Fermented beverage of blueberries acetic acid and brewage method

A fermented beverage, blueberry acetic acid technology, applied in the preparation of vinegar, medical formula, plant raw materials, etc., can solve the problems of fruit vinegar being easy to turbid, poor clarity, no blueberry brewed acetic acid fermented beverage, etc., to achieve rich nutrition, The production cycle is short and the effect of reducing the precipitation time of raw juice

Inactive Publication Date: 2007-02-21
LIAONING GUANGTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventor applied for a patent in 2000 called the method for preparing fruit acetic acid beverage, and the publication number is CN1318325. The fruit vinegar brewed by this method is easily turbid and has poor clarity.
[0008] So far, there have been no reports of using blueberries to brew acetic acid fermented beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Beat 10 tons of blueberries with a beater and place them in an enzymatic hydrolysis tank; heat to 35°C; add 4000 grams of pectinase to hydrolyze the pectin and fiber in the blueberries; enzymatic hydrolysis time is 60 minutes; The juice is pumped into the precipitation tank, and then 1000 grams of pectinase is added to the blueberry enzymatic hydrolysis juice, and the enzymatic hydrolysis is carried out at a temperature of 30℃; the mixture is evenly mixed and left for 8 hours; the blueberry juice after enzymatic hydrolysis and precipitation is used with diatoms The blueberry enzymatic hydrolyzed juice is filtered by a soil filter; the blueberry enzymatic hydrolyzed juice is added to one-thousandth of the dry yeast for alcohol fermentation; the fermented blueberry wine is diluted to an alcohol content of 5g / 100g; 1000g of acetic acid strain is added for alcohol fermentation Acetic acid fermentation, stop the fermentation when the acetic acid content is 5g / 100g, and instantan...

Embodiment 2

[0031] Beat 10 tons of blueberries with a beater and place them in an enzymatic hydrolysis tank; heat to 50°C; add 15,000 grams of pectinase to hydrolyze the pectin and fiber in the blueberries; enzymatic hydrolysis time is 120 minutes; The juice is pumped into the precipitation tank, and 5000 grams of pectinase is added to the blueberry enzymatic hydrolysis juice, and the enzymatic hydrolysis is carried out at a temperature of 50 ℃; mixed evenly and left for 24 hours; the blueberry juice after enzymatic hydrolysis and precipitation is used with diatoms The blueberry enzymatic hydrolyzed juice is filtered by a soil filter; the blueberry enzymatic hydrolyzed juice is added to one-thousandth of the dry yeast for alcohol fermentation; the fermented blueberry original wine is diluted to an alcohol content of 8g / 100g; added 5000g of acetic acid bacteria Acetic acid fermentation, stop the fermentation when the acetic acid content is 8g / 100g, and instantaneously sterilize at 121°C to pro...

Embodiment 3

[0033] Beat 10 tons of blueberries with a beater and put them in an enzymatic hydrolysis tank; heat to 35°C; add 10000 grams of pectinase to enzymolyze the pectin and fiber in the blueberries; enzymatic hydrolysis time is 100 minutes; the enzymatic hydrolysis Pump the juice into the precipitation tank, then add 3000 grams of pectinase to the blueberry enzymatic hydrolysis juice for a second enzymolysis, the enzymatic hydrolysis temperature is 40℃; mix well and let stand for 15 hours; use diatoms for the blueberry juice after enzymatic hydrolysis and precipitation The blueberry enzymatic hydrolysis juice is filtered by a soil filter; the alcohol content is 70g / 100g; add the blueberry enzymatic hydrolysis juice to make the blueberry enzymatic hydrolysis juice alcohol content 6g / 100g, add 5000g of acetic acid bacteria for acetic acid fermentation, when the acetic acid When the content is 5g / 100g, stop the fermentation and instantaneously sterilize at 121°C to produce blueberry fruit ...

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PUM

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Abstract

A fermented blueberry fruit-acetic acid beverage rich in an element necessary to human body and retina for improving immunity and vision, activating cells, delaying sanility and relieving visual fatigue is prepared through beating blueberry fruit, enzymolyzing, depositing alcohol fermenting (or extracting), vinegar fermenting, mingling, sterilizing and packing.

Description

Technical field [0001] The invention relates to a beverage and a preparation method thereof, and more specifically to a novel blueberry acetic acid fermentation beverage and a brewing method thereof. Background technique [0002] The scientific name of blueberry fruit is Dusi bilberry, also known as Du Shi. The blueberry fruit contains 8-11% sugar; total acid 2-2.5%; contains 16 kinds of amino acids and contains vitamin C, vitamin B1, vitamin P and other vitamins. It also has a variety of trace elements. According to recent studies, blueberry fruits have unique effects such as preventing cranial nerves from aging, enhancing heart function, improving eyesight and anti-cancer. [0003] Blueberry juice has a purple-red color, sweet and sour taste, and has a unique aroma of blueberries. Blueberry juice has a wide range of uses. It can be used to produce fruit wine, jam, fruit juice drinks, and can also be made into candies, ice cream, sandwich cakes, etc., and it can also extract nat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02C12J1/00A61K36/45
Inventor 孙尤海冯松元
Owner LIAONING GUANGTIAN FOOD
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