Preparation method of mulberry ice wine beverage

Abstract

The invention discloses a preparation method of a mulberry ice wine beverage, which comprises the following steps of: picking fresh frosted mulberry leaves under the low temperature condition of lasting for more than 40 hours at the temperature of 0-5 DEG C in December every year, drying at the low temperature of 40-60 DEG C, crushing to 80-120 meshes to obtain mulberry leaf powder, taking mulberry juice with the sugar content of about 20%, freezing for 72 hours at the ultralow temperature of-38 DEG C, and filtering to obtain the mulberry ice wine beverage. The cell structure is destroyed, and flavor substances and pigments are fully released; the mulberry ice wine is transferred to a refrigeration environment at the temperature of 4 DEG C to stand for 168 hours, so that juice is naturally ripened, the flavor tends to be soft, and finally the temperature is increased to 20-25 DEG C for standby application. Through combination of specific raw materials and a unique process, the prepared mulberry ice wine has pure mulberry leaf faint scent and rich mulberry fruit fragrance, the taste is compounded, and the mulberry ice wine is high-quality innovative fruit wine.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for preparing a mulberry ice wine beverage, and particularly a method for preparing a compound mulberry ice wine beverage that combines the fragrance of mulberry leaves and the aroma of mulberry fruit. Background Technology

[0002] Mulberries are rich in anthocyanins, resveratrol, vitamins, and other functional components, possessing high nutritional and health benefits. As an important form of mulberry processing, commercially available mulberry wine currently suffers from problems such as a single flavor profile, insufficient aroma complexity, and a lack of richness in taste.

[0003] Mulberry leaves, especially those covered in frost, are rich in polysaccharides, alkaloids, vitamins, and flavonoids. Introducing mulberry leaves into mulberry winemaking can enhance the product's nutritional value and flavor complexity. However, improper handling of mulberry leaves can introduce a grassy aroma, affecting the quality of the wine. Furthermore, traditional pre-fermentation treatments for mulberry juice (such as heat sterilization) can easily lead to the loss of its unique fruity aroma and the destruction of its nutrients.

[0004] Therefore, developing a novel mulberry wine preparation process that can perfectly combine the advantages of mulberry leaves and mulberries while preserving their natural flavor and active ingredients is an urgent problem to be solved in this field. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a mulberry ice wine beverage with a unique flavor, complex aroma, and mellow taste, as well as its preparation method.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

[0007] Includes the following steps:

[0008] (1) Mulberry leaf pretreatment: Fresh frost-covered mulberry leaves harvested in December each year and kept at a low temperature of 0℃ to 5℃ for more than 40 hours are dried at a low temperature of 40-60℃ and pulverized to 80-120 mesh to obtain mulberry leaf powder. The applicant found that this specific low temperature condition promotes the transformation of polysaccharides and flavonoids and other flavor precursors in the frost-covered mulberry leaves, significantly reducing the grassy taste, while enhancing the accumulation of aroma components in the wine.

[0009] (2) Pretreatment of mulberry juice: Take mulberry juice with a sugar content of 18%-22%, freeze it at -35℃ to -40℃ for 60-84 hours, then transfer it to 2-8℃ environment for refrigeration and stand for 160-176 hours, and finally warm it to 20-25℃ for use.

[0010] (3) Mixing and sterilization: The mulberry leaf powder obtained in step (1) and the mulberry juice processed in step (2) are mixed at a mass ratio of 5:95 to obtain a mixed mash. Then, potassium metabisulfite is added to the mixed mash for sterilization to inhibit the growth of miscellaneous bacteria.

[0011] (4) Fermentation: Add pectinase and yeast to the mixed mash. The amount of yeast added is 150-250 grams per ton of mixed mash. Adjust the temperature of the fermentation tank to 24℃-26℃ and carry out aerobic fermentation for 60-84 hours. During this period, sterile air is introduced by an air compressor and stirred for 5-8 minutes every day to promote the large-scale reproduction of yeast. Then switch to anaerobic fermentation for 168-192 hours to complete the conversion of sugar into alcohol.

[0012] (5) Post-processing and blending: After fermentation, let it stand for 240-280 hours to allow the wine to stabilize and the yeast sediment to settle. Then, extract the supernatant and test its alcohol content, sugar content and other indicators. Fine adjustments can be made as needed to finally obtain a mulberry ice wine beverage with an alcohol content of 8%-15% vol, which has both the aroma of mulberry leaves and the aroma of mulberry fruit.

[0013] This invention provides a mulberry ice wine beverage prepared by the above method. The beverage has an elegant ruby ​​red color, is clear and bright, and possesses both the fragrance of mulberry leaves and the aroma of mulberry fruit. The aromas are harmonious, the taste is mellow, and the flavor is unique.

[0014] Compared with the prior art, the present invention has the following advantages:

[0015] 1. Raw material and flavor innovation: For the first time, frost-covered mulberry leaves harvested under specific low-temperature conditions are used exclusively. The substances contained in the leaves undergo natural transformation, laying the foundation for the product's pure, elegant, and refreshing aroma. When combined with the aroma of mulberry fruit, it creates a rich and layered sensory experience.

[0016] 2. Technological Innovation: The unique three-step pretreatment method for mulberry juice, namely "ultra-low temperature freezing - low temperature aging - rewarming", can extract and retain the original flavor and color of mulberries to the greatest extent without destroying the nutrients.

[0017] 3. Excellent quality: Through a phased temperature-controlled aerobic / anaerobic fermentation process, the fermentation is ensured to be full and stable, resulting in a pure, mellow, and stable wine.

[0018] 4. Nutrition and Health: The entire process is carried out at low or room temperature, which maximizes the preservation of active ingredients such as anthocyanins and flavonoids in mulberries and leaves, thereby enhancing the health value of the product. Detailed Implementation

[0019] To enable those skilled in the art to better understand the present invention, the technical solution of the present invention will be further described below with reference to embodiments.

[0020] Example 1

[0021] (1) Mulberry leaf pretreatment: On December 20, 2023, fresh frost-covered mulberry leaves were picked after the temperature in a certain area had been between 1°C and 4°C for 48 consecutive hours. The mulberry leaves were dried in a 50°C oven until the moisture content was less than 8%, then pulverized with a universal pulverizer and passed through a 100-mesh sieve to obtain mulberry leaf powder, which was then sealed and stored for later use.

[0022] (2) Pretreatment of mulberry juice: Take mulberry juice with a sugar content of about 20%, freeze it at -38℃ for 72 hours to destroy the cell structure and fully release flavor substances and pigments; then transfer it to a 4℃ refrigerated environment and let it stand for 168 hours to allow the juice to mature naturally and the flavor to become milder; finally, transfer the mulberry juice to a 25℃ fermentation room and let its temperature rise naturally to 20-25℃ for later use. This three-step treatment of "freezing-refrigeration-warming" is one of the key steps in the formation of the unique flavor of this invention.

[0023] (3) Mixing and sterilization: Weigh 5 kg of mulberry leaf powder obtained in step (1) and 95 kg of mulberry juice processed in step (2) and mix them in a fermentation tank. Add 70 mg of potassium metabisulfite to each liter of mixed mash and let it stand for 2 hours.

[0024] (4) Fermentation: Add an appropriate amount of pectinase to the mixed mash and let it act for 2 hours. Then add 40 grams of active dry yeast (pre-activated with warm water). Adjust the jacket temperature of the fermenter to keep the internal temperature constant at 25°C. Turn on the agitator and run it at low speed. At the same time, introduce sterile air through the sterile air distributor. Stir and aerate for 7 minutes every day to carry out aerobic fermentation for 72 hours. Then seal the fermenter and carry out anaerobic fermentation for 180 hours.

[0025] (5) Post-processing and blending: After anaerobic fermentation, the fermentation tank was moved to a 12°C environment and allowed to stand for 240 hours. The supernatant was carefully pumped out, and the alcohol content of the clear juice was measured to be 11.5% vol. After tasting, the wine had a rich mulberry fruit aroma and a refreshing mulberry leaf fragrance, with a harmonious flavor. Bottling yielded the finished mulberry ice wine.

[0026] Comparative Example 1

[0027] The only difference from Example 1 is that ordinary mulberry leaves harvested in summer were used. The resulting product has a distinct grassy aroma mixed with the mulberry leaf fragrance, which is inconsistent with the mulberry fruit aroma and reduces the flavor quality.

[0028] Comparative Example 2

[0029] The only difference from Example 1 is that the "freezing-refrigeration" pretreatment of mulberry juice is omitted, and fresh mulberry juice is used directly for fermentation. The resulting product has a milder mulberry aroma, a lighter color, and a slight raw, grassy taste.

[0030] The comparison between the above embodiments and comparative examples shows that the specific raw materials and process technology solutions provided by the present invention have significant and irreplaceable beneficial effects on obtaining high-quality, uniquely flavored mulberry ice wine.

[0031] The above are merely embodiments of the present invention. Commonly known methods and characteristics of the solutions are not described in detail here. Those skilled in the art are aware of all common technical knowledge in the field prior to the application date or priority date, are aware of all existing technologies in that field, and have the ability to apply conventional experimental methods prior to that date. Those skilled in the art can, under the guidance of this application, improve and implement this solution in combination with their own capabilities. Some typical known methods should not be obstacles for those skilled in the art to implement this application. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention. These should also be considered within the scope of protection of the present invention, and will not affect the effectiveness of the implementation of the present invention or the practicality of the patent.

Claims

1. A method for preparing a mulberry ice wine beverage, characterized in that, Includes the following steps: S1: Mulberry leaf pretreatment: Fresh frost-covered mulberry leaves harvested in December each year after being kept at an ambient temperature of 0℃ to 5℃ for at least 40 hours, are dried at a low temperature of 40-60℃ and pulverized into mulberry leaf powder of 80-120 mesh for later use. S2: Pretreatment of mulberry juice: Take mulberry juice with a sugar content of 18%-22%, freeze it at -35℃ to -40℃ for 60-84 hours, then transfer it to 2-8℃ and refrigerate it for 160-176 hours, and finally warm it to 20-25℃ for later use. S3: Mixing and sterilization: Mix the mulberry leaf powder obtained in S1 with the mulberry juice treated in S2 at a mass ratio of 5:95 to obtain a mixed mash. Then add potassium metabisulfite to the mixed mash for sterilization. The amount added is 50-100 mg per liter of mixed mash. S4: Fermentation: Add pectinase and yeast to the mixed mash obtained in S3. The amount of yeast added is 150-250 grams per ton of mixed mash. Adjust the temperature of the fermentation tank to 24℃-26℃. First, carry out 60-84 hours of aerobic fermentation. During this period, introduce sterile air and stir for 5-8 minutes every day. Then, carry out 168-192 hours of anaerobic fermentation. S5: Post-processing and blending: After fermentation, let stand for 240-280 hours, extract the supernatant, test and adjust the alcohol content to obtain the mulberry ice wine beverage.

2. The method for preparing a mulberry ice wine beverage as described in claim 1, characterized in that: In S1, the harvesting conditions for the frost-covered mulberry leaves are: harvesting is carried out in December each year when the ambient temperature is between 0°C and 5°C and has been maintained for 40 hours.

3. The method for preparing a mulberry ice wine beverage as described in claim 1, characterized in that: In S2, the cryopreservation temperature is -38°C and the time is 72 hours.

4. A method for preparing a mulberry ice wine beverage as described in claim 1 or 3, characterized in that: In S2, the refrigerated static temperature is 4°C and the time is 168 hours.

5. The method for preparing a mulberry ice wine beverage as described in claim 1, characterized in that: In S3, the mass ratio of mulberry leaf powder to mulberry juice is 5:

95.

6. A method for preparing a mulberry ice wine beverage as described in claim 1 or 5, characterized in that: In S4, the aerobic fermentation time is 72 hours.

7. The method for preparing a mulberry ice wine beverage as described in claim 6, characterized in that: In S4, the anaerobic fermentation time is 180 hours.

8. A method for preparing a mulberry ice wine beverage as described in any one of claims 1, 2, 3, 5, or 7, characterized in that: The alcohol content of the beverage is 8%–15% vol.