A kind of brewing method of low-alcohol blueberry health wine

Abstract

The invention discloses a brewing method of low-alcohol blueberry health wine. The method comprises the steps of selecting and processing blueberries, tea pretreatment, raw material blending, ethanol fermentation, aging, clarification and stabilization treatment and the like. The method uses the blueberry of the preferred Blue Rain variety as the raw material, and simultaneously adds tea extract, prebiotics and soluble dietary fiber; through impregnation of the original pulp, high-temperature enzymatic hydrolysis, high-temperature start-up, mixed bacteria synergy, and low-temperature long-term fermentation to obtain low-temperature Alcoholic blueberry wine; Microwave-assisted aging at low temperature accelerates wine body maturation and improves fruit wine quality; Through clarification and stabilization treatment, the wine body obtains higher clarity and maintains a stable state for a long time; Improves the taste of the wine by adding functional sweeteners, Increase its health care function at the same time. According to this process, a high-quality, low-alcohol blueberry fruit wine with good color, aroma and taste, which integrates 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 Rhododendron 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%). ...

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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