CN104673588A - Brewing method of mulberry-pitaya juice wine - Google Patents
Brewing method of mulberry-pitaya juice wine Download PDFInfo
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Abstract
The invention discloses a brewing method of mulberry-pitaya juice wine. The brewing method comprises the following steps: using fresh ripe mulberry fruits and pitayas as raw materials, steaming, airing, squeezing, and fermenting together with steamed rice and wine yeast. By the brewing method, the problems that the conventional mulberry wine is bad in taste and low in fresh-keeping degree are solved; due to a unique brewing technology, the mulberry-pitaya juice wine prepared by the preparation method has a pure pale purple color, a more comfortable taste, a plumper wine property, richer health-care functions and a lower preservative content, and is especially suitable for requirements of modern people on nutrition and healthcare.
Description
Technical field
The present invention relates to the preparation method of fruits health promoting wine, particularly use mulberries and Hylocereus undatus as the brewing method of raw material.
Background technology
Mulberry fruit, having another name called Fructus Mori, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc., is the fruit ear of moraceae plants mulberry.When mulberry fruit is tender, look blue or green, and taste acid, time aging, look purple is black, succulence, and taste is sweet.Ripe Mulberry fruit is nutritious, every 100 grams of mulberry fruit moisture contents 81.8 grams, 1.8 grams, protein, 0.3 gram, fat.Mierocrystalline cellulose 4.9 grams, 10 grams, carbohydrate, ash content 1.2 grams, carotene 30 microgram, VitB1 0.02 milligram, 0.06 milligram, riboflavin, vitamin-E 6.95 milligrams, 33 milligrams, potassium, 0.27 milligram, zinc, copper 0.08 milligram, selenium 4.8 microgram.In addition, also containing 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.
Mulberry fruit trophic analysis:
(1) arteriosclerosis is prevented, containing lipid acid in mulberry fruit, primarily of linolic acid.Stearic acid and oleic acid composition, have and reduce fat, reduce blood fat, prevent the effects such as arteriosclerosis.
(2) strengthening the spleen and stomach, containing nutritive substances such as tannic acid, lipid acid, oxysuccinic acid in aid digestion mulberry fruit, can help the digestion of fat, protein and starch, therefore the merit having strengthening the spleen and stomach aid digestion, can be used for treating the diarrhoea caused because of maldigestion.
(3) supplement the nutrients, trace element etc. containing a large amount of moisture, carbohydrate, multivitamin, carotene and needed by human in mulberry fruit, effectively can expand the Q volume of blood of human body, and mend and oiliness, be suitable for hypertension, gynaecological disease patient dietotherapy.
(4) blacking hair and beauty, in mulberry fruit except the nutritive substance wanted containing a large amount of needed by human body, also containing Wu Fasu, can make hair become black and glossy, therefore can be used to beauty treatment.
(5) cancer-resisting, the composition such as violaguercitrin contained in mulberry fruit, cyanidin(e), glucose, fructose, oxysuccinic acid, calcareous, inorganic salt, carotene, multivitamin and nicotinic acid, has prophylaxis of tumours cellular invasion, avoids effect that cancer occurs.Curative effect: mulberries are cold in nature to promote the production of body fluid, rock sugar is flat grows Tianjin, controls enteron aisle body fluid deficiency caused being hard and dry.
According to " People's Republic of China's industry standard " definition to alcoholic drink mixed with fruit juice, alcoholic drink mixed with fruit juice is with liquor, scent type Fenyang wine or edible ethanol for wine base, with the animals and plants elite of medicine-food two-purpose, processes by advanced technologies, changes the alcoholic drink of its former wine base style.Alcoholic drink mixed with fruit juice has feature that is nutritious, various in style, 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, extensively like by people, but the soft and not storage endurance transport of its fruit surface, people often retain its nutritive value in the mode of mulberry 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 carries out allotment and forms.The mulberry fruit wine of soaking wine method brew, although technique is simple, has certain fruital, typicalness strong, and wine body often owes plentiful.Alcohol smell is given prominence to, and can not meet modern people meeting high quality of life.
2. fermentation method (if the patent No. is CN1024362A, CN102787047A): fresh mulberries fruit, through peeling, is squeezed the juice, clarifying treatment, artificial yeast's interpolation, temperature controlled fermentation, the art breading brew such as oxygen barrier storage formed.Fermentation brew fruit wine, look just, the pure gracefulness of fragrance, delicate mouthfeel, plentiful mellow, coordinate.But the loss of the color component of mulberry juice is more, and color instability very.
3. soak and the method (if the patent No. is CN101074413A) combined of fermenting: according to the method described above, fresh fruit soak solution is mixed by a certain percentage with fresh fruit fermented liquid, then form through art breading allotment.Soak the fruit wine with the brew of fermentation combined techniques, though have necessarily pure and fresh fruital and aroma, typicalness is more outstanding, but the functional component loss still existed in mulberry juice is serious, and product often needs to carry out toning process.
4. utilize mulberry juice concentrated solution production mulberry fruit wine (if the patent No. is CN102250719A): this kind of basic identical with the fermentation method just raw material of method uses fruit juice concentrate.Its production method is: fruit juice concentrate is diluted with water to finite concentration (specification of quality according to product) make it ferment after former wine meet product requirement, then carry out the operations such as interpolation artificial yeast, temperature controlled fermentation, storage, art breading.Utilize the fruit wine that this method is produced, general fruital is on the low side, feeling of freshness is more weak, and vinosity is not good, has certain gap with utilizing the fruit wine of new fresh fruit brew.
The preparation method of several morat above, respectively have oneself advantage and defect, common feature is all that juice color loss is serious, and sanitas usage quantity is also close to the upper limit of national standard, simultaneously pure mulberries brew vinosity, with the smell of herbal medicine, have impact on the mouthfeel that it is drunk.Adopt which type of method, farthest can retain the nutritive ingredient of mulberry fruit, morat functional effect in health care can be improved again, reduce the usage quantity of sanitas (sulfurous gas etc.), for consumers in general provide pure natural mulberry fruit wine to be the target that in industry, professional person pursues always simultaneously.
Hylocereus undatus, also known as Hylocereus undatus, Herba Passiflorae Foetidae, Latin literary fame: Hylocereus undulatus Britt. Cactaceae, hylocereus platymiscium fruit, ovalize, diameter 10-12cm, outward appearance is red or yellow, has the thallus of green rounded triangle, white, red or yellow pulp, have melanospermous fruit.Originating in Central America, is one of the torrid zone, semi-tropical famous fruit.After import Taiwan Province of the country in Southeast Asia such as Vietnam, Thailand and China into, Introduction And Trial has also been carried out in the provinces and regions such as Hainan, Guangxi, Guangdong, Fujian of China's Mainland.Hylocereus undatus is nutritious, function is unique, and it contains the rare vegetable albumin of general plant and anthocyanidin, abundant VITAMIN and water-soluble dietary fibre.Hylocereus undatus belongs to cool property.In its natural state, fruit is ripe in the autumn in summer, and taste is sweet, succulence.
Hylocereus undatus is rich in a large amount of pulp, there is abundant carotene, Vitamin B1 hcl, B2, B3, B12, C etc., (seed of black sesame) is more containing the abundant mineral substance such as calcium, phosphorus, iron and various enzyme, albumin, cellulosic and high density natural pigment anthocyanidin (especially be with red meat) in fruit stone, and colored, stem and tender shoots are more just like various effects of its close relative (aloe).Can preventing constipation, promote eye health, increase bone density, synergid film grows, prevention anaemia, anti-neuritis, prevention bridou. increase appetite, skin whitening, effect of anti-blackspot etc.It should be noted that the pulp of Hylocereus undatus is hardly containing fructose and sucrose, sugar is based on glucose, and this natural glucose, easily absorbs, edible after being applicable to motion, but it should be noted that diabetics should not eat more.Anthocyanidin content in Hylocereus undatus fruit is higher, especially the kind of red meat.Anthocyanidin is the obvious antioxidant of a kind of effectiveness, effectively can prevent arteriosclerosis, thus heart attack and blood clot can be stoped to form the cerebral apoplexy caused; It can also to Green Tea Extract, effectively anti-ageing; The prevention to brain cell sex change can also be improved, suppress the generation of dementia.Be rich in more rare vegetable albumin in general vegetables and fruits in Hylocereus undatus, this activated albumin can the heavy metal ion automatically in human body be combined, and is excreted, thus play detoxification by Excretory system.In addition, albumin also has provide protection to coat of the stomach.Hylocereus undatus is rich in the vitamins C of skin whitening and the abundant water-soluble dietary fibre having fat-reducing, reduce blood sugar, ease constipation, prevention large bowel cancer.Iron-holder in Hylocereus undatus is higher than general fruit, and iron manufactures oxyphorase and the indispensable element of other irony material, takes in appropriate irony and can also prevent anaemia.Hylocereus undatus fruit juice multi-flavor is fresh and sweet, can make wine except eating raw, also, can processed, jam etc.Flower drying one-tenth dish, color can refine food dye etc.
Red pitaya wine take Hylocereus undatus as a kind of health fruit of material processing, containing the amino acid etc. that abundant vitamin A, B, calcium, phosphorus, iron and more than 20 kind of human body are necessary, has blood circulation promoting and enriching, prevents arteriosclerosis, the effectively anti-ageing effect of waiting for a long time.Existing red pitaya wine brewing method and flow process as follows:
1, preparation work: clean container, a certain proportion of white sugar, Hylocereus undatus, the sweet yeast for brewing rice wine of the container of dress wine, the medical alcohol of sterilization, dress fruit.
2, brewing flow:
(1) with medical alcohol by ready cleaning container, sterilize, dry for subsequent use;
(2) Hylocereus undatus clear water is soaked, then rinses, dry for subsequent use;
(3) the supracutaneous scale cutter of Hylocereus undatus after drying is reamed, and cut carpopodium, the base of fruit at Hylocereus undatus two ends, retain pericarp for subsequent use.
(4) dice Hylocereus undatus processed being cut into about 1CM puts into ready large container, adds white sugar and stir in the ratio of 1:0.2;
(5) Hylocereus undatus be stirred to be put in ready wine container and sealed mouth be put into shady and cool ventilation place;
(6) in 1:0.5(water: white sugar) ratio cool for subsequent use by drying in the air after boiled for a certain proportion of white sand syrup;
(7) a certain proportion of sweet yeast for brewing rice wine is poured in the white sand syrup of dry in the air cool (about 35 DEG C) and stir, and pour in the container that Hylocereus undatus is housed to stir and seal mouth, enter the prior fermentation stage;
(8) because prior fermentation compares excitation, sugar decomposition is also become alcohol and discharges carbonic acid gas by yeast Fast-propagation, therefore need stir one to twice this every day in stage;
(9) after about one week, prior fermentation terminates substantially, and now major part fruit material is all precipitated to container bottom, shows that prior fermentation terminates, is filled into by wine liquid in another clean container, and bottleneck is sealed carry out later stage fermentation.Because later stage fermentation also can produce a certain amount of carbonic acid gas, so bottleneck does not want Feng get Tai tightly, so that gas is discharged.
(10) after about one month, later stage fermentation also finishes, and wine liquid is at this moment limpid, bright.
(11) if want the mouthfeel of wine better, wine liquid can be poured again into sealing in a clean container and carry out ageing, approximately pass through half a year just passable to the ageing of a year.
Summary of the invention
The brew method of mulberries Hylocereus undatus alcoholic drink mixed with fruit juice provided by the invention, solves 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 brew method of mulberries Hylocereus undatus alcoholic drink mixed with fruit juice, comprises the following steps:
A). with fresh mature mulberries and Hylocereus undatus for 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). soaked by the rice mountain spring water in step a, during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and controls at 22-24 degree Celsius and continue 6 hours, and change a mountain spring water in immersion after 2 hours.
C). drag in bamboo large bamboo or wicker basket by the rice after soaking, mountain spring water rinses the white slurry of surface coverage, and pouring the boiling of wooden rice steamer bucket after draining into, is 15 minutes at saturated steam state cooking time.
D). by digested rice, be poured on bamboo dustpan and spread cooling out, when temperature is down to 27-30 degree Celsius, be sprinkled into 4.5%-5.5% koji that quality is glutinous rice quality and stir, pour in ceramic wine jar after continuing to be cooled to room temperature, and add mountain spring water in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature controls at 20-25 degree Celsius.
E). rice sealing and fermenting process lasts 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over the grain of rice of fluid surface and koji stirs.
F). after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, use vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer cavity be communicated with, keep the cold water state flowed in cylinder.
G). to 500-600 DEG C bottom heating iron pan, what now vitrified pipe interlayer cavity small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength controls at 30-35 °.
H). fruit juice after physical squeezing of 1 part of weight mulberries and Hylocereus undatus and residue are added in the former wine of 2.3-2.7 part weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, after continuing to 2-3 month, filtered through gauze is got clear liquid in wine jar and is finished product.
In step a, mulberries and the boiling of Hylocereus undatus physics and squeezing process are:
A1). get fresh mulberries and flue fruit, the fresh mulberries fruit of prematurity of artificial removal's color non-black purple, and evenly divide in bamboo sieve by the mulberries chosen, moved in flushing tank by bamboo sieve and rinse 20 minutes, sieve diameter is 4-7 millimeter; The Hylocereus undatus clear water of fresh mature soaks, and then rinses, and the carpopodium at Hylocereus undatus two ends, base of fruit and supracutaneous scale cutter is reamed, and retains pericarp and dries for subsequent use.
A2). the mulberries rinsed well are moved to and dries on frame, after naturally drying 24 hours, obtain clean dry and comfortable mulberries fruit.
A3). the Hylocereus undatus rinsed well is moved to and dries on frame, after naturally drying, Hylocereus undatus is cut into the dice of about 1CM.
A4). the standby mulberries of a2 step institute are poured in food steamer, keep 20 minutes under saturation steam environment, dry after removing, boiling with dry common circulation three times.
A5). above-mentioned mulberries and Hylocereus undatus are poured in cylinder shape squeezing bucket, connect squeezing bung and support by lever principle, in one section, support force, make mulberries and Hylocereus undatus in bucket bear the squeezing of 3-4MPa pressure.
The present invention is due to wine-making technology uniqueness, and the mulberries Hylocereus undatus alcoholic drink mixed with fruit juice prepared according to the method has pure pale purple color, 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: Hylocereus undatus: the mulberries Hylocereus undatus alcoholic drink mixed with fruit juice of pannikin rice wine former wine=1:1:2.2 brew, brew method is as follows:
The first step: with fresh mature mulberries and Hylocereus undatus for raw material, boiling and the circulation three times of drying and after cleaning and changing cutter, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
Second step: rice mountain spring water soaks, during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and controls at 22-24 degree Celsius and continue 6 hours, and change a mountain spring water in immersion after 2 hours;
3rd step: drag in bamboo large bamboo or wicker basket by the rice after soaking, mountain spring water rinses the white slurry of surface coverage, and pouring the boiling of wooden rice steamer bucket after draining into, is 15 minutes at saturated steam state cooking time;
4th step: by digested rice, be poured on bamboo dustpan and spread cooling out, when temperature is down to 27-30 degree Celsius, be sprinkled into 4.5%-5.5% koji that quality is glutinous rice quality and stir, pour in ceramic wine jar after continuing to be cooled to room temperature, and add mountain spring water in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature controls at 20-25 degree Celsius;
5th step: rice sealing and fermenting process lasts 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over the grain of rice of fluid surface and koji stirs;
6th step: after having fermented, contains in iron pan in the lump by liquid in altar and solid, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer cavity be communicated with, keep the cold water state flowed in cylinder;
7th step: to 500-600 DEG C bottom heating iron pan, what now vitrified pipe interlayer cavity small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength controls at 30-35 °;
8th step: fruit juice after physical squeezing of 1 part of weight mulberries and Hylocereus undatus and residue are added in 2.2 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, and after continuing to 2-3 month, filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: Hylocereus undatus: the mulberries Hylocereus undatus alcoholic drink mixed with fruit juice of pannikin rice wine former wine=1:1:2.5 brew, brew method is as follows:
The first step: with fresh mature mulberries and Hylocereus undatus for raw material, boiling and the circulation three times of drying and after cleaning and changing cutter, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
Second step: rice mountain spring water soaks, during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and controls at 22 ~ 24 degrees Celsius and continue 6 hours, and change a mountain spring water in immersion after 2 hours;
3rd step: drag in bamboo large bamboo or wicker basket by the rice after soaking, mountain spring water rinses the white slurry of surface coverage, and pouring the boiling of wooden rice steamer bucket after draining into, is 15 minutes at saturated steam state cooking time;
4th step: by digested rice, be poured on bamboo dustpan and spread cooling out, when temperature is down to 27-30 degree Celsius, be sprinkled into 4.5%-5.5% koji that quality is glutinous rice quality and stir, pour in ceramic wine jar after continuing to be cooled to room temperature, and add mountain spring water in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature controls at 20-25 degree Celsius;
5th step: rice sealing and fermenting process lasts 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over the grain of rice of fluid surface and koji stirs;
6th step: after having fermented, contains in iron pan in the lump by liquid in altar and solid, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer cavity be communicated with, keep the cold water state flowed in cylinder;
7th step: to 500-600 DEG C bottom heating iron pan, what now vitrified pipe interlayer cavity small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength controls at 30-35 °;
8th step: fruit juice after physical squeezing of 1 part of weight mulberries and Hylocereus undatus and residue are 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, and after continuing to 2-3 month, filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 3: weight ratio part mulberries: Hylocereus undatus: the mulberries Hylocereus undatus alcoholic drink mixed with fruit juice of pannikin rice wine former wine=1:1:2.7 brew, brew method is as follows:
The first step: with fresh mature mulberries and Hylocereus undatus for raw material, boiling and the circulation three times of drying and after cleaning and changing cutter, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
Second step: rice mountain spring water soaks, during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and controls at 22-24 degree Celsius and continue 6 hours, and change a mountain spring water in immersion after 2 hours;
3rd step: drag in bamboo large bamboo or wicker basket by the rice after soaking, mountain spring water rinses the white slurry of surface coverage, and pouring the boiling of wooden rice steamer bucket after draining into, is 15 minutes at saturated steam state cooking time;
4th step: by digested rice, be poured on bamboo dustpan and spread cooling out, when temperature is down to 27-30 degree Celsius, be sprinkled into 4.5%-5.5% koji that quality is glutinous rice quality and stir, pour in ceramic wine jar after continuing to be cooled to room temperature, and add mountain spring water in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature controls at 20-25 degree Celsius;
5th step: rice sealing and fermenting process lasts 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over the grain of rice of fluid surface and koji stirs;
6th step: after having fermented, contains in iron pan in the lump by liquid in altar and solid, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer cavity be communicated with, keep the cold water state flowed in cylinder;
7th step: to 500-600 DEG C bottom heating iron pan, what now vitrified pipe interlayer cavity small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength controls at 30-35 °;
8th step: fruit juice after physical squeezing of 1 part of weight mulberries and Hylocereus undatus and residue are added in 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, and after continuing to 2-3 month, filtered through gauze is got clear liquid in wine jar and is finished product.
In the above step, in step one, mulberries and the boiling of Hylocereus undatus physics and squeezing process are:
1. get fresh mulberries and flue fruit, the fresh mulberries fruit of prematurity of artificial removal's color non-black purple, and evenly divide in bamboo sieve by the mulberries chosen, moved in flushing tank by bamboo sieve and rinse 20 minutes, sieve diameter is 4-7 millimeter; The Hylocereus undatus clear water of fresh mature soaks, and then rinses, and the carpopodium at Hylocereus undatus two ends, base of fruit and supracutaneous scale cutter is reamed, and retains pericarp and dries for subsequent use.
2. being moved to by the mulberries rinsed well dries on frame, after naturally drying 24 hours, obtains clean dry and comfortable mulberries fruit;
3. being moved to by the Hylocereus undatus rinsed well dries on frame, after naturally drying, Hylocereus undatus is cut into the dice of about 1CM;
4. the standby mulberries of a2 step institute are poured in food steamer, keep 20 minutes under saturation steam environment, dry after removing, boiling with dry common circulation three times;
5. above-mentioned mulberries and Hylocereus undatus are poured in cylinder shape squeezing bucket, connect squeezing bung and support by lever principle, in one section, support force, make mulberries and Hylocereus undatus in bucket bear the squeezing of 3-4MPa pressure.Physical squeezing is carried out under suitable pressure, what can control juice in fresh fruit extrudes rate, and then control the speed that mulberries and Dragonfruit Juice and residue react with microbe colony during the fermentation, more finally control the quality of wine by the time controling of termination fermented.
Claims (2)
1. a brew method for mulberries Hylocereus undatus alcoholic drink mixed with fruit juice, is characterized in that comprising the following steps:
A). with fresh mature mulberry fruit and Hylocereus undatus for raw material, boiling, dry circulation 3 times, for subsequent use after physical squeezing; Selected first-class rice, clear water is for subsequent use after eluriating;
B). soaked by the rice mountain spring water in step a, during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and controls at 22 ~ 24 degrees Celsius and continue 6 hours, and change a mountain spring water in immersion after 2 hours;
C). drag in bamboo large bamboo or wicker basket by the rice after soaking, mountain spring water rinses the white slurry of surface coverage, and pouring the boiling of wooden rice steamer bucket after draining into, is 15 minutes at saturated steam state cooking time;
D). by digested rice, be poured on bamboo dustpan and spread cooling out, when temperature is down to 27-30 degree Celsius, be sprinkled into 4.5%-5.5% koji that quality is glutinous rice quality and stir, pour in ceramic wine jar after continuing to be cooled to room temperature, and add mountain spring water in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature controls at 20-25 degree Celsius;
E). rice sealing and fermenting process lasts 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over the grain of rice of fluid surface and koji stirs;
F). after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, use vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer cavity be communicated with, keep the cold water state flowed in cylinder;
G). to 500-600 DEG C bottom heating iron pan, what now vitrified pipe interlayer cavity small hole at bottom part flowed out is the former wine of pannikin rice wine, and its alcoholic strength controls at 30-35 °;
H). fruit juice after physical squeezing of 1 part of weight mulberries and Hylocereus undatus and residue are added in the former wine of 2.3-2.7 part weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, after continuing to 2-3 month, filtered through gauze is got clear liquid in wine jar and is finished product.
2. the brew method of mulberries Hylocereus undatus alcoholic drink mixed with fruit juice according to claim 1, is characterized in that in described step a, mulberries and the boiling of Hylocereus undatus physics and squeezing process are:
A1). get fresh mulberries and flue fruit, the fresh mulberries fruit of prematurity of artificial removal's color non-black purple, and evenly divide in bamboo sieve by the mulberries chosen, moved in flushing tank by bamboo sieve and rinse 20 minutes, sieve diameter is 4-7 millimeter; The Hylocereus undatus clear water of fresh mature soaks, and then rinses, and the carpopodium at Hylocereus undatus two ends, base of fruit and supracutaneous scale cutter is reamed, and retains pericarp and dries for subsequent use;
A2). the mulberries rinsed well are moved to and dries on frame, after naturally drying 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). the Hylocereus undatus rinsed well is moved to and dries on frame, after naturally drying, Hylocereus undatus is cut into the dice of about 1cm;
A4). the standby mulberries of a2 step institute are poured in food steamer, keep 20 minutes under saturation steam environment, dry after removing, boiling with dry common circulation three times;
A5). above-mentioned mulberries and Hylocereus undatus are poured in cylinder shape squeezing bucket, connect squeezing bung and support by lever principle, in one section, support force, make mulberries and Hylocereus undatus in bucket bear the squeezing of 3-4MPa pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510107271.1A CN104673588A (en) | 2015-03-12 | 2015-03-12 | Brewing method of mulberry-pitaya juice wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510107271.1A CN104673588A (en) | 2015-03-12 | 2015-03-12 | Brewing method of mulberry-pitaya juice wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104962424A (en) * | 2015-07-13 | 2015-10-07 | 中山市满源实业发展有限公司 | Dragon fruit wine formula |
| CN106047565A (en) * | 2016-07-29 | 2016-10-26 | 梁忠顺 | Dragon fruit sweet wine and preparation method thereof |
| CN108395950A (en) * | 2018-04-09 | 2018-08-14 | 平南县正达农业发展有限公司 | A kind of preparation method of red heart red pitaya wine |
| CN108559685A (en) * | 2018-07-20 | 2018-09-21 | 眉山市标己森农业开发有限公司 | A kind of Pitaya wine preparation method and fruit wine |
-
2015
- 2015-03-12 CN CN201510107271.1A patent/CN104673588A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104962424A (en) * | 2015-07-13 | 2015-10-07 | 中山市满源实业发展有限公司 | Dragon fruit wine formula |
| CN106047565A (en) * | 2016-07-29 | 2016-10-26 | 梁忠顺 | Dragon fruit sweet wine and preparation method thereof |
| CN108395950A (en) * | 2018-04-09 | 2018-08-14 | 平南县正达农业发展有限公司 | A kind of preparation method of red heart red pitaya wine |
| CN108559685A (en) * | 2018-07-20 | 2018-09-21 | 眉山市标己森农业开发有限公司 | A kind of Pitaya wine preparation method and fruit wine |
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