CN105820921A - Highland barley and blueberry nutritious health care wine and preparation method - Google Patents

Highland barley and blueberry nutritious health care wine and preparation method Download PDF

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Publication number
CN105820921A
CN105820921A CN201610289618.3A CN201610289618A CN105820921A CN 105820921 A CN105820921 A CN 105820921A CN 201610289618 A CN201610289618 A CN 201610289618A CN 105820921 A CN105820921 A CN 105820921A
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CN
China
Prior art keywords
fermentation
yeast
parts
blueberry
liquid
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CN201610289618.3A
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Chinese (zh)
Inventor
张跃
陶勇
邓玉民
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安徽味多多餐饮管理有限公司
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Priority to CN201610289618.3A priority Critical patent/CN105820921A/en
Publication of CN105820921A publication Critical patent/CN105820921A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses highland barley and blueberry nutritious health care wine which is characterized by comprising, by weight, 120-140 parts of blueberries, 20-30 parts of highland barley starch, 0.5-0.7 part of saccharifying enzyme, 1.2-2.4 parts of pectinase, 1-2 parts of citric acid, 0.4-0.6 part of alpha-amylase, 2.5-3 parts of yeast cell wall, 2-3 parts of zinc sulfate wood vinegar liquid modified chitosan liquid, 6-8 parts of high-glucose-resistant fruit wine yeast and 3-5 parts of active carbon powder which is produced through rice husks and has uniform holes. Highland barley starch hydrolysate is adopted to adjust the sugar degree of blueberry liquid, and ingredients of the blueberry liquid is enriched; in the main fermentation process, the fruit wine yeast resistant to high glucose is adopted for fermentation at the temperature of 20-22 DEG C, fermentation force of yeast is promoted, a fermentation product is obtained, in the later fermentation stage, fermentation is conducted with fermentation promotion yeast at a low temperature, activity of the yeast is enhanced, the fermentation product is well preserved and enriched at the low environmental temperature, and the product is clear and transparent, high in color and luster degree and good in mouthfeel.

Description

A kind of Semen avenae nudae blueberry nutrient health promoting wine and preparation method
Technical field
The invention belongs to blueberry wine field of deep, be specifically related to a kind of Semen avenae nudae blueberry nutrient 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.Containing abundant protein and beta glucan in Semen avenae nudae, content is substantially first of grain content, there is high nutritive value, cleaning the intestines and stomach, reduction blood glucose and cholesterol are also had good medical value, and available being used for develops health-care wine, but in Semen avenae nudae starch, glassy corn ratio is big, quality is harder, and be not easily decomposed, it is the key of wine brewing to its liquefaction and saccharifying, needs to add α-amylase and saccharifying enzyme advance processes and obtains hydrolyzed solution.
Summary of the invention
The present invention is directed to the exploitation demand to blueberry wine, propose a kind of Semen avenae nudae blueberry nutrient health promoting wine and preparation method.
The technical solution used in the present invention is as follows:
A kind of Semen avenae nudae blueberry nutrient health promoting wine, it is characterized in that, including following parts by weight of component: the modified chitosan liquid 2-3 of blue berry 120-140, Semen avenae nudae starch 20-30, saccharifying enzyme 0.5-0.7, pectase 1.2-2.4, citric acid 1-2, α-amylase 0.4-0.6, yeast cell wall 2.5-3, zinc sulfate wood vinegar, the fruit wine yeast 6-8 of resistance to high sugar, utilize what rice husk produced to have the activated carbon powder 3-5 of uniform bore, appropriate water.
A kind of Semen avenae nudae blueberry nutrient health promoting wine preparation method, it is characterised in that comprise the following steps:
(1) by Semen avenae nudae starch, α-amylase mixing, and after adding the water mixing of gross weight 3-5 times, heated and stirred 4-6h at 65 DEG C, add saccharifying enzyme afterwards, and stirring enzymolysis 4-5h at 60 DEG C, must be standby rich in the Semen avenae nudae starch hydrolyzate of glucose;
(2) after blue berry water being cleaned up, the 3-10min that squeezes the juice is mixed with the water of citric acid and gross weight 2 times, obtain belt leather blueberry juice, by belt leather blueberry juice freezing 10-20min at-10 DEG C, use 600W microwave treatment 2 times afterwards, 30-35s every time, must be standby rich in the belt leather blueberry juice of active substance;
(3) will be enriched in the belt leather blueberry juice of active substance adds pectase, enzymolysis 1-2h is stirred at 45 DEG C, 4 layers of filtered through gauze, the water adding the Semen avenae nudae starch hydrolyzate rich in glucose and gross weight 10-20 times in filtrate is stirred to being completely dissolved, add the chitosan liquid that zinc sulfate wood vinegar is modified, continuing stirring and dissolving to regulation PH is 3.2-3.5, at 80 DEG C of enzyme denaturing 10min, then is passed through pure SO2At 60 DEG C, stir 30-50min sterilization, obtain composite blueberry juice to be fermented standby;
(4) by after the fruit wine yeast activation of resistance to high sugar, half and yeast cell wall mix homogeneously, the fruit wine yeast obtaining inspiring the resistance to high sugar of ferment is standby;
(5) composite blueberry juice to be fermented is loaded in the fermentation tank that sterilization processed, packing volume reaches the 80% of fermenter volume, add the fruit wine yeast of the resistance to high sugar of residue half afterwards, at 20-22 DEG C of lower seal main fermentation 7-12d, it is drawn to fermented supernatant fluid in the fermentation tank of another sterilizing carry out pouring in down a chimney fermentation, and by the way of suction, add the fruit wine yeast inspiring the resistance to high sugar of ferment, at 14-16 DEG C of lower seal after fermentation 15-20d, obtain blue berry fermentation liquid standby;
(6) by blue berry fermentation liquid first 8 layers of gauze coarse filtration 2-4 time, stand 2-4d after adding activated carbon powder stirring at normal temperature 3-5h with uniform bore utilizing rice husk to produce 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 through liquefaction and the pol of the Semen avenae nudae starch hydrolyzate regulation blue berry liquid rich in glucose of saccharifying, directly enriches the composition of blue berry liquid;During main fermentation, the fruit wine yeast directly using resistance to high sugar at higher 20-22 DEG C ferments, promote the fermenting power of yeast, obtain tunning, in the after fermentation stage, use 14-16 DEG C compared with low temperature and the fruit wine yeast fermentation that inspires the resistance to high sugar of ferment, increase the vigor of yeast, but the low temperature of environment preferably preserves and enriches tunning, simultaneously, the chitosan liquid modified by zinc sulfate wood vinegar and the activated carbon powder with uniform bore utilizing rice husk to produce make goods more as clear as crystal, and color is high, and mouthfeel is higher.
Detailed description of the invention
Embodiment
A kind of Semen avenae nudae blueberry nutrient health promoting wine, it is characterized in that, including following parts by weight of component: the chitosan liquid 2.5 of blue berry 130, Semen avenae nudae starch 25, saccharifying enzyme 0.6, pectase 1.8, citric acid 1.5, α-amylase 0.5, yeast cell wall 2.75, zinc sulfate wood vinegar modification, the fruit wine yeast 7 of resistance to high sugar, the activated carbon powder 4 with uniform bore utilizing rice husk to produce, appropriate water.
A kind of Semen avenae nudae blueberry nutrient health promoting wine preparation method, it is characterised in that comprise the following steps:
(1) by Semen avenae nudae starch, α-amylase mixing, and after adding the water mixing of gross weight 3-5 times, heated and stirred 4-6h at 65 DEG C, add saccharifying enzyme afterwards, and stirring enzymolysis 4-5h at 60 DEG C, must be standby rich in the Semen avenae nudae starch hydrolyzate of glucose;
(2) after blue berry water being cleaned up, the 3-10min that squeezes the juice is mixed with the water of citric acid and gross weight 2 times, obtain belt leather blueberry juice, by belt leather blueberry juice freezing 10-20min at-10 DEG C, use 600W microwave treatment 2 times afterwards, 30-35s every time, must be standby rich in the belt leather blueberry juice of active substance;
(3) will be enriched in the belt leather blueberry juice of active substance adds pectase, enzymolysis 1-2h is stirred at 45 DEG C, 4 layers of filtered through gauze, the water adding the Semen avenae nudae starch hydrolyzate rich in glucose and gross weight 10-20 times in filtrate is stirred to being completely dissolved, add the chitosan liquid that zinc sulfate wood vinegar is modified, continuing stirring and dissolving to regulation PH is 3.2-3.5, at 80 DEG C of enzyme denaturing 10min, then is passed through pure SO2At 60 DEG C, stir 30-50min sterilization, obtain composite blueberry juice to be fermented standby;
(4) by after the fruit wine yeast activation of resistance to high sugar, half and yeast cell wall mix homogeneously, the fruit wine yeast obtaining inspiring the resistance to high sugar of ferment is standby;
(5) composite blueberry juice to be fermented is loaded in the fermentation tank that sterilization processed, packing volume reaches the 80% of fermenter volume, add the fruit wine yeast of the resistance to high sugar of residue half afterwards, at 20-22 DEG C of lower seal main fermentation 7-12d, it is drawn to fermented supernatant fluid in the fermentation tank of another sterilizing carry out pouring in down a chimney fermentation, and by the way of suction, add the fruit wine yeast inspiring the resistance to high sugar of ferment, at 14-16 DEG C of lower seal after fermentation 15-20d, obtain blue berry fermentation liquid standby;
(6) by blue berry fermentation liquid first 8 layers of gauze coarse filtration 2-4 time, stand 2-4d after adding activated carbon powder stirring at normal temperature 3-5h with uniform bore utilizing rice husk to produce afterwards, supernatant liquid is used ultrafiltration membrance filter 2-3 time, to obtain final product.

Claims (2)

1. a Semen avenae nudae blueberry nutrient health promoting wine, it is characterized in that, including following parts by weight of component: the modified chitosan liquid 2-3 of blue berry 120-140, Semen avenae nudae starch 20-30, saccharifying enzyme 0.5-0.7, pectase 1.2-2.4, citric acid 1-2, α-amylase 0.4-0.6, yeast cell wall 2.5-3, zinc sulfate wood vinegar, the fruit wine yeast 6-8 of resistance to high sugar, utilize what rice husk produced to have the activated carbon powder 3-5 of uniform bore, appropriate water.
2. a Semen avenae nudae blueberry nutrient health promoting wine preparation method, it is characterised in that comprise the following steps:
(1) by Semen avenae nudae starch, α-amylase mixing, and after adding the water mixing of gross weight 3-5 times, heated and stirred 4-6h at 65 DEG C, add saccharifying enzyme afterwards, and stirring enzymolysis 4-5h at 60 DEG C, must be standby rich in the Semen avenae nudae starch hydrolyzate of glucose;
(2) after blue berry water being cleaned up, the 3-10min that squeezes the juice is mixed with the water of citric acid and gross weight 2 times, obtain belt leather blueberry juice, by belt leather blueberry juice freezing 10-20min at-10 DEG C, use 600W microwave treatment 2 times afterwards, 30-35s every time, must be standby rich in the belt leather blueberry juice of active substance;
(3) will be enriched in the belt leather blueberry juice of active substance adds pectase, enzymolysis 1-2h is stirred at 45 DEG C, 4 layers of filtered through gauze, the water adding the Semen avenae nudae starch hydrolyzate rich in glucose and gross weight 10-20 times in filtrate is stirred to being completely dissolved, add the chitosan liquid that zinc sulfate wood vinegar is modified, continuing stirring and dissolving to regulation PH is 3.2-3.5, at 80 DEG C of enzyme denaturing 10min, then is passed through pure SO2At 60 DEG C, stir 30-50min sterilization, obtain composite blueberry juice to be fermented standby;
(4) by after the fruit wine yeast activation of resistance to high sugar, half and yeast cell wall mix homogeneously, the fruit wine yeast obtaining inspiring the resistance to high sugar of ferment is standby;
(5) composite blueberry juice to be fermented is loaded in the fermentation tank that sterilization processed, packing volume reaches the 80% of fermenter volume, add the fruit wine yeast of the resistance to high sugar of residue half afterwards, at 18-20 DEG C of lower seal main fermentation 7-12d, it is drawn to fermented supernatant fluid in the fermentation tank of another sterilizing carry out pouring in down a chimney fermentation, and by the way of suction, add the fruit wine yeast inspiring the resistance to high sugar of ferment, at 14-16 DEG C of lower seal after fermentation 15-20d, obtain blue berry fermentation liquid standby;
(6) by blue berry fermentation liquid first 8 layers of gauze coarse filtration 2-4 time, stand 2-4d after adding activated carbon powder stirring at normal temperature 3-5h with uniform bore utilizing rice husk to produce afterwards, supernatant liquid is used ultrafiltration membrance filter 2-3 time, to obtain final product.
CN201610289618.3A 2016-05-05 2016-05-05 Highland barley and blueberry nutritious health care wine and preparation method CN105820921A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104531451A (en) * 2014-12-28 2015-04-22 西华大学 Low-temperature multi-stage fermented fruit enzyme highland barley wine and preparation method thereof
CN105087243A (en) * 2015-07-29 2015-11-25 马鞍山市心洲葡萄专业合作社 Low-alcohol-content fermented healthcare wine with clarified taro juice and sufficient grape aroma and preparation method thereof
CN105132237A (en) * 2015-09-03 2015-12-09 广东融和生态农业有限公司 Blueberry wine and brewing method thereof
CN105368629A (en) * 2014-08-30 2016-03-02 高磊 Processing method of blueberry fruit wine

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105368629A (en) * 2014-08-30 2016-03-02 高磊 Processing method of blueberry fruit wine
CN104531451A (en) * 2014-12-28 2015-04-22 西华大学 Low-temperature multi-stage fermented fruit enzyme highland barley wine and preparation method thereof
CN105087243A (en) * 2015-07-29 2015-11-25 马鞍山市心洲葡萄专业合作社 Low-alcohol-content fermented healthcare wine with clarified taro juice and sufficient grape aroma and preparation method thereof
CN105132237A (en) * 2015-09-03 2015-12-09 广东融和生态农业有限公司 Blueberry wine and brewing method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
李娜 等: "蓝莓枸杞发酵酒的生产工艺研究", 《酿酒》 *
王晓芹 等: "新型青稞酒发酵前淀粉液化及糖化条件的优化研究", 《食品与发酵科技》 *

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Application publication date: 20160803