CN103361217A - Process method of sugar-free blueberry brewed wine - Google Patents
Process method of sugar-free blueberry brewed wine Download PDFInfo
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- CN103361217A CN103361217A CN2012100919089A CN201210091908A CN103361217A CN 103361217 A CN103361217 A CN 103361217A CN 2012100919089 A CN2012100919089 A CN 2012100919089A CN 201210091908 A CN201210091908 A CN 201210091908A CN 103361217 A CN103361217 A CN 103361217A
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Abstract
The invention belongs to the technical field of biology, and particularly provides a process method of a sugar-free blueberry brewed wine and a preparation method thereof. The process method comprises the following steps of: diluting wild blueberry which is the special local product of Great Khingan and serves as a raw material through purified water; adding honey or white granulated sugar to adjust sugar degree to 18% and adjust pH (Potential of Hydrogen) to 3.7 to 3.8; and then performing flash pasteurization, secondary fermentation, inactivation, ageing, subzero fractionation, membrane filtration and other processes to obtain the sugar-free blueberry brewed wine. By adopting the process method, the nutritive value of the blueberry can be fully remained, so that the sugar-free blueberry brewed wine is more beneficial to human health; and the sugar-free blueberry brewed wine prepared by the process method has the characteristics that the wine body is coordinative, clear and transparent, smells fragrant and fresh, tastes natural and refreshing and is full of nutriments, and the sugar-free blueberry brewed wine is suitable for the general population, including people suffering from diabetes.
Description
Technical field
The invention belongs to biological technical field, specifically take Daxing'an Mountainrange special product wild blueberry as raw material, after the pure water dilution, regulate pH value 3.7-3.8, adopt the operations such as flash-sterilization, Secondary Fermentation, deactivation, ageing, subzero fractionation, membrane filtration to complete, fully keeping blueberry nutrient is worth, more benefit human health, blueberry made have the wine body and coordinate, the processing method of the fermented wine of pure and fresh, the naturally clean refreshing and nutritious characteristics of clear, Wen Xiang, be fit to numerous crowds, comprise drinking of diabetic population.
The raw materials used blueberry of this product (Blueberry) means the meaning of blue berry.Low shrub, short pin is wild, and particle is little, but the content of anthocyanidin is very high; China mainly produces in Daxing'an Mountainrange and forest zone, the Xiaoxinanlin Mountains especially Central Greater Khingan Mountains, and all is pure wild.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.
Background technology
Except sugar, acid and the Vc of routine, be rich in VE, VA, VB, SOD, arbutin, protein, cyanin, food fiber and abundant K, Fe, the mineral elements such as Zn, Ca in the Blueberry.According to the Blueberry analysis is measured, the cyanin pigment content is up to 163mg in every hectogram blueberry fresh fruit, 400700 milligrams in protein, fatty 500-600 milligram, carbohydrate 12.3-15.3 milligram, vitamin A is up to 81-100 international unit, vitamin E2 .7-9.5 microgram, SOD5.39 international unit, and VITAMIN all is higher than other fruit.Trace element is also very high, calcium 220-920 microgram in every gram fresh fruit, phosphorus 98-274 microgram, magnesium 114-249 microgram, zinc 2.1-4.3 microgram, iron 7.6-30.0 microgram, germanium 0.8-1.2 microgram, copper 2.0-3.2 microgram.
Summary of the invention
Purpose of the present invention is exactly when keeping blueberry nutrient composition activity; strengthen the health nutrient effect of blueberry, human body is more easily absorbed, enhancing body immunological competence, vision protection; raising is fit to drinking of diabetic population more to the improvement of the symptoms such as insomnia, forgetful, lassitude.
Sugar-free blueberry fermented wine of the present invention is as raw material take Daxing'an Mountainrange pure natural organic blueberry, adopt the operations such as flash-sterilization, Secondary Fermentation, deactivation, ageing, subzero fractionation, membrane filtration to complete, give full play to blueberry and honey nutritive value, the refining full-natural nutritive protective foods that forms of the foods processing technique of uses advanced.
The preparation method of sugar-free blueberry fermented wine of the present invention is, blueberry is pulled an oar, the pure water that adds doubling dose, regulating pol with carbohydrates such as honey or white sugars is 18%, the polygalacturonase that adds solution total amount 3g/100L carries out enzymolysis, temperature is controlled at 50 ℃, transfers PH3.7-3.8, and enzymolysis time is 1h; Sterilization 3-4min is carried out in solution instantaneously heating to 70 behind the enzymolysis ℃-75 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add preferred yeast and nutrition agent, stir, then sealed fermenting tank fermentation is after 15 days, add the carbohydrates 2% such as honey or white sugar, continue to add preferred yeast, until pol is less than 1g/L, alcoholic strength reaches more than 10 degree, remove colloid, 65 ℃ of deactivation 30min with adding in the fermented liquid after gelatin and the dissolving of tannin mixture; Wine body and function kieselguhr filter continuous filtration after the deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.Wine know from experience to produce a small amount of precipitation after the ageing, uses separating machine to separate with rotating speed 10000r/min at-3 ℃ to-5 ℃ after freezing 24 hours.The employing deep bed filter filters, Plate Filtration, film Sterile Filtration.After the assay was approved bottling, labeling, mounted box, case, product.
Embodiment
Embodiment 1:
The preparation method of sugar-free blueberry fermented wine of the present invention is, blueberry is pulled an oar, the pure water that adds doubling dose, regulating pol with carbohydrates such as honey or white sugars is 18%, the polygalacturonase that adds solution total amount 3g/100L carries out enzymolysis, temperature is controlled at 50 ℃, transfers PH3.4-3.5, and enzymolysis time is 1h; Sterilization 3-4min is carried out in solution instantaneously heating to 70 behind the enzymolysis ℃; When solution temperature is controlled at 22 ℃-25 ℃, add preferred yeast and nutrition agent, stir, then sealed fermenting tank fermentation is after 15 days, add the carbohydrates 2% such as honey or white sugar, continue to add preferred yeast, until pol is less than 1g/L, alcoholic strength reaches more than 10 degree, remove colloid, 65 ℃ of deactivation 30min with adding in the fermented liquid after gelatin and the dissolving of tannin mixture; Wine body and function kieselguhr filter continuous filtration after the deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.Wine know from experience to produce a small amount of precipitation after the ageing, uses separating machine to separate with rotating speed 10000r/min at-3 ℃ to-5 ℃ after freezing 24 hours.The employing deep bed filter filters, Plate Filtration, film Sterile Filtration.After the assay was approved bottling, labeling, mounted box, case, product.
Embodiment 2:
The preparation method of sugar-free blueberry fermented wine of the present invention is, blueberry is pulled an oar, the pure water that adds doubling dose, regulating pol with carbohydrates such as honey or white sugars is 18%, the polygalacturonase that adds solution total amount 3g/100L carries out enzymolysis, temperature is controlled at 50 ℃, transfers PH3.5-3.6, and enzymolysis time is 1h; Sterilization 3-4min is carried out in solution instantaneously heating to 75 behind the enzymolysis ℃; When solution temperature is controlled at 22 ℃-25 ℃, add preferred yeast and nutrition agent, stir, then sealed fermenting tank fermentation is after 15 days, add the carbohydrates 2% such as honey or white sugar, continue to add preferred yeast, until pol is less than 1g/L, alcoholic strength reaches more than 10 degree, remove colloid, 65 ℃ of deactivation 30min with adding in the fermented liquid after gelatin and the dissolving of tannin mixture; Wine body and function kieselguhr filter continuous filtration after the deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.Wine know from experience to produce a small amount of precipitation after the ageing, uses separating machine to separate with rotating speed 10000r/min at-3 ℃ to-5 ℃ after freezing 24 hours.The employing deep bed filter filters, Plate Filtration, film Sterile Filtration.After the assay was approved bottling, labeling, mounted box, case, product.
Embodiment 3:
The preparation method of sugar-free blueberry fermented wine of the present invention is, blueberry is pulled an oar, the pure water that adds doubling dose, regulating pol with carbohydrates such as honey or white sugars is 20%, the polygalacturonase that adds solution total amount 3g/100L carries out enzymolysis, temperature is controlled at 50 ℃, transfers PH3.7-3.8, and enzymolysis time is 1h; Sterilization 3-4min is carried out in solution instantaneously heating to 70 behind the enzymolysis ℃-75 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add preferred yeast and nutrition agent, stir, then sealed fermenting tank fermentation is after 15 days, add the carbohydrates 2% such as honey or white sugar, continue to add preferred yeast, until pol is less than 1g/L, alcoholic strength reaches more than 10 degree, remove colloid, 65 ℃ of deactivation 30min with adding in the fermented liquid after gelatin and the dissolving of tannin mixture; Wine body and function kieselguhr filter continuous filtration after the deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.Wine know from experience to produce a small amount of precipitation after the ageing, uses separating machine to separate with rotating speed 10000r/min at-3 ℃ to-5 ℃ after freezing 24 hours.The employing deep bed filter filters, Plate Filtration, film Sterile Filtration.After the assay was approved bottling, labeling, mounted box, case, product.
Embodiment 4:
The preparation method of sugar-free blueberry fermented wine of the present invention is, blueberry is pulled an oar, the pure water that adds doubling dose, regulating pol with carbohydrates such as honey or white sugars is 16%, the polygalacturonase that adds solution total amount 3g/100L carries out enzymolysis, temperature is controlled at 50 ℃, transfers PH3.7-3.8, and enzymolysis time is 1h; Sterilization 3-4min is carried out in solution instantaneously heating to 70 behind the enzymolysis ℃-75 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add preferred yeast and nutrition agent, stir, then sealed fermenting tank fermentation is after 15 days, add the carbohydrates 3% such as honey or white sugar, continue to add preferred yeast, until pol is less than 1g/L, alcoholic strength reaches more than 10 degree, remove colloid, 65 ℃ of deactivation 30min with adding in the fermented liquid after gelatin and the dissolving of tannin mixture; Wine body and function kieselguhr filter continuous filtration after the deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.Wine know from experience to produce a small amount of precipitation after the ageing, uses separating machine to separate with rotating speed 10000r/min at-3 ℃ to-5 ℃ after freezing 24 hours.The employing deep bed filter filters, Plate Filtration, film Sterile Filtration.After the assay was approved bottling, labeling, mounted box, case, product.
Embodiment 5:
The preparation method of sugar-free blueberry fermented wine of the present invention is, blueberry is pulled an oar, the pure water that adds doubling dose, regulating pol with carbohydrates such as honey or white sugars is 19%, the polygalacturonase that adds solution total amount 3g/100L carries out enzymolysis, temperature is controlled at 50 ℃, transfers PH3.7-3.8, and enzymolysis time is 1h; Sterilization 3-4min is carried out in solution instantaneously heating to 70 behind the enzymolysis ℃-75 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add preferred yeast and nutrition agent, stir, then sealed fermenting tank fermentation is after 15 days, add the carbohydrates 3% such as honey or white sugar, continue to add preferred yeast, until pol is less than 1g/L, alcoholic strength reaches more than 10 degree, remove colloid, 65 ℃ of deactivation 30min with adding in the fermented liquid after gelatin and the dissolving of tannin mixture; Wine body and function kieselguhr filter continuous filtration after the deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.Wine know from experience to produce a small amount of precipitation after the ageing, uses separating machine to separate with rotating speed 10000r/min at-3 ℃ to-5 ℃ after freezing 24 hours.The employing deep bed filter filters, Plate Filtration, film Sterile Filtration.After the assay was approved bottling, labeling, mounted box, case, product.
Embodiment 6:
The preparation method of sugar-free blueberry fermented wine of the present invention is, blueberry is pulled an oar, the pure water that adds doubling dose, regulating pol with carbohydrates such as honey or white sugars is 17%, the polygalacturonase that adds solution total amount 3g/100L carries out enzymolysis, temperature is controlled at 50 ℃, transfers PH3.7-3.8, and enzymolysis time is 1h; Sterilization 3-4min is carried out in solution instantaneously heating to 70 behind the enzymolysis ℃-75 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add preferred yeast and nutrition agent, stir, then sealed fermenting tank fermentation is after 15 days, add the carbohydrates 2% such as honey or white sugar, continue to add preferred yeast, until pol is less than 1g/L, alcoholic strength reaches more than 10 degree, remove colloid, 65 ℃ of deactivation 30min with adding in the fermented liquid after gelatin and the dissolving of tannin mixture; Wine body and function kieselguhr filter continuous filtration after the deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.Wine know from experience to produce a small amount of precipitation after the ageing, uses separating machine to separate with rotating speed 10000r/min at-3 ℃ to-5 ℃ after freezing 24 hours.The employing deep bed filter filters, Plate Filtration, film Sterile Filtration.After the assay was approved bottling, labeling, mounted box, case, product.
Claims (5)
1. sugar-free blueberry fermented wine, specifically take Daxing'an Mountainrange special product wild blueberry as raw material, after the pure water dilution, regulate pH value 3.7-3.8, adopt flash-sterilization, Secondary Fermentation, deactivation, ageing, subzero fractionation, the operations such as membrane filtration complete, fully keeping blueberry nutrient is worth, more benefit human health, blueberry made have the wine body and coordinate, clear, Wen Xiang is pure and fresh, the processing method of the fermented wine of naturally clean refreshing and nutritious characteristics, be fit to numerous crowds, comprise sugar-free blueberry fermented wine of drinking of diabetic population and preparation method thereof.Specifically blueberry is pulled an oar, add the pure water of doubling dose, regulating pol with carbohydrates such as honey or white sugars is 18%, and the polygalacturonase that adds solution total amount 3g/100L carries out enzymolysis, and temperature is controlled at 50 ℃, transfers PH3.7-3.8, and enzymolysis time is 1h; Sterilization 3-4min is carried out in solution instantaneously heating to 70 behind the enzymolysis ℃-75 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add preferred yeast and nutrition agent, stir, then sealed fermenting tank fermentation is after 15 days, add the carbohydrates 2% such as honey or white sugar, continue to add preferred yeast, until pol is less than 1g/L, alcoholic strength reaches more than 10 degree, remove colloid, 65 ℃ of deactivation 30min with adding in the fermented liquid after gelatin and the dissolving of tannin mixture; Wine body and function kieselguhr filter continuous filtration after the deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.Wine know from experience to produce a small amount of precipitation after the ageing, uses separating machine to separate with rotating speed 10000r/min at-3 ℃ to-5 ℃ after freezing 24 hours.The employing deep bed filter filters, Plate Filtration, film Sterile Filtration.After the assay was approved bottling, labeling, mounted box, case, product.
2. sugar-free blueberry fermented wine as claimed in claim 1 is characterized in that can also adopting the chokeberry such as Xing'anling mountains red bean except adopting blueberry.
3. such as the sugar-free blueberry fermented wine of claim 1 and claim 2, it is characterized in that allocating after adopting distillation, alcoholic strength can reach the 20-70 degree.
4. such as the sugar-free blueberry fermented wine of claim 1 and claim 2, it is characterized in that in traditional aging process, adding ageing 2-5 in oak chip or the oak barrel, can obtain adopting the brandy of raw material name.
5. such as the sugar-free blueberry fermented wine of claim 1 and claim 2, can adopt the chokeberry such as freezing blueberry or Xing'anling mountains red bean, be made into ice wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100919089A CN103361217A (en) | 2012-03-27 | 2012-03-27 | Process method of sugar-free blueberry brewed wine |
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| CN2012100919089A CN103361217A (en) | 2012-03-27 | 2012-03-27 | Process method of sugar-free blueberry brewed wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104164344A (en) * | 2014-09-04 | 2014-11-26 | 安吉县森之蓝蓝莓专业合作社 | Method for preparing blueberry fruit wine |
| CN104293589A (en) * | 2014-10-10 | 2015-01-21 | 凤冈县海瑞农业科技发展有限责任公司 | Blueberry jam red wine and preparation method thereof |
| CN105249331A (en) * | 2015-10-28 | 2016-01-20 | 张家界立功旅游农业发展有限公司 | Preparation method of blueberry fruit wine flavor chewable tablets and product thereof |
| CN107304395A (en) * | 2016-04-19 | 2017-10-31 | 天津市林业果树研究所 | A kind of secondary fermentation of blueberry fruit wine |
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| KR20040058558A (en) * | 2002-12-27 | 2004-07-05 | 위세찬 | Method for processing a blueberry wine using yeast and product thereof |
| CN101205514A (en) * | 2006-12-20 | 2008-06-25 | 卜堃 | Method for brewing blueberry wine |
| KR20080098810A (en) * | 2007-05-07 | 2008-11-12 | 이병일 | Method for production of fermented liquor with blueberry |
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2012
- 2012-03-27 CN CN2012100919089A patent/CN103361217A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040058558A (en) * | 2002-12-27 | 2004-07-05 | 위세찬 | Method for processing a blueberry wine using yeast and product thereof |
| CN101205514A (en) * | 2006-12-20 | 2008-06-25 | 卜堃 | Method for brewing blueberry wine |
| KR20080098810A (en) * | 2007-05-07 | 2008-11-12 | 이병일 | Method for production of fermented liquor with blueberry |
| CN101921688A (en) * | 2010-07-30 | 2010-12-22 | 西北农林科技大学 | Making method of pure blueberry juice carbonated wine |
Non-Patent Citations (1)
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104164344A (en) * | 2014-09-04 | 2014-11-26 | 安吉县森之蓝蓝莓专业合作社 | Method for preparing blueberry fruit wine |
| CN104293589A (en) * | 2014-10-10 | 2015-01-21 | 凤冈县海瑞农业科技发展有限责任公司 | Blueberry jam red wine and preparation method thereof |
| CN105249331A (en) * | 2015-10-28 | 2016-01-20 | 张家界立功旅游农业发展有限公司 | Preparation method of blueberry fruit wine flavor chewable tablets and product thereof |
| CN107304395A (en) * | 2016-04-19 | 2017-10-31 | 天津市林业果树研究所 | A kind of secondary fermentation of blueberry fruit wine |
| CN107304395B (en) * | 2016-04-19 | 2021-01-15 | 天津市林业果树研究所 | Secondary fermentation process of blueberry fruit wine |
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Application publication date: 20131023 |