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Brewing method of mulberry-phyllanthus emblica juice wine

A kind of technology of mulberry and aurantia, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of low freshness preservation and bad taste of mulberry wine, and achieve low preservative content, rich health functions, and full-bodied wine Effect

Inactive Publication Date: 2015-06-03
象州县科学技术局
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] The invention provides a brewing method of mulberry glucoside wine, which solves the problems of bad taste and low freshness preservation of traditional mulberry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: The weight ratio of mulberry: burdock fruit: small pot rice wine original wine = 1: 1: 2.5 brewed mulberry burdock fruit dew wine, the brewing method is as follows:

[0042] Step 1: Use fresh ripe mulberry and avocado as raw materials. After three cycles of steaming and drying, press them physically for later use; select high-quality rice and wash them with clean water for later use.

[0043] Step 2: Soak the rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the rice layer by 20 cm. The soaking water temperature should be controlled at 22-24 degrees Celsius for 6 hours, and the mountain spring water should be replaced after soaking for 2 hours.

[0044]Step 3: Put the soaked rice into a bamboo basket, wash the white pulp covered with mountain spring water, drain it and pour it into a wooden steamer for cooking. The steaming time is 15 minutes in a state of saturated water vapor.

[0045] Step 4: Pour th...

Embodiment 2

[0050] Example 2: The weight ratio of mulberry: burdock fruit: small pot rice wine original wine=1:1:3.0 brewed mulberry burdock fruit dew wine, the brewing method is as follows:

[0051] Step 1: Use fresh ripe mulberry and aurea as raw materials. After three cycles of steaming and drying, press them physically for later use; select the best rice and wash them with clean water for later use.

[0052] Step 2: Soak the rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the rice layer by 20 cm. The soaking water temperature should be controlled at 22-24 degrees Celsius for 6 hours, and the mountain spring should be replaced after soaking for 2 hours.

[0053] Step 3: Put the soaked rice into a bamboo basket, wash the white pulp covered with mountain spring water, drain it and pour it into a wooden steamer for cooking. The steaming time is 15 minutes in a state of saturated water vapor.

[0054] Step 4: Pour the steamed ric...

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Abstract

The invention discloses a brewing method of mulberry-phyllanthus emblica juice wine. The brewing method comprises the following steps: using fresh ripe mulberry fruits and phyllanthus emblica fruits as raw materials, steaming, airing, squeezing, and fermenting together with steamed rice and wine yeast. By the brewing method, the problems that the conventional mulberry wine is bad in taste and low in fresh-keeping degree are solved; due to a unique brewing technology, the mulberry-phyllanthus emblica juice wine prepared by the preparation method has a pure pale purple color, a more comfortable taste, a plumper wine property, richer health-care functions and a lower preservative content, and is especially suitable for requirements of modern people on nutrition and healthcare.

Description

technical field [0001] The invention relates to a preparation method of fruit health wine. Background technique [0002] Mulberry, also known as mulberry, mulberry, mulberry, mulberry, black gluten, etc., is the fruit ear of the Moraceae plant mulberry. Mulberry is green in color when young, sour in taste, purple-black in color when ripe, juicy and sweet in taste. Mature mulberries are rich in nutrients, containing 81.8 grams of water, 1.8 grams of protein and 0.3 grams of fat per 100 grams of mulberries. 4.9 grams of cellulose, 10 grams of carbohydrates, 1.2 grams of ash, 30 micrograms of carotene, 0.02 mg of thiamine, 0.06 mg of riboflavin, 6.95 mg of vitamin E, 33 mg of potassium, 0.27 mg of zinc, 0.08 mg of copper, selenium 4.8 micrograms. In addition, it also contains tannic acid, malic acid, vitamin C and fatty acids. Its fat is mainly linoleic acid, oleic acid, palmitic acid, stearic acid and a small amount of caprylic acid, nonanoic acid, capric acid, myristic ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 雷军强覃稳梅韦倩梅潘万山
Owner 象州县科学技术局
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