CN108441393A - A method of it promoting drinks and ices mouthfeel - Google Patents
A method of it promoting drinks and ices mouthfeel Download PDFInfo
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- CN108441393A CN108441393A CN201810419755.3A CN201810419755A CN108441393A CN 108441393 A CN108441393 A CN 108441393A CN 201810419755 A CN201810419755 A CN 201810419755A CN 108441393 A CN108441393 A CN 108441393A
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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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Abstract
The present invention relates to a kind of methods that promotion drinks ices mouthfeel, the described method comprises the following steps：Step 1: base liquor is uniformly mixed with blueberry juice, mixing wine liquid is obtained；Step 2: food additives are added in the mixing wine liquid, modulation wine is obtained；Step 3: the modulation wine is cooled down.Since the present invention does not add the distilled spirit of artificial color, preservative and high concentration, only blueberry and base liquor is used to modulate.Blueberry contains vitamin and anthocyanidin needed by human, is suitable for human body efficient absorption, is children growth and the treasure that old man takes a tonic or nourishing food to build up one's health.Its fragrant taste alcohol and, moderately sour and sweet, ice it is in good taste.And has effects that whet the appetite mouth, increasing appetite.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a method of it promoting drinks and ices mouthfeel.
Background technology
Blueberry is classified as one of five big healthy food of the mankind by FAO (Food and Agriculture Organization of the United Nation), is known as " 21 century functional health
Berry ".Blueberry juice contains abundant anthocyanidin, has scavenging activated oxygen, protects eyesight, delay cranial nerve aging, improve
The effect of memory.It is also commonly used in from the anthocyanidin extracted in blueberry in the drug for the treatment of pseudo-myopia, alleviation visual fatigue.
Changbai Mountain is famous in the world wild blueberry producing region, and Changbai Mountain wild blueberry is grown in 700~2100 meters of height above sea level
Mountain forest among.Due to it can only be grown in specific latitude and altitude ranges among, there is the unexistent characteristic of other fruit.Its
Fruit color is bright-coloured, meat is fine and smooth, sour appropriate, the full of nutrition, fragrance of sweet tea is salubrious, unique flavor.Blueberry can not only be eaten raw, but also can be added
For work at a variety of food suitable for people of all ages, most common is that blueberry is dry.Among the fruit of plant, blueberry, lycium ruthenicum, mulberry fruit
Equal fruits all contain anthocyanidin, and it is highest that wherein the content of Changbai Mountain wild blueberry anthocyanidin is opposite.But wild blueberry is grown
It is limited in scope, picking extinctive cannot be picked, and for the people except at source, can not enjoy this fresh mountain delicacy.Market
On Changbai Mountain wild blueberry occurred dry, and if can be combined it with other food, can further meet market need
It wants.
It is the alcoholic beverages of raw material or rarely found to utilize blueberry currently on the market, even if in the presence of also mainly using tradition
Zymotechnique brew made of fruit wine, can bring about that the production cycle is long, and production process is complicated in this way, of high cost, poor quality
The relevant issues such as control.
In consideration of it, special propose the present invention.
Invention content
The purpose of the present invention is to provide a kind of methods that promotion drinks ices mouthfeel.
To achieve the above object, technical scheme is as follows：
The present invention relates to a kind of methods that promotion drinks ices mouthfeel comprising following steps：
Step 1: base liquor is uniformly mixed with blueberry juice, mixing wine liquid is obtained；
Step 2: food additives are added in the mixing wine liquid, modulation wine is obtained；
Step 3: the modulation wine is cooled down.
Preferably, in step 1, the blueberry juice is prepared using following methods：
(1) fruit is selected：Fresh intact blueberry is selected, decayed fruit, disease pest fruit, branch leaf sundries are rejected；
(2) it cleans：The soil on blueberry surface and impurity are cleaned up；
(3) it is crushed：Blueberry plus water are mixed to be crushed, pulp is made, the mass ratio of blueberry and water is 1：(3~10)；
(4) it preheats：Steam pressure is 0.08-1MPa, under agitation, heats the pulp to 60~90 DEG C, heat preservation 15
Minute or more, then it is beaten；
(5) enzyme：After pulp temperature is reduced to 30~40 DEG C, the pectin of 0.015-0.05g is added into every 1Kg pulps
Enzyme stirs 20~30 minutes, is then allowed to stand enzymolysis 1~2 hour；
(6) it detaches：After pulp after enzymolysis is cooled to 30 DEG C, separation pomace obtains blueberry juice；
(7) it clarifies：Blueberry juice is filtered with desk-top Membrane filtering machine, obtains clarification blueberry juice.
Preferably, the blueberry is the wild blueberry for originating from Changbai Mountain.
Preferably, in step 1, the base liquor is selected from least one of brewed wine, Spirit and assembled alcoholic drinks.
Preferably, the brewed wine is selected from least one of yellow rice wine, grape wine, fruit wine, beer, and the Spirit is selected from
At least one of China white wine, vodka, whiskey, brandy, gin, Rum, the assembled alcoholic drinks are cocktail.
Preferably, in step 1, the volume ratio that the base liquor is mixed with blueberry juice is (1~5)：1；
Preferably, in step 2, the food additives are in sugar, citric acid, sodium citrate, essence, carbon dioxide
At least one.
Preferably, the food additives are sucrose and citric acid, and the wherein dosage of sucrose is mixing wine liquid gross mass
1%~5%, the dosage of citric acid is mix wine liquid gross mass 0.02%~0.05%；
Preferably, in step 3, the type of cooling is on the rocks into the modulation wine.
Compared with prior art, the present invention has the following advantages and beneficial effect：
Since the present invention does not add the distilled spirit of artificial color, preservative and high concentration, blueberry and base are only used
Wine is modulated.Blueberry contains vitamin and anthocyanidin needed by human, is suitable for human body efficient absorption, is children growth and old man
Tonic treasure.Its fragrant taste alcohol and, moderately sour and sweet, ice it is in good taste.And has effects that whet the appetite mouth, increasing appetite.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, technical scheme of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
The present invention relates to a kind of methods that promotion drinks ices mouthfeel comprising following steps：
Step 1: base liquor is uniformly mixed with blueberry juice, mixing wine liquid is obtained；
Step 2: food additives are added in mixing wine liquid, modulation wine is obtained；
Step 3: modulation wine is cooled down.
In one embodiment of the invention, the blueberry juice in step 1 is prepared using following methods：
(1) fruit is selected：Fresh intact blueberry is selected, decayed fruit, disease pest fruit, branch leaf sundries are rejected；
(2) it cleans：The soil on blueberry surface and impurity are cleaned up；
(3) it is crushed：Blueberry plus water are mixed to be crushed, pulp is made, the mass ratio of blueberry and water is 1：(3~10)；
(4) it preheats：Steam pressure is 0.08-1MPa, under agitation, heats the pulp to 60~90 DEG C, heat preservation 15
Minute or more so that blueberry is softened, be then fed into beater and be beaten；
(5) enzyme：After pulp temperature is reduced to 30~40 DEG C, the pectin of 0.015-0.05g is added into every 1Kg pulps
Enzyme stirs 20~30 minutes, is then allowed to stand enzymolysis 1~2 hour；
(6) it detaches：After pulp after enzymolysis is cooled to 30 DEG C, it is sent into seperator and detaches pomace, obtain blueberry juice；
(7) it clarifies：Blueberry juice is filtered with desk-top Membrane filtering machine, obtains clarification blueberry juice.
Further, it is preferable to which blueberry used is the wild blueberry for originating from Changbai Mountain.The advantages of wild blueberry, is in background skill
It is described in detail in art.For ordinary consumer and businessman, the differentiating method of wild blueberry and plantation blueberry is：It is wild
The pulp of raw blueberry is purple, contains abundant anthocyanidin in pulp and pericarp；And the pulp for planting blueberry be it is white,
Only contain anthocyanidin in pericarp.Anthocyanidin in wild blueberry is plant blueberry 40 times or more.The growing environment of the two
Also it is very different：Wild blueberry is grown in severe cold areas, and is permanent jelly in 20 centimeters of the place or less of growth blueberry
Soil layer is not changed throughout the year.Plantation blueberry is artificial culture, and soil is by improvement, by labor management, and in farmland
Large area is planted.
Drinks it is various in style, sorting technique is also inconsistent, generally contains by brewing method, wine degree, raw material sources, total reducing sugar
Amount, odor type, color and luster, sort of quyi etc. are classified.Classify by brewing method, can be divided into：Brewed wine (fermented wine), Spirit and preparation
Wine.Therefore, the base liquor in step 1 is selected from least one of brewed wine, Spirit and assembled alcoholic drinks.
Further, brewed wine is selected from least one of yellow rice wine, grape wine, fruit wine, beer.And koumiss, posset,
The civil fermentation such as fermented glutinour rice, also arrange herein without the spirituosity drink of distillation.The characteristics of this kind of wine is that wine degree is low, generally in 3%-
Between 18%, and nutritional ingredient is relatively abundant, unsuitable long term storage.
Spirit is selected from least one of China white wine, vodka, whiskey, brandy, gin, Rum.It is this kind of
The characteristics of wine is Alcohol degree height, and generally 30% or more, but they are practically free of nutritional ingredient necessary to human body, due to
It is the condensed former wine of distillation, it is necessary to pass through long-term ageing, short then 2-3, long then 8-15 or more.And as northern China also has
Koumiss, the posset of some distillation types, but alcoholic strength is relatively low, less than 30%.
The assembled alcoholic drinks in China be divided into alcoholic drink mixed with fruit juice and allotment two class of wine, wherein famous alcoholic drink mixed with fruit juice have green bamboo snake, snake wine, Moschus wine,
Ginseng antler medical liquor etc.；And cocktail is then the most typically to allocate wine.
In one embodiment of the invention, in step 1, the volume ratio that base liquor is mixed with blueberry juice is (1~5)：1.
The dosage of base liquor is very few, and alcohol content is too low, cannot be known as modulation wine；The dosage of base liquor is excessive, and blueberry juice exchanges alcoholic
Effect unobvious, do not have beneficial effects of the present invention.
Food additives and are added for the needs of anti-corrosion and processing technology to improve the qualities such as food color
Artificial synthesized or natural materials in food.China's food additives have 23 classifications at present, a kind more than 2000, including acid
Spend conditioning agent, anticaking agent, antifoaming agent, antioxidant, bleaching agent, leavening agent, colorant, color stabilizer, enzyme preparation, flavoring agent, battalion
Support hardening agent, preservative, sweetener, thickener, fragrance etc..
Common food additives include two classes：Natural additive and artificial synthesized additive.Natural additive comes from day
Right object also includes from some of animal and microorganism pigments mainly by being extracted in plant tissue.Artificial synthesized additive refers to
The manually organic pigment obtained by chemical synthesis process, mainly using the aniline dyes separated in coal tar as raw material system
At.In very long following period of time, since people do not recognize the harm of synthetic dyestuff, and synthetic dyestuff and natural colour
Element compares, and has many advantages, such as that lovely luster, strong coloring force, property are stable and cheap, and many countries are in food processing row
Industry generally uses synthetic dyestuff.With the development and the improvement of people's living standards of society, more and more people are in food
Middle can or can not be caused damages to health using synthetic dyestuff proposes query.It is reported that conversion fat, refined cereal system
Four kinds of product, salt, high fructose syrup ingredients are most common in processed food, and these types of ingredient endangers health.
The present invention can use, and can not also use food additives.In one embodiment of the invention, step 2
In, food additives are selected from least one of sugar, citric acid, sodium citrate, essence, carbon dioxide.
Further, food additives can be sucrose and citric acid, and sugariness and acidity for promoting modulation wine make it
Adapt to more taste demands.Wherein the dosage of sucrose is mix wine liquid gross mass 1%~5%, and the dosage of citric acid is mixing
The 0.02%~0.05% of wine liquid gross mass.
In one embodiment of the invention, in step 3, the type of cooling is on the rocks into modulation wine.Tune after iced
Alcoholic has better mouthfeel.
The present invention can also use pasteurize mode, exchange alcoholic and sterilize, carry out under sterile conditions it is filling,
Modulation wine can be preserved.The condition of pasteurize is that 20min is maintained at 80 DEG C, is then quickly cooled to room temperature.
Embodiment 1
A kind of preparation method of blueberry modulation wine, is as follows：
(1) fruit is selected：Fresh intact blueberry is selected, decayed fruit, disease pest fruit, branch leaf sundries are rejected；
(2) it cleans：By blueberry surface soil with 20 DEG C of water below carry out previous cleaning, clean, sieve and wash it is clean；
(3) it is crushed：Blueberry adds water mixing is broken to be made pulp, and the mass ratio of blueberry and water is 1：3；
(4) it preheats：In the case where keeping cycle and stirring condition, 90 DEG C are heated the pulp to, heat preservation makes pulp soften in 15 minutes,
Beater is then fed into be beaten；
(5) enzyme：After pulp temperature is reduced to 40 DEG C, the pectase of 0.03g, stirring 20 are added in every 1Kg pulps
Minute, it is then allowed to stand enzymolysis 1 hour；
(6) it detaches：After pulp after enzymolysis is down to 30 DEG C, blueberry juice is obtained into seperator separation pomace；
(7) it clarifies：Blueberry juice is filtered with desk-top Membrane filtering machine, obtains clarification blueberry juice；
(8) it is mixed with base liquor：Spirit (white wine) and clarification blueberry juice are pressed 2:3 volume ratio is uniformly mixed, and is mixed
Close wine liquid；
(9) to addition sucrose and citric acid in mixing wine liquid, and it is 5.2% to be uniformly mixed adjusting wine degree；The use of sucrose
Amount is the 9% of mixing wine liquid gross mass, and the dosage of citric acid is mix wine liquid gross mass 0.03%, obtains modulation wine；
(10) ice cube is added into modulation wine, makes it have iced salubrious mouthfeel.
Embodiment 2
Step (1)~(9) are the same as embodiment 1.It obtains modulating after drinking, using pasteurization, makes mixing wine liquid temperature 80
20min is maintained at DEG C, is then quickly cooled to room temperature, and isobar filling finished product blueberry modulates wine under sterile conditions.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of method for promoting drinks and icing mouthfeel, which is characterized in that the described method comprises the following steps：
Step 1: base liquor is uniformly mixed with blueberry juice, mixing wine liquid is obtained；
Step 2: food additives are added in the mixing wine liquid, modulation wine is obtained；
Step 3: the modulation wine is cooled down.
2. according to the method described in claim 1, it is characterized in that, in step 1, the blueberry juice uses following methods system
It is standby to obtain：
(1) fruit is selected：Fresh intact blueberry is selected, decayed fruit, disease pest fruit, branch leaf sundries are rejected；
(2) it cleans：The soil on blueberry surface and impurity are cleaned up；
(3) it is crushed：Blueberry plus water are mixed to be crushed, pulp is made, the mass ratio of blueberry and water is 1：(3~10)；
(4) it preheats：Steam pressure is 0.08-1MPa, under agitation, heats the pulp to 60~90 DEG C, keeps the temperature 15 minutes
More than, then it is beaten；
(5) enzyme：After pulp temperature is reduced to 30~40 DEG C, the pectase of 0.015-0.05g is added into every 1Kg pulps,
Stirring 20~30 minutes, is then allowed to stand enzymolysis 1~2 hour；
(6) it detaches：After pulp after enzymolysis is cooled to 30 DEG C, separation pomace obtains blueberry juice；
(7) it clarifies：Blueberry juice is filtered with desk-top Membrane filtering machine, obtains clarification blueberry juice.
3. according to the method described in claim 2, it is characterized in that, the blueberry is the wild blueberry for originating from Changbai Mountain.
4. according to the method described in claim 1, it is characterized in that, in step 1, the base liquor be selected from brewed wine, Spirit and
At least one of assembled alcoholic drinks.
5. according to the method described in claim 4, it is characterized in that, the brewed wine is selected from yellow rice wine, grape wine, fruit wine, beer
At least one of, the Spirit in China white wine, vodka, whiskey, brandy, gin, Rum at least
One kind, the assembled alcoholic drinks are cocktail.
6. according to the method described in claim 1, it is characterized in that, in step 1, body that the base liquor is mixed with blueberry juice
Product is than being (1~5)：1.
7. according to the method described in claim 1, it is characterized in that, in step 2, the food additives are selected from sugar, lemon
At least one of acid, sodium citrate, essence, carbon dioxide.
8. the method according to the description of claim 7 is characterized in that the food additives are sucrose and citric acid.
9. according to the method described in claim 8, it is characterized in that, the dosage of the sucrose is mix wine liquid gross mass 1%
~5%, the dosage of citric acid is mix wine liquid gross mass 0.02%~0.05%.
10. according to the method described in claim 1, it is characterized in that, in step 3, the type of cooling is to the modulation wine
In it is on the rocks.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810419755.3A CN108441393A (en) | 2018-05-04 | 2018-05-04 | A method of it promoting drinks and ices mouthfeel |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810419755.3A CN108441393A (en) | 2018-05-04 | 2018-05-04 | A method of it promoting drinks and ices mouthfeel |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533518A (en) * | 2012-03-14 | 2012-07-04 | 安徽徽王食品有限公司 | Method for processing blueberry steeped wine |
| CN102978083A (en) * | 2012-10-23 | 2013-03-20 | 王新颖 | Preparation method for cocktail |
| CN103013730A (en) * | 2011-09-24 | 2013-04-03 | 朱红雷 | Blueberry wine |
| CN103525654A (en) * | 2013-10-31 | 2014-01-22 | 合肥康龄养生科技有限公司 | Blueberry liqueur making method |
| CN107699410A (en) * | 2017-12-06 | 2018-02-16 | 甘肃农业大学 | A kind of preparation method of calcium fruit modulation wine |
-
2018
- 2018-05-04 CN CN201810419755.3A patent/CN108441393A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103013730A (en) * | 2011-09-24 | 2013-04-03 | 朱红雷 | Blueberry wine |
| CN102533518A (en) * | 2012-03-14 | 2012-07-04 | 安徽徽王食品有限公司 | Method for processing blueberry steeped wine |
| CN102978083A (en) * | 2012-10-23 | 2013-03-20 | 王新颖 | Preparation method for cocktail |
| CN103525654A (en) * | 2013-10-31 | 2014-01-22 | 合肥康龄养生科技有限公司 | Blueberry liqueur making method |
| CN107699410A (en) * | 2017-12-06 | 2018-02-16 | 甘肃农业大学 | A kind of preparation method of calcium fruit modulation wine |
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Application publication date: 20180824 |
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