Fermentation type folium mori wine production process

A production process and fermentation type technology, applied in the field of fermented mulberry leaf wine production process, can solve the problems of lack of mulberry leaf wine, etc., and achieve the effects of fullness and richness of medicinal aroma, reduction of warm nature, and natural and soft medicinal aroma.

Inactive Publication Date: 2018-07-24
亳州市合七医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the technical problem of the current lack of mulberry leaf wine that can be produced in the prior art, the purpose of the present invention is to provide a production process fo

Method used

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  • Fermentation type folium mori wine production process
  • Fermentation type folium mori wine production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The production technology of fermented mulberry leaf wine comprises the following steps:

[0028] S1. Select dry mulberry leaves, chrysanthemum, honeysuckle, poria cocos, kudzu root, raspberry, grain raw materials, rice husk, corn straw powder auxiliary materials, saccharification starter starter, grain selection of sorghum, corn or glutinous rice, saccharification and fermentation The agent is made of rice flour, bran rice, wine mother or glucoamylase dry yeast.

[0029] S2. 3 hours before ingredients, crush the dry mulberry leaves in the packaging bag so that the diameter of the dry mulberry leaves is less than 10mm, then soak the chrysanthemum, honeysuckle, poria cocos, kudzu root, raspberry and dry mulberry leaves in water at 40-50°C , so that the water content of the mixed raw materials reaches 53-57%; the water temperature of 40-50 ℃ water ensures the mixing effect. If the water temperature is too high, the chrysanthemum and honeysuckle will become sticky, which i...

Embodiment 2

[0038] The production technology of fermented mulberry leaf wine comprises the following steps:

[0039] S1. Select dry mulberry leaves, chrysanthemum, honeysuckle, poria cocos, kudzu root, raspberry, grain raw materials, rice husk, corn straw powder auxiliary materials, saccharification starter starter, grain selection of sorghum, corn or glutinous rice, saccharification and fermentation The agent is made of rice flour, bran rice, wine mother or glucoamylase dry yeast.

[0040] S2. 3 hours before ingredients, crush the dry mulberry leaves in the packaging bag so that the diameter of the dry mulberry leaves is less than 10mm, then soak the chrysanthemum, honeysuckle, poria cocos, kudzu root, raspberry and dry mulberry leaves in water at 40-50°C , so that the water content of the mixed raw materials reaches 53-57%; the water temperature of 40-50 ℃ water ensures the mixing effect. If the water temperature is too high, the chrysanthemum and honeysuckle will become sticky, which i...

Embodiment 3

[0049] The production technology of fermented mulberry leaf wine comprises the following steps:

[0050] S1. Select dry mulberry leaves, chrysanthemum, honeysuckle, poria cocos, kudzu root, raspberry, grain raw materials, rice husk, corn straw powder auxiliary materials, saccharification starter starter, grain selection of sorghum, corn or glutinous rice, saccharification and fermentation The agent is made of rice flour, bran rice, wine mother or glucoamylase dry yeast.

[0051] S2. 3 hours before ingredients, crush the dry mulberry leaves in the packaging bag so that the diameter of the dry mulberry leaves is less than 10mm, then soak the chrysanthemum, honeysuckle, poria cocos, kudzu root, raspberry and dry mulberry leaves in water at 40-50°C , so that the water content of the mixed raw materials reaches 53-57%; the water temperature of 40-50 ℃ water ensures the mixing effect. If the water temperature is too high, the chrysanthemum and honeysuckle will become sticky, which i...

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Abstract

The invention discloses a fermentation type folium mori wine production process, and belongs to the field of folium mori wine production. The fermentation type folium mori wine production process comprises the following steps: S1, selecting dried folium mori, flos chrysanthemi, flos lonicerae japonicae, poria cocos, radix puerariae lobatae, fructus rubi and grains as raw materials, which have no mildew and rot and have no diseases and insect pests, selecting rice husks and corn stalk powder as auxiliary materials, and selecting saccharifying ferment; S2, 3 to 4h before batching, rubbing and stamping to grind the dried folium mori in a package bag so as to enable a piece diameter of the dried folium mori to be smaller than 10mm, and then adding clear water with a temperature of 40 to 50 DEGC to soak flos chrysanthemi, flos lonicerae japonicae, poria cocos, radix puerariae lobatae, fructus rubi and dried folium mori together so as to enable moisture of the mixed raw materials to reach 53 to 57%; S3, adding flos chrysanthemi and flos lonicerae japonicae for auxiliary compatibility, which can increase a bitter cold ingredient in a wine body, improve medicine aroma in wine and reduce adrunken feeling after the white wine is drunk. A ceramic tile kiln or a cement kiln is utilized, a white wine solid fermentation process is adopted, fermentation is carried out together with grains in a pit, and by distillation, raw wine with composite aroma of folium mori, flos chrysanthemi and flos lonicerae japonicae and typical fragrance is obtained.

Description

technical field [0001] The invention relates to the field of mulberry leaf wine production, more specifically, to a production process for fermented mulberry leaf wine. Background technique [0002] Mulberry leaves have important medicinal and economic value, and have a long history in sericulture in my country. Mulberry leaves are the leaves of the Moraceae plant mulberry, which has the functions of clearing the lungs and moistening dryness, clearing the liver and improving eyesight, lowering blood sugar, antibacterial and anti-inflammatory, and anti-coagulation. [0003] Mulberry leaves have good nutritional and health care value. The market potential of mulberry leaf wine products is great, and they are of great promotional value. However, there is currently a shortage of mulberry wines that can produce: "medicinal fragrance, refreshing and sweet, coordinated wine body, and net aftertaste". It is very necessary to develop the production process of fermented mulberry leaf...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 吴东
Owner 亳州市合七医药科技有限公司
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