CN106834018A - A kind of blueberry rice wine and preparation method thereof - Google Patents

A kind of blueberry rice wine and preparation method thereof Download PDF

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Publication number
CN106834018A
CN106834018A CN201710204234.1A CN201710204234A CN106834018A CN 106834018 A CN106834018 A CN 106834018A CN 201710204234 A CN201710204234 A CN 201710204234A CN 106834018 A CN106834018 A CN 106834018A
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China
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blueberry
pulp
fermentation
wine
mulberries
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龙占潜
龙通南
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Guizhou Blue Wine Technology Co Ltd
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Guizhou Blue Wine Technology Co Ltd
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Priority to CN201710204234.1A priority Critical patent/CN106834018A/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 a kind of blueberry rice wine and preparation method thereof, belong to health-care rice wine manufacture technology field, by following raw material:Blueberry, mulberries, glutinous rice, are made by steps such as raw material selection, Feedstock treating, primary fermentation treatment, main fermentation, after fermentation, inverted engines;The blueberry rice wine, wine body light red, 16~20%vol of alcoholic strength, color and luster is good, mouthfeel is soft, glycol, without obvious astringent sense, there is the blueberry fruity of strong fragrance, effect of collection blueberry and rice wine and one, having reduces the incidence of disease of angiocardiopathy, avoids artery sclerosis, alleviate visual fatigue, improve the health-care effects such as night vision, enhancing skin elasticity.

Description

A kind of blueberry rice wine and preparation method thereof
Technical field
The present invention relates to health-care rice wine manufacture technology field, especially a kind of blueberry rice wine and preparation method thereof.
Background technology
Blueberry is the high emerging excellent fruit of the economic worth for growing up in 20th century.Its fruit is berry, softness is more Juice, in Blueberry in addition to conventional sugared, sour and VC, rich in VE, VA, VB, SOD, ursin, protein, anthocyanin, edible The mineral element such as fiber and abundant K, Fe, Zn, Ca, with prevent aging cranial nerve, cardiac stimulant, anticancer softening blood vessel, enhancing The function such as human organism is immune.Got consumer reception in market pole, be described as " king of berry ".
Mulberries tonify the liver and kidney, nourishing yin and nourishing blood, clear liver and improve vision, and relieve the effect of alcohol, and improve the health care of sleep, raising body immunity, anti-aging, Beautifying face and moistering lotion, reduction blood fat, anti-cancer.Rich in protein, various amino acid needed by human, the fructose being easily absorbed by the body and many The mineral element such as vitamin and iron, calcium, zinc is planted, but also contains selenium and other trace elements.
Also known as sweet wine, be China has just been popular in society since the Xia dynasty to rice wine, the pick-me-up for enjoying people to praise highly, category Excellent tonic product, in good taste, nutrition is good, can help blood circulation, enhances metabolism, with blood-enriching face-nourishing, stimulate the circulation of the blood and cause the muscles and joints to relax, salubrity The effects such as being healthy and strong;Commercially available rice wine is generally the types such as rice wine, glutinous rice wine, corn wine, black rice wine, but existing rice wine is present Mouthfeel is single, the narrow problem of audient crowd, present in the market rice wine health-care efficacy and modern life cannot be met The requirement that movable joint is played, is caused market more and more narrow by the competition of other health beverages.
Blueberries more preferably excite the activity of its active ingredient, blueberry rice wine and blueberries, blueberry juice phase by fermentation Than the more rich absorption for being more beneficial for human body of the nutritional ingredient in blueberry rice wine by fermentation.The blueberry wine of prior art, hair So-called " fermented flavour " produced during ferment is not easy to be accepted, and acidity is higher, muddy, precipitation easily occurs, alcoholic strength compared with Low, mouthfeel is partially puckery, the problems such as easily mentioning.In order to be able to allow the traditional rice wine product of China more to adapt to the demand of modern society, quilt More people receive and like, the quality defect for overcoming blueberry wine to exist, blueberry rice wine of the invention, by rice wine and the battalion of blueberry Support and organically combined, and improved mouthfeel, and add mulberry fruit, make local flavor mellow, it is strong with good yin-nourishing The effects such as spleen, moistening lung kidney-nourishing, drink in right amount, beneficial health.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of blueberry rice wine and its preparation side Method.
It is achieved particular by following technical scheme:
(1) raw material is selected:The ripe high-quality blueberry fresh fruit of selection purple;Selection red, purplish red, purple or white, without change The mulberry fruit of matter phenomenon;Selection high-quality free from admixture glutinous rice;
(2) Feedstock treating:Blueberries and mulberry fruit are respectively adopted saline sook 10-20 minutes, impurity is removed, then use Clear water is cleaned and dried, stand-by;
(3) primary fermentation treatment:Blueberries and mulberry fruit are placed in spiral crushing crusher machine respectively, blueberry pulp and mulberry is obtained Sorosis is starched;Blueberry pulp and mulberries pulp are respectively classified into several pieces, and number and the mulberries pulp of blueberry pulp point part Number is equal, meanwhile, by sugar into several pieces, the number adds the number of mulberries pulp for the number of blueberry pulp;According to one layer One layer of sugar of blueberry pulp, one layer of mulberries pulp, one layer of sugar, the order of one layer of blueberry pulp, one layer of sugar is fitted into glass container, until Untill blueberry pulp is installed with mulberries pulp, rock sugar, obtain mixing pulp, collect stand-by;Glutinous rice is cleaned, is put into pot, Add water, be cooked, be fitted into wine vat, mix normal temperature fermentation thoroughly 2-3 days, obtain fermentation material;Fermentation material is collected stand-by;
(4) main fermentation:Stirred after the mixing pulp obtained in step (3) and fermentation material are mixed, sealed, be positioned over Shady place is fermented, and temperature control at 22-28 DEG C, ferment 5-8 days by stirring 2-4 times daily;
(5) after fermentation:The material of step (4) fermentation ends is filtered, zymotic fluid is obtained, the skin slag of separation is squeezed the juice, Mix after being filtered again with zymotic fluid and be placed in wine vat, temperature control is in 22-28 DEG C, standing for fermentation 45-60 days;
(6) inverted engine:Material after step (5) fermentation ends is carried out into inverted engine treatment, the supernatant liquor in wine vat is transferred to To in another wine vat, adjustment alcoholic strength is 18-20%, by its stewing process 3-7 days after, then supernatant liquor is transferred to another In individual wine vat, and cooling treatment to≤0 DEG C is carried out, stewing process collects supernatant after 1-2 days;
(7) sterilize, pack:The supernatant that will be collected into is sterilized using pasteurization, natural cooling, packing, sealing, i.e., Can.
As a kind of blueberry rice wine of the invention and its preferred scheme of preparation side, can addition alcoholic strength be in step (3) The white wine of 40-45%, the anthocyanidin in blueberry is easier to discharge in the alcoholic solution that alcoholic strength is 45%.
As a kind of blueberry rice wine of the invention and its preferred scheme of preparation side, Limon pulp can be added in step (4) The stability of anthocyanidin in blueberry pulp can be strengthened with its citric acid being rich in.
As a kind of blueberry rice wine of the invention and its preferred scheme of preparation side, can be treated in the cooling in step (6) Cheng Zhong, is added thereto to tannin or edible gelatin, and tiny insoluble matter precipitation can be accelerated to reach clarifying effect.The addition of tannin It is the 2-10% of supernatant liquor quality to measure.Edible gelatin, addition is the 10-15% of supernatant liquor quality.
As a kind of blueberry rice wine of the invention and its preferred scheme of preparation side, the pasteurization in step (6), temperature control At 60 DEG C -62 DEG C, the time is 30min to system.
Compared with prior art, the technique effect of the invention is embodied in:Disclose a kind of blueberry rice wine and its preparation Technique, the preparation technology fermented again, the blueberry rice wine of production, wine body light red, color are separated using skin slag after skin slag combining with fermentation Damp good, alcoholic strength 16~20%, can greatly meet the demand of existing rice wine fan, and mouthfeel is soft, glycol, without obvious puckery Sense, the effect and one for having strong blueberry fruity, collection blueberry and rice wine, having reduces the incidence of disease of angiocardiopathy, avoids moving The health-care effects such as arteries and veins hardening, alleviation visual fatigue, raising night vision, enhancing skin elasticity.
Specific embodiment
Technical scheme is further limited with reference to specific embodiment, but claimed Scope is not only limited to description.
Embodiment 1
(1) raw material is selected:The ripe high-quality blueberry fresh fruit of selection purple;Selection red, purplish red, purple or white, without change The mulberry fruit of matter phenomenon;Selection high-quality free from admixture glutinous rice;
(2) Feedstock treating:Blueberries and mulberry fruit are respectively adopted saline sook 20 minutes, impurity is removed, then using clear Water is cleaned and dried, stand-by;
(3) primary fermentation treatment:Part by weight according to blueberry 80, mulberries 50, glutinous rice 180, sugar 7 chooses raw material.Respectively will Blueberries and mulberry fruit are placed in spiral crushing crusher machine, obtain blueberry pulp and mulberries pulp;By blueberry pulp and mulberries pulp Several pieces are respectively classified into, and the number of blueberry pulp point is equal with the number of mulberries pulp, meanwhile, by sugar into several pieces, The number adds the number of mulberries pulp for the number of blueberry pulp;According to one layer of blueberry pulp, one layer of sugar, one layer of mulberries pulp One layer of sugar, the order of one layer of blueberry pulp, one layer of sugar is fitted into glass container, until blueberry pulp is filled with mulberries pulp, rock sugar Untill complete, obtain mixing pulp, collect stand-by;Glutinous rice is cleaned, is put into pot, added water, be cooked, be fitted into wine vat, mixed thoroughly often Temperature fermentation 2 days, obtains fermentation material;Fermentation material is collected stand-by;
(4) main fermentation:Stirred after the mixing pulp obtained in step (3) and fermentation material are mixed, sealed, be positioned over Shady place is fermented, and temperature control at 25 DEG C, ferment 6 days by stirring 3 times daily;
(5) after fermentation:The material of step (4) fermentation ends is filtered, zymotic fluid is obtained, the skin slag of separation is squeezed the juice, Mix after being filtered again with zymotic fluid and be placed in wine vat, temperature control is in 25 DEG C, standing for fermentation 50 days;
(6) inverted engine:Material after step (5) fermentation ends is carried out into inverted engine treatment, the supernatant liquor in wine vat is transferred to To in another wine vat, adjustment alcoholic strength is 20%, by its stewing process 6 days after, then supernatant liquor is transferred to another wine In cylinder, and cooling treatment to≤0 DEG C is carried out, stewing process collects supernatant after 2 days;
(7) sterilize, pack:It is 60 DEG C -62 DEG C that the supernatant that will be collected into uses temperature, and the time goes out for the Pasteur of 30min Bacterium method sterilizes, natural cooling, packing, sealing, you can.
Embodiment 2
(1) raw material is selected:The ripe high-quality blueberry fresh fruit of selection purple;Selection red, purplish red, purple or white, without change The mulberry fruit of matter phenomenon;Selection high-quality free from admixture glutinous rice;
(2) Feedstock treating:Blueberries and mulberry fruit are respectively adopted saline sook 20 minutes, impurity is removed, then using clear Water is cleaned and dried, stand-by;
(3) primary fermentation treatment:Part by weight according to blueberry 60, mulberries 40, glutinous rice 200, sugar 7 chooses raw material.Respectively will Blueberries and mulberry fruit are placed in spiral crushing crusher machine, obtain blueberry pulp and mulberries pulp;By blueberry pulp and mulberries pulp Several pieces are respectively classified into, and the number of blueberry pulp point is equal with the number of mulberries pulp, meanwhile, by sugar into several pieces, The number adds the number of mulberries pulp for the number of blueberry pulp;According to one layer of blueberry pulp, one layer of sugar, one layer of mulberries pulp One layer of sugar, the order of one layer of blueberry pulp, one layer of sugar is fitted into glass container, until blueberry pulp is filled with mulberries pulp, rock sugar Untill complete, obtain mixing pulp, collect stand-by;Glutinous rice is cleaned, is put into pot, added water, be cooked, be fitted into wine vat, mixed thoroughly often Temperature fermentation 2 days, obtains fermentation material;Fermentation material is collected stand-by;
(4) main fermentation:Stirred after the mixing pulp obtained in step (3) and fermentation material are mixed, sealed, be positioned over Shady place is fermented, and temperature control at 25 DEG C, ferment 6 days by stirring 3 times daily;
(5) after fermentation:The material of step (4) fermentation ends is filtered, zymotic fluid is obtained, the skin slag of separation is squeezed the juice, Mix after being filtered again with zymotic fluid and be placed in wine vat, temperature control is in 25 DEG C, standing for fermentation 50 days;
(6) inverted engine:Material after step (5) fermentation ends is carried out into inverted engine treatment, the supernatant liquor in wine vat is transferred to To in another wine vat, adjustment alcoholic strength is 20%, by its stewing process 6 days after, then supernatant liquor is transferred to another wine In cylinder, and cooling treatment to≤0 DEG C is carried out, stewing process collects supernatant after 2 days;
(7) sterilize, pack:It is 60 DEG C -62 DEG C that the supernatant that will be collected into uses temperature, and the time goes out for the Pasteur of 30min Bacterium method sterilizes, natural cooling, packing, sealing, you can.
Embodiment 3
(1) raw material is selected:The ripe high-quality blueberry fresh fruit of selection purple;Selection red, purplish red, purple or white, without change The mulberry fruit of matter phenomenon;Selection high-quality free from admixture glutinous rice;
(2) Feedstock treating:Blueberries and mulberry fruit are respectively adopted saline sook 20 minutes, impurity is removed, then using clear Water is cleaned and dried, stand-by;
(3) primary fermentation treatment:Part by weight according to blueberry 80, mulberries 50, glutinous rice 180, sugar 7 chooses raw material.Respectively will Blueberries and mulberry fruit are placed in spiral crushing crusher machine, obtain blueberry pulp and mulberries pulp;By blueberry pulp and mulberries pulp Several pieces are respectively classified into, and the number of blueberry pulp point is equal with the number of mulberries pulp, meanwhile, by sugar into several pieces, The number adds the number of mulberries pulp for the number of blueberry pulp;According to one layer of blueberry pulp, one layer of sugar, one layer of mulberries pulp One layer of sugar, the order of one layer of blueberry pulp, one layer of sugar is fitted into glass container, until blueberry pulp is filled with mulberries pulp, rock sugar Untill complete, obtain mixing pulp, add 45 ° of white wine of mixing pulp weight 3%, collect stand-by;Glutinous rice is cleaned, pot is put into In, add water, it is cooked, it is fitted into wine vat, mix normal temperature fermentation thoroughly 2 days, obtain fermentation material;Fermentation material is collected stand-by;
(4) main fermentation:Stirred after the mixing pulp obtained in step (3) and fermentation material are mixed, sealed, be positioned over Shady place is fermented, and temperature control at 25 DEG C, ferment 6 days by stirring 3 times daily;
(5) after fermentation:The material of step (4) fermentation ends is filtered, zymotic fluid is obtained, the skin slag of separation is squeezed the juice, Mix after being filtered again with zymotic fluid and be placed in wine vat, temperature control is in 25 DEG C, standing for fermentation 50 days;
(6) inverted engine:Material after step (5) fermentation ends is carried out into inverted engine treatment, the supernatant liquor in wine vat is transferred to To in another wine vat, adjustment alcoholic strength is 20%, by its stewing process 6 days after, then supernatant liquor is transferred to another wine In cylinder, and cooling treatment to≤0 DEG C is carried out, stewing process collects supernatant after 2 days;
(7) sterilize, pack:It is 60 DEG C -62 DEG C that the supernatant that will be collected into uses temperature, and the time goes out for the Pasteur of 30min Bacterium method sterilizes, natural cooling, packing, sealing, you can.
Embodiment 4
(1) raw material is selected:The ripe high-quality blueberry fresh fruit of selection purple;Selection red, purplish red, purple or white, without change The mulberry fruit of matter phenomenon;Selection high-quality free from admixture glutinous rice;
(2) Feedstock treating:Blueberries and mulberry fruit are respectively adopted saline sook 20 minutes, impurity is removed, then using clear Water is cleaned and dried, stand-by;
(3) primary fermentation treatment:Part by weight according to blueberry 80, mulberries 50, glutinous rice 180, sugar 7 chooses raw material.Respectively will Blueberries and mulberry fruit are placed in spiral crushing crusher machine, obtain blueberry pulp and mulberries pulp;By blueberry pulp and mulberries pulp Several pieces are respectively classified into, and the number of blueberry pulp point is equal with the number of mulberries pulp, meanwhile, by sugar into several pieces, The number adds the number of mulberries pulp for the number of blueberry pulp;According to one layer of blueberry pulp, one layer of sugar, one layer of mulberries pulp One layer of sugar, the order of one layer of blueberry pulp, one layer of sugar is fitted into glass container, until blueberry pulp is filled with mulberries pulp, rock sugar Untill complete, obtain mixing pulp, collect stand-by;Glutinous rice is cleaned, is put into pot, added water, be cooked, be fitted into wine vat, mixed thoroughly often Temperature fermentation 2 days, obtains fermentation material;Fermentation material is collected stand-by;
(4) main fermentation:Mixing pulp weight 4% is added after mixing pulp and the fermentation material mixing that will be obtained in step (3) Limon pulp and 4% honey, be stirred for uniform, sealing, be positioned over shady place fermentation, temperature control is stirred daily at 25 DEG C Mix 3 times, ferment 6 days;
(5) after fermentation:The material of step (4) fermentation ends is filtered, zymotic fluid is obtained, the skin slag of separation is squeezed the juice, Mix after being filtered again with zymotic fluid and be placed in wine vat, temperature control is in 25 DEG C, standing for fermentation 50 days;
(6) inverted engine:Material after step (5) fermentation ends is carried out into inverted engine treatment, the supernatant liquor in wine vat is transferred to To in another wine vat, adjustment alcoholic strength is 20%, by its stewing process 6 days after, then supernatant liquor is transferred to another wine In cylinder, and cooling treatment to≤0 DEG C is carried out, stewing process collects supernatant after 2 days;
(7) sterilize, pack:It is 60 DEG C -62 DEG C that the supernatant that will be collected into uses temperature, and the time goes out for the Pasteur of 30min Bacterium method sterilizes, natural cooling, packing, sealing, you can.
Embodiment 5
(1) raw material is selected:The ripe high-quality blueberry fresh fruit of selection purple;Selection red, purplish red, purple or white, without change The mulberry fruit of matter phenomenon;Selection high-quality free from admixture glutinous rice;
(2) Feedstock treating:Blueberries and mulberry fruit are respectively adopted saline sook 20 minutes, impurity is removed, then using clear Water is cleaned and dried, stand-by;
(3) primary fermentation treatment:Part by weight according to blueberry 80, mulberries 50, glutinous rice 180, sugar 7 chooses raw material.Respectively will Blueberries and mulberry fruit are placed in spiral crushing crusher machine, obtain blueberry pulp and mulberries pulp;By blueberry pulp and mulberries pulp Several pieces are respectively classified into, and the number of blueberry pulp point is equal with the number of mulberries pulp, meanwhile, by sugar into several pieces, The number adds the number of mulberries pulp for the number of blueberry pulp;According to one layer of blueberry pulp, one layer of sugar, one layer of mulberries pulp One layer of sugar, the order of one layer of blueberry pulp, one layer of sugar is fitted into glass container, until blueberry pulp is filled with mulberries pulp, rock sugar Untill complete, 45 ° of white wine of mixing pulp weight 3% are added, obtain mixing pulp, collected stand-by;Glutinous rice is cleaned, pot is put into In, add water, it is cooked, it is fitted into wine vat, mix normal temperature fermentation thoroughly 2 days, obtain fermentation material;Fermentation material is collected stand-by;
(4) main fermentation:Mixing pulp weight 4% is added after mixing pulp and the fermentation material mixing that will be obtained in step (3) Limon pulp and 4% honey, be stirred for uniform, sealing, be positioned over shady place fermentation, temperature control is stirred daily at 25 DEG C Mix 3 times, ferment 6 days;
(5) after fermentation:The material of step (4) fermentation ends is filtered, zymotic fluid is obtained, the skin slag of separation is squeezed the juice, Mix after being filtered again with zymotic fluid and be placed in wine vat, temperature control is in 25 DEG C, standing for fermentation 50 days;
(6) inverted engine:Material after step (5) fermentation ends is carried out into inverted engine treatment, the supernatant liquor in wine vat is transferred to To in another wine vat, adjustment alcoholic strength is 20%, by its stewing process 6 days after, then supernatant liquor is transferred to another wine In cylinder, and cooling treatment to≤0 DEG C is carried out, stewing process collects supernatant after 2 days;
(7) sterilize, pack:It is 60 DEG C -62 DEG C that the supernatant that will be collected into uses temperature, and the time goes out for the Pasteur of 30min Bacterium method sterilizes, natural cooling, packing, sealing, you can.
Embodiment 6
(1) raw material is selected:The ripe high-quality blueberry fresh fruit of selection purple;Selection red, purplish red, purple or white, without change The mulberry fruit of matter phenomenon;Selection high-quality free from admixture glutinous rice;
(2) Feedstock treating:Blueberries and mulberry fruit are respectively adopted saline sook 20 minutes, impurity is removed, then using clear Water is cleaned and dried, stand-by;
(3) primary fermentation treatment:Part by weight according to blueberry 80, mulberries 50, glutinous rice 180, sugar 7 chooses raw material.Respectively will Blueberries and mulberry fruit are placed in spiral crushing crusher machine, obtain blueberry pulp and mulberries pulp;By blueberry pulp and mulberries pulp Several pieces are respectively classified into, and the number of blueberry pulp point is equal with the number of mulberries pulp, meanwhile, by sugar into several pieces, The number adds the number of mulberries pulp for the number of blueberry pulp;According to one layer of blueberry pulp, one layer of sugar, one layer of mulberries pulp One layer of sugar, the order of one layer of blueberry pulp, one layer of sugar is fitted into glass container, until blueberry pulp is filled with mulberries pulp, rock sugar Untill complete, 45 ° of white wine of mixing pulp weight 3% are added, obtain mixing pulp, collected stand-by;Glutinous rice is cleaned, pot is put into In, add water, it is cooked, it is fitted into wine vat, mix normal temperature fermentation thoroughly 2 days, obtain fermentation material;Fermentation material is collected stand-by;
(4) main fermentation:Mixing pulp weight 4% is added after mixing pulp and the fermentation material mixing that will be obtained in step (3) Limon pulp and 4% honey, be stirred for uniform, sealing, be positioned over shady place fermentation, temperature control is stirred daily at 25 DEG C Mix 3 times, ferment 6 days;
(5) after fermentation:The material of step (4) fermentation ends is filtered, zymotic fluid is obtained, the skin slag of separation is squeezed the juice, Mix after being filtered again with zymotic fluid and be placed in wine vat, temperature control is in 25 DEG C, standing for fermentation 50 days;
(6) inverted engine:Material after step (5) fermentation ends is carried out into inverted engine treatment, the supernatant liquor in wine vat is transferred to To in another wine vat, adjustment alcoholic strength is 20%, by its stewing process 6 days after, then supernatant liquor is transferred to another wine In cylinder, adding the tannin of supernatant liquor quality 5% is simultaneously carried out cooling treatment to≤0 DEG C, and stewing process is after 2 days, in collection Clear liquid;
(7) sterilize, pack:It is 60 DEG C -62 DEG C that the supernatant that will be collected into uses temperature, and the time goes out for the Pasteur of 30min Bacterium method sterilizes, natural cooling, packing, sealing, you can.
Embodiment 7
(1) raw material is selected:The ripe high-quality blueberry fresh fruit of selection purple;Selection red, purplish red, purple or white, without change The mulberry fruit of matter phenomenon;Selection high-quality free from admixture glutinous rice;
(2) Feedstock treating:Blueberries and mulberry fruit are respectively adopted saline sook 20 minutes, impurity is removed, then using clear Water is cleaned and dried, stand-by;
(3) primary fermentation treatment:Part by weight according to blueberry 80, mulberries 50, glutinous rice 180, sugar 7 chooses raw material.Respectively will Blueberries and mulberry fruit are placed in spiral crushing crusher machine, obtain blueberry pulp and mulberries pulp;By blueberry pulp and mulberries pulp Several pieces are respectively classified into, and the number of blueberry pulp point is equal with the number of mulberries pulp, meanwhile, by sugar into several pieces, The number adds the number of mulberries pulp for the number of blueberry pulp;According to one layer of blueberry pulp, one layer of sugar, one layer of mulberries pulp One layer of sugar, the order of one layer of blueberry pulp, one layer of sugar is fitted into glass container, until blueberry pulp is filled with mulberries pulp, rock sugar Untill complete, 45 ° of white wine of mixing pulp weight 3% are added, obtain mixing pulp, collected stand-by;Glutinous rice is cleaned, pot is put into In, add water, it is cooked, it is fitted into wine vat, mix normal temperature fermentation thoroughly 2 days, obtain fermentation material;Fermentation material is collected stand-by;
(4) main fermentation:Mixing pulp weight 4% is added after mixing pulp and the fermentation material mixing that will be obtained in step (3) Limon pulp and 4% honey, be stirred for uniform, sealing, be positioned over shady place fermentation, temperature control is stirred daily at 25 DEG C Mix 3 times, ferment 6 days;
(5) after fermentation:The material of step (4) fermentation ends is filtered, zymotic fluid is obtained, the skin slag of separation is squeezed the juice, Mix after being filtered again with zymotic fluid and be placed in wine vat, temperature control is in 25 DEG C, standing for fermentation 50 days;
(6) inverted engine:Material after step (5) fermentation ends is carried out into inverted engine treatment, the supernatant liquor in wine vat is transferred to To in another wine vat, adjustment alcoholic strength is 20%, by its stewing process 6 days after, then supernatant liquor is transferred to another wine In cylinder, add the edible gelatin of supernatant liquor quality 12% and carried out cooling treatment to≤0 DEG C, stewing process is received after 2 days Collection supernatant;
(7) sterilize, pack:It is 60 DEG C -62 DEG C that the supernatant that will be collected into uses temperature, and the time goes out for the Pasteur of 30min Bacterium method sterilizes, natural cooling, packing, sealing, you can.
Finished product blueberry rice wine derived above is tested and analyzed:
(1) toxicity test of the blueberry rice wine in the invention:
Cytotoxicity testing result is carried out using MTT colorimetric methods to the blueberry rice wine sample produced to show, equal no cytotoxicity, And cell proliferation has certain facilitation.
(2) sensory test of the blueberry rice wine in the invention:
The finished product blueberry rice wine sense organ contrast of embodiment 1-7:
(3) the health care experiment of the blueberry rice wine in the invention:
I-No. III microbiological indicator of formula is equal:Total number of bacteria:≤ 50/milliliter;Coliform:≤ 3/100 milliliters;Cause Germ (means pathogenic entero becteria):Do not detect.T-CHOL contains in determining serum after by feeding blueberry rice wine 30 days to mouse Amount, significantly reduces, and shows that blueberry rice wine has the function of blood fat.
(4) the composition detection experiment of the blueberry rice wine in the invention:
Alcoholic strength (20 DEG C, %):15.7-20.1, total reducing sugar (in terms of residual sugar):2.17-5.15 g/l, total acid is (with citric acid Meter):8.26-10.24 g/l, volatile acid (with acetometer):One-level ,≤0.07 grams per milliliter.
(5) mouthfeel, the composition transfer contrast test after the preparation technology adjustment in the blueberry rice wine in the invention:
Composition detection contrast under the different fermentations temperature and time of table 1
As it can be seen from table 1 blueberry rice wine effect obtained in 6 days of being fermented at 25 DEG C is more satisfactory.
The preferred embodiments of the present invention are the foregoing is only, is not intended to limit the invention, it is all in original of the invention Under then, any modification made should be included within the scope of the present invention.

Claims (10)

1. a kind of preparation method of blueberry rice wine, it is characterised in that:Comprise the following steps:
(1) raw material is selected:The ripe high-quality blueberry fresh fruit of selection purple;Selection red, purplish red, purple or white, without rotten existing The mulberry fruit of elephant;Selection high-quality free from admixture glutinous rice;
(2) Feedstock treating:Blueberries and mulberry fruit are respectively adopted saline sook 10-20 minutes, impurity is removed, then using clear water Clean and dry, it is stand-by;
(3) primary fermentation treatment:Blueberries and mulberry fruit are placed in spiral crushing crusher machine respectively, blueberry pulp and mulberry fruit is obtained Slurry;Blueberry pulp and mulberries pulp are respectively classified into several pieces, and number and the mulberries pulp of blueberry pulp point number phase Deng, meanwhile, by sugar into several pieces, the number adds the number of mulberries pulp for the number of blueberry pulp;According to one layer of blueberry One layer of sugar of pulp, one layer of mulberries pulp, one layer of sugar, the order of one layer of blueberry pulp, one layer of sugar is fitted into glass container, until blueberry Untill pulp is installed with mulberries pulp, sugar, obtain mixing pulp, collect stand-by;Glutinous rice is cleaned, is put into pot, added water, boiled It is ripe, it is fitted into wine vat, mix normal temperature fermentation thoroughly 2-3 days, obtain fermentation material;Fermentation material is collected stand-by;
(4) main fermentation:Stirred after the mixing pulp obtained in step (3) and fermentation material are mixed, sealed, be positioned over cool place Place's fermentation, temperature control at 22-28 DEG C, ferment 5-8 days by stirring 2-4 times daily;
(5) after fermentation:The material of step (4) fermentation ends is filtered, zymotic fluid is obtained, the skin slag of separation is squeezed the juice, with hair Zymotic fluid mixes after filtering again and is placed in wine vat, and temperature control is in 22-28 DEG C, standing for fermentation 45-60 days;
(6) inverted engine:Material after step (5) fermentation ends is carried out into inverted engine treatment, the supernatant liquor in wine vat is transferred to separately In one wine vat, adjustment alcoholic strength is 18-20%, by its stewing process 3-7 days after, then supernatant liquor is transferred to another wine In cylinder, and cooling treatment to≤0 DEG C is carried out, stewing process collects supernatant after 1-2 days;
(7) sterilize, pack:The supernatant that will be collected into is sterilized using pasteurization, natural cooling, packing, sealing, you can.
2. blueberry rice wine preparation method as claimed in claim 1:It is characterized in that raw materials used parts by weight in step (3) For:Blueberry 60-85, mulberries 40-60, glutinous rice 160-200, sugar 6-8.
3. blueberry rice wine preparation method as claimed in claim 1:It is characterized in that raw materials used parts by weight in step (3) For:Blueberry 80, mulberries 50, glutinous rice 180, sugar 7.
4. blueberry rice wine preparation method as claimed in claim 1:It is characterized in that to it after obtaining mixing pulp in step (3) It is middle to add a small amount of white wine.
5. blueberry rice wine preparation method as claimed in claim 4:It is characterized in that the white wine Alcohol degree for being added is 40- 50%, addition is the 2-5% for mixing pulp weight.
6. blueberry rice wine preparation method as claimed in claim 1:It is characterized in that pulp and fermentation material will be mixed in step (4) Honey is added to be stirred for uniformly with Limon pulp after mixing.
7. blueberry rice wine preparation method as claimed in claim 6:It is characterized in that the honey for adding is mixing pulp weight 3-5%;Limon pulp is the 3-5% for mixing pulp weight.
8. blueberry rice wine preparation method as claimed in claim 1, it is characterised in that:Cooling in the step (6) is treated Cheng Zhong, has also been added thereto to tannin.
9. blueberry rice wine preparation method as claimed in claim 1, it is characterised in that:Cooling in the step (6) is treated Cheng Zhong, is also added thereto to edible gelatin.
10. the blueberry rice wine that prepared by the manufacture method as described in claim any one of 1-9.
CN201710204234.1A 2017-03-30 2017-03-30 A kind of blueberry rice wine and preparation method thereof Pending CN106834018A (en)

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CN107151603A (en) * 2017-07-13 2017-09-12 兴义市蓝溪种养殖农民专业合作社 A kind of processing method of blueberry red wine
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107099426A (en) * 2017-06-30 2017-08-29 青岛河澄知识产权有限公司 A kind of preparation method of the alcohol based composition of blueberry taste
CN107216971A (en) * 2017-06-30 2017-09-29 青岛河澄知识产权有限公司 A kind of alcohol based composition of blueberry taste
CN107151603A (en) * 2017-07-13 2017-09-12 兴义市蓝溪种养殖农民专业合作社 A kind of processing method of blueberry red wine
CN108102855A (en) * 2018-03-05 2018-06-01 鲁周 Nourishment wine and mixed fermentation method
CN108441371A (en) * 2018-03-09 2018-08-24 佛山推启农业研究院(普通合伙) A kind of Mulberry sticky-rice healthcare wine and preparation method thereof

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Application publication date: 20170613