CN1109742C - Process for preparing mulberry wine - Google Patents
Process for preparing mulberry wine Download PDFInfo
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- CN1109742C CN1109742C CN 00114157 CN00114157A CN1109742C CN 1109742 C CN1109742 C CN 1109742C CN 00114157 CN00114157 CN 00114157 CN 00114157 A CN00114157 A CN 00114157A CN 1109742 C CN1109742 C CN 1109742C
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- juice
- wine
- yeast
- production method
- mublerry
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Abstract
The present invention discloses a production method for a mulberry wine. The method comprises the steps of yeast activation, yeast amplification, mulberry raw juice fermentation, clarification, preparation, sterilization, etc. The production method for a mulberry wine of the present invention has simple technologies and few used devices, and precious mulberry resources can be sufficiently used. The produced mulberry wine has the characteristics of rich nutrition, low alcohol content (only 9 to 11%Vol), peculiar mulberry color maintenance, peculiar mulberry flavor maintenance, soft and dainty wine property, proper sourness, proper sweetness, typical and specific style, etc.
Description
The present invention relates to a kind of is the method for raw material production Mublerry wine with the raw muberry juice.
Mulberry fruit is the fruit of moraceae plants mulberry tree Morus alba L., the sweet acid of distinguishing the flavor of, cold in nature, have promote the production of body fluid to quench thirst, liver-kidney tonifying, nourishing YIN and supplementing blood, effect such as calm the nerves, relieve the effect of alcohol relaxes bowel, makes eye bright, cure mainly the hepatic and renal YIN deficiency, the dark tinnitus of order, body fluid deficiency, senile constipation, quench one's thirst, cards such as articular instability, neurasthenia, edible for a long time mulberry fruit can be promoted longevity.Modern chemistry studies show that mulberry fruit contains lipid, free acid, carbohydrate, rutin, carotenoid, vitamin A, vitamins B
1, vitamins B
2, composition such as vitamins C, phytomelin, phosphatide, Cyanidin.Modern medicine study shows, mulberry fruit contains the various active composition, toxicity is little, have adjust body's immunity, promote the hematopoietic cell growth, hypoglycemic, reducing blood-fat, hypotensive, protect effects such as liver, anti-AIDS, visible mulberry fruit is human rare precious resources.Yet on silkworm and mulberry were produced, mulberry fruit was mainly used to collect seed, the breeding mulberry sapling, and fruit juice is all arranged into the river as waste and is gushed.Therefore, the wasting of resources and environmental pollution have been caused.
The purpose of this invention is to provide a kind of is the method for raw material production Mublerry wine with the raw muberry juice, with precious resources and the minimizing environmental pollution that makes full use of mulberry fruit.
The production method of the Mublerry wine that the present invention proposes may further comprise the steps:
(1) zymic activation and amplification: wine yeast or the fruit wine yeast preserved are inoculated on the malt extract medium, activation is 1 day under 26～28 ℃ of conditions, then it is inoculated into and carries out 1 grade on the juice of Fructus Mori substratum and spread cultivation, cultivate again it all to be inoculated into after the maturation and carry out 2 grades on the juice of Fructus Mori substratum and spread cultivation, carrying out 3 grades again after the cultivation maturation spreads cultivation, obtain the Mublerry wine distiller's yeast, wherein said juice of Fructus Mori substratum is that juice of Fructus Mori adds 10% sucrose;
(2) fermentation of raw muberry juice: in juice of Fructus Mori, add sucrose, boiling sterilization, cooling back adds distiller's yeast, and 26～28 ℃ of condition bottom fermentations 3～4 days, the fermenting process discontinuous was ventilated;
(3) clarification, allotment, sterilization and canned: sterilize after the fermentation ends, following glue is put into the freezer clarification then, and throw out is removed in ultrafiltration after 3 days, high speed centrifugation or siphon, gets the allotment of pure mellow wine liquid, and is canned then, sterilization, and Mublerry wine gets product.
For the Mublerry wine that the present invention is produced has better effect, raw muberry juice of the present invention adds a certain amount of colour protecting agent after being squeezed the juice by mulberry fruit, and citric acid gets through sterilization again; The amount that adds sucrose at the fermentation stage of raw muberry juice is 10～14% of a raw muberry juice; After carrying out 1 day, the raw muberry juice fermentation needs to add yeast extract paste 0.2g/L; Ventilate 3～4 every day in the fermenting process of raw muberry juice; In clarifying process under glue be gelatin, add glue, addition 0.6g/L.
The invention allows for the ageing method of Mublerry wine, preorder step and general Mublerry wine brewage step (1), (2) are identical, different is (3) step, promptly sterilizes after fermentation ends, following glue, put into the freezer clarification then, throw out is removed in ultrafiltration after 6 months to 1 year, high speed centrifugation or siphon, gets the allotment of pure mellow wine liquid, and is canned then, sterilization, mulberry fruit ageing wine gets product.
The method technology that the present invention produces Mublerry wine is simple, equipment used is less, and can make full use of this precious resources of mulberry fruit, that the Mublerry wine of producing has is nutritious, the wine degree lowly has only 9～11 degree, kept the distinctive color of mulberry fruit and local flavor, vinosity submissive tasty and refreshing, sour-sweet suitably, the typical characteristics that clearly wait of style.
The invention will be further described below in conjunction with embodiment and application example.
Embodiment 1
Distiller's yeast is made: the inoculation wine yeast is to the test tube slant substratum, and slant medium is a malt extract medium, cultivates 24h for 26 ℃.Connect 1 ring after the maturation to the test tube that 10ml juice of Fructus Mori substratum is housed, the juice of Fructus Mori substratum is that juice of Fructus Mori adds 10% sucrose, 26 ℃ of static fermentation 24h.After cultivating maturation, it all is seeded in the triangular flask that 200ml juice of Fructus Mori substratum is housed static fermentation 24h.Then it all is inoculated in the triangular flask that 3L juice of Fructus Mori substratum is housed, static fermentation 24h shakes for several times every day, promptly gets the Mublerry wine distiller's yeast.
The Mublerry wine fermentative production: the sucrose of adding 13% in the 100L Fructus Mori juice, boiling sterilization, the cooling back adds 3L Mublerry wine distiller's yeast; Leavening temperature is controlled at 26 ℃; Ventilate ventilation 3m every day 4 times
3/ h, ventilation time 20min; Ferment to 24h, add the 0.2g/L yeast extract paste; Behind the fermentation 3d, carry out pasteurization; The sterilization back adds the 0.6g/L gelatin; After the cold water cooling, put into Cool Room 4; After storing 3d, throw out is removed in ultrafiltration, gets pure mellow wine liquid, adds 10% sucrose and adjusts pol to 18 degree hammer degree, and canned, sterilization promptly gets Mublerry wine.
Embodiment 2
Distiller's yeast is made: with embodiment 1.
The Mublerry wine fermentative production: the sucrose of adding 13% in the 100L Fructus Mori juice, boiling sterilization, the cooling back adds 3L Mublerry wine distiller's yeast; Leavening temperature is controlled at 28 ℃; Ventilate ventilation 3m every day 4 times
3/ hr, ventilation time 20min; Ferment to 24h, add the 0.2g/L yeast extract paste; Behind the fermentation 3d, in wine liquid, add the 0.6g/L gelatin, put into Cool Room 4; Store after 1 year, siphon is extracted and is gone up pure mellow wine liquid, adds 10% sucrose and adjusts pol to 18 degree hammer degree, and canned, sterilization promptly gets Mublerry wine.
Embodiment 3
Distiller's yeast is made: with embodiment 1.
The Mublerry wine fermentative production: the sucrose of adding 13% in the 100L Fructus Mori juice, boiling sterilization, the cooling back adds 3L Mublerry wine distiller's yeast; Leavening temperature is controlled at 28 ℃; Ventilate ventilation 3m every day 4 times
3/ hr, ventilation time 20min; Ferment to 24h, add the 0.2g/L yeast extract paste; Behind the fermentation 3d, in wine liquid, add the 0.6g/L gelatin, put into Cool Room 4; Store after 1 year, siphon is extracted and gone up pure mellow wine liquid, and is canned, and sterilization promptly gets Mublerry wine.
Embodiment 4
Distiller's yeast is made: the inoculation wine yeast is to the test tube slant substratum, and slant medium is a malt extract medium, cultivates 24h for 26 ℃; After the maturation, connect 1 ring to the test tube that 10ml juice of Fructus Mori substratum is housed, the juice of Fructus Mori substratum is that juice of Fructus Mori adds 10% sucrose, 26 ℃ of static fermentation 24h; After cultivating maturation, it all is seeded in the triangular flask that 200ml juice of Fructus Mori substratum is housed static fermentation 24h; Then it all is inoculated in the triangular flask that 4L juice of Fructus Mori substratum is housed, static fermentation 24h shakes for several times every day; It all is inoculated in the fermentor tank that 80L juice of Fructus Mori substratum is housed, static fermentation 24h promptly gets the Mublerry wine distiller's yeast again.
The Mublerry wine fermentative production: in the 2000L Fructus Mori juice, add 13% sucrose, boiling sterilization, the cooling back adds 80L Mublerry wine distiller's yeast; Leavening temperature is controlled at 26 ℃, ventilates ventilation 60m every day 4 times
3/ h, ventilation time 20min; Ferment to 24h, add the 0.2g/L yeast extract paste; Behind the fermentation 3d, carry out pasteurization; The sterilization back adds the 0.6g/L gelatin, after the cold water cooling, puts into Cool Room 4; After storing 3d, high speed centrifugation is removed precipitation, gets pure mellow wine liquid, adds 10% sucrose and adjusts pol to 18 degree hammer degree, and canned, sterilization promptly gets Mublerry wine.
Claims (6)
1, a kind of production method of Mublerry wine may further comprise the steps:
(1) zymic activation and amplification: wine yeast or the fruit wine yeast preserved are inoculated on the malt extract medium, activation is 1 day under 26～28 ℃ of conditions, then it is inoculated into and carries out 1 grade on the juice of Fructus Mori substratum and spread cultivation, cultivate again it all to be inoculated into after the maturation and carry out 2 grades on the juice of Fructus Mori substratum and spread cultivation, carrying out 3 grades again after the cultivation maturation spreads cultivation, obtain the Mublerry wine distiller's yeast, wherein said juice of Fructus Mori substratum is that juice of Fructus Mori adds 10% sucrose;
(2) fermentation of raw muberry juice: in juice of Fructus Mori, add sucrose, boiling sterilization, cooling back adds distiller's yeast, and 26～28 ℃ of condition bottom fermentations 3～4 days, the fermenting process discontinuous was ventilated;
(3) clarification, allotment, sterilization and canned: sterilize after the fermentation ends, following glue is put into the freezer clarification then, and throw out is removed in ultrafiltration after 3 days, high speed centrifugation or siphon, gets the allotment of pure mellow wine liquid, and is canned then, sterilization, and Mublerry wine gets product.
2, the production method of Mublerry wine as claimed in claim 1 is characterized in that: described raw muberry juice adds a certain amount of colour protecting agent after being squeezed the juice by mulberry fruit, and citric acid gets through sterilization again.
3, the production method of Mublerry wine as claimed in claim 1 is characterized in that: the amount that the fermentation stage of raw muberry juice adds sucrose is 10～14% of a raw muberry juice.
4, the production method of Mublerry wine as claimed in claim 1 is characterized in that: add yeast extract paste 0.2g/L after the raw muberry juice fermentation is carried out 1 day.
5, the production method of Mublerry wine as claimed in claim 1 is characterized in that: ventilate 3～4 every day in the fermenting process of raw muberry juice.
6, the production method of Mublerry wine as claimed in claim 1 is characterized in that: in the clarifying process under glue be gelatin, addition 0.6g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00114157 CN1109742C (en) | 2000-03-28 | 2000-03-28 | Process for preparing mulberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00114157 CN1109742C (en) | 2000-03-28 | 2000-03-28 | Process for preparing mulberry wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1315497A CN1315497A (en) | 2001-10-03 |
| CN1109742C true CN1109742C (en) | 2003-05-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00114157 Expired - Fee Related CN1109742C (en) | 2000-03-28 | 2000-03-28 | Process for preparing mulberry wine |
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| CN (1) | CN1109742C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8283135B2 (en) | 2000-06-30 | 2012-10-09 | The Procter & Gamble Company | Oral care compositions containing combinations of anti-bacterial and host-response modulating agents |
Families Citing this family (8)
| 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 |
| CN101412956B (en) * | 2008-10-15 | 2012-07-04 | 西南大学 | Method for producing mulberry red wine by fermenting uncooked material fermentation without adding preservative |
| 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 |
| CN102533516B (en) * | 2012-02-06 | 2013-04-10 | 镇安县华联农工商有限公司 | Processing method of konjak mulberry fruit wine |
| CN102776090A (en) * | 2012-07-11 | 2012-11-14 | 广东省农业科学院蚕业与农产品加工研究所 | Brewing method using medium-dry mulberry |
| CN103060152B (en) * | 2013-01-15 | 2014-03-19 | 四川理工学院 | Fermentation method of mulberry wine |
| CN103981050B (en) * | 2014-05-13 | 2016-08-24 | 新疆农业科学院吐鲁番农业科学研究所 | A kind of preparation method of dried Fructus Vitis viniferae morat |
| CN107904074A (en) * | 2017-12-01 | 2018-04-13 | 刘滨 | A kind of preparation method of morat |
-
2000
- 2000-03-28 CN CN 00114157 patent/CN1109742C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8283135B2 (en) | 2000-06-30 | 2012-10-09 | The Procter & Gamble Company | Oral care compositions containing combinations of anti-bacterial and host-response modulating agents |
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| Publication number | Publication date |
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| CN1315497A (en) | 2001-10-03 |
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Address after: 510610 Tianhe District, Guangzhou, Dongguan, Zhuang Zhuang Road, No. 1, No. 133, Patentee after: SERICULTURE & AGRI FOOD Research Institute GAAS Address before: Sericultural Research Yi Heng Lu, Dongguan Zhuang Wushan 510640 Guangdong city of Guangzhou Province Institute of Guangdong Academy of Agricultural Sciences Patentee before: INST OF SILKWORM INDUSTRY GUAN |
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Effective date of registration: 20170407 Address after: 510610 Tianhe District, Guangzhou, Dongguan, Zhuang Zhuang Road, No. 1, No. 133, Patentee after: GUANGDONG BOSUN HEALTHY FOOD CO.,LTD. Address before: 510610 Tianhe District, Guangzhou, Dongguan, Zhuang Zhuang Road, No. 1, No. 133, Patentee before: SERICULTURE & AGRI FOOD Research Institute GAAS |
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Granted publication date: 20030528 Termination date: 20190328 |
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| CF01 | Termination of patent right due to non-payment of annual fee |