Method for producing blueberry alcoholic drink with health care function and product thereof

A production method, blueberry technology, which is applied in the field of beverage fruit wine production, can solve the problems of unstable proanthocyanidin content, content decline, etc., and achieve the effect of improving the in-depth development of functional health food, stable quality, and relieving visual fatigue

Active Publication Date: 2015-04-22
张家界立功旅游农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many studies have shown that the content of anthocyanins and proanthocyanidins, the main functional comp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Pick 500kg of Sharp blueberry fresh fruit in mid-June, wash and drain it with tap water, squeeze out the juice with a LZ-0.5 screw juicer, take the fruit seeds and peel residue, dry them at 60°C for 24 hours, and then crush them to 60-60°C. 80 meshes, 27.6kg of dried blueberry fruit powder was obtained, with a yield of 5.52%, which was set aside. Take 100kg of 58%vol rice wine, add 1kg of dried blueberry fruit powder, 10g of citric acid, and 5kg of rock sugar (powder), stir, put it in a wine tank and seal it for soaking, and soak for 15 days at room temperature. Machine filtration, filter pore size 0.1mm, standing for clarification for 5 days, blending, tasting, sampling inspection, alcohol content 56%vol, proanthocyanidin content in wine 86mg / 100ml, anthocyanin content 54mg / 100ml. Fill 198 bottles according to 500ml quantitatively, store at room temperature for 12 months, sample inspection, proanthocyanidin content 65mg / 100ml, anthocyanin content 38mg / 100ml.

Embodiment 2

[0021] Take by weighing 1 kg of dried blueberry fruit powder prepared in Example 1, and take by weighing 35 g of malic acid, 4 kg of sucrose, add 100 kg of 50% vol rice wine, stir, put into a wine tank and seal it for soaking, soak for 25 days at room temperature, and the wine will become darker. Red, filter with a fine filter, the filter aperture is 0.1mm, stand for clarification for 5 days, blend, taste, sample inspection, the alcohol content is 48%vol, the proanthocyanidin content in the wine is 78mg / 100ml, and the anthocyanin content is 48mg / 100ml. 196 bottles were quantitatively filled with 500ml, and stored at room temperature for 12 months. Sampling inspection showed that the proanthocyanidin content was 56mg / 100ml, and the anthocyanin content was 32mg / 100ml.

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PUM

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Abstract

The invention provides a method for producing blueberry alcoholic drink with a health care function and a product thereof. The method comprises the following steps: removing seeds and peel slag from fresh blueberry fruits, drying at 60 DEG C for 24 hours, and grinding until the granularity is 60-80 meshes so as to prepare dried blueberry fruit powder; uniformly stirring and mixing 100 parts of rice wine, 0.5-2 parts of dried blueberry fruit powder, 0.01-0.05 part of an acid regulating agent and 1-5 parts of sourness regulating agent, putting in a wine jar, sealing, soaking for 10-30 days at room temperature, filtering the soaked wine by virtue of a strainer which has a filtering pore diameter of 0.1mm, and standing for clarifying for 3-5 days; and mixing the mixed soaked wine body to prepare mixed wine with a certain alcoholic strength and effective ingredient content, wherein the content of procyanidine is more than or equal to 60mg/100ml, and the content of anthocyanin is more than or equal to 30mg/100ml. The blueberry alcoholic drink has high content of procyanidine and anthocyanin and stable quality, and has health-care effects of relieving visual fatigue, improving eyesight, retarding senescence of cranial nerve, reinforcing memory and the like.

Description

technical field [0001] The invention relates to the production of beverage fruit wine, and provides a production method of mixed wine using dried blueberry fruit powder as raw material. Background technique [0002] Blueberry Blueberry ( Vaccinium angustifolium aiton), also known as bilberry and blueberry, is an evergreen shrub belonging to Rhododendronaceae Vaccinium. It is a perennial small berry fruit tree with high economic value. Its peel is blue or blue-black, so it is called blueberry. The ripe blueberry fruit is sky blue, covered with white fruit powder, and has a gorgeous appearance; the pulp is delicate, the seeds are extremely small, sweet and sour, with a special blueberry aroma and unique flavor, the juice content reaches 85%, and the edible part reaches 100%. High, for the high-end fresh fruits to share. [0003] Research at home and abroad shows that blueberry fruit has high nutritional and health value, contains a lot of fructose, organic acids and A, B, C...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 许玉泉陈国华侯志功王文茂
Owner 张家界立功旅游农业发展有限公司
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