CN102559463B - Method for processing blueberry soaking liquor - Google Patents
Method for processing blueberry soaking liquor Download PDFInfo
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- CN102559463B CN102559463B CN 201210066716 CN201210066716A CN102559463B CN 102559463 B CN102559463 B CN 102559463B CN 201210066716 CN201210066716 CN 201210066716 CN 201210066716 A CN201210066716 A CN 201210066716A CN 102559463 B CN102559463 B CN 102559463B
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Abstract
The invention relates to a method for processing blueberry soaking liquor, which comprises the following steps: 1, freezing selected blueberry at -20 DEG C for 5 to 10 days, and taking the selected blueberry out till the blueberry is completely unfrozen; 2, adding 150 to 160 grams of blueberry and 2 to 3 grams of lemon juice into 1,000 milliliters of 37-degree white liquor, soaking the blueberry at normal temperature in a closed environment for 25 to 35 days with stirring twice or thrice a day, and obtaining blueberry raw liquor; 3, filtering to obtain blueberry wine; 4, adding 8 to 12 grams of crystal sugar and 0.0005 to 0.001 grams of neotame into 1,000 milliliters of blueberry wine, and obtaining the blueberry soaking liquor. The blueberry soaking liquor is rosy, clear and transparent, and is free from suspended matters and sediments. The blueberry soaking liquor tastes mellow and sweet and has the unique flavor of blueberry. The brewing period of the blueberry soaking liquor is reduced to about 25 to 35 days from the traditional 3 to 6 months, so the time is saved greatly, the efficiency is increased, and the cost is low.
Description
Technical field
The invention belongs to the brewing fruit wine technical field, be specifically related to take white wine as raw wine, the working method of a kind of blueberry steeped wine by flooding, filter, blend production.
Background technology
Blueberry belongs to the Ericaceae Vaccinium, perennial shrub or dungarunga.Blueberry pulp is fine and smooth, and taste is sour-sweet, and the fruit powder of drape layer white on pericarp belongs to berry fruit.Nutritive ingredient in blueberry mainly contains the compounds such as fructose, fiber, vitamin A and C, antioxidant, ursolic acid, softening tannin, folic acid, anthocyanidin, flavonoid and bacterial growth statin, and the removing of these compounds and human free radical, inhibition and reverse human senility have substantial connection.The cyanin pigment has the health-care effect that alleviates visual fatigue and improve night vision to eyes; Also delaying sanility strengthens the immunizing power of human body; The cyanin pigment can suppress the permeability of capillary vessel in addition, strengthens capillary vessel and prevents the capillary vessel damage, thereby reduce the sickness rate of cardiovascular disorder, avoids arteriosclerosis, improves the degeneration senile dementia, the anti-ageing effect of waiting for a long time; Folic acid in blueberry can prevent uterus carcinoma, and the pregnancy period fetal development is benefited; Ursolic acid has significantly stable and cooling effect to central nervous system; External bacterium and yeast are had the activity of inhibition, and anti-inflammation has preventive and therapeutic effect to non-bacterial inflammation (as diseases such as sacroiliitis), urinary tract infections; Have in addition anticancer antineoplastic action, can reduce the generation of the sickness rate of various cancers, the initiation potential that reduces diabetes and complication, the elasticity of enhancing skin, promote the health-care effects such as health of skin.
Summary of the invention
Deficiency in the brewing technique that overcomes existing blueberry wine when not affecting the distinctive local flavor of blueberry wine, reduces dipping time, the working method of a kind of blueberry steeped wine of enhancing productivity greatly.
The white wine of the present invention take alcoholic strength as 37 degree is as raw wine, fresh blueberry berry is by dipping, fresh lemon juice is auxiliary material, suitably adding the sugariness agent blends, develop a kind of blueberry steeped wine, this blueberry wine is compared with common wine, when having reduced alcoholic strength, anthocyanidin in blueberry more easily discharges in alcoholic solution, and the citric acid in this wine and sucrose can strengthen the stability of anthocyanidin.Anthocyanidin is as a kind of natural food colour, and is safe, nontoxic and have certain nutrition and a pharmacological action.
A kind of process operation step of blueberry steeped wine is as follows:
(1) raw materials pretreatment:
Blueberry to fresh maturation screens, and rejects disease fruit, mould decayed fruit, carpopodium, leaf;
The preparation of lemon juice: new lemon is used saline soak 2～5 minutes, and the wash clean crust is cut into bulk, puts into stirrer and smashes, and filters, and filtrate is lemon juice;
(2) freezing, the processing of thawing
With the blueberry that filters out, under ℃ condition of temperature-20 freezing 5～10 days, take out and put room temperature to thawing fully;
(3) dipping: get alcoholic strength and be white wine 1000 ml of 37 degree, blueberry 150～160g that pre-treatment is good and lemon juice 2～3g add in 1000 ml white wine, the airtight dipping of normal temperature 25～35 days, during every day stir 2～3 times, obtain blueberry wine base;
(4) filter: the employing precision is that the inorganic ceramic micro-filtration membrane more than 0.1 micron carries out millipore filtration to blueberry wine base, obtains blueberry wine;
(5) blend: add 8g～12g rock sugar and 0.0005g～0.001g knob sweet in 1000 ml blueberry wines, namely get blueberry steeped wine; Blueberry steeped wine is rose, clear, and no suspended substance, nothing precipitation, its flavour: mellow sweetness has the distinctive local flavor of blueberry.
Useful technique effect of the present invention embodies in the following areas:
1. brewing period of the present invention shortened to about 25～35 days by traditional three to six months, had greatly saved the time, had improved efficient, had reduced cost;
2. raw material blueberry of the present invention is by cryogenic freezing, and protection blueberry nutrient composition is not damaged, and has increased the nutritive ingredient of wine;
3. blueberry steeped wine of the present invention has been avoided producing in many fruit impregnating liquor process of manufacture the ground bitter taste and has been macerated stink, and this wine and women-sensual pursuits pool clear, mouthfeel be mellow, soft, have the distinctive local flavor of blueberry and nutritious;
4. the present invention adopts membrane separation technique in the process of wine body clarification, and technique is simple and improved efficient, has prevented sneaking into of secondary pollution and other non-active ingredients.
Embodiment
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1
The concrete operation step of blueberry steeped wine preparation is as follows:
(1) raw materials pretreatment:
Blueberry to fresh maturation screens, and rejects disease fruit, mould decayed fruit, carpopodium, leaf;
The preparation of lemon juice: new lemon is used saline soak 2 minutes, and the wash clean crust is cut into bulk, puts into stirrer and smashes, and filters, and filtrate is lemon juice;
(2) freezing, the processing of thawing
With the blueberry that filters out, under ℃ condition of temperature-20 freezing 5 days, take out room temperature and thaw, blueberry is thawed fully;
(3) dipping: get alcoholic strength and be white wine 1000 ml of 37 degree, the blueberry 150g that pre-treatment is good and lemon juice 2g add in 1000 ml white wine, the airtight dipping of normal temperature 35 days, during every day stir 3 times, obtain blueberry wine base;
(4) filter: the employing precision is that the inorganic ceramic micro-filtration membrane more than 0.1 micron carries out millipore filtration to blueberry wine base, obtains blueberry wine;
(5) blend: interpolation 8g rock sugar and 0.001g knob are sweet in 1000 ml blueberry wines, namely get blueberry steeped wine; Blueberry steeped wine is rose, clear, and no suspended substance, nothing precipitation, its flavour: mellow sweetness has the distinctive local flavor of blueberry.
Embodiment 2
The concrete operation step of blueberry steeped wine preparation is as follows:
(1) raw materials pretreatment: the blueberry to fresh maturation screens, and rejects disease fruit, mould decayed fruit, carpopodium, leaf;
The preparation of lemon juice: new lemon is used saline soak 2 minutes, and the wash clean crust is cut into bulk, puts into stirrer and smashes, and filters, and filtrate is lemon juice;
(2) freezing, the processing of thawing
With the blueberry that filters out, under ℃ condition of temperature-20 freezing 8 days, take out and put room temperature to thawing fully;
(3) dipping: get alcoholic strength and be white wine 1000 ml of 37 degree, the blueberry 155g that pre-treatment is good and lemon juice 2.5g add in 1000 ml white wine, the airtight dipping of normal temperature 28 days, during every day stir 2 times, namely obtain blueberry wine base;
(4) filter: the employing precision is that the inorganic ceramic micro-filtration membrane more than 0.1 micron carries out millipore filtration to blueberry wine base, obtains blueberry wine:
(5) blend: add the 10g rock sugar and the 0.00075g knob is sweet blends in 1000 ml blueberry wines, namely get blueberry steeped wine; This wine wine body is rose, the mellow sweetness of mouthfeel, and have the distinctive fruital of blueberry and aroma.
Embodiment 3
The concrete operation step of blueberry steeped wine preparation is as follows:
(1) raw materials pretreatment: the blueberry to fresh maturation screens, and rejects disease fruit, mould decayed fruit, carpopodium, leaf;
The preparation of lemon juice: new lemon is used saline soak 2 minutes, and the wash clean crust is cut into bulk, puts into stirrer and smashes, and filters, and filtrate is lemon juice;
(2) freezing, the processing of thawing: with the blueberry that filters out, under ℃ condition of temperature-20 freezing 10 days, take out and put room temperature to thawing fully;
(3) dipping: get alcoholic strength and be white wine 1000 ml of 37 degree, the blueberry 160g that pre-treatment is good and lemon juice 3g add in 1000 ml white wine, the airtight dipping of normal temperature 35 days, during every day stir 2 times, namely obtain blueberry wine base;
(4) filter: the employing precision is that the inorganic ceramic micro-filtration membrane more than 0.1 micron carries out millipore filtration to blueberry wine base, obtains blueberry wine;
(5) blend: add the 12g rock sugar and the 0.0008g knob is sweet blends in 1000 ml blueberry wines, namely get blueberry steeped wine; This wine wine body is rose, the mellow sweetness of mouthfeel, and have the distinctive fruital of blueberry and aroma.
Claims (1)
1. the working method of a blueberry steeped wine is characterized in that concrete operation step is as follows:
(1) raw materials pretreatment:
Blueberry to fresh maturation screens, and rejects disease fruit, mould decayed fruit, carpopodium, leaf;
The preparation of lemon juice: new lemon is used saline soak 2～5 minutes, and the wash clean crust is cut into bulk, puts into stirrer and smashes, and filters, and filtrate is lemon juice;
(2) freezing, the processing of thawing
With the blueberry that filters out, under ℃ condition of temperature-20 freezing 5～10 days, take out and put room temperature to thawing fully;
(3) dipping: get alcoholic strength and be white wine 1000 ml of 37 degree, blueberry 150～160g that pre-treatment is good and lemon juice 2～3g add in 1000 ml white wine, the airtight dipping of normal temperature 25～35 days, during every day stir 2～3 times, obtain blueberry wine base;
(4) filter: the employing precision is that the inorganic ceramic micro-filtration membrane more than 0.1 micron carries out millipore filtration to blueberry wine base, obtains blueberry wine;
(5) blend: add 8g～12g rock sugar and 0.0005g～0.001g knob sweet in 1000 ml blueberry wines, namely get blueberry steeped wine; Blueberry steeped wine is rose, clear, and no suspended substance, nothing precipitation, its flavour: mellow sweetness has the distinctive local flavor of blueberry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210066716 CN102559463B (en) | 2012-03-14 | 2012-03-14 | Method for processing blueberry soaking liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210066716 CN102559463B (en) | 2012-03-14 | 2012-03-14 | Method for processing blueberry soaking liquor |
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| CN102559463A CN102559463A (en) | 2012-07-11 |
| CN102559463B true CN102559463B (en) | 2013-05-08 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103540502B (en) * | 2013-10-22 | 2016-01-20 | 安徽徽王食品有限公司 | Low alcoholic degree alcoholic beverage of a kind of blueberry and preparation method thereof |
| CN103666977A (en) * | 2013-12-31 | 2014-03-26 | 柯利佳 | Frozen fruit wine and preparation method thereof |
| CN104293624B (en) * | 2014-10-15 | 2016-05-25 | 凤冈县海瑞农业科技发展有限责任公司 | A kind of blueberry white spirit and preparation method thereof |
| CN104531475B (en) * | 2014-12-19 | 2016-06-22 | 张家界立功旅游农业发展有限公司 | A kind of production method of blue berry alcoholic drink mixed with fruit juice with health care and products thereof |
| CN104974914A (en) * | 2015-06-16 | 2015-10-14 | 河源市华睿蓝莓实业有限公司 | Blueberry wine formula |
| CN106834012A (en) * | 2017-01-04 | 2017-06-13 | 合肥师范学院 | A kind of technological method for processing of Blueberry brandy |
| CN109694804A (en) * | 2019-01-24 | 2019-04-30 | 建德市华森农业开发有限公司 | A kind of blueberry wine and its brewage process rich in anthocyanidin |
| CN112899112A (en) * | 2019-11-19 | 2021-06-04 | 南京农业大学 | Standardized rapid preparation method of chrysanthemum wine |
| CN111234995A (en) * | 2020-04-01 | 2020-06-05 | 杭州汇之宝农业科技有限公司 | Processing method of blueberry steeped wine |
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| CN101205514B (en) * | 2006-12-20 | 2011-11-16 | 卜堃 | Method for brewing blueberry wine |
| CN102304452A (en) * | 2011-09-27 | 2012-01-04 | 大连工业大学 | Berry ice wine and preparation method thereof |
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Effective date of registration: 20171220 Address after: No. 88, spring return East Road, yangliuzhen, Xuanzhou District, Xuancheng, Anhui Patentee after: Xuancheng Mingmei blueberry Technology Co. Ltd. Address before: Jiuhua Mountain in Baohe District of Hefei city of Anhui Province, No. 17 230051 Patentee before: Anhui Hui-King Food Co., Ltd. |
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Granted publication date: 20130508 Termination date: 20200314 |