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Method for producing kiwi fruit wine

A production method and technology of kiwi fruit, applied in the field of fruit fermented wine production technology, can solve the problems that kiwi fruit nutrients are not easy to absorb, fail to meet market demand, lose health care significance, etc., achieve simple and easy brewing process, and reduce bitterness The effect of shortening the fermentation time

Inactive Publication Date: 2014-06-18
谢宗祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most kiwi fruit wines are made by squeezing kiwi fruit, enzymatically hydrolyzing the juice, and sterilizing at high temperature, and the nutrients are easily lost; The taste is lacking, and the nutrients of kiwi fruit are not easily absorbed by the human body, which loses the significance of health care
Can not meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A production method of kiwi fruit wine, which comprises making kiwi fruit pulp, enzymatic hydrolysis, alcohol fermentation, fermentation termination, clarification, blending and sterilization to obtain kiwi fruit wine;

[0020] The enzymatic hydrolysis is to add 2g / Kg of pectinase to the pulp, and after stirring, treat it at 52°C for 3 hours;

[0021] The alcoholic fermentation process is as follows: adding 25% sucrose by weight, 0.7% citric acid and 0.02% active dry yeast to the enzymolyzed fruit pulp, stirring and mixing, and controlling the temperature at 16°C for fermentation;

[0022] The fermentation is terminated as, when the residual sugar content of the fermentation feed liquid is 2%, it is transferred to a sealed tank, and the fermentation is terminated at -2°C;

[0023] The clarification, deployment, and sterilization are as follows: 0.03% calcium carbonate melted with agar, heated to 65°C, poured into the fermentation feed liquid and stirred evenly, and filt...

Embodiment 2

[0025] A production method of kiwi fruit wine, which comprises making kiwi fruit pulp, enzymatic hydrolysis, alcohol fermentation, fermentation termination, clarification, blending and sterilization to obtain kiwi fruit wine;

[0026] The enzymatic hydrolysis is to add 2g / Kg of pectinase to the fruit pulp, and then treat it at 65°C for 1 hour after stirring;

[0027] The alcohol fermentation process is as follows: add 30% of its weight sucrose, 0.6% of malic acid and 0.03% of active dry yeast to the enzymolyzed fruit pulp, stir and mix, and control the temperature at 18°C ​​for fermentation;

[0028] The fermentation is terminated as, when the residual sugar content of the fermentation feed liquid is 3%, it is transferred to a sealed tank, and the fermentation is terminated at 0°C;

[0029] The clarification, deployment, and sterilization are as follows: 0.04% calcium carbonate melted with agar, heated to 70°C, poured into the fermentation feed liquid and stirred evenly, and f...

Embodiment 3

[0031] A production method of kiwi fruit wine, which comprises making kiwi fruit pulp, enzymatic hydrolysis, alcohol fermentation, fermentation termination, clarification, blending and sterilization to obtain kiwi fruit wine;

[0032] The enzymatic hydrolysis is to add 1g / Kg of pectinase to the pulp, and after stirring, treat it at 40°C for 5 hours;

[0033] The alcohol fermentation process is as follows: adding 26% sucrose by weight, 0.4% citric acid and 0.02% active dry yeast to the enzymolyzed fruit pulp, stirring and mixing, and controlling the temperature at 15°C for fermentation;

[0034] The fermentation is terminated as follows: when the residual sugar content of the fermentation feed liquid reaches 1%, transfer it to a sealed tank, and terminate the fermentation at -3°C;

[0035] The clarification, deployment, and sterilization are as follows: 0.02% calcium carbonate melted with agar is heated to 60°C, poured into the fermentation feed liquid and stirred evenly, and f...

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Abstract

The invention discloses a method for producing a kiwi fruit wine. The method comprises the following steps: preparing pulp from the kiwi fruit; adding saccharose, a tartaric acid and an active dried yeast to ferment by enzymolysis; terminating fermentation under a certain condition; clarifying and filtering by using 0.02-0.04% of calcium carbonate; adding honey, the tartaric acid and the like to a liquor to blend; bulking and sterilizing, so as to obtain the kiwi fruit wine. The kiwi fruit wine produced by using the production method is fresh and mellow in taste, and abundant in nutrients, and has unique and harmonious kiwi fruit aromas and flavor, and meanwhile, the brewing process is simple and feasible, and applicable to industrial production.

Description

technical field [0001] The invention relates to a production process of fruit fermented wine, in particular to a production method of kiwi fruit wine. Background technique [0002] Kiwi fruit is the fruit of the Actinidiaceae plant Actinidia. Kiwi fruit is rich in vitamins, amino acids, carotenoids, magnesium, iron, potassium, sodium and other nutrients. It is rich in nutrition and delicious, especially rich in vitamin C. King of C" and other laudatory titles. It tastes sour, sweet, and cold in nature. It has the effects of regulating qi, promoting body fluid and moistening dryness, relieving heat and relieving restlessness, and has certain curative effects on symptoms such as hypertension, angina pectoris, and hyperlipidemia. [0003] Fruit wine is the wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol. It has low alcohol content and contains the flavor and aroma of fruit. Therefore, folk families often brew some fruit wine for drinki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 谢宗祥
Owner 谢宗祥
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