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Method for preparing blueberry fruit wine

A technology of blueberry fruit wine and blueberry juice, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of unstable quality of blueberry fruit wine, improve juice yield and clarity, and improve economic efficiency Value, effect of improving clarification stability

Active Publication Date: 2013-05-22
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a preparation method of blueberry fruit wine, aim at the problem of unstable quality in the production of blueberry fruit wine, and improve the quality of fermented fruit wine

Method used

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  • Method for preparing blueberry fruit wine

Examples

Experimental program
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Effect test

Embodiment 1

[0030] (1) Wash 1000kg of fresh blueberry fruit with tap water, pre-cool with ice water, and process it with a DYJ-3 belt filter press (Jiangsu Suhai Machinery Manufacturing Co., Ltd.) to obtain blueberry juice. Add white sugar and white sugar to the blueberry juice Add 8% of the mass of blueberry juice, stir and dissolve.

[0031] (2) The blueberry juice processed in step (1) is input into the pulse microwave equipment (Ruining Magnetoelectric Technology Application Research Institute, Xiaguan District, Nanjing) through the pipeline, and processed for 2 minutes; when the pulse microwave equipment is processed, the instantaneous output power is 320-380kw , the output pulse width is 2-4μs, and the duty ratio is 1:1000. After processing by pulsed microwave equipment, the total number of bacteria in blueberry juice was lower than 10cfu / g.

[0032] (3) Pass the blueberry juice after the step (2) process into a sterilized fermenter, add 0.005% compound enzyme preparation of bluebe...

Embodiment 2

[0047] (1) Wash 1000kg of fresh blueberry fruit with tap water, pre-cool with ice water, and process it with a DYJ-3 belt filter press (Jiangsu Suhai Machinery Manufacturing Co., Ltd.) to obtain blueberry juice. Add white sugar and white sugar to the blueberry juice Add 6% of the mass of blueberry juice, stir and dissolve.

[0048] (2) The blueberry juice processed in step (1) is input into the pulse microwave equipment (Ruining Magnetoelectric Technology Application Research Institute, Xiaguan District, Nanjing) through the pipeline, and processed for 1min; when the pulse microwave equipment is processed, the instantaneous output power is 320-380kw , the output pulse width is 2-4μs, and the duty ratio is 1:1000. After processing by pulsed microwave equipment, the total number of bacteria in blueberry juice was lower than 10cfu / g.

[0049] (3) Pass the blueberry juice after the step (2) process into a sterilized fermenter, add 0.003% compound enzyme preparation of blueberry j...

Embodiment 3

[0054] (1) Wash 1000kg of fresh blueberry fruit with tap water, pre-cool with ice water, and process it with a DYJ-3 belt filter press (Jiangsu Suhai Machinery Manufacturing Co., Ltd.) to obtain blueberry juice. Add white sugar and white sugar to the blueberry juice Add 12% of the mass of blueberry juice, stir and dissolve.

[0055] (2) The blueberry juice processed in step (1) is input into the pulse microwave equipment (Ruining Magnetoelectric Technology Application Research Institute, Xiaguan District, Nanjing) through the pipeline, and processed for 5 minutes; when the pulse microwave equipment is processed, the instantaneous output power is 320-380kw , the output pulse width is 2-4μs, and the duty ratio is 1:1000. After processing by pulsed microwave equipment, the total number of bacteria in blueberry juice was lower than 10cfu / g.

[0056] (3) Pass the blueberry juice after the step (2) process into a sterilized fermenter, add 0.008% compound enzyme preparation of blueb...

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Abstract

The invention discloses a method for preparing blueberry fruit wine and belongs to the technical field of deep-processing of agricultural products. The method comprises the following steps: juicing blueberries, performing instantaneous high-power pulse microwave treatment and composite pectinase enzymolysis, inoculating brewer's yeast, fermenting at controlled temperature, performing vacuum drum datomite filtration, composite flocculation clarification treatment, diatomite filtering, microfiltration and pulse microwave treatment and filling. According to the method, instantaneous high-power pulse microwave treatment is performed before fermentation, infectious microbes in the blueberry juice are killed under normal temperature conditions, polyphenol oxidase in the blueberry juice is passivated, sulfur dioxide is not required to be added, and pure fermentation is performed through inoculation of a good fermentation agent, so that high-quality blueberry fruit wine is produced, and the economic value of blueberries is obviously improved.

Description

technical field [0001] The invention relates to a preparation method of blueberry fruit wine, which applies modern biotechnology to the production of blueberry fruit wine, and belongs to the technical field of intensive processing of agricultural products. Background technique [0002] Blueberry fruit not only has high nutritional value, but also has a sweet and sour taste and a unique flavor. It is known as the "King of Berries". Suitable for processing, foods processed with blueberries contain high levels of antioxidants, which help improve immunity and help the body resist disease. However, because blueberry is a berry and is not resistant to storage and transportation, research and development of deep processing and utilization of blueberry, especially fermented blueberry fruit wine, has high economic value and broad development prospects. [0003] At present, the production of blueberry fruit wine follows the wine production process, and sulfur dioxide is used to suppr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/048C12H1/052C12H1/056C12H1/16C12R1/865
Inventor 周剑忠刘小莉王英李莹张丽霞马艳弘黄开红黄自苏
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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