CN106754157A - A kind of Blueberry impregnating liquor and preparation method thereof - Google Patents
A kind of Blueberry impregnating liquor and preparation method thereof Download PDFInfo
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- CN106754157A CN106754157A CN201710206948.6A CN201710206948A CN106754157A CN 106754157 A CN106754157 A CN 106754157A CN 201710206948 A CN201710206948 A CN 201710206948A CN 106754157 A CN106754157 A CN 106754157A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention provides a kind of preparation method of Blueberry impregnating liquor, the present invention obtains a kind of both preparation methods with higher functionality component content and stable storing, excellent flavor and the short Blueberry impregnating liquor of preparation time by the improvement to technique in preprocessing method of raw materials and dipping process.Gained Blueberry impregnating liquor of the invention realizes the complete utilization to Blueberry, and the content of anthocyanidin and anthocyanin in gained impregnating liquor is high, and content stabilization in 24 months；Gained Blueberry impregnating liquor of the invention has typical blueberry flavor, and mouthfeel is aromatic, bright in colour；The dip time of Blueberry impregnating liquor of the invention is short, it is only necessary to 4.5~6 days.
Description
Technical field
The invention belongs to impregnating liquor technical field, and in particular to a kind of Blueberry impregnating liquor and preparation method thereof.
Background technology
Blueberry also known as blueberry or blue berry, belong to Ericaceae genus vaccinium, are fallen leaves or the small fruit tree of half machaka.Blue berry
Plucked edible existing thousand as wild fruit, cultivation domestication history nearly 100 years starts from the U.S. earliest.Blueberry is not
Only pulp is fine and smooth, unique flavor, and rich in a large amount of bacteria growing inhibitings and oxidation resistant special compound matter, with preventing brain god
Through unique effects such as aging, enhancing cardiac function, improving eyesight and anticancers, the big healthy food of the mankind five is classified as by FAO (Food and Agriculture Organization of the United Nation)
One of.
In recent years, as a kind of emerging fruit tree with economic worth higher and wide DEVELOPMENT PROSPECT, blueberry can both be eaten raw,
Can act also as processed goods raw material, it is swift and violent in many national developments for food processing, medicine and cosmetics etc., especially the U.S.,
Blueberry is all considered as microalgae health care and functional food by many countries in Canada, Japan, Chile and Europe, is gained great popularity, and is increasingly subject to
People pay close attention to, and are put into the ranks of third generation fruit.
At present, the report in terms of impregnating liquor is prepared as raw material with blueberry is less.In the middle of existing research, research direction
It is concentrated mainly on and obtains the blueberry steeped wine with high content health-care components or the blueberry steeped wine aspect with excellent flavor.So
And, existing achievement in research fails while having above two advantage.
The Chinese patent of Application No. 201210066716.2 carries out freezing processing by blueberry, is then soaked again
Stain, it is to avoid bitter taste present in fruit impregnating liquor and macerate stink, obtains with blueberry flavour and functional components
Obtain the blueberry steeped wine for preferably preserving.The inventor of the patent is in its journal article《Blueberry steeped wine raw material is studied》Middle discussion
Influences of the Different treatments to content of functional component in blueberry steeped wine local flavor and wine.This article is mentioned, by blueberry
Freezing processing is carried out, the local flavor of blueberry steeped wine is not interfered with and dip time can be shortened, and pulverization process is carried out to blueberry,
Gained impregnating liquor then has bitterness sense.
The Chinese patent of Application No. 201410792721.0 discloses a kind of life of the blueberry alcoholic drink mixed with fruit juice with healthcare function
Product method, the patented method is made dry powder and is used as raw material by choosing blueberry fruit seed and peel residue, obtains anthocyanidin and pattern
Glycosides content blueberry alcoholic drink mixed with fruit juice higher.However, the patent with only the fruit seed and peel residue of blueberry, remainder fails to participate in
The preparation of alcoholic drink mixed with fruit juice.As general fruit impregnating liquor, the patent if do not removed fruit parts, then obtained wine thereby with more bright
Aobvious macerates stink.In addition, functional component content occurs and is greatly reduced after long-time is stored in the patent.
Therefore, this area is needed badly a kind of both with higher functionality component content and stable storing, excellent flavor and preparation
The preparation method of time short Blueberry impregnating liquor.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of preparation method of Blueberry impregnating liquor,
Methods described includes step：
(1) blueberry is pre-processed；
(2) step (1) gains, white wine and regulating acid agent are mixed, is then impregnated；
(3) step (2) gains are filtered；
(4) step (3) gains are blent；
In step (1), when being pre-processed to blueberry, blueberry carpopodium and leaf are removed, only stay fruit, Blueberry is entered
Crushed after row infra-red drying；When drying, control moisture content is no more than 15%；
In step (2), in dipping, to CO2 and N2 mixed gas are passed through in alcoholic container, each intake is held for alcoholic
The 3% of body product, is carried out 2~3 times altogether；The volume ratio of CO2 and N2 is 90~95:5~10；
It is 120~180g/ by the proportionate relationship of the Blueberry and white wine of infra-red drying and crushing in step (2)
1000ml。
It is a discovery of the invention that different drying means is larger for the influence of the functional component content in gained impregnating liquor.Such as
Shown in experimental example of the invention, general oven drying method and desivac for anthocyanidin in blueberry and anthocyanin preservation effect compared with
It is low.
In addition, it is a discovery of the invention that during dipping, appropriate is passed through CO2And N2Mixed gas can be very effective
So that the storage stability when composition in gained impregnating liquor has long, while gained impregnating liquor sweet-smelling can also be caused, kept away
Bitter taste is exempted from and has macerated the appearance of stink, dip time can also have further been shortened in addition.
Preferably, when described drying is carried out, it is 8~12% to control moisture content.
Preferably, in step (2), in dipping, to being passed through CO2 and N2 mixed gas, each intake in alcoholic container
It is the 3% of alcoholic container volume, carries out altogether 2~3 times, when dipping is started, be passed through for the first time, hereafter, one was passed through every 1.5 days
It is secondary.
Preferably, in step (2), in dipping, to being passed through CO2 and N2 mixed gas, each intake in alcoholic container
It is the 3% of alcoholic container volume, carries out altogether 3 times, when dipping is started, be passed through for the first time, hereafter, was passed through once every 1.5 days.
Preferably, in step (2), in dipping, to being passed through CO2 and N2 mixed gas, each intake in alcoholic container
It is the 3% of alcoholic container volume, carries out altogether 3 times, when dipping is started, be passed through for the first time, hereafter, was passed through once every 1.5 days.
Preferably, in step (2), the time of the dipping is 4.5~6 days.
In step (2), the regulating acid agent includes malic acid or citric acid.
The regulating acid agent is 1 with the mass ratio of the Blueberry:50~60.
Described blending is adding carbohydrate material, and the glucide includes white granulated sugar or rock sugar, and its addition is 5~15g/
1000ml white wine.
The number of degrees of the white wine are 30~55%vol.
Another object of the present invention is to provide the Blueberry impregnating liquor prepared by the above method.
Beneficial effects of the present invention：
1st, present invention gained Blueberry impregnating liquor realizes the complete utilization to Blueberry, the cyanine in gained impregnating liquor
The content of element and anthocyanin is high, and content stabilization in 24 months；
2nd, present invention gained Blueberry impregnating liquor has typical blueberry flavor, and mouthfeel is aromatic, bright in colour；
3rd, the dip time of Blueberry impregnating liquor of the invention is short, it is only necessary to 4.5~6 days.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to it is pointed out here that be that following examples are use
It is further detailed in the present invention, it is impossible to be interpreted as limiting the scope of the invention, the field is skilled in technique
Personnel still fall within protection scope of the present invention according to some nonessential modifications and adaptations that foregoing invention content is made.
Embodiment 1
(1) blueberry is pre-processed, when being pre-processed to blueberry, removes blueberry carpopodium and leaf, fruit is only stayed, to indigo plant
Certain kind of berries fruit is crushed after carrying out infra-red drying；When drying, it is 13~15% to control moisture content；
(2) step (1) gains, white wine and regulating acid agent are mixed, is then impregnated, wherein, by infra-red drying simultaneously
The Blueberry (step (1) gains) of crushing and the proportionate relationship of white wine are 180g/1000ml；In dipping, hold to alcoholic
CO is passed through in device2And N2Mixed gas, each intake is the 3% of alcoholic container volume, is carried out altogether 2 times；CO2And N2Volume
Than being 95:5；The regulating acid agent is malic acid, and regulating acid agent is 1 with the mass ratio of the Blueberry:60；The number of degrees of white wine are
55%vol；
(3) step (2) gains are filtered；Clarified 2 days after filtering；
(4) step (3) gains are blent；When blending, white granulated sugar is added, addition is that 15g/1000ml is white
Wine.
Embodiment 2
(1) blueberry is pre-processed, when being pre-processed to blueberry, removes blueberry carpopodium and leaf, fruit is only stayed, to indigo plant
Certain kind of berries fruit is crushed after carrying out infra-red drying；When drying, it is 8~12% to control moisture content；
(2) step (1) gains, white wine and regulating acid agent are mixed, is then impregnated, wherein, by infra-red drying simultaneously
The Blueberry (step (1) gains) of crushing and the proportionate relationship of white wine are 120g/1000ml；In dipping, hold to alcoholic
CO is passed through in device2And N2Mixed gas, each intake is the 3% of alcoholic container volume, is carried out altogether 3 times；CO2And N2Volume
Than being 90:10；The regulating acid agent includes malic acid or citric acid, and regulating acid agent is 1 with the mass ratio of the Blueberry:50；In vain
The number of degrees of wine are 30%vol.
(3) step (2) gains are filtered；
(4) step (3) gains are blent；When blending, white granulated sugar is added, its addition is that 10g/1000ml is white
Wine.
Embodiment 3
(1) blueberry is pre-processed, when being pre-processed to blueberry, removes blueberry carpopodium and leaf, fruit is only stayed, to indigo plant
Certain kind of berries fruit is crushed after carrying out infra-red drying；When drying, it is 5~8% to control moisture content；
(2) step (1) gains, white wine and regulating acid agent are mixed, is then impregnated, wherein, by infra-red drying simultaneously
The Blueberry (step (1) gains) of crushing and the proportionate relationship of white wine are 150g/1000ml；In dipping, hold to alcoholic
CO is passed through in device2And N2Mixed gas, each intake is the 3% of alcoholic container volume, is carried out altogether 3 times；CO2And N2Volume
Than being 93:7；The regulating acid agent is citric acid, and regulating acid agent is 1 with the mass ratio of the Blueberry:55；The number of degrees of white wine are
45%vol；
(3) step (2) gains are filtered；
(4) step (3) gains are blent；When blending, rock sugar is added, its addition is 5g/1000ml white wine.
Comparative example 1
In addition to the drying mode in step (1) is 60 DEG C of drying, remaining is consistent with embodiment 2.
Comparative example 2
In addition to the drying mode in step (1) is freeze-drying, remaining is consistent with embodiment 2.
Comparative example 3
Except in dipping, not being passed through CO2And N2Outside mixed gas, remaining is consistent with embodiment 2.
Comparative example 4
Except in dipping, being only passed through pure CO2Outside, remaining is consistent with embodiment 2.
Comparative example 5
In addition to raw material is the Blueberry after squeezing the juice and crushing, remaining application reference number is 201410792721.0
The way of embodiment 1 in Chinese patent.
Experimental example 1
The measure of anthocyanidin and anthocyanin content is carried out to embodiment 1~3 and the gained impregnating liquor of comparative example 1~5, is surveyed
Respectively impregnating liquor of fixing time be made the same day, normal temperature storage after lower 12 months and lower 24 months of normal temperature storage afterwards, as a result such as table 1
It is shown.
Table 1
Experimental example 2
Flavor evaluation is carried out to embodiment 1~3 and the gained impregnating liquor of comparative example 1~5, during evaluation, whether to have
Whether typical blueberry flavor is standard, on this basis, then investigate to have and bitter taste and macerate stink.This is evaluated and invites in row altogether
20 practitioners are carried out, 10 points of full marks, are averaged.Result is as shown in table 2.
Table 2
Claims (10)
1. a kind of preparation method of Blueberry impregnating liquor, methods described includes step：
(1) blueberry is pre-processed；
(2) step (1) gains, white wine and regulating acid agent are mixed, is then impregnated；
(3) step (2) gains are filtered；
(4) step (3) gains are blent；
It is characterized in that：
(A) in step (1), when being pre-processed to blueberry, blueberry carpopodium and leaf are removed, only stays fruit, Blueberry is entered
Crushed after row infra-red drying；When drying, control moisture content is no more than 15%；
(B) in step (2), in dipping, to being passed through CO in alcoholic container2And N2Mixed gas, each intake is alcoholic container
The 3% of volume, is carried out 2~3 times altogether；CO2And N2Volume ratio be 90~95:5~10；
(C) it is 120~180g/ by the proportionate relationship of the Blueberry and white wine of infra-red drying and crushing in step (2)
1000ml。
2. preparation method according to claim 1, it is characterised in that when described drying is carried out, control moisture content for 8~
12%.
3. preparation method according to claim 1, it is characterised in that in step (2), in dipping, in alcoholic container
It is passed through CO2And N2Mixed gas, each intake is the 3% of alcoholic container volume, is carried out altogether 2~3 times, when dipping is started, is led to
Enter for the first time, hereafter, be passed through once every 1.5 days.
4. preparation method according to claim 1, it is characterised in that in step (2), in dipping, in alcoholic container
It is passed through CO2And N2Mixed gas, each intake is the 3% of alcoholic container volume, is carried out altogether 3 times, when dipping is started, is passed through
For the first time, hereafter, it was passed through once every 1.5 days.
5. the preparation method according to any one of Claims 1 to 4, it is characterised in that in step (2), the dipping when
Between be 4.5~6 days.
6. preparation method according to claim 1, it is characterised in that in step (2), the regulating acid agent include malic acid or
Citric acid.
7. the preparation method according to claim 1 or 6, it is characterised in that the matter of the regulating acid agent and the Blueberry
Amount is than being 1:50~60.
8. preparation method according to claim 1, it is characterised in that described blending is adding carbohydrate material, the carbohydrate
Material includes white granulated sugar or rock sugar, and its addition is 5~15g/1000ml white wine.
9. the preparation method according to any one of claim 1~8, it is characterised in that the number of degrees of the white wine are 30~
55%vol.
10. the Blueberry impregnating liquor that the preparation method as described in any one of claim 1~9 is prepared, it is characterised in that institute
State Blueberry impregnating liquor storage 24 months in, anthocyanidin content be 110~130mg/100ml, anthocyanin content be 80~
90mg/100ml。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710206948.6A CN106754157B (en) | 2017-03-31 | 2017-03-31 | Blueberry fruit steeping wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710206948.6A CN106754157B (en) | 2017-03-31 | 2017-03-31 | Blueberry fruit steeping wine and preparation method thereof |
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| CN106754157A true CN106754157A (en) | 2017-05-31 |
| CN106754157B CN106754157B (en) | 2020-10-16 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109694804A (en) * | 2019-01-24 | 2019-04-30 | 建德市华森农业开发有限公司 | A kind of blueberry wine and its brewage process rich in anthocyanidin |
| CN111234995A (en) * | 2020-04-01 | 2020-06-05 | 杭州汇之宝农业科技有限公司 | Processing method of blueberry steeped wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010246517A (en) * | 2009-04-15 | 2010-11-04 | Ryoji Nakamura | Method for producing blueberry fruit wine |
| CN103330266A (en) * | 2013-07-05 | 2013-10-02 | 中国农业科学院农产品加工研究所 | Method of producing whole blueberry fruits in medium short wave infrared drying method |
| CN104531475A (en) * | 2014-12-19 | 2015-04-22 | 张家界立功旅游农业发展有限公司 | Method for producing blueberry alcoholic drink with health care function and product thereof |
-
2017
- 2017-03-31 CN CN201710206948.6A patent/CN106754157B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010246517A (en) * | 2009-04-15 | 2010-11-04 | Ryoji Nakamura | Method for producing blueberry fruit wine |
| CN103330266A (en) * | 2013-07-05 | 2013-10-02 | 中国农业科学院农产品加工研究所 | Method of producing whole blueberry fruits in medium short wave infrared drying method |
| CN104531475A (en) * | 2014-12-19 | 2015-04-22 | 张家界立功旅游农业发展有限公司 | Method for producing blueberry alcoholic drink with health care function and product thereof |
Non-Patent Citations (2)
| Title |
|---|
| 二氧化碳浸渍法对于蓝莓酒香气成分影响研究: "二氧化碳浸渍法对于蓝莓酒香气成分影响研究", 《中国酿造》 * |
| 魏新林等: "《功能性食品活性成分与加工技术》", 31 August 2010, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109694804A (en) * | 2019-01-24 | 2019-04-30 | 建德市华森农业开发有限公司 | A kind of blueberry wine and its brewage process rich in anthocyanidin |
| CN111234995A (en) * | 2020-04-01 | 2020-06-05 | 杭州汇之宝农业科技有限公司 | Processing method of blueberry steeped wine |
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| Publication number | Publication date |
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| CN106754157B (en) | 2020-10-16 |
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