CN107099421A - Blueberry black rice wine brewage technology - Google Patents
Blueberry black rice wine brewage technology Download PDFInfo
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- CN107099421A CN107099421A CN201710499972.3A CN201710499972A CN107099421A CN 107099421 A CN107099421 A CN 107099421A CN 201710499972 A CN201710499972 A CN 201710499972A CN 107099421 A CN107099421 A CN 107099421A
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of blueberry black rice wine brewage technology, the present invention is using blueberry, black rice as raw material, mixed fermentation obtains blueberry black rice mixing wine after it is pre-processed respectively, and by making experiment of single factor, so that blueberry and black rice ratio are different, inoculum of dry yeast is different, temperature is different, sodium sulfite addition is different and fermentation time difference is brewageed, and carry out orthogonal experiment, determine the optimal processing parameter of blueberry black rice liquor brewing, thus be made it is a kind of it is cheap, be of high nutritive value, cater to each arrangement of consumption person and Compound fruit wine best in quality.
Description
Technical field
The present invention relates to a kind of drinks brewage process, more particularly to a kind of blueberry black rice wine brewage technology.
Background technology
Blueberry, not only rich in various nutrient elements, also containing extremely abundant flavonoids and polysaccharose substance, such as cyanine
Glycosides, total phenol etc., with functions such as protection eyesight, anticancer, enhancing immune systems；Black rice, non-glutinous rice, rich in human body, institute is required
Nutrient, with removing free radical, improving hypoferric anemia, the different physiological roles such as immunological regulation, while more containing a large amount of
Anthocyanidin.Drinks is various in style in the prior art, and the kind on blueberry and black rice is with regard to not disclosed report.
The content of the invention
The purpose of the present invention is that provides a kind of blueberry black rice wine brewage technology to solve the above problems.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The present invention comprises the following steps：
(1) operated before fermenting：Blueberry is crushed with disintegrating machine, and percentage of damage need to reach more than 97%；
Black rice washes rice processing:Cleaned with pure water, eluriate one twice, it is to avoid excessive stirring；
Rice is boiled in immersion：It should be noted that first to discharge water during rice dipping and put rice afterwards, be then stirred for uniformly, in rice: water=1: 2 ratio,
Immersion 24h or so, is grown with antiforeign bacteria at normal temperatures.Black rice soak during on, with finger pinch the grain of rice be in powdery and nothing
Hilum is the standard of rice dipping optimum degree；
Steamed rice：Black rice after immersion is washed away with clear water boiling is carried out after Rice ＆ peanut milk, digestion time is 30~50min, boils in a covered pot over a slow fire lid
Time is 5~7min；
Drench cold：It will boil under rear and cooling cold water drenches above rice；
(2) adjusting component：After blueberry is mixed with black rice, the pH value of mixture, adding citric acid need to be determined with precision pH meter
It is adjusted to 4.5 left back, then determines with saccharometer the pol of mixture, judge the addition of sucrose, pol is adjusted to 20 degree；
(3) actication of culture：Make Active Dry Yeast bacterium powder rehydration with 1% more than 10 times of yeast sucrose solutions,
And 30min is incubated in 38 DEG C makes its activation to the optimum state for a large amount of bubble activation occur, treats that temperature is down to 25 DEG C or so Shi Tian
It is added in zymotic fluid and starts fermentation process after stirring；
(4) it is inoculated with, ferments：After inoculation fermentation, zymotic fluid is placed in constant incubator and cultivated, often crossed 24h and be stirred；
(5) then clarified, produce blueberry black rice wine after ageing.
The beneficial effects of the present invention are：
The present invention is a kind of blueberry black rice wine brewage technology, and the present invention is carried out it pre- respectively using blueberry, black rice as raw material
Mixed fermentation obtains blueberry black rice mixing wine after processing, and by making experiment of single factor, with blueberry and black rice ratio difference, yeast
Addition is different, temperature is different, sodium sulfite addition it is different it is different with fermentation time is brewageed, and carry out orthogonal experiment,
The optimal processing parameter of blueberry black rice liquor brewing is determined, one kind is cheap, is of high nutritive value, caters to each arrangement of consumption person so as to be made
And Compound fruit wine best in quality.
Embodiment
The invention will be further described below：
Comprise the following steps：
(1) operated before fermenting：Blueberry need to be crushed with disintegrating machine, and percentage of damage need to reach more than 97%, to have fully
Contact.
In common fruit wine production, sodium sulfite can suppress varied bacteria growing breeding, oxidation resistant while can also improve fruit wine
Local flavor, plays the effect for increasing acid, and blueberry needs to add immediately after mixing with black rice.Pectase can improve fruit wine yield and quality,
Improve fragrance and quality.
Black rice washes rice processing:Due to grain of rice surface attachment chaff skin, dust and other impurities, it is therefore desirable to pure washing
Only.Eluriate one twice, it is to avoid excessive stirring.
Rice is boiled in immersion：It should be noted that first to discharge water during rice dipping and put rice afterwards, be then stirred for uniform.Because rice can water swelling, institute
Rice layer certain distance will be higher by with water level, typically in rice: water=1: 2 ratio, 24h or so is soaked at normal temperatures, with antiforeign bacteria
Grow].On during black rice soaks, the grain of rice is pinched with finger in powdery and without the standard that hilum is rice dipping optimum degree.
Steamed rice：Black rice after immersion is washed away with clear water boiling is carried out after Rice ＆ peanut milk, the purpose of boiling is in order that in the grain of rice
Starch be gelatinized by heat absorbing water.Meanwhile, boiling can play bactericidal action, to avoid during diastatic fermentation by other miscellaneous bacterias
Interference, digestion time is generally 30~50min, and it is 5~7min to boil in a covered pot over a slow fire the lid time.
Drench cold：It will boil under rear and cooling cold water drenches above rice, and can both make rice temperature drop, can increase again
Plus the water content of rice, moreover it is possible to rice surface is become smooth, can separate and breathe freely between particle, be conducive to next step to admix yeast
Fermented jointly with black rice.The faster the better for the operating process speed, avoids exposing steamed rice in atmosphere too as far as possible
For a long time, living contaminants is caused.
(2) adjusting component：After blueberry is mixed with black rice, the pH value of mixture, adding citric acid need to be determined with precision pH meter
It is adjusted to 4.5 left back, then determines with saccharometer the pol of mixture, judge the addition of sucrose, pol is adjusted to 20 degree；
(3) actication of culture：Make Active Dry Yeast bacterium powder rehydration with 1% more than 10 times of yeast sucrose solutions,
And 30min is incubated in 38 DEG C makes its activation to the optimum state for a large amount of bubble activation occur, treats that temperature is down to 25 DEG C or so Shi Tian
It is added in zymotic fluid and starts fermentation process after stirring；
(4) it is inoculated with, ferments：After inoculation fermentation, zymotic fluid is placed in constant incubator and cultivated, often crossed 24h and be stirred；
(5) then clarified, produce blueberry black rice wine after ageing.
Experiment of single factor：
Blueberry and the different influences to blueberry black rice wine quality of black rice ratio
By blueberry and black rice 1:1、1:2、1:3、1:4 four kinds of ratios carry out operation mixed fermentation, take identical 0.05% left
Right inoculum of dry yeast, temperature and sodium sulfite addition is fermented, and the residual sugar of fruit wine, alcoholic strength, always are determined after end
Acid content and progress sensory evaluation scores, determine optimal proportion.
The different influences to blueberry black rice wine quality of inoculum of dry yeast
Take blueberry in 3.1 and operation and adjusting component before a series of four groups of fermentations of carry out of black rice optimal proportion, respectively with
0.05%th, 0.06%, 0.07%, 0.08% yeast adjusts dosage to be separately added into, and is placed in ferment making blueberry in constant incubator
Black rice wine.Residual sugar, alcoholic strength in blueberry black rice wine are determined after end, total acid content and sensory evaluation scores are carried out to it, it is determined that most
Suitable inoculum of dry yeast.
Influence of the fermentation temperature to blueberry black rice wine quality
Optimal yeast amount in four parts of blueberry Black-rice Wine liquid by composition adjustment in addition 3.2 is respectively placed in 15
DEG C, 18 DEG C, 20 DEG C, ferment making blueberry black rice wine in 25 DEG C of constant incubators.After end determine blueberry fermented wine of fermented wine in residual sugar,
Alcoholic strength, total acid content simultaneously carry out sensory evaluation scores to it, determine optimum fermentation temp.
Influence of the sodium sulfite addition to blueberry fruit wine quality
In four part 3.1 sodium sulfite is added in optimal blueberry black rice ratio and the blueberry Black-rice Wine liquid adjusted
Its concentration is adjusted for 25mg/kg, 30mg/kg, 35mg/kg, 40mg/kg, the optimal barms amount drawn in 3.2 is added respectively
3.3 are placed in afterwards draws ferment making blueberry black rice wine in constant incubator under optimum temperature.Blueberry fermentation is determined after end
Residual sugar, alcoholic strength, total acid content and sensory evaluation scores are carried out to it in wine, determined by determining the SO2 residual quantities of final products
Optimal sodium sulfite addition.
Influence of the fermentation time to blueberry fruit wine quality
3.2 are added respectively in optimal blueberry black rice ratio and the blueberry Black-rice Wine liquid adjusted in four part 3.1
In show that 3.3 are placed in after optimal barms amount draws ferment making blueberry black rice wine in constant incubator under optimum temperature,
When fermentation is to 5d, 6d, 7d, 8d, take out respectively, determine residual sugar, alcoholic strength in blueberry black rice wine, total acid content and it carried out
Sensory evaluation scores, it is determined that optimal fermentation time.
Orthogonal experiment
On the basis of experiment of single factor, optimum value is chosen, using the blueberry fruit wine sense organ comprehensive grading that ferments as index, with
Blueberry carries out orthogonal experiment with black rice best proportion, inoculum of dry yeast, fermentation temperature, sodium sulfite addition and fermentation time,
So that it is determined that the optimised process and its parameter of blueberry fermentation.
Operating method and requirement
Raw material is selected
The optional indigo plant of kind of blueberry is rich, Ao Ni'er, peak, close this carry with 5 kinds of Blue Bird, moisture is big, sugar-acid ratio
Properly, crushing juice rate is high, is suitably processed into fruit wine.Fruit requires full, without rotting, and free from extraneous odour is optimal to select fresh blueberry and added
Work.Black rice, which is selected, selects Shaanxi Yang County black rice, and meter Zhi Hao, species is more, collection color, nutrition and health care and the whole body.Select free from extraneous odour,
Without go mouldy smell, the black rice without acid smell and stale flavor.
Add pectase and yeast
It is optimal result that the addition of pectase, yeast and sodium sulfite should be drawn in strict accordance with experiment, optimal
Ratio is operated, and notes the health and the health of operating personnel of addition container during addition, and requires to add immediately after being beaten, and is added
Plus after it is carried out be sufficiently stirred for mixing.
Adjusting component
Mixed blueberry Black-rice Wine liquid addition sucrose and citric acid adjusting component, should be in strict accordance with experiment parameters obtained
Add, note the personal hygiene and the health of addition container of operator, it is to avoid cause living contaminants.
Steamed rice, stand meal, cooling, cooling
This sequence of operations should be noted operation machine and the health of operating personnel, it is to avoid miscellaneous bacteria enters, and should be noted during steamed rice
The time of steamed rice and temperature, it is unsuitable long.Cylindrical void must be left in the fermentation tank taken during with black rice mixed fermentation, tank,
Appropriate oxygen is provided for saccharomycete amount reproduction, blueberry juice hydrorrhea goes out when being also prevented from fermenting vigorous.
Mixed fermentation
The temperature-time of mixed fermentation need to be carried out in strict accordance with the parameter obtained by experiment, extraneous ring during strict control fermentation
Border, it is to avoid miscellaneous bacteria or other harmful substances enter, and damage wine product quality.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of blueberry black rice wine brewage technology, it is characterised in that comprise the following steps：
(1) operated before fermenting：Blueberry is crushed with disintegrating machine, and percentage of damage need to reach more than 97%；
Black rice washes rice processing:Cleaned with pure water, eluriate one twice, it is to avoid excessive stirring；
Rice is boiled in immersion：It should be noted that first to discharge water during rice dipping and put rice afterwards, be then stirred for uniformly, in rice: water=1: 2 ratio, normal
Lower immersion 24h of temperature or so, is grown with antiforeign bacteria.On during black rice soaks, the grain of rice is pinched in powdery and without hilum with finger
For the standard of rice dipping optimum degree；
Steamed rice：Black rice after immersion is washed away with clear water boiling is carried out after Rice ＆ peanut milk, digestion time is 30~50min, boils in a covered pot over a slow fire the lid time
For 5~7min；
Drench cold：It will boil under rear and cooling cold water drenches above rice；
(2) adjusting component：After blueberry is mixed with black rice, the pH value of mixture need to be determined with precision pH meter, adding citric acid is adjusted to
4.5 is left back, then determines the pol of mixture with saccharometer, judges the addition of sucrose, pol is adjusted into 20 degree；
(3) actication of culture：Make Active Dry Yeast bacterium powder rehydration with 1% more than 10 times of yeast sucrose solutions, and in
38 DEG C of insulation 30min make its activation to the optimum state for a large amount of bubble activation occur, are added to when temperature is down to 25 DEG C or so
Start fermentation process in zymotic fluid and after stirring；
(4) it is inoculated with, ferments：After inoculation fermentation, zymotic fluid is placed in constant incubator and cultivated, often crossed 24h and be stirred；
(5) then clarified, produce blueberry black rice wine after ageing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710499972.3A CN107099421A (en) | 2017-06-27 | 2017-06-27 | Blueberry black rice wine brewage technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710499972.3A CN107099421A (en) | 2017-06-27 | 2017-06-27 | Blueberry black rice wine brewage technology |
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| CN107099421A true CN107099421A (en) | 2017-08-29 |
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| CN201710499972.3A Pending CN107099421A (en) | 2017-06-27 | 2017-06-27 | Blueberry black rice wine brewage technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107446747A (en) * | 2017-09-21 | 2017-12-08 | 韦红兵 | A kind of production technology of dark red rice health preserving wine |
| CN109722367A (en) * | 2017-10-30 | 2019-05-07 | 周宝龙 | A kind of production method of blueberry wine |
| CN113583783A (en) * | 2021-09-03 | 2021-11-02 | 华中农业大学 | Brewing method of high-anthocyanin-content and flavor-enhanced fully-fermented black rice wine |
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| CN104804935A (en) * | 2015-04-03 | 2015-07-29 | 王思伟 | Blueberry flavored rice wine and preparation method thereof |
| CN104845827A (en) * | 2015-06-13 | 2015-08-19 | 聂超 | Red glutinous rice-blueberry health wine and preparation method thereof |
| CN105623967A (en) * | 2016-04-01 | 2016-06-01 | 贵州苗乡侗寨酒业有限公司 | Blueberry wine and preparation method thereof |
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2017
- 2017-06-27 CN CN201710499972.3A patent/CN107099421A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804935A (en) * | 2015-04-03 | 2015-07-29 | 王思伟 | Blueberry flavored rice wine and preparation method thereof |
| CN104845827A (en) * | 2015-06-13 | 2015-08-19 | 聂超 | Red glutinous rice-blueberry health wine and preparation method thereof |
| CN105623967A (en) * | 2016-04-01 | 2016-06-01 | 贵州苗乡侗寨酒业有限公司 | Blueberry wine and preparation method thereof |
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| 赖来展: "《黑色食品加工工艺与配方》", 30 April 2001, 科学技术文献出版社 * |
| 陈明明等: "多菌种共固定化发酵制备黑米蓝莓果醋饮料", 《食品科技》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107446747A (en) * | 2017-09-21 | 2017-12-08 | 韦红兵 | A kind of production technology of dark red rice health preserving wine |
| CN109722367A (en) * | 2017-10-30 | 2019-05-07 | 周宝龙 | A kind of production method of blueberry wine |
| CN113583783A (en) * | 2021-09-03 | 2021-11-02 | 华中农业大学 | Brewing method of high-anthocyanin-content and flavor-enhanced fully-fermented black rice wine |
| CN113583783B (en) * | 2021-09-03 | 2023-08-11 | 华中农业大学 | Brewing method of full-fermentation black rice wine with high anthocyanin content and enhanced flavor |
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