Blueberry and rose composite fruit wine and brewing method thereof

A technology for compounding fruit wine and blueberry fruit is applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., which can solve the problems of insignificant nutritional and health care effects, oxidative taste of wine, and high sugar content, and avoid browning. Oxidative smell, avoid the influence of miscellaneous bacteria, the effect of rapid fermentation process

Inactive Publication Date: 2016-10-12
贵州贵咖生物科技有限公司
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, blueberries and roses are widely used to prepare wine. However, the ratio design of blueberries and roses is unreasonable, resulting in insignificant nutritional and health effects in the process of mixing blueberries and roses to prepare wine. The taste is poor; especially the inaccurate control of the brewing process and parameters makes the taste of the brewe

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of blueberry rose compound fruit wine, raw material composition by weight, blueberry fruit 9kg, rose 0.9kg.

[0033] The brewing method of the described blueberry rose compound fruit wine comprises the following steps:

[0034] (1) Clean the blueberries and roses, freeze them, thaw them, crush them with a juice extractor, filter and extract the juice, and set aside;

[0035] (2) After mixing blueberry juice and rose juice, pour it into a dipping tank, add pectinase, stir evenly, and dip for 15 hours;

[0036] (3) Add 10 g of active dry yeast and 10 g of glucose yeast into a sterile aqueous solution of 10 times the weight, shake evenly, keep warm at 35°C for 20 minutes, shake once every 10 minutes, and domesticate and cultivate Saccharomyces cerevisiae;

[0037] (4) Adjusting step (2) The sugar content of the blueberry juice and rose juice mixture that has been dipped is 20%, adopting citric acid to mix with water to adjust its pH value to 4, add sulfur dioxide, ...

Embodiment 2

[0042] The invention discloses a blueberry-rose compound fruit wine. The raw material components are calculated by weight, including 11kg of blueberry fruit and 1.1kg of rose.

[0043] The brewing method of the described blueberry rose compound fruit wine comprises the following steps:

[0044] (1) Clean the blueberries and roses, freeze them, thaw them, crush them with a juice extractor, filter and extract the juice, and set aside;

[0045] (2) After mixing blueberry juice and rose juice, pour it into a dipping tank, add pectinase, stir evenly, and dip for 20 hours;

[0046] (3) Add 10 g of active dry yeast and 10 g of glucose yeast into a sterile aqueous solution of 10 times the weight, shake evenly, keep warm at 35°C for 30 minutes, shake once every 10 minutes, and domesticate and cultivate Saccharomyces cerevisiae;

[0047] (4) The sugar content of the blueberry juice and rose juice mixture that has been dipped in the adjustment step (2) is 25%, and the citric acid is mix...

Embodiment 3

[0056] A kind of blueberry rose compound fruit wine, raw material composition is by weight, described blueberry fruit 10kg, rose 1kg.

[0057] The brewing method of the described blueberry rose compound fruit wine comprises the following steps:

[0058] (1) Clean the blueberries and roses, freeze them, thaw them, crush them with a juice extractor, filter and extract the juice, and set aside;

[0059] (2) After mixing blueberry juice and rose juice, pour it into a dipping tank, add pectinase, stir evenly, and dip for 17 hours;

[0060] (3) Add 10 g of active dry yeast and 10 g of glucose yeast into a sterile aqueous solution of 10 times the weight, shake evenly, keep warm at 35°C for 25 minutes, shake once every 10 minutes, and domesticate and cultivate Saccharomyces cerevisiae;

[0061] (4) The sugar content of the blueberry juice and rose juice mixture that has been dipped in the adjustment step (2) is 23%, and the pH value is adjusted to 4.5 by mixing citric acid and water,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of blueberry fruit wine, in particular to a blueberry and rose composite fruit wine and a brewing method thereof. Blueberry fruits and roses are defined on the basis of the weight ratio of (9-11):(0.9-1.1), so that the blueberry fruits and the roses are subjected to interaction, effective components of the blueberry fruits and the roses are changed and converted, and astringent in the blueberry and rose composite fruit wine is reduced; on the basis of the freezing-thawing treatment in the preparation technology, the astringent is greatly lowered, then, on the basis of enzymolysis dipping, nutritional ingredients in blueberry fruits and roses can be effectively brought into play, and on the basis of the combination of temperature and dipping time control, blueberry fruit juice and rose juice will not be browned, and oxidation browning of the blueberry fruit juice and the rose juice is avoided; the alcoholic strength reaches 13% vol or above, and the sugar content can be lowered to 3-4 g/L; the wine is light yellow in color, clear and transparent.

Description

technical field [0001] The invention relates to the technical field of blueberry fruit wine, in particular to a blueberry rose compound fruit wine and a brewing method thereof. Background technique [0002] Blueberry, belonging to Rhododendronaceae, Vaccinium genus, is widely planted in Guizhou Province. The rose taste is sweet and juicy, the meat is dense, crisp and refreshing, and has a clear fragrance. It is rich in anthocyanins, protein, fat, inorganic salts, calcium, iron and various amino acids. Because roses are rich in anthocyanins, they have the effect of activating the retina. It can strengthen eyesight and prevent eye fatigue and attract attention. It is also one of the five healthy fruits recommended by the World Food and Agriculture Organization. Rose can effectively lower cholesterol, prevent atherosclerosis, and promote cardiovascular health; it can enhance heart function, prevent cancer and heart disease, prevent brain aging, and enhance brain power; it can...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02C12H1/22C12R1/865
CPCC12G3/02C12H1/22
Inventor 贾强
Owner 贵州贵咖生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap