CN101792702A - Great bilberry (blueberry) anthocyanin wine and production process - Google Patents
Great bilberry (blueberry) anthocyanin wine and production process Download PDFInfo
- Publication number
- CN101792702A CN101792702A CN200810172836A CN200810172836A CN101792702A CN 101792702 A CN101792702 A CN 101792702A CN 200810172836 A CN200810172836 A CN 200810172836A CN 200810172836 A CN200810172836 A CN 200810172836A CN 101792702 A CN101792702 A CN 101792702A
- Authority
- CN
- China
- Prior art keywords
- wine
- blueberry
- anthocyanin
- fruit
- vaccinium uliginosum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of fruit wine production. A pure fermented fruit wine comprises the raw materials: 81 percent of bog bilberry (blueberry) free-running juice and 19 percent of lonicera caerulea free-running juice. A production process comprises the following steps of: 1. fresh fruit selection; 2. detecting and weighing; 3. fresh fruit crushing; 4. canning; 5. separating; 6. free-running juice extraction; 7. two-fruit preferment; 8. lactic acid post-ferment; 9. low-temperature regulation; 10. index detection; 11. canning; 12. semi-finished product detection; 13. fine filtering; 14. bottling; 15. anthocyanin wine obtaining; 16. finished product detection; 17. putting in storage; and 18. delivering. The anthocyanin wine contains a large number of nutritional components of anthocyanin, bioflavonoid, vitamin, amino acids, organic acids and the like, and therefore, the anthocyanin wine has good health-care function to eyes and the functions of relieving the fatigue of the eyes, improving night vision, protecting blood capillary and resisting oxidation, delays cranial nerve aging, enhances memory, has good function of eliminating in vivo inflammations and especially has the obvious function on urinary tract infection and chronic nephritis and also has the anticancer function and the health-care function.
Description
Technical field:
The present invention relates to the technical field that fruit wine is produced.
Background technology:
Vaccinium uliginosum (blueberry) nutritive value is very high, indigo really has pharmaceutical use, along with the reach of science, modern science and technology proof Vaccinium uliginosum (blueberry) contains a large amount of materials useful to human health, comprise polyphenoils (VA, Vc, VE), boots acid (vb), antimicrobial component and abundant food fiber etc., the VMA (anthocyani pigment) of Vaccinium uliginosum (blueberry) fruit has the good health care effect to eyes, can alleviate the tired of eye and improve night vision, protection capillary vessel and oxidation resistant effect; Delay the cranial nerve aging, memory; Have the effect of inflammation in the good elimination body, especially remarkable to the effect of urinary tract infections, chronic nephritis; Also has the antitumous effect health-care effect.Indigo really has heat-clearing, detoxifcation, and row heat poison when controlling, the furunculosis carbuncle is swollen, erysipelas, infantile malnutrition due to digestive disturbances or intestinalparasites erosion, the function of pemphigus.The value of Vaccinium uliginosum (blueberry) and indigo fruit is more and more paid attention to by people, and Vaccinium uliginosum (blueberry) anthocyanin wine particularly is subjected to consumers in general's favor with the characteristics of the effect of its nutritive health-care and taste good.At present, the blueberry wine of developing on the market, what great majority adopted is that soaking in Chinese liquor is blent with blueberry juice or the blueberry of half fermentation and the operation of white spirit mixing again, the color and luster and the mouthfeel of its wine are unsatisfactory.Alcohol fermentation Vaccinium uliginosum (blueberry) anthocyanin wine that adopts the traditional fermentation technology to combine with modern biological food technology, guarantee effectively to have kept blue berry and nutrition of indigo fruit and exclusive compound fruital, make nutritions such as containing a large amount of anthocyanidin, Vitamin P complex, VITAMIN, amino acid, organic acid in the wine in low temperature fermentation.
Summary of the invention:
The object of the invention is to provide a kind of color and luster and taste good and is of value to pure fermentation Vaccinium uliginosum (blueberry) anthocyanin wine of health of people.
After the present invention realizes the solution of above-mentioned purpose to be 81% the bright Vaccinium uliginosum (blueberry) that will clean up earlier with 19% vivid blue indigo really separates fragmentation and separate the full-automatic stainless steel fermentor tank of packing into, go into jar back temperature at 16 ℃-18 ℃, kept 2-3 days, after the skin slag can separate gradually, under jar, extract free juice (containing vaccinium oxycoccus pigment in the free juice), the free juices of two fruits is beforehand with respectively after acid falls in anionresin, add French yeast respectively, nutrient substance, polygalacturonase ferments, fermentation time is 30-60 days, leavening temperature is 16 ℃-18 ℃, finish back adding lactic acid in Primary Fermentation and carry out secondary fermentation, temperature was fermented 60-90 days at 18 ℃-20 ℃.Secondary fermentation is for a step is controlled residual sugar to low spot to the greatest extent, mend a certain amount of SO2 again, control assorted bacterium, prevent the fruit juice oxidation, adjust temperature simultaneously, be beneficial to liquor base storage, prevent microbial contamination, after detection residual sugar, alcoholic strength, volatile acid and SO2 content reached standard after secondary fermentation finished, do work in-process and detect, mainly detect physics and chemistry speculator health and touch the mark.After detection is all up to standard, remove various microorganisms and graininess impurity, make the vinosity clear, again the free juice of the former wine of anthocyanidin of 81% Vaccinium uliginosum (blueberry) fruit free juice fermentation and the former wine of anthocyanidin of 19% indigo fruit free juice fermentation is attached together in the filling back and in low temperature storehouse (4-8 degree above freezing), hid wine 9-12 individual month, after (8-12 degree) hidden and made 6-9 month in middle Wen Ku, detect physical and chemical index by national standard, after the outer packaging of sanitary index and product was qualified, the outer packaging of can packing into was dispatched from the factory and has been sold.
Embodiment:
Accompanying drawing 1 is a main technique schema of the present invention.
Claims (5)
1. Vaccinium uliginosum (blueberry) anthocyanin wine and production technique thereof is characterized in that: the former wine that adopts the fermentation of pure Vaccinium uliginosum (blueberry) fruit and the former wine hybrid modulation that the ethereal blue indigo is really fermented are fermented forms.
2. Vaccinium uliginosum according to claim 1 (blueberry) anthocyanin wine is characterized in that: raw material is 81% pure Vaccinium uliginosum (blueberry) free juice really, 19% ethereal blue indigo free juice really.
3. the production technique of Vaccinium uliginosum according to claim 1 (blueberry) anthocyanin wine, it is characterized in that: the free juice of Vaccinium uliginosum (blueberry) fruit is respectively charged into indigo free juice really carries out former wine alcohol primary fermentation in the full-automatic stainless steel fermentor tank, fermentation time is 30-60 days, and leavening temperature is 16 ℃-18 ℃.
4. the production technique of Vaccinium uliginosum according to claim 1 (blueberry) anthocyanin wine is characterized in that: carry out secondary fermentation after dividing primary fermentation to finish, add lactobacillus inoculation during fermentation, under 18 ℃-20 ℃ temperature, fermented 60-90 days.
5. the production technique of Vaccinium uliginosum according to claim 1 (blueberry) anthocyanin wine, it is characterized in that: hide in low temperature storehouse (4-8 degree above freezing) after the free juice of the former wine of anthocyanidin that the former wine of anthocyanidin of the Vaccinium uliginosum with 81% (blueberry) fruit free juice fermentation and 19% indigo fruit free juice ferment attaches together in the filling and make 9-12 month, (8-12 degree) Tibetan wine is 6-9 month in middle Wen Ku.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810172836A CN101792702A (en) | 2008-10-28 | 2008-10-28 | Great bilberry (blueberry) anthocyanin wine and production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810172836A CN101792702A (en) | 2008-10-28 | 2008-10-28 | Great bilberry (blueberry) anthocyanin wine and production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101792702A true CN101792702A (en) | 2010-08-04 |
Family
ID=42585619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810172836A Pending CN101792702A (en) | 2008-10-28 | 2008-10-28 | Great bilberry (blueberry) anthocyanin wine and production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101792702A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102344866A (en) * | 2011-10-17 | 2012-02-08 | 杨占江 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
| CN102433238A (en) * | 2011-12-06 | 2012-05-02 | 成晓东 | Production method for lonicera edulis, blueberry and vitis amurensis compounded fruit wine |
| CN103275847A (en) * | 2013-05-31 | 2013-09-04 | 大兴安岭依莓饮品有限公司 | Wild blueberry wine for female and preparation method of wine |
| CN103555526A (en) * | 2013-09-24 | 2014-02-05 | 伊春市鑫野实业有限公司 | Blueberry yang-invigorating wine |
| RU2560077C1 (en) * | 2014-05-20 | 2015-08-20 | Государственное бюджетное образовательное учреждение высшего профессионального образования "Иркутский государственный медицинский университет" Министерства здравоохранения Российской Федерации | Eufrazine, medicinal herb tea possessing antioxidant and nootropic activity |
| CN107815370A (en) * | 2017-11-17 | 2018-03-20 | 华坪县腾辉酒业有限公司 | A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof |
| CN109593626A (en) * | 2019-01-16 | 2019-04-09 | 杭州市农业科学研究院 | The processing method of blueberry fruit wine |
| CN112048414A (en) * | 2020-09-24 | 2020-12-08 | 马良 | A health wine rich in anthocyanin for maintaining original taste of wine, and its preparation method |
-
2008
- 2008-10-28 CN CN200810172836A patent/CN101792702A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102344866A (en) * | 2011-10-17 | 2012-02-08 | 杨占江 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
| CN102344866B (en) * | 2011-10-17 | 2013-02-27 | 杨占江 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
| CN102433238A (en) * | 2011-12-06 | 2012-05-02 | 成晓东 | Production method for lonicera edulis, blueberry and vitis amurensis compounded fruit wine |
| CN103275847A (en) * | 2013-05-31 | 2013-09-04 | 大兴安岭依莓饮品有限公司 | Wild blueberry wine for female and preparation method of wine |
| CN103275847B (en) * | 2013-05-31 | 2016-01-13 | 大兴安岭依莓饮品有限公司 | A kind of wild blueberry lady wine and preparation method thereof |
| CN103555526A (en) * | 2013-09-24 | 2014-02-05 | 伊春市鑫野实业有限公司 | Blueberry yang-invigorating wine |
| RU2560077C1 (en) * | 2014-05-20 | 2015-08-20 | Государственное бюджетное образовательное учреждение высшего профессионального образования "Иркутский государственный медицинский университет" Министерства здравоохранения Российской Федерации | Eufrazine, medicinal herb tea possessing antioxidant and nootropic activity |
| CN107815370A (en) * | 2017-11-17 | 2018-03-20 | 华坪县腾辉酒业有限公司 | A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof |
| CN109593626A (en) * | 2019-01-16 | 2019-04-09 | 杭州市农业科学研究院 | The processing method of blueberry fruit wine |
| CN112048414A (en) * | 2020-09-24 | 2020-12-08 | 马良 | A health wine rich in anthocyanin for maintaining original taste of wine, and its preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101792702A (en) | Great bilberry (blueberry) anthocyanin wine and production process | |
| CN101831368B (en) | Millet yellow wine and making process thereof | |
| CN102618414B (en) | Method for brewing wild bilberry ice wine | |
| CN106616165A (en) | Rose probiotic ferment beverage and production method thereof | |
| CN101792707A (en) | Blueberry (vaccinium uliginosum) brandy and production process thereof | |
| CN101180998A (en) | Gold vinegar tea beverage and manufacturing technology | |
| CN101085946A (en) | Blueberry beer and brewing method thereof | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN101457188A (en) | Medlar fruit wine | |
| CN107142179A (en) | The brewing method of lycium ruthenicum red wine | |
| CN111034996A (en) | Preparation method of apple enzyme functional beverage | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN103525623A (en) | Compound raspberry health-preserving health-care wine and production technology thereof | |
| CN113564061B (en) | Saccharomyces cerevisiae SG35, fermentation inoculant containing saccharomyces cerevisiae SG35 and application of fermentation inoculant | |
| CN105018268A (en) | Amur grape ice wine capable of strengthening stomach and preparation method thereof | |
| CN103184122B (en) | Production process for peony-cherry fermented fruit wine | |
| WO2020013388A1 (en) | Method for preparation of nitrite ion-containing allium tuberosum fermentate and composition thereof | |
| CN1899098A (en) | Wild natto and its preparing method | |
| CN109112036A (en) | A kind of composite enzyme fruit wine preparation method | |
| CN1952101A (en) | Dragon fruit carbonated wine and process for producing same | |
| CN101153245B (en) | Method for producing ferment type cactus vine fruit juice liquor | |
| CN104450406A (en) | Kiwi fruit wine and production process thereof | |
| CN106085732A (en) | A kind of preparation method of health preserving pomegranate wine | |
| CN103602554A (en) | Compound fermentation type semen cuscutae health-care wine and production method thereof | |
| CN101270326A (en) | Method for preparing ecological water of strawberry cell |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Wang Xiaohui Document name: the First Notification of an Office Action |
|
| DD01 | Delivery of document by public notice |
Addressee: Wang Xiaohui Document name: Notification to Make Formalities Rectification |
|
| DD01 | Delivery of document by public notice |
Addressee: Wei Yan Document name: Notification that Application Deemed to be Withdrawn |
|
| DD01 | Delivery of document by public notice |
Addressee: Wang Xiaohui Document name: Notification that Application Deemed not to be Proposed |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100804 |