Brewing method of mulberry wine with low alcohol concentration

A low-alcohol, mulberry wine technology, applied in the field of food processing, can solve the problems of loss of aroma, flavor and nutritional components, increase in process, equipment cost, unsafe factors, etc., achieve bright color, simplify process steps and equipment, color and luster glossy effect

Inactive Publication Date: 2020-02-07
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are major technical shortcomings, such as increased procedures, equipment, and costs; loss of aroma, flavor, and nutrients; or product instability, introduction of unsafe factors, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for brewing low-alcohol mulberry wine, the specific method steps are:

[0035] (1) Sorting of raw materials: select fresh and mature mulberries as raw materials;

[0036] (2) Pressing and crushing: Squeeze and crush the mulberry pulp raw material with a mass concentration of 100%, and add food-grade sulfurous acid solution with a mass concentration ≥ 6% at the same time to reduce the free SO in the pulp 2 The content is adjusted to 60mg / L, and then the acidity of the pulp is adjusted to 10g / L in terms of malic acid;

[0037] (3) Pectinase treatment: control the temperature of the pulp at 20-25°C, add pectinase in the amount of 0.06g / L to the mulberry pulp obtained in step (2), and let stand for 18 hours;

[0038] (4) Fermentation: Activate Saccharomyces cerevisiae with water at 38-40°C, add 0.05g / L to the mulberry pulp obtained in step (3), control the temperature to ferment at 22-24°C, cycle twice a day , 30 minutes each time, when the alcohol content reache...

Embodiment 2

[0045] A method for brewing low-alcohol mulberry wine, the specific method steps are:

[0046] (1) Sorting of raw materials: select fresh and mature mulberries as raw materials;

[0047] (2) Pressing and crushing: Squeeze and crush the mulberry pulp raw material with a mass concentration of 100%, and add food-grade sulfurous acid solution with a mass concentration ≥ 6% at the same time to reduce the free SO in the pulp 2 The content of the fruit is adjusted to 50mg / L, and then the acidity of the pulp is adjusted to 7g / L in terms of malic acid;

[0048] (3) Pectinase treatment: control the temperature of the pulp at 20-25°C, add pectinase in the amount of 0.04g / L to the mulberry pulp obtained in step (2), and let stand for 15 hours;

[0049] (4) Fermentation: Activate Saccharomyces cerevisiae with water at 38-40°C, add 0.08g / L to the mulberry pulp obtained in step (3), control the temperature to ferment at 20-22°C, cycle twice a day , 25 minutes each time, when the alcohol co...

Embodiment 3

[0056] A method for brewing low-alcohol mulberry wine, the specific method steps are:

[0057] (1) Sorting of raw materials: select fresh and mature mulberries as raw materials;

[0058] (2) Pressing and crushing: Squeeze and crush the mulberry pulp raw material with a mass concentration of 100%, and add food-grade sulfurous acid solution with a mass concentration ≥ 6% at the same time to reduce the free SO in the pulp 2 The content of the fruit is adjusted to 40mg / L, and the acidity of the pulp is adjusted to 4g / L in terms of malic acid;

[0059] (3) Pectinase treatment: control the temperature of the pulp at 20-25°C, add pectinase in the amount of 0.02g / L to the mulberry pulp obtained in step (2), and let stand for 12 hours;

[0060] (4) Fermentation: Activate Saccharomyces cerevisiae with water at 38-40°C, add 0.1g / L to the mulberry pulp obtained in step (3), control the temperature to ferment at 23-25°C, cycle twice a day , 20 minutes each time, when the alcohol content ...

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Abstract

The invention provides a brewing method of mulberry wine with low alcohol concentration. The brewing method of the mulberry wine with low alcohol concentration comprises the following steps: (1) selecting raw materials; (2) carrying out squeezing and crushing; (3) carrying out treatment with pectinase; (4) carrying out fermentation, and terminating the fermentation by adding a yeast inhibitor, namely cinnamic acid or potassium cinnamate, at a dosage of 200-880 mg/L or adding the yeast inhibitor in coordination with SO(2); (5) carrying out separating and squeezing; (6) adding gel so as to be subjected to clarification; (7) carrying out freezing; and (8) obtaining a finished product. The brewing method of the mulberry wine with low alcohol concentration is scientific, rational, simple in steps, and easily controllable in conditions. Moreover, a fermentation inhibition technology combining the cinnamic acid or the potassium cinnamate with low temperature is creatively adopted; and fresh mulberry fruits, rather than mulberry fruit concentration, are used without water, so that fermentation is carried out by adopting pure mulberry juice, thereby preserving nutrients, fruit aroma and taste of the mulberry fruits to a maximum extent. In addition, alcohol fermentation is carried out by completely using sugar in the mature mulberry fruits without addition of artificial sugar. The mulberry wine with low alcohol concentration brewed by the method has an alcohol concentration of 1-7% (v/v) and a total acid concentration of 4-10 g/L, and is brighly ruby in color, clear, transparent, free of suspension, free of precipitate, sour-sweet and palatable in taste, mellow in wine texture and suitable for various of populations, including the men, the women, the elderly and the children, todrink.

Description

technical field [0001] The invention belongs to the field of food processing and relates to brewing technology, in particular to a method for brewing low-alcohol mulberry wine. Background technique [0002] Mulberries are a popular fruit, rich in carbohydrates, tannic acid, fatty acids, malic acid, vitamins A, B, E, and trace elements such as potassium, calcium, and selenium. The mulberry cultivation area in my country is wide and the yield is large, and the yield per mu can reach 2,000 kilograms. However, the harvesting period of mulberry is relatively concentrated, it is not durable, and it is easy to be corrupted. Except for fresh food, it lacks the way of deep processing, which will cause a lot of waste every year. [0003] At present, only a few enterprises in China produce mulberry wine, and the alcohol content is around 12% v / v. The wine made from mulberry is rich in bioactive components and nutrients such as anthocyanins, resveratrol, amino acids, vitamins, etc. Bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/025C12G3/026C12H1/052C12H1/07C12H1/06C12R1/865
CPCC12G3/025C12H1/0416C12H1/06C12H1/063C12G3/024C12G3/026
Inventor 崔艳吕文张军付荣霞梁丽雅
Owner TIANJIN AGRICULTURE COLLEGE
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