CN116286244A - Method for producing blueberry fruit wine by using blueberry fermentation byproducts - Google Patents
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Abstract
The invention discloses a method for producing blueberry fruit wine by using blueberry fermentation byproducts, which comprises the following steps: s1, diluting blueberry fermentation byproducts; s2, adding saccharomyces cerevisiae into the container for inoculation; s3, stirring in a fermentation tank, and ending the main fermentation; s4, freezing treatment, wherein the temperature of the freezing treatment is between-2 and 4 ℃, and the freezing treatment time is between 5 and 10 days; s5, adding raw material fermentation starter into the primary material liquid of the blueberry wine after freezing and clarifying, and gluing for 7-12 days; s6, adding sulfurous acid to control the fermentation to stop after all the steps, so as to obtain a blueberry fruit wine finished product; the method has the advantages that nutrients are not lost, various nutrients such as anthocyanin, amino acid and vitamin in the blueberry fruit are easier to be absorbed by a human body, and in addition, the taste is more attractive than that of the original blueberry fruit and blueberry juice, so that the nutrients in the blueberry wine can be absorbed by the human body easily, and the fermented blueberry wine can be accepted by more people.
Description
Technical Field
The invention relates to the technical field of blueberry fruit wine production, in particular to a method for producing blueberry fruit wine by using blueberry fermentation byproducts.
Background
Blueberry (Blueberry), a plant of the genus bilberry of the family azalea, is a perennial shrub with a berry that is blue in color, usually with white fruit powder. The origin of blueberries is the United states, and the wild blueberries in China mainly grow in the large and small Xingan forest areas. The blueberry artificial cultivation in China starts late, but gradually develops in recent years to form a certain scale, and is mainly distributed in Shandong, jilin, liaoning, jiangsu, yunnan, guizhou and other places at present. The mature period of blueberry fruits is mainly between july and october, and the maximum yield is usually reached in july. The blueberry pulp is fine, the seeds are very small, the blueberry pulp is sweet and sour, and the blueberry pulp is unique in fragrance. Blueberry fruits are rich in vitamins, minerals and other nutrient elements, and particularly anthocyanin content is far higher than that of other fruits. Anthocyanin is one of the most effective antioxidant bioactive agents found by human at present, and can strengthen vision, eliminate eye fatigue, prevent cancer, improve sleep and protect liver. Blueberries are known as "fruit queen" and "berry king" because of their extremely high nutritional and health care value. The blueberry has wide application, can be eaten fresh as fruits, and can be further processed into a beverage for people to drink.
At present, blueberries in China are mostly directly used for fresh food, the deep processing proportion is low, and the index of a large-scale production enterprise is flexible. In particular, the development of blueberry wine is still in a starting stage and has not been scaled. Blueberry wine products currently on the market lack price competitiveness compared with other fruit wine products.
The existing technology for producing blueberry wine is mainly to brew blueberry fresh fruits serving as raw materials according to a technology similar to that for brewing dry red wine; the defects are that:
(1) The fresh blueberry fruit is used as the raw material, so that higher production cost is caused, and the price competitiveness between blueberry wine products and other fruit wines is reduced;
(2) Similar brewing processes result in a single type of blueberry wine product with severe homogenization;
(3) Compared with wine grapes, the blueberry dry wine products have higher acidity, sharp taste and uncoordinated taste due to higher organic acid in the blueberry raw materials;
(4) The existing fermentation process of semi-sweet or sweet blueberry wine mostly controls the residual sugar of the product by manually adding sugar after natural fermentation is stopped, and the process has hidden danger in the aspect of biostability;
(5) When the blueberry wine is bottled, high sugar is added to balance high acid, so that the fruit fragrance of the blueberry is not outstanding, the fresh taste is not ensured, and the harm of secondary fermentation in the bottle is increased;
disclosure of Invention
The invention aims to provide a method for producing blueberry fruit wine by utilizing blueberry fermentation byproducts, which is used for solving the problems in the prior art by adding the blueberry fermentation byproducts to decompose macromolecular polysaccharides and promote the extraction of micromolecular polysaccharides, and simultaneously adding the micromolecular polysaccharides to stabilize wine, improve the sweet and beautiful degree of the wine and reduce the astringency.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a method for producing blueberry fruit wine by using blueberry fermentation byproducts comprises the following steps:
s1, diluting blueberry fermentation byproducts, adjusting acidity, and filling the blueberry fermentation byproducts into a container;
s2, adding Saccharomyces cerevisiae into a container for inoculation, controlling the temperature to 16 ℃, and inoculating 0.22-0.25g/L yeast and 0.22-0.25g/L yeast nutritional agent into the container;
s3, stirring in a fermentation tank, controlling the fermentation temperature to 18-20 ℃ by using cooling water, fermenting at a low temperature until the alcoholic strength is not increased any more, the sugar strength is lower than 5g/L, and ending the main fermentation;
s4, freezing treatment, wherein the temperature of the freezing treatment is between-2 and 4 ℃, and the freezing treatment time is between 5 and 10 days;
s5, adding raw material fermentation starter into the primary blueberry wine feed liquid subjected to freeze clarification, wherein the addition of the raw material fermentation starter accounts for 0.6-0.7% of the total amount of the primary blueberry wine feed liquid, the addition of water accounts for 2.5-3.5 times of the total amount of the primary blueberry wine feed liquid, and the raw material fermentation starter is subjected to glue feeding for 7-12 days;
s6, after all the steps, taking the self-flowing wine, fermenting, squeezing and filtering (or centrifugally separating) the skin residues, fermenting for 20 days at 18-20 ℃, and adding sulfurous acid to control and terminate the fermentation, so as to obtain the finished blueberry fruit wine.
Before the blueberry fermentation byproducts are obtained, crushing the frozen blueberries at the temperature of 4-6 ℃, wherein the pulp crushing rate is more than 90% of the total weight of the blueberries, the sugar degree of the blueberry pulp is adjusted to 15-17%, the pH value is adjusted to 3.3-4.2, and the blueberry pulp is added into a fermentation tank.
And when the step S3 is specifically operated, the alcohol content and the residual sugar level of the blueberry wine product obtained by fermentation can be controlled by utilizing different adding amounts of nitrogen.
Wherein, the main fermentation time in the step S3 is set to be 6-10 days, and the alcohol content of the wine liquid is as follows: 20 ℃,8.0-10.0% (V/V); residual sugar (in terms of glucose): (40-50) g/L; total acid (calculated as tartaric acid): (5-7) g/L; the wine body is dark red, and has the typical flavor of blueberries.
Wherein, the technological parameters of the fermentation are that the inoculation amount of dry yeast is 0.2g/L, the low-temperature fermentation is carried out at the temperature of 16-18 ℃, and the preservation rate of the anthocyanin content after fermentation reaches 64 percent.
The preparation method comprises dissolving the colloid agent in advance according to the process requirement, mixing with the raw wine, separating after colloid for about 15 days, stirring cellulose and diatomite or diatomite and fruit wine in a stirring tank, and filtering with diatomite filter.
Wherein, the filtering device adopted in the step S6 is a cross-flow fruit wine filter or a diatomite filter.
The blueberry fermentation byproducts can be obtained by placing blueberry anthocyanin refined leaching liquor in low-temperature vacuum concentration equipment, and concentrating at a temperature lower than 55 ℃ and a vacuum degree of-0.085 to-0.095 Mpa.
Wherein, the concentration is carried out to obtain blueberry anthocyanin extract-like extract with relative density of 1.05-1.16, maltodextrin is added, and the extract is placed in a vacuum drying oven with vacuum degree of-0.065 to the upper extent
Drying at 45-55 ℃ under 0.086MPa until the water content is lower than 4.66%, crushing by a crusher, and sieving by a 130-mesh screen to obtain blueberry anthocyanin extract powder.
Separating the blueberry fermentation liquor from the skin and slag, adding blueberry fructose (sugar content is above 55%) extracted from blueberry fruits into the separated fermentation liquor, performing secondary fermentation, and controlling the fermentation temperature at 18 ℃ for 15 days; the semi-finished wine after being treated is filtered by diatomite, subjected to ultra-high temperature instantaneous sterilization (sterilization temperature: 126 ℃ C., high temperature heating time: 8S; feeding temperature: 65 ℃ C., discharging temperature: 25 ℃ C.), and filtered by a sterilizing plate to terminate fermentation.
In summary, the beneficial effects of the invention are as follows due to the adoption of the technology:
1. the invention effectively solves the problems of reduced product quality and single sales channel of blueberries caused by improper storage environment conditions, has very important significance for promoting transformation, upgrading and the like of the agricultural industry, and the blueberry acid reducing is required to be carried out before fermentation, and the blueberry wine after fermentation can show good fruit fragrance and palatable acidity and capacity feel, so that the acidity of the blueberries is effectively reduced by adopting the method provided by the application;
2. the method for producing the blueberry fruit wine by utilizing the blueberry fermentation byproducts increases the blueberry fermentation byproducts, can decompose macromolecular polysaccharides and promote the extraction of micromolecular polysaccharides, and the micromolecular polysaccharides also participate in stabilizing the wine, improving the sweet and beautiful degree of the wine and reducing the astringency;
3. the preparation method provided by the invention has the advantages that the nutrients are not lost, various nutrients such as anthocyanin, amino acid and vitamin in the blueberry fruit are easier to be absorbed by human bodies, and in addition, the taste is more attractive than that of the original blueberry fruit and blueberry juice, so that the nutrients in the blueberry wine can be absorbed by human bodies easily, and the fermented blueberry wine can be accepted by more people.
Drawings
FIG. 1 is a flow chart of a method for producing blueberry fruit wine using blueberry fermentation byproducts in accordance with the present invention.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, based on the embodiments of the invention, which are apparent to those of ordinary skill in the art without inventive faculty, are intended to be within the scope of the invention. Thus, the following detailed description of the embodiments of the invention, as presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, based on the embodiments of the invention, which are apparent to those of ordinary skill in the art without inventive faculty, are intended to be within the scope of the invention.
The invention provides a method for producing blueberry fruit wine by using blueberry fermentation byproducts, which is shown in figure 1, and comprises the following steps:
s1, diluting blueberry fermentation byproducts, adjusting acidity, and filling the blueberry fermentation byproducts into a container;
s2, adding Saccharomyces cerevisiae into a container for inoculation, controlling the temperature to 16 ℃, and inoculating 0.22-0.25g/L yeast and 0.22-0.25g/L yeast nutritional agent into the container, wherein the fermentation process parameters are that the inoculation amount of dry yeast is 0.2g/L, the low-temperature fermentation is carried out at 16-18 ℃, and the preservation rate of the anthocyanin content after fermentation is 64%;
s3, stirring in a fermentation tank, controlling the fermentation temperature by using boiled cooling water to perform low-temperature fermentation at 18-20 ℃, and controlling the alcohol content and the residual sugar level of the blueberry wine product obtained by fermentation by using different nitrogen addition amounts, wherein the alcohol content is not increased any more, the sugar content is lower than 5g/L, and the main fermentation is finished; wherein the main fermentation time is set to 6-10 days, and the alcohol content of the wine liquid is as follows: 20 c,
8.0-10.0% (V/V); residual sugar (in terms of glucose): (40-50) g/L; total acid (calculated as tartaric acid): (5-7) g/L; the wine body is dark red, and has the typical flavor of blueberries;
s4, freezing treatment, wherein the temperature of the freezing treatment is between-2 and 4 ℃, and the freezing treatment time is between 5 and 10 days;
s5, adding raw material fermentation starter into the primary blueberry wine feed liquid subjected to freeze clarification, wherein the addition of the raw material fermentation starter accounts for 0.6-0.7% of the total amount of the primary blueberry wine feed liquid, the addition of water accounts for 2.5-3.5 times of the total amount of the primary blueberry wine feed liquid, and the raw material fermentation starter is subjected to glue feeding for 7-12 days;
s6, after all the steps, taking the self-flowing wine, performing post-fermentation, squeezing and filtering (or centrifugal separation) of the peel residues, fermenting for 20 days at 18-20 ℃, adding sulfurous acid to control and terminate fermentation, and obtaining a finished blueberry fruit wine product, wherein the adopted filtering device is a cross-flow fruit wine filter or a diatomite filter.
Example 2
Before the blueberry fermentation byproducts are obtained, crushing the frozen blueberries at the temperature of 4-6 ℃, wherein the pulp crushing rate is more than 90% of the total weight of the blueberries, the sugar degree of the blueberry pulp is adjusted to 15-17%, the pH value is adjusted to 3.3-4.2, and the blueberry pulp is added into a fermentation tank. The preparation method comprises the steps of dissolving the colloid in advance according to the process requirement, fully mixing with the raw wine, separating after colloid for about 15 days, and uniformly stirring cellulose and diatomite or diatomite and fruit wine in a stirring tank independently, and filtering by using a diatomite filter.
The blueberry anthocyanin refined leaching solution can be placed in low-temperature vacuum concentration equipment for concentration at a temperature lower than 55 ℃ and a vacuum degree of-0.085 to-0.095 Mpa, the concentration is carried out to obtain blueberry anthocyanin extract-like extract with a relative density of 1.05-1.16, maltodextrin is added, the extract is placed in a vacuum drying oven, the vacuum degree is-0.065 to-0.086 Mpa, the temperature is 45-55 ℃, the drying is carried out until the moisture content is lower than 4.66%, and the extract-like extract is crushed by a crusher and passes through a 130-mesh screen to obtain blueberry anthocyanin extract powder.
Example 3
Separating the blueberry fermentation liquor from the skin and slag, adding blueberry fructose (sugar content is above 55%) extracted from blueberry fruits into the separated fermentation liquor, performing secondary fermentation, and controlling the fermentation temperature at 18 ℃ for 15 days; the semi-finished wine after being treated is filtered by diatomite, subjected to ultra-high temperature instantaneous sterilization (sterilization temperature: 126 ℃ C., high temperature heating time: 8S; feeding temperature: 65 ℃ C., discharging temperature: 25 ℃ C.), and filtered by a sterilizing plate to terminate fermentation.
According to the method for producing the blueberry fruit wine by utilizing the blueberry fermentation byproducts, firstly, blueberry fruits with better quality are selected, and impurities on the surfaces of the blueberry fruits are removed; in addition, crushing the cleaned blueberry fruits to enable the blueberry fruits to be in a semi-particle state; then placing the crushed blueberry fruits in a semi-particle state into a container, fermenting for a certain period of time to obtain blueberry fermentation byproducts, diluting the blueberry fermentation byproducts, adjusting acidity, filling the container with the blueberry fermentation byproducts, adding saccharomyces cerevisiae into the container for inoculation, and adding raw material fermentation starter and water into the container after main fermentation is finished; then, taking self-flowing wine, and fermenting; mechanically squeezing the fermented product, and separating the skin residue from the wine liquid; and then filtering the separated wine to obtain a blueberry fruit wine finished product, and storing the blueberry fruit wine finished product.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Claims (10)
1. A method for producing blueberry fruit wine by using blueberry fermentation byproducts is characterized in that: the method comprises the following steps:
s1, diluting blueberry fermentation byproducts, adjusting acidity, and filling the blueberry fermentation byproducts into a container;
s2, adding Saccharomyces cerevisiae into a container for inoculation, controlling the temperature to 16 ℃, and inoculating 0.22-0.25g/L yeast and 0.22-0.25g/L yeast nutritional agent into the container;
s3, stirring in a fermentation tank, controlling the fermentation temperature to 18-20 ℃ by using cooling water, fermenting at a low temperature until the alcoholic strength is not increased any more, the sugar strength is lower than 5g/L, and ending the main fermentation;
s4, freezing treatment, wherein the temperature of the freezing treatment is between-2 and 4 ℃, and the freezing treatment time is between 5 and 10 days;
s5, adding raw material fermentation starter into the primary blueberry wine feed liquid subjected to freeze clarification, wherein the addition of the raw material fermentation starter accounts for 0.6-0.7% of the total amount of the primary blueberry wine feed liquid, the addition of water accounts for 2.5-3.5 times of the total amount of the primary blueberry wine feed liquid, and the raw material fermentation starter is subjected to glue feeding for 7-12 days;
s6, after all the steps, taking the self-flowing wine, fermenting, squeezing and filtering (or centrifugally separating) the skin residues, fermenting for 20 days at 18-20 ℃, and adding sulfurous acid to control and terminate the fermentation, so as to obtain the finished blueberry fruit wine.
2. The method for producing blueberry fruit wine from blueberry fermentation byproducts according to claim 1, wherein the method comprises the following steps: before the blueberry fermentation byproducts are obtained, crushing the frozen blueberries at the temperature of 4-6 ℃, wherein the pulp crushing rate is more than 90% of the total weight of the blueberries, the sugar degree of the blueberry pulp is adjusted to 15-17%, the pH value is adjusted to 3.3-4.2, and the blueberry pulp is added into a fermentation tank.
3. The method for producing blueberry fruit wine from blueberry fermentation byproducts according to claim 1, wherein the method comprises the following steps: in the specific operation of the step S3, the alcohol content and the residual sugar level of the blueberry wine product obtained by fermentation can be controlled by utilizing different adding amounts of nitrogen.
4. The method for producing blueberry fruit wine from blueberry fermentation byproducts according to claim 1, wherein the method comprises the following steps: the main fermentation time in the step S3 is set to be 6-10 days, and the alcohol content of the wine liquid is: 20 ℃,8.0-10.0% (V/V); residual sugar (in terms of glucose): (40-50) g/L; total acid (calculated as tartaric acid): (5-7) g/L; the wine body is dark red, and has the typical flavor of blueberries.
5. The method for producing blueberry fruit wine from blueberry fermentation byproducts according to claim 1, wherein the method comprises the following steps: the fermentation process parameters are that the inoculation amount of dry yeast is 0.2g/L, the low-temperature fermentation is carried out at the temperature of 16-18 ℃, and the preservation rate of the anthocyanin content after fermentation reaches 64%.
6. The method for producing blueberry fruit wine from blueberry fermentation byproducts according to claim 1, wherein the method comprises the following steps: the preparation method comprises the steps of dissolving the colloid in advance according to the process requirement, fully mixing with the raw wine, separating after colloid for about 15 days, and uniformly stirring cellulose and diatomite or diatomite and fruit wine in a stirring tank independently, and filtering by using a diatomite filter.
7. The method for producing blueberry fruit wine from blueberry fermentation byproducts according to claim 1, wherein the method comprises the following steps: the filtering device adopted in the step S6 is a cross-flow fruit wine filtering machine or a diatomite filtering machine.
8. The method for producing blueberry fruit wine from blueberry fermentation byproducts according to claim 1, wherein the method comprises the following steps: the blueberry fermentation byproducts can be obtained by placing blueberry anthocyanin refined leaching solution in low-temperature vacuum concentration equipment, and concentrating at a temperature lower than 55 ℃ and a vacuum degree of-0.085 to-0.095 Mpa.
9. The method for producing blueberry fruit wine using blueberry fermentation byproducts according to claim 8, wherein: concentrating to obtain blueberry anthocyanin extract with a relative density of 1.05-1.16, adding maltodextrin, placing in a vacuum drying oven, drying at a vacuum degree of-0.065 to-0.086 MPa and a temperature of 45-55 ℃ until the moisture content is lower than 4.66%, crushing by a crusher, and sieving by a 130-mesh screen to obtain blueberry anthocyanin extract powder.
10. The method for producing blueberry fruit wine from blueberry fermentation byproducts according to claim 1, wherein the method comprises the following steps: separating the blueberry fermentation liquor from the skin and slag, adding blueberry fructose (sugar content is above 55%) extracted from blueberry fruits into the separated fermentation liquor, performing secondary fermentation, and controlling the fermentation temperature at 18 ℃ for 15 days; the semi-finished wine after being treated is filtered by diatomite, subjected to ultra-high temperature instantaneous sterilization (sterilization temperature: 126 ℃ C., high temperature heating time: 8S; feeding temperature: 65 ℃ C., discharging temperature: 25 ℃ C.), and filtered by a sterilizing plate to terminate fermentation.
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