METHOD FOR PREPARING FERMENTED LIQUOR OF BLUEBERRY

摘要

PURPOSE: A method for manufacturing functional fermented liquor using blueberry is provided to improve clarification and extraction ratio of blueberry by adding cellulase and to prevent oxidation using ascorbic acid. CONSTITUTION: A method for manufacturing fermented liquor of blueberry comprises the steps of: crushing and pressurizing blueberry and adding ascorbic acid and cellulase; adding yeast to the prepared blueberry juice and culturing to prepare crude liquor; mixing the blueberry juice and crude liquor and preparing suldeot (rice-wine mash); fermenting the mixture at 15-20 C for 5-30 days; adding potassium metabisulfite and a yeast coagulant when the content of remaining sugar is 6-8% to stop the fermentation and obtain matured suldeot; and filtering the matured suldeot. [Reference numerals] (AA) Blueberry; (BB) Crushingpressurizing; (CC) Juice; (DD) Crude liquor; (EE) Ascorbic acid, cellulase; (FF) Fruit wine yeast; (GG) Suldeot (Rice-wine mash); (HH) Potassium metabisulfite gelatin; (II) Fermentation at low temperature; (JJ) Stop fermentation; (KK) Maturing; (LL) Freeze-filtering; (MM) Fermented fruit liquor