CN103103052A - Blueberry honey fermented wine and preparation method thereof - Google Patents
Blueberry honey fermented wine and preparation method thereof Download PDFInfo
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- CN103103052A CN103103052A CN2011103772467A CN201110377246A CN103103052A CN 103103052 A CN103103052 A CN 103103052A CN 2011103772467 A CN2011103772467 A CN 2011103772467A CN 201110377246 A CN201110377246 A CN 201110377246A CN 103103052 A CN103103052 A CN 103103052A
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Abstract
The invention belongs to the field of biotechnology, and in particular relates to a blueberry honey fermented wine and a preparation method thereof. The blueberry honey fermented wine takes blueberry of great khingan specialty and honey as raw materials and is prepared through processes such as biological enzymolysis, instant high-temperature sterilization, fermentation, inactivation, ageing, separating, nanoscale filtration and the like after dilution by pure water. The brewing process is quantitative and qualitative, and the nutritive values of the blueberry and the honey are fully played, so that the blueberry honey fermented wine is more beneficial to human health and has the characteristics of being mild in wine body, clear and transparent, fresh and natural in smell and rich in nutrition. The preparation method comprises the following specific steps of pulping the blueberry, adding honey, water and pectinase for enzymolysis, and sterilizing for 5 minutes; when solution temperature is controlled between 22 DEG C and 25 DEG C, adding yeast and nutrient, stirring uniformly, then sealing a fermentation tank for fermentation, removing colloid after the sugar degree is less than 15g/L and the alcoholic strength reaches above 10 degrees, filtering the wine body continuously by a kieselgur filter after inactivation, placing the filtered wine body in a storage tank for ageing, blending, and separating to obtain the product.
Description
Technical field
The invention belongs to biological technical field, specifically take Daxing'an Mountainrange special product wild blueberry and organic sweet potato bar honey as raw material, after the pure water dilution, adopt the operations such as biological enzymolysis, flash-sterilization, fermentation, deactivation, ageing, separation, nanofiltration, brewing process is both qualitative and quantitative, give full play to the nutritive value of blueberry and honey, more benefit human health, blueberry and honey are made had the wine body and coordinate, clear, Wen Xiang be pure and fresh, naturally only feel well and the serial fermented wine of nutritious characteristics and preparation method thereof.
Among the virgin forest of the raw materials used honey of this product from Daxing'an Mountainrange.Here being located between north latitude 50 degree-53 degree, is a natural pure land, and day and night temperature is large, is fit to the growth of hill flower.Here vegetation is in great numbers, and species are abundant.On the soil of 8.4 ten thousand square kilometres, thousands of kinds of wild plants are arranged, wherein: honey, powder, glue source plant has 5.985 ten thousand mu, bee product year reserves can reach 840,000 tons.This products material all meets European Union's Organic Food Attestation and organizes organic foodstuff production, Processing Criterion, is safe functional nutrient food.
Blueberry (Blueberry) means the meaning of blue berry.Low shrub, short pin is wild, and particle is little, but the content of anthocyanidin is very high; China mainly produces in Daxing'an Mountainrange and forest zone, the Xiaoxinanlin Mountains especially Central Greater Khingan Mountains, and is all pure wild.Contain abundant nutritive ingredient in Blueberry, it not only has good health protection effect, also has the functions such as the cranial nerve of preventing is aging, cardiac stimulant, anticancer vessel softening, enhancing human organism immunity.
Background technology
Honey is nectar or the secretory product of honeybee herborization, is housed in the sweet substance in honeycomb through fully brewageing.Honey is considered to a kind of fabulous food and medicine, and a lot of records are arranged in the successive dynasties document.Honey almost completely is comprised of monose such as glucose and fructose, is easy to be absorbed by the body, also contains except monose in honey that some to play various nutritive substances, the honey of normal function for cell, tissue and organ nutritious, and quantity of heat production is large.Perfect health-care tonic product, to the elderly, children, puerpera and weak battalion is particularly suitable after being ill.
Carbohydrate: the carbohydrate in honey accounts for the 70%-80% of total composition.These sugars in honey account for more than 65% of the total composition of honey usually take monose as main (being glucose and fructose).Next is disaccharide, has comparative advantage with sucrose in disaccharide, and its content is several to 5% from zero point.
Enzyme: enzyme and biologically active substance play an important role in organic vital movement, are indispensable materials.In honey, main enzyme is sucrase (saccharase) and amylase.Also contain the enzyme of outbalance in honey, as glucose oxidase, catalase, Phosphoric acid esterase and reductase enzyme, proteinoid enzyme and cruel enzyme etc.
VITAMIN: the rope of supporting one's family in honey is the abundantest with B family, is secondly L-sorbose.Common supporting one's family have VitB1 (vitamins B
1), riboflavin (vitamins B
2), pantothenic acid (vitamins B
5), pyridoxol (vitamins B
6), nicotinic acid (vitamins B
3), folic acid, xitix (vitamins C).In addition, also contain vitamin H, tocopherol (vitamin-E) and antihemorrhagic vitamin (vitamin K).
Mineral substance: the content of mineral substances in honey is in different varieties, and same kind is 0.02%-1.0% from difference between the honey of different areas, and average out to 0.17% mainly contains silicon, magnesium, phosphorus, manganese, iron, calcium, copper, sodium, potassium, aluminium, boron, chromium, nickel etc.
Protein, colloid albumen: the protein in honey has the 4-7 kind.Protein in honey exists with the form of colloidalmaterial usually, and it is comprised of protein, wax class, piperylene class and inorganics, usually is termed colloid albumen.
Aromatic compounds: the aromatoising substance in honey is mainly derivative and the ester compound of alcohols and aldehydes.These aromatoising substance major parts come from nectar, and small part produces in the process of brew honey, and it gives the fragrance of the uniqueness of honey.
Other materials: also contain dextrin, pigment, pollen, glycitols, tannins, resin, hydroxymethylfurfural and antibiotic and biologically active substance in honey.
In a word, the honey main component is glucose and fructose, also contains the senior nutritive ingredients such as abundant enzyme, organic acid, VITAMIN, hormone, protein.Contain nearly 20 seed amino acids in honey, nutritive ingredient is abundant.Because honey has so abundant nutritive ingredient, by saccharomycetic effect.Promote the conversion of macromolecular substance, continuous rising along with alcoholic strength, the small-molecule substance of mead constantly generates, composition is abundanter, these small molecules nutritive substances soluble in water very easily are absorbed by the body, and can participate in rapidly organism metabolism, replenish timely and effectively the needed by human body nutrient, patient the old and the weak, excessive physical consumption person are regained one's strength very soon.
Except sugar, acid and the Vc of routine, be rich in VE, VA, VB, SOD, arbutin, protein, cyanin, food fiber and abundant K, Fe, the mineral elements such as Zn, Ca in Blueberry.According to the Blueberry analysis is measured, in every hectogram blueberry fresh fruit, the cyanin pigment content is up to 163mg, protein 400-700 milligram, fatty 500-600 milligram, carbohydrate 12.3-15.3 milligram, vitamin A is up to 81-100 international unit, vitamin E2 .7-9.5 microgram, SOD5.39 international unit, and VITAMIN is all higher than other fruit.Trace element is also very high, calcium 220-920 microgram in every gram fresh fruit, phosphorus 98-274 microgram, magnesium 114-249 microgram, zinc 2.1-4.3 microgram, iron 7.6-30.0 microgram, germanium 0.8-1.2 microgram, copper 2.0-3.2 microgram.
Therefore, exploitation blueberry honey series fermented wine product is assistant officer's problem to be solved.
Summary of the invention
Purpose of the present invention is exactly when keeping blueberry and honey nutritive ingredient activity, strengthens the health nutrient composition of blueberry and honey, and human body is more easily absorbed, the enhancing body immunological competence, improve to have a sleepless night, the improvement of the symptom such as forgetful, lassitude.
Blueberry honey of the present invention series fermented wine is take Daxing'an Mountainrange pure natural organic blueberry and honey as raw material, through operations such as biological enzymolysis, flash pasteurization, fermentation, deactivation, ageing, separation, nanofiltration, give full play to blueberry and honey nutritive value, the refining full-natural nutritive protective foods that forms of the foods processing technique of uses advanced.
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and adding the ratio of honey and water is 4: 2: 4, adds the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, and temperature is controlled at 50 ℃, transfers the PH3.6 left and right, and enzymolysis time is 1h; Sterilization 5min is carried out in solution instantaneously heating to 80 after enzymolysis ℃-85 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation is until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, remove colloid in fermented liquid, 60 ℃ of deactivation 30min with adding after gelatin and the dissolving of tannin mixture; Wine body kieselguhr filter continuous filtration after deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.After ageing, wine is known from experience a small amount of precipitation of generation, separates with rotating speed 15000r/min with channel separator.According to the kind of producing wine, allocate local flavor, pol, alcoholic strength.The employing deep bed filter filters, Plate Filtration, the Sterile Filtration of nano level film.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment
Embodiment 1:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and adding the ratio of honey and water is 4: 2: 4, adds the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, and temperature is controlled at 40 ℃, transfers the PH3.8 left and right, and enzymolysis time is 1h; Sterilization 5min is carried out in solution instantaneously heating to 80 after enzymolysis ℃-85 ℃; When solution temperature is controlled at 25 ℃-28 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation is until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, remove colloid in fermented liquid, 60 ℃ of deactivation 30min with adding after gelatin and the dissolving of tannin mixture; Wine body kieselguhr filter continuous filtration after deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.After ageing, wine is known from experience a small amount of precipitation of generation, separates with rotating speed 15000r/min with channel separator.According to the kind of producing wine, allocate local flavor, pol, alcoholic strength.The employing deep bed filter filters, Plate Filtration, the Sterile Filtration of nano level film.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 2:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and adding the ratio of honey and water is 4: 2: 4, adds the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, and temperature is controlled at 60 ℃, transfers the PH3.8 left and right, and enzymolysis time is 1h; Sterilization 5min is carried out in solution instantaneously heating to 80 after enzymolysis ℃-85 ℃; When solution temperature is controlled at 25 ℃-28 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation is until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, remove colloid in fermented liquid, 60 ℃ of deactivation 30min with adding after gelatin and the dissolving of tannin mixture; Wine body kieselguhr filter continuous filtration after deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.After ageing, wine is known from experience a small amount of precipitation of generation, separates with rotating speed 15000r/min with channel separator.According to the kind of producing wine, allocate local flavor, pol, alcoholic strength.The employing deep bed filter filters, Plate Filtration, the Sterile Filtration of nano level film.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 3:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and adding the ratio of honey and water is 4: 2: 4, adds the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, and temperature is controlled at 50 ℃, transfers the PH3.6 left and right, and enzymolysis time is 1h; Sterilization 5min is carried out in solution instantaneously heating to 80 after enzymolysis ℃-85 ℃; When solution temperature is controlled at 18 ℃-20 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation is until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, remove colloid in fermented liquid, 60 ℃ of deactivation 30min with adding after gelatin and the dissolving of tannin mixture; Wine body kieselguhr filter continuous filtration after deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.After ageing, wine is known from experience a small amount of precipitation of generation, separates with rotating speed 15000r/min with channel separator.According to the kind of producing wine, allocate local flavor, pol, alcoholic strength.The employing deep bed filter filters, Plate Filtration, the Sterile Filtration of nano level film.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 4:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and adding the ratio of honey and water is 4: 2: 4, adds the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, and temperature is controlled at 50 ℃, transfers the PH3.6 left and right, and enzymolysis time is 1h; Sterilization 5min is carried out in solution instantaneously heating to 80 after enzymolysis ℃-85 ℃; When solution temperature is controlled at 20 ℃-22 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation is until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, remove colloid in fermented liquid, 60 ℃ of deactivation 30min with adding after gelatin and the dissolving of tannin mixture; Wine body kieselguhr filter continuous filtration after deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.After ageing, wine is known from experience a small amount of precipitation of generation, separates with rotating speed 15000r/min with channel separator.According to the kind of producing wine, allocate local flavor, pol, alcoholic strength.The employing deep bed filter filters, Plate Filtration, the Sterile Filtration of nano level film.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 5:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and adding the ratio of honey and water is 4: 2: 4, adds the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, and temperature is controlled at 50 ℃, transfers the PH3.3 left and right, and enzymolysis time is 1h; Sterilization 5min is carried out in solution instantaneously heating to 80 after enzymolysis ℃-85 ℃; When solution temperature is controlled at 20 ℃-225 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation is until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, remove colloid in fermented liquid, 60 ℃ of deactivation 30min with adding after gelatin and the dissolving of tannin mixture; Wine body kieselguhr filter continuous filtration after deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.After ageing, wine is known from experience a small amount of precipitation of generation, separates with rotating speed 15000r/min with channel separator.According to the kind of producing wine, allocate local flavor, pol, alcoholic strength.The employing deep bed filter filters, Plate Filtration, the Sterile Filtration of nano level film.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 6:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and adding the ratio of honey and water is 4: 2: 4, adds the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, and temperature is controlled at 50 ℃, transfers the PH3.5 left and right, and enzymolysis time is 1h; Sterilization 5min is carried out in solution instantaneously heating to 80 after enzymolysis ℃-85 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation is until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, remove colloid in fermented liquid, 60 ℃ of deactivation 30min with adding after gelatin and the dissolving of tannin mixture; Wine body kieselguhr filter continuous filtration after deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.After ageing, wine is known from experience a small amount of precipitation of generation, separates with rotating speed 15000r/min with channel separator.According to the kind of producing wine, allocate local flavor, pol, alcoholic strength.The employing deep bed filter filters, Plate Filtration, the Sterile Filtration of nano level film.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 7:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and adding the ratio of honey and water is 4: 2: 4, adds the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, and temperature is controlled at 50 ℃, transfers the PH3.6 left and right, and enzymolysis time is 1h; Sterilization 5min is carried out in solution instantaneously heating to 80 after enzymolysis ℃-85 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation is until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, remove colloid in fermented liquid, 60 ℃ of deactivation 30min with adding after gelatin and the dissolving of tannin mixture; Wine body kieselguhr filter continuous filtration after deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.After ageing, wine is known from experience a small amount of precipitation of generation, separates with rotating speed 15000r/min with channel separator.According to the kind of producing wine, allocate local flavor, pol, alcoholic strength.The employing deep bed filter filters, Plate Filtration, the Sterile Filtration of nano level film.Bottling after the assay was approved, labeling, mounted box, case, product.
Claims (3)
1. blueberry honey series fermented wine, specifically take Daxing'an Mountainrange special product blueberry and honey as raw material, after the pure water dilution, adopt the operations such as biological enzymolysis, flash-sterilization, fermentation, deactivation, ageing, separation, nanofiltration, brewing process is both qualitative and quantitative, give full play to the nutritive value of blueberry and honey, more benefit human health, blueberry and honey are made had the wine body and coordinate, clear, Wen Xiang be pure and fresh, naturally only feel well and the serial fermented wine of nutritious characteristics and preparation method thereof.It is characterized in that adopting sweet potato bar (formal name used at school Stem or leaf of Shrub Lespedeza) honey, alcoholic strength 〉=12 degree.Specifically blueberry is pulled an oar, adding the ratio of honey and water is 4: 2: 4, adds the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, and temperature is controlled at 50 ℃, transfers the PH3.6 left and right, and enzymolysis time is 1h; Sterilization 5min is carried out in solution instantaneously heating to 80 after enzymolysis ℃-85 ℃; When solution temperature is controlled at 22 ℃-25 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation is until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, remove colloid in fermented liquid, 60 ℃ of deactivation 30min with adding after gelatin and the dissolving of tannin mixture; Wine body kieselguhr filter continuous filtration after deactivation.Wine body is after filtering put into the basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and 3 months time is to the several years.After ageing, wine is known from experience a small amount of precipitation of generation, separates with rotating speed 15000r/min with channel separator.According to the kind of producing wine, allocate local flavor, pol, alcoholic strength.The employing deep bed filter filters, Plate Filtration, the Sterile Filtration of nano level film.Bottling after the assay was approved, labeling, mounted box, case, product.
2. blueberry honey series fermented wine as claimed in claim 1, is characterized in that with all sorts of flowers or lime tree honey, alcoholic strength 〉=10 degree.
3. as the blueberry honey series fermented wine of claim 1 and claim 2, it is characterized in that allocating after adopting distillation, alcoholic strength can reach the 30-70 degree.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103243004A (en) * | 2013-05-31 | 2013-08-14 | 大兴安岭依莓饮品有限公司 | Wild blueberry dry red wine and preparation method thereof |
| CN103243005A (en) * | 2013-05-31 | 2013-08-14 | 大兴安岭依莓饮品有限公司 | Wild blueberry iced red wine and preparation method thereof |
| CN104839828A (en) * | 2015-05-12 | 2015-08-19 | 王京生 | Manufacturing method of blueberry rosemary beverage |
| CN107893008A (en) * | 2016-10-01 | 2018-04-10 | 李成方 | A kind of brewage process of blueberry honey fermented wine |
| CN108949417A (en) * | 2018-07-12 | 2018-12-07 | 贵州高原蓝生态农业科技开发有限公司 | A kind of blueberry pure mellow wine and preparation method thereof |
| CN113789242A (en) * | 2021-10-08 | 2021-12-14 | 成都凌金农业科技有限公司 | Method for making selenium-rich blueberry wine |
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| CN1309170A (en) * | 2000-12-18 | 2001-08-22 | 云南农业大学 | Fermented honey wine and its preparing process |
| CN102146328A (en) * | 2011-01-14 | 2011-08-10 | 哈尔滨工业大学 | Process for brewing mead |
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- 2011-11-15 CN CN2011103772467A patent/CN103103052A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2123518C1 (en) * | 1996-02-27 | 1998-12-20 | Общество с ограниченной ответственностью "Научно-внедренческое предприятие "Эффект-91" | Composition for production of alcoholic beverage |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103243004A (en) * | 2013-05-31 | 2013-08-14 | 大兴安岭依莓饮品有限公司 | Wild blueberry dry red wine and preparation method thereof |
| CN103243005A (en) * | 2013-05-31 | 2013-08-14 | 大兴安岭依莓饮品有限公司 | Wild blueberry iced red wine and preparation method thereof |
| CN103243004B (en) * | 2013-05-31 | 2014-08-13 | 大兴安岭依莓饮品有限公司 | Wild blueberry dry red wine and preparation method thereof |
| CN103243005B (en) * | 2013-05-31 | 2014-10-22 | 大兴安岭依莓饮品有限公司 | Wild blueberry iced red wine and preparation method thereof |
| CN104839828A (en) * | 2015-05-12 | 2015-08-19 | 王京生 | Manufacturing method of blueberry rosemary beverage |
| CN107893008A (en) * | 2016-10-01 | 2018-04-10 | 李成方 | A kind of brewage process of blueberry honey fermented wine |
| CN108949417A (en) * | 2018-07-12 | 2018-12-07 | 贵州高原蓝生态农业科技开发有限公司 | A kind of blueberry pure mellow wine and preparation method thereof |
| CN113789242A (en) * | 2021-10-08 | 2021-12-14 | 成都凌金农业科技有限公司 | Method for making selenium-rich blueberry wine |
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Application publication date: 20130515 |