Method for brewing fermentation-type mulberry liquor

A mulberry wine, fermentation type technology, applied in the field of winemaking, can solve the problems of high labor intensity, long production cycle, low production efficiency, etc., and achieve the effects of improving production efficiency, harmonizing mulberry fruit aroma and wine aroma, and reducing extraction temperature.

Inactive Publication Date: 2014-12-10
殷志杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a fermented mulberry wine and its brewing method, which overcomes the deficiencies of the above-mentioned prior art and mainly solves the problems of long production cycle, high labor intensity and low production efficiency of the aging method.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Selection of materials Select 100kg of mulberries that are fully mature, complete, and free from rotten diseases and insect pests.

[0028] (2) Cleaning Wash the selected mulberries with clean water and drain.

[0029] (3) Extruding and soaking The mulberry fruit is rolled and extruded to make the skin loose and split. The processed mulberries are soaked in 0.5% citric acid solution for 30 minutes.

[0030] (4) Steam treatment and beating The mulberries treated in the above steps were steamed under normal pressure for 15 minutes. The treated mulberry is beaten, and then separated from pulp and residue, and the mulberry bark and core are removed to obtain mulberry pulp.

[0031] (5) add the citric acid of 0.01%, the composite phosphate (sodium hexaphosphate: sodium polyphosphate=1: 1) of 0.01% and 0.001% EDTA-Na respectively in the color protection, heating mulberry pulp as For the color-protecting agent, add 6 times the water of mulberry pulp, and extract at 90°C...

Embodiment 2

[0042] (1) Selection of materials Select 50 kg of fresh mulberries that are fully mature, complete, and free from rotten diseases and insect pests.

[0043] (2) Cleaning Wash the selected mulberries with clean water and drain.

[0044] (3) Extruding and soaking The mulberry fruit is rolled and extruded to make the skin loose and split. The treated mulberries were soaked in 1.0% citric acid solution for 10 minutes.

[0045] (4) Steam treatment and beating The mulberries treated in the above steps were steamed under normal pressure for 20 minutes. The treated mulberry is beaten, and then separated from pulp and residue, and the mulberry bark and core are removed to obtain mulberry pulp.

[0046] (5) add the citric acid of 0.1%, the composite phosphate (sodium hexaphosphate: sodium polyphosphate=1: 1) of 0.1% and 0.001% EDTA-Na respectively in the color protection, heating mulberry pulp as For the color-protecting agent, add 8 times the water of mulberry pulp, and extract at 7...

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Abstract

The invention discloses a method for brewing fermentation-type mulberry liquor. The method comprises the following steps of selecting raw materials, cleaning, extruding, soaking, pulping, protecting color, carrying out enzymolysis, sterilizing, inoculating, carrying out main fermentation, accelerating aging, filtering, classifying and the like. Due to adoption of the method disclosed by the invention, the brewing time of mulberry liquor is shortened, the labor and the production cost are saved and the production efficiency and enterprises benefits are improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for brewing fermented mulberry wine. Background technique [0002] my country is the largest producer of mulberry in the world. At present, it is mainly eaten fresh, and only a small amount is used for processing fruit juice and sugar products, but the added value is not high. Fermented mulberry wine is a low-alcohol drink processed from mulberry as raw material under the action of yeast, making full use of the sugar in the mulberry to produce alcohol. It can not only retain most of the nutrients in mulberry, but also contain many beneficial substances synthesized by microbial metabolism, with unique flavor and nutritional value, which is very beneficial to human health. Has a good development prospect. However, mulberry wine must go through a long aging process to promote alkyd esterification, straighten out the association and arrangement of ethanol and w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 不公告发明人
Owner 殷志杰
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