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Method for preparing blueberry zero-degree fruit wine

The technology of blueberry pomace and blueberry is applied in the field of preparation of blueberry zero-degree fruit wine, which can solve the problems of poor flavor and taste of zero-degree fruit wine, and achieve the effect of good taste and unique style.

Inactive Publication Date: 2014-12-03
王月娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention aims to solve the technical problem of poor flavor and poor taste of zero-degree fruit wine in the prior art, thereby providing a preparation method of blueberry zero-degree fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of blueberry zero-degree fruit wine comprises the following steps:

[0025] ① Using blueberries and mangoes as raw materials, remove the stalks from the blueberries and squeeze them to obtain blueberry juice; crush the mango pulp and filter to obtain mango juice; the mass part of blueberry juice is 100 parts; the mass part of mango juice is 1 part ;

[0026] ② Add pectinase to blueberry juice to clarify blueberry juice;

[0027] ③ Add Bacillus subtilis lyophilized powder and yeast lyophilized powder to the blueberry pomace, and conduct closed fermentation for 3 days at a starting temperature of 35°C; distill the fermented mash under reduced pressure at 65°C to remove ethanol; continue closed fermentation for 10 day, then distill the fermented mash under reduced pressure at 65°C to remove ethanol; obtain a blueberry pomace fermentation liquid; add the mango juice to the blueberry pomace fermentation liquid to make a composite liquid; freeze-dry Ba...

Embodiment 2

[0031] The preparation method of blueberry zero-degree fruit wine comprises the following steps:

[0032] ① Using blueberries and mangoes as raw materials, remove the stalks from the blueberries and squeeze them to obtain blueberry juice; crush the mango pulp and filter to obtain mango juice; the mass parts of blueberry juice is 80 parts; the mass parts of mango juice is 2 parts ;

[0033] ② Add pectinase to blueberry juice to clarify blueberry juice;

[0034] ③ Add Bacillus subtilis freeze-dried powder and yeast freeze-dried powder to the blueberry pomace, and conduct closed fermentation for 4 days at a fermentation start temperature of 26°C; distill the fermented mash under reduced pressure at 60°C to remove ethanol; continue closed fermentation for 12 day, and then distill the fermented mash under reduced pressure at 60°C to remove ethanol; obtain the blueberry pomace fermentation liquid; add the mango juice to the blueberry pomace fermentation liquid to make a composite l...

Embodiment 3

[0038] The preparation method of blueberry zero-degree fruit wine comprises the following steps:

[0039] ① Using blueberries and mangoes as raw materials, remove the stalks from the blueberries and squeeze them to obtain blueberry juice; crush the mango pulp and filter to obtain mango juice; the mass parts of blueberry juice is 60 parts; the mass parts of mango juice is 4 parts ;

[0040] ② Add pectinase to blueberry juice to clarify blueberry juice;

[0041] ③ Add Bacillus subtilis freeze-dried powder and yeast freeze-dried powder to the blueberry pomace, and conduct closed fermentation for 5 days at a starting temperature of 30°C; distill the fermented mash under reduced pressure at 55°C to remove ethanol; continue closed fermentation for 15 days. day, and then distill the fermented mash under reduced pressure at 60°C to remove ethanol; obtain the blueberry pomace fermentation liquid; add the mango juice to the blueberry pomace fermentation liquid to make a composite liqui...

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PUM

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Abstract

The invention relates to a fruit wine and particularly relates to a blueberry zero-degree fruit wine. The method for preparing the blueberry zero-degree fruit wine comprises the following steps: adding pectinase in blueberry juice, clarifying the blueberry juice and adding high fructose corn syrup and / or honey to obtain sweet blueberry juice; adding bacillus subtilis freeze-dried powder and saccharomycetes freeze-dried powder into blueberry pomace, carrying out closed fermentation, distilling fermented mash under a reduced pressure to remove ethanol and adding mango juice to obtain a composite liquid and correcting the flavor of the composite liquid with the sweet blueberry juice. According to the method provided by the invention, since the deep fermentation process is adopted, the problem that the flavor substance disappears because the spirit is distilled is solved; the flavor is corrected by use of the blueberry juice and thus no splitting feeling is generated; in addition, the mango juice is used as a flavor additive, the change in the flavor is abundant, and meanwhile, the mango juice, under the action of a grape wine as a flavoring wine, can be well mixed with the zero-degree fruit wine disclosed by the invention. The blueberry zero-degree fruit wine has the characteristics of unique and stable style and good mouth feeling and has both sour-cooling feeling of blueberry and sweet incense of mango.

Description

technical field [0001] The invention relates to fruit wine, in particular to a preparation method of blueberry zero-degree fruit wine. Background technique [0002] Fruit wine is wine made from fruit. Commonly used fruits include apples, grapes, etc., which are rich in fructose. In addition to being rich in fructose, blueberries also have many natural active substances. Therefore, fruit wine made from blueberries usually has health care effects. Of course, the sales of alcoholic beverages are not good at present; many companies extract the alcohol from fruit wine to make zero-degree fruit wine for sale. The method of removing alcohol is generally distillation. When the alcohol is evaporated, some low-boiling substances are also removed, which affects the flavor and taste of zero-degree fruit wine. Contents of the invention [0003] The invention aims to solve the technical problem that the zero-degree fruit wine has poor flavor and bad taste in the prior art, thereby pro...

Claims

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Application Information

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IPC IPC(8): C12H3/02C12G3/02C12R1/125
Inventor 刘向阳
Owner 王月娇
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