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Deacidification process of starch sugar liquor blueberry wine

A technology of starch sugar and blueberry wine, which is applied in the field of food processing, can solve the problem of high acidity of blueberry wine, and achieve the effect of reducing acidity, simple and efficient acidity, and clear and sweet aftertaste

Pending Publication Date: 2020-05-26
杭州汇之宝农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a process for reducing acidity of starch syrup blueberry wine, which has the advantages of simple and efficient reduction of the acidity of blueberry wine, and solves the problem of excessive acidity of blueberry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A starch syrup blueberry wine, comprising the following raw materials in weight ratio: 500g of fresh blueberries, 0.5g of potassium metanitrite, 0.5g of pectinase, 50g of starchy raw materials, 100g of clear water, 5g of starchy yeast, and 50g of calcium carbonate solution.

[0030] Based on a kind of starch syrup blueberry wine in the above, a kind of method for reducing acidity of starch syrup blueberry wine is proposed, comprising the following steps:

[0031] 1) Remove the low-quality blueberries in the fresh blueberries, keep only the high-quality blueberries, then select 500g from the high-quality blueberries and remove the stalks, wash and crush to obtain blueberry juice;

[0032] 2) Add 0.5 g of partial potassium nitrite and 0.5 g of pectinase to the 500 g of blueberry juice prepared in step 1), to obtain a blueberry stock solution;

[0033] 3) Put the blueberry stock solution in step 2) well for later use, and mix 50g of starchy raw material with 100g of clear ...

Embodiment 2

[0042] A starch syrup blueberry wine, comprising the following raw materials in weight ratio: 1000g of fresh blueberries, 1g of potassium metanitrite, 1g of pectinase, 100g of starchy raw materials, 200g of clear water, 10g of amyloid yeast, and 100g of calcium carbonate solution.

[0043] Based on a kind of starch syrup blueberry wine in the above, a kind of method for reducing acidity of starch syrup blueberry wine is proposed, comprising the following steps:

[0044] 1) remove the low-quality blueberries in the fresh blueberries, keep only the high-quality blueberries, then select 1000g from the high-quality blueberries and remove the stalks, wash and crush to obtain blueberry juice;

[0045] 2) Add 1 g of partial potassium nitrite and 1 g of pectinase to the 1000 g of blueberry juice prepared in step 1), to obtain a blueberry stock solution;

[0046] 3) Put the blueberry stock solution in step 2) well for later use, and at the same time mix 100g of the starchy raw material...

Embodiment 3

[0055] A starch syrup blueberry wine, comprising the following raw materials in weight ratio: 750g of fresh blueberries, 0.75g of potassium metanitrite, 0.75g of pectinase, 75g of starchy raw materials, 150g of clear water, 7.5g of amyloid yeast, and 75g of calcium carbonate solution .

[0056] Based on a kind of starch syrup blueberry wine in the above, a kind of method for reducing acidity of starch syrup blueberry wine is proposed, comprising the following steps:

[0057] 1) remove the low-quality blueberries in the fresh blueberries, keep only the high-quality blueberries, then select 750g from the high-quality blueberries and remove the stalks, wash and crush to obtain blueberry juice;

[0058] 2) Add 0.75g of partial potassium nitrite and 0.75g of pectinase to the 750g of blueberry juice prepared in step 1), to obtain blueberry stock solution;

[0059] 3) Put the blueberry stock solution in step 2) well for later use, and at the same time mix 75g of the starchy raw mate...

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Abstract

The invention relates to the technical field of food processing, and discloses a starch sugar liquor blueberry wine. The starch sugar liquor blueberry wine comprises 500-1000 g of fresh blueberries, 0.5-1 g of potassium metabisulfite, 0.5-1 g of pectinase, 50-100 g of a starchy raw material, 100-200 g of clear water, 5-10 g of starch yeast and 50-100 g of a calcium carbonate solution. The invention also discloses a deacidification process of the starch sugar liquor blueberry wine. The starch sugar solution is used for replacing original white sugar and synthetic sugar, so the manufacturing cost is low, the taste is sweet and mellow, and the finished wine quality of the blueberry wine is obviously improved; deacidifying by a calcium carbonate double salt method is characterized by mixing the wine liquid with calcium carbonate to make the calcium ions reach a certain concentration, and tartaric acid and malic acid mainly exist in the blueberry wine in the form of acid radical ions, so that formation and precipitation of the calcium salt are facilitated, the concentrations of the calcium ions and organic acids are reduced, only the taric acid is removed, unstable calcium ions are formed, and the deacidification effect is remarkable and safe.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a process for reducing acidity of starch syrup blueberry wine. Background technique [0002] Blueberry wine is generally made of natural wild blueberries and brewed through multiple processes. After the blueberries are fermented into wine, not only no nutrients are lost, but also anthocyanins, amino acids, vitamins, calcium, phosphorus, iron, zinc, etc. Nutrient elements become easier to be absorbed by the body, and the taste is more attractive than ordinary blueberry fruit and blueberry juice. It is called "liquid gold" and "oral cosmetics". It has various effects such as enhancing human immunity, delaying aging and preventing cancer. , deeply loved by the people. [0003] The organic acids of blueberry wine mainly include citric acid, tartaric acid, lactic acid, acetic acid and succinic acid, etc. These acidic components directly affect the sensory domain of blueberry ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/044
CPCC12G3/024C12H1/0408
Inventor 黄筱惠陈锦荣陈柏霖
Owner 杭州汇之宝农业科技有限公司
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