Processing method of blackberry fruit wine

Abstract

The invention discloses a processing method of a blackberry fruit wine. The processing method takes blackberry and honeysuckle flower as the main raw materials, and then subjects the raw materials to processes of pre-treating, mixing, clarifying, inoculating, fermenting, ultra-filtering, brewing, examining, packing, and sterilizing so as to obtain the blackberry fruit wine. During the process of blackberry pulping, wheat bran is added and mixed with the blackberries, and thus the blackberry juice yield is increased. In the enzymolysis process, a plurality of enzymes is mixed, so the nutrients in blackberries can be comprehensively decomposed. In the fermentation process, microzyme, which is selected and subjected to an enlarged cultivation, is adopted in order to guarantee the pure taste of fermentation liquid. In the brewing process, a microwave assisted cold treatment method is adopted, so that the brewing time is short, the microzyme is pure, and the enzymolysis effect is good. The blackberry fruit wine has the advantages of rich nutrients, rich taste, and fruity and pure fragrance.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of blackberry fruit wine. Background technique [0002] Blackberry, also known as dewberry, its fruit is rich in nutrition, rich in various amino acids and trace elements necessary for the human body, has the effect of promoting blood coagulation, delaying aging, improving immunity, promoting brain metabolism, lowering blood pressure and blood fat and anti-arrhythmia and other functions, while blackberry flower is also a good nectar source plant. [0003] The contents of sugar, vitamin C, vitamin B1 and vitamin B2 in fresh blackberry fruit are equivalent to those of other fruit trees, and the contents of organic acid, crude protein, vitamin K and amino acids are higher than those of other cultivated fruit trees. The vitamin E content of blackberry is the highest among all cultivated and wild and semi-wild fruit trees, while the selenium content is rare in ...

AI Technical Summary

Problems solved by technology

[0006] The existing fruit wine processing mostly uses steps such as beating, filtering, fermentation, aging, and packaging finished products, which have defects such as low juice yield, impure yeast, long aging time of fruit wine, and unstable color.

For example, the invention patent with application number 200610134929.9 discloses the brewing method of blueberry wine. The steps adopted are blueberry beating, enzymatic hydrolysis, soaking, clarification and filtration, blending and filtration, etc., and there are defects of unstable color of fruit wine and poor enzymatic hydrolysis effect. ; Such as the application number is 201210070837.4 invention announced a brewing process of blueberry raw wine, the brewing process adopted is steps such as blueberry crushing, enzymolysis, fermentation, pressure filtration separation, clarification filtration, aging, freeze concentration, this method exists Low yield of blueberry juice, long aging time, etc.

[0007] Two kinds of food materials with health-care ingredients, blackberry and honeysuckle, are produced through a given production process to produce a health-care fruit wine. At present, there is no report or product on the market.