Brewing method of lower-alcohol blueberry health-care wine

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...

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

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