CN101619282B - Preparation method of mulberry dry red wine - Google Patents

Abstract

The invention discloses a preparation method of mulberry dry red wine, which comprises the following steps: selecting and cleaning fresh mulberries, crushing mulberries, juicing, sterilizing, adjusting components, fermenting, pouring, ageing, clarifying, filtering, blending, cold treating, filtering, returning to the temperature and filtering by a membrane. The mulberry dry red wine prepared by the invention belongs to high-grade consumer goods, the added value of the product is high, so that the higher commercial value of the mulberry can be fully reflected, and the juice is squeezed by adopting a vacuum air bag in the juice squeezing step, so that the phenomenon that the heat generated in the subsequent fermentation process is difficult to dissipate due to the existence of mulberry fruit peel and the wine is acidified is effectively avoided; moreover, the maximum juice yield of the mulberry is further ensured, raw materials are fully utilized, the manufacturing cost is reduced, and the quality of the final mulberry dry red wine is improved.

Description

The preparation method of mulberry dry red wine

technical field

The invention relates to the technical field of mulberry fruit juice processing, in particular to a preparation method of mulberry fruit dry red wine.

Background technique

Mulberry, also known as mulberry, is very nutritious and contains glucose, vitamins and various amino acids, which are very beneficial to human health. At present, due to the strong seasonality of mulberry fruit, most of them are practical and fresh mulberry fruit. In order to prolong the edible period of mulberry fruit, many mulberry fruit wine drinks have appeared on the market now, which are loved by consumers.

But, the mulberry fruit wine on the existing market, formula is relatively complicated, as food science, 1997, Vol 18, among No5, " the development of mulberry fruit wine " that Dong Yuxin publishes, has introduced in mulberry fruit juice and adds jujube flower honey, granulated sugar, lemon It belongs to the blended wine. The content of mulberry juice is low, which lacks the natural flavor and nutrition of mulberry products. Most of them are priced as medium and low-end consumer goods. Therefore, the added value of the product is low and cannot fully reflect the mulberry fruit. commercial value.

And in the preparation process of existing mulberry fruit wine, what have will directly ferment the mulberry fruit after the pulverization, as the patent application document " a kind of method and product of producing mulberry fruit wine " that application number is 200810044833.2, exactly mulberry fruit is pulverized Afterwards, it is directly fermented, but if it is not properly handled in the industrialization process, the phenomenon of rancidity of mulberry wine is prone to occur, resulting in deterioration of the wine; the crushed mulberry contains a large amount of mulberry peel, and there is a large amount of original miscellaneous bacteria in the mulberry peel that will cause The heat generated in the subsequent fermentation process is difficult to dissipate, and the bacteria can grow rapidly, making the wine rancid, and the whole batch of mulberries will be discarded, resulting in a large waste of raw materials, increasing production costs, polluting the entire production environment, and affecting subsequent production. And the existing mulberry wine is improperly handled in the clarification process, and the technology is immature, which can cause the clarification effect to be unsatisfactory, and phenomena such as turbidity and precipitation also occur during the shelf life sometimes, which has a strong impact on the sales of mulberry wine.

Contents of the invention

The technical problem to be solved by the present invention is to provide a product with high added value, which can fully reflect the higher commercial value of mulberry fruit, and can make full use of raw materials and low production cost. method of preparation.

In order to solve the above-mentioned technical problems, the technical scheme of the present invention is: a kind of preparation method of mulberry fruit dry red wine, and its preparation technological process is as follows:

(1) selection and cleaning of fresh mulberries;

(2) Crushing: crush the selected and cleaned mulberries to 1/8 to 1/4 of the whole fruit;

(3) Juicing: squeeze the crushed mulberry fruit to obtain mulberry juice;

(4) Sterilization: temperature 110-121°C, time 3-6 seconds;

(5) Ingredient adjustment: add white granulated sugar in the mulberry fruit juice after sterilization, add the white granulated sugar of 7%～12% by weight percentage with mulberry fruit juice, so that the total sugar content of mulberry fruit juice is 200～230g/L, add Sulfurous acid to _SO2 content: 60-80ppm;

(6) Fermentation: After adjusting the ingredients, add yeast, the weight ratio of yeast to mulberry juice is 1-1.5:10000, control the temperature at 10-25°C, and ferment for 5-10 days;

(7) Back pouring: after the fermentation is finished, the fruit puree and sundries deposited at the bottom of the wine tank are separated to obtain raw wine;

(9) Aging: transfer the original wine into the aging tank, and store it for more than half a year at a temperature of 10-20°C;

(10) clarification: add clarifier to the original wine after aging and stir evenly, then let stand for 5 to 10 days to clarify;

(11) Filtration: filter the clarified raw wine with a silicon bath soil filter;

(12) Blending: Blend different batches of original wine according to the production ratio to make the quality and flavor of the wine consistent, and at the same time add sulfurous acid to make the _SO2 content reach 60-100ppm;

(13) Cold treatment: store the blended raw wine for 7 to 10 days at -2 to 2°C;

(14) Filtration: filter the wine after cold treatment with cardboard;

(15) Return to temperature: return the filtered wine to normal temperature;

(16) Membrane filtration: use a microporous membrane filter to filter the wine after returning to temperature.

The above-mentioned juice extraction of the present invention adopts the VS150 vacuum air bag press machine produced by Italy Xibaimei Company to extract juice.

The clarifying agent described in the above step (10) is 0.1-0.6% of bentonite and 0.1-1.0% of chitosan in the weight percent of the total amount of mulberry fruit wine.

Filtrating with cardboard in the above step (14) is filtering with a plate-and-frame cardboard filter.

The preparation method of the mulberry dry red wine of the present invention also includes filling and sealing after membrane filtration.

Advantages of the present invention: 1. The mulberry fruit dry red wine prepared by the present invention has high mulberry juice content, belongs to high-grade consumer goods, and has high added value of the product, thereby fully reflecting the higher commercial value of mulberry fruit.

2. In the preparation method of mulberry dry red wine, the present invention adopts the VS150 vacuum air bag press machine produced by Italy Xibaimei Company to squeeze the juice, thereby effectively avoiding the fruit juice oxidation caused in the mulberry squeezing process and the existence of mulberry peel And the heat that produces in the follow-up fermentation process that causes is distributed difficulty, makes the phenomenon of wine acidification; And, further guaranteed the maximum juice yield of mulberry fruit, (the juice yield of mulberry fruit reaches 70～80%, is higher than the juice of prior art The rate is about 5～10% higher) and has reduced the inherent bitterness and astringency of mulberry fruit juice, therefore, has fully utilized raw material, has reduced production cost, has improved the quality of final mulberry fruit dry red wine.

3. in the preparation method of mulberry fruit dry red wine of the present invention, clarification process adopts adding and accounts for the bentonite of 0.1%～0.6% of former wine total amount and the chitosan of 0.1%～1.0% to carry out clarification, and traditional single Compared with the process of clarifying with bentonite, the product obtained after clarification is more transparent and shiny (the light transmittance of the original wine after clarification reaches more than 70%), and there is no turbidity and precipitation phenomenon, and the quality of the product is more stable.

4. The present invention first crushes the mulberries, and then squeezes them to extract juice. The crushing process first refines the mulberries, which is more conducive to the subsequent squeezing process of the mulberry juices.

5. The present invention adopts that the mulberry fruit juice is first subjected to ultra-high temperature instantaneous (UHT) sterilization, and then fermented, which not only maintains the nutrition and natural flavor of the mulberry fruit, but also effectively avoids the rancidity of the mulberry fruit wine.

6. This product does not add preservatives, flavors and pigments during processing, and is a natural and healthy food. To meet the export and people's demand for natural food.

Detailed ways

The present invention will be described in further detail below through specific embodiments, but the present invention is not limited to the following examples.

Example 1

Preparation of mulberry dry red wine:

(1) Selection and cleaning of fresh mulberries; first select nine-ripe, fresh and odorless mulberries, then wash the mulberries with clear water to remove silt, stones and surface microorganisms on the mulberries, and then pick out the mulberries. Branches, sundries and rotten fruit;

(2) Crushing: Then the mulberry fruit obtained in step (1) is broken, and the whole mulberry fruit is broken by using the crusher of the TSZ-056 model produced by Jingjiang Qianwei Food Machinery Factory until 1/8-1 of the whole fruit is crushed. /4, the purpose is to refine the whole mulberry fruit to facilitate juice production;

(3) Juicing: the mulberry fruit after the fragmentation of step (2) gained adopts the production of VS150 vacuum air bag squeezer to squeeze the juice from Italy Xibaimei Company, finally obtain the fruit juice with 80% mulberry fruit juice yield;

(4) Sterilization: Use the UHT4000 automatic instant sterilizer produced by Zhangjiagang Newamstar Packaging Machinery Co., Ltd. to sterilize the juice obtained in step (3) at 110-115°C for 5-6 seconds to kill the feed liquid bacteria in

(5) Ingredient adjustment: add white granulated sugar in the mulberry fruit juice after sterilization, add the white granulated sugar that the weight percentage is 8% with mulberry fruit juice, add sulfurous acid and make _SO Content to: 65ppm (adopting in GB/T15038-2006 SO ₂ detection method for detection); the purpose of adding SO ₂ is mainly to inhibit the growth of miscellaneous bacteria, but not to inhibit the growth of yeast;

(6) Fermentation: After adjusting the ingredients, add yeast according to the weight ratio of yeast and mulberry juice of 1.5:10000, control the temperature at 20°C, and ferment for 6 days. The total sugar content in it is determined to be less than 4.0g/L, which is regarded as fermentation Finish;

(7) back pouring: after the fermentation is finished, the fruit puree and sundries deposited at the bottom of the wine tank are separated and removed to obtain raw wine;

(9) Aging: transfer the original wine into the aging tank, and store it for more than half a year at a temperature of 15°C;

(10) clarification: in the original wine after aging, add and carry out clarifying agent and stir, add and account for 0.6% bentonite and 0.1% chitosan of mulberry original wine total amount, stir, stand still for 6 days to clarify then;

(11) Filtration: The clarified original wine is filtered by a TSJ-016 diatomite machine produced by Yangzhou Runming Light Industry Machinery Factory to remove floating objects and sundries, so that the product is transparent and shiny without precipitation (after testing Light transmittance up to 75%);

(12) Blending: the overall blending of different batches of original wine according to the production volume can be understood as: taking the original wine produced within 5 days as an example: the first day Produce 50,000kg on the second day, 40,000kg on the second day, 50,000kg on the third day, 20,000kg on the fourth day, and 60,000kg on the fifth day, so the total production in the five days is 220,000kg. Taking the blending of 100,000kg wine as an example, the first day’s The amount of original wine is (50000/220000)×100000kg, take the original wine of the second day (40000/220000)×100000kg, take the original wine of the third day (50000/220000)×100000kg, take the original wine of the fourth day (20000/220000) × 100000kg, get the former wine (60000/220000) × 100000kg of the fifth day, then mix evenly, that is, the blending is completed, and supplement SO _content to 80ppm;

(13) Cold treatment: store the blended raw wine at -2-2°C for 8 days to increase the stability of the wine;

(14) Filtration: filter the wine after the cold treatment with a plate-and-frame cardboard filter to remove impurities in the wine,

(15) Return to temperature: return the filtered wine to normal temperature for filling;

(16) Membrane filtration: use the TSJ-012 microporous membrane filter produced by Wenzhou Shacheng Food Machinery No. 3 Factory to filter the warmed wine to remove microorganisms therein;

(17) Filling and sealing: pour the filtered wine into the bottle and seal it in time.

Example 2

Adopt in step (4) at 116～121 DEG C, 3～4 seconds ultra-high temperature instantaneous treatment sterilization; In step (5), component is adjusted, and white granulated sugar is added in the mulberry fruit juice after the sterilization, and adding weight percentage is counted as mulberry fruit juice 12% white granulated sugar, add sulfurous acid to make _SO content to: 80ppm; clarification in the step (10): add clarification agent in the original wine after aging and stir evenly, add the soap that accounts for 0.2% of mulberry fruit original wine total amount Soil and 0.8% chitosan are clarified; other preparation steps are with embodiment 1.

Claims (4)

1. preparation method of mulberry dry red wine, it is characterized in that: its preparation technology's flow process is following:

(1) fresh sorosis selecting and cleaning;

(2) fragmentation: the sorosis after will selecting, cleaning carries out fragmentation, is crushed to 1/8～1/4 of whole fruit;

(3) squeeze the juice: the sorosis to after the fragmentation is squeezed the juice, and obtains Fructus Mori juice;

(4) sterilization: 110～121 ℃ of temperature, 3～6 seconds time;

(5) composition adjustment: add white sugar in the Fructus Mori juice after sterilization, add weight percent and count 7%～12% white sugar with Fructus Mori juice, the Fructus Mori juice total sugar content is reached: 220～230g/L adds sulfurous acid to SO ₂Content: 60～80ppm;

(6) fermentation: after composition adjust, the adding yeast, yeast and Fructus Mori juice weight ratio are 1～1.5: 10000, controlled temperature is at 10～25 ℃, fermentation time 5～10 days;

(7) pour in down a chimney: after the fermentation ends, the puree that is deposited in the wine pot bottom separated obtaining former wine with foreign material;

(9) ageing: former wine is changed in the ageing jar, under 10～20 ℃ of temperature condition, deposit more than half a year;

(10) clarification: add finings in the former wine after ageing finishes and stir, leave standstill then and clarified in 5～10 days;

(11) filter: the former wine after will clarifying, filter with silicon bath soil filter;

(12) blend: the former wine of different batches is carried out integral body in the output ratio blend, make the wine quality and flavor consistent, replenish sulfurous acid simultaneously and make SO ₂Content to 60～100ppm;

(13) deepfreeze: the former wine that will blend was deposited 7～10 days under-2～2 ℃ of conditions;

(14) filter: the wine after deepfreeze is finished, filter with cardboard;

(15) rise again: the wine after will filtering is returned to normal temperature;

(16) membrane filtration: adopt microporous membrane filters that the wine after rising again is filtered;

Finings in the said step (10) is bentonite and chitosan, and the weight percent that they account for former wine total amount is: bentonite 0.1%～0.6%, chitosan 0.1%～1.0%.

2. preparation method of mulberry dry red wine according to claim 1 is characterized in that: the squeezing the juice to adopting the vacuum Atmosphere Presser to squeeze the juice of said step (3).

3. preparation method of mulberry dry red wine according to claim 1 is characterized in that: being filtered into cardboard in the said step (14) adopts sheet frame cardboard filter machine to filter.

4. preparation method of mulberry dry red wine according to claim 1 is characterized in that: it also comprises can behind the membrane filtration, seals.