Production method for blueberry brandy

A production method, brandy technology, applied in the field of beverages

Inactive Publication Date: 2013-06-19
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coupled with the characteristics of low juice yield and high acidity, it is impossible to obtain good quality by using conventional Cognac technology

Method used

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  • Production method for blueberry brandy

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Experimental program
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Effect test

Embodiment

[0040] The blueberry planted on a large scale in Xiasi Town, Majiang County, Guizhou Province, which has the largest blueberry planting area in China, is used as raw material. The anthocyanin content in 100g of fresh fruit is as high as 250mg, which has a comparative advantage in raw materials.

[0041] The blueberries are picked when the ripeness reaches the requirement, and the green and moldy fruits are manually screened, washed, crushed and beaten, and fermented within 4 hours to ensure the freshness and purity of the raw materials;

[0042] Then carry out raw material adjustment: the raw material wine of brandy is counted as 9%, and the sugar content of raw material is 19 ° Bx, and sugar content adjustment uses partly dehydrated fruit or concentrated juice; pH value is adjusted at 3.3;

[0043] Put the blueberry pulp into the fermentation tank, add 0.25g / kg active dry yeast, and control the temperature at 23°C~26°C for continuous fermentation for more than 10 days, with ve...

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PUM

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Abstract

The invention discloses a production method for blueberry brandy, and belongs to a manufacturing method for alcoholic beverage. The method comprises the steps of (1) screening, crushing and pulping blueberry fruits; (2) adjusting ingredients of raw materials; (3) fermenting the fruit pulp; (4) filtering and separating; (5) fermenting hide trimmings; (6) filtering for a second time; (7) storing at a constant temperature; (8) mixing and blending; (9) freezing and clarifying; and (10) filling at a low temperature. The production is characterized in that 1. a conventional clear juice fermentation mode is changed in to a mode comprising the steps of crushing 100% pure blueberry, mixedly fermenting the juice and hide trimmings, filtering, fermenting the hide trimmings for the second time and blending; and 2. the produced blueberry brandy has an alcohol content of 38%-43% (by volume), pure taste and outstanding flavor. The production method is a novel technology for deep processing the blueberry, and is suitable for producing the blueberry brandy.

Description

【 technical field 】 [0001] The present invention relates to beverages, in particular to alcoholic beverages, especially to a production method of blueberry brandy. 【 Background technique 】 [0002] blueberry( blueberry ), also known as lingonberry and blueberry, is a deciduous evergreen shrub of the Rhododendronaceae Vaccinium. Blueberry fruit has extremely strong medicinal and nutritional health functions. According to the comprehensive analysis of 14 varieties of blueberry fruit imported from the United States by relevant departments, the content of anthocyanins in every 100g of fresh fruit is as high as 163mg, protein 400-700mg, vitamin A up to 81-100 international units, vitamin E 2.7-9.5mg, SOD 39 international units, also rich in K, Fe, Zn, Ca and other mineral elements. According to relevant studies, it has strong antioxidant properties, can promote resynthesis of retinoid, improve circulation, anti-ulcer, anti-inflammation, improve immunity, enhance heart func...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 吴天祥李然洪汤庆莉
Owner GUIZHOU UNIV
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