Method for producing mulberry fruit wine and products thereof

A technology for mulberry and fruit wine, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., and can solve the problems of inability to achieve green health food

Inactive Publication Date: 2008-09-10
南充市千年绸都第一坊酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another example is that 200410073208.2 provides a kind of manufacture method of full-juice mulberry liqueur, and it is that mulberry fruit is harvested, sorted, impregnated again when it is optimally ripe, adds sulfur dioxide and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A. Fresh mulberry fruits are harvested, sorted and washed;

[0029] B. Drying: hot air drying is used to increase the sugar content of fresh fruits;

[0030] C. Crush and control the particle size to 30 meshes;

[0031] D. Primary fermentation: add active dry yeast 200mg / L, pectinase 1000mg / L and sulfur dioxide 50mg / L to mulberry juice for primary fermentation;

[0032] E. Post-fermentation: After the initial fermentation, the clear juice is taken into the post-fermentation tank, and the temperature is controlled at 24℃ for post-fermentation. After the fermentation is completed for 30 days, the tank is transferred to clear the residue. The thick slurry of the first fermentation passes through the stainless steel produced by Yihualong Stainless Steel Equipment Manufacturing Company. After filtration by the diatomaceous earth filter WK-250, the clear liquid enters the post-fermenter for fermentation, and the pomace is dried as feed material;

[0033] F. Aging period: transfer...

Embodiment 2

[0041] A. Fresh mulberry fruits are harvested, sorted and washed;

[0042] B. Drying: microwave drying is used to increase the sugar content of fresh fruits;

[0043] C. Crush and control the particle size to 60 mesh;

[0044] D. Primary fermentation: add active dry yeast 1000mg / L, pectinase 100mg / L and sulfur dioxide 100mg / L to mulberry juice for primary fermentation;

[0045] E. Post-fermentation: After the initial fermentation, the clear juice is taken into the post-fermentation tank, and the temperature is controlled at 34°C for post-fermentation. After the fermentation is completed for 30 days, the tank is transferred to clear the residue, and the thick slurry of the first fermentation passes through the stainless steel produced by Yihualong Stainless Steel Equipment Manufacturing Company. After filtration by the diatomaceous earth filter WK-250, the clear liquid enters the post-fermenter for fermentation, and the pomace is dried as feed material;

[0046] F. Aging period: tr...

Embodiment 3

[0053] A. Soak the dried mulberry fruit with a moisture content of 7-11% in pure water until the sugar content of the fruit is 20%;

[0054] B. Crush and control the particle size to 50 meshes;

[0055] C. Primary fermentation: Add 600mg / L of active dry yeast, 500mg / L of pectinase and 100mg / L of sulfur dioxide to the mulberry juice for primary fermentation;

[0056] D. Post-fermentation: After the initial fermentation, the clear juice is taken into the post-fermentation tank, and the temperature is controlled at 28°C for post-fermentation. After the fermentation is completed for 30 days, the tank is transferred to clear the residue, and the thick slurry of the first fermentation passes through the stainless steel produced by Yihualong Stainless Steel Equipment Manufacturing Company. After filtration by the diatomaceous earth filter WK-250, the clear liquid enters the post-fermenter for fermentation, and the pomace is dried as feed material;

[0057] E. Aging period: transfer the cl...

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PUM

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Abstract

The invention discloses a method for producing mulberry fruit wine and a product, and is characterized in that the method comprises the following steps: mulberries are picked, sorted, washed, dried and crushed; the mulberries are made an initial fermentation by adding active dry yeast, pectase and sulfur dioxide; the post-fermentation is performed: clear juice of the mixture is sent into a post-fermentation tank, is fermented through temperature control, and is switched to another tank after the fermentation is finished, the lees are removed, thick paste of the initial fermentation is filtered through a diatomite filter, then supernatant fluid enters into the post-fermentation tank to ferment; during the aging period, the clear juice made a post-fermentation is transferred into an aging tank; the clear juice is clarified, filtered, sterilized, and made cold treatment and bottle filling. The product does not need to add white sugar, edible alcohol or other wines during the production, thereby assuring the flavor of the mulberry fruit wine, also ensuring that the mulberry fruit wine is the green health care fruit wine beverage without adding other ingredients, and fully achieving the invention objective of the invention.

Description

Technical field [0001] The invention relates to a fruit juice wine and a production method thereof, in particular to a method and a product for producing mulberry fruit wine. Background technique [0002] Mulberry, commonly known as mulberry jujube and mulberry fruit, is a kind of aggregate fruit, which is rich in active protein, vitamins, amino acids, carotene, minerals and other ingredients. It can improve the blood supply of the skin (including the scalp), nourish the skin, make the skin white and tender and dark hair, and can delay aging. Mulberry is the sacred fruit and good medicine for the health and beauty of middle-aged and elderly people. Regular eating of mulberry can improve eyesight and relieve the symptoms of eye fatigue and dryness. Mulberry has immune promoting effect. Mulberry can increase the weight of the spleen and enhance the hemolytic reaction. It can prevent human arteriosclerosis, bone and joint sclerosis, and promote metabolism. Mulberry can promote the g...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/00C12R1/645
Inventor 吴健辉袁中英苏明利
Owner 南充市千年绸都第一坊酒业有限公司
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