CN103897960A - Brewing method of mulberry-fructus rhodomyrti juice wine - Google Patents
Brewing method of mulberry-fructus rhodomyrti juice wine Download PDFInfo
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Abstract
The invention discloses a brewing method of mulberry-fructus rhodomyrti juice wine which takes mulberries and fructus rhodomyrti fruits as main materials. The preparation method comprises processes such as material squeezing, spring water soaking, digesting, fermenting, heating, mixing and fermenting. The mulberry-fructus rhodomyrti juice wine brewed by adopting the method solves problems of bad mouthfeel and low freshness-retaining degree of the conventional mulberry wine, has pure light black and purple color, more comfortable mouthfeel, more full wine body, and lower preservative content, and is suitable for requirements of modern people on nutrient health care.
Description
Technical field
The present invention relates to the preparation method of fruits health promoting wine, particularly use mulberries and harvest the brewing method of son as raw material.
Background technology
Mulberries, have another name called Fructus Mori, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc., are the fruit ear of moraceae plants mulberry.Look green grass or young crops when mulberries are tender, taste acid, when aging, look purple is black, succulence, taste is sweet.Ripe mulberries fruit is nutritious, 81.8 grams of every 100 grams of mulberries moisture contents, 1.8 grams, protein, 0.3 gram, fat.4.9 grams of Mierocrystalline celluloses, 10 grams, carbohydrate, 1.2 grams of ash contents, carotene 30 micrograms, 0.02 milligram of VitB1,0.06 milligram, riboflavin, 6.95 milligrams of vitamin-Es, 33 milligrams, potassium, 0.27 milligram, zinc, 0.08 milligram of copper, selenium 4.8 micrograms.In addition, also contain tannic acid, oxysuccinic acid, vitamins C and lipid acid etc.Its fat is mainly linolic acid, oleic acid, Palmiticacid, stearic acid and sad, n-nonanoic acid, capric acid, tetradecanoic acid, linolenic acid etc. on a small quantity.
Mulberries trophic analysis:
(1) prevent arteriosclerosis, in mulberries, contain lipid acid, mainly by linolic acid.Stearic acid and oleic acid composition, have and reduce fat, and reduces blood fat, prevents the effects such as arteriosclerosis.
(2) strengthening the spleen and stomach, contains the nutritive substances such as tannic acid, lipid acid, oxysuccinic acid in aid digestion mulberries, can help the digestion of fat, protein and starch, therefore there is the merit that strengthening the spleen and stomach is aid digestion, can be used for the diarrhoea that treatment causes because of maldigestion.
(3) supplement the nutrients, in mulberries, contain the trace element of a large amount of moisture, carbohydrate, multivitamin, carotene and needed by human etc., can effectively expand the Q volume of blood of human body, and benefit and oiliness, be suitable for hypertension, gynaecological disease patient's dietotherapy.
(4) blacking hair and beauty, except containing the nutritive substance that a large amount of needed by human body want, also contains Wu Fasu in mulberries, can make hair become black and glossy, therefore can be used to beauty treatment.
(5) cancer-resisting, the compositions such as contained violaguercitrin in mulberries, cyanidin(e), glucose, fructose, oxysuccinic acid, calcareous, inorganic salt, carotene, multivitamin and nicotinic acid, have prophylaxis of tumours cellular invasion, effect of avoiding cancer to occur.Curative effect: mulberries are cold in nature to promote the production of body fluid, the flat Tianjin of growing of rock sugar, being hard and dry due to controlling enteron aisle body fluid deficiency.
Definition according to " People's Republic of China's industry standard " to alcoholic drink mixed with fruit juice, alcoholic drink mixed with fruit juice is take liquor, scent type Fenyang wine or edible ethanol as wine base, with the animals and plants elite of medicine-food two-purpose, processes by advanced technologies, has changed the alcoholic drink of its former wine base style.That alcoholic drink mixed with fruit juice has is nutritious, various in style, the feature of different style, and the wide range of alcoholic drink mixed with fruit juice, comprises the wine kinds such as flowers and fruits type alcoholic drink mixed with fruit juice, animals and plants fragrant, tonic nutrient liquor.
Mulberries have spontaneous growth, without the feature of disease and pest, liked by people, but its fruit surface is soft and not storage endurance transportation, and people often retain its nutritive value in the mode of mulberries fruit wine brewing.
Existing morat preparation technology generally includes following several:
1. infusion method (if the patent No. is CN10207111A, CN101440337A): by fresh mulberries pulp and alcohol or soaking in Chinese liquor, the soak solution after immersion is allocated and formed.The mulberries fruit wine of soaking wine method brew, although technique is simple, has certain fruital, typicalness strong, and it is plentiful that wine body is often owed.Alcohol smell is outstanding, can not meet modern people meeting high quality of life.
2. fermentation method (if the patent No. is CN1024362A, CN102787047A): fresh mulberries fruit is through peeling, squeezes the juice, the art breading brew such as clarifying treatment, artificial yeast's interpolation, temperature controlled fermentation, oxygen barrier storage forms.The fruit wine of fermentation brew, look just, the pure gracefulness of fragrance, delicate mouthfeel, plentiful mellow, coordinate.But the color component of mulberry juice loss is more, and very unstable of color.
3. soak the method (if the patent No. is CN101074413A) combining with fermentation: according to the method described above, fresh fruit soak solution is mixed by a certain percentage with fresh fruit fermented liquid, then allotment forms through art breading.Soak and the fruit wine of combined techniques brew that ferments, though have certain pure and fresh fruital and aroma, typicalness is more outstanding, but still exists the functional component loss in mulberry juice serious, and product often needs the processing of mixing colours.
4. utilize mulberry juice concentrated solution to produce mulberries fruit wine (if the patent No. is CN102250719A): what on this kind of basic identical with the fermentation method just raw material of method, use is fruit juice concentrate.Its production method is: fruit juice concentrate is diluted with water to finite concentration (according to the specification of quality of product) and makes the former wine after its fermentation meet product requirement, then add the operations such as artificial yeast, temperature controlled fermentation, storage, art breading.The fruit wine that utilizes this method to produce, general fruital is on the low side, feeling of freshness a little less than, vinosity is not good, has certain gap with the fruit wine that utilizes new fresh fruit brew.
The preparation method of several morats above, respectively have oneself advantage and defect, common feature is all that juice color loss is serious, and sanitas usage quantity also approaches the upper limit of national standard, simultaneously pure mulberries brew vinosity, with the smell of herbal medicine, has affected its mouthfeel of drinking.Adopt which type of method, can farthest retain the nutritive ingredient of mulberries fruit, can improve again morat functional effect aspect health care, reduce the usage quantity of sanitas (sulfurous gas etc.), be the target that in industry, professional person pursues for consumers in general provide pure natural mulberries fruit wine simultaneously always.
Harvest son, have another name called that harvest on mountain, harvest on hilllock, be commonly called as " mountain breast ", " Stenocalyx micheli ".Be a kind of wild fruit being grown on mountain, the beginning of June is bloomed, and to cause August fruit in seven ripe, well-done time, is pitch-black, is that mauve its fruit is fragrant and sweet, tasty half-mature time, allows people enjoy endless aftertastes.Record according to Compendium of Material Medica and " Chinese medicine voluminous dictionary ": " Ren Ziguo contains flavonoid glycoside ".That " the yokelish juice of enriching blood, urban resident's heart K " is in fact for wild is enriched blood really precious.Its fruit also can brewage harvest sub-wine .. harvest sub function have nourish blood, the effect of hemostasis, puckery intestines controlling nocturnal emission with astringent drugs.Not only its fruit has abundant nutritive value, and its root also can be used as medicine, and the property of medicine is flat, sweet-puckery flavor, and promoting blood circulation and removing obstruction in channels, astringing to arrest diarrhea, cures mainly treating rheumatic ostealgia, pain in the back; Its leaf also has pharmaceutical use.Its mainly distribute Guangdong, Guangxi, Taiwan, Fujian, Hunan, Yunnan, Guizhou, mainly originate from Guangdong, Guangxi, Fujian.
Harvesting sub-wine is that harvesting sub is really raw material, (also can be equipped with matrimony vine, red date, Fruit of Cherokee Rose).This wine contains abundant vitamin A, vitamins B, calcium, phosphorus, iron and the necessary amino acid of more than 20 kind of human body etc., has blood circulation promoting and enriching, and moistening lung is nourishing liver and kidney, the effects such as establishing-Yang.
Existingly harvest sub-wine wine preparation technology and generally include following several:
1, the raw method of soaking.Side 1: adopt and harvest sub-dry fruit 50g, matrimony vine 10g, red date 15g, Fruit of Cherokee Rose 20g, rock sugar 10g, 50 ° of rice wine 500g, first will harvest son fruit and clean, cook, dry, Fruit of Cherokee Rose deburring cooks, dry, mix with matrimony vine, red date, soak after 30 days with 50 ° of rice wine, separating liquid medicine, filtrate syrup on the rocks, blends into the sub-wine of harvesting of 20 ° and 15 °, then is finished product through clear filter.There is blood circulation promoting and enriching, moistening lung, nourishing liver and kidney, the effects such as establishing-Yang.Side 2: be exactly the sub-wash clean of harvesting coming plucking, add white wine directly to soak after drying, this is that the simplest one is soaked method.Hurry up if want to drink, even can mash harvesting son, allow fruit drink follow wine liquid to mix fully.
2, dry immersion.Plucking harvesting after sub-wash clean, cook, dry, then add matrimony vine, in red dates etc., medicinal high wine is blended into rock sugar after soaking together a wheat harvesting period again, regulates mouthfeel.What common people drank is all this way.
3, fermentation method.This way is relatively applicable to the people who does not like drinking high wine.Acid is sour-sweet sweet, as grape wine.Clean and cook harvesting son, dry in the air after cool and put the container disinfecting into, mash, admix koji (this locality is commonly called as wine cake) sealing, ferment and after two to three days, can filter its juice and drink.
Summary of the invention
Mulberries provided by the invention are harvested the brew method of sub-alcoholic drink mixed with fruit juice, have solved the problem that traditional morat mouthfeel is bad, freshness is not high.
In order to reach foregoing invention object, the technical solution adopted in the present invention is: a kind of mulberries are harvested the brew method of sub-alcoholic drink mixed with fruit juice, comprise the following steps:
A). take fresh ripe mulberry with harvest son fruit as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
B). the rice in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
C). the rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, is 15 minutes at saturated steam state cooking time;
D). by the rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius;
E). rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir;
F). after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
G). heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
H). by 1 part of weight mulberries with harvest son fruit fruit juice and the residue after physical squeezing and be added in 2.5 ~ 3.5 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continue to after 2 ~ 3 months, filtered through gauze is got clear liquid in wine jar and is finished product.
Mulberries and harvest the physics boiling of son fruit and squeezing process is in step a:
A1). get fresh mulberries and harvest sub-fruit, the immature fruit of the non-black purple of artificial removal's color, and by mulberries with harvest son fruit and evenly divide in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 4 ~ 7 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries and harvest sub-fruit;
A3). by standby a2 step institute mulberries with harvest son fruit and pour in food steamer, under saturation steam environment, keep 20 minutes, after removing, dry, boiling with dry common circulation three times;
A4). by above-mentioned mulberries with harvest son fruit and pour in cylinder shape squeezing bucket, connects squeezing bung and support by lever principle, in one section of application of force of support, barrel interior mulberries are really squeezed bearing under 3 ~ 4MPa pressure with harvesting.
The present invention is due to wine-making technology uniqueness, and the mulberries of preparing according to the method are harvested sub-alcoholic drink mixed with fruit juice and had pure light black color purple, and mouthfeel is more comfortable, wine body is more plentiful, nourishing function is abundanter, and antiseptic content is lower, is particularly suitable for the requirement of modern people to nutritive health-care.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1: weight ratio part mulberries: Ren Ziguo: the mulberries of the former wine=1:1:2.5 of pannikin rice wine brew are harvested sub-alcoholic drink mixed with fruit juice, and brew method is as follows:
The first step: take fresh ripe mulberry with harvest son fruit as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
Second step: rice soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
The 3rd step: the rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time;
The 4th step: by the rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius;
The 5th step: rice sealing and fermenting process continues 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir;
The 6th step: after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
The 7th step: heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
The 8th step: by 1 part of weight mulberries with harvest son fruit fruit juice and the residue after physical squeezing and be added in 2.5 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: Ren Ziguo: the mulberries of the former wine=1:1:3 of pannikin rice wine brew are harvested sub-alcoholic drink mixed with fruit juice, and brew method is as follows:
The first step: take fresh ripe mulberry with harvest son fruit as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
Second step: rice soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
The 3rd step: the rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time;
The 4th step: by the rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius;
The 5th step: rice sealing and fermenting process continues 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir;
The 6th step: after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
The 7th step: heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
The 8th step: by 1 part of weight mulberries with harvest son fruit fruit juice and the residue after physical squeezing and be added in 3.0 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 3: weight ratio part mulberries: Ren Ziguo: the mulberries of the former wine=1:1:3.5 of pannikin rice wine brew are harvested sub-alcoholic drink mixed with fruit juice, and brew method is as follows:
The first step: take fresh ripe mulberry with harvest son fruit as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
Second step: rice soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
The 3rd step: the rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time;
The 4th step: by the rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius;
The 5th step: rice sealing and fermenting process continues 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir;
The 6th step: after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
The 7th step: heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
The 8th step: by 1 part of weight mulberries with harvest son fruit fruit juice and the residue after physical squeezing and be added in 3.5 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
Mulberries and harvest the physics boiling of son fruit and squeezing process is in step 1 in the above step:
A1). get fresh mulberries and harvest sub-fruit, the immature fruit of the non-black purple of artificial removal's color, and by mulberries with harvest son fruit and evenly divide in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 4 ~ 7 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries and harvest sub-fruit;
A3). by standby a2 step institute mulberries with harvest son fruit and pour in food steamer, under saturation steam environment, keep 20 minutes, after removing, dry, boiling with dry common circulation three times;
A4). by above-mentioned mulberries with harvest son fruit and pour in cylinder shape squeezing bucket, connects squeezing bung and support by lever principle, in one section of application of force of support, barrel interior mulberries are really squeezed bearing under 3 ~ 4MPa pressure with harvesting.Under suitable pressure, carry out physical squeezing, can control the rate of extruding of juice in fresh fruit, and then control mulberries and harvest the speed that sub-fruit juice and residue reacts with microbe colony during the fermentation, then the time control of termination by fermentation and finally control the quality of wine.
Claims (2)
1. mulberries are harvested a brew method for sub-alcoholic drink mixed with fruit juice, it is characterized in that comprising the following steps:
A). take fresh ripe mulberry fruit with harvest son fruit as raw material, after boiling and the circulation of drying three times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
B). the rice in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and after 2 hours, change mountain spring water in immersion one time;
C). the rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, is 15 minutes at saturated steam state cooking time;
D). by the rice of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of glutinous rice quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius;
E). rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir;
F). after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
G). heating iron pan bottom is to 500 ~ 600 ℃, and what now vitrified pipe interlayer chamber small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
H). by 1 part of weight mulberries with harvest son fruit fruit juice and the residue after physical squeezing and be added in 2.3 ~ 2.7 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continue to after 2 ~ 3 months, filtered through gauze is got clear liquid in wine jar and is finished product.
2. mulberries according to claim 1 are harvested the preparation method of sub-alcoholic drink mixed with fruit juice, it is characterized in that: mulberries and harvest the physics boiling of son fruit and squeezing process is in described step a:
A1). get fresh mulberries and harvest sub-fruit, the immature fruit of the non-black purple of artificial removal's color, and by mulberries with harvest son fruit and evenly divide in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 4 ~ 7 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries and harvest sub-fruit;
A3). by standby a2 step institute mulberries with harvest son fruit and pour in food steamer, under saturation steam environment, keep 20 minutes, after removing, dry, boiling with dry common circulation three times;
A4). by above-mentioned mulberries with harvest son fruit and pour in cylinder shape squeezing bucket, connects squeezing bung and support by lever principle, in one section of application of force of support, barrel interior mulberries are really squeezed bearing under 3 ~ 4MPa pressure with harvesting.
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| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104673585A (en) * | 2015-03-12 | 2015-06-03 | 象州县科学技术局 | Brewing method of mulberry-phyllanthus emblica juice wine |
| CN105079276A (en) * | 2015-08-21 | 2015-11-25 | 罗盈 | Myrtle fruit wine and preparation method thereof |
| CN106148139A (en) * | 2016-09-30 | 2016-11-23 | 佛山市融信通企业咨询服务有限公司 | A kind of mountain spill mulberry health care health preserving wine and preparation method thereof |
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| CN105079276A (en) * | 2015-08-21 | 2015-11-25 | 罗盈 | Myrtle fruit wine and preparation method thereof |
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Application publication date: 20140702 |