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Production method of blueberry wine

A production method and technology for blueberry wine, which are applied in the field of food fermentation, can solve the problems of low anthocyanin content and low blueberry alcohol content, and achieve the effects of increasing the content of active ingredients, improving stability and adjusting taste.

Inactive Publication Date: 2019-05-07
周宝龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the quality and technical problems of low alcohol content and low anthocyanin content of blueberries, the object of the present invention is to propose a production method of blueberry wine. The technical solution adopted is to obtain blueberry juice and pomace after squeezing and separating the blueberries, and Add color-protecting agent sulfurous acid to blueberry juice and pomace; use blueberry juice to co-saccharify and ferment black rice and basmati rice to obtain blueberry base wine with an alcohol content above 12% vol; The anthocyanin nutrient solution is recovered from blueberry pomace by enzymatic hydrolysis, the recovered anthocyanin nutrient solution is mixed with blueberry base wine, and high-quality blueberry wine is obtained through aging, filtration and sterilization; at the same time, in the production process, condensed tannin is added Improved stability of free anthocyanins

Method used

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  • Production method of blueberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of production method of blueberry wine is implemented according to the following steps:

[0033] (1) Raw material handling

[0034] (1.1) Blueberry pretreatment: take 4kg of blueberries, wash them with water, drain them, and use a press to separate them to obtain 2.5kg of blueberry juice and 1.5kg of pomace, and add food-grade 6% sulfurous acid 130ppm to the blueberry juice and pomace respectively ;

[0035](1.2) Pretreatment of black rice and fragrant rice: mix black rice and fragrant rice at a mass ratio of 1:0.5, then mix 1kg of the mixture of black rice and fragrant rice with water according to the ratio of material to liquid 60g:100mL, black rice and fragrant rice After soaking, separate and wash from the soaking water, drain the rice for later use, collect rice soaking water and rice washing water for later use as material A, material A is rich in anthocyanins, amino acids and other nutrients;

[0036] (2) Enzymolysis

[0037] (2.1) Mixed enzymolysis of ...

Embodiment 2

[0046] A kind of production method of blueberry wine is implemented according to the following steps:

[0047] (1) Raw material handling

[0048] (1.1) Blueberry pretreatment: take 4kg of blueberries, wash them with water, drain them, and use a press to separate them to obtain 2.4kg of blueberries and 1.6kg of pomace, and add food-grade 6% sulfurous acid 130ppm to the blueberry juice and pomace respectively;

[0049] (1.2) Pretreatment of black rice and fragrant rice: mix black rice and fragrant rice at a mass ratio of 1:0.5, then mix 1kg of the mixture of black rice and fragrant rice with water according to the ratio of material to liquid 60g:100mL, black rice and fragrant rice After soaking, separate and wash from the soaking water, drain the rice for later use, collect rice soaking water and rice washing water for later use as material A, material A is rich in anthocyanins, amino acids and other nutrients;

[0050] (2) Enzymolysis

[0051] (2.1) Mixed enzymolysis of pomac...

Embodiment 3

[0060] A kind of production method of blueberry wine is implemented according to the following steps:

[0061] (1) Raw material handling

[0062] (1.1) Blueberry pretreatment: Take 4kg of blueberries, wash them with water, drain them, and use a squeezer to separate them to obtain 2.3kg of blueberry juice and 1.7kg of pomace, and add food-grade 6% sulfurous acid 130ppm to the blueberry juice and pomace respectively ;

[0063] (1.2) Pretreatment of black rice and fragrant rice: mix black rice and fragrant rice at a mass ratio of 1:0.5, then mix 1kg of the mixture of black rice and fragrant rice with water according to the ratio of material to liquid 60g:100mL, black rice and fragrant rice After soaking, separate and wash from the soaking water, drain the rice for later use, collect rice soaking water and rice washing water for later use as material A, material A is rich in anthocyanins, amino acids and other nutrients;

[0064] (2) Enzymolysis

[0065] (2.1) Mixed enzymolysis...

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Abstract

The invention discloses a production method of blueberry wine. The production method is characterized by comprising the steps of performing squeezing and separating on blueberries to obtain blueberryjuice and fruit residues, and adding a color fixative namely sulfurous acid to the blueberry juice and the fruit residues; performing joint diastatic fermentation on the blueberry juice, black rice and jasmine rice to obtain blueberry base wine of which the alcoholic strength is 12%vol or above; and besides, performing enzymolysis on rice soaking water of the black rice and the jasmine rice, and the blueberry fruit residues, recovering anthocyanin nutrient fluid, mixing the recovered anthocyanin nutrient fluid with the blueberry base wine, performing storage, performing filtering, and performing sterilization to obtain high-quality blueberry wine. Besides, in the production process, condensed tannins are added, so that the stability of free anthocyanin is improved. The blueberry wine produced by the method disclosed by the invention is rich in wine body, high in anthocyanin content and high in comprehensive utilization rate of blueberries.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a production method of blueberry wine. Background technique [0002] Blueberries are rich in flavonoids such as phenolic acids and anthocyanins, nutrients such as vitamins and dietary fiber, and elements such as potassium, iron, zinc, and manganese. In addition, they are also rich in essential amino acids and linolenic acid. favor. But the ripening period of blueberry fruit is in June-August, and the mature fruit just begins to rot in 2-4 days after picking under normal temperature, and this intolerable storability of blueberry has seriously restricted the development of its industry. Blueberries are rich in anthocyanin antioxidant substances and have strong health care functions. At the same time, blueberries have a strong flavor, juicy pulp, sweet and sour taste, and are suitable for processing blueberry wine. [0003] Up to now, there are not many discl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/865
Inventor 周子恒崔译丹周宝龙周竞涛王艳龙周佳王光中牛森周艳平
Owner 周宝龙
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