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Blueberry jam red wine and preparation method thereof

A technology for blueberry jam and blueberry fruit, applied in the preparation of alcoholic beverages and other directions, can solve the problems of unsatisfactory taste and quality of blueberry red wine, unsatisfactory effect, low alcohol content, etc., and achieve pure blueberry flavor, improve quality, and improve nutritional structure. Effect

Active Publication Date: 2015-01-21
FENGGANG COUNTY HAIRUI AGRI SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, "A Production Method of Blueberry Red Wine" with the patent No. CN201110407686.2 discloses a technical scheme for preparing blueberry red wine by mixing and fermenting juice and slag after directly beating blueberries, thereby enriching the nutritional structure of blueberries and improving The pure aroma of blueberries in blueberry red wine improves the mouthfeel of blueberry red wine, and then advances the technical scheme of producing wine with blueberries as a raw material; at the same time, there is also "a blueberry mulberry dry red wine and its preparation method" as the patent No. CN201110165343.X Disclosed is a technical scheme for preparing red wine by mixing blueberries and mulberries, which makes the red wine richer in nutrition and lower in alcohol content, is suitable for middle-aged and elderly people to drink alcoholic beverages, and provides a combination type and additive blueberry red wine. However, in spite of this, in the prior art, there are many studies on blueberry red wine, but its effects are not ideal. The purpose of some technical documents is to prepare a kind of red wine with pure blueberry aroma, and what has is to prepare a kind of red wine with pure blueberry aroma. A kind of blueberry red wine with rich nutritional structure, and some are to add other substances to blueberries to prepare blueberry red wine with nutritional structure of blueberry and other substances; these technologies are generally aimed at improving the taste and quality of blueberry red wine
But the mouthfeel and the quality of the blueberry red wine obtained by these technical schemes are relatively unsatisfactory. At the same time, the blueberry is made into jam, and then the jam is combined with the primary product prepared by fermenting the blueberry, and it is subjected to secondary fermentation to improve its nutritional value. The technical literature of the blueberry red wine has not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of blueberry jam red wine, its raw material composition (weight part) is blueberry fruit 50kg, sugar 4kg, water 125kg.

[0024] Described sugar is white sugar.

[0025] The water is deionized water at 4°C.

[0026] The preparation method of this blueberry jam red wine comprises the following steps:

[0027] (1) Divide the sugar into two parts according to the mass ratio of 1:3, and mark them as A and B, wherein A is 1 part of sugar by mass, and B is 3 parts by mass of sugar, and they are ready for use;

[0028] (2) Divide the blueberries into two parts, labeled C and D respectively, and store them in an environment with a temperature of 0°C-3°C until use;

[0029] (3) Take C in step 2), put it in a pulverizer and pulverize it into a slurry, and add deionized water at 4°C according to the proportion, soak it for 3 hours, transfer it to a boiler, and adjust the constant stirring speed 100r / min, first use the temperature of 70°C to heat for 10min, then increase t...

Embodiment 2

[0034]On the basis of embodiment 1, other steps are with embodiment 1, a kind of blueberry jam red wine, and its raw material composition is blueberry fruit 100kg, sugar 20kg, water 250kg.

[0035] Described sugar is brown sugar.

[0036] The preparation method of this blueberry jam red wine comprises the following steps:

[0037] (1) Divide the sugar into two parts according to the mass ratio of 1:3, and mark them as A and B, wherein A is 1 part of sugar by mass, and B is 3 parts by mass of sugar, and they are ready for use;

[0038] (2) Divide the blueberries into two parts, labeled C and D respectively, and store them in an environment with a temperature of 3°C until use;

[0039] (3) Take C in step 2), put it in a pulverizer and pulverize it into a slurry, and add deionized water at 4°C according to the proportion, soak it for 4 hours, transfer it to the boiler, and adjust the constant stirring speed 120r / min, first use the temperature of 90°C to heat for 30min, then inc...

Embodiment 3

[0044] On the basis of embodiment 1, other steps are with embodiment 1, a kind of blueberry jam red wine, and its raw material composition is blueberry fruit 60kg, sugar 4.8kg, water 150kg.

[0045] The preparation method of this blueberry jam red wine comprises the following steps:

[0046] (1) Divide the sugar into two parts according to the mass ratio of 1:3, and mark them as A and B, wherein A is 1 part of sugar by mass, and B is 3 parts by mass of sugar, and they are ready for use;

[0047] (2) Divide the blueberries into two portions, labeled C and D respectively, and store them in an environment with a temperature of 1°C until use;

[0048] (3) Take C in step 2), put it in a pulverizer and pulverize it into a slurry, and add deionized water at 4°C according to the proportion, soak it for 3.5 hours, transfer it to a boiler, and adjust the constant stirring The speed is 110r / min, first use the temperature of 80°C to heat up for 20min, then increase the temperature at a r...

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PUM

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Abstract

The invention relates to the technical field of blueberry jam red wine, and particularly relates to a blueberry jam red wine and a preparation method thereof. The preparation method comprises the following steps: dividing blueberries into two aliquots and sugar into four aliquots, pulping one aliquot of blueberries, mixing together with one aliquot of sugar and water, controlling the temperature and the mixing speed, decocting into a concentrated paste, to obtain jam; then pulping the other aliquot of blueberries, mixing together with 1.5 aliquots of sugar, storing and fermenting for 1 day, stirring so as to be aerobically fermented when in storage and fermentation, then adding 1.5 aliquots of sugar, stirring and evenly mixing at high speed, storing and fermenting for 30 days, to obtain fermented liquor; then mixing the fermented liquor with the jam, further performing fermentation again, so that nutrients in the blueberries are fully leached, the mouthfeeling of the blueberry jam wine can also be improved, and the nutritional structure of the blueberries is more reasonable.

Description

technical field [0001] The invention relates to the technical field of blueberry jam red wine, in particular to a blueberry jam red wine and a preparation method thereof. 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 per 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 , SOD39 international unit, 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 function, ant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘顺桥李永霞石顺芬蒋秀花刘海刘顺刚刘顺强
Owner FENGGANG COUNTY HAIRUI AGRI SCI & TECH DEV
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