CN103013763A - Method for processing blueberry wine - Google Patents

Method for processing blueberry wine Download PDF

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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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China
Prior art keywords
blueberry
weight
wine
juice
adopt
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CN2012105913712A
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Chinese (zh)
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CN103013763B (en
Inventor
余芳
彭常安
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余芳
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Priority to CN201210591371.2A priority Critical patent/CN103013763B/en
Publication of CN103013763A publication Critical patent/CN103013763A/en
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Publication of CN103013763B publication Critical patent/CN103013763B/en

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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

A kind of working method of blueberry fruit wine
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.
CN201210591371.2A 2012-12-14 2012-12-14 Method for processing blueberry wine CN103013763B (en)

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CN103013763B CN103013763B (en) 2014-01-08

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Cited By (14)

* Cited by examiner, † Cited by third party
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

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Cited By (19)

* Cited by examiner, † Cited by third party
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
CN105255648A (en) * 2014-02-22 2016-01-20 彭常安 Method for brewing papermulberry 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
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

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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