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Formula of blueberry liqueur and making technology of blueberry liqueur

A production process and technology of liqueur, which is applied in the field of production process of blueberry liqueur, can solve the problems of affecting the taste and flavor of the wine body, loss of nutrition and health care ingredients, reducing product quality and grade, etc., so as to enhance human body immunity, improve Taste, safety improvement effect

Inactive Publication Date: 2018-06-22
贵州茅台(集团)生态农业产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are few related technical reports on blueberry liqueur, and its deficiency mainly shows as: edible alcohol extraction, often adding white sugar, sucrose etc. (the brix content of blueberry fruit is not enough), or adding antiseptic, essence, artificial The loss of pigments and nutritional and health ingredients is large, which affects the taste and flavor of the wine body and reduces the quality and grade of the product; at the same time, the production cycle is longer and the production cost is increased.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A. Raw material pretreatment: select organic blueberries with no disease, no peculiar smell, and no pollution, and use a hammer crusher to crush them after cleaning to obtain blueberry puree; use a belt juicer to separate the juice residue to obtain blueberries Turbid juice: pump blueberry turbid juice into ceramic membrane ultrafiltration equipment for ultrafiltration, the working pressure is 0.2MPa, after ultrafiltration, blueberry clear juice is obtained; then reverse osmosis pre-concentration is carried out through reverse osmosis equipment, and the pre-concentration reaches Brix ( Brix) 20°, reverse osmosis pressure 0.5MPa, working temperature 35°C, flow rate 2.0m per second, to produce 6 times concentrated blueberry juice with a sugar content of 60-65Brix, and then through the filling machine aseptic filling to aseptic Bacteria bag, sent to 0-5 ℃ controlled atmosphere warehouse for storage for later use; add 1500kg of Maotai-flavor liquor, 875kg of purified water, ...

Embodiment 2

[0029] The first difference between Example 2 and Example 1 is that: after the blueberry slurry separated by squeezing the juice in step A is ultra-filtered by ceramic membrane, the clarified blueberry juice is concentrated by three-effect low-temperature falling film concentration, and the first-effect concentration temperature is 70-75°C. The second-effect concentration temperature is 60-65°C, the third-effect concentration temperature is 45-50°C, and the 6-fold concentrated blueberry juice is prepared, with a sugar content of 60-65Brix, which is then aseptically filled into an aseptic bag by a filling machine, and then sent into a 0- Store in a controlled atmosphere warehouse at 5°C for later use.

[0030] The second difference between Example 2 and Example 1 is: in step B, take the production of 8% vol blueberry liqueur as an example, add 27 parts of pure water during the preparation, and then add 11-12 parts of Maotai-flavored base wine with reduced concentration 6-7 part...

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Abstract

The invention discloses a formula of blueberry liqueur (low-alcohol mixed liquor) and a making technology of the blueberry liqueur. The blueberry liqueur is mixed by, by weight, 3-7 parts of concentrated blueberry juice, 3-7 parts of sweetness regulator, 0.5-2 parts of acidity regulator and 3-60 parts of maotai-flavour liquor, then a proper amount of purified water is added, the alcoholic strengthis adjusted to 1-30% vol, and no white granulated sugar, essence, artificial pigment and preservative are added. According to the process of pretreatment, proportioning, fine filtering, pasteurization and the like of the raw materials, the blueberry liqueur which has the advantages that the liquor color is rich, bright and thick, the fruit fragrance is fresh and pleasant, the liqueur body is mellow and coordinated, the aftertaste is light and refined, and the style is unique is finally formed.

Description

technical field [0001] The invention relates to the technical field of wine preparation, in particular to a production process of blueberry liqueur. Background technique [0002] Blueberry fruit is extremely rich in special nutrients such as anthocyanins, resveratrol, and flavonols. It is known as the "king of berries" and has health functions such as protecting eyesight, anti-cancer, and enhancing human body immunity. Due to the relatively concentrated ripening period of fresh blueberries, they are easy to deteriorate and cannot be stored, which hinders the development of the blueberry industry. Therefore, the deep processing technology of blueberries has become a research hotspot in recent years. [0003] Liqueur is a kind of mixed wine that is very popular in the international market. It is made from distilled wine or wine as the base wine, added with fruit juice and syrup, or soaked in various fruits or spice plants, and undergoes processes such as distillation, soaking,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12H1/07
CPCC12G3/06C12H1/063
Inventor 王莉雷良波赵漫漫汪地强刘玄李小红曾德勇陈军李孙娟
Owner 贵州茅台(集团)生态农业产业发展有限公司
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