CN1995309A - Method for brewing blueberry wine using bioenzyme method - Google Patents

Method for brewing blueberry wine using bioenzyme method Download PDF

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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
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China
Prior art keywords
blueberry
wine
temperature
juice
make
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CN 200610135027
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Chinese (zh)
Inventor
孙尤海
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大连轻工业学院
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Priority to CN 200610135027 priority Critical patent/CN1995309A/en
Publication of CN1995309A publication Critical patent/CN1995309A/en

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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

The method of brewing blueberry wine using bioenzyme method

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.
CN 200610135027 2006-12-21 2006-12-21 Method for brewing blueberry wine using bioenzyme method CN1995309A (en)

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Cited By (18)

* Cited by examiner, † Cited by third party
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
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
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
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
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
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
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
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

Cited By (20)

* Cited by examiner, † Cited by third party
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
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
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
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
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
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
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
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

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