Production process of blueberry jam wine

The technology for blueberry jam and production process is applied in the field of fermented wine, which can solve the problems of unstable nutritional system and decrease of nutrients in wine, and achieve the effects of abundant pores, stable nutrients in wine liquid, and increased dissolution rate.

Pending Publication Date: 2020-12-15
FENGGANG COUNTY HAIRUI AGRI SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of blueberry fruit wine mainly refers to the production process of wine. There is no exclusive production process for blueberry jam wine, and the nutritional system of existing blueberry wine products is unstable. With the increase of storage time, the nutrients in the wine decrease significantly.

Method used

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  • Production process of blueberry jam wine
  • Production process of blueberry jam wine
  • Production process of blueberry jam wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of blueberry jam wine production technology, comprises the following steps:

[0031] (1) Raw material preparation: select fully ripe blueberry fruit as raw material;

[0032] (2) Picking: picking out damaged and softened fruits;

[0033] (3) Cleaning: the fruit is cleaned with a special blueberry fruit cleaning machine and drained;

[0034] (4) Broken: adopt stainless steel crusher to crush to sauce shape, pump into temperature-controlled fermenter, obtain blueberry fermented liquid; The sieve hole of described stainless steel crusher is 40 orders;

[0035] (5) Component adjustment: detect the sugar content and acidity of the raw materials, adjust the sugar content of the blueberry fermented liquid to 20°, and adjust the acidity to pH4; the reagents used for the sugar content adjustment are fructose, galactose, and glucose with a mass ratio of 3:1:20 The mixed sugar prepared; the acidity adjustment reagent is citric acid;

[0036] (6) Alcoholic fermentation: p...

Embodiment 2

[0042] A kind of blueberry jam wine production technology, comprises the following steps:

[0043] (1) Raw material preparation: select fully ripe blueberry fruit as raw material;

[0044] (2) Picking: picking out damaged and softened fruits;

[0045] (3) Cleaning: the fruit is cleaned with a special blueberry fruit cleaning machine and drained;

[0046] (4) Broken: adopt stainless steel crusher to crush to sauce shape, pump into temperature-controlled fermenter, obtain blueberry fermented liquid; The sieve hole of described stainless steel crusher is 40 orders;

[0047] (5) Component adjustment: detect the sugar content and acidity of the raw materials, adjust the sugar content of the blueberry fermented liquid to 21°, and adjust the acidity to pH7; the reagents used for the sugar content adjustment are fructose, galactose, and glucose with a mass ratio of 5:1:30 The mixed sugar prepared; the acidity adjustment reagent is citric acid;

[0048] (6) Alcoholic fermentation: a...

Embodiment 3

[0054] A kind of blueberry jam wine production technology, comprises the following steps:

[0055] (1) Raw material preparation: select fully ripe blueberry fruit as raw material;

[0056] (2) Picking: picking out damaged and softened fruits;

[0057] (3) Cleaning: the fruit is cleaned with a special blueberry fruit cleaning machine and drained;

[0058] (4) Broken: adopt stainless steel crusher to crush to sauce shape, pump into temperature-controlled fermenter, obtain blueberry fermented liquid; The sieve hole of described stainless steel crusher is 40 orders;

[0059] (5) Component adjustment: detect the sugar content and acidity of the raw materials, adjust the sugar content of the blueberry fermented liquid to 21°, and adjust the acidity to pH4; the reagents used for the sugar content adjustment are fructose, galactose, and glucose with a mass ratio of 5:1:27 The mixed sugar prepared; the acidity adjustment reagent is citric acid;

[0060] (6) Alcoholic fermentation: a...

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Abstract

The invention provides a blueberry jam wine production process. The process comprises the following steps of (1) raw material preparation, (2) sorting, (3) cleaning, (4) crushing, (5) component adjustment, (6) alcoholic fermentation, (7) peel-residue separation, (8) ageing, (9) filtration, and (10) inspection and filling. Blueberry fruits are crushed into paste, so that the dissolution rate of nutrient substances of fermented mash is increased, and dissolution of functional components such as anthocyanin, flavonoid substances and tannin is facilitated; pipeline conveying is adopted, so that infectious microbe pollution is reduced; temperature-controlled fermentation is beneficial to smooth fermentation and display of fermentation biological characteristics of saccharomycetes; and air bag squeezing reduces dissolution of coarse substances in wine residues as much as possible, so that the taste of the blueberry fruit wine is improved, and the stability of a nutrient substance system of the blueberry jam wine is improved.

Description

technical field [0001] The invention relates to the technical field of fermented wine, in particular to a production process of blueberry jam wine. Background technique [0002] Blueberry fruit wine has very high health value and is more and more popular in the market. At present, the production process of blueberry fruit wine mainly refers to the production process of wine. There is no exclusive production process for blueberry jam wine, and the nutritional system of existing blueberry wine products is unstable. With the increase of storage time, the nutrients in the wine decrease significantly. The present invention carries out integrated innovation on the basis of fruit wine brewing technology, and invents a production process suitable for blueberry jam wine. Contents of the invention [0003] For solving the problems of the technologies described above, the invention provides a kind of blueberry jam wine production technique, to improve the quality of blueberry jam wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/22C12N1/16C12R1/865
CPCC12G3/024C12H1/22C12N1/16
Inventor 刘海谢小林刘顺桥刘国华李永霞刘海波刘顺刚
Owner FENGGANG COUNTY HAIRUI AGRI SCI & TECH DEV
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