Blueberry sake and manufacturing method thereof

A production method, blueberry technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as harmful to the body, and achieve the effect of improving human immunity

Inactive Publication Date: 2018-12-07
贵州高原蓝生态农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many types of sake on the market, most of which are blended with alcohol. The cost is low and the price is cheap, but it is harmful to people's health after drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The blueberry sake provided by the invention comprises the following components in parts by weight: blueberry fruit: 75-95 parts, honey 5-10 parts, yeast: 0.01-0.1 part.

[0024] Include the following steps:

[0025] S1. Cleaning and removing impurities of blueberry fruit;

[0026] S2. Disinfect the brewing equipment;

[0027] S3. Sterilizing the blueberry fruit;

[0028] S4. fermenting the blueberry fruit in a fermenter;

[0029] S5. Separating the blueberry sake and the lees;

[0030] S6. The blueberry sake is sterilized and bottled.

[0031] Clean the selected blueberry fruit to remove non-fermented impurities such as leaves, stems and stones.

[0032] Carry out comprehensive high-temperature disinfection and sterilization of brewing equipment such as fermentation tanks.

[0033] The blueberry fruit is placed at a temperature of 80-100° C. for high-temperature sterilization for 0.5-2 hours, and then the blueberry fruit is cooled to room temperature.

[0034] P...

Embodiment 2

[0038] The blueberry sake provided by the present invention comprises the following components in parts by weight: blueberry fruit: 90 parts, honey 10 parts, yeast: 0.05 part.

[0039] Include the following steps:

[0040] S1. Cleaning and removing impurities of blueberry fruit;

[0041] S2. Disinfect the brewing equipment;

[0042] S3. Sterilizing the blueberry fruit;

[0043] S4. fermenting the blueberry fruit in a fermenter;

[0044] S5. Separating the blueberry sake and the lees;

[0045] S6. The blueberry sake is sterilized and bottled.

[0046] Clean the selected blueberry fruit to remove non-fermented impurities such as leaves, stems and stones.

[0047] Carry out comprehensive high-temperature disinfection and sterilization of brewing equipment such as fermentation tanks.

[0048] The blueberry fruit is placed at a temperature of 80-100° C. for high-temperature sterilization for 0.5-2 hours, and then the blueberry fruit is cooled to room temperature.

[0049] Pu...

Embodiment 3

[0053] The blueberry sake provided by the invention comprises the following components in parts by weight: blueberry fruit: 75-95 parts, honey 5-10 parts, yeast: 0.01-0.1 part.

[0054] Include the following steps:

[0055] S1. Cleaning and removing impurities of blueberry fruit;

[0056] S2. Disinfect the brewing equipment;

[0057] S3. Sterilizing the blueberry fruit;

[0058] S4. fermenting the blueberry fruit in a fermenter;

[0059] S5. Separating the blueberry sake and the lees;

[0060] S6. The blueberry sake is sterilized and bottled.

[0061] Clean the selected blueberry fruit to remove non-fermented impurities such as leaves, stems and stones.

[0062] Carry out comprehensive high-temperature disinfection and sterilization of brewing equipment such as fermentation tanks.

[0063] The blueberry fruit was sterilized at a temperature of 100°C for 1 hour, and then the blueberry fruit was cooled to room temperature.

[0064] Put the blueberry fruit into a sterilize...

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PUM

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Abstract

The invention discloses blueberry sake. The blueberry sake includes, by weight, the following components: 75-95 parts of blueberry fruits, 5-10 parts of honey, and 0.01-0.1 part of microzyme. The method comprises the following steps: cleaning the blueberry fruits and removing impurities of the blueberry fruits; disinfecting wine brewing equipment; sterilizing the blueberry fruits; fermenting the blueberry fruits in a fermentation cylinder; separating the blueberry sake from wine residues; and sterilizing and bottling the blueberry sake. For long-term drinking, the produced blueberry sake has the efficacy of improving human immunity, beautifying, anti-aging, activating blood circulation to dissipate blood stasis, preventing cancer, and is beneficial to a human body.

Description

technical field [0001] The invention relates to a method for preparing sake, in particular to a blueberry sake. Background technique [0002] Blueberry, also known as Dusi, wild blueberry, is a small berry. The fruit is blue and beautiful in color. The blue is wrapped in a layer of white fruit powder. The flesh is fine and the seeds are very small. Blueberry fruit is rich in nutrients, which can prevent the aging of brain nerves, protect eyesight, strengthen the heart, fight cancer, soften blood vessels, enhance the immune function of the human body, and have high nutritional components. Among them, blueberries have attracted much attention because they are rich in anthocyanins, which can activate the retina, strengthen eyesight and prevent eye fatigue. [0003] The color of sake is light yellow or colorless, clear and transparent, with a pleasant aroma, pure taste, soft and refreshing, with harmonious flavors of sour, sweet, bitter, astringent and spicy, with an alcohol co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈鹏
Owner 贵州高原蓝生态农业科技开发有限公司
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