Method for preparing rice wine from mulberry by-products

A technology of by-products and rice wine, which is applied in the field of making rice wine from mulberry by-products, can solve the problems of loss of active ingredients of traditional Chinese medicine, poor efficacy and effect, no quantitative analysis and control, etc., and achieve fresh taste, green preparation method, and high flavonoid content high effect

Pending Publication Date: 2021-06-18
周艳平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the practice of using mulberry leaves to make wine among the people is to slice the mulberry leaves and place them in white wine to soak for dozens of days to become a nourishing medicinal wine, or to use the medicinal wine obtained by adding traditional Chinese medicine to the fermentation raw materials. There is no quantitative analysis of its shortcomings Research has caused a large loss of active ingredients in traditional Chinese medicine, and the efficacy and effect of the medicine are not good

Method used

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  • Method for preparing rice wine from mulberry by-products

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Embodiment 1

[0015] A kind of method for making rice wine by product of mulberry tree, used mulberry tree by product mulberry leaf, mulberry and bark are during October 23rd-November 8 (period to the beginning of winter after frost's descent) gather, mulberry leaf, mulberry and tree Cut the skin into strips with a width of 2-3cm, dry and set aside. Include the following steps:

[0016] (1) Mulberry by-product processing method: mulberry leaves, mulberries and bark are mixed in a mass ratio of 1:0.5:0.3, and rice wine is added in proportion to simmer for 1 hour. The mass ratio of mulberry leaves, mulberry and bark mixture to rice wine is 100:10, after the rice wine is completely absorbed, put it in an oven at a baking temperature of 55°C to 65°C, heat for 4 hours and dry the mixture for later use;

[0017] (2) Extraction of mulberry by-products: Mix glucoamylase (enzyme activity 10,000 U / g) and acid protease (enzyme activity 10,000 U / g) at a mass ratio of 1:0.5 to prepare a mixed enzyme, a...

Embodiment 2

[0020] A method for making rice wine from mulberry by-products, the mulberry by-products are collected during October 23-November 8 (to the beginning of winter after frost), and the mulberry leaves, mulberry and bark are collected. The bark is cut into strips with a width of 2-3cm and dried for later use. Include the following steps:

[0021] (1) Mulberry by-product processing method: mulberry leaves, mulberry and bark are mixed in a mass ratio of 1:0.5:0.3, then add rice wine in proportion to simmer for 2 hours, and the mass ratio of mulberry leaves, mulberry and bark mixture to rice wine is 100:10, after the rice wine is completely absorbed, put it in an oven at a baking temperature of 55°C to 65°C, heat for 6 hours and dry the mixture for later use;

[0022] (2) Extraction of mulberry by-products: Mix glucoamylase (enzyme activity 10,000 U / g) and acid protease (enzyme activity 10,000 U / g) at a mass ratio of 1:0.5 to prepare a mixed enzyme, and then use a solid-to-liquid ra...

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Abstract

The invention discloses a method for preparing rice wine from mulberry by-products. The method comprises the following steps of mixing mulberry leaves, mulberries and barks according to a mass ratio of 1: 0.5: 0.3, adding rice wine for processing, and then extracting the mulberry by-products; and adding the extracts into the rice wine in proportion before the rice wine liquid is aged and stored, and finally, obtaining the finished product through aging and storage, clarification, filtration and sterilization. The rice wine product prepared by the method is high in anthocyanin, polysaccharide and flavone content, free of bitter taste and fresh in taste.

Description

technical field [0001] The application relates to the technical field of food production, in particular to a method for making rice wine from mulberry by-products. Background technique [0002] The existing rice wine uses black rice as the main raw material and is produced by using the traditional rice wine brewing process. Rice wine contains more amino acids, vitamins, and anthocyanins than traditional rice wine, and is a rice wine-type beverage with higher nutritional value; In recent years, with the continuous development of the food industry and the continuous improvement of people's awareness of food safety and health care, people have paid more and more attention to the use of certain components of mulberry leaves to achieve health care. , Adapt measures to individual conditions, so it has broad application prospects. At present, the practice of using mulberry leaves to make wine among the people is to slice the mulberry leaves and place them in white wine to soak for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055
CPCC12G3/055
Inventor 周艳平
Owner 周艳平
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