CN105820913A - Edible fungus blueberry wine healthcare wine and preparation method thereof - Google Patents
Edible fungus blueberry wine healthcare wine and preparation method thereof Download PDFInfo
- Publication number
- CN105820913A CN105820913A CN201610289597.5A CN201610289597A CN105820913A CN 105820913 A CN105820913 A CN 105820913A CN 201610289597 A CN201610289597 A CN 201610289597A CN 105820913 A CN105820913 A CN 105820913A
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- fermentation
- blueberry
- wine
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- pleurotus geesteranus
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
Abstract
The invention discloses edible fungus blueberry wine healthcare wine. The edible fungus blueberry wine healthcare wine is characterized by being made from, by weight, 150-200 parts of blueberries, 30-40 parts of pleurotus geesteranus, 1.2-1.8 parts of cellulase, 2.8-3.4 parts of pectinase, 3.6-5.6 parts of yeast cell walls, 4.5-5.5 parts of liquid xylitol, 2-6 parts of phytic acid carried by gluten flour, 3-4 parts of calcium amino acid chelate, 0.4-0.6 part of sulphurous acid, 5.6-7.4 parts of high-activity dry brewer's yeast, 4.5-6.5 parts of activated carbon powder and a proper amount of water. The pleurotus geesteranus and the blueberries are matched for fermentation to prepare the blueberry healthcare wine with rich nutrition, in the fermentation process, a fermentation mode of high-temperature start fermentation and low-temperature long-time fermentation is adopted, in the low-temperature long-time fermentation process, by means of the yeast cell walls, the activity of the fermentation brewer's yeast is improved, the fermentation time is prolonged, and the blueberry wine is excellent in color and luster and taste.
Description
Technical field
The invention belongs to blueberry wine field of deep, be specifically related to a kind of edible fungi blueberry wine health promoting 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 edible fungi blueberry wine health promoting wine and preparation method.
The technical solution used in the present invention is as follows:
A kind of edible fungi blueberry wine health promoting wine, it is characterized in that, including following parts by weight of component: phytic acid 2-6 that blue berry 150-200, Pleurotus geesteranus 30-40, cellulase 1.2-1.8, pectase 2.8-3.4, yeast cell wall 3.6-5.6, liquid xylitol 4.5-5.5, wheat gluten carry, calcium amino acid chelate 3-4, sulfurous acid 0.4-0.6, high activity dry saccharomyces cerevisiae 5.6-7.4, use prepared by Pleurotus geesteranus sporophore to have the activated carbon powder 4.5-6.5 of uniform bore, appropriate water.
A kind of edible fungi blueberry wine health promoting wine preparation method, it is characterised in that comprise the following steps:
(1) Pleurotus geesteranus is used High Temperature High Pressure steaming and decocting 20-40min, stripping and slicing afterwards, put in beater and add the water making beating 4-8min of gross weight 4-8 times, adding cellulase afterwards, at 40-50 DEG C, stir enzymolysis 10-20min, obtain enzymolysis Pleurotus geesteranus liquid standby；
(2) after blue berry water being cleaned up, the water dividing the phytic acid carried and gross weight 2 times with gluten mixes the 3-10min that squeezes the juice, obtain belt leather blueberry pulp, by belt leather blueberry pulp freezing 30-60min at-10-0 DEG C, use 600W 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 DEG C, 4 layers of filtered through gauze, the water adding enzymolysis Pleurotus geesteranus liquid, liquid xylitol and gross weight 10-20 times in filtrate is stirred, add calcium amino acid chelate, continue to be stirred until homogeneous at 40-50 DEG C, at 80-90 DEG C of enzyme denaturing 8-10min, add sulfurous acid at 60 DEG C, stir 30-50min sterilization, obtain composite blueberry to be fermented slurry standby；
(4) after dry for high activity saccharomyces cerevisiae being activated, half and yeast cell wall mix homogeneously, obtain inspiring the dry saccharomyces cerevisiae of ferment high activity 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 the residue dry saccharomyces cerevisiae of half high activity afterwards, at 25.5-26.5 DEG C of lower seal main fermentation 11-21d, 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 high activity dry saccharomyces cerevisiae mix homogeneously by the way of suction, at 16.8-18.6 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 the activated carbon powder with uniform bore using Pleurotus geesteranus sporophore to prepare afterwards, at 50 DEG C, stir 6-10h, 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:
The present invention uses the fermentation of Pleurotus geesteranus proportioning blue berry to prepare nutritious blueberry mixed health wine, and the phytic acid using enzymolysis Pleurotus geesteranus slurry and wheat gluten to carry before fermentation regulates pol and acidity, provides good environment for culture propagation；During the fermentation, use the fermentation of high startup temperature, the fermentation pattern of low temperature and long term ferment, during low temperature and long term ferment, yeast cell wall is used to improve the vigor of fermented yeast, extend fermentation time, promote formation and the conversion of fermentation intermediate product, and by the activated carbon powder with uniform bore using Pleurotus geesteranus sporophore to prepare, it is clarified so that blueberry wine color and luster, mouthfeel are the most rather good.
Detailed description of the invention
Embodiment
A kind of edible fungi blueberry wine health promoting wine, it is characterized in that, including following parts by weight of component: phytic acid 4 that blue berry 175, Pleurotus geesteranus 35, cellulase 1.5, pectase 3.1, yeast cell wall 4.6, liquid xylitol 5, wheat gluten carry, calcium amino acid chelate 3.5, sulfurous acid 0.5, the dry saccharomyces cerevisiae of high activity 6.5, the activated carbon powder 5.5 with uniform bore using Pleurotus geesteranus sporophore to prepare, appropriate water.
A kind of edible fungi blueberry wine health promoting wine preparation method, it is characterised in that comprise the following steps:
(1) Pleurotus geesteranus is used High Temperature High Pressure steaming and decocting 20-40min, stripping and slicing afterwards, put in beater and add the water making beating 4-8min of gross weight 4-8 times, adding cellulase afterwards, at 40-50 DEG C, stir enzymolysis 10-20min, obtain enzymolysis Pleurotus geesteranus liquid standby；
(2) after blue berry water being cleaned up, the water dividing the phytic acid carried and gross weight 2 times with gluten mixes the 3-10min that squeezes the juice, obtain belt leather blueberry pulp, by belt leather blueberry pulp freezing 30-60min at-10-0 DEG C, use 600W 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 DEG C, 4 layers of filtered through gauze, the water adding enzymolysis Pleurotus geesteranus liquid, liquid xylitol and gross weight 10-20 times in filtrate is stirred, add calcium amino acid chelate, continue to be stirred until homogeneous at 40-50 DEG C, at 80-90 DEG C of enzyme denaturing 8-10min, add sulfurous acid at 60 DEG C, stir 30-50min sterilization, obtain composite blueberry to be fermented slurry standby；
(4) after dry for high activity saccharomyces cerevisiae being activated, half and yeast cell wall mix homogeneously, obtain inspiring the dry saccharomyces cerevisiae of ferment high activity 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 the residue dry saccharomyces cerevisiae of half high activity afterwards, at 25.5-26.5 DEG C of lower seal main fermentation 11-21d, 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 high activity dry saccharomyces cerevisiae mix homogeneously by the way of suction, at 16.8-18.6 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 the activated carbon powder with uniform bore using Pleurotus geesteranus sporophore to prepare afterwards, at 50 DEG C, stir 6-10h, stand 4-8d afterwards, supernatant liquid is used ultrafiltration membrance filter 2-3 time, to obtain final product.
Claims (2)
1. an edible fungi blueberry wine health promoting wine, it is characterized in that, including following parts by weight of component: phytic acid 2-6 that blue berry 150-200, Pleurotus geesteranus 30-40, cellulase 1.2-1.8, pectase 2.8-3.4, yeast cell wall 3.6-5.6, liquid xylitol 4.5-5.5, wheat gluten carry, calcium amino acid chelate 3-4, sulfurous acid 0.4-0.6, high activity dry saccharomyces cerevisiae 5.6-7.4, use prepared by Pleurotus geesteranus sporophore to have the activated carbon powder 4.5-6.5 of uniform bore, appropriate water.
2. an edible fungi blueberry wine health promoting wine preparation method, it is characterised in that comprise the following steps:
(1) Pleurotus geesteranus is used High Temperature High Pressure steaming and decocting 20-40min, stripping and slicing afterwards, put in beater and add the water making beating 4-8min of gross weight 4-8 times, adding cellulase afterwards, at 40-50 DEG C, stir enzymolysis 10-20min, obtain enzymolysis Pleurotus geesteranus liquid standby；
(2) after blue berry water being cleaned up, the water dividing the phytic acid carried and gross weight 2 times with gluten mixes the 3-10min that squeezes the juice, obtain belt leather blueberry pulp, by belt leather blueberry pulp freezing 30-60min at-10-0 DEG C, use 600W 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 DEG C, 4 layers of filtered through gauze, the water adding enzymolysis Pleurotus geesteranus liquid, liquid xylitol and gross weight 10-20 times in filtrate is stirred, add calcium amino acid chelate, continue to be stirred until homogeneous at 40-50 DEG C, at 80-90 DEG C of enzyme denaturing 8-10min, add sulfurous acid at 60 DEG C, stir 30-50min sterilization, obtain composite blueberry to be fermented slurry standby；
(4) after dry for high activity saccharomyces cerevisiae being activated, half and yeast cell wall mix homogeneously, obtain inspiring the dry saccharomyces cerevisiae of ferment high activity 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 the residue dry saccharomyces cerevisiae of half high activity afterwards, at 25.5-26.5 DEG C of lower seal main fermentation 11-21d, 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 high activity dry saccharomyces cerevisiae mix homogeneously by the way of suction, at 16.8-18.6 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 the activated carbon powder with uniform bore using Pleurotus geesteranus sporophore to prepare afterwards, at 50 DEG C, stir 6-10h, stand 4-8d afterwards, supernatant liquid is used ultrafiltration membrance filter 2-3 time, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610289597.5A CN105820913A (en) | 2016-05-05 | 2016-05-05 | Edible fungus blueberry wine healthcare wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610289597.5A CN105820913A (en) | 2016-05-05 | 2016-05-05 | Edible fungus blueberry wine healthcare wine and preparation method thereof |
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| CN105820913A true CN105820913A (en) | 2016-08-03 |
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| CN201610289597.5A Pending CN105820913A (en) | 2016-05-05 | 2016-05-05 | Edible fungus blueberry wine healthcare wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177447A (en) * | 2017-07-11 | 2017-09-19 | 贵州三金圣果绿色食品有限责任公司 | Yangtao wine and preparation method thereof and health products or health medicine comprising it |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002035A (en) * | 2015-06-29 | 2015-10-28 | 怀宁大别山茶酒有限公司 | Hericium erinaceus Chinese wolfberry blood replenishing and essence nourishing blueberry wine and preparation method thereof |
| CN105087218A (en) * | 2015-07-29 | 2015-11-25 | 马鞍山市心洲葡萄专业合作社 | Low-degree health grape wine capable of reducing uroacitide and preparation method thereof |
| CN105087213A (en) * | 2015-08-04 | 2015-11-25 | 叶集试验区富民高新葡萄种植专业合作社 | Purple perilla wine capable of maintaining beauty and resisting aging and production method of purple perilla wine |
-
2016
- 2016-05-05 CN CN201610289597.5A patent/CN105820913A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002035A (en) * | 2015-06-29 | 2015-10-28 | 怀宁大别山茶酒有限公司 | Hericium erinaceus Chinese wolfberry blood replenishing and essence nourishing blueberry wine and preparation method thereof |
| CN105087218A (en) * | 2015-07-29 | 2015-11-25 | 马鞍山市心洲葡萄专业合作社 | Low-degree health grape wine capable of reducing uroacitide and preparation method thereof |
| CN105087213A (en) * | 2015-08-04 | 2015-11-25 | 叶集试验区富民高新葡萄种植专业合作社 | Purple perilla wine capable of maintaining beauty and resisting aging and production method of purple perilla wine |
Non-Patent Citations (1)
| Title |
|---|
| 李娜 等: "蓝莓枸杞发酵酒的生产工艺研究", 《酿酒》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177447A (en) * | 2017-07-11 | 2017-09-19 | 贵州三金圣果绿色食品有限责任公司 | Yangtao wine and preparation method thereof and health products or health medicine comprising it |
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| PB01 | Publication | ||
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Application publication date: 20160803 |