CN103013763A - Method for processing blueberry wine - Google Patents
Method for processing blueberry wine Download PDFInfo
- Publication number
- CN103013763A CN103013763A CN2012105913712A CN201210591371A CN103013763A CN 103013763 A CN103013763 A CN 103013763A CN 2012105913712 A CN2012105913712 A CN 2012105913712A CN 201210591371 A CN201210591371 A CN 201210591371A CN 103013763 A CN103013763 A CN 103013763A
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- Prior art keywords
- blueberry
- wine
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- yeast
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- 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.)
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 68
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 68
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 68
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 30
- 235000014101 wine Nutrition 0.000 title claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 230000032683 aging Effects 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 238000005352 clarification Methods 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 235000019990 fruit wine Nutrition 0.000 claims description 17
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 235000015099 wheat brans Nutrition 0.000 claims description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 239000004833 fish glue Substances 0.000 claims description 7
- 238000000108 ultra-filtration Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 229940059442 hemicellulase Drugs 0.000 claims description 5
- 108010002430 hemicellulase Proteins 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000007423 screening assay Methods 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 238000006911 enzymatic reaction Methods 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000001630 malic acid Substances 0.000 abstract 1
- 235000011090 malic acid Nutrition 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 150000007524 organic acids Chemical class 0.000 abstract 1
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000002950 deficient Effects 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000208421 Ericaceae Species 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 238000003483 aging Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for processing blueberry wine. The method comprises the steps: screening out and cleaning fresh and disease-free blueberries; and mixing the blueberries with bran, pulping, processing with composite enzyme, squeezing juice, filtering, conducting enzymatic method clarification, ultrafiltrating, conducting yeast fermentation, clarifying, ageing, packaging, and sterilizing to obtain products. The juice yield of the blueberries can be improved and the color of the blueberry juice can be stabilized by mixing the bran and the blueberries and combining the enzymolysis technology of the complex enzyme; by adopting lactic acid after-fermentation deacidification technology, the content of malic acid in the blueberry juice can be reduced, and the categories of organic acids and the flavors of blueberry wine can be improved; and by adopting the technology of ultrafiltrating and clarifying the blueberry wine, the defects of bad effects due to adoption of a natural clarification method and single clarification agent can be overcome, the brewed blueberry wine is thick in fruity flavor, stable in color, mellow in mouthfeeling, and good in quality, and the utilization ratio of raw materials are improved.
Description
Technical field
The present invention relates to a kind of working method of fruit wine, especially relate to a kind of working method of blueberry fruit wine.
Background technology
Blueberry, the formal name used at school blueberry is the Ericaceae genus vaccinium, perennial fallen leaves or evergreen fruit trees.Contain abundant nutritive ingredient in the Blueberry, it not only has good health protection effect, also has the functions such as the cranial nerve of preventing is aging, cardiac stimulant, anticancer vessel softening, enhancing human organism immunity.Be widely used in processing the raw material of the products such as fruit wine, beverage, fruit vinegar.The existing blueberry fruit wine processing steps such as blueberry making beating, filtration, fermentation, ageing, packaging final prod that adopt exist the defectives such as the blueberry crushing juice rate is low, yeast is impure, the fruit wine ageing time is long, color and luster is unstable more.Be the brewing method that 200610134929.9 patent of invention has been announced blueberry wine such as application number, the step that adopts is blueberry making beating, enzymolysis, immersion, clarification filtration, allotment filtration etc., exists the defective that the fruit wine color and luster is unstable, hydrolysis result is not good; A kind of making method of blueberry wine base that has been 201210070837.4 Invention Announce such as application number, the making method that adopts is the steps such as blueberry fragmentation, enzymolysis, fermentation, press filtration separation, clarification filtration, ageing, freeze concentration, and this method exists the deficiencies such as the blueberry crushing juice rate is low, the ageing time is long.
Summary of the invention
Technical problem to be solved by this invention is the defectives such as the blueberry crushing juice rate that exists in production method of existing blueberry fruit wine is low, hydrolysis result is not good, the fruit wine ageing time is long, color and luster is unstable, and a kind of nutritious, mouthfeel is strong, fruity is aromatic and the ageing time is short, yeast is pure, hydrolysis result is good blue berry wine making process is provided.
The present invention solves the technical scheme that its technical problem takes: a kind of working method of blueberry fruit wine, carry out as follows:
A, raw materials pretreatment: select fresh, disease-free blueberry through cleaning, as raw material for subsequent use;
B, mixing, making beating: the blueberry that will clean mixes by a certain percentage with wheat bran, and the wheat bran fineness is the 50-70 order, mixes soak time 15-20 hour, and temperature is 30-50 ℃, does making beating and processes;
C, prozyme process: polygalacturonase, cellulase and hemicellulase are mixed by a certain percentage, place the slurries of processing through making beating by the weight ratio of 2-4%, temperature is controlled to be 45-55 ℃, and the time is 3-5 hour;
D, squeeze the juice, filter: the slurries after prozyme is processed are squeezed the juice, and filter, and make blueberry pulp;
The clarification of E, enzyme process: add the polygalacturonase of its weight 0.5-1% in the blueberry pulp, 40-50 ℃ of control temperature time 2-3 hour, makes blueberry liquid;
F, ultrafiltration: adopt the method for chitosan-fish glue combination to filter blueberry liquid;
G, barms: separate fruit wine yeast from blueberry surface, cultivating soil and other places, the distiller's yeast bacterial strain that screening is suitable, after yeast screening assay, enlarged culturing, for subsequent use;
H, fermentation: get during yeast among the step G adds blueberry liquid in the step F by weight the ratio of 1-2%, leavening temperature is 30-40 ℃, and the time is 10-15 days;
I, ultrafiltration: adopt the method for chitosan-fish glue combination to filter, make blueberry wine;
J, ageing: adopt the microwave-assisted deepfreeze to accelerate blueberry wine ageing, microwave power 500-1000MHz, 5-10 days deepfreeze time, temperature 5-10 ℃;
Make blueberry fruit wine after K, packing, the sterilization.
In the described steps A be by a certain percentage, wherein blueberry is the 75-85 weight part, and wheat bran is the 15-25 weight part.
Certain proportion is following component among the described step C: polygalacturonase is that 85-90 weight part, cellulase are the 5-8 weight part, hemicellulase 5-8 weight part.
Compared to prior art, the present invention adopts blueberry to mix with wheat bran when blueberry is pulled an oar, and has improved the crushing juice rate of blueberry; Adopt plurality of enzymes to mix in enzymolysis step, can decompose the nutritive substance in the blueberry comprehensively; When fermentation, adopt the yeast through screening, enlarged culturing, guarantee that the mouthfeel of fermented liquid is pure; During ultrafiltration, adopt the method for chitosan-fish glue combination, overcome the not good defective of existing filter effect; Adopt the method for microwave-assisted deepfreeze in the ageing, reduced the time of ageing.
Embodiment
Embodiment 1:
A, raw materials pretreatment: select fresh, disease-free blueberry 80kg through cleaning, as raw material for subsequent use;
B, mixing, making beating: the blueberry that will clean mixes with the 20kg wheat bran, and the wheat bran fineness is 60 orders, mixes soak time 17 hours, and temperature is 40 ℃, does making beating and processes;
C, prozyme are processed: get polygalacturonase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg and mix, the ratio by weight 3% places the slurries of processing through making beating, and temperature is controlled to be 50 ℃, and the time is 4 hours;
D, squeeze the juice, filter: the slurries after prozyme is processed are squeezed the juice, and filter, and make blueberry pulp;
E, enzyme process clarification: in blueberry pulp weight, add polygalacturonase 0.3kg, the control temperature 45 C, time 2 h makes blueberry liquid;
F, ultrafiltration: adopt the method for chitosan-fish glue combination to filter blueberry liquid;
G, barms: separate fruit wine yeast from blueberry surface, cultivating soil and other places, the distiller's yeast bacterial strain that screening is suitable, after yeast screening assay, enlarged culturing, for subsequent use;
H, fermentation: get in the blueberry liquid in the yeast 1kg adding step F among the step G, leavening temperature is 40 ℃, and the time is 13 days;
I, ultrafiltration: adopt the method for chitosan-fish glue combination to filter, make blueberry wine;
J, ageing: adopt the microwave-assisted deepfreeze to accelerate blueberry wine ageing, microwave power 800MHz, 7 days deepfreeze time, 8 ℃ of temperature;
K, packing: will make blueberry fruit wine bottling packing after the sterilization.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to claim scope of the present invention change and modify, and all should belong to the covering scope of claim of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. the working method of a blueberry fruit wine is characterized in that: adopt following steps:
A, raw materials pretreatment: select fresh, disease-free blueberry through cleaning, as raw material for subsequent use;
B, mixing, making beating: the blueberry that will clean mixes by a certain percentage with wheat bran, and the wheat bran fineness is the 50-70 order, mixes soak time 15-20 hour, and temperature is 30-50 ℃, does making beating and processes;
C, prozyme process: polygalacturonase, cellulase and hemicellulase are mixed by a certain percentage, place the slurries of processing through making beating by the weight ratio of 2-4%, temperature is controlled to be 45-55 ℃, and the time is 3-5 hour;
D, squeeze the juice, filter: the slurries after prozyme is processed are squeezed the juice, and filter, and make blueberry pulp;
The clarification of E, enzyme process: add the polygalacturonase of its weight 0.5-1% in the blueberry pulp, 40-50 ℃ of control temperature time 2-3 hour, makes blueberry liquid;
F, ultrafiltration: adopt the method for chitosan-fish glue combination to filter blueberry liquid;
G, barms: separate fruit wine yeast from blueberry surface, cultivating soil and other places, the distiller's yeast bacterial strain that screening is suitable, after yeast screening assay, enlarged culturing, for subsequent use;
H, fermentation: get during yeast among the step G adds blueberry liquid in the step F by weight the ratio of 1-2%, leavening temperature is 30-40 ℃, and the time is 10-15 days;
I, ultrafiltration: adopt the method for chitosan-fish glue combination to filter, make blueberry wine;
J, ageing: adopt the microwave-assisted deepfreeze to accelerate blueberry wine ageing, microwave power 500-1000MHz, 5-10 days deepfreeze time, temperature 5-10 ℃;
Make blueberry fruit wine after K, packing, the sterilization.
In the described steps A be by a certain percentage: blueberry is the 75-85 weight part, and wheat bran is the 15-25 weight part; Certain proportion is among the described step C: polygalacturonase is that 85-90 weight part, cellulase are the 5-8 weight part, hemicellulase 5-8 weight part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210591371.2A CN103013763B (en) | 2012-12-14 | 2012-12-14 | Method for processing blueberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210591371.2A CN103013763B (en) | 2012-12-14 | 2012-12-14 | Method for processing blueberry wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103013763A true CN103013763A (en) | 2013-04-03 |
| CN103013763B CN103013763B (en) | 2014-01-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210591371.2A Active CN103013763B (en) | 2012-12-14 | 2012-12-14 | Method for processing blueberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103013763B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275846A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Prepraring method of mulberry and honeysuckle fruit wine |
| CN103602553A (en) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | Compound fermentation blueberry health-care wine and production method thereof |
| CN103627578A (en) * | 2013-11-22 | 2014-03-12 | 吴义顺 | Ilex cornuta wine brewing technique |
| CN103740524A (en) * | 2013-12-28 | 2014-04-23 | 陶峰 | Processing method of waxberry health-care wine |
| CN103805395A (en) * | 2014-02-22 | 2014-05-21 | 彭常安 | Brewing method for paper mulberry fruit wine |
| CN104762171A (en) * | 2015-04-24 | 2015-07-08 | 湖南农业大学 | Blueberry wine and manufacturing method thereof |
| CN104987994A (en) * | 2013-12-27 | 2015-10-21 | 张俊辉 | Begonia root wine brewing method |
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN105167044A (en) * | 2015-08-07 | 2015-12-23 | 齐鲁工业大学 | Blueberry drink manufacture method |
| CN105176730A (en) * | 2015-08-31 | 2015-12-23 | 广西运亨酒业有限公司 | Preparation method of fructus rhodomyrti wine |
| CN105368629A (en) * | 2014-08-30 | 2016-03-02 | 高磊 | Processing method of blueberry fruit wine |
| CN105647760A (en) * | 2016-02-24 | 2016-06-08 | 浙江医药高等专科学校 | Preparation method of blueberry fruit wine |
| CN106261273A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of leaf of Moringa blue berry composite fruit juice with blood fat reducing function and preparation method thereof |
| CN108165423A (en) * | 2018-03-23 | 2018-06-15 | 贵州茅台（集团）生态农业产业发展有限公司 | A kind of brewing method of blueberry fermented wine of fermented wine |
| CN108893229A (en) * | 2018-07-17 | 2018-11-27 | 江苏省农业科学院 | A kind of brewing method increasing blueberry wine fruity |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275846A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Prepraring method of mulberry and honeysuckle fruit wine |
| CN103627578A (en) * | 2013-11-22 | 2014-03-12 | 吴义顺 | Ilex cornuta wine brewing technique |
| CN103602553A (en) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | Compound fermentation blueberry health-care wine and production method thereof |
| CN104987994A (en) * | 2013-12-27 | 2015-10-21 | 张俊辉 | Begonia root wine brewing method |
| CN104987995A (en) * | 2013-12-27 | 2015-10-21 | 张俊辉 | Begonia root wine brewing method |
| CN103740524A (en) * | 2013-12-28 | 2014-04-23 | 陶峰 | Processing method of waxberry health-care wine |
| CN103805395A (en) * | 2014-02-22 | 2014-05-21 | 彭常安 | Brewing method for paper mulberry fruit wine |
| CN105602783A (en) * | 2014-02-22 | 2016-05-25 | 彭常安 | Brewing method for paper mulberry fruit wine |
| CN103805395B (en) * | 2014-02-22 | 2016-03-30 | 彭常安 | A kind of brewing method of Papermulberry Fruit fruit wine |
| CN105255648A (en) * | 2014-02-22 | 2016-01-20 | 彭常安 | Method for brewing papermulberry fruit wine |
| CN105368629A (en) * | 2014-08-30 | 2016-03-02 | 高磊 | Processing method of blueberry fruit wine |
| CN104762171A (en) * | 2015-04-24 | 2015-07-08 | 湖南农业大学 | Blueberry wine and manufacturing method thereof |
| CN105167044A (en) * | 2015-08-07 | 2015-12-23 | 齐鲁工业大学 | Blueberry drink manufacture method |
| CN105176730A (en) * | 2015-08-31 | 2015-12-23 | 广西运亨酒业有限公司 | Preparation method of fructus rhodomyrti wine |
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN105647760A (en) * | 2016-02-24 | 2016-06-08 | 浙江医药高等专科学校 | Preparation method of blueberry fruit wine |
| CN105647760B (en) * | 2016-02-24 | 2018-10-30 | 浙江医药高等专科学校 | The preparation method of blueberry fruit wine |
| CN106261273A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of leaf of Moringa blue berry composite fruit juice with blood fat reducing function and preparation method thereof |
| CN108165423A (en) * | 2018-03-23 | 2018-06-15 | 贵州茅台（集团）生态农业产业发展有限公司 | A kind of brewing method of blueberry fermented wine of fermented wine |
| CN108893229A (en) * | 2018-07-17 | 2018-11-27 | 江苏省农业科学院 | A kind of brewing method increasing blueberry wine fruity |
| CN108893229B (en) * | 2018-07-17 | 2021-11-19 | 江苏省农业科学院 | Brewing method for increasing fruit aroma of blueberry wine |
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| Publication number | Publication date |
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| CN103013763B (en) | 2014-01-08 |
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Effective date of registration: 20191225 Address after: No. 81, Jianlin street, Yakeshi City, Hulunbuir City, Inner Mongolia Autonomous Region Patentee after: YAKESHI YELAODA BEVERAGE CO., LTD. Address before: Kangfulu Jinghu District 241000 Anhui city of Wuhu province No. 111 Patentee before: Yu Fang |
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