Brewing technique of health blackberry fruit-grain composite liquor

Abstract

The invention discloses a brewing technique of blackberry fruit-grain composite health liquor. The viscosity of fruit pulp is reduced through enzymolysis of crushed blackberry fruit pulp, the dissolved oxygen content is increased, the fermentation is promoted, the sterilization effect is developed after ultrahigh pressure treatment, the taste and the fragrance of blackberry juice are not affected, and nutrients such as procyanidine in blackberry residues are extracted through ultrasonic assistant to achieve full extraction of a blackberry residue resource. The blackberry and sorghum are utilized as fermentation raw materials, the prepared liquor is fragrant in entrance and soft and sweet in taste, has a thick taste of baijiu and the fruity taste of fruit liquor, has very high free radical capturing and eliminating capacity, has oxidation resistance, aging resistance and anti-tumor property, has the health effects of improving the immunity, helping digestion and promoting appetite and is suitable for more people.

Description

Technical field [0001] The invention relates to the field of white wine brewing, in particular to a brewing process method of black berry fruit and grain compound health wine. Background technique [0002] blackberries[ Rubus(sp.)L ] Is a plant of the genus Rubus in the Rosaceae family. Its fruit is soft and juicy, rich in proanthocyanidins, superoxide dismutase (SOD), flavonoids and other anti-aging and free radical scavenging substances. The blackberry fruit is purple-black and rich in anthocyanin food coloring. The pigment is natural, non-toxic, bright in color, stable and has health functions. It is a popular fruit that combines nutrition and health care in recent years. Blackberry dregs are produced The scraps of blackberry wine and blackberry juice are rich in nutrients such as proanthocyanidins, and a large amount of them are discarded, causing environmental pollution and a great waste of resources. [0003] Proanthocyanidins are easily soluble in water, ethanol, methanol,...

AI Technical Summary

Problems solved by technology

Blackberry fruit is purple-black, rich in anthocyanin food pigments, which are naturally non-toxic, bright in color, good in stability and have health care functions. The leftovers of blackberry fruit wine and blackberry juice are rich in nutrients such as proanthocyanidins, and a large amount of them are discarded, causing environmental pollution and a great waste of resources