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Brewing method for paper mulberry fruit wine

A technique for mulberry fruit and fruit wine, which is applied in the field of mulberry fruit wine brewing, can solve the problems of waste of resources, loss of nutritive substances of mulberry fruit, low utilization rate of raw materials, etc., and achieves improved utilization, stable color and taste. The effect of alcohol

Active Publication Date: 2014-05-21
南通东湖国际商务服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fruit of the fruit is used as the raw material for extracting saponins, and it is also processed into products such as health wine. waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of brewing method of mulberry fruit wine adopts the following steps:

[0017] A. Raw material pretreatment: Pick fresh, ripe, disease-free mulberry seeds, wash with running water to remove impurities, and set aside;

[0018] B. Beating: Refining the cleaned mulberry seeds, filtering with a 100-mesh sieve, adding 1 times the water to the obtained filter residue for secondary refining, and filtering again, mixing the twice-gained slurries to obtain mulberry For the seed slurry and mulberry slag, the slurry obtained twice is mixed with the soaking liquid, which can not only better retain nutrients, but also improve the utilization rate of raw materials;

[0019] C. Compound enzyme treatment: add 0.03kg of pectinase and 0.05kg of cellulase to 10kg of mulberry seed slurry, control the temperature at 45°C, and take 5 hours for compound enzyme treatment to decompose the raw materials into more nutrients substance;

[0020] D. Sterilization: Sterilize the...

Embodiment 2

[0026] Embodiment 2: a kind of brewing method of mulberry fruit wine, is characterized in that: adopt following steps:

[0027] A. Raw material pretreatment: Pick fresh, ripe, disease-free mulberry seeds and sand pears, wash with running water to remove impurities, and set aside;

[0028] B, beating: after 10kg of cleaned mulberry seeds and 4kg sand pears are mixed evenly, they are refined, filtered with 110 mesh screens, and the resulting filter residue is added with 1.5 times of water for secondary refining, and then filtered again. Mix the obtained slurry for the second time to obtain the raw material slurry and raw material slag, and mix the twice obtained slurry with the soaking liquid, which can better retain nutrients and improve the utilization rate of raw materials;

[0029] C. Compound enzyme treatment: add 0.04kg of pectinase and 0.055kg of cellulase to 10kg of raw material slurry, control the temperature at 50°C and 4 hours for compound enzyme treatment to decompos...

Embodiment 3

[0036] Embodiment 3: a kind of brewing method of mulberry fruit wine adopts the following steps:

[0037] A. Raw material pretreatment: pick fresh and ripe, disease-free mulberry seeds, red bayberry, and mulberry, wash with running water to remove impurities, and set aside;

[0038] B, beating: 10kg of cleaned mulberry seeds, 3kg of red bayberry, 2kg of mulberry, and 1kg of Chinese wolfberry are mixed evenly and then refined, filtered with a 120-mesh screen, and the resulting filter residue is doubled with 2 times of water. Refining for the first time, filtering again, mixing the slurry obtained twice to obtain raw material slurry and raw material slag, mixing the slurry obtained twice with the soaking liquid, which can better retain nutrients and improve the utilization rate of raw materials;

[0039] C. Composite enzyme treatment: add 0.05kg of pectinase and 0.06kg of cellulase to 10kg of raw material slurry, control the temperature at 55°C for 3 hours, and perform composite...

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Abstract

The invention discloses a brewing method for paper mulberry fruit wine. The brewing method comprises the steps: by taking fresh and disease-free paper mulberry fruit as raw materials, performing steps of pulping, complex enzyme treatment, sterilization, blending, yeast fermentation, filtering, aging, canning, sterilization and the like, thus obtaining paper mulberry fruit wine. According to the brewing method, by adopting a complex enzyme enzymolysis technology, the pectin layer of the paper mulberry fruit can be decomposed, more nutritional substances can be separated out, the utilization ratio of the raw materials can be improved, filtering is carried out by combining chitosan and fish glue, so that the wine is more stable in color, pure and mild in taste, rich in nutrition, and has health-care functions of tonifying qi and improving eyesight, strengthening the spleen and nourishing the kidney, strengthening bones and musculature, helping yang qi, tonifying deficiency and fatigue and the like.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for brewing mulberry fruit wine. Background technique [0002] Chushizi, cold in nature, sweet in taste. Also known as Diao Muzi, gauze paper tree, mulberry tree, etc., it is the fruit of the moraceae mulberry tree. "Compendium of Materia Medica" claims that Chushizi has functions such as "nourishing yin and tonifying kidney, clearing liver and improving eyesight, long-term use without muscle aging, light body and strong bones, helping yang, tonifying deficiency and tuberculosis, strengthening waist and knees, and benefiting color". Contains 0.51% saponin, vitamin B and oil. The seeds contain 31.7% oil, 2.67% unsaponifiable matter, 9.0% saturated fatty acid, 15.0% oleic acid and 76.0% linoleic acid in the oil. Modern medicine has proved that mulberry seeds can reduce fat, inhibit tumors, lower blood lipids, resist atherosclerosis, lower blood sugar, prevent diabetes, impro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/052
Inventor 彭常安
Owner 南通东湖国际商务服务有限公司
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