Solid-liquid fermentation combined mulberry wine formula and making method

Abstract

The invention belongs to the technical field of food processing, and relates to a solid-liquid fermentation combined mulberry wine formula and a making method. With mulberries, fructus lycium ruthenicum and black glutinous rice as raw materials, the mulberry wine is brewed by the steps of material selection, juice separation, solid-state fermentation, placement in a steamer for distillation, blending and mixing, liquid-state fermentation and the like, the solid fermentation and the liquid fermentation are effectively combined, the produced mulberry wine is uniform in color quality, clear, lustrous, mellow, strong in wine fragrance, rich in fruit aroma, capable of achieving beautifying and skin nourishing, high in nutritional value, low in alcohol content and sugar content and wide in suitable range.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a mulberry wine formula combined with solid-liquid fermentation and a preparation method. Background technique [0002] Mulberry, the fruit of the mulberry tree, an oval shape of 1-3 cm long and the surface is not smooth. When immature, it becomes green and gradually grows into white and red. When mature, it becomes purple or purple and black. The taste is sweet and sour. The "New Edition of Materia Medica" has "purple The first is the red, the second is the green, but the record is unavailable. Modern research has confirmed that mulberry fruit is rich in glucose, sucrose, fructose, carotene, vitamins, malic acid, succinic acid, tartaric acid and minerals calcium and phosphorus. , Iron, copper, zinc, etc. The nutritional value of mulberries is 5 times that of apples, and the content of resveratrol is more than ten times that of grapes; mulberries have nourishing liver and liver,...

AI Technical Summary

Problems solved by technology

Solid-state fermentation is solid-state fermentation with grains. In the production process of traditional Daqu wine, the koji and grain are mixed with the grains of the previous round, and they are put into the cellar for fermentation. The water content of this kind of wine grains is relatively low, generally about 55%-65% , the free water is basically contained in the fermented grains, and the whole material is solid, and the microorganisms and enzymes participating in the fermentation process penetrate into the grains of the fermented grains through water to perform various biochemical functions. This is the whole principle of solid-state fermented grains. The solid-state winemaking process requires more than 10 processes and more than 2 times of cooking. The disadvantages are high fuel costs, high labor intensity, and low yield of raw materials, but the advantage is that the wine has a fuller flavor; liquid fermentation is the most popular domestic bran liquor. The production process is the representative. The fermentation process only uses a liquid interface. Its advantage is that the wine yield is also high. The disadvantage is that the aroma components of the liquid method are simple, and the taste of the original wine is not as good as that of the solid method.

[0006] The traditional method of making mulberry wine is to use the liquid fermentation method. The mulberry wine made by the liquid fermentation method has a single taste and the mulberry fruit aroma is completely destroyed. How to make the mulberry wine have a high yield and a full flavor has always been a difficult problem

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