CN114437896A - Mulberry and wolfberry blended wine and preparation method thereof - Google Patents
Mulberry and wolfberry blended wine and preparation method thereof Download PDFInfo
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- CN114437896A CN114437896A CN202210168518.0A CN202210168518A CN114437896A CN 114437896 A CN114437896 A CN 114437896A CN 202210168518 A CN202210168518 A CN 202210168518A CN 114437896 A CN114437896 A CN 114437896A
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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
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The invention discloses a mulberry and medlar compound wine and a preparation method thereof, relating to the field of wine processing, wherein the compound wine is prepared from the following raw materials in parts by weight: 100-150 g of dried lycium ruthenicum, 150-200 g of dried mulberry, 20-30 g of blackcurrant, 10-20 g of dark plum and 3500-4000 ml of white spirit. The mulberry fruit and medlar are used as main raw materials, have the effects of resisting oxidation, improving immunity and the like, can be eaten as raw materials or can be used as a medicine and food, are healthy and safe, and can be eaten for a long time.
Description
Technical Field
The invention relates to the field of wine processing, in particular to a mulberry and medlar compound wine and a preparation method thereof.
Background
The traditional Chinese medicine holds that: the medlar has the functions of nourishing weakness, benefiting vital energy, removing cold wind, strengthening yang channel, stopping tears, strengthening waist and feet and the like, contains medlar polysaccharide, carotene, thiamine, riboflavin, ascorbic acid, nicotinic acid, calcium, phosphorus, iron and other nutrient components necessary for human bodies, and has good immunoregulation function, anti-tumor function, anti-fatigue function, blood sugar reducing function, vision improving function, liver protecting function and hematopoiesis function enhancing function.
The mulberry fruit wine is regarded by Chinese medicine as sweet and cold in nature and taste, has the effects of tonifying liver and kidney, promoting the production of body fluid and lubricating intestines, blackening hair and improving eyesight, promoting the production of body fluid and quenching thirst, promoting digestion, relieving eye fatigue and dryness and other symptoms, can strengthen muscles and bones and prolong life if being eaten frequently, contains various functional components such as rutin, anthocyanin, resveratrol and the like, and has good effects of cancer prevention, aging resistance, ulcer resistance, virus resistance and the like. The mulberry is a good fruit and good medicine for the middle-aged and the elderly to strengthen the body, beautify the face and resist aging, and can improve the blood supply of the skin (including the scalp), nourish the skin, whiten and tenderize the skin and delay aging. Meanwhile, the mulberry has the effects of promoting immunity, enhancing hemolytic reaction, preventing arteriosclerosis and bone arthrosclerosis of human bodies, promoting metabolism, promoting the growth of red blood cells, preventing leucopenia and having auxiliary effects on treating diseases such as diabetes, anemia, hypertension, hyperlipidemia, coronary heart disease, neurasthenia and the like.
The blackcurrant is rich in effective components such as anthocyanin, flavonoid, phenolic acid, polysaccharide and the like, wherein the content of vitamin C is very high (every 100g of edible part contains vitamin C181mg), and the blackcurrant has good antioxidant effect, can eliminate free radicals, delay aging and improve and protect eyesight; the components such as flavonoid compounds in the blackcurrant can accelerate the decomposition and excretion of toxic substances in a human body, enhance the detoxification function of the liver, relieve the liver injury and contribute to improving the immunity of the organism; meanwhile, blackcurrant is rich in iron elements, has a certain iron supplementing effect when being eaten in a proper amount, and is a relatively suitable food for people suffering from iron deficiency anemia.
The mume fructus contains citric acid, malic acid, succinic acid, saccharide, sitosterol, vitamin E, vitamin B group, vitamin C, ferrum, phosphorus, etc., and has effects of promoting fluid production, clearing pathogenic fire, invigorating spleen, regulating stomach function, nourishing liver and kidney, and resisting bacteria.
Disclosure of Invention
The invention aims to provide a mulberry and medlar compound wine and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
the mulberry and medlar compound wine is prepared from the following raw materials in parts by weight: 100-150 g of dried lycium ruthenicum, 150-200 g of dried mulberry, 20-30 g of blackcurrant, 10-20 g of dark plum and 3500-4000 ml of white spirit.
The invention also provides a preparation method of the mulberry and medlar compound wine, which comprises the following steps:
s1, selecting materials: selecting the processed mulberry dried, medlar dried, blackcurrant and dark plum which have no impurities, mildew and dust and good quality for later use;
s2, crushing: respectively grinding dried mulberry, dried medlar, blackcurrant and dark plum by using a steel mill to 20-30 meshes for later use;
s3, soaking: placing crushed dried Mori fructus, dried fructus Lycii, black currant, and mume fructus in a container, adding Chinese liquor, stirring, sealing, placing in a cool and dry place, stirring for 1 time every 1 day, stirring for 1 week every 2 days, soaking for 2 weeks, and filtering;
s4, filtering: filtering the brewed wine slowly into another container through gauze, squeezing the dried mulberry, the dried medlar, the blackcurrant and the dark plum forcibly until no wine liquid is filtered out, and discarding;
s5, storage: placing the filtered wine liquid at the temperature of 3-6 ℃ for 7 days, filtering with gauze, keeping the filtered wine liquid orange and transparent, keeping the wine liquid at the temperature of 3-6 ℃ for 30-60 days in a closed manner, and filtering through a 0.45 mu m PP cotton microporous membrane to obtain a clarified wine liquid;
s6, blending: the brewed medlar mulberry wine can be mixed into different degrees according to the drinking requirement.
Further, in the step S5, 6 to 8 layers of gauze are required.
Further, in the step S6, the alcohol content is measured by an alcohol meter and blended, and the alcohol content is adjusted to 20 to 40 degrees.
Further, the raw materials were prepared according to the following formulation: 100-150 g of dried lycium ruthenicum, 150-200 g of dried mulberry, 20-30 g of blackcurrant, 10-20 g of dark plum and 3500-4000 ml of white spirit.
The mulberry fruit and medlar are used as main raw materials, the mulberry fruit and medlar have the effects of resisting oxidation, improving immunity and the like, and the total phenol content reaches 2176.49 mg/L and the total flavone content reaches 1587.21 mg/L. The raw materials can be edible or medicinal and edible Chinese medicinal materials, and are healthy, safe and suitable for long-term consumption.
Detailed Description
In order to make the objects and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The mulberry and medlar compound wine is prepared from the following raw materials in parts by weight: dried lycium ruthenicum 100g, dried mulberry 150g, blackcurrant 20g, smoked plum 10g and white spirit 3500ml
The preparation method comprises the following steps:
s1, selecting materials: selecting the processed mulberry dried, medlar dried, blackcurrant and dark plum which have no impurities, mildew and dust and good quality for later use;
s2, crushing: respectively grinding dried mulberry, dried medlar, blackcurrant and dark plum by using a steel mill to 20-30 meshes for later use;
s3, soaking: placing crushed dried Mori fructus, dried fructus Lycii, black currant, and mume fructus in a container, adding Chinese liquor, stirring, sealing, placing in a cool and dry place, stirring for 1 time every 1 day, stirring for 1 week every 2 days, soaking for 2 weeks, and filtering;
s4, filtering: filtering the brewed wine slowly into another container through gauze, squeezing the dried mulberry, the dried medlar, the blackcurrant and the dark plum forcibly until no wine liquid is filtered out, and discarding;
s5, storage: standing the filtered wine liquid at the temperature of 3-6 ℃ for 7 days, and filtering, wherein 6-8 layers of gauze are required; the filtered wine liquid is orange and transparent, is kept to be placed in a closed state for 30-60 days at the temperature of 3-6 ℃, and is filtered by a membrane to obtain clear wine liquid;
s6, blending: according to the drinking requirement, alcohol content is measured by an alcohol meter for blending, and the alcohol content is adjusted to 20-40 degrees.
Example 2
The medlar mulberry compound wine is prepared from the following raw materials in parts by weight: 150g of dried lycium ruthenicum, 150g of dried mulberry, 25g of blackcurrant, 15g of dark plum and 3500ml of white spirit. The production method is the same as example 1.
Example 3
The medlar mulberry compound wine is prepared from the following raw materials in parts by weight: 150g of dried lycium ruthenicum, 200g of dried mulberry, 30g of blackcurrant, 20g of dark plum and 4000ml of white. The production method is the same as example 1.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (5)
1. The mulberry and medlar compound wine is characterized in that: is prepared from the following raw materials in percentage by weight: 100-150 g of dried lycium ruthenicum, 150-200 g of dried mulberry, 20-30 g of blackcurrant, 10-20 g of dark plum and 3500-4000 ml of white spirit.
2. A preparation method of a mulberry and medlar compound wine is characterized by comprising the following steps: the method comprises the following steps:
s1, selecting materials: selecting the processed mulberry dried, medlar dried, blackcurrant and dark plum which have no impurities, mildew and dust and good quality for later use;
s2, crushing: respectively grinding dried mulberry, dried medlar, blackcurrant and dark plum by using a steel mill to 20-30 meshes for later use;
s3, soaking: placing crushed dried Mori fructus, dried fructus Lycii, black currant, and mume fructus in a container, adding Chinese liquor, stirring, sealing, placing in a cool and dry place, stirring for 1 time every 1 day, stirring for 1 week every 2 days, soaking for 2 weeks, and filtering;
s4, filtering: filtering the brewed wine slowly into another container through gauze, squeezing the dried mulberry, the dried medlar, the blackcurrant and the dark plum forcibly until no wine liquid is filtered out, and discarding;
s5, storage: placing the filtered wine liquid at the temperature of 3-6 ℃ for 7 days, filtering with gauze, keeping the filtered wine liquid orange and transparent, keeping the wine liquid at the temperature of 3-6 ℃ for 30-60 days in a closed manner, and filtering through a 0.45 mu m PP cotton microporous membrane to obtain a clarified wine liquid;
s6, blending: blending the brewed medlar mulberry wine into different degrees according to the drinking requirement.
3. The preparation method of the mulberry and medlar compound wine as claimed in claim 2, wherein the preparation method comprises the following steps: in the step S5, 6-8 layers of gauze are required.
4. The preparation method of the mulberry and medlar compound wine as claimed in claim 2, wherein the preparation method comprises the following steps: in the step S6, alcohol content is measured by an alcohol meter to be blended, and the alcohol content is adjusted to 20-40 degrees.
5. The preparation method of the mulberry and medlar compound wine as claimed in claim 2, wherein the preparation method comprises the following steps: preparing raw materials according to the following formula: 100-150 g of dried lycium ruthenicum, 150-200 g of dried mulberry, 20-30 g of blackcurrant, 10-20 g of dark plum and 3500-4000 ml of white spirit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210168518.0A CN114437896A (en) | 2022-02-23 | 2022-02-23 | Mulberry and wolfberry blended wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210168518.0A CN114437896A (en) | 2022-02-23 | 2022-02-23 | Mulberry and wolfberry blended wine and preparation method thereof |
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| CN114437896A true CN114437896A (en) | 2022-05-06 |
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| CN202210168518.0A Pending CN114437896A (en) | 2022-02-23 | 2022-02-23 | Mulberry and wolfberry blended wine and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851187A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black fruit health care brewed liquor and production process thereof |
| CN108165428A (en) * | 2016-12-07 | 2018-06-15 | 丁康 | A kind of matrimony vine mulberry fruit wine and its production method |
| CN109735421A (en) * | 2017-10-27 | 2019-05-10 | 南充市窖久红农业有限公司 | A kind of fructus lycii mulberry fruit wine and its production method |
| CN111334399A (en) * | 2020-04-08 | 2020-06-26 | 劲牌有限公司 | Black wine and preparation method thereof |
-
2022
- 2022-02-23 CN CN202210168518.0A patent/CN114437896A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851187A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black fruit health care brewed liquor and production process thereof |
| CN108165428A (en) * | 2016-12-07 | 2018-06-15 | 丁康 | A kind of matrimony vine mulberry fruit wine and its production method |
| CN109735421A (en) * | 2017-10-27 | 2019-05-10 | 南充市窖久红农业有限公司 | A kind of fructus lycii mulberry fruit wine and its production method |
| CN111334399A (en) * | 2020-04-08 | 2020-06-26 | 劲牌有限公司 | Black wine and preparation method thereof |
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