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 PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- blueberry
- fruit
- fermentation
- fruit wine
- indigo
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 66
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 66
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 66
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 56
- 150000001875 compounds Chemical class 0.000 title claims abstract description 30
- 230000036528 appetite Effects 0.000 title claims abstract description 19
- 235000019789 appetite Nutrition 0.000 title claims abstract description 19
- 230000004936 stimulating effect Effects 0.000 title claims abstract description 19
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract 19
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 241000205585 Aquilegia canadensis Species 0.000 title abstract 7
- 244000179853 Sideroxylon dulcificum Species 0.000 title abstract 7
- 235000011341 Sideroxylon dulcificum Nutrition 0.000 title abstract 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 71
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000000177 Indigofera tinctoria Nutrition 0.000 claims description 49
- 229940097275 indigo Drugs 0.000 claims description 49
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 claims description 49
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 241000894006 Bacteria Species 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000000968 intestinal effect Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 2
- 230000002269 spontaneous effect Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 48
- 235000016813 Lonicera caerulea var edulis Nutrition 0.000 description 6
- 240000007893 Lonicera caerulea var. edulis Species 0.000 description 6
- 238000012856 packing Methods 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 208000000412 Avitaminosis Diseases 0.000 description 1
- 208000035143 Bacterial infection Diseases 0.000 description 1
- 241000628799 Brachybotrys paridiformis Species 0.000 description 1
- 241000912855 Coenonympha tullia Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 241000282453 Ursus americanus Species 0.000 description 1
- 235000011720 Vaccinium uliginosum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 208000022362 bacterial infectious disease Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004820 blood count Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000005183 environmental health Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004402 high myopia Effects 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011133 lead Substances 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000018991 trans-resveratrol Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 208000030401 vitamin deficiency disease Diseases 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110314535 CN102344866B (en) | 2011-10-17 | 2011-10-17 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110314535 CN102344866B (en) | 2011-10-17 | 2011-10-17 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102344866A CN102344866A (en) | 2012-02-08 |
| CN102344866B true CN102344866B (en) | 2013-02-27 |
Family
ID=45543941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110314535 Active CN102344866B (en) | 2011-10-17 | 2011-10-17 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102344866B (en) |
Families Citing this family (11)
| 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 |
| 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 |
| 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 |
| CN109181978A (en) * | 2018-10-10 | 2019-01-11 | 杨占江 | A kind of blueberry white spirit and preparation method thereof |
| CN113789242A (en) * | 2021-10-08 | 2021-12-14 | 成都凌金农业科技有限公司 | Method for making selenium-rich blueberry wine |
Citations (3)
| 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 |
-
2011
- 2011-10-17 CN CN 201110314535 patent/CN102344866B/en active Active
Patent Citations (3)
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102344866A (en) | 2012-02-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
| CN104694371B (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
| CN102268358B (en) | Production process for brewing grape fruit vinegar by using grape pomace | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN102559470B (en) | Vitis amurensis fermented vinegar and production method thereof | |
| CN103789191B (en) | A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN101942373A (en) | Method for making green plum fruit wine | |
| CN105567487A (en) | Purple sweet potato grape wine and brewing method thereof | |
| CN104818179A (en) | Mulberry fruit wine brewing method | |
| CN103468472B (en) | Maca fruit wine and preparation method thereof | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN101463310B (en) | Vaccinium uliginosum fermentation fruit wine and preparation thereof | |
| CN102864059B (en) | Full-juice fermented yam wine and preparation method thereof | |
| CN110713873A (en) | Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass | |
| CN102559437A (en) | Production method of yellow peach series wine | |
| CN103184136A (en) | Peach vinegar production | |
| CN113637550A (en) | Preparation method of kiwi fruit wine | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN103789130A (en) | Composite fermentation production technology of winter-jujube healthcare wine | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN106222055A (en) | A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200508 Address after: Hulun Buir City, Yakeshi City, the Inner Mongolia Autonomous Region road 022150 No. 57 Xi Patentee after: Sanjiang Hulun Buir Beverage Co., Ltd. Address before: Hulun Buir City, Yakeshi City, the Inner Mongolia Autonomous Region road 022150 No. 57 Xi Patentee before: Yang Zhanjiang |