CN108192792A - The formula and its manufacture craft of a kind of blueberry liqueur - Google Patents
The formula and its manufacture craft of a kind of blueberry liqueur Download PDFInfo
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- CN108192792A CN108192792A CN201810247774.2A CN201810247774A CN108192792A CN 108192792 A CN108192792 A CN 108192792A CN 201810247774 A CN201810247774 A CN 201810247774A CN 108192792 A CN108192792 A CN 108192792A
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- blueberry
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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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
The invention discloses the formula and its manufacture craft of a kind of blueberry liqueur (low assembled alcoholic drinks), the raw material that blueberry liqueur includes following parts by weight is mixed：Concentration 37 parts of blueberry juice, sugariness adjust 37 parts, acidity adjust 0.5 2 parts, 3 60 parts of Maotai-flavor liquor adds suitable pure water, and adjustment alcoholic strength is 1 30%vol, does not add any white granulated sugar, essence, artificial color, preservative.Above-mentioned raw materials ultimately form rich and gaudy thick and heavy, pure and fresh pleasant, the wine body alcohol of fruity of wine and women-sensual pursuits and coordination, light elegant, the blueberry liqueur for the lattice that have unique style of feeling well of pleasant impression according to technical process such as pretreatment of raw material, allotment, refined filtration, pasteurizes.
Description
Technical field
The present invention relates to assembled alcoholic drinks technical field, the manufacture craft of specifically a kind of blueberry liqueur.
Background technology
Blueberry contains the special nutrient compositions such as extremely abundant anthocyanidin, resveratrol, flavonols, is referred to as " slurry
There is the king of fruit " protection eyesight, anticancer, enhancing human organism the healthcare functions such as to be immunized.Collect since the blueberry fresh fruit maturity period is opposite
In, apt to deteriorate, not storage tolerance hinders developing for blueberry industry, therefore blueberry deep process technology became in recent years
The hot spot of research.
Ligueur is a kind of assembled alcoholic drinks being popular on international market, and it with Spirit or grape wine is base liquor to be, is added in
Fruit juice and syrup impregnate various fruit or spice berry again, by distilling, impregnating, the processes such as clarifying and be made, annual consumption
It is very big.There is a large amount of patents domestic recent years as a kind of deep process technology in blueberry fruit wine, but main is all around blueberry system
Make fermented wine.The technology that blueberry liqueur (assembled alcoholic drinks) is made of Blueberry seldom reports that the patent that can be found has CN
101921696A《A kind of manufacturing method of full-juice blueberry liqueur》, specially add in edible alcohol and SO2To blueberry fresh fruit into
Row dipping 7-10 days, squeeze and filter are clarified 10 days, and product is made after centrifugation；For another example patent CN 104531475A《One kind has
Production method of blueberry alcoholic drink mixed with fruit juice of healthcare function and products thereof》, pomace specifically is squeezed with blueberry fresh fruit, 60 DEG C dry, pulverize
Blueberry powder is made, takes 0.5-2 parts of blueberry powders, add in 100 parts of rice wine, citric acid or the malic acid 0.01 of 50-60%vol~
1~5 part of 0.05 part, rock sugar or sucrose impregnate 10~30 days at room temperature, clarification, and blueberry alcoholic drink mixed with fruit juice is made after strainer filtering.
In the prior art, seldom to the related technology reports of blueberry liqueur, deficiency is mainly shown as：Edible alcohol
Extraction, often adds (pol of blueberries are inadequate) such as white sugar, sucrose or addition preservative, essence, artificial color, nutrition are protected
Strong component damages are more, this all affects wine body taste and flavor, reduces product quality and class；Simultaneously the production cycle compared with
It is long, increase production cost.For this purpose, this researcher carries out research and discussion to existing technical literature and market product, and pass through
Repetition test is started with from the reservation and industrialized production of the mouthfeel and quality, nutritional ingredient of blueberry liqueur, is Blueberry
It makes blueberry liqueur and provides a kind of new approaches.
Invention content
In order to solve the above technical problems existing in the prior art, the object of the present invention is to provide one kind to be sufficiently reserved indigo plant
The blueberry liqueur (low assembled alcoholic drinks) and its preparation process of certain kind of berries nutritive value.
The present invention provides a kind of formula of blueberry liqueur, and the raw material including following parts by weight is mixed：Concentration is blue
3-7 parts of certain kind of berries juice, 3-7 parts of sugariness adjustment, 0.5-2 parts of acidity adjustment, 3-60 parts of Maotai-flavor liquor adds suitable pure water,
Adjustment alcoholic strength is 1-30%vol.The dense Yan of blueberry liqueur wine and women-sensual pursuits provided by the invention is thick and heavy, pure and fresh pleasant, the wine body alcohol of fruity
Light refreshing elegant with coordination, pleasant impression, have unique style a lattice.
Optionally, the sugariness adjusts (any substance for meeting food security and increasing sweet taste) as concentrated apple
Juice, acidity adjust (any substance for meeting food security and increasing tart flavour) as concentrated lemon juice.
The invention also discloses a kind of manufacture crafts of blueberry liqueur, include the following steps：
A, pretreatment of raw material：Disease-free, free from extraneous odour, free of contamination organic blueberries are selected, it is blue that 6 times of concentrations are produced after cleaning
Certain kind of berries juice, pol are stored for future use in 60-65Brix, then sterile filling to sterile bag, 0-5 DEG C of air-conditioned cold store of feeding；Maotai-flavor liquor
By adding pure water decreasing concentration and passing through active carbon purifying, make Maotai-flavor liquor from more than 53%vol decreasing concentrations to 36%vol or so；
B, it allocates：According to the Alcohol degree of produced ligueur, with suitable pure water, the sauce of reducing degree processing is then added in
3-60 parts of aromatic white spirit adds in 3-7 parts of blueberry juice of concentration, 3-7 parts of concentrated apple juice, 0.5-2 parts of concentrated lemon juice, stirs 10-
20min obtains deployed ligueur；
C, it filters：By the ligueur refined filtration filtration treatment after the allotment obtained by step B, refined filtration pressure≤0.45MPa, then
By the high-pressure homogeneous processing of ligueur after refined filtration, homogenization pressure >=20MPa；
D, pasteurize：Ligueur process of passing through tunnel obtained by step C is warming up to 58-62 DEG C, hot filling, spiral cover, in 60-
45-60min is sterilized under the conditions of 75 DEG C, then with water cooling is cooled down, product is made.
Compared with prior art, technological merit of the invention is embodied in：
1. entire manufacturing process is clarified without fermentation, without immersion or lower glue, the production cycle is shortened, reduces and is produced into
This, while the risk that blueberry fermented wine of fermented wine pectin in production is converted into methanol is avoided, improve the safety of product.
2. using Maotai-flavor liquor, the mellow fine and smooth, fragrance of wine liquid wine body of allotment is coordinated, while enriched in Maotai-flavor liquor
Kinds of organic acids and content, be conducive to the stabilization of anthocyanidin, make it have protection eyesight, anticancer, enhancing human organism are immunized
Healthcare function.
3. precipitation and oil slick that Maotai-flavor liquor is precipitated after activated carbon adsorption decreasing concentration, and to main flavor ingredient in wine,
The absorption such as organic acid are lacked, so as to not influence the flavor and mouthfeel in Maotai-flavor liquor.
4. the concentration blueberry juice pol of sterile filling is high, it is unlikely to deteriorate, easily storage is, it can be achieved that the whole year life of blueberry liqueur
Production, no longer by the time restriction that the blueberries maturity period concentrates.
5. adjusting sugariness by adding concentrated apple juice, concentrated lemon juice adjusts acidity, does not add white sugar or honey, perfume (or spice)
Essence, preservative and artificial color improve mouthfeel, flavor and the class of blueberry liqueur.
6. deployed ligueur by refined filtration and high-pressure homogeneous, it is basic solve blueberry liqueur shelf life occur it is muddy,
The problem of precipitation.
7. the pasteurize after hot filling remains the nutrition such as anthocyanidin, resveratrol in blueberries to the maximum extent
Ingredient.
Specific embodiment
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment one
A, pretreatment of raw material：Disease-free, free from extraneous odour, free of contamination organic blueberries are selected, hammer crushing is used after cleaning
Machine is crushed, and blueberry protoplasm is made；Juice slag separation is carried out using type juice extractor, the turbid juice of blueberry is made；By the turbid juice pump of blueberry
Enter ceramic membrane ultrafitration equipment and carry out ultrafiltration, operating pressure 0.2MPa obtains blueberry juice after ultrafiltration；It is set again by reverse osmosis
It is standby, carry out reverse osmosis pre-concentration, 20 °, reverse osmosis pressure 0.5MPa of pre-concentration to Brix degree (Brix), operating temperature 35
DEG C, flow velocity is 2.0m per second, 6 times of concentration blueberry juices is made, pol is in 60-65Brix, using bottle placer sterile filling to nothing
Bacterium bag is sent into 0-5 DEG C of air-conditioned cold store and is stored for future use；Maotai-flavor liquor 1500kg, pure water 875kg, activity are added in adsorption tanks
It is white to obtain the Maotai-flavor that decreasing concentration is 36%vol through plate-type filtering, again after refined filtration by charcoal 125kg, the stirring and adsorbing 4h under the conditions of -8 DEG C
Wine, clean taste are tasty and refreshing；
B, it allocates：At normal temperatures, by produce 12%vol blueberries it is tasty and refreshing for, add in 21-22 parts of pure water, then add in
16 parts of the Maotai-flavor base liquor of reducing degree processing adds in 5-6 parts of blueberry juice of concentration, 5-6 parts of concentrated apple juice, concentrated lemon juice 0.5-1
Part, 15min is stirred, obtains deployed ligueur；
C, refined filtration：Ligueur after allotment obtained by step B is filtered by strainer, refined filtration fore pressure≤0.45MPa；
D, it is high-pressure homogeneous：By the high-pressure homogeneous processing of ligueur after filtering, homogenization pressure >=20MPa；
E, pasteurize：Ligueur process of passing through tunnel obtained by step C is warming up to 58-62 DEG C, hot filling, spiral cover, in 60-
45-60min is sterilized under the conditions of 75 DEG C, then with water cooling is cooled down, product is made.
Embodiment two
The 1st of embodiment two and embodiment one difference lies in：Squeeze the juice in step A separation blueberry slurries pass through ceramic membrane
After ultrafiltration, clarification blueberry juice is by triple effect low temperature falling film concentration, 70-75 DEG C of a thickening temperature of effect, two effect thickening temperature 60-65
DEG C, 45-50 DEG C of triple effect thickening temperature produces 6 times of concentration blueberry juices, and pol is in 60-65Brix, using bottle placer sterile filling
To sterile bag, it is sent into 0-5 DEG C of air-conditioned cold store and stores for future use.
The 2nd of embodiment two and embodiment one difference lies in：In step B for producing 8%vol blueberry liqueurs,
27 parts of pure water is added in during allotment, then 11-12 parts of the Maotai-flavor base liquor of addition reducing degree processing, 6-7 parts of blueberry juice of addition concentration,
6-7 parts of concentrated apple juice, 1-2 parts of concentrated lemon juice stir 15min, obtain deployed ligueur.
Claims (7)
1. a kind of formula of blueberry liqueur, which is characterized in that the raw material including following parts by weight is mixed：Concentrate blueberry
3-7 parts of juice, 3-7 parts of sugariness adjustment, 0.5-2 parts of acidity adjustment, 3-60 parts of Maotai-flavor liquor adds suitable pure water, adjusts
Whole alcoholic strength is 1-30%vol.
2. the formula of a kind of blueberry liqueur according to claim 1, which is characterized in that the sugariness is adjusted as concentration
Cider, acidity are adjusted as concentrated lemon juice.
3. a kind of manufacture craft of blueberry liqueur as claimed in claim 2, which is characterized in that include the following steps：
A, pretreatment of raw material：Blueberry is once purged to produce concentration blueberry juice, Maotai-flavor liquor after decreasing concentration and active carbon purifying,
Filtration treatment；
B, it allocates：According to the Alcohol degree of produced ligueur, with suitable pure water, the Maotai-flavor of reducing degree processing is then added in
3-60 parts of white wine adds in 3-7 parts of blueberry juice of concentration, 3-7 parts of concentrated apple juice, 0.5-2 parts of concentrated lemon juice, stirs 10-
20min obtains deployed ligueur；
C, it filters：By the ligueur filtration treatment after the allotment obtained by step B；
D, pasteurize：By the ligueur hot filling obtained by step C, then sterilize and product is made.
A kind of 4. manufacture craft of blueberry liqueur according to claim 3, which is characterized in that the step A blueberries
Once purged to produce 6 times of concentration blueberry juices, pol is in 60-65Brix, then sterile filling to sterile bag, 0-5 DEG C of controlled atmosphere of feeding
Library stores for future use.
A kind of 5. manufacture craft of blueberry liqueur according to claim 3, which is characterized in that the step B allotments
Only add in concentration blueberry juice, concentrated apple juice, concentrated lemon juice, Maotai-flavor liquor and pure water；The Maotai-flavor liquor be from
The Maotai-flavor liquor decreasing concentration of more than 53%vol arrives 36%vol or so.
6. the formula and its manufacture craft of a kind of blueberry liqueur according to claim 3, which is characterized in that the step
It is filtered into refined filtration in rapid C, refined filtration pressure≤0.45MPa, then by the high-pressure homogeneous processing of ligueur after refined filtration, homogenization pressure >=
20MPa。
7. the formula and its manufacture craft of a kind of blueberry liqueur according to claim 3, which is characterized in that the step
It is filling for hot filling in rapid D, it sterilizes as pasteurize, and have rapid cooling procedure after sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810247774.2A CN108192792A (en) | 2018-03-23 | 2018-03-23 | The formula and its manufacture craft of a kind of blueberry liqueur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810247774.2A CN108192792A (en) | 2018-03-23 | 2018-03-23 | The formula and its manufacture craft of a kind of blueberry liqueur |
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| Publication Number | Publication Date |
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| CN108192792A true CN108192792A (en) | 2018-06-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810247774.2A Pending CN108192792A (en) | 2018-03-23 | 2018-03-23 | The formula and its manufacture craft of a kind of blueberry liqueur |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113337359A (en) * | 2021-06-07 | 2021-09-03 | 山东秦池酒业有限公司 | Production method of blueberry sauce fragrant wine |
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|---|---|---|---|---|
| CN103289877A (en) * | 2013-05-27 | 2013-09-11 | 贵州苗都酒业有限公司 | Blueberry health care wine |
| 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 |
| CN106222043A (en) * | 2016-08-16 | 2016-12-14 | 浙江医药高等专科学校 | A kind of pre-rectification of natural nutrition blue berry and preparation method thereof |
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2018
- 2018-03-23 CN CN201810247774.2A patent/CN108192792A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103289877A (en) * | 2013-05-27 | 2013-09-11 | 贵州苗都酒业有限公司 | Blueberry health care wine |
| 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 |
| CN106222043A (en) * | 2016-08-16 | 2016-12-14 | 浙江医药高等专科学校 | A kind of pre-rectification of natural nutrition blue berry and preparation method thereof |
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| 沈国坤等: "《低度酒制作技术》", 31 January 1988, 四川科学技术出版社 * |
| 沈怡方等: "《低度白酒生产技术》", 31 July 1996, 中国轻工业出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113337359A (en) * | 2021-06-07 | 2021-09-03 | 山东秦池酒业有限公司 | Production method of blueberry sauce fragrant wine |
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Application publication date: 20180622 |
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