CN101864353A - Starch liquid sugar blueberry wine and production method thereof - Google Patents
Starch liquid sugar blueberry wine and production method thereof Download PDFInfo
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- CN101864353A CN101864353A CN 201010209461 CN201010209461A CN101864353A CN 101864353 A CN101864353 A CN 101864353A CN 201010209461 CN201010209461 CN 201010209461 CN 201010209461 A CN201010209461 A CN 201010209461A CN 101864353 A CN101864353 A CN 101864353A
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Abstract
The invention discloses a starch liquid sugar blueberry wine and a production method thereof. The production method comprises the following steps of: fully mixing starchy raw materials such as starch or rice and the like with water to obtain starchy mixture, putting the starchy mixture into a liquefier box and carrying out the liquefaction process to obtain starch liquid sugar with the sugar degree of 25Brix-35Brix; adding potassium metabisulfite and polygalacturonase into blueberry juice to obtain blueberry primary liquid; mixing one weight part of starch liquid sugar fermentation liquid with 1-3 weight parts of blueberry primary liquid to obtain blueberry mother liquid; standing for 5-6 days at the temperature of 23-25 DEG C for fermenting, compressing and filtering and then putting into a storage box for continuous fermentation; storing for 4-7 days in the environment of -4-0 DEG C, separating tartaric acid, carrying out separation precipitation treatment twice per week, and removing impurities to obtain the blueberry wine. The invention adopts natural starch liquid sugar to substitute white sugar and high-fructose, thereby reducing the production cost; and the produced wine has mellow taste, and keeps the original fragrance of blueberry.
Description
Technical field
The present invention relates to a kind of blueberry wine, particularly a kind of starch liquid sugar blueberry wine; The invention still further relates to a kind of manufacture method of starch liquid sugar blueberry wine.
Background technology
Blueberry belongs to the Rosaceae, former forest or the area, grassland that is grown in New York, and vaccinium oxycoccus pigment and blueberry polyphenol are contained in North America and Canadian sand area in the fruit.Vaccinium oxycoccus pigment and blueberry polyphenol are used cardiovascular by antiacid the turning into of brute force, cranial nerve, and glycosuria, cancer, prostate gland, sacroiliitis, allergic, diseases such as obesity all have significant curative effect.
Because the blueberry kind is cultivated geographic weather, influence factors such as cultivating method difference cause sophisticated blueberry quality different.Particularly make wine and use blueberry, its total acid value is wanted suitably, and pol will be higher than more than 20%, just can produce alcoholic strength and be higher than 11% blueberry wine.The sugar of depending merely on blueberry itself is difficult to make the high blueberry wine of alcoholic strength.The manufacture method of existing blueberry wine, often take in blueberry juice, to add white sugar, high fructose waits increases pol, because sugar-acid ratio is inharmonious, also to utilize high sugar, Citric Acid to wait and regulate sweet taste and tart flavour, make the blueberry wine that forms like this, naturally Gan Tian aftertaste deficiency, the own natural fragrance of fruit reduces, and adds the manufacturing cost that white sugar and high sugar also can increase blueberry wine.
Summary of the invention
The technical problem to be solved in the present invention is, a kind of manufacture method of starch liquid sugar blueberry wine is provided, and is not only cheap for manufacturing cost, and can keep blueberry former savory.
For solving above technical problem, the manufacture method of a kind of starch liquid sugar blueberry wine provided by the present invention, comprise the steps: that (1) fully and after the water stirring obtains the starchiness mixture to amylaceous raw materials such as starch or rice, the weight ratio of described starchy material and water is 1: 2, described starchiness mixture is put into liquefied tank, make the starch liquid sugar that pol is 25Brix～35Brix through liquefying-saccharifying technology; (2) inoculation starch yeast ferments in described starch liquid sugar, obtains the starch liquid sugar fermented liquid put 1～2 day in 23 ℃～25 ℃ after; (3) the blueberry fruit is removed handle, cleans the back pulverizing, obtain blueberry juice; (4) in blueberry juice, add potassium metabisulfite, polygalacturonase obtains blueberry stoste, the part by weight of interpolation is blueberry: potassium metabisulfite: polygalacturonase=10000: 1: 1; (5) add the blueberry stoste described in the step (4) in the starch liquid sugar fermented liquid described in the step (2), described starch liquid sugar fermented liquid 1 weight part mixes mutually with described blueberry stoste 1～3 weight part, obtains the blueberry mother liquor; (6) described blueberry mother liquor is placed in 23 ℃～25 ℃ fermented in 5～6 days, obtain the blueberry fermented liquid behind the fully fermenting; (7) to described blueberry fermented liquid squeeze, filtration obtains the blueberry filtered liquid, and described blueberry filtered liquid is put into hutch, controlled temperature was placed 2～4 at 13 ℃～15 ℃; Perhaps in 6 ℃～8 ℃, placed 4～6, continue fermentation; (8) under temperature is-4 ℃～0 ℃ environment, refrigerate again and deposited 4～7, separate tartrate; Do 2 precipitation separations (9) one weeks and handle, obtain blueberry wine behind the removal impurity.
With respect to prior art, the present invention has obtained following beneficial effect: the present invention adopts the starch liquid sugar of natural flavouring to replace making blueberry wine behind white sugar and the high fructose, the starchy material price is lower than white sugar and high fructose, can reduce the cost of making blueberry wine, increases the requirement of blueberry; Contain natural yeast in the pericarp of blueberry, the present invention is only fermented by the own yeast of blueberry pericarp, and promptly making the blueberry wine that forms is to be major ingredient with the blueberry, and stir placement back spontaneous fermentation and become wine, the taste glycol, and kept original fragrance of blueberry and taste; Also contain a lot of assorted bacterium in the pericarp of blueberry except containing useful yeast, potassium metabisulfite can suppress the growth of bacterium; Polygalacturonase has good effect to decompose pectin.
Preferred version as the manufacture method of starch liquid sugar blueberry wine of the present invention, described liquefying-saccharifying processing step is as follows: in starch content in the described starchiness mixture of step (1) is 1000 weight parts, kept 30 minutes after earlier the temperature that the liquefied tank of described starchiness mixture is housed being risen to 45 ℃, the Aspergillus co-ferment of 2.5～3 weight parts of adding production saccharification material and the liquefaction yeast of 1 weight part, then the temperature of liquefied tank is risen to 95 ℃～98 ℃, kept one hour, and temperature was dropped to 60 ℃ again; Add the Aspergillus co-ferment of 7～7.5 weight parts and the Rhizopus co-ferment of 3 weight parts then, placed 6～8 hours; After this reduce temperature to 30 ℃ rapidly, obtain the starch liquid sugar that described pol is 25～35Brix.Kept 30 minutes after the liquefied tank that described starchiness mixture is housed is warming up to 45 ℃, add Aspergillus co-ferment and liquefaction yeast, the Aspergillus co-ferment is given the albumen time of having a rest, makes to be difficult for hardening behind the reactant liquefaction shape and to damage stirrer; Aspergillus co-ferment and Rhizopus co-ferment have good acidic protein capacity of decomposition, only are heated to 95～98 ℃, promptly can stop bufferization, and starchy material can not overflow yet, and can use opening liquefied tank.
As the preferred version of the manufacture method of starch liquid sugar blueberry wine of the present invention, described Aspergillus co-ferment can be Aspergillus usamii, aspergillus niger or Aspergillus albicans.
As the preferred version of the manufacture method of starch liquid sugar blueberry wine of the present invention, described Rhizopus co-ferment can be Dell's rhizopus.
As the preferred version of the manufacture method of starch liquid sugar blueberry wine of the present invention, the liquefaction yeast described in the step (2) can be many Acarasiales.
As the preferred version of the manufacture method of starch liquid sugar blueberry wine of the present invention, the pH value of regulating in the starchiness mixture liquefaction process is 6.0～6.5.The pH value is adjusted to 6.0～6.5 can stablize liquefied material.
Second technical problem that the present invention will solve provides a kind of starch liquid sugar blueberry wine, and be not only cheap for manufacturing cost, and can keep blueberry former savory.
For solving above technical problem, a kind of starch liquid sugar blueberry wine provided by the present invention, its manufacture method comprises the steps: that (1) fully and after the water stirring obtains the starchiness mixture to amylaceous raw materials such as starch or rice, the weight ratio of described starchy material and water is 1: 2, described starchiness mixture is put into liquefied tank, make the starch liquid sugar that pol is 25Brix～35Brix through liquefying-saccharifying technology; (2) inoculation starch yeast ferments in described starch liquid sugar, obtains the starch liquid sugar fermented liquid put 1～2 day in 23 ℃～25 ℃ after; (3) the blueberry fruit is removed handle, cleans the back pulverizing, obtain blueberry juice; (4) in blueberry juice, add potassium metabisulfite, polygalacturonase obtains blueberry stoste, the part by weight of interpolation is blueberry: potassium metabisulfite: polygalacturonase=10000: 1: 1; (5) add the blueberry stoste described in the step (4) in the starch liquid sugar fermented liquid described in the step (2), described starch liquid sugar fermented liquid 1 weight part mixes mutually with described blueberry stoste 1～3 weight part, obtains the blueberry mother liquor; (6) described blueberry mother liquor is placed in 23 ℃～25 ℃ fermented in 5～6 days, obtain the blueberry fermented liquid behind the fully fermenting; (7) to described blueberry fermented liquid squeeze, filtration obtains the blueberry filtered liquid, and described blueberry filtered liquid is put into hutch, controlled temperature was placed 2～4 at 13 ℃～15 ℃; Perhaps in 6 ℃～8 ℃, placed 4～6, continue fermentation; (8) under temperature is-4 ℃～0 ℃ environment, refrigerate again and deposited 4～7, separate tartrate; Do 2 precipitation separations (9) one weeks and handle, obtain blueberry wine behind the removal impurity.
With respect to prior art, the present invention has obtained following beneficial effect: starch liquid sugar blueberry wine of the present invention adopts the starch liquid sugar of natural flavouring to replace making behind white sugar and the high fructose and forms, the starchy material price is lower than white sugar and high fructose, can reduce the cost of making blueberry wine, increase the requirement of blueberry; Contain natural yeast in the pericarp of blueberry, the present invention is only fermented by the own yeast of blueberry pericarp, and promptly making the blueberry wine that forms is to be major ingredient with the blueberry, and stir placement back spontaneous fermentation and become wine, the taste glycol, and kept original fragrance of blueberry and taste; Also contain a lot of assorted bacterium in the pericarp of blueberry except containing useful yeast, potassium metabisulfite can suppress the growth of bacterium; Polygalacturonase has good effect to decompose pectin.
Preferred version as starch liquid sugar blueberry wine of the present invention, described liquefying-saccharifying processing step is as follows: in starch content in the described starchiness mixture of step (1) is 1000 weight parts, kept 30 minutes after earlier the temperature that the liquefied tank of described starchiness mixture is housed being risen to 45 ℃, the Aspergillus co-ferment of 2.5～3 weight parts of adding production saccharification material and the liquefaction yeast of 1 weight part, then the temperature of liquefied tank is risen to 95 ℃～98 ℃, kept one hour, and temperature was dropped to 60 ℃ again; Add the Aspergillus co-ferment of 7～7.5 weight parts and the Rhizopus co-ferment of 3 weight parts then, placed 6～8 hours; After this reduce temperature to 30 ℃ rapidly, obtain the starch liquid sugar that described pol is 25～35Brix.Kept 30 minutes after the liquefied tank that described starchiness mixture is housed is warming up to 45 ℃, add Aspergillus co-ferment and liquefaction yeast, the Aspergillus co-ferment is given the albumen time of having a rest, makes to be difficult for hardening behind the reactant liquefaction shape and to damage stirrer; Aspergillus co-ferment and Rhizopus co-ferment have good acidic protein capacity of decomposition, only are heated to 95～98 ℃, promptly can stop bufferization, and starchy material can not overflow yet, and can use opening liquefied tank.
As the preferred version of starch liquid sugar blueberry wine of the present invention, described Aspergillus co-ferment can be Aspergillus usamii, aspergillus niger or Aspergillus albicans.
As the preferred version of starch liquid sugar blueberry wine of the present invention, described Rhizopus co-ferment can be Dell's rhizopus.
As the preferred version of starch liquid sugar blueberry wine of the present invention, the liquefaction yeast described in the step (2) can be many Acarasiales.
As the preferred version of starch liquid sugar blueberry wine of the present invention, the pH value of regulating in the starchiness mixture liquefaction process is 6.0～6.5.The pH value is adjusted to 6.0～6.5 can stablize liquefied material.
Embodiment
The manufacture method of starch liquid sugar blueberry wine provided by the present invention, comprise the steps: that (1) fully and after the water stirring obtains the starchiness mixture to amylaceous raw materials such as starch or rice, the weight ratio of described starchy material and water is 1: 2, described starchiness mixture is put into liquefied tank, make the starch liquid sugar that pol is 25Brix～35Bri x through liquefying-saccharifying technology; (2) inoculation starch yeast ferments in described starch liquid sugar, obtains the starch liquid sugar fermented liquid put 1～2 day in 23 ℃～25 ℃ after; (3) the blueberry fruit is removed handle, cleans the back pulverizing, obtain blueberry juice; (4) in blueberry juice, add potassium metabisulfite, polygalacturonase obtains blueberry stoste, the part by weight of interpolation is blueberry: potassium metabisulfite: polygalacturonase=10000: 1: 1; (5) add the blueberry stoste described in the step (4) in the starch liquid sugar fermented liquid described in the step (2), described starch liquid sugar fermented liquid 1 weight part mixes mutually with described blueberry stoste 1～3 weight part, obtains the blueberry mother liquor; (6) described blueberry mother liquor is placed in 23 ℃～25 ℃ fermented in 5～6 days, obtain the blueberry fermented liquid behind the fully fermenting; (7) to described blueberry fermented liquid squeeze, filtration obtains the blueberry filtered liquid, and described blueberry filtered liquid is put into hutch, controlled temperature was placed 2～4 at 13 ℃～15 ℃; Perhaps in 6 ℃～8 ℃, placed 4～6, continue fermentation; (8) under temperature is-4 ℃～0 ℃ environment, refrigerate again and deposited 4～7, separate tartrate; Do 2 precipitation separations (9) one weeks and handle, obtain blueberry wine behind the removal impurity.
Described liquefying-saccharifying processing step in the above-mentioned steps (1) is as follows: in starch content in the described starchiness mixture of step (1) is 1000 weight parts, kept 30 minutes after earlier the temperature that the liquefied tank of described starchiness mixture is housed being risen to 45 ℃, the Aspergillus co-ferment of 2.5～3 weight parts of adding production saccharification material and the liquefaction yeast of 1 weight part, then the temperature of liquefied tank is risen to 95 ℃～98 ℃, kept one hour, and temperature was dropped to 60 ℃ again; Add the Aspergillus co-ferment of 7～7.5 weight parts and the Rhizopus co-ferment of 3 weight parts then, placed 6～8 hours; After this reduce temperature to 30 ℃ rapidly, obtain the starch liquid sugar that described pol is 25～35Brix.Adding calcium oxide in the adjusting starchiness mixture liquefaction process is 6.0～6.5 with the pH value, to stablize liquefied material.
The Aspergillus co-ferment that the present invention adopts can be Aspergillus usamii, aspergillus niger, Aspergillus albicans or other mushroom that should belong to.The Rhizopus co-ferment can adopt the mushroom of Dell's rhizopus or other this genus.The liquefaction yeast can adopt the various kind that comprises many Acarasiales, and the mushroom of a genus can use.Aspergillus co-ferment such as the Aspergillus usamii that the present invention adopts, aspergillus niger, Aspergillus albicans, Rhizopus co-ferment such as Dell's rhizopus, many Acarasiales liquefaction yeast etc. are wine-making industry mushroom commonly used.
Embodiment one
Proportioning raw materials sees Table 1
Table 1
| Raw material | One stage brewageed | Two-stage brewages |
| Starch | ??24kg | |
| The Aspergillus co-ferment | ??230g | |
| The liquefaction yeast | ??24g | |
| The Rhizopus co-ferment | ??72g | |
| The starch yeast | ??170g | |
| Water | ??48L | |
| Potassium metabisulfite | ??7.2g | |
| Polygalacturonase | ??7.2g | |
| Blueberry juice | ??72kg |
In the water of 48L, put into liquefied tank behind the starch of adding 24kg, add Aspergillus co-ferment such as Aspergillus usamii 60g and many Acarasiales liquefaction yeast 24g of production saccharification material, adjusting pH is 6.2, the temperature of liquefied tank rises to 45 degree and kept 30 minutes, again temperature is risen to 97 ℃ and keeps one hour; After this reduce the temperature to 60 and placed 6～8 hours after being added with the Aspergillus usamii 170g of good acidic protein capacity of decomposition and Rhizopus co-ferment 72g when spending, after this reduce temperature to 30 ℃ rapidly, obtain the starch liquid sugar 65L of described pol 30Brix; Ferment at starch liquid sugar inoculation starch yeast again, obtain the starch liquid sugar fermented liquid after in 23 ℃～25 ℃, putting 1～2 day.
The blueberry fruit is removed handle, cleans the back pulverizing, obtain the 72kg blueberry juice; In the 72kg blueberry juice, add 7.2g potassium metabisulfite and 7.2g polygalacturonase, make blueberry stoste;
In above-mentioned starch liquid sugar fermented liquid, add above-mentioned blueberry stoste, obtain the blueberry mother liquor; Described blueberry mother liquor placed in 23 ℃～25 ℃ fermented in 5～6 days, obtain the blueberry fermented liquid behind the fully fermenting; After this, to the blueberry fermented liquid squeeze, filtration obtains the blueberry filtered liquid; Described blueberry filtered liquid is put into hutch, and controlled temperature was placed 2～4 at 13 ℃～15 ℃; Perhaps in 6 ℃～8 ℃, placed 4～6, continue fermentation; After the fermentation ends, under temperature is-4 ℃～0 ℃ environment, refrigerate again and deposited 4～7, separate tartrate after, do 2 precipitation separations a week and handle, remove the blueberry wine 115L that obtains alcoholic strength 14.5% behind the impurity.
Embodiment two
Proportioning raw materials sees Table 2
Table 2
| Raw material | One stage brewageed | Two-stage brewages |
| Rice | ??24kg | |
| The Aspergillus co-ferment | ??230g | |
| The liquefaction ferment | ??24g | |
| The Rhizopus co-ferment | ??72g | |
| Yeast | ??170g | |
| Water | ??48L | |
| Potassium metabisulfite | ??7.2g | |
| Polygalacturonase | ??7.2g | |
| Blueberry juice | ??72kg |
Rice is worn into ground rice, in the water of 48L, put into liquefied tank behind the ground rice of adding 24kg, it is 6.2 that the Aspergillus co-ferment of interpolation production saccharification material such as Aspergillus usamii 60g and many Acarasiales liquefaction yeast 24g adjust pH, the temperature of liquefied tank rises to 45 degree and kept 30 minutes, again temperature is risen to 97 ℃ and keeps one hour; After this reduce the temperature to 60 and placed 6～8 hours after being added with the Aspergillus usamii 170g of good acidic protein capacity of decomposition and Rhizopus co-ferment 72g when spending, after this reduce temperature to 30 ℃ rapidly, obtain the starch liquid sugar 65L of described pol 30Brix; Ferment at starch liquid sugar inoculation starch yeast again, obtain the starch liquid sugar fermented liquid after in 23 ℃～25 ℃, putting 1～2 day;
The blueberry fruit is removed handle, cleans the back pulverizing, obtain the 72kg blueberry juice; In the 72kg blueberry juice, add 7.2g potassium metabisulfite and 7.2g polygalacturonase, make blueberry stoste;
In above-mentioned starch liquid sugar fermented liquid, add above-mentioned blueberry stoste, obtain the blueberry mother liquor; Described blueberry mother liquor placed in 23 ℃～25 ℃ fermented in 5～6 days, obtain the blueberry fermented liquid behind the fully fermenting; After this, to the blueberry fermented liquid squeeze, filtration obtains the blueberry filtered liquid; Described blueberry filtered liquid is put into hutch, and controlled temperature was placed 2～4 at 13 ℃～15 ℃; Perhaps in 6 ℃～8 ℃, placed 4～6, continue fermentation; After the fermentation ends, under temperature is-4 ℃～0 ℃ environment, refrigerate again and deposited 4～7, separate tartrate after, do 2 precipitation separations a week and handle, remove the blueberry wine 110L that obtains alcoholic strength 15% behind the impurity.
Brix among the present invention is meant the content of the soluble solid in the product, is Brix degree again, testing sample is measured (or measure, the numerical value of measurement multiply by extension rate again) institute's value with Abbe refractometer be the Brix of product after diluting.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop in the protection domain of requirement of the present invention.
Claims (8)
1. the manufacture method of a starch liquid sugar blueberry wine is characterized in that, this manufacture method comprises the steps:
(1) amylaceous raw materials such as starch or rice fully and after the water stirring is obtained the starchiness mixture, the weight ratio of described starchy material and water is 1: 2, described starchiness mixture is put into liquefied tank, make the starch liquid sugar that pol is 25Brix～35Brix through liquefying-saccharifying technology;
(2) inoculation starch yeast ferments in described starch liquid sugar, obtains the starch liquid sugar fermented liquid put 1～2 day in 23 ℃～25 ℃ after;
(3) the blueberry fruit is removed handle, cleans the back pulverizing, obtain blueberry juice;
(4) in blueberry juice, add potassium metabisulfite, polygalacturonase obtains blueberry stoste, the part by weight of interpolation is blueberry: potassium metabisulfite: polygalacturonase=10000: 1: 1;
(5) add the blueberry stoste described in the step (4) in the starch liquid sugar fermented liquid described in the step (2), described starch liquid sugar fermented liquid 1 weight part mixes mutually with described blueberry stoste 1～3 weight part, obtains the blueberry mother liquor;
(6) described blueberry mother liquor is placed in 23 ℃～25 ℃ fermented in 5～6 days, obtain the blueberry fermented liquid behind the fully fermenting;
(7) to described blueberry fermented liquid squeeze, filtration obtains the blueberry filtered liquid, and described blueberry filtered liquid is put into hutch, controlled temperature was placed 2～4 at 13 ℃～15 ℃; Perhaps in 6 ℃～8 ℃, placed 4～6, continue fermentation;
(8) under temperature is-4 ℃～0 ℃ environment, refrigerate again and deposited 4～7, separate tartrate;
Do 2 precipitation separations (9) one weeks and handle, obtain blueberry wine behind the removal impurity.
2. the manufacture method of starch liquid sugar blueberry wine according to claim 1, it is characterized in that, described liquefying-saccharifying processing step is as follows: in starch content in the described starchiness mixture of step (1) is 1000 weight parts, kept 30 minutes after earlier the temperature that the liquefied tank of described starchiness mixture is housed being risen to 45 ℃, the Aspergillus co-ferment of 2.5～3 weight parts of adding production saccharification material and the liquefaction yeast of 1 weight part, then the temperature of liquefied tank is risen to 95 ℃～98 ℃, kept one hour, and temperature was dropped to 60 ℃ again; Add the Aspergillus co-ferment of 7～7.5 weight parts and the Rhizopus co-ferment of 3 weight parts then, placed 6～8 hours; After this reduce temperature to 30 ℃ rapidly, obtain the starch liquid sugar that described pol is 25～35Brix.
3. the manufacture method of starch liquid sugar blueberry wine according to claim 2 is characterized in that, described Aspergillus co-ferment is Aspergillus usamii, aspergillus niger or Aspergillus albicans.
4. the manufacture method of starch liquid sugar blueberry wine according to claim 2 is characterized in that, described Rhizopus co-ferment is Dell's rhizopus.
5. the manufacture method of starch liquid sugar blueberry wine according to claim 1 is characterized in that, the liquefaction yeast described in the step (2) is many Acarasiales.
6. according to the manufacture method of each described starch liquid sugar blueberry wine in the claim 1 to 5, it is characterized in that the pH value of regulating in the starchiness mixture liquefaction process is 6.0～6.5.
7. a starch liquid sugar blueberry wine is characterized in that, this starch liquid sugar blueberry wine is that the manufacture method manufacturing according to each described starch liquid sugar blueberry wine in the claim 1 to 5 forms.
8. starch liquid sugar blueberry wine according to claim 7 is characterized in that, this starch liquid sugar blueberry wine is that the manufacture method manufacturing according to the starch liquid sugar blueberry wine described in the claim 6 forms.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102477363A (en) * | 2010-11-22 | 2012-05-30 | 徐永强 | Production process of blueberry white spirit |
| CN102907725A (en) * | 2012-06-21 | 2013-02-06 | 黑龙江越橘庄园生物科技有限公司 | Preparation method of blueberry oral liquid containing vitamin A and vitamin P |
| CN103060155A (en) * | 2013-01-30 | 2013-04-24 | 中国农业大学 | Brewing technique of blueberry wine |
| CN104893944A (en) * | 2015-06-10 | 2015-09-09 | 李辉 | Blueberry distilled liquor and preparation method thereof |
| CN109722367A (en) * | 2017-10-30 | 2019-05-07 | 周宝龙 | A kind of production method of blueberry wine |
| CN111196978A (en) * | 2020-03-05 | 2020-05-26 | 杭州汇之宝农业科技有限公司 | Acid reducing process for starch sugar liquid blueberry wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1995309A (en) * | 2006-12-21 | 2007-07-11 | 大连轻工业学院 | Method for brewing blueberry wine using bioenzyme method |
| CN101205514A (en) * | 2006-12-20 | 2008-06-25 | 卜堃 | Method for brewing blueberry wine |
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2010
- 2010-06-25 CN CN2010102094611A patent/CN101864353B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101205514A (en) * | 2006-12-20 | 2008-06-25 | 卜堃 | Method for brewing blueberry wine |
| CN1995309A (en) * | 2006-12-21 | 2007-07-11 | 大连轻工业学院 | Method for brewing blueberry wine using bioenzyme method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102477363A (en) * | 2010-11-22 | 2012-05-30 | 徐永强 | Production process of blueberry white spirit |
| CN102907725A (en) * | 2012-06-21 | 2013-02-06 | 黑龙江越橘庄园生物科技有限公司 | Preparation method of blueberry oral liquid containing vitamin A and vitamin P |
| CN103060155A (en) * | 2013-01-30 | 2013-04-24 | 中国农业大学 | Brewing technique of blueberry wine |
| CN104893944A (en) * | 2015-06-10 | 2015-09-09 | 李辉 | Blueberry distilled liquor and preparation method thereof |
| CN109722367A (en) * | 2017-10-30 | 2019-05-07 | 周宝龙 | A kind of production method of blueberry wine |
| CN111196978A (en) * | 2020-03-05 | 2020-05-26 | 杭州汇之宝农业科技有限公司 | Acid reducing process for starch sugar liquid blueberry wine |
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| CN101864353B (en) | 2012-05-09 |
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