The invention also relates to the application of the concentrated mulberry juice in preparing beverages or oral liquids with various medical and health care functions by adding other natural medicinal plants and/or fruits.
Mulberry black rice wine and its preparation method: a mulberry black rice wine with health care function. In this wine, firstly, black rice wine is prepared with black rice and jujube; In addition, mulberry fruit wine was made by adding mulberry and white sugar into liquor, and black rice wine was blended into mulberry fruit wine and aged. It tastes sweet and mellow and has a unique flavor.
Mulberry juice beverage and its preparation method: A method for preparing health beverage with mulberry as raw material includes fruit selection, cleaning, crushing and pre-extracting, juicing, color protection, heating passivation, raw juice blending, fine filtration, instant sterilization, aseptic filling, etc. Due to the complete implementation of biochemical technology production, the natural color of mulberry can be maintained and the taste can be enhanced. The prepared product has the characteristics of "natural nutrition" and conforms to the third generation in the world today.
A processing technology of mulberry fruit juice is characterized by selecting mature mulberry fruits, juicing, refrigerating and keeping fresh, thawing, filtering, homogenizing, heating to 78-82 DEG C, subpackaging, boiling in boiling water for 10- 15 minutes, and cooling to room temperature. During the whole process, no water, sugar or preservatives were added to the mulberry juice. The fruit juice of the invention contains various vitamins, amino acids and minerals, and can benefit the joints of the five zang-organs and soothe the nerves, improve intelligence, improve hearing and eyesight, promote fluid production to quench thirst, promote diuresis and reduce swelling, blacken temples when fresh, relieve constipation and relieve alcohol toxicity. It completely retains the sweet and sour natural flavor and is deeply loved by consumers at home and abroad.
A preparation method of original ecological nutritious mulberry vinegar is provided. Mulberry fruit vinegar is made from discarded mulberries in sericulture garden, mulberries blown down by the wind and extra mulberries eaten fresh. The preparation method comprises selecting mulberry, cleaning, blanching with hot water, pulverizing, adding active alcohol yeast liquid into a temperature-controlled fermentation tank, alcohol fermentation, adding acetic acid yeast liquid, rapid and continuous deep acetic acid fermentation, blending, transferring to a vinegar tank, sealing, aging at 19℃ for 6 months, and finally performing non-thermal sterilization treatment with an 800-100W rare earth ultrasonic transducer. According to the invention, low-temperature fermentation strains and trehalose molecules are adopted for protection, and a large number of antioxidant substances, various amino acids and other nutritional components contained in mulberry are retained to the maximum extent in the whole processing process. Mulberry fruit vinegar is clear and transparent, with pure fragrance, long-term preservation and convenient eating. It has the effects of promoting blood circulation, softening blood vessels, improving gastrointestinal function, moistening skin, inhibiting the generation of lipid peroxide, and preventing human aging, and has good cancer prevention effect.
A medlar health beverage and its preparation method are prepared from the following raw materials: fresh mulberry 70- 100, dried medlar 10-20, water 1000 and proper amount of sugar. The preparation method of Lycium barbarum health beverage comprises the following steps: cleaning Mulberry and Lycium barbarum, putting into a container, adding boiling water at 100℃, cooling to 60-70℃, soaking at this temperature for two hours, taking out and pulping, and separating the residue; Put all the liquids into a container and mix them with sugar. When the taste is moderate, bottle them and seal them, and sterilize them with 1 10℃ high-pressure steam for 20 minutes. The invention retains all nutritional and medicinal components and natural flavor of mulberry and medlar fruits, and has good nutritional and health-care functions if drunk frequently.
Mulberry juice beverage and its preparation method: a mulberry juice beverage consists of the following raw materials in percentage by weight: mulberry juice100%; Or 8%-55% of mulberry juice, 0. 1%-0.3% of edible acid, 5%-9% of sugar, 0.05%-0.2% of stabilizer, 0.0/kloc-0.0/%of mulberry essence and 0.0/%of vitamin C. Edible acids refer to citric acid, malic acid and tartaric acid. Sugar refers to white granulated sugar and glucose. Stabilizers refer to CMC, xanthan gum and pectin. The invention also discloses a preparation method of the mulberry juice beverage, which comprises the following steps: preparing the mulberry juice beverage in one step and storing it for sale; Or that mulberry juice prepare in the first step is stored at low temperature as the raw material for the next step, and then the mulberry juice beverage is prepare in the second step. The mulberry juice beverage of the invention can meet the different needs of different consumers and has a more natural juice flavor; The method can produce mulberry juice beverage on a large scale all the year round.
Mulberry and fleece-flower root compound beverage. Mulberry Polygonum multiflorum beverage is prepared from the following formula and steps: mulberry juice 30%-70%, prepared Polygonum multiflorum Thunb 1%-5%, sucrose 2%-8%, citric acid 0. 1%-0.6%, and the rest is water. Mulberry juice: made from fresh mulberry juice. Polygonum multiflorum Thunb. Extract: Polygonum multiflorum Thunb. is crushed. Adding hot water extract with the mass of Polygonum multiflorum Thunb 10-20 times. Mixing Mulberry juice, Radix Polygoni Multiflori Preparata extract, sucrose, citric acid and water, filtering, sterilizing and canning. Under the guidance of modern nutrition and traditional Chinese medicine theory, the mulberry juice is used as the main raw material, and the Polygonum multiflorum juice is added to prepare the mulberry Polygonum multiflorum composite beverage with rich nutrition, unique flavor and good taste; At the same time, it has health care functions such as nourishing liver and kidney, enriching blood and caring skin.
A mulberry juice and its preparation method, its technological process includes picking mulberry fruit, cleaning with tap water, soaking and sterilizing with peracetic acid disinfectant, cleaning with sterile water, pulverizing, detecting sugar content, filtering, steam sterilizing, freezing and separating water, and packaging finished products, and is characterized by: 1) processing mulberry fruit within 24 hours after picking; 2) The concentration of peracetic acid disinfectant is 0.2%- 1%, and the sterilization is 15%- 15%. 3) controlling the sugar content of the treated raw juice to be more than or equal to 65 degrees, 4) filtering with a 400-mesh filter, and 5) freezing the mulberry juice in a cold storage at-18 DEG C to make the water in the mulberry juice crystallize into ice crystals, and then separating the ice crystals. The mulberry fruit juice product obtained by the method of the invention has a fruit juice solid content of more than 60%, does not contain water, maintains the purity and freshness of the original fruit juice, reduces the volume of the original fruit juice, and is more convenient to store; The shelf life of the mulberry fruit juice is two years under the condition of sealed packaging, and various nutrients and rich amino acids naturally contained in the mulberry fruit are retained, thus providing people with fruit juice that can be drunk all year round.
Mulberry fruit vinegar and its production method are characterized by being prepared from the following raw materials in weight ratio: vinegar: mulberry =10: 0.1-6. The invention has the advantages of easily available raw materials, reasonable preparation method, simple production process and low price, and is suitable for all kinds of people to eat or drink, especially for sugar-restricted people and weight-losing people. After testing, mulberry vinegar has an auxiliary protective effect on chemical liver injury.
The invention relates to a preparation method of a mushroom-mulberry-flavored nutritional health-care beverage, belonging to the field of fruit and vegetable beverages. The invention adopts the body-building principle, concentrates the nutritional sources of mushrooms and mulberries into a whole, and is refined by advanced technologies such as vacuum, concentration, extrusion, separation, high-temperature sterilization and the like, which not only keeps the nutritional components from being destroyed, but also meets the dual functions of health care and nutrition of people's taste requirements. The preparation process is simple and the raw materials are easily available. The product produced is a natural and transparent purplish red liquid without any pigment. The taste is cool and refreshing, and the fragrance is rich. The beverage has the effects of improving immunity, preventing cholesterol from rising, inhibiting tumor and activating cells to decompose toxins. It has a good preventive effect on hyperlipidemia and influenza, and has the effects of clearing away heat and toxic materials, improving sleep and strengthening body.
Mulberry functional food aims to provide a functional food with good compatibility based on mulberry components. The main components (parts by weight) of mulberry functional food are: mulberry freeze-dried powder 15-25, mulberry freeze-dried powder-25-45, stachyose 10-20, and jujube ultrafine powder-3- 10. Mulberry functional food is rich in natural plant dietary fiber and soluble dietary fiber, which can supplement the microecological function of human body. At the same time, the freeze-dried mulberry powder without sucrose contains fructooligosaccharide (GF), lactulose oligosaccharide (LS) and stachyose, and functional oligosaccharides such as raffinose are added to form a relatively perfect probiotic "food functional component", which is a kind of human microecology.
A mulberry vinegar and its brewing method, using mulberry and rice as raw materials, sequentially includes crushing, steaming, alcohol fermentation, filter pressing, acetic acid fermentation, membrane filtration, decocting and sterilization to obtain the product. Washing Mulberry, blanching, crushing, enzymolysis, soaking and steaming rice, and fermenting with alcohol in an alcohol tank to make wine mash; Filter pressing with a filter press to obtain sake liquid, blending with water, and pumping into an acetic acid submerged fermentation tank for acetic acid fermentation to brew mulberry vinegar; Clarifying by membrane filtration, adding water to adjust total acid, decocting, sterilizing to obtain finished fruit vinegar, and bottling to obtain the finished product. According to the invention, mulberry fruit vinegar is obtained by alcohol fermentation of mulberry and rice in an alcohol fermentor and acetic fermentation in an acetic acid submerged fermentor, and the production line is smooth, the degree of mechanization is high, the vinegar production speed is high, the utilization rate of raw materials is high, the product quality is stable, the flavor and taste are compound, and the mulberry fruit vinegar is rich in nutritional components of mulberry and balsamic vinegar, thus meeting the new demands of consumers for fruit vinegar.
A natural mulberry stuffing and its preparation method: a pastry stuffing and its processing method. A natural mulberry stuffing, Each100kg comprises the following components: wax gourd fiber18-22kg, white lentils 8-12kg, natural mulberry 30kg, vegetable oil 6-10kg, and white sugar12-/kloc. Kloc-0/ kg ... In this invention, wax gourd fiber and fig yarn are selected as base materials. Because wax gourd fiber is long and easy to reunite, the prepared stuffing has a good shape and is not easy to collapse; In addition, it also has certain transparency and bright colors. The invention changes the traditional method of frying all the raw materials together, but adds mulberry about 40 minutes before taking out of the pot, thus maintaining the characteristics of good color, fragrance and taste of mulberry.
The manufacturing method of mulberry jam has the following technological processes: (1) batching, (2) beating mulberry, (3) vacuum concentration, heating, bottling and sealing, (4) sterilization and cooling. The mulberry jam made by the invention is sweet and sour, delicious, delicate in taste, moderate in viscosity and suitable for all ages.
The edible mulberry health vinegar is prepared by adding 10 part of washed and disinfected mulberry fruit to 1 part of 55-60 degree Chinese liquor, fermenting and adding purified water. Adding 55-60% Chinese liquor into ripe mulberry fruit, stirring uniformly, fermenting in a sealed laboratory, keeping the temperature at 38℃, adding cold boiled water into the mother liquor according to the ratio of1:5 after the mother liquor is produced, and stirring uniformly clockwise in a container filled with special mulberry fruit sticks; After the preparation process is completed, the fermentation is continued, and the liquid is squeezed out by a juicer three days later to obtain the finished product. The fruit vinegar prepared by mulberry is moderate in acidity, sweet and sour, suitable for long-term drinking, simple in preparation process and short in production cycle.
Mulberry pulp low-sugar yogurt and its preparation method. The formula of low-sugar yogurt with mulberry pulp mainly includes fresh milk, stevioside, mulberry, milk powder, stabilizer and starter. The production method is as follows: taking fresh milk as raw material, pasteurizing the raw milk, adding milk powder, stevioside and stabilizer slurry, sterilizing at high temperature, cooling to 39-45 DEG C, inoculating a starter, fermenting in a fermentor at 40-45 DEG C for 2-4 hours, then adding the treated mulberry slurry, uniformly stirring, cooling and filling to obtain a stirred finished product; Another method is to add the treated mulberry pulp before fermentation, inoculate the starter, fill, ferment at 40-45℃ for 2-4 hours, cool and post-mature at low temperature to obtain the solidified finished product.
Mulberry vinegar and its production method. Mulberry vinegar and its production method are characterized in that it is made from the following raw materials in weight ratio: mulberry juice, Chinese liquor and honey, with the ratio of100: 5: 3, and is made by squeezing juice, filtering, fermenting, sterilizing and canning. The invention takes pure natural mulberry fruit as raw material, and its internal components and nutritional value are better than that of vinegar with grain as raw material, which keeps the unique flavor of mulberry fruit, has full taste and has medicinal and health-care functions. The production method of mulberry vinegar opens up a new way for deep processing of mulberry. It is economical and practical to brew mulberry vinegar by submerged fermentation, which reduces the production cost.
A mulberry yellow wine and its preparation method are prepared from mulberry juice, water, glutinous rice, distiller's yeast and yeast, wherein the content of mulberry juice accounts for 40%-60% of the total weight of raw materials. Mulberry yellow rice wine, which was produced with mulberry and glutinous rice as main raw materials, retained the nutrients in the raw materials and contained more than 20 kinds of amino acids, organic acids, B vitamins and oligosaccharides. Amino acids (fermented by protein), sugars (hydrolyzed starch in glutinous rice, inherent glucose, sucrose and fructose in mulberry fruit) and natural wine aroma, mulberry tannins, malic acid, vitamin C and fatty acids formed by fermentation make it sweet and sour, and the aroma is overflowing.
A mulberry fruit wine and its preparation method are characterized in that it is made from the following raw materials by weight ratio: mulberry liquid, Chinese liquor and mountain residue liquid, with the ratio of 9:10:1,and is made by washing, crushing, juicing, filtering, fermenting, sterilizing and canning. The invention has the advantages that: pure natural mulberry fruit is used as raw material, and its internal components and nutritional value are better than that of white wine with grain as raw material, so that the unique flavor of mulberry fruit is maintained, the taste is full, and it has medicinal and health-care functions. The preparation method of mulberry fruit wine opened up a new way for deep processing of mulberry. It is economical and practical to brew mulberry fruit wine by submerged fermentation, which reduces the production cost.
The invention relates to a method for producing mulberry fruit wine and a product thereof, which is characterized by comprising the following steps: harvesting, sorting and cleaning mulberry fruits; Drying; Crushing; Primary fermentation: adding active dry yeast, pectinase and sulfur dioxide for primary fermentation; Post-fermentation: put the clear juice into the post-fermentation tank, control the temperature for post-fermentation, remove the residue in the tank after the fermentation, filter the thick slurry of the initial fermentation with diatomite filter, and let the supernatant enter the post-fermentation tank for fermentation; Aging period: transferring the clear juice after post-fermentation to an aging tank; Clarify; Filtering; Sterilization; Cold treatment; Bottle. In the production process of the invention, white sugar, edible alcohol or other alcoholic beverages do not need to be added, thus ensuring the flavor of the mulberry fruit wine and ensuring the green health-care fruit wine beverage without adding other components, and completely achieving the purpose of the invention.
A preparation method of clarified mulberry juice beverage comprises the following steps: selecting and cleaning fresh mulberry fruits, crushing, juicing, clarifying, filtering, blending, filtering, degassing and sterilizing. In the preparation process of the clarified mulberry juice beverage prepared by the invention, pectinase is added first, and then bentonite and gelatin are added to clarify the mulberry juice, so that pectinase can decompose pectin in the juice first, reduce the viscosity of the juice, and avoid the interference of bentonite and gelatin on the clarification effect of pectinase when several clarifiers are added at the same time; The added bentonite and gelatin can electrically neutralize anions and cations in mulberry juice, so that small molecules become macromolecules, coagulate and settle, the clarification effect is more ideal, the product is more transparent and shiny (the light transmittance is above 80%), there is no precipitation phenomenon, and the taste is refreshing. Moreover, the clarification process can be quickly completed with natural fruit juice at room temperature, and the process is simple, and industrial production can be realized.
The preparation method of mulberry dry red wine includes the following steps: selecting and cleaning fresh mulberry, crushing mulberry, juicing, sterilizing, adjusting ingredients, fermenting, refluxing, aging, clarifying, filtering, blending, cold treatment, filtering, heating and membrane filtration. The mulberry dry red wine prepared by the invention belongs to high-grade consumer goods, and the added value of the product is high, which can fully reflect the high commercial value of mulberry; In the juicing step, the vacuum air bag is used for squeezing and juicing, which effectively avoids the phenomenon that the heat generated in the subsequent fermentation process is difficult to dissipate and the wine is acidified due to the existence of mulberry bark; Moreover, the maximum juice yield of mulberry was further ensured, the raw materials were fully utilized, the production cost was reduced and the quality of the final mulberry dry red wine was improved.
The invention relates to a mulberry vinegar beverage and a preparation method thereof. The mulberry vinegar beverage comprises the following components in percentage by mass: mulberry vinegar 1.00%- 10.0%, white sugar 1.00%-20.0%, citric acid 0.20%-0.50% and honey/kloc. The invention provides a mulberry vinegar beverage which is rich in nutrition, soft in sour taste, slightly sweet but not astringent, sweet and sour, refreshing, unique in flavor, bright in color, beautiful in color and light yellow, and has the special fragrance of mulberry and vinegar.
A mulberry health wine and its preparation method belong to the technical field of fruit wine production. It is made of mulberry, rose hips, seabuckthorn, honeysuckle, citric acid, honey, probiotics, white sugar and water through the steps of cleaning, air drying, disinfection, mashing, pulping, fermentation and the like, and then the first-class wine and the second-class wine are mixed according to the ratio of 15: 70, honeysuckle juice is added, filtered, and the filtrate is fermented. According to the invention, bad additives are not added in production, so that the problem that the taste and natural flavor of mulberry fruit wine are affected by adding bad additives in the prior art, so that the nutritional value and medicinal value of mulberry are not fully utilized, and the real health care function of mulberry fruit wine cannot be achieved. The invention has the characteristics of pure and thick taste and long aftertaste, and has the effects of lowering blood sugar, improving eyesight and calming nerves, nourishing yin and enriching blood, blackening hair and caring skin, relieving fatigue and the like. Suitable for all kinds of people to drink.
Granular mulberry jam and its preparation method: the granular mulberry jam is made of the following components in percentage by weight: mulberry block 47.05%-58.68%, white sugar 40%-50%, citric acid 0.01%-0.3%, malic acid 0.0 1%-0.05% and sodium hydroxymethylcellulose 0.2. The invention also discloses a preparation method of the granular mulberry jam, which comprises the following steps: mulberry selection, cleaning, crushing, batching, vacuum concentration, filling, sealing and sterilization. In the invention, fresh mulberry fruits are added to prepare the mulberry jam, and the product has the realism and flavor of natural mulberry fruits and high nutritional components. The preparation process of mulberry jam adopts vacuum concentration process, which well retains the original nutrition and flavor of mulberry products and overcomes the shortcomings of heavy caramel and cooked flavor caused by the destruction of nutritional components caused by normal temperature cooking and concentration of jam.