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Seedless Dashi mulberry brewed distilled liquor and preparation method thereof

A kind of distilled wine, non-nuclear large technology, applied in the field of wine making, can solve the problems of affecting the taste of mulberry distilled wine, susceptibility to acetic acid bacteria, etc., and achieve the effects of improving the body's immunity, preventing oxidation, and inhibiting life activities

Pending Publication Date: 2020-09-04
刘丽媛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing brewing technology, there are problems such as mulberry wine is easily oxidized to produce aldehydes, and the fermentation process is easily infected with acetic acid bacteria to produce acetic acid, which further affects the taste of mulberry distilled wine.

Method used

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  • Seedless Dashi mulberry brewed distilled liquor and preparation method thereof
  • Seedless Dashi mulberry brewed distilled liquor and preparation method thereof
  • Seedless Dashi mulberry brewed distilled liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Pretreatment: Select fully mature seedless mulberries with good quality. After picking, immediately pour them into a temperature-controlled fermenter pre-cooled to 10-12°C, then add 15%wt honey, and soak for 24 hours .

[0026] (2) Pre-fermentation: crush the seedless mulberries soaked in honey in a temperature-controlled fermenter with aseptic instruments to obtain fermented mash. Add Saccharomyces cerevisiae and pectinase to the fermented mash, and the addition amount is 500 g of Saccharomyces cerevisiae and 50 g of pectinase per ton of fermented mash. Cover the mouth of the temperature-controlled fermenter, control the temperature to start fermentation at 15-17°C, pour wine once a day from the second day of fermentation, and ferment for 3 days. The specific operation of pouring wine is to pour the fermented mash in the temperature-controlled fermentation tank into another temperature-controlled fermentation tank through a pump, discard the sediment at the bottom...

Embodiment 2

[0033] (1) Pretreatment: select fully mature seedless mulberries with good quality, after picking, immediately pour them into a temperature-controlled fermenter pre-cooled to 10-12°C, add 10%wt honey, and soak for 24 hours .

[0034] (2) Pre-fermentation: crush the seedless mulberries soaked in honey in a temperature-controlled fermenter with aseptic instruments to obtain fermented mash. Add Saccharomyces cerevisiae and pectinase to the fermented mash, and the addition amount is 500 g of Saccharomyces cerevisiae and 50 g of pectinase per ton of fermented mash. Cover the mouth of the temperature-controlled fermenter, control the temperature to start fermentation at 15-17°C, pour wine once a day from the second day of fermentation, and ferment for 4 days. The specific operation of pouring wine is to pour the fermented mash in the temperature-controlled fermentation tank into another temperature-controlled fermentation tank through a pump, discard the sediment at the bottom, and...

Embodiment 3

[0041] (1) Pretreatment: select fully mature seedless mulberries with good quality, after picking, immediately pour them into a temperature-controlled fermenter pre-cooled to 10-12°C, then add 20%wt honey, and soak for 24 hours .

[0042] (2) Pre-fermentation: crush the seedless mulberries soaked in honey in a temperature-controlled fermenter with aseptic instruments to obtain fermented mash. Add Saccharomyces cerevisiae and pectinase to the fermented mash, and the addition amount is 500 g of Saccharomyces cerevisiae and 50 g of pectinase per ton of fermented mash. Cover the mouth of the temperature-controlled fermenter, control the temperature to start fermentation at 15-17°C, pour wine once a day from the second day of fermentation, and ferment for 3 days. The specific operation of pouring wine is to pour the fermented mash in the temperature-controlled fermentation tank into another temperature-controlled fermentation tank through a pump, discard the sediment at the bottom...

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Abstract

The invention discloses seedless Dashi mulberry brewed distilled liquor and a preparation method thereof, and belongs to the technical field of wine brewing. Raw material comprises seedless Dashi mulberries, honey, saccharomyces cerevisiae, pectinase and purified water. According to the preparation method disclosed by the invention, the limitation of conventional fermentation temperature is brokenthrough; through addition of the honey and a low-temperature fermentation process, the purposes of inhibiting the vital activity of infectious microbes such as acetic acid bacteria and preventing oxidation are achieved, and meanwhile, the activity of functional components such as rutin and anthocyanin in the raw material is more reserved in the wine. The seedless Dashi mulberry brewed distilled liquor disclosed by the invention is clear and transparent, has harmonious bouquet and fruity flavor, is elegant and rich, mellow, sweet and soft in mouth feel, and clear and refreshing in aftertaste,and has a unique style. The wine can tonify liver and kidney, nourish yin and blood, clear liver and improve vision, and also has the effects of resisting oxidation, resisting aging and improving bodyimmunity.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a kind of distilled wine brewed from seedless mulberry fruit and a preparation method thereof. Background technique [0002] Distilled spirits are fermented and distilled from raw materials rich in natural sugars or starches that are easily converted into sugars, and are alcoholic beverages with a higher ethanol concentration than the original fermented products. Brandy, whiskey, rum and Chinese baijiu are all distilled spirits. [0003] Mulberry is the fruit ear of the mulberry tree of the Moraceae plant, which is an aggregate fruit, juicy, with a sweet and sour taste. Mulberries are rich in active protein, provitamin A, B 1 , B 2 , amino acid, malic acid, succinic acid, tartaric acid, carotene, mineral calcium, phosphorus, iron, copper, zinc and other ingredients, and also contains active functional ingredients such as rutin, anthocyanins, resveratrol, etc. Cancer, anti-agi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12H6/02C12R1/865
CPCC12G3/024C12G3/026C12H6/02
Inventor 刘丽媛
Owner 刘丽媛
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