CN110885735A - Preparation method of blueberry wine - Google Patents

Abstract

The invention relates to a method for preparing blueberry wine, which is characterized in that 10-20kg of fresh and mature blueberries and 1000kg of wine are taken, the blueberries are taken and cleaned by flowing clear water, the blueberries are taken out and put into a sieve to be drained, the blueberries are poured into boiling water to be boiled for 1-3 minutes, then the pre-boiled blueberries are pulped by a double-channel pulping machine with the pore diameter of the sieve pore of 0.4-0.1mm, seeds and wastes are removed, blueberry pulp with fine tissue is obtained, a proper amount of wine is added into the blueberry pulp, the pulp is soaked for 48 hours, the pulp is distilled at 55-65 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, the distilled materials are filtered and separated to respectively obtain filtrate and filter residue, the filtrate is stored for standby use, the filter residue is added with a proper amount of purified water and heated to 80-90 ℃ and refluxed at normal pressure for 3 hours, the filtrate is obtained by filtering and separation, the two filtrates are, mixing the obtained 2kg concentrated extract with 8kg of alcohol solution with concentration of above 40% V/V obtained by the above distillation, respectively adding into 1000kg of alcohol, mixing well, aging at 4-6 deg.C for 30 days, and filtering to obtain blueberry wine.

Description

Preparation method of blueberry wine

Technical Field

The invention relates to the field of wine production and processing, in particular to a method for making blueberry wine.

Background

Because the blueberry fruits contain rich nutrient components, the blueberry fruit juice has the functions of preventing cranial nerve aging, protecting eyesight, strengthening heart, resisting cancer, softening blood vessels, enhancing body immunity and the like, and has high nutrient components. The blueberry is rich in anthocyanin, has the effect of activating retina, can strengthen eyesight and prevent eyestrain, and is remarkable. Blueberries are also one of the five healthy fruits recommended by the world food and agriculture organization. According to research of scientists in the United states, Japan and Europe, the blueberry product can obviously enhance the eyesight and eliminate eye fatigue after being eaten frequently. The medical clinical report also shows that the anthocyanin in the blueberries can promote the regeneration of the purple in retinal cells, prevent myopia and improve the eyesight. Due to the nutritional and medical values of the blueberries, eating the blueberries becomes a fashion pursued by people. Because the blueberry jam has short fruit period and more pulp and pulp, the preservation of fresh fruits is difficult, in order to ensure that the blueberry which is a valuable fruit can not be influenced by seasons and provide the demand of blueberry products for people, the food processing industry is convenient to develop and develop the blueberry products to meet the desire of people to eat blueberries. Since the large-area cultivation of blueberries is a matter of recent years, the market for related blueberry products is relatively small. The blueberry jam and blueberry drink sold in the market are difficult to be accepted by most people due to high sugar content, limitation of eating modes and high price. The development of different blueberry products meets the requirements of different consumer groups, so that the blueberry which is a beneficial fruit product is beneficial to more people, and meanwhile, the development of the blueberry industry in China is promoted, the social and economic growth is promoted, and the health career of people is developed.

Disclosure of Invention

In order to overcome the defects of the blueberry product market, the blueberry wine is developed, so that the wine culture can be enriched, meanwhile, the nutritional wine which has nutritional value and can promote health is provided for different wine drinkers, and the health care career of people is undoubtedly promoted.

The invention aims to provide a method for making blueberry wine.

According to the invention, the following technical scheme is adopted;

a method for preparing blueberry wine is characterized in that 10-20kg of fresh and mature blueberries and 1000kg of wine are taken, the blueberries are cleaned by flowing clear water, the blueberries are fished into a sieve to drain water, the blueberries are poured into boiling water to be boiled for 1-3 minutes, then the pre-boiled blueberries are pulped by a double-channel beater with the pore diameter of the sieve pore of 0.4-0.1mm, seeds and wastes are removed to obtain blueberry pulp with fine tissue, a proper amount of wine is added into the blueberry pulp, the blueberry pulp is soaked for 48 hours and then distilled at 55-65 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, the distilled materials are filtered and separated to obtain filtrate and filter residue respectively, the filtrate is stored for standby use, a proper amount of purified water is added into the filtrate, the filtrate is heated to 80-90 ℃ and refluxed at normal pressure for 3 hours, the filtrate is obtained by filtering and separation, the two filtrates are, concentrating to 2kg to obtain concentrated extract, mixing the obtained 2kg concentrated extract with 8kg of distilled alcoholic solution with concentration of above 40% V/V, respectively adding into 1000kg of alcoholic solution, stirring, aging at 4-6 deg.C for 30 days, and filtering to obtain blueberry alcoholic solution; wherein the wine is Chinese liquor, yellow wine, wine or beer.

Blueberries are the berries of the plant Vaccinium of Ericaceae, and are called blueberries because of their blue color.

The average weight of blueberry fruits is 0.5-2.5 g, the maximum weight is 5g, the fruits are beautiful, beautiful and blue, 1 layer of white fruit powder covers the fruits, the pulp is fine and smooth, the seeds are extremely small, the edible rate is 100%, and the blueberry fruit powder is light and fragrant, has sweet and sour taste and is a fresh food. Besides conventional sugar, acid and Vc, the blueberry fruit is rich in VE, VA, VB, SOD, arbutin, protein, anthocyanin, edible fiber and mineral elements such as K, Fe, Zn, Ca and the like. According to the analysis of 14 overseas introduced blueberry varieties by the small berry research institute of Jilin agricultural university, the anthocyanin pigment content in the fruits reaches up to 163mg/100g, and the VE content of the fresh fruits reaches 9.3L | g/100g, which is several times or even dozens of times of other fruits such as apples and grapes. The total amino acid content is 0.254%, which is higher than that of hawthorn with rich amino acid content.

The blueberry fruit has strong medicinal value and nutrition and health care functions besides being eaten fresh, and is listed as one of five kinds of human health food by the international food and agriculture organization. Blueberries are nutritious, not only rich in conventional nutrients, but also very rich in flavonoids and polysaccharides, and are also called "fruit queen" and "berry king".

Conventional nutrient components: the blueberry pulp is fine and smooth, has unique flavor and moderate sweet and sour taste, and has refreshing and pleasant fragrance. The blueberry is rich in conventional nutrients such as protein, vitamins and the like, and has considerable contents of minerals and trace elements, so that the blueberry called 'fruit queen' is really the name!

Special nutrient components:

1. anthocyanin, a very important plant water-soluble pigment, belongs to a pure natural anti-aging nutritional supplement and is the most effective antioxidant bioactive agent discovered by human at present. The anthocyanin content in the blueberries is very high, the varieties of the anthocyanins are also very rich, researches show that the anthocyanin content in the high-cluster blueberries reaches as high as 15, and although the anthocyanin content in different varieties of blueberries is different, the general anthocyanin content is relatively high. 2. Total acids and organic acids: the organic acid content of the blueberries is about more than half of the total acid content. Most of the organic acids are citric acid, and others are ursolic acid, quinic acid, malic acid, and the like. What is important to be mentioned is ursolic acid, which is also called ursolic acid, belongs to a faintly acid pentacyclic triterpene compound, is a functional component of various natural products, has wide biological activity, and has outstanding effect on the aspects of tumor resistance and the like. 3. Phenolic acid: blueberry contains a plurality of polyphenols, and phenolic acid is an important group. The phenolic acid is one of the phenols, and has good nutrition function and antioxidant pharmacological activity. The blueberry contains over ten kinds of phenolic acid, wherein the highest content of the phenolic acid is chlorogenic acid, which is also called caffeoylquinic acid, and researches show that the chlorogenic acid has obvious inhibition effect on various cancers (lung cancer, esophageal cancer and the like) and has very strong antioxidation effect. 4. Superoxide dismutase: superoxide dismutase (SOD) is an acidic metalloenzyme widely existing in organisms, is an important free radical scavenger in organisms, has the main function of specifically scavenging superoxide anion free radicals generated in biological oxidation, and is known as health-care gold in the 21 st century. The SOD content in the blueberries is rich, and although the SOD content in the blueberries of different varieties is slightly different, the total SOD content is not much different. 5. Pectin: the pectin is a generic name of polysaccharide high-molecular polymers, and scientific researches find that the pectin can effectively remove undigested chyme and other various toxic and harmful substances in intestinal tracts in human bodies, is beneficial to regulating postprandial blood sugar and intestinal microflora balance, and has good prevention and adjuvant therapy effects on various modern 'civilization diseases'. The pectin content of blueberry is rich and is about 1-3 times of the pectin content of common apples or bananas. 6. Pterostilbene: pterostilbene, named for its earliest discovery in the pterocarpus plant. In 2004, scientists separated pterostilbene from berry plant fruits such as blueberry, grape and the like for the first time. Researches find that the pterostilbene also has good effects of resisting oxidation, resisting cancer, resisting inflammation, resisting diabetes and the like. The function of pterostilbene in the aspect of anticancer is also highly concerned by people, and the pterostilbene has very happy efficacy particularly in the aspect of resisting colon cancer. Blueberry is rich in various nutrient components, and also contains substances such as piceatin, sodium benzoate and the like, and thus, the blueberry is determined as one of five health foods of human beings by grain and agriculture organization of the United nations.

The invention relates to a wine product prepared from blueberries with nutrition and health care utilization values, and in the actual production, white spirit, yellow wine, wine or beer can be selected as basic raw materials for selective use according to market demands. According to the invention, the blueberries are ground into blueberry pulp with fine and smooth tissue by a double-channel beater, and then the blueberry pulp is soaked in wine for distillation, so that alcohol-soluble organic components of the obtained alcohol solution are fully extracted, and meanwhile, alcohol-soluble organic fragrant substances are retained and improved, so that the natural fragrance of the blueberries can be better retained. The distilled residual liquid and the water solution obtained by adding water into the residue and carrying out low-temperature reflux extraction are combined, and the weight of the concentrate is limited to 2kg through low-temperature concentration, so that the water-soluble components are further extracted and utilized, the organic and inorganic active ingredients of the blueberries are improved to be more fully extracted and utilized, and the nutritional value and the beneficial effect of the blueberry wine are further improved. The water extract is subjected to low-temperature reflux extraction and low-temperature concentration to ensure that the concentration is dissolved to 2kg, the concentrate is slowly added under violent stirring, the water in the wine can be effectively and fully integrated with the water in the wine to be dissolved, and the blueberry wine aged for 30 days is purplish red in color, transparent, clear, sweet, soft and mild in taste, has excellent color, fragrance and taste, and is pleasant to the eyes. The process for preparing the blueberry wine integrates distillation, extraction and blending, and the prepared white wine is bright in color, fragrant in taste and rich in aftertaste, so that a new wine product is provided, and meanwhile, the process also provides nutrition, health and taste enjoyment for people in drinking. In the preparation of yellow wine, wine and beer, the quality and taste of the original wine are still maintained, the blueberry-containing wine is rich in nutritional effects, and the nutritional price superposition effect of the product is improved. The invention has simple manufacturing process, short production period, low cost and obvious economic effect, provides a new choice for increasing drinking and health care of health care wine products, and the product has good market consumption prospect.

Detailed Description

Preparation method of blueberry wine

Example 1

Taking 10kg of fresh and mature blueberries, cleaning the fresh and mature blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding a proper amount of white spirit into the blueberry pulp, uniformly stirring the pulp, soaking the pulp for 48 hours, distilling the pulp at 55 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding a proper amount of purified water into the filter residue, heating the filter residue to 80 ℃, carrying out reflux extraction at normal pressure for 3 hours, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrates at 55 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of the concentrated extract and the 8kg of the alcohol solution with the concentration of more than 40%, stirring vigorously and mixing uniformly, aging at 6 deg.C for 30 days, and filtering to obtain blueberry Chinese liquor product.

Example 2

Taking 15kg of fresh and mature blueberries, cleaning the fresh and mature blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 2 minutes, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding a proper amount of white spirit into the blueberry pulp, uniformly stirring the pulp, soaking the pulp for 48 hours, distilling the pulp at 60 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding a proper amount of purified water into the filter residue, heating the filter residue to 85 ℃, carrying out reflux extraction at normal pressure for 3 hours, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrates at 60 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of concentrated extract and the 8kg of the alcohol solution with the concentration of more than 40% V, stirring vigorously and mixing uniformly, aging at 5 deg.C for 30 days, and filtering to obtain blueberry Chinese liquor product.

Example 3

Taking 20kg of fresh and mature blueberries, cleaning the blueberries by using flowing clear water, fishing the cleaned blueberries into a sieve, draining the water, pouring the blueberries into boiling water for boiling for 3 minutes, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding a proper amount of white spirit into the blueberry pulp, uniformly stirring the pulp, soaking the pulp for 48 hours, distilling the pulp at 65 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding a proper amount of purified water into the filter residue, heating the mixture to 90 ℃ and carrying out reflux extraction at normal pressure for 3 hours, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrates at 65 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of the concentrated extract and the 8kg of the alcohol solution with the concentration of more than 40% V/, stirring vigorously and mixing uniformly, aging at 4 deg.C for 30 days, and filtering to obtain blueberry Chinese liquor product.

Example 4

Taking 10kg of fresh and mature blueberries, cleaning the blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding a proper amount of yellow wine into the blueberry pulp, uniformly stirring the pulp, soaking the pulp for 48 hours, distilling the pulp at 55 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding a proper amount of purified water into the filter residue, heating the mixture to 80 ℃, carrying out reflux extraction at normal pressure for 3 hours, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrates at 55 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of concentrated extract and the 8kg of the alcohol solution with the concentration of more than 40% V/V obtained by, stirring vigorously and mixing uniformly, aging at 6 deg.C for 30 days, and filtering to obtain blueberry yellow wine product.

Example 5

Taking 15kg of fresh and mature blueberries, cleaning the blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding a proper amount of yellow wine into the blueberry pulp, uniformly stirring the pulp, soaking the pulp for 48 hours, distilling the pulp at 60 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding a proper amount of purified water into the filter residue, heating the mixture to 85 ℃, carrying out reflux extraction at normal pressure for 3 hours, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrates at 60 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of concentrated extract and the 8kg of the alcohol solution with the concentration of more than 40% V/V obtained by, stirring vigorously and mixing uniformly, aging at 5 deg.C for 30 days, and filtering to obtain blueberry yellow wine product.

Example 6

Taking 20kg of fresh and mature blueberries, cleaning the blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding a proper amount of yellow wine into the blueberry pulp, uniformly stirring the pulp, soaking the pulp for 48 hours, distilling the pulp at 65 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding a proper amount of purified water into the filter residue, heating the mixture to 90 ℃ to reflux and extract the mixture for 3 hours under normal pressure, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrate at 65 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of concentrated extract and the 8kg of the alcohol solution with the concentration of more than 40% V/V, stirring vigorously and mixing uniformly, aging at 4 deg.C for 30 days, and filtering to obtain blueberry yellow wine product.

Example 7

Taking 10kg of fresh and mature blueberries, cleaning the fresh and mature blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding a proper amount of wine into the blueberry pulp, stirring the mixture uniformly, soaking the mixture for 48 hours, distilling the mixture at 55 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding a proper amount of purified water into the filter residue, heating the mixture to 80 ℃ to reflux and extract the mixture under normal pressure for 3 hours, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrate at 55 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of the concentrated extract and the 8kg of alcohol solution with the concentration of more than 40% V/V, stirring vigorously and mixing uniformly, aging at 6 deg.C for 30 days, and filtering to obtain blueberry wine product.

Example 8

Taking 15kg of fresh and mature blueberries, cleaning the fresh and mature blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding a proper amount of wine into the blueberry pulp, stirring the mixture uniformly, soaking the mixture for 48 hours, distilling the mixture at 60 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding a proper amount of purified water into the filter residue, heating the mixture to 85 ℃, extracting the mixture under normal pressure for 3 hours by reflux, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrate at 60 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of the concentrated extract and the 8kg of alcohol solution with the concentration of more than 40% V/V obtained, stirring vigorously and mixing uniformly, aging at 5 deg.C for 30 days, and filtering to obtain blueberry wine product.

Example 9

Taking 20kg of fresh and mature blueberries, cleaning the blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding a proper amount of wine into the blueberry pulp, stirring the pulp uniformly, soaking the pulp for 48 hours, distilling the pulp at 65 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding a proper amount of purified water into the filter residue, heating the filter residue to 90 ℃, extracting the mixture at normal pressure for 3 hours under normal pressure, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrate at the temperature of 65 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of concentrated extract and the 8kg of alcohol solution with the concentration of more than 40% V/V, stirring vigorously, mixing, aging at 4 deg.C for 30 days, and filtering to obtain blueberry wine product.

Example 10

Taking 10kg of fresh and mature blueberries, cleaning the blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding an appropriate amount of beer into the blueberry pulp, stirring the mixture uniformly, soaking the mixture for 48 hours, distilling the mixture at 55 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding an appropriate amount of purified water into the filter residue, heating the mixture to 80 ℃, extracting the mixture under normal pressure for 3 hours, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrate at 55 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of concentrated extract and the 8kg of the alcohol solution with the concentration of more than 40% V/V into 1000kg of, stirring vigorously, mixing, aging at 6 deg.C for 30 days, and filtering to obtain blueberry beer product.

Example 11

Taking 15kg of fresh and mature blueberries, cleaning the fresh and mature blueberries by using flowing clear water, fishing the blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding an appropriate amount of beer into the blueberry pulp, stirring the mixture uniformly, soaking the mixture for 48 hours, distilling the mixture at 60 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding an appropriate amount of purified water into the filter residue, heating the mixture to 85 ℃, extracting the mixture under normal pressure for 3 hours, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrates at 60 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of the concentrated extract and the 8kg of the alcohol solution with the concentration of more than 40% V/V, stirring vigorously, mixing, aging at 5 deg.C for 30 days, and filtering to obtain blueberry beer product.

Example 12

Taking 20kg of fresh and mature blueberries, cleaning the blueberries by using flowing clear water, fishing the cleaned blueberries into a sieve to drain water, pouring the blueberries into boiling water to be boiled for 1 minute, pulping the pre-boiled blueberries by using a double-channel pulping machine with the sieve pore diameter of 0.4-0.1mm, removing seeds and wastes to obtain blueberry pulp with fine tissue, adding an appropriate amount of beer into the blueberry pulp, stirring the mixture uniformly, soaking the mixture for 48 hours, distilling the mixture at 65 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, filtering and separating the distilled material to obtain filtrate and filter residue respectively, storing the filtrate for later use, adding an appropriate amount of purified water into the filter residue, heating the mixture to 90 ℃ to reflux and extract the mixture for 3 hours under normal pressure, filtering and separating, taking the filtrate, combining the two filtrates, concentrating the filtrate at 65 ℃, fixing the volume of the concentrated solution to 2kg to obtain concentrated extract, sequentially adding the 2kg of concentrated extract and the 8kg of the alcohol solution with the concentration of more than 40% V/V, stirring vigorously, mixing, aging at 4 deg.C for 30 days, and filtering to obtain blueberry beer product.

Claims (5)

1. A method for preparing blueberry wine is characterized in that 10-20kg of fresh and mature blueberries and 1000kg of wine are taken, the blueberries are cleaned by flowing clear water, the blueberries are fished into a sieve to drain water, the blueberries are poured into boiling water to be boiled for 1-3 minutes, then the pre-boiled blueberries are pulped by a double-channel beater with the pore diameter of the sieve pore of 0.4-0.1mm, seeds and wastes are removed to obtain blueberry pulp with fine tissue, a proper amount of wine is added into the blueberry pulp, the blueberry pulp is soaked for 48 hours and then distilled at 55-65 ℃ to obtain 8kg of alcohol solution with the concentration of more than 40% V/V, the distilled materials are filtered and separated to obtain filtrate and filter residue respectively, the filtrate is stored for standby use, a proper amount of purified water is added into the filtrate, the filtrate is heated to 80-90 ℃ and refluxed at normal pressure for 3 hours, the filtrate is obtained by filtering and separation, the two filtrates are, concentrating to 2kg to obtain concentrated extract, mixing the obtained 2kg concentrated extract with 8kg of distilled alcoholic solution with concentration of above 40% V/V, respectively adding into 1000kg of alcoholic solution, stirring, aging at 4-6 deg.C for 30 days, and filtering to obtain blueberry alcoholic solution; wherein the wine is Chinese liquor, yellow wine, wine or beer.

2. A blueberry white wine obtained by the manufacturing method of claim 1.

3. A blueberry yellow wine obtained by the preparation method of claim 1.

4. A blueberry wine obtained by the method of claim 1.

5. A blueberry beer obtained by the method of claim 1.