CN107815370A - A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof - Google Patents
A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof Download PDFInfo
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- CN107815370A CN107815370A CN201711141174.XA CN201711141174A CN107815370A CN 107815370 A CN107815370 A CN 107815370A CN 201711141174 A CN201711141174 A CN 201711141174A CN 107815370 A CN107815370 A CN 107815370A
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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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
A kind of preparation method of blueberry alcoholic drink mixed with fruit juice, it is blueberry alcoholic drink mixed with fruit juice qualified products by the pretreatment of raw material, composition adjustment, inoculation yeast, tune sugar, cold fermentation, immersion, the naturally separation of skin slag, clarification, ageing, purification, allotment and diatomite filtering ageing again.Technical flow design of the invention is reasonable, technique is advanced, in whole preparation process, strict temperature control, ensure cold fermentation, reducing heating in blueberry preparation process causes the loss of procyanidin content, greatly improves blueberry alcoholic drink mixed with fruit juice procyanidin content, and taste is more preferably pure.
Description
Technical field
The present invention relates to a kind of Eaux-De-Vie and preparation method thereof, specifically a kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof.
Background technology
Containing abundant nutritional ingredient in Blueberry, having prevents cranial nerve aging, protection eyesight, cardiac stimulant, anticancer, soft
It is high to change function, the nutritional ingredients such as blood vessel, enhancing human organism be immune.Blueberry can effectively reduce cholesterol, atherosclerosis,
Promote cardiovascular health.Blueberry is rich in vitamin C, has enhancing cardiac function, pre- anti-cancer and cardiopathic effect, can prevent brain
Neural aging, enhancement are mental；To in general cold, having sore throat and suffering from diarrhoea also has certain improvement result.Blueberry has
Capillary and oxidation resistant effect are protected, has and delays cranial nerve aging, strengthens memory and antitumaous effect.Blueberry is the world
One of five big healthy fruit that food and agricultural organization is recommended.Blueberry is rich in water-soluble anthocyanidin, the flavonoids such as anthocyanin, OPC
Functional component, bioactivity is strong, and bioavilability is high.
Anthocyanidin, also known as anthocyanidin, it is the water-soluble natural pigment that nature one kind is widely present in plant, category class is yellow
Assimilation compound.And the multicoloured color of main color-generation material, water fruits and vegetables, flowers etc. in plant petals it is most of with
It is relevant.Anthocyanidin is present in the vacuole of plant cell, can be transformed by chlorophyll.Nature has more than 300 kinds of differences
Anthocyanidin.They derive from fruits and vegetables not of the same race, such as purple sweetpotato, cowberry, blueberry, lycium ruthenicum, grape, blackcurrant, purple
Carrot and red cabbage etc., color is from red to indigo plant.Anthocyanidin amount is maximum at most most nutritious wherein contained by blueberry.Modern
It was found that although the research of antibiotic and vitamin is very deep, such as cardiovascular and cerebrovascular disease, glycosuria also can't resolve
The modern diseases such as disease, cancer and sub-health status, can not solve the problems, such as the promoting longevity of people, anti-aging.Scientific research：
If once solving the problems, such as the infringement of free radical, human body cell can is really freely grown up, and the average life span of people is bound to
Increase significantly.Scientific research thinks that the life-span length of people directly depends on the power of the anti-oxidant antiradical activities of people, and spends
The most simple and effective method for being found to be global people and have found antioxidant and anti-aging of blue or green element.The discovery and application of anthocyanidin
Make antibiotic of the mankind from 20th century, vitamin epoch, enter the anthocyanidin epoch of 21 century.Anthocyanidin can be dissolved in water,
Its chemical property is more active, and to light, thermo-responsive, heating can be destroyed, stable in sour environment, meets alkali into hyacinthine, and
Meet iron, aluminium then turns into gray purple.
With the development of China's blueberry processing industry, the blueberry deep processed product such as various blueberry wines or blueberry drink is by people
Recognized, a variety of blueberry wines listings existing at present.But research shows, main functional component OPC in existing blueberry wine
It is low, extremely unstable Deng flavonoids functional component content, content can be caused to decline in process.Disclosed in Chinese patent
2014107927210 be the technology of " a kind of production method of blueberry alcoholic drink mixed with fruit juice with healthcare function and products thereof ", original therein
Anthocyanidin 60mg/100ml, Hua color glycosides Han Liang≤30mg/100ml.
The content of the invention
It is an object of the present invention to overcome the shortcomings of that anthocyanidin content is low in existing blueberry wine, proposes a kind of anthocyanidin
The new solution of the high blueberry alcoholic drink mixed with fruit juice of content and preparation method thereof.
The technical scheme is that：A kind of preparation method of blueberry alcoholic drink mixed with fruit juice, it is characterised in that comprise the following steps that：
（1）The pretreatment of raw material：Ripe, fresh, non-rot blueberry cleaning is selected to, is drained；It is broken for blueberry pulp, scum juice one
Enter tank together；
（2）Composition adjustment：With regulation blueberry pulp pH value 3.0-4.0, it is 0.00004- to take with blueberry pulp percentage by weight
0.00008% Sodium Metabisulfite first with blueberry pulp is added after the blueberry pulp dissolving of 100-200 times of weight, stirs；Stand
10-30min, the fruit for being 0.00006-0.00008% with blueberry pulp percentage by weight is put into 35-50 DEG C of pure water 300-400kg
Glue enzyme stirring and dissolving, blueberry pulp is added after being cooled to 25 DEG C and is stirred, stands 8-12 hours；
（3）Inoculation yeast：500-3000g pure water is taken to be heated to 30-40 DEG C, addition is with blueberry pulp percentage by weight
0.00005-0.0003% white granulated sugar stirring and dissolvings are cooled to less than 25 DEG C, and it is 0.0002- to add with blueberry pulp percentage by weight
0.0006% dry ferment carries out activation culture 15-30min, treats that Saccharomyces mycetolysis occurs being yeast juice into a large amount of uniform suspension foams；
Yeast juice is added in blueberry liquid, stirred；
（4）Adjust sugar：It is 30%-40% white granulated sugars to be added into blueberry pulp with blueberry pulp percentage by weight, is stirred；
（5）Cold fermentation：Blueberry pulp cooling fermentation, it is 15-17 DEG C to control fermentation temperature, is fermented 7-10 days, first three day turns over daily
Stir 2 times, stir 1 time daily later as fermentation blueberry pulp；
（6）Immersion：Fermentation blueberry pulp is pressed 1:1 (W/W) ratio adds 40-55%vol soaking in Chinese liquor 25-30 days, soaking temperature
15-20 DEG C, be white wine blueberry pulp；
（7）Skin slag separates：The separation of first time skin slag is carried out to white wine blueberry pulp with 100 mesh filter screens, waste, filtrate is again with 400 mesh
Filter screen carries out second and separated, and waste, is blueberry wine-filtering fluid；
（8）Naturally clarify：Blueberry wine-filtering fluid is stood into nature to clarify 25-30 days, 10-20 DEG C of clarifying temp, abandons muddy wine pin,
Supernatant is taken to clarify twice in succession for clarification blueberry wine, adjust 25 ± 1%vol of alcoholic strength, to clarify blueberry wine liquid；
（9）Ageing：17-25 DEG C of ageing temperature, clarification blueberry wine liquid ageing 20-40 days are ageing blueberry wine；
（10）Purification：Ageing blueberry wine is purified with bentonite, clarification must purify blueberry wine in 7 days；
（11）Allotment：Purification blueberry wine pure water is dropped into alcoholic strength to 13.5%vol, is with purification blueberry wine percentage by weight
2.56% white granulated sugar boil syrup, it is 0.1272% citric acid, purification blueberry wine weight to add purification blueberry wine percentage by weight
The Sodium Metabisulfite of percentage 0.038%, detect SO2Cf be 150-200mg/L, alcoholic strength 10-13%vol,
Procyanidin content is more than 250mg/100g；
（12）Diatomite filters：The blueberry wine of allotment is filtered with diatomite filter, filtered fluid room temperature ageing 30-100
My god, it is blueberry alcoholic drink mixed with fruit juice qualified products.
Step（1）Described in blueberry fresh fruit is broken is carried out using hand operated breaker.
Step（2）Described in adjust pH value be to use citric acid.
Anthocyanidin (Anthocyanidin), also known as anthocyanidin, it is the water solubility that nature one kind is widely present in plant
Natural pigment, belong to the big portion of the color such as main color-generation material, water fruits and vegetables, flowers in flavone compound, and plant petals
Divide associated therewith.It is a kind of water colo(u)r, color can be changed with the soda acid of cell liquid.Cell liquid is then partially red in acidity,
Cell liquid is then partially blue in alkalescence.Anthocyanidin is one of primary pigments for forming petal and fruit color.Anthocyanidin is plant two level
Metabolite, physiologically playing the part of important role.The color of petal and fruit can attract animal to be pollinated and seed dispersal.
Be common in flower, fruit tissue in and cauline leaf epidermal cell and underlying epidermis layer.Part fruit determines fruit city with shade
Field price.Also have in purple vegetables.Anthocyanidin common are 6 kinds, i.e. pelargonidin (Pg), cyanidin in plant
(Cy), delphinidin (Dp), paeonidin (Pn), morning glory pigment (Pt) and malvidin (Mv).Dissociate under natural conditions
Anthocyanidin seldom see, often pass through glucosides key-shaped with one or more glucose, rhamnose, galactolipin, xylose, arabinose etc.
Into anthocyanin, glycosyl and hydroxyl in anthocyanin can also with the coumaric acids of one or several molecules, forulic acid, caffeic acid,
The aromatic acids such as P-hydroxybenzoic acid and aliphatic acid form the anthocyanin being acylated by ester bond.Known naturally occurring anthocyanin has
Kind more than 250, it is present in 27 sections, 73 plants belonged to.
Anthocyanidin and OPC are two kinds of entirely different materials, OPC category polyphenols, anthocyanidin category class
Flavonoid substances.OPC is also PCA, and anthocyanidin can be produced by being heated in acid medium, therefore by this kind of Polyphenols
Material is named as OPC.Current product containing anthocyanidin is generally to detect OPC or PCA content master, specially
《Health food functional component and sanitary index inspection specification（2003 editions）》（In the health food of the Part II method of inspection 12
The measure of OPC）.
Because anthocyanidin is to light, thermo-responsive, temperature is slightly higher to be destroyed anthocyanidin, and the present invention is in each procedure of processing
Strict control processing temperature, the loss for causing procyanidin content in blueberry preparation process is reduced, the former flower of blueberry alcoholic drink mixed with fruit juice can be improved
Blue or green cellulose content.The core of the present invention is that cold fermentation, low temperature immersion, clarification and ageing, the present invention are rationally taken by each auxiliary material
Match somebody with somebody, each step reasonable arrangement so that blueberry pulp can under conditions of low temperature normal fermentation.Present invention employs multiple composition tune
Whole, regulation pH value is 3.0-4.0 in time after raw pulp, is advantageous to suppress miscellaneous bacteria raising SO under the pH value environment2Activity, add
Biasing sodium bisulfite is to there is SO in pulp2Prevent oxidizing brown stain, and also act as sterilizing, it is anti-oxidant, clarification, dissolving,
Increase acid, the effect of reduction, with warm water elder generation dissolving pectin enzyme, blueberry pulp is added after cooling, for decomposing pectin.In inoculation ferment
When female, first pure water is heated, adds the cooling of white granulated sugar stirring and dissolving, dry ferment is added and carries out activation culture, make yeast molten
Solution and fermentation are abundant.The present invention uses substantial amounts of white granulated sugar in blueberry pulp, makes blueberry pulp ripe with cold fermentation.To improve
The mouthfeel of blueberry alcoholic drink mixed with fruit juice, the present invention using multiple skin slag separate, clarify naturally using low temperature with bentonite purify etc. conventional method,
Naturally long-time low temperature ageing is employed after clarified, the allocation process after ageing, purification blueberry wine is reduced with pure water
Alcoholic strength, allocated again with white granulated sugar, citric acid and Sodium Metabisulfite, so can obtain SO2Cf be 150-
200mg/L, alcoholic strength 10-13%vol, procyanidin content are the blueberry alcoholic drink mixed with fruit juice more than 250mg/100g.The technique of the present invention
Flow scheme design is reasonable, technique is advanced, in whole preparation process, strict temperature control, it is ensured that cold fermentation, reduce blueberry and prepare
During heating cause the loss of procyanidin content, greatly improve blueberry alcoholic drink mixed with fruit juice procyanidin content, and taste is more preferably pure
Just.
Embodiment
A kind of preparation method of blueberry alcoholic drink mixed with fruit juice, embodiment 1-6 parameter are shown in Table 1, comprised the following steps that：
（1）The pretreatment of raw material：Ripe, fresh, non-rot blueberry is selected to, cleans, drains；Hand-crushed crusher machine is indigo plant
The certain kind of berries is starched；All blueberries need to be crushed, scum juice enters tank together, enters dischargeable capacity is not to be exceeded in tank amount 80%, avoids zymotic fluid from overflowing
Abhiseca, be once filled with as far as possible per tank, must not half tank put long, avoid living contaminants；The quantity for entering the blueberry pulp of tank is 500kg；
（2）Composition adjustment：It is 3.0-4.0 with citric acid regulation blueberry pulp pH value, takes 20-40g Sodium Metabisulfites first to use 100-
Add in the tank of dress blueberry pulp, stir after the blueberry pulp dissolving of 200 times of weight；10-30min is stood, it is pure with 35-50 DEG C
Water 300-400g is put into 30-40g pectase stirring and dissolvings, and blueberry pulp is added after being cooled to 25 DEG C and is stirred, it is small to stand 8-12
When；
（3）Inoculation yeast：Take 500-3000g pure water to be heated to 30-40 DEG C, add 25-150g white granulated sugar stirring and dissolvings, cooling
To less than 25 DEG C, add 100-300g dry ferments and carry out activation culture 15-30min, it is a large amount of uniform outstanding to treat that Saccharomyces mycetolysis is formed
It is yeast juice that blister foam, which occurs,；Yeast juice is added in blueberry liquid, stirred；
（4）Adjust sugar：White granulated sugar 160-180kg is added into blueberry pulp, is stirred；
（5）Cold fermentation：Blueberry pulp cooling fermentation, it is 15-17 DEG C to control fermentation temperature, is fermented 7-10 days, first three day turns over daily
Stir 2 times, stir daily later 1 time, for blueberry pulp of fermenting；
（6）Immersion：Fermentation blueberry pulp is pressed 1:1 (W/W) ratio adds 40-55%voloy grain neutral spirits and soaked 25-30 days, clarification
It is white wine blueberry pulp that temperature control, which is 15-20 DEG C, and grain neutral spirit is preferred with maize wine or kaoliang spirit；
（7）Skin slag separates：The separation of first time skin slag is carried out to white wine blueberry pulp with 100 mesh filter screens, waste, filtrate is again with 400 mesh
Filter screen carries out second and separated, and waste, is blueberry wine-filtering fluid；
（8）Naturally clarify：Blueberry wine-filtering fluid is stood into nature to clarify 25-30 days, 10-20 DEG C of clarifying temp, abandons muddy wine pin,
Take supernatant continuously to clarify twice, adjust 25 ± 1%vol of alcoholic strength, to clarify blueberry wine liquid；
（9）Ageing：17-25 DEG C of ageing temperature, by clarification blueberry wine liquid ageing, 20-40 days are ageing blueberry wine；
（10）Purification：Ageing blueberry wine is purified with bentonite according to a conventional method, pure water 9300g is heated to 60-70 DEG C, 930g bentonite
Add the pure water immersion 12-24h of heating, form 5%-10% suspension, by suspension it is a small amount of be slowly added into ageing blueberry
Wine, continuously stir simultaneously, 20min is stirred for after adding suspension, stand, be stirred for after 24h once, stand clarification；7 days
Afterwards, wine liquid is separated with wine pin, alcoholic strength 25.82%vol 1545 jin of blueberry alcoholic drink mixed with fruit juice is obtained after the completion of clarification, clarification must purify for 7 days
Blueberry wine；
（11）Allotment：Blueberry wine pure water drop alcoholic strength to 13.5%vol will be purified, syrup is boiled with the kg of white granulated sugar 12.8,
Citric acid 636g, Sodium Metabisulfite 190g are added, is stirred；
（12）Diatomite filters：The blueberry wine after allotment is filtered with diatomite filter, filtered fluid room temperature ageing 30-
100 days, detect SO in the blueberry wine after allotment2Cf be 150-200mg/L, alcoholic strength 10-13%vol, original flower
Blue or green cellulose content is to meet the marks of GBT 27,588 2011 more than 250mg/100g, detection organoleptic requirements, physicochemical requirements, hygienic requirements
Standard, it is blueberry alcoholic drink mixed with fruit juice qualified products.
Table 1
Claims (3)
1. a kind of preparation method of blueberry alcoholic drink mixed with fruit juice, it is characterised in that comprise the following steps that：
（1）The pretreatment of raw material：Ripe, fresh, non-rot blueberry cleaning is selected to, is drained；It is broken for blueberry pulp, scum juice one
Enter tank together；
（2）Composition adjustment：With regulation blueberry pulp pH value 3.0-4.0, it is 0.00004- to take with blueberry pulp percentage by weight
0.00008% Sodium Metabisulfite first with blueberry pulp is added after the blueberry pulp dissolving of 100-200 times of weight, stirs；Stand
10-30min, the fruit for being 0.00006-0.00008% with blueberry pulp percentage by weight is put into 35-50 DEG C of pure water 300-400kg
Glue enzyme stirring and dissolving, blueberry pulp is added after being cooled to 25 DEG C and is stirred, stands 8-12 hours；
（3）Inoculation yeast：500-3000g pure water is taken to be heated to 30-40 DEG C, addition is with blueberry pulp percentage by weight
0.00005-0.0003% white granulated sugar stirring and dissolvings are cooled to less than 25 DEG C, and it is 0.0002- to add with blueberry pulp percentage by weight
0.0006% dry ferment carries out activation culture 15-30min, treats that Saccharomyces mycetolysis occurs being yeast juice into a large amount of uniform suspension foams；
Yeast juice is added in blueberry liquid, stirred；
（4）Adjust sugar：It is 30%-40% white granulated sugars to be added into blueberry pulp with blueberry pulp percentage by weight, is stirred；
（5）Cold fermentation：Blueberry pulp cooling fermentation, it is 15-17 DEG C to control fermentation temperature, is fermented 7-10 days, first three day turns over daily
Stir 2 times, stir 1 time daily later as fermentation blueberry pulp；
（6）Immersion：Fermentation blueberry pulp is pressed 1:1 (W/W) ratio adds 40-55%vol soaking in Chinese liquor 25-30 days, soaking temperature
15-20 DEG C, be white wine blueberry pulp；
（7）Skin slag separates：The separation of first time skin slag is carried out to white wine blueberry pulp with 100 mesh filter screens, waste, filtrate is again with 400 mesh
Filter screen carries out second and separated, and waste, is blueberry wine-filtering fluid；
（8）Naturally clarify：Blueberry wine-filtering fluid is stood into nature to clarify 25-30 days, 10-20 DEG C of clarifying temp, abandons muddy wine pin,
Supernatant is taken to clarify twice in succession for clarification blueberry wine, adjust 25 ± 1%vol of alcoholic strength, to clarify blueberry wine liquid；
（9）Ageing：17-25 DEG C of ageing temperature, clarification blueberry wine liquid ageing 20-40 days are ageing blueberry wine；
（10）Purification：Ageing blueberry wine is purified with bentonite, clarification must purify blueberry wine in 7 days；
（11）Allotment：Purification blueberry wine pure water is dropped into alcoholic strength to 13.5%vol, is with purification blueberry wine percentage by weight
2.56% white granulated sugar boil syrup, it is 0.1272% citric acid, purification blueberry wine weight to add purification blueberry wine percentage by weight
The Sodium Metabisulfite of percentage 0.038%, detect SO2Cf be 150-200mg/L, alcoholic strength 10-13%vol,
Procyanidin content is more than 250mg/100g；
（12）Diatomite filters：The blueberry wine of allotment is filtered with diatomite filter, filtered fluid room temperature ageing 30-100
My god, it is blueberry alcoholic drink mixed with fruit juice qualified products.
A kind of 2. preparation method of blueberry alcoholic drink mixed with fruit juice as claimed in claim 1, it is characterised in that step（1）Described in blueberry it is fresh
Fruit is broken to be carried out using hand operated breaker.
A kind of 3. preparation method of blueberry alcoholic drink mixed with fruit juice as claimed in claim 1, it is characterised in that step（2）Described in adjust PH
Value is to use citric acid.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108977328A (en) * | 2018-08-03 | 2018-12-11 | 湖南农业大学 | A kind of storage practice of blueberry wine |
| CN110079425A (en) * | 2019-06-11 | 2019-08-02 | 山西强尔健科技有限公司 | A kind of alcoholic drink mixed with fruit juice and preparation method thereof that deer blood being added using mulberries fermented wine as wine base |
| CN113789243A (en) * | 2021-10-08 | 2021-12-14 | 成都凌金农业科技有限公司 | Method for making anthocyanin selenium-rich wine |
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