Red kiwi fruit wine and preparation method thereof

A technology of Hongyang kiwi fruit and wine liquid, which is applied in the field of deep processing of fresh fruit, can solve the problems of difficult preservation of finished products, destruction of nutritional components, insufficient fermentation, etc., and achieve the effect of eliminating the addition of sulfur dioxide, safe and secure food, and adapting to a wide range of people

Inactive Publication Date: 2012-07-04
徐强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing Hongyang kiwifruit is a high-grade fruit, limited by fresh fruit preservation, storage, and transportation, the market is difficult to digest in the short term, the vital interests of fruit farmers cannot be guaranteed, and consumers cannot enjoy it all year round. People are gradually researching and developing the deep processing of Hongyang kiwifruit. If the amount is too high, the fresh-keeping and antiseptic process of fruit juice is complicated, and the nutritional components are destroyed. For example, Chinese patent 02139691.4 "The production method of kiwi fruit champagne" is peeling, beating, and natural fermentation by yeast. Due to the low sugar content of kiwi fruit, the fermentation is not sufficient. Insufficient nutrition, yeast cannot grow normally, sulfur dioxide must be used to kill enzymes in wine making, its elimination is not complete, and the residue is harmful to human body
As a result, the quality of the wine is poor, the release of nutrients is incomplete, and the taste is poor. The finished product with low alcohol content is not easy to preserve, and the product needs to be sterilized at high temperature and loses a lot of nutrients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] a. Fresh fruit preparation: in autumn, pick ripe Hongyang kiwifruit fresh fruit, put them in boxes until they become soft, wash them, drain them, and cut them into 0.3mm slices with a stainless steel knife for later use;

[0027] b. Rice preparation: select high-quality, mildew-free, dry rice, filter out impurities, and crush it for later use;

[0028] c. Weighing: weigh 80kg of Hongyang kiwi fruit, 40kg of rice in step b, 80kg of demineralized water at 25°C, and 0.3kg of raw distiller's koji in parts by weight;

[0029] d. Fermentation: put the raw materials of step c in a container at 29°C and stir, seal and ferment, stir once every 10 times, 3 minutes each time, stir 12 times in total, and let stand for 5 days;

[0030] e. Filter the juice with 200 mesh, heat the filtrate to 45°C, keep the temperature for 20 minutes, filter while it is hot, seal it and let it stand for 30 days, then use a 400 mesh filter to seal it and fill it.

[0031] The filter residue is dried a...

Embodiment 2

[0033] a. Fresh fruit preparation: in autumn, pick ripe Hongyang kiwifruit fresh fruits, pack them into boxes until they become soft, wash them, drain them and cut them into 0.5mm pieces with stainless steel for later use;

[0034] b. Rice preparation: select high-quality, mildew-free, dry rice, filter out impurities, and crush it for later use;

[0035] c. Weighing: Weigh 100kg of Hongyang kiwi fruit, 50kg of rice in step b, 100kg of demineralized water at 27°C, and 0.4kg of raw wine koji in parts by weight;

[0036] d. Fermentation: put the raw materials of step c in a container at 35°C and stir, seal and ferment, stir once every 12 hours, 5 minutes each time, stir 14 times in total, and let stand for 7 days;

[0037] e. Use a 400-mesh filter to heat the juice to 45°C, keep the temperature for 40 minutes, filter, seal and let stand for 30 days, then use a 200-mesh filter to seal and let stand for later use.

[0038] The filter residue is dried and made into fruit powder wit...

Embodiment 3

[0041] a. Fresh fruit preparation: in autumn, pick ripe fresh Hongyang kiwi fruit, put it in a box until the fruit becomes soft, wash, drain and cut into 0.8mm pieces with a stainless steel knife for later use;

[0042] b. Rice preparation: select high-quality, mildew-free, dry rice, filter out impurities, and crush it for later use;

[0043] c. Weighing: 90kg of Hongyang kiwi fruit, 45kg of rice in step b, 90kg of demineralized water at 26°C, and 350g of raw distiller's yeast by weight;

[0044] d. Fermentation: put the raw materials of step c in a container at 32°C and stir, seal and ferment, stir once every 15 hours, 4 minutes each time, stir 16 times in total, and let stand for 6 days;

[0045] e. Use a 200-mesh filter to heat the juice to a constant temperature of 45°C for 30 minutes, filter while it is hot, seal it and let it stand for 30 days, then use a 400-mesh filter to seal it and let it stand for later use.

[0046] The filter residue is dried and made into fruit ...

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PUM

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Abstract

The invention relates to red kiwi fruit wine and a preparation method thereof, and aims to overcome the defects of insufficient fermentation because of low sugar content of the kiwi fruit, inadequate dilution of nutrients, harmful residual sulfuric dioxide on human body, poor wine quality, inadequate nutrient dialysis, poor mouthfeel and difficult storage of the prior method for producing the kiwi fruit wine by peeling, beating and naturally fermenting of yeast. The method carries out low constant temperature biofermentation and other processes on a red kiwi fruit, rice, softened water and mold culture for uncooked materials, uses carbon dioxide generated in the process of converting starch into sugar to kill enzyme, prevents addition of sulfuric dioxide, and is safer to eat. The red kiwifruit wine does not have astringent taste, has good mouthfeel and wide applicable groups, and people can enjoy primary nourishing and nutrient red kiwi fruit which is green and not polluted, has fullremained nutrients of fresh fruits, and is brewed at a low temperature all the year around.

Description

technical field [0001] The invention relates to deep processing of fresh fruit, in particular to Hongyang kiwi fruit wine and a preparation method thereof. Background technique [0002] Existing Hongyang kiwifruit is a high-grade fruit, limited by fresh fruit preservation, storage, and transportation, the market is difficult to digest in the short term, the vital interests of fruit farmers cannot be guaranteed, and consumers cannot enjoy it all year round. People are gradually researching and developing the deep processing of Hongyang kiwifruit. If the amount is too high, the fresh-keeping and antiseptic process of fruit juice is complicated, and the nutritional components are destroyed. For example, Chinese patent 02139691.4 "The production method of kiwi fruit champagne" is peeling, beating, and natural fermentation by yeast. Due to the low sugar content of kiwi fruit, the fermentation is not sufficient. If the nutrition is not enough, the yeast cannot grow normally. When ...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): C12G3/02
Inventor程季民
Owner徐强