CN108048290A - A kind of cyanine wine and preparation method thereof - Google Patents
A kind of cyanine wine and preparation method thereof Download PDFInfo
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- CN108048290A CN108048290A CN201810140060.1A CN201810140060A CN108048290A CN 108048290 A CN108048290 A CN 108048290A CN 201810140060 A CN201810140060 A CN 201810140060A CN 108048290 A CN108048290 A CN 108048290A
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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 present invention relates to a kind of cyanine wine and preparation method thereof, belong to wine field.The preparation method of cyanine wine comprises the following steps：Blueberry and rice wine base liquor are mixed, impregnates, filters to take filtrate, obtains just wine, first wine is mixed with sugar.The preparation method is simple, can save the anthocyanidin in blueberry from damage to greatest extent, enriches the nutritional ingredient of cyanine wine, improves the health-care effect of cyanine wine.Thus obtained cyanine wine plant sugared content is high, and anthocyanidin not easily runs off, and the soft glycol of mouthfeel can for a long time be preserved under room temperature and never degenerated.
Description
Technical field
The present invention relates to wine field, and more particularly to a kind of cyanine wine and preparation method thereof.
Background technology
Blueberry is a kind of wild low shrub of short-foot, dicotyledon, belongs to Ericaceae, scientific name cowberry, alias bog bilberry, sincere
Persimmon, pasture fruit.Containing abundant nutritional ingredient in blueberries, in addition to conventional sugar, acid, VC, also rich in VE, VA, VB, SOD, bear
The mineral matter elements such as fruit glycosides, protein, dietary fibre and abundant K, Fe, En, Ca.Some researches show that fresh per hectogram blueberry
Contain 400-700 milligrams of protein, 500-600 milligrams fatty, 12.3-15.3 milligrams of carbohydrate, VA81-100 states in fruit
Border unit, VE2.7-9.5 micrograms, SOD5.39 international units, 22-92 milligrams of calcium, 9.8-27.4 milligrams of phosphorus, magnesium 11.4-24.9 millis
Gram, 0.21-0.43 milligrams of zinc, 0.76-3 milligrams of iron, 0.08-0.12 milligrams of germanium, 0.2-0.32 milligrams of copper.
Since blueberries have a variety of nutritive and health protection components, so being received significant attention in blueberry mixed health food at this stage.
But blueberry mixed health food is made to endure the main of favor to the fullest extent the reason is that since the anthocyanidin content in blueberries is very high, it is each
The sweet pigment content of anthocyanidin is up to 163 milligrams in hectogram fresh fruit.Anthocyanidin has human body many beneficial functionals, for example anthocyanidin has
Remove the effect of free radical, can pre- anti-cancer, cardiovascular and cerebrovascular disease, artery sclerosis, aging etc. as more caused by free radical
Kind disease；Anthocyanidin can also promote the regeneration of visual purple in retina cell, promote eyesight；Anthocyanidin can stimulate an oxygen
Change the synthesis of carbon, improve male erectile quality；Anthocyanidin can also improve sleep, and by inhibiting prostate element, cell division
Element, histamine lipoxidase, Cycloxygenase etc. reduce tissue inflammation；Anthocyanidin can also reduce allergic reaction.
For these reasons, various informative blueberry mixed health food has obtained extensive exploitation.In numerous blueberry mixed health food
In, blueberry wine is one of health food most widely loved by the majority of consumers.Blueberry wine is the one kind formed using blueberries brewing
Fruit wine contains blueberries overwhelming majority nutritional ingredient, and particularly anthocyanidin content is higher, is the fine work in fruit wine.
The blueberry wine of commercial type at present, using mixing method, prescription compatibility is complex, is unfavorable for mass producing；
Soaking wine made of blueberry is impregnated in part using edible alcohol, has apparent acerbity in wine, mouthfeel is not good enough, and impurity is more, respectively
Batch products quality difference is larger；Squeeze the juice the blueberry wine that direct fermentation produces with blueberry, anthocyanidin is easy to run off, and cannot
It is long-term at normal temperatures to preserve.
Therefore, it is necessary to existing blueberry method for preparing medicated wine is improved.
The content of the invention
One of the objects of the present invention is to provide a kind of preparation methods of cyanine wine, and the preparation method is simple, can be maximum
Limit saves the anthocyanidin in blueberry from damage, enriches the nutritional ingredient of cyanine wine, improves the health-care effect of cyanine wine.
The second object of the present invention is to provide a kind of cyanine wine being prepared by above-mentioned preparation method, the cyanine wine
Middle plant sugared content is high, and anthocyanidin not easily runs off, and the soft glycol of mouthfeel can for a long time be preserved under room temperature and never degenerated.
The present invention is solved its technical problem and is realized using following technical scheme：
The present invention proposes a kind of preparation method of cyanine wine, comprises the following steps：Blueberry and rice wine base liquor are mixed, is impregnated,
Filtrate is filtered to take, obtains just wine, first wine is mixed with sugar.
The invention also provides the cyanine wine that a kind of preparation method by above-mentioned cyanine wine is prepared.
The advantageous effect of the cyanine wine of the embodiment of the present invention and preparation method thereof is：
Present pre-ferred embodiments prepare cyanine wine with rice wine base liquor instead of common edible alcohol, and aroma is strong, is rich in
The taste compounds such as amino acid can improve the fragrance of cyanine wine.Secondly, rice wine base liquor alcoholic strength is mild and full of nutrition, has and disappears
Foodization product and health-care effect.In the case where coordinating with sugar, cyanine vinic acid sweet tea can be made to coordinate and without astringent taste.
Anthocyanidin most in blueberry can be dissolved in rice wine base liquor by immersion, and rice wine base liquor can be with the change in blueberry
A point fully reaction is studied, the leaching rate of nutritional ingredient is improved, and forms the positive mouthfeel of mild alcohol.
Anthocyanidin in the cyanine wine being prepared through above-mentioned preparation method is compared with the anthocyanidin content difference in raw material blueberry
Unobvious, and nutriment is more abundant, absorption of human body utilization rate higher, mouthfeel is also more preferably.
Specific embodiment
It, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Cyanine wine of the embodiment of the present invention and preparation method thereof is specifically described below.
Cyanine wine provided in an embodiment of the present invention its using blueberry as primary raw material, optionally, blueberry is preferably fresh
Blueberry, the blueberry fresh fruit of picking is screened, removes disease fruit, rotten fruit and prematurity Chinese olive, it is spare.New fresh fruit
The content of anthocyanidin and other nutritional ingredients in real more non-fresh fruit is considerably higher.What deserves to be explained is the present invention is real
It applies blueberries involved in example and is both preferably the organic blueberry fresh fruit of Majiang.
With can refer to, the preparation method of the cyanine wine in the embodiment of the present invention for example may comprise steps of：Mixing is blue
The certain kind of berries and rice wine base liquor, impregnate, filter to take filtrate, obtain just wine, and first wine is mixed with sugar.
Blueberry wine its acidity being prepared by common edible alcohol and blueberry is relatively low (pH value is less than 3), has in wine apparent
Acerbity.And the embodiment of the present invention prepares cyanine wine with rice wine base liquor instead of common edible alcohol, aroma is strong, rich in ammonia
The taste compounds such as base acid can improve the fragrance of cyanine wine.Secondly, rice wine base liquor alcoholic strength is mild and full of nutrition, has and helps digestion
Change product and health-care effect.Optionally, above-mentioned rice wine base liquor can refer to the preparation method of existing rice wine and obtain.
It is preferred that the weight ratio of above-mentioned blueberry and rice wine base liquor is 130-170：100.More preferably, blueberry and rice wine base liquor
Weight ratio be 150：100.Under said ratio, the mild acidity of blueberry and the cyanine wine of gained after the reaction of rice wine base liquor, pH value
In 3.5-3.7 or so, under the cooperation of sugar, the tart flavour unobvious that show, and without astringent taste.
As preference, the number of degrees of above-mentioned rice wine base liquor can be 37 °, the rice wine base liquor under the number of degrees is to blueberry anthocyanin
Solubility it is higher, and the more preferably soft glycol of mouthfeel for the cyanine wine being prepared.
Further, mixed blueberry with rice wine base liquor in ferment field is impregnated, ferments Jar opening sealer to completely cut off
Air, ferment field are arranged in soil.
Optionally, the temperature impregnated in the embodiment of the present invention is no more than 10 DEG C, and with this condition, the time of immersion is
6-7 months.Anthocyanidin most in blueberry can be dissolved under this soaking conditions in rice wine base liquor, and rice wine base liquor can be with indigo plant
Chemical composition in the certain kind of berries is fully reacted, and improves the leaching rate of nutritional ingredient, and forms the positive mouthfeel of mild alcohol.
Further, the system after immersion is filtered, removes the particulate matters such as pulp or pomace and suspended matter, obtained just
Wine.
Then first wine is mixed with sugar, you can obtain cyanine wine.Optionally, the weight ratio of first wine and sugar is 100：2-3.
Preferably, the weight ratio of first wine and sugar is 100：2.5.Under this proportioning, the sugariness and acidity in cyanine wine are relatively mild, mouthfeel
Preferably.
What deserves to be explained is the sugar in the embodiment of the present invention is preferably rock sugar.The reason is that brown sugar is without height essence
Raw sugar obtained by refining, contained by impurity it is more, easily react with the material composition in wine.For white sugar is compared with brown sugar,
Contained impurity is more, can react with the mineral matter and other components in anthocyanidin and wine, is unfavorable for flower in finished product cyanine wine
The reservation and absorption of blue or green element and nutriment, so as to reduce the nutritive value of cyanine wine.
And rock sugar purity is higher, is mixed with first wine, on the one hand has higher degrees of fusion with first wine compared with brown sugar or white sugar,
On the other hand also higher, heavy feeling are stronger for its saturation degree.
Further, filtrate is taken after wine liquid can again be filtered to wine body clear, the wine liquid of gained after filtering is existed
Cork closure after clean bottle is filled into the environment of sealing, is examined, packaging.
After testing, the anthocyanidin in the cyanine wine being prepared through above-mentioned preparation method contains compared with the anthocyanidin in raw material blueberry
Amount difference unobvious, and nutriment is more abundant, absorption of human body utilization rate higher, mouthfeel is also more preferably.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
By fresh Blueberry and the number of degrees be 35 ° rice wine base liquor using weight ratio as 130:100 mixing, in 10 DEG C of ferment
It is impregnated 6 months in.
System after immersion is filtered, removes the particulate matters such as pulp or pomace and suspended matter, obtains just wine.By first wine with
Rock sugar is using weight ratio as 100:2 mixing, obtain cyanine wine.
Embodiment 2
By fresh Blueberry and the number of degrees be 36 ° rice wine base liquor using weight ratio as 170:100 mixing, in 9 DEG C of ferment
It is impregnated 7 months in.
System after immersion is filtered, removes the particulate matters such as pulp or pomace and suspended matter, obtains just wine.By first wine with
Rock sugar is using weight ratio as 100:3 mixing, obtain cyanine wine.
Embodiment 3
By fresh Blueberry and the number of degrees be 37 ° rice wine base liquor using weight ratio as 150:100 mixing, in 8 DEG C of ferment
It is impregnated 6 months in.
System after immersion is filtered, removes the particulate matters such as pulp or pomace and suspended matter, obtains just wine.By first wine with
Rock sugar is using weight ratio as 100:2.5 mixing, obtain cyanine wine.
Embodiment 4
By fresh Blueberry and the number of degrees be 38 ° rice wine base liquor using weight ratio as 140:100 mixing, in 7 DEG C of ferment
It is impregnated 6.5 months in.
System after immersion is filtered, removes the particulate matters such as pulp or pomace and suspended matter, obtains just wine.By first wine with
Rock sugar is using weight ratio as 100:2 mixing, obtain cyanine wine.
Embodiment 5
By fresh Blueberry and the number of degrees be 39 ° rice wine base liquor using weight ratio as 160:100 mixing, in 8 DEG C of ferment
It is impregnated 6 months in.
System after immersion is filtered, removes the particulate matters such as pulp or pomace and suspended matter, obtains just wine.By first wine with
Rock sugar is using weight ratio as 100:3 mixing, obtain cyanine wine.
Embodiment 6
By fresh Blueberry and the number of degrees be 40 ° rice wine base liquor using weight ratio as 160:100 mixing, in 8 DEG C of ferment
It is impregnated 6 months in.
System after immersion is filtered, removes the particulate matters such as pulp or pomace and suspended matter, obtains just wine.By first wine with
Rock sugar is using weight ratio as 100:2.5 mixing, obtain cyanine wine.
Embodiment 7
The present embodiment and embodiment 3 difference lies in：Sugar uses white granulated sugar.
Embodiment 8
The present embodiment and embodiment 3 difference lies in：Sugar uses brown sugar.
Test example 1
Above-described embodiment 1-8 is repeated, obtains enough cyanine wine.Made respectively with the cyanine wine obtained by the various embodiments described above
For test group 1-8, control group 1-2 is set, and wherein difference lies in substitute rice wine base with edible alcohol with embodiment 3 for control group 1
Wine, difference lies in squeezed the juice direct fermentation with blueberry for control group 2 and embodiment 3.
Respectively in Guizhou, Sichuan, Xinjiang, 100 people of each random investigation in Heilungkiang and 5, Guangzhou province, wherein 18-25 Sui year
Age section account for 40%, 26-40 Sui age bracket account for 40%, 41-60 Sui age bracket account for accounting for for 10%, 61-80 Sui age bracket
10%, sensory evaluation, standards of grading (wherein, mouthfeel weight as shown in table 1 are carried out to the cyanine wine of test group and control group respectively
Account for the 50% of total score, the weight of fragrance and color and luster accounts for the 15% of total score respectively, and the weight of appearance accounts for the 20% of total score), evaluation knot
Fruit is as shown in table 2.
1 sensory evaluation scores standard of table
2 Analyses Methods for Sensory Evaluation Results of table
As can be seen from Table 2, the score of the sensory evaluation of the corresponding cyanine wine of embodiment 1-8 is compared with control group 1-2 highers,
Illustrate using the present invention program provide preparation method it is more existing with edible alcohol impregnate or directly with blueberry squeeze the juice fermentation institute
The cyanine wine mouthfeel obtained is more preferably.Embodiment 1-6 illustrates to use rock sugar in preparation process compared with the scoring higher obtained by embodiment 7-8
Compared with the cyanine wine obtained by brown sugar or white granulated sugar integrated sensory's index more preferably.Wherein, 3 highest scoring of embodiment illustrates embodiment 3
Corresponding preparation process is compared with other embodiments more preferably.
Test example 2
It presses《GB/T 27588-2011》Cyanine wine obtained by embodiment 1-8 is measured, 3 groups of experiments are taken per embodiment
Product, result is in terms of the measure average value of the cyanine wine obtained by 8 groups of embodiments.It is the results show that the alcoholic strength (20 of flower pure mellow wine
DEG C) it is 12.9%vol, total acid 3.8g/L, sugar-free extract 18.3g/L, lead and saccharin sodium do not detect.
Delphinidin containing 7.96mg in every kilogram of cyanine wine, 26.61mg cyanidins, 13.89mg petunias pigment,
2.95mg paeonidins and 216.76mg malvidins do not detect pelargonidin (detection limit 0.877).Also, it is above-mentioned into
In product cyanine wine total sugar amount be 12wt%, the original sugar content of blueberries (plant sugar) be 8-10wt%, the plant sugar of blueberries
Account for more than the 80wt% of total reducing sugar.
In conclusion the preparation method of cyanine wine provided in an embodiment of the present invention is simple, blueberry can be saved from damage to greatest extent
In anthocyanidin, enrich the nutritional ingredient of cyanine wine, improve the health-care effect of cyanine wine.Thus planted in the cyanine wine being prepared
Object sugared content is high, and anthocyanidin not easily runs off, and the soft glycol of mouthfeel can for a long time be preserved under room temperature and never degenerated.
Embodiments described above is part of the embodiment of the present invention, instead of all the embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without creative efforts
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of preparation method of cyanine wine, which is characterized in that comprise the following steps：Blueberry and rice wine base liquor are mixed, is impregnated, mistake
Leaching filtrate obtains just wine, and the just wine is mixed with sugar.
2. preparation method according to claim 1, which is characterized in that the blueberry and the weight ratio of the rice wine base liquor are
130-170：100.
3. preparation method according to claim 2, which is characterized in that the blueberry and the weight ratio of the rice wine base liquor are
150：100.
4. preparation method according to claim 1, which is characterized in that the weight ratio of the just wine and the sugar is 100：2-
3。
5. preparation method according to claim 4, which is characterized in that the weight ratio of the just wine and the sugar is 100：
2.5。
6. preparation method according to claim 1, which is characterized in that the number of degrees of the rice wine base liquor are 35 ° to 40 °,
Preferably, the number of degrees of the rice wine base liquor are 37 °.
7. preparation method according to claim 1, which is characterized in that the sugar is rock sugar.
8. such as the preparation method of claim 1-7 any one of them preparation methods, which is characterized in that the temperature of immersion is no more than
10℃。
9. preparation method according to claim 8, which is characterized in that the time of immersion is 6-7 months.
10. a kind of cyanine wine, which is characterized in that be prepared by such as claim 1-9 any one of them preparation method.
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| CN201810140060.1A CN108048290A (en) | 2018-02-09 | 2018-02-09 | A kind of cyanine wine and preparation method thereof |
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| CN201810140060.1A CN108048290A (en) | 2018-02-09 | 2018-02-09 | A kind of cyanine wine and preparation method thereof |
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| CN201810140060.1A Pending CN108048290A (en) | 2018-02-09 | 2018-02-09 | A kind of cyanine wine and preparation method thereof |
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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 |
| CN111704980A (en) * | 2020-07-30 | 2020-09-25 | 杨青 | Health-preserving wine and manufacturing method and equipment thereof |
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| 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 |
| KR101735280B1 (en) * | 2016-02-15 | 2017-05-16 | 김재찬 | Manufacture method of raw rice wine |
| CN106916691A (en) * | 2017-04-25 | 2017-07-04 | 江西思科农业开发有限责任公司 | Blueberry fruit wine and preparation method thereof |
| CN107227234A (en) * | 2017-08-01 | 2017-10-03 | 申小维 | The sticky rice sweet wine that a kind of utilization cardoncillo or blueberry make |
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2018
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| 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 |
| KR101735280B1 (en) * | 2016-02-15 | 2017-05-16 | 김재찬 | Manufacture method of raw rice wine |
| CN106916691A (en) * | 2017-04-25 | 2017-07-04 | 江西思科农业开发有限责任公司 | Blueberry fruit wine and preparation method thereof |
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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 |
| CN111704980A (en) * | 2020-07-30 | 2020-09-25 | 杨青 | Health-preserving wine and manufacturing method and equipment thereof |
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Application publication date: 20180518 |