A method for preparing a blueberry health-care wine

Abstract

This application relates to the field of fruit wine blending technology, and more specifically, to a method for blending a blueberry health wine. The method includes fruit selection and processing, selection and extraction of raspberries, prickly pears, and goji berries, cleaning of fermentation equipment, preparation of fermentation liquid, low-temperature fermentation, pressing and filtration, low-temperature aging, blending, sterilization, and bottling. This invention also provides a blueberry health wine with enhanced health benefits prepared by this method and the application of this blending method. This invention adds raspberry wine, prickly pear wine, and goji berry wine obtained by soaking dried raspberries, prickly pears, and goji berries in white wine to blueberry wine. These wines contain antioxidants such as phenols, ketones, and ascorbic acid, as well as other health-promoting components from raspberries, prickly pears, and goji berries. This ensures the smooth and sweet taste of the blueberry wine while adding more nutrients, giving the blueberry health wine enhanced health benefits.

Description

Technical Field

[0001] This application relates to the field of fruit wine blending technology, and more specifically, it relates to a method for blending a blueberry health wine. Background Technology

[0002] Raspberry wine allows the anthocyanins and flavonoids in raspberries to be fully extracted, enabling rapid absorption and utilization of these nutrients. These nutrients can eliminate free radicals accumulated in the body, enhance cell activity, and inhibit pigment accumulation, thus delaying aging and providing significant beauty benefits. The fruit acids, flavonoids, and trace element potassium in raspberry wine, once absorbed by the body, can soften blood vessels, increase vascular elasticity, and accelerate the breakdown and metabolism of cholesterol, thereby reducing the incidence of hypertension and hyperlipidemia. Furthermore, raspberries contain a component similar to insulin; its activity is significantly enhanced after being soaked in wine, preventing and lowering excessively high blood sugar levels.

[0003] The effects of prickly pear wine are quite significant. The anthocyanins in prickly pears are very effective in lowering blood sugar and blood viscosity. Daily intake of a certain amount of anthocyanins can help maintain normal endocrine metabolism, repair pancreatic function, and activate the regeneration of pancreatic cells. Prickly pear wine contains an active substance that can eliminate free radicals in the body, reducing the production of harmful substances. It also contains superoxide dismutase (SOD), an active substance that has certain therapeutic effects on rheumatoid arthritis and dermatomyositis. Prickly pear wine has a therapeutic effect on rheumatism.

[0004] Goji berries contain numerous substances. Modern research has revealed that their chemical composition includes betaine, carotene, zeaxanthin, niacin, vitamins B1, B2, and C, calcium, phosphorus, iron, linoleic acid, and various amino acids. Goji berry polysaccharides are water-soluble polysaccharides composed of six monosaccharides: arabinose, glucose, galactose, mannose, xylose, and rhamnose. They possess physiological activity, enhancing non-specific immune function, improving disease resistance, and inhibiting tumor growth and cell mutation. The goji berry polysaccharides and β-carotene in goji berries are powerful antioxidants. Combined with the synergistic effects of the trace element selenium and vitamin E, they form a powerful antioxidant force. Vitamin A helps maintain the growth and differentiation of epithelial tissues, preventing dry skin and follicular keratosis, thus contributing to beauty, skin moisturizing, and anti-aging effects.

[0005] Blueberry wine contains anthocyanins, selenium, amino acids, vitamins, calcium, phosphorus, iron, zinc, and various other nutrients. An analysis of 14 blueberry varieties by an American institution showed that every 100 grams of fresh blueberries contains up to 163 mg of anthocyanins, 400-700 mg of protein, 500-600 mg of fat, 12.3-15.3 mg of carbohydrates, 2.7-9.5 μg of vitamin E, and is also rich in trace elements. Each gram of fresh blueberries contains 220-920 μg of calcium, 98-274 μg of phosphorus, 114-249 μg of magnesium, 2.1-4.3 μg of zinc, 7.6-30.0 μg of iron, 0.8-1.2 μg of germanium, and 2.0-3.2 μg of copper.

[0006] However, its nutritional content is limited, and current technologies using SO2 for preservation still result in fruit wine oxidation, poor wine stability, and insufficient antioxidant protection. Insufficient addition affects its bactericidal and antioxidant effects, while excessive addition leads to an unpleasant sulfurous odor, impacting wine quality and potentially harming human health. According to the National Food Safety Standard for the Use of Food Additives (GB 2760-2014), the residual amount of SO2 should be controlled below 250 mg / L. Free SO2 plays a major antioxidant role, with its effect typically being most pronounced at a concentration of 20-40 mg / L. Summary of the Invention

[0007] This disclosure provides a method for preparing a blueberry health wine. In the preparation process, raspberry wine, prickly pear wine, and goji berry wine are added in the most suitable proportions to preserve the smooth and sweet taste of the blueberry base wine while adding nutrients. This not only enhances the health benefits of the blueberry wine but also strengthens its antioxidant properties.

[0008] Firstly, this disclosure provides a method for preparing a blueberry health wine, including the following steps:

[0009] (1) Blueberry selection and treatment: After picking blueberries, wash them with water, remove any blemishes or stale blueberries, and then wash them with potassium metabisulfite solution.

[0010] (2) Cleaning of fermentation equipment: Clean the fermentation tank with potassium metabisulfite solution to achieve sterilization, and fill it with carbon dioxide to prevent the blueberries from coming into contact with bacteria and oxidation after being poured into the bucket.

[0011] (3) Preparation of fermentation liquid: The blueberries washed in step (1) are poured into a crusher for crushing, so that they can be evenly contacted with the conditioning liquid during the fermentation process to achieve the best fermentation effect. They are placed in the fermentation equipment after step (2), and the conditioning liquid is added and stirred evenly to obtain the fermentation liquid. Potassium metabisulfite is added. The conditioning liquid contains 30 mg / L of pectinase, yeast, nutrient aid and nitrogen 300 mg / L. According to the expected alcohol content of 12 degrees, 2500 mg / L of yellow rock sugar is added.

[0012] (4) Low-temperature fermentation: ferment at 13℃.

[0013] (5) Pressing and filtration: The fermentation tank is cleaned with potassium metabisulfite solution, carbon dioxide is introduced, and the tank is backfilled. After pressing with a press, the liquid is filtered to obtain the filtered wine. The clarity of the wine is ensured as much as possible, and the wine is aged without residue to avoid the use of clarifying agents such as bentonite in the later stage, which would affect the taste of the wine.

[0014] (6) Low-temperature aging: Add potassium metabisulfite to the filtered wine obtained in step (4) above, and age it at 3°C ​​to obtain fine blueberry wine.

[0015] (7) Selection of medicinal wine ingredients: Select high-quality raspberries, prickly pears, wolfberries, and high-quality Shuang Gou Baijiu with an alcohol content of over 60 degrees.

[0016] (8) Extraction of antioxidants such as polyphenols, flavonoids and ascorbic acid: Raspberries, prickly pears and wolfberries were ground into powder and put into an extractor. White wine was added. The ratio of raspberries, prickly pears and wolfberries to white wine was 1:40. The extractor was placed in a water bath shaker and shaken. The temperature was set at 35℃ and the rotation speed was 150r / min. The content of antioxidants such as polyphenols and flavonoids and the ability to scavenge DPPH free radicals were detected.

[0017] (9) Selection of extraction time: Based on the dynamic changes of antioxidant substances in the medicinal wine, the peak is reached around the tenth day. The medicinal wine obtained around the tenth day is selected for blending.

[0018] (10) Blending ratio: According to the ratio of base wine: medicinal wine = 15:2, add raspberry wine: prickly pear wine: wolfberry wine = 2:1:1 to blueberry base wine to make a 21-23 degree enhanced blueberry health wine.

[0019] (11) Pasteurization: set the temperature to 65℃ and the time to 10 seconds.

[0020] Firstly, PMS (Protection Management System) is used to protect the quality of the blueberry wine during the blueberry alcohol brewing process. During the extraction process, raspberry, prickly pear, and goji berry powders are shaken at 35°C to accelerate the extraction of antioxidants from these ingredients as quickly and efficiently as possible. The antioxidant levels are monitored in real-time during the extraction process to achieve optimal extraction results. This blueberry health wine enriches the variety of blended wines on the market, creating a blueberry health wine with an alcohol content between that of ordinary fruit wine and ordinary health wine. It also provides a new option for consumers who want to drink health wine but cannot tolerate the spicy taste of ordinary health wines. This invention not only solves the problems of poor health benefits and spicy taste of existing fruit wines but also enriches the market's selection of health wines.

[0021] Preferably, in steps (1) and (2), the concentration of the potassium metabisulfite solution is 100 mg / L, and the adjusting solution includes pectinase, RB2 yeast, and nutrient adjuvants.

[0022] Preferably, in step (3), the temperature of the low-temperature fermentation is 10-13℃, and the pressing and filtration is carried out using a 400-mesh double-layer filter membrane.

[0023] Preferably, in step (4), the aging temperature is 2-3℃ and the amount of potassium metabisulfite added is 200mg / L.

[0024] Preferably, in step (5), the Shuang Gou Baijiu is 60 degrees, and the nutritional supplements are selected from one or more of the following: raspberry, prickly pear, and wolfberry dried fruit, which are both medicinal and edible.

[0025] Preferably, in step (5), the ratio of the nutritional supplements raspberry, prickly pear, and wolfberry dried fruit to white wine is 1:40, the temperature is 35℃, and the rotation speed is 150r / min to obtain the medicinal wine.

[0026] Preferably, in step (5), the time point at which the antioxidant substance is extracted to the maximum extent is around the tenth day.

[0027] Preferably, in step (6), the base wine is the blueberry wine obtained in step (4), and the medicinal wine is raspberry wine, prickly pear wine and wolfberry wine obtained by soaking raspberry, prickly pear and wolfberry dried fruit in white wine respectively, and the ratio of raspberry wine: prickly pear wine: wolfberry wine in the medicinal wine is 2:1:1.

[0028] Preferably, the preparation method further includes pasteurization, wherein the pasteurization temperature is set at 65°C and the time is set at 10 seconds.

[0029] Preferably, the blending method uses a ratio of blueberry wine: goji berry wine: raspberry wine: prickly pear wine = 30:2:1:1.

[0030] In summary, this application has the following beneficial effects:

[0031] 1. Because the extraction of antioxidants from medicinal materials is accelerated by increasing the temperature and shaking in this application, it is faster and yields more nutrients than extraction by static soaking at room temperature and pressure;

[0032] 2. The extracts of raspberry, prickly pear, and wolfberry, which are used in both medicine and food, in this application not only preserve the fruit aroma and make the taste more complex, but also use blueberry wine as the base wine to avoid the spicy taste of health wine.

[0033] 3. This application enhances the health benefits of blueberry health wine by extracting nutrients from raspberries, prickly pears, and goji berries.

[0034] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and do not limit the scope of protection of this disclosure. Attached Figure Description

[0035] 1. Figure 1 This is a flowchart of the dispensing method of this application;

[0036] 2. Figure 2 This refers to the dynamic changes in polyphenol content in raspberries under different extraction conditions;

[0037] 3. Figure 3 This refers to the dynamic changes in polyphenol content in prickly pear under different extraction conditions;

[0038] 4. Figure 4 This refers to the dynamic changes in polyphenol content of wolfberry under different extraction conditions;

[0039] 5. Figure 5 This describes the dynamic changes in flavonoid content in raspberries under different extraction conditions.

[0040] 6. Figure 6 This describes the dynamic changes in flavonoid content in prickly pear under different extraction conditions;

[0041] 7. Figure 7 This refers to the dynamic changes in flavonoid content of wolfberry under different extraction conditions;

[0042] 8. Figure 8 This refers to the dynamic changes in ascorbic acid content in raspberries under different extraction conditions;

[0043] 9. Figure 9 This describes the dynamic changes in ascorbic acid content in prickly pear under different extraction conditions.

[0044] 10. Figure 10 This describes the dynamic changes in ascorbic acid content in wolfberries under different extraction conditions.

[0045] 11. Figure 11 This describes the dynamic changes in the DPPH free radical scavenging rate of raspberries under different extraction conditions.

[0046] 12. Figure 12 The dynamic changes in DPPH free radical scavenging rate of prickly pear under different extraction conditions;

[0047] 13. Figure 13 The dynamic changes in DPPH free radical scavenging rate of wolfberry under different extraction conditions;

[0048] 14. Figure 14 This is a comparison of the DPPH free radical scavenging capabilities of blueberry-based wine, wine A, wine B, and wine C.

[0049] 15. Figure 15 It is a pH comparison of blueberry base wine, wine A, wine B and wine C;

[0050] 16. Figure 16 This is a comparison of the total acidity of blueberry base wine, wine A, wine B, and wine C;

[0051] 17. Figure 17 This is a comparison of the soluble solids content of blueberry base wine, wine A, wine B, and wine C. Detailed Implementation

[0052] The following detailed description of this application is provided in conjunction with the embodiments. It should be noted that: unless otherwise specified, the conditions in the following embodiments are performed under conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following embodiments are all from commercially available sources.

[0053] This product uses blueberries from a blueberry farm in Lianyungang and Shuang Gou Baijiu (a type of Chinese liquor) as raw materials to create a blueberry health wine. The process includes raw material processing, equipment cleaning, fermentation liquid adjustment, yeast and nutrient inoculation, low-temperature fermentation, low-temperature aging, raspberry, prickly pear, and goji berry extraction, health wine blending, sterilization, and bottling. The procedure is as follows: Figure 1 As shown.

[0054] Example

[0055] Example 1

[0056] A method for preparing blueberry health wine includes the following steps:

[0057] (1) Cleaning and screening of blueberries: After picking, blueberries are cleaned in two steps. The first step is to wash them with tap water to remove any blemishes or stale fruits. The second step is to wash the blueberries again with a 100mg / L PMS solution. (2) Cleaning of fermentation equipment: The fermentation tank is cleaned with a 100mg / L potassium metabisulfite solution to achieve sterilization and is filled with carbon dioxide to prevent blueberry oxidation.

[0058] (3) Preparation of fermentation liquid: After washing, the blueberries are sliced ​​using a slicer to a thickness of about 1.8 mm, which ensures that they are evenly contacted with the conditioning liquid during fermentation and achieves the best brewing effect. After slicing, PMS solids are added to the fermentation tank at a mass-volume ratio of 100 mg / L to effectively protect the antioxidants of the blueberries during the juice extraction process.

[0059] (4) Low-temperature fermentation: The adjusted fermentation liquid is placed in a cold storage at 10-13℃ for low-temperature fermentation.

[0060] (5) Pressing and filtration: Clean the fermentation tank after backfilling with 100mg / L PMS solution and fill it with carbon dioxide. Then, promptly add the backfilled wine. Press the blueberry health wine first, and then filter the wine with a 400-mesh double-layer filter membrane to ensure the clarity of the wine as much as possible. Achieve aging without residue and avoid the use of clarifying agents such as bentonite in the later stage, which would affect the taste of the wine.

[0061] (6) Low-temperature aging: Place the filtered wine in a cold storage at 2-3℃ for aging, and add PMS solids at a mass-volume ratio of 100mg / L.

[0062] (7) Selection of medicinal wine ingredients: Select high-quality medicinal and edible raspberries, prickly pears, and wolfberries, and Shuang Gou Baijiu with an alcohol content of over 60 degrees.

[0063] (8) Extraction of antioxidant substances: Raspberry, prickly pear and wolfberry are ground into powder and put into an extractor. Add white wine. The ratio of medicinal materials to white wine is 1:40. Place the extractor in a water bath shaker and shake it. The temperature is set at 35°C and the speed is 150r / min. Antioxidant substances are detected.

[0064] (9) Selection of extraction time: Select the time and method with the highest antioxidant extraction amount from the extracted dried medicinal materials and use them to make medicinal wine. Based on the dynamic change detection of antioxidant substances in the medicinal wine, select about ten days as the final node.

[0065] (10) Blending ratio: According to the ratio of base wine: medicinal wine = 15:2, and the ratio of raspberry wine: prickly pear wine: wolfberry wine = 2:1:1, a blueberry health wine of 21-23 degrees is blended, wine B.

[0066] (11) Pasteurize wine B at a temperature of 65°C for 10 seconds.

[0067] Comparative Example

[0068] Comparative Example 1

[0069] The blueberry health wine prepared according to the method of Example 1 differs in that the extraction method of the medicinal materials is changed during the extraction process. The raspberries, prickly pears, and wolfberries are extracted by static extraction in their original form, and the antioxidant content is monitored.

[0070] Comparative Example 2

[0071] Blueberry health wine was prepared according to the method in Example 1, except that the extraction method of the medicinal materials was changed during the extraction process. The raspberry, prickly pear and wolfberry were extracted by shaking in their original form to accelerate the extraction, and the antioxidant content was monitored.

[0072] Comparative Example 3

[0073] Blueberry health wine was prepared according to the method in Example 1, except that the ratio of wine A: base wine to medicinal wine was 15:2, and the ratio of raspberry wine: prickly pear wine: wolfberry wine in the medicinal wine was 1:1:2.

[0074] Comparative Example 4

[0075] Blueberry health wine was prepared according to the method in Example 1, except that the ratio of wine C: base wine to medicinal wine was 15:2, and the ratio of raspberry wine: prickly pear wine: wolfberry wine in the medicinal wine was 1:2:1.

[0076] Depend on Figure 2-4 It can be seen that in the medicinal wine making system, the highest polyphenol content is obtained by extracting the powdered medicinal materials at 35℃ and 150r / min for about ten days; Figure 5-7 It can be seen that in the medicinal wine making system, the highest flavonoid content is obtained by extracting the powdered medicinal materials at 35℃ and 150r / min for about ten days; Figure 8-10 It can be seen that in the medicinal wine making system, the highest ascorbic acid content is obtained by extracting the powdered medicinal materials at 35℃ and 150r / min for about ten days; Figure 11-13 It is known that in the medicinal wine making system, the ability to scavenge DPPH free radicals is greatest when the medicinal materials are ground into powder and extracted at 35°C and 150r / min for about ten days. Therefore, sampling and blending around the tenth day can maximize the increase of antioxidant and other nutrients in the blueberry health wine.

[0077] Depend on Figure 14 It can be seen that wine B has the strongest DPPH free radical scavenging ability. Figure 15 It can be seen that the pH difference is not significant. Figure 16 It can be seen that there is no significant difference in total acid content. Figure 17 It can be seen that there is no significant difference in the soluble solids content, so wine B is the best choice because it has the strongest free radical scavenging ability and the best antioxidant properties.

[0078] Table 1 shows a color difference comparison between blueberry base wine, wine A, wine B, and wine C. As can be seen from the table, the color difference between wine A, wine B, wine C, and blueberry base wine is not obvious, indicating that the addition of medicinal wine has little effect on the color of blueberry wine.

[0079] Table 2 compares the aromas of wines A, B, and C. It can be seen that wine A has more aromas. Compared to wines A and B, wine C has more isoamyl alcohol with apple and brandy aromas, and 2-methyl-1-butanol with a fresh aroma. Although wine A has more aromas, the taster prefers wine B, and because wine B has the strongest DPPH free radical scavenging ability, wine B was ultimately chosen.

[0080] Table 3 compares the aromas of wine B, blueberry wine, and baijiu. It can be seen that after blending into blueberry health wine, the aromas of 2-methyl,1-butanol and acetal in blueberry base wine and baijiu, and hexanol, butyl butyrate, ethyl hexanoate, ethyl heptaate, butyl hexanoate, ethyl octanoate, hexyl hexanoate, ethyl methacrylate, butyric acid, acetal, and ethylene glycol isovaleraldehyde in baijiu are transformed into other aromas, such as octanediol, ethyl succinate, and ethyl 3-methylbutyrate, which are unique to blended wine.

[0081]

[0082] Table 2

[0083]

[0084]

[0085] Table 3

[0086]

[0087]

[0088] The above description is merely an exemplary embodiment of this disclosure, but the scope of protection of this disclosure is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this disclosure should be included within the scope of protection of this disclosure. Therefore, the scope of protection of this disclosure should be determined by the scope of the claims.

Claims

1. A method for preparing a blueberry health wine, characterized in that, Includes the following steps: (1) Cleaning and treatment of fruits, fermentation equipment and extraction equipment: Blueberries are washed with clean water, and blueberries, fermentation tanks and extraction equipment are washed with potassium metabisulfite solution. The fermentation tanks and extraction equipment are filled with carbon dioxide. (2) Preparation of fermentation liquid: The blueberries washed in step (1) are crushed and placed in the treated fermentation equipment. Potassium metabisulfite and adjustment solution are added to obtain fermentation liquid; (3) Low-temperature fermentation and pressing and filtration: The fermentation liquid is placed in a low-temperature environment for fermentation, the fermentation tank is cleaned with potassium metabisulfite solution, carbon dioxide is introduced, and the liquid is backfilled. After pressing with a press, the liquid is filtered to obtain the filtered wine. (4) Low-temperature aging: Add potassium metabisulfite to the filtered wine obtained in step (3) and age it in a low-temperature environment to obtain fine blueberry wine; (5) Selection of materials and extraction of antioxidant substances for medicinal wine: Select raspberry, prickly pear, and wolfberry dried fruit, which are both food and medicine, and Shuang Gou Baijiu with an alcohol content of 60 degrees or higher. Put the nutritional excipients into the extractor, add the Baijiu, and extract. The antioxidant substances are detected in real time. The ratio of the nutritional excipients raspberry, prickly pear, and wolfberry dried fruit to Baijiu is 1:

40. The temperature is 35℃ and the rotation speed is 150 r / min to obtain medicinal wine. (6) Mixing ratio: Mix fruit wine and medicinal wine in a ratio of 15:2 to obtain blueberry health wine with an alcohol content of 21-23 degrees; The fruit wine is the blueberry wine obtained in step (4); the medicinal wine is raspberry wine, prickly pear wine and wolfberry wine obtained by soaking raspberry, prickly pear and wolfberry dried fruit in white wine respectively, and the ratio of raspberry wine: prickly pear wine: wolfberry wine in the medicinal wine is 2:1:

1.

2. The method for preparing a blueberry health wine according to claim 1, characterized in that, In steps (1) and (2), the concentration of the potassium metabisulfite solution is 100 mg / L, and the adjusting solution includes pectinase, RB2 yeast, and nutrient adjuvants.

3. The method for preparing a blueberry health wine according to claim 1, characterized in that, In step (3), the temperature of the low-temperature fermentation is 10-13℃, and the pressing and filtration is carried out using a 400-mesh double-layer filter membrane.

4. The method for preparing a blueberry health wine according to claim 1, characterized in that, In step (4), the aging temperature is 2-3℃, and the amount of potassium metabisulfite added is 200 mg / L.

5. The method for preparing a blueberry health wine according to claim 1, characterized in that, In step (5), the time point at which the antioxidant substance is extracted to the maximum extent is around the tenth day.

6. The method for preparing a blueberry health wine according to claim 1, characterized in that, The preparation method also includes pasteurization, wherein the pasteurization temperature is set at 65°C and the time is set at 10 seconds.

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