CN102776100A - Process for preparing blueberry brandy - Google Patents
Process for preparing blueberry brandy Download PDFInfo
- Publication number
- CN102776100A CN102776100A CN2012103048268A CN201210304826A CN102776100A CN 102776100 A CN102776100 A CN 102776100A CN 2012103048268 A CN2012103048268 A CN 2012103048268A CN 201210304826 A CN201210304826 A CN 201210304826A CN 102776100 A CN102776100 A CN 102776100A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- brandy
- fermentation
- cellar
- days
- 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.)
- Granted
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a process for preparing blueberry brandy, relating to the preparation method of alcoholic beverages. The process comprises the steps of: (1) sifting blueberries, and crushing and pulping; (2) fermenting; (3) filtering and separating; (4) cellaring; (5) blending; (6) freezing and settling; and (7) canning at low temperature. The traditional juice fermentation mode is changed, a mode of fermenting and blending blueberry pulp that is obtained by mixing juices and peel residues of 100 percent pure crushed blueberries is adopted, the prepared blueberry brandy wine has pure taste and delicious flavor and the process is worth of popularizing in the aspect of blueberry deep processing.
Description
Technical field
The present invention relates to beverage, specifically, relate to alcopop, relate in particular to the production technique of blueberry brandy.
Background technology
The blueberry fruit has extremely strong medicinal and nutrient health-care function.According to the analysis-by-synthesis of relevant department to the blueberry fruit of 14 kinds introducing from the U.S.; Anthocyanidin content reaches 81-100 ius, vitamin E 2.7-9.5mg, SOD 39 ius up to 163mg, protein 400-700mg, vitamin A in every 100g fresh fruit, also contains mineral elements such as abundant K, Fe, Zn, Ca.Show that according to correlative study it has very strong oxidation-resistance; Have promote the erythrolabe resynthesis, improve circulation, multiple physiological active functionses such as antiulcer agent, anti-inflammatory, raising immunizing power, cardiac function enhancing, anti-cardiovascular disease, anti-ageing, anticancer and mutation, be called as third generation fruit.Be that world development integrated Nutrition and health care third generation fruit variety the most rapidly in recent years.
The brewing technology that with the blueberry is raw material grows up in recent years.At present; Scheme relevant in the Chinese patent DB is like 200910072744.3 " blueberry (bog bilberry) cognac and production technique thereof " and No. 201010240709.0 " a kind of method of manufacture of pure blueberry juice carbonated wine "; Mostly continue to use the production of Grape brandy in the production of blueberry brandy; But blueberry output is limited, far away from the scale of grape.Add that crushing juice rate is low, the characteristics that acidity is high, the quality that makes it adopt conventional cognac technology not obtain fully.
Summary of the invention
The production technique that the purpose of this invention is to provide a kind of blueberry brandy overcomes the defective of prior art, to make pure taste, the blueberry cognac that local flavor is outstanding.
For realizing above-mentioned purpose, the method that the contriver provides is:
(1) screening of blue berry, crushing and beating
Pluck sophisticated blue berry, select mildew and rot, living Chinese olive through artificial twice screening, the SODIUM HYDROSULPHITE sodium solution with 0.01% cleans and control solid carbon dioxide part, crosses vibratory screening apparatus, shreds blueberry with knife mill, flows out fruit juice, processes the blueberry slurry;
(2) fermentation
Ratio in inoculum size 0.1% evenly adds yeast in the broken in advance blueberry slurry, puts into fermenting container, and leavening temperature 20-25 degree centigrade, and keep inverted engine every day to stir once, guarantee that fermentation is evenly; About 15 days, detect reducing sugar so repeatedly, more than alcoholic strength 10 degree less than 0.5%; As do not reach and just add white sugar, let it continue to ferment to alcoholic strength greater than 10 degree till;
(3) filtering separation
The blueberry fermented liquid that uses the special-purpose distillation plant of blueberry brandy to accomplish with fermentation distills operation as material, and the gained hydraulic control is made as the above and above two kinds of liquors of 25 alcoholic strengths below 42 alcoholic strengths of 42 alcoholic strengths;
(4) store sth. in a cellar
The liquor of gained is put into oak barrel and is 14-16 degree centigrade in temperature, and humidity is to store sth. in a cellar for a long time in the cellar of 60-80%, confirms the range of product of brandy by time length; More than 3 years or more of a specified duration, it is good more to store sth. in a cellar time long more blueberry brandy quality;
(5) blend
Blend the liquor after storing sth. in a cellar in proportion, it is the 38-42 degree that the finished product of blending must reach alcoholic strength;
(6) freezing clarification
Ageing wine is refrigerated to-15 ℃ in refrigeration chamber, placed 7 days, filter wherein throw out, and promote the stable of brandy;
(7) cold-aseptic filling
The filtrating of clarification after-filtration is brandy, 4 ℃ of following cans, obtains product blueberry brandy.
In above-mentioned (1) step, the blueberry slurry that breaks into must be sent to fermentation in 4 hours, in case pulp is rotten.
In above-mentioned (2) step; Used yeast extracts as follows: the sterilisable chamber of selecting good blueberry fresh fruit to put into 25 degrees centigrade of room temperatures is cultivated; Let its spontaneous fermentation, the blueberry surface produces white fine, soft fur after 5-7 days, extracts white fine, soft fur and is inoculated in the preprepared blueberries raw juice that adds 10% white sugar; And the thermostat container of putting into 25 degrees centigrade cultivated 7 days, and resultant is the yeast that is used for the fermentation of blueberry brandy.
In above-mentioned (6) step, said throw out is an ester compound.
The characteristics of technology of the present invention are: the one, change clear juice fermentation mode in the past, and adopt after the 100% ethereal blue certain kind of berries fragmentation juice and the fermentation of skin slag blended blueberry slurry and blend mode; The 2nd, the blueberry cognac pure taste of producing, local flavor is outstanding, is a kind of new technology of blueberry deep processing, is applicable to produce the blueberry cognac.
Embodiment
Embodiment:
Adopt the blueberry base hand of river in Zhejiang Province, Majiang County, China Guizhou Province Guizhou Province blueberry ltd to pluck full ripe fresh blueberry, contain anthocyanidin content up to 250mg in its 100g fresh fruit, have the raw material comparative advantages.
Pluck sophisticated blue berry, select mildew and rot, living Chinese olive through artificial twice screening, the SODIUM HYDROSULPHITE sodium solution with 0.01% cleans and control solid carbon dioxide part; Cross vibratory screening apparatus, shred blueberry, flow out fruit juice with knife mill; Process the blueberry slurry, get into fermentation in 4 hours, to guarantee the fresh pure of raw material;
The sterilisable chamber of selecting good blueberry fresh fruit to put into 25 degrees centigrade of room temperatures is cultivated; Let its spontaneous fermentation; The blueberry surface produces white fine, soft fur after 5-7 days; Extract white fine, soft fur and be inoculated in the preprepared blueberries raw juice that adds 10% white sugar, and put into 25 degrees centigrade thermostat container and cultivated 7 days, resultant is the yeast that is used for the fermentation of blueberry brandy; Ratio in inoculum size 0.1% evenly adds yeast in the broken in advance blueberry slurry, puts into fermenting container, and leavening temperature 20-25 degree centigrade, and keep inverted engine every day to stir once, guarantee that fermentation is evenly; About 15 days, detect reducing sugar so repeatedly, more than alcoholic strength 10 degree less than 0.5%; As do not reach and just add white sugar, let it continue to ferment to alcoholic strength greater than 10 degree till;
The blueberry fermented liquid that uses the special-purpose distillation plant of blueberry brandy to accomplish with fermentation distills operation as material, and the gained hydraulic control is made as the above and above two kinds of liquors of 25 alcoholic strengths below 42 alcoholic strengths of 42 alcoholic strengths;
The liquor of gained is put into oak barrel and is 14-16 degree centigrade in temperature, and humidity is to store sth. in a cellar for a long time in the cellar of 60-80%, confirms the range of product of brandy by time length; More than 3 years or more of a specified duration, it is good more to store sth. in a cellar time long more blueberry brandy quality;
Blend the liquor after storing sth. in a cellar in proportion, it is the 38-42 degree that the finished product of blending must reach alcoholic strength;
Ageing wine is refrigerated to-15 ℃ in refrigeration chamber, placed 7 days, filter wherein throw out, and promote the stable of brandy;
The filtrating of clarification after-filtration is brandy, at 4 ℃ of following cans, gland, decals, vanning warehouse-in, obtains product blueberry brandy.
Claims (4)
1. the production technique of a blueberry brandy, its characteristic comprises:
(1) screening of blue berry, crushing and beating
Pluck sophisticated blue berry, select mildew and rot, living Chinese olive through artificial twice screening, the SODIUM HYDROSULPHITE sodium solution with 0.01% cleans and control solid carbon dioxide part, crosses vibratory screening apparatus, shreds blueberry with knife mill, flows out fruit juice, processes the blueberry slurry;
(2) fermentation
Ratio in inoculum size 0.1% evenly adds yeast in the broken in advance blueberry slurry, puts into fermenting container, and leavening temperature 20-25 degree centigrade, and keep inverted engine every day to stir once, guarantee that fermentation is evenly; About 15 days, detect reducing sugar so repeatedly, more than alcoholic strength 10 degree less than 0.5%; As do not reach and just add white sugar, let it continue to ferment to alcoholic strength greater than 10 degree till;
(3) filtering separation
The blueberry fermented liquid that uses the special-purpose distillation plant of blueberry brandy to accomplish with fermentation distills operation as material, and the gained hydraulic control is made as the above and above two kinds of liquors of 25 alcoholic strengths below 42 alcoholic strengths of 42 alcoholic strengths;
(4) store sth. in a cellar
The liquor of gained is put into oak barrel and is 14-16 degree centigrade in temperature, and humidity is to store sth. in a cellar for a long time in the cellar of 60-80%, confirms the range of product of brandy by time length; More than 3 years or more of a specified duration, it is good more to store sth. in a cellar time long more blueberry brandy quality;
(5) blend
Blend the liquor after storing sth. in a cellar in proportion, it is the 38-42 degree that the finished product of blending must reach alcoholic strength;
(6) freezing clarification
Ageing wine is refrigerated to-15 ℃ in refrigeration chamber, placed 7 days, filter wherein throw out, and promote the stable of brandy;
(7) cold-aseptic filling
The filtrating of clarification after-filtration is brandy, 4 ℃ of following cans, obtains product blueberry brandy.
2. the method for claim 1 is characterized in that in (1) step, and the blueberry slurry slurry that breaks into was sent to fermentation in 4 hours.
3. the method for claim 1; It is characterized in that described yeast extracts as follows: the sterilisable chamber of selecting good blueberry fresh fruit to put into 25 degrees centigrade of room temperatures is cultivated, and lets its spontaneous fermentation in (2) step; The blueberry surface produces white fine, soft fur after 5-7 days; Extract white fine, soft fur and be inoculated in the preprepared blueberries raw juice that adds 10% white sugar, and put into 25 degrees centigrade thermostat container and cultivated 7 days, resultant is the yeast that is used for the fermentation of blueberry brandy.
4. the method for claim 1 is characterized in that said throw out is an ester compound in (6) step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210304826 CN102776100B (en) | 2012-08-25 | 2012-08-25 | Process for preparing blueberry brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210304826 CN102776100B (en) | 2012-08-25 | 2012-08-25 | Process for preparing blueberry brandy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102776100A true CN102776100A (en) | 2012-11-14 |
| CN102776100B CN102776100B (en) | 2013-05-22 |
Family
ID=47121212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210304826 Expired - Fee Related CN102776100B (en) | 2012-08-25 | 2012-08-25 | Process for preparing blueberry brandy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102776100B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255030A (en) * | 2013-05-24 | 2013-08-21 | 贵州苗都酒业有限公司 | Preparation method of blueberry brandy |
| CN103255032A (en) * | 2013-05-31 | 2013-08-21 | 大兴安岭依莓饮品有限公司 | Wild blueberry brandy and preparation method thereof |
| CN103266036A (en) * | 2013-05-24 | 2013-08-28 | 贵州苗都酒业有限公司 | Blueberry and apple compounded brandy and brewing method thereof |
| CN103555511A (en) * | 2013-11-06 | 2014-02-05 | 贵州大学 | Method for brewing blueberry pearl barley brandy |
| CN104293585A (en) * | 2014-09-29 | 2015-01-21 | 黔东南苗族侗族自治州林业科学研究所 | Blueberry brandy and preparation method thereof |
| CN105316155A (en) * | 2015-08-06 | 2016-02-10 | 王玲玲 | Method for making blueberry wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792707A (en) * | 2009-08-27 | 2010-08-04 | 王晓辉 | Blueberry (vaccinium uliginosum) brandy and production process thereof |
| CN101921688A (en) * | 2010-07-30 | 2010-12-22 | 西北农林科技大学 | Making method of pure blueberry juice carbonated wine |
| CN102399664A (en) * | 2011-12-09 | 2012-04-04 | 贵州大学 | Production method of blueberry red wine |
-
2012
- 2012-08-25 CN CN 201210304826 patent/CN102776100B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792707A (en) * | 2009-08-27 | 2010-08-04 | 王晓辉 | Blueberry (vaccinium uliginosum) brandy and production process thereof |
| CN101921688A (en) * | 2010-07-30 | 2010-12-22 | 西北农林科技大学 | Making method of pure blueberry juice carbonated wine |
| CN102399664A (en) * | 2011-12-09 | 2012-04-04 | 贵州大学 | Production method of blueberry red wine |
Non-Patent Citations (2)
| Title |
|---|
| 任远宏等: "笃斯果酒的研制", 《食品研究与开发》 * |
| 盖禹含等: "蓝莓果酒发酵工艺条件的研究", 《食品工业》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255030A (en) * | 2013-05-24 | 2013-08-21 | 贵州苗都酒业有限公司 | Preparation method of blueberry brandy |
| CN103266036A (en) * | 2013-05-24 | 2013-08-28 | 贵州苗都酒业有限公司 | Blueberry and apple compounded brandy and brewing method thereof |
| CN103266036B (en) * | 2013-05-24 | 2014-07-02 | 周真林 | Blueberry and apple compounded brandy and brewing method thereof |
| CN103255032A (en) * | 2013-05-31 | 2013-08-21 | 大兴安岭依莓饮品有限公司 | Wild blueberry brandy and preparation method thereof |
| CN103255032B (en) * | 2013-05-31 | 2015-01-28 | 大兴安岭依莓饮品有限公司 | Wild blueberry brandy and preparation method thereof |
| CN103555511A (en) * | 2013-11-06 | 2014-02-05 | 贵州大学 | Method for brewing blueberry pearl barley brandy |
| CN103555511B (en) * | 2013-11-06 | 2016-03-23 | 贵州大学 | A kind of brewing method of blueberry pearl barley brandy |
| CN104293585A (en) * | 2014-09-29 | 2015-01-21 | 黔东南苗族侗族自治州林业科学研究所 | Blueberry brandy and preparation method thereof |
| CN104293585B (en) * | 2014-09-29 | 2016-03-09 | 黔东南苗族侗族自治州林业科学研究所 | A kind of Blueberry brandy and preparation method thereof |
| CN105316155A (en) * | 2015-08-06 | 2016-02-10 | 王玲玲 | Method for making blueberry wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102776100B (en) | 2013-05-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102399664B (en) | Production method for blueberry red wine | |
| CN102776100B (en) | Process for preparing blueberry brandy | |
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN103160403A (en) | Production method for blueberry brandy | |
| CN102559470B (en) | Vitis amurensis fermented vinegar and production method thereof | |
| CN105273895B (en) | Betel nut flavor alcohol-free beer and preparation method thereof | |
| CN104987977B (en) | Green plum Chinese wolfberry fruit wine brewage process | |
| CN107236635A (en) | A kind of preparation method of morat | |
| CN104419592A (en) | Method for brewing grape white wine | |
| CN105316148A (en) | Vitis heyneana wine preparation method | |
| KR20120123774A (en) | Aronia mandschurica | |
| CN103642622A (en) | Processing method of blackberry fruit wine | |
| CN101481644B (en) | Brewing process for yellow peach wine | |
| CN104450392A (en) | Compound berry wine and preparation method thereof | |
| CN111826251A (en) | Production method of dragon fruit lily wine | |
| CN103320252A (en) | Fermentation wine and preparation method thereof, and liqueur and preparation method thereof | |
| CN104745384A (en) | Method for processing low-alcohol pomegranate wine | |
| CN110004011B (en) | Solid-liquid fermentation combined mulberry wine formula and preparation method | |
| KR101330274B1 (en) | Carbonated fermentate beverage and method of production there for using natural materials | |
| KR100781466B1 (en) | Wine utilizing the fruits of cudrania tricuspidata (carr.) bureau ex and its preparation method | |
| CN106635597A (en) | Chinese wolfberry fruit and fruit and vegetable mixed fermented dry red wine and preparation method thereof | |
| CN103589553A (en) | Preparation method for foaming-type icy fresh fruit wine | |
| CN116004347A (en) | Application of Wilkham yeast anomala in blueberry fermented fruit wine | |
| CN105176743A (en) | Preparation method of fruit and vegetable mixed type nutritional liquor | |
| CN108949428B (en) | Process for making fruit wine |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130522 Termination date: 20160825 |