Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof

A technology for compounding fruit wine and blueberry fruit, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of no blueberry preparation method, etc., and achieve the effects of full-bodied wine, pure flavor and rich nutrition.

Active Publication Date: 2012-02-08
呼伦贝尔市三江饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research on blueberry and blueberry compound fruit wine and its preparation method both at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] After the picked blueberry wild fruit and indigo wild fruit are screened to remove impurities and juiced, weigh 60kg of blueberry juice and 40kg of indigo juice into the fermenter respectively, add 400kg of water, cover and seal properly (not sealed), Carry out low-temperature fermentation. During the first step of fermentation, the temperature was controlled at 21°C for 2 months; during the second step of fermentation, the temperature was controlled at 18°C ​​for 4 months. Put the obtained fruit wine into a sterilization tank for pasteurization (85°C, 30 minutes), then fill and seal. The prepared blueberry and blueberry compound fruit wine has an alcohol content of 12% (V / V) and a sugar content of 24% (W / W).

[0041] The pH value of the fermentation water used was 7, the total hardness was 7, and Escherichia coli was not detected.

Embodiment 2

[0043]After the picked blueberry wild fruit and indigo wild fruit are screened to remove impurities and squeezed, weigh 60kg of blueberry juice and 40kg of indigo juice into the fermenter respectively, add 900kg of water, cover and seal properly (not sealed), Carry out low-temperature fermentation. During the first step of fermentation, the temperature was controlled at 19°C for 3 months; during the second step of fermentation, the temperature was controlled at 15°C for 5 months. Put the obtained fruit wine into a sterilization tank for pasteurization (95°C, 25 minutes), then fill and seal. The prepared blueberry and blueberry compound fruit wine had an alcohol content of 8% (V / V) and a sugar content of 20% (W / W).

[0044] The pH value of the fermentation water used was 7, the total hardness was 6, and Escherichia coli was not detected.

Embodiment 3

[0046] After the picked blueberry wild fruit and indigo wild fruit are screened to remove impurities and juiced, weigh 60kg of blueberry juice and 40kg of indigo juice into the fermenter respectively, add 600kg of water, cover and seal properly (not sealed), Carry out low-temperature fermentation. During the first step of fermentation, the temperature was controlled at 19°C for 2 months; during the second step of fermentation, the temperature was controlled at 15°C for 4 months. Put the obtained fruit wine into a sterilization tank for pasteurization (90°C, 25 minutes), then fill and seal. The prepared blueberry and blueberry compound fruit wine has an alcohol content of 5% (V / V) and a sugar content of 17% (W / W).

[0047] The pH value of the fermentation water used was 7, the total hardness was 6, and Escherichia coli was not detected.

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Abstract

The invention discloses an appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and a preparation method thereof. The appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine is prepared from two raw materials of natural wild blueberries and sweetberry honeysuckle in the Greater Khingan Mountains of the Northeast Forest Region through the low-temperature natural fermentation process. The preparation method comprises the following steps of: (1) picking fruits; (2) screening the fruits to eliminate foreign matter; (3) squeezing the fruits into juice; (4) pretreating water for fermentation; (5) fermenting: proportionally pouring squeezed blueberry juice and sweetberry honeysuckle juice into a fermentation tank respectively, adding wateraccounting for 4-9 times of mixed fruit juice by weight, and capping and sealing the fermentation tank, wherein the temperature of first fermentation is 19-21 DEG C, the time is 2-3 months; the temperature of second fermentation is 15-18 DEG C, and the time is 3-5 months; and (6) sterilizing and filling the fruit wine. For the blueberry and sweetberry honeysuckle compound fruit wine provided by the invention, the alcoholic strength is 4-12% (V/V), and the sugar content is 8-24% (W/W). The effects of clearing away the heat fire, refreshing the mouth, stimulating the appetite and invigorating the spleen can be achieved after drinking, and the blueberry and sweetberry honeysuckle compound fruit wine has pure flavor and full and mellow taste.

Description

technical field [0001] The invention relates to a fruit wine and a preparation method thereof, in particular to an appetizing blueberry indigo compound fruit wine and a preparation method thereof. Background technique [0002] Blueberry, also known as bilberry and persimmon, is mainly distributed in Northeast China, Russia, Northern Europe, and North America at the same latitude, and belongs to wild plants in alpine regions. Water and humidity resistant, sun-loving, often grows in mossy swamps, or warm hillsides and sparse forests, and often gathers to form flakes. It is very common in the Greater Khingan Mountains, with more distribution in the west, north, and east. Ripe fresh blueberry fruit is rich in nutrients and contains 11 kinds of mineral elements and 19 kinds of amino acids including potassium, sodium, magnesium, copper, zinc, iron, manganese, nickel, lead and cobalt. It is one of the best raw materials for brewing fruit wine. Its fruit tastes sour, sweet, flat in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 杨占江
Owner 呼伦贝尔市三江饮品有限公司
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