CN104987993A - Method for preparing blueberry fruit wine - Google Patents
Method for preparing blueberry fruit wine Download PDFInfo
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- CN104987993A CN104987993A CN201510479339.9A CN201510479339A CN104987993A CN 104987993 A CN104987993 A CN 104987993A CN 201510479339 A CN201510479339 A CN 201510479339A CN 104987993 A CN104987993 A CN 104987993A
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- fruit wine
- blueberry
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- blueberry fruit
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention discloses a method for preparing blueberry fruit wine. The method comprises the steps of washing blueberries, adding clear water the mass of which is 12-15 times that of the blueberries for juicing so that blueberry juice can be obtained, adding a certain amount of CaCl2 to the blueberry juice at the room temperature, and filtering the solution after sufficient reaction; adding white granulated sugar, honey and yeast to the filtrate, mixing the materials sufficiently, then conducting fermentation twice, and conducting plate-frame pressure filtration on obtained fermentation liquor after fermentation is ended, wherein fermentation is conducted at the temperature of 24-38 DEG C for 3-4 days at the first time, and fermentation is conducted at the temperature of 5-10 DEG C for 15-20 days at the second time; adding a certain amount of edible alcohol to the fermentation liquor for intensive mixing, and conducting airtight soaking for 2-3 days; conducting blending, filtering, filling and sterilizing on the mixed liquor to obtain the finished product. In the preparing process of the blueberry fruit wine, oxalate in blueberries is removed through Ca2+ ions, so that the blueberry fruit wine which does not contain oxalate is obtained.
Description
Technical field
The present invention relates to a kind of manufacture craft of wine, especially relate to a kind of preparation method of blueberry fruit wine.
Background technology
The mature fruit of blueberry Shi Shejuanhua section plant Vaccinium uliginosum, fruit is blue, originates in the U.S..Blueberry on average weighs 0.5 ~ 2.5g, maximum heavy 5g, fruit colour is beautiful, pleasing, pulp is fine and smooth, seed is minimum, and edible rate is the light fragrance of 100% blue berry smell, mouthfeel sweet and sour palatability, except also having extremely strong pharmaceutical use and nutrient health-care function except eating raw, international food and agricultural organization is classified as one of large heath food of the mankind five.In Blueberry except the sugar containing routine, acid and vitamins C, the also mineral element such as rich in vitamin E, vitamin A, vitamins B, SOD, arbutin, protein, cyanin, food fiber and abundant K, Fe, Zn, Ca, blueberry is as the nutritive health-care fruit of high zinc, high calcium, high ferro, homovitamin, there is good health protection effect, it can prevent, and cranial nerve be aging, cardiac stimulant, anticancer, vessel softening, enhancing human organism immunizing power.Although blue berry smell delicate fragrance, sweet mouthfeel are agreeable to the taste, nutritious, but Blueberry is berry type, sugar degree is higher, easily rot, preservation period is shorter, and in addition, Blueberry results and listing are by also limiting season, collecting period is very short, and human consumer is difficult to can taste fresh blue berry throughout the year.In addition owing to containing a large amount of oxalate (oxalates) in blueberry, when oxalate is built up too much in body fluid, have the phenomenon of crystallization, on the contrary health is harmful to.Therefore, a kind of exploitation not containing the blueberry fruit wine of oxalate is necessary.
Summary of the invention
Goal of the invention: technical problem to be solved by this invention is to provide a kind of not containing the preparation method of oxalate blueberry fruit wine, not containing oxalate in the blueberry fruit wine that present method is obtained, and also containing a certain amount of Ca
2+ion, for the blueberry fruit wine that renal failure or gastritis sufferer also can use the present invention to obtain.
Summary of the invention: for solving the problems of the technologies described above, the technical solution adopted in the present invention is:
A preparation method for blueberry fruit wine, comprises the steps:
Step 1, choose without going rotten, cleaning without rotten ripe blue berry, the clear water adding blue berry quality 12 ~ 15 times is squeezed the juice together, obtains blueberry juice, at room temperature in blueberry juice, adds a certain amount of CaCl
2, fully after reaction, solution is filtered;
Step 2, white sugar, honey and yeast is added in the filtrate that step 1 obtains, fermenting twice is carried out after fully being mixed by material, wherein, leavening temperature is 24 ~ 38 DEG C for the first time, and the time is 3 ~ 4 days, second time leavening temperature is 5 ~ 10 DEG C, time is 15 ~ 20d, after fermentation ends, by the fermented liquid that obtains through filter press; Wherein, for 100g blue berry, the add-on of white sugar is 5 ~ 8g, and the add-on of honey is 5 ~ 8g, and the add-on of yeast is 0.3 ~ 0.5g;
Step 3, the fermented liquid obtained toward step 2 adds a certain amount of edible ethanol, and fully seal immersion 2 ~ 3 days after mixing, wherein, for 100g blue berry, the add-on of edible ethanol is 3 ~ 5g;
Step 4, the mixed solution of step 3 through allotment, filter, filling, sterilizing gets product.
Wherein, in step 1, the rotating speed of described juice extractor is 2500 ~ 3000rpm/ per minute.
Wherein, in step 1, for 100g blue berry, described CaCl
2add-on be 10 ~ 12g.
Wherein, in step 2, described yeast is Angel highly active dry yeast.
Wherein, in step 2, shizandra berry and the pilose antler of aequum can also be added in filtrate.
Beneficial effect: contain a large amount of oxalate in blueberry, and oxalate accumulation has crystalline polamer too much in body fluid, thus affect healthy problem, the oxalate in blueberry is passed through Ca by blueberry fruit wine of the present invention in preparation process
2+ion remaval, thus obtain a kind of not containing the blueberry fruit wine of oxalate, and also containing a certain amount of Ca in this blueberry fruit wine
2+ion, what considerably increase blueberry fruit wine of the present invention is suitable for use crowd.
Embodiment
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, the content described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1
A preparation method for blueberry fruit wine, comprises the steps:
Step 1, choose without going rotten, cleaning without rotten ripe blue berry, the clear water adding blue berry quality 15 times is squeezed the juice together, obtains blueberry juice, and the rotating speed of juice extractor is 2500 rev/min, in blueberry juice, at room temperature add the CaCl of 10g
2, fully after reaction, solution is filtered;
Step 2, white sugar, honey and Angel highly active dry yeast is added in the filtrate that step 1 obtains, fermenting twice is carried out after fully being mixed by material, wherein, leavening temperature is 24 ~ 38 DEG C for the first time, and the time is 3 ~ 4 days, second time leavening temperature is 5 ~ 10 DEG C, time is 15 ~ 20d, after fermentation ends, by the fermented liquid that obtains through filter press; Wherein, for 100g blue berry, the add-on of white sugar is 5 ~ 8g, and the add-on of honey is 5 ~ 8g, and the add-on of yeast is 0.3 ~ 0.5g;
Step 3, the fermented liquid obtained toward step 2 adds a certain amount of edible ethanol, and fully seal immersion 2 ~ 3 days after mixing, wherein, for 100g blue berry, the add-on of edible ethanol is 5g;
Step 4, the mixed solution of step 3 through allotment, filter, filling, sterilizing gets product.
Embodiment 2
A preparation method for blueberry fruit wine, comprises the steps:
Step 1, choose without going rotten, cleaning without rotten ripe blue berry, the clear water adding blue berry quality 15 times is squeezed the juice together, obtains blueberry juice, and the rotating speed of juice extractor is 3000 rev/min, in blueberry juice, at room temperature add the CaCl of 12g
2, fully after reaction, solution is filtered;
Step 2, white sugar, honey, Angel highly active dry yeast, shizandra berry and pilose antler is added in the filtrate that step 1 obtains, fermenting twice is carried out after fully being mixed by material, wherein, leavening temperature is 24 ~ 38 DEG C for the first time, and the time is 3 ~ 4 days, second time leavening temperature is 5 ~ 10 DEG C, time is 15 ~ 20d, after fermentation ends, by the fermented liquid that obtains through filter press; Wherein, for 100g blue berry, the add-on of white sugar is 5 ~ 8g, and the add-on of honey is 5 ~ 8g, and the add-on of yeast is the add-on shizandra berry of 0.3 ~ 0.5g, 1 ~ 2g, the add-on pilose antler of 0.5 ~ 1g;
Step 3, the fermented liquid obtained toward step 2 adds a certain amount of edible ethanol, and fully seal immersion 2 ~ 3 days after mixing, wherein, for 100g blue berry, the add-on of edible ethanol is 3g;
Step 4, the mixed solution of step 3 through allotment, filter, filling, sterilizing gets product.
Comparative example 1
A preparation method for blueberry fruit wine, comprises the steps:
Step 1, choose without going rotten, cleaning without rotten ripe blue berry, the clear water adding blue berry quality 12 ~ 15 times is squeezed the juice together, and the rotating speed of juice extractor is 2500 ~ 3000 rev/min, obtains blueberry juice;
Step 2, white sugar, honey and Angel highly active dry yeast is added in the filtrate that step 1 obtains, fermenting twice is carried out after fully being mixed by material, wherein, leavening temperature is 24 ~ 38 DEG C for the first time, and the time is 3 ~ 4 days, second time leavening temperature is 5 ~ 10 DEG C, time is 15 ~ 20d, after fermentation ends, by the fermented liquid that obtains through filter press; Wherein, for 100g blue berry, the add-on of white sugar is 5 ~ 8g, and the add-on of honey is 5 ~ 8g, and the add-on of yeast is 0.3 ~ 0.5g;
Step 3, the fermented liquid obtained toward step 2 adds a certain amount of edible ethanol, and fully seal immersion 2 ~ 3 days after mixing, wherein, for 100g blue berry, the add-on of edible ethanol is 4g;
Step 4, the mixed solution of step 3 through allotment, filter, filling, sterilizing gets product.
Blueberry fruit wine obtained to embodiment 1, embodiment 2 and comparative example 1 is carried out Experimental Comparison:
Test 1: add a certain amount of CaCl under the blueberry fruit wine normal temperature that embodiment 1, embodiment 2 and comparative example 1 are obtained
2, do not produce precipitation in the solution of embodiment 1 and embodiment 2, in the solution of comparative example 1, produce white precipitate.
Test 2: get the obtained fermented liquid of 100ml embodiment 1, embodiment 2, comparative example 1 respectively and 100mL water adds water distilling apparatus, distills out 100mL liquid, measures the density of distillate, be converted into alcoholic strength with alcoholometer; Total acidity: using phenolphthalein as indicator, as shown in table 1.
Table 1:
| Alcoholic strength (%) | Total acidity (g/L) | Chromaticness | |
| Embodiment 1 | 7.3 | 0.54 | Red-purple |
| Embodiment 2 | 5.2 | 0.33 | Red-purple |
| Comparative example 1 | 6.4 | 0.85 | Red-purple |
Oxalate in blueberry is passed through Ca by blueberry fruit wine of the present invention in preparation process
2+ion remaval, thus obtain a kind of not containing the blueberry fruit wine of oxalate, and also containing a certain amount of Ca in this blueberry fruit wine
2+ion, what considerably increase blueberry fruit wine of the present invention is suitable for use crowd.
Claims (5)
1. a preparation method for blueberry fruit wine, is characterized in that: comprise the steps:
Step 1, choose without going rotten, cleaning without rotten ripe blue berry, the clear water adding blue berry quality 12 ~ 15 times is squeezed the juice together, obtains blueberry juice, at room temperature in blueberry juice, adds a certain amount of CaCl
2, fully after reaction, solution is filtered;
Step 2, white sugar, honey and yeast is added in the filtrate that step 1 obtains, fermenting twice is carried out after fully being mixed by material, wherein, leavening temperature is 24 ~ 38 DEG C for the first time, and the time is 3 ~ 4 days, second time leavening temperature is 5 ~ 10 DEG C, time is 15 ~ 20d, after fermentation ends, by the fermented liquid that obtains through filter press; Wherein, for 100g blue berry, the add-on of white sugar is 5 ~ 8g, and the add-on of honey is 5 ~ 8g, and the add-on of yeast is 0.3 ~ 0.5g;
Step 3, the fermented liquid obtained toward step 2 adds a certain amount of edible ethanol, and fully seal immersion 2 ~ 3 days after mixing, wherein, for 100g blue berry, the add-on of edible ethanol is 3 ~ 5g;
Step 4, the mixed solution of step 3 through allotment, filter, filling, sterilizing gets product.
2. the preparation method of blueberry fruit wine according to claim 1, it is characterized in that: in step 1, the rotating speed of described juice extractor is 2500 ~ 3000rpm/ per minute.
3. the preparation method of blueberry fruit wine according to claim 1, is characterized in that: in step 1, for 100g blue berry, and described CaCl
2add-on be 10 ~ 12g.
4. the preparation method of blueberry fruit wine according to claim 1, it is characterized in that: in step 2, described yeast is Angel highly active dry yeast.
5. the preparation method of blueberry fruit wine according to claim 1, is characterized in that: in step 2, can also add shizandra berry and the pilose antler of aequum in filtrate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510479339.9A CN104987993A (en) | 2015-08-03 | 2015-08-03 | Method for preparing blueberry fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510479339.9A CN104987993A (en) | 2015-08-03 | 2015-08-03 | Method for preparing blueberry fruit wine |
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| CN104987993A true CN104987993A (en) | 2015-10-21 |
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| CN201510479339.9A Pending CN104987993A (en) | 2015-08-03 | 2015-08-03 | Method for preparing blueberry fruit wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107893008A (en) * | 2016-10-01 | 2018-04-10 | 李成方 | A kind of brewage process of blueberry honey fermented wine |
| CN109810850A (en) * | 2019-04-09 | 2019-05-28 | 李振锋 | Blueberry fruit wine production technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275847A (en) * | 2013-05-31 | 2013-09-04 | 大兴安岭依莓饮品有限公司 | Wild blueberry wine for female and preparation method of 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 |
-
2015
- 2015-08-03 CN CN201510479339.9A patent/CN104987993A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275847A (en) * | 2013-05-31 | 2013-09-04 | 大兴安岭依莓饮品有限公司 | Wild blueberry wine for female and preparation method of 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 |
Non-Patent Citations (3)
| Title |
|---|
| 史经略: "蓝莓啤酒的研制", 《中国酿造》 * |
| 孙尤海等: "组合酶法快速酿造蓝莓酒新工艺的研究", 《酿酒》 * |
| 王淑贞: "《果品保鲜贮藏与优质加工新技术》", 30 September 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107893008A (en) * | 2016-10-01 | 2018-04-10 | 李成方 | A kind of brewage process of blueberry honey fermented wine |
| CN109810850A (en) * | 2019-04-09 | 2019-05-28 | 李振锋 | Blueberry fruit wine production technology |
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Application publication date: 20151021 |
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