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Blueberry dew wine and preparation method thereof

A technology for blueberry wine and blueberry, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of decreased content, low content of functional components, instability, etc., and achieves the effects of preventing oxidative browning, increasing the content of proanthocyanidins, and reducing losses.

Inactive Publication Date: 2018-03-20
华坪县锦尚画酒业有限公司
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  • Abstract
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Problems solved by technology

However, studies have shown that the main functional components of existing blueberry wine, such as proanthocyanidins, have low content of flavonoid functional components and are extremely unstable, which will lead to a decrease in content during processing

Method used

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  • Blueberry dew wine and preparation method thereof

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Embodiment Construction

[0024] A kind of preparation method of blueberry wine, the parameters of embodiment 1-6 are shown in Table 1, and concrete steps are as follows:

[0025] (1) Pretreatment of raw materials: select ripe, fresh, non-rotten blueberries, wash and drain; hand-crusher crushed into blueberry pulp; all blueberries need to be crushed, and the slag juice should be put into the tank together. The amount of the tank should not exceed 80% of the effective volume, to prevent the fermentation liquid from overflowing and filling the top, try to fill each tank as much as possible at one time, and do not leave half of the tank for a long time to avoid contamination by bacteria; the quantity of blueberry pulp in the tank is 500kg;

[0026] (2) Ingredient adjustment: Use citric acid to adjust the pH value of blueberry pulp to 3.0-4.0, take 20-40g of sodium bisulfite and dissolve it with 100-200 times the weight of blueberry pulp, then add it to the tank containing blueberry pulp, stir evenly; let s...

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PUM

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Abstract

The invention provides a preparation method of blueberry dew wine. The preparation method comprises the following steps: pre-treating raw materials; adjusting components; inoculating yeast; regulatingthe sugar; carrying out low-temperature fermentation; immersing; separating pomace; naturally clarifying; ageing; purifying; blending, filtering with diatomite and ageing to obtain a blueberry dew wine qualified product. A technological flow provided by the invention has a reasonable design and an advanced technology; in a whole preparation process, the temperature is strictly controlled and thelow-temperature fermentation is ensued; the loss of procyanidin content, caused by heating in a blueberry preparation process, is reduced, so that the content of procyanidin of the blueberry dew wineis greatly improved and the taste is more pure.

Description

technical field [0001] The invention relates to a fruit wine and a preparation method thereof, in particular to a blueberry wine and a preparation method thereof. Background technique [0002] Blueberry fruit is rich in nutrients, which has the functions of preventing brain nerve aging, protecting eyesight, strengthening the heart, anti-cancer, softening blood vessels, enhancing human body immunity, etc., and has high nutritional components. Blueberries can effectively lower cholesterol, prevent atherosclerosis, and promote cardiovascular health. Blueberries are rich in vitamin C, which can enhance heart function, prevent cancer and heart disease, prevent brain aging and improve brain power; it can also improve common colds, sore throat and diarrhea. Blueberry has the functions of protecting capillaries and anti-oxidation, delaying the aging of brain nerves, enhancing memory and anti-cancer effects. Blueberries are one of the top five healthy fruits recommended by the Worl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 蔡汶霏姜志华何官树蔡汶娟刘明芬
Owner 华坪县锦尚画酒业有限公司
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