CN112011430A - High-value processing method for blueberries - Google Patents
High-value processing method for blueberries Download PDFInfo
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Classifications
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a blueberry high-value processing method, which comprises the following specific steps: 1) adding pectinase into the blueberry pulp, adding white granulated sugar after enzymolysis, adjusting sugar degree, adjusting pH by using citric acid and baking soda, and performing sterilization treatment to obtain a blueberry pretreatment solution; 2) weighing yeast for blueberries, adding yeast into the sucrose solution, mixing the yeast for blueberries with the sucrose solution, activating in a water bath, adding the activated bacterial liquid into the blueberry pretreatment liquid obtained in the step one for inoculation, and finally placing the blueberry pretreatment liquid in an incubator for fermentation to obtain primary fermented blueberry mash; 3) and respectively preparing the primary fermented blueberry mash into blueberry fruit wine, blueberry fruit vinegar and blueberry enzyme. The invention solves the problems of no storage tolerance, easy decay, waste of raw materials of processed products, large loss of nutrient components and single product type of the blueberries, and the obtained products have high quality.
Description
Technical Field
The invention relates to the technical field of fruit tree deep processing, in particular to a blueberry high-valued processing method.
Background
Blueberry, also known as Vaccinium myrtillus, belongs to the genus Vaccinium of the family Ericaceae. Blueberry fruits are oblate, mature fruits are dark blue, the peel is often wrapped by a layer of white fruit powder, and the blue small berries generally comprise four types of tall clusters, half-tall clusters, short clusters and rabbit eyes. Blueberry contains abundant nutrient substances such as saccharides, organic acids, vitamins, amino acids, mineral substances and the like, and also contains a large number of functional active substances beneficial to human health, such as anthocyanin, ellagic acid, pterostilbene and the like, has stronger nutrition and health care effects, is considered as one of the fruits with the strongest oxidation resistance by the world health organization, and is often known as 'the king of berries'. Researches find that the anthocyanin contained in the blueberries has the effect of promoting the resynthesis of the rhodopsin and can improve the eyesight; the methylated metabolites have antioxidant and anti-malignant cell proliferation effects. Folic acid, ursolic acid and other substances in wild blueberry have good curative effects on angiomalacia and hypertension patients, and anthocyanin has obvious anti-inflammatory and anti-inflammatory effects. The anthocyanin, ellagic acid, pterostilbene and other active ingredients in the blueberry can inhibit the growth of various cancer cells and promote the apoptosis of the cancer cells, including gastric cancer, prostatic cancer, colon cancer, breast cancer and the like, and are excellent natural anticancer substances. In addition, experiments on mice prove that the decline of memory can be delayed by adding the blueberries into the diet; healthy adults drink a proper amount of blueberries every day, so that the capacity of resisting oxidative stress of the body can be improved, and the oxidative loss of lymphocyte DNA is reduced.
At present, blueberry processed products are various in types and can be roughly divided into blueberry beverages, fruit wine, health-care foods, leisure foods, anthocyanin extraction and the like. Among various blueberry processed foods, blueberry wine, blueberry vinegar and blueberry ferment are widely concerned due to unique taste and rich nutrient components. However, since the blueberry itself cannot meet the fermentation requirements, functional active substances are needed before or during fermentation. In addition, in the process of processing blueberry products, the development of the blueberry industry is restricted by the problems of waste of processing raw materials, backward processing technology, single product type and the like. Therefore, the intensive processing of blueberry products and the development of diversified products are greatly developed.
Disclosure of Invention
The invention aims to provide a high-value processing method of blueberries, and aims to solve the problems that the blueberries are not storage-resistant and easy to rot, raw materials of processed products are wasted, nutritional ingredients are greatly lost, and the types of the products are single.
The purpose of the invention is realized by the following technical scheme:
a blueberry high-value processing method comprises the following specific steps:
step one, preparing blueberry pretreatment liquid: juicing an edible part of blueberry, finely crushing to obtain blueberry pulp, adding pectinase with enzyme activity of 15-22 ten thousand U/mL into the obtained blueberry pulp according to a ratio of 20-30 mg/L, placing the mixture in a 50-DEG C constant-temperature water bath for enzymolysis for 2 hours, taking out after the enzymolysis is finished, adding white granulated sugar to adjust the sugar degree to 20 DEG BX, adjusting the pH value to 3-4 by using citric acid and baking soda, and performing sterilization treatment to obtain a blueberry pretreatment solution;
step two, alcoholic fermentation, preparing primary fermented blueberry mash: weighing saccharomycetes for blueberries with the mass being 0.1% of that of the edible part of the blueberries in the step one, adding yeast with the mass being 10 times that of the saccharomycetes for the blueberries into a sucrose solution with the concentration being 1%, mixing the saccharomycetes for the blueberries with the sucrose solution, activating the mixture in a 30-DEG C constant-temperature water bath kettle for 30min while continuously stirring, adding the activated bacterium solution into the blueberry pretreatment solution obtained in the step one for inoculation, wherein the inoculation amount is 0.2g/L, and finally placing the mixture in a 28-DEG C constant-temperature incubator for fermentation for 5-8 days to obtain primary fermented blueberry solution;
step three, respectively preparing the primary fermented blueberry mash obtained in the step two into blueberry fruit wine, blueberry fruit vinegar and blueberry enzyme;
the blueberry fruit wine preparation method comprises the following specific steps: and (3) fermenting the primary fermented blueberry mash obtained in the step two at 28 ℃ for 3-5 days to obtain secondary fermentation liquor, centrifuging the secondary fermentation liquor, removing precipitates, adding a clarifying agent, filtering by using diatomite and a cotton cake filter, sterilizing, and storing at 4 ℃ to obtain the blueberry fruit wine.
Further, the sterilization treatment mode in the first step is to place the mixture in a water bath kettle at 85 ℃ for 15 min.
Further, the centrifugal rotating speed of centrifugal treatment in the process of preparing the blueberry fruit wine is 2500-3000 r/min, the centrifugal time is 5min, and the sterilization method is a pasteurization method.
Further, the blueberry wine preparation method in the third step comprises the following specific steps: distilling the primary fermented blueberry mash obtained in the second step by adopting a secondary distillation process, wherein during the secondary distillation, the head and the tail of the distillate are removed, the distillation pressure is 0.1Mpa, the distillation time is 60-100 min, and wine receiving is carried out in a segmented manner according to the difference between the quality and the alcohol content in the distillation process to obtain the original wine of the blueberry white wine; after distillation is finished, steaming is carried out, wherein the steaming pressure is 0.6Mpa, and the steaming time is 60-100 min; spreading for cooling after steaming, bottling, and aging at 15 deg.C under constant humidity and dark condition for 60 days to obtain blueberry wine.
Further, the specific steps of preparing the blueberry vinegar and the blueberry ferment in the third step are as follows: filtering the primary fermented blueberry mash obtained in the step two by using gauze, and filtering to obtain filtrate and filter residue;
placing the obtained filtrate in 65 deg.C hot water, heating for sterilizing for 30min, rapidly cooling to 4 deg.C, inoculating acetic acid bacteria activating solution in an inoculum size of 10% of filtrate volume fraction, stirring, sealing with multilayer gauze, performing acetic acid fermentation at 32 deg.C for 5 days, and introducing a certain amount of oxygen every day; measuring the acid value of the fermentation liquor every day, and stopping acetic fermentation when the total acid reaches 4.5-5.8 g/100 mL; ageing the blueberry vinegar which is just fermented at a low temperature, naturally clarifying and filtering, then carrying out ultrahigh-temperature instantaneous sterilization at 135 ℃ for 15s, quickly canning and sealing while the blueberry vinegar is hot, and thus obtaining the blueberry vinegar;
and (2) placing the obtained filter residue in hot water at 65 ℃ for heating and sterilizing for 30min, then quickly cooling to 4 ℃, inoculating saccharomycetes with the mass being 0.15% of the mass of the filter residue and lactobacillus plantarum with the mass being 4% of the mass of the filter residue into the filter residue, uniformly stirring, culturing for 4-6 days in a constant-temperature incubator at 35 ℃, introducing oxygen at variable periods, filtering the obtained fermentation liquor at low temperature by using a diatomite filter and a paperboard filter, and then carrying out aseptic canning to obtain the blueberry enzyme.
Compared with the prior art, the invention has the following beneficial effects:
according to the method, the blueberries are prepared into the blueberry pretreatment liquid, and the blueberry pretreatment liquid is subjected to alcoholic fermentation to prepare the primary fermented blueberry mash, so that the primary fermented blueberry mash not only retains the nutritional ingredients of blueberry raw materials, but also is more storage-resistant compared with the blueberries and cannot generate decay, the waste of the blueberry raw materials is avoided, and the primary fermented blueberry mash is co-produced and processed into blueberry wine, blueberry vinegar and blueberry enzyme. The problems of low raw material utilization rate, poor quality, large loss of nutrient components, single product type and the like in the traditional fermentation technology are solved, the additional value of the blueberries is improved, the planting benefit of the blueberries can be improved, and the development of the agricultural product processing industry can be promoted.
Furthermore, primary fermented blueberry mash is directly subjected to secondary fermentation and distillation to prepare blueberry fruit wine and blueberry wine, waste of blueberry raw materials is reduced, the utilization rate of the raw materials is improved, filtrate and filter residue of the primary fermented blueberry mash are comprehensively utilized to prepare blueberry fruit vinegar and blueberry enzyme respectively, waste is turned into wealth, discharge of processing waste is reduced, and clean production is realized.
Detailed Description
The present invention is described in further detail below by way of specific examples.
Example 1
The blueberry high-value processing method disclosed by the invention comprises the following specific steps of:
step one, preparing blueberry pretreatment liquid: purchasing fresh blueberries, removing impurities, fruit stalks and other inedible parts, repeatedly washing the blueberries with clean water until the surfaces of the edible parts are free of dirt, juicing the edible parts of the blueberries, finely crushing the juiced blueberries to obtain blueberry pulp, adding pectinase with the enzyme activity of 15 ten thousand U/mL into the obtained blueberry pulp according to the ratio of 20mg/L, placing the mixture into a 50-DEG C constant-temperature water bath kettle for enzymolysis for 2 hours, taking out the mixture after the enzymolysis is finished, adding white granulated sugar to adjust the sugar degree to 20 DEG BX, adjusting the pH value to 3.4 by using citric acid and baking soda, placing the mixture into a 85-DEG C water bath kettle, and performing sterilization treatment for 15min to obtain a blueberry pretreatment solution;
step two, alcoholic fermentation, preparing primary fermented blueberry mash: weighing saccharomycetes for blueberries with the mass being 0.1% of that of the edible part of the blueberries in the step one, adding yeast with the mass being 10 times that of the saccharomycetes for the blueberries into a sucrose solution with the concentration being 1%, mixing the saccharomycetes for the blueberries with the sucrose solution, activating the mixture in a 30-DEG C constant-temperature water bath kettle for 30min while continuously stirring, adding the activated bacterium solution into the blueberry pretreatment solution obtained in the step one for inoculation, wherein the inoculation amount is 0.2g/L, and finally placing the mixture in a 28-DEG C constant-temperature incubator for fermentation for 5 days to obtain primary fermented blueberry mash;
step three, respectively preparing the primary fermented blueberry mash obtained in the step two into blueberry fruit wine, blueberry fruit vinegar and blueberry enzyme;
the blueberry fruit wine preparation method comprises the following specific steps: fermenting the primary fermented blueberry mash obtained in the second step at 28 ℃ for 3 days to obtain secondary fermentation liquor, centrifuging the secondary fermentation liquor, wherein the centrifugation speed is 2500r/min, the centrifugation time is 5min, removing precipitates, adding a clarifying agent, filtering by using kieselguhr and a cotton cake filter, sterilizing by using a bus sterilization method, and storing at 4 ℃ to obtain blueberry wine;
the blueberry wine preparation method comprises the following specific steps: distilling the primary fermented blueberry mash obtained in the second step by adopting a secondary distillation process, wherein during the secondary distillation, the head and the tail of the distillate are removed, the distillation pressure is 0.1Mpa, the distillation time is 60min, and wine receiving is carried out in a segmented manner according to the difference between the quality and the alcohol content in the distillation process to obtain the original wine of the blueberry white wine; after distillation, steaming at 0.6Mpa for 60 min; spreading for cooling after steaming, bottling, and aging the bottled distilled liquor at 15 deg.C under constant humidity and dark condition for 60 days to obtain blueberry wine;
the method comprises the following steps of: filtering the primary fermented blueberry mash obtained in the step two by using gauze, and filtering to obtain filtrate and filter residue;
placing the obtained filtrate in 65 deg.C hot water, heating for sterilizing for 30min, rapidly cooling to 4 deg.C, inoculating acetic acid bacteria activating solution in an inoculum size of 10% of filtrate volume fraction, stirring, sealing with multilayer gauze, performing acetic acid fermentation at 32 deg.C for 5 days, and introducing a certain amount of oxygen every day; measuring the acid value of the fermentation liquor every day, and stopping acetic fermentation when the total acid reaches 4.5g/100 mL; ageing the blueberry vinegar which is just fermented at a low temperature, naturally clarifying and filtering, then carrying out ultrahigh-temperature instantaneous sterilization at 135 ℃ for 15s, quickly canning and sealing while the blueberry vinegar is hot, and thus obtaining the blueberry vinegar;
placing the obtained filter residue in hot water at 65 ℃ for heating and sterilizing for 30min, then quickly cooling to 4 ℃, inoculating saccharomycetes with the mass being 0.15% of the mass of the filter residue and lactobacillus plantarum with the mass being 4% of the mass of the filter residue into the filter residue, uniformly stirring, culturing for 4 days in a constant-temperature incubator at 35 ℃, introducing oxygen at variable periods, filtering the obtained fermentation liquor at low temperature by using a diatomite filter and a paperboard filter, and then carrying out aseptic canning to obtain the blueberry enzyme.
Example 2
The blueberry high-value processing method disclosed by the invention comprises the following specific steps of:
step one, preparing blueberry pretreatment liquid: purchasing fresh blueberries, removing impurities, fruit stalks and other inedible parts, repeatedly washing the blueberries with clean water until the surfaces of the edible parts are free of dirt, juicing the edible parts of the blueberries, finely crushing the juiced blueberries to obtain blueberry pulp, adding pectinase with the enzyme activity of 20 ten thousand U/mL into the obtained blueberry pulp according to the ratio of 25mg/L, placing the mixture into a 50-DEG C constant-temperature water bath kettle for enzymolysis for 2 hours, taking out the mixture after the enzymolysis is finished, adding white granulated sugar to adjust the sugar degree to 20 DEG BX, adjusting the pH value to 3.5 by using citric acid and baking soda, placing the mixture into a 85-DEG C water bath kettle, and performing sterilization treatment for 15min to obtain blueberry pretreatment liquid;
step two, alcoholic fermentation, preparing primary fermented blueberry mash: weighing yeast for blueberries with the mass of 0.1% of that of the edible part of the blueberries in the step one, adding yeast with the mass of 10 times that of the yeast for the blueberries into a sucrose solution with the concentration of 1%, mixing the yeast for the blueberries with the sucrose solution, activating the mixture in a 30-DEG C constant-temperature water bath kettle for 30min while continuously stirring, adding the activated bacterial solution into the blueberry pretreatment solution obtained in the step one for inoculation with the inoculation amount of 0.2g/L, and finally placing the mixture in a 28-DEG C constant-temperature incubator for fermentation for 7 days to obtain primary fermented blueberry mash;
step three, respectively preparing the primary fermented blueberry mash obtained in the step two into blueberry fruit wine, blueberry fruit vinegar and blueberry enzyme;
the blueberry fruit wine preparation method comprises the following specific steps: fermenting the primary fermented blueberry mash obtained in the second step at 28 ℃ for 4 days to obtain secondary fermentation liquor, centrifuging the secondary fermentation liquor, wherein the centrifugation speed is 2800r/min, the centrifugation time is 5min, removing precipitates, adding a clarifying agent, filtering by using kieselguhr and a cotton cake filter, sterilizing by adopting a bus sterilization method, and storing at 4 ℃ to obtain blueberry wine;
the blueberry wine preparation method comprises the following specific steps: distilling the primary fermented blueberry mash obtained in the second step by adopting a secondary distillation process, wherein during the secondary distillation, the head and the tail of the distillate are removed, the distillation pressure is 0.1Mpa, the distillation time is 80min, and wine receiving is carried out in a segmented manner according to the difference between the quality and the alcohol content in the distillation process to obtain the original wine of the blueberry white wine; steaming at 0.6Mpa for 80min after distillation; spreading for cooling after steaming, bottling, and aging the bottled distilled liquor at 15 deg.C under constant humidity and dark condition for 60 days to obtain blueberry wine;
the method comprises the following steps of: filtering the primary fermented blueberry mash obtained in the step two by using gauze, and filtering to obtain filtrate and filter residue;
placing the obtained filtrate in 65 deg.C hot water, heating for sterilizing for 30min, rapidly cooling to 4 deg.C, inoculating acetic acid bacteria activating solution in an inoculum size of 10% of filtrate volume fraction, stirring, sealing with multilayer gauze, performing acetic acid fermentation at 32 deg.C for 5 days, and introducing a certain amount of oxygen every day; measuring the acid value of the fermentation liquor every day, and stopping acetic fermentation when the total acid reaches 5.0g/100 mL; ageing the blueberry vinegar which is just fermented at a low temperature, naturally clarifying and filtering, then carrying out ultrahigh-temperature instantaneous sterilization at 135 ℃ for 15s, quickly canning and sealing while the blueberry vinegar is hot, and thus obtaining the blueberry vinegar;
placing the obtained filter residue in hot water at 65 ℃ for heating and sterilizing for 30min, then quickly cooling to 4 ℃, inoculating saccharomycetes with the mass being 0.15% of the mass of the filter residue and lactobacillus plantarum with the mass being 4% of the mass of the filter residue into the filter residue, uniformly stirring, culturing for 5 days in a constant-temperature incubator at 35 ℃, introducing oxygen at variable periods, filtering the obtained fermentation liquor at low temperature by using a diatomite filter and a paperboard filter, and then carrying out aseptic canning to obtain the blueberry enzyme.
Example 3
The blueberry high-value processing method disclosed by the invention comprises the following specific steps of:
step one, preparing blueberry pretreatment liquid: purchasing fresh blueberries, removing impurities, fruit stalks and other inedible parts, repeatedly washing the blueberries with clean water until the surfaces of the edible parts are free of dirt, juicing the edible parts of the blueberries, finely crushing the juiced blueberries to obtain blueberry pulp, adding pectinase with the enzyme activity of 22 ten thousand U/mL into the obtained blueberry pulp according to the ratio of 30mg/L, placing the mixture into a 50-DEG C constant-temperature water bath kettle for enzymolysis for 2 hours, taking out the mixture after the enzymolysis is finished, adding white granulated sugar to adjust the sugar degree to 20 DEG BX, adjusting the pH value to 4 by using citric acid and baking soda, placing the mixture into a 85-DEG C water bath kettle, and performing sterilization treatment for 15 minutes to obtain blueberry pretreatment liquid;
step two, alcoholic fermentation, preparing primary fermented blueberry mash: weighing yeast for blueberries with the mass of 0.1% of that of the edible part of the blueberries in the step one, adding yeast with the mass of 10 times that of the yeast for the blueberries into a sucrose solution with the concentration of 1%, mixing the yeast for the blueberries with the sucrose solution, activating the mixture in a 30-DEG C constant-temperature water bath kettle for 30min while continuously stirring, adding the activated bacterial solution into the blueberry pretreatment solution obtained in the step one for inoculation with the inoculation amount of 0.2g/L, and finally placing the mixture in a 28-DEG C constant-temperature incubator for fermentation for 8 days to obtain primary fermented blueberry mash;
step three, respectively preparing the primary fermented blueberry mash obtained in the step two into blueberry fruit wine, blueberry fruit vinegar and blueberry enzyme;
the blueberry fruit wine preparation method comprises the following specific steps: fermenting the primary fermented blueberry mash obtained in the second step at 28 ℃ for 5 days to obtain secondary fermentation liquor, centrifuging the secondary fermentation liquor, wherein the centrifugation speed is 3000r/min, the centrifugation time is 5min, removing precipitates, adding a clarifying agent, filtering by using kieselguhr and a cotton cake filter, sterilizing by using a bus sterilization method, and storing at 4 ℃ to obtain blueberry wine;
the blueberry wine preparation method comprises the following specific steps: distilling the primary fermented blueberry mash obtained in the second step by adopting a secondary distillation process, wherein during the secondary distillation, the head and the tail of the distillate are removed, the distillation pressure is 0.1Mpa, the distillation time is 100min, and wine receiving is carried out in a segmented manner according to the difference between the quality and the alcohol content in the distillation process to obtain the original wine of the blueberry white wine; steaming at 0.6Mpa for 100min after distillation; spreading for cooling after steaming, bottling, and aging the bottled distilled liquor at 15 deg.C under constant humidity and dark condition for 60 days to obtain blueberry wine;
the method comprises the following steps of: filtering the primary fermented blueberry mash obtained in the step two by using gauze, and filtering to obtain filtrate and filter residue;
placing the obtained filtrate in 65 deg.C hot water, heating for sterilizing for 30min, rapidly cooling to 4 deg.C, inoculating acetic acid bacteria activating solution in an inoculum size of 10% of filtrate volume fraction, stirring, sealing with multilayer gauze, performing acetic acid fermentation at 32 deg.C for 5 days, and introducing a certain amount of oxygen every day; measuring the acid value of the fermentation liquor every day, and stopping acetic fermentation when the total acid reaches 5.8g/100 mL; ageing the blueberry vinegar which is just fermented at a low temperature, naturally clarifying and filtering, then carrying out ultrahigh-temperature instantaneous sterilization at 135 ℃ for 15s, quickly canning and sealing while the blueberry vinegar is hot, and thus obtaining the blueberry vinegar;
placing the obtained filter residue in hot water at 65 ℃ for heating and sterilizing for 30min, then quickly cooling to 4 ℃, inoculating saccharomycetes with the mass being 0.15% of the mass of the filter residue and lactobacillus plantarum with the mass being 4% of the mass of the filter residue into the filter residue, uniformly stirring, culturing for 6 days in a constant-temperature incubator at 35 ℃, introducing oxygen at variable periods, filtering the obtained fermentation liquor at low temperature by using a diatomite filter and a paperboard filter, and then carrying out aseptic canning to obtain the blueberry enzyme.
Example 4
The blueberry high-value processing method disclosed by the invention comprises the following specific steps of:
step one, preparing blueberry pretreatment liquid: purchasing fresh blueberries, removing impurities, fruit stalks and other inedible parts, repeatedly washing the blueberries with clean water until the surfaces of the edible parts are free of dirt, juicing the edible parts of the blueberries, finely crushing the juiced blueberries to obtain blueberry pulp, adding pectinase with the enzyme activity of 22 ten thousand U/mL into the obtained blueberry pulp according to the ratio of 20mg/L, placing the mixture into a 50-DEG C constant-temperature water bath kettle for enzymolysis for 2 hours, taking out the mixture after the enzymolysis is finished, adding white granulated sugar to adjust the sugar degree to 20 DEG BX, adjusting the pH value to 3 by using citric acid and baking soda, placing the mixture into a 85-DEG C water bath kettle, and performing sterilization treatment for 15 minutes to obtain blueberry pretreatment liquid;
step two, alcoholic fermentation, preparing primary fermented blueberry mash: weighing yeast for blueberries with the mass of 0.1% of that of the edible part of the blueberries in the step one, adding yeast with the mass of 10 times that of the yeast for the blueberries into a sucrose solution with the concentration of 1%, mixing the yeast for the blueberries with the sucrose solution, activating the mixture in a 30-DEG C constant-temperature water bath kettle for 30min while continuously stirring, adding the activated bacterial solution into the blueberry pretreatment solution obtained in the step one for inoculation with the inoculation amount of 0.2g/L, and finally placing the mixture in a 28-DEG C constant-temperature incubator for fermentation for 8 days to obtain primary fermented blueberry mash;
step three, respectively preparing the primary fermented blueberry mash obtained in the step two into blueberry fruit wine, blueberry fruit vinegar and blueberry enzyme;
the blueberry fruit wine preparation method comprises the following specific steps: fermenting the primary fermented blueberry mash obtained in the second step at 28 ℃ for 3 days to obtain secondary fermentation liquor, centrifuging the secondary fermentation liquor, wherein the centrifugation speed is 3000r/min, the centrifugation time is 5min, removing precipitates, adding a clarifying agent, filtering by using kieselguhr and a cotton cake filter, sterilizing by using a bus sterilization method, and storing at 4 ℃ to obtain blueberry wine;
the blueberry wine preparation method comprises the following specific steps: distilling the primary fermented blueberry mash obtained in the second step by adopting a secondary distillation process, wherein during the secondary distillation, the head and the tail of the distillate are removed, the distillation pressure is 0.1Mpa, the distillation time is 100min, and wine receiving is carried out in a segmented manner according to the difference between the quality and the alcohol content in the distillation process to obtain the original wine of the blueberry white wine; steaming at 0.6Mpa for 100min after distillation; spreading for cooling after steaming, bottling, and aging the bottled distilled liquor at 15 deg.C under constant humidity and dark condition for 60 days to obtain blueberry wine;
the method comprises the following steps of: filtering the primary fermented blueberry mash obtained in the step two by using gauze, and filtering to obtain filtrate and filter residue;
placing the obtained filtrate in 65 deg.C hot water, heating for sterilizing for 30min, rapidly cooling to 4 deg.C, inoculating acetic acid bacteria activating solution in an inoculum size of 10% of filtrate volume fraction, stirring, sealing with multilayer gauze, performing acetic acid fermentation at 32 deg.C for 5 days, and introducing a certain amount of oxygen every day; measuring the acid value of the fermentation liquor every day, and stopping acetic fermentation when the total acid reaches 5.0g/100 mL; ageing the blueberry vinegar which is just fermented at a low temperature, naturally clarifying and filtering, then carrying out ultrahigh-temperature instantaneous sterilization at 135 ℃ for 15s, quickly canning and sealing while the blueberry vinegar is hot, and thus obtaining the blueberry vinegar;
placing the obtained filter residue in hot water at 65 ℃ for heating and sterilizing for 30min, then quickly cooling to 4 ℃, inoculating saccharomycetes with the mass being 0.15% of the mass of the filter residue and lactobacillus plantarum with the mass being 4% of the mass of the filter residue into the filter residue, uniformly stirring, culturing for 6 days in a constant-temperature incubator at 35 ℃, introducing oxygen at variable periods, filtering the obtained fermentation liquor at low temperature by using a diatomite filter and a paperboard filter, and then carrying out aseptic canning to obtain the blueberry enzyme.
Claims (5)
1. A blueberry high-value processing method is characterized by comprising the following specific steps:
step one, preparing blueberry pretreatment liquid: juicing an edible part of blueberry, finely crushing to obtain blueberry pulp, adding pectinase with enzyme activity of 15-22 ten thousand U/mL into the obtained blueberry pulp according to a ratio of 20-30 mg/L, placing the mixture in a 50-DEG C constant-temperature water bath for enzymolysis for 2 hours, taking out after the enzymolysis is finished, adding white granulated sugar to adjust the sugar degree to 20 DEG BX, adjusting the pH value to 3-4 by using citric acid and baking soda, and performing sterilization treatment to obtain a blueberry pretreatment solution;
step two, alcoholic fermentation, preparing primary fermented blueberry mash: weighing saccharomycetes for blueberries with the mass being 0.1% of that of the edible part of the blueberries in the step one, adding yeast with the mass being 10 times that of the saccharomycetes for the blueberries into a sucrose solution with the concentration being 1%, mixing the saccharomycetes for the blueberries with the sucrose solution, activating the mixture in a 30-DEG C constant-temperature water bath kettle for 30min while continuously stirring, adding the activated bacterium solution into the blueberry pretreatment solution obtained in the step one for inoculation, wherein the inoculation amount is 0.2g/L, and finally placing the mixture in a 28-DEG C constant-temperature incubator for fermentation for 5-8 days to obtain primary fermented blueberry solution;
step three, respectively preparing the primary fermented blueberry mash obtained in the step two into blueberry fruit wine, blueberry fruit vinegar and blueberry enzyme;
the blueberry fruit wine preparation method comprises the following specific steps: and (3) fermenting the primary fermented blueberry mash obtained in the step two at 28 ℃ for 3-5 days to obtain secondary fermentation liquor, centrifuging the secondary fermentation liquor, removing precipitates, adding a clarifying agent, filtering by using diatomite and a cotton cake filter, sterilizing, and storing at 4 ℃ to obtain the blueberry fruit wine.
2. The blueberry high-valued processing method of claim 1, which is characterized in that: the sterilization treatment mode in the first step is to place the mixture in a water bath kettle at 85 ℃ for 15 min.
3. The blueberry high-valued processing method of claim 1, which is characterized in that: the centrifugal rotating speed of centrifugal treatment in the process of preparing the blueberry fruit wine is 2500-3000 r/min, the centrifugal time is 5min, and the sterilization method is a pasteurization method.
4. The blueberry high-valued processing method of claim 1, wherein the specific steps of preparing blueberry wine in the third step are as follows: distilling the primary fermented blueberry mash obtained in the second step by adopting a secondary distillation process, wherein during the secondary distillation, the head and the tail of the distillate are removed, the distillation pressure is 0.1Mpa, the distillation time is 60-100 min, and wine receiving is carried out in a segmented manner according to the difference between the quality and the alcohol content in the distillation process to obtain the original wine of the blueberry white wine; after distillation is finished, steaming is carried out, wherein the steaming pressure is 0.6Mpa, and the steaming time is 60-100 min; spreading for cooling after steaming, bottling, and aging at 15 deg.C under constant humidity and dark condition for 60 days to obtain blueberry wine.
5. The blueberry high-value processing method of claim 1, wherein the steps of preparing blueberry vinegar and blueberry ferment in the third step comprise the following specific steps: filtering the primary fermented blueberry mash obtained in the step two by using gauze, and filtering to obtain filtrate and filter residue;
placing the obtained filtrate in 65 deg.C hot water, heating for sterilizing for 30min, rapidly cooling to 4 deg.C, inoculating acetic acid bacteria activating solution in an inoculum size of 10% of filtrate volume fraction, stirring, sealing with multilayer gauze, performing acetic acid fermentation at 32 deg.C for 5 days, and introducing a certain amount of oxygen every day; measuring the acid value of the fermentation liquor every day, and stopping acetic fermentation when the total acid reaches 4.5-5.8 g/100 mL; ageing the blueberry vinegar which is just fermented at a low temperature, naturally clarifying and filtering, then carrying out ultrahigh-temperature instantaneous sterilization at 135 ℃ for 15s, quickly canning and sealing while the blueberry vinegar is hot, and thus obtaining the blueberry vinegar;
and (2) placing the obtained filter residue in hot water at 65 ℃ for heating and sterilizing for 30min, then quickly cooling to 4 ℃, inoculating saccharomycetes with the mass being 0.15% of the mass of the filter residue and lactobacillus plantarum with the mass being 4% of the mass of the filter residue into the filter residue, uniformly stirring, culturing for 4-6 days in a constant-temperature incubator at 35 ℃, introducing oxygen at variable periods, filtering the obtained fermentation liquor at low temperature by using a diatomite filter and a paperboard filter, and then carrying out aseptic canning to obtain the blueberry enzyme.
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