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Processing method of blueberry fruit wine

A processing method and technology for blueberry fruit wine, which are applied in the preparation of alcoholic beverages and other directions, can solve problems such as being unfavorable for wide-scale promotion, and achieve the effects of reducing loss, reducing sourness and improving retention.

Pending Publication Date: 2019-04-09
HANGZHOU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The method is based on its special Saccharomyces cerevisiae strain, therefore, it is not conducive to large-scale application

Method used

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  • Processing method of blueberry fruit wine
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  • Processing method of blueberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A processing method of blueberry fruit wine, the processing method includes the following steps in sequence: screening→cleaning→crushing→enzymolysis→primary fermentation→slag liquid separation→secondary fermentation→clarification→filtering→aging→filtering→filling→packaging→ Blueberry Wine Products

[0041] specific:

[0042] Crushing: Fresh blueberry fruit or frozen blueberry fruit after thawing, after screening and cleaning, add 30mg / kg of SO 2 , crushed at a low temperature <35°C and allowed to stand for 8 hours;

[0043]Enzymolysis: add 0.5g / kg glycine, 2.0g / kg ascorbic acid, 0.5g / kg tea polyphenols, 3.0g / kg grape seed extract, 10mg / kg to the crushed blueberry slurry by weight of blueberries kg of pectinase, and the enzyme activity is greater than 10000u / g, enzymatically hydrolyzed at 45°C for 10h;

[0044] Primary fermentation: adding sucrose after enzymolysis to adjust the blueberry slurry to 20°Brix, inoculating 250 mg / kg of activated Saccharomyces cerevisiae, ...

Embodiment 2

[0051] A processing method of blueberry fruit wine, the processing method includes the following steps in sequence: screening→cleaning→crushing→enzymolysis→primary fermentation→slag liquid separation→secondary fermentation→clarification→filtering→aging→filtering→filling→packaging→ Blueberry Wine Products

[0052] specific:

[0053] Crushing: Fresh blueberry fruit or frozen blueberry fruit after thawing, after screening and cleaning, add 60mg / kg of SO 2 , crushed at a low temperature <35°C and allowed to stand for 4 hours;

[0054] Enzymolysis: add 1.5g / kg glycine, 0.5g / kg ascorbic acid, 1.0g / kg tea polyphenols, 1.0g / kg grape seed extract, 30mg / kg kg of pectinase, and the enzyme activity is greater than 10000u / g, enzymolysis at 35°C for 20h;

[0055] Primary fermentation: adding sucrose after enzymolysis to adjust the blueberry slurry to 22°Brix, inoculating 150mg / kg of activated Saccharomyces cerevisiae, and fermenting at 30°C for 7 days.

[0056] Slag-liquid separation: u...

Embodiment 3

[0062] A processing method of blueberry fruit wine, the processing method includes the following steps in sequence: screening→cleaning→crushing→enzymolysis→primary fermentation→slag liquid separation→secondary fermentation→clarification→filtering→aging→filtering→filling→packaging→ Blueberry Wine Products

[0063] specific:

[0064] Crushing: Fresh blueberry fruit or frozen blueberry fruit after thawing, after screening and cleaning, add 60mg / kg of SO 2 , crushed at a low temperature <35°C and allowed to stand for 8 hours;

[0065] Enzymolysis: add 0.5g / kg glycine, 2.0g / kg ascorbic acid, 0.5g / kg tea polyphenols, 3.0g / kg grape seed extract, 10mg / kg to the crushed blueberry slurry by weight of blueberries kg of pectinase, and the enzyme activity is greater than 10000u / g, enzymatically hydrolyzed at 45°C for 10h;

[0066] Primary fermentation: After enzymolysis, add sucrose to adjust the blueberry slurry to 20°Brix, inoculate 150mg / kg of activated Saccharomyces cerevisiae, ferm...

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Abstract

The invention relates to the technical field of blueberry processing, in particular to a processing method of blueberry fruit wine. The processing method comprises steps as follows: crushing, enzymolysis, primary fermentation, residue and liquid separation, secondary fermentation, aging and filtration; the enzymolysis specifically comprises the step of adding glycine, ascorbic acid, tea polyphenol, grape seed extract and pectinase to crushed blueberry pulp in terms of weight of blueberries. The processing method of the blueberry fruit wine is developed to break through the technical bottleneckof fermented blueberry wine at present, loss of nutrients and functional ingredients in the processing process can be reduced, the retention amount of anthocyanin can be increased, sourness and astringent of the blueberry fruit wine can be reduced, and fermented blueberry fruit wine with high quality can be obtained.

Description

technical field [0001] The invention relates to the technical field of blueberry processing, in particular to a processing method of blueberry fruit wine. Background technique [0002] Blueberry, Rhododendronaceae, Vaccinium plant, the edible rate of the fruit is 100%, rich in anthocyanins, sugars, organic acids, vitamins and minerals and other nutritional functional ingredients. Compared with other fruit and vegetable resources, the anthocyanin content in blueberries is particularly prominent, and it is currently one of the fruits with the highest anthocyanin content. It is favored by consumers and is known as the "king of fruits in the world". Anthocyanin is a kind of flavonoid substance, which is the most effective natural water-soluble free radical scavenger found so far. Its scavenging capacity is 20 times that of VC and 50 times that of VE. It has a significant antioxidant effect and can effectively scavenge Human free radicals have the functions of slowing down the d...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 刘军波邹礼根翁丽萍赵芸姜慧燕邱静
Owner HANGZHOU ACAD OF AGRI SCI
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