CN101921696A - Manufacturing method of full-juice blueberry liqueur - Google Patents
Manufacturing method of full-juice blueberry liqueur Download PDFInfo
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- CN101921696A CN101921696A CN2010102407160A CN201010240716A CN101921696A CN 101921696 A CN101921696 A CN 101921696A CN 2010102407160 A CN2010102407160 A CN 2010102407160A CN 201010240716 A CN201010240716 A CN 201010240716A CN 101921696 A CN101921696 A CN 101921696A
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Abstract
The invention relates to a manufacturing method of an alcoholic beverage, in particular to a manufacturing method of a full-juice blueberry liqueur. The manufacturing method of a full-juice blueberry liqueur comprises the following operation steps: (1) controlling the maturity of raw materials; (2) collecting and sorting; (3) adding sulfur dioxide and edible alcohol for soaking; (4) separating, squeezing, and peeling and coring, wherein sulfur dioxide is added in the separating process; (5) clarifying; and (6) centrifugating and bottling. The manufactured blueberry liqueur maintains the intrinsic fragrance of blueberry fruit, preserves the natural value of blueberry fruit, avoids the damage of fermentation to the liqueur quality, simplifies the brewing process and prevents diseases from happening to the liqueur.
Description
One, technical field:
The present invention relates to a kind of making method of drinks, be specifically related to a kind of manufacture method of full-juice blueberry liqueur.
Two, background technology:
Blueberry (Vaccinium uliginosum) is an Ericaceae genus vaccinium plant, claims Vaccinium uliginosum, persimmons etc. all again.Main wild is in the Xiaoxinanlin Mountains, China northeast, and is very cold-resistant, can survive the winter safely under-45--50 ℃ environment, needs the nice and cool environment below 20 ℃ summer.Modern medicine study shows that bog bilberry contains multiple rich in amino acid, trace element, anthocyanidin and polyphenols such as anthocyanogen and catechuic acid.Its anthocyanidin oxidation-resistance is very strong, and ophthalmology and cardiovascular and cerebrovascular diseases are had curative effect preferably, can play multiple efficacies such as beauty and health care; Vitamin-E and pyridoxol (vitamin B6) content height; Flavonoid substances accounts for 0.5% of dry weight, hypotensive, vessel softening arranged, prevent arteriosclerosis, hypoglycemic, reduce effect such as cholesterol accumulation, it contains abundant mineral element, zinc content reaches 81.7 microgram/grams, helps treatment of kidney disease.The function and the very strong antitumous effect that have the neuroprotective cell simultaneously.Therefore developing the blueberry converted products has good prospect.
Tasty and refreshing class wine is a kind of drinks that is popular on the world market, and year consumption is very big, and Liquor normally adopts tame berry to brewage and forms.The converted products of blueberry mainly contains blueberry juice beverage, blueberry fermented wine, blueberry jam etc. at present.Adopt traditional fermented wine explained hereafter blueberry wine to have a lot of problems, for example: at the bottom of the blueberry juice sugar degree (80-110 grams per liter), acid content height (total acid content 20-25 grams per liter) blueberry fermented wine nature wine degree is low, coarse mouthfeel, back bitter and puckery flavor.
Three, summary of the invention:
The present invention is in order to solve the weak point in the above-mentioned background technology, a kind of manufacture method of full-juice blueberry liqueur is provided, the blueberry liqueur of making has in this way kept the aroma characteristic of blueberry fruit itself, has simplified brewing process, the vinosity problem of also having avoided the fruit fermentation to bring.
For achieving the above object, the technical solution used in the present invention is: a kind of manufacture method of full-juice blueberry liqueur is characterized in that: may further comprise the steps: (1) control raw material ripening degree; (2) gather, sorting; (3) adding sulfurous gas and edible ethanol floods; (4) separate, squeeze, remove the peel and get seed, add sulfurous gas during separation; (5) clarification; (6) centrifugal, bottling.
Described in the process of control raw material ripening degree, raw material is carried out the mensuration of reducing sugar and total acid, when reaching, manually gather.
Described in the impregnation technology process, interpolation sulfurous gas is 50～80mg/L, and transferring the edible ethanol degree is 18% (v/v), and dipping temperature is 18～20 ℃, and dipping time is 7～10 days.
Described in separation, squeezing process process, adding sulfurous gas during separation is 50mg/L.
Described in the clarification process process, 0 ℃-4 ℃ following naturally the clarification 10 days, during Free sulfur dioxide concentration remain on 25mg/L.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
Technology of the present invention and processing parameter make the finished product of making keep the aroma characteristic of blueberry fruit itself, preserved its natural value, avoided the destruction of fermentation to vinosity, simplified brewing process, soaking in alcohol technology has also been avoided the danger of wine generation disease.Do not add chemical substances such as any synthetic food color, spices in the production process, wine liquid of the present invention is amaranth, has pure, graceful harmonious blueberry fruital, the sweet mouthfeel balance, and the wine body is plentiful complete, the due pleasant style of tool blueberry liqueur.
Description of drawings:
Fig. 1 is a process flow sheet of the present invention.
Five, embodiment:
The blueberry fruit is flooded in the present invention, adds an amount of edible ethanol, finally obtains blueberry liqueur.Concrete implementation step is as follows:
The control of raw material ripening degree: raw material is carried out the mensuration of reducing sugar and total acid, when reaching best ripening degree, manually gather.
Raw material is gathered, sorting: keep the complete of fruit when gathering as far as possible, and not damaged.Select that ripening degree is good, the normal fruit of color.
Dipping: the fruit of fragmentation is put into encloses container, add sulfurous gas 70mg/L, add 95% deodorizing edible ethanol, rectification precision to 18% (v/v); Dipping temperature is controlled at 18～20 ℃, and dipping time was controlled at 7～10 days, and fully stir twice every day in the steeping process, so that the aromatoising substance of blueberry fully enters in the wine.
(1) separate, squeezing: separate behind the dipping and squeeze adding sulfurous gas 50mg/L when separating.
(2) clarification: 0 ℃-4 ℃ following naturally the clarification 10 days.
(3) centrifugal, bottling:, bottle, beat plug, cover Capsule, decals, vanning warehouse-in then to carrying out centrifuging through the Liquor after the clarification.
Claims (5)
1. the manufacture method of a full-juice blueberry liqueur is characterized in that: may further comprise the steps: (1) control raw material ripening degree; (2) gather, sorting; (3) adding sulfurous gas and edible ethanol floods; (4) separate, squeeze, remove the peel and get seed, add sulfurous gas during separation; (5) clarification; (6) centrifugal, bottling.
2. the manufacture method of a kind of full-juice blueberry liqueur according to claim 1 is characterized in that: described in the process of control raw material ripening degree, raw material is carried out the mensuration of reducing sugar and total acid, and when reaching, manually gather.
3. the manufacture method of a kind of full-juice blueberry liqueur according to claim 1, it is characterized in that: described in the impregnation technology process, interpolation sulfurous gas is 50～80mg/L, and transferring the edible ethanol degree is 18% (v/v), dipping temperature is 18～20 ℃, and dipping time is 7～10 days.
4. the manufacture method of a kind of full-juice blueberry liqueur according to claim 1 is characterized in that: described separate, in the squeezing process process, adding sulfurous gas during separation is 50mg/L.
5. the manufacture method of a kind of full-juice blueberry liqueur according to claim 1 is characterized in that: described in the clarification process process, 0 ℃-4 ℃ following clarifications naturally 10 days, during Free sulfur dioxide concentration remain on 25mg/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102407160A CN101921696A (en) | 2010-07-30 | 2010-07-30 | Manufacturing method of full-juice blueberry liqueur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102407160A CN101921696A (en) | 2010-07-30 | 2010-07-30 | Manufacturing method of full-juice blueberry liqueur |
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| CN101921696A true CN101921696A (en) | 2010-12-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102407160A Pending CN101921696A (en) | 2010-07-30 | 2010-07-30 | Manufacturing method of full-juice blueberry liqueur |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103205348A (en) * | 2012-01-13 | 2013-07-17 | 郑会君 | Blueberry extract, preparation method thereof and blueberry fruit wine |
| CN104560513A (en) * | 2014-12-25 | 2015-04-29 | 西北农林科技大学 | Preparation method for grape liqueur |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101560459A (en) * | 2009-05-08 | 2009-10-21 | 西北农林科技大学 | Method for producing full juice pomegranate liqueur |
-
2010
- 2010-07-30 CN CN2010102407160A patent/CN101921696A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101560459A (en) * | 2009-05-08 | 2009-10-21 | 西北农林科技大学 | Method for producing full juice pomegranate liqueur |
Non-Patent Citations (1)
| Title |
|---|
| 江乡路彦著，陈浩译: "《华丽水果鸡尾酒 121种水果鸡尾酒的配制》", 30 November 2003, 中国建材工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103205348A (en) * | 2012-01-13 | 2013-07-17 | 郑会君 | Blueberry extract, preparation method thereof and blueberry fruit wine |
| CN103205348B (en) * | 2012-01-13 | 2014-12-10 | 郑会君 | Blueberry extract, preparation method thereof and blueberry fruit wine |
| CN104560513A (en) * | 2014-12-25 | 2015-04-29 | 西北农林科技大学 | Preparation method for grape liqueur |
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Application publication date: 20101222 |