Preparation method of mulberry wine rich in mulberry polysaccharide

A technology of mulberry polysaccharides and mulberry wine, which is applied in the field of preparation of mulberry wine, to achieve the effects of reducing loss rate, reducing decomposition and utilization, and reducing loss

Active Publication Date: 2017-08-18
CHUZHOU VOCATIONAL & TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The applicant retrieved relevant information and found that there is no fruit wine made by utilizing the beneficial ingredients of mulberry polysaccharides, but only an invention

Method used

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  • Preparation method of mulberry wine rich in mulberry polysaccharide

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Embodiment 1

[0030] The invention provides a kind of preparation method of the mulberry wine that is rich in mulberry polysaccharide, the CGMCC number that used Saccharomyces cerevisiae selects the yeast strain that buys in the market is 2.3973, and the CGMCC number that used Acetobacter pasteurian selects the Acetobacter pasteurian that buys in the market that is 1.24 Bacteria, the specific steps are as follows:

[0031] 1. Juicing of raw materials: Select high-quality mulberries without pests and rot as raw materials, rinse them with running water at 20-25°C, squeeze the juice with a juicer after rinsing and draining, and mix the mulberry juice and mulberry residue , processed in 200w ultrasonic for 30min to obtain mixed mulberry juice, after the ultrasonic was completed, filter with 200 mesh filter medium to remove mulberry residue, take mulberry juice, and add 60ppm of sulfurous acid therein.

[0032] 2. Insert 5‰ Acetobacter pasteurianus into the mulberry juice, and ferment it aerobic...

Embodiment 2

[0056] The invention provides a kind of preparation method of the mulberry wine that is rich in mulberry polysaccharide, the CGMCC number that used Saccharomyces cerevisiae selects the yeast strain that buys in the market is 2.3973, and the CGMCC number that used Acetobacter pasteurian selects the Acetobacter pasteurian that buys in the market that is 1.24 Bacteria, the specific steps are as follows:

[0057] 1. Juicing of raw materials: Select high-quality mulberries without pests and rot as raw materials, rinse them with running water at 20-25°C, squeeze the juice with a juicer after rinsing and draining, and mix the mulberry juice and mulberry residue , processed in 300w ultrasound for 60min to obtain mixed mulberry juice, after the ultrasound was completed, filter with a 40-mesh filter medium to remove mulberry residue, take mulberry juice, and add 80ppm of sulfurous acid therein.

[0058] 2. Insert 12‰ Acetobacter pasteurianus into the mulberry juice, and ferment it aerob...

Embodiment 3

[0067] The invention provides a kind of preparation method of the mulberry wine that is rich in mulberry polysaccharide, the CGMCC number that used Saccharomyces cerevisiae selects the yeast strain that buys in the market is 2.3973, and the CGMCC number that used Acetobacter pasteurian selects the Acetobacter pasteurian that buys in the market that is 1.24 Bacteria, the specific steps are as follows:

[0068] 1. Juicing of raw materials: Select high-quality mulberries without pests and rot as raw materials, rinse them with running water at 20-25°C, squeeze the juice with a juicer after rinsing and draining, and mix the mulberry juice and mulberry residue , processed in 250w ultrasound for 50min to obtain mixed mulberry juice, after the ultrasound was completed, filter with a 100-mesh filter medium to remove mulberry residue, take mulberry juice, and add 70ppm of sulfurous acid therein.

[0069] 2. Insert 8‰ Acetobacter pasteurianus into the mulberry juice and ferment it aerobi...

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Abstract

The invention provides a preparation method of mulberry wine rich in mulberry polysaccharide, and belongs to the technical field of mulberry wine. The preparation method of the mulberry wine rich in the mulberry polysaccharide includes the steps of juicing of raw materials, fermentation by Acetobacter aceti, treatment by pectinase, adjustment of sugar content, inoculation of yeasts, additive main fermentation, secondary fermentation, clarifying filtration and sterilization, and wine storage process. According to the preparation method of the mulberry wine, tea polyphenols and sodium alginate are added in the traditional mulberry wine main fermentation process, and chitosan is added in the secondary fermentation process; experiments prove that by means of addition of additives and control over fermentation conditions, decomposition and use of the mulberry polysaccharide by the yeasts are greatly reduced, so that the content of the mulberry polysaccharide in the mulberry wine significantly increases, beneficial effects of the mulberry polysaccharide in the wine are retained, and the nutrition and health care value of the mulberry wine is improved; meanwhile, the mulberry wine produced has a particularly pleasant flavor and color and an outstanding taste, and the market prospect is very good.

Description

technical field [0001] The invention relates to a preparation method of mulberry wine, in particular to a preparation method of mulberry wine rich in mulberry polysaccharides. Background technique [0002] Mulberry is the fruit of the mulberry tree, also known as mulberry. Mulberry is rich in active protein, vitamins, amino acids, carotene, minerals and other ingredients. It is a food with high nutritional value and medicinal value. It is known as "the best health fruit in the 21st century" by the medical community . Mulberry contains a variety of active ingredients. Mulberry polysaccharides are the important material basis for nourishing yin and blood and other tonic functions of mulberries. Mulberry polysaccharides have biological activities such as anti-oxidation, anti-aging, hypoglycemia, and immune regulation. Eating mulberry regularly can significantly improve human immunity, and has the effects of delaying oxidation, nourishing yin and blood, and promoting body flui...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865C12R1/02
CPCC12G3/02
Inventor 谢小花汪蓓蓓周玲玲肖睿陈静
Owner CHUZHOU VOCATIONAL & TECHN COLLEGE
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