A kind of preparation method of mulberry wine
A preparation process, a technology of mulberry wine, applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problem of nutrient absorption in mulberry wine, lack of guaranteed nutritional quality, and poor color of mulberry wine Stability and other issues, to achieve the effect of increasing active ingredients, full body, and expanding uses
Active Publication Date: 2019-08-23
CHUZHOU VOCATIONAL & TECHN COLLEGE
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Problems solved by technology
[0003] CN104694338A discloses a production method of mulberry wine, although it can solve the problem of excessive content of methanol, aldehyde, grade alcohol and other substances in the mulberry wine produced by the existing production method, it overcomes the fact that the existing production method does not pay attention to the fermentation process during the fermentation process. However, the color of the mulberry wine produced by this method is unstable, and problems such as turbidity and precipitation may also occur
However, this method of decolorizing first and then brewing will cause a large amount of nutrients in the mulberry wine to be absorbed, resulting in a serious loss of nutrition in the mulberry wine, and the nutritional quality cannot be guaranteed.
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Embodiment 1
[0024] Such as figure 1 As shown, a kind of mulberry wine preparation process method is provided, it is characterized in that comprising the steps:
[0025] ① Grinding of water hyacinth leaves: select water hyacinth leaves, wash with water, crush and squeeze the juice, pasteurize at 62-82°C, preferably 70°C, cool to room temperature, and obtain water hyacinth leaf juice ;
[0026] ② For the first fermentation, add the prepared water hyacinth leaf juice into the fermenter, inoculate the activated lactic acid bacteria seed liquid, the inoculation amount is 2%, and the fermentation temperature is controlled at 36-38°C, preferably 37°C. Controlled at 12-48h, preferably 36h, to obtain the first fermentation liquid;
[0027] ③Squeeze the mulberry juice, and squeeze the sterilized mulberries to obtain the mulberry juice;
[0028] ④ mixing, mixing the mulberry juice and the first fermented liquid according to the ratio of 1:2, and fully shaking and homogenizing to obtain the mulber...
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Abstract
The invention provides a mulberry wine preparation method. The mulberry wine preparation method is characterized by comprising the following steps: (1) smashing water hyacinth leaves, (2) carrying out first fermentation, (3) juicing mulberries, (4) mixing, (5) carrying out first filtration, (6) carrying out second fermentation, (7) carrying out third fermentation, (8) ageing, (9) carrying out second filtration, and (10) bottling. Compared with prior art, the mulberry wine preparation method has the advantages that in the mulberry juicing process, water hyacinth leaf juice fermented with lactic acid bacteria is added, so that not only can the content of glucose in the fermented leaves be increased, the acidity of fermentation liquor is adjusted, the content of active ingredients is increased, and also the application of water hyacinth is enlarged. The mulberry wine preparation method has the characteristics of simple process, good operability, low production cost, facilitation of industrial production and the like. The mulberry wine prepared by the invention has the characteristics of high color stability, clear wine body, mellow taste, high nutritional value and the like, and also has good market prospect.
Description
technical field [0001] The invention relates to a process for preparing mulberry wine, in particular to a process for producing mulberry wine with stable color and high nutritional value. Background technique [0002] Mulberry is a fruit rich in nutritional value and health care function. The nutritional value of mulberry wine brewed by modern wine-making technology is much higher than that of grape fruit wine. The content of selenium, which has 10 major effects on the treatment and protection of the human heart and immune system, is 12.41 times higher than that of wine, 8.44 times that of protein, 9.23 times that of lysine, and much higher in antioxidant substances. for wine. [0003] CN104694338A discloses a production method of mulberry wine, although it can solve the problem of excessive content of methanol, aldehyde, grade alcohol and other substances in the mulberry wine produced by the existing production method, it overcomes the fact that the existing production me...
Claims
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IPC IPC(8): C12G3/024C12G3/026A61K36/88A61P1/14C12R1/865
CPCA61K36/605A61K36/88C12G3/02A61K2300/00
Inventor 谢小花周玲玲梁建军陈静安晓婷戴缘缘
Owner CHUZHOU VOCATIONAL & TECHN COLLEGE