CN103160403A - Production method for blueberry brandy - Google Patents
Production method for blueberry brandy Download PDFInfo
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- CN103160403A CN103160403A CN2011104096090A CN201110409609A CN103160403A CN 103160403 A CN103160403 A CN 103160403A CN 2011104096090 A CN2011104096090 A CN 2011104096090A CN 201110409609 A CN201110409609 A CN 201110409609A CN 103160403 A CN103160403 A CN 103160403A
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Abstract
The invention discloses a production method for blueberry brandy, and belongs to a manufacturing method for alcoholic beverage. The method comprises the steps of (1) screening, crushing and pulping blueberry fruits; (2) adjusting ingredients of raw materials; (3) fermenting the fruit pulp; (4) filtering and separating; (5) fermenting hide trimmings; (6) filtering for a second time; (7) storing at a constant temperature; (8) mixing and blending; (9) freezing and clarifying; and (10) filling at a low temperature. The production is characterized in that 1. a conventional clear juice fermentation mode is changed in to a mode comprising the steps of crushing 100% pure blueberry, mixedly fermenting the juice and hide trimmings, filtering, fermenting the hide trimmings for the second time and blending; and 2. the produced blueberry brandy has an alcohol content of 38%-43% (by volume), pure taste and outstanding flavor. The production method is a novel technology for deep processing the blueberry, and is suitable for producing the blueberry brandy.
Description
[
Technical field]
The present invention relates to beverage, specifically, relate to alcopop, relate in particular to the production method of blueberry brandy.
[
Background technology]
Blueberry (
Blueberry), claim again cowberry, blue berry, Ericaceae Vaccinium fallen leaves evergreen shrubs.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, in Chinese patent database, relevant scheme has No. 200610134929.9 " brewing method of blueberry wine ", No. 200710011761.7 " blueberry beer and brewing method thereof ", 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 " etc.In prior art, the production of Grape brandy is mostly continued to use 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 method 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, break into the belt leather pulp after fragmentation, send to fermentation;
(2) adjustment of material composition
The pol of blueberry slurry is calculated by generating wine degree 8%～9%, uses partial dehydration blue berry or inspissated juice to transfer sugar, and product is suited the requirements;
(3) fruit jam fermentation
Blueberry pulp is sent into fermentor tank, add active dry yeast, temperature is controlled under 23 ℃ ~ 26 ℃ continuously fermented more than 10 days, during the stirring of ventilating; Ferment and detect residual sugar and volatile acid after 15 days, and taste former wine taste, rear filtration meets the requirements;
(4) filtering separation
Fermented liquid is filtered, isolate former wine and skin slag, former wine distills immediately, the former wine original brandy wine storage that obtains, standby;
(5) skin slag fermentation
The skin slag that filters continues in fermentor tank 2 ℃～4 ℃ lower constant temperature, sealing and fermenting 25～30 days;
(6) secondary filtration
After the fermentation of skin slag is completed, filter, leach the scrap leather slag, filtrate is distilled immediately, the skin slag original brandy wine storage that obtains, standby;
(7) constant temperature stores
Add respectively oak chip to carry out the constant temperature sealed storage 2 months in former wine original brandy wine He in skin slag original brandy wine, and fall wine degree and storage by stages, get former wine aquavit and skin slag brandy;
(8) allotment hooks and transfers
Will degree of falling and store after skin slag brandy and former wine aquavit hook accent, then store 8 months, obtain ageing wine;
(9) freezing clarification
Ageing wine is refrigerated to-15 ℃ in refrigeration chamber, placed 7 days, filter wherein throw out, and promote the stable of brandy;
(10) cold-aseptic filling
The filtrate of filtering is brandy, 4 ℃ of lower cans, obtains product blueberry brandy.
In above-mentioned (1) step, the belt leather pulp that breaks into must be sent to fermentation in 4 hours, in case pulp is rotten.
In above-mentioned (2) step, described inspissated juice is that concentration is the blueberry juice of 65 ° of Bx; After described accent sugar, the raw material pol is about 18 ° of Bx, and the pH value is adjusted at 3.3.
In above-mentioned (3) step, the residual sugar index of described detection is＜4g/L; The volatile acid index of described detection is≤0.5g/L.
In above-mentioned (4) step, the wine degree (volume fraction) of described former wine original brandy wine is 65%～70%.
In above-mentioned (7) step, the described amount of oak chip that adds is controlled to be 3g/L, and the described wine degree that falls is that to make final alcoholic strength (volume fraction) be that 38%～43%(is designated as 38 °～43 °).
In above-mentioned (8) step, regularly pass into the oxygen of 17 ~ 20mg/L between the described shelf lives to the wine of blending, the accelerating oxidation reaction makes it to have the aging local flavor of brandy.
In above-mentioned (9) step, described throw out is ester compound.
The characteristics of the inventive method are: the one, change fermentation of clear juice mode in the past, adopt juice and the mixed fermentation of skin slag after 100% ethereal blue certain kind of berries fragmentation, filter after the Secondary Fermentation that again ferments of skin slag and blend mode; The 2nd, the blueberry cognac of producing, the wine degree is in 38%～43%(volume fraction), and pure taste, local flavor is outstanding, is a kind of new technology of blueberry deep processing, is applicable to produce the blueberry cognac.
[description of drawings]
Accompanying drawing is the process flow diagram of the inventive method.
[
Embodiment]
Embodiment:
Adopting the blueberry of Xia Si town, Majiang County, the Guizhou Province scale plantation of China's blueberry cultivated area maximum is raw material, contains anthocyanidin content up to 250mg in its 100g fresh fruit, has the raw material comparative advantages.
Pluck when the blue berry ripening degree reaches requirement, artificial screening birth Chinese olive, mould decayed fruit are cleaned, and crushing and beating entered fermentation in 4 hours, to guarantee the fresh pure of raw material;
Then carry out the raw material adjustment: the raw wine of brandy is in 9%, and the raw material pol is at 19 ° of Bx, and partial dehydration fruit or inspissated juice are used in the pol adjustment; The pH value is adjusted at 3.3;
Blueberry pulp is sent into fermentor tank, add the 0.25g/kg active dry yeast, temperature is controlled under 23 ℃ ~ 26 ℃ continuously fermented more than 10 days, during the stirring of ventilating; Ferment and detect residual sugar and volatile acid after 15 days, and taste former wine taste, rear filtration meets the requirements;
Fermented liquid filters, and separates former wine and skin slag; Former wine after filtration distills immediately, obtain wine degree (volume fraction) and be 65%～70% former wine original brandy wine store, standby;
Isolated skin slag is 4 ℃ of ferment at constant temperature 25 days, then adopts the second distillation method to obtain 65%～70%(volume fraction) skin slag original brandy.
Add respectively the 3g/L oak chip to carry out the artificial-aging operation in former wine original brandy wine and in skin slag original brandy wine, then 37 ℃ of lower constant temperature sealings, store 2 months, and the wine degree falls at twice, be down to for the first time wine degree 50% left and right of volume fraction, storage time is a little longer, and the wine degree is down to 38%～43% for the second time; Regularly logical oxygen accelerating oxidation reaction between the shelf lives;
Afterwards, standby skin slag brandy and former wine aquavit are blent, then stored 8 months, regularly pass into the oxygen of 18mg/L to the wine of blending, obtain ageing wine;
At last, the ageing wine after storing is refrigerated to-15 ℃ in refrigeration chamber, placed 7 days, filter wherein throw out, and promote the stable of brandy; At 4 ℃ of lower cold-aseptic fillings, gland, labeling, vanning warehouse-in, obtain product blueberry brandy.
Claims (8)
1. the production method 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, break into the belt leather pulp after fragmentation, send to fermentation;
(2) adjustment of material composition
The pol of blueberry slurry is calculated by generating wine degree 8%～9%, uses partial dehydration blue berry or inspissated juice to transfer sugar, and product is suited the requirements;
(3) fruit jam fermentation
Blueberry pulp is sent into fermentor tank, add active dry yeast, temperature is controlled under 23 ℃ ~ 26 ℃ continuously fermented more than 10 days, during the stirring of ventilating; Ferment and detect residual sugar and volatile acid after 15 days, and taste former wine taste, rear filtration meets the requirements;
(4) filtering separation
Fermentation materials is filtered, isolate former wine and skin slag, former wine distills immediately, the former wine original brandy wine storage that obtains, standby;
(5) skin slag fermentation
The skin slag that filters continues in fermentor tank 2 ℃～4 ℃ lower constant temperature, sealing and fermenting 25～30 days;
(6) secondary filtration
After the fermentation of skin slag is completed, filter, leach the scrap leather slag, filtrate is distilled immediately, the skin slag original brandy wine storage that obtains, standby;
(7) constant temperature stores
Add respectively oak chip to carry out the artificial-aging operation in former wine original brandy wine and in skin slag original brandy wine, constant temperature sealed storage 2 months, and the wine degree falls by stages;
(8) allotment hooks and transfers
Standby skin slag brandy and former wine aquavit are hooked accent, then store 8 months, obtain ageing wine;
(9) freezing clarification
Ageing wine is refrigerated to-15 ℃ in refrigeration chamber, placed 7 days, filter wherein throw out, and promote the stable of brandy;
(10) cold-aseptic filling
The filtrate of filtering is brandy, 4 ℃ of lower cans, obtains product blueberry brandy.
2. in accordance with the method for claim 1, it is characterized in that in (1) step, the belt leather pulp that breaks into was sent to fermentation in 4 hours.
3. in accordance with the method for claim 1, it is characterized in that in (2) step, described inspissated juice is that concentration is the blueberry juice of 65 ° of Bx; After described accent sugar, the raw material pol is at 18 ° of Bx, and the pH value is adjusted at 3.3.
4. in accordance with the method for claim 1, it is characterized in that in (3) step, the residual sugar index of described detection is＜4g/L; The volatile acid index of described detection is≤0.5g/L.
5. in accordance with the method for claim 1, it is characterized in that in (4) step, the volume fraction of described original brandy wine is 65%～70%.
6. in accordance with the method for claim 1, it is characterized in that in (7) step, the described amount of oak chip that adds is controlled to be 3g/L, the described wine degree that falls is that to make final alcohol volume fraction be 38%～43%.
7. in accordance with the method for claim 1, it is characterized in that regularly passing into the oxygen of 17 ~ 20mg/L between the described shelf lives to the wine that hooks accent in (8) step.
8. in accordance with the method for claim 1, it is characterized in that in (9) step, described throw out is ester compound.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555511A (en) * | 2013-11-06 | 2014-02-05 | 贵州大学 | Method for brewing blueberry pearl barley brandy |
| CN103865733A (en) * | 2014-04-04 | 2014-06-18 | 贵州大学 | Production method of blueberry roxburgh rose 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 |
| CN104893886A (en) * | 2015-06-13 | 2015-09-09 | 辽宁天池葡萄酒有限公司 | Concentrated wine containing purple onions and preparation method of concentrated wine |
| CN105316155A (en) * | 2015-08-06 | 2016-02-10 | 王玲玲 | Method for making blueberry wine |
| CN106834012A (en) * | 2017-01-04 | 2017-06-13 | 合肥师范学院 | A kind of technological method for processing of Blueberry brandy |
| CN107653161A (en) * | 2017-07-31 | 2018-02-02 | 江苏省农业科学院 | A kind of blueberry ginseng health-care wine and its production method |
| CN108410645A (en) * | 2018-05-22 | 2018-08-17 | 贵州省生物研究所 | A method of Blueberry brandy is produced based on blueberry fermented wine of fermented wine slag |
| CN108998336A (en) * | 2018-09-17 | 2018-12-14 | 徐州五果液果酒有限公司 | Hawthorn pear wine production technology |
| CN110184158A (en) * | 2019-06-24 | 2019-08-30 | 李建坤 | A method of brandy is manufactured using pineapple |
| CN116103101A (en) * | 2021-11-11 | 2023-05-12 | 中方县申太葡萄酒有限公司 | Preparation method of grape brandy and grape brandy |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103865733A (en) * | 2014-04-04 | 2014-06-18 | 贵州大学 | Production method of blueberry roxburgh rose brandy |
| CN103865733B (en) * | 2014-04-04 | 2015-11-04 | 贵州大学 | A kind of production method of blueberry Rosa roxburghii brandy |
| 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 |
| 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 |
| CN104893886A (en) * | 2015-06-13 | 2015-09-09 | 辽宁天池葡萄酒有限公司 | Concentrated wine containing purple onions and preparation method of concentrated wine |
| CN105316155A (en) * | 2015-08-06 | 2016-02-10 | 王玲玲 | Method for making blueberry wine |
| CN106834012A (en) * | 2017-01-04 | 2017-06-13 | 合肥师范学院 | A kind of technological method for processing of Blueberry brandy |
| CN107653161A (en) * | 2017-07-31 | 2018-02-02 | 江苏省农业科学院 | A kind of blueberry ginseng health-care wine and its production method |
| CN108410645A (en) * | 2018-05-22 | 2018-08-17 | 贵州省生物研究所 | A method of Blueberry brandy is produced based on blueberry fermented wine of fermented wine slag |
| CN108998336A (en) * | 2018-09-17 | 2018-12-14 | 徐州五果液果酒有限公司 | Hawthorn pear wine production technology |
| CN110184158A (en) * | 2019-06-24 | 2019-08-30 | 李建坤 | A method of brandy is manufactured using pineapple |
| CN116103101A (en) * | 2021-11-11 | 2023-05-12 | 中方县申太葡萄酒有限公司 | Preparation method of grape brandy and grape brandy |
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Application publication date: 20130619 |