Production method of mulberry brandy

A production method and technology of brandy, applied in the field of wine making, can solve problems such as difficulties in long-distance transportation and storage and preservation, limited sales of fresh mulberries, juicy mulberries and easy to rot, and achieve soft taste, unique flavor and improved drug efficacy. Effect

Pending Publication Date: 2021-01-08
GUANGXI YISHENGYUAN ECOLOGICAL AGRI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The mulberry pulp is juicy and easy to rot, mildew will appear 12-18 hours after picking at room temperature, making long-distance transportation and storage and preservation difficult
In recent years, the planting area of ​​mulberry fruit has increased, and the output of mulberry fruit has risen rapidly. However, due to the failure to better solve the problem of mulberry fruit storage and preservation, and the fact that mulberry fruit is concentrated on the market from April to May, the sales volume of fresh mulberry fruit is limited. , causing the mulberry fruit to be in a state of self-destruction and unable to be developed and utilized, resulting in a huge waste and loss of resources

Method used

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  • Production method of mulberry brandy

Examples

Experimental program
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Effect test

Embodiment 1

[0033] A kind of production method of mulberry brandy, comprises the following steps:

[0034] (1) Mulberry picking and sorting: select fresh purple-black skinned mulberries, pick them manually, and remove green fruits, diseased fruits and foreign objects.

[0035] (2) Beating: use a beater to beat the pulp and remove the stems to obtain mulberry pulp.

[0036] (3) Original wine brewing:

[0037] ① Raw material adjustment: add mulberry pulp to the fermenter, add pectinase 60mg / L, adjust the TSS content of pulp soluble solids to 22% with white sugar, and control the temperature at 22°C.

[0038] ②Fermentation cycle: 300mg / L yeast was activated at 10 times 39°C with 5% sugar water for 28 minutes. After the activation is completed, the wine is pumped into the fermenter and circulated in a closed loop for 30 minutes. After inoculation, continue to ferment at 22°C for 12 days under temperature control. During the fermentation process, the airtight circulation is performed twice...

Embodiment 2

[0047] A kind of production method of mulberry brandy, comprises the following steps:

[0048] (1) Mulberry picking and sorting: select fresh purple-black skinned mulberries, pick them manually, and remove green fruits, diseased fruits and foreign objects.

[0049] (2) Beating: use a beater to beat the pulp and remove the stems to obtain mulberry pulp.

[0050] (3) Original wine brewing:

[0051] ① Adjustment of raw materials: Add mulberry pulp to a fermenter, add pectinase 60 mg / L, adjust the TSS content of pulp soluble solids to 22.5% with white sugar, and control the temperature at 20°C.

[0052] ②Fermentation cycle: 300mg / L yeast was activated in 10 times 39℃ 5% sugar water for 30min. After the activation is completed, the wine is pumped into the fermenter and circulated in a closed loop for 30 minutes. After inoculation, continue to ferment at 20°C for 13 days under temperature control. During the fermentation process, the airtight circulation is performed twice a day. ...

Embodiment 3

[0061] A kind of production method of mulberry brandy, comprises the following steps:

[0062] (1) Mulberry picking and sorting: select fresh purple-black skinned mulberries, pick them manually, and remove green fruits, diseased fruits and foreign objects.

[0063] (2) Beating: use a beater to beat the pulp and remove the stems to obtain mulberry pulp.

[0064] (3) Original wine brewing:

[0065] ①Raw material adjustment: Add mulberry pulp to the fermentation tank, add pectinase 60mg / L, adjust the TSS content of pulp soluble solids to 22.0% with white sugar, and control the temperature at 18°C.

[0066] ②Fermentation cycle: 300mg / L yeast was activated in 10 times 39℃ 5% sugar water for 30min. After the activation is completed, the wine is pumped into the fermenter and circulated in a closed loop for 30 minutes. After inoculation, continue to ferment at 18°C ​​for 11 days under temperature control. During the fermentation process, the airtight circulation is performed twice...

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Abstract

The invention discloses a production method of mulberry brandy. The production method comprises the following steps of picking and sorting mulberries, pulping, brewing raw wine, distilling, soaking and ageing, blending, filtering and bottling. The soaking raw material is mulberry bark and / or mulberry root slices; the mulberry root slices are prepared by peeling off root bark of mulberry roots, cleaning, disinfecting, slicing, drying in the sun and baking at high temperature; the mulberry bark is mulberry root bark and is obtained by scraping off yellowish-brown coarse bark, cleaning, disinfecting, slicing and drying in the sun, part of the mulberry bark is baked at high temperature to obtain baked mulberry bark, and the two kinds of mulberry bark are mixed; and natural honey is taken as the blending raw material. The production method is simple, and the product has the unique style of mulberry brandy, is unique in flavor, golden in color, clear and transparent, harmonious and pure in fragrance and soft in taste, has the advantages of high content of flavonoids, phenols, amino acids and vitamins, is a high-grade brandy product and is deeply loved by people.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to the brewing technology of mulberry wine, in particular to a production method of mulberry brandy. Background technique [0002] Mulberry contains flavonoids: Morin, Moranin, Cyclomorin, Cyclochromene, Morusin, Cyclomulin, dihydromorusin, Morusin, Morus alba corticosteroids, sanggenone. Mulberry bark contains mulberry furan and betulinic acid. Mulberry bark contains coumarins: 5,7-hydroxycoumarin, umbelliferone, scopoletin, scopoletin and other components. Mulberry bark contains polysaccharides: mucin, mulberry polysaccharide, chitin, chitosan. Mulberry bark also contains α- and β-aroma tree essence, sitosterol, volatile oil, tannins, etc. Mulberry bark is bitter, sweet and cold in nature and flavor, enters the lung liver meridian, has the functions of dispelling wind and clearing heat, cooling blood to stop bleeding, clearing liver and improving eyesight, moistening lung and re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12G3/055C12G3/06C12H6/02C12H1/07
CPCC12G3/024C12G3/026C12G3/055C12G3/06C12H6/02C12H1/063
Inventor 李正律李译民韦丽春黄斌赵酉城方卫杨正帆李杰民
Owner GUANGXI YISHENGYUAN ECOLOGICAL AGRI
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