CN105368629A - Processing method of blueberry fruit wine - Google Patents

Abstract

The invention discloses a processing method of blueberry fruit wine. The blueberry fruit wine is processed by taking hawthorns as one of the raw materials and taking black maize and purple sweet potatoes as substrates through the processes of pretreatment, mixing, drug adding, primary fermentation, secondary fermentation, squeezing, clarifying, wine decoction, inspection, bottling, storage and the like. In the production process, united hydrolysis is conducted on blueberries through cellulase and pectinase, and blueberry nutritional ingredients, beneficial to human bodies, in blueberries can be completely dissolved out; meanwhile, the black maize and the purple sweet potatoes are adopted to serve as the substrates, so that the fruit wine is rich in nutrient substance, the blueberry fruit wine is good in mouthfeel, long in aftertaste and rich in nutrition, and the blueberry fruit wine has the health-care functions of promoting blood coagulation, softening blood vessels, delaying senescence, improving immunity, promoting brain metabolism, lowering pressure, reducing blood fat, resisting and preventing cancer and the like.

Description

A kind of working method of blueberry fruit wine

Technical field

The present invention relates to a kind of working method of fruit wine, especially relate to a kind of working method of blueberry fruit wine.

Background technology

Blueberry: the meaning meaning blue berry.Fruit in blue, color and luster beautiful, pleasing and by 1 layer of white really powder wrap up; Pulp is fine and smooth, and seed is minimum, sweet and sour palatability, has fragrant refreshing pleasant fragrance, for eating good merchantable brand raw.The necessary nutritive substances of human body such as the multivitamin contained in blueberry, calcium, zinc, iron, amino acid, copper, often eat certain assisting therapy of effect blueberry has to(for) various disease conditions; Blueberry have prevent that cranial nerve is aging, effect that the immunizing power of vessel softening, enhancing human body etc. is multiple, blueberry also has certain anticancer effect; Blueberry can reduce cholesterol effectively, atherosclerosis, promotes cardiovascular health, also has cardiac function enhancing, prevents cranial nerve aging, preventing cancer and cardiopathic effect, also can strengthen eyesight, alleviate eyeball fatigue; The a large amount of anthocyanidin contained in blueberry is a kind of extraordinary material for skin, this anthocyanidin contributes to preventing skin wrinkle, the anti-oxidant function of anthocyanidin is very strong, skin can be allowed to become more flexible, glossy, allowing people seem radiant more and more beautiful, is the necessary article that female friend improves looks, maintains.

Rhizoma Dioscoreae esculentae, convolvulaceae Ipomoea, the block root of annual herb plant, except rich in starch, protein, mineral nutrient element zinc, selenium and vitamins C etc., also containing a large amount of anthocyanidin, has higher pharmaceutical use.At present, black Semen Maydis, Rhizoma Dioscoreae esculentae are widely used in eating raw, extract pigment, process full powder or processing snackfoods etc., and range of application is narrower, as the matrix of processing blueberry fruit wine, has no relevant report.

Summary of the invention

Technical problem to be solved by this invention take blueberry as raw material, black Semen Maydis, Rhizoma Dioscoreae esculentae are matrix, adopt raw materials pretreatment, dosing, just fermentation, secondary fermentation, squeezing, clarify, to decoct the operations such as wine, inspection, bottling obtained, a kind of features good taste, nutritious is provided, and there is the blueberry fruit wine of nourishing function.

The present invention solves the technical scheme that its technical problem takes: a kind of working method of blueberry fruit wine, carries out as follows:

A, black Semen Maydis, Rhizoma Dioscoreae esculentae pre-treatment: pulverized by black Semen Maydis, cross 60-80 mesh sieve; Rhizoma Dioscoreae esculentae through cleaning after, be cut into Rhizoma Dioscoreae esculentae grain, granularity be 4-8 grain/gram;

B, blueberry pre-treatment: with the blueberry after maturation, cleaning for raw material, add raw material weight 4-6 water doubly to pull an oar, after making beating, add raw material 6-12 water boiling doubly again, boil 25-35min, be cooled to room temperature, add the cellulase of raw material 0.8-1.2%, the polygalacturonase of 0.5-0.7% carries out united hydrolysis, temperature control 40-45 DEG C, keeps 18-22 hour, the blueberry liquid after obtained hydrolysis;

C, boiling: the Rhizoma Dioscoreae esculentae grain getting the black corn flour of 35-55 weight part in steps A, 45-65 weight part, put in steam cooker and cook to ripe and do not stick with paste, stand is chilled to 55 DEG C, makes matrix;

D, dosing: the wheat koji adding matrix weight 10-18% in the matrix in step C, matrix weight 7-15% distiller's yeast, adds the blueberry liquid that the step B of matrix weight 65-85% is obtained, adds the water of matrix weight 80-85%;

E, just ferment: according to room temperature by product temperature control at 30-35 DEG C, through 36-48 hour, when the alcoholic strength in wine unstrained spirits reach 15% volume ratio, sugar degree reach 25 grams per liter time, first fermentation ends;

F, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and the time is 66-92 days, when the alcoholic strength in wine unstrained spirits reach 20% volume ratio, sugar degree reach 25-30 grams per liter time, secondary fermentation terminates, and makes ripe wine unstrained spirits;

G, squeezing: solid-liquid separation is carried out to ripe wine unstrained spirits with plate and frame air film pressure filter, obtained raw wine;

H, clarification: the caramel colour adding 0.3-0.5 weight part in raw wine, leave standstill 2-4 days after stirring, rear diatomite filtration;

I, decoct wine: the wine liquid heat exchanger of clarification is heated to 98 DEG C, keep 3-6 minute;

J, inspection, bottled, storage: carry out aseptic bottle dress after the examination and test of products is qualified, preserve in the environment of rearmounted normal temperature, drying, ventilation.

Compared to prior art, adopt step of the present invention, cellulase, polygalacturonase is adopted to carry out united hydrolysis to blueberry in process of production, blueberry nutrient composition useful to human body in blueberry can be separated out completely, adopt black Semen Maydis, Rhizoma Dioscoreae esculentae as matrix simultaneously, fruit wine is made to be rich in more nutritive substance, blueberry fruit wine mouthfeel is good, long times of aftertaste and nutritious, have and promote blood coagulation, vessel softening effect, delay senility, improve immunizing power, promote brain metabolism, the nourishing functions such as step-down reducing blood-fat and anti-cancer and cancer-preventing.

Embodiment

Embodiment 1

With ripe blueberry for main raw material, black Semen Maydis, Rhizoma Dioscoreae esculentae matrix, adopt following steps to obtain:

A, black Semen Maydis, Rhizoma Dioscoreae esculentae pre-treatment: pulverized by black Semen Maydis, cross 40 mesh sieves; Rhizoma Dioscoreae esculentae is after cleaning, and be cut into Rhizoma Dioscoreae esculentae grain, granularity is 5/gram;

B, blueberry pre-treatment: with the blueberry after maturation, cleaning for raw material, add the water of raw material weight 3 times, making beating, after making beating, then adds the water boiling of raw material 10 times, boil 20min, be cooled to room temperature, add the cellulase of raw material 0.5%, 0.2% polygalacturonase carry out united hydrolysis, temperature control 35 DEG C, keep 25 hours, the blueberry liquid after obtained hydrolysis;

C, boiling: the Rhizoma Dioscoreae esculentae grain getting the black corn flour of 3.5kg in steps A, 6.5kg, put in steam cooker and cook to ripe and do not stick with paste, stand is chilled to 60 DEG C, makes matrix;

D, dosing: the wheat koji adding 1.5kg in the matrix in step C, 0.5kg distiller's yeast, adds the blueberry liquid that the step B of 5.5kg is obtained, adds the water of 7kg;

E, just ferment: according to room temperature by product temperature control at 25 DEG C, through 50 hours, when the alcoholic strength in wine unstrained spirits reach more than 12% volume ratio, sugar degree reach 20 grams per liter time, first fermentation ends;

F, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and the time is 80 days, when the alcoholic strength in wine unstrained spirits reach more than 15% volume ratio, sugar degree reach 15 grams per liter time, secondary fermentation terminates, and makes ripe wine unstrained spirits;

G, squeezing: solid-liquid separation is carried out to ripe wine unstrained spirits with plate and frame air film pressure filter, obtained raw wine;

H, clarification: the caramel colour adding 0.1 weight part in raw wine, leave standstill 2 days after stirring, rear diatomite filtration;

I, decoct wine: the wine liquid heat exchanger of clarification is heated to 80 DEG C, keeps 8 minutes;

J, inspection, bottled, storage: carry out aseptic bottle dress after the examination and test of products is qualified, preserve in the environment of rearmounted normal temperature, drying, ventilation.

Embodiment 2

With ripe blueberry for main raw material, black Semen Maydis, Rhizoma Dioscoreae esculentae matrix, adopt following steps to obtain:

A, black Semen Maydis, Rhizoma Dioscoreae esculentae pre-treatment: pulverized by black Semen Maydis, cross 60 mesh sieves; Rhizoma Dioscoreae esculentae is after cleaning, and be cut into Rhizoma Dioscoreae esculentae grain, granularity is 10/gram;

B, blueberry pre-treatment: with the blueberry after maturation, cleaning for raw material, add the water of raw material weight 5 times, making beating, after making beating, then adds the water boiling of raw material 5 times, boil 30min, be cooled to room temperature, add the cellulase of raw material 1%, 0.3% polygalacturonase carry out united hydrolysis, temperature control 40 DEG C, keep 20 hours, the blueberry liquid after obtained hydrolysis;

C, boiling: the Rhizoma Dioscoreae esculentae grain getting the black corn flour of 4kg in steps A, 6kg, put in steam cooker and cook to ripe and do not stick with paste, stand is chilled to 70 DEG C, makes matrix;

D, dosing: the wheat koji adding 2kg in the matrix in step C, 0.8kg distiller's yeast, adds the blueberry liquid that the step B of 8kg is obtained, adds the water of 8kg;

E, just ferment: according to room temperature by product temperature control at 30 DEG C, through 40 hours, when the alcoholic strength in wine unstrained spirits reach more than 12% volume ratio, sugar degree reach 20 grams per liter time, first fermentation ends;

F, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and the time is 60 days, when the alcoholic strength in wine unstrained spirits reach more than 15% volume ratio, sugar degree reach 20 grams per liter time, secondary fermentation terminates, and makes ripe wine unstrained spirits;

G, squeezing: solid-liquid separation is carried out to ripe wine unstrained spirits with plate and frame air film pressure filter, obtained raw wine;

H, clarification: the caramel colour adding 0.2 weight part in raw wine, leave standstill 3 days after stirring, rear diatomite filtration;

I, decoct wine: the wine liquid heat exchanger of clarification is heated to 90 DEG C, keeps 4 minutes;

J, inspection, bottled, storage: carry out aseptic bottle dress after the examination and test of products is qualified, preserve in the environment of rearmounted normal temperature, drying, ventilation.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a working method for blueberry fruit wine, is characterized in that: adopt following steps:

A, black Semen Maydis, Rhizoma Dioscoreae esculentae pre-treatment: pulverized by black Semen Maydis, cross 60-80 mesh sieve; Rhizoma Dioscoreae esculentae through cleaning after, be cut into Rhizoma Dioscoreae esculentae grain, granularity be 4-8 grain/gram;

B, blueberry pre-treatment: with the blueberry after maturation, cleaning for raw material, add raw material weight 4-6 water doubly to pull an oar, after making beating, add raw material 6-12 water boiling doubly again, boil 25-35min, be cooled to room temperature, add the cellulase of raw material 0.8-1.2%, the polygalacturonase of 0.5-0.7% carries out united hydrolysis, temperature control 40-45 DEG C, keeps 18-22 hour, the blueberry liquid after obtained hydrolysis;

C, boiling: the Rhizoma Dioscoreae esculentae grain getting the black corn flour of 35-55 weight part in steps A, 45-65 weight part, put in steam cooker and cook to ripe and do not stick with paste, stand is chilled to 55 DEG C, makes matrix;

D, dosing: the wheat koji adding matrix weight 10-18% in the matrix in step C, matrix weight 7-15% distiller's yeast, adds the blueberry liquid that the step B of matrix weight 65-85% is obtained, adds the water of matrix weight 80-85%;

E, just ferment: according to room temperature by product temperature control at 30-35 DEG C, through 36-48 hour, when the alcoholic strength in wine unstrained spirits reach 15% volume ratio, sugar degree reach 25 grams per liter time, first fermentation ends;

F, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and the time is 66-92 days, when the alcoholic strength in wine unstrained spirits reach 20% volume ratio, sugar degree reach 25-30 grams per liter time, secondary fermentation terminates, and makes ripe wine unstrained spirits;

G, squeezing: solid-liquid separation is carried out to ripe wine unstrained spirits with plate and frame air film pressure filter, obtained raw wine;

H, clarification: the caramel colour adding 0.3-0.5 weight part in raw wine, leave standstill 2-4 days after stirring, rear diatomite filtration;

I, decoct wine: the wine liquid heat exchanger of clarification is heated to 98 DEG C, keep 3-6 minute;

J, inspection, bottled, storage: carry out aseptic bottle dress after the examination and test of products is qualified, preserve in the environment of rearmounted normal temperature, drying, ventilation.