CN105420040A - Yin nourishing and dryness moistening blueberry ice wine and preparation method thereof - Google Patents

Abstract

The invention discloses yin nourishing and dryness moistening blueberry ice wine, which is prepared from the following raw materials in parts by weight: 80-100 parts of blueberry, 20-30 parts of juicy peach, 10-15 parts of banana, 3-4 parts of radix ophiopogonis, 6-7 parts of lily, 4-5 parts of stevia rebaudian leaf, 1-2 parts of radix rehmanniae recen 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 lily, the stevia rebaudian leaf and the like, has functions of nourishing yin and moistening dryness, promoting production of body fluid and relieving thirst, and the like; 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 nourishing YIN to relieve dryness blueberry ice wine and preparation method thereof

Technical field

The present invention relates to a kind of blueberry wine, particularly relate to a kind of nourishing YIN to relieve dryness blueberry 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 nourishing YIN to relieve dryness blueberry ice wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of nourishing YIN to relieve dryness blueberry ice wine is made up of the raw material of following weight parts:

Blueberry 80-100, honey peach 20-30, banana 10-15, the tuber of dwarf lilyturf 3-4, lily 6-7, Folium Chrysanthemi 4-5, Radix Rehmanniae 1-2, SO ₂, CaCO ₃, glucose, pulp enzyme, yeast saccharomyces cerevisiae, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.

A kind of nourishing YIN to relieve dryness blueberry ice wine preparation method, comprises the following steps:

(1) ripe blueberry, honey peach, banana without breakage of going mouldy is chosen, freezing 10-12 hour at-30--20 DEG C, thaw afterwash naturally, by blueberry stalk, honey peach stoning, banana peeling, mix fragmentation with 1-2 times of Coconut Juice, add the SO of 58-62mg/l simultaneously ₂, pulp crushing rate reaches 90-95%, obtains pulp;

(2) tuber of dwarf lilyturf, lily, Folium Chrysanthemi, Radix Rehmanniae are cleaned up rear co-grinding, add 8-10 times of clear water, boil rear little fire and decoct 1-2 hour, cross 100-120 mesh filter screen, filtrate spraying dry, the powder obtained mixes with above-mentioned pulp, obtains 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 fruit such as blueberry, retain its flavour nutrient completely, add lily, the raw materials such as Folium Chrysanthemi make ice drinking utensils have nourishing YIN to relieve dryness, the effect such as promote the production of body fluid to quench thirst, 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 ice 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 nourishing YIN to relieve dryness blueberry ice wine is made up of the raw material of following weight (jin):

Blueberry 80, honey peach 20, banana 10, the tuber of dwarf lilyturf 3, lily 6, Folium Chrysanthemi 4, Radix Rehmanniae 1, SO ₂, CaCO ₃, glucose, pulp enzyme, yeast saccharomyces cerevisiae, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.

A kind of nourishing YIN to relieve dryness blueberry ice wine preparation method, comprises the following steps:

(1) choose ripe without damaged blueberry, honey peach, the banana of going mouldy, at-20 DEG C freezing 12 hours, thawed afterwash naturally, blueberry stalk, honey peach stoning, banana removed the peel, mix fragmentation, add the SO of 60mg/l simultaneously with 2 times of Coconut Juices ₂, pulp crushing rate reaches 90%, obtains pulp;

(2) tuber of dwarf lilyturf, lily, Folium Chrysanthemi, Radix Rehmanniae are cleaned up rear co-grinding, add 8 times of clear water, boil rear little fire and decoct 1 hour, cross 100 mesh filter screens, filtrate spraying dry, the powder obtained mixes with above-mentioned pulp, obtains magma;

(3) in magma, add the pulp enzyme of 0.2%, enzymolysis 60 minutes at 50 DEG C, go out enzyme 30 minutes in the water-bath of 70 DEG C, clarifies 5 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, 13 DEG C of bottom fermentations 7 days, measured every 1 day;

(5) when fermentation stops to when alcoholic strength 11.9%vol, total acid content 6.9g/l, residual sugar amount 2.1g/l, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, 8 DEG C of bottom fermentations 25 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 6 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. a nourishing YIN to relieve dryness blueberry ice wine, it is characterized in that being made up of the raw material of following weight parts:

Blueberry 80-100, honey peach 20-30, banana 10-15, the tuber of dwarf lilyturf 3-4, lily 6-7, Folium Chrysanthemi 4-5, Radix Rehmanniae 1-2, SO ₂, CaCO ₃, glucose, pulp enzyme, yeast saccharomyces cerevisiae, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.

2. a nourishing YIN to relieve dryness blueberry ice wine preparation method as claimed in claim 1, is characterized in that comprising the following steps:

(1) ripe blueberry, honey peach, banana without breakage of going mouldy is chosen, freezing 10-12 hour at-30--20 DEG C, thaw afterwash naturally, by blueberry stalk, honey peach stoning, banana peeling, mix fragmentation with 1-2 times of Coconut Juice, add the SO of 58-62mg/l simultaneously ₂, pulp crushing rate reaches 90-95%, obtains pulp;

(2) tuber of dwarf lilyturf, lily, Folium Chrysanthemi, Radix Rehmanniae are cleaned up rear co-grinding, add 8-10 times of clear water, boil rear little fire and decoct 1-2 hour, cross 100-120 mesh filter screen, filtrate spraying dry, the powder obtained mixes with above-mentioned pulp, obtains 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.