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A kind of blueberry fruit dipping wine and preparation method thereof

A blueberry and fruit technology, applied in the field of dipping wine, can solve the problems of reduced content of functional components, failure to participate in preparation, retting odor, etc., and achieve the effect of short dipping time, bright color and high content

Inactive Publication Date: 2020-10-16
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this patent only utilizes the fruit seeds and pomace of blueberries, and the remaining parts fail to participate in the preparation of wine
Like general fruit dipping wine, if the juice part is not removed in this patent, the resulting wine will have a more obvious retting odor
In addition, the content of functional ingredients in this patent will be greatly reduced after long-term storage

Method used

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  • A kind of blueberry fruit dipping wine and preparation method thereof
  • A kind of blueberry fruit dipping wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Carry out pretreatment to blueberry, when carrying out pretreatment to blueberry, remove blueberry fruit stem and leaf, only stay fruit, carry out infrared drying to blueberry fruit and pulverize; When drying, control moisture content to be 13~15%;

[0035] (2) mixing the product of step (1), white wine and acid regulator, and then dipping, wherein the proportion of blueberry fruit (the product of step (1)) and white wine after infrared drying and pulverization is 180g / 1000ml; During maceration, CO is introduced into the brewing vessel 2 and N 2 Mixed gas, the amount of each injection is 3% of the volume of the wine making container, and it is carried out twice in total; CO 2 and N 2 The volume ratio of the acid regulator is 95:5; the acid regulator is malic acid, and the mass ratio of the acid regulator to the blueberry fruit is 1:60; the degree of liquor is 55%vol;

[0036] (3) Filter the product of step (2); clarify for 2 days after filtering;

[0037] (4) Bl...

Embodiment 2

[0039] (1) Carry out pretreatment to blueberry, when carrying out pretreatment to blueberry, remove blueberry fruit stem and leaf, only stay fruit, carry out infrared drying to blueberry fruit and pulverize; When drying, control moisture content to be 8~12%;

[0040] (2) mixing the product of step (1), white wine and acid regulator, and then dipping, wherein the proportion of blueberry fruit (the product of step (1)) and white wine after infrared drying and crushing is 120g / 1000ml; During maceration, CO is introduced into the brewing vessel 2 and N 2 Mixed gas, the amount of each injection is 3% of the volume of the wine making container, for a total of 3 times; CO 2 and N 2 The volume ratio of the acid regulator is 90:10; the acid regulator includes malic acid or citric acid, and the mass ratio of the acid regulator to the blueberry fruit is 1:50; the degree of liquor is 30% vol.

[0041] (3) filtering step (2) gained;

[0042] (4) Blend the product of step (3); when blen...

Embodiment 3

[0044] (1) Carry out pretreatment to blueberry, when carrying out pretreatment to blueberry, remove blueberry fruit stem and leaf, only stay fruit, carry out infrared drying to blueberry fruit and pulverize; When drying, control moisture content to be 5~8%;

[0045] (2) mixing the product of step (1), white wine and acid regulator, and then dipping, wherein the proportion of the blueberry fruit (the product of step (1)) and white wine after infrared drying and crushing is 150g / 1000ml; During maceration, CO is introduced into the brewing vessel 2 and N 2 Mixed gas, the amount of each injection is 3% of the volume of the wine making container, for a total of 3 times; CO 2 and N 2 The volume ratio of the acid regulator is 93:7; the acid regulator is citric acid, and the mass ratio of the acid regulator to the blueberry fruit is 1:55; the degree of liquor is 45%vol;

[0046] (3) filtering step (2) gained;

[0047] (4) Blend the product of step (3); when blending, add rock suga...

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Abstract

The invention provides a preparation method of blueberry fruit steeping wine. A raw material pre-treatment method and a technology in a steeping process are improved to obtain the preparation method of the blueberry fruit steeping wine which has relatively high content of functional components, is stable to store, has good flavor and is short in preparation time. The blueberry fruit steeping wine prepared by the method provided by the invention realizes whole utilization of blueberry fruits; and the content of anthocyanin and anthocyanidin in the steeping wine is high and the content is stable within 24 months. The blueberry fruit steeping wine provided by the invention has a typical blueberry fruit flavor, a mellow taste and bright color and luster; and the steeping time of the blueberry fruit steeping wine is short and only 4.5-6 days are needed.

Description

technical field [0001] The invention belongs to the technical field of dipping wine, and in particular relates to a blueberry fruit dipping wine and a preparation method thereof. Background technique [0002] Blueberry, also known as bilberry or blueberry, belongs to the genus Vaccinium of the Rhododendronaceae, and is a small fruit tree of deciduous or semi-deciduous shrubs. Blueberries have been picked and eaten as wild fruits for thousands of years, and their cultivation and domestication history has been nearly 100 years, starting in the United States. Blueberry fruit not only has delicate pulp and unique flavor, but also is rich in a large number of special compounds that inhibit bacterial growth and anti-oxidation. It has unique effects such as preventing brain aging, enhancing heart function, improving eyesight and anti-cancer. One of the top five healthy foods. [0003] In recent years, as an emerging fruit tree with high economic value and broad development prospe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/055
CPCC12G3/04
Inventor 王迅林立金王进柴子超李诗莹赵蔚
Owner SICHUAN AGRI UNIV
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