CN106978299A - A kind of blueberry fizz brewing method - Google Patents
A kind of blueberry fizz brewing method Download PDFInfo
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- CN106978299A CN106978299A CN201710209224.7A CN201710209224A CN106978299A CN 106978299 A CN106978299 A CN 106978299A CN 201710209224 A CN201710209224 A CN 201710209224A CN 106978299 A CN106978299 A CN 106978299A
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- blueberry
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- General Health & Medical Sciences (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of blueberry fizz brewing method, selection processing from raw material is to one time fermentation and secondary fermentation, until last encapsulation, elaborates to brewage fizz using blueberry, and using high temperature dipping before fermenting again, the step of obviating addition sulfur dioxide, the blueberry fizz that this technique is brewageed has special fruity and aroma, gives off a strong fragrance, harmonious, flavour is pure, tasty and refreshing, wine body is full, and aftertaste is long, and typicalness is strong.Sour and sweet palatability, is adapted to men and women, old and young.
Description
Technical field
The present invention relates to a kind of blueberry fizz brewing method.
Background technology
Blueberry, also known as cowberry or blue berry, belong to Ericaceae Vaccinium, perennial shrub is a kind of fruit of small berry
Tree.Blueberry is in navy blue, berry single fruit weight 0.5-5g, and by white fruit powder, seed is minimum, and pulp is fine and smooth, sweet and sour palatability, fragrant
Gas is clearly pleasant, and it is good merchantable brand to eat processing raw.Blueberry contains abundant anthocyanin, and low sugar, low fat, the strong row fruit of oxidation resistance
First of product, vegetables, with many special health-care effects, FAO (Food and Agriculture Organization of the United Nation) be classified as the big healthy food of the mankind five it
One.Blueberry gains great popularity because of its unique local flavor and healthy nutritive value in developed countries such as American-European and Japan, can be rated as " the world the
The king of 3 generation fruit ".The world's main integrated distribution of blueberry wild resource starts commercialization early 20th century artificial in North America and Europe
Cultivation.Current North America is the Zhu Zai areas of world's blueberry, and other areas are also fast-developing in scale.China possesses abundant blueberry
Wild resource, is concentrated mainly on the ground such as northern Daxing'an Mountainrange, and introducing and planting starts from mid-nineties 90 in 20th century 80, and south is main
To be the torrid zone, subtropical climate, suitably plant lagophthalmos, high clump blueberry, and the north is high and cold, suitably plants short clump, half high clump blueberry,
Planted area is wide, and development speed is accelerated year by year.
Grape can brew fizz now, and blueberry is used for non-alcoholic drink, few to be used to make wine.
The content of the invention
It is an object of the invention to provide a kind of brewage process of blueberry fizz.
The technical solution adopted by the present invention is：S1. by after the blueberry pomace steam sterilizing of freezing, spreading for cooling is stand-by；Blueberry pulp
Fruit is using freezing；
S2. destemming is crushed：Blended fruit juice is obtained after blueberry berry, blueberry pomace are crushed into stirring together, to blended fruit juice
The pure water of 100~300mg/L of middle addition pectase, pectase and normal temperature is according to mass ratio 1：10 admixture activations；
S3. make blended fruit juice hot submersion 6-24h in 60 DEG C, add 20mg/L pectases, 20~30min of stirring and leaching,
Free juice is finally pumped into fermentation tank, the squeezing of skin slag；Squeezing juice is individually deposited or squeezed into mixes acquisition with free juice in fermentation tank
Fruit juice, detects and adjusts fruit juice sugar content for 180~200g/L, fermented juice is treated in acquisition；
S4., fermented juice is added to 0.20g/L active dry yeast in 20-25 DEG C, and is filled with into fermentation tank sterile
Air, dissolved oxygen amount control is fermented under 8~10mg/L, and when pressure reaches 0.5Mpa in tank, alcoholic strength reaches 5~10%v/
During v, by tank temperature drop to -2 DEG C, fermentation is terminated, former wine is obtained；
S5. white granulated sugar is added：According to the alcoholic strength of former wine and the pressure to be reached, and total acid content, calculate by
White sand sugar weight is added, 23g/L white granulated sugars produce 6 pressure；White granulated sugar enters with blueberry base liquor in sterilized canister
Row fully dissolving, then filtered with filter, the filter opening of filter core is 0.65 micron, and foaming base liquor is made；
S6. using ultrafiltration filtering foaming base liquor in 4 DEG C or less of environment, ultrafiltration is a kind of pressurization UF membrane skill
Under a certain pressure art, i.e., make small molecule solute and solvent through the special film of certain pore size, and macromolecular solute can not be saturating
Cross, ultra-filtration process is dynamic filtration, separation is completed under flow regime, solute is only in the limited deposition in film surface, by clear
Washing to recover；
S7. the fermentation of foaming base liquor prepares：First yeast is added into foaming base liquor, foaming base liquor temperature recovery to 13.5~
14 DEG C, Yeast proliferation to 1 × 106After individual/ml, yeast nutrient is added, bottling envelope crown plug after being well mixed；
S8. foaming base liquor starts fermentation：Traverse after base liquor of bubbling bottling, fermentation temperature is 10~12 DEG C, after fermentation in 1 month
Terminate；Observation is previously installed at the pressure gauge numerical value on bottle after fermentation ends, judges whether fermentation is normal, then carry out next step
Suddenly；
S9. rolling bottle：After base liquor fermentation ends of bubbling, bottle is not rotated, is transferred on Rotary Machine, rolling bottle rises after 2~3 weeks
The precipitate in base liquor is steeped to the crown plug and bottleneck of bottle；
S10. it is quick-frozen：Quick-frozen to the sediment progress of bottleneck by bottleneck instant freezer, quick freezing temperature is subzero 18~20
DEG C, then opening removes the sediment of solidification；
S11. will foaming base liquor dress such as wooden barrel, storage 2-3 months in cellar；
S12. eventually pass and beat plug bundle screw thread, bottle storage and contracting cap labeling process, blueberry fizz is made.
As a further improvement on the present invention, the proportioning of grape, blueberry berry and blueberry pomace is in the step S2：It is blue
Certain kind of berries berry 30.7%, blueberry pomace 44.8%, grape 24.5%.
The beneficial effects of the invention are as follows：The blueberry fizz that this technique is brewageed has special fruity and aroma, and fragrance is dense
Strongly fragrant, harmony, flavour is pure, tasty and refreshing, and wine body is full, and aftertaste is long, and typicalness is strong.Sour and sweet palatability, is adapted to men and women, old and young.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, the present invention is carried out below further
Describe in detail.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit this hair
It is bright.
Embodiment 1：
S1. by after the blueberry pomace steam sterilizing of freezing, spreading for cooling is stand-by；Blueberry berry is using freezing；
S2. destemming is crushed：Blended fruit juice is obtained after blueberry berry, blueberry pomace are crushed into stirring together, to blended fruit juice
The pure water of 100~300mg/L of middle addition pectase, pectase and normal temperature is according to mass ratio 1：10 admixture activations；
S3. make blended fruit juice hot submersion 6-24h in 60 DEG C, be cooled to 40 DEG C of addition 20mg/L pectases, stirring and leaching
20~30min, is finally pumped into fermentation tank, the squeezing of skin slag by free juice；Squeezing juice individually deposit or squeeze into fermentation tank with gravity flow
Juice mixing obtains fruit juice, detects and adjusts fruit juice sugar content for 180~200g/L, fermented juice is treated in acquisition；
S4., fermented juice is added to 0.20g/L active dry yeast in 20-25 DEG C, and is filled with into fermentation tank sterile
Air, dissolved oxygen amount control is fermented under 8~10mg/L, and when pressure reaches 0.5Mpa in tank, alcoholic strength reaches 5~10%v/
During v, by tank temperature drop to -2 DEG C, fermentation is terminated, former wine is obtained；
S5. white granulated sugar is added：According to the alcoholic strength of former wine and the pressure to be reached, and total acid content, calculate by
White sand sugar weight is added, 23g/L white granulated sugars produce 6 pressure；White granulated sugar enters with blueberry base liquor in sterilized canister
Row fully dissolving, then filtered with filter, the filter opening of filter core is 0.65 micron, and foaming base liquor is made；
S6. using ultrafiltration filtering foaming base liquor in 4 DEG C or less of environment, ultrafiltration is a kind of pressurization UF membrane skill
Under a certain pressure art, i.e., make small molecule solute and solvent through the special film of certain pore size, and macromolecular solute can not be saturating
Cross, ultra-filtration process is dynamic filtration, separation is completed under flow regime, solute is only in the limited deposition in film surface, by clear
Washing to recover；
S7. the fermentation of foaming base liquor prepares：First yeast is added into foaming base liquor, foaming base liquor temperature recovery to 13.5~
14 DEG C, Yeast proliferation to 1 × 106After individual/ml, yeast nutrient is added, bottling envelope crown plug after being well mixed；
S8. foaming base liquor starts fermentation：Traverse after base liquor of bubbling bottling, fermentation temperature is 10~12 DEG C, after fermentation in 1 month
Terminate；Observation is previously installed at the pressure gauge numerical value on bottle after fermentation ends, judges whether fermentation is normal, then carry out next step
Suddenly；
S9. rolling bottle：After base liquor fermentation ends of bubbling, bottle is not rotated, is transferred on Rotary Machine, rolling bottle rises after 2~3 weeks
The precipitate in base liquor is steeped to the crown plug and bottleneck of bottle；
S10. it is quick-frozen：Quick-frozen to the sediment progress of bottleneck by bottleneck instant freezer, quick freezing temperature is subzero 18~20
DEG C, then opening removes the sediment of solidification；
S11. will foaming base liquor dress such as wooden barrel, storage 2-3 months in cellar；
S12. eventually pass and beat plug bundle screw thread, bottle storage and contracting cap labeling process, blueberry fizz is made.
Embodiment 2：
The proportioning of grape, blueberry berry and blueberry pomace is in the step S2：Blueberry berry 30.7%, blueberry pomace
44.8%, grape 24.5%.
Embodiments of the present invention are described above, but the invention is not restricted to above-mentioned embodiment, in affiliated skill
In the knowledge that art field those of ordinary skill possesses, it can also make various on the premise of present inventive concept is not departed from
Change.
Claims (2)
1. a kind of blueberry fizz brewing method, it is characterized in that：Comprise the following steps that：
S1. by after the blueberry pomace steam sterilizing of freezing, spreading for cooling is stand-by；Blueberry berry is using freezing；
S2. destemming is crushed：Blended fruit juice is obtained after blueberry berry, blueberry pomace are crushed into stirring together, is added into blended fruit juice
Enter 100~300mg/L pectase, the pure water of pectase and normal temperature is according to mass ratio 1：10 admixture activations；
S3. make blended fruit juice hot submersion 6-24h in 60 DEG C, add 20mg/L pectases, 20~30min of stirring and leaching, finally
Free juice is pumped into fermentation tank, the squeezing of skin slag；Squeezing juice is individually deposited or squeezed into mixes acquisition fruit juice with free juice in fermentation tank,
Detect and adjust fruit juice sugar content for 180~200g/L, fermented juice is treated in acquisition；
S4., fermented juice is added to 0.20g/L active dry yeast in 20-25 DEG C, and is filled with into fermentation tank filtrated air,
Dissolved oxygen amount control is fermented under 8~10mg/L, when pressure reaches 0.5Mpa in tank, when alcoholic strength reaches 5~10%v/v,
By tank temperature drop to -2 DEG C, fermentation is terminated, former wine is obtained；
S5. white granulated sugar is added：According to the alcoholic strength of former wine and the pressure to be reached, and total acid content, calculating to want
White sand sugar weight is added, 23g/L white granulated sugars produce 6 pressure；White granulated sugar is filled with blueberry base liquor in sterilized canister
Divide dissolving, then filtered with filter, the filter opening of filter core is 0.65 micron, and foaming base liquor is made；
S6. using ultrafiltration filtering foaming base liquor in 4 DEG C or less of environment, ultrafiltration is a kind of pressurization membrane separation technique,
I.e. under a certain pressure, small molecule solute and solvent are made through the special film of certain pore size, and macromolecular solute can not be passed through,
Ultra-filtration process is dynamic filtration, and separation is completed under flow regime, and solute, can by cleaning only in the limited deposition in film surface
To recover；
S7. the fermentation of foaming base liquor prepares：First add yeast into foaming base liquor, foaming base liquor temperature recovery to 13.5~14 DEG C,
Yeast proliferation is to 1 × 106After individual/ml, yeast nutrient is added, bottling envelope crown plug after being well mixed；
S8. foaming base liquor starts fermentation：Traverse after base liquor of bubbling bottling, fermentation temperature is 10~12 DEG C, 1 month after fermentation knot
Beam；Observation is previously installed at the pressure gauge numerical value on bottle after fermentation ends, judges whether fermentation is normal, then carry out next step
Suddenly；
S9. rolling bottle：After base liquor fermentation ends of bubbling, bottle is not rotated, is transferred on Rotary Machine, rolling bottle is after 2~3 weeks, and bubble base
The crown plug and bottleneck of precipitate in wine to bottle；
S10. it is quick-frozen：Quick-frozen to the sediment progress of bottleneck by bottleneck instant freezer, quick freezing temperature is subzero 18~20 DEG C, so
Opening removes the sediment of solidification afterwards；
S11. will foaming base liquor dress such as wooden barrel, storage 2-3 months in cellar；
S12. eventually pass and beat plug bundle screw thread, bottle storage and contracting cap labeling process, blueberry fizz is made.
2. a kind of blueberry fizz brewing method according to claim 1, it is characterized in that：Grape, indigo plant in the step S2
The proportioning of certain kind of berries berry and blueberry pomace is：Blueberry berry 30.7%, blueberry pomace 44.8%, grape 24.5%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710209224.7A CN106978299A (en) | 2017-03-31 | 2017-03-31 | A kind of blueberry fizz brewing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710209224.7A CN106978299A (en) | 2017-03-31 | 2017-03-31 | A kind of blueberry fizz brewing method |
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| CN106978299A true CN106978299A (en) | 2017-07-25 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019110857A1 (en) * | 2017-12-04 | 2019-06-13 | Universidad De Huelva | Sparkling drink made from strawberries and cranberries |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101698818A (en) * | 2009-10-28 | 2010-04-28 | 江苏大学 | Method for preparing black berry wine by combing yeast deacidification technology with ultrahigh pressure processing technology |
| CN103865708A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Brewing method of low-temperature high-quality wild grape sparkling wine |
| CN104031797A (en) * | 2014-06-19 | 2014-09-10 | 河北科技师范学院 | Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice |
| CN104789403A (en) * | 2015-04-13 | 2015-07-22 | 鲁东大学 | Raspberry and grape foaming wine brewing process |
-
2017
- 2017-03-31 CN CN201710209224.7A patent/CN106978299A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101698818A (en) * | 2009-10-28 | 2010-04-28 | 江苏大学 | Method for preparing black berry wine by combing yeast deacidification technology with ultrahigh pressure processing technology |
| CN103865708A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Brewing method of low-temperature high-quality wild grape sparkling wine |
| CN104031797A (en) * | 2014-06-19 | 2014-09-10 | 河北科技师范学院 | Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice |
| CN104789403A (en) * | 2015-04-13 | 2015-07-22 | 鲁东大学 | Raspberry and grape foaming wine brewing process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019110857A1 (en) * | 2017-12-04 | 2019-06-13 | Universidad De Huelva | Sparkling drink made from strawberries and cranberries |
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Application publication date: 20170725 |
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