CN103013763B - Method for processing blueberry wine - Google Patents
Method for processing blueberry wine Download PDFInfo
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- CN103013763B CN103013763B CN201210591371.2A CN201210591371A CN103013763B CN 103013763 B CN103013763 B CN 103013763B CN 201210591371 A CN201210591371 A CN 201210591371A CN 103013763 B CN103013763 B CN 103013763B
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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
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, be the Ericaceae genus vaccinium, perennial fallen leaves or evergreen fruit trees.Contain abundant nutritive ingredient in 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 defects 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.Announced the brewing method of blueberry wine as the application number patent of invention that is 200610134929.9, the step adopted is blueberry making beating, enzymolysis, immersion, clarification filtration, allotment filtration etc., exists the defect that the fruit wine color and luster is unstable, hydrolysis result is not good; As the application number Invention Announce that is 201210070837.4 a kind of making method of blueberry wine base, the making method adopted 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 defects 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 standby raw material;
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, by the weight ratio of 2-4%, be placed in the slurries of processing through making beating, temperature is controlled as 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: to the polygalacturonase that adds its weight 0.5-1% in blueberry pulp, control temperature 40-50 ℃, time 2-3 hour, make 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, screen suitable distiller's yeast bacterial strain, after yeast screening assay, enlarged culturing, standby;
H, fermentation: get yeast in step G and add in the blueberry liquid in 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, deepfreeze time 5-10 days, temperature 5-10 ℃;
Make blueberry fruit wine after K, packing, sterilization.
In 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.
In described step C, certain proportion is following component: 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; In enzymolysis step, adopt plurality of enzymes to mix, can decompose the nutritive substance in 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 defect of existing filter effect; Adopt the method for microwave-assisted deepfreeze in ageing, reduced the time of ageing.
Embodiment
Embodiment 1:
A, raw materials pretreatment: select fresh, disease-free blueberry 80kg through cleaning, as standby raw material;
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% is placed in the slurries of processing through making beating, and it is 50 ℃ that temperature is controlled, 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: add polygalacturonase 0.3kg in blueberry pulp weight, control temperature 45 C, time 2 h, make 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, screen suitable distiller's yeast bacterial strain, after yeast screening assay, enlarged culturing, standby;
H, fermentation: the yeast 1kg got in step G adds in the blueberry liquid in step F, and 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 sterilization.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the claims in the present invention scope change and modify, and all should belong to the covering scope of the claims in 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 standby raw material;
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, by the weight ratio of 2-4%, be placed in the slurries of processing through making beating, temperature is controlled as 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: to the polygalacturonase that adds its weight 0.5-1% in blueberry pulp, control temperature 40-50 ℃, time 2-3 hour, make 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, screen suitable distiller's yeast bacterial strain, after yeast screening assay, enlarged culturing, standby;
H, fermentation: get yeast in step G and add in the blueberry liquid in 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 frequency 500-1000MHz, deepfreeze time 5-10 days, temperature 5-10 ℃;
Make blueberry fruit wine after K, packing, sterilization;
In described step B, be by a certain percentage: blueberry is the 75-85 weight part, and wheat bran is the 15-25 weight part; In described step C, certain proportion is: 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 |
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| CN201210591371.2A CN103013763B (en) | 2012-12-14 | 2012-12-14 | Method for processing blueberry wine |
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| CN201210591371.2A CN103013763B (en) | 2012-12-14 | 2012-12-14 | Method for processing blueberry wine |
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| CN103013763A CN103013763A (en) | 2013-04-03 |
| CN103013763B true CN103013763B (en) | 2014-01-08 |
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Families Citing this family (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 |
| CN103627578B (en) * | 2013-11-22 | 2014-12-10 | 吴义顺 | Ilex cornuta wine brewing technique |
| CN103602553B (en) * | 2013-11-26 | 2015-02-25 | 青岛嘉瑞生物技术有限公司 | Compound fermentation blueberry health-care wine and production method thereof |
| CN103740528B (en) * | 2013-12-27 | 2015-12-30 | 张俊辉 | A kind of brewing method of begonia root wine |
| CN103740524A (en) * | 2013-12-28 | 2014-04-23 | 陶峰 | Processing method of waxberry health-care wine |
| CN105602783A (en) * | 2014-02-22 | 2016-05-25 | 彭常安 | Brewing method for paper mulberry fruit wine |
| CN105368629A (en) * | 2014-08-30 | 2016-03-02 | 高磊 | Processing method of blueberry fruit wine |
| CN104762171B (en) * | 2015-04-24 | 2018-04-13 | 湖南农业大学 | blueberry wine and preparation 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 |
| 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 |
| 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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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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