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Blueberry fruit wine koji

A technology of blueberry fruit wine and koji, which is applied in the field of fruit wine brewing, can solve the problems of poor fermentation effect and long fermentation time, and achieve the effect of short fermentation time and good fermentation effect

Inactive Publication Date: 2020-06-12
陈艺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation time is long during the preparation of blueberry fruit wine, and the fermentation effect is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The high-level blueberry fruit wine is made by brewing the following raw materials in parts by weight: 100 parts of fresh blueberry fruit, 0.4 part of distiller's yeast, and 200 parts of water.

[0012] Described distiller's yeast adopts following method to prepare:

[0013] Crush the flowers of Prunella vulgaris, add 0.8 times the weight of water to grind, filter the oozing juice with gauze to make a filtrate, and then add water accounting for 25 times the weight of the filtrate to dilute to make koji The koji liquid is mixed with the wheat starch according to the mass ratio of 1:1, put into a mold and compacted to make a koji block, and the koji block is fermented at a temperature of 26°C and a relative humidity of 35% for 30 Made in days.

[0014] Above-mentioned blueberry fruit wine brewing method, carry out according to the following steps:

[0015] (1) Pick out the green, moldy and broken grains in the fresh blueberry fruit, clean them up, and take 100 parts of ...

Embodiment 2

[0022] The blueberry fruit wine is brewed by using the following raw materials in parts by weight: 120 parts of blueberries, 1 part of koji and 260 parts of water.

[0023] Described distiller's yeast adopts following method to prepare:

[0024] mash Sophora japonica, add 1.2 times the weight of water to grind, the oozing juice is filtered with gauze to make a filtrate, and then add water accounting for 50 times the weight of the filtrate to dilute to make a koji solution, Mix the koji liquid and wheat starch according to the mass ratio of 1:3, put it into a mold and compact it to make a koji block, and ferment the koji block for 45 days at a temperature of 26°C and a relative humidity of 45%. become.

[0025] Above-mentioned blueberry fruit wine brewing method, carry out according to the following steps:

[0026] (1) Pick out blueberries, mildews, and broken grains from the fresh blueberry fruit, clean them up, and take 120 parts of selected blueberries according to the par...

Embodiment 3

[0033] The blueberry fruit wine is brewed by using the following raw materials in parts by weight: 110 parts of fresh blueberry fruit, 0.7 part of distiller's yeast, and 230 parts of water.

[0034] Described distiller's yeast adopts following method to prepare:

[0035] Crush the flowers of Prunella vulgaris, add 1 times the weight of water to grind, filter the oozing juice with gauze to make a filtrate, and then add water accounting for 40 times the weight of the filtrate to dilute to make koji The koji liquid is mixed with the sweet potato starch according to the mass ratio of 1:2, put into a mold and compacted to make a koji block, and the koji block is fermented at a temperature of 30°C and a relative humidity of 40% for 45 Made in days.

[0036] Above-mentioned blueberry fruit wine brewing method, carry out according to the following steps:

[0037] (1) Pick out blueberries, mildews, and broken grains from the fresh blueberry fruit, clean them up, and take 110 parts of...

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PUM

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Abstract

The invention discloses blueberry fruit wine koji. The preparation method comprises the following steps: mashing prunella vulgaris flower, adding water, grinding, filtering the oozed juice with gauzeto prepare filtrate, then adding water accounting 25-50 times the weight of the filtrate, diluting to prepare a koji preparing liquid, uniformly mixing the koji preparing liquid and starch according to a mass ratio of 1:(1-3), putting the mixture into a mold, compacting to prepare koji blocks, and fermenting the koji blocks at a temperature of 25-30 DEG C for 30-45 days to obtain the product. According to the invention, specially-made koji is adopted for fermentation production of a blueberry fruit wine, and the prepared blueberry fruit wine finished product is slightly red in color, retains the original flavor of blueberries and is beneficial to body health.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a blueberry fruit wine koji. Background technique [0002] Blueberries are delicious and nutritious. Every 100 grams of fresh fruit contains 0.27 grams of protein, about 6 grams of carbohydrates, 2.3 grams of organic acids such as citric acid and malic acid, 0.25 mg of carotene, and up to 53 mg of vitamin C. According to the detection of the testing center, blueberries contain 19 kinds of amino acids, including 8 kinds of amino acids necessary for the human body, and the ratio is appropriate. In addition, vitamin D, calcium, phosphorus, iron, zinc, selenium, SOD, especially vitamin D, calcium, phosphorus, iron, zinc, selenium, and SOD were detected in blueberry berries. Active substance anthocyanins. [0003] Blueberry fruit wine usually has a low degree of alcohol, below 5 degrees, and the variety is relatively single. The fermentation time in the preparation proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 不公告发明人
Owner 陈艺