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A kind of brewing method of nutritious and healthy kiwi fruit wine

A technology of kiwifruit and nutrition, which is applied in the brewing field of kiwifruit wine for nutrition and health care, can solve the problems of affecting the fermentation performance of enzyme active yeast, the effect of nutrition and health care is not outstanding, and the rate of unfavorable pectin decomposition juice, so as to avoid interference and influence and health care effect Prominent, smooth and delicate effect

Active Publication Date: 2021-07-13
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the temperature of the patent’s initial fermentation is 40°C. If the temperature is too high, the yeast will multiply too quickly in the early stage, and there will be more metabolites, which is not conducive to the subsequent fermentation, and is also not conducive to the flavor and taste of the finished product; the amount of pectinase is only 50% of the total amount. , is not conducive to the decomposition of pectin and increase the juice yield, and is not conducive to later clarification, and sulfur dioxide, pectinase, potassium bicarbonate and yeast are added to the pulp during the fermentation process, which affects the activity of the enzyme and the fermentation performance of the yeast. No soluble meal is added Fiber and flavonoids, overall nutritional health effects are not outstanding

Method used

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  • A kind of brewing method of nutritious and healthy kiwi fruit wine

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Effect test

Embodiment 1

[0037] A kind of brewing method of nutrition health-care kiwi fruit wine, comprises the following steps:

[0038] (1) Select kiwifruit that is naturally ripe, undamaged, mildew-free, odorless, fragrant, and soft to the touch, wash the outer fluff and dust, and dry it for later use;

[0039] (2) measure kiwi fruit sugar content, the assay method of described kiwi fruit sugar content is: select 30 kiwi fruit samples, measure the sugar content of each kiwi fruit sample with a fruit sugar content meter, calculate the average value, and draw the whole batch of kiwi fruit sugar content that needs to be fermented;

[0040] (3) After the kiwi fruit pedicles at both ends are cut off, the skin is crushed to obtain fruit pulp, which is moved into a sterilized and dried fermentation tank, and food-grade pyrosulfite is weighed according to the mass ratio of fruit pulp: potassium metabisulfite = 10000:1 Potassium sulfate was added into the fermenter, stirred evenly, and left to stand for 4h; ...

Embodiment 2

[0055] A kind of brewing method of nutrition health-care kiwi fruit wine, comprises the following steps:

[0056] (1) Select kiwifruit that is naturally ripe, undamaged, mildew-free, odorless, fragrant, and soft to the touch, wash the outer fluff and dust, and dry it for later use;

[0057] (2) measure kiwi fruit sugar content, the assay method of described kiwi fruit sugar content is: select 32 kiwi fruit samples, measure the sugar content of each kiwi fruit sample with a fruit sugar content meter, calculate the average value, and draw the whole batch of kiwi fruit sugar content that needs to be fermented;

[0058] (3) After the kiwi fruit pedicles at both ends are cut off, the skin is crushed to obtain fruit pulp, which is moved into a sterilized and dried fermenter, and food-grade pyrosulfite is weighed according to the mass ratio of fruit pulp: potassium metabisulfite = 12000:1 Potassium sulfate was added into the fermenter and stirred evenly, and left to stand for 5h;

...

Embodiment 3

[0073] A kind of brewing method of nutrition health-care kiwi fruit wine, comprises the following steps:

[0074] (1) Select kiwifruit that is naturally ripe, undamaged, mildew-free, odorless, fragrant, and soft to the touch, wash the outer fluff and dust, and dry it for later use;

[0075] (2) measure kiwi fruit sugar content, the assay method of described kiwi fruit sugar content is: select 35 kiwi fruit samples, measure the sugar content of each kiwi fruit sample with a fruit sugar content meter, calculate the average value, and draw the whole batch of kiwi fruit sugar content that needs to be fermented;

[0076] (3) After the kiwi fruit pedicles at both ends are cut off, the skin is broken to obtain fruit pulp, which is moved into a sterilized and dried fermenter, and food-grade pyrosulfite is weighed according to the mass ratio of fruit pulp: potassium metabisulfite = 15000:1 Potassium sulfate was added into the fermenter, stirred evenly, and left to stand for 6 hours;

...

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Abstract

The invention belongs to the technical field of fruit wine, and in particular relates to a brewing method of nutritious and healthy kiwi fruit wine. The brewing method comprises the steps of kiwi fruit selection, sugar content measurement, enzymolysis, fruit wine yeast and esterified red yeast rice, pre-fermentation, post-fermentation and aging. The kiwi passion fruit wine body of the present invention is clear and transparent, full of luster, and is amber in color; fruity and boozy; smooth and delicate, mellow and refreshing, with a lingering aftertaste; the physical and chemical indicators and microbial indicators all meet the standards; the alcohol content, sugar content and Appropriate acidity, good taste; rich in nutrients, with health care function.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, and in particular relates to a brewing method of nutritious and healthy kiwi fruit wine. Background technique [0002] Kiwi fruit is rich in vitamins, sugars, dietary fiber, polyphenols and other compounds, as well as elements such as calcium, iron, phosphorus, and magnesium. It has anti-cancer, anti-oxidation, and blood-lipid-lowering effects. In order to clarify the process and taste, kiwi fruit wine brewed by traditional technology can make full use of the vitamins and minerals contained in the kiwi fruit peel, but the content of soluble dietary fiber, flavonoids, polyphenols, etc. is low. Dietary fiber is the "seventh nutrient", which has the effect of lowering blood fat, blood pressure and blood sugar, and has a good laxative effect. Flavonoids widely exist in the roots, leaves, fruits, and skins of plants. They have multiple biological activities such as anti-oxidation, anti-cancer, inh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 鲁云风杨永峰袁凌翔
Owner NANYANG NORMAL UNIV
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