CN105820911A - High-protein blueberry healthcare wine and preparing method thereof - Google Patents

Abstract

The invention discloses high-protein blueberry healthcare wine. The high-protein blueberry healthcare wine is characterized by comprising, by weight, 123-128 parts of blueberry, 38-50 parts of sea cucumber powder, 4.6-5.4 parts of yeast cell wall, 1.1-1.2 parts of compound protease, 0.38-0.40 part of potassium sulfite, 2.3-2.5 parts of bacillus subtilis, 2.48-2.52 parts of fruit wine yeast, and 3.4-3.6 parts of chitosan liquid subjected to surface area ratio increase modification. High-protein sea cucumber is matched with blueberry for fermentation to increase the content of protein in the blueberry wine; through mutual attraction of modified positive charge chitosan and negative charge protein, high protein molecules are removed, so that the product is clearer; during fermentation, yeast fermentation is inhibited through bacillus subtilis, the activity of yeast with reducing activity is improved through the yeast cell wall, fermentation time is prolonged, formation and conversion of fermentation intermediate products are promoted, and the product has good color, taste and flavor.

Description

A kind of high protein blueberry mixed health wine and preparation method

Technical field

The invention belongs to blueberry wine field of deep, be specifically related to a kind of high protein blueberry mixed health wine and preparation method.

Background technology

Blueberry nutrient enriches; in addition to rich in sugar, acid, protein, fat, aminoacid, vitamin, dietary fiber and mineral; every 100g blue berry comprises trace element be calcium 8mg, ferrum 0.2mg, zinc 0.26mg, phosphorus 9mg, selenium 0.1mg, germanium 0.09mg etc.; biological active substances more horn of plenty; the especially polyphenol substance such as ellagic acid, anthocyanidin, anthocyanin, have anticancer, antioxidation, protection system vision, prevention heart disease, delay neural old and feeble, improve unique health-care effects such as blood circulation function.Although blue berry has abundant nutritional labeling and an excellent health care, but fruit soft and succulency, and easy dehydration is rotted, not shelf-stable, costly, reduces it and is worth, it is thus desirable to exploitation blue berry new product, it is the good method improving blue berry added value that blue berry is made blueberry wine.Blueberry fermented wine of fermented wine is to utilize saccharide under the effect of fruit wine yeast, ethanol and multiple esterification products is produced through metabolic pathway, cross after making fermentation ends and just strengthened regardless of oxidation resistance, and the wine degree of fermentation fruit wine is on the low side, soluble solid content is low, the absorption of sugar when reducing edible, is conducive to health.

Summary of the invention

The present invention is directed to the exploitation demand of blueberry wine, propose a kind of high protein blueberry mixed health wine and preparation method.

The technical solution used in the present invention is as follows:

A kind of high protein blueberry mixed health wine, it is characterized in that, including following parts by weight of component: blue berry 123-128, Stichopus japonicus powder 38-50, pectase 2.4-2.6, yeast cell wall 4.6-5.4, oligofructose 4.3-4.7, Sargassum acid solution 5.2-5.6, compound protease 1.1-1.2, potassium sulfite 0.38-0.40, bacillus subtilis 2.3-2.5, fruit wine yeast 2.48-2.52, the chitosan solution 3.4-3.6 through surface area ratio increase modification, gellan gum-tannin composite solution 4.3-4.4, appropriate water.

A kind of high protein blueberry mixed health method for preparing medicated wine, it is characterised in that comprise the following steps:

(1) by Sargassum acid solution and oligofructose low-temperature mixed uniformly after, be simultaneously introduced under Stichopus japonicus powder and compound protease room temperature stirring enzymolysis 10-40min, obtain acid enzymolysis Stichopus japonicus liquid standby；

(2) after blue berry water being cleaned up, the 4-8min that squeezes the juice is mixed with the water increasing modified chitosan solution and gross weight 4-8 times through surface area ratio, obtain belt leather blueberry pulp, by belt leather blueberry pulp freezing 30-60min at-10-0 DEG C, use 600-6300W microwave treatment 2 times afterwards, 30-35s every time, must be standby rich in the belt leather blueberry pulp of active substance；

(3) will be enriched in the belt leather blueberry pulp of active substance adds pectase, enzymolysis 1-2h is stirred at 45-50 DEG C, use 4 layers of filtered through gauze, the water adding acid enzymolysis Stichopus japonicus liquid and gross weight 22-28 times in filtrate is stirred, at 82-88 DEG C of enzyme denaturing 11-14min, add potassium sulfite at 61-62 DEG C, stir 33-42min sterilization, obtain composite blueberry to be fermented slurry standby；

(4) after fruit wine yeast being activated, half and yeast cell wall mix homogeneously, obtain inspiring ferment fruit wine yeast standby；

(5) composite blueberry to be fermented slurry is loaded in the fermentation tank that sterilization processed, packing volume reaches the 80% of fermenter volume, add residue fruit wine yeast afterwards, at 18.8-20.2 DEG C of lower seal main fermentation 11-21d, bacillus subtilis is added between during the fermentation, treat that main fermentation completes, it is drawn to fermented supernatant fluid in the fermentation tank of another sterilizing carry out pouring in down a chimney fermentation, and after adding and inspire ferment fruit wine yeast mix homogeneously by the way of suction, at 18.8-20.2 DEG C of lower seal after fermentation 17-19d, obtain blue berry fermentation liquid standby；

(6) by blue berry fermentation liquid first 8 layers of gauze coarse filtration 2-4 time, add gellan gum-tannin composite solution afterwards, at 52 DEG C, stir 6.5-10.5h, stand 4-8d afterwards, supernatant liquid is used ultrafiltration membrance filter 2-3 time, to obtain final product.

Beneficial effects of the present invention is embodied in:

After the present invention uses this high protein of Stichopus japonicus instant thing enzymolysis, the fermentation of proportioning blue berry manufactures blueberry wine, enrich the protein content of blueberry wine, the modified positive charge chitosan of employing attracts each other with negative charge protein, eliminates high protein molecule so that goods are limpider；In sweat, use bacillus subtilis suppression culture propagation, use yeast cell wall to improve the vigor of the yeast that vigor declines, delay and extend fermentation time, promote formation and the conversion of fermentation intermediate product, enriching nutrition and the local flavor of goods, this combinations color and lustre, mouthfeel, local flavor are rather good.

Detailed description of the invention

Embodiment

A kind of high protein blueberry mixed health wine, it is characterized in that, including following parts by weight of component: blue berry 125.5, Stichopus japonicus powder 44, pectase 2.5, yeast cell wall 5, oligofructose 4.5, Sargassum acid solution 5.4, compound protease 1.15, potassium sulfite 0.39, bacillus subtilis 2.4, fruit wine yeast 2.5, the chitosan solution 3.5 through surface area ratio increase modification, gellan gum-tannin composite solution 4.35, appropriate water.

A kind of high protein blueberry mixed health method for preparing medicated wine, it is characterised in that comprise the following steps:

(1) by Sargassum acid solution and oligofructose low-temperature mixed uniformly after, be simultaneously introduced under Stichopus japonicus powder and compound protease room temperature stirring enzymolysis 10-40min, obtain acid enzymolysis Stichopus japonicus liquid standby；

(2) after blue berry water being cleaned up, the 4-8min that squeezes the juice is mixed with the water increasing modified chitosan solution and gross weight 4-8 times through surface area ratio, obtain belt leather blueberry pulp, by belt leather blueberry pulp freezing 30-60min at-10-0 DEG C, use 600-6300W microwave treatment 2 times afterwards, 30-35s every time, must be standby rich in the belt leather blueberry pulp of active substance；

(3) will be enriched in the belt leather blueberry pulp of active substance adds pectase, enzymolysis 1-2h is stirred at 45-50 DEG C, use 4 layers of filtered through gauze, the water adding acid enzymolysis Stichopus japonicus liquid and gross weight 22-28 times in filtrate is stirred, at 82-88 DEG C of enzyme denaturing 11-14min, add potassium sulfite at 61-62 DEG C, stir 33-42min sterilization, obtain composite blueberry to be fermented slurry standby；

(4) after fruit wine yeast being activated, half and yeast cell wall mix homogeneously, obtain inspiring ferment fruit wine yeast standby；

(5) composite blueberry to be fermented slurry is loaded in the fermentation tank that sterilization processed, packing volume reaches the 80% of fermenter volume, add residue fruit wine yeast afterwards, at 18.8-20.2 DEG C of lower seal main fermentation 11-21d, bacillus subtilis is added between during the fermentation, treat that main fermentation completes, it is drawn to fermented supernatant fluid in the fermentation tank of another sterilizing carry out pouring in down a chimney fermentation, and after adding and inspire ferment fruit wine yeast mix homogeneously by the way of suction, at 18.8-20.2 DEG C of lower seal after fermentation 17-19d, obtain blue berry fermentation liquid standby；

(6) by blue berry fermentation liquid first 8 layers of gauze coarse filtration 2-4 time, add gellan gum-tannin composite solution afterwards, at 52 DEG C, stir 6.5-10.5h, stand 4-8d afterwards, supernatant liquid is used ultrafiltration membrance filter 2-3 time, to obtain final product.

Claims (2)

1. a high protein blueberry mixed health wine, it is characterized in that, including following parts by weight of component: blue berry 123-128, Stichopus japonicus powder 38-50, pectase 2.4-2.6, yeast cell wall 4.6-5.4, oligofructose 4.3-4.7, Sargassum acid solution 5.2-5.6, compound protease 1.1-1.2, potassium sulfite 0.38-0.40, bacillus subtilis 2.3-2.5, fruit wine yeast 2.48-2.52, the chitosan solution 3.4-3.6 through surface area ratio increase modification, gellan gum-tannin composite solution 4.3-4.4, appropriate water.

2. a high protein blueberry mixed health method for preparing medicated wine, it is characterised in that comprise the following steps:

(1) by Sargassum acid solution and oligofructose low-temperature mixed uniformly after, be simultaneously introduced under Stichopus japonicus powder and compound protease room temperature stirring enzymolysis 10-40min, obtain acid enzymolysis Stichopus japonicus liquid standby；

(2) after blue berry water being cleaned up, the 4-8min that squeezes the juice is mixed with the water increasing modified chitosan solution and gross weight 4-8 times through surface area ratio, obtain belt leather blueberry pulp, by belt leather blueberry pulp freezing 30-60min at-10-0 DEG C, use 600-6300W microwave treatment 2 times afterwards, 30-35s every time, must be standby rich in the belt leather blueberry pulp of active substance；

(3) will be enriched in the belt leather blueberry pulp of active substance adds pectase, enzymolysis 1-2h is stirred at 45-50 DEG C, use 4 layers of filtered through gauze, the water adding acid enzymolysis Stichopus japonicus liquid and gross weight 22-28 times in filtrate is stirred, at 82-88 DEG C of enzyme denaturing 11-14min, add potassium sulfite at 61-62 DEG C, stir 33-42min sterilization, obtain composite blueberry to be fermented slurry standby；

(4) after fruit wine yeast being activated, half and yeast cell wall mix homogeneously, obtain inspiring ferment fruit wine yeast standby；

(5) composite blueberry to be fermented slurry is loaded in the fermentation tank that sterilization processed, packing volume reaches the 80% of fermenter volume, add residue fruit wine yeast afterwards, at 18.8-20.2 DEG C of lower seal main fermentation 11-21d, bacillus subtilis is added between during the fermentation, treat that main fermentation completes, it is drawn to fermented supernatant fluid in the fermentation tank of another sterilizing carry out pouring in down a chimney fermentation, and after adding and inspire ferment fruit wine yeast mix homogeneously by the way of suction, at 18.8-20.2 DEG C of lower seal after fermentation 17-19d, obtain blue berry fermentation liquid standby；

(6) by blue berry fermentation liquid first 8 layers of gauze coarse filtration 2-4 time, add gellan gum-tannin composite solution afterwards, at 52 DEG C, stir 6.5-10.5h, stand 4-8d afterwards, supernatant liquid is used ultrafiltration membrance filter 2-3 time, to obtain final product.