CN113789242A - Method for making selenium-rich blueberry wine - Google Patents
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
The invention provides a method for making selenium-rich blueberry wine, which has the beneficial effects that: according to the ingredients and the preparation method disclosed by the invention, the fruit wine is brewed by skillfully combining the selenium-rich blueberries and the selenium-rich indigo honeysuckle, so that the sweet taste of the uniquely fused fruit wine is ensured, and the fruit wine also has the advantage of bringing benefits to the health of human bodies. The taste of the fruit wine is the best formula mastered by the research of the invention, and the special unique sweet taste is formed by combining the tastes of the two fruits; more importantly, in the healthy part, the blueberries and the lonicera edulis are rich in selenium in the planting process, contain a large amount of trace element selenium necessary for human bodies, and simultaneously do not lose nutrient elements carried by the blueberries and the lonicera edulis. The selenium-rich blueberry wine prepared by the invention is fragrant and sweet in taste, and can supplement a great amount of nutrient elements beneficial to human bodies while drinking.
Description
Technical Field
The technology belongs to the technical field of health care, and relates to a method for making selenium-rich blueberry wine.
Background
Besides sweet taste, the blueberry also has great benefits for human health, and has the functions of improving eyesight, enhancing autoimmunity, resisting cancer, enhancing memory, resisting oxidation, slowing down aging and the like.
Firstly, anthocyanin in blueberry can promote regeneration of rhodopsin in retinal cells, can prevent severe myopia and retinal detachment, and can improve vision. Meanwhile, the anthocyanin has the capability of accelerating the regeneration of the rhodopsin, which is an indispensable component for ensuring good vision.
The blueberry anthocyanin has strong oxidation resistance, can improve the oxidation resistance of a human body, thereby delaying the aging of the human body and improving the mental power, thereby reducing the occurrence of Alzheimer's disease.
Moreover, the blueberry can enhance the immunity of the human body. The blueberry contains quite a lot of potassium, and the potassium can help to maintain the balance of liquid in the body and normal blood pressure and heart function; it also has the effect of resisting free radicals, which are generated in many environments and worsen in human body to cause various diseases related to the free radicals, and can prevent the diseases by removing the free radicals, reduce the damage of oxygen radicals to cell membranes, DNA and other cell components, prevent in vivo functional disorder and enhance the immunity and disease resistance of human body.
Moreover, the nutrient substances contained in the blueberries have an inhibiting effect on early and middle cancers, particularly anthocyanin in the blueberries, also has very strong inoxidizability, so that the formation of intra-arterial plaque and various cancers (cervical cancer and the like) can be prevented, and the possibility of suffering from the cancers is reduced.
Compared with blueberries, the other fruit, indigo honeysuckle, is probably not known by people, but as a fruit with very rich nutritional value, the efficacy and the effect of the fruit are not ignored. The indigo honeysuckle is bitter and cool, can clear heat and purge fire, and disperse carbuncle and detumescence, and can treat heat-toxin sores and ulcers such as acute mastitis, intestinal carbuncle, erysipelas and the like; it is also indicated for dysentery due to damp-heat, red and white stool, diarrhea and dysentery, tenesmus, and burning anus. Modern medical research shows that the lonicera edulis has the functions of preventing capillary vessel rupture, reducing blood pressure and improving the detoxification of the liver; has antiinflammatory, antiviral, antitumor, antifatigue, antioxidant, and antihyperlipidemic effects; the antihypertensive effect is mild and lasting, and the onset time is short; can relieve discomfort symptom after radiotherapy, and has effect of increasing leukocyte.
Meanwhile, the lonicera edulis contains abundant vitamin B and anthocyanin, and the eyesight can be protected by eating a proper amount of lonicera edulis as the blueberry, so that the lonicera edulis is particularly suitable for children. But also has the efficacy of treating the child anorexia, even the cure rate is up to 90 percent, and has certain effect on the development of children. Of course, there are other functions related to anthocyanin which are beneficial to human body, and the description is omitted here.
Selenium is a trace element necessary for human bodies, has the functions of oxidation resistance and aging resistance, can cause diseases and aging of the human bodies once the human bodies generate oxidation damage, and can activate the oxidation resistance system of the human bodies, control the oxidation damage of the human bodies and prevent diseases. The antioxidant effect of selenium is more than 500 times of that of vitamin E.
Selenium can protect and repair cells and improve the oxygen carrying capacity of erythrocytes, thereby achieving the effect of improving the immunity of the body. In addition, selenium can also be used for decomposing endotoxin, removing harmful substances in liver, and preventing cardiovascular and cerebrovascular diseases. Of course, the most important is that selenium plays a very crucial role in human body's anticancer.
Unfortunately, 72% of the areas in China are deficient in selenium, and the produced crops are also severely deficient in selenium, which means that most people in China are in a state of being deficient in selenium elements by body urgency.
With the gradual improvement of living standard, people naturally have higher requirements on the quality of life instead of staying at the minimum standard satisfied by temperature and fullness. On top of this increasingly higher standard, two major problems emerge:
the first is the quality of daily life, more and more delicious and good-to-drink things begin to enter people's life, including wine, blueberry wine and other fruit wines. Grape wine needless to say, a perfect production process is provided, but blueberry wine including other fruit wines is scarce, and taste control seems to be poor;
the second is a significant problem that is more integrated into everyone, that is, a health problem. After the problem of satiety is solved, people should pay attention to their health problems, so that a great number of health care products are available in the market in these years. There are of course many excellent products, but there are not a few that seem to be solving the real urgent problem of people.
Disclosure of Invention
In view of the reasons, the invention provides a method for making selenium-rich blueberry wine, wherein the planting methods of the selenium-rich blueberry and the selenium-rich indigo honeysuckle are already patented by companies, and the selenium-rich indigo honeysuckle is rich in anthocyanin with high content, so that the product has high anthocyanin content and high selenium content, and the honey is used for seasoning, so that the sweet and delicious taste of the unique fruit wine is ensured, and the selenium-rich blueberry wine also has the advantage of bringing the health of resisting oxidation to human bodies.
The invention provides selenium-enriched blueberry wine, and aims to provide a brand-new method for brewing blueberry wine, which combines the characteristics of two fruits by adding indigo honeysuckle, so that more delicious blueberry wine is brewed, and the best drinking enjoyment is expected to be provided for drinkers.
The second purpose of the selenium-rich blueberry wine provided by the invention is a more important purpose, and aims to bring elements beneficial to human health into the daily life of people. The blueberry and the lonicera edulis have imagination and complementation for beneficial functions of human bodies, so the combination of the blueberry and the lonicera edulis has the effect of 1+1 > 2. Selenium is a trace element which is very rare for Chinese, so the invention adds the selenium into the brewing process and the presentation of results. The selenium-rich blueberry wine brewed by the method is hopeful to supplement various and enough nutrient elements beneficial to human health such as selenium and anthocyanin while people enjoy the selenium-rich blueberry wine at the same time, and is also responsible for products and the public.
Drawings
1. As shown in fig. 1, the preparation process of the selenium-rich blueberry wine comprises the following steps:
s1-stock preparation S2-pretreatment S3-yeast activation
S4-preparation of pectinase solution S5-start of fermentation S6-isolation
S7-Package
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiment is only one embodiment of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The selenium-rich blueberry wine shown in figure 1 of the invention is prepared by the following steps:
s1, preparing materials:
selecting fresh selenium-rich blueberry and selenium-rich indigo honeysuckle with consistent chromaticity as raw materials, and removing rotten fruits and mildewed fruits to make the weight of the blueberries 100kg and the weight of the indigo honeysuckle 25kg
Preparing 3kg of the honey serving as a top product for later use;
preparing 50g of wine yeast powder;
preparing 30g of pectinase for later use;
500g of purified water is prepared for standby;
s2 pretreatment:
cleaning the selenium-rich blueberries and the selenium-rich indigo honeysuckle prepared in the step S1 respectively, airing, putting into a crusher, crushing pulp and peel to obtain blueberry and indigo honeysuckle mixed juice (hereinafter referred to as blueberry juice) to be fermented;
s3 yeast activation:
heating 300g of purified water prepared in S1 to 35-40 ℃, adding 50g of wine yeast powder prepared in S1 into the purified water, stirring gently to ensure that the wine yeast powder is not caked, adding 50g of honey, continuing stirring uniformly, standing for 15-30 minutes until the volume is increased by 5-10 times after the fermentation is vigorous, and then preparing yeast activation liquid; slowly adding blueberry juice obtained from S2 with about the same volume into the yeast activation solution to help the blueberry juice gradually approach the temperature of the whole blueberry juice to be fermented, avoiding cold shock to the yeast activation solution caused by rapid temperature drop, and obtaining the saccharomyces cerevisiae for brewing the selenium-rich blueberry wine after the temperature difference between the yeast activation solution and the prepared blueberry juice from S2 is less than 10 ℃, and putting the saccharomyces cerevisiae into a fermentation bottle for later use;
s4 preparation of pectinase solution:
adding 30g of pectinase prepared in S1 into the remaining 200g of purified water prepared in S1, and uniformly stirring for later use;
s5 start fermentation:
adding the blueberry juice obtained from the step S2 into a fermentation tank, adding the honey prepared from the step S1 and the saccharomyces cerevisiae obtained from the step S3, uniformly stirring, adding the pectinase solution obtained from the step S4, uniformly stirring again, placing in a light-shielding constant-temperature environment at the temperature of 25-28 ℃, and fermenting for 28 days to obtain a primary selenium-rich blueberry wine product;
s6 separation:
filtering the primary selenium-rich blueberry wine product obtained in the step S5 to separate peel residues, and then pressing the residual blueberry wine in the peel residues; the step is carried out for a plurality of times, so that the blueberry wine hardly contains peel residue impurities, the obtained selenium-rich blueberry wine not only ensures the aesthetic feeling brought by clear wine, but also successfully avoids the discomfort in taste brought to drinkers due to the impurities, is dual enjoyment of vision and taste, and is also a finished selenium-rich blueberry wine product brewed by the method;
detected by a third-party professional detection mechanism, each kilogram of the product contains 500mg of anthocyanin and more than 400 micrograms of selenium;
s7 packaging:
and (5) performing quality inspection on the selenium-rich blueberry wine finished product obtained in the step (S6), and packaging in a high-quality sanitary environment, so that the obtained selenium-rich blueberry wine is the final finished product.
The selenium-rich blueberry wine prepared by the steps not only contains the advantages of blueberries and lonicera edulis, but also can supplement trace element selenium for human bodies due to unique selenium enrichment, is very good for human body health, has beautiful appearance, sweet taste and low degree, and is a very good choice no matter people drink the wine or send a gift in a festival.
Claims (2)
1. A preparation method of selenium-rich blueberry wine is characterized in that high-quality selenium-rich blueberries and selenium-rich blueberries which are selected are used as main raw materials, yeast and pectinase are used for fermentation, and honey is used for seasoning, so that the obtained selenium-rich blueberry wine with high anthocyanin content (500mg/kg) is delicious in taste and beneficial to human health.
2. The method for making the selenium-rich blueberry wine as claimed in claim 1, wherein the method comprises the following steps: comprises the following specific manufacturing steps:
s1, preparing materials:
selecting fresh selenium-rich blueberry and selenium-rich indigo honeysuckle with consistent chromaticity as raw materials, and removing rotten fruits and mildewed fruits to make the weight of the blueberries 100kg and the weight of the indigo honeysuckle 25kg
Preparing 3kg of the honey serving as a top product for later use;
preparing 50g of wine yeast powder;
preparing 30g of pectinase for later use;
500g of purified water is prepared for standby;
s2 pretreatment:
cleaning the selenium-rich blueberries and the selenium-rich indigo honeysuckle prepared in the step S1 respectively, airing, putting into a crusher, crushing pulp and peel to obtain blueberry and indigo honeysuckle mixed juice (hereinafter referred to as blueberry juice) to be fermented;
s3 yeast activation:
heating 300g of purified water prepared in S1 to 35-40 ℃, adding 50g of wine yeast powder prepared in S1 into the purified water, stirring gently to ensure that the wine yeast powder is not caked, adding 50g of honey, continuing stirring uniformly, standing for 15-30 minutes until the volume is increased by 5-10 times after the fermentation is vigorous, and then preparing yeast activation liquid; slowly adding blueberry juice obtained from S2 with about the same volume into the yeast activation solution to help the blueberry juice gradually approach the temperature of the whole blueberry juice to be fermented, avoiding cold shock to the yeast activation solution caused by rapid temperature drop, and obtaining the saccharomyces cerevisiae for brewing the selenium-rich blueberry wine after the temperature difference between the yeast activation solution and the prepared blueberry juice from S2 is less than 10 ℃, and putting the saccharomyces cerevisiae into a fermentation bottle for later use;
s4 preparation of pectinase solution:
adding 30g of pectinase prepared in S1 into the remaining 200g of purified water prepared in S1, and uniformly stirring for later use;
s5 start fermentation:
adding the blueberry juice obtained from the step S2 into a fermentation tank, adding the honey prepared from the step S1 and the saccharomyces cerevisiae obtained from the step S3, uniformly stirring, adding the pectinase solution obtained from the step S4, uniformly stirring again, placing in a light-shielding constant-temperature environment at the temperature of 25-28 ℃, and fermenting for 28 days to obtain a primary selenium-rich blueberry wine product;
s6 separation:
filtering the primary selenium-rich blueberry wine product obtained in the step S5 to separate peel residues, and then pressing the residual blueberry wine in the peel residues; the step is carried out for a plurality of times, so that the blueberry wine hardly contains peel residue impurities, the obtained selenium-rich blueberry wine not only ensures the aesthetic feeling brought by clear wine, but also successfully avoids the discomfort in taste brought to drinkers due to the impurities, is dual enjoyment of vision and taste, and is also a finished selenium-rich blueberry wine product brewed by the method;
detected by a third-party professional detection mechanism, each kilogram of the product contains 500mg of anthocyanin and more than 400 micrograms of selenium;
s7 packaging:
and (5) performing quality inspection on the selenium-rich blueberry wine finished product obtained in the step (S6), and packaging in a high-quality sanitary environment, so that the obtained selenium-rich blueberry wine is the final finished product.
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| 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 |
| 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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