Method for preparing mulberry brandy

Abstract

The invention discloses a method for preparing mulberry brandy, which comprises the following steps of: inspecting, accepting, selecting, pulverizing and pulping the raw material, sterilizing the mulberry pulp at the temperature 110-115 DEG C for 3-6 s, fermenting the mulberry pulp, adjusting the temperature of the mulberry pulp to 18-25 DEG C, adding active dry yeast, and starting temperature controlled fermentation, wherein the mass ratio of the active dry yeast to the mulberry pulp is 1-1.2:10000, the fermentation time is 7-10 days, and the fermentation temperature is 18-25 DEG C; and completing fermentation when the content of residual sugar is less than or equal to 5.0 g / L, transferring the fermentation liquor into a storage tank, waiting for distillation, distilling the fermentationliquor in two steps of rough distillation and fine distillation, storing, brewing, blending and adjusting raw brandy, and storing, brewing and filtering semi-finished brandy to obtain the mulberry brandy. By using the preparation method, the raw material of mulberries can be fully utilized, the mulberry brandy has the advantages of abundant nutrient components and high product added value, rancidity is not easy to occur, and the disposal of pollutants can be effectively lowered so as to protect environmental sanitation.

Description

technical field [0001] The invention relates to the technical field of mulberry wine processing, in particular to a preparation method of mulberry brandy wine. Background technique [0002] Mulberry, also known as mulberry, is very nutritious and contains glucose, minerals, vitamins and various amino acids. It is very beneficial to human health. It is one of the "medicine and food homologous" fruits approved by the Ministry of Health. King", "human blood bank" and "folk holy fruit". At present, due to the strong seasonality of mulberry fruit, fresh mulberry fruit is mostly eaten. In order to prolong the edible period of mulberry fruit, many mulberry fruit juice and common mulberry fruit wine products have appeared on the market now. [0003] However, the mulberry wine and mulberry fruit juice on the existing market are all made from mulberry fruit through simple blending and fermentation after the mulberry fruit is squeezed, and have higher requirements on the quality of ra...

AI Technical Summary

Problems solved by technology

[0004] In short, the existing mulberry products on the market have the characteristics of single and ordinary varieties, low utilization rate of raw materials, high cost, low content of raw juice, lack of natural flavor and nutritional components of mulberry products, and most of them are priced as middle and low-end consumer products.

Therefore, the added value of the product is low and cannot fully reflect the commercial value of mulberries