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Kiwi fruit wine

A technology of kiwi fruit and fruit wine, which is applied in the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc. It can solve the problems of loss, loss of nutrients, color and aroma of multi-products, etc., achieve balance and coordination of alcohol content and acidity, and enhance aroma and taste, good nutritional value

Inactive Publication Date: 2019-12-24
怀化市四宝山生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is: in order to solve the problem that the existing kiwi fruit wine loses more nutrients and the color and aroma of the product loses a lot, a kind of kiwi fruit wine proposed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Step (1) Select seven to eight mature kiwifruits, remove rotten fruits and pest-infested fruits, wash with sulfurous acid and use a kiwifruit washing machine to peel the kiwifruits, then beat the kiwifruits and add 0.15% pectinase for enzymatic hydrolysis, and the enzymatic hydrolysis time 9h, enzymolysis temperature 21°C; the distiller's mother used in step (2) is prepared by the following steps: (1) choose glutinous rice with a fine whiteness of 77% and a starch content of 77% as raw material, soak for 6.5h, and drain Dry, cook the glutinous rice at 102°C for 27 min, then cool the glutinous rice naturally and wait until the temperature drops to 31°C, add the Aspergillus oryzae solution, and stir it with the glutinous rice evenly, cultivate it at 33°C for 46 hours, stirring every 9 hours Once, the finished rice koji is finally made; (2) Yeast culture solution is added to the finished rice koji, and cultured at 21°C for 2.5 days, after the alcohol content is above 10°, m...

Embodiment 2

[0036] Step (1) Select seven to eight mature kiwifruits, remove rotten fruits and pest-infested fruits, wash with sulfurous acid and use a kiwifruit washing machine to peel the kiwifruits, then beat the kiwifruits and add 0.19% pectinase for enzymatic hydrolysis, and the enzymatic hydrolysis time 8.5h, enzymolysis temperature 22°C; the distiller's mother used in step (2) is prepared by the following steps: (1) choose glutinous rice with a fine whiteness of 76% and a starch content of 79% as raw material, soak for 7 hours, and drain the water Dry, cook the glutinous rice at 105°C for 26 minutes, then cool the glutinous rice naturally and wait until the temperature drops to 32°C, add Aspergillus oryzae solution, and stir with the glutinous rice evenly, cultivate at 33.5°C for 47 hours, stirring every 8.5 hours during this period Once, the finished rice koji is finally produced; (2) Yeast culture liquid is added to the finished rice koji, and cultured at 22°C for 2.2 days, after t...

Embodiment 3

[0038] Step (1) Select seven to eight mature kiwifruits, remove rotten fruits and pest-infested fruits, wash with sulfurous acid and use a kiwifruit washing machine to peel the kiwifruits, then beat the kiwifruits and add 0.12% pectinase for enzymatic hydrolysis, and the enzymatic hydrolysis time 9.5h, enzymatic hydrolysis temperature 23 DEG C; the method for the distiller's mother used in step (2) adopts the following steps to prepare: (1) select the glutinous rice that fine whiteness is 82% for use, and starch content is 78% as raw material, after soaking for 7.7h, water Drain, cook the glutinous rice at 108°C for 29 min, then cool the glutinous rice naturally until the temperature drops to 34°C, add the Aspergillus oryzae solution, and stir it evenly with the glutinous rice, and cultivate it at 32.5°C for 45.5 hours. Stir once every 9.5 hours to finally make the finished rice koji; (2) add yeast culture liquid to the finished rice koji, cultivate it at 23°C for 2.7 days, and...

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Abstract

The invention discloses a kiwi fruit wine. The kiwi fruit wine comprises the following brewing steps that (1) material selection, cleaning, peeling and subsequent pulping of kiwi are carried out, andpectinase is added for enzymatic hydrolysis; (2) distiller's yeast and ingredients are added in kiwi fruit pulp which is subjected to enzymatic hydrolysis, the mixture is mixed evenly, primary fermentation is carried out, and the fermentation is finished before the total sugar content of fermentation broth is reduced to 5-10g / L; (3) the fruit wine is separated and squeezed, and post-fermentation is carried out; and (4) after the post-fermentation is finished, the kiwi fruit wine is obtained through aging, clarifying, stabilizing and filtering. According to the kiwi fruit wine, the distiller'syeast is prepared by using glutinous rice as a raw material, the fruit wine produced by the fermentation of the distiller's yeast has the aroma of the mouthfeel of rice wine, and the aroma and taste of the fruit wine are improved; and meanwhile, the glutinous rice has good nutritional value and a rich mouthfeel, and the mouthfeel is significantly improved compared with traditional fruit wine.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a kiwi fruit wine. Background technique [0002] my country has a vast land and abundant resources, and fruits are spread all over the place. Fruit wine is a deep-processing product of fruits. As a green and healthy alcoholic drink, it is now attracting more and more attention from consumers. The sensory quality of fruit wine is related to the quality of processed raw materials, the climate and ecological conditions of the place of origin, and of course also affected by the brewing process. There are characteristic fruits in almost all parts of our country. With the development of economy and the improvement of people's living standards, the market demand for fruit wine is increasing, especially for green and healthy fruit wine products. Fruit wine enterprises have gradually become the key support objects of local fruit deep processing industries. However, the product...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12R1/69
CPCC12G3/024
Inventor 吴念庆
Owner 怀化市四宝山生物科技有限公司
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