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Portulaca oleracea blueberry wine and preparation method thereof

A technology for purslane and blueberry wine, which is applied in the field of food engineering, can solve the problems such as the lack of a preparation method for purslane blueberry wine, and achieves the effects of improving soluble solids, rich nutrition and rich fruit aroma.

Inactive Publication Date: 2012-11-28
中国食品工业(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Development of blueberry-related products has become what people are keen on at present, and there is no record of a kind of purslane blueberry wine and its preparation method at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Production method: (1), pretreat the fresh purslane, remove impurities, clean it, crush it, distill at 50-70°C, remove 20-40% of water, and squeeze the juice for later use; (2), filter out no disease, Fresh blueberry fruits are crushed to make blueberry pulp, and then undergo enzymatic hydrolysis. The amount of pectinase added is 0.02ml / kg blueberry pulp, the enzymolysis time is 100min at 45°C, and the blueberry pulp is cooled to room temperature after enzymolysis is completed; (3) Centrifuge the cooled blueberry pulp at 5000 rpm for 30 minutes, take the clarified juice, then combine it with 10% blueberry pulp weight of purslane juice to obtain a mixed fruit and vegetable juice, and use concentrated apple juice with 68% soluble solids Adjust the sugar concentration of the mixed fruit and vegetable juice to 20%; (4) Treat the mixed fruit and vegetable juice with adjusted ingredients with ultra-high pressure at a pressure of 100 MPa and a time of 60 minutes; (5). After ultr...

Embodiment 2

[0022] Production method: (1), pretreat the fresh purslane, remove impurities, clean it, crush it, distill at 50-70°C, remove 20-40% of water, and squeeze the juice for later use; (2), filter out no disease, The fresh blueberry fruit is crushed, broken into blueberry pulp, and then subjected to enzymatic hydrolysis. The amount of pectinase added is 0.03ml / kg blueberry pulp, and the enzymatic hydrolysis time at 50℃ is 80min. After enzymatic hydrolysis is completed, the blueberry pulp is cooled to room temperature. (3) Centrifuge the cooled blueberry syrup at 5000rpm for 30min, take the clarified juice, and then combine it with 25% blueberry syrup weight of Portulaca oleracea juice to obtain a mixed fruit and vegetable juice, and use the concentrated apple with 68% soluble solids Adjust the sugar concentration of the mixed fruit and vegetable juice to 20%; (4) Treat the adjusted mixed fruit and vegetable juice with ultra-high pressure, the pressure is 500MPa, and the time is 30min...

Embodiment 3

[0024] Production method: (1) Pretreat the fresh purslane, remove impurities, clean it, crush it, distill at 50-70°C, remove 20-40% of water, and squeeze the juice for later use; (2) Screen out disease-free, The fresh blueberry fruit is crushed, broken into blueberry pulp, and then subjected to enzymatic hydrolysis. The amount of pectinase added is 0.05ml / kg blueberry pulp, and the enzymatic hydrolysis time is 60min at 52℃. After enzymatic hydrolysis is completed, the blueberry pulp is cooled to room temperature. (3) Centrifuge the cooled blueberry syrup at 5000rpm for 30min, take the clarified juice, then combine it with 50% blueberry syrup weight of Portulaca oleracea juice to obtain a mixed fruit and vegetable juice, and use a concentrated apple with 68% soluble solids Adjust the sugar concentration of the mixed fruit and vegetable juice to 20%; (4) Treat the adjusted mixed fruit and vegetable juice with ultra-high pressure at a pressure of 1000 MPa and a time of 10 minutes; ...

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Abstract

The invention relates to portulaca oleracea blueberry wine and a preparation method thereof. The portulaca oleracea blueberry wine is prepared according to the steps of pretreating raw materials, performing enzymolysis on blueberry pulp, mixing, adjusting components, performing ultra-high-pressure treatment, esterifying, mixing, filtering, sterilizing under high pressure, and filling. Ultra-high pressure and esterification technologies are combined, so that the brewing cycle is shortened from more than three years in the traditional method to about half a year, the utilization ratio of equipment is increased and cost is reduced. According to ultra-high-pressure treatment, bacteriostatic and bactericidal effects on the raw materials and raw wine are achieved. Ultra-high-pressure sterilization belongs to the non-thermal sterilization technology, so covalent bond of low molecular weight compounds such as vitamin, pigment, flavor substances and the like are not influenced obviously, and the original nutritional value, flavor and color of the food are maintained well.

Description

technical field [0001] The invention relates to a blueberry wine and a preparation method thereof, in particular to a purslane blueberry wine and a preparation method thereof, belonging to the field of food engineering. Background technique [0002] Blueberry, scientific name Vaccinium dusi, grows in the primeval forest of Daxing'an Mountains north of 52 degrees north latitude, and the ripe fruit is black and purple in color. According to the analysis and determination of blueberry fruit by China Agricultural High-tech Project Research Center, every 100 grams of blueberry fresh fruit contains 4790 mg of amino acids, 400-700 mg of protein, 500-600 mg of fat, 12.3-15.3 mg of carbohydrates, and vitamin E2 and vitamin A. , vitamin C, vitamin B1, vitamin P, oxide dismutase and other nutrients, it is really a nutritious fruit, and its nutritional value is much higher than that of apples, grapes, oranges and other fruits. Blueberry also has certain physiological functions and medi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 孙丽娟屠振华冯霖
Owner 中国食品工业(集团)有限公司
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