Preparation method for blueberry enzyme stock solution and blueberry brandy, blueberry enzyme stock solution and blueberry brandy

A technology of blueberry brandy, brandy, applied in the direction of the preparation of alcoholic beverages, the function of food ingredients, the preservation of food ingredients as antimicrobial, etc.

Pending Publication Date: 2020-10-23
辽宁省果树科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Our country is rich in fruit resources. Although there are cider, pear wine and wine on the market, the development of brandy wine with fruits as raw materials is still in its infancy.

Method used

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  • Preparation method for blueberry enzyme stock solution and blueberry brandy, blueberry enzyme stock solution and blueberry brandy
  • Preparation method for blueberry enzyme stock solution and blueberry brandy, blueberry enzyme stock solution and blueberry brandy
  • Preparation method for blueberry enzyme stock solution and blueberry brandy, blueberry enzyme stock solution and blueberry brandy

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preparation example Construction

[0018] The invention provides a method for preparing blueberry enzyme stock solution and blueberry brandy. The preparation method comprises: mixing broken blueberries, sugar and salt and then extracting, and filtering to obtain blueberry juice and blueberry pomace after the extraction; blueberry The juice is subjected to the first fermentation to obtain the blueberry enzyme stock solution; the blueberry pomace is steamed, and yeast is added to carry out the second fermentation to obtain the brandy stock solution; the brandy stock solution is subjected to secondary distillation to obtain the brandy stock liquor; Blueberry brandy is blended to obtain blueberry brandy. Blueberry fruit is rich in a variety of biologically active substances, and its active ingredients are extracted by extraction. The secondary fermentation of the blueberry pomace can make full use of the remaining sugar and flavor substances in the blueberry pomace for the preparation of brandy.

[0019] In the pr...

Embodiment 1

[0030] Pick out rotten, plant diseases and insect pests, and mechanically damaged fruits, and select 500 catties of fully mature O'Neill blueberries for crushing. After the crushed blueberry fruit and sugar are mixed at a mass ratio of 1:1, 0.5% edible salt is added for extraction, the extraction temperature is 22°C, and the extraction time is 12 days. After the extraction, use 200-mesh gauze to filter and extract The extract is blueberry juice and blueberry pomace. The blueberry juice is first fermented in an environment of 18°C, and the blueberry enzyme stock solution is obtained after 9 months of fermentation.

[0031] The cooking time of the blueberry pomace is 30 minutes. After the cooking is completed, the blueberry pomace is cooled to 25° C. and dry yeast is added for the second fermentation. The fermentation temperature is 23° C. The amount of dry yeast added is 0.05% of the juice weight, and the number of viable bacteria in the dry yeast is 10 10 UFC / g, the fermenta...

Embodiment 2

[0033] Pick out rotten, plant diseases and insect pests, and mechanically damaged fruits, and select 800 catties of fully mature O'Neill blueberries for crushing. After the crushed blueberry fruit and sugar are mixed at a mass ratio of 1:1, 0.8% edible salt is added for extraction, the extraction temperature is 25°C, and the extraction time is 15 days. After the extraction, 200 mesh gauze is used to filter and extract The extract is blueberry juice and blueberry pomace. The blueberry juice is first fermented at 20°C, and the blueberry enzyme stock solution is obtained after 6 months of fermentation.

[0034] The cooking time of the blueberry pomace is 25 minutes. After the cooking, the blueberry pomace is cooled to 23° C. and dry yeast is added for the second fermentation. The fermentation temperature is 22° C. The amount of dry yeast added is 0.05% of the juice weight, and the number of viable bacteria in the dry yeast is 10 10 UFC / g, the fermentation time is 11 days. Carr...

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Abstract

The invention relates to the field of blueberry processing, in particular to a preparation method for a blueberry enzyme stock solution and blueberry brandy, the blueberry enzyme stock solution and the blueberry brandy. The preparation method for the blueberry enzyme stock solution and the blueberry brandy comprises the following steps of: carrying out digestion after broken blueberries, sugar andsalt are mixed, and after the digestion is finished, filtering to obtain blueberry juice and blueberry fruit slags; carrying out first fermentation on the blueberry juice to obtain the blueberry enzyme stock solution; and stewing the blueberry fruit slags, adding yeast to carry out second fermentation to obtain a brandy stock solution, carrying out secondary distillation on the brandy stock solution to obtain a brandy wine base, placing the brandy wine base to obtain blueberry brandy to be blended, and blending the blueberry brandy to be blended to obtain the blueberry brandy. The blueberry enzyme stock solution prepared by the preparation method provided by the invention is rich in nutrients, and the blueberry brandy has a thick taste and a pleasant flavor.

Description

technical field [0001] The invention relates to the field of blueberry processing, in particular to a method for preparing blueberry enzyme stock solution and blueberry brandy, and the blueberry enzyme stock solution and blueberry brandy. Background technique [0002] Blueberries are rich in anthocyanins, ellagic acid, anthocyanins, flavonoids and other compounds, which make them have strong antioxidant properties, promote resynthesis of retinoids, improve circulation, anti-ulcer, anti-inflammation, and improve immunity It has a variety of physiologically active functions such as enhancing heart function, anti-cardiovascular disease, and anti-aging. It is called "21st century functional health-care berry" and "queen of fruits" by nutritionists, and has become a new favorite in the health care product market. [0003] Blueberries mature in the greenhouse at the end of April and early May, and on land at the end of June and early July. They are plump, round, exquisite, beautif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H6/02C12H1/22C12G3/04A23L33/00A23L29/00A23L5/41A23L3/3562
CPCC12G3/024C12H6/02C12H1/22C12G3/04A23L33/00A23L29/015A23L5/41A23L3/3562A23V2002/00A23V2200/048A23V2200/10A23V2200/30
Inventor 张素敏杨巍隋韶奕王雪松李珂
Owner 辽宁省果树科学研究所
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