Preparation method of blueberry wine rich in anthocyanins, and blueberry wine rich in anthocyanins

A blueberry wine and anthocyanin technology, applied in the field of blueberry wine, can solve the problems of quality to be improved and low anthocyanin content, and achieve the effect of stable color, good quality and increased nitrogen content

Pending Publication Date: 2019-05-07
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of anthocyanins in the existing fermented blueberry wine is generally low, and the quality needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] The preparation method of the blueberry wine rich in anthocyanins of the present invention comprises the following steps:

[0038] S1. Send the fresh blueberries to a closed environment, and introduce CO 2 , nitrogen, argon and other inert gas compressed gas for impregnation;

[0039] S2, beating the soaked blueberry fruit, adding pectinase and cellulase to the obtained slurry, performing enzymatic hydrolysis, and centrifuging the enzymatically hydrolyzed blueberry pulp to obtain blueberry juice and blueberry pomace;

[0040] S3, drying the obtained blueberry pomace at low temperature, crushing, sieving, and then soaking in acidified edible alcohol for 1 to 2 months, the mass ratio of the blueberry pomace to the acidified edible alcohol is 1:3 ~1:4 to obtain the extract, which was concentrated in a vacuum to obtain the extract;

[0041] S4. Use edible soda to adjust the acidity of the obtained blueberry juice to a total acidity of 0.5% to 0.7%, and add part of rock su...

Embodiment 1

[0062] A kind of high-quality blueberry wine rich in anthocyanins of the present invention, its performance index is alcohol content (calculated at 20 ℃, vol%) 10.2%; total acid (calculated in citric acid, g / 100mL) 0.58; total sugar ( Based on glucose, g / 100mL) 0.63; anthocyanin content 224.8 mg / 100mL.

[0063] A kind of preparation method of the high-quality blueberry wine rich in anthocyanins of the present embodiment, comprises the steps:

[0064] (1) Raw material pretreatment: select pink blueberries with high sugar content and moderate organic acid content, wash and dry them for later use.

[0065] (2) CO 2 Dipping treatment: Put the whole blueberry fruit into an airtight container, and pass high-purity CO2 once a day 2 Compressed gas, the pressure is 0.2MPa, the compressed gas filling time is 6min, using CO 2 The compressed gas removes the air in the container, and the treatment lasts for 10 days.

[0066] (3) CO 2 The soaked blueberries were beaten, and then 0.15% ...

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PUM

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Abstract

The invention discloses a preparation method of blueberry wine rich in anthocyanins. The method comprises the following steps: S1, conveying fresh blueberry fruits into a closed environment, introducing compressed inert gas, and performing impregnation treatment; S2, subjecting the impregnated blueberry fruits to pulping, enzymolysis and centrifuging treatment to obtain blueberry raw juice and blueberry pomace; S3, subjecting the blueberry pomace to low-temperature drying, crushing and sieving, performing soaking in acidified edible alcohol to obtain a extract liquid, and performing vacuum concentration to obtain extractum; S4, adjusting the acidity of the blueberry raw juice, adding part of crystal sugar and sulfur dioxide according to a pre-production alcohol degree, inoculating the obtained mixture with active dry yeast, then carrying out fermentation, ageing and tank conversion treatment, adding a gelatin aqueous solution, and performing standing to obtain clear fermented blueberry wine; and S5, adding the extractum into the clear fermented blueberry wine to be dissolved to obtain the product. The blueberry wine prepared by the method has excellent quality, the anthocyanin content is as high as 200-250mg / 100mL, and the content of functional components such as flavone, polyphenol and minerals is high.

Description

technical field [0001] The invention belongs to the technical field of fermented wine brewing, and relates to a method for preparing blueberry wine rich in anthocyanin and a blueberry wine rich in anthocyanin, in particular to a method using CO 2 A method for integrated processing of blueberry wine rich in anthocyanin, such as maceration pre-fermentation, composite high-efficiency enzymatic juice preparation, and high anthocyanin retention rate, and the blueberry wine prepared by the method. Background technique [0002] Blueberry is a plant of the genus Vaccinium-spp. in the Ericaceae family. The fruit is rich in sugars, organic acids, proteins, amino acids, vitamins and dietary fiber, and is also rich in phenolic substances such as anthocyanins and phenolic acids. , flavonoids, etc., have strong scavenging free radicals, weight loss, promote retinoid synthesis, improve diabetic complications, anti-inflammatory, anti-cardiovascular disease, anti-cancer, anti-aging and other...

Claims

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Application Information

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IPC IPC(8): C12G3/024
Inventor 张菊华刘伟李高阳苏东林丁胜华张群朱向荣尚雪波付复华李绮丽梁曾恩妮卞建明李志坚
Owner HUNAN AGRI PRODS PROCESSING INST
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