CN103243005B - Wild blueberry iced red wine and preparation method thereof - Google Patents
Wild blueberry iced red wine and preparation method thereof Download PDFInfo
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- CN103243005B CN103243005B CN201310212263.4A CN201310212263A CN103243005B CN 103243005 B CN103243005 B CN 103243005B CN 201310212263 A CN201310212263 A CN 201310212263A CN 103243005 B CN103243005 B CN 103243005B
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 85
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 85
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 85
- 235000020095 red wine Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract 23
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 40
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 108010010803 Gelatin Proteins 0.000 claims abstract description 20
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 20
- 229920000159 gelatin Polymers 0.000 claims abstract description 20
- 239000008273 gelatin Substances 0.000 claims abstract description 20
- 235000019322 gelatine Nutrition 0.000 claims abstract description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 20
- 235000010216 calcium carbonate Nutrition 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 63
- 238000003860 storage Methods 0.000 claims description 10
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims 1
- 239000010959 steel Substances 0.000 claims 1
- 235000014101 wine Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 210000003792 cranial nerve Anatomy 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
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- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036449 good health Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
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- 201000011510 cancer Diseases 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
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- 238000001514 detection method Methods 0.000 description 2
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- 235000009103 Canarium album Nutrition 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000011720 Vaccinium uliginosum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
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- 239000002893 slag Substances 0.000 description 1
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Abstract
The invention relates to a wild blueberry iced red wine and a preparation method thereof. The iced red wine comprises the raw materials namely blueberries, pectinase, yeast, blueberry condensed juice, calcium carbonate and gelatin, wherein high quality wild blueberries produced in Great Khingan are chosen as the raw material, and the wild blueberry containing rich nutritional ingredients not only has good health care effect but also has functions of preventing cranial nerve from ageing, strengthening heart, resisting cancer, softening blood vessel, enhancing human body immunity and the like. Under the weather condition of frost, the frozen wild blueberries are collected and selected and then prepared into blueberry iced red wine through low temperature sugar fermentation. The blueberry iced red wine has sweet taste, has balanced acidity, is tasty and refreshing, has lasting aftertaste, and has better flavor when the wine is 4-8 DEG C.
Description
Technical field
The invention belongs to the preparation field of fruit juice wine, be specifically related to a kind of with wild blueberry (Latin formal name used at school:
semen Trigonellae) be ice red wine of main raw material and preparation method thereof.
Background technology
Blueberry (Latin formal name used at school:
semen Trigonellae), call blue plum, Vaccinium uliginosum etc.Originate in North America and East Asia, in China, mainly originate in Xing'anling mountains forest zone, especially Central Greater Khingan Mountains area.Blueberry is a kind of little berry, contains abundant nutritive ingredient, and 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.
At present, although commercially available blueberry wine kind is a lot, much do not take to be applicable to the enzyme of wild blueberry, can not effectively extract color and flavour substances in wild blueberry; Secondly, utilize now blueberry wine brewing process mostly to adopt traditional zymotic method, can not reach the quality of brewing wine, affect products taste.
Summary of the invention
The object of the present invention is to provide a kind of blueberry ice red wine and preparation method thereof, described blueberry ice red wine has strong aroma, and flavour is mellow, and wine body is plentiful.
The object of the invention is to be achieved through the following technical solutions:
A blueberry ice red wine, contains blueberry, polygalacturonase, yeast, blueberry inspissated juice, calcium carbonate, gelatin in the raw material of described this red wine, above each raw material weight umber ratio is:
Blueberry 800-1500
Polygalacturonase 0.1-0.3
Yeast 0.2-0.5
Blueberry inspissated juice 100-500
Calcium carbonate 0.3-0.5
Gelatin 0.1-0.3.
The object of the invention is to realize by following another technical scheme:
A preparation method for blueberry ice red wine, contains blueberry, polygalacturonase, yeast, blueberry inspissated juice, calcium carbonate, gelatin in the raw material of described ice red wine, above each raw material weight umber ratio is:
Blueberry 800-1500
Polygalacturonase 0.1-0.3
Yeast 0.2-0.5
Blueberry inspissated juice 100-500
Calcium carbonate 0.3-0.5
Gelatin 0.1-0.3;
Described preparation method comprises the steps:
A, the described blueberry of selection;
B, break process: described blueberry is carried out to break process, obtain crushing pulp;
C, enzymolysis processing: according to said ratio, in described crushing pulp, add polygalacturonase again, carry out enzymolysis processing, obtain the pulp after enzymolysis; The temperature of described enzymolysis processing is 45-55 degree Celsius, and the time is 1-2 hour;
D, fermentative processing: according to said ratio, in the pulp after described enzymolysis processing, add blueberry inspissated juice and access yeast, carry out fermentative processing, the pulp after being fermented; The temperature of described fermentative processing is 18-25 degree Celsius; Time is 20-40 days;
E, separating treatment: the pulp after described fermentation is carried out to separating treatment, obtain juice clearly;
F, aftertreatment: by said ratio, in described clear juice, add described blueberry inspissated juice, obtain ice red wine head product;
G, storage are processed: described ice red wine head product is stored to processing, the ice red wine head product after being stored; During described storage is processed, temperature is 10-18 degree Celsius, and the time is at least 2 months;
H, allocation processing: in the ice red wine head product after described storage, in described ratio, add described calcium carbonate, carry out depickling processing, then add the gac processing of decolour, obtain the ice red wine head product decolouring after depickling processing;
I, clarifying treatment: in the ice red wine head product after processing to described decolouring depickling according to said ratio, add described gelatin, then carry out freezing treatment, filtration treatment, obtain described ice red wine;
J, filling degerming are processed: described ice red wine is carried out to filling processing, pasteurize processing, get product.
The present invention has following beneficial effect compared to existing technology:
1, to select the high-quality wild blueberry that originates from Daxing'an Mountainrange be raw material in the present invention, under the weather condition of frost, freeze, manually meticulously gather, select, contain abundant nutritive ingredient, 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;
2, the present invention adopts low temperature to protect sugar-fermenting, meticulously brewages and forms, and have the exclusive fruital of strong wild blueberry and aroma;
3, blueberry ice red wine of the present invention, taste is sweet, acidity balance, tasty and refreshing, and lingering fragrance is lasting, drinks effect better under 4 ~ 8 ℃ of conditions.
Embodiment
embodiment 1
A blueberry ice red wine, contains blueberry, polygalacturonase, yeast, blueberry inspissated juice, calcium carbonate, gelatin in the raw material of described this red wine, above each raw material weight umber ratio is:
Blueberry 800-1500
Polygalacturonase 0.1-0.3
Yeast 0.2-0.5
Blueberry inspissated juice 100-500
Calcium carbonate 0.3-0.5
Gelatin 0.1-0.3;
Further, described blueberry inspissated juice manufacturer: the Groweers CO-op Grape Juice Co of North America blueberry association, lot number is NY20110902.
Further, described polygalacturonase is the German Ying Lian zymin DA6L of company polygalacturonase; Described yeast is the Actiflore F33 yeast of French LAFFORT company.
The preparation method of described blueberry ice red wine comprises the steps:
A, the described blueberry of selection; Described blueberry is wild blueberry, requires ripening degree good, and pol is more than 10%, and without Chinese olive inclusion-free, the place of production of this blueberry is Daxinganling District;
B, break process: described blueberry is carried out to break process, obtain crushing pulp;
C, enzymolysis processing: according to said ratio, in described crushing pulp, add polygalacturonase again, carry out enzymolysis processing, obtain the pulp after enzymolysis; The temperature of described enzymolysis processing is 45-55 degree Celsius, is preferably 50 degrees Celsius, and the time is 1-2 hour, is preferably 1.5 hours;
D, fermentative processing: according to said ratio, in the pulp after described enzymolysis processing, add blueberry inspissated juice and access yeast, carry out fermentative processing, the pulp after being fermented; The temperature of described fermentative processing is 18-25 degree Celsius, is preferably 20 degrees Celsius; Time is 20-40 days, is preferably 30 days;
E, separating treatment: the pulp after described fermentation is carried out to separating treatment, obtain juice clearly; Described separating treatment is for after juice and the layering of skin slag clearly, allows clearly juice naturally flow out and reaches separated object;
F, aftertreatment: by said ratio, in described clear juice, add described blueberry inspissated juice, obtain ice red wine head product; The pol of described ice red wine head product reaches 150g/L;
G, storage are processed: described ice red wine head product is stored to processing, the ice red wine head product after being stored; During described storage is processed, temperature is 10-18 degree Celsius, is preferably 15 degrees Celsius; Time is at least 2 months, is preferably 3;
H, allocation processing: in the ice red wine head product after described storage, in described ratio, add described calcium carbonate, carry out depickling processing, then add the gac processing of decolour, obtain the ice red wine head product decolouring after depickling processing; The weight ratio of the ice red wine head product after described activated carbon and described storage is: 0.3-0.7:1, is preferably 0.6:1;
I, clarifying treatment: in the ice red wine head product after processing to described decolouring depickling according to said ratio, add described gelatin, then carry out freezing treatment, filtration treatment, obtain described ice red wine; The temperature of described freezing treatment is-4.5 ~-3.5 degrees Celsius, and the time is 36-60 hour; Described filtration treatment adopts diatomite filter;
J, filling degerming are processed: described ice red wine is carried out to filling processing, pasteurize processing, get product; The temperature that described pasteurize is processed is 68 degrees Celsius, and the time is 30 minutes.
The present embodiment weight unit used is kilogram, also can for gram;
Each raw material described in the present embodiment is food grade;
In the present embodiment, each raw material in described can be in the ratio range providing flexible combination, at this, do not enumerate one by one.
embodiment 2
Another embodiment of a kind of blueberry ice red wine and preparation method thereof, the present embodiment is the preferred version carrying out on the basis of embodiment 1, raw materials used quality is identical with embodiment 1, the part identical with embodiment 1 in the present embodiment, please refer to disclosed content in embodiment 1 and understand, the disclosed content of embodiment 1 also should be as the content of the present embodiment.
In the raw material of described blueberry ice red wine, contain blueberry, polygalacturonase, yeast, blueberry inspissated juice, calcium carbonate, gelatin, above each raw material weight umber ratio is:
Blueberry 1000
Polygalacturonase 0.2
Yeast 0.3
Blueberry inspissated juice 400
Calcium carbonate 0.4
Gelatin 0.1
The preparation method of the present embodiment is referring to embodiment 1.
The present embodiment weight unit used is kilogram, also can for gram.
The blueberry ice red wine of the present embodiment adopts Q/DYM0001S-2011 to detect physical and chemical index, and concrete detection data are that alcoholic strength is 12.55%vol; Total reducing sugar is 101.15g/L; Total acid is 6.28g/L; Sugar-free extract is 22.35g/L; SO
260.09mg/L.
embodiment 3
Another embodiment of a kind of blueberry ice red wine and preparation method thereof, the present embodiment is the preferred version carrying out on the basis of embodiment 1, raw materials used quality is identical with embodiment 1, the part identical with embodiment 1 in the present embodiment, please refer to disclosed content in embodiment 1 and understand, the disclosed content of embodiment 1 also should be as the content of the present embodiment.
In described blueberry ice red wine raw material, contain blueberry, polygalacturonase, yeast, blueberry inspissated juice, calcium carbonate, gelatin, above each raw material weight umber ratio is:
Blueberry 1000
Polygalacturonase 0.1
Yeast 0.4
Blueberry inspissated juice 300
Calcium carbonate 0.3
Gelatin 0.2;
The preparation method of the present embodiment is referring to embodiment 1.
The present embodiment weight unit used is kilogram, also can for gram.
The blueberry ice red wine of the present embodiment adopts Q/DYM0001S-2011 to detect physical and chemical index, and concrete detection data are that alcoholic strength is 12.53%vol; Total reducing sugar is 101.35g/L; Total acid is 6.32g/L; Sugar-free extract is 22.35g/L; SO
260.33mg/L.
Claims (3)
1. a blueberry ice red wine, is characterized in that, contains blueberry, polygalacturonase, yeast, blueberry inspissated juice, calcium carbonate, gelatin in the raw material of described ice red wine, and above each raw material weight umber ratio is:
Blueberry 800-1500
Polygalacturonase 0.1-0.3
Yeast 0.2-0.5
Blueberry inspissated juice 100-500
Calcium carbonate 0.3-0.5
Gelatin 0.1-0.3;
The preparation method of described blueberry ice red wine comprises the steps:
A, the described blueberry of selection;
B, break process: described blueberry is carried out to break process, obtain crushing pulp;
C, enzymolysis processing: according to said ratio, in described crushing pulp, add polygalacturonase again, carry out enzymolysis processing, obtain the pulp after enzymolysis; The temperature of described enzymolysis processing is 45-55 degree Celsius, and the time is 1-2 hour;
D, fermentative processing: according to said ratio, in the pulp after described enzymolysis processing, add blueberry inspissated juice and access yeast, carry out fermentative processing, the pulp after being fermented; The temperature of described fermentative processing is 18-25 degree Celsius; Time is 20-40 days;
E, separating treatment: the pulp after described fermentation is carried out to separating treatment, obtain juice clearly;
F, aftertreatment: by said ratio, in described clear juice, add described blueberry inspissated juice, obtain ice red wine head product;
G, storage are processed: described ice red wine head product is placed in to stainless cylinder of steel and stores processing, the ice red wine head product after being stored; During described storage is processed, temperature is 10-18 degree Celsius, and the time is at least 2 months;
H, allocation processing: in the ice red wine head product after described storage, in described ratio, add described calcium carbonate, carry out depickling processing, then add the gac processing of decolour, obtain the ice red wine head product decolouring after depickling processing;
I, clarifying treatment: in the ice red wine head product after processing to described decolouring depickling according to said ratio, add described gelatin, then carry out freezing treatment, filtration treatment, obtain described ice red wine;
J, filling degerming are processed: described ice red wine is carried out to filling processing, pasteurize processing, get product.
2. blueberry ice red wine according to claim 1, is characterized in that, contains blueberry, polygalacturonase, yeast, blueberry inspissated juice, calcium carbonate, gelatin in the raw material of described ice red wine, and above each raw material weight umber ratio is:
Blueberry 1000
Polygalacturonase 0.2
Yeast 0.3
Blueberry inspissated juice 400
Calcium carbonate 0.4
Gelatin 0.1.
3. blueberry ice red wine according to claim 1, is characterized in that, contains blueberry, polygalacturonase, yeast, blueberry inspissated juice, calcium carbonate, gelatin in the raw material of described ice red wine, and above each raw material weight umber ratio is:
Blueberry 1000
Polygalacturonase 0.1
Yeast 0.4
Blueberry inspissated juice 300
Calcium carbonate 0.3
Gelatin 0.2.
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| CN103243005B true CN103243005B (en) | 2014-10-22 |
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| CN104630008A (en) * | 2015-02-05 | 2015-05-20 | 武汉天龙黄鹤楼酒业有限公司 | Preparation method of nutritional type compound wine for improving amino acid content |
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| CN1995309A (en) * | 2006-12-21 | 2007-07-11 | 大连轻工业学院 | Method for brewing blueberry wine using bioenzyme method |
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| CN103103052A (en) * | 2011-11-15 | 2013-05-15 | 大兴安岭绿源蜂业有限公司 | Blueberry honey fermented wine and preparation method thereof |
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Address after: 165023 Jiagedaqi Xinlin Industrial Park in Daxinganling area, Heilongjiang Province Patentee after: Daxing'anling Yimei Liquor Co.,Ltd. Address before: 165023 Jiagedaqi Xinlin Industrial Park in Daxinganling area, Heilongjiang Province Patentee before: DAXINGANLING YIMEI BEVERAGE Co.,Ltd. |
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Granted publication date: 20141022 |