Preparation method of mulberry fruit wine

A production method and technology of mulberries, which are applied in the field of food processing, can solve problems such as the difficulty of judging the maturity of mulberries from the appearance, the difficulty of grasping the maturity of mulberries, and the reduction of the qualified rate of finished products, so as to achieve the benefits of nutrient absorption, alcohol content and sugar content. Low, shelf-life prolonging effect

Inactive Publication Date: 2018-06-19
广西壮歌农业科技桑博园有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although mulberry and mulberry wine have the above-mentioned nutritional value and medical value, it is necessary to ensure the maturity of the fruit when eating raw and brewing. If the maturity is too low, its taste is sour, which is not conducive to the quality of the fruit wine after brewing. Yield rate, but because mulberries are harvested manually in batches, it is difficult to grasp the maturity of mulberries during the picking process, and it is difficult to judge the maturity of mulberry itself from the appearance, so it is easy to make mulberry wine after brewing. The phenomenon of high acidity and bad taste will lead to the failure of brewing or the lower pass rate of finished products

Method used

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  • Preparation method of mulberry fruit wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of mulberry fruit wine, specifically comprises the following steps:

[0025] (1) Screening and processing of mulberries: remove the pedicles of mature, fresh, pest-free mulberries, clean them, soak them in 10% saline for 20 minutes, rinse them with sterile water after they are taken out, and set aside;

[0026] (2) Crushing and pressing: Put the treated mulberries in a crusher and crush them to get self-flowing juice and crushed slag, put the crushed slag in a juicer to squeeze once, and the squeezing force is 2Mpa , filter to obtain squeezed juice, mix artesian juice and squeezed juice evenly to obtain fruit juice, set aside;

[0027] (3) Enzymolysis: add compound enzymes accounting for 4% of the juice volume to the fruit juice, stir evenly, place in an ultrasonic instrument, perform ultrasonic-assisted enzymolysis for 20 minutes, and set aside;

[0028] The compound enzyme is composed of pectinase, cellulase, vitamin enzyme and β-glucanas...

Embodiment 2

[0033] A kind of preparation method of mulberry fruit wine, specifically comprises the following steps:

[0034] (1) Screening and processing of mulberries: remove the pedicles of mature, fresh, pest-free mulberries, clean them, soak them in saline with a mass concentration of 13% for 25 minutes, take them out, rinse them with sterile water, and set them aside;

[0035] (2) Crushing and pressing: Put the processed mulberry fruit in a crusher for crushing to obtain artesian juice and crushed slag that flow out by itself, and put the crushed slag in a juice extractor to squeeze 2 times, and the squeezing force of the squeeze is 2.5 Mpa, filter to obtain squeezed juice, mix artesian juice and squeezed juice evenly to obtain fruit juice, set aside;

[0036] (3) Enzymolysis: add compound enzymes accounting for 5% of the juice volume to the fruit juice, stir evenly, place in an ultrasonic instrument, perform ultrasonic-assisted enzymolysis for 25 minutes, and set aside;

[0037] Th...

Embodiment 3

[0042] A kind of preparation method of mulberry fruit wine, specifically comprises the following steps:

[0043] (1) Screening and processing of mulberries: remove the pedicles of mature, fresh, pest-free mulberries, clean them, soak them in 15% saline for 30 minutes, take them out, rinse them with sterile water, and set them aside;

[0044] (2) Crushing and pressing: put the processed mulberries in a crusher and crush them to obtain self-flowing juice and crushed slag, and put the crushed slag in a juicer to squeeze twice, and the squeezing force is 3Mpa , filter to obtain squeezed juice, mix artesian juice and squeezed juice evenly to obtain fruit juice, set aside;

[0045] (3) Enzymolysis: add compound enzymes accounting for 6% of the fruit juice volume to the fruit juice, stir evenly, place in an ultrasonic instrument, perform ultrasonic-assisted enzymolysis for 20-30 minutes, and set aside;

[0046] The compound enzyme is composed of pectinase, cellulase, vitamin enzyme ...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of mulberry fruit wine. The preparation method comprises the following steps: (1) screening and processing mulberry; (2) crushing and squeezing; (3) performing enzymolysis; (4) clarifying; (5) fermenting; and (6) blending and regulating. The mulberry fruit wine disclosed by the invention is clear, has lustre, fruity aroma, mellowness, sweetness,sweet and sour taste and high nutritional value, and does not have precipitate; the alcohol content and the sugar content are low; the problem that high alcohol content and sugar content are bad for human health is reduced; the shelf life is prolonged; original nutrients and flavour of the mulberry are maintained; the mulberry fruit wine has the health-care effects of delaying senescence, maintaining beauty, keeping young, tonifying the liver, benefiting the kidney, promoting the secretion of saliva or body fluid, moistening dryness, blacking hair, improving the eyesight and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing mulberry fruit wine. Background technique [0002] Mulberry is also called mulberry and mulberry jujube. Farmers like its ripe fresh fruit to eat. It is sweet and juicy, and it is one of the fruits that people often eat. Mulberry fruit is rich in active protein, vitamins, amino acids, carotene, minerals, resveratrol, anthocyanins and other ingredients. Regular consumption of mulberries can significantly improve human immunity, and has various effects such as delaying aging and beautifying the skin. , known as "the best health fruit in the 21st century" by the medical profession. Mulberry wine making has a long history. There is a record of mulberry in the famous Chinese medicine book "Compendium of Materia Medica" that "drinking with juice can relieve alcohol poisoning; brewing clothes, benefiting water and gas, and anti-aging and retaining the fac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 兰天兴
Owner 广西壮歌农业科技桑博园有限责任公司
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