CN1995309A - Method for brewing blueberry wine using bioenzyme method - Google Patents
Method for brewing blueberry wine using bioenzyme method Download PDFInfo
- Publication number
- CN1995309A CN1995309A CN 200610135027 CN200610135027A CN1995309A CN 1995309 A CN1995309 A CN 1995309A CN 200610135027 CN200610135027 CN 200610135027 CN 200610135027 A CN200610135027 A CN 200610135027A CN 1995309 A CN1995309 A CN 1995309A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- wine
- temperature
- juice
- make
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 93
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 93
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 93
- 235000014101 wine Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 25
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 78
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 238000013467 fragmentation Methods 0.000 claims description 10
- 238000006062 fragmentation reaction Methods 0.000 claims description 10
- 230000032050 esterification Effects 0.000 claims description 9
- 238000005886 esterification reaction Methods 0.000 claims description 9
- 230000001877 deodorizing effect Effects 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 108010059820 Polygalacturonase Proteins 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 2
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 16
- 239000000463 material Substances 0.000 abstract description 2
- 229940088598 enzyme Drugs 0.000 abstract 2
- 108010059892 Cellulase Proteins 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 abstract 1
- 229940106157 cellulase Drugs 0.000 abstract 1
- 229940059442 hemicellulase Drugs 0.000 abstract 1
- 108010002430 hemicellulase Proteins 0.000 abstract 1
- 108020004410 pectinesterase Proteins 0.000 abstract 1
- 239000010318 polygalacturonic acid Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 13
- 235000013305 food Nutrition 0.000 description 8
- 229910052799 carbon Inorganic materials 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000049 pigment Substances 0.000 description 6
- 238000010792 warming Methods 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 4
- 238000009413 insulation Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 230000004087 circulation Effects 0.000 description 3
- 239000002826 coolant Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 102000004330 Rhodopsin Human genes 0.000 description 2
- 108090000820 Rhodopsin Proteins 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 244000291414 Vaccinium oxycoccus Species 0.000 description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- 235000011720 Vaccinium uliginosum Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- -1 cellulosic Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 2
- 229940001584 sodium metabisulfite Drugs 0.000 description 2
- 235000010262 sodium metabisulphite Nutrition 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000005606 Activins Human genes 0.000 description 1
- 108010059616 Activins Proteins 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 235000018185 Betula X alpestris Nutrition 0.000 description 1
- 235000018212 Betula X uliginosa Nutrition 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000488 activin Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229940055416 blueberry extract Drugs 0.000 description 1
- 235000019216 blueberry extract Nutrition 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 201000010251 cutis laxa Diseases 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 230000006403 short-term memory Effects 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000011146 sterile filtration Methods 0.000 description 1
- 239000012747 synergistic agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a making method of blueberry wine through biological enzyme method, which comprises the following steps: adopting blueberry as brewing material; grinding; enzymolyzing through pectase, pectinesterase, galacturonan, hemicellulase and cellulase; killing enzyme; clarifying; stripping odor alcohol; fermenting through yeast; esterifying; cooling; filtering; allocating.
Description
Technical field
The present invention relates to the preparation field of alcoholic beverage.Be particularly related to the method for brewing blueberry wines such as utilizing bio-enzyme degradation pectin substance, cellulosic, polysaccharide.
Background technology
Blue berry, formal name used at school bog bilberry (Vaccinium uliginosum) has another name called the toot persimmon, is Du Juan flower section, and blueberry belongs to wild machaka, grows in to the north of north latitude 52 degree in the virgin forest of Daxing'an Mountainrange, and the mellow fruit color and luster is black purple.The blueberry extract is rich in brass class pigment and is used as anthocyanidin, unknown enzyme and the anti-cancer active matter etc. of antioxidant.The active substance that is rich in the blueberry " anthocyanidin " is to safeguard eye health, prevent visually impaired important element, and its function is to protect the capillary blood vessel of eyes, and then stimulates circulation, and has the simple regenerated ability of visual purple of quickening simultaneously concurrently.Blueberry is rich in molten fiber, cholesterol is piled up in vivo just be discharged from before, helps to loosen blood vessel and improve blood circulation, helps prevention to suffer from a heart complaint; Blueberry have " title of natural vigour "; The most potent antioxidant-vaccinium oxycoccus pigment that blueberry is rich in up to now to be found; Vaccinium oxycoccus pigment is the VITAMIN synergistic agent, helps to keep skin health, reduces cutis laxa; Vaccinium oxycoccus pigment has the functional disorder of preventing, improves short-term memory, improves the elderly's balance and Harmony, prevents senile dementia.Often edible organic blueberry can keep people's eyesight lasting, quicken the ability that rhodopsin is lived again, and strengthens cardiovascular and cerebrovascular and arteries, has rejuvenescent magical effect.Organic blue berry is direct-edible, but mainly is processing fruit juice, pulp, jam, fruit wine, beverage, natural pigment, extraction anthocyanidin etc.According to the high new projects of Chinese agriculture research centre to the blue berry assay determination, contain 4790 milligrams in amino acid, protein 400-700 milligram, fatty 500-600 milligram, carbohydrate 12.3-15.3 milligram in every hectogram blueberry fresh fruit, and contain vitamin E2, vitamin A and contain multiple nutrients compositions such as VITAMIN such as vitamins C, VITMAIN B1, vitamin P and oxide compound dismutase, belong to the good fruit of nutrition in fact.Blue berry contains sugared 8-11%; Total acid 2-2.5%; Contain 16 seed amino acids.Also has various trace elements simultaneously.External scientist thinks that blue berry has high anti-cancer function.A research report in USDA human nutrition research centre is pointed out: blue berry is the anti-oxidant activity height in 41 kinds of tested fruits and vegetables, and its healthy nutritive value is higher than fruit such as apple, grape, orange, can be rated as " king of world's fruit ".
The Japan blueberry scientist of association discovers that wild blueberry really contains a kind of to human body and the indispensable important element of retina, can the human activin cell, delay senility, easing eyes fatigue, make eyes brighter.Thus, blueberry food is sold very fiery in the Japanese market.Just because of blue berry has unique nutrition and health care effect aspect the sub-health status solving human modern disease and improve, blueberry food is classified as one of human five big heath food by Food and Argriculture OrganizationFAO.Strong effect, blueberry food is classified as one of human five big heath food by Food and Argriculture OrganizationFAO.
Summary of the invention
Blueberry wine is to form with vivid blue certain kind of berries brew, contains V
C, V
E, etc. multivitamin and contain SOD, ellagic acid and amino acid etc. and help healthy material, drink blueberry wine in right amount and can play and invigorate blood circulation, promote blood circulation, promote effects such as appetite, anti-ageing, beauty treatment.The purpose of this invention is to provide a kind of modern biological enzyme technology processing blueberry protoplasm that utilizes, obtained the very former wine of blueberry of ideal chemical stability, carry out technologies such as esterification, freezing, filtration, allotment again, whole process of production just can be finished in six months, shortened the production cycle, reduce cost, brewageed novel method best in quality, stay-in-grade blueberry wine.
The present invention has following advantage compared to existing technology: one, with short production cycle, shortened nearly ten times with the traditional fermentation method.Two, do not pollute, whole process of production is all carried out in airtight container.Three, juice content height, the blueberry wine that the inventive method is brewageed do not add water when handling owing to biological enzyme, and fermentation only is an one time fermentation, so Normal juice content can reach 100%, and two, three fermentations of traditional technology all need to replenish certain moisture content.Four, owing to the effect of biological enzyme, the composition in the blueberry slurry is effectively extracted, and only the pigment extraction is exactly more than the twice of traditional technology, so the blueberry wine that this clearly demarcated method is brewageed is beautiful in colour, the smell of fruits is very sweet, pure taste, nutritious.
Method of the present invention can reach by following measures; At first with after the blueberry fragmentation, with the blueberry fragmentation, utilized polygalacturonase that the pectin substance in the blueberry pulp, cellulosic, polysaccharide and coloring matter are decomposed before blueberry fermentation or infuse, combination biological enzyme consumption is 20-100 milliliter/1000 kilogram pulps.Enzymolysis time is 10-100 minute.Hydrolysis temperature is 45-65 ℃; Blueberry pulp temperature is brought up to the 70-90 ℃ of enzyme that goes out handle, time 30-60 minute, be cooled to 20-30 ℃ then, centrifugal or squeezing, adopt gelatin method or sodium polyacrylate method to carry out clarifying treatment to blueberry juice, the time is 8-24 hour; Fermentation or to replenish the alcoholic amount of blueberry juice make after the clarification with deodorizing alcohol be 12-18% (v/v); The temperature of esterification is 40-70 ℃, and the time is 10-45 days; The temperature of the former wine after the esterification reduced to be higher than 1-3 ℃ of former wine freezing point, be incubated 30 days, filter, allotment, when allotment, make blueberry juice wine degree after the filtration reach that 0.5-15% (v/v) filters and technology of the package is made blueberry wine.
Below the present invention is described in detail:
1, the sorting of blueberry
The blue berry that brewing blueberry wine is used requires the orchard worker to carry out sorting when plucking, and during sorting mainly is mould bad is sorted out, otherwise infects with regard to enlarging easily through encapsulation and transportation, and is unfavorable to making wine.
2, fragmentation
When fragmentation, blueberry pulp percentage of damage should be reached more than 98%, so that in enzymolysis process,, pulp and biological enzyme are fully acted on by the effect of biological enzyme, reach hydrolysis result.
3, biological enzymolysis
Blue berry stock pump after the fragmentation is gone into 80% of useful volume in the Cooling or heating jar, rapidly the blueberry pulp is heated to 50 ℃, in the heating pulp, answers turn on agitator to stir, add 0.2-1/ ten thousand combination biological enzyme formulations then, in enzymolysis process, in the container of airtight, constant temperature, stirring at low speed, carry out, stirring velocity is not beneficial too high, otherwise can reduce the juice clarification degree, Cooling or heating jar will have cut-off device, and not so pulp can rotate simultaneously with agitator, reduces hydrolysis result.Enzymolysis time was generally 20-100 minute.
4, go out enzyme and cooling
Pulp behind the enzymolysis should be heated to 70-90 ℃ rapidly, is incubated 30-60 minute, and enzyme is made pulp that a comparatively ideal remaining viscosity be arranged by the right passivation of play, improves juice quality.Go out behind the enzyme, open water coolant, the pulp temperature is reduced to about 25 ℃, change over to again and soak and fermentation procedure.
5, alcohol-pickled former wine
Edible ethanol is diluted to about 75% (v/v), carries out deodorization with gac or birch carbon etc. and handle, little sweet, pure, no sharp flavor of the alcohol after the processing and different hiding.It is 12-18% (v/v) that cooled biological enzymolysis juice adding deodorizing alcohol is made the ethanol content in its fruit juice, makes alcohol-pickled former wine.
6, enzymolysis juice fermentation
It is 4% that the cooled enzymolysis juice of the enzyme that will go out is adjusted the wine degree, the sulfurous gas addition is 1/0,000, adding the vigorous natural fermentation broth in 20% left and right sides then ferments, by the final 15% oenometer calculation benefit sugar that generates, the control leavening temperature is about 25 ℃, and stir or beat and harrow twice every day during fermentation, each 30 minutes, reduce to 0.5% (w/w) when residual sugar and stop fermentation when following, filter, be fermented wine.
7, esterification
In order to make former wine ripe as early as possible, aging, produce aroma preferably, alcohol-pickled former wine and fermented wine can be pumped into respectively and carry out esterification in the Cooling or heating jar, former wine is pumped in the Cooling or heating jar airtight, temperature in the jar is risen to 45-70 ℃, be incubated 30-50 days.After esterification is finished, with near about 20 ℃ of former wine temperature.
8, deepfreeze
After the former wine esterification of blueberry, it is pumped in the deepfreeze jar, will the product temperature drop to former wine 1-3 above freezing ℃, be incubated about 30 days, horse back is used the diatomite filter filter at low temperature, and is stand-by.
9, finished wine allotment
According to the prescription requirement of production different varieties blueberry wine, above-mentioned former wine can be deployed into dry wine; Half-dried wine; Half sweet wine and sweet wine also can be made gassiness wine.
10, filtration, sterilization and packing
By the prescription requirement with former wine deployed after, pack through packaging facilities such as filter, sterilization Machine, filling machines through the blueberry wine work in-process that physics and chemistry index test and sanitary index are up to the standards, the sterilization temperature of blueberry wine is 80-90 ℃, the can temperature is 75-85 ℃, labelled and spray the date manufactured by the food labelling universal standard, be the blueberry wine finished product.The gassiness blueberry wine can be used polyester bottles and glass bottle packaging when can.
Embodiment
Embodiment 1
Get 1000 kilograms of blueberries, after fragmentation, the blueberry stock pump is gone into to be heated to 50 ℃ in the Cooling or heating jar, add 100 milliliters of combination biological enzyme formulations, be incubated 30 minutes, temperature is risen to 75 ℃ again, be incubated 30 minutes, blueberry is starched temperature reduce to 25 ℃ with cooling water circulation, pump into the squeezing machine squeezing, make 900 kilograms in blueberry juice.The blueberry fermented liquid that spontaneous fermentation is vigorous pumps in 150 kilograms of blueberry slurries behind enzymolysis, add 40 kilograms of 70% deodorizing alcohol, mend 80 kilograms of sugar, Sodium Metabisulfite 80 grams, leavening temperature is 20-25 ℃ and ferments, treat that pol reduces to 0.5 gram below/100 milliliters the time, filter with diatomite filter, make 1150 kilograms of fermented wines, 1150 kilograms of former wine are pumped in the Cooling or heating jar, former wine is warming up to 70 ℃ of insulations 35 days, then former wine is pumped in the deepfreeze jar,-6 ℃ are incubated 30 days, and filtration, allotment, can promptly get the blueberry dry red wine.
Embodiment 2
Get 10 tons of blueberries, after the fragmentation blueberry stock pump is gone into to be heated to 50 ℃ in the Cooling or heating jar, add 1 kilogram of combination biological enzyme formulation, be incubated 40 minutes, be warming up to 70 ℃ again, be incubated 40 minutes, with water coolant blueberry starched temperature and reduce to 25 ℃, pump in the squeezing machine and squeeze, make 9000 kilograms in blueberry juice, pump into 2500 kilograms of 70% deodorizing alcohol again, make and soak former wine, this is soaked 11.5 tons of former wine in Cooling or heating jar, be warming up to 70 ℃, be incubated 40 days, after the cooling, pump in the deepfreeze jar-7 ℃ of insulations 35 days again, after filtration, allotment, can promptly get the half-dried wine of blueberry.
Embodiment 3
Get 100 kilograms of blueberries, after fragmentation, the blueberry stock pump is gone into to be heated to 50 ℃ in the Cooling or heating jar, add 10 milliliters of combination biological enzyme formulations, be incubated 30 minutes, temperature is risen to 80 ℃ again, be incubated 30 minutes, blueberry is starched temperature reduce to 25 ℃ with cooling water circulation, pump into the squeezing machine squeezing, make 90 kilograms in blueberry juice.The blueberry fermented liquid that spontaneous fermentation is vigorous pumps in 15 kilograms of blueberry slurries behind enzymolysis, add 4 kilograms of 70% deodorizing alcohol, mend 8.5 kilograms of sugar, Sodium Metabisulfite 8 gram, leavening temperature be 20-25 ℃ and ferment, and treats that pol reduces to 0.5 gram below/100 milliliters the time, filter with diatomite filter, make 100 kilograms of fermented wines, 100 kilograms of former wine are pumped in the Cooling or heating jar, former wine is warming up to 70 ℃ of insulations 35 days, then former wine is pumped in the deepfreeze jar,-6 ℃ are incubated 30 days, filter, with 50 kilograms of granulated sugar of 100 kilograms of former wine mediators of blueberry, 700 gram citric acids, 49 kilograms of 75% deodorizing alcohol, 500 kilograms of water constant volumes are after the Sterile Filtration, with mixed C O
2Pressure is 3 kilograms/Cm
2, make the gassiness blueberry wine.
Embodiment 4
Get 10 tons of blueberries, after the fragmentation blueberry stock pump is gone into to be heated to 50 ℃ in the Cooling or heating jar, add 1 kilogram of combination biological enzyme formulation, be incubated 40 minutes, be warming up to 70 ℃ again, be incubated 40 minutes, with water coolant blueberry starched temperature and reduce to 25 ℃, pump in the squeezing machine and squeeze, make 9000 kilograms in blueberry juice, pump into 2500 kilograms of 70% deodorizing alcohol again, make and soak former wine, this is soaked 11.5 tons of former wine in Cooling or heating jar, be warming up to 70 ℃, be incubated 40 days, after the cooling, pump in the deepfreeze jar-7 ℃ of insulations 35 days again, after filtration, contain 60% former wine by finished wine during allotment, 15% granulated sugar, 11% alcoholic strength transfers citric acid to make finished wine acidity reach 0.8%, makes sweet blueberry wine.
Claims (2)
1, the method for brewing blueberry wine using bioenzyme method, it is characterized in that: before blueberry fermentation or infuse with the blueberry fragmentation, utilization is decomposed the pectin substance in the blueberry pulp, cellulosic, polysaccharide and coloring matter by polygalacturonase, and the biological enzyme consumption is 20-100 milliliter/1000 kilogram pulps; Enzymolysis time is 10-100 minute, and hydrolysis temperature is 45-65 ℃; Blueberry pulp temperature is brought up to the 70-90 ℃ of enzyme that goes out handle, time 30-60 minute, be cooled to 20-30 ℃ then; Centrifugal or squeezing, adopt gelatin method or sodium polyacrylate method to carry out clarifying treatment to blueberry juice, the time is 8-24 hour; It is 12-18% that deodorizing alcohol with 70% is replenished the alcoholic amount of blueberry juice make after the clarification; The temperature of esterification is 40-70 ℃, and the time is 10-45 days; The temperature of the former wine after the esterification reduced to be higher than 1-3 ℃ of former wine freezing point, be incubated 30 days,, when allotment, make the blueberry juice wine degree after the filtration reach 0.5-15%, make blueberry wine with technology of the package after filtration at once with diatomite filter filter at low temperature, allotment.
2, according to the described method of claim 1, wherein said blueberry wine is blueberry dry wine, the half-dried wine of blueberry, blueberry half sweet wine, blueberry sweet wine or gassiness blueberry wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610135027 CN1995309A (en) | 2006-12-21 | 2006-12-21 | Method for brewing blueberry wine using bioenzyme method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610135027 CN1995309A (en) | 2006-12-21 | 2006-12-21 | Method for brewing blueberry wine using bioenzyme method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1995309A true CN1995309A (en) | 2007-07-11 |
Family
ID=38250511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610135027 Pending CN1995309A (en) | 2006-12-21 | 2006-12-21 | Method for brewing blueberry wine using bioenzyme method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1995309A (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864353A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Starch liquid sugar blueberry wine and production method thereof |
| CN101250470B (en) * | 2008-03-28 | 2011-08-17 | 辽宁广天食品有限公司 | Method for preparing strawberry brandy |
| CN101463310B (en) * | 2008-09-08 | 2012-04-18 | 杨占江 | Vaccinium uliginosum fermentation fruit wine and preparation thereof |
| CN102533518A (en) * | 2012-03-14 | 2012-07-04 | 安徽徽王食品有限公司 | Method for processing blueberry steeped wine |
| CN102796643A (en) * | 2012-08-31 | 2012-11-28 | 中国食品工业（集团）公司 | Portulaca oleracea blueberry wine and preparation method thereof |
| CN103013763A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Method for processing blueberry wine |
| CN103232926A (en) * | 2013-05-27 | 2013-08-07 | 贵州苗都酒业有限公司 | Preparation method of blueberry fruit wine |
| CN103243005A (en) * | 2013-05-31 | 2013-08-14 | 大兴安岭依莓饮品有限公司 | Wild blueberry iced red wine and preparation method thereof |
| CN103333175A (en) * | 2013-07-15 | 2013-10-02 | 绥化学院 | Method for preparing ellagic acid and gallic acid with black mushroom mycelium solid state fermentation blueberry pomace |
| CN103555534A (en) * | 2013-11-05 | 2014-02-05 | 江苏省农业科学院 | Jerusalem artichoke and blueberry combined functional beverage and preparation method thereof |
| CN105018311A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Anti-ageing Lepidium meyenii, blueberry and mint liquor and preparation method thereof |
| CN105018276A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Heart fire clearing and lung moistening blueberry and lily liquor and preparation method thereof |
| CN105018277A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor and preparation method thereof |
| CN105018310A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Lung heat clearing and stomach harmonizing pericarp and blueberry liquor and preparation method thereof |
| CN105018309A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Flower fragrance oat kernel, buckwheat kernel and blueberry liquor and preparation method thereof |
| CN105018278A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Stomach strengthening and body fluid generating herb and blueberry liquor and preparation method thereof |
| CN105176754A (en) * | 2015-06-29 | 2015-12-23 | 怀宁大别山茶酒有限公司 | Dianthus chinensis heat-clearing blueberry fruit dry wine and preparation method thereof |
| CN107841417A (en) * | 2017-12-15 | 2018-03-27 | 四川省农业科学院经济作物育种栽培研究所 | A kind of blueberry fruit wine and preparation method thereof |
| CN111996095A (en) * | 2020-09-23 | 2020-11-27 | 中国农业大学 | Blueberry wine with high ellagic acid content and preparation process thereof |
-
2006
- 2006-12-21 CN CN 200610135027 patent/CN1995309A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101250470B (en) * | 2008-03-28 | 2011-08-17 | 辽宁广天食品有限公司 | Method for preparing strawberry brandy |
| CN101463310B (en) * | 2008-09-08 | 2012-04-18 | 杨占江 | Vaccinium uliginosum fermentation fruit wine and preparation thereof |
| CN101864353A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Starch liquid sugar blueberry wine and production method thereof |
| CN102533518A (en) * | 2012-03-14 | 2012-07-04 | 安徽徽王食品有限公司 | Method for processing blueberry steeped wine |
| CN102796643A (en) * | 2012-08-31 | 2012-11-28 | 中国食品工业（集团）公司 | Portulaca oleracea blueberry wine and preparation method thereof |
| CN103013763A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Method for processing blueberry wine |
| CN103013763B (en) * | 2012-12-14 | 2014-01-08 | 余芳 | Method for processing blueberry wine |
| CN103232926A (en) * | 2013-05-27 | 2013-08-07 | 贵州苗都酒业有限公司 | Preparation method of blueberry fruit wine |
| CN103243005B (en) * | 2013-05-31 | 2014-10-22 | 大兴安岭依莓饮品有限公司 | Wild blueberry iced red wine and preparation method thereof |
| CN103243005A (en) * | 2013-05-31 | 2013-08-14 | 大兴安岭依莓饮品有限公司 | Wild blueberry iced red wine and preparation method thereof |
| CN103333175A (en) * | 2013-07-15 | 2013-10-02 | 绥化学院 | Method for preparing ellagic acid and gallic acid with black mushroom mycelium solid state fermentation blueberry pomace |
| CN103555534A (en) * | 2013-11-05 | 2014-02-05 | 江苏省农业科学院 | Jerusalem artichoke and blueberry combined functional beverage and preparation method thereof |
| CN105018311A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Anti-ageing Lepidium meyenii, blueberry and mint liquor and preparation method thereof |
| CN105018276A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Heart fire clearing and lung moistening blueberry and lily liquor and preparation method thereof |
| CN105018277A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor and preparation method thereof |
| CN105018310A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Lung heat clearing and stomach harmonizing pericarp and blueberry liquor and preparation method thereof |
| CN105018309A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Flower fragrance oat kernel, buckwheat kernel and blueberry liquor and preparation method thereof |
| CN105018278A (en) * | 2015-06-29 | 2015-11-04 | 怀宁大别山茶酒有限公司 | Stomach strengthening and body fluid generating herb and blueberry liquor and preparation method thereof |
| CN105176754A (en) * | 2015-06-29 | 2015-12-23 | 怀宁大别山茶酒有限公司 | Dianthus chinensis heat-clearing blueberry fruit dry wine and preparation method thereof |
| CN107841417A (en) * | 2017-12-15 | 2018-03-27 | 四川省农业科学院经济作物育种栽培研究所 | A kind of blueberry fruit wine and preparation method thereof |
| CN111996095A (en) * | 2020-09-23 | 2020-11-27 | 中国农业大学 | Blueberry wine with high ellagic acid content and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1995309A (en) | Method for brewing blueberry wine using bioenzyme method | |
| CN105296303A (en) | Blueberry wine and manufacturing technology thereof | |
| CN104651192B (en) | Brewing process of double-seed wine | |
| CN101519629A (en) | Gingko wine production process | |
| CN103571680B (en) | Preparation method for lucuma-nervosa fruit wine | |
| CN107723152A (en) | A kind of mixed type fruit wine and preparation method thereof | |
| CN106190740A (en) | A kind of variable color wine and preparation method thereof | |
| CN102178311A (en) | Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage | |
| CN105368631A (en) | Brewing method of lower-alcohol blueberry health-care wine | |
| CN103750470B (en) | Making method for blueberry beverage | |
| CN108041388B (en) | Processing technology of alcohol-free fermented grape beverage | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN106047561A (en) | Preparation technology of blueberry wine | |
| CN100453601C (en) | Prepn process of natural liquid blueberry pigment | |
| CN108410650A (en) | A kind of shell noyau and its preparation method and application | |
| CN1915112A (en) | Method for preparing nutrient oral liquid of blueberries raw juice | |
| CN104560527A (en) | Blueberry brandy | |
| CN112063473A (en) | Preparation method of wolfberry yellow wine | |
| CN104312833B (en) | Red date-cistanche wine | |
| CN106754049A (en) | A kind of brew method of blueberry wine | |
| CN1216140C (en) | Raspberry wine brewing by combined bioenzyme method | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN101248864B (en) | Preparation method of chiloe strawberry solid-state natural colouring matter | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN103805390A (en) | Method for producing fresh blueberry wine and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Sun Youhai Document name: Notice of conformity |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |