Method for preparing black garlic and blueberry wine

A technology of blueberry wine and black garlic, which is applied in the field of preparation technology of black garlic and blueberry wine, can solve the problems of content decline and affect the health care function of blueberry wine, and achieve the increase of polyphenol and anthocyanin content, rich taste and taste, and improved Effect of total phenol content

Inactive Publication Date: 2016-11-23
DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of total polyphenols and anthocyanins in blueberries decreased significantly during the fermentation process, especially during the aging period, the content of anthocyanins decreased faster, which affected the health benefits of blueberry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] This embodiment provides a method for preparing black garlic and blueberry fruit wine, which mainly includes two steps of blueberry wine brewing and spice wine preparation. The specific steps are as follows:

[0015] (1) The harvested wild blueberries were selected and cleaned, then slowly frozen at -18°C and kept at a constant temperature for later use.

[0016] (2) Peel, wash, and slice black garlic, put it in a multi-functional extraction tank, add softened water 10 times the mass of black garlic, soak at room temperature for 2 hours, turn to a simmer for 35 minutes after boiling, and separate the garlic residue and black garlic juice , Concentrate the black garlic juice to a black garlic concentration of 0.4g / mL, and store it at room temperature for later use (about 20°C).

[0017] (3) Preparation of spice wine: after drying five plant components, 1.1g of mugwort, 1.2g of perilla leaves, 0.8g of alfalfa, 0.3g of licorice, and 0.3g of gentian, they were ultrasonicall...

Embodiment 2

[0021] (1) The harvested wild blueberries were selected and cleaned, then slowly frozen at -18°C and kept at a constant temperature for later use.

[0022] (2) Peel, wash, and slice black garlic, put it in a multi-functional extraction tank, add softened water 5 times the mass of black garlic, soak at room temperature for 1 hour, turn to a simmer for 30 minutes after boiling, and separate the garlic residue and black garlic juice , Concentrate the black garlic juice to a black garlic concentration of 0.5g / mL, and store it at room temperature for later use (about 20°C).

[0023] (3) Preparation of spice wine: 1.0g of mugwort, 1.0g of perilla leaf, 0.6g of alfalfa, 0.2g of licorice, and 0.2g of gentian were dried and then ultrasonically extracted twice with 50% edible alcohol. The temperature is 60°C, the amount of alcohol used each time is 75mL, the extraction time is 30min, and the filtrates are combined. Then crush 28g of fresh lemon or 30g of bitter orange peel and add it t...

Embodiment 3

[0027] (1) The harvested wild blueberries were selected and cleaned, then slowly frozen at -18°C and kept at a constant temperature for later use.

[0028] (2) Peel, wash, and slice black garlic, put it in a multi-functional extraction tank, add softened water 5 times the mass of black garlic, soak at room temperature for 1 hour, turn to a simmer for 30 minutes after boiling, and separate the garlic residue and black garlic juice , Concentrate the black garlic juice to a black garlic concentration of 0.6g / mL, and store it at room temperature for later use (about 20°C).

[0029] (3) Preparation of spice wine: 0.9g mugwort, 1.4g perilla leaf, 1.0g alfalfa, 0.4g licorice, and 0.4g gentian were dried and ultrasonically extracted 4 times with 50% edible alcohol to extract The temperature is 75°C, the extraction time is 20min each time, and the filtrates are combined. Then crush 32g of fresh lemon or 34g of bitter orange peel and add it to the filtrate, leach in a cool and dry plac...

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PUM

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Abstract

The invention discloses a method for preparing black garlic and blueberry wine. The method mainly comprises the steps of blueberry wine brewing and mulled wine preparation. The black garlic and blueberry wine is a kind of fruit wine with extremely good healthcare function. Compared with blueberry dry red wine, the black garlic and blueberry wine has the advantage that by adding black garlic juice during aging, the situation that total phenol content is reduced greatly during blueberry dry red wine brewing is avoided. Due to the fact that mulled wine contains folium perillae extract, the content of polyphenol and anthocyanin in the blueberry wine can be increased; extracts of felon herb, alfalfa, licorice root, radix gentianae, fresh lemon or orange peel make the taste and mouthfeel of the blueberry wine richer; especially, black garlic juice and fresh lemon can partially replace sulfur dioxide to achieve oxidation resistance, so that the fruit wine is safer and more reliable to drink.

Description

technical field [0001] The invention belongs to the technical field of wine making, and relates to a preparation process of black garlic and blueberry wine. Background technique [0002] Blueberry is one of the "Five Healthy Foods" identified by the Food and Agriculture Organization of the United Nations, and is known as the "King of Berries". In addition to sugar, acid and Vc, blueberry fruit is also rich in V E , V A , V B , SOD, arbutin, protein, anthocyanins, dietary fiber and rich in K, Fe, Zn, Ca and other mineral elements. According to the analysis of 14 blueberry varieties by Jilin Agricultural University, the anthocyanin content of fresh blueberry fruit can reach 163mg / 100g, V E The content reaches 9.3μg / 100g, which is several times or even dozens of times that of apples, grapes and other fruits. The total amino acid content is 0.254%, which is higher than that of hawthorn which is rich in amino acid content. Anthocyanins, total acids and organic acids, flavon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8962A61P1/14C12R1/865
CPCC12G3/02A61K36/282A61K36/45A61K36/48A61K36/484A61K36/515A61K36/535A61K36/8962A61K2300/00
Inventor 姬妍茹杨庆丽刘宇峰孙宇峰董艳张正海高媛魏连会刘玉
Owner DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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