CN102807939A - Method for producing mulberry fruit cordial - Google Patents

Abstract

The invention discloses a method for producing mulberry fruit cordial. The method comprises the following steps of: (1) crushing mulberry fruits, brewing in mulberry fruit distilled liquor, and mixing uniformly to be used as a fermentation raw material; (2) fermenting until fermentation liquor is free of bubbles and the sugar degree is stable, and controlling the sugar degree of the fermentation raw material to be within the range of meeting the requirement of a fermentation process in the fermentation process; (3) distilling the fermentation liquor, and collecting a distillate until the alcohol content is 47 to 49 degrees; (4) adding the dried mulberry fruits, and immersing to obtain immersed wine; and (5) filtering to obtain the mulberry fruit cordial. The mulberry fruit cordial is bright red in color, sweet in mouthfeel and unique in flavor, and has the full-bodied taste of fresh mulberry fruits and wine.

Description

A kind of production method of mulberry wine

technical field

The present invention relates to a kind of mulberry wine brewing method, especially a kind of production method of mulberry wine.

Background technique

Mulberry, also known as mulberry, is the mature fruit of the mulberry tree. It has a purple-black appearance and is rich in carbohydrates, vitamins, and anthocyanins. " list. In recent years, mulberries have been widely used in the food industry as a new type of fruit resource.

Mulberry wine is the main processed product of mulberry fruit. At present, mulberry fruit is mainly used to produce fermented wine and soaked wine. The main process of fermented wine is to add sucrose and other carbon sources after squeezing mulberry fruit juice, and then use yeast for fermentation. Mulberry soaked wine (wine) usually uses mulberry as raw material, and uses edible alcohol or rice wine as the base wine to soak and extract the flavor substances of mulberry.

During the fermentation process of mulberry wine, since mulberry is a berry, the peel is very thin and easily broken and contaminated by microorganisms. At the same time, because the gaps between the aggregated fruits are easy to breed microorganisms, the conventional wine fermentation process is prone to bacterial contamination, resulting in The quality is unstable, and the alcohol content of the fruit wine is low. However, the fragrance of mulberry fruit itself is not very strong, and there is a certain loss in the fermentation process. The mulberry fruit wine fermented by traditional techniques often lacks fruity fragrance. However, if directly adding mulberry fruit juice to fermented mulberry wine or soaking dried mulberry fruit to increase the fruity taste of the wine, it will be easily spoiled by microorganisms such as acetic acid bacteria and film-forming yeast during storage because of its rich nutrition.

Contents of the invention

The object of the present invention is to provide a kind of production method of mulberry wine.

The object of the present invention is achieved through the following technical measures: a production method of mulberry wine, comprising the following steps:

(1) Brewing: The mulberry fruit is crushed and then brewed into the mulberry fruit distilled wine, mixed evenly, as the fermentation raw material;

(2) Fermentation: Ferment until the fermentation liquid has no bubbles and the sugar content is stable. During the fermentation process, the sugar content of the fermentation raw materials is controlled to meet the requirements of the fermentation process;

(3) Distillation: Distill the fermented liquid, collect the distilled liquid until the alcohol content is 47~49%;

(4) Soaking: add dried mulberries to the distillate to soak to obtain soaking wine;

(5) Filtration: The soaked wine is filtered to obtain mulberry wine.

In step (1) of the present invention, the ratio between mulberry fruit and mulberry fruit distilled wine is 4～6% (m/V).

The mulberry fruit distilled wine of the present invention is the mulberry fruit distilled wine of various concentrations obtained by adopting the existing distilled wine preparation method. As an embodiment of the present invention, the mulberry fruit distilled wine adopts mulberry fruit distilled wine with an alcohol content of 50%, so as to inhibit the reproduction of miscellaneous bacteria and increase the yield of fruit wine.

In the step (2) of the present invention, the sugar content of the fermentation raw material is controlled within the range of 14-17 Brix, which can effectively control the alcohol content of the final fruit wine to be above 10%. The sugar content usually refers to the content of soluble solids, represented by Brix.

As an embodiment of the present invention, the step (2) may be: adding a fermentable carbon source to the fermentation raw material until the sugar content is 14~17Brix, adding wine dry yeast to the fermentation raw material, and fermenting at 26~28°C After 3~5 days, add 3~5wt% fermentable carbon source of the total weight of the fermentation raw materials to maintain the sugar content, and ferment at 18~22°C for 15~20 days. At this time, the fermentation liquid has no bubbles and the sugar content is stable.

The wine dry yeast described in the present invention can be added in the prior art, that is, the wine dry yeast is added in an amount of 0.02% to 0.2% of the total volume of the fermentation raw materials.

The fermentable carbon source of the present invention can be sucrose or fructose.

The ratio between the dried mulberries and the distillate in the step (4) of the present invention is 2 to 5% (m/V). When this ratio is adopted, the mulberries are bright red in color, have good light transmission and are attractive in color.

The immersion of step (4) of the present invention needs 3 ~ 5 days, after 3 ~ 5 days immersion of dry mulberry fruit, the main flavor substance of mulberry fruit has been soaked out, excessive immersion will have a lot of impurity and the material that affects wine body stability It is extracted and affects the flavor of fruit wine.

Beneficial effects of the present invention:

(1) The mulberry wine prepared by the invention is bright red in color, slightly sweet in mouthfeel, rich in mulberry fresh fruit flavor and wine taste, and unique in flavor.

(2) In the present invention, during the fermentation process of mulberry wine, mulberry fruit distilled wine is first brewed to inhibit the growth of miscellaneous bacteria, while the yeast is not sensitive to a small amount of alcohol and will continue to grow and reproduce to increase the yield of fruit wine.

(3) In the fermentation process of the present invention, the fermentation method of supplementing sugar in batches is used for fermentation, and by controlling the sugar content of the fermentation raw material, the growth of miscellaneous bacteria in the mulberry fruit is further inhibited, and the fruit wine yield is improved.

(4) Soak the dried mulberries after the distillation of the obtained mulberry wine in the present invention to increase the mulberry local flavor in the mulberry wine.

Detailed ways

Example 1:

Take 100kg mulberry fruit, its soluble solid content is 10wt%, add 12% sucrose of the total weight of mulberry fruit after crushing, ferment for 7 days at 28°C, and ferment for 20 days at 20°C, the alcohol content reaches 10%, and the alcohol content of 15L obtained by distillation is 50% mulberry fruit distilled liquor 1 for later use.

Get mulberry fruit 100kg, add 6L mulberry fruit distilled wine 1 after crushing, add 5kg sucrose again, adjust soluble solids content to be 14wt%, promptly brix is 14 Brix, adds the Angel wine active dry yeast of 50g activation. Fermented at 28°C for 4 days. Add 4.5kg of sucrose to maintain the sugar content at 14 Brix, adjust the temperature to 20°C and continue fermentation for 20 days until the fermentation liquid has no bubbles and the sugar content does not drop. Distillation equipment is used for distillation. When the alcohol content of distilled wine reaches 48%, the distillation is stopped. Obtain mulberry fruit distilled wine 2 totally 16L.

Take 200g of dried mulberries and soak them in 10L of mulberries distilled wine 2 for 5 days. After ultrafiltration, a mulberry wine with an alcohol content of 45% is obtained. The characteristics of the fruit wine are shown in Table 1.

Example 2:

Get mulberry fruit 100kg, add the mulberry fruit distilled wine 2 in 6L embodiment 1 after breaking, add 5kg sucrose again, regulate soluble solids content to be 14wt%, brix is 14 Brix, adds the Angel wine active dry yeast of 50g activation. Fermented at 28°C for 4 days. Add 4.5kg of sucrose to maintain the sugar content at 14 Brix, adjust the temperature to 20°C and continue fermentation for 20 days until the fermentation liquid has no bubbles and the sugar content does not drop. Distillation equipment is used for distillation. When the alcohol content of distilled wine reaches 48%, the distillation is stopped. Obtain mulberry fruit distilled wine 2 totally 16L.

Take 200g of dried mulberries and soak them in 10L of mulberries distilled wine 2 for 5 days. After ultrafiltration, a mulberry wine with an alcohol content of 45% is obtained. The characteristics of the fruit wine are shown in Table 1.

Example 3:

Get mulberry fruit 100kg, add the mulberry fruit distilled wine 2 in 6L embodiment 1 after breaking, add 5kg sucrose again, regulate soluble solids content to be 14wt%, sugar content is the angel wine active dry yeast that 14 Brix adds 50g activation. Fermented at 28°C for 4 days. Add 4.5kg of sucrose to maintain the sugar content at 14 Brix, adjust the temperature to 20°C and continue fermentation for 20 days until the fermentation liquid has no bubbles and the sugar content does not drop. Distillation equipment is used for distillation. When the alcohol content of distilled wine reaches 48%, the distillation is stopped. Obtain mulberry fruit distilled wine 2 totally 16L.

Take 500g of dried mulberries and soak them in 10L of mulberry distilled wine 2 for 5 days. After ultrafiltration, a mulberry wine with an alcohol content of 45% is obtained. The characteristics of the fruit wine are shown in Table 1.

Comparative example 1:

Get mulberry fruit 100kg, add 13kg sucrose after breaking, add the Angel wine active dry yeast of 50g activation. Fermented at 28°C for 4 days. Then add 4.5kg of sucrose, adjust the temperature to 20°C and continue to ferment for 20 days until the fermentation liquid has no bubbles and the sugar content does not decrease. Distillation equipment is used for distillation. When the alcohol content of the distilled wine reaches 45%, the distillation is stopped. A total of 15 L of mulberry distilled wine was obtained, and the characteristics of the fruit wine are shown in Table 1.

Comparative example 2:

Take 500g of dried mulberries, soak in 10L of 50% rice white wine, soak for 5 days, and filter to obtain mulberry wine. The characteristics of the fruit wine are shown in Table 1.

Table 1:

Example Fruit wine characteristics Example 1 The color is ruby red, the aroma of mulberry fruit is strong, and the wine is full-bodied. Example 2 The color is ruby red, the aroma of mulberry fruit is strong, and the wine is full-bodied. Example 3 The color is purplish red, the aroma of mulberry fruit is strong, and the wine is full-bodied. Comparative example 1 Colorless and transparent, with the aroma of wine and a little mulberry Comparative example 2 The color is purple, the fragrance is monotonous, and it has the fragrance of mulberry fruit

The embodiments of the present invention are not limited thereto. According to the above content of the present invention, according to the common technical knowledge and conventional means in this field, without departing from the above-mentioned basic technical idea of the present invention, the present invention also has various forms of modification and replacement. Or changes, all fall within the protection scope of the present invention.

Claims (7)

1. the working method of a sorosis alcoholic drink mixed with fruit juice is characterized in that, may further comprise the steps:

(1) connects wine: connect after the sorosis fragmentation and make to the sorosis liquor, mix, as fermentation raw material;

(2) fermentation: fermenting to fermented liquid does not have bubble, and pol is stable, and during the fermentation, the pol of control fermentation raw material is in meeting the zymotechnique claimed range;

(3) distillation: fermented liquid is distilled, and collecting distillate to wine degree is 47 ~ 49 degree;

(4) soak: in distillate, add dried sorosis soak soaking wine;

(5) filter: soaking wine obtains the sorosis alcoholic drink mixed with fruit juice after filtering.

2. the working method of sorosis alcoholic drink mixed with fruit juice according to claim 1 is characterized in that, in the said step (1), the ratio between sorosis and the sorosis liquor is 4 ~ 6%.

3. the working method of sorosis alcoholic drink mixed with fruit juice according to claim 1 is characterized in that, said sorosis liquor employing wine degree is 50% sorosis liquor.

4. the working method of sorosis alcoholic drink mixed with fruit juice according to claim 1 is characterized in that, in the said step (2), the pol of fermentation raw material is controlled in 14 ~ 17 Brix scopes.

5. the working method of sorosis alcoholic drink mixed with fruit juice according to claim 1; It is characterized in that; Said step (2) is: in fermentation raw material, adding fermentable carbon source to pol is 14 ~ 17Brix, in said fermentation raw material, adds the wine dry yeast, 26 ~ 28 ℃ of fermentations after 3 ~ 5 days; 3 ~ 5wt% the fermentable carbon source that adds the fermentation raw material gross weight again is to keep pol, and 18 ~ 22 ℃ fermented 15 ~ 20 days.

6. the working method of sorosis alcoholic drink mixed with fruit juice according to claim 1 is characterized in that, the dried sorosis and the ratio between the distillate of said step (4) are 2 ~ 5%.

7. the working method of sorosis alcoholic drink mixed with fruit juice according to claim 1 is characterized in that, the immersion of said step (4) needs 3 ~ 5 days.