CN100493387C - Brewage method for blueberries acetic acid fermented beverage - Google Patents
Brewage method for blueberries acetic acid fermented beverage Download PDFInfo
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- CN100493387C CN100493387C CNB2006100476988A CN200610047698A CN100493387C CN 100493387 C CN100493387 C CN 100493387C CN B2006100476988 A CNB2006100476988 A CN B2006100476988A CN 200610047698 A CN200610047698 A CN 200610047698A CN 100493387 C CN100493387 C CN 100493387C
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Abstract
A fermented blueberry fruit-acetic acid beverage rich in an element necessary to human body and retina for improving immunity and vision, activating cells, delaying sanility and relieving visual fatigue is prepared through beating blueberry fruit, enzymolyzing, depositing alcohol fermenting (or extracting), vinegar fermenting, mingling, sterilizing and packing.
Description
Technical field
The present invention relates to beverage and preparation method thereof, more specifically to a kind of fermented beverage of blueberries acetic acid and brewing method thereof of novelty.
Background technology
Blueberry fruit formal name used at school great bilberry has another name called all persimmons, and blueberry really contains sugared 8-11%; Total acid 2-2.5%; Contain 16 seed amino acids and contain vitamins such as vitamin C, vitamin B1, citrin.Also has various trace elements simultaneously.According to nearest research, blueberry really has the cranial nerve of preventing aging, strengthen cardiac function, make eye bright and unique effects such as anticancer.
The blueberry juice look purplish red, and sweet and sour has the distinctive fragrance of blueberry.Blueberry juice is of many uses, can produce fruit wine, jam, fruit drink, can also make candy, ice cream, sandwich cake etc., can also extract natural colouring matter simultaneously.Anthocyanin pigment content in the blueberry fruit branch is very high, and according to the interrelated data record, wild blueberry anthocyanin pigment appetite is up to 0.33-3.38g/100g, and kind is abundant.Just contain delphinidin, anthocyanidin, primin, petunidin when navy blue when fruit maturation or blueness, 5 kinds of anthocyanins such as peonidin, this anthocyanin is very remarkable to the effect of eyes, has made health medicine in Europe, and its effect has obtained common recognition.
In recent years, the development and use of blueberry industry are favored in China the Northeast.Because blueberry really has high antioxidation activity, its pulp exquisiteness, sweet acid appropriateness, through behind the scientific allocation, blueberry beverage series and the pleasant delicate fragrance of tool produced with advanced person's sterile filling, get consumer reception very much, these " blueberry epoch " that show the scientists indication arrive.
According to expert's research, the blueberry fruit to be given birth in the virgin forest area in large and small Xing'an Mountains, China northeast, for perennial fallen leaves or evergreen tree, has another name called cowberry, is commonly called as the city fruit, and its fruit is a berry, is blue, and subcircular is a kind of natural wild fruit.Owing to be rich in anthocyanidin in its fruit, can remove the free radical of infringement human body effectively.
According to the high new projects of Chinese agriculture research center to the assay determination of blueberry fruit, contain 4790 milligrams in amino acid, 400-700 milligrams in protein, 500-600 milligrams in fat, 12.3-15.3 milligrams in carbohydrate in every hectogram blueberry fresh fruit, and contain multiple nutrients compositions such as vitamin E2, vitamin A, superoxide dismutase, belong to the good fruit of nutrition in fact.External scientist thinks that blueberry really has high anti-cancer function.A research report in United States Department of Agriculture human nutrition research center is pointed out: blueberry fruit antioxidation activity height in 41 kinds of tested fruits and vegetables, its healthy nutritive value is higher than fruit such as apple, grape, orange, can be rated as " king of world's fruit ".
The Japan blueberry scientist of association discovers: wild blueberry really contains a kind of to human body and the indispensable important element of retina, can the human activin cell, delay senility, easing eyes fatigue, make eyes brighter.Thus, blueberry food is sold very fiery in the Japanese market.Just because of blueberry fruit has unique nutrition and health care effect aspect the sub-health status solving human modern disease and improve, blueberry food is classified as one of human five big healthy food by FAO (Food and Agriculture Organization of the United Nation).The inventor applied for a patent the method for making that name is called fruit acetic acid beverage in 2000, publication number is CN1318325, and the fruit vinegar that the method is brewageed is easily muddy, and clarity is poor.
Up to the present, also do not see with the make vinegar report of acid fermented drink of blueberry.
Summary of the invention
The purpose of this invention is to provide a kind of modern biology enzyme and handle blueberry fruit technology, obtained the blueberry enzymolysis fruit juice of comparatively desirable chemical stability, carry out alcoholic fermentation or alcohol infuse, carry out acetic fermentation again, produce the new method of fermented beverage of blueberries acetic acid.Product of the present invention is as clear as crystal, and fruital is outstanding, and is nutritious, and pure taste is pleasant agreeable to the taste, is the new high-tech product in the beverage.
Method of the present invention can reach by following measures:
1, the making beating of blueberry fruit
The blueberry fruit with the beater making beating, is placed enzymatic vessel;
2, biological enzymolysis
Be heated to 35-50 ℃; Add/1000 kilograms of blueberry fruits of pectase 40-150 grams oar, the pectic substance in the blueberry, cellulosic are decomposed; Enzymolysis time 60-120 minutes;
3, secondary enzymolysis, precipitation
Enzymolysis juice is pumped in the settling tank, add/1000 kilograms of blueberry enzymolysis juice of pectase 10-50 grams again, carry out secondary enzymolysis, 30-50 ℃ of hydrolysis temperatures; Mixed the back static 8-24 hours;
4, filter
The blueberry juice of enzymolysis post precipitation is filtered with diatomite filter, be blueberry enzymolysis juice;
5, alcoholic fermentation
Get blueberry enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation;
6, acetic fermentation
It is weight ratio 5-8% that the former wine of blueberry after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain volume ratio 1-5% and carry out acetic fermentation, stop fermentation when acetic acid content is 5-7g/100g, 121 ℃ of instantaneous sterilizations are blueberry fruit vinegar;
7, blending, sterilization, packing
With 10-50g/100g enzymolysis blueberry juice, sucrose 5-12g/100g is with containing acetic acid 0.2-0.8g/100g in the adjustment of the blueberry fruit vinegar after the fermentation beverage during blending; After filtration, 121 ℃ of instantaneous sterilizations, packing is finished product.
Also can call in the blueberry juice behind the enzymolysis after filtering in the above-mentioned technology and substitute alcoholic fermentation with the 70g/100g deodorizing alcohol, carry out lixiviate, making blueberry enzymolysis juice alcohol content is 18-20g/100g, make the alcohol extractive juice, it is 5-8g/100g that the former wine of blueberry that the alcohol extractive juice is made is diluted to alcohol content; Add acetic acid bacteria strain 1-5g/100g and carry out acetic fermentation, stop fermentation when acetic acid content is 5-7g/100g, 121 ℃ of instantaneous sterilizations are blueberry fruit vinegar;
The present invention possesses following advantage: a, with short production cycle, has shortened hundred times with original technology, and whole process of production is carried out in airtight container, do not pollute, the material the easy precipitation of the pectic substance in the blueberry extracts away in juice processing technology by pectase, reduce the Normal juice sedimentation time, kept original fruit fragrance and style, do not destroyed the nutritional labeling of blueberry, product is as clear as crystal, fruital is outstanding, and is nutritious, pure taste, pleasant agreeable to the taste, be the new high-tech product in the beverage.B, because the problem of people's diet structure at ordinary times, 5 milliliters of general less thaies of the intake of acetic acid in the diet at ordinary times, developed countries such as U.S., day just begin to advocate energetically the theory of " many vinegar are salt less ".So the people suffers from diseases such as hypertension, artery sclerosis, cerebral thrombus easily to old age, directly endangers the healthy of the elderly.Because the nutritional labeling in the blueberry fruit is in the useful combination of acetic acid, fermented beverage of blueberries acetic acid has the effect that improves the sodium metabolic disorder.Often drink fermented beverage of blueberries acetic acid, just be difficult for producing the depositions of fat and other harmful substances on the arterial blood tube wall, just can prevent arteriosclerotic generation, and then heart disease also alleviations greatly thereupon naturally such as coronary heart disease, miocardial infarction, angina pectoris.You have drunk fruit acetic acid beverage not only can enjoy this delicious good merchantable brand, the more important thing is the health that helps you.
Fermented beverage of blueberries acetic acid be fruit through alcoholic fermentation or alcohol lixiviate, acetic fermentation forms, advantage is that the smell of fruits is very sweet, special taste, nutritious, contains lot of organic acids, amino acid, vitamin, trace element in the product.Do not contain asccharin, pigment, anticorrisive agent.The exploitation of fruit acetic acid beverage, by beverage industries be called after the lactic acid, carbonic acid, citric acid beverage the 4th generation health-care drink.
The specific embodiment
Embodiment 1
10 tons of blueberries are pulled an oar with beater, place enzymatic vessel; Be heated to 35 ℃; Add pectase 4000 grams, to the pectic substance in the blueberry, cellulosic enzymolysis; Enzymolysis time 60 minutes; Enzymolysis juice is pumped in the settling tank, add pectase 1000 again and restrain, carry out secondary enzymolysis, 30 ℃ of hydrolysis temperatures in blueberry enzymolysis juice; Mixed the back static 8 hours; The blueberry juice of enzymolysis post precipitation is filtered with diatomite filter, be blueberry enzymolysis juice; Get blueberry enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation; It is 5g/100g that the former wine of blueberry after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain 1000g and carry out acetic fermentation, when acetic acid content stops fermentation during for 5g/100g, 121 ℃ of instantaneous sterilizations are blueberry fruit vinegar; With 10g/100g enzymolysis blueberry juice, sucrose 5g/100g is with containing acetic acid 0.2g/100g in the adjustment of the blueberry fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Embodiment 2
10 tons of blueberries are pulled an oar with beater, place enzymatic vessel; Be heated to 50 ℃; Add pectase 15000 grams, to the pectic substance in the blueberry, cellulosic enzymolysis; Enzymolysis time 120 minutes; Enzymolysis juice is pumped in the settling tank, add pectase 5000 again and restrain, carry out secondary enzymolysis, 50 ℃ of hydrolysis temperatures in blueberry enzymolysis juice; Mixed the back static 24 hours; The blueberry juice of enzymolysis post precipitation is filtered with diatomite filter, be blueberry enzymolysis juice; Get blueberry enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation; It is 8g/100g that the former wine of blueberry after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain 5000g and carry out acetic fermentation, when acetic acid content stops fermentation during for 8g/100g, 121 ℃ of instantaneous sterilizations are blueberry fruit vinegar; With 50g/100g enzymolysis blueberry juice, sucrose 12g/100g is with containing acetic acid 0.8g/100g in the adjustment of the blueberry fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Embodiment 3
10 tons of blueberries are pulled an oar with beater, place enzymatic vessel; Be heated to 35 ℃; Add pectase 10000 grams, to the pectic substance in the blueberry, cellulosic enzymolysis; Enzymolysis time 100 minutes; Enzymolysis juice is pumped in the settling tank, add pectase 3000 again and restrain, carry out secondary enzymolysis, 40 ℃ of hydrolysis temperatures in blueberry enzymolysis juice; Mixed the back static 15 hours; The blueberry juice of enzymolysis post precipitation is filtered with diatomite filter, be blueberry enzymolysis juice; Getting alcohol content is 70g/100g; Add in the blueberry enzymolysis juice, making blueberry enzymolysis juice alcohol content is 6g/100g, adds acetic acid bacteria strain 5000g and carries out acetic fermentation, and when acetic acid content stops fermentation during for 5g/100g, 121 ℃ of instantaneous sterilizations are blueberry fruit vinegar; With 30g/100g enzymolysis blueberry juice, sucrose 8g/100g is with containing acetic acid 0.6g/100g in the blueberry fruit vinegar adjustment beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Embodiment 4
10 tons of blueberries are pulled an oar with beater, place enzymatic vessel; Be heated to 50 ℃; Add pectase 12000 grams, to the pectic substance in the blueberry, cellulosic enzymolysis; Enzymolysis time 80 minutes; Enzymolysis juice is pumped in the settling tank, add pectase 2000 again and restrain, carry out secondary enzymolysis, 45 ℃ of hydrolysis temperatures in blueberry enzymolysis juice; Mixed the back static 12 hours; The blueberry juice of enzymolysis post precipitation is filtered with diatomite filter, be blueberry enzymolysis juice; Getting alcohol content is 70g/100g; Add in the blueberry enzymolysis juice, making blueberry enzymolysis juice alcohol content is 7g/100g, adds acetic acid bacteria strain 5000g and carries out acetic fermentation, and when acetic acid content stops fermentation during for 6g/100g, 121 ℃ of instantaneous sterilizations are blueberry fruit vinegar; With 40g/100g enzymolysis blueberry juice, sucrose 10g/100g is with containing acetic acid 0.4g/100g in the blueberry fruit vinegar adjustment beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Claims (2)
1, the brewing method of fermented beverage of blueberries acetic acid is characterized in that:
The making beating of a, blueberry fruit
The blueberry fruit with the beater making beating, is placed enzymatic vessel;
B, biological enzymolysis
Be heated to 35-50 ℃; Add/1000 kilograms of blueberry pulps of pectase 40-150 grams, the pectic substance in the blueberry, cellulosic are decomposed; Enzymolysis time 60-120 minutes;
C, secondary enzymolysis, precipitation
Enzymolysis juice is pumped in the settling tank, add/1000 kilograms of blueberry enzymolysis juice of pectase 10-50 grams again, carry out secondary enzymolysis, 30-50 ℃ of hydrolysis temperatures; Mixed the back static 8-24 hours;
D, filtration
The blueberry juice of enzymolysis post precipitation is filtered with diatomite filter, be blueberry enzymolysis juice;
E, alcoholic fermentation
Get blueberry enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation;
F, acetic fermentation
It is weight ratio 5-8% that the former wine of blueberry after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain volume ratio 1-5% and carry out acetic fermentation, stop fermentation when acetic acid content is 5-7g/100g, 121 ℃ of instantaneous sterilizations are blueberry fruit vinegar;
G, blending, sterilization, packing
Every 100g beverage is with 10-50g enzymolysis blueberry juice during blending; Sucrose 5-12g; With containing acetic acid 0.2-0.8g in the adjustment of the blueberry fruit vinegar after the fermentation beverage; After filtration, 121 ℃ of instantaneous sterilizations, packing is finished product.
2, the brewing method of fermented beverage of blueberries acetic acid is characterized in that:
The making beating of a, blueberry fruit
The blueberry fruit with the beater making beating, is placed enzymatic vessel;
B, biological enzymolysis
Be heated to 35-50 ℃; Add/1000 kilograms of blueberry pulps of pectase 40-150 grams, the pectic substance in the blueberry, cellulosic are decomposed; Enzymolysis time 60-120 minutes;
C, secondary enzymolysis, precipitation
Enzymolysis juice is pumped in the settling tank, add/1000 kilograms of blueberry enzymolysis juice of pectase 10-50 grams again, carry out secondary enzymolysis, 30-50 ℃ of hydrolysis temperatures; Mixed the back static 8-24 hours;
D, filtration
The blueberry juice of enzymolysis post precipitation is filtered with diatomite filter, be blueberry enzymolysis juice;
E, alcohol infuse
Call in blueberry juice behind the enzymolysis with weight ratio 70% deodorizing alcohol, making blueberry juice alcohol content is 18-20g/100g, makes the alcohol extractive juice, and it is 5-8g/100g that the former wine of blueberry that the alcohol extractive juice is made is diluted to alcohol content;
F, acetic fermentation
It is weight ratio 5-8% that the former wine of blueberry after the lixiviate is diluted to alcohol content; Add acetic acid bacteria strain volume ratio 1-5% and carry out acetic fermentation, stop fermentation when acetic acid content is 5-7g/100g, 121 ℃ of instantaneous sterilizations are blueberry fruit vinegar;
G, blending, sterilization, packing
Every 100g beverage is with 10-50g enzymolysis blueberry juice, sucrose 5-12g during blending; With containing acetic acid 0.2-0.8g in the adjustment of the blueberry fruit vinegar after the fermentation beverage; After filtration, 121 ℃ of instantaneous sterilizations, packing is finished product.
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