CN109294821A - A kind of brewing method of blueberry fermented wine of fermented wine - Google Patents

Abstract

The invention discloses a kind of brewing methods of blueberry fermented wine of fermented wine, use organic mountainous region blueberry for raw material, mashing, enzymatic hydrolysis, three-level clarification filtration are mentioned through ice crystal freezing processing, hot dipping, abandons the impurity such as seed, pectin, then concentration blueberry juice is made in low temperature concentration and evaporation, sterilization is deployed again, the quality yeast of screening is added, after low temperature, ferment at constant temperature, freezing clarification, ageing, filling finished product.The blueberry wine that the present invention makes is sufficiently reserved blueberry nutrient value, and wine body depth ruby red, fruity is fresh, simple and elegant, and wine body is slim and graceful light refreshing, the pure and mild coordination of entrance, and pleasant impression is happy smooth.The brewage process of blueberry fermented wine of fermented wine provided by the invention, feature with the nutrient and fruity that can retain blueberries to greatest extent enhances the health-care efficacy of blueberry fermented wine of fermented wine, improves the taste flavor of blueberry wine wine body, and can realize annual industrialized production, it is not limited by the blueberries maturity period.

Description

A kind of brewing method of blueberry fermented wine of fermented wine

Technical field: the present invention relates to fermented wine technical field, the brewing method of specifically a kind of blueberry fermented wine of fermented wine.

Background technique: blueberries contain the special nutrient compositions such as anthocyanidin extremely abundant, resveratrol, flavonols, quilt Referred to as " king of berry " has and the healthcare functions such as protects eyesight, anticancer, enhances the immune of the body.Due to the blueberry fresh fruit maturity period Relatively centralized, apt to deteriorate, not storage tolerance, hinders developing for blueberry industry, therefore the skill of blueberry deep processing in recent years Art has become a hot topic of research.There is a large amount of patents, such as patent No. as a kind of deep process technology, domestic recent years in blueberry fruit wine " a kind of blueberry fermented wine of fermented wine production method " for 106085706 A of CN is specifically to clean Blueberry to be beaten, and bee sugar is added to adjust Pol is fermented 3-5 days under the conditions of 28.5 DEG C -29.5 DEG C, and pomace is filtered, and 15-20 days secondary fermentations is then carried out, after filter membrane After be encased in settling tank, room temperature stand 50 days after, be pumped into storage can static 30 days, then osmosis filtration is fermented Wine；For another example a kind of " brewing method of blueberry fermented wine of fermented wine " of Patent No. CN103666922B is broken using mashing, is added and lays particular stress on Sucrose 80g/L and compound pectinase is added in two portions in sodium sulfite, degrades 24-30 hours, then adds active Saccharomyces cerevisiae, Temperature control ferment 36-48 hour at 28-30 DEG C, add make wine lactic acid bacteria, 18-20 DEG C sealed fermenting 30-40 days, end Ageing 1 to 1.5 year after only fermenting, filtering, micro-filtration is dispensed after adding stabilizer；For another example Patent No. CN 107057974 A " a kind of preparation method of blueberry fruit wine " is specifically to boil blueberry protoplasm 45-60 minutes, adds sucrose sugar addition to 18%, adds Enter yeast and stir evenly, ferment 34-43 days in the environment of 20 DEG C -28 DEG C, then clarification filtration, pasteurize obtain blueberries Wine；For another example Patent No. CN201611010782.2 " production technology that cold fermentation produces low blueberry wine " is specifically that will freeze Blueberry carries out break process, and white sugar (or molasses) sugar addition is added in pulp, accesses yeast in 18-20 DEG C of cold fermentation 6-10 It, ferments 20 days again after the filtering of skin slag, and potassium sulfite is added and terminates fermentation, lower glue, filtering, then 0.45 μm of biofilm filtration remove Bacterium obtains wine body.In the prior art, more for the technical literature of blueberry production fruit wine, but all there is respective stress Point, have plenty of improve blueberry fruit wine liquor output rate is low, the production cycle is long, have plenty of the quality and mouthfeel for improving blueberry fruit wine, mesh There is also some defects for preceding brewage process: the pol of blueberry juice is inadequate, must add white sugar, sucrose etc., fermentation temperature is universal Higher, this all affects wine body taste and flavor, reduces product quality；Pectin in blueberries is easy to generate in fermentation stage Methanol increases food safety risk；Easily occur muddy, precipitating after bottling in blueberry wine, seriously affects its image product；Production Technique is difficult to realize scale mass production, and cost is excessively high；The production period is concentrated by the Blueberry maturity period and is limited.It is how whole The processing step for improving blueberry fermented wine of fermented wine technique, the quality of blueberry wine is improved with this, improves the health-care effect of blueberry wine, is reduced The problem of cost of manufacture etc. of blueberry wine is those skilled in the art's concern.For this purpose, this researcher is in existing technical literature Processing step about blueberry fermented wine of fermented wine carries out research and discussion, and by repetition test, mouthfeel, nutrition from blueberry fermented wine of fermented wine The reservation of ingredient, industrialized mass production are started with, and are made blueberry fermented wine of fermented wine for Blueberry and are provided a kind of new approaches.In invention Hold in order to solve the above technical problems existing in the prior art, the present invention provides a kind of brewing method of blueberry fermented wine of fermented wine, Feature with the nutrient and fruity that can retain blueberries to greatest extent, enhances the health-care efficacy of blueberry fermented wine of fermented wine, mentions The taste flavor of high blueberry wine wine body, and can realize annual industrialized production, it is not limited by the blueberries maturity period.Of the invention Another object be to provide it is a kind of be sufficiently reserved blueberry nutrient value blueberry fermented wine of fermented wine, alcoholic strength 10-14%vol, total acid >= 4g/L, sugar-free extract >=16g/L, wine body is ruby red in depth, and fruity is fresh, simple and elegant, and wine body is slim and graceful light refreshing, the pure and mild coordination of entrance, Pleasant impression is happy smooth.

Summary of the invention: particular by following steps realize: A, pretreatment of raw material: select it is fresh, disease-free, be no different Taste, free of contamination southeast of Guizhou Province mountainous region blueberry after cleaning, are freezed and are stored in -20 DEG C to -16 DEG C ice crystalizations, as standby raw material； B, hot dipping is mentioned, is beaten: hot dipping should will freeze fruit in advance and thaw, hot extraction time 30min, and 51-56 DEG C of extraction temperature, then hot dipping is mentioned The blueberry crossed does mashing processing；C, it digests: pectase, cellulase being mixed into gained compound enzyme with 1:1 ratio, and by compound enzyme It is added in the resulting blueberry slurries of step B by the concentration of 180-500ppm, temperature control is 50-55 DEG C, circulation enzymatic hydrolysis 4h or more Until pectin tests feminine gender；D, three-level clarification (sleeping spiral shell separation, dish are from, ultrafiltration): first crouching the slurries after enzymolysis processing spiral shell separation, Revolving speed 2500-3500rpm, then dish, from filtering, dish tripping power≤0.4MPa, dish is from flow 5-6t/h, the obtained last mistake of blueberry liquid Ultrafiltration, ultrafiltration membrane fore pressure≤0.55MPa；E, the resulting clarification blueberry juice of step D concentration and evaporation: is passed through into triple effect low temperature falling liquid film Concentration, 70-75 DEG C of thickening temperature of an effect, two 60-65 DEG C of thickening temperature of effects, 45-50 DEG C of triple effect thickening temperature control final concentration The concentration of blueberry juice is pol 50-65Brix, sterile filling to sterile bag；F, allotment sterilization: by the resulting concentration blueberry of step E Juice dilution, and the concentrated apple juice of a small amount of depickling is added, control pol is in 20-30Brix, and then 125 DEG C of winks kill bacterium 8s；G, Cold fermentation: suitable distiller's yeast bacterial strain is obtained from the separation of the ground such as blueberry surface, cultivating soil, screening, after expanding culture, is pressed The volume ratio of 1-2% is added in the resulting blueberry juice of step F, controls fermentation temperature, the cold fermentation 15- at 18-25 DEG C 20 days；H, clarify: as clarifying agent to the resulting fermented wine of step G, 5 DEG C or less low temperature are clear for addition Potato protein concentrate, bentonite It is 7-15 days clear, it filters and blueberry fermented wine of fermented wine is made；The Blueberry by saline solution soaking and washing, saline solution and Blueberry Envelope-bulk to weight ratio is 1L:3kg.The saccharomycete is QMNS01 S. cervisiae.Compared with prior art, technology of the invention Advantage is embodied in: the blueberry juice after mashing 1. being recycled enzymatic hydrolysis by pectase and cellulase, until pectin test reaches yin Property, crushing juice rate is improved, while reducing the risk that subsequent fermentation generates the harmful substances such as methanol, improves the safety of product. 2. largely solving subsequent blueberry fermented wine of fermented wine by the clarification of the three-level of blueberry juice (sleeping spiral shell separation, dish are from, ultrafiltration) and being difficult to The problem of clarification and product muddiness, precipitating.3. the high-temperature instantaneous before the triple effect low temperature falling film concentration of inspissated juice and fermentation kills Bacterium remains the nutritional ingredients such as anthocyanidin, the resveratrol in blueberries to the maximum extent.4. triple effect low temperature falling film concentration solves The inadequate problem of blueberry juice pol, subsequent fermentation do not add white granulated sugar, sucrose etc., this improves the mouthfeel of fermented wine, flavor And class.5. the concentrated apple juice of addition depickling solves the problems, such as that blueberry juice acidity is high, without physics and change after fermentation Method deacidification improves mouthfeel, flavor and the class of fermented wine.6. low temperature slowly ferments at 18-25 DEG C, sent out compared to high temperature Ferment, mouthfeel are more abundant, fine and smooth, mellow.7. the ice crystal stored frozen of blueberries, it is (sterile that concentration blueberry juice is also easy to storage Filling and pol is high), it can be achieved that blueberry fermented wine of fermented wine whole year production, no longer by the blueberries maturity period concentrate time restriction.⑧ Glue is generated as clarifying agent, the adsorbable main protein for influencing liquor stability and pigment by Potato protein concentrate, bentonite The cohesion of body can speed up clarification under freezing conditions, and clarifying effect is very good, and light transmittance can reach 75-90%.

Detailed description of the invention: nothing

Specific embodiment: being limited below with reference to specific embodiment technical solution of the present invention is further, but Claimed range is not only limited to made description.

Cold storage is cleaned in one A of embodiment, fruit picking: picking fresh Blueberry, it is desirable that fresh blueberries are answered fresh clean, disease-free Insect pest, it is pollution-free, without mildew, free from extraneous odour, in 12 hours, by fresh fruit be placed in concentration be 3% saline solution in be warming up to 28-32 DEG C Immersion treatment 2h, drains the water, and spray washes away salt surfactant, and into tunnel air-dry machine, cold wind air-dries 5min, is packed into 10cm × 20cm × 30cm carton is sent into freezer in 24 hours after plucking, and rapid ice crystalization is freezed and stored under the conditions of -20 DEG C, as spare original Material；B, hot dipping is mentioned, is beaten: the stand-by blueberry freeze fruit of processing of step A is placed under normal temperature condition and is thawed 36 hours, in case without ice Start to feed intake after block, be irrigated by lifting water to a higher level with a water pump, etc. after tubulation preheats into hot dipping, mention 30min in 56 DEG C of hot dippings, then by the blueberry of hot extracted Fruit is transported to double-channel beater with pump, does mashing processing；C, digest: blueberry slurries after mashing through pipeline to enzymatic vessel, Pectase, cellulase are mixed in the ratio of 1:1, are added in the resulting slurries of step B by the concentration of 500ppm, temperature control It is 50-55 DEG C, stirs always, circulation enzymatic hydrolysis tests feminine gender until slurries pectin；D, three-level clarification (sleeping spiral shell separation, dish from, it is super Filter): first by the slurries after enzymolysis processing through pipeline to horizontal spiral separator, revolving speed 3000rpm, slave revolving speed 18rpm, then dish From filtering, blueberry juice is made through pipeline to ultrafilter, before ultrafiltration membrane from flow 5-6t/h in dish tripping power≤0.4MPa, dish Clarification blueberry juice is made in pressure≤0.55MPa, flow 16-22T/h before ultrafiltration membrane；E, concentration and evaporation: step D is resulting clear Clear blueberry juice passes through triple effect low temperature falling film concentration, 70-75 DEG C of thickening temperature of an effect, two 60-65 DEG C of thickening temperature of effects, triple effect concentration 45-50 DEG C of temperature, the concentration for controlling final concentration blueberry juice is pol 60-65Brix, by bottle placer sterile filling to nothing Bacterium bag is sent into 0-5 DEG C of air-conditioned cold store storage；F, allotment sterilization: the resulting concentration blueberry juice of step E is diluted 2-3 times, and is added The concentrated apple juice of 3-6% depickling, stirs evenly, and controls pol in 25Brix, then kills bacterium through 125 DEG C of winks of tubulation sterilization machine 8s, then fermentor is transported to through pump；G, cold fermentation: by saccharomyces cerevisiae QMNS01 bacterial strain, expand by 100L fermentor and cultivate Afterwards, it is added in the resulting blueberry juice of step F, stirs 1 hour, biopsy yeast reaches 106cfu/mL in the ratio of volume 1-2% Afterwards, be transferred to sealed fermenting, 18-20 DEG C cold fermentation 20-25 days, potassium sorbate 0.3g/L is added and terminates fermentation, alcoholic strength reaches To 12-14%vol；H, it clarifies: addition Potato protein concentrate 0.6g/L, bentonite 1.2g/L to the resulting fermented wine of step G, stirring 5 DEG C or less low temperature clarification 15 days afterwards recycle refined filtration, and clarification blueberry wine is made；I, ageing: the blueberry wine that step H is obtained is defeated It is sent to ageing tank, ageing 2 months or more；J, pack: product is made in the blueberry wine after ageing is filling, packaging.Embodiment two is real Example two is applied compared with embodiment one；1st difference is: the fruit cleaning in step A cleans 25- using flotation washer is bubbled 30min is vigorously stirred water using air, rapid stream is made to wash away the surface of blueberry fresh fruit, can accelerate to wash dirt, It is washed 1 time, is drained the water with clear water spray again, then packing enters the ice crystalization quick-frozen stage.2nd difference is: blueberry in step C Fruit will be divided into the turbid juice of blueberry and blueberry pomace after mashing, convey different enzymatic vessels respectively, it is multiple by 1:1 that 250ppm is added in blueberry juice Pectase and cellulase that 180ppm presses 1:1 compounding, circulation stirring enzyme are added in pomace tank for the pectase and cellulase matched Solution, until pectin tests feminine gender.3rd difference is: blueberry juice is concentrated to pol in 20-30Brix in E step, terminates dense Contracting and subsequent sterile filling technique, but the blueberry juice for directly transporting 20-30Brix carries out allotment sterilization to fermentor, is inoculated with ferment Female bacterium carries out cold fermentation.

Claims (10)

1. a kind of brewing method of blueberry fermented wine of fermented wine, which is characterized in that method includes the following steps: A, pretreatment of raw material: essence Blueberry fresh fruit is selected, ice crystalization is quick-frozen after cleaning, then freezes as standby raw material；B, hot dipping is mentioned, is beaten: hot dipping will freeze fruit solution in advance Freeze, reheating extraction, then the blueberries of hot extracted are done into mashing processing；C, it digests: pectase, cellulase is mixed into gained again It with enzyme, is added in the resulting blueberry slurries of step B, controls temperature, circulation enzymatic hydrolysis is negative until pectin test；D, three-level is clarified (sleeping spiral shell separation, dish are from, ultrafiltration): first crouching the slurries after step C enzymolysis processing spiral shell separation, then blueberry liquid is made from filtering in dish Finally after ultrafiltration；E, concentration and evaporation: passing through low temperature falling film concentration for the resulting clarification blueberry juice of step D, controls final concentration Pol >=30Brix of blueberry juice；F, allotment sterilization: the resulting concentration blueberry juice of step E is diluted, and adds a small amount of sugariness tune Agent is saved, pol and acidity are controlled, then high temperature wink kills bacterium；G, cold fermentation: yeast strain is expanded and is cultivated, by volume 1- 2% ratio is added in the resulting blueberry juice of step F, controls fermentation temperature, cold fermentation 15-20 days at 18-25 DEG C；H, Clarification: addition clarifying agent arrives the resulting fermented wine of step G, 5 DEG C or less low temperature clarification 7-15 days, obtained blueberry ferments after filtering Wine.

2. a kind of brewing method of blueberry fermented wine of fermented wine according to claim 1, which is characterized in that the step A blueberry After fresh fruit cleaning, freezes and store in -20 DEG C to -16 DEG C ice crystalizations.

3. a kind of brewing method of blueberry fermented wine of fermented wine according to claim 1, which is characterized in that the step B hot dipping Mention time 30min, 51-56 DEG C of extraction temperature.

4. a kind of brewing method of blueberry fermented wine of fermented wine according to claim 1, which is characterized in that the step C pectin Enzyme, cellulase mix gained compound enzyme with 1:1 ratio, and compound enzyme is added obtained by step B by the concentration of 180-500ppm Blueberry slurries in, temperature control be 50-55 DEG C, circulation enzymatic hydrolysis 4h or more.

5. a kind of brewing method of blueberry fermented wine of fermented wine according to claim 1, which is characterized in that the step C three-level Clarification is that the slurries after enzymolysis processing are first crouched spiral shell separation, revolving speed 2500-3500rpm, then dish from filtering, dish tripping power≤ 0.4MPa, for dish from flow 5-6t/h, obtained blueberry liquid is last to cross ultrafiltration, ultrafiltration membrane fore pressure≤0.55MPa.

6. a kind of brewing method of blueberry fermented wine of fermented wine according to claim 1, which is characterized in that used in the step E Triple effect low temperature falling film concentration blueberry juice, 70-75 DEG C of thickening temperature of an effect, two 60-65 DEG C of thickening temperature of effects, triple effect thickening temperature 45-50 DEG C, the final pol that controls reaches 50-65Brix, then sterile filling to sterile bag, and 0-5 DEG C of freezer of feeding is kept in spare.

7. a kind of brewing method of blueberry fermented wine of fermented wine according to claim 1, which is characterized in that institute in the step F The Sweet flavor modifier stated is the concentrated apple juice of depickling decoloration, and pol is in 20-30Brix, pH > 3.5 after allotment.

8. a kind of brewing method of blueberry fermented wine of fermented wine according to claim 1, which is characterized in that institute in the step G Stating barms is to separate from blueberry surface or cultivating soil, screen obtained QMNS01 saccharomyces cerevisiae strain.

9. a kind of brewing method of blueberry fermented wine of fermented wine according to claim 1, which is characterized in that in the step H Clarifying agent is Potato protein concentrate and bentonite.

10. a kind of brewing method of blueberry fermented wine of fermented wine according to claim 1, which is characterized in that the blueberry hair made Ferment wine alcoholic strength is 5-14%vol, total acid >=4g/L, sugar-free extract >=16g/L.