CN102344866B - Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof - Google Patents

Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof Download PDF

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Publication number
CN102344866B
CN102344866B CN 201110314535 CN201110314535A CN102344866B CN 102344866 B CN102344866 B CN 102344866B CN 201110314535 CN201110314535 CN 201110314535 CN 201110314535 A CN201110314535 A CN 201110314535A CN 102344866 B CN102344866 B CN 102344866B
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fruit
blueberry
fermentation
fruit wine
indigo
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CN 201110314535
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CN102344866A (en
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杨占江
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杨占江
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Abstract

The invention discloses an appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and a preparation method thereof. The appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine is prepared from two raw materials of natural wild blueberries and sweetberry honeysuckle in the Greater Khingan Mountains of the Northeast Forest Region through the low-temperature natural fermentation process. The preparation method comprises the following steps of: (1) picking fruits; (2) screening the fruits to eliminate foreign matter; (3) squeezing the fruits into juice; (4) pretreating water for fermentation; (5) fermenting: proportionally pouring squeezed blueberry juice and sweetberry honeysuckle juice into a fermentation tank respectively, adding water accounting for 4-9 times of mixed fruit juice by weight, and capping and sealing the fermentation tank, wherein the temperature of first fermentation is 19-21 DEG C, the time is 2-3 months; the temperature of second fermentation is 15-18 DEG C, and the time is 3-5 months; and (6) sterilizing and filling the fruit wine. For the blueberry and sweetberry honeysuckle compound fruit wine provided by the invention, the alcoholic strength is 4-12% (V/V), and the sugar content is 8-24% (W/W). The effects of clearing away the heat fire, refreshing the mouth, stimulating the appetite and invigorating the spleen can be achieved after drinking, and the blueberry and sweetberry honeysuckle compound fruit wine has pure flavor and full and mellow taste.

Description

A kind of appetite stimulating type blueberry indigo fruit compound fruit wine and preparation method thereof

Technical field

The present invention relates to a kind of fruit wine and preparation method thereof, particularly a kind of appetite stimulating type blueberry indigo fruit compound fruit wine and preparation method thereof.

Background technology

Blueberry, another name Vaccinium uliginosum, persimmons all mainly are distributed in the same latitude area of Northeast China, Russia, Northern Europe, North America, belong to the extremely frigid zones wild plant.Water-fast wet, the happiness sun often be born in noss grown swampland, or under gentle hillside and the sparse woods, Chang Jusheng is in blocks, and is extremely general in Daxing'an Mountainrange, distributes more with western, northern, east.Ripe blueberry fresh fruit is nutritious, contains potassium, sodium, magnesium, copper, zinc, iron, manganese, nickel, lead, 11 kinds of mineral elements of cobalt and 19 seed amino acids, is one of brewed fruit wine optimum feed stock.Its fruit flavor acid, sweet, property is flat, has only dysentery effect.Cure mainly enteritis, dysentery also can be used for treating vitamin deficiency.Result of study showed in recent years, and Blueberry has also that the cranial nerve of preventing is aging, vessel softening, enhancing human organism immunizing power, slow down the nourishing function such as mankind aging, and nervous gastritis is played certain curative effect.In addition, the anthocyanidin that contains in the blueberry can prevent laser high myopia and detachment of retina, and can promote eyesight, so one of in human five large heath food are listed blueberry by Food and Argriculture OrganizationFAO.

Indigo fruit, another name black bear fruit, Brachybotrys paridiformis, mainly be distributed in the ground such as Changbai Mountain, China Jilin Province, Daxing ' anling, heilongjiang Eastern Mountain Area and the Inner Mongol, North China, northwest, Sichuan, in addition, there is distribution on the ground such as Far-east Area of Russia, Japan and NORTHERN KOREA.Ripe fresh indigo fruit can be used as medicine, and it contains abundant Vp active substance (such as anthocyanin, phytomelin, catechuic acid etc.) and 16 seed amino acids, wherein has 9 kinds to be the necessary amino acid of human body.The fruity of fresh indigo fruit is sour-sweet, and what have slightly has a bitterness, but brewed fruit wine.That indigo fruit not only has is clearing heat and detoxicating, the effect of step-down, raising white blood cell count, and has the effect for the treatment of infantile anorexia, and curative ratio reaches 90%.

Fruit wine wine degree is low, is rich in alcohols, sugar, ester class, multiple amino acids, VITAMIN and mineral substance, and contains the multiple organic acids such as the unexistent tannin of other drinks, tartrate, oxysuccinic acid.In addition, it contains the multiple chemical compositions with antioxygenation such as flavones, flavonoid, trans-resveratrol.The existence of these nutritive ingredients and chemical composition has been played and has been regulated metabolism, stimulated circulation, control volume inner cholesterol level, diuresis, excite liver function and antidotal effect.And compound fruit wine combines advantage and the characteristics of various fruit wine just, prepare look good, smell good and taste good, the fruit wine of unique flavor, to have overcome single fruit wine color not good enough, the defective of nutritive ingredient deficiency.The fruit wine health care is worth and palatability.Also there is not at present the research of blueberry, indigo fruit compound fruit wine and preparation method thereof aspect both at home and abroad.

Summary of the invention

In view of this, the object of the present invention is to provide a kind of appetite stimulating type blueberry indigo fruit compound fruit wine and preparation method thereof, to take full advantage of the natural resources that enriches of blueberry, indigo fruit.

For achieving the above object, the invention provides a kind of appetite stimulating type blueberry indigo fruit compound fruit wine, natural two kinds of raw materials of wild blueberry, indigo fruit are made by the low temperature natural fermentating process in the described appetite stimulating type blueberry indigo fruit compound fruit wine employing mountain, Northeast Forest Areas Daxing'an Mountainrange.

As preferred version, the ratio of wherein said blueberry and indigo fruit is 1:1 ~ 2:1.

As preferred version, the Oranoleptic indicator of wherein said appetite stimulating type blueberry indigo fruit compound fruit wine is glossy, no suspended substance; Fragrance is special fruital flavor, harmonious, free from extraneous odour; Flavour is sour-sweet moderate, and is pure and fresh tasty and refreshing, and the wine body is plentiful, and mouthfeel is mellow; Physical and chemical index is alcoholic strength 4% ~ 12% (V/V); Sugar degree 8% ~ 24% (W/W).

The present invention also provides a kind of preparation method of appetite stimulating type blueberry indigo fruit compound fruit wine, and described preparation method comprises the steps:

1) plucks blueberry, indigo fruit fruit;

2) screening and removing impurities;

3) squeeze the juice;

4) fermentation water pretreatment;

5) fermentation: will be according to the above ratio 1:1 ~ 2:1 blueberry and the indigo fruit fruit juice that squeeze drop into respectively in the fermentor tank, add again the water of 4 ~ 9 times of fruit juice blends liquid weight, add a cover sealing; Temperature was 19 ℃ ~ 21 ℃ when wherein the first step was fermented, and the time is 2 ~ 3 months; Temperature is 15 ℃ ~ 18 ℃ during the second step fermentation, and the time is 3 ~ 5 months;

6) sterilization, can.

As preferred version, step 4 wherein) the pretreated concrete operations of fermentation water described in are: carry out water softening by ion-exchanger first, then carry out water filtration with the excellent strainer of sand or charcoal filter, to reach pH value as 7, total hardness is below 8 degree, and intestinal bacteria must not detect.

As preferred version, step 5 wherein) fermentation is for need not the low temperature spontaneous fermentation by fermented bacterium, yeast and starter described in.

As preferred version, step 5 wherein) ferments described in and in the fermentor tank of heating unit, carry out.

The concrete operations of sterilization as preferred version, step 6 wherein), can are: with above-mentioned steps 5) gained fruit wine is 85 ℃ ~ 95 ℃ sterilizations 25 ~ 30 minutes, and then carry out can and process.

As preferred version, step 6 wherein) pasteurize mode or ultra-violet sterilization mode are adopted in sterilization described in.

The concrete technical scheme that described preparation method adopts is described in detail as follows.

1) plucks fruit: must pluck as early as possible in the ripening stage at blueberry, avoid fruit damaged.

2) screening and removing impurities: the Blueberry that picks is screened, remove impurity, rinse well.

3) squeeze the juice: effectively prevent sneaking into of air as far as possible, alleviate and prevent that raw material from diminishing the unfavorable variation of fruit juice color in the process of squeezing the juice.

The kind of press apparatus is a lot, the blueberry preferred two kinds of types of squeezing the juice: 1. hydraulic pressure juice extractor; 2. expeller, these two kinds of juice extractor throughput are large, and crushing juice rate is high.The squeeze the juice method of calculation of crushing juice rate:

The fruits and vegetables weight of the juice weight of crushing juice rate=squeeze out/processing * 100%

4) pre-treatment of fermentation water: the fermentation water need satisfy following requirement: the pH value of fermentation water is 7, and total hardness is below 8 degree, and intestinal bacteria must not detect.If the total hardness of water greater than 8 degree, can adopt first softening equipment commonly used at present such as ion-exchanger etc. to carry out water softening and process, and then carries out water filtration with sand rod strainer and charcoal filter.

5) fermentation: blueberry and the indigo fruit of 1:1 ~ 2:1 of squeezing are dropped into respectively in the fermentor tank, add again the water of 4 ~ 9 times of fruit juice blends liquid weight, add a cover suitable sealing; Temperature was controlled at 19 ℃ ~ 21 ℃ when wherein the first step was fermented, and the time is 2 ~ 3 months; Temperature control is 15 ℃ ~ 18 ℃ during the second step fermentation, and the time is 3 ~ 5 months.

Fermentation time and temperature are directly connected to quality and the local flavor of fruit wine.Fermentation is preferably in the cellar to be carried out, and for guaranteeing to keep certain temperature in the fermenting process, in the fermentor tank heating unit can be installed.

The preparation of each fruit wine has its leavening temperature that is fit to, and the control of temperature is one of key of preparation high quality fruit wine in the fermenting process.Leavening temperature is to affect fruit wine quality, especially the Oranoleptic indicator's such as mouthfeel, color and luster principal element.Leavening temperature is too high, distributes if the amount of heat of generation is untimely, causes that very easily bacterial disease and volatile acid content raise.Leavening temperature also should not be excessively low, easily makes fermentation slowly.Zymotechnique has strict restriction to leavening temperature, leavening temperature is controlled in the scope of processing requirement regulation.

Note the fermentation plant environmental health, guarantee air cleaning, to establishing clear and definite aseptic concept in production unit and the container frequent cleaning and sterilizing, particularly proving room.

6) sterilization, canned: the fruit wine of the rear gained that will ferment adds vertical sterilization cylinder and carries out germicidal treatment, enters the fruit wine mixing tank, canned, capping.

Ultra-violet sterilization is a kind of sterilization and disinfection technology that newly-developed gets up, and sterilization and disinfection speed is fast, does not change the physical and chemical index of water, is preferred sterilization scheme of the present invention.Also can adopt pasteurize or with other sterilization mode couplings.

Fruit wine mixing tank tank body should seal heat insulation.

Daxing'an Mountainrange has only day solely thick geography superiority, and blueberry and indigo fruit are two kinds of wild fruits of Daxing'an Mountainrange growth.These two kinds of wild fruits have some common points, and fruit is rich in multivitamin, tartaric acid and carbohydrate and mineral substance etc., but the two contained composition is different.

The present invention overcomes the difficult point in the making take blueberry and indigo fruit as main raw material, breaks away from traditional technology, take original composition of not changing wild fruit as principle, need not in the fermenting process by fermented bacterium, yeast and starter.Pass through test of many times, determine optimal conditions of fermentation and the processing parameter of zymotechnique, prepare the fruit wine drink that local flavor is pure, the wine body is plentiful, nutritious, and succeeding in developing first of blueberry, indigo fruit compound fruit wine is that two kinds of wild fruit mixed fermentations prepare fruit wine and opened up new way.

In addition, amiphicarpous mixed fermentation evidence, no matter mouthfeel, color and luster, nutritive ingredient all reach best effect; And the sour-sweet pained taste that overcomes the indigo fruit fruit of Blueberry, and the denseer thin deficiency of blueberry juice that remedies of indigo fruit fruit juice, and it is single to change a kind of fruit composition, reach two fruit compositions complementary, the mixed fermentation of blueberry and indigo fruit, alcoholic strength increases by 3 ~ 5% (V/V).

Blueberry indigo fruit compound fruit wine provided by the present invention, alcoholic strength are 4% ~ 12% (V/V), and sugar degree is 8% ~ 24% (W/W).Can reach clear away heart-fire after the drink tasty and refreshing, local flavor is pure, mouthfeel is full mellow, nutritious, the effect of Appetizing spleen-tonifying.

Embodiment

Embodiment 1

With the blueberry wild fruit that picks and indigo wild fruit through screening and removing impurities, squeeze the juice after, take by weighing blueberry juice 60kg, Suppressing effects of Lonicera edulis juice 40kg and drop into respectively in the fermentor tank, add again the water of 400kg, add a cover suitable sealing (blow-by), carry out low temperature fermentation.Temperature is controlled at 21 ℃ during the first step fermentation, and the time is 2 months; Temperature is controlled at 18 ℃ during the second step fermentation, and the time is 4 months.The gained fruit wine sterilization cylinder of packing into is carried out can after the pasteurize (85 ℃, 30 minutes), capping.Prepared blueberry and indigo fruit compound fruit wine, alcoholic strength are 12% (V/V), and sugar degree is 24% (W/W).

Used fermentation water ph value is 7, and total hardness is 7, and intestinal bacteria do not detect.

Embodiment 2

With the blueberry wild fruit that picks and indigo wild fruit through screening and removing impurities, squeeze the juice after, take by weighing blueberry juice 60kg, Suppressing effects of Lonicera edulis juice 40kg and drop into respectively in the fermentor tank, add again the water of 900kg, add a cover suitable sealing (blow-by), carry out low temperature fermentation.Temperature is controlled at 19 ℃ during the first step fermentation, and the time is 3 months; Temperature is controlled at 15 ℃ during the second step fermentation, and the time is 5 months.The gained fruit wine sterilization cylinder of packing into is carried out can after the pasteurize (95 ℃, 25 minutes), capping.Prepared blueberry and indigo fruit compound fruit wine, alcoholic strength are 8% (V/V), and sugar degree is 20% (W/W).

Used fermentation water ph value is 7, and total hardness is 6, and intestinal bacteria do not detect.

Embodiment 3

With the blueberry wild fruit that picks and indigo wild fruit through screening and removing impurities, squeeze the juice after, take by weighing blueberry juice 60kg, Suppressing effects of Lonicera edulis juice 40kg and drop into respectively in the fermentor tank, add again the water of 600kg, add a cover suitable sealing (blow-by), carry out low temperature fermentation.Temperature is controlled at 19 ℃ during the first step fermentation, and the time is 2 months; Temperature is controlled at 15 ℃ during the second step fermentation, and the time is 4 months.The gained fruit wine sterilization cylinder of packing into is carried out can after the pasteurize (90 ℃, 25 minutes), capping.Prepared blueberry and indigo fruit compound fruit wine, alcoholic strength are 5% (V/V), and sugar degree is 17% (W/W).

Used fermentation water ph value is 7, and total hardness is 6, and intestinal bacteria do not detect.

Embodiment 4

With the blueberry wild fruit that picks and indigo wild fruit through screening and removing impurities, squeeze the juice after, take by weighing blueberry juice 50kg, Suppressing effects of Lonicera edulis juice 50kg and drop into respectively in the fermentor tank, add again the water of 600kg, add a cover suitable sealing (blow-by), carry out low temperature fermentation.Temperature is controlled at 19 ℃ during the first step fermentation, and the time is 2 months; Temperature is controlled at 15 ℃ during the second step fermentation, and the time is 4 months.The gained fruit wine sterilization cylinder of packing into is carried out can after the pasteurize (95 ℃, 25 minutes), capping.Prepared blueberry and indigo fruit compound fruit wine, alcoholic strength are 6% (V/V), and sugar degree is 14% (W/W).

Used fermentation water ph value is 7, and total hardness is 7, and intestinal bacteria do not detect.

Embodiment 5

With the blueberry wild fruit that picks and indigo wild fruit through screening and removing impurities, squeeze the juice after, take by weighing blueberry juice 60kg, Suppressing effects of Lonicera edulis juice 30kg and drop into respectively in the fermentor tank, add again the water of 600kg, add a cover suitable sealing (blow-by), carry out low temperature fermentation.Temperature is controlled at 20 ℃ during the first step fermentation, and the time is 2 months; Temperature is controlled at 17 ℃ during the second step fermentation, and the time is 4 months.The gained fruit wine sterilization cylinder of packing into is carried out can after the pasteurize (85 ℃, 30 minutes), capping.Prepared blueberry and indigo fruit compound fruit wine, alcoholic strength are 5% (V/V), and sugar degree is 15% (W/W).

Used fermentation water ph value is 7, and total hardness is 7, and intestinal bacteria do not detect.

Embodiment 6

With the blueberry wild fruit that picks and indigo wild fruit through screening and removing impurities, squeeze the juice after, take by weighing blueberry juice 80kg, Suppressing effects of Lonicera edulis juice 40kg and drop into respectively in the fermentor tank, add again the water of 900kg, add a cover suitable sealing (blow-by), carry out low temperature fermentation.Temperature is controlled at 21 ℃ during the first step fermentation, and the time is 2 months; Temperature is controlled at 15 ℃ during the second step fermentation, and the time is 4 months.The gained fruit wine sterilization cylinder of packing into is carried out can after the pasteurize (95 ℃, 30 minutes), capping.Prepared blueberry and indigo fruit compound fruit wine, alcoholic strength are 8% (V/V), and sugar degree is 20% (W/W).

Used fermentation water ph value is 7, and total hardness is 6, and intestinal bacteria do not detect.

Claims (6)

1. an appetite stimulating type blueberry indigo fruit compound fruit wine is characterized in that, natural two kinds of raw materials of wild blueberry, indigo fruit are made by the low temperature natural fermentating process in the described appetite stimulating type blueberry indigo fruit compound fruit wine employing mountain, Northeast Forest Areas Daxing'an Mountainrange; Wherein, the ratio of described blueberry and indigo fruit is 1:1 ~ 2:1 (W/W); The Oranoleptic indicator of described appetite stimulating type blueberry indigo fruit compound fruit wine is glossy, no suspended substance; Fragrance is special fruital flavor, harmonious, free from extraneous odour; Flavour is sour-sweet moderate, and is pure and fresh tasty and refreshing, and the wine body is plentiful, and mouthfeel is mellow; Physical and chemical index is alcoholic strength 4% ~ 12% (V/V); Sugar degree 8% ~ 24% (W/W);
Make as follows:
1) plucks blueberry, indigo fruit fruit;
2) screening and removing impurities;
3) squeeze the juice;
4) fermentation water pretreatment;
5) fermentation: will be according to the above ratio 1:1 ~ 2:1 blueberry and the indigo fruit fruit juice that squeeze drop into respectively in the fermentor tank, add again the water of 4 ~ 9 times of fruit juice blends weight, add a cover sealing; Temperature was 19 ℃ ~ 21 ℃ when wherein the first step was fermented, and the time is 2 ~ 3 months; Temperature is 15 ℃ ~ 18 ℃ during the second step fermentation, and the time is 3 ~ 5 months;
6) sterilization, can.
2. appetite stimulating type blueberry indigo fruit compound fruit wine as claimed in claim 1, it is characterized in that, step 4) the pretreated concrete operations of fermentation water described in are: carry out water softening by ion-exchanger first, then carry out water filtration with sand rod strainer or charcoal filter, to reach pH value as 7, total hardness is below 8 degree, and intestinal bacteria must not detect.
3. appetite stimulating type blueberry indigo fruit compound fruit wine as claimed in claim 1 is characterized in that step 5) described in fermentation for need not low temperature spontaneous fermentation by fermented bacterium, yeast and starter.
4. appetite stimulating type blueberry indigo fruit compound fruit wine as claimed in claim 1 is characterized in that step 5) described in ferment and in the fermentor tank of heating unit, carry out.
5. appetite stimulating type blueberry indigo fruit compound fruit wine as claimed in claim 1 is characterized in that step 6) described in the concrete operations of sterilization, can be: with above-mentioned steps 5) gained fruit wine is 85 ℃ ~ 95 ℃ sterilizations 25 ~ 30 minutes, then carry out can and process.
6. appetite stimulating type blueberry indigo fruit compound fruit wine as claimed in claim 1 is characterized in that step 6) described in sterilization adopt pasteurize mode or ultra-violet sterilization mode.
CN 201110314535 2011-10-17 2011-10-17 Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof CN102344866B (en)

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Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102796640A (en) * 2012-03-27 2012-11-28 任永学 Brewing process of blueberry fruit wine
CN102660429B (en) * 2012-04-16 2014-12-10 北华大学 Rice-flavor Lonicera edulis fruit wine and manufacturing method thereof
CN103421634A (en) * 2012-05-17 2013-12-04 黄平县润发药业农民专业合作社 Preparation method of blueberry wine
CN103013753B (en) * 2012-12-14 2014-03-19 杨占江 Ormosia and lonicera edulis composite fruit wine and preparation method thereof
CN103555526A (en) * 2013-09-24 2014-02-05 伊春市鑫野实业有限公司 Blueberry yang-invigorating wine
CN103549592A (en) * 2013-10-31 2014-02-05 合肥康龄养生科技有限公司 Preparation method for blueberry juice beverage
CN106281842A (en) * 2015-06-08 2017-01-04 伊春市丰园森林食品有限公司 The preparation method of Isatis indigotica Fort (Indigofera tinctoria L, Baphicanthus cusia (nees) Brem. Polygonum tinctorium Ait) fruit wine
CN106867803A (en) * 2017-04-26 2017-06-20 成都森洁商贸有限公司 Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine
CN106867802A (en) * 2017-04-26 2017-06-20 成都森洁商贸有限公司 Containing blueberry, indigo, mulberries NEW TYPE OF COMPOSITE fruit wine

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101463310A (en) * 2008-09-08 2009-06-24 杨占江 Vaccinium uliginosum fermentation fruit wine and preparation thereof
CN101792702A (en) * 2008-10-28 2010-08-04 王晓辉 Great bilberry (blueberry) anthocyanin wine and production process
CN1958765B (en) * 2005-11-04 2010-08-18 于浩 Dry red wine of blue berry and birch juice

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1958765B (en) * 2005-11-04 2010-08-18 于浩 Dry red wine of blue berry and birch juice
CN101463310A (en) * 2008-09-08 2009-06-24 杨占江 Vaccinium uliginosum fermentation fruit wine and preparation thereof
CN101792702A (en) * 2008-10-28 2010-08-04 王晓辉 Great bilberry (blueberry) anthocyanin wine and production process

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