Mulberry yellow wine and preparation thereof

A technology of rice wine and mulberry fruit, applied in the field of food engineering, to achieve the effect of expanding blood volume, high technical indicators, and rich mulberry fruit nutrients

Inactive Publication Date: 2009-01-07
JIANGSU SHIYE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of mulberry fruit juice and the brewing method of yellow rice wine have had very mature technology, but there is no mulberry fruit yellow rice wine brewed as raw material with mulberry fruit juice and glutinous rice at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of mulberry rice wine, the raw materials are (kg): 40kg of mulberry fruit juice, 21kg of glutinous rice, 1-1.5kg of distiller's yeast, 39kg of water, and 0.1-0.2kg of yeast.

[0031] Preparation method: (1) Preparation of mulberry fruit juice: pick purple-red fresh and tender fresh fruit hanging on branches when the mulberry fruit is ripe, and collect it in a timely manner after picking, sorting, washing, crushing, separating and other technical treatments and place it in a cold storage. Because the fresh mulberry fruit should not be stored for a long time, the taste will change due to rot. The mulberries that are rotten and tasteless must not be used as raw materials for wine making. (2) Saccharification and fermentation: Soak the glutinous rice at room temperature for 12-15 hours, the water absorption rate is 25%-30%, then steam until it is fully cooked and the outside is hard and the inside is soft, and then pour cold water to cool down, mix in distiller's yea...

Embodiment 2

[0033] A kind of mulberry rice wine, the raw material is (kg): 50kg of mulberry fruit juice, 17.8kg of glutinous rice, 1-1.5kg of distiller's yeast, 32.2kg of water, 0.1-0.2kg of yeast.

[0034] Preparation method: with embodiment 1.

Embodiment 3

[0036] A kind of mulberry rice wine, the raw material is (kg): 60kg of mulberry fruit juice, 14.3kg of glutinous rice, 1-1.5kg of distiller's yeast, 25.7kg of water, 0.1-0.2kg of yeast.

[0037] Preparation method: with embodiment 1.

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PUM

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Abstract

The invention provides a mulberry yellow wine and a making method thereof. The mulberry yellow wine is made from the raw material of mulberry fruit juice, water, glutinous rice, wine yeast, and yeast, wherein, the content of the mulberry fruit juice takes 40-60 percent of the gross weight of the raw materials. The mulberry yellow wine made from the main raw materials of mulberry and glutinous rice maintains the nutrition contents in the raw materials, and comprises more than twenty kinds of amino acids, organic acids, vitamin B and oligosaccharides and so on. The amino acids in the wine which is formed by the fermentation of the proteins in the raw materials, the sugar formed by the hydrolysis and saccharification of the starch in the glutinous rice, the inherent glucose, cane sugar and fruit sugar of the mulberry, the natural wine fragrant formed during the fermentation, mulberry tannic acid, malic acid, vitamin C and fatty acids etc. make sure that the mulberry yellow wine has a taste of sweet and sour and a pleasant fragrance.

Description

technical field [0001] The invention relates to a rice wine and a preparation method thereof, in particular to a mulberry rice wine and a preparation method thereof, belonging to the field of food engineering. Background technique [0002] Mulberry has another name called mulberry, and as far back as more than 2,000 years ago, mulberry was a tonic used by Chinese emperors. Due to the special growth environment of the mulberry tree, the mulberry fruit has the characteristics of natural growth and no pollution, so the mulberry fruit is also known as the "folk holy fruit". It is rich in active protein, vitamins, amino acids, carotene, minerals and other ingredients. Its nutrition is 5-6 times that of apples and 4 times that of grapes. Health Fruit". Regular consumption can significantly improve human immunity, has the effects of delaying aging, beautifying and beautifying the skin, and is a good product for disease prevention and health care. In 1993, the Ministry of Health ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 吴锡友
Owner JIANGSU SHIYE WINE
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