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All-juice morat production method

A manufacturing method and liqueur technology, which are applied in the field of manufacturing full-juice mulberry liqueur, can solve the problems of difficult production of mulberry fermented wine, weak mulberry flavor, and easy occurrence of diseases, so as to avoid adverse effects, make the wine full and complete, and simplify the production process. Effects of the brewing process

Active Publication Date: 2009-06-03
山东椹树下生物科技有限公司
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Problems solved by technology

The traditional mulberry fermented wine is mainly to ferment mulberry with reference to the fermentation method of wine, but there are many problems in mulberry fermented wine, for example: the flavor of mulberry is weak, there are many wild yeasts, and diseases are easy to occur after the fermentation is over, etc.
These problems have brought certain difficulties to the production of mulberry fermented wine

Method used

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  • All-juice morat production method

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Embodiment Construction

[0013] The invention is to dip the mulberries, adjust the sugar content and acidity, add an appropriate amount of edible alcohol, and finally obtain the mulberry liqueur. The specific implementation steps are as follows:

[0014] (1) Control of raw material maturity: measure reducing sugar and total acid of raw material, and carry out manual harvesting when reaching optimum maturity.

[0015] (2) Harvesting: When harvesting, try to keep the fruit intact and not damaged. Try not to bruise during transportation, and send it to the production place immediately.

[0016] (3) Sorting of raw materials: select fruits with good maturity and no disease, and remove fruits with poor maturity and mildew.

[0017] (4) Dipping: Put the unbroken fruit into an airtight container, add 50-80 mg / L of sulfur dioxide, add 95% deodorizing edible alcohol, and adjust the alcohol content to 18% (v / v); the dipping temperature is controlled at 25 ~30°C, the soaking time is controlled within 7-10 days...

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Abstract

A production of wine from complete morisuccus is carried out by: controlling fruit maturity, harvesting and sorting, immersing and adding sulfur dioxide and edible alcohol, separating and pressing while adding sulfur dioxide to regulate acidity and sugar degree, aging and thermal processing, filtering, and filling into bottles. It keeps fragrance of fresh mulberry, simplifies fermentation procedure, and prevents fruit from damage by fermentation.

Description

1. Technical field: [0001] The invention relates to a method for making wine, in particular to a method for making whole juice mulberry liqueur. 2. Background technology: [0002] Mulberry, also known as mulberry, is the fruit of the mulberry tree. It has been used as fruit and Chinese medicinal materials since ancient times. It has been included in the list of "both food and medicine" by the Ministry of Health. Traditional Chinese medicine believes that mulberry is sweet and cold, and has the effects of promoting body fluid and quenching thirst, nourishing liver and kidney, nourishing yin and blood, improving eyesight and calming the nerves. Long-term consumption of mulberry can prolong life. Modern medical research shows that mulberry has the functions of enhancing immune function, promoting the growth of hematopoietic cells, preventing human arteriosclerosis, and promoting metabolism. And mulberry has a variety of amino acids and vitamins, and has extremely high nutritio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04A61K36/605C12G3/02
Inventor 李华王华
Owner 山东椹树下生物科技有限公司
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