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A kind of blackberry pulp cloudy wine and preparation method thereof

The technology of blackberry and pulp is applied in the field of blackberry pulp muddy wine and its preparation, and achieves the effects of good taste, increased dietary fiber content and rich nutrition.

Inactive Publication Date: 2011-12-07
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there are no reports and products using blackberries as raw materials to prepare cloudy wine containing blackberries

Method used

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  • A kind of blackberry pulp cloudy wine and preparation method thereof
  • A kind of blackberry pulp cloudy wine and preparation method thereof
  • A kind of blackberry pulp cloudy wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Get 1000 kilograms of blackberries; sort the raw blackberries and rinse them with clear water; add 2000 kilograms of drinking water to crush the blackberries and make a pulp to make 2900 kilograms of blackberry pulp; 16 kilograms of citric acid; 560 kilograms of sucrose; 3.0 kilograms of pectin; 3.0 kilograms of agar are melted and pumped into the blending tank, and 2600 kilograms of blackberry fruit wine with an alcohol content of 25% are added to blend into a blackberry pulp turbid wine with an alcohol content of 12%; through colloidal grinding, the particle size of the blackberry pulp is less than 0.1 mm; The homogeneous pressure is 20MP; degassing; filling; capping; packaging is the finished blackberry pulp wine.

Embodiment 2

[0047] Take 10,000 kilograms of blackberries; sort the raw blackberries and rinse them with water; add 50,000 kilograms of drinking water to crush and beat the blackberries to make 59,500 kilograms of blackberry pulp; add 810 kilograms of malic acid; 16,200 kilograms of fructose syrup; xanthan gum 400 kg; 400 kg of carrageenan is melted and pumped into the blending tank, and 16,200 kg of blackberry fruit wine with an alcohol content of 20% is added to make a blackberry pulp turbid wine with an alcohol content of 4%; after colloidal grinding, the particle size of the blackberry pulp Less than 0.1mm; homogeneous pressure is 50MP; degassing; instant sterilization at 121°C; hot filling at 90°C;

Embodiment 3

[0049] Take 100 kilograms of blackberries; sort the raw blackberries and rinse them with water; add 300 kilograms of drinking water to crush the blackberries and make a pulp to make 390 kilograms of blackberry pulp; take 190 kilograms of blackberry pulp, add 2.4 kilograms of tartaric acid; 72 kilograms of sucrose 4.8 kilograms of gelatin; 4.8 kilograms of sodium hydroxymethylcellulose melted and pumped into the blending tank, transferred into 160 kilograms of blackberry fruit wine with an alcohol content of 15%, and blended into 5% blackberry pulp turbid wine with an alcohol content; Refining, the particle size of blackberry pulp is less than 0.1mm; homogenization pressure is 35MP; degassing; 121°C instantaneous sterilization; 85°C hot filling;

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Abstract

A blackberry pulp cloudy wine and a preparation method thereof, wherein the cloudy wine comprises 30-70% of blackberry pulp, 0.2-1.2% of sour agent, 5-25% of sweetener, and 15-40% of brewed blackberry fruit wine according to mass percentage , 0.1-5% stabilizer; wherein the blackberry pulp is a mixture of blackberry and drinking water mixed according to the mass ratio of 1:2-5, and then crushed and beaten. The product of the invention has high pulp content, natural color and rich nutrition, significantly increases the dietary fiber content in blackberry turbid wine, is rich in vitamins, acetic acid, organic acids, and minerals, and is beneficial to human body absorption. The blackberry fruity aroma is prominent and the taste is pure. It is comfortable and palatable, with good color, aroma and taste, and it will not deteriorate after long-term storage at room temperature. It is a high-tech product rich in dietary fiber and rich in nutrition in drinking wine.

Description

technical field [0001] The invention relates to a blackberry pulp wine and a preparation method thereof. Background technique [0002] Blackberry is a kind of raspberry. It is a berry economic fruit tree plant of the genus Rubus in the family Rosaceae. The blackberry fruit is a soft and juicy berry, black and red in color, crystal clear, sweet and sour in taste, and full of fragrance. It has a unique style in the middle and has high economic value and nutritional value. The sugar-free extract in the blackberry is about 9%, the blackberry contains 5-12% of total sugar, 1.2-3.8% of organic acid, and vitamin E2.17mg / 100g. The best ingredients for natural consumption. [0003] Blackberry juice is purple-black in color, sweet and sour in taste, and has the unique aroma of blackberry. Blackberry 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 conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 孙尤海
Owner DALIAN POLYTECHNIC UNIVERSITY
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