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Preparation method of high anthocyanin content mulberry wine

A technology for high anthocyanin and mulberry wine, which is applied in the field of wine making and achieves the effect of simple process and easy operation

Inactive Publication Date: 2018-07-17
山东省蚕业研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in order to increase the content and relative stability of anthocyanins in products and reduce the impact of degradation factors on the destruction and loss of anthocyanins in products, it is extremely difficult to solve

Method used

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  • Preparation method of high anthocyanin content mulberry wine
  • Preparation method of high anthocyanin content mulberry wine
  • Preparation method of high anthocyanin content mulberry wine

Examples

Experimental program
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preparation example Construction

[0047] A large amount of pulp is pressed in the juice during pressing in the prior art. Although it is processed by adding a clarifier, some pulp and melanin precipitation will inevitably occur in the wine liquid, which will affect the sensory quality of the mulberry product wine. Adding substances such as pectinase or sulfur dioxide to varying degrees has a greater impact on the taste of mulberry wine. A method for preparing mulberry wine with high anthocyanin content is provided. The method includes the following steps:

[0048] A preparation method of mulberry wine with high anthocyanin content.

[0049] S101, after picking purple-red, ripe and plump mulberries, rinse them with clean water;

[0050] S102. Put the washed mulberry fruit into a stainless steel cauldron and heat to boil. The same batch of mulberry fruit is heated and boiled 3 times; the mulberry juice obtained in the first and second times is mixed for making mulberry wine. ; The mulberry juice obtained in the...

example 1

[0062] Explanation: The juice yield of fresh mulberry fruit is 70%. The total weight of mulberry juice obtained in the first and second passes is 30Kg. Theoretical conversion is: 21Kg of raw mulberry juice and 9Kg of purified water, which is equivalent to adding 30% of mulberry juice to 10 parts of mulberry juice. Pure water fermented.

[0063] Rinse the ripe and plump mulberry fruit with clean water, then put 30Kg of the washed mulberry fruit into a stainless steel cauldron, add 20Kg of pure water, 15% of the sugar content of the mulberry fruit, add 4.35Kg of sucrose, heat and boil, After boiling, continue to heat for 25 minutes on high heat, and 15 minutes on medium heat, at intervals between high and medium heat, and turn it with a spoon every 30 seconds to 1 minute. Simply dry the mulberry fruit in a colander full of mulberry fruit, then take out the mulberry juice in the pot, and then filter it with a 150-mesh filter to remove the mulberry fruit seeds floating on the juic...

example 2

[0071] Explanation: The juice yield of fresh mulberry fruit is 70%. The weight of mulberry juice obtained by the first pass is 21Kg. In theoretical conversion, the original mulberry juice is 21Kg. It is used to prepare mulberry wine, without adding purified water, and 100% of the original juice is fermented.

[0072] ⑴Rinse the ripe and plump mulberry fruit with clean water, then put 30Kg of the washed mulberry fruit into a stainless steel cauldron, add 20Kg of pure water, the sugar content of the mulberry fruit is 15%, add 2.1Kg of sucrose, and heat to boil , after boiling, get juice for the first time with example 1, get about 21Kg of mulberry fruit juice for the first time, for preparing mulberry wine.

[0073] ⑵The operation steps of the second and third times to get mulberry juice are the same as the first time, except that 25Kg of purified water is added to the third time, and no filtration is required. Batches of mulberries need to be added with purified water.

[0074...

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Abstract

The invention belongs to the technical field of wine making, and discloses a preparation method of high anthocyanin content mulberry wine. The method is as follows: step 1, after purple red ripe fullmulberry fruits are picked, the purple red ripe full mulberry fruits are rinsed with water once; step 2, the washed mulberry fruits are loaded into a stainless steel large pot, and heated and boiled;step 3, yeast is inoculated into mixed mulberry juice obtained in the first step and the second step according to the inoculation ratio of 0.2 g / Kg; and step 4, the prepared mulberry pure clear original wine liquid or supernatant original wine liquid is adjusted to a required alcohol content, is stored at the temperature of 15 to 20 DEG C in the dark for 4 to 6 months, and sterilized to obtain themulberry wine. The method of taking the juice is different in that the mulberry fruits are not smashed. After the mulberry fruits are washed, pure water or mineral water is added in a certain proportion, the mulberry fruits are boiled in the stainless steel large pot, and the mixed mulberry juice is taken and filtered with a 120-150 mesh filter net for filter out of mulberry fruit seeds floatingon the juice and partially-broken very small pieces of mulberry flesh to obtain the high anthocyanin content mulberry wine.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a preparation method of mulberry wine with high anthocyanin content. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] Mulberry is the fruit of the mulberry tree. The nutritional value of mulberry is 5-6 times that of apples and 4 times that of grapes. The content of trace element molybdenum is 4.6 μg / kg, which is the first among all kinds of fruits and has the reputation of "the king of Chinese fruits". Mulberry not only has high nutritional value, but also has many health benefits. Anthocyanidin in mulberry, the main coloring component is cyanidin-3-glucoside, which is purple-red, with a chemical formula of C21H21O21 and a relative molecular mass of 499.39. It is an important class of physiologically active substances, a water-soluble plant pigment, and a natural antioxidant. And it has...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王娜郭洪恩郭光王向誉朱琳范作卿邹德庆施新琴马锦军薄颖颖朱红娄齐年王照红李智峰聂玉霞赵东晓董亚茹
Owner 山东省蚕业研究所
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