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CN-122012208-A - Mulberry and lotus root fermented wine and brewing method thereof

CN122012208ACN 122012208 ACN122012208 ACN 122012208ACN-122012208-A

Abstract

The invention discloses mulberry and lotus root fermented wine and a brewing method thereof, and belongs to the technical field of fermented wine brewing. The fermented wine is prepared from raw materials such as fresh Honghu lotus root, mulberry, a compound enzyme preparation, beta-cyclodextrin, rock candy, special distiller's yeast and the like according to a specific weight portion. The brewing method comprises the steps of raw material pretreatment, lotus root mud/mulberry mud/lotus root juice separation, material mixing, primary open fermentation, secondary sealed anaerobic fermentation, filter pressing, ageing, clarification, filling and the like. According to the invention, the flavor of the wine body is innovated through the compounding of the mulberries and the lotus roots, the fermentation efficiency is improved through the accurate enzymolysis of the compound enzyme preparation, the generation of flavor substances is optimized through the staged fine-adjustment fermentation process, and the high clarity and stability of the product are ensured through the integration of the modern post-treatment technology. The obtained mulberry and lotus root fermented wine has unique flavor, rich nutrition and excellent quality, and solves the technical problems of single flavor, insufficient fermentation, poor stability and the like of the traditional lotus root wine.

Inventors

  • ZHANG XIAOFENG

Assignees

  • 洪湖市璃源酒业有限公司

Dates

Publication Date
20260512
Application Date
20260305

Claims (10)

  1. 1. The mulberry and lotus root fermented wine is characterized by comprising, by weight, 80-120 parts of fresh Honghu lotus roots, 0.2-0.4 part of a compound enzyme preparation, 5-8 parts of beta-cyclodextrin, 80-120 parts of rock sugar, 0.8-1.2 parts of specially-made distiller's yeast, 0.3-0.5 part of a fermentation regulator, 0.05-0.1 part of propyl gallate, 1-1.5 parts of chitosan and 16-24 parts of mulberries.
  2. 2. The mulberry and lotus root fermented wine according to claim 1, wherein the complex enzyme preparation is composed of alpha-amylase, pectase and cellulase in a mass ratio of 3-5:2-4:1-2.
  3. 3. The mulberry and lotus root fermented wine according to claim 1, wherein the fermentation regulator is composed of potassium hydrogen tartrate and magnesium sulfate in a mass ratio of 3-5:2-3.
  4. 4. The mulberry and lotus root fermented wine according to claim 1, wherein the special distiller's yeast is prepared by compounding rhizopus and rice yeast according to a mass ratio of 1:1-2:1.
  5. 5. The mulberry and lotus root fermented wine according to claim 1, wherein the chitosan is one or more of deacetylated chitin, oligomeric chitosan and water-soluble chitosan, and the deacetylation degree is more than or equal to 90%.
  6. 6. The brewing method of the mulberry and lotus root fermented wine is characterized by comprising the following steps of: S1, raw material pretreatment, namely respectively cleaning, peeling, removing nodes and removing stems of fresh lagoon lotus roots and mulberries, steaming the mulberries, and cutting the lotus roots into blocks; s2, cutting and cleaning, namely cleaning the lotus root blocks and mulberries treated in the step S1 with purified water for secondary air bubbles, and then airing for later use; S3, separating materials, namely respectively and physically extruding the lotus root blocks and the mulberries which are dried in the step S2 to obtain lotus root mud, mulberry mud and lotus root juice which is obtained by further extruding part of lotus root mud; S4, mixing fermentation materials, namely taking 50 parts of lotus root mud, 50 parts of lotus root juice, 20 parts of mulberry mud, 100 parts of rock sugar and 1 part of special distiller' S yeast, and uniformly mixing and stirring to obtain a fermentation mixture; S5, primary fermentation, namely inoculating saccharomyces cerevisiae into the fermentation mixture, and fermenting under an open condition, wherein sterile air is introduced every day during fermentation, and stirring is carried out for 1-2 times, and the primary fermentation product is obtained after continuous fermentation for 10 days; S6, secondary fermentation and ageing, namely transferring the primary fermentation product into a sealed container for anaerobic fermentation, continuing fermentation for 15-20 days, separating wine residues by adopting a plate-frame filter pressing method after fermentation to obtain wine liquor, and transferring the wine liquor into an ageing jar for sealed ageing for at least 2 months; and S7, clarifying and filling, namely, treating the aged wine liquid by a multi-tank serial low-temperature clarifying process and filling.
  7. 7. The brewing method of the mulberry and lotus root fermented wine according to claim 6, wherein in the step S1, the mulberry is steamed for 5-10 minutes by boiling water, in the step S2, the bubble pressure of the secondary bubble cleaning is 0.1-0.3MPa, the cleaning time is 5-10 minutes, and the cleaned material is dried until the moisture content is less than or equal to 10%.
  8. 8. The method for brewing mulberry and lotus root fermented wine according to claim 6, wherein in the step S5, the inoculation amount of the saccharomyces cerevisiae is 0.5-1.0% of the total weight of the fermentation mixture, the primary fermentation temperature is 18-20 ℃, the ventilation amount of the sterile air is 0.4-0.6L/min every day, and the stirring time is 15-20min every time.
  9. 9. The method for brewing the mulberry and lotus root fermented wine according to claim 6, wherein in the step S6, the anaerobic fermentation temperature is 22-24 ℃, the filter pressing pressure of the plate frame filter pressing is 0.2-0.5MPa, the ageing is performed in an ageing wine jar, the inner wall of the ageing wine jar is coated with nano titanium dioxide, the ageing temperature is 18-22 ℃, and the ageing time is 28-32 days.
  10. 10. The brewing method of the mulberry and lotus root fermented wine according to claim 6, wherein the multi-tank serial low-temperature clarification process in the step (7) adopts a five-stage serial container tank clarification system based on a communication pressure principle, namely mixing wine juice obtained by manual physical squeezing after fermentation with reserved primary fermentation products, pumping the wine juice into a clarification tank for preliminary filtration, and sequentially and continuously passing the wine juice through five container tanks which are arranged in series under the action of system pressure difference, and removing impurities through progressive low-temperature sedimentation and physical filtration to obtain clear wine liquid.

Description

Mulberry and lotus root fermented wine and brewing method thereof Technical Field The invention belongs to the technical field of fermented wine brewing, and particularly relates to mulberry and lotus root fermented wine and a brewing method thereof. Background Lotus root is an aquatic economic crop widely planted in China, is rich in dietary fiber, various vitamins (such as vitamin C, B groups), minerals (such as potassium and iron), active ingredients such as polyphenol and flavone, and has higher nutritive value and health care function. At present, the food development taking lotus roots as raw materials is mainly focused on the fields of traditional or primary processing products such as lotus root starch, lotus root juice beverage, lotus root cans and the like, and the development of deep processing, particularly fermented wines, is still in a starting and exploring stage. In the field of fermented wine brewing, lotus root fermented wine is an emerging special wine product, and is gradually attracting attention in the industry. However, the existing lotus root fermented wine brewing technology still has a plurality of defects. Firstly, the lotus root is generally single in raw material composition, and is mostly only used as a main or unique raw material, and the lotus root lacks scientific compatibility with other nutrition and flavor substances, so that the flavor of the final product is simple in level, not unique enough and limited in nutritive value. In the aspect of brewing technology, the traditional treatment method is rough, for example, the decomposition of macromolecular substances such as starch, cellulose and the like in raw materials is insufficient, the release of fermentable sugar and the subsequent fermentation efficiency are influenced, parameters (such as temperature, inoculum size, ventilation, stirring and the like) of the fermentation process (including aerobic primary fermentation and anaerobic secondary fermentation) are controlled insufficiently finely and systematically, slow fermentation start, unstable progress and insufficient generation of flavor substances are caused, and in the post-treatment link, the clarification, stability treatment and flavor fusion (ageing) of wine are lack of effective modern technological means integration, so that the problems of poor clarity, short shelf life or coarse mouthfeel and the like possibly exist in the product. Disclosure of Invention The invention aims to provide mulberry and lotus root fermented wine and a brewing method thereof, which solve the technical problems of single flavor, low fermentation efficiency and poor product stability of the traditional lotus root wine. In order to solve the technical problems, the invention adopts the following technical scheme: The mulberry and lotus root fermented wine comprises, by weight, 80-120 parts of fresh Honghu lotus roots, 0.2-0.4 part of a compound enzyme preparation, 5-8 parts of beta-cyclodextrin, 80-120 parts of rock sugar, 0.8-1.2 parts of specially-made distiller's yeast, 0.3-0.5 part of a fermentation regulator, 0.05-0.1 part of propyl gallate, 1-1.5 parts of chitosan and 16-24 parts of mulberry. Further, the complex enzyme preparation is formed by compounding alpha-amylase, pectase and cellulase according to the mass ratio of 3-5:2-4:1-2. Further, the fermentation regulator is formed by compounding potassium hydrogen tartrate and magnesium sulfate according to a mass ratio of 3-5:2-3. Further, the special distiller's yeast is prepared by compounding rhizopus and rice yeast according to a mass ratio of 1:1-2:1. Further, the chitosan is one or more of deacetylated chitin, oligomeric chitosan and water-soluble chitosan, and the deacetylation degree is more than or equal to 90%. A brewing method of mulberry and lotus root fermented wine comprises the following steps: S1, raw material pretreatment, namely respectively cleaning, peeling, removing nodes and removing stems of fresh lagoon lotus roots and mulberries, steaming the mulberries, and cutting the lotus roots into blocks; s2, cutting and cleaning, namely cleaning the lotus root blocks and mulberries treated in the step S1 with purified water for secondary air bubbles, and then airing for later use; S3, separating materials, namely respectively and physically extruding the lotus root blocks and the mulberries which are dried in the step S2 to obtain lotus root mud, mulberry mud and lotus root juice which is obtained by further extruding part of lotus root mud; S4, mixing fermentation materials, namely taking 50 parts of lotus root mud, 50 parts of lotus root juice, 20 parts of mulberry mud, 100 parts of rock sugar and 1 part of special distiller' S yeast, and uniformly mixing and stirring to obtain a fermentation mixture; S5, primary fermentation, namely inoculating saccharomyces cerevisiae into the fermentation mixture, and fermenting under an open condition, wherein sterile air is introduced every day during fermentation, an