CN113416622A - Stewed mulberry wine and preparation process thereof - Google Patents
Stewed mulberry wine and preparation process thereof Download PDFInfo
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- CN113416622A CN113416622A CN202110585116.6A CN202110585116A CN113416622A CN 113416622 A CN113416622 A CN 113416622A CN 202110585116 A CN202110585116 A CN 202110585116A CN 113416622 A CN113416622 A CN 113416622A
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- stewed
- mulberry wine
- leaves
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- cypress
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- 240000000249 Morus alba Species 0.000 title claims abstract description 28
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 241000218691 Cupressaceae Species 0.000 claims abstract description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 238000005096 rolling process Methods 0.000 claims abstract description 26
- 239000011259 mixed solution Substances 0.000 claims abstract description 19
- 240000008042 Zea mays Species 0.000 claims abstract description 16
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 16
- 235000005822 corn Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000005057 refrigeration Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 19
- 238000004821 distillation Methods 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 238000002474 experimental method Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000002485 combustion reaction Methods 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000004880 explosion Methods 0.000 claims 1
- 241000218645 Cedrus Species 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 5
- 210000002421 cell wall Anatomy 0.000 abstract description 4
- IRAQOCYXUMOFCW-CXTNEJHOSA-N cedrene Chemical compound C1[C@]23[C@H](C)CC[C@H]3C(C)(C)[C@H]1C(C)=CC2 IRAQOCYXUMOFCW-CXTNEJHOSA-N 0.000 abstract description 3
- 210000004027 cell Anatomy 0.000 abstract description 3
- IRAQOCYXUMOFCW-UHFFFAOYSA-N di-epi-alpha-cedrene Natural products C1C23C(C)CCC3C(C)(C)C1C(C)=CC2 IRAQOCYXUMOFCW-UHFFFAOYSA-N 0.000 abstract description 3
- 229930004725 sesquiterpene Natural products 0.000 abstract description 3
- 150000004354 sesquiterpene derivatives Chemical class 0.000 abstract description 3
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- SVURIXNDRWRAFU-OGMFBOKVSA-N cedrol Chemical compound C1[C@]23[C@H](C)CC[C@H]3C(C)(C)[C@@H]1[C@@](O)(C)CC2 SVURIXNDRWRAFU-OGMFBOKVSA-N 0.000 description 2
- 229940026455 cedrol Drugs 0.000 description 2
- PCROEXHGMUJCDB-UHFFFAOYSA-N cedrol Natural products CC1CCC2C(C)(C)C3CC(C)(O)CC12C3 PCROEXHGMUJCDB-UHFFFAOYSA-N 0.000 description 2
- 238000004200 deflagration Methods 0.000 description 2
- SVURIXNDRWRAFU-UHFFFAOYSA-N juniperanol Natural products C1C23C(C)CCC3C(C)(C)C1C(O)(C)CC2 SVURIXNDRWRAFU-UHFFFAOYSA-N 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 239000010426 asphalt Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—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)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses stewed mulberry wine pulp and a preparation process thereof, relating to the field of stewed mulberry wine pulp preparation, and the stewed mulberry wine pulp comprises the following raw materials of 1-3 parts of cypress leaves, 1-3 parts of water and 4-8 parts of 97-degree corn alcohol, and the stewed mulberry wine pulp preparation process comprises the following steps: s1: freezing the cypress leaves: putting the clean cacumen biotae into a refrigeration house for freezing, and waiting for use; s2: rolling and deicing: placing the frozen cypress leaves on a platform, and rolling by a rolling roller; s3: cutting: chopping the frozen and de-iced cacumen Platycladi; s4: mixing: mixing the cut cacumen biotae and water according to the proportion of 1: 1 to obtain a mixed solution. According to the invention, the cedar leaves are frozen, so that the cell walls of the cedar leaves are broken, substances (cedrene, sesquiterpene and cedar alcohol) in cells can be fully separated out, then the cedar leaves are rolled and cut, so that the cell walls are further broken, the substances in the cedar leaves can be fully separated out in the subsequent steps, and the concentration of the cedar leaves in the pure dew is increased.
Description
Technical Field
The invention relates to the field of stewed mulberry wine pulp production, in particular to stewed mulberry wine pulp and a production process.
Background
The stewed mulberry is the mist amiable smoke incinerated by pine and cypress branches.
However, in the present roasted mulberry wine syrup, substances (cedrene, sesquiterpene and cedrol) in the cedar leaf cells are not sufficiently separated out in the manufacturing process, so that the concentration of the obtained cedar leaf hydrolat is low, and meanwhile, when the mixed liquid is distilled and extracted, the distilled gas needs to be filtered, the filtered liquid flows back into a distillation flask to be distilled continuously, the temperature of the refluxed liquid is low, the temperature of the liquid in the distillation flask is easy to reduce, and the distillation efficiency is reduced.
Disclosure of Invention
The invention aims to provide stewed mulberry wine pulp and a preparation process thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a roasted mulberry wine pulp comprises the following raw materials, by weight, 1-3 parts of cypress leaves, 1-3 parts of water and 4-8 parts of 97-degree corn alcohol.
As a still further scheme of the invention: the stewed mulberry wine pulp comprises the following raw materials in specific proportion: 2 parts of cypress leaves, 2 parts of water and 97-degree corn alcohol 6.
As a still further scheme of the invention: a manufacturing process of stewed mulberry wine pulp comprises the following steps:
s1: freezing the cypress leaves: putting the clean cacumen biotae into a refrigeration house for freezing, and waiting for use;
s2: rolling and deicing: placing the frozen cypress leaves on a platform, and rolling by a rolling roller;
s3: cutting: chopping the frozen and de-iced cacumen Platycladi;
s4: mixing: mixing the cut cacumen biotae and water according to the proportion of 1: 1 to obtain a mixed solution;
s5: stirring: stirring the mixed solution;
s6: and (3) distillation and extraction: distilling and purifying the mixed solution to obtain the cypress leaf hydrolat;
s7: blending: blending the pure dew of the cypress leaves with 97-degree corn alcohol;
s8: sealing: sealing the blended solution at normal temperature for about 7 days to make the alcohol degree reach 50%;
s9: testing and detecting: the powder is sprinkled in the bonfire or the incense burner for combustion experiment.
As a still further scheme of the invention: in S2, the rolling process is performed in a low temperature environment to keep the ice on the surface of the asphalt from melting.
As a still further scheme of the invention: in S5, sufficient stirring is required during the stirring.
As a still further scheme of the invention: in S6, the gas generated during distillation is subjected to gas-liquid separation, the liquid carried away by the gas is collected, the liquid is refluxed through the reflux pipe, and the liquid enters the distiller to continue distillation.
As a still further scheme of the invention: in S6, after gas-liquid separation, the liquid flows back through the return pipe, and the hot gas is guided to the outer wall of the return pipe through the pipeline to heat the liquid in the return pipe.
As a still further scheme of the invention: in S7, after blending, simple stirring is required.
As a still further scheme of the invention: in said S9, during the experiment, the product was considered acceptable without producing significant flame, deflagration, or other hazards.
Compared with the prior art, the invention has the beneficial effects that:
1. the method comprises the following steps of freezing the cypress leaves to break the cell walls of the cypress leaves, fully separating out substances (cedrene, sesquiterpene and cedrol) in cells, then rolling and cutting the cypress leaves to further break the cell walls, so that the substances in the cypress leaves can be fully separated out in the subsequent steps, and the concentration of the cypress leaf hydrosol is increased;
2. after gas-liquid separation, liquid flows back through the return pipe, hot gas passes through the outer wall of the pipeline guide return pipe, and liquid in the return pipe is heated, so that the liquid flowing back is heated conveniently, the influence of the return liquid on the liquid temperature in the distiller is reduced, and the distillation efficiency is improved.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
Example 1
In the embodiment of the invention, the stewed mulberry wine pulp comprises the following raw materials in specific proportion: 2 parts of cypress leaves, 2 parts of water and 97-degree corn alcohol 6.
In the embodiment of the invention, the production process of the stewed mulberry wine pulp comprises the following steps:
s1: freezing the cypress leaves: putting the clean cacumen biotae into a refrigeration house for freezing, and waiting for use;
s2: rolling and deicing: placing the frozen cypress leaves on a platform, and rolling by a rolling roller;
s3: cutting: chopping the frozen and de-iced cacumen Platycladi;
s4: mixing: mixing the cut cacumen biotae and water according to the proportion of 1: 1 to obtain a mixed solution;
s5: stirring: stirring the mixed solution;
s6: and (3) distillation and extraction: distilling and purifying the mixed solution to obtain the cypress leaf hydrolat;
s7: blending: blending the pure dew of the cypress leaves with 97-degree corn alcohol;
s8: sealing: sealing the blended solution at normal temperature for about 7 days to make the alcohol degree reach 50%;
s9: testing and detecting: the powder is sprinkled in the bonfire or the incense burner for combustion experiment.
In this embodiment: in S2, in the rolling process, the rolling process is in a low-temperature environment, ice slag on the surface of the cypress leaves is kept from melting, in S5, sufficient stirring is needed in the stirring process, in S6, gas-liquid separation is carried out on gas generated in distillation, liquid taken away in the gas is gathered and flows back through a return pipe, the liquid enters a distiller to be continuously distilled, after the gas-liquid separation, the liquid flows back through the return pipe, hot gas is guided to the outer wall of the return pipe through a pipeline to heat the liquid in the return pipe, in S7, after blending is completed, simple stirring is needed, and in S9, in the experimental process, the rolling mill is regarded as a qualified product under the condition that no obvious flame, deflagration or other dangers are generated.
Example 2:
in the embodiment of the invention, the stewed mulberry wine pulp comprises the following raw materials in specific proportion: 3 parts of cypress leaves, 3 parts of water and 4 parts of 97-degree corn alcohol.
In the embodiment of the invention, the production process of the stewed mulberry wine pulp comprises the following steps:
s1: freezing the cypress leaves: putting the clean cacumen biotae into a refrigeration house for freezing, and waiting for use;
s2: rolling and deicing: placing the frozen cypress leaves on a platform, and rolling by a rolling roller;
s3: cutting: chopping the frozen and de-iced cacumen Platycladi;
s4: mixing: mixing the cut cacumen biotae and water according to the proportion of 1: 1 to obtain a mixed solution;
s5: stirring: stirring the mixed solution;
s6: and (3) distillation and extraction: distilling and purifying the mixed solution to obtain the cypress leaf hydrolat;
s7: blending: blending the pure dew of the cypress leaves with 97-degree corn alcohol;
s8: sealing: sealing the blended solution at normal temperature for about 7 days;
s9: testing and detecting: the powder is sprinkled in the bonfire or the incense burner for combustion experiment.
In this embodiment: compared with example 1, the concentration of the corn alcohol is reduced, the alcohol concentration is low, the combustion is difficult to carry out in the S9 experiment process, and the alcohol content is lower than 50%.
Example 3:
in the embodiment of the invention, the stewed mulberry wine pulp comprises the following raw materials in specific proportion: 1.5 parts of cypress leaves, 1.5 parts of water and 7 parts of 97-degree corn alcohol.
In the embodiment of the invention, the production process of the stewed mulberry wine pulp comprises the following steps:
s1: freezing the cypress leaves: putting the clean cacumen biotae into a refrigeration house for freezing, and waiting for use;
s2: rolling and deicing: placing the frozen cypress leaves on a platform, and rolling by a rolling roller;
s3: cutting: chopping the frozen and de-iced cacumen Platycladi;
s4: mixing: mixing the cut cacumen biotae and water according to the proportion of 1: 1 to obtain a mixed solution;
s5: stirring: stirring the mixed solution;
s6: and (3) distillation and extraction: distilling and purifying the mixed solution to obtain the cypress leaf hydrolat;
s7: blending: blending the pure dew of the cypress leaves with 97-degree corn alcohol;
s8: sealing: sealing the blended solution at normal temperature for about 7 days;
s9: testing and detecting: the powder is sprinkled in the bonfire or the incense burner for combustion experiment.
In this embodiment: compared with example 1, the alcohol concentration is higher, and is higher than 50%, during the S9 experiment, obvious flame is generated, and the open placement is needed after S8, so that the alcohol is volatilized, and the alcohol concentration in the wine pulp is reduced.
Example 4:
in the embodiment of the invention, the stewed mulberry wine pulp comprises the following raw materials in specific proportion: 1 of cypress leaves, 1 of water and 8 of 97-degree corn alcohol.
In the embodiment of the invention, the production process of the stewed mulberry wine pulp comprises the following steps:
s1: freezing the cypress leaves: putting the clean cacumen biotae into a refrigeration house for freezing, and waiting for use;
s2: rolling and deicing: placing the frozen cypress leaves on a platform, and rolling by a rolling roller;
s3: cutting: chopping the frozen and de-iced cacumen Platycladi;
s4: mixing: mixing the cut cacumen biotae and water according to the proportion of 1: 1 to obtain a mixed solution;
s5: stirring: stirring the mixed solution;
s6: and (3) distillation and extraction: distilling and purifying the mixed solution to obtain the cypress leaf hydrolat;
s7: blending: blending the pure dew of the cypress leaves with 97-degree corn alcohol;
s8: sealing: sealing the blended solution at normal temperature for about 7 days to make the alcohol degree reach 50%;
s9: testing and detecting: the powder is sprinkled in the bonfire or the incense burner for combustion experiment.
In this embodiment: in the comparative example 3, the alcohol concentration was further increased, and the alcohol concentration in the alcohol syrup was too high to easily burn, which caused a danger, and it was necessary to leave the alcohol syrup for a long time after S8 to volatilize the alcohol in the alcohol syrup, thereby further decreasing the alcohol concentration in the alcohol syrup.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (9)
1. A stewed mulberry wine is characterized by comprising the following raw materials of 1-3 parts of cypress leaves, 1-3 parts of water and 4-8 parts of 97-degree corn alcohol.
2. The stewed mulberry wine pulp as claimed in claim 1, wherein the raw materials in the specific proportions are as follows: 2 parts of cypress leaves, 2 parts of water and 97-degree corn alcohol 6.
3. A manufacturing process of stewed mulberry wine pulp is characterized by comprising the following steps:
s1: freezing the cypress leaves: putting the clean cacumen biotae into a refrigeration house for freezing, and waiting for use;
s2: rolling and deicing: placing the frozen cypress leaves on a platform, and rolling by a rolling roller;
s3: cutting: chopping the frozen and de-iced cacumen Platycladi;
s4: mixing: mixing the cut cacumen biotae and water according to the proportion of 1: 1 to obtain a mixed solution;
s5: stirring: stirring the mixed solution;
s6: and (3) distillation and extraction: distilling and purifying the mixed solution to obtain the cypress leaf hydrolat;
s7: blending: blending the pure dew of the cypress leaves with 97-degree corn alcohol;
s8: sealing: sealing the blended solution at normal temperature for about 7 days to make the alcohol degree reach 50%;
s9: testing and detecting: the powder is sprinkled in the bonfire or the incense burner for combustion experiment.
4. The process of claim 3, wherein in step S2, the roasted mulberry wine pulp is kept in a low temperature environment to prevent the ice residue on the surface of the cypress leaves from melting.
5. The process of claim 3, wherein the step of S5 is performed by stirring.
6. The process of claim 3, wherein in step S6, the gas generated during distillation is separated into gas and liquid, the liquid carried away by the gas is collected and flows back through a return pipe, and the liquid enters a distiller for further distillation.
7. The process of claim 3, wherein in step S6, after the separation of the liquid and the gas, the liquid flows back through the return pipe, and the hot gas is guided to the outer wall of the return pipe through the pipeline to heat the liquid in the return pipe.
8. The process of claim 3, wherein in step S7, the simmered mulberry wine is simply stirred after blending.
9. The process of claim 3, wherein in step S9, the roasted mulberry wine pulp is considered as qualified product without obvious flame, explosion or other danger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110585116.6A CN113416622A (en) | 2021-05-27 | 2021-05-27 | Stewed mulberry wine and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110585116.6A CN113416622A (en) | 2021-05-27 | 2021-05-27 | Stewed mulberry wine and preparation process thereof |
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| Publication Number | Publication Date |
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| CN113416622A true CN113416622A (en) | 2021-09-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN202110585116.6A Pending CN113416622A (en) | 2021-05-27 | 2021-05-27 | Stewed mulberry wine and preparation process thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886298A (en) * | 2016-06-13 | 2016-08-24 | 宣威市禹鼎商贸有限公司 | Making method of fresh rose flower liquor |
| CN109797085A (en) * | 2019-04-02 | 2019-05-24 | 吴奔月 | A kind of preparation method of Jasmine blended liquor |
| CN112358923A (en) * | 2020-11-24 | 2021-02-12 | 广西横县鼎天香业生物科技有限公司 | Preparation method of jasmine flower beer |
-
2021
- 2021-05-27 CN CN202110585116.6A patent/CN113416622A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886298A (en) * | 2016-06-13 | 2016-08-24 | 宣威市禹鼎商贸有限公司 | Making method of fresh rose flower liquor |
| CN109797085A (en) * | 2019-04-02 | 2019-05-24 | 吴奔月 | A kind of preparation method of Jasmine blended liquor |
| CN112358923A (en) * | 2020-11-24 | 2021-02-12 | 广西横县鼎天香业生物科技有限公司 | Preparation method of jasmine flower beer |
Non-Patent Citations (1)
| Title |
|---|
| 杭州大学中文系，编: "《古书典故辞典》", 30 September 1988, 江西教育出版社 * |
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