Brewing method of lower-alcohol blueberry health-care wine

A health wine and blueberry technology, applied in the field of food processing, can solve problems such as thin taste, difficult to drink, and weak taste, and achieve the effects of improving the taste of the wine body, preventing the oxidation of the wine body, and accelerating the ripening of the wine body

Active Publication Date: 2016-03-02
HUANGSHAN BLUEBERRY ECOLOGICAL PARK CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The brewing of blueberry wine has been reported in the literature, but there are still some defects in the current technology and products: 1) good raw materials are the basis for brewing high-quality fruit wine, and there is no special blueberry wine variety at present; 2) brewing technology and products The standard completely refers to the craft and standard of wine, and the alcohol content is high, which cannot highlight its own characteristics; 3) The taste is thin, weak and sour, and it is not easy to drink; 4) The product form is single

Method used

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  • Brewing method of lower-alcohol blueberry health-care wine
  • Brewing method of lower-alcohol blueberry health-care wine
  • Brewing method of lower-alcohol blueberry health-care wine

Examples

Experimental program
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Effect test

Embodiment 1

[0055] Select 10kg of fully mature Blue Rain blueberries (sugar content 140g / L, juice yield 75%, Anhui Huiwang Agricultural Co., Ltd.), remove defective and rotten fruits, clean and dry, then crush and squeeze the juice, and pour the blueberries Add potassium metabisulfite 0.9g (120mg / L) immediately to the slurry for SO 2 deal with. Weigh 500g of white tea (Anji white tea), wash it with warm water at 30°C, filter off the washed water, then add it to 2L of water (leaves dry weight / water weight 1:4), soak at 80°C for 30min, and cool to room temperature. Add 1.9L of tea infusion (blueberry pulp:tea infusion 8:2) to the treated blueberry slurry and mix evenly. At the same time, add 188g of inulin (20g / L, Changzhou Yangsen Biotechnology Co., Ltd.) and mix evenly. Add 0.564g of compound pectinase (60mg / L, Shandong Sukehan Bioengineering Co., Ltd.) to the raw material mixture, mix evenly in a closed pouring (1 / 3 pouring amount), and enzymatically hydrolyze at 35°C for 25h; cool down...

Embodiment 2

[0075] Select 30kg of fully mature Blue Rain blueberries (sugar content 145g / L, juice yield 78%, Huangshan Blueberry Ecological Park Co., Ltd.), remove defective and rotten fruits, clean and dry, then crush and squeeze the juice, and pour the blueberries Add potassium metabisulfite 3.22g (140mg / L) to the slurry immediately for SO 2 deal with. Weigh 312.5g of green tea (Huangshan Maofeng), wash it with warm water at 50°C, then add it to 2.5L of water (tea dry weight / water weight 1:8), soak at 90°C for 20min, and cool to room temperature. Add 2.5L of tea soaking solution (blueberry slurry: tea soaking solution 9:1) to the treated blueberry slurry and mix evenly. At the same time, add 920g of inulin (40g / L, Changzhou Yangsen Biotechnology Co., Ltd.) and mix well. Add 1.84g of compound pectinase (80mg / L, Shandong Sukehan Bioengineering Co., Ltd.) to the raw material mixture, mix evenly in a closed pour (1 / 2 pour volume), and enzymatically hydrolyze at 40°C for 20h; cool down to ...

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Abstract

The invention discloses a brewing method of lower-alcohol blueberry health-care wine. The method comprises the steps of blueberry selection and processing, tea preprocessing, raw material blending, ethanol fermentation, ageing, clarification stabilizing processing and the like. The method uses an optimized blue rain variety of blueberries as raw materials, and meanwhile tea leaching liquid, prebiotics and soluble dietary fibers are added; the lower-alcohol blueberry wine is obtained through raw pulp steeping, high-temperature enzymolysis, high-temperature start, mixed-bacteria synergy and low-temperature long-time fermentation; low-temperature ageing is assisted by microwaves to accelerate wine body mature, and the quality of the fruit wine is improved; a wine body is higher in clarity and is kept in a stable state for a long period of time through clarification stabilizing processing; the taste of the wine is improved and meanwhile a health-care function is increased for the wine by adding a functional sweetener. By the adoption of the process, the high-quality lower-alcohol blueberry wine having good color, fragrance and taste and integrating nutrition and health care can be obtained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a brewing method of low-alcohol blueberry health wine. Background technique [0002] Blueberry, also known as bilberry, blueberry, etc., is a perennial deciduous or evergreen shrub of the genus Vaccinium spp. of the family Ericaceae. Blueberry is a small berry fruit tree. There are more than 450 varieties in the world, mainly distributed in the temperate and subtropical regions of the northern hemisphere. There are about 91 species and 28 varieties in China, which are mainly distributed in the northeast and southwest regions. Rabbiteye blueberry has a certain cultivation area in southern my country. Blueberry fruit is sweet and sour, rich in nutrients, rich in organic acids, vitamins, minerals, unsaturated fatty acids and trace elements, etc., especially rich in anthocyanins, the original fruit content can reach 3.86% (4.61% in the peel, juice 1.29%). These substance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 王林殷俊峰董冬宝
Owner HUANGSHAN BLUEBERRY ECOLOGICAL PARK CO LTD
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