CN110923102A

CN110923102A - Processing method of blueberry wine

Info

Publication number: CN110923102A
Application number: CN201911268803.4A
Authority: CN
Inventors: 张志年; 张奎昌
Original assignee: Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd
Current assignee: Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd
Priority date: 2019-12-11
Filing date: 2019-12-11
Publication date: 2020-03-27

Abstract

The invention particularly discloses a processing method of blueberry wine, which is characterized by taking 12 kg of fresh mature blueberries and 3 kg of fresh blueberries and 1000 kg of wine, cleaning the blueberries by flowing clear water, soaking the blueberries in a potassium permanganate solution with the weight percentage of 0.1 percent for 10 minutes, fishing out the blueberries in the clear water for repeatedly rinsing to remove medicines on the surfaces of the blueberries until the blueberries are clear, fishing out bamboo baskets for draining off water, removing impurities from the blueberries, repeatedly rinsing the blueberries by using the clear water, fishing out the blueberries and the flowers, mixing the blueberries and the flowers, placing the mixture in a mashing machine for beating to obtain uniform and fine pulp, adding a proper amount of wine into the pulp, soaking the pulp for 4 to 6 hours at the temperature of between 30 and 50 ℃, distilling the pulp under reduced pressure at the vacuum degree of between 0.07 and 0.1MPa and the distillation temperature of between 30 and 50 ℃ to obtain a wine concentrate solution with the concentration of more than 20 percent V/V10 kg, adding 10 kg of the obtained alcohol solution into 1000 kg of wine, and uniformly stirring and mixing to obtain the blueberry wine; wherein the wine is Chinese liquor, yellow wine, wine or beer.

Description

Processing method of blueberry wine

Technical Field

The invention relates to the field of wine processing production, in particular to a processing method of 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 prevents eyestrain, so that the blueberry is attracted by attention. 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 fruit period is short and the pulp and pulp are more, the preservation of fresh fruits is difficult, and in order to enable the blueberry which is a valuable fruit to be free from the influence of 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 for eating the 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 blueberry products in the market, the blueberry wine is developed, so that the wine culture can be enriched, and meanwhile, the nutritional health-care wine which has nutritional value and can promote health is provided for different wine drinkers, and the health-care wine undoubtedly plays a great role in promoting the health care industry of people.

The invention aims to provide a processing method of blueberry wine.

In order to realize the invention, the following technical scheme is adopted:

a processing method of blueberry wine is characterized by taking 12 kg of fresh mature blueberries, 3 kg of fresh blueberry flowers and 1000 kg of wine, cleaning the blueberries by flowing clear water, soaking the blueberries in a potassium permanganate solution with the weight percentage of 0.1% for 10 minutes, fishing in the clear water for repeatedly rinsing to remove medicines on the surfaces of the blueberries until the water is clear, fishing in a bamboo basket for draining off water, removing impurities from the blueberry flowers, repeatedly rinsing with the clear water, fishing in the bamboo basket for draining off water, mixing the blueberries and the blueberries, placing in a mashing machine for pulping to obtain uniform and fine pulp, adding an appropriate amount of wine into the pulp, soaking for 4-6 hours at the temperature of 30-50 ℃, distilling under reduced pressure at the vacuum degree of 0.07-0.1MPa and the distillation temperature of 30-50 ℃ to obtain more than 20% of alcohol solution 10, adding the obtained alcohol solution 10 kg into the 1000 kg of wine, stirring and mixing uniformly to prepare the blueberry wine; 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 0.5-2.5g, 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 nutrient components such as protein, vitamins and the like, and also has considerable contents of minerals and trace elements, so that the blueberry called as 'fruit queen' is really true.

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 blueberry flowers are flowers of blueberry trees, are mostly milk white or pink, are in a jar shape or in a reversed bell shape, and can last for more than one month in a flowering period. According to the introduction of the existing research literature, the anthocyanin in the blueberry flower can promote the regeneration of rhodopsin in retinal cells, has the effects of preventing myopia and improving eyesight, and the blueberry flower can play a role in regulating blood sugar to expand blood vessels of patients, so that the blood pressure is reduced, the heart and the kidney are protected, and diabetic complications are prevented; the blueberry flower contains a large amount of physiologically active substances, is called as 'first antioxidant' in fruits and vegetables, can protect cells and avoid damage of peroxide, and has the effects of preventing dysfunction, improving short-term memory, improving the balance and coordination of the old and the like.

The blueberry flower is newly picked fresh blueberry flower.

According to the blueberry wine, the blueberry fruits and the blueberry flowers are processed and ground into fine pulp, the pulp is extracted in the wine, and the blueberry wine is prepared through reduced pressure distillation. In the actual production, the method can be selectively utilized to process white spirit, wine, yellow wine or beer products according to the actual requirements. Because the processing technology adopted by the invention is vacuum distillation and blending, the wine body is clear and transparent, the taste is fragrant, the aftertaste is rich, and the wine is pleasant, so that people can enjoy nutrition, health care and taste during drinking. In the processing of wine, yellow wine and beer, the quality and taste of the original wine are still kept, the blueberry and blueberry flower nutrition effects are also enriched, and the nutritional value superposition effect of the product is improved. The product is suitable for people of all levels, in particular for people of computer and overtime.

The invention has simple processing technology, short production period, low processing cost, obvious economic effect and good market prospect, and is suitable for industrial large-scale production.

Detailed Description

A processing method of blueberry wine comprises the following steps:

example 1

Cleaning fresh and mature blueberries by using flowing clear water, soaking the blueberries in potassium permanganate solution with the weight ratio of 0.1% for 10 minutes, then fishing out the medicines on the surfaces of the blueberries in clean water for repeatedly rinsing until the water is clear, fishing out the medicines in a bamboo basket for draining water, removing impurities from the blueberries, repeatedly rinsing the blueberries with the clean water, fishing out the medicines in the bamboo basket for draining water, then weighing 12 kg of blueberries drained of water and 3 kg of blueberries drained of water, mixing, placing in a mashing machine for mashing to obtain uniform and fine pulp, adding a proper amount of white spirit into the pulp, after the blueberry white spirit is soaked for 4 hours at the temperature of 50 ℃, 10 kg of white spirit with the concentration of more than 20% V/V is obtained by reduced pressure distillation under the conditions that the vacuum degree is 0.074MPa and the distillation temperature is 50 ℃, 10 kg of the obtained alcohol spirit is added into 1000 kg of white spirit, and the mixture is stirred and mixed uniformly to obtain a blueberry white spirit product.

Example 2

A processing method of blueberry wine comprises the following steps:

cleaning fresh and mature blueberries by using flowing clear water, soaking the blueberries in potassium permanganate solution with the weight ratio of 0.1% for 10 minutes, then fishing out the medicines on the surfaces of the blueberries in clean water for repeatedly rinsing until the water is clear, fishing out the medicines in a bamboo basket for draining water, removing impurities from the blueberries, repeatedly rinsing the blueberries with the clean water, fishing out the medicines in the bamboo basket for draining water, then weighing 12 kg of blueberries drained of water and 3 kg of blueberries drained of water, mixing, placing in a mashing machine for mashing to obtain uniform and fine pulp, adding a proper amount of wine into the pulp, after the blueberry and grape wine are soaked for 4 hours at the temperature of 45 ℃, 10 kg of alcohol solution with the vacuum degree of 0.074MPa and the distillation temperature of 50 ℃ is obtained by distilling under reduced pressure to obtain more than 20% V/V of alcohol solution, 10 kg of the obtained alcohol solution is added into 1000 kg of white spirit, and the mixture is stirred and mixed uniformly to obtain the blueberry and grape wine product.

Example 3

A processing method of blueberry yellow wine comprises the following steps:

cleaning fresh and mature blueberries by using flowing clear water, soaking the blueberries in potassium permanganate solution with the weight ratio of 0.1% for 10 minutes, then fishing out the medicines on the surfaces of the blueberries in clean water for repeatedly rinsing until the water is clear, fishing out the medicines in a bamboo basket for draining water, removing impurities from the blueberries, repeatedly rinsing the blueberries with the clean water, fishing out the medicines in the bamboo basket for draining water, then weighing 12 kg of blueberries drained of water and 3 kg of blueberries drained of water, mixing, placing in a mashing machine for mashing to obtain uniform and fine pulp, adding a proper amount of yellow wine into the pulp, soaking at 40 ℃ for 5 hours, distilling under reduced pressure at a vacuum degree of 0.09MPa and a distillation temperature of 40 ℃ to obtain 10 kg of alcohol solution with the concentration of more than 20% V/V, adding 10 kg of the obtained alcohol solution into 1000 kg of yellow wine, and stirring and mixing uniformly to obtain the blueberry yellow wine product.

Example 4

A processing method of blueberry beer comprises the following steps:

cleaning fresh and mature blueberries by using flowing clear water, soaking the blueberries in potassium permanganate solution with the weight ratio of 0.1% for 10 minutes, then fishing out the medicines on the surfaces of the blueberries in clean water for repeatedly rinsing until the water is clear, fishing out the medicines in a bamboo basket for draining water, removing impurities from the blueberries, repeatedly rinsing the blueberries with the clean water, fishing out the medicines in the bamboo basket for draining water, then weighing 12 kg of blueberries drained of water and 3 kg of blueberries drained of water, mixing, placing in a mashing machine for mashing to obtain uniform and fine pulp, adding a proper amount of white spirit into the pulp, after soaking for 6 hours at the temperature of 35 ℃, distilling under reduced pressure at the vacuum degree of 0.1MPa and the distillation temperature of 35 ℃ to obtain 10 kg of alcohol solution with the concentration of more than 20% V/V, adding 10 kg of the obtained alcohol solution into 1000 kg of beer, and stirring and mixing uniformly to obtain the blueberry beer product.

Claims

1. A processing method of blueberry wine is characterized by taking 12 kg of fresh mature blueberries, 3 kg of fresh blueberry flowers and 1000 kg of wine, cleaning the blueberries by flowing clear water, soaking the blueberries in a potassium permanganate solution with the weight percentage of 0.1% for 10 minutes, fishing in the clear water for repeatedly rinsing to remove medicines on the surfaces of the blueberries until the water is clear, fishing in a bamboo basket for draining off water, removing impurities from the blueberry flowers, repeatedly rinsing with the clear water, fishing in the bamboo basket for draining off water, mixing the blueberries and the blueberries, placing in a mashing machine for pulping to obtain uniform and fine pulp, adding an appropriate amount of wine into the pulp, soaking for 4-6 hours at the temperature of 30-50 ℃, distilling under reduced pressure at the vacuum degree of 0.07-0.1MPa and the distillation temperature of 30-50 ℃ to obtain more than 20% of alcohol solution 10, adding the obtained alcohol solution 10 kg into the 1000 kg of wine, stirring and mixing uniformly to prepare the blueberry wine; wherein the wine is Chinese liquor, yellow wine, wine or beer.

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

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

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

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