1. A method for high-efficiency comprehensive utilization of blueberries is characterized by comprising the following steps: the method comprises the following steps:

a. making special distiller's yeast for blueberries;

b. preparing blueberry low-alcohol wine:

b1, preparing green and healthy fresh blueberry fruits;

b2, cleaning fresh blueberries, and adding blueberry distiller's yeast;

b3, fermenting at normal temperature of 22-25 ℃ for 12-18 days in a jar;

b4, fermenting for 7-8, and separating fruit wine to obtain blueberry fermented fruits and blueberry base wine;

b5, mixing the blueberry base wine according to the weight ratio of 1-2: adding white spirit with the alcohol content of more than 52 degrees according to the weight ratio of 1, stopping fermentation to enable the alcohol content to reach more than 20, adding chitosan oligosaccharide, and blending sweetness to obtain blueberry low-alcohol wine, namely blueberry hyaluronic acid red wine;

c. preparing blueberry high-alcohol wine:

c1, preparing five-grain fermented wine:

c2, preparing blueberry high-alcohol wine:

c3, mixing the blueberry fermented fruits obtained in the step b and the step c with five-grain fermented raw wine according to the weight ratio of 0.5-2:1, adding 0.1 per mill of hyaluronic acid and blueberry distiller's yeast for secondary fermentation, and fermenting for 3-5 months;

c4 distilling to obtain mixed liquor stock solution, adding hyaluronic acid again, and adjusting alcohol content to 52 degree or above to obtain blueberry high-alcohol wine, i.e. blueberry hyaluronic acid Chinese liquor.

2. The method for high-efficiency comprehensive utilization of blueberries as claimed in claim 1, wherein: the preparation process of the special blueberry distiller's yeast comprises the following steps:

a1, domesticating wild blueberry mold with yeast: utilizing a culture dish with a prepared culture medium to search the attached wild fungus system in the accumulated material, and enabling hyphae and bacterial colonies to be paved on the whole culture door dish;

a2, separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing at constant temperature and humidity for 2-3 days, and controlling the temperature at 23-27 ℃ until hypha colonies are fully paved on the culture dish;

a3, inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating into a sterile test tube, performing heat preservation and moisture preservation culture at 23-27 ℃ for 2-4 days, inoculating into a triangular flask after maturation, continuously culturing for 2-3 days, and keeping the temperature at 25-28 ℃;

a4, preparing blueberry seeds: baking at constant temperature of 38-42 deg.C, taking out the seeds from the triangular flask, and oven drying at constant temperature to obtain large amount of cultured seeds;

a5, preparing the special blueberry distiller's yeast: and after the third-level seeds in the triangular flask are qualified, putting the blueberry distiller's yeast into production, inoculating the blueberry distiller's yeast into a blueberry reference raw material, adding 40-50% of water, hyaluronic acid and chitosan oligosaccharide, uniformly stirring and scattering, sterilizing at normal pressure for more than 2.5-3.5 hours, taking out of a steamer, spreading to cool to 24-28 ℃, inoculating the blueberry distiller's yeast into a culture material, carrying out ventilation culture at the constant temperature of 25 ℃ for 2 days, turning and stirring the culture material once every 6-8 hours until blueberry fragrance overflows, and taking out of a room and drying for 2 days to obtain the blueberry special distiller.

3. The method for high-efficiency comprehensive utilization of blueberries as claimed in claim 2, wherein: and c, accumulating the accumulated material in the step a1 by accumulating fungi, roots, stems, flowers, leaves and fruits prepared from soil at the location of the blueberry growth root system.

4. The method for high-efficiency comprehensive utilization of blueberries as claimed in claim 2, wherein: the moisture preservation mode in the step a3 adopts a cotton plug to tightly preserve moisture so as to prevent the moisture from evaporating too fast and the seeds from poor growth.

5. The method for high-efficiency comprehensive utilization of blueberries as claimed in claim 2, wherein: adding a test rice test after the step a 4: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 26-30 ℃, observing for 24-30 hours, smelling the fragrance, tasting the sweet taste, and obtaining the qualified blueberry with special fragrance.

6. The method for high-efficiency comprehensive utilization of blueberries as claimed in claim 2, wherein: the blueberry reference raw material in the step a5 is obtained by dry mixing flowers, fruits, roots, stems and leaves of blueberries into powder, and mixing the powder according to the weight ratio of 1:1 part of bran.

7. The method for high-efficiency comprehensive utilization of blueberries as claimed in claim 2, wherein: adding a test rice test after the step a 5: mixing three thousandth of the blueberry distiller's yeast uniformly in rice for saccharification and fermentation test, keeping the temperature at about 26-30 ℃, observing for 24-30 hours, smelling the flavor, tasting the sweet flavor, and obtaining the blueberry with special flavor.

8. The method for high-efficiency comprehensive utilization of blueberries as claimed in claim 1, wherein: the five-grain fermented wine is prepared as follows:

c1-1, preparing green and healthy rice, sticky rice, sorghum, corn and wheat, and preparing materials according to the proportion of 12% of the rice, 8% of the sticky rice, 60% of the sorghum, 10% of the corn and 10% of the wheat;

c1-2, fermenting the raw materials for 8-12 days respectively until the alcoholic strength is 5 degrees;

c1-3, and then carrying out mixed distillation to obtain the five-grain fermented wine.

Background

As is well known, blueberry is a kind of fruit with abundant nutrition and expensive price, and the reasons mainly include: 1. the planting difficulty is high, and the technical requirement is high; 2. blueberries are scattered in maturation period, cannot be picked in a centralized manner, and need long-term continuous manual input, so that the labor cost is high; 3. blueberry pulp is tender, difficult to store for a long time, and not suitable for long-distance transportation. The general price of the blueberries is higher due to the reasons, but the utilization rate of the blueberries in the prior art is low, and the value of the blueberries is not fully exerted.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a method capable of fully utilizing blueberry plants, which has the characteristics of high utilization rate, good economic benefit and easiness in popularization. The specific scheme is as follows.

A method for high-efficiency comprehensive utilization of blueberries comprises the following steps:

a. preparing the special distiller's yeast for the blueberries:

a1, domesticating wild blueberry mold with yeast: utilizing a culture dish with a prepared culture medium to search the attached wild fungus system in the accumulated material, and enabling hyphae and bacterial colonies to be paved on the whole culture door dish;

the accumulated material is formed by accumulating fungi, roots, stems, flowers, leaves and fruits made of soil at the location of the blueberry growth root system;

a2, separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing at constant temperature and humidity for 2-3 days, and controlling the temperature at 23-27 ℃ until hypha colonies are fully paved on the culture dish;

a3, inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating into a sterile test tube, performing heat preservation and moisture preservation culture at 23-27 ℃ for 2-4 days, inoculating into a triangular flask after maturation, continuously culturing for 2-3 days, and keeping the temperature at 25-28 ℃;

the moisturizing mode adopts a cotton plug to tightly moisturize so as to prevent the water from evaporating too fast and the seeds from growing badly;

a4, preparing blueberry seeds: baking at constant temperature of 38-42 deg.C, taking out the seeds from the triangular flask, and oven drying at constant temperature to obtain large amount of cultured seeds;

to ensure that the seeds have sufficient saccharification and fermentation, a rice test is performed on rice, which is: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 26-30 ℃, observing for 24-30 hours, smelling the fragrance, tasting the sweet taste, and obtaining the qualified blueberry with special fragrance;

a5, preparing the special blueberry distiller's yeast: putting the qualified three-stage seeds of the triangular flask into production of blueberry distiller's yeast, inoculating the blueberry distiller's yeast to a blueberry reference raw material, adding 40-50% of water, hyaluronic acid and chitosan oligosaccharide, stirring uniformly, scattering, sterilizing at normal pressure for more than 2.5-3.5 hours, taking out of a steamer, spreading to cool to 24-28 ℃, inoculating the blueberry distiller's yeast to a culture medium, culturing at the constant temperature of 25 ℃ for 2 days, turning and stirring the culture medium once every 6-8 hours until blueberry fragrance overflows, and taking out of a room and drying for 2 days to obtain the blueberry special distiller's yeast;

the blueberry reference raw material is prepared by dry mixing flowers, fruits, roots, stems, leaves and dry mixing of blueberries into powder according to the proportion of 1:1, mixing with bran;

in order to ensure the qualification rate of the blueberry distiller's yeast, a rice test in the rice is required, wherein the rice test comprises the following steps: stirring three thousandth of the blueberry distiller's yeast uniformly in rice for a saccharification fermentation test, keeping the temperature at about 26-30 ℃, observing for 24-30 hours, smelling the flavor, tasting the sweet flavor, and determining that the blueberry special flavor is qualified;

b. preparing blueberry low-alcohol wine:

b1, preparing green and healthy fresh blueberry fruits;

b2, cleaning fresh blueberries, and adding blueberry distiller's yeast;

b3, fermenting at normal temperature of 22-25 ℃ for 12-18 days in a jar;

b4, fermenting for 7-8, and separating fruit wine to obtain blueberry fermented fruits and blueberry base wine;

b5, mixing the blueberry base wine according to the weight ratio of 1-2: adding white spirit with the alcohol content of more than 52 degrees according to the weight ratio of 1, stopping fermentation to enable the alcohol content to reach more than 20, adding chitosan oligosaccharide, and blending sweetness to obtain blueberry low-alcohol wine, namely blueberry hyaluronic acid red wine;

c. preparing blueberry high-alcohol wine:

c1, preparing five-grain fermented wine:

c1-1, preparing green and healthy rice, sticky rice, sorghum, corn and wheat, and preparing materials according to the proportion of 12% of the rice, 8% of the sticky rice, 60% of the sorghum, 10% of the corn and 10% of the wheat;

c1-2, fermenting the raw materials for 8-12 days respectively until the alcoholic strength is 5 degrees;

c1-3, and then carrying out mixed distillation to obtain five-grain fermented wine;

c2, preparing blueberry high-alcohol wine:

c3, mixing the blueberry fermented fruits obtained in the step b and the step c with five-grain fermented raw wine according to the weight ratio of 0.5-2:1, adding 0.1 per mill of hyaluronic acid and blueberry distiller's yeast for secondary fermentation, and fermenting for 3-5 months;

c4 distilling to obtain mixed liquor stock solution, adding hyaluronic acid again, and adjusting alcohol content to 52 degree or above to obtain blueberry high-alcohol wine, i.e. blueberry hyaluronic acid Chinese liquor.

Aiming at the technical scheme, the technical effects are further explained as follows:

(one) regarding distiller's yeast:

1. the blueberry wine in the market generally has the problem of too high acidity, the quality and the taste of the wine are seriously influenced, and manufacturers often adjust the taste by adding a large amount of sugar after fermentation so as to overcome the defect. And in this technical scheme in the special distiller's yeast preparation of blueberry, get fungus (also get the fungus that is fit for blueberry growth soil) according to the soil at blueberry root system place, get root, pole, leaf, flower, the fruit system song of blueberry again: the method comprises the steps of selecting excellent blueberry yeasts from strains separated from leaves and pericarps of blueberry trees for secondary yeast purification, transplanting and culturing secondary seeds, performing amplification culture after the secondary seeds are mature, wherein the selected culture medium is blueberry leaves and branch crushed materials, and bran and starch are properly added as culture media, so that the problem of excessive acidity of blueberry fermentation can be perfectly solved, the normal acidity and sweetness of the fermented blueberry wine are natural, and the taste and quality are further improved.

2. The special yeast for blueberry is a special strain for fermenting blueberry wine, plays a role in promoting fructose and vitamins contained in blueberry, increases fermentation capacity, promotes the increase of total cell number of the strain, has no mixed bacteria, is special for special yeast, is different for different fruits, is more suitable for the growth of the fruits and achieves obvious effect.

3. Researches show that the natural sweetness in fermentation can be improved by adding the chitosan oligosaccharide in the fermentation process, so that a mode of adding a large amount of sugar after fermentation is replaced. Meanwhile, the chitosan oligosaccharide is micromolecular sugar, is suitable for being absorbed by a human body, and has a promoting effect on weight loss; the hyaluronic acid is added in the process of distiller's yeast culture, so that the thorough fermentation of the blueberries can be further accelerated, particularly, the sour and sweet degree in the blueberry fermentation process has a certain neutral effect, the fermentation time can be greatly reduced, and the fruit acidity in the blueberry fermentation process can also be reduced. Compared with the problem of adjusting the sweetness and sourness by adding sugar, the problem of sweetness and sourness by using yeast fermentation in yeast making is solved, and the produced wine is more beneficial to human health.

4. Through analysis, the surface of the prepared distiller's yeast is bluish purple of blueberry anthocyanin, a light blueberry fragrance overflows, the yeast skin is about 0.1mm thick and thin, and the water content is less than or equal to 12%. Compared with the common distiller's yeast, the special distiller's yeast for blueberries prepared by the scheme has strong pertinence, can have the special characteristic in the subsequent blueberry fermentation process, reduces the foreign bacteria and removes the foreign flavor, and has the effects of strong blueberry aroma and outstanding main body style.

(II) two blueberry wines

1. The five-grain fermentation is a traditional Chinese process, and integrates the characteristics that the sorghum liquor is pure in fragrance, the glutinous rice liquor is pure in sweet taste and thick in sweet taste, the rice liquor is mellow and sweet in flavor, the corn liquor is fragrant in flavor, and the wheat liquor is fragrant in flavor. The blueberry wine and the five-grain fermented wine are combined to obtain the high wine, so that the tradition of the traditional five-grain high wine in China is kept, the inherent components of blueberry fruits are added, the flavor of blueberry fruits is added, the characteristics of probiotics, anthocyanin, hyaluronic acid and chitosan oligosaccharide are also blended, and the effects of rich nutrition, unique flavor, rich aroma of a five-grain cellar and elegant and delicate blueberry are realized. Meanwhile, in the process of testing the wine, the product is accepted by more wine-tasting professionals and people loving the wine in the two places of Chuanmin, so that the product which adheres to the traditional Chinese etiquette and has the effects of health care and health maintenance also conforms to the Qingmi of modern consumers.

2. The technical scheme makes full use of fresh blueberry fruits, performs ground jar fermentation on the fresh blueberry fruits through special distiller's yeast, separates fermented fruit wine, stops fermentation on the separated base wine and high-degree white spirit, and adjusts the base wine to the alcoholic strength to obtain mauveSweet and sour typeLow degreeFruitWine, which is popular with young people and women; the separated fermented blueberry fruits and the five-grain fermented wine are mixed again for secondary fermentation, and the solid fermentation and the liquid fermentation are combined to obtain the colorless transparent high-degree white wine which is suitable for being loved by men or other wine drinkers. In addition, during the starter propagation process, the blueberry roots, stems, leaves, flowers and fruits are fully utilized by making the stacking materials and the reference raw materials. The blueberry seeds obtained in the process of making the distiller's yeast can be directly used for planting blueberries and can be continuously used for making the blueberry distiller's yeast, and the distiller's yeast can fully play a role in subsequent blueberry wines, so that the industrial value of the blueberries is greatly improved. Therefore, the scheme makes full use of the whole blueberry body, greatly increases the blueberry value and has positive progress significance. Meanwhile, the technical scheme also embodies the spirit of honoring culture, treasure food and courage innovation.

3. Compared with the traditional fruit wine fermentation, the blueberry is not crushed in the fermentation process, and one of the advantages is that the special wine yeast for the blueberry prepared by the process has strong penetrating power, and the fermentation can be rapidly and smoothly carried out even if the fresh blueberry is not crushed, which is difficult to be carried out by common wine yeast; secondly, the blueberry has strong dyeing ability, and pulp sediment formed by crushed blueberry pulp after wine making is difficult to thoroughly clear, so that the quality of the wine is influenced.

4. Due to the fact that the increase of the current social life pressure, irregular life, staying up all night, bad habits and the like can accelerate the loss of hyaluronic acid of a human body, the aging is advanced, and the health is reduced. Common males are relatively exclusive to hyaluronic acid, and do not scientifically understand the effects and efficacies of hyaluronic acid and the demand of human bodies for hyaluronic acid, so that a reasonable and effective supplementing way and mode are not provided. The scheme combines the hyaluronic acid and the wine, can improve the acceptance of people, particularly for men, is reasonably taken every day, is convenient for human bodies to supplement specified amount every day, and promotes the health of the human bodies.

Therefore, the technical scheme can completely realize the invention effect.

Detailed Description

Embodiment 1, a method for efficient and comprehensive utilization of blueberries comprises the following steps:

a. preparing the special distiller's yeast for the blueberries:

a1, domesticating wild blueberry mold with yeast: utilizing a culture dish with a prepared culture medium to search the attached wild fungus system in the accumulated material, and enabling hyphae and bacterial colonies to be paved on the whole culture door dish;

the accumulated material is formed by accumulating fungi, roots, stems, flowers, leaves and fruits made of soil at the location of the blueberry growth root system;

a2, separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing at constant temperature and humidity for 2 days, and controlling the temperature at 27 ℃ until hypha colonies are paved on the culture dish;

a3, inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating the hypha colonies into a sterilized test tube, performing heat preservation and moisture preservation culture at 27 ℃ for 2 days, inoculating the hypha colonies after maturation into a triangular flask, continuously culturing for 2 days, and keeping the temperature at 28 ℃;

the moisturizing mode adopts a cotton plug to tightly moisturize so as to prevent the water from evaporating too fast and the seeds from growing badly;

a4, preparing blueberry seeds: baking at constant temperature of 42 ℃, and taking the seeds in the previous step out of the triangular flask and drying at constant temperature to serve as a large batch of cultivation seeds;

to ensure that the seeds have sufficient saccharification and fermentation, a rice test is performed on rice, which is: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 30 ℃, observing for 24 hours, smelling the fragrance, tasting the sweet taste, and determining that the blueberry special fragrance is qualified;

a5, preparing the special blueberry distiller's yeast: putting the qualified third-level seeds of the triangular flask into production of blueberry distiller's yeast, inoculating the blueberry distiller's yeast to a blueberry reference raw material, adding 40% of water, hyaluronic acid and chitosan oligosaccharide, stirring and scattering the mixture uniformly, sterilizing the mixture at normal pressure for more than 2.5 hours, taking the mixture out of a steamer, spreading the mixture to cool the mixture to 28 ℃, inoculating the mixture into a culture material, culturing the mixture for 2 days at a constant temperature of 25 ℃, turning and stirring the culture material once every 6 hours until blueberry fragrance overflows, and taking the mixture out of a room and drying the mixture for 2 days to obtain the blueberry special distiller's yeast;

the blueberry reference raw material is prepared by dry mixing flowers, fruits, roots, stems, leaves and dry mixing of blueberries into powder according to the proportion of 1:1, mixing with bran;

in order to ensure the qualification rate of the blueberry distiller's yeast, a rice test in the rice is required, wherein the rice test comprises the following steps: stirring three thousandth of the blueberry distiller's yeast uniformly in rice for a saccharification fermentation test, keeping the temperature at about 30 ℃, observing for 24 hours, smelling the fragrance, tasting the sweet, and determining that the blueberry special fragrance is qualified;

b. preparing blueberry low-alcohol wine:

b1, preparing green and healthy fresh blueberry fruits;

b2, cleaning fresh blueberries, and adding blueberry distiller's yeast;

b3, fermenting at normal temperature of 25 ℃ for 12 days in a jar;

b4, after fermentation for 7, separating fruit wine to obtain blueberry fermented fruits and blueberry base wine;

b5, mixing the blueberry base wine according to the weight ratio of 2: adding white spirit with the alcohol content of more than 52 degrees according to the weight ratio of 1, stopping fermentation to enable the alcohol content to reach more than 20, adding chitosan oligosaccharide, and blending sweetness to obtain blueberry low-alcohol wine, namely blueberry hyaluronic acid red wine;

c. preparing blueberry high-alcohol wine:

c1, preparing five-grain fermented wine:

c1-1, preparing green and healthy rice, sticky rice, sorghum, corn and wheat, and preparing materials according to the proportion of 12% of the rice, 8% of the sticky rice, 60% of the sorghum, 10% of the corn and 10% of the wheat;

c1-2, respectively fermenting the raw materials for 8 days until the alcoholic strength is 5 degrees;

c1-3, and then carrying out mixed distillation to obtain five-grain fermented wine;

c2, preparing blueberry high-alcohol wine:

c3, mixing the blueberry fermented fruits obtained in the step b and the step c with five-grain fermented raw wine according to the weight ratio of 0.5:1, adding 0.1 per mill of hyaluronic acid and blueberry distiller's yeast for secondary fermentation, and fermenting for 3 months;

c4 distilling to obtain mixed liquor stock solution, adding hyaluronic acid again, and adjusting alcohol content to 52 degree or above to obtain blueberry high-alcohol wine, i.e. blueberry hyaluronic acid Chinese liquor.

Embodiment 2, a method for efficient and comprehensive utilization of blueberries comprises the following steps:

a. preparing the special distiller's yeast for the blueberries:

a1, domesticating wild blueberry mold with yeast: utilizing a culture dish with a prepared culture medium to search the attached wild fungus system in the accumulated material, and enabling hyphae and bacterial colonies to be paved on the whole culture door dish;

the accumulated material is formed by accumulating fungi, roots, stems, flowers, leaves and fruits made of soil at the location of the blueberry growth root system;

a2, separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing for 3 days at constant temperature and constant humidity, and controlling the temperature at 23 ℃ until hypha colonies are paved on the culture dish;

a3, inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating the hypha colonies into a sterilized test tube, culturing for 4 days at 23 ℃ in a heat preservation and moisture preservation manner, inoculating the hypha colonies into a triangular flask after maturation, continuously culturing for 3 days, and keeping the temperature at 25 ℃;

the moisturizing mode adopts a cotton plug to tightly moisturize so as to prevent the water from evaporating too fast and the seeds from growing badly;

a4, preparing blueberry seeds: baking at constant temperature of 38 ℃, and taking the seeds in the previous step out of the triangular flask and drying at constant temperature to serve as a large batch of cultivation seeds;

to ensure that the seeds have sufficient saccharification and fermentation, a rice test is performed on rice, which is: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 26 ℃, observing for 30 hours, smelling the fragrance, tasting the sweet taste, and determining that the blueberry special fragrance is qualified;

a5, preparing the special blueberry distiller's yeast: putting the blueberry distiller's yeast into production after the third-level seeds in the triangular flask are qualified, inoculating the blueberry distiller's yeast to a blueberry reference raw material, adding 50% of water, hyaluronic acid and chitosan oligosaccharide, stirring and scattering the mixture uniformly, sterilizing the mixture at normal pressure for more than 3.5 hours, taking the mixture out of a steamer, spreading the mixture to cool the mixture to 24 ℃, inoculating the mixture into a culture material, culturing the mixture for 2 days at a constant temperature of 25 ℃, turning and stirring the culture material once every 6 to 8 hours until blueberry fragrance overflows, and taking the mixture out of a room and drying the mixture for 2 days to;

the blueberry reference raw material is prepared by dry mixing flowers, fruits, roots, stems, leaves and dry mixing of blueberries into powder according to the proportion of 1:1, mixing with bran;

in order to ensure the qualification rate of the blueberry distiller's yeast, a rice test in the rice is required, wherein the rice test comprises the following steps: stirring three thousandth of the blueberry distiller's yeast uniformly in rice for a saccharification fermentation test, keeping the temperature at about 26 ℃, observing for 30 hours, smelling the fragrance, tasting the sweet, and determining that the blueberry special fragrance is qualified;

b. preparing blueberry low-alcohol wine:

b1, preparing green and healthy fresh blueberry fruits;

b2, cleaning fresh blueberries, and adding blueberry distiller's yeast;

b3, fermenting at room temperature and 22 ℃ for 18 days in a jar;

b4, after 8-step fermentation, separating fruit wine to obtain blueberry fermented fruits and blueberry base wine;

b5, mixing the blueberry base wine according to the weight ratio of 2: adding white spirit with the alcohol content of more than 52 degrees according to the weight ratio of 1, stopping fermentation to enable the alcohol content to reach more than 20, adding chitosan oligosaccharide, and blending sweetness to obtain blueberry low-alcohol wine, namely blueberry hyaluronic acid red wine;

c. preparing blueberry high-alcohol wine:

c1, preparing five-grain fermented wine:

c1-1, preparing green and healthy rice, sticky rice, sorghum, corn and wheat, and preparing materials according to the proportion of 12% of the rice, 8% of the sticky rice, 60% of the sorghum, 10% of the corn and 10% of the wheat;

c1-2, fermenting the raw materials for 8-12 days respectively until the alcoholic strength is 5 degrees;

c1-3, and then carrying out mixed distillation to obtain five-grain fermented wine;

c2, preparing blueberry high-alcohol wine:

c3, mixing the blueberry fermented fruits obtained in the step b and the step c with five-grain fermented raw wine according to the weight ratio of 1:1, adding 0.1 per mill of hyaluronic acid and blueberry distiller's yeast for secondary fermentation, and fermenting for 5 months;

c4 distilling to obtain mixed liquor stock solution, adding hyaluronic acid again, and adjusting alcohol content to 52 degree or above to obtain blueberry high-alcohol wine, i.e. blueberry hyaluronic acid Chinese liquor.

Embodiment 3, a method for efficient and comprehensive utilization of blueberries comprises the following steps:

a. preparing the special distiller's yeast for the blueberries:

a1, domesticating wild blueberry mold with yeast: utilizing a culture dish with a prepared culture medium to search the attached wild fungus system in the accumulated material, and enabling hyphae and bacterial colonies to be paved on the whole culture door dish;

the accumulated material is formed by accumulating fungi, roots, stems, flowers, leaves and fruits made of soil at the location of the blueberry growth root system;

a2, separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing at constant temperature and humidity for 2.5 days, and controlling the temperature at 25 ℃ until hypha colonies are paved on the culture dish;

a3, inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating the hypha colonies into a sterile test tube, performing heat preservation and moisture preservation culture at 25 ℃ for 3 days, inoculating the hypha colonies after maturation into a triangular flask, continuously culturing for 3.5 days, and keeping the temperature at 27 ℃;

the moisturizing mode adopts a cotton plug to tightly moisturize so as to prevent the water from evaporating too fast and the seeds from growing badly;

a4, preparing blueberry seeds: baking at constant temperature of 40 ℃, and taking the seeds in the previous step out of the triangular flask and drying at constant temperature to serve as a large batch of cultivation seeds;

to ensure that the seeds have sufficient saccharification and fermentation, a rice test is performed on rice, which is: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 28 ℃, observing for 27 hours, smelling the fragrance, tasting the sweet taste, and determining that the blueberry special fragrance is qualified;

a5, preparing the special blueberry distiller's yeast: putting the qualified three-stage seeds of the triangular flask into production of blueberry distiller's yeast, inoculating the blueberry distiller's yeast to a blueberry reference raw material, adding 45% of water, hyaluronic acid and chitosan oligosaccharide, stirring uniformly, scattering, sterilizing at normal pressure for more than 3 hours, taking out of a steamer, spreading to cool to 26 ℃, inoculating the blueberry distiller's yeast to a culture material, culturing at a constant temperature of 25 ℃ for 2 days, turning over and stirring the culture material once every 7 hours until blueberry fragrance overflows, and taking out of a room and drying for 2 days to obtain the blueberry special distiller's yeast;

the blueberry reference raw material is prepared by dry mixing flowers, fruits, roots, stems, leaves and dry mixing of blueberries into powder according to the proportion of 1:1, mixing with bran;

in order to ensure the qualification rate of the blueberry distiller's yeast, a rice test in the rice is required, wherein the rice test comprises the following steps: stirring three thousandth of the blueberry distiller's yeast uniformly in rice for a saccharification fermentation test, keeping the temperature at about 28 ℃, observing for 27 hours, smelling the fragrance, tasting the sweet, and determining that the blueberry special fragrance is qualified;

b. preparing blueberry low-alcohol wine:

b1, preparing green and healthy fresh blueberry fruits;

b2, cleaning fresh blueberries, and adding blueberry distiller's yeast;

b3, fermenting at room temperature and 24 ℃ for 15 days in a jar;

b4, after fermentation for 7, separating fruit wine to obtain blueberry fermented fruits and blueberry base wine;

b5, mixing the blueberry base wine according to the weight ratio of 2: adding white spirit with the alcohol content of more than 52 degrees according to the weight ratio of 1, stopping fermentation to enable the alcohol content to reach more than 20, adding chitosan oligosaccharide, and blending sweetness to obtain blueberry low-alcohol wine, namely blueberry hyaluronic acid red wine;

c. preparing blueberry high-alcohol wine:

c1, preparing five-grain fermented wine:

c1-1, preparing green and healthy rice, sticky rice, sorghum, corn and wheat, and preparing materials according to the proportion of 12% of the rice, 8% of the sticky rice, 60% of the sorghum, 10% of the corn and 10% of the wheat;

c1-2, respectively fermenting the raw materials for 10 days until the alcoholic strength is 5 degrees;

c1-3, and then carrying out mixed distillation to obtain five-grain fermented wine;

c2, preparing blueberry high-alcohol wine:

c3, mixing the blueberry fermented fruits obtained in the step b and the step c with five-grain fermented raw wine according to the weight ratio of 1:1, adding 0.1 per mill of hyaluronic acid and blueberry distiller's yeast for secondary fermentation, and fermenting for 4 months;

c4 distilling to obtain mixed liquor stock solution, adding hyaluronic acid again, and adjusting alcohol content to 52 degree or above to obtain blueberry high-alcohol wine, i.e. blueberry hyaluronic acid Chinese liquor.