CN105018309A - Flower fragrance oat kernel, buckwheat kernel and blueberry liquor and preparation method thereof - Google Patents

Abstract

The invention discloses a flower fragrance oat kernel, buckwheat kernel and blueberry liquor. The flower fragrance oat kernel, buckwheat kernel and blueberry liquor is prepared from, by weight, 100-150 parts of fresh blueberry, 5-7 parts of a lemon juice, 4-5 parts of sweet osmanthus, 16-17 parts of oat kernel, 10-12 parts of buckwheat kernel, 1-1.5 parts of Spica Prunellae, 0.6-1 part of Chinese angelica, 0.8-1 part of Radix Ophiopogonis, and proper amounts of purified liquor, pectase, a 4-5% sugar solution and dry yeast. The health blueberry liquor prepared in the invention combines the characteristics of clarity, transparency and refreshment of the purified liquor, and the aroma of blueberry and the bouquet are fused to make the health blueberry liquor have full body and mellow, refreshing and enjoyable mouthfeel, and Spica Prunellae, Chinese angelica and Radix Ophiopogonis are added to make the health blubeery liquor have the medical health functions of yin nourishing, body fluid generating, lung moistening, heart fire clearing, blood enriching and dryness moisturizing. The flower fragrance oat kernel, buckwheat kernel and blueberry liquor has wide development space and market prospect.

Description

A kind of diamylose benevolence fragrance of a flower blueberry wine and preparation method thereof

Technical field

The present invention relates to a kind of Health-care blueberry wine, particularly relate to a kind of diamylose benevolence fragrance of a flower blueberry wine and preparation method thereof.

Background technology

Blueberry, means the meaning of blue berry.Belong to low shrub, short pin is wild, and particle is little, but the content of anthocyanidin is very high.China mainly produces at Daxing'an Mountainrange and Xiao Xing'an Ling forest region especially Central Greater Khingan Mountains, and is all pure wild.Just successfully carried out domestication's cultivation in recent years.Containing abundant nutritive ingredient in Blueberry, it not only has good health protection effect, also has functions such as preventing cranial nerve is aging, cardiac stimulant, anticancer vessel softening, enhancing human organism immunity.

At present, blueberry wine brewing method mainly contains infusion method and fermentation method two kinds.Infusion method is directly by the assembled alcoholic drinks soaking, filter, allotment obtains finished product, and fermentation method is by cleaning, making beating, sterilizing, rear interpolation yeast fermentation and obtaining.At present, the production key of preparation blueberry wine is selection and the allotment of wine base, and wine base mainly adopts fen-flavor type white spirit, reduces the fragrant impact on blueberry flavor of overrich fat; And fermentation method blueberry adopts traditional wine fermentation operational path.

Summary of the invention

The invention provides a kind of new type of health blueberry wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of diamylose benevolence fragrance of a flower blueberry wine, be made up of the raw material of following weight part:

Vivid blue certain kind of berries 100-150, watermelon husk juice 5-7, sweet osmanthus 4-5, oat kernel 16-17, shelled buckwheat 10-12, Spica Prunellae 1-1.5, Radix Angelicae Sinensis 0.6-1, the tuber of dwarf lilyturf 0.8-1, purified liquor, polygalacturonase, 4-5% liquid glucose, dry yeast are appropriate;

The preparation method of described a kind of diamylose benevolence fragrance of a flower blueberry wine, is characterized in that comprising the following steps:

(1) get the vivid blue certain kind of berries adopts spraying process to wash after sorting removal of impurities, and drains away the water at lucifuge place, then puts into the CO2 environment of sealing, lucifuge, anaerobically fermenting 16-17 days;

(2) get blueberry and carry out fragmentation, the blueberry after fragmentation is added the polygalacturonase that its massfraction is 0.05-0.06%, after mixing at 30-35 DEG C, enzymolysis 1.8-2h, carries out going out ferment treatment afterwards, and last centrifugal squeezing, obtains blueberry juice;

(3) the active dry yeast 5-10 liquid glucose doubly getting gained blueberry juice 1.5-2 ‰ activates 30-35 min at 30-34 DEG C, stirs once every 4-5min, is dissolved into be added in blueberry juice after uniform suspension completely ferments until yeast;

(4) when blueberry juice ferments to 8-9 days, the ratio adding 1-2 part purified liquor in 8 parts of blueberry juices adds purified liquor and watermelon husk juice, reenters altar stand-by;

(5) Spica Prunellae, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, oat kernel, shelled buckwheat, sweet osmanthus are cleaned post-drying, and wrap up with 3-4 layer gauze bag after mixing with leftover materials, and after toggling with rope, suspention is submerged in wine jar, again altar mouth is sealed, be placed in the place's ageing of lucifuge cool place;

(6) after the ageing of 1-2 month terminates, the supernatant liquor of Kaifeng reject gauze bag and gained liquid, then be separated wine pin, finally filling and get final product.

Advantage of the present invention is:

This tests novel blueberry wine is take blueberry as raw material, ferment through pure juice, prepare with base wine purified liquor again, a Low-degree health care liquor of rear ferment, wine base is added between blueberry yeast phase, not only fully can leach the beneficiating ingredient of blueberry, blueberry wine base and purified liquor also can be made to merge better under the condition of dynamic fermentation;

Add purified liquor at the blueberry wine different time phase that ferments, the mouthfeel quality of finished wine can be very different.Add purified liquor in proportion after ageing rear ferment initial stage (8-9 days), fragrant and fruital is coordinated, and the fragrant fragrance of blueberry is pleasant, and the beneficiating ingredient in blueberry and wine form entirety, plentiful, refreshing happy, the sour-sweet harmony of finished product taste mellow, wine body;

Before blueberry juice of the present invention fermentation, its fruit is by the dipping of CO2, and the phenolic compound thus extracted from each position of fruit can be subject to good protection, thus the generation of other biochemical reactions during anti-oxidation and iuntercellular fermentation or dipping; And CO2 dipping time long (being 16-17 days in this experiment), this will increase phenolic compound and proanthocyanidin concentration in blueberry wine, and therefore CO2 is impregnated with the generation being beneficial to the blueberry wine being rich in proanthocyanidin;

The use of polygalacturonase, is adopt zymolysis technique to destroy pectin substance in plant cell wall, Mierocrystalline cellulose and hemicellulose, makes intercellular crosslinked fracture, promotes that in cell, soluble substance flows out, thus substantially increases juice yield;

The Health-care blueberry wine that the present invention obtains combines limpid transparent, the aftertaste of purified liquor and to feel well clean feature, blueberry fruital and aroma combine together, make wine body plentiful, there is sweet-smelling, refreshing happy mouthfeel, and by Spica Prunellae, Radix Angelicae Sinensis, the tuber of dwarf lilyturf etc. medicinal material interpolation, impart nourishing Yin and promoting production of body fluid of the present invention, moistening lung clear away heart-fire, the medical health care function of nourishing blood for moistening dryness.This product has wide development space and market outlook.

Embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment 1:

A kind of diamylose benevolence fragrance of a flower blueberry wine, be made up of the raw material of following weight part (jin):

The vivid blue certain kind of berries 150, watermelon husk juice 7, sweet osmanthus 5, oat kernel 17, shelled buckwheat 12, Spica Prunellae 1.5, Radix Angelicae Sinensis 1, the tuber of dwarf lilyturf 1, purified liquor, polygalacturonase, 5% liquid glucose, dry yeast are appropriate;

The preparation method of described a kind of diamylose benevolence fragrance of a flower blueberry wine, is characterized in that comprising the following steps:

(1) get the vivid blue certain kind of berries adopts spraying process to wash after sorting removal of impurities, and drains away the water at lucifuge place, then puts into the CO2 environment of sealing, lucifuge, anaerobically fermenting 17 days;

(2) get blueberry and carry out fragmentation, the blueberry after fragmentation is added the polygalacturonase that its massfraction is 0.06%, after mixing at 35 DEG C, enzymolysis 2h, carries out going out ferment treatment afterwards, and last centrifugal squeezing, obtains blueberry juice;

(3) active dry yeast getting gained blueberry juice 2 ‰ liquid glucose of 10 times activates 35 min at 34 DEG C, stirs once every 5min, is dissolved into be added in blueberry juice after uniform suspension completely ferments until yeast;

(4) when blueberry juice fermented by the 9th day, the ratio adding 2 parts of purified liquor in 8 parts of blueberry juices adds purified liquor and watermelon husk juice, reenters altar stand-by;

(5) Spica Prunellae, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, oat kernel, shelled buckwheat, sweet osmanthus are cleaned post-drying, and wrap up with 4 layers of gauze bag after mixing with leftover materials, and after toggling with rope, suspention is submerged in wine jar, again altar mouth is sealed, be placed in the place's ageing of lucifuge cool place;

(6) after the ageing of 2 months terminates, the supernatant liquor of Kaifeng reject gauze bag and gained liquid, then be separated wine pin, finally filling and get final product.

Claims (2)

1. a diamylose benevolence fragrance of a flower blueberry wine, is characterized in that being made up of the raw material of following weight part:

Vivid blue certain kind of berries 100-150, watermelon husk juice 5-7, sweet osmanthus 4-5, oat kernel 16-17, shelled buckwheat 10-12, Spica Prunellae 1-1.5, Radix Angelicae Sinensis 0.6-1, the tuber of dwarf lilyturf 0.8-1, purified liquor, polygalacturonase, 4-5% liquid glucose, dry yeast are appropriate.

2. the preparation method of a kind of diamylose benevolence fragrance of a flower blueberry wine according to claim 1, is characterized in that comprising the following steps:

(1) get the vivid blue certain kind of berries adopts spraying process to wash after sorting removal of impurities, and drains away the water at lucifuge place, then puts into the CO2 environment of sealing, lucifuge, anaerobically fermenting 16-17 days;

(2) get blueberry and carry out fragmentation, the blueberry after fragmentation is added the polygalacturonase that its massfraction is 0.05-0.06%, after mixing at 30-35 DEG C, enzymolysis 1.8-2h, carries out going out ferment treatment afterwards, and last centrifugal squeezing, obtains blueberry juice;

(3) the active dry yeast 5-10 liquid glucose doubly getting gained blueberry juice 1.5-2 ‰ activates 30-35 min at 30-34 DEG C, stirs once every 4-5min, is dissolved into be added in blueberry juice after uniform suspension completely ferments until yeast;

(4) when blueberry juice ferments to 8-9 days, the ratio adding 1-2 part purified liquor in 8 parts of blueberry juices adds purified liquor and watermelon husk juice, reenters altar stand-by;

(5) Spica Prunellae, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, oat kernel, shelled buckwheat, sweet osmanthus are cleaned post-drying, and wrap up with 3-4 layer gauze bag after mixing with leftover materials, and after toggling with rope, suspention is submerged in wine jar, again altar mouth is sealed, be placed in the place's ageing of lucifuge cool place;

(6) after the ageing of 1-2 month terminates, the supernatant liquor of Kaifeng reject gauze bag and gained liquid, then be separated wine pin, finally filling and get final product.