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Method for processing blueberry wine

A technology for blueberry fruit wine and a processing method, which is applied in the processing field of fruit wine, can solve the problems of unstable color, long aging time of fruit wine, poor enzymatic hydrolysis effect, etc., so as to reduce the time, improve the juice yield, and overcome the poor filtering effect. Effect

Active Publication Date: 2013-04-03
牙克石市野老大饮品有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing blueberry fruit wine has defects such as low blueberry juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing blueberry fruit wine. Processing method of blueberry fruit wine with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A, raw material pretreatment: select 80kg of fresh, disease-free blueberries and wash them as spare raw materials;

[0021] B. Mixing and beating: mix the cleaned blueberries with 20kg of bran, the fineness of the bran is 60 mesh, the mixing and soaking time is 17 hours, the temperature is 40°C, and beating is performed;

[0022] C, compound enzyme treatment: get pectinase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg to mix, be placed in the slurry of beating process by the ratio of 3% by weight, temperature control is 50 ℃, time for 4 hours;

[0023] D. Juicing and filtering: juice the slurry treated with compound enzymes and filter to obtain blueberry pulp;

[0024] E. Enzymatic clarification: add 0.3 kg of pectinase to the weight of the blueberry pulp, control the temperature at 45° C. for 2 hours, and obtain the blueberry liquid;

[0025] F, ultrafiltration: adopt the method that chitosan-isinglass combines to filter blueberry liquid;

[0026] G. Yeast strain: ...

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Abstract

The invention discloses a method for processing blueberry wine. The method comprises the steps: screening out and cleaning fresh and disease-free blueberries; and mixing the blueberries with bran, pulping, processing with composite enzyme, squeezing juice, filtering, conducting enzymatic method clarification, ultrafiltrating, conducting yeast fermentation, clarifying, ageing, packaging, and sterilizing to obtain products. The juice yield of the blueberries can be improved and the color of the blueberry juice can be stabilized by mixing the bran and the blueberries and combining the enzymolysis technology of the complex enzyme; by adopting lactic acid after-fermentation deacidification technology, the content of malic acid in the blueberry juice can be reduced, and the categories of organic acids and the flavors of blueberry wine can be improved; and by adopting the technology of ultrafiltrating and clarifying the blueberry wine, the defects of bad effects due to adoption of a natural clarification method and single clarification agent can be overcome, the brewed blueberry wine is thick in fruity flavor, stable in color, mellow in mouthfeeling, and good in quality, and the utilization ratio of raw materials are improved.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of blueberry fruit wine. Background technique [0002] Blueberry, scientific name Vaccinium, belongs to Rhododendronaceae Vaccinium, perennial deciduous or evergreen fruit tree. Blueberry fruit is rich in nutrients. It not only has good nutritional and health effects, but also has the functions of preventing brain aging, strengthening the heart, anti-cancer, softening blood vessels, and enhancing human immunity. It is widely used as a raw material for processing fruit wine, beverages, fruit vinegar and other products. The existing blueberry fruit wine processing mostly adopts the steps of blueberry beating, filtration, fermentation, aging, and packaging of finished products. There are defects such as low blueberry juice yield, impure yeast, long aging time of fruit wine, and unstable color. For example, the invention patent with application number 2006101...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 余芳彭常安
Owner 牙克石市野老大饮品有限责任公司
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