Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing blueberry fruit wine

A technology of blueberry fruit wine and blueberry pomace, which is applied in the field of fruit wine, can solve the problems of poor taste and poor flavor of blueberry fruit wine, and achieve the effect of unique style and good taste

Active Publication Date: 2014-11-26
XUZHOU LIANGHAN AGRI DEV CO LTD
View PDF5 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the technical problem of poor flavor and bad taste of blueberry wine in the prior art, thereby providing a preparation method of blueberry wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of blueberry fruit wine comprises the following steps:

[0027] ① Using blueberries and mangoes as raw materials, remove the stalks from the blueberries and squeeze them to obtain blueberry juice; crush the mango pulp and filter to obtain mango juice; the mass part of blueberry juice is 100 parts; the mass part of mango juice is 1 part ; Combine blueberry juice and mango juice to make compound juice; add pectinase to the compound juice to clarify the juice; then pasteurize to sterilize;

[0028] ② Add water, sugar, Bacillus subtilis and yeast freeze-dried powder to the blueberry pomace, and conduct closed fermentation for 10 days at a starting temperature of 35°C; distill the fermented mash under reduced pressure at 65°C to remove ethanol; continue closed fermentation , stop the distillation until the fermentation is complete, and filter to obtain the fermented mash; the addition amount of Bacillus subtilis freeze-dried powder is 0.001%, the addit...

Embodiment 2

[0032] The preparation method of blueberry fruit wine comprises the following steps:

[0033] ①Using blueberries and mangoes as raw materials, remove the stalks of blueberries and squeeze them to obtain blueberry juice; crush the mango pulp and filter to obtain mango juice; the mass parts of blueberry juice is 80 parts; the mass parts of mango juice is 5 parts ; Combine blueberry juice and mango juice to make compound fruit juice; add pectinase to the compound juice to clarify; then adopt pasteurization to sterilize;

[0034] ② Add water, sugar, Bacillus subtilis freeze-dried powder and yeast freeze-dried powder to the blueberry pomace, and seal the fermentation for 12 days at a starting temperature of 32°C; distill the fermented mash under reduced pressure at 70°C to remove ethanol; Continue closed fermentation, stop distillation until the fermentation is complete, and filter the fermented mash; the addition amount of Bacillus subtilis freeze-dried powder is 0.001%, and the a...

Embodiment 3

[0038] The preparation method of blueberry fruit wine comprises the following steps:

[0039] ① Using blueberries and mangoes as raw materials, remove the stalks from the blueberries and squeeze them to obtain blueberry juice; crush the mango pulp and filter to obtain mango juice; the mass parts of blueberry juice is 70 parts; the mass parts of mango juice is 10 parts ; Combine blueberry juice and mango juice to make compound fruit juice; add pectinase to the compound juice to clarify; then adopt pasteurization to sterilize;

[0040] ② Add water, sugar, Bacillus subtilis freeze-dried powder and yeast freeze-dried powder to the blueberry pomace, and seal the fermentation for 15 days at a starting temperature of 30°C; distill the fermented mash under reduced pressure at 72°C to remove ethanol; Continue closed fermentation, stop distillation until the fermentation is complete, and filter the fermented mash; the addition of Bacillus subtilis freeze-dried powder is 0.003%, and the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for preparing blueberry fruit wine. The method comprises the following steps that blueberry and mango serving as raw materials are prepared into composite juice which is clarified by adding pectinase and is then prepared into a corrective; fermented liquid is prepared based on closed fermentation of the blueberry dregs by adding water, sugar, bacillus subtilis and yeast; the fermented liquid is blended with Fen Wine liquor or Sanhua liquor as flavoring liquor; and the flavor of the fermented liquid undergoing blending treatment is corrected by using the corrective. The method adopts a deep fermentation process and solves the problem of disappearance of flavor substances due to alcohol distillation; the method further adopts the blueberry composite juice for correction, and has no separate tastes due to homology; in addition, the mango juice adopted as the taste additive enriches the taste, and is well fused into the fruit wine under the action of the flavoring liquor, and as a result, the fruit wine has unique and stable color and good taste combined with acidy blueberry taste and sweet mango taste.

Description

technical field [0001] The invention relates to fruit wine, in particular to a preparation method of blueberry fruit wine. Background technique [0002] Fruit wine is wine made from fruit. Commonly used fruits include apples, grapes, etc., which are rich in fructose. In addition to being rich in fructose, blueberries also have many natural active substances. Therefore, fruit wine made from blueberries usually has health care effects. However, the style of fruit wine brewed directly from blueberries is unstable and the taste is also poor. Contents of the invention [0003] The invention aims to solve the technical problem of poor flavor and bad taste of the blueberry wine in the prior art, thereby providing a preparation method of the blueberry wine. [0004] The technical scheme that the present invention solves the above problems is as follows: [0005] The preparation method of blueberry fruit wine comprises the following steps: [0006] ①Using blueberries and mangoe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/04C12G3/02
Inventor 刘向阳
Owner XUZHOU LIANGHAN AGRI DEV CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com