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Method for preparing kiwi fruit wine through deep processing of kiwi fruits

A technology for deep processing of kiwi fruit, which is applied in food processing, botany equipment and methods, fertilizers made from biological waste, etc. It can solve the problems of unclean fluff treatment and affect the taste, so as to achieve superior quality, increase alcohol content, and improve taste Effect

Pending Publication Date: 2022-02-18
溆浦县龙盛农业科技发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for producing kiwi wine through deep processing of kiwi fruit, which solves the problem that the kiwi fruit required by the general preparation method is a post-ripening fruit, and the best time for processing and fermentation is to wait for the kiwi fruit to be relatively ripe. Finally, the polysaccharides in the kiwi fruit pulp are completely converted into monosaccharides, but it is difficult to grasp this opportunity, because it is impossible for all the fruits to be soft and ripe at the same time, the first ripe ones may have rotted, and the fluff of the kiwi fruit is not cleaned during the peeling process. Problems that affect the taste of post-production

Method used

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  • Method for preparing kiwi fruit wine through deep processing of kiwi fruits

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] refer to figure 1 , a kind of method that kiwifruit deep processing makes kiwifruit wine, comprises the following steps:

[0034] S1: Selection of raw materials, select 5-7 mature kiwi fruit with no broken surface, and set aside;

[0035] S2: Freezing, put the selected kiwi fruit into a freezer for freezing, control the temperature of the freezer at -5 degrees Celsius, and freeze for 50 minutes;

[0036] S3: Peeling, put the frozen kiwi fruit into water to thaw its skin. After thawing, it can be directly peeled by a peeling machine or manually with a peeling knife. The process of freezing and peeling can quickly peel the skin at the same time. It does not hurt the kiwifruit pulp, improving the peeling efficiency and the utilization rate of kiwifruit pulp;

[0037] S4: thawing and beating, continuously thawing the peeled kiwi fruit, and putting it into a beater to prepare kiwi juice after thawing;

[0038] S5: adding auxiliary materials, adding potassium metabisulfite...

Embodiment 2

[0045] refer to figure 1 , a kind of method that kiwifruit deep processing makes kiwifruit wine, comprises the following steps:

[0046] S1: Selection of raw materials, select 5-7 mature kiwi fruit with no broken surface, and set aside;

[0047] S2: Freezing, put the selected kiwi fruit into the freezer for freezing, control the temperature of the freezer at -3 degrees Celsius, and freeze for 50 minutes;

[0048] S3: Peeling, put the frozen kiwi fruit into water to thaw its skin. After thawing, it can be directly peeled by a peeling machine or manually with a peeling knife. The process of freezing and peeling can quickly peel the skin at the same time. It does not hurt the kiwifruit pulp, improving the peeling efficiency and the utilization rate of kiwifruit pulp;

[0049]S4: thawing and beating, continuously thawing the peeled kiwi fruit, and putting it into a beater to prepare kiwi juice after thawing;

[0050] S5: adding auxiliary materials, adding potassium metabisulfit...

Embodiment 3

[0057] refer to figure 1 , a kind of method that kiwifruit deep processing makes kiwifruit wine, comprises the following steps:

[0058] S1: Selection of raw materials, select 5-7 mature kiwi fruit with no broken surface, and set aside;

[0059] S2: Freezing, put the selected kiwi fruit into the freezer for freezing, control the temperature of the freezer at -4 degrees Celsius, and freeze for 60 minutes;

[0060] S3: Peeling, put the frozen kiwi fruit into water to thaw its skin. After thawing, it can be directly peeled by a peeling machine or manually with a peeling knife. The process of freezing and peeling can quickly peel the skin at the same time. It does not hurt the kiwifruit pulp, improving the peeling efficiency and the utilization rate of kiwifruit pulp;

[0061] S4: thawing and beating, continuously thawing the peeled kiwi fruit, and putting it into a beater to prepare kiwi juice after thawing;

[0062] S5: adding auxiliary materials, adding potassium metabisulfi...

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Abstract

The invention relates to the technical field of kiwi fruit wine processing, and discloses a method for preparing kiwi fruit wine through deep processing of kiwi fruits. The method comprises the following steps of: S1, selecting raw materials; S2, freezing: putting the selected kiwi fruits into a freezing box for freezing; S3, performing peeling; S4, unfreezing and pulping; S5, adding auxiliary materials: adding potassium metabisulfite and pectinase into the prepared kiwi fruit juice, and then mixing well to obtain a mixture A; S6, performing fermentation; and S7, deslagging and fermenting. According to the method, polysaccharide in kiwi fruits is slowly converted into monosaccharide, then fruit pulp containing kiwi fruit tissues with consistent maturity is obtained, the deep processing problem caused by low or inconsistent maturity of kiwi fruit pulp is solved, the recycled filter residues can be used as fertilizers, base materials for flower cultivation, feed and the like, and the method is green and environmentally friendly. After secondary fermentation, the kiwi fruit wine is mellower, the alcoholic strength of the kiwi fruit wine is improved, and the taste of the kiwi fruit wine is improved.

Description

technical field [0001] The invention relates to the technical field of kiwi fruit wine processing, in particular to a method for preparing kiwi fruit wine through deep processing of kiwi fruit. Background technique [0002] Kiwi fruit is juicy, sweet and sour, rich in nutrition, and has a unique and delicious fruity taste. Rich in vitamins, dietary fiber, various minerals, amino acids and other nutrients; in addition, it contains proteolytic enzymes, superoxide dismutase, pectin, polysaccharides, flavonoids and carotenoids and other active substances and active ingredients. According to research, the various nutritional components of Actinidia jujube are higher than that of Actinidia sinensis, especially the VC content is as high as 430mg / 100g, the potassium content is 1794mg / Kg, and the total flavonoids are 3.42%. [0003] The traditional method of making kiwifruit wine is: crushing kiwifruit, adding potassium metabisulfite to sterilize, adding pectinase to break the gel, ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C05F5/00A01G24/22A23K10/12A23K10/37
CPCC12G3/024C05F5/008A01G24/22A23K10/12A23K10/37Y02A40/20Y02P60/87
Inventor 廖玉元
Owner 溆浦县龙盛农业科技发展有限公司
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