Double-strain co-immobilization fermented mulberry wine and preparation method thereof

A technology of immobilized fermentation and mulberry wine, applied in the field of winemaking, can solve the problems of difficult storage, large amount of mulberry fruit in the ripening season, etc., and achieve the effects of promoting gastric juice secretion, improving blood supply, and whitening and tender skin.

Inactive Publication Date: 2016-11-09
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] The purpose of the present invention is to aim at the defects of the prior art, provide a kind of can effectively solve the problem that the mulberry fruit ripe season quantity is not easy to store, can carry out batch fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A preparation method for co-immobilized fermented mulberry wine with double strains, said preparation method comprising the following steps:

[0068] (1) For raw material processing, select mature, disease-free and rotten qualified mulberries, and wash them in a cleaning tank;

[0069] (2) Juicing: Use a screw squeezer to squeeze the juice;

[0070] (3) Enzymolysis-centrifugation: add pectinase preparation with a weight content of 0.5%, mix well, adjust the temperature to 45°C for 2 hours, and then use a centrifuge to centrifuge and remove slag;

[0071] (4) Component adjustment: Determine the components and adjust the soluble solids to 22°Brix with sucrose, adjust the pH=3 with sodium citrate, and adjust the juice S0 with sodium metabisulfite 2 Concentration to 80mg / L;

[0072] (5) Pasteurization: Sterilize at 70°C / 10min, and cool to 28°C after finishing to obtain a spare liquid;

[0073] (6) Add co-immobilized Saccharomyces cerevisiae and Aroma-producing yeast part...

Embodiment 2

[0095] A preparation method for co-immobilized fermented mulberry wine with double strains, said preparation method comprising the following steps:

[0096] (1) For raw material processing, select mature, disease-free and rotten qualified mulberries, and wash them in a cleaning tank;

[0097] (2) Juicing: Use a screw squeezer to squeeze the juice;

[0098] (3) Enzymolysis-centrifugation: add pectinase preparation with a weight content of 0.7%, mix well, adjust the temperature to 47°C for 3 hours, and then use a centrifuge to centrifuge and remove slag;

[0099] (4) Component adjustment: determine the components and adjust the soluble solids to 23°Brix with sucrose, adjust the pH=4 with sodium citrate, and adjust the juice S0 with sodium metabisulfite 2 Concentration to 90mg / L;

[0100] (5) Pasteurization: Sterilize at 72°C / 10min, then cool to 29°C after completion to obtain a spare liquid;

[0101] (6) Add co-immobilized Saccharomyces cerevisiae and Aroma-producing yeast pa...

Embodiment 3

[0123] A preparation method for co-immobilized fermented mulberry wine with double strains, said preparation method comprising the following steps:

[0124] (1) For raw material processing, select mature, disease-free and rotten qualified mulberries, and wash them in a cleaning tank;

[0125] (2) Juicing: Use a screw squeezer to squeeze the juice;

[0126] (3) Enzyme hydrolysis-centrifugation: add pectinase preparation with a weight content of 0.8%, mix well, adjust the temperature to 48°C for 3 hours, and then use a centrifuge to centrifuge and remove slag;

[0127] (4) Component adjustment: Determine the components and adjust the soluble solids to 24°Brix with sucrose, adjust the pH=4 with sodium citrate, and adjust the juice S0 with sodium metabisulfite 2 Concentration to 95mg / L;

[0128] (5) Pasteurization: Sterilize at 73°C / 10min, and cool to 29°C after finishing to obtain a spare liquid;

[0129] (6) Add co-immobilized Saccharomyces cerevisiae and Aroma-producing yeas...

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Abstract

The invention discloses a double-strain co-immobilization fermented mulberry wine and a preparation method thereof. The preparation method comprises the following steps: selecting mulberries, cleaning, juicing, carrying out enzymolysis, filtering and centrifugating, regulating the components, pasteurizing, cooling, carrying out primary fermentation on immobilized Saccharomyces cerevisiae and Zygosaccharomyces cidri, clarifying, filtering, carrying out secondary fermentation, aging, filtering, purifying through an ultrafiltration membrane, and filling to obtain the finished product. The method can effectively solve problem of low storability of massive mulberries in the ripening season, and the problems of complex operation, high inactivation tendency of the strains and the like in the traditional fermented fruit wine. The method can perform mass continuous production on the mulberries, shorten the production cycle, enhance the productivity, recycle the strains and lower the production cost. The mulberry wine is clear and transparent, has the stable purple color, has the particular subtle fragrance of the mulberries, and is soft and thick in mouthfeel. Compared with the mulberry wine fermented by the traditional process, the odorous constituents are obviously enhanced. The mulberry wine has the health-care effects of tonifying the blood, nourishing yin, moisturizing the intestines, postponing aging, blackening the hair, improving the eyesight, improving the skin blood supply and the like.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a fermented mulberry wine and a preparation method thereof. Background technique [0002] Mulberry (Latin name: Fructus Mori ) is the fruit of the perennial woody plant mulberry of the genus Moraceae, oval, 1-3 cm long, and the surface is not smooth. It is green when immature, gradually grows into white or red, and becomes purple red or purple black when mature, with a sweet and sour taste. "New Compendium of Materia Medica" has a record that "the purple one is the first, the red one is the second, and the green one is not available". Mulberry contains a variety of functional ingredients, such as rutin, anthocyanins, and resveratrol, which have good anti-cancer, anti-aging, anti-ulcer, and anti-virus effects. [0003] The nutritional value of mulberry is rich, and the general population can eat it. In the nutritional value of mulberry, every 100 grams of mulberry contains 81...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12N11/10C12N11/04C12R1/865
CPCC12G3/02C12N11/04C12N11/10
Inventor 李昌宝辛明李丽孙健何雪梅零东宁李杰民刘国明郑凤锦盛金凤廖芬
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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