Brewage method for blueberries acetic acid fermented beverage

A technology for fermented beverages and blueberry acetic acid, which is applied in the preparation of vinegar, pharmaceutical formulations, plant raw materials, etc., can solve the problems of easy turbidity of fruit vinegar, no blueberry brewed acetic acid fermented beverages, poor clarity, etc. The effect of reducing the precipitation time of the original juice and shortening the production cycle

Inactive Publication Date: 2009-06-03
LIAONING GUANGTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventor applied for a patent in 2000 called the method for preparing fruit acetic acid beverage, and the publication number is CN1318325. The fruit vinegar brewed by this method is easily turbid and has poor clarity.
[0008] So far, there have been no reports of using blueberries to brew acetic acid fermented beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Beat 10 tons of blueberries with a beater and place them in an enzymolysis tank; heat to 35°C; add 4000 grams of pectinase to enzymolyze the pectin and fiber in the blueberries; enzymolysis time is 60 minutes; enzymolysis Pump the juice into the sedimentation tank, then add 1000 grams of pectinase to the blueberry enzymolysis juice, carry out the second enzymolysis, the enzymolysis temperature is 30°C; mix well and let stand for 8 hours; the blueberry juice after enzymolysis and precipitation is diatomized Filter with a soil filter to obtain blueberry enzymatic juice; take blueberry enzymatic juice and add 1 / 1000 dry yeast of Saccharomyces cerevisiae for alcoholic fermentation; dilute the fermented blueberry original wine to an alcohol content of 5g / 100g; add 1000g of acetic acid bacteria for fermentation Acetic acid fermentation, when the acetic acid content is 5g / 100g, stop the fermentation, sterilize instantaneously at 121°C to produce blueberry fruit vinegar; when bl...

Embodiment 2

[0031] Beat 10 tons of blueberries with a beater and place them in an enzymatic hydrolysis tank; heat to 50°C; add 15,000 grams of pectinase to enzymolyze the pectin and fiber in the blueberries; enzymolysis time is 120 minutes; enzymolysis Pump the juice into the sedimentation tank, then add 5000 grams of pectinase to the blueberry enzymolysis juice, and carry out the second enzymolysis, the enzymolysis temperature is 50°C; mix well and then stand still for 24 hours; Filter with a soil filter to obtain blueberry enzymatic juice; take the blueberry enzymatic juice and add 1 / 1000 dry yeast of Saccharomyces cerevisiae for alcoholic fermentation; dilute the fermented blueberry original wine to an alcohol content of 8g / 100g; add 5000g of acetic acid bacteria for fermentation Acetic acid fermentation, stop fermentation when the acetic acid content is 8g / 100g, instant sterilization at 121°C is blueberry fruit vinegar; when blending, use 50g / 100g enzymatic blueberry juice, 12g / 100g su...

Embodiment 3

[0033] Beat 10 tons of blueberries with a beater and place them in an enzymolysis tank; heat to 35°C; add 10,000 grams of pectinase to enzymolyze the pectin and fiber in the blueberries; enzymolysis time is 100 minutes; enzymolysis Pump the juice into the sedimentation tank, then add 3000 grams of pectinase to the blueberry enzymolysis juice, and carry out the second enzymolysis, the enzymolysis temperature is 40°C; mix well and let stand for 15 hours; Filter with a soil filter, that is blueberry enzymatic juice; take the alcohol content as 70g / 100g; add it to blueberry enzymatic juice to make the alcohol content of blueberry enzymatic juice 6g / 100g, add 5000g of acetic acid bacteria for acetic fermentation, when acetic acid When the content is 5g / 100g, the fermentation is stopped, and the instant sterilization at 121°C is blueberry fruit vinegar; when blending, use 30g / 100g enzymatically hydrolyzed blueberry juice, 8g / 100g sucrose, and use blueberry fruit vinegar to adjust the...

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PUM

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Abstract

A fermented blueberry fruit-acetic acid beverage rich in an element necessary to human body and retina for improving immunity and vision, activating cells, delaying sanility and relieving visual fatigue is prepared through beating blueberry fruit, enzymolyzing, depositing alcohol fermenting (or extracting), vinegar fermenting, mingling, sterilizing and packing.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a novel blueberry acetic acid fermented beverage and a brewing method thereof. Background technique [0002] The scientific name of blueberry fruit is dusi vaccinium, also known as persimmon. Blueberry fruit contains 8-11% sugar and 2-2.5% total acid. It also has a variety of trace elements. According to recent studies, blueberries have unique effects such as preventing brain aging, enhancing heart function, improving eyesight and anti-cancer. [0003] Blueberry juice is purple in color, sweet and sour in taste, and has a unique aroma of blueberries. Blueberry juice has a wide range of uses, and can be used to produce fruit wine, jam, fruit juice drinks, candy, ice cream, sandwich cakes, etc., and can also extract natural pigments. The content of anthocyanin pigments in blueberry fruit branches is very high. According to relevant records, the amount of anthocyanin...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L2/02C12J1/00A61K36/45
Inventor孙尤海冯松元葛伟民李红梅
OwnerLIAONING GUANGTIAN FOOD