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Process for preparing blueberry brandy

A production process and brandy technology, applied in the field of beverages, can solve the problems of low juice yield, high acidity, and inability to obtain quality, and achieve the effect of outstanding flavor and pure taste

Inactive Publication Date: 2012-11-14
MAJIANG QIANYONG BLUEBERRIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coupled with the characteristics of low juice yield and high acidity, it is impossible to obtain good quality by using conventional Cognac technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0025] The fully ripe fresh blueberries are picked by hand from the blueberry base of Yongqian Blueberry Co., Ltd. in Majiang County, Guizhou Province, my country. 100g of the fresh fruit contains anthocyanins as high as 250mg, which has comparative advantages in raw materials.

[0026] Ripe blueberries are picked, rotten and raw green fruits are selected by manual screening twice, washed with 0.01% sodium dithionite solution and controlled to dry the water, passed through a vibrating screen, chopped blueberries with a chopper, and the juice flows out to produce Blueberry pulp, fermented within 4 hours to ensure the freshness and purity of raw materials;

[0027] Select excellent fresh blueberry fruits and put them in a sterile room with a room temperature of 25 degrees Celsius to cultivate them and let them ferment naturally. After 5-7 days, white fine hairs will appear on the surface of the blueberries. Extract the white fine hairs and inoculate them into the pre-prepared...

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PUM

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Abstract

The invention discloses a process for preparing blueberry brandy, relating to the preparation method of alcoholic beverages. The process comprises the steps of: (1) sifting blueberries, and crushing and pulping; (2) fermenting; (3) filtering and separating; (4) cellaring; (5) blending; (6) freezing and settling; and (7) canning at low temperature. The traditional juice fermentation mode is changed, a mode of fermenting and blending blueberry pulp that is obtained by mixing juices and peel residues of 100 percent pure crushed blueberries is adopted, the prepared blueberry brandy wine has pure taste and delicious flavor and the process is worth of popularizing in the aspect of blueberry deep processing.

Description

technical field [0001] The invention relates to beverages, in particular to alcoholic beverages, especially to a production process for blueberry brandy. Background technique [0002] Blueberry fruit has extremely strong medicinal and nutritional health functions. According to the comprehensive analysis of 14 varieties of blueberry fruit imported from the United States by relevant departments, the content of anthocyanins in every 100g of fresh fruit is as high as 163mg, protein 400-700mg, vitamin A up to 81-100 international units, vitamin E 2.7-9.5mg, SOD 39 international units, also rich in K, Fe, Zn, Ca and other mineral elements. According to relevant studies, it has strong antioxidant properties, can promote resynthesis of retinoid, improve circulation, anti-ulcer, anti-inflammation, improve immunity, enhance heart function, anti-cardiovascular disease, anti-aging, anti-cancer and anti-aging. A variety of physiologically active functions such as mutations are called t...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 杨鹤亭
Owner MAJIANG QIANYONG BLUEBERRIES
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