Preparation method of mulberry wine

A technology of mulberry wine and fresh mulberry, which is applied in the field of food processing, can solve the problems of poor health care effect, short shelf life, insufficient fragrance, etc., and achieve the effects of easy grinding, long shelf life and alleviating eye fatigue.

Inactive Publication Date: 2017-10-13
王艳秋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The further development of mulberry into health-care fruit wine has great market prospects, but the fruit wine prepared from mulberry has the problems of insufficient fragrance, short shelf life and poor health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of mulberry wine that the present invention proposes, comprises the steps:

[0016] S1. Wash the fresh mulberries, drain them, put them into a press for pressing, then add calcined clay, activated carbon, calcium hydroxide, and food-grade liquid paraffin to mix and grind to obtain a mixed material;

[0017] S2. Add water to the mixture and stir, then add distilled wine to seal, let stand in a cool place, remove insoluble matter and food-grade liquid paraffin, and sterilize to obtain mulberry wine.

Embodiment 2

[0019] A kind of preparation method of mulberry wine that the present invention proposes, comprises the steps:

[0020] S1. Wash 30 parts of fresh mulberries in parts by weight, drain, and put them into a press for pressing, then add 6 parts of calcined clay, 4 parts of activated carbon, 2 parts of calcium hydroxide, and 2 parts of food-grade liquid paraffin to mix and grind to obtain a mixture material;

[0021] S2. Add 100 parts of water to 80 parts of the mixture by weight and stir for 4 hours. The stirring temperature is 40°C. Then add 50 parts of distilled wine and seal it. Let it stand in a cool place for 20 days. Remove insoluble matter and food-grade liquid paraffin, and sterilize to obtain mulberries. liquor.

Embodiment 3

[0023] A kind of preparation method of mulberry wine that the present invention proposes, comprises the steps:

[0024] S1. Wash 50 parts of fresh mulberries in parts by weight, drain them, and put them into a press for pressing, then add 2 parts of calcined clay, 10 parts of activated carbon, 1 part of calcium hydroxide, and 4 parts of food-grade liquid paraffin to mix and grind to obtain a mixture material;

[0025] S2. Add 200 parts of water to 60 parts of the mixture by weight and stir for 2 hours. The stirring temperature is 46°C, then add 20 parts of distilled wine and seal it, let it stand in a cool place for 50 days, remove insolubles and food-grade liquid paraffin, and sterilize to obtain mulberry liquor.

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PUM

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Abstract

The invention discloses a preparation method of mulberry wine. The preparation method comprises the following steps: cleaning fresh mulberries, draining, pressing in a pressing machine, then adding calcined clay, active carbon, calcium hydroxide and food-grade liquid paraffin, mixing, and grinding to obtain a mixed material; adding water into the mixed material, stirring, then adding distilled liquor, sealing, standing in a shady and cool place, removing the insoluble and food-grade liquid paraffin, and sterilizing to obtain mulberry wine. The preparation method of the mulberry wine provided by the invention is simple in processing method, the obtained mulberry wine is fragrant in smell, long in shelf life and capable of effectively supplementing nutrition of the human body, and has effects for nourishing liver to benefit kidney, promoting the secretion of saliva or body fluid, removing summer heat, moistening the lung, relieving a cough, beautifying the skin and nourishing the liver to improve eyesight.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of mulberry wine. Background technique [0002] Mulberry, also known as mulberry, mulberry cane, mulberry, mulberry, black gluten, etc., is the fruit ear of the Moraceae plant mulberry. Mulberries are green in color when young, sour in taste, purple-black in color when ripe, juicy and sweet in taste. Mature mulberries are rich in nutrients, containing 81.8 grams of water, 1.8 grams of protein and 0.3 grams of fat per 100 grams of mulberries. 4.9 grams of cellulose, 10 grams of carbohydrates, 1.2 grams of ash, 30 micrograms of carotene, 0.02 mg of thiamine, 0.06 mg of riboflavin, 6.95 mg of vitamin E, 33 mg of potassium, 0.27 mg of zinc, 0.08 mg of copper, and 4.8 mg of selenium microgram. In addition, it also contains tannic acid, malic acid, vitamin C and fatty acids. Its fat is mainly linoleic acid, oleic acid, palmitic acid, stearic acid and a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/605A61P1/16A61P13/12A61P11/00A61P11/14A61P17/00A61P27/02
CPCA61K36/605C12G3/04A61K2300/00
Inventor 王艳秋
Owner 王艳秋
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