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Blueberry distilled liquor and preparation method thereof

A technology of distilled wine and blueberry, which is applied in the field of blueberry distilled wine, can solve the problems of the loss of nutritional components of prepared wine, large product quality differences, and unfavorable large-scale production, and achieve the effects of enhancing immunity, stable product quality, and facilitating industrial production

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

[0002] The blueberry wine currently on the market has a relatively complicated composition and compatibility, which is not conducive to large-scale production; other so-called blueberry wine is produced by steaming blueberries in water, adding coloring and edible alcohol for blending. There is a large loss of nutrients in the prepared wine; there are also some soaked wines made by soaking blueberries with edible alcohol, but the wine has a sour taste, poor taste and difficult to swallow, and there are many impurities, and the quality of each batch of products varies greatly; even It is a blueberry wine produced by direct fermentation, which is of low quality and cannot be stored for a long time at room temperature

Method used

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  • Blueberry distilled liquor and preparation method thereof

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Effect test

Embodiment 1

[0020] A kind of blueberry distilled wine, its raw material comprises by weight: 30 parts of blueberry, 5 parts of wheat koji, 2 parts of millet, 3 parts of chaff, 0.1 part of amylase, 0.09 part of glucoamylase, 0.004 part of pectinase, cellulose 0.003 part of enzyme, 1 part of yeast starter, 0.4 part of compound fermentation aid Fermaid K, 1 part of fructose, 2 parts of citric acid, 50 parts of water. A sourdough starter is a yeast starter comprising a floccin variant gene.

Embodiment 2

[0022] A kind of blueberry distilled wine, its raw material comprises by weight: 40 parts of blueberry, 1 part of wheat koji, 8 parts of millet, 2 parts of chaff, 0.2 part of amylase, 0.05 part of glucoamylase, 0.005 part of pectinase, cellulose 0.002 parts of enzyme, 2 parts of yeast starter, 0.2 parts of compound fermentation aid Fermaid K, 4 parts of fructose, 1 part of citric acid, and 80 parts of water. A sourdough starter is a yeast starter comprising a floccin variant gene.

Embodiment 3

[0024] A kind of blueberry distilled wine, its raw material comprises by weight: 32 parts of blueberries, 4 parts of wheat koji, 4 parts of millet, 2.8 parts of chaff, 0.15 parts of amylase, 0.08 part of glucoamylase, 0.0042 parts of pectinase, cellulose 0.0028 parts of enzyme, 1.6 parts of yeast starter, 0.33 parts of compound fermentation aid Fermaid K, 1 part of fructose, 1.6 parts of citric acid, and 60 parts of water.

[0025] refer to figure 1 , the preparation method of above-mentioned blueberry distilled wine, comprises the steps:

[0026] S1. Clean the blueberries, heat the water to 95°C, add the cleaned blueberries to keep warm for 10 minutes, cool down to 55°C, and send them to a crushing and beating machine for crushing;

[0027] S2. Put the obtained material into the mash pot, add millet for heat preservation and gelatinization, the temperature of heat preservation and gelatinization is 90°C, gradually cool the material after gelatinization and simultaneously add...

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Abstract

The invention discloses a blueberry distilled liquor. The blueberry distilled liquor comprises the following raw materials in parts by weight: 30-40 parts of blueberries, 1-5 parts of wheat koji, 2-8 parts of milled broomcorn millet rice, 2-3 parts of chaff, 0.1-0.2 part of amylase, 0.05-0.09 part of diastatic enzyme, 0.004-0.005 part of pectinase, 0.002-0.003 part of cellulase, 1-2 parts of a yeast starter, 0.2-0.4 part of a compound fermentation additive Fermaid K, 1-4 parts of fructose, 1-2 parts of citric acid and 50-80 parts of water. The invention also discloses a preparation method of the blueberry distilled liquor. The blueberry distilled liquor has the advantages of high nutrition, good taste and long guarantee period, and the preparation method has the advantages of high mechanization degree, high raw material utilization ratio, short production period, stable product quality and convenient industrial production.

Description

technical field [0001] The invention relates to the technical field of blueberry distilled wine, in particular to a blueberry distilled wine and a preparation method thereof. Background technique [0002] The blueberry wine currently on the market has a relatively complicated composition and compatibility, which is not conducive to large-scale production; other so-called blueberry wine is produced by steaming blueberries in water, adding coloring and edible alcohol for blending. There is a large loss of nutrients in the prepared wine; there are also some soaked wines made by soaking blueberries with edible alcohol, but the wine has a sour taste, poor taste and difficult to swallow, and there are many impurities, and the quality of each batch of products varies greatly; even It is a blueberry wine produced by direct fermentation, which is of low quality and cannot be stored for a long time at room temperature. Contents of the invention [0003] The invention provides a blu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12H6/02
CPCC12H6/02
Inventor 李辉
Owner 李辉
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