CN103275845A - Preparing method of blueberry beverage - Google Patents
Preparing method of blueberry beverage Download PDFInfo
- Publication number
- CN103275845A CN103275845A CN2013102026389A CN201310202638A CN103275845A CN 103275845 A CN103275845 A CN 103275845A CN 2013102026389 A CN2013102026389 A CN 2013102026389A CN 201310202638 A CN201310202638 A CN 201310202638A CN 103275845 A CN103275845 A CN 103275845A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- standby
- glutinous rice
- making method
- filtrate
- Prior art date
- 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.)
- Pending
Links
Abstract
The invention discloses a preparing method of a blueberry beverage. The method comprises the following steps of: putting sticky rice and five medicinal materials in liqueur koji according to a certain proportion for fermenting, so as to obtain Chinese rice wine; filtering the Chinese rice wine through a centrifugal machine for removing dregs, and sterilizing a filtrate; washing and pulping fresh blueberry; mixing blueberry pulp and the filtrate according to a weight ratio of 1 to 1; sterilizing, and cooling and bottling. The blueberry beverage prepared by using the method disclosed by the invention is natural pollution-free food with a health-care effect, and can be directly drunk. The blueberry beverage has a unique flavor, rich nutrition and fresh and delicious mouthfeel, and is suitable for being drunk by most people for a long term.
Description
Technical field
The present invention relates to drink, specifically is a kind of making method of blueberry drink.
Background technology
Sweet wine, main raw material are glutinous rice, and brewing process is simple, and taste is fragrant and sweet pure and sweet, and ethanol content is few, therefore are loved by the people.In the making of some dish, sticky rice wine also often is used as important food flavouring.Farmers' is from the sticky rice wine of making, and flavor is pure and fragrant and sweet, few pungency; The drink amount is suitable, can stimulate the circulation of the blood and cause the muscles and joints to relax, strong physique.Contain rich nutrient contents in the blueberry fruit, 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.The contriver has summed up a kind of making method of blueberry drink through overtesting, and this method does not still have relevant record.
Summary of the invention
The making method that the purpose of this invention is to provide a kind of blueberry drink, this method synthesis the mouthfeel of sweet wine and blueberry, but also added traditional Chinese medicine ingredients, have nutritive value and nourishing function.
The making method of blueberry drink provided by the invention may further comprise the steps:
(1) glutinous rice is eluriated totally, added water mixing, immersion, leach the back and adopt ordinary method to cook, cooling, standby;
(2) get quality medicinal material such as following 5 flavors: Radix Angelicae Sinensis, matrimony vine, Chinese yam, date, ginkgo are anticipated totally according to a conventional method, pulverize, and is standby;
(3) above-mentioned medicinal powder and the glutinous rice mass ratio by 25: 1000 is mixed, stir, obtain compound;
(4) in above-mentioned compound, insert koji, fermented 5-15 days, obtain sweet wine and make;
(5) the sweet wine wine that ferments is crossed the bent dregs of a decoction of filtering through whizzer, the filtrate sterilization is standby;
(6) fresh blueberry cleans the back making beating, refrigerates standby;
(7) the blueberry slurry is mixed by mass ratio 1:1 with sweet wine filtrate;
(8) sterilization, the bottling of cooling back is up to the standards, and is the blueberry drink finished product.
Described glutinous rice is quality glutinous rice fresh, that nothing is gone mouldy; Described soak time is 2 hours.
Mistake 20 mesh sieves after described herbal medicine is pulverized.
The temperature control of described fermentation is at 40 ℃～45 ℃.
Described temperature with sterilization is controlled at 85 ℃～95 ℃.
Can guarantee the quality 2 years under the blueberry drink normal temperature that present method is produced.
The blueberry drink that the inventive method is made is natural nuisance-free food with health role, and is directly edible.This blueberry drink unique style, nutritious, tasty mouthfeel are fit to most of people's long-term drinking.
Embodiment
Embodiment
A kind of making method of blueberry drink may further comprise the steps:
(1) quality glutinous rice fresh, that nothing is gone mouldy is eluriated totally, added the water mixing, soaked 2 hours, leach back employing ordinary method and cook, cooling, standby;
(2) get quality medicinal material such as following 5 flavors: Radix Angelicae Sinensis, matrimony vine, Chinese yam, date, ginkgo are anticipated totally according to a conventional method, pulverize, and cross 20 mesh sieves, and is standby;
(3) above-mentioned medicinal powder and the glutinous rice mass ratio by 25: 1000 is mixed, stir, obtain compound;
(4) insert koji in above-mentioned compound, fermented 5-15 days, temperature control obtains sweet wine at 40 ℃～45 ℃ and makes;
(5) the sweet wine wine that ferments is crossed the bent dregs of a decoction of filtering through whizzer, the filtrate sterilization is standby; The temperature control of sterilization is at 85 ℃～95 ℃;
(6) fresh blueberry cleans the back making beating, refrigerates standby;
(7) the blueberry slurry is mixed by mass ratio 1:1 with sweet wine filtrate;
(8) temperature control is 85 ℃～95 ℃ sterilizations, and the bottling of cooling back is up to the standards, and is the blueberry drink finished product.
Can guarantee the quality 2 years under the blueberry drink normal temperature that present method is produced.
Claims (5)
1. the making method of a blueberry drink is characterized in that it may further comprise the steps:
(1) glutinous rice is eluriated totally, added water mixing, immersion, leach the back and adopt ordinary method to cook, cooling, standby;
(2) get quality medicinal material such as following 5 flavors: Radix Angelicae Sinensis, matrimony vine, Chinese yam, date, ginkgo are anticipated totally according to a conventional method, pulverize, and is standby;
(3) above-mentioned medicinal powder and the glutinous rice mass ratio by 25: 1000 is mixed, stir, obtain compound;
(4) in above-mentioned compound, insert koji, fermented 5-15 days, obtain sweet wine and make;
(5) the sweet wine wine that ferments is crossed the bent dregs of a decoction of filtering through whizzer, the filtrate sterilization is standby;
(6) fresh blueberry cleans the back making beating, refrigerates standby;
(7) the blueberry slurry is mixed by mass ratio 1:1 with sweet wine filtrate;
(8) sterilization, the bottling of cooling back is up to the standards, and is the blueberry drink finished product.
2. making method as claimed in claim 1 is characterized in that described glutinous rice is quality glutinous rice fresh, that nothing is gone mouldy; Described soak time is 2 hours.
3. making method as claimed in claim 1 is characterized in that mistake 20 mesh sieves after the described pulverizing medicinal materials.
4. making method as claimed in claim 1 is characterized in that the temperature control of described fermentation is at 40 ℃～45 ℃.
5. making method as claimed in claim 1 is characterized in that described temperature control with sterilization is at 85 ℃～95 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102026389A CN103275845A (en) | 2013-05-28 | 2013-05-28 | Preparing method of blueberry beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102026389A CN103275845A (en) | 2013-05-28 | 2013-05-28 | Preparing method of blueberry beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103275845A true CN103275845A (en) | 2013-09-04 |
Family
ID=49058472
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102026389A Pending CN103275845A (en) | 2013-05-28 | 2013-05-28 | Preparing method of blueberry beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103275845A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666909A (en) * | 2013-11-11 | 2014-03-26 | 高晶晶 | Fruity healthcare rice wine and preparation method thereof |
| 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 |
| CN105349303A (en) * | 2015-11-09 | 2016-02-24 | 衡阳市湘蓝农业科技发展有限公司 | Method for processing blueberry wine |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1626113A (en) * | 2003-12-11 | 2005-06-15 | 陈昌贵 | Hygienical fermented wine for preventing cardiovascular diseases |
| CN101283824A (en) * | 2008-05-21 | 2008-10-15 | 辽宁新大地食品饮料有限公司 | Blueberry fruit vinegar beverage |
| CN101508946A (en) * | 2009-03-18 | 2009-08-19 | 李洪磊 | Gingkgo vinous liquor and brewing method |
| CN102178301A (en) * | 2011-04-21 | 2011-09-14 | 深圳市唤然生物科技开发有限公司 | Blueberry health care beverage and preparation method thereof |
| CN102217771A (en) * | 2011-07-05 | 2011-10-19 | 大连工业大学 | Blueberry pulp juice drink and preparation method thereof |
| CN102296018A (en) * | 2011-07-05 | 2011-12-28 | 大连工业大学 | Blueberry pulp unstrained wine and preparation method thereof |
| CN102433233A (en) * | 2011-11-16 | 2012-05-02 | 戚军 | Fruity wine |
| CN102559439A (en) * | 2012-01-11 | 2012-07-11 | 李时珍医药集团有限公司 | Production process of nutritive fermented wine |
| CN102604771A (en) * | 2012-03-07 | 2012-07-25 | 郝江龙 | Medical wine production method |
| CN102732404A (en) * | 2012-07-11 | 2012-10-17 | 杨延珍 | Body-building and bone-strengthening glutinous-rice medicinal wine prepared by adopting synchronous fermentation process |
-
2013
- 2013-05-28 CN CN2013102026389A patent/CN103275845A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1626113A (en) * | 2003-12-11 | 2005-06-15 | 陈昌贵 | Hygienical fermented wine for preventing cardiovascular diseases |
| CN101283824A (en) * | 2008-05-21 | 2008-10-15 | 辽宁新大地食品饮料有限公司 | Blueberry fruit vinegar beverage |
| CN101508946A (en) * | 2009-03-18 | 2009-08-19 | 李洪磊 | Gingkgo vinous liquor and brewing method |
| CN102178301A (en) * | 2011-04-21 | 2011-09-14 | 深圳市唤然生物科技开发有限公司 | Blueberry health care beverage and preparation method thereof |
| CN102217771A (en) * | 2011-07-05 | 2011-10-19 | 大连工业大学 | Blueberry pulp juice drink and preparation method thereof |
| CN102296018A (en) * | 2011-07-05 | 2011-12-28 | 大连工业大学 | Blueberry pulp unstrained wine and preparation method thereof |
| CN102433233A (en) * | 2011-11-16 | 2012-05-02 | 戚军 | Fruity wine |
| CN102559439A (en) * | 2012-01-11 | 2012-07-11 | 李时珍医药集团有限公司 | Production process of nutritive fermented wine |
| CN102604771A (en) * | 2012-03-07 | 2012-07-25 | 郝江龙 | Medical wine production method |
| CN102732404A (en) * | 2012-07-11 | 2012-10-17 | 杨延珍 | Body-building and bone-strengthening glutinous-rice medicinal wine prepared by adopting synchronous fermentation process |
Non-Patent Citations (1)
| Title |
|---|
| 王少庸等: "蓝莓酸乳饮料的工艺研究", 《中国乳品工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666909A (en) * | 2013-11-11 | 2014-03-26 | 高晶晶 | Fruity healthcare rice wine and preparation method thereof |
| 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 |
| CN105349303A (en) * | 2015-11-09 | 2016-02-24 | 衡阳市湘蓝农业科技发展有限公司 | Method for processing blueberry wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960466B (en) | Preparation method of Chinese medicinal herbal fermented beancurd | |
| CN103948119B (en) | Weight-reducing and body-building fruit vinegar beverage and processing method thereof | |
| CN103948095B (en) | A kind of coconut juice vinegar beverage and processing method thereof | |
| CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
| CN105624006A (en) | Preparing technology for moringa oleifera and kaempferia galangal vinegar | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN104643208A (en) | Lung-moistening and cough-arresting coconut tea vinegar | |
| CN105166854A (en) | Soybean dreg fermented pork liver paste | |
| CN104351878A (en) | Healthcare melastoma dodecandrum lour fruit vinegar drink and production method | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| CN105779198A (en) | Preparation method of bitter gourd and glutinous rice wine | |
| CN105062862B (en) | Preparation method of okra vinegar | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN106318773A (en) | Preparation technology of potato rice wine | |
| CN102696768A (en) | Health-care brown rice syrup beverage and preparation method thereof | |
| CN103275845A (en) | Preparing method of blueberry beverage | |
| KR101647583B1 (en) | Method for manufacturing traditional liquor | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN108308476A (en) | A kind of mulberry health care fruit vinegar beverage and preparation method thereof | |
| CN107435013A (en) | A kind of brew method of egg yolk fruit health care ginger wine | |
| CN105325543A (en) | Anti-radiation green papaya yogurt | |
| CN105199915A (en) | Preparation method of mung bean and glutinous rice wine | |
| CN104789427A (en) | Mind tranquillizing and ageing resisting health edible vinegar and production method thereof | |
| CN111196975A (en) | Preparation method of black ginseng rice wine | |
| CN104170965A (en) | Sea-buckthorn beef liver liver-tonifying yoghurt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130904 |