CN106047561A - Preparation technology of blueberry wine - Google Patents
Preparation technology of blueberry wine Download PDFInfo
- Publication number
- CN106047561A CN106047561A CN201610559129.5A CN201610559129A CN106047561A CN 106047561 A CN106047561 A CN 106047561A CN 201610559129 A CN201610559129 A CN 201610559129A CN 106047561 A CN106047561 A CN 106047561A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- parts
- blue berry
- powder
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
Abstract
The invention discloses a preparation technology of blueberry wine. The preparation technology comprises the following steps: (1) selecting ripe mildew-free blueberries; (2) pulping; (3) filtering blueberry pulp to obtain blueberry filter residues and blueberry liquid; (4) adding potassium sulfite, tannin, saccharomyces cerevisiae and glucose syrup in the blueberry liquid; (5) fermenting; (6) drying; (7) pulverizing to obtain blueberry powder; (8) adding wolfberry powder, licorice powder, Chinese angelica powder, sodium dehydroacetate, sodium diacetate, potassium sorbate, ethanol and acetic acid bacteria into the blueberry powder, and mixing and stirring; (9) mixing the blueberry liquid with the blueberry powder and stirring; (10) fermenting; (11) refrigerating; (12) filtering the cooled pulp for the second time and taking filtrate to obtain the blueberry wine. According to the preparation technology of the blueberry wine provided by the invention, part of malic acid can be decomposed, and the PH value is provided, so that anthocyanin, vitamin and amino acid in juice can be protected effectively; meanwhile, after the soaked blueberries are juiced and fermented, the blueberry wine is flavorful and clear in color, and loss of nutritional ingredients is less.
Description
Technical field
The present invention relates to technique for brewing fruit wine, particularly the preparation technology of blueberry wine.
Background technology
Blue berry formal name used at school Pericarpium Citri tangerinae, belongs to Ericaceae genus vaccinium plant.Blueberry is except outer the most extremely strong medicinal for eating raw
Being worth and alimentary health-care function, international food and agricultural organization is classified as one of big health food of the mankind five, is world development in recent years
Integrate the Third Class Fruit-tree kind of nutrition and health care the most rapidly.Except conventional sugar, acid and dimension life in Blueberry
Outside element C, rich in vitamin E, vitamin A, vitamin B complex, SOD, arbutin, protein, anthocyanin, edible fiber and abundant
Potassium, ferrum, zinc, the mineral element such as calcium.The part that the anthocyanidin of blue berry is the abundantest is exactly at its distinctive purple peel position, really
Real color comes from the anthocyanidin material of high-load.
It is the industry that a technology content is the highest that blueberry wine is brewageed.About the existing some reports of research of blueberry wine, but mesh
Front blueberry fruit wine only has several manufacturer production in the whole nation, and blueberry fruit wine is commercially formed without big force.By literature search
Show: current domestic more existing Patent Application Publication reports developed about blueberry fruit wine, in Publication No. 101205514
State's patent discloses the brewing method of a kind of blueberry wine.The method obtains utilizing alcohol-pickled, allotment after broken for Blueberry
A kind of blueberry wine.The wine that this invention obtains belongs to blending type wine, does not have the qualities such as fragrance, mouthfeel that fermented wine has；Open
The Chinese patent of number 102433240A discloses a kind of dry type or semi-dry blueberry wine and brewing method thereof.The method is with blue berry
Fruit juice is primary raw material, after deacidification treatment and interpolation sugar, obtains a kind of alcoholic strength high after utilizing wine active dry yeast fermentation
In the blueberry fermented wine of fermented wine of 9%.This fermentation technology, merely with blue berry fruit juice, fails to make full use of the full fruit of blue berry in material choice
Or the anthocyanin enriched in peel residue after squeezing the juice, cause the wasting of resources.
In the fruit wine course of processing, there is several factors, including the use of pectase, strain selection, fermentation temperature, aging bar
The selection of part, variety of raw material, geographical position and water content in harvest, dip time length, brewage process, aging time and condition are all
Physical and chemical composition, aroma substance and active component in fruit wine may be produced impact.
Summary of the invention
For the problem being previously mentioned, the invention provides the preparation technology of blueberry wine, step includes:
1) maturation is selected, without the blue berry gone mouldy；
2) blue berry of 100～120 parts is taken by mass fraction, making beating；
3) blueberry pulp is filtered, prepare blue berry filtering residue and blue berry liquid；
4) potassium sulfite 5～8 parts, tannin 3～5 parts, Wine-making yeast 8～10 parts and glucose will be added by mass fraction
Syrup 10～15 parts join in blue berry liquid, mix homogeneously；
5) blue berry liquid step 4 prepared is placed in the sealed environment of 20～25 DEG C, ferments 20～25 days；
6) being dried by the blue berry filtering residue that step 3 prepares, baking temperature is 25～30 DEG C, and drying time is 2～3 days；
7) dried blue berry filtering residue being put into disintegrating machine pulverize, prepare blue berry powder, particle diameter is 0.1～0.3mm；
8) by mass fraction, Fructus Lycii powder 5～8 parts, Radix Glycyrrhizae powder 3～5 parts, Radix Angelicae Sinensis powder 2～4 parts, dehydrogenation are gone out acid sodium 3～4
Part, diacetic acid ammonium 2～3 parts, potassium sorbate 4～6 parts, ethanol 1～3 parts, acetic acid bacteria 5～8 parts add to blue berry powder, and mixing is stirred
Mix；
9) the blue berry powder mix and blend that blue berry liquid step 5 fermented prepares with step 8；
10) being placed in fermenting cellar by mixed serum prepared by step 9, ferment, fermentation temperature is 35～40 DEG C, sends out
The ferment time is 30～35 days；
11) serosity fermented is placed in the cold room of 1～3 DEG C 2～3 days；
12) serosity after cooling is carried out secondary filter, take filtrate and get final product.
Preferred version is: every 2～3 days in step 5, and stirring is once.
Preferred version is: adds appropriate tartaric acid to adjust mouthfeel in the filtrate that step 12 prepares, obtains mouthfeel more preferably
Blueberry wine.
Preferred version is: use five layers of gauze to filter.
Preferred version is: add 0.05%-0.12% (w/v) sodium ascorbate solution 2～3 in the filtrate that step 12 prepares
Part.
Preferred version is: blueberry pulp step 4 prepared is placed in the sealed environment of 25 DEG C, ferments 20 days.
The preparation technology of the blueberry wine that the present invention provides, collapsible section malic acid, it is provided that pH value, thus be effectively protected
Anthocyanidin, vitamin and aminoacid in fruit juice, the blue berry after dipping is through squeezing the juice, fermenting simultaneously so that blueberry wine strong flavor,
Color and luster is limpid, and nutrient component damages is few.
Detailed description of the invention
The present invention is described in further detail below, with make those skilled in the art with reference to description word can evidence
To implement.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or many
Other element individual or the existence of a combination thereof or interpolation.
Embodiment 1
The invention provides the preparation technology of blueberry wine, step includes:
1) maturation is selected, without the blue berry gone mouldy；
2) blue berry of 100 parts is taken by mass fraction, making beating；
3) blueberry pulp is filtered, prepare blue berry filtering residue and blue berry liquid；
4) potassium sulfite 5 parts, tannin 3 parts, 8 parts of Wine-making yeast and glucose syrup 10 parts will be added by mass fraction to add
Enter in blue berry liquid, mix homogeneously；
5) blue berry liquid step 4 prepared is placed in the sealed environment of 20 DEG C, ferments 20 days；
6) being dried by the blue berry filtering residue that step 3 prepares, baking temperature is 25 DEG C, and drying time is 2 days；
7) dried blue berry filtering residue being put into disintegrating machine pulverize, prepare blue berry powder, particle diameter is 0.1mm；
8) by mass fraction, Fructus Lycii powder 5 parts, Radix Glycyrrhizae powder 3 parts, Radix Angelicae Sinensis powder 2 parts, dehydrogenation are gone out acid 3 parts of sodium, diacetic acid ammonium 2
Part, potassium sorbate 4 parts, ethanol 1 part, acetic acid bacteria 5 parts add to blue berry powder, mix and blend；
9) the blue berry powder mix and blend that blue berry liquid step 5 fermented prepares with step 8；
10) being placed in fermenting cellar by mixed serum prepared by step 9, ferment, fermentation temperature is 35 DEG C, during fermentation
Between be 30 days；
11) serosity fermented is placed in the cold room of 1 DEG C 2 days；
12) serosity after cooling is carried out secondary filter, take filtrate and get final product.
Every 2 days in described step 5, stirring is once.
The filtrate that described step 12 prepares adds appropriate tartaric acid to adjust mouthfeel, obtains mouthfeel more preferably blueberry wine.
Five layers of gauze are used to filter.
The filtrate that described step 12 prepares adds 0.05%-0.12% (w/v) sodium ascorbate solution 2 parts.
Blueberry pulp step 4 prepared is placed in the sealed environment of 25 DEG C, ferments 20 days.
Embodiment 2
The invention provides the preparation technology of blueberry wine, step includes:
1) maturation is selected, without the blue berry gone mouldy；
2) blue berry of 120 parts is taken by mass fraction, making beating；
3) blueberry pulp is filtered, prepare blue berry filtering residue and blue berry liquid；
4) potassium sulfite 8 parts, tannin 5 parts, 10 parts of Wine-making yeast and glucose syrup 15 parts will be added by mass fraction
Join in blue berry liquid, mix homogeneously；
5) blue berry liquid step 4 prepared is placed in the sealed environment of 25 DEG C, ferments 25 days；
6) being dried by the blue berry filtering residue that step 3 prepares, baking temperature is 30 DEG C, and drying time is 3 days；
7) dried blue berry filtering residue being put into disintegrating machine pulverize, prepare blue berry powder, particle diameter is 0.3mm；
8) by mass fraction, Fructus Lycii powder 8 parts, Radix Glycyrrhizae powder 5 parts, Radix Angelicae Sinensis powder 4 parts, dehydrogenation are gone out acid 4 parts of sodium, diacetic acid ammonium 3
Part, potassium sorbate 6 parts, ethanol 3 parts, acetic acid bacteria 8 parts add to blue berry powder, mix and blend；
9) the blue berry powder mix and blend that blue berry liquid step 5 fermented prepares with step 8；
10) being placed in fermenting cellar by mixed serum prepared by step 9, ferment, fermentation temperature is 40 DEG C, during fermentation
Between be 35 days；
11) serosity fermented is placed in the cold room of 3 DEG C 3 days；
12) serosity after cooling is carried out secondary filter, take filtrate and get final product.
Every 3 days in described step 5, stirring is once.
The filtrate that described step 12 prepares adds appropriate tartaric acid to adjust mouthfeel, obtains mouthfeel more preferably blueberry wine.
Five layers of gauze are used to filter.
The filtrate that described step 12 prepares adds 0.05%-0.12% (w/v) sodium ascorbate solution 3 parts.
Blueberry pulp step 4 prepared is placed in the sealed environment of 25 DEG C, ferments 20 days.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (6)
1. the preparation technology of blueberry wine, it is characterised in that step includes:
1) maturation is selected, without the blue berry gone mouldy；
2) blue berry of 100～120 parts is taken by mass fraction, making beating；
3) blueberry pulp is filtered, prepare blue berry filtering residue and blue berry liquid；
4) potassium sulfite 5～8 parts, tannin 3～5 parts, Wine-making yeast 8～10 parts and glucose syrup will be added by mass fraction
10～15 parts join in blue berry liquid, mix homogeneously；
5) blue berry liquid step 4 prepared is placed in the sealed environment of 20～25 DEG C, ferments 20～25 days；
6) being dried by the blue berry filtering residue that step 3 prepares, baking temperature is 25～30 DEG C, and drying time is 2～3 days；
7) dried blue berry filtering residue being put into disintegrating machine pulverize, prepare blue berry powder, particle diameter is 0.1～0.3mm；
8) by mass fraction, Fructus Lycii powder 5～8 parts, Radix Glycyrrhizae powder 3～5 parts, Radix Angelicae Sinensis powder 2～4 parts, dehydrogenation gone out acid sodium 3～4 parts, double
Ammonium acetate 2～3 parts, potassium sorbate 4～6 parts, ethanol 1～3 parts, acetic acid bacteria 5～8 parts add to blue berry powder, mix and blend；
9) the blue berry powder mix and blend that blue berry liquid step 5 fermented prepares with step 8；
10) being placed in fermenting cellar by mixed serum prepared by step 9, ferment, fermentation temperature is 35～40 DEG C, during fermentation
Between be 30～35 days；
11) serosity fermented is placed in the cold room of 1～3 DEG C 2～3 days；
12) serosity after cooling is carried out secondary filter, take filtrate and get final product.
The preparation technology of blueberry wine the most according to claim 1, it is characterised in that every 2～3 days in step 5, stirs one
Secondary.
The preparation technology of blueberry wine the most according to claim 1, it is characterised in that add suitable in the filtrate that step 12 prepares
Amount tartaric acid, to adjust mouthfeel, obtains mouthfeel more preferably blueberry wine.
The preparation technology of blueberry wine the most according to claim 1, it is characterised in that use five layers of gauze to filter.
The preparation technology of blueberry wine the most according to claim 1, it is characterised in that add in the filtrate that step 12 prepares
0.05%-0.12% (w/v) sodium ascorbate solution 2～3 parts.
The preparation technology of blueberry wine the most according to claim 1, it is characterised in that blueberry pulp step 4 prepared is placed
In the sealed environment of 25 DEG C, ferment 20 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610559129.5A CN106047561A (en) | 2016-07-15 | 2016-07-15 | Preparation technology of blueberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610559129.5A CN106047561A (en) | 2016-07-15 | 2016-07-15 | Preparation technology of blueberry wine |
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| Publication Number | Publication Date |
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| CN106047561A true CN106047561A (en) | 2016-10-26 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610559129.5A Pending CN106047561A (en) | 2016-07-15 | 2016-07-15 | Preparation technology of blueberry wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520442A (en) * | 2016-12-05 | 2017-03-22 | 卢美珍 | Preparation technology of waxberry wine |
| CN107114719A (en) * | 2017-03-31 | 2017-09-01 | 浙江大学 | High activity blueberry powder that a kind of utilization refractance window is dried and preparation method thereof |
| CN109722367A (en) * | 2017-10-30 | 2019-05-07 | 周宝龙 | A kind of production method of blueberry wine |
| CN113699015A (en) * | 2021-05-12 | 2021-11-26 | 云南云蓝蓝莓科技开发有限公司 | Processing method of blueberry fruit wine |
| CN114806777A (en) * | 2022-04-27 | 2022-07-29 | 贵州省生物研究所 | Brewing method of blueberry black tea distilled liquor |
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| CN102304452A (en) * | 2011-09-27 | 2012-01-04 | 大连工业大学 | Berry ice wine and preparation method thereof |
| CN102940117A (en) * | 2012-11-02 | 2013-02-27 | 安徽省农业科学院农产品加工研究所 | Manufacture method for bouquet-type blueberry preserved fruit and blueberry wine |
| CN103232926A (en) * | 2013-05-27 | 2013-08-07 | 贵州苗都酒业有限公司 | Preparation method of blueberry fruit wine |
| CN104164344A (en) * | 2014-09-04 | 2014-11-26 | 安吉县森之蓝蓝莓专业合作社 | Method for preparing blueberry fruit wine |
| CN104694330A (en) * | 2015-03-17 | 2015-06-10 | 黑龙江绿知都生物科技开发有限公司 | Brewing process of multi-strain mixed fermentation type blueberry biological wine |
-
2016
- 2016-07-15 CN CN201610559129.5A patent/CN106047561A/en active Pending
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| CN102304452A (en) * | 2011-09-27 | 2012-01-04 | 大连工业大学 | Berry ice wine and preparation method thereof |
| CN102940117A (en) * | 2012-11-02 | 2013-02-27 | 安徽省农业科学院农产品加工研究所 | Manufacture method for bouquet-type blueberry preserved fruit and blueberry wine |
| CN103232926A (en) * | 2013-05-27 | 2013-08-07 | 贵州苗都酒业有限公司 | Preparation method of blueberry fruit wine |
| CN104164344A (en) * | 2014-09-04 | 2014-11-26 | 安吉县森之蓝蓝莓专业合作社 | Method for preparing blueberry fruit wine |
| CN104694330A (en) * | 2015-03-17 | 2015-06-10 | 黑龙江绿知都生物科技开发有限公司 | Brewing process of multi-strain mixed fermentation type blueberry biological wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520442A (en) * | 2016-12-05 | 2017-03-22 | 卢美珍 | Preparation technology of waxberry wine |
| CN107114719A (en) * | 2017-03-31 | 2017-09-01 | 浙江大学 | High activity blueberry powder that a kind of utilization refractance window is dried and preparation method thereof |
| CN109722367A (en) * | 2017-10-30 | 2019-05-07 | 周宝龙 | A kind of production method of blueberry wine |
| CN113699015A (en) * | 2021-05-12 | 2021-11-26 | 云南云蓝蓝莓科技开发有限公司 | Processing method of blueberry fruit wine |
| CN114806777A (en) * | 2022-04-27 | 2022-07-29 | 贵州省生物研究所 | Brewing method of blueberry black tea distilled liquor |
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Application publication date: 20161026 |