CN103060152B - A kind of fermentation method of mulberry wine - Google Patents
A kind of fermentation method of mulberry wine Download PDFInfo
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- CN103060152B CN103060152B CN201310013364.9A CN201310013364A CN103060152B CN 103060152 B CN103060152 B CN 103060152B CN 201310013364 A CN201310013364 A CN 201310013364A CN 103060152 B CN103060152 B CN 103060152B
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Abstract
本发明公开了一种桑椹酒的发酵方法，目的在于解决现有发酵桑椹酒的制备方法存在原料不易运输、设备投入高、营养物质流失等缺点，在很大程度上制约了桑椹酒的发展和推广的问题，该发酵方法包括如下步骤：（1）原料预处理；（2）制备种子液；（3）发酵。本发明改变传统桑椹酒的发酵工艺，在制备过程中，其能够尽可能减少对桑椹进行破碎、榨汁，因而能够有效简化桑椹酒的制备工艺，降低设备投入，有效避免桑椹酒营养物质的流失。同时，采用本发明能够以干桑椹作为原料，从而便于桑椹的运输、保存，有效解决桑椹由于不能及时加工，导致原料桑椹浪费的问题。The invention discloses a method for fermenting mulberry wine, aiming at solving the disadvantages of difficult transportation of raw materials, high investment in equipment, and loss of nutrients in existing methods for preparing fermented mulberry wine, which largely restrict the development and production of mulberry wine. To promote the problem, the fermentation method includes the following steps: (1) raw material pretreatment; (2) preparation of seed liquid; (3) fermentation. The invention changes the traditional fermentation process of mulberry wine. During the preparation process, it can reduce the crushing and squeezing of mulberry as much as possible, thereby effectively simplifying the preparation process of mulberry wine, reducing equipment investment, and effectively avoiding the loss of nutrients in mulberry wine. . Simultaneously, the adoption of the present invention can use dry mulberry as raw material, thereby facilitating the transportation and storage of mulberry, and effectively solving the problem that raw material mulberry is wasted because mulberry cannot be processed in time.
Description
Technical field
The present invention relates to field of food, particularly a kind of preparation method of fruit wine, specifically a kind of fermentation process of Mublerry wine.
Background technology
Mulberry fruit, has another name called sorosis, is rich in multiple nutritional components and flavonoid compound, there is nourishing YIN and supplementing blood, protect the liver protect kidney, relax bowel, the effect such as strengthening immunity, the metabolism of promotion new city, by China Ministry of Health, listed in the list of " being food and medicine ".
Mublerry wine is with a long history, and its sweet mouthfeel is agreeable to the taste, and the smell of fruits is very sweet, and healthy nutritive value is high, has very high value of exploiting and utilizing and market potential.According to the difference of Mublerry wine production technique, can be divided into two kinds of fermented wine and assembled alcoholic drinkss, wherein take fermented wine as main.
At present, fermentation Mublerry wine mainly be take fresh mulberry fruit as raw material, needs first mulberry fruit to be carried out to fragmentation, after fragmentation, squeezes the juice, and after squeezing the juice, filters again, and adjusting component after filtering, finally adds yeast to ferment, thereby be prepared into fruit wine.The method adopts fresh mulberry fruit as raw material, and raw material is difficult for transportation, preservation, thereby the processing of the Mublerry wine that makes to ferment is restricted.Meanwhile, the method need to be carried out fragmentation, squeeze the juice mulberry fruit, because mulberry fruit quality is comparatively soft, broken, become pasty state after squeezing the juice, make later stage filtration difficulty, to having relatively high expectations of equipment, and filter the nutritive substance that also can make in mulberry fruit and run off, the nourishing function of Mublerry wine is reduced.To sum up, because the preparation method of existing fermentation Mublerry wine exists raw material, be difficult for the shortcomings such as transportation, equipment investment are high, nutritive substance loss, thereby restricted to a great extent development and the popularization of Mublerry wine.
Summary of the invention
Goal of the invention of the present invention is: for the problem of above-mentioned existence, a kind of fermentation process of Mublerry wine is provided, the method changes the zymotechnique of traditional Mublerry wine, in preparation process, it can reduce as far as possible mulberry fruit is carried out fragmentation, squeezed the juice, thereby can effectively simplify the preparation technology of Mublerry wine, and reduce equipment investment, effectively avoid the loss of Mublerry wine nutritive substance.Meanwhile, adopt the present invention can using dry Fructus Mori as raw material, thereby be convenient to transportation, the preservation of mulberry fruit, effectively solve mulberry fruit owing to not processing in time, cause the problem of raw material mulberry fruit waste.The present invention can effectively simplify the complete processing of Mublerry wine, reduces equipment investment, effectively retains the original nutritive ingredient of mulberry fruit, can also be convenient to transportation, the preservation of raw material, be beneficial to the continuous production of Mublerry wine, realize the suitability for industrialized production of Mublerry wine, promote development and the popularization of Mublerry wine.
To achieve these goals, the present invention adopts following technical scheme:
A fermentation process for Mublerry wine, comprises the steps:
(1) raw materials pretreatment: fresh mulberry fruit is cleaned, standby;
(2) prepare seed liquor: get the fresh mulberry fruit after part steps (1) is cleaned, squeeze the juice, obtain the first juice of Fructus Mori, collect the first juice of Fructus Mori in seeding tank, again to the yeast juice that adds the first juice of Fructus Mori volume 10%～20% in seeding tank, the temperature of controlling seeding tank is 25～30 ℃, while being 20%～40% to the consumption sugar rate in seeding tank, obtains seed liquor;
(3) fermentation: remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～5 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 60%～80%, add wherein again hydrosulfide, obtain the second juice of Fructus Mori, add after hydrosulfide 15～30min, again to the seed liquor that adds the second juice of Fructus Mori volume 8%～15% step (2) to prepare in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 20～28 ℃, in fermentor tank, add white sugar, when pol and alcoholic strength reach requirement, finish fermentation, obtain Mublerry wine;
The add-on of described hydrosulfide is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 50～80 grams; Described hydrosulfide is one or more in Sodium Pyrosulfite, potassium pyrosulfite, S-WAT, potassium sulfite, sulfur dioxide liquid.
In described step (3), remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～4 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 70%～75%, add wherein again hydrosulfide, obtain the second juice of Fructus Mori, add after hydrosulfide 15～20min, again to the seed liquor that adds the second juice of Fructus Mori volume 10%～15% step (2) to prepare in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 20～28 ℃, regularly detect pol and alcoholic strength in fermentor tank, according to product type and alcoholic strength requirement, add in seed liquor 2nd～3 days, divide and in fermentor tank, add white sugar 2～4 times, when pol and alcoholic strength reach requirement, finish fermentation, obtain Mublerry wine.
A fermentation process for Mublerry wine, comprises the steps:
(a) raw materials pretreatment: dry Fructus Mori is added to clear water and clean, standby;
(b) prepare seed liquor: get the dry Fructus Mori after part steps (a) is cleaned, to the water that adds 3～5 times of dry Fructus Mori quality in dry Fructus Mori, at 30～80 ℃, soak 0.5～5 hour, then squeeze the juice, obtain the first juice of Fructus Mori, collect the first juice of Fructus Mori in seeding tank, when the temperature of seeding tank is 26～32 ℃, again to the yeast juice that adds the first juice of Fructus Mori volume 10%～20% in seeding tank, the temperature of controlling seeding tank is 25～30 ℃, while being 20%～40% to the consumption sugar rate in seeding tank, obtain seed liquor;
(c) fermentation: remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～5 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 60%～80%, add wherein again hydrosulfide, obtain the second juice of Fructus Mori, add after hydrosulfide 15～30min, again to the seed liquor that adds the second juice of Fructus Mori volume 8%～15% step (b) to prepare in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 20～28 ℃, in fermentor tank, add white sugar, when pol and alcoholic strength reach requirement, finish fermentation, obtain Mublerry wine;
The add-on of described hydrosulfide is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 50～80 grams; Described hydrosulfide is one or more in Sodium Pyrosulfite, potassium pyrosulfite, S-WAT, potassium sulfite, sulfur dioxide liquid.
In described step (c), remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～4 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 70%～75%, add wherein again hydrosulfide, obtain the second juice of Fructus Mori, add after hydrosulfide 15～20min, again to the seed liquor that adds the second juice of Fructus Mori volume 10%～15% step (b) to prepare in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 20～28 ℃, regularly detect pol and alcoholic strength in fermentor tank, according to product type and alcoholic strength requirement, add in seed liquor 2nd～3 days, divide and in fermentor tank, add white sugar 2～4 times, when pol and alcoholic strength reach requirement, finish fermentation, obtain Mublerry wine.
The present invention's fermentation process that breaks traditions, provides a kind of new semi-solid state fed-batch fermentation method.The present invention be take mulberry fruit as raw material, first with the mulberry fruit after cleaning, prepares seed liquor, and then adds water, hydrosulfide and seed liquor in residue mulberry fruit, carries out semi-solid state feed supplement temperature controlled fermentation, when pol and alcoholic strength reach requirement, can obtain Mublerry wine.
In the present invention, only in step (2), need part mulberry fruit to squeeze the juice, and do not need seed liquor to filter, effectively reduce the equipment requirements of Mublerry wine.Yeast juice in step (2), is through overactivation, in triangular flask raw muberry juice, at 25～30 ℃ of shaking tables cultivation 12～36h, obtains.Meanwhile, during step (3) fermentation, do not need mulberry fruit to carry out fragmentation, squeeze the juice, effectively simplified the complete processing of Mublerry wine, effectively avoided the loss of mulberry fruit nutritive ingredient simultaneously.Meanwhile, the Mublerry wine after step (3) fermentation naturally flows out, collects, thereby has avoided filtering and collected, and has not only effectively improved the quality of Mublerry wine, and has simplified the production technique of Mublerry wine.
Meanwhile, the invention provides a kind of method that dry Fructus Mori is prepared Mublerry wine.Dry Fructus Mori is after fresh mulberry fruit is won, and dry forming, can be convenient to transportation at its easy preservation.Adopt the present invention, can effectively solve mulberry fruit owing to not processing in time, cause the problem of raw material mulberry fruit waste, be conducive to continuous, the suitability for industrialized production of Mublerry wine.The indices of the Mublerry wine that the present invention is prepared meets index of correlation requirement, and quality is superior, reliable.The present invention has effectively simplified the complete processing of Mublerry wine, and the input of the equipment such as reduced raw material crushing, squeeze the juice, has avoided the loss of nutritive ingredient in mulberry fruit, has reduced the production cost of Mublerry wine, efficiently solves raw material transportation, storage problem.
Embodiment
Disclosed all features in this specification sheets, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Disclosed arbitrary feature in this specification sheets, unless narration especially all can be replaced by other equivalences or the alternative features with similar object.That is,, unless narration especially, each feature is an example in a series of equivalences or similar characteristics.
Embodiment 1
After fresh mulberry fruit is cleaned, standby.Get the fresh mulberry fruit of part and squeeze the juice, obtain the first juice of Fructus Mori, collect in seeding tank.Again to add in seeding tank the first juice of Fructus Mori volume 10% through overactivation, in triangular flask raw muberry juice, 30 ℃ of shaking tables are cultivated the yeast juice of 24h, the temperature of controlling seeding tank is 30 ℃, while being 28% to the consumption sugar rate in seeding tank, obtains seed liquor.
Remaining mulberry fruit is put into fermentor tank, the water that adds 0.5 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 70%, add wherein again Sodium Pyrosulfite, obtain the second juice of Fructus Mori, add after Sodium Pyrosulfite 20min, again to the seed liquor that adds the second juice of Fructus Mori volume 15% in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 28 ℃, regularly detect fermented liquid pol and alcoholic strength, add in seed liquor 2nd～3 days and minute in fermentor tank, to add white sugar 3 times, when product alcoholic strength reaches 12 degree, fermentation residual sugar finishes fermentation while being down to 4g/L, obtain dry type Mublerry wine.
The add-on of Sodium Pyrosulfite is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 60 grams.Wherein, consume the percentage that sugared rate refers to that sugar consumes.Fermentation residual sugar refers to, remaining sugar after fermentation.
Embodiment 2
After fresh mulberry fruit is cleaned, standby.Get the fresh mulberry fruit of part and squeeze the juice, obtain the first juice of Fructus Mori, collect in seeding tank.Again to add in seeding tank the first juice of Fructus Mori volume 10% through overactivation, in triangular flask raw muberry juice, 28 ℃ of shaking tables are cultivated the yeast juice of 26h, the temperature of controlling seeding tank is 28 ℃, while being 30% to the consumption sugar rate in seeding tank, obtains seed liquor.
Remaining mulberry fruit is put into fermentor tank, the water that adds 0.5 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 80%, add wherein again potassium pyrosulfite, obtain the second juice of Fructus Mori, add after potassium pyrosulfite 15min, again to the seed liquor that adds the second juice of Fructus Mori volume 10% in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 25 ℃, regularly detect fermented liquid pol and alcoholic strength, add in seed liquor 2nd～3 days and minute in fermentor tank, to add white sugar 2 times, when product alcoholic strength reaches 11 degree, fermentation residual sugar finishes fermentation while being down to 8g/L, obtain half-dry type Mublerry wine.
The add-on of potassium pyrosulfite is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 70 grams.
Embodiment 3
After dry Fructus Mori is cleaned, standby.Get the dry Fructus Mori after part is cleaned, the water to adding 3 times of dry Fructus Mori quality in dry Fructus Mori, soaks 3 hours at 80 ℃, then squeezes the juice, and obtains the first juice of Fructus Mori, collects in seeding tank.Until the temperature of seeding tank, reduce to after 26 ℃, again to add in seeding tank the first juice of Fructus Mori volume 10% through overactivation, in triangular flask raw muberry juice, 28 ℃ of shaking tables are cultivated the yeast juice of 24h, the temperature of controlling seeding tank is 28 ℃, while being 30% to the consumption sugar rate in seeding tank, obtains seed liquor.
Remaining mulberry fruit is put into fermentor tank, the water that adds 4 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 60%, add wherein again potassium sulfite, obtain the second juice of Fructus Mori, add after potassium sulfite 20min, again to the seed liquor that adds the second juice of Fructus Mori volume 15% in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 28 ℃, regularly detect fermented liquid pol and alcoholic strength, add in seed liquor 2nd～3 days and minute in fermentor tank, to add white sugar 3 times, when product alcoholic strength reaches 10 degree, fermentation residual sugar finishes fermentation while being down to 30g/L, obtain semi-sweet Mublerry wine.
The add-on of potassium sulfite is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 60 grams.
Embodiment 4
Filter out without insect pest, without the dry Fructus Mori that goes mouldy, add clear water to clean, pulling mulberry fruit out, to be placed in clean container standby.
Get the dry Fructus Mori after part is cleaned, the water to adding 4 times of dry Fructus Mori quality in dry Fructus Mori, soaks 4 hours at 60 ℃, then squeezes the juice, and obtains the first juice of Fructus Mori, collects in seeding tank.Until the temperature of seeding tank, reduce to after 30 ℃, again to add in seeding tank the first juice of Fructus Mori volume 15% through overactivation, in triangular flask raw muberry juice, 30 ℃ of shaking tables are cultivated the yeast juice of 20h, the temperature of controlling seeding tank is 30 ℃, while being 35% to the consumption sugar rate in seeding tank, obtains seed liquor.
Remaining mulberry fruit is put into fermentor tank, the water that adds 4.5 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 75%, add wherein again potassium pyrosulfite, obtain the second juice of Fructus Mori, add after potassium pyrosulfite 20min, again to the seed liquor that adds the second juice of Fructus Mori volume 10% in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 30 ℃, regularly detect fermented liquid pol and alcoholic strength, add in seed liquor 2nd～3 days and minute in fermentor tank, to add white sugar 4 times, when product alcoholic strength reaches 8 degree, fermentation residual sugar finishes fermentation while being down to 50g/L, obtain sweet type Mublerry wine.
The add-on of potassium pyrosulfite is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 60 grams.
The present invention is not limited to aforesaid embodiment.The present invention expands to any new feature or any new combination disclosing in this manual, and the arbitrary new method disclosing or step or any new combination of process.
Claims (4)
1. a fermentation process for Mublerry wine, is characterized in that, comprises the steps:
(1) raw materials pretreatment: fresh mulberry fruit is cleaned, standby;
(2) prepare seed liquor: get the fresh mulberry fruit after part steps (1) is cleaned, squeeze the juice, obtain the first juice of Fructus Mori, collect the first juice of Fructus Mori in seeding tank, again to the yeast juice that adds the first juice of Fructus Mori volume 10%～20% in seeding tank, the temperature of controlling seeding tank is 25～30 ℃, while being 20%～40% to the consumption sugar rate in seeding tank, obtains seed liquor;
(3) fermentation: remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～5 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 60%～80%, add wherein again hydrosulfide, obtain the second juice of Fructus Mori, add after hydrosulfide 15～30min, again to the seed liquor that adds the second juice of Fructus Mori volume 8%～15% step (2) to prepare in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 20～28 ℃, in fermentor tank, add white sugar, when pol and alcoholic strength reach requirement, finish fermentation, obtain Mublerry wine;
The add-on of described hydrosulfide is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 50～80 grams; Described hydrosulfide is one or more in Sodium Pyrosulfite, potassium pyrosulfite, S-WAT, potassium sulfite, sulfur dioxide liquid.
2. the fermentation process of Mublerry wine according to claim 1, it is characterized in that, in described step (3), remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～4 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 70%～75%, add wherein again hydrosulfide, obtain the second juice of Fructus Mori, add after hydrosulfide 15～20min, again to the seed liquor that adds the second juice of Fructus Mori volume 10%～15% step (2) to prepare in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 20～28 ℃, regularly detect pol and alcoholic strength in fermentor tank, according to product type and alcoholic strength requirement, add in seed liquor 2nd～3 days, divide and in fermentor tank, add white sugar 2～4 times, when pol and alcoholic strength reach requirement, finish fermentation, obtain Mublerry wine.
3. a fermentation process for Mublerry wine, is characterized in that, comprises the steps:
(a) raw materials pretreatment: dry Fructus Mori is added to clear water and clean, standby;
(b) prepare seed liquor: get the dry Fructus Mori after part steps (a) is cleaned, to the water that adds 3～5 times of dry Fructus Mori quality in dry Fructus Mori, at 30～80 ℃, soak 0.5～5 hour, then squeeze the juice, obtain the first juice of Fructus Mori, collect the first juice of Fructus Mori in seeding tank, when the temperature of seeding tank is 26～32 ℃, again to the yeast juice that adds the first juice of Fructus Mori volume 10%～20% in seeding tank, the temperature of controlling seeding tank is 25～30 ℃, while being 20%～40% to the consumption sugar rate in seeding tank, obtain seed liquor;
(c) fermentation: remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～5 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 60%～80%, add wherein again hydrosulfide, obtain the second juice of Fructus Mori, add after hydrosulfide 15～30min, again to the seed liquor that adds the second juice of Fructus Mori volume 8%～15% step (b) to prepare in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 20～28 ℃, in fermentor tank, add white sugar, when pol and alcoholic strength reach requirement, finish fermentation, obtain Mublerry wine;
The add-on of described hydrosulfide is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 50～80 grams; Described hydrosulfide is one or more in Sodium Pyrosulfite, potassium pyrosulfite, S-WAT, potassium sulfite, sulfur dioxide liquid.
4. the fermentation process of Mublerry wine according to claim 3, it is characterized in that, in described step (c), remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～4 times of mulberry fruit quality in fermentor tank, the coefficient of controlled fermentation tank is 70%～75%, add wherein again hydrosulfide, obtain the second juice of Fructus Mori, add after hydrosulfide 15～20min, again to the seed liquor that adds the second juice of Fructus Mori volume 10%～15% step (b) to prepare in the second juice of Fructus Mori, leavening temperature in controlled fermentation tank is 20～28 ℃, regularly detect pol and alcoholic strength in fermentor tank, according to product type and alcoholic strength requirement, add in seed liquor 2nd～3 days, divide and in fermentor tank, add white sugar 2～4 times, when pol and alcoholic strength reach requirement, finish fermentation, obtain Mublerry wine.
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| CN106434134A (en) * | 2016-10-27 | 2017-02-22 | 阳八初 | Preparation method of fermentation type mulberry wine |
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| CN102660433A (en) * | 2012-05-11 | 2012-09-12 | 西北农林科技大学 | Production method of composite fermentation fruit wine with mulberries, strawberries and raspberries |
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- 2013-01-15 CN CN201310013364.9A patent/CN103060152B/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315497A (en) * | 2000-03-28 | 2001-10-03 | 广东省农业科学院蚕业研究所 | Process for preparing mulberry wine |
| CN1644673A (en) * | 2004-10-29 | 2005-07-27 | 西北农林科技大学 | Morat wine production |
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| CN101234142A (en) * | 2007-01-29 | 2008-08-06 | 北京国森科技发展有限责任公司 | Mulberry series health care functional beverage for auxiliary reduction of blood sugar |
| CN101412956A (en) * | 2008-10-15 | 2009-04-22 | 西南大学 | Method for producing mulberry red wine by fermenting uncooked material fermentation without adding preservative |
| CN102660433A (en) * | 2012-05-11 | 2012-09-12 | 西北农林科技大学 | Production method of composite fermentation fruit wine with mulberries, strawberries and raspberries |
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