Fermented mulberry leaf wine production process

A production process, fermented technology, applied in the field of fermented mulberry leaf wine production process, to achieve the effect of improving the brewing effect, softening the taste and enhancing the taste

Inactive Publication Date: 2019-03-08
毛福新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the current lack of technological problems in the prior art that can produce mulberry leaf wine with soft taste and mellow taste, the purpose of the present invent

Method used

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  • Fermented mulberry leaf wine production process

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Experimental program
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Effect test

Embodiment 1

[0029] The production technology of fermented mulberry leaf wine comprises the following steps:

[0030] S1. Select fresh mulberry leaves, mulberry, wolfberry, hawthorn, pine flowers, pine pollen, pine pollen, sorghum, corn, glutinous rice raw materials, pine needles, corn stalks, rice husk accessories, yeast , glucoamylase, amylase, Dako powder catalyst;

[0031] S2. Wash sorghum, corn, and glutinous rice with clean water, clean fresh mulberry leaves, mulberry, wolfberry, hawthorn, and masson pine pine flowers; clean masson pine needles, corn stalks, and rice husks with salt water. When cleaning the raw materials, wash the glutinous rice Keep the cleaning solution for later use, use the reserved glutinous rice cleaning solution for preliminary cleaning of fresh mulberry leaves, mulberry, wolfberry, hawthorn, and masson pine flowers, and then use a small amount of flour to mix with fresh mulberry leaves, mulberry, wolfberry, hawthorn, and masson pine flowers for cleaning , an...

Embodiment 2

[0041] The production technology of fermented mulberry leaf wine comprises the following steps:

[0042] S1. Select fresh mulberry leaves, mulberry, wolfberry, hawthorn, pine flowers, pine pollen, pine pollen, sorghum, corn, glutinous rice raw materials, pine needles, corn stalks, rice husk accessories, yeast , glucoamylase, amylase, Dako powder catalyst;

[0043] S2. Wash sorghum, corn, and glutinous rice with clean water, clean fresh mulberry leaves, mulberry, wolfberry, hawthorn, and masson pine pine flowers; clean masson pine needles, corn stalks, and rice husks with salt water. When cleaning the raw materials, wash the glutinous rice Keep the cleaning solution for later use, use the reserved glutinous rice cleaning solution for preliminary cleaning of fresh mulberry leaves, mulberry, wolfberry, hawthorn, and masson pine flowers, and then use a small amount of flour to mix with fresh mulberry leaves, mulberry, wolfberry, hawthorn, and masson pine flowers for cleaning , an...

Embodiment 3

[0053] The production technology of fermented mulberry leaf wine comprises the following steps:

[0054] S1. Select fresh mulberry leaves, mulberry, wolfberry, hawthorn, pine flowers, pine pollen, pine pollen, sorghum, corn, glutinous rice raw materials, pine needles, corn stalks, rice husk accessories, yeast , glucoamylase, amylase, Dako powder catalyst;

[0055] S2. Wash sorghum, corn, and glutinous rice with clean water, clean fresh mulberry leaves, mulberry, wolfberry, hawthorn, and masson pine pine flowers; clean masson pine needles, corn stalks, and rice husks with salt water. When cleaning the raw materials, wash the glutinous rice Keep the cleaning solution for later use, use the reserved glutinous rice cleaning solution for preliminary cleaning of fresh mulberry leaves, mulberry, wolfberry, hawthorn, and masson pine flowers, and then use a small amount of flour to mix with fresh mulberry leaves, mulberry, wolfberry, hawthorn, and masson pine flowers for cleaning , an...

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Abstract

The invention discloses a fermented mulberry leaf production process and belongs to the field of mulberry leaf wine production. The production process includes following steps: S1, picking fresh mulberry leaf without mildew and rot and pest, mulberry, wolfberry, hawthorn, pinus massoniana flower, pinus massoniana pollen, pinus densiflora pollen, sorghum, corn and glutinous rice as raw materials, pinus massoniana needle, corn straw and rice husk as auxiliary materials and yeast, saccharifying enzyme, amylase and Daqu powder as catalysts; S2, using clear water to wash sorghum, corn, glutinous rice, the fresh mulberry leaf, mulberry, wolfberry, hawthorn and the pinus massoniana flower; using saline to wash the pinus massoniana needle, the corn straw and the rice husk. By the process, brewingeffect can be improved while taste and aroma are improved to make mulberry leaf wine with soft taste and mellow aroma.

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 of sericulture in my country. Mulberry leaves are the leaves of the Moraceae plant mulberry, clearing the lungs and moistening dryness, clearing the liver and improving eyesight, lowering blood sugar, antibacterial, anti-inflammatory, and anti-coagulant effects. [0003] Mulberry leaves have good nutritional and health value, and the market potential of mulberry leaf wine products is great, which is of great promotion value, but currently lacks the technology to produce mulberry leaf wine with soft taste and mellow taste, so as to develop the production of fermented mulberry leaf wine Craftsmanship is essential. Contents of the invention [0004] 1. Technical problems to be solved [0005] In...

Claims

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Application Information

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IPC IPC(8): C12G3/026
CPCC12G3/02
Inventor 毛福新
Owner 毛福新
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