CN106753973A

CN106753973A - A kind of method that use mulberry fruit pomace makes mulberry brandy

Info

Publication number: CN106753973A
Application number: CN201510813712.XA
Authority: CN
Inventors: 吴兰平
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-11-23
Filing date: 2015-11-23
Publication date: 2017-05-31

Abstract

The present invention relates to fruit wine manufacture field, a kind of method that especially use mulberry fruit pomace makes mulberry brandy, including fermenting raw materials, distill, blend and ageing, the raw material for making mulberry brandy is the leftover bits and pieces mulberry fruit pomace for producing mulberry juice, and the sack yeast of pectase, sucrose and activation is added in fermenting raw materials step.The leftover bits and pieces mulberry fruit pomace squeezed the juice using mulberry fruit makes mulberry brandy, turns waste into wealth, and improves the utilization ratio and economic worth of mulberry fruit.

Description

A kind of method that use mulberry fruit pomace makes mulberry brandy

Technical field

The present invention relates to fruit wine manufacture field, a kind of method that especially use mulberry fruit pomace makes mulberry brandy.

Background technology

Mulberry fruit, also known as mulberry fruit, mulberry sugarcane, mulberry jujube, sorosis, black mulberry, mulberry treasured etc., it is a kind of fruit of perennial Moraceae Mulberry plant mulberry tree, ripe mulberry fruit is aubergine or white, how delicious juice is, the nutriment such as rich in several functions compositions such as selenium, general flavone, leukotrienes, linoleic acid, active multienzyme, rutin, resveratrols and needed by human 18 kinds of amino acid, seven kinds of vitamins, fructose, pectin, trace elements, is a kind of fruit for being rich in nutritive value and healthcare function.《Compendium of Materia Medica》Record " mulberry fruit is also known as peanut; hide sweet, cold in nature, with promoting the production of body fluid to quench thirst, nourishing yin and supplementing blood, liver-kidney tonifying, because essence it is antiabortive, it is black must dark hair, hearing-improing and eyesight improving, anti-aging, nourishing heart of calming the nerves, profit defaecation, walk with vigorous strides to carry out, the empty wind of breath, the clear fire of deficiency type, sharp joint, curing rheumatism, solution alcohol intoxication the effects such as ".Mulberry fruit starts in the third generation fruit resource upsurge of exploitation in the world, is listed in one of third generation fruit, enjoys high reputation in the world.One of agricultural product of " being both food and medicine " that the Ministry of Public Health of China in 1993 is classified as mulberry fruit.

Ripe fresh mulberry fruit is extremely not shelf-stable, therefore, the deep processed product of mulberry fruit is more with mulberry juice as raw material.A large amount of mulberry fruit pomaces can be produced during processing mulberry juice, is usually discarded by people, also pollute environment.Containing mass efficient nutrition, especially ash content, anthocyanidin, leukotrienes, vitamin and organized enzyme etc. in mulberry fruit pomace, its nutritive value exceedes mulberry fruit juice.It is technical problem anxious to be resolved at present to develop mulberry fruit pomace.

《Compendium of Materia Medica》Record：" mulberry fruit, wine brewing clothes, the elite of mulberry is all in this ".China is steep in wine existing history of more than one thousand years with mulberry fruit, and because can at utmost preserve the local flavor and nutritive value of mulberry fruit, with medicinal health value higher, this method is still adopted so far.Mulberry juice is brewageed mulberry fruit wine by the current widely used modern zymotechnique of people, effectively saves various natural function materials in sorosis, meets the demand that modern drinks to health type.

The content of the invention

To solve the problems, such as that mulberry fruit is squeezed the juice the comprehensive utilization technique of leftover bits and pieces mulberry fruit pomace, the present invention provides a kind of method that use mulberry fruit pomace makes mulberry brandy, the leftover bits and pieces mulberry fruit pomace squeezed the juice using mulberry fruit makes mulberry brandy, turns waste into wealth, and improves the utilization ratio and economic worth of mulberry fruit.The mulberry brandy mulberry fruit made using the inventive method is given off a strong fragrance naturally, and mouthfeel is soft and moist, and color is golden yellow transparent, and product quality meets GB/T11856-2008 national standards.

What the present invention was realized in：

A kind of method that use mulberry fruit pomace makes mulberry brandy, including fermenting raw materials, distill, blend and ageing, it is characterized in that, the raw material for making mulberry brandy is the leftover bits and pieces mulberry fruit pomace for producing mulberry juice, and the sack yeast of pectase, sucrose and activation is added in fermenting raw materials step.

Weight is added in mulberry fruit pomace of the invention than being respectively pectase, sucrose and the sack yeast of 50-100mg/Kg, 150-200g/Kg and 0.1-0.3g/Kg, the alcoholic strength of distiller's wort can be improved, the mulberry brandy pure flavor made is effectively ensured, distillation yield is high.

Preferably, the amount that pectase, sucrose and sack yeast are added in mulberry fruit pomace of the invention is 50mg/Kg, 200g/Kg and 0.2g/Kg relative to the weight ratio of mulberry fruit pomace, and the mulberry brandy yield and quality comprehensive benefit of making are more preferable.

In fermenting raw materials step of the invention, it is the fermentation mother liquor made of mulberry fruit juice using the sack yeast of activation, during appropriate sack yeast to dissolve in the mulberry fruit juice for accounting for mulberry fruit pomace weight 5-10%, activated 24-72 hours under 20-25 DEG C of temperature conditionss, be made fermentation mother liquor, be then added in mulberry fruit pomace, fermentation time can be shortened, fermentation efficiency is improved, the different miscellaneous taste of mulberry brandy is reduced, the yield and quality of mulberry brandy is improved.

In fermenting raw materials step of the invention, when fermentation temperature is 15-25 DEG C, preferably, fermentation time, yield and quality are overall preferably for the overall efficiency of fermentation.

In distilation steps of the invention, it is zymotic fluid and fermentation wort sludge by the distiller's wort expression separation of completion of fermenting, fermentation wort sludge and zymotic fluid are distilled respectively during distillation, remix and blend, it is mulberry brandy Titian that the fragrance ingredient in wort sludge can be utilized, increase the mulberry fruit fruit flavor of mulberry brandy, the deficiency of fragrance ingredient in afterfermentation liquid.In distillation, karusen is distilled using conventional distil-lation white wine method, and zymotic fluid uses vacuum distillation.

In ageing step of the invention, the ageing container for using is oak barrel, more than half a year ageing time.With traditional oak barrel during aging mulberry brandy more than half a year, mulberry fruit gives off a strong fragrance, and mouthfeel is soft and moist, and color is golden yellow transparent, and wine body is plentiful, is as good as miscellaneous taste, and product quality meets GB/T11856-2008 brandy national standards.

Specific embodiment

Embodiment 1：

The leftover bits and pieces mulberry fruit pomace 1000Kg of fresh unmetamorphosed production mulberry juice is taken, pectase 50g, sucrose 200Kg and sack yeast 200g is added, fully mixed thoroughly, when entering 15-25 DEG C of fermentation vat, fermentation 10-12 days to fermentation completion；Leaching zymotic fluid, and the zymotic fluid merging that karusen is squeezed out, vacuum distillation；The Spirit of interception stage casing volume accounting 2-75% is blent with ageing foreshot, makes alcoholic strength volume ratio be 38-41%；Ageing in oak barrel is then injected into, the free volume in oak barrel is no more than 2%, after ageing half a year, and filling bottle packaging obtains finished product mulberry brandy.

Embodiment 2：

The 0-5 DEG C of leftover bits and pieces mulberry fruit pomace 1000Kg of the unmetamorphosed production mulberry juice of low-temperature preservation is taken, adds pectase 100g, sucrose 150Kg fully to mix thoroughly；Take during sack yeast 100g dissolves in 50Kg mulberry fruit juices, 20-25 DEG C of insulation activation 48 hours fermentation mother liquor；By in fermentation mother liquor addition mulberry fruit pomace, fully mix thoroughly；When entering 15-25 DEG C of fermentation vat, fermentation 10-12 days to fermentation completion；Leaching zymotic fluid, and zymotic fluid that karusen is squeezed out merges, vacuum distillation, the Spirit 1 of interception stage casing volume accounting 2-75%；Fermentation wort sludge is admixed into distilling with vinasse, the Spirit 2 of interception stage casing volume accounting 1-80%；Spirit 1 and Spirit is 2-in-1 simultaneously, and blent with ageing foreshot, make alcoholic strength volume ratio be 38-41%；Ageing in oak barrel is then injected into, the free volume in oak barrel is no more than after 2%, ageing 1 year, filling bottle packaging obtains finished product mulberry brandy.

Claims

1. a kind of method that use mulberry fruit pomace makes mulberry brandy, including fermenting raw materials, distill, blend and ageing, it is characterized in that, the raw material for making mulberry brandy is the leftover bits and pieces mulberry fruit pomace for producing mulberry juice, and the sack yeast of pectase, sucrose and activation is added in fermenting raw materials step.

2. the method for making mulberry brandy of mulberry fruit pomace as claimed in claim 1, characterized in that, the amount that pectase, sucrose and sack yeast are added in the mulberry fruit pomace is 50-100mg/Kg, 150-200g/Kg and 0.1-0.3g/Kg relative to the weight ratio of mulberry fruit pomace.

3. the method for making mulberry brandy of mulberry fruit pomace as claimed in claim 1, it is characterised in that the amount that pectase, sucrose and sack yeast are added in the mulberry fruit pomace is 50mg/Kg, 200g/Kg and 0.2g/Kg relative to the weight ratio of mulberry fruit pomace.

4. the method for making mulberry brandy of mulberry fruit pomace as claimed in claim 1, it is characterized in that, it is the fermentation mother liquor made of mulberry fruit juice using the sack yeast of activation in the fermenting raw materials step, the consumption of the fermentation mother liquor is the 5-10% of the mulberry fruit pomace weight.

5. the method for making mulberry brandy of mulberry fruit pomace as claimed in claim 1, it is characterised in that in the fermenting raw materials step, fermentation temperature is 15-25 DEG C.

6. the method for making mulberry brandy of mulberry fruit pomace as claimed in claim 1, it is characterised in that in the distilation steps, the distiller's wort expression separation by completion of fermenting is zymotic fluid and fermentation wort sludge；Fermentation wort sludge and zymotic fluid are distilled respectively during distillation.

7. the method for making mulberry brandy of mulberry fruit pomace as claimed in claim 5, it is characterised in that the zymotic fluid uses vacuum distillation.

8. the method for making mulberry brandy of mulberry fruit pomace as claimed in claim 1, it is characterised in that in the ageing step, the ageing container for using is oak barrel.

9. the method for making mulberry brandy of mulberry fruit pomace as claimed in claim 1, it is characterised in that the ageing time is more than half a year in the ageing step.

10. the method for making mulberry brandy of mulberry fruit pomace as claimed in claim 1, it is characterised in that the mulberry brandy meets GB/T11856-2008 brandy national standards.