CN112980641A - Method for making rice wine by using mulberry byproducts - Google Patents
Method for making rice wine by using mulberry byproducts Download PDFInfo
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- CN112980641A CN112980641A CN201911424493.0A CN201911424493A CN112980641A CN 112980641 A CN112980641 A CN 112980641A CN 201911424493 A CN201911424493 A CN 201911424493A CN 112980641 A CN112980641 A CN 112980641A
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 74
- 240000000249 Morus alba Species 0.000 title claims abstract description 55
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 48
- 239000006227 byproduct Substances 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 29
- 241000218231 Moraceae Species 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 239000000047 product Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 108090000790 Enzymes Proteins 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 238000003672 processing method Methods 0.000 claims description 4
- 239000012925 reference material Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 108091005508 Acid proteases Proteins 0.000 claims description 2
- 229930002877 anthocyanin Natural products 0.000 abstract description 5
- 235000010208 anthocyanin Nutrition 0.000 abstract description 5
- 239000004410 anthocyanin Substances 0.000 abstract description 5
- 150000004636 anthocyanins Chemical class 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 229930003944 flavone Natural products 0.000 abstract description 3
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 3
- 235000011949 flavones Nutrition 0.000 abstract description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 3
- 239000012467 final product Substances 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 241000411851 herbal medicine Species 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000011363 dried mixture Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229940126680 traditional chinese medicines Drugs 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 101710138460 Leaf protein Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing rice wine by mulberry byproducts, which comprises the steps of mixing mulberry leaves, mulberries and barks according to the mass ratio of 1: 0.5: 0.3, adding rice wine for processing, and extracting the mulberry byproducts; adding the above extracts into rice wine in proportion before aging, and aging, clarifying, filtering and sterilizing to obtain the final product. The rice wine product prepared by the method has high contents of anthocyanin, polysaccharide and flavone, no bitter taste and fresh mouthfeel.
Description
Technical Field
The application relates to the technical field of food production, in particular to a method for making rice wine by using mulberry byproducts.
Background
The existing rice wine is produced by taking black rice as a main raw material and utilizing the traditional yellow wine brewing process, contains more amino acids, vitamins and anthocyanin than the traditional yellow wine, and is a yellow wine type beverage with higher nutritional value; in recent years, with the continuous development of food industry and the continuous improvement of people's consciousness on food safety and health care, people pay more and more attention to health preservation and health care by utilizing certain components of mulberry leaves, the Chinese herbal medicine has few adverse reactions, more definite curative effect, flexible formula and wide application prospect due to the fact that the Chinese herbal medicine can be made according to the conditions of people. At present, folk uses a method of soaking the mulberry leaves in the wine, namely, the mulberry leaves are sliced and then placed in the white wine to be soaked for tens of days to form nourishing medicinal liquor, or the medicinal liquor is obtained by adding traditional Chinese medicines into fermentation raw materials, the defects of the medicinal liquor are not analyzed and contrasted, the effective ingredients of the traditional Chinese medicines are greatly lost, and the medicinal effect and the action are poor. The mulberry is a plant belonging to Moraceae, and the by-product of the mulberry is mulberry leaves, mulberry and bark. The method is mainly used for raising the silkworm for thousands of years. The comprehensive utilization history of the mulberry byproducts in China is long, and the detail records that the mulberry byproducts are used as medicines are recorded in various medical books such as Shen nong's herbal classic and Ben Cao gang mu. In recent years, researches show that the byproducts of the mulberry are rich in active substances such as flavonoid compounds, alkaloid substances, polysaccharide substances, leaf proteins and the like. Is an excellent functional food raw material, and is listed as a medicine and food dual-purpose Chinese herbal medicine by the Ministry of health. The mulberry byproduct is extract, and has effects of reducing blood sugar, reducing blood lipid, resisting oxidation, resisting aging, and enhancing immunity.
The invention relates to a method for preparing rice wine by mulberry byproducts.
Disclosure of Invention
The invention aims to provide a method for preparing rice wine by using mulberry byproducts, which adopts the following technical scheme: in the production process of the rice wine, after the rice wine is fermented, squeezed and decocted, mulberry byproducts such as mulberry leaves, mulberries and bark extracts are added before wine liquid is stored, and then the finished product is obtained after storage, clarification, filtration and sterilization. The produced finished rice wine is rich in anthocyanin, flavonoid compounds and polysaccharide active ingredients.
A method for preparing rice wine by mulberry byproducts comprises the following steps:
(1) the processing method comprises the following steps: mixing mulberry byproducts, mulberry leaves, mulberries and barks according to the mass ratio of 1: 0.5: 0.3, adding rice wine according to the proportion, stewing for 1-2 h, putting the mixture of the mulberry leaves, the mulberries and the barks into a drying oven after the rice wine is completely absorbed, and heating the mixture for 4-6h for later use at the baking temperature of 55-65 ℃;
(2) extracting mulberry byproducts: mixing saccharifying enzyme (enzyme activity is 1 ten thousand U/g) and acid protease (enzyme activity is 1 ten thousand U/g) according to the mass ratio of 1: 0.5 to prepare mixed enzyme, adding into water according to the feed-liquid ratio of 2-3 g: 100mL, adjusting pH to 5.0-5.5 by using citric acid or one of apple and lactic acid, and stirring to prepare an extracting solution; preparing an extracting solution from the mixture dried in the step (1) according to the mass ratio of reference material to water of 1: 10, controlling the temperature to be 55-60 ℃, preserving the heat for 10min, and then carrying out ultrasonic treatment for 30min at the frequency of 30-40 kHz; extracting continuously for 2 times, mixing extractive solutions, filtering, vacuum concentrating filtrate to obtain soft extract, and storing the extract.
(3) Addition of the extract: adding the extract obtained in the step (2) into rice wine in proportion before the rice wine liquid is stored, and uniformly mixing; and then the finished product is obtained after storage, clarification, filtration and sterilization.
Preferably, the mulberry byproducts, such as mulberry leaves, mulberries and barks, used in the step (1) are collected during the period from 10 months 23 days to 11 months 8 days (from frost to winter), and the mulberry leaves, mulberries and barks are cut into strips with the width of 2-3cm and dried for later use.
Preferably, the extract is added into the rice wine in proportion before the rice wine liquid is stored in the step (3), and the extract comprises the following raw materials in parts by weight: 0.5-0.6 of extract and 100 of rice wine.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the mulberry leaves are pretreated by adopting the enzyme preparation, the rice wine product prepared by the method has high contents of anthocyanin, polysaccharide and flavone, no bitter taste and fresh mouthfeel, and the preparation method is green and environment-friendly.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
Example 1
A method for preparing rice wine from mulberry by-product comprises collecting mulberry by-products such as mulberry leaves, mulberries and barks from 10 months 23 days to 11 months 8 days (from frost to winter), cutting the mulberry leaves, mulberries and barks into strips with width of 2-3cm, and drying. Comprises the following steps:
(1) the processing method of the mulberry byproduct comprises the following steps: mixing mulberry leaves, mulberries and barks according to the mass ratio of 1: 0.5: 0.3, adding rice wine according to the proportion, stewing for 1h, wherein the mass ratio of the mixture of the mulberry leaves, the mulberries and the barks to the rice wine is 100: 10, putting the mixture into a baking oven after the rice wine is completely absorbed, baking at the temperature of 55-65 ℃, and heating the dried mixture for 4h for later use;
(2) extracting mulberry byproducts: mixing saccharifying enzyme (with enzyme activity of 1 ten thousand U/g) and acidic protease (with enzyme activity of 1 ten thousand U/g) at a mass ratio of 1: 0.5 to prepare mixed enzyme, adding into water at a feed-liquid ratio of 2 g: 100mL, adjusting pH to 5.0 with citric acid or apple or lactic acid, and stirring to obtain extractive solution; preparing an extracting solution from the mixture dried in the step (1) according to the mass ratio of reference material to water of 1: 10, controlling the temperature to be 55-60 ℃, preserving the heat for 10min, and then carrying out ultrasonic treatment for 30min at the frequency of 30 kHz; extracting continuously for 2 times, mixing extractive solutions, filtering, vacuum concentrating filtrate to obtain soft extract, and storing the extract.
(3) Addition of the extract: adding the extract obtained in the step (2) into rice wine in proportion before the rice wine liquid is stored, wherein the extract and the rice wine comprise the following raw materials in parts by weight: 0.5 of extract and 100 of rice wine. Then evenly mixing; and then the finished product is obtained after storage, clarification, filtration and sterilization.
Example 2
A method for preparing rice wine from mulberry by-product comprises collecting mulberry leaves, mulberries and barks from 10 months 23 days to 11 months 8 days (from frost to winter), cutting the mulberry leaves, mulberries and barks into strips with width of 2-3cm, and drying. Comprises the following steps:
(1) the processing method of the mulberry byproduct comprises the following steps: mixing mulberry leaves, mulberries and barks according to the mass ratio of 1: 0.5: 0.3, adding rice wine according to the proportion, stewing for 2 hours, putting the mixture of the mulberry leaves, the mulberries and the barks into a baking oven after the rice wine is completely absorbed, wherein the mass ratio of the mixture of the mulberry leaves, the mulberries and the barks to the rice wine is 100: 10, and heating the dried mixture for 6 hours for later use;
(2) extracting mulberry byproducts: mixing saccharifying enzyme (with enzyme activity of 1 ten thousand U/g) and acidic protease (with enzyme activity of 1 ten thousand U/g) at a mass ratio of 1: 0.5 to prepare mixed enzyme, adding into water at a feed-liquid ratio of 3 g: 100mL, adjusting pH to 5.5 with citric acid or apple or lactic acid, and stirring to obtain extractive solution; preparing an extracting solution from the mixture dried in the step (1) according to the mass ratio of reference material to water of 1: 10, controlling the temperature to be 55-60 ℃, preserving the heat for 10min, and then carrying out ultrasonic treatment for 30min at the frequency of 40 kHz; extracting continuously for 2 times, mixing extractive solutions, filtering, vacuum concentrating filtrate to obtain soft extract, and storing the extract.
(3) Addition of the extract: adding the extract obtained in the step (2) into rice wine in proportion before the rice wine liquid is stored, wherein the extract and the rice wine comprise the following raw materials in parts by weight: 0.6 of extract and 100 of rice wine. Then evenly mixing; and then the finished product is obtained after storage, clarification, filtration and sterilization.
Control test and sensory evaluation results: the results of the above-prepared rice wine reference tests are shown in table 1.
TABLE 1
As can be seen from the results in Table 1, the mulberry leaf rice wine prepared in examples 1 and 2 has fresh taste, no bitterness, and high contents of anthocyanin, flavone and polysaccharide.
Claims (1)
1. A method for preparing rice wine by mulberry byproducts is characterized by comprising the following steps:
(1) the processing method of the mulberry byproduct comprises the following steps: mixing mulberry byproducts, mulberry leaves, mulberries and barks according to the mass ratio of 1: 0.5: 0.3, adding rice wine according to the proportion, stewing for 1-2 h, putting the mixture of the mulberry leaves, the mulberries and the barks into a drying oven after the rice wine is completely absorbed, and heating the mixture for 4-6h for later use at the baking temperature of 55-65 ℃;
(2) extracting mulberry byproducts: mixing saccharifying enzyme (enzyme activity is 1 ten thousand U/g) and acid protease (enzyme activity is 1 ten thousand U/g) according to the mass ratio of 1: 0.5 to prepare mixed enzyme, adding into water according to the feed-liquid ratio of 2-3 g: 100mL, adjusting pH to 5.0-5.5 by using citric acid or one of apple and lactic acid, and stirring to prepare an extracting solution; preparing an extracting solution from the mixture dried in the step (1) according to the mass ratio of reference material to water of 1: 10, controlling the temperature to be 55-60 ℃, preserving the heat for 10min, and then carrying out ultrasonic treatment for 30min at the frequency of 30-40 kHz; continuously extracting for 2 times, mixing extractive solutions, filtering, vacuum concentrating filtrate to obtain soft extract, and storing the extract;
(3) addition of the extract: adding the extract obtained in the step (2) into rice wine in proportion before the rice wine liquid is stored, and uniformly mixing; then, the finished product is obtained after storage, clarification, filtration and sterilization;
the mulberry leaves, the mulberries and the barks used in the step (1) are collected during the period from 10 months 23 days to 11 months 8 days (from the period from frost to the period of winter), and the mulberry leaves, the mulberries and the barks are cut into strips with the width of 2-3cm and dried for later use;
adding the extract into rice wine in proportion before the rice wine liquid is stored in the step (3), wherein the extract comprises the following raw materials in parts by weight: 0.5-0.6 of extract and 100 of rice wine.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911424493.0A CN112980641A (en) | 2019-12-16 | 2019-12-16 | Method for making rice wine by using mulberry byproducts |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911424493.0A CN112980641A (en) | 2019-12-16 | 2019-12-16 | Method for making rice wine by using mulberry byproducts |
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| CN112980641A true CN112980641A (en) | 2021-06-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115074202A (en) * | 2022-06-21 | 2022-09-20 | 醴陵君华农业发展有限公司 | Maotai-flavor mulberry liquor and preparation method thereof |
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2019
- 2019-12-16 CN CN201911424493.0A patent/CN112980641A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115074202A (en) * | 2022-06-21 | 2022-09-20 | 醴陵君华农业发展有限公司 | Maotai-flavor mulberry liquor and preparation method thereof |
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Application publication date: 20210618 |