CN106148108A - A kind of preparation method of black Bulbus Allii blueberry wine - Google Patents
A kind of preparation method of black Bulbus Allii blueberry wine Download PDFInfo
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Abstract
The invention discloses the preparation method of a kind of black Bulbus Allii blueberry wine, described method mainly includes that blueberry wine is brewageed and prepares two-step process with hippocras.The black Bulbus Allii blueberry wine of the present invention is the fruit wine that a health care is extremely strong, compared with blue berry dry red wine, adds black Bulbus Allii juice, improve the situation that in blue berry dry red wine brewing process, total phenol content substantially reduces in traditional aging process.Containing Folium perillae extract in hippocras, polyphenol and the anthocyanidin content of blueberry wine can be increased, the extract of Radix Artemisia ordosicae, Herba Medicaginis, Radix Glycyrrhizae, Radix Gentianae, lemon or bitter Pericarpium Citri Reticulatae can make the sense of taste of blueberry wine and mouthfeel abundanter, especially black Bulbus Allii juice and the addition of lemon, can partly substitute sulfur dioxide and play antioxidative good result so that this fruit wine is edible more safe and reliable.
Description
Technical field
The invention belongs to brewing technical field, relate to the preparation technology of a kind of black Bulbus Allii blueberry wine.
Background technology
Blue berry is that FAO (Food and Agriculture Organization of the United Nation) determines one of " five big health food ", is described as " king of berry ".Blue berry
In reality in addition to containing sugar, acid and Vc, also rich in VE、VA、VB, SOD, arbutin, protein, anthocyanidin, edible fiber and abundant
The mineral elements such as K, Fe, Zn, Ca.According to Jilin Agriculture University, 14 blue berry variety analysis are shown that blueberry fresh fruit anthocyanidin content can
Reach 163mg/100g, VEContent reaches 9.3 μ g/100g, is several times even tens times of the fruit such as Fructus Mali pumilae, Fructus Vitis viniferae.Total amino acids contains
Amount 0.254%, the Fructus Crataegi abundanter than amino acid content is the highest.Anthocyanidin, total acid and organic acid, flavonol, phenolic acid, superoxides
Dismutase, pectin, pterostilbene are the main active substances of blue berry, give blue berry antioxidation, enhancing immunity, protection vision, pre-
The health care such as preventing tumor and slow down aging.The freshness date of blue berry is the shortest, is difficult to preserve, and is fermented into fruit wine and is not only easy to storage
Deposit, and improve economic value added.But, the content of blue berry total polyphenols during the fermentation and anthocyanin is decreased obviously, especially
It is during aging, and anthocyanin content declines faster, have impact on the health-care effect of blueberry wine.
Summary of the invention
The problems referred to above existed for the wine brewing of existing blue berry, the invention provides a kind of unique flavor, non-oxidizability strengthens,
The preparation method of the black Bulbus Allii blueberry wine that health care is more powerful than blue berry dry red wine.Folium Perillae rich in anthocyanidin and phenolic acid,
The two is added when the blueberry wine fermentation later stage is with allotment rich in polyphenol, the present invention, can improve blueberry wine pattern by black Bulbus Allii respectively
Glycosides content and polyphenol content, make effect of Folium Perillae, black Bulbus Allii and blue berry be worked in coordination with, potentiation and complementation.
It is an object of the invention to be achieved through the following technical solutions:
The preparation method of a kind of black Bulbus Allii blueberry fruit wine, comprises the steps:
(1) blue berry is selected, clean after freezing, standby.
(2) by black Bulbus Allii peeling, clean, section, it is placed in multi-function extractor, adds the soft of 5～15 times of black Bulbus Allii quality
Changing water soak at room temperature 1～3h, transfer slow fire to and boil 30～40min after boiling, Bulbus Allii slag separates with black Bulbus Allii juice, is concentrated into black by black Bulbus Allii juice
Bulbus Allii concentration is to save backup under 0.4～0.6g/mL, room temperature；
(3) by Radix Artemisia ordosicae 0.8～1.2g, Folium Perillae 1.0～1.4g, Herba Medicaginis 0.6～1.0g, Radix Glycyrrhizae 0.2～0.4g, Radix Gentianae
After 0.2～0.4g five kind of plant component is drying with 50% edible ethanol supersound extraction 2～4 times, Extracting temperature is 55～75 DEG C,
Ethanol consumption is 70～110mL every time, and extraction time is 20～40min, merging filtrate；By lemon or bitter Pericarpium Citri Reticulatae 28～
34g adds in filtrate after smashing, and is dried sections' warm macerating in cool place and carries 5～10 days, by supernatant fraction siphon, remains dregs pressing,
Two parts liquid mixing filters, and then rotary evaporation removes edible ethanol, obtains concentrated extracting solution, and Blueberry brandy is settled to
1.0L, obtains hippocras, standby；
(4) freezing blue berry is taken out thawed at room temperature, add pectase, deacidification yeast and the mixed vaccine of Angel Yeast, fill
Divide and stir, 15～18 DEG C of dippings 48～72h；It is subsequently adding sucrose and potassium metabisulfite, after 12～18h, again adds fall
The mixed vaccine of acid leaven and Angel Yeast carries out main fermentation at 23～25 DEG C, and fermentation time is 10～15d, treats that residual sugar content is
During below 4.0g/L, fermentation liquid is separated with skin slag, obtain blue berry fermentation liquid；According to blue berry fermentation liquid and black Bulbus Allii juice 45～50:2
～the mass ratio of 6, black Bulbus Allii juice will be concentrated and add in blue berry fermentation liquid, being subsequently adding volume is blue berry fermentation liquid 8～the indigo plant of 10%
Certain kind of berries brandy terminates fermentation, and after 16～18 DEG C of aging 25～35d, kieselguhr filters, and obtains black Bulbus Allii blueberry wine base, seals and preserves.
Wherein: the addition of pectase is the 0.001～0.005% of freezing blue berry quality, for the first time deacidification yeast and Angel Yeast
The addition of mixed vaccine is the 0.004～0.006% of freezing blue berry quality, deacidification yeast and the mixed vaccine of Angel Yeast for the second time
Addition is freezing blue berry quality 0.010～0.020%, the mass ratio of deacidification yeast and Angel Yeast is 1:1, sucrose
Addition is the 12～15% of freezing blue berry quality, the addition of potassium metabisulfite be freezing blue berry quality 0.015～
0.030%；
(5) joining in black Bulbus Allii blueberry wine base by hippocras and white sugar, wine degree controls at 16～18 degree, adding of hippocras
Enter that amount is black Bulbus Allii blueberry wine base quality 1.5%～2.0%, the addition of white sugar is the 5～10% of black Bulbus Allii blueberry wine base, 4
DEG C store at least 180d, filter fill.
The black Bulbus Allii blueberry wine of the present invention is the fruit wine that a health care is extremely strong, compared with blue berry dry red wine, traditional aging process
Middle addition black Bulbus Allii juice, improves the situation that in blue berry dry red wine brewing process, total phenol content substantially reduces.Containing purple in hippocras
Soviet Union's extract, can increase polyphenol and the anthocyanidin content of blueberry wine, Radix Artemisia ordosicae, Herba Medicaginis, Radix Glycyrrhizae, Radix Gentianae, lemon or bitter Fructus Citri tangerinae
The extract of skin can make the sense of taste of blueberry wine and mouthfeel abundanter, especially black Bulbus Allii juice and the addition of lemon, can portion
Replacement sulfur dioxide is divided to play antioxidative good result so that this fruit wine is edible more safe and reliable.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is further described, but is not limited thereto, every right
Technical solution of the present invention is modified or equivalent, without deviating from the spirit and scope of technical solution of the present invention, all should contain
Cover in protection scope of the present invention.
Embodiment 1:
Present embodiments provide the preparation method of a kind of black Bulbus Allii blueberry fruit wine, mainly include that blueberry wine is brewageed and join with hippocras
Two-step process processed, specifically comprises the following steps that
(1) wild blueberry gathered is selected, clean after under the conditions of-18 DEG C after slow freezing constant temperature save backup.
(2) by black Bulbus Allii peeling, clean, section, it is placed in multi-function extractor, adds the softening water of 10 times of black Bulbus Allii quality
Soak at room temperature 2h, transfers slow fire to and boils 35min after boiling, Bulbus Allii slag separates with black Bulbus Allii juice, black Bulbus Allii juice is concentrated into black Bulbus Allii concentration and is
0.4g/mL, saves backup (about 20 DEG C) under room temperature.
(3) preparation of hippocras: by Radix Artemisia ordosicae 1.1g, Folium Perillae 1.2g, Herba Medicaginis 0.8g, Radix Glycyrrhizae 0.3g, Radix Gentianae 0.3g five kinds
By 50% edible ethanol supersound extraction 3 times after plant component is drying, Extracting temperature is 55 DEG C, and each ethanol consumption is 92.5mL,
Extraction time is 40min, merging filtrate.Then add in filtrate, in cool place after lemon 30g or bitter Pericarpium Citri Reticulatae 32g being smashed
Being dried sections' warm macerating to carry 7 days, by supernatant fraction siphon, remain dregs pressing, two parts liquid mixing filters, then rotary evaporation
Remove edible ethanol, obtain concentrated extracting solution, be settled to 1.0L by the Blueberry brandy of 40 degree, obtain hippocras, standby.Actual
During production, according to aforementioned proportion amplifieroperation.
(4) freezing blue berry is taken out thawed at room temperature, add pectase, deacidification yeast and the mixed vaccine of Angel Yeast, fill
Divide and stir, 18 DEG C of dipping 60h；It is subsequently adding sucrose and potassium metabisulfite, after 15h, again adds deacidification yeast and Angel
The mixed vaccine of yeast carries out main fermentation at 24 DEG C, fermentation time about 12d, when residual sugar content is below 4.0g/L, by fermentation liquid
Separate with skin slag, obtain blue berry fermentation liquid；According to the mass ratio of blue berry fermentation liquid Yu black Bulbus Allii juice 48.5:4, concentration black Bulbus Allii juice is added
Enter in blue berry fermentation liquid, be subsequently adding the Blueberry brandy that volume is blue berry fermentation liquid 8% and terminate fermentation, after 16 DEG C of aging 30d,
Kieselguhr filters, and obtains black Bulbus Allii blueberry wine base, seals and preserves.Described deacidification yeast draws climing moral deacidification yeast for France's import,
Angel Yeast is wine fruit wine special yeast, and Blueberry brandy is that the arctic, Daxing'an Mountainrange ice blue berry chateau company limited produces.
The addition of pectase is the 0.003% of freezing blue berry quality, the addition of the mixed vaccine of deacidification yeast and Angel Yeast for the first time
Amount is the 0.005% of freezing blue berry quality, and the addition of the mixed vaccine of deacidification yeast and Angel Yeast is freezing blue berry for the second time
The 0.015% of quality, the mass ratio of deacidification yeast and Angel Yeast is 1:1, and the addition of sucrose is freezing blue berry quality
14%, the addition of potassium metabisulfite is the 0.015% of freezing blue berry quality.
(5) joining in black Bulbus Allii blueberry wine base by hippocras and white sugar, wine degree controls at 16～18 degree, adding of hippocras
Enter that amount is black Bulbus Allii blueberry wine base quality 1.8%, the addition of white sugar is the 8% of black Bulbus Allii blueberry wine base.If wine degree is low, mend
Fill Blueberry brandy, but be intended to first with perfuming cooking wine after brandy, first test out adding of hippocras and brandy before by sample
Enter ratio.Store at least 180d for 4 DEG C, filter fill.
Embodiment 2:
(1) wild blueberry gathered is selected, clean after under the conditions of-18 DEG C after slow freezing constant temperature save backup.
(2) by black Bulbus Allii peeling, clean, section, it is placed in multi-function extractor, adds the softening water of 5 times of black Bulbus Allii quality
Soak at room temperature 1h, transfers slow fire to and boils 30min after boiling, Bulbus Allii slag separates with black Bulbus Allii juice, black Bulbus Allii juice is concentrated into black Bulbus Allii concentration and is
0.5g/mL, saves backup (about 20 DEG C) under room temperature.
(3) preparation of hippocras: by Radix Artemisia ordosicae 1.0g, Folium Perillae 1.0g, Herba Medicaginis 0.6g, Radix Glycyrrhizae 0.2g, Radix Gentianae 0.2g five kinds
By 50% edible ethanol supersound extraction 2 times after plant component is drying, Extracting temperature is 60 DEG C, and each ethanol consumption is 75mL, carries
The time of taking is 30min, merging filtrate.Then lemon 28g or bitter Pericarpium Citri Reticulatae are beaten in the broken rear addition filtrate of 30g, dry in cool place
Dry sections warm macerating carries 6 days, by supernatant fraction siphon, remains dregs pressing, and two parts liquid mixing filters, and then rotary evaporation removes
Go edible ethanol, obtain concentrated extracting solution, be settled to 1.0L by the Blueberry brandy of 40 degree, obtain hippocras, standby.Actual raw
During product, according to aforementioned proportion amplifieroperation.
(4) freezing blue berry is taken out thawed at room temperature, add pectase, deacidification yeast and the mixed vaccine of Angel Yeast, fill
Divide and stir, 15 DEG C of dipping 72h；It is subsequently adding sucrose and potassium metabisulfite, after 12h, again adds deacidification yeast and Angel
The mixed vaccine of yeast carries out main fermentation at 25 DEG C, fermentation time about 12d, when residual sugar content is below 4.0g/L, by fermentation liquid
Separate with skin slag；Black Bulbus Allii juice will be concentrated according to the mass ratio of blue berry fermentation liquid with black Bulbus Allii juice 45:3 and add in blue berry fermentation liquid, so
Rear addition volume is that the Blueberry brandy of blue berry fermentation liquid 10% terminates fermentation, and after 15 DEG C of aging 35d, kieselguhr filters, and obtains
Black Bulbus Allii blueberry wine base, seals and preserves.Described deacidification yeast draws climing moral deacidification yeast for France's import, and Angel Yeast is wine
Fruit wine special yeast, Blueberry brandy is that the arctic, Daxing'an Mountainrange ice blue berry chateau company limited produces.The addition of pectase is
The 0.002% of freezing blue berry quality, the addition of deacidification yeast and Angel Yeast mixed vaccine is freezing blue berry quality for the first time
0.004%, the addition of the mixed vaccine of deacidification yeast and Angel Yeast is the 0.012% of freezing blue berry quality for the second time, deacidification
The mass ratio of yeast and Angel Yeast is 1:1, and the addition of sucrose is the 12% of freezing blue berry quality, adding of potassium metabisulfite
Enter that amount is freezing blue berry quality 0.020%.
(5) joining in black Bulbus Allii blueberry wine base by hippocras and white sugar, wine degree controls at 16～18 degree, adding of hippocras
Enter that amount is black Bulbus Allii blueberry wine base quality 1.5%, the addition of white sugar is the 9% of black Bulbus Allii blueberry wine base.If wine degree is low, mend
Fill Blueberry brandy, but be intended to first with perfuming cooking wine after brandy, first test out adding of hippocras and brandy before by sample
Enter ratio.Store at least 180d for 4 DEG C, filter fill.
Embodiment 3:
(1) wild blueberry gathered is selected, clean after under the conditions of-18 DEG C after slow freezing constant temperature save backup.
(2) by black Bulbus Allii peeling, clean, section, it is placed in multi-function extractor, adds the softening water of 5 times of black Bulbus Allii quality
Soak at room temperature 1h, transfers slow fire to and boils 30min after boiling, Bulbus Allii slag separates with black Bulbus Allii juice, black Bulbus Allii juice is concentrated into black Bulbus Allii concentration and is
0.6g/mL, saves backup (about 20 DEG C) under room temperature.
(3) preparation of hippocras: by Radix Artemisia ordosicae 0.9g, Folium Perillae 1.4g, Herba Medicaginis 1.0g, Radix Glycyrrhizae 0.4g, Radix Gentianae 0.4g five kinds
By 50% edible ethanol supersound extraction 4 times after plant component is drying, Extracting temperature is 75 DEG C, and each extraction time is 20min, conjunction
And filtrate.Then lemon 32g or bitter Pericarpium Citri Reticulatae are beaten in the broken rear addition filtrate of 34g, are dried sections' warm macerating in cool place and carry 8 days,
By supernatant fraction siphon, remaining dregs pressing, two parts liquid mixing filters, and then rotary evaporation removes edible ethanol, obtains
Concentrated extracting solution, is settled to 1.0L by the Blueberry brandy of 40 degree, obtains hippocras, standby.During actual production, according to above-mentioned ratio
Example amplifieroperation.
(4) freezing blue berry is taken out thawed at room temperature, add pectase, deacidification yeast and the mixed vaccine of Angel Yeast, fill
Divide and stir, 16 DEG C of dipping 48h；It is subsequently adding sucrose and potassium metabisulfite, after 18h, again adds deacidification yeast and Angel
The mixed vaccine of yeast carries out main fermentation at 23 DEG C, fermentation time about 15d, when residual sugar content is below 4.0g/L, by fermentation liquid
Separate with skin slag；Black Bulbus Allii juice will be concentrated according to the mass ratio of blue berry fermentation liquid with black Bulbus Allii juice 50:5 and add in blue berry fermentation liquid, so
Rear addition volume is that the Blueberry brandy of blue berry fermentation liquid 9% terminates fermentation, and after 17 DEG C of aging 25d, kieselguhr filters, and obtains black
Bulbus Allii blueberry wine base, seals and preserves.Described deacidification yeast draws climing moral deacidification yeast for France's import, and Angel Yeast is wine fruit
Wine special yeast, Blueberry brandy is that the arctic, Daxing'an Mountainrange ice blue berry chateau company limited produces.The addition of pectase is cold
Freezing the 0.004% of blue berry quality, the addition of the mixed vaccine of deacidification yeast and Angel Yeast is freezing blue berry quality for the first time
0.006%, the addition of the mixed vaccine of deacidification yeast and Angel Yeast is the 0.020% of freezing blue berry quality for the second time, deacidification
The mass ratio of yeast and Angel Yeast is 1:1, and the addition of sucrose is the 15% of freezing blue berry quality, adding of potassium metabisulfite
Enter that amount is freezing blue berry quality 0.025%.
(5) joining in black Bulbus Allii blueberry wine base by hippocras and white sugar, wine degree controls at 16～18 degree, adding of hippocras
Enter that amount is black Bulbus Allii blueberry wine base quality 2.0%, the addition of white sugar is the 10% of black Bulbus Allii blueberry wine base.If wine degree is low, mend
Fill Blueberry brandy, but be intended to first with perfuming cooking wine after brandy, first test out adding of hippocras and brandy before by sample
Enter ratio.Store at least 180d for 4 DEG C, filter fill.
Claims (6)
1. the preparation method of a black Bulbus Allii blueberry wine, it is characterised in that described method step is as follows:
(1) blue berry is selected, clean after freezing, standby.
(2) by black Bulbus Allii peeling, clean, section, it is placed in extraction pot, adds and soften water soak at room temperature 1～3h, after boiling, transfer literary composition to
Fire boils 30～40min, and Bulbus Allii slag separates with black Bulbus Allii juice, is concentrated by black Bulbus Allii juice, saves backup under room temperature；
(3) by Radix Artemisia ordosicae 0.8～1.2g, Folium Perillae 1.0～1.4g, Herba Medicaginis 0.6～1.0g, Radix Glycyrrhizae 0.2～0.4g, Radix Gentianae 0.2～
Five kinds of plant components of 0.4g drying after with 50% edible ethanol supersound extraction 2～4 times, merging filtrate；By lemon or hardship
Pericarpium Citri Reticulatae 28～34g adds in filtrate after smashing, and is dried sections' warm macerating in cool place and carries 5～10 days, by supernatant fraction siphon, remains medicine
Slag squeezes, and two parts liquid mixing filters, and then rotary evaporation removes edible ethanol, obtains concentrated extracting solution, Blueberry brandy
It is settled to 1.0L, obtains hippocras, standby；
(4) freezing blue berry is taken out thawed at room temperature, add pectase, deacidification yeast and the mixed vaccine of Angel Yeast, fully stir
Mix uniformly, 15～18 DEG C of dippings 48～72h；It is subsequently adding sucrose and potassium metabisulfite, after 12～18h, again adds deacidification ferment
Female and Angel Yeast mixed vaccine carries out main fermentation at 23～25 DEG C, and fermentation time is 10～15d, treats that residual sugar content is 4.0g/L
Time following, fermentation liquid is separated with skin slag, obtain blue berry fermentation liquid；According to blue berry fermentation liquid and black Bulbus Allii juice 45～50:2～6
Mass ratio, will concentrate black Bulbus Allii juice and add in blue berry fermentation liquid, and being subsequently adding volume is blue berry fermentation liquid 8～the blue berry white orchid of 10%
Ground terminates fermentation, and after 16～18 DEG C of aging 25～35d, kieselguhr filters, and obtains black Bulbus Allii blueberry wine base, airtight preservation；
(5) joining in black Bulbus Allii blueberry wine base by hippocras and white sugar, wine degree controls at 16～18 degree, the addition of hippocras
For the 1.5%～2.0% of black Bulbus Allii blueberry wine base quality, the addition of white sugar is the 5～10% of black Bulbus Allii blueberry wine base quality, 4
DEG C store at least 180d, filter fill.
The preparation method of black Bulbus Allii blueberry wine the most according to claim 1, it is characterised in that in described step (2), black Bulbus Allii juice
Being concentrated into black Bulbus Allii concentration is 0.4～0.6g/mL.
The preparation method of black Bulbus Allii blueberry wine the most according to claim 1, it is characterised in that in described step (2), softens water
Addition is black Bulbus Allii quality 5～15 times.
The preparation method of black Bulbus Allii blueberry wine the most according to claim 1, it is characterised in that in described step (3), extracts temperature
Degree is 55～75 DEG C, and each ethanol consumption is 70～110mL, and extraction time is 20～40min.
The preparation method of black Bulbus Allii blueberry wine the most according to claim 1, it is characterised in that in described step (4), pectase
Addition is freezing blue berry quality 0.001～0.005%, the addition of the mixed vaccine of deacidification yeast and Angel Yeast for the first time
Amount is the 0.004～0.006% of freezing blue berry quality, and the addition of the mixed vaccine of deacidification yeast and Angel Yeast is cold for the second time
Freezing the 0.010～0.020% of blue berry quality, the addition of sucrose is the 12～15% of freezing blue berry quality.Potassium metabisulfite
Addition is freezing blue berry quality 0.015～0.030%.
The preparation method of black Bulbus Allii blueberry wine the most according to claim 5, it is characterised in that described deacidification yeast and Angel ferment
Female mass ratio is 1:1.
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| CN109486694A (en) * | 2018-12-28 | 2019-03-19 | 广西壮族自治区蚕业技术推广总站 | A kind of preparation method of low ethanol content sorosis fermented wine |
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| CN113105985A (en) * | 2021-04-16 | 2021-07-13 | 王举华 | Sauce wine blending impurity removal method |
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| CN109486694A (en) * | 2018-12-28 | 2019-03-19 | 广西壮族自治区蚕业技术推广总站 | A kind of preparation method of low ethanol content sorosis fermented wine |
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