Preparation method of maca-mulberry wine

The technology of mulberry and fresh mulberry is applied in the field of preparation of Maca mulberry wine, and achieves the effects of vigorous spirit, enhanced immunity and low alcohol content

Inactive Publication Date: 2016-10-05
玛卡龙酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no precedent for combining Maca and mulberry to make wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Clean the fresh mulberry with clean water after removing impurities, and lay it flat to dry; after the water on the surface of the mulberry is dried, crush it with a crusher to obtain mulberry pulp; add fructose syrup according to the sugar content of the mulberry pulp to make the sugar content 194g / L to obtain fermented liquid; add wine yeast to the fermented liquid and put it in a sealed container for low-temperature fermentation at 15-18°C for 30-40 days; heat the fermented wine liquid rapidly to 100-100- 120°C, kill yeast and other miscellaneous bacteria, stop fermentation, put in mulberry barrels for later use; maca dried fruit is soaked in water until there is no hard core, and treated with a colloid mill to obtain a slurry, preheat the slurry to 40-60°C, and use 1mol / L HCL and 1mol / L NaOH to adjust the pH to 4.0-6.0, add 2000-5000U / kg cellulase to break the cell wall, dissolve the internal active substances, enzymatically hydrolyze for 3-6h, then 10min at 100°C ...

Embodiment 2

[0026] Others are the same as in Example 1, except that the temperature of low-temperature fermentation is 17° C., the number of days of fermentation is 36 days, and the supernatant:wine liquid=1:8.

Embodiment 3

[0028] Others are the same as in Example 2, except that the ratio of cellulase is 3400U / kg, supernatant:wine liquor=1:10.

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PUM

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Abstract

The invention discloses a preparation method of maca-mulberry wine. The preparation method comprises the following steps: removing impurities from fresh mulberries, cleaning and airing the mulberries and crushing the mulberries, adding high fructose syrup to the crushed mulberries until a sugar degree is 180-210g / L, adding a wine yeast and keeping the processed mulberries in a sealed container for low-temperature fermentation; sterilizing wine liquid obtained from fermentation, and keeping the wine liquid in a mulberry wood barrel for later use; soaking dry maca fruits in water until no hard core exists, processing the soaked maca fruits by virtue of a colloid mill so as to obtain a pulp, pre-heating the pulp to 40-60 DEG C, regulating pH value of the pulp to 4.0-6.0 by virtue of 1mol / L of HCL and 1mol / L of NaOH, breaking cell walls with the addition of 2000-5000U / kg of cellulase so that active substances in the pulp are dissolved out, conducting enzymatic hydrolysis for 3-6h, then inactivating an enzyme at 100 DEG C for 10min, and conducting centrifuging at 8000rn for 20min, so as to obtain supernatant liquid for later use; adding the supernatant liquid to the wine liquid according to a ratio of 1 to (5-20), and continuing to age for 1-3 months; and finally, conducting clarifying, filtering and sub-packaging, so that the maca-mulberry wine is obtained. The maca-mulberry wine disclosed by the invention is low in alcoholic strength, mild and refreshing, and the maca-mulberry wine also has effects of delaying aging, maintaining beauty and keeping young and preventing cancers and cardiovascular and cerebrovascular diseases; and the maca-mulberry wine, when drunk for a long time, is capable of strengthening body and boosting immunity.

Description

technical field [0001] The present invention relates to a kind of wine, more specifically, relates to a kind of preparation method of Maca mulberry wine. Background technique [0002] Maca (MACA), a plant that grows on the plateau above 4,000 meters above sea level in the Peruvian Andes, belongs to the Brassicaceae family. It is native to the Andes mountains above 4,000 meters near Kinin and Pasco in central Peru. MACA is rich in high-unit nutrients and has the function of nourishing and strengthening the human body. People who eat it will feel energetic and energetic without fatigue; MACA can also promote metabolism, resist stress, and improve the sexual ability and fertility of humans and animals. Strength and milk secretion, and can eliminate menopausal obstacles, slow down aging, enhance brain vitality, etc. In the past ten years, it has become the most attention-grabbing and most promising health product in the world health care product market. The combination of Mac...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张平张健张春亮
Owner 玛卡龙酒业有限公司
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