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A kind of blueberry bio-wine and its brewing process

A blueberry and biological technology, applied in the field of bio-wine, can solve the problems of low alcohol content and insufficient nutrient absorption, and achieve the effects of high wine yield, reduced morbidity, and food saving

Inactive Publication Date: 2011-12-14
DALIAN SANJUN LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention designs a kind of blueberry bio-wine and its brewing process, which solves the problem that the rice wine brewed by the traditional method has a low alcohol content, and the wine containing fruits or plants does not fully absorb the nutrients of the fruits and plants themselves during the brewing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Blueberry bio-wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The addition amount is 0.5% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 0.56% of the total weight of the main raw materials; .

[0027] Blueberry extraction process:

[0028] Blueberries are added to the raw materials in the form of blueberry puree; the extraction method of the blueberry puree is: after cleaning and removing impurities from the blueberries, quickly bleach the blueberries with water at 90-100°C for 1-5 minutes After scalding to protect the color, the blueberries are crushed into blueberry pulp, put into a tank, sealed and sealed for aerobic fermentation, the fermentation temperature is controlled at 20-35° C....

Embodiment 2

[0036] Blueberry bio-wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The addition amount is 1.35% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 1.65% of the total weight of the main raw materials; .

[0037] Blueberry extraction process:

[0038]Blueberries are added to the raw materials in the form of blueberry puree; the extraction method of the blueberry puree is: after cleaning and removing impurities from the blueberries, quickly bleach the blueberries with water at 90-100°C for 1-5 minutes After scalding to protect the color, the blueberries are crushed into blueberry pulp, put into a tank, sealed and sealed for aerobic fermentation, the fermentation temperature is controlled at 20-35° C....

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Abstract

The invention relates to a blueberry bio-wine and its brewing process. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetics and blueberries are added. The blueberry bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is produced entirely by brewing grains and plants. The alcohol content is formed once during the brewing process. There is no alcohol smell in the back mouth, no feeling of thirst, sobering up quickly, not hurting the body, the brewing process is reasonable and simple, the brewing time is short, the yield rate is high, and food is saved.

Description

technical field [0001] The invention relates to wine, especially biological wine, and also relates to its preparation method. Background technique [0002] At present, high-grade wine mainly refers to white wine, but white wine is mainly produced through distillation, firing and blending. The taste is not as good as brewed wine, and the nutrition is particularly low. The traditional brewed wine at home and abroad is mainly wine, rice wine, rice wine and sake. Although the nutritional content is high, the alcohol content is too low, the highest is no more than 18 degrees, which cannot meet the needs of most people for wine. [0003] Blueberry wine not only tastes more attractive than ordinary fruit wine, but also is rich in anthocyanins, vitamins, amino acids and other nutrients in blueberry pulp, so it has certain preventive and therapeutic effects on certain diseases, and it can delay Aging can enhance human immunity; it can reduce the incidence of cardiovascular disease a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 曲铭宏
Owner DALIAN SANJUN LIQUOR IND CO LTD
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