CN105420013A - Eyesight-improving blueberry and bamboo leaf ice wine and preparation method thereof - Google Patents

Abstract

The invention discloses eyesight-improving blueberry and bamboo leaf ice wine, which is prepared from the following raw materials in parts by weight: 100-120 parts of blueberry, 10-12 parts of tender bamboo leaves, 4-5 parts of tender leaves of ice clara, 2-3 parts of buddleja officinalis, 6-8 parts of gomphrena globosa, 14-18 parts of aloe as well as proper amounts of SO2, CaCO3, glucose, pectinase, saccharomyces cerevisiae, bentonite, glucose oxidase, catalase and coconut juice. The ice wine disclosed by the invention, which freezes such fruits as the blueberry and mixes and crushes the fruits with the coconut juice and which is added with such raw materials as the bamboo leaf, the buddleja officinalis and the like, has functions of improving hearing and eyesight, clearing away heat and nourishing liver; by adopting a microwave sterilization process in the whole process, the color, fragrance and flavor of the ice wine are reserved to the greatest extent, and secondary pollution caused by filling is also completely avoided; the finished wine body is clear and transparent, pure in flavor, rich in taste, full in aftertaste and rich in fragrance; and by removing oxygen through the combination of the glucose oxidase and the catalase, the preservation time of the ice wine is prolonged, and meanwhile, the fragrance and the quality of the wine are improved.

Description

A kind of improving eyesight blueberry leaf of bamboo ice wine and preparation method thereof

Technical field

The present invention relates to a kind of blueberry wine, particularly relate to a kind of improving eyesight blueberry leaf of bamboo ice wine and preparation method thereof.

Background technology

In blueberry total polyphenols and total flavones concentration high, eat useful health raw, fresh fruit is storage tolerance not, within under normal temperature 2,3 days, just start to decay, therefore be the only way which must be passed of blueberry industry development by blueberry processing, and fruit wine integrates nourishing, keeps healthy, goes with rice or bread, drinks, meet the theory that modern people pursue green health, the invention provides a kind of blueberry fruit wine for this reason.

Summary of the invention

Instant invention overcomes prior art deficiency, provide a kind of improving eyesight blueberry leaf of bamboo ice wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of improving eyesight blueberry leaf of bamboo ice wine is made up of the raw material of following weight parts:

Blueberry 100-120, tender leaf of bamboo 10-12, snow cherry tender leaf 4-5, Pale Butterflybush Flower 2-3, Globeamaranth Flower 6-8, aloe 14-18, SO ₂, CaCO ₃, glucose, pulp enzyme, yeast saccharomyces cerevisiae, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.

A kind of improving eyesight blueberry leaf of bamboo ice method for preparing medicated wine, comprises the following steps:

(1) choose fruit grain full, ripe without damaged blueberry and the fresh aloe of going mouldy, freezing 10-12 hour at-30--20 DEG C, cleans up after naturally thawing, and mixes and carries out fragmentation, add the SO of 58-62mg/l simultaneously with 1-2 times of Coconut Juice ₂, blueberry aloe pulp percentage of damage reaches 90-95%, obtains pulp;

(2) the fresh tender leaf of bamboo, snow cherry tender leaf, Pale Butterflybush Flower, Globeamaranth Flower impurity elimination are cleaned, with lyophilize immediately after boiling water blanching 4-6 second, then micronizing, super-fine powder and pulp mix, and obtain magma;

(3) in magma, add the pulp enzyme of 0.2-0.3%, enzymolysis 60-70 minute at 45-50 DEG C, go out enzyme 20-30 minute in the water-bath of 70-80 DEG C, at 0-4 DEG C, clarify 5-6 days, filters, filtrate CaCO ₃adjust ph is to 3.5-3.7, and regulate pol to 200-220g/l with glucose, Micvowave Sterilization, is cooled to room temperature;

(4) G/W of yeast saccharomyces cerevisiae with 20 times of 1-2% is activated, 20-30 minute is activated at 37-39 DEG C, 2-3 hour is cultivated again in the incubator of 28-30 DEG C, what be inoculated into above-mentioned sterilizing by 1 ‰ amounts treats in fermented liquid, send into fermentor tank, at 11-13 DEG C of bottom fermentation 7-8 days, measured every 1 day;

(5) when fermentation stops to when alcoholic strength 11.8-12.0%vol, total acid content 6.9-7.0g/l, residual sugar amount 2.0-2.2g/l, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, at 6-8 DEG C of bottom fermentation 25-30 days, deactivation 30-40 minute in the water-bath of 60-70 DEG C, centrifugation, obtains wine body, at 0-4 DEG C more than ageing half a year;

(6) above-mentioned ageing wine is added the bentonite clarification 7-8 days of 790-810mg/l, cold stabilizing treatment 5-6 days at 0 ± 1 DEG C, filter with the diatomite filter of aperture 0.3-0.4 micron, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.

Compared with prior art, advantage of the present invention is:

The present invention mixes fragmentation with Coconut Juice after freezing for the raw materials such as blueberry, retain blueberry nutrient local flavor completely, add the leaf of bamboo, the raw materials such as Pale Butterflybush Flower make finished product have hearing-improing and eyesight improving, heat-clearing nourishing the liver effect, omnidistance employing Micvowave Sterilization technique, not only homogeneous heating, thermo-sensitivity nutrient substance in protection raw material, reduce the loss of its natural colored and fragrance, retain its color and luster to greatest extent, fragrance and local flavor, also avoid the filling secondary pollution caused completely, finished wine body clear, pure flavor, mouthfeel is plentiful, rear sense is sufficient, full of fragrance, glucose oxidase and catalase is utilized to carry out associating deoxygenation, make finished wine while extending storage time, improve fragrance and the quality of wine.

Embodiment

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

Embodiment:

A kind of improving eyesight blueberry leaf of bamboo ice wine is made up of the raw material of following weight (jin):

Blueberry 100, the tender leaf of bamboo 10, snow cherry tender leaf 4, Pale Butterflybush Flower 2, Globeamaranth Flower 6, aloe 14, SO ₂, CaCO ₃, glucose, pulp enzyme, yeast saccharomyces cerevisiae, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.

A kind of improving eyesight blueberry leaf of bamboo ice method for preparing medicated wine, comprises the following steps:

(1) choose fruit grain full, ripe without damaged blueberry and the fresh aloe of going mouldy, at-20 DEG C freezing 12 hours, clean up after naturally thawing, mix with 2 times of Coconut Juices and carry out fragmentation, add the SO of 60mg/l simultaneously ₂, blueberry aloe pulp percentage of damage reaches 90%, obtains pulp;

(2) the fresh tender leaf of bamboo, snow cherry tender leaf, Pale Butterflybush Flower, Globeamaranth Flower impurity elimination are cleaned, with boiling water blanching lyophilize immediately after 5 seconds, then micronizing, super-fine powder and pulp mix, and obtain magma;

(3) in magma, add the pulp enzyme of 0.25%, enzymolysis 70 minutes at 45 DEG C, go out enzyme 20 minutes in the water-bath of 80 DEG C, clarifies 6 days at 4 DEG C, filters, filtrate CaCO ₃adjust ph to 3.6, regulate pol to 210g/l with glucose, Micvowave Sterilization, is cooled to room temperature;

(4) by the G/W activation of yeast saccharomyces cerevisiae with 20 times 1%, at 38 DEG C, activate 20 minutes, then cultivate 2 hours in the incubator of 30 DEG C, what be inoculated into above-mentioned sterilizing by 1 ‰ amounts treats in fermented liquid, send into fermentor tank, 11 DEG C of bottom fermentations 8 days, measured every 1 day;

(5) when fermentation stops to when alcoholic strength 11.9%vol, total acid content 6.95g/l, residual sugar amount 2.1g/l, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, 6 DEG C of bottom fermentations 30 days, deactivation 40 minutes in the water-bath of 60 DEG C, centrifugation, obtain wine body, at 0 DEG C more than ageing half a year;

(6) bentonite that above-mentioned ageing wine adds 800mg/l is clarified 7 days, cold stabilizing treatment 5 days at 0 DEG C, filter with the diatomite filter in 0.3 micron, aperture, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.

Claims (2)

1. an improving eyesight blueberry leaf of bamboo ice wine, it is characterized in that being made up of the raw material of following weight parts:

Blueberry 100-120, tender leaf of bamboo 10-12, snow cherry tender leaf 4-5, Pale Butterflybush Flower 2-3, Globeamaranth Flower 6-8, aloe 14-18, SO ₂, CaCO ₃, glucose, pulp enzyme, yeast saccharomyces cerevisiae, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.

2. an improving eyesight blueberry leaf of bamboo ice method for preparing medicated wine as claimed in claim 1, is characterized in that comprising the following steps:

(1) choose fruit grain full, ripe without damaged blueberry and the fresh aloe of going mouldy, freezing 10-12 hour at-30--20 DEG C, cleans up after naturally thawing, and mixes and carries out fragmentation, add the SO of 58-62mg/l simultaneously with 1-2 times of Coconut Juice ₂, blueberry aloe pulp percentage of damage reaches 90-95%, obtains pulp;

(2) the fresh tender leaf of bamboo, snow cherry tender leaf, Pale Butterflybush Flower, Globeamaranth Flower impurity elimination are cleaned, with lyophilize immediately after boiling water blanching 4-6 second, then micronizing, super-fine powder and pulp mix, and obtain magma;

(3) in magma, add the pulp enzyme of 0.2-0.3%, enzymolysis 60-70 minute at 45-50 DEG C, go out enzyme 20-30 minute in the water-bath of 70-80 DEG C, at 0-4 DEG C, clarify 5-6 days, filters, filtrate CaCO ₃adjust ph is to 3.5-3.7, and regulate pol to 200-220g/l with glucose, Micvowave Sterilization, is cooled to room temperature;

(4) G/W of yeast saccharomyces cerevisiae with 20 times of 1-2% is activated, 20-30 minute is activated at 37-39 DEG C, 2-3 hour is cultivated again in the incubator of 28-30 DEG C, what be inoculated into above-mentioned sterilizing by 1 ‰ amounts treats in fermented liquid, send into fermentor tank, at 11-13 DEG C of bottom fermentation 7-8 days, measured every 1 day;

(5) when fermentation stops to when alcoholic strength 11.8-12.0%vol, total acid content 6.9-7.0g/l, residual sugar amount 2.0-2.2g/l, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, at 6-8 DEG C of bottom fermentation 25-30 days, deactivation 30-40 minute in the water-bath of 60-70 DEG C, centrifugation, obtains wine body, at 0-4 DEG C more than ageing half a year;

(6) above-mentioned ageing wine is added the bentonite clarification 7-8 days of 790-810mg/l, cold stabilizing treatment 5-6 days at 0 ± 1 DEG C, filter with the diatomite filter of aperture 0.3-0.4 micron, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.