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Production process for blueberry fruit wine

A production process, blueberry fruit wine technology, applied in the field of blueberry fruit wine production process, can solve problems such as turbidity, taste change, affect quality and taste, etc., achieve long storage time, rich nutrients, and solve the effect of turbidity and peculiar smell

Inactive Publication Date: 2015-09-09
李辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

One-time fermentation is generally adopted in the market, and the fermentation period is about 3 months, and the blueberry wine produced by the existing blueberry wine production process will lose its taste if it is stored for too long, and the blueberry wine produced by the existing process is prone to turbidity. Affect quality and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of production technology method of blueberry fruit wine is as follows:

[0027] The first step, raw material sorting and cleaning: After picking the finished blueberries, sort out the blueberries that are too small, deformed, not fully ripe, rotten and damaged, and eliminate them, and clean the blueberries that meet the requirements obtained by sorting For later use, the cleaned blueberry fruit needs to drain the water on the surface of the blueberry fruit.

[0028] The second step, crushing: crush the blueberry fruit cleaned in the first step with a crusher to obtain blueberry pulp. The crushing rate of the blueberry pulp should reach more than 97%, so that the blueberry pulp can fully contact with the yeast during the later fermentation process , improve the fermentation effect.

[0029] The 3rd step, allocating ingredients: after white granulated sugar, honey are dissolved, be put into the allocating tank and allot, obtain allocating slurry.

[0030] The fou...

Embodiment 2

[0037] A kind of production technology method of blueberry fruit wine is as follows:

[0038] The first step, raw material sorting and cleaning: After picking the finished blueberries, sort out the blueberries that are too small, deformed, not fully ripe, rotten and damaged, and eliminate them, and clean the blueberries that meet the requirements obtained by sorting For later use, the cleaned blueberry fruit needs to drain the water on the surface of the blueberry fruit.

[0039] The second step, crushing: crush the blueberry fruit cleaned in the first step with a crusher to obtain blueberry pulp. The crushing rate of the blueberry pulp should reach more than 97%, so that the blueberry pulp can fully contact with the yeast during the later fermentation process , improve the fermentation effect.

[0040] Step 3, blending ingredients: dissolve white granulated sugar and honey and put them in a blending tank for blending to obtain a blended slurry.

[0041] The fourth step, mai...

Embodiment 3

[0048] A kind of production technology method of blueberry fruit wine is as follows:

[0049] The first step, raw material sorting and cleaning: After picking the finished blueberries, sort out the blueberries that are too small, deformed, not fully ripe, rotten and damaged, and eliminate them, and clean the blueberries that meet the requirements obtained by sorting For later use, the cleaned blueberry fruit needs to drain the water on the surface of the blueberry fruit.

[0050] The second step, crushing: crush the blueberry fruit cleaned in the first step with a crusher to obtain blueberry pulp. The crushing rate of the blueberry pulp should reach more than 97%, so that the blueberry pulp can fully contact with the yeast during the later fermentation process , improve the fermentation effect.

[0051] Step 3, blending ingredients: dissolve white granulated sugar and honey and put them in a blending tank for blending to obtain a blended slurry.

[0052] The fourth step, mai...

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Abstract

The invention discloses a production process for the blueberry fruit wine, and belongs to the manufacturing technical field of the blueberry fruit wine, which mainly comprises the steps of firstly, sorting and cleaning raw materials; secondly, crushing raw materials; thirdly, deploying components: dissolving white sugar and honey, and blending the white sugar and the honey in a blending pot; fourthly, conducting the primary fermentation: adding and inoculating the microzyme in the obtained blending slurry, stirring evenly the blueberry fruit pulp, and hermetically fermenting the pulp; fifthly, filtering; sixthly, conducting the secondary fermentation: fermenting the filtrated raw wine, obtained in the fifth step, for a second time; seventhly, ageing and clearing up the raw wine; eighthly, conducting the cold treatment in the directly freezing manner; ninthly, sterilizing and packaging. According to the invention, the production process for the blueberry fruit wine is realized through the fermentation treatment for two times, and the sterilization is conducted after the cold treatment. In this way, on the premise that the flavor and the nutritional substances of the blueberry fruit wine are prevented from being destroyed, the problem that the blueberry fruit wine easily gets turbid and tastes abnormal can be solved.

Description

technical field [0001] The invention relates to the technical field of blueberry wine production, in particular to a production process of blueberry wine. Background technique [0002] As an emerging alcoholic drink, blueberry fruit wine is deeply loved by people. Blueberry fruit wine has many health care effects such as relieving eye fatigue, improving eyesight, delaying aging, enhancing memory, etc. It also has anti-cancer, anti-thrombosis and prevention of diabetic complications. It has medicinal value and is a healthy alcoholic drink. One-time fermentation is generally adopted in the market, and the fermentation period is about 3 months, and the blueberry wine produced by the existing blueberry wine production process will lose its taste if it is stored for too long, and the blueberry wine produced by the existing process is prone to turbidity. Affect quality and taste. Contents of the invention [0003] Based on the technical problems in the background technology, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李辉
Owner 李辉
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