CN1168920A - Method for preparing mulberry sack - Google Patents
Method for preparing mulberry sack Download PDFInfo
- Publication number
- CN1168920A CN1168920A CN 96115842 CN96115842A CN1168920A CN 1168920 A CN1168920 A CN 1168920A CN 96115842 CN96115842 CN 96115842 CN 96115842 A CN96115842 A CN 96115842A CN 1168920 A CN1168920 A CN 1168920A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- preparation
- juice
- wine
- sack
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The mulberry dry wine is prepared by squeezing out fresh mulberry seed juice, fermenting the juice and ageing, then adjust the alcohol, sugar and acidity to obtain the finished product. This method is simple to operate, uses pure fresh sruit, no additve is added. The produced mulberry dry wine is amber-coloured or golden yellow in color. It is nice in flavour and rich in nutrient.
Description
The present invention relates to a kind of is the method for feedstock production dry wine with the mulberry fruit.
The drinks kind is more, mainly contains two big classes, and a class is the common wine of going with rice or bread, and a class is a medicinal liquor, and the former drinks easily the higher authorities of back, is unfavorable for healthy; The latter is mostly contained a large amount of herbal medicine, and mouthfeel is poor, and is not easily accepted by people.The purple mulberry health-care wine that the applicant once developed belongs to nutrition class wine, and mouthfeel well benefits healthy again, in November 8 in 1994 order declared Chinese patent, application number is 94114157.8.In practice process,, developed a kind of wine of new taste again through constantly research and development.
Purpose of the present invention just is to provide a kind of preparation method of mulberry sack of new taste, and this method is simple, and the mulberry sack mouthfeel of preparation is good, nutritious.
Purpose of the present invention can be realized by following scheme:
The preparation method of mulberry sack at first squeezes the juice bright mulberry fruit, the ageing of juice fermentation back, adjusts wine, sugar, acidity then and makes.
Among this preparation method:
Fermentation can be used high reactivity wine uses yeast fungus, common yeast, natural wild yeast etc., and the zymic consumption is generally 3～6% of juice amount.
The temperature of fermentation is controlled by refrigerator, and temperature is between 12～20 ℃, and science is fermented, and is effective.
The time of fermentation is controlled with the residual sugar amount, and the residual sugar amount of dry wine will be lower than 4g/l.
The time of fermentation back ageing is generally the time of half a year～2 year.
Behind the fermenting and aging, the brandy that uses the fermentation of mulberry fruit slag to make is adjusted the wine degree.
The finished product of making can according to circumstances need to filter, sterilising treatment.
The alcoholic strength of this wine is 10～20% (V/V), and pol is 0～12g/l, and total acidity is 0.3～0.8%.
As everyone knows, mulberry fruit contains the metabolic multiple nutrients material of participation human body.The mulberry fruit flavor is sweet, contains polyose, oxysuccinic acid, vitamin A, B
1, B
2, VE, VC, VP and carotene, linolic acid, stearic acid, oleic acid etc., mulberry fruit is early on the books on the medical science ancient books and records as the nutrition treasure, supplement to the Herbal carries, mulberry fruit " sharp the five internal organs, joint, logical vim and vigour, peace soul repose, make us clever, and it is not old to bleach "." the southern regions of the Yunnan Province book on Chinese herbal medicine " carries: mulberry fruit " kidney-nourishing dirty and controlling nocturnal emission with astringent drugs, the black invention order of clothes for a long time "." occupying the diet spectrum with breath " also points out: " wind-damp dispelling walks with vigorous strides to carry out; put out empty wind, the clear fire of deficiency type for mulberry fruit nourishing liver the moon, enrich blood " or the like, and in addition, pharmacological testing proves, mulberry fruit can be replenished achylia gastrica under one's belt, can strengthen the eupepsy of stomach, and going into stimulates the intestinal juice secretion behind the intestines, increases intestinal peristalsis.Mulberry fruit taste sweetness, the delicate fragrance deliciousness, nutritious, have the effectiveness that improves the health.
With the mulberry fruit is the mulberry sack that raw material is made; through Chinese Academy of Sciences's analytical proof; this wine is rich in amino acid, the tartaric acid of 17 kinds of needed by human and the removing oxyradical is arranged, and the multivitamin of protection SOD, inhibition MAO activity, anti-aging beauty-care beauty treatment is as VC, VE, VP, B
1, B
2With a large amount of carotene, linolic acid, stearic acid, trace elements, also contain simultaneously by active oleic acid, polyose beautiful, that day scientist's current research confirms to have unique anticancer effect, and have the anti-Unidasa of fastening effect of lipopenicillinase, and this wine is nutritious, and strong giving birth to lengthens one's life.
As seen, the present invention has the following advantages:
This method is simple, adopts pure fresh fruit directly to make, no any additives, and mulberry sack wine and women-sensual pursuits of making such as amber or golden yellow, delicious mellow, delicious sweet cold, nutritious, without any side effects, have the health-care effect that improves the health.
The invention will be further described below in conjunction with embodiment and application example.
Embodiment 1,
Get 10kg after bright mulberry fruit is cleaned and squeeze the juice, add the 300g high-activity yeast, temperature is controlled at 12～20 ℃ ferments, after being lower than 4g/l to the residual sugar amount, ageing 1 year, adjusting the wine degree is 12% (V/V), pol is 3 ‰, and acidity is 0.3%, promptly makes mulberry sack of the present invention.
Embodiment 2,
Get 10kg after bright mulberry fruit is cleaned and squeeze the juice, add the 600g high-activity yeast, temperature is controlled at 12～20 ℃ ferments, after being lower than 4g/l to the residual sugar amount, ageing 2 years, adjusting the wine degree is 11% (V/V), pol is 3 ‰, and acidity is 0.5%, promptly makes mulberry sack of the present invention.
Embodiment 3,
Get 10kg after bright mulberry fruit is cleaned and squeeze the juice, add the 400g high-activity yeast, temperature is controlled at 12～20 ℃ ferments, after being lower than 4g/l to the residual sugar amount, ageing half a year, adjusting the wine degree is 11% (V/V), pol is 2 ‰, and acidity is 0.8%, promptly makes mulberry sack of the present invention.
Claims (6)
1, the preparation method that a kind of mulberry may dry wine, it is characterized in that with bright mulberry fruit squeeze the juice, juice fermentation back ageing, adjust wine, sugar, acidity then and make.
2, preparation method according to claim 1 is characterized in that the yeast consumption that ferments is 3～6% of a juice amount.
3, preparation method according to claim 2 is characterized in that the temperature of fermenting is controlled between 12～20 ℃.
4,, it is characterized in that fermentation time control is lower than 4g/l with the residual sugar amount according to claim 1,2,3 described preparation methods.
5, preparation method according to claim 1 is characterized in that the time of fermenting is half a year～2 year.
6, preparation method according to claim 1, what it is characterized in that the use of rectification degree is the brandy made from the fermentation of mulberry fruit slag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96115842 CN1168920A (en) | 1996-06-19 | 1996-06-19 | Method for preparing mulberry sack |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96115842 CN1168920A (en) | 1996-06-19 | 1996-06-19 | Method for preparing mulberry sack |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1168920A true CN1168920A (en) | 1997-12-31 |
Family
ID=5123052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96115842 Pending CN1168920A (en) | 1996-06-19 | 1996-06-19 | Method for preparing mulberry sack |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1168920A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182440B (en) * | 2007-11-07 | 2010-10-13 | 浙江大学 | Method for producing intestinal canal health-care mulberry red wine |
| CN101619282B (en) * | 2009-08-11 | 2012-05-23 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of mulberry dry red wine |
| CN103103048A (en) * | 2011-11-11 | 2013-05-15 | 西南科技大学 | Mulberry fermented fruit wine and process thereof |
| CN103642637A (en) * | 2013-12-06 | 2014-03-19 | 江苏科技大学 | Chinese medicinal mulberry fruit wine and preparation method thereof |
-
1996
- 1996-06-19 CN CN 96115842 patent/CN1168920A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182440B (en) * | 2007-11-07 | 2010-10-13 | 浙江大学 | Method for producing intestinal canal health-care mulberry red wine |
| CN101619282B (en) * | 2009-08-11 | 2012-05-23 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of mulberry dry red wine |
| CN103103048A (en) * | 2011-11-11 | 2013-05-15 | 西南科技大学 | Mulberry fermented fruit wine and process thereof |
| CN103103048B (en) * | 2011-11-11 | 2015-03-11 | 西南科技大学 | Mulberry fermented fruit wine and process thereof |
| CN103642637A (en) * | 2013-12-06 | 2014-03-19 | 江苏科技大学 | Chinese medicinal mulberry fruit wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103966057B (en) | A kind of preparation method of Fragrant fruit wine | |
| CN109730232A (en) | A kind of face beautifying and nourishing drink and preparation method thereof | |
| CN101690601A (en) | Roxburgh rose collagen beverage and preparation method thereof | |
| CN101508944A (en) | Vinous liquor and preparation method thereof | |
| CN101538516A (en) | Maca grape wine and preparation method thereof | |
| CN107083309A (en) | A kind of composition with health maintenance effect and the health preserving wine and the preparation method and application of health preserving wine formed by its preparation | |
| CN102845526A (en) | Series nutritive milk tablets and preparation method thereof | |
| CN101508945A (en) | Fermented vinous liquor and preparation method thereof | |
| CN105918742A (en) | Beverage capable of promoting sleep, expelling toxins, and nourishing skin | |
| CN103484308A (en) | Health-care wine and preparation method thereof | |
| CN103922819B (en) | Meat lucid ganoderma nutrient solution preparation method and rapid meat lucid ganoderma culture method | |
| CN103598657A (en) | Walnut powder granules for growing hair and processing method thereof | |
| CN108420064A (en) | Preparation method of rose and persimmon composite enzyme | |
| CN107668569A (en) | The sea cucumber royal jelly and its production method of a kind of anti-aging | |
| CN1168920A (en) | Method for preparing mulberry sack | |
| CN107495039A (en) | A kind of preparation method of the stem of noble dendrobium drink rich in r aminobutyric acids | |
| CN1481714A (en) | Healthcare food | |
| CN1122829A (en) | health-care violet mulberry wine, and prepn. method | |
| CN1169263A (en) | Preparation method for nutritious health-care drink containing sealwort, fruit of Chinese wolfberry and pollen | |
| CN106754054A (en) | The preparation method of jujube strawberry compound fruit wine | |
| CN101077188A (en) | Medicinal diet for strengthening brain and improving eyesight students nutrition food | |
| CN106418498A (en) | Method for preparing enzyme by using lemons and galangal as main materials | |
| CN1635103A (en) | Nourishing and health care vinegar and method for making same | |
| CN101602994A (en) | A kind of brewing method of beauty and health care wine | |
| CN110326742A (en) | A kind of nutrition black flour steamed bun powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |