Method for making health mulberry wine

A production method and technology of mulberry wine, which are applied in the field of food processing, can solve the problems of heavy flavor of traditional Chinese medicine, high alcohol content, unsuitability, etc., and achieve the effects of prolonged shelf life, strong wine aroma and fruity aroma, and uniform color quality

Inactive Publication Date: 2018-07-24
广西壮歌农业科技桑博园有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the reported health wines are based on white wine, which has the characteristics of high alcohol content and strong taste of traditional Chinese medicine. It is not suitable for people who are not very strong and do not like drinking.

Method used

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  • Method for making health mulberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Preparation of fermented enzymes

[0035] The fermenting enzyme is mainly prepared from the following raw materials in parts by weight: 5 parts of glutinous rice, 8 parts of fragrant tree leaves, 10 parts of chakra japonica leaves, 1 part of alcoholase and 1 part of alcoholase.

[0036] The above-mentioned ratio is expected to use the following method to prepare fermented enzymes, specifically comprising the following steps:

[0037] a. Wash the fragrant leaves and Vitex japonica leaves and crush them for later use;

[0038] b. Soak the crushed leaves in 30°C water for 20 minutes, add glutinous rice and soak for 30 minutes, filter out the water, drain and dry for 30 minutes, and set aside;

[0039] c. Put the product of step b into a pulverizer, crush it, sieve it, mix it with alcoholase and alcoholase, then add water at 35°C and mix well. The humidity should be based on the feeling of non-sticky hands, and knead into pellets ,spare;

[0040] d. Put the kneaded pe...

Embodiment 2

[0055] 1. Preparation of fermented enzymes

[0056] The fermenting enzyme is mainly prepared from the following raw materials in parts by weight: 6 parts of glutinous rice, 9 parts of fragrant tree leaves, 11 parts of jingle leaves, 1.5 parts of alcoholase and 1.5 parts of alcoholase.

[0057] The above-mentioned ratio is expected to use the following method to prepare fermented enzymes, specifically comprising the following steps:

[0058] a. Wash the fragrant leaves and Vitex japonica leaves and crush them for later use;

[0059] b. Soak the crushed leaves in 35°C water for 25 minutes, add glutinous rice and soak for 33 minutes, filter out the water, drain and dry for 35 minutes, and set aside;

[0060] c. Put the product of step b into a pulverizer and crush it, then sieve it, mix it with alcoholase and alcoholase, then add water at 37°C and mix well, the humidity should be based on the non-sticky feel, and knead into pellets ,spare;

[0061] d. Put the kneaded pellets i...

Embodiment 3

[0076] 1. Preparation of fermented enzymes

[0077] The fermenting enzyme is mainly prepared from the following raw materials in parts by weight: 7 parts of glutinous rice, 10 parts of fragrant tree leaves, 12 parts of vetex leaves, 2 parts of alcoholase and 2 parts of alcoholase.

[0078] The above-mentioned ratio is expected to use the following method to prepare fermented enzymes, specifically comprising the following steps:

[0079] a. Wash the fragrant leaves and Vitex japonica leaves and crush them for later use;

[0080] b. Soak the crushed leaves in 40°C water for 30 minutes, add glutinous rice and soak for 35 minutes, filter out the water, drain and dry for 40 minutes, and set aside;

[0081] c. Put the product of step b into a pulverizer, crush it, sieve it, and mix it with alcoholase and alcoholase, then add water at 40°C and mix well. The humidity should be based on the feeling of non-sticky hands, and knead into pellets ,spare;

[0082] d. Put the kneaded pelle...

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Abstract

The invention relates to the technical field of food processing, in particular to a method for making health mulberry wine. The method comprises the following steps: 1) screening and treating mulberries; 2) respectively fermenting for three times under different conditions; 3) clarifying; 4) blending and adjusting. The fermentation enzyme used in the preparation process is mainly prepared from rawmaterials such as sticky rice, liquidambar leaves, negundo chastetree leaf, zymase, alcoholase and the like; the added concentrated juice is mainly prepared from raw materials such as gooseberry, prunus humilis bunge, lycium ruthenicum, celery, sugarcane, olive, urena procumbens root, wild pepper spike, piper wallichii, hydroxy-2-methyl-4-pyrone and the like. The mulberry wine disclosed by the invention is the most scientific and reasonable in raw material formula, is uniform in color quality, clear, glossy, precipitate-free, strong in wine aroma and fruity flavor, mellow and sweet, high in soluble solid content, high in nutritive value and low in alcoholic strength and sugar content, is capable of reducing the condition that human health is damaged due to extremely high alcohol and sugarcontent and prolonging the shelf life, and has health effects of clearing heat and removing toxic materials, engendering liquid and allaying thirst, dispelling the effects of alcohol, maintaining beauty and keeping young, improving human immunity and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing health-care mulberry wine. Background technique [0002] Our country has a long history of planting mulberries, and mulberries are extremely rich in resources. Every year, a large number of mulberries are waiting to be treated urgently. Kidney invigorates the kidney, nourishes the blood and nourishes the face, strengthens the spleen and stomach, helps digestion, prevents hardening of blood vessels, prevents cancer and fights cancer, clears the heart and improves eyesight, etc. It has good health care functions and excellent medicinal value, and is known as the "folk holy fruit". , so the deep processing of mulberry wine is conducive to the development and utilization of mulberry resources, to promote the development of forestry and fruit industry, and to change the ecological environment. [0003] Health wine has a history of thousands of years and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
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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