomyces cerevisiae to the addition amount of the saccharomyces cerevisiae in the step (3) is 1:4, and the mass ratio of the addition amount of the fermentation aid to the addition amount of the fermentation aid in the step (3) is 1: 4;
(7) freezing and clarifying: introducing the post-fermentation broth into a freeze clarification tank, adding 0.05g of sodium sulfite into each liter of post-fermentation broth, controlling the temperature at 0 ℃, performing freeze clarification for 30 days, and discharging the precipitate after freeze clarification at the lower part of the tank body for distilling the mulberry brandy;
(8) fine filtering: adding diatomite into the supernatant after freezing and clarification, adding 0.5g of diatomite into each liter of supernatant, stirring and filtering;
(9) and (3) sterilization and filling: sterilizing the fruit wine after fine filtration at 75 ℃ for 15 seconds, then filling, screening, sealing and labeling to finally obtain the finished mulberry fruit wine.
Example 2
The preparation method of the compound mulberry pure juice fermented wine comprises the following steps:
(1) selecting fruits: selecting mulberry fruits with high sugar degree and good taste as wine brewing raw materials, picking fruits with high maturity, and removing diseased and damaged fruits;
(2) cleaning and storing: cleaning picked fresh fruits, draining, and refrigerating in a freezer at-18 deg.C;
(3) feeding and blending: unfreezing and crushing frozen mulberry, introducing the frozen mulberry into a pre-fermentation tank by using a screw pump, and then adding 90 parts of mulberry, 25 parts of high fructose corn syrup, 2 parts of raspberry, 1 part of medlar, 0.7 part of saccharomyces cerevisiae, 0.3 part of fermentation aid and 0.1 part of sodium sulfite by weight, wherein the fermentation aid is ammonium chloride;
(4) pre-fermentation: fermenting at 26 deg.C for 13 days;
(5) and (3) filtering: after the primary fermentation is finished, filtering and separating the fermentation liquor, allowing the filtrate to enter a secondary fermentation link, and allowing the filter residue to be used for distilling the mulberry brandy;
(6) and (3) after-fermentation: introducing the filtered filtrate into a post-fermentation tank, adding saccharomyces cerevisiae and a fermentation aid, controlling the fermentation temperature to be 13 ℃, and fermenting for 53 days, wherein the mass ratio of the addition amount of the saccharomyces cerevisiae to the addition amount of the saccharomyces cerevisiae in the step (3) is 1:4, and the mass ratio of the addition amount of the fermentation aid to the addition amount of the fermentation aid in the step (3) is 1: 4;
(7) freezing and clarifying: introducing the post-fermentation liquid into a freeze clarification tank, adding 0.07g of sodium sulfite into each liter of post-fermentation liquid, controlling the temperature at 2 ℃, performing freeze clarification for 45 days, and discharging the precipitate after freeze clarification at the lower part of the tank body for distilling the mulberry brandy;
(8) fine filtering: adding diatomite into the supernatant after freezing and clarification, adding 0.5g of diatomite into each liter of supernatant, stirring and filtering;
(9) and (3) sterilization and filling: sterilizing the fruit wine after fine filtration at 77 deg.C for 17 s, then filling, sieving, sealing, and labeling to obtain the final product mulberry wine.
Example 3
The preparation method of the compound mulberry pure juice fermented wine comprises the following steps:
(1) selecting fruits: selecting mulberry fruits with high sugar degree and good taste as wine brewing raw materials, picking fruits with high maturity, and removing diseased and damaged fruits;
(2) cleaning and storing: cleaning picked fresh fruits, draining, and refrigerating in a freezer at-18 deg.C;
(3) feeding and blending: unfreezing and crushing frozen mulberry, introducing the frozen mulberry into a pre-fermentation tank by using a screw pump, and then adding other raw materials, namely 100 parts of mulberry, 30 parts of high fructose corn syrup, 3 parts of raspberry, 2 parts of medlar, 0.8 part of saccharomyces cerevisiae, 0.5 part of fermentation aid and 0.2 part of sodium sulfite, wherein the fermentation aid is ammonium chloride;
(4) pre-fermentation: fermenting at 28 deg.C for 15 days;
(5) and (3) filtering: after the primary fermentation is finished, filtering and separating the fermentation liquor, allowing the filtrate to enter a secondary fermentation link, and allowing the filter residue to be used for distilling the mulberry brandy;
(6) and (3) after-fermentation: introducing the filtered filtrate into a post-fermentation tank, adding saccharomyces cerevisiae and a fermentation aid, controlling the fermentation temperature to be 15 ℃, and fermenting for 60 days, wherein the mass ratio of the addition amount of the saccharomyces cerevisiae to the addition amount of the saccharomyces cerevisiae in the step (3) is 1:4, and the mass ratio of the addition amount of the fermentation aid to the addition amount of the fermentation aid in the step (3) is 1: 4;
(7) freezing and clarifying: introducing the post-fermentation broth into a freeze clarification tank, adding 0.1g of sodium sulfite into each liter of post-fermentation broth, controlling the temperature at 4 ℃, performing freeze clarification for 60 days, and discharging the precipitate after freeze clarification at the lower part of the tank body for distilling the mulberry brandy;
(8) fine filtering: adding diatomite into the supernatant after freezing and clarification, adding 0.6g of diatomite into each liter of supernatant, stirring and filtering;
(9) and (3) sterilization and filling: sterilizing the fruit wine after fine filtration at 80 deg.C for 20 s, filling, sieving, sealing, and labeling to obtain final product Mori fructus wine.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the present invention as defined in the accompanying claims.
Claims (6)
1. The preparation method of the compound mulberry pure juice fermented wine is characterized by comprising the following steps:
(1) selecting fruits: selecting mulberry fruits with high sugar degree and good taste as wine brewing raw materials, picking fruits with high maturity, and removing diseased and damaged fruits;
(2) cleaning and storing: cleaning picked fresh fruits, draining, and refrigerating in a freezer at-18 deg.C;
(3) feeding and blending: unfreezing frozen mulberry, crushing, introducing into a pre-fermentation tank by using a screw pump, and then adding 80-100 parts by weight of mulberry, 20-30 parts by weight of high fructose corn syrup, 2-3 parts by weight of raspberry, 1-2 parts by weight of medlar, 0.5-0.8 part by weight of saccharomyces cerevisiae, 0.2-0.5 part by weight of fermentation aid and 0.1-0.2 part by weight of sodium sulfite;
(4) pre-fermentation: fermenting at 25-28 deg.C for 10-15 days;
(5) and (3) filtering: after the primary fermentation is finished, filtering and separating the fermentation liquor, allowing the filtrate to enter a secondary fermentation link, and allowing the filter residue to be used for distilling the mulberry brandy;
(6) and (3) after-fermentation: introducing the filtered filtrate into a post-fermentation tank, adding Saccharomyces cerevisiae and fermentation auxiliary, controlling the fermentation temperature at 12-15 deg.C, and fermenting for 45-60 days;
(7) freezing and clarifying: introducing the fermentation broth into a freeze-clarification tank, adding sodium sulfite, controlling the temperature at 0-4 deg.C, freeze-clarifying for 30-60 days, discharging the precipitate at the lower part of the tank, and distilling to obtain Mulberry brandy;
(8) fine filtering: adding diatomite into the frozen and clarified supernatant, stirring and filtering;
(9) and (3) sterilization and filling: sterilizing the finely filtered fruit wine at 75-80 deg.C for 15-20 s, filling, sieving, sealing, and labeling to obtain final product Mori fructus wine.
2. The method for preparing the compound mulberry pure juice fermented wine according to claim 1, which is characterized in that: the fermentation auxiliary agent is ammonium chloride.
3. The method for preparing the compound mulberry pure juice fermented wine according to claim 1, which is characterized in that: in the step (6), the mass ratio of the addition amount of the saccharomyces cerevisiae to the addition amount of the saccharomyces cerevisiae in the step (3) is 1: 4.
4. The method for preparing the compound mulberry pure juice fermented wine according to claim 1, which is characterized in that: in the step (6), the mass ratio of the addition amount of the fermentation aid to the addition amount of the fermentation aid in the step (3) is 1: 4.
5. The method for preparing the compound mulberry pure juice fermented wine according to claim 1, which is characterized in that: in the step (7), 0.05-0.1g of sodium sulfite is added into each liter of post-fermentation liquor.
6. The method for preparing the compound mulberry pure juice fermented wine according to claim 1, which is characterized in that: in the step (8), 0.5-0.6g of diatomaceous earth is added per liter of the supernatant.
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