CN104232426A - Preparation method of blueberry wine - Google Patents
Preparation method of blueberry wine Download PDFInfo
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- CN104232426A CN104232426A CN201310239995.2A CN201310239995A CN104232426A CN 104232426 A CN104232426 A CN 104232426A CN 201310239995 A CN201310239995 A CN 201310239995A CN 104232426 A CN104232426 A CN 104232426A
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Abstract
The invention relates to a preparation method of a blueberry wine. The preparation method comprises the following steps of cleaning blueberry fruits, and then, smashing the blueberry fruits to form blueberry slurry; adding pectinase into the blueberry slurry to carry out enzymolysis, carrying out enzyme deactivation, cooling to the room temperature to obtain cooled blueberry slurry, adding alcohol and an active dry yeast for a wine to ferment, and when the sugar content is measured to be up to 1 BoX, ending the fermentation to obtain a raw blueberry wine; and adding an antacid into the raw blueberry wine, filtering, blending the raw wine by using the alcohol to ensure that the alcohol strength is up to 9-12 degrees, and then, filtering to obtain the blueberry wine. According to the method disclosed by the invention, insoluble substances such as pectin substances, cellulosics and polysaccharides in the raw wine are effectively dissolved by using a pectinase enzymolysis agent, so that fruit juice is clarified within short time; and the blueberry wine with stable chemical property is brewed by using processes such as fermenting by using an active dry yeast for a wine, ageing and filtering, and the brewing period is shortened from more than three years consumed by using the traditional method to three to five months, so that the working period is shortened, the utilization ratio of equipment is increased, and the labor cost is reduced.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of making method of blueberry wine.
Background technology
Blueberry, formal name used at school blueberry, its fruit is berry, and in blue, subcircular, pulp is fine and smooth, moderately sour and sweet.Except containing except sugar, acid and VC, be also rich in VE, VA, VB1, SOD etc., ursolic acid, cyanin, protein, fat, and the abundant trace element such as iron, zinc, manganese.Blueberry is described as " fruit queen ", " U.S. pupil fruit ".Especially the anthocyanidin be made up of 16 kinds of Vitamin P complexs, has the physiologically active more superior than general Anthocyanin.Chokeberry more and more receives the concern of food, healthcare products circle in recent years, it is the unique nourishing function due to blue berry anthocyanogen, containing abundant anthocyanogen (anthocyanidin) in the fruit of blueberry, mainly contain microbiotic effect, anti-radical action, anti-vision degeneration and arteriosclerosis and thrombotic effect.Except scavenging activated oxygen, improve except eyesight, anti-oxidant, anti-ageing, beautifying face and moistering lotion, blueberry can also delay cranial nerve aging, improves effect of memory, reinforces blood vessel, improves circulation, improving water flood, delays to be losing one's memory, preventing heart disease, preventing cancer, is considered as " super fruit ", " omnipotent fruit " by people.
Enjoyed the favor of people in recent years, along with the raising that human consumer is familiar with food safety, to the demand of traditional food also towards health-care nutritive, raw and auxiliary material natural type, the green type of processing technology, the innovative conversion of taste kind and development, blueberry is processed into juice drinks further.But utilizing blue berry to carry out brewageing defect in prior art is that therefore the clarifying process of prior art Central Plains wine divides and needs long time due to the very difficult effective dissolving of the materials such as pectin substance, cellulosic, polysaccharide in blue berry.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, one is provided to meet consumer demand, the making method of blueberry wine easy to make, with low cost, the ageing time is short, the preparation-obtained blueberry wine of the method is transparent, bright, stable physical property.
The technical scheme that the present invention realizes object is:
A making method for blueberry wine, step is as follows:
(1) fragmentation is carried out, the blueberry pulp be broken into after being cleaned by disease-free, the fresh blue berry filtered out;
(2) in blueberry pulp, polygalacturonase is added, in polygalacturonase: the ratio g:L of blueberry pulp is that 0.04 ~ 0.06:1 adds; Enzymolysis time is 10-60min, and hydrolysis temperature is 45-65 DEG C; Then go out enzyme 15 ~ 30min at 106-121 DEG C, after the enzyme that goes out, blueberry pulp is cooled to room temperature, obtains cooled blueberry pulp;
(3) alcohol is added to cooled blueberry pulp, the volume content of alcohol in soak solution is made to be 9 ~ 12%, add wine active dry yeast, the amount adding yeast in soak solution is 0.3g/L ~ 0.5g/L, after stirring, ferments under 27 DEG C of conditions, when pomace in fermented liquid sinks to bottom, be 1 BoX when recording pol, fermentation ends, obtains blueberry wine base;
(4) in blueberry wine stoste, add antacid, addition is 0.02% ~ 0.05% of blueberry wine stoste weight, and filtration, employing alcohol are allocated after former wine makes its alcoholic strength reach 9-12 ° and filtered, obtain blueberry wine.
And, described step (4) in be filtered into adopt ordinary method adopt diatomite, cardboard, micropore to filter successively.
Advantage of the present invention and beneficial effect are:
1, effectively the insoluble substances such as the pectin substance in former wine, cellulosic, polysaccharide are degraded with pectinase enzymatic hydrolysis agent in the inventive method, make fruit juice reach clarification at short notice; Use wine active dry yeast to ferment, then through techniques such as ageing filtrations, brew the blueberry wine of stable chemical performance, brewing period is shortened to three to five months in more than 3 years by traditional method, shorten the work cycle, improve plant factor, reduce labour cost.
2, the smell of fruits is very sweet, limpid bright, nutritious, pure taste for the blueberry wine for preparing of the inventive method, and suitable HUMAN HEALTH is best in quality, liquor quality stability.
Embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent used in the present invention is conventional reagent; If no special instructions, the method used is ordinary method.
Embodiment 1
A making method for blueberry wine, step is as follows:
(1) fragmentation is carried out, the blueberry pulp be broken into after being cleaned by disease-free, the fresh blue berry filtered out;
(2) in blueberry pulp, polygalacturonase is added, in polygalacturonase: the ratio g:L of blueberry pulp is that 0.04:1 adds; Enzymolysis time is 10-100min, and hydrolysis temperature is 45-60 DEG C; Then go out enzyme 30min at 106-111 DEG C, after the enzyme that goes out, blueberry pulp is cooled to room temperature, obtains cooled blueberry pulp;
(3) alcohol is added to cooled blueberry pulp, the volume content of alcohol in soak solution is made to be 9%, add wine active dry yeast, the amount adding yeast in soak solution is 0.3g/L, after stirring, ferments under 27 DEG C of conditions, when pomace in fermented liquid sinks to bottom, be 1 BoX when recording pol, fermentation ends, obtains blueberry wine base;
(4) in blueberry wine stoste, add antacid, addition is 0.02% of blueberry wine stoste weight, and filtration, employing alcohol are allocated after former wine makes its alcoholic strength reach 9-12 ° and filtered, namely obtain blueberry wine.
Embodiment 2
A making method for blueberry wine, step is as follows:
(1) fragmentation is carried out, the blueberry pulp be broken into after being cleaned by disease-free, the fresh blue berry filtered out;
(2) in blueberry pulp, polygalacturonase is added, in polygalacturonase: the ratio g:L of blueberry pulp is that 0.05:1 adds; Enzymolysis time is 10-100min, and hydrolysis temperature is 45-65 DEG C; Then go out enzyme 19min at 109-111 DEG C, after the enzyme that goes out, blueberry pulp is cooled to room temperature, obtains cooled blueberry pulp;
(3) alcohol is added to cooled blueberry pulp, the volume content of alcohol in soak solution is made to be 10%, add wine active dry yeast, the amount adding yeast in soak solution is 0.4g/L, after stirring, ferments under 27 DEG C of conditions, when pomace in fermented liquid sinks to bottom, be 1 BoX when recording pol, fermentation ends, obtains blueberry wine base;
(4) in blueberry wine stoste, add antacid, addition is 0.035% of blueberry wine stoste weight, and filtration, employing alcohol are allocated after former wine makes its alcoholic strength reach 9-12 ° and filtered, namely obtain blueberry wine.
Embodiment 3
A making method for blueberry wine, step is as follows:
(1) fragmentation is carried out, the blueberry pulp be broken into after being cleaned by disease-free, the fresh blue berry filtered out;
(2) in blueberry pulp, polygalacturonase is added, in polygalacturonase: the ratio g:L of blueberry pulp is that 0.06:1 adds; Enzymolysis time is 60min, and hydrolysis temperature is 55-65 DEG C; Then go out enzyme 15min at 115-121 DEG C, after the enzyme that goes out, blueberry pulp is cooled to room temperature, obtains cooled blueberry pulp;
(3) alcohol is added to cooled blueberry pulp, the volume content of alcohol in soak solution is made to be 9 ~ 12%, add wine active dry yeast, the amount adding yeast in soak solution is 0.5g/L, after stirring, ferments under 27 DEG C of conditions, when pomace in fermented liquid sinks to bottom, be 1 BoX when recording pol, fermentation ends, obtains blueberry wine base;
(4) in blueberry wine stoste, add antacid, addition is 0.05% of blueberry wine stoste weight, and filtration, employing alcohol are allocated after former wine makes its alcoholic strength reach 9-12 ° and filtered, namely obtain blueberry wine.
Claims (2)
1. a making method for blueberry wine, is characterized in that: step is as follows:
(1) fragmentation is carried out, the blueberry pulp be broken into after being cleaned by disease-free, the fresh blue berry filtered out;
(2) in blueberry pulp, polygalacturonase is added, in polygalacturonase: the ratio g:L of blueberry pulp is that 0.04 ~ 0.06:1 adds; Enzymolysis time is 10-60min, and hydrolysis temperature is 45-65 DEG C; Then go out enzyme 15 ~ 30min at 106-121 DEG C, after the enzyme that goes out, blueberry pulp is cooled to room temperature, obtains cooled blueberry pulp;
(3) alcohol is added to cooled blueberry pulp, the volume content of alcohol in soak solution is made to be 9 ~ 12%, add wine active dry yeast, the amount adding yeast in soak solution is 0.3g/L ~ 0.5g/L, after stirring, ferments under 27 DEG C of conditions, when pomace in fermented liquid sinks to bottom, be 1 BoX when recording pol, fermentation ends, obtains blueberry wine base;
(4) in blueberry wine stoste, add antacid, addition is 0.02% ~ 0.05% of blueberry wine stoste weight, and filtration, employing alcohol are allocated after former wine makes its alcoholic strength reach 9-12 ° and filtered, obtain blueberry wine.
2. the making method of blueberry wine according to claim 1, is characterized in that: described step (4) in be filtered into adopt ordinary method adopt diatomite, cardboard, micropore to filter successively.
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| CN201310239995.2A CN104232426A (en) | 2013-06-17 | 2013-06-17 | Preparation method of blueberry wine |
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| CN201310239995.2A CN104232426A (en) | 2013-06-17 | 2013-06-17 | Preparation method of blueberry wine |
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Cited By (21)
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|---|---|---|---|---|
| CN104611183A (en) * | 2015-01-28 | 2015-05-13 | 袁晓健 | Production method of high-concentration blueberry wine |
| CN105002067A (en) * | 2015-06-29 | 2015-10-28 | 怀宁大别山茶酒有限公司 | Eyesight improving and brain strengthening blueberry protein wine and preparation method thereof |
| CN105002036A (en) * | 2015-06-29 | 2015-10-28 | 怀宁大别山茶酒有限公司 | High protein blueberry jujube flavor tonic wine and preparation method thereof |
| CN105002035A (en) * | 2015-06-29 | 2015-10-28 | 怀宁大别山茶酒有限公司 | Hericium erinaceus Chinese wolfberry blood replenishing and essence nourishing blueberry wine and preparation method thereof |
| CN105018277A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor and preparation method thereof |
| CN105018278A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Stomach strengthening and body fluid generating herb and blueberry liquor and preparation method thereof |
| CN105018276A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Heart fire clearing and lung moistening blueberry and lily liquor and preparation method thereof |
| CN105018311A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Anti-ageing Lepidium meyenii, blueberry and mint liquor and preparation method thereof |
| CN105018310A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Lung heat clearing and stomach harmonizing pericarp and blueberry liquor and preparation method thereof |
| CN105018309A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Flower fragrance oat kernel, buckwheat kernel and blueberry liquor and preparation method thereof |
| CN105176754A (en) * | 2015-06-29 | 2015-12-23 | 怀宁大别山茶酒有限公司 | Dianthus chinensis heat-clearing blueberry fruit dry wine and preparation method thereof |
| CN106281889A (en) * | 2016-08-15 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of sapodilla blue berry composite health care beverage wine and preparation technology thereof |
| CN106281953A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | One contributes to improving sanatory blueberry fruit vinegar beverage of human body intestinal canal environment and preparation method thereof |
| CN106281912A (en) * | 2016-08-15 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of Punica granatum L. blue berry composite health care beverage wine and preparation technology thereof |
| CN106281890A (en) * | 2016-08-15 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of kiwi fruit blue berry composite health care beverage wine and preparation technology thereof |
| CN106281913A (en) * | 2016-08-15 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of gold bead blue berry composite health care beverage wine and preparation technology thereof |
| CN106281886A (en) * | 2016-08-15 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of Fructus nephelii topengii blue berry composite health care beverage wine and preparation technology thereof |
| CN106281888A (en) * | 2016-08-15 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of Fructus Canarii albi blue berry composite health care beverage wine and preparation technology thereof |
| CN107245417A (en) * | 2016-08-15 | 2017-10-13 | 安庆市龙泉生态农林开发有限公司 | A kind of dragon fruit blueberry composite health care beverage wine and its preparation technology |
| CN108251247A (en) * | 2018-03-14 | 2018-07-06 | 李德鹏 | A kind of apple method for preparing medicated wine |
| CN112322426A (en) * | 2020-11-02 | 2021-02-05 | 安徽独秀山蓝莓科技开发有限公司 | Preparation method of blueberry wine |
-
2013
- 2013-06-17 CN CN201310239995.2A patent/CN104232426A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104611183A (en) * | 2015-01-28 | 2015-05-13 | 袁晓健 | Production method of high-concentration blueberry wine |
| CN105176754A (en) * | 2015-06-29 | 2015-12-23 | 怀宁大别山茶酒有限公司 | Dianthus chinensis heat-clearing blueberry fruit dry wine and preparation method thereof |
| CN105018310A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Lung heat clearing and stomach harmonizing pericarp and blueberry liquor and preparation method thereof |
| CN105002035A (en) * | 2015-06-29 | 2015-10-28 | 怀宁大别山茶酒有限公司 | Hericium erinaceus Chinese wolfberry blood replenishing and essence nourishing blueberry wine and preparation method thereof |
| CN105018277A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor and preparation method thereof |
| CN105018278A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Stomach strengthening and body fluid generating herb and blueberry liquor and preparation method thereof |
| CN105018276A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Heart fire clearing and lung moistening blueberry and lily liquor and preparation method thereof |
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| CN105002036A (en) * | 2015-06-29 | 2015-10-28 | 怀宁大别山茶酒有限公司 | High protein blueberry jujube flavor tonic wine and preparation method thereof |
| CN107245417A (en) * | 2016-08-15 | 2017-10-13 | 安庆市龙泉生态农林开发有限公司 | A kind of dragon fruit blueberry composite health care beverage wine and its preparation technology |
| CN106281912A (en) * | 2016-08-15 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of Punica granatum L. blue berry composite health care beverage wine and preparation technology thereof |
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| CN108251247A (en) * | 2018-03-14 | 2018-07-06 | 李德鹏 | A kind of apple method for preparing medicated wine |
| CN112322426A (en) * | 2020-11-02 | 2021-02-05 | 安徽独秀山蓝莓科技开发有限公司 | Preparation method of blueberry wine |
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Application publication date: 20141224 |