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Preparation method of juice wine with glutinous sorghum and mulberries

A production method and a technology for waxy sorghum are applied in the production field of waxy sorghum mulberry dew, which can solve the problems of not reflecting the common characteristics and taste of medium and low-alcohol liquor and fruit wine, low alcohol content of mulberry wine, turbidity, etc., to prevent cardiovascular and cerebrovascular diseases. Diseases, regulation of human immunity, strong water absorption effect

Active Publication Date: 2017-01-25
南充市窖久红农业有限公司
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Problems solved by technology

[0003] The alcohol content of the mulberry wine obtained by the above method is too low, and does not reflect the common characteristics and mouthfeel of medium and low-alcohol white wine and fruit wine. In addition, chemicals such as SO2 are often added in the production of mulberry fruit wine. Deterioration of microbial activity, turbidity, precipitation and other problems

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  • Preparation method of juice wine with glutinous sorghum and mulberries

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Embodiment 1

[0011] Embodiment 1, a kind of preparation method of glutinous sorghum mulberry wine, concrete technological method is as follows:

[0012] 1. Glutinous sorghum soaked and steamed grain

[0013] 1. Soak glutinous sorghum in boiling water. For every 100 kg of glutinous sorghum, soak 160-170 liters of water. Pour the glutinous sorghum into the pot. Stir evenly and scrape the surface of the grain. The soaking temperature should reach about 73°C-76°C. After soaking for 6-10 hours, the soaking water is released. It is required that the glutinous sorghum must absorb water evenly and thoroughly.

[0014] 2. For the soaked glutinous sorghum, first steam in the retort for 10-15 minutes, the glutinous sorghum is broken by 10%, then mix with water 6-7 cm higher than the glutinous sorghum, steam again for 45-50 minutes, remove the lid 10 minutes or so. The temperature in the retort is 60-65°C in the bottom layer and 94-95°C in the upper layer, with an average of 70-80°C. The glutinous ...

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Abstract

The invention discloses a preparation method of juice wine with glutinous sorghum and mulberries. The method is characterized by comprising the following steps: (1) soaking and steaming glutinous sorghum; (2) carrying out saccharification and fermentation on glutinous sorghum; (3) fermenting mulberries; (4) mixing and distilling; and (5) leaching, cellaring and ageing mulberries. Through the preparation method of the juice wine with glutinous sorghum and mulberries, the problem of safe quality in production of fruit wine are effectively solved; multiple components, flavors, colors and healthcare functions of glutinous sorghum and mulberries are highly integrated and mutually complemented; the quality problem that the fruit wine easily goes bad, is easily turbid and easily precipitates because of microbial activity is also solved; the sanitary safe quality of the beverage food is ensured.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing glutinous sorghum mulberry wine. Background technique [0002] As we all know, the middle-aged and elderly people like high-strength liquor brewed from high-alcohol grains, and women and young people like to drink fruit wine. Traditional Qingxiang Xiaoqu liquor refers to highly distilled liquor brewed from whole grains and fermented with Rhizopus aspergillus and yeast; while traditional fruit wine refers to low-alcohol beverage alcohol brewed from fruits and fermented with yeast. The raw materials, crafts and flavors of the two are different, and their functions are also different. In recent years, the multiple health functions of mulberry on the human body have been discovered. It is the mature fruit of the deciduous tree mulberry of the Moraceae family. The ripe fresh fruit is oily, juicy, sweet and sour. Modern studies have confirmed that mulberry frui...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 袁正位
Owner 南充市窖久红农业有限公司
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