Prunus humilis and blueberry wine and preparation method thereof

A technology of blueberry and blueberry, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of low pigment content and lower product quality, and achieve the effects of improving sensory and nutritional quality, improving product quality, and improving appearance quality

Active Publication Date: 2014-07-30
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In actual production, it is often the case that the quality of the product is lowered due to the low pigment content of the raw material Plum, or most Prunus varieties with low pigment content are not suitable for making dry red wine

Method used

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  • Prunus humilis and blueberry wine and preparation method thereof
  • Prunus humilis and blueberry wine and preparation method thereof
  • Prunus humilis and blueberry wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039](1) Freeze the blueberries that have been screened and removed, and store them until the season of Oli harvest. (2) 20kg of fresh prunes were pitted, mixed with 80kg of thawed blueberry fruit, no deionized water was added, and potassium metabisulfite was added at a ratio of 0.1g / kg, stirred evenly for 2 hours, and then crushed and beaten. (3) Add pectinase for enzymolysis, the amount of enzyme added is 0.1% of the fruit weight, the enzymolysis temperature is 40°C, and the treatment time is 0.5h. (4) Squeeze the enzymatic hydrolyzate to extract the juice, and filter it. (5) Add white granulated sugar to the filtered fruit juice to increase the sugar content to 12%, adjust the pH to 3.0 with citric acid, after the adjustment is completed, add potassium metabisulfite at a ratio of 0.05g / kg. (6) Yeast solution was added after 4 hours of blending treatment for closed fermentation, and activated yeast was added in an amount of 0.1 g / L. The fermentation temperature was contro...

Embodiment 2

[0041] (1) Freeze the blueberries that have been screened and removed, and store them until the season of Oli harvest. (2) Remove the pits from 30kg of fresh prunes, mix them with 70kg of thawed blueberry fruits, add 1 / 2 of the fruit weight in deionized water, and add potassium metabisulfite at a ratio of 0.01g / kg, stir evenly for 2 hours, then proceed Crushing and beating. (3) Add pectinase for enzymolysis, the amount of enzyme added is 0.2% of the fruit weight, the enzymolysis temperature is 50° C., and the treatment time is 1 h. (4) Squeeze the enzymatic hydrolyzate to extract the juice, and filter it. (5) Add white granulated sugar to the filtered fruit juice to increase the sugar content to 15%, and adjust the pH to 3.3 with citric acid. After the adjustment is completed, add potassium metabisulfite in a ratio of 0.1g / kg. (6) Yeast solution was added after 4 hours of blending treatment for closed fermentation, and activated yeast was added in an amount of 0.8 g / L. The ...

Embodiment 3

[0043] (1) Freeze the blueberries that have been screened and removed, and store them until the season of Oli harvest. (2) Remove the core of 40kg of fresh prunes, mix with 60kg of thawed blueberry fruit, add 1 / 2 fruit weight deionized water, and add potassium metabisulfite at a ratio of 0.3g / kg at the same time, stir evenly for 2 hours before proceeding Crushing and beating. (3) Add pectinase for enzymolysis, the amount of enzyme added is 0.3% of the fruit weight, the enzymolysis temperature is 60° C., and the treatment time is 2 hours. (4) Squeeze the enzymatic hydrolyzate to extract the juice, and filter it. (5) Add white granulated sugar to the filtered fruit juice to increase the sugar content to 18%, adjust the pH to 3.2 with citric acid, after the adjustment is completed, add potassium metabisulfite in a ratio of 0.01g / kg. (6) Yeast solution was added after 4 hours of blending treatment for closed fermentation, and activated yeast was added in an amount of 1 g / L. The...

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Abstract

The invention relates to a prunus humilis and blueberry wine and a preparation method thereof, wherein the prunus humilis and blueberry wine is prepared through mixed fermentation of prunus humilis and blueberries. Prunus humilis is fragrant in flavor, relatively low in pigment content and relatively high in tannin content, and blueberry is high in anthocyanin content and relatively low in tannin content, therefore, the color, luster, fragrance and taste of the wine can be coordinated through the mixed fermentation of blueberries and prunus humilis. By using a treatment method of freezing and storing one of two fruits, i.e., prunus humilis and blueberry which have different mature periods, the aim of simultaneously carrying out mixed fermentation on the two fruits is achieved, the quality of the prunus humilis and blueberry wine is improved, and meanwhile, a novel fruit wine product with unique flavor is obtained. The preparation method comprises the steps of mixing prunus humilis and blueberry fruits to prepare juice, and fermenting to prepare a dry prunus humilis and blueberry wine, a semi-dry prunus humilis and blueberry wine, a semi-sweet prunus humilis and blueberry wine and a sweet prunus humilis and blueberry wine.

Description

technical field [0001] The invention relates to the field of food fermentation, in particular to a blueberry wine prepared by mixing and fermenting blackberry and blueberry fruit. Background technique [0002] The ripening period of blueberry fruit is from late June to late July, and the ripening period of Oli fruit is from late August to early September. Both kinds of fruits are seasonal berries that are not resistant to storage. Before the end of the shelf life, the fruits that cannot be sold in time will be stored in frozen storage and used as raw materials for processing. It is more common to ferment blueberry or eucalyptus alone to prepare fruit wine, and there are many related reports. The existing method for preparing blueberry wine or plum wine is to crush the blueberries or plum wine respectively and then ferment them, during the fermentation process, the respective liquids extract the nutritional components and aroma substances in the respective skins and flesh. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 陈永浩
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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