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Blueberry fruit flavor brandy and preparation method thereof

A technology of brandy and blueberry fruit, applied in the field of blueberry brandy production, which can solve the problems of unfavorable industrial production of blueberry brandy preparation, high cost, complex preparation process of blueberry brandy, etc., to improve taste and flavor, easy operation, and improve taste and aroma Effect

Inactive Publication Date: 2016-09-28
贵州恒达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But despite this, there are relatively few technical researches on the preparation of blueberry brandy with fruity flavor by compounding blueberries and traditional fruits, and the preparation process for blueberry brandy in the prior art is relatively complicated and costly, which is not conducive to the preparation of blueberries. The industrial production of brandy, in view of this, combined with long-term practice and exploration, this researcher mixed blueberries with pears and hollow plums to prepare blueberry fruity brandy, which provided a new idea for the technical field of blueberry brandy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing blueberry fruity brandy, comprising the following steps:

[0027] (1) After mixing blueberries, pears and hollow plums according to the mass ratio of 1:4:3, place them in a juice extractor to squeeze into juice, and place the juice in a vacuum of 0.02MPa and a temperature of 4°C for preservation; Mix the squeezed slag and water according to the mass ratio of 1:3, and adjust the sugar content with white sugar. The sugar content is calculated and determined according to the standard that the alcohol content of the original wine produced reaches 15%, and the mixed slurry is obtained;

[0028] (2) Inserting yeast into the mixed slurry at a temperature of 25° C., fermenting at a constant temperature, stopping the fermentation immediately when the soluble solids in the fermentation broth drop to 8° Bx, and filtering it to separate the liquid and the slag; And sent to the distillation room, according to the bottom layer is liquid, the upper layer is sent...

Embodiment 2

[0036] A method for preparing blueberry fruity brandy, comprising the following steps:

[0037] (1) After mixing blueberries, pears and hollow plums according to a mass ratio of 3:2:1, place them in a juice extractor to squeeze them into juice, and place the juice in a vacuum of 0.03MPa and a temperature of 1°C for preservation; Mix the squeezed slag and water according to the mass ratio of 1:3, and adjust the sugar content with white sugar. The sugar content is calculated and determined according to the standard that the alcohol content of the original wine produced reaches 14%, and the mixed pulp is obtained;

[0038] (2) adding yeast to the mixed slurry at a temperature of 26° C., fermenting at a constant temperature, and stopping the fermentation immediately when the soluble solids in the fermentation broth drop to 8° Bx, and filtering it to separate liquid and slag; And sent to the distillation room, according to the bottom layer is liquid, the upper layer is sent to the ...

Embodiment 3

[0046] A method for preparing blueberry fruity brandy, comprising the following steps:

[0047] (1) After mixing blueberries, pears and hollow plums according to the mass ratio of 2:3:4, place them in a juice extractor to squeeze into juice, and place the juice in a vacuum of 0.07MPa and a temperature of 5°C for preservation; Mix the squeezed slag and water according to the mass ratio of 1:3, and adjust the sugar content with white sugar. The sugar content is calculated and determined according to the standard that the alcohol content of the original wine produced reaches 13%, and the mixed slurry is obtained;

[0048] (2) Inserting yeast into the mixed slurry at a temperature of 25° C., fermenting at a constant temperature, stopping the fermentation immediately when the soluble solids in the fermentation broth drop to 8.5° Bx, and filtering it to separate the liquid and the slurry; And sent to the distillation room, according to the bottom layer is liquid, the upper layer is ...

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Abstract

The invention relates to the technical field of preparation of blueberry brandy, in particular to blueberry fruit flavor brandy and a preparation method thereof. After juice is squeezed from raw material ingredients, the residue is taken as a carbon source raw material for fermentation preparation of brandy, so that not only are effective components in raw materials fully utilized, but also effective components in the juice are prevented from decomposition in fermentation and distillation processes; nutritive values in blueberries, pears, and prunus salicina are fully remained, the nutritive value of the prepared blueberry fruit flavor brandy is relatively high, and a drink product with comfortable mouthfeel, comfortable fragrance, pure taste and unique flavour is provided for people.

Description

technical field [0001] The invention relates to the technical field of blueberry brandy production, in particular to a blueberry fruity brandy and a preparation method thereof. Background technique [0002] Blueberry is the fruit of deciduous evergreen shrubs belonging to the Rhododendronaceae Vaccinium genus. The pulp is rich in protein, dietary fiber, fat, vitamins and other nutrients, as well as trace minerals such as calcium, iron, phosphorus, potassium and zinc. It also contains precious Anthocyanins: The content of anthocyanins per 100g of fresh fruit is as high as 250mg, which has excellent antioxidant effect and ranks first among more than 40 kinds of vegetables and fruits with antioxidant effect. Blueberries are one of the top five healthy fruits recommended by the World Food and Agriculture Organization. [0003] In recent years, the technology of producing brandy with blueberries as raw materials is being developed and applied in countries all over the world. Fo...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/06C12G3/02C12H6/02
CPCC12G3/02C12G3/06C12H6/02
Inventor 梁正刚梁达马娟王克贵蒙天海梁易梁彩
Owner 贵州恒达生物科技有限公司
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