A kind of blueberry pulp cloudy wine and preparation method thereof

A technology of blueberry fruit wine and blueberry fruit, which is applied in the preparation of alcoholic beverages, etc., to achieve the effect of pure taste, good flavor and high pulp content

Inactive Publication Date: 2011-12-28
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 blueberries as raw materials to prepare cloudy wine containing blueberry pulp

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Take 1000 kilograms of blueberries; sort the raw blueberries and rinse them with water; add 2000 kilograms of drinking water to crush the blueberries and beat them to make 2960 kilograms of blueberry pulp; 16 kilograms of citric acid; 560 kilograms of sucrose; 3.0 kilograms of pectin; 3.0 kg of agar is melted and pumped into the blending tank, and 2,600 kg of blueberry fruit wine with an alcohol content of 25% is added to make a blueberry pulp turbid wine with an alcohol content of 12%; after colloidal grinding, the particle size of the blueberry pulp is less than 0.1 mm; The homogeneous pressure is 20MP; degassing; filling; capping; packaging is the finished product of blueberry pulp cloudy wine.

Embodiment 2

[0047] Take 10,000 kg of blueberries; sort the raw blueberries and rinse them with water; add 50,000 kg of drinking water to crush the blueberries and beat them to make 59,900 kg of blueberry pulp; add 810 kg of malic acid; 16,200 kg of fructose syrup; xanthan gum 400 kg; 400 kg of carrageenan is melted and pumped into the blending tank, and 16,200 kg of blueberry fruit wine with an alcohol content of 20% is added to make blueberry pulp wine with an alcohol content of 4%; after colloidal grinding, the particle size of blueberry pulp Less than 0.1mm; homogeneous pressure is 50MP; degassing; 121°C instantaneous sterilization; 90°C hot filling; capping; cooling to 30°C; packaging is the finished blueberry pulp wine.

Embodiment 3

[0049] Take 100 kg of blueberries; sort the raw blueberries and rinse them with water; add 300 kg of drinking water to crush the blueberries and make a pulp to make 396 kg of blueberry pulp; take 190 kg of blueberry pulp, add 2.4 kg of tartaric acid; 72 kg 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 blueberry fruit wine with an alcohol content of 15%, and blended into 5% blueberry pulp turbid wine with an alcohol content; Refining, the particle size of blueberry 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 blueberry pulp cloudy wine and a preparation method thereof, wherein the cloudy wine comprises 30-70% of blueberry pulp, 0.2-1.2% of sour agent, 5-25% of sweetener, and 15-40% of brewed blueberry fruit wine according to mass percentage , 0.1-5% stabilizer; wherein the blueberry pulp is a mixture of blueberries 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 the blueberry turbid wine, is rich in vitamins, acetic acid, organic acids, and minerals, and is beneficial to human body absorption. The blueberry 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 blueberry pulp cloudy wine and a preparation 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 pigments in wild blueberries is as high as 0.33-3.38g / 100g, and there are man...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
Inventor 孙尤海
Owner DALIAN POLYTECHNIC UNIVERSITY
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