Preparation method of blueberry fruit wine

Abstract

The invention discloses a preparation method of blueberry fruit wine. The preparation method comprises steps as follows: blueberries which are almost completely ripe are selected, impurities on surfaces are washed away, and then the blueberries are pulped; rice husk accounting for 15%-25% of the blueberry pulp is added for juicing, concentrated apple juice and glucose are added to the blueberry juice, sulfurous acid is added until the content of SO2 is 40-60 ppm, yeast is added, the temperature ranges from 20 DEG C to 25 DEG C on the first two days and ranges from 16 DEG C to 20 DEG C later, and the blueberry juice is fermented for 3-5 days; when the content of residual sugar is 15-25 g / L during fermentation, fermented wine is sterilized for 3-6 seconds at the temperature of 105-110 DEG C, and then fermentation is stopped; raw wine is obtained after ageing, transferring, clarifying and filtering, and the blueberry fruit wine is obtained after blending, sterilization and the like. The preparation method has the advantages that the prepared blueberry fruit wine has high nutritional value, good palatability and high additional value, higher commercial value of blueberries can be sufficiently realized, raw materials can be sufficiently used, the preparation cost is low, and industrial production can be realized easily.

Description

technical field [0001] The invention relates to the technical field of blueberry deep processing, in particular to a preparation method of blueberry fruit wine. Background technique [0002] Blueberry, also known as bilberry, is a plant of the genus Vaccinium (VaccininmL.) in the family Rhododendronaceae. The third generation of fruit tree varieties. Blueberry fruit is rich in nutrition, strong in acidity, fine in texture, refreshing in aroma and unique in flavor, suitable for processing. In addition to conventional sugar, acid, and Vc, the fruit is also rich in minerals, VE, VA, VB, SOD, arbutin, protein, anthocyanins and other ingredients that are rare in fruits, and is also rich in flavonoids. It is a highly nutritious health fruit. Because of its special health effects in preventing brain aging, enhancing heart function, improving eyesight, anti-cancer, softening blood vessels, and enhancing human immunity, it is listed as one of the five major health foods by the Int...

AI Technical Summary

Problems solved by technology

[0003] But the existing processing procedure about blueberry fermented wine, a kind of is that blueberry is crushed and squeezed, and blueberry juice is obtained to ferment and form again, because blueberry belongs to berry, is rich in colloid, sugar and pulp, it is difficult to extract juice, and the juice yield is low , so that a large number of nutrients and flavor substances are not fully utilized, the utilization rate of raw materials is low, the product cost is high, and the quality is poor (weak body and flavor). problem, the effect is not ideal

The other is to ferment the blueberries with their skins after crushing. Although the nutrients and flavor substances in the blueberries are fully extracted, the wine presents the main style characteristics of sour, astringent and bitter, which greatly reduces the palatability of the wine. At the same time, because the skin dregs are fermented together, the skin dregs are easy to form a "wine cover" during fermentation, so that the heat cannot be dissipated during the fermentation process, which will make the wine rancid or produce a moldy taste, reducing the quality of the wine

Therefore, the existing blueberry wine processing technology cannot solve the contradiction between nutrition and palatability, belongs to extensive processing, and cannot meet people's growing quality and health needs