Starch liquid sugar blueberry wine and production method thereof

Abstract

The invention discloses a starch liquid sugar blueberry wine and a production method thereof. The production method comprises the following steps of: fully mixing starchy raw materials such as starch or rice and the like with water to obtain starchy mixture, putting the starchy mixture into a liquefier box and carrying out the liquefaction process to obtain starch liquid sugar with the sugar degree of 25Brix-35Brix; adding potassium metabisulfite and polygalacturonase into blueberry juice to obtain blueberry primary liquid; mixing one weight part of starch liquid sugar fermentation liquid with 1-3 weight parts of blueberry primary liquid to obtain blueberry mother liquid; standing for 5-6 days at the temperature of 23-25 DEG C for fermenting, compressing and filtering and then putting into a storage box for continuous fermentation; storing for 4-7 days in the environment of -4-0 DEG C, separating tartaric acid, carrying out separation precipitation treatment twice per week, and removing impurities to obtain the blueberry wine. The invention adopts natural starch liquid sugar to substitute white sugar and high-fructose, thereby reducing the production cost; and the produced wine has mellow taste, and keeps the original fragrance of blueberry.

Description

technical field [0001] The invention relates to a blueberry wine, in particular to a starch syrup blueberry wine; the invention also relates to a method for manufacturing the starch syrup blueberry wine. Background technique [0002] Blueberries belong to the family Rosaceae, originally grown in the forests or grasslands of New York, and the sandy areas of North America and Canada. The fruits contain blueberry anthocyanins and blueberry polyphenols. Blueberry anthocyanins and blueberry polyphenols have a strong anti-acidification effect on cardiovascular, cranial nerves, diabetes, cancer, prostate, arthritis, skin allergies, obesity and other diseases. [0003] Due to factors such as blueberry varieties, climate in the cultivation area, and differences in cultivation methods, the quality of mature blueberries is different. Especially for blueberries used in wine making, the total acid value must be appropriate, and the sugar content must be higher than 20%, so that blueberr...

AI Technical Summary

Problems solved by technology

It is difficult to make blueberry wine with high alcohol content by relying on the sugar content of blueberries alone

The manufacture method of existing blueberry wine often adopts to add white sugar, high fructose etc. in blueberry juice to increase the sugar content, because sugar-acid ratio is uncoordinated, also will utilize high sugar, citric acid etc. to adjust sweetness and sourness, make like this The resulting blueberry wine has insufficient natural sweet aftertaste, reduces the natural aroma of the fruit, and adding white sugar and high sugar will also increase the manufacturing cost of blueberry wine