CN102776100B - Process for preparing blueberry brandy - Google Patents

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

A kind of production technique of blueberry brandy

Technical field

The present invention relates to beverage, specifically, relate to alcopop, relate in particular to the production technique of blueberry brandy.

Background technology

Blueberry has extremely strong medicinal and nutrient health-care function.According to the analysis-by-synthesis of relevant department to the Blueberry of 14 kinds introducing from the U.S., in every 100g fresh fruit, anthocyanidin content reaches 81-100 international unit, vitamin-E 2.7-9.5mg, SOD 39 international unit up to 163mg, protein 400-700mg, vitamin A, also contains the 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, the multiple physiological active functionses such as antiulcer agent, anti-inflammatory, raising immunizing power, cardiac function enhancing, anti-cardiovascular disease, anti-ageing, anticancer and anti-mutation, be called as third generation fruit.That world development integrated Nutrition and health care Third Class Fruit-tree kind the most rapidly in recent years.

Brewing technology take blueberry as raw material grows up in recent years.At present, scheme relevant in Chinese patent database is as 200910072744.3 " blueberry (bog bilberry) cognac and production technique thereof " and No. 201010240709.0 " a kind of manufacture method 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 technique 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 achieving the above object, the method that provides of contriver is:

(1) screening of blue berry, crushing and beating

Pluck ripe blue berry, select mildew and rot, living Chinese olive through artificial twice screening, the SODIUM HYDROSULPHITE sodium solution with 0.01% cleans and controls solid carbon dioxide part, crosses vibratory screening apparatus, shreds blueberry with knife mill, flows out fruit juice, makes the blueberry slurry;

(2) fermentation

Ratio in inoculum size 0.1% evenly adds yeast in 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; So repeatedly about 15 days, detect reducing sugar less than 0.5%, more than alcoholic strength 10 degree; As do not reach and just add white sugar, allow its continue fermentation to alcoholic strength greater than 10 degree till;

(3) filtering separation

The blueberry fermented liquid of completing take fermentation with the distillation plant of blueberry brandy special use distills operation as material, and the gained hydraulic control is made as the above and above two kinds of liquors of following 25 alcoholic strengths of 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%, determines the range of product of brandy by time length; More than 3 years or more of a specified duration, store sth. in a cellar time longer blueberry brandy quality better;

(5) blend

Liquor after storing sth. in a cellar is blent in proportion, and 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 filtrate of filtering after clarification is brandy, 4 ℃ of lower 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, yeast used extracts as follows: the sterilisable chamber of selecting good blueberry fresh fruit to put into 25 degrees centigrade of room temperatures is cultivated, allow its spontaneous fermentation, after 5-7 days, the blueberry surface produces white fine, soft fur, extracting white fine, soft fur 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 for the fermentation of blueberry brandy.

In above-mentioned (6) step, described throw out is ester compound.

The characteristics of technique of the present invention are: the one, change fermentation of clear juice mode in the past, and the blueberry slurry that after employing 100% ethereal blue certain kind of berries fragmentation, juice and skin slag mix ferments and blends 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 company limited to pluck full ripe fresh blueberry, contain anthocyanidin content up to 250mg in its 100g fresh fruit, have the raw material comparative advantages.

Pluck ripe blue berry, select mildew and rot, living Chinese olive through artificial twice screening, the SODIUM HYDROSULPHITE sodium solution with 0.01% cleans and controls solid carbon dioxide part, cross vibratory screening apparatus, shred blueberry with knife mill, flow out fruit juice, make the blueberry slurry, enter 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, allow its spontaneous fermentation, after 5-7 days, the blueberry surface produces white fine, soft fur, extracting white fine, soft fur 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 for the fermentation of blueberry brandy; Ratio in inoculum size 0.1% evenly adds yeast in 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; So repeatedly about 15 days, detect reducing sugar less than 0.5%, more than alcoholic strength 10 degree; As do not reach and just add white sugar, allow its continue fermentation to alcoholic strength greater than 10 degree till;

The blueberry fermented liquid of completing take fermentation with the distillation plant of blueberry brandy special use distills operation as material, and the gained hydraulic control is made as the above and above two kinds of liquors of following 25 alcoholic strengths of 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%, determines the range of product of brandy by time length; More than 3 years or more of a specified duration, store sth. in a cellar time longer blueberry brandy quality better;

Liquor after storing sth. in a cellar is blent in proportion, and 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 filtrate of filtering after clarification is brandy, at 4 ℃ of lower cans, gland, labeling, vanning warehouse-in, obtains product blueberry brandy.

Claims (3)

1. the production technique of a blueberry brandy, its feature comprises:

(1) screening of blue berry, crushing and beating

Pluck ripe blue berry, select mildew and rot, living Chinese olive through artificial twice screening, the SODIUM HYDROSULPHITE sodium solution with 0.01% cleans and controls solid carbon dioxide part, crosses vibratory screening apparatus, shreds blueberry with knife mill, flows out fruit juice, makes the blueberry slurry;

(2) fermentation

Ratio in inoculum size 0.1% evenly adds yeast in 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; So repeatedly about 15 days, detect reducing sugar less than 0.5%, more than alcoholic strength 10 degree; As do not reach and just add white sugar, allow its continue fermentation to alcoholic strength greater than 10 degree till; 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, allow its spontaneous fermentation, after 5-7 days, the blueberry surface produces white fine, soft fur, extracting white fine, soft fur 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 for the fermentation of blueberry brandy;

(3) filtering separation

The blueberry fermented liquid of completing take fermentation with the distillation plant of blueberry brandy special use distills operation as material, and the gained hydraulic control is made as the above and above two kinds of liquors of following 25 alcoholic strengths of 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%, determines the range of product of brandy by time length; More than 3 years or more of a specified duration, store sth. in a cellar time longer blueberry brandy quality better;

(5) blend

Liquor after storing sth. in a cellar is blent in proportion, and 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 filtrate of filtering after clarification is brandy, 4 ℃ of lower cans, obtains product blueberry brandy.

2. technique as claimed in claim 1, is characterized in that in (1) step, and the blueberry slurry that breaks into was sent to fermentation in 4 hours.

3. technique as claimed in claim 1, is characterized in that in (6) step, described throw out is ester compound.