A kind of blueberry bio-wine and its brewing process
A blueberry and biological technology, applied in the field of bio-wine, can solve the problems of low alcohol content and insufficient nutrient absorption, and achieve the effects of high wine yield, reduced morbidity, and food saving
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Embodiment 1
[0026] Blueberry bio-wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The addition amount is 0.5% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 0.56% of the total weight of the main raw materials; .
[0027] Blueberry extraction process:
[0028] Blueberries are added to the raw materials in the form of blueberry puree; the extraction method of the blueberry puree is: after cleaning and removing impurities from the blueberries, quickly bleach the blueberries with water at 90-100°C for 1-5 minutes After scalding to protect the color, the blueberries are crushed into blueberry pulp, put into a tank, sealed and sealed for aerobic fermentation, the fermentation temperature is controlled at 20-35° C....
Embodiment 2
[0036] Blueberry bio-wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The addition amount is 1.35% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 1.65% of the total weight of the main raw materials; .
[0037] Blueberry extraction process:
[0038]Blueberries are added to the raw materials in the form of blueberry puree; the extraction method of the blueberry puree is: after cleaning and removing impurities from the blueberries, quickly bleach the blueberries with water at 90-100°C for 1-5 minutes After scalding to protect the color, the blueberries are crushed into blueberry pulp, put into a tank, sealed and sealed for aerobic fermentation, the fermentation temperature is controlled at 20-35° C....
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