CN105176754A - Dianthus chinensis heat-clearing blueberry fruit dry wine and preparation method thereof - Google Patents

Abstract

The present invention discloses a dianthus chinensis heat-clearing blueberry fruit dry wine, which is prepared from the following raw materials by weight: 100-150 parts of fresh blueberry, 7-8 parts of dried apple, 8-9 parts of ginger sugar, 7-8 parts of purple corn kernal, 14-16 parts of candied jujube, 1.8-2.4 parts of dianthus chinensis, 2-3 parts of licorice root, 2-2.5 parts of wild chrysanthemum, a proper amount of purified wine, a proper amount of pectinase, a proper amount of a 4-5% sugar liquid, and a proper amount of dry yeast. According to the present invention, the prepared health blueberry wine combines the characteristics of clear and transparent property and refreshing aftertaste, and integrates the blueberry fruit aroma and the wine aroma, such that the wine is full and has the mellow and cool taste; the dianthus chinensis, the licorice root, the wild chrysanthemum and other herbs are added, such that the dianthus chinensis heat-clearing blueberry fruit dry wine has health functions of heat clearing, detoxification, wind expelling and liver pacifying; and the product has broad development space and market prospects.

Description

A kind of China pink heat-clearing blue berry dry 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 China pink heat-clearing blue berry dry 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 China pink heat-clearing blue berry dry wine, be made up of the raw material of following weight part:

Vivid blue certain kind of berries 100-150, biffins 7-8, ginger sugar 8-9, Qarnet grain of rice 7-8, candied date 14-16, China pink 1.8-2.4, Radix Glycyrrhizae 2-3, Wild Chrysanthemum 2-2.5, purified liquor, polygalacturonase, 4-5% liquid glucose, dry yeast are appropriate;

The preparation method of described a kind of China pink heat-clearing blue berry dry 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 centrifugation obtains clarification blueberry juice; Candied date shreds, and mixes with blueberry juice;

(3) the active dry yeast 5-10 liquid glucose doubly getting gained blueberry juice 1.5-2 ‰ activates 30-35min 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 step (2) gained blueberry juice ferments to 8-9 days, the ratio adding 1-2 part purified liquor in 8 parts of blueberry juices adds purified liquor, reenters altar stand-by;

(5) China pink, Radix Glycyrrhizae, Wild Chrysanthemum are cleaned post-drying, get biffins, ginger sugar mixing abrasive dust, wrap up with 3-4 layer gauze bag after mixing with the China pink of the Qarnet grain of rice and oven dry, Radix Glycyrrhizae, Wild Chrysanthemum again, 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 the medicinal material such as China pink, Radix Glycyrrhizae, Wild Chrysanthemum interpolation, impart that the present invention is clearing heat and detoxicating, the medical health care function of the flat liver of dispelling wind.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 China pink heat-clearing blue berry dry wine, be made up of the raw material of following weight part (jin):

The vivid blue certain kind of berries 150, biffins 8, ginger sugar 9, the Qarnet grain of rice 8, candied date 16, China pink 2.4, Radix Glycyrrhizae 3, Wild Chrysanthemum 2.5, purified liquor, polygalacturonase, 5% liquid glucose, dry yeast are appropriate;

The preparation method of described a kind of China pink heat-clearing blue berry dry 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 30 DEG C, enzymolysis 2h, carries out going out ferment treatment afterwards, and last centrifugation obtains clarification blueberry juice; Candied date shreds, and mixes with blueberry juice;

(3) active dry yeast getting gained blueberry juice 2 ‰ liquid glucose of 5 times activates 35min 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 step (2) gained blueberry juice fermented by the 9th day, the ratio adding 2 parts of purified liquor in 8 parts of blueberry juices adds purified liquor, reenters altar stand-by;

(5) China pink, Radix Glycyrrhizae, Wild Chrysanthemum are cleaned post-drying, get biffins, ginger sugar mixing abrasive dust, wrap up with 4 layers of gauze bag after mixing with the China pink of the Qarnet grain of rice and oven dry, Radix Glycyrrhizae, Wild Chrysanthemum again, 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 China pink heat-clearing blue berry dry wine, is characterized in that being made up of the raw material of following weight part:

Vivid blue certain kind of berries 100-150, biffins 7-8, ginger sugar 8-9, Qarnet grain of rice 7-8, candied date 14-16, China pink 1.8-2.4, Radix Glycyrrhizae 2-3, Wild Chrysanthemum 2-2.5, purified liquor, polygalacturonase, 4-5% liquid glucose, dry yeast are appropriate.

2. the preparation method of a kind of China pink heat-clearing blue berry dry 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 centrifugation obtains clarification blueberry juice; Candied date shreds, and mixes with blueberry juice;

(3) the active dry yeast 5-10 liquid glucose doubly getting gained blueberry juice 1.5-2 ‰ activates 30-35min 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 step (2) gained blueberry juice ferments to 8-9 days, the ratio adding 1-2 part purified liquor in 8 parts of blueberry juices adds purified liquor, reenters altar stand-by;

(5) China pink, Radix Glycyrrhizae, Wild Chrysanthemum are cleaned post-drying, get biffins, ginger sugar mixing abrasive dust, wrap up with 3-4 layer gauze bag after mixing with the China pink of the Qarnet grain of rice and oven dry, Radix Glycyrrhizae, Wild Chrysanthemum again, 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.