CN103243004A - Wild blueberry dry red wine and preparation method thereof - Google Patents
Wild blueberry dry red wine and preparation method thereof Download PDFInfo
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- CN103243004A CN103243004A CN2013102122600A CN201310212260A CN103243004A CN 103243004 A CN103243004 A CN 103243004A CN 2013102122600 A CN2013102122600 A CN 2013102122600A CN 201310212260 A CN201310212260 A CN 201310212260A CN 103243004 A CN103243004 A CN 103243004A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 71
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 71
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 71
- 235000020095 red wine Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract 20
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 108010010803 Gelatin Proteins 0.000 claims abstract description 18
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 18
- 229920000159 gelatin Polymers 0.000 claims abstract description 18
- 239000008273 gelatin Substances 0.000 claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 52
- 238000003860 storage Methods 0.000 claims description 11
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 210000003792 cranial nerve Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036449 good health Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 239000002808 molecular sieve Substances 0.000 abstract description 2
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- 210000004204 blood vessel Anatomy 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000218231 Moraceae Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000000496 cardiotonic agent Substances 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- YLNDNABNWASMFD-UHFFFAOYSA-N 4-[(1,3-dimethylimidazol-1-ium-2-yl)diazenyl]-n,n-dimethylaniline Chemical compound C1=CC(N(C)C)=CC=C1N=NC1=[N+](C)C=CN1C YLNDNABNWASMFD-UHFFFAOYSA-N 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000011720 Vaccinium uliginosum Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a blueberry dry red wine and a preparation method thereof. The blueberry dry red wine comprises the raw materials namely blueberries, blueberry condensed juice, pectinase, yeast, calcium carbonate and gelatin, wherein high quality wild blueberries produced in Great Khingan are chosen as the raw material, and the wild blueberry containing rich nutritional ingredients not only has good health care effect but also has functions of preventing cranial nerve from ageing, strengthening heart, resisting cancer, softening blood vessel, enhancing human body immunity and the like. The method adopts advanced international biological brewing techniques such as low temperature control fermentation technology, deacidification and decoloration, and combines the traditional red wine brewing technology; through low temperature freezing, molecular sieve treatment, oak barrel storing, the wine not only keeps the maximum nutrient substances such as anthocyanin in the wild blueberries, but also has rich wild blueberry aroma and bouquet.
Description
Technical field
The invention belongs to the preparation field of fruit juice wine, be specifically related to a kind of with wild blueberry (the Latin formal name used at school:
Semen Trigonellae) be dry red wine of main raw material and preparation method thereof.
Background technology
Blueberry (the Latin formal name used at school:
Semen Trigonellae), call blue plum, Vaccinium uliginosum etc.Originate in North America and East Asia, mainly originate in large and small Hinggan Mountains Forest Area in China, especially the middle area, Daxing'an Mountainrange.The blueberry fruit is a kind of little berry, contains rich nutrient contents, and it not only has good health protection effect, also has functions such as the cranial nerve of preventing is aging, cardiac stimulant, anticancer vessel softening, enhancing human organism immunity.
Chinese patent application " a kind of blue plum mulberries dry red wine and preparation method thereof " (application number: 201110165343.X, open day: on November 23rd, 2011, publication number: CN 102250718A) disclose a kind of method of blueberry mulberries dry red wine, comprise steps such as crushing and beating, fermentation, filtration, secondary fermentation, its defective is: at first, do not take to be fit to the enzyme of wild blueberry, can not effectively extract color and flavour substances in the wild blueberry; Secondly, above-mentioned patented method does not adopt biofermentation method, can not reach the quality of brewing wine; The 3rd, do not fall the acid decolouring in the above-mentioned patented method in the last handling process and handle, influence the product mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of blueberry dry red wine and preparation method thereof, described blue dried plum red wine has strong aroma, and flavour is mellow, and the wine body is plentiful.
The objective of the invention is to be achieved through the following technical solutions:
A kind of blueberry dry red wine contains blueberry, blueberry inspissated juice, polygalacturonase, yeast, calcium carbonate, gelatin in the raw material of described dry red wine, more than each raw material weight umber ratio be:
Blueberry 800-1500
Blueberry inspissated juice 100-300
Polygalacturonase 0.1-0.3
Yeast 0.2-0.5
Calcium carbonate 0.3-0.5
Gelatin 0.1-0.3.
The objective of the invention is to realize by following another technical scheme:
A kind of preparation method of blueberry dry red wine contains blueberry, blueberry inspissated juice, polygalacturonase, yeast, calcium carbonate, gelatin in the raw material of described dry red wine, more than each raw material weight umber ratio be:
Blueberry 800-1500
Blueberry inspissated juice 100-300
Polygalacturonase 0.1-0.3
Yeast 0.2-0.5
Calcium carbonate 0.3-0.5
Gelatin 0.1-0.3;
Described preparation method comprises the steps:
A, select described blueberry;
B, break process: described blueberry is carried out break process, obtain the pulp of crushing;
C, enzymolysis processing: in described crushing pulp, add polygalacturonase according to said ratio again, carry out enzymolysis processing, obtain the pulp behind the enzymolysis; The temperature of described enzymolysis processing is 45-55 degree centigrade, and the time is 1-2 hour;
D, fermentative processing: adjust pol and insert yeast according to adding the blueberry inspissated juice in the pulp of said ratio after the described enzymolysis processing, carry out fermentative processing, the pulp after obtaining fermenting; The temperature of described fermentative processing is 18-25 degree centigrade; Time is 20-40 days;
E, separating treatment: the pulp after the described fermentation is carried out separating treatment, obtain juice clearly;
F, secondary fermentation are handled: described clear juice is added in the oak barrel carry out secondary fermentation; The temperature that described secondary fermentation is handled is 20 degrees centigrade, and the time is 1 ~ 2 month, obtains the dry red wine head product;
G, storage are handled: described dry red wine head product is stored processing, the dry red wine head product after obtaining storing; During described storage was handled, temperature was 10-18 degree centigrade, and the time was at least 2 months;
H, allocation processing: add described calcium carbonate in described ratio in the dry red wine head product after the described storage, add the gac processing of decolouring again, the dry red wine head product after the depickling that obtains decolouring is handled;
I, clarifying treatment: add described gelatin in the dry red wine head product after handling to described decolouring depickling according to said ratio, carry out freezing treatment, filtration treatment again, obtain described dry red wine;
J, can degerming are handled: described dry red wine is carried out can processing, pasteurize processing, get product.
The present invention has following beneficial effect compared to existing technology:
1, to select the high-quality wild blueberry that originates from Daxing'an Mountainrange for use be raw material in the present invention, contains rich nutrient contents, and it not only has good health protection effect, has also that the cranial nerve of preventing is aging, cardiac stimulant, anticancer vessel softening, strengthens function such as human organism's immunity;
2, the present invention adopts international advanced biological brewed technology such as low temperature temperature controlled fermentation, depickling decolouring, and the brew that combines with the conventional red wine brewage technology forms, and through art breading such as cryogenic freezing, molecular sieve processing, oak barrel storages, make the wine body not only keep the nutritive substances such as anthocyanidin in the wild blueberry to greatest extent, and have strong wild blueberry fruital and aroma;
3, blueberry dry red wine of the present invention is dark Ruby red, has strong aroma, harmonious fruital and oak fragrance, and flavour is mellow, and the wine body is plentiful.
Embodiment
Embodiment 1
A kind of blueberry dry red wine contains blueberry, blueberry inspissated juice, polygalacturonase, yeast, calcium carbonate, gelatin in the raw material of described dry red wine, more than each raw material weight umber ratio be:
Blueberry 800-1500
Blueberry inspissated juice 100-300
Polygalacturonase 0.1-0.3
Yeast 0.2-0.5
Calcium carbonate 0.3-0.5
Gelatin 0.1-0.3
Further, described blueberry inspissated juice manufacturer: the Groweers CO-op Grape Juice Co of North America blueberry association, lot number are NY20110902.
Further, described polygalacturonase is the German English connection zymin DA6L of company polygalacturonase; Described yeast is the Actiflore F33 yeast of French LAFFORT company.
The preparation method of described blueberry dry red wine comprises the steps:
A, select described blueberry; Described blueberry is wild blueberry, requires ripening degree good, and pol is more than 10%, no Chinese olive inclusion-free, and the place of production of this blueberry is Daxinganling District;
B, break process: described blueberry is carried out break process, obtain the pulp of crushing;
C, enzymolysis processing: in described crushing pulp, add polygalacturonase according to said ratio again, carry out enzymolysis processing, obtain the pulp behind the enzymolysis; The temperature of described enzymolysis processing is 45-55 degree centigrade, is preferably 50 degrees centigrade, and the time is 1-2 hour, is preferably 1.5 hours;
D, fermentative processing: adjust pol and insert yeast according to adding the blueberry inspissated juice in the pulp of said ratio after the described enzymolysis processing, carry out fermentative processing, the pulp after obtaining fermenting; The temperature of described fermentative processing is 18-25 degree centigrade, is preferably 20 degrees centigrade; Time is 20-40 days, is preferably 30 days;
E, separating treatment: the pulp after the described fermentation is carried out separating treatment, obtain juice clearly; Described separating treatment is for after treating clearly juice and the layering of skin slag, allows clearly juice flow out naturally and reaches the separation purpose;
F, secondary fermentation are handled: described clear juice is added in the oak barrel carry out secondary fermentation; The temperature that described secondary fermentation is handled is 20 degrees centigrade, and the time is 1 ~ 2 month, obtains the dry red wine head product;
G, storage are handled: described dry red wine head product is stored processing, the dry red wine head product after obtaining storing; During described storage was handled, temperature was 10-18 degree centigrade, is preferably 15 degrees centigrade; Time was at least 2 months, was preferably 3 months;
H, allocation processing: add described calcium carbonate in described ratio in the dry red wine head product after the described storage, add the gac processing of decolouring again, the dry red wine head product after the depickling that obtains decolouring is handled; The weight ratio of the dry red wine head product after described activated carbon and the described storage is: 0.3-0.7:1 is preferably 0.6:1;
I, clarifying treatment: add described gelatin in the dry red wine head product after handling to described decolouring depickling according to said ratio, carry out freezing treatment, filtration treatment again, obtain described dry red wine; The temperature of described freezing treatment is-4.5 ~-3.5 degrees centigrade, and the time is 36-60 hour; Described filtration treatment adopts diatomite filter;
J, can degerming are handled: described dry red wine is carried out can processing, pasteurize processing, get product; The temperature that described pasteurize is handled is 68 degrees centigrade, and the time is 30 minutes.
The used weight unit of present embodiment is kilogram, also can be gram;
Each raw material described in the present embodiment is food grade;
In the present embodiment, each raw material in described can be in the ratio range that provides flexible combination, do not enumerate one by one at this.
Embodiment 2
Another embodiment of a kind of blueberry dry red wine and preparation method thereof, present embodiment is the preferred version that carries out on the basis of embodiment 1, raw materials used quality is identical with embodiment 1, the part identical with embodiment 1 in the present embodiment, please refer among the embodiment 1 disclosed content and understand, embodiment 1 disclosed content also should be as the content of present embodiment.
Contain blueberry, blueberry inspissated juice, polygalacturonase, yeast, calcium carbonate, gelatin in the raw material of described dry red wine, more than each raw material weight umber ratio be:
Blueberry 1000
Blueberry inspissated juice 200
Polygalacturonase 0.2
Yeast 0.3
Calcium carbonate 0.4
Gelatin 0.1.
The preparation method of present embodiment is referring to embodiment 1.
The used weight unit of present embodiment is kilogram, also can be gram.
The blueberry dry red wine of present embodiment adopts Q/DYM0001S-2011 to detect physical and chemical index, and concrete detection data are that alcoholic strength is 12.20%vol; Total acid is 7.04g/L; Sugar-free extract is 28.9g/L; SO
2Be 54.04m/L.
Claims (3)
1. a blueberry dry red wine is characterized in that, contains blueberry, blueberry inspissated juice, polygalacturonase, yeast, calcium carbonate, gelatin in the raw material of described dry red wine, more than each raw material weight umber ratio be:
Blueberry 800-1500
Blueberry inspissated juice 100-300
Polygalacturonase 0.1-0.3
Yeast 0.2-0.5
Calcium carbonate 0.3-0.5
Gelatin 0.1-0.3.
2. blueberry dry red wine according to claim 1 is characterized in that, contains blueberry, blueberry inspissated juice, polygalacturonase, yeast, calcium carbonate, gelatin in the raw material of described dry red wine, more than each raw material weight umber ratio be:
Blueberry 1000
Blueberry inspissated juice 200
Polygalacturonase 0.2
Yeast 0.3
Calcium carbonate 0.4
Gelatin 0.1.
3. the preparation method of a blueberry dry red wine is characterized in that, contains blueberry, blueberry inspissated juice, polygalacturonase, yeast, calcium carbonate, gelatin in the raw material of described dry red wine, more than each raw material weight umber ratio be:
Blueberry 800-1500
Blueberry inspissated juice 100-300
Polygalacturonase 0.1-0.3
Yeast 0.2-0.5
Calcium carbonate 0.3-0.5
Gelatin 0.1-0.3;
Described preparation method comprises the steps:
A, select described blueberry;
B, break process: described blueberry is carried out break process, obtain the pulp of crushing;
C, enzymolysis processing: in described crushing pulp, add polygalacturonase according to said ratio again, carry out enzymolysis processing, obtain the pulp behind the enzymolysis; The temperature of described enzymolysis processing is 45-55 degree centigrade, and the time is 1-2 hour;
D, fermentative processing: according to inserting yeast in the pulp of said ratio after the described enzymolysis processing, carry out fermentative processing, the pulp after obtaining fermenting; The temperature of described fermentative processing is 18-25 degree centigrade; Time is 20-40 days;
E, separating treatment: the pulp after the described fermentation is carried out separating treatment, obtain juice clearly;
F, secondary fermentation are handled: described clear juice is added in the oak barrel carry out secondary fermentation; The temperature that described secondary fermentation is handled is 20 degrees centigrade, and the time is 1 ~ 2 month, obtains the dry red wine head product;
G, storage are handled: described dry red wine head product is stored processing, the dry red wine head product after obtaining storing; During described storage was handled, temperature was 10-18 degree centigrade, and the time was at least 2 months;
H, allocation processing: add described calcium carbonate in described ratio in the dry red wine head product after the described storage, add the gac processing of decolouring again, the dry red wine head product after the depickling that obtains decolouring is handled;
I, clarifying treatment: add described gelatin in the dry red wine head product after handling to described decolouring depickling according to said ratio, carry out freezing treatment, filtration treatment again, obtain described dry red wine;
J, can degerming are handled: described dry red wine is carried out can processing, pasteurize processing, get product.
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| CN201310212260.0A CN103243004B (en) | 2013-05-31 | 2013-05-31 | Wild blueberry dry red wine and preparation method thereof |
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| CN103243004A true CN103243004A (en) | 2013-08-14 |
| CN103243004B CN103243004B (en) | 2014-08-13 |
Family
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865715A (en) * | 2014-03-14 | 2014-06-18 | 李宗坪 | Method for brewing blueberry wine |
| CN104232422A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨珍宝制药有限公司 | Brewing method of blueberry fruit wine |
| CN104498296A (en) * | 2015-01-04 | 2015-04-08 | 哈尔滨伟平科技开发有限公司 | Method for making blueberry fruit wine |
| CN106520439A (en) * | 2016-11-17 | 2017-03-22 | 南通康威尔生物化工有限公司 | Production process for producing low-alcoholism blueberry wine through low-temperature fermentation |
| CN107236645A (en) * | 2017-07-28 | 2017-10-10 | 合肥徽徽逗食品有限公司 | A kind of processing method of full fermentation blueberry dry red wine |
| CN107815370A (en) * | 2017-11-17 | 2018-03-20 | 华坪县腾辉酒业有限公司 | A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865715A (en) * | 2014-03-14 | 2014-06-18 | 李宗坪 | Method for brewing blueberry wine |
| CN104232422A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨珍宝制药有限公司 | Brewing method of blueberry fruit wine |
| CN104232422B (en) * | 2014-10-11 | 2016-02-24 | 哈尔滨珍宝制药有限公司 | A kind of brewing method of blueberry fruit wine |
| CN104498296A (en) * | 2015-01-04 | 2015-04-08 | 哈尔滨伟平科技开发有限公司 | Method for making blueberry fruit wine |
| CN106520439A (en) * | 2016-11-17 | 2017-03-22 | 南通康威尔生物化工有限公司 | Production process for producing low-alcoholism blueberry wine through low-temperature fermentation |
| CN107236645A (en) * | 2017-07-28 | 2017-10-10 | 合肥徽徽逗食品有限公司 | A kind of processing method of full fermentation blueberry dry red wine |
| CN107815370A (en) * | 2017-11-17 | 2018-03-20 | 华坪县腾辉酒业有限公司 | A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof |
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| CN103243004B (en) | 2014-08-13 |
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Address after: 165023 Jiagedaqi Xinlin Industrial Park in Daxinganling area, Heilongjiang Province Patentee after: Daxing'anling Yimei Liquor Co.,Ltd. Address before: 165023 Jiagedaqi Xinlin Industrial Park in Daxinganling area, Heilongjiang Province Patentee before: DAXINGANLING YIMEI BEVERAGE Co.,Ltd. |
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