Method for biologically fermenting kiwi fruit nutrient health-care wine

A biological fermentation and kiwifruit technology, applied in the field of wine products, can solve the problems of nutrient damage and poor taste of kiwifruit wine, and achieve the effect of easy digestion and absorption

Inactive Publication Date: 2010-01-27
王怀能 +2
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  • Summary
  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

For example, Chinese Patent Publication No. CN101126055A is heated to 85~95° C. after squeezing the juice, so that the color of kiwi fruit will turn b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach example 1

[0024] Its weight is according to the proportion of ingredients: 1000g of kiwi fruit juice, 12g of compound fruit wine koji, 4g of citric acid, and 120g of white sugar.

[0025] Production of fruit wine:

[0026] 1. Put the harvested kiwi fruit into the storage room, make the ethylene concentration in the room reach 0.1 μL / (kg·h), and carry out post-ripening treatment. It is better to reach 80% to 90% maturity

[0027] 2. After soaking the kiwi fruit with water and potassium permanganate for 20 seconds, rinse the kiwi fruit in running water and drain it naturally.

[0028] 3. The method of extracting juice combined with a grinder and a centrifuge is adopted, and the juice extraction rate reaches more than 92%. Put the pomace into the storage tank, add the processed 36% vol edible alcohol according to the weight ratio of 2:1, stir evenly, seal the tank and soak for 15 days.

[0029] 4. Clarification of fruit juice: a clarification method combining edible gelatin and sodium b...

Embodiment approach example 2

[0037] Kiwi fruit juice 1000g, compound fruit wine koji 18g, citric acid 6g, sugar 250g

[0038] Production method is the same as embodiment example one

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PUM

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Abstract

The invention relates to a method for biologically fermenting kiwi fruit nutrient health-care wine, comprising the following steps: preprocessing kiwi fruits by ethylene till ripening degree reaches 8-9; adopting a juice extraction method, i.e. combining a grinder and a centrifugal machine; carrying out clarification processing, i.e. adding edible gelatine and sodium bentonite to be combined; restraining the growth of germs by SO2; adding compound fruit wine yeast for fermentation; controlling the fermentation temperature from 16 DEG C to 22 DEG C, regulating the pH value to be about 3.4-4; and carrying out closed fermentation.

Description

1. Technical field [0001] The invention relates to a method for making fruit wine by using kiwi fruit through biological fermentation, and belongs to the field of wine products. 2. Background technology [0002] So far, the production of kiwi fruit wine mostly adopts high-temperature sterilization of fruit juice, fermentation and aging to form. For example, Chinese Patent Publication No. CN101126055A is heated to 85~95° C. after squeezing the juice, so that the color of kiwi fruit will turn brown, and the beneficial nutrients of kiwi fruit juice will be destroyed, and the mouthfeel of the kiwi fruit wine made will be reduced. worse. 3. Contents of the invention [0003] The object of the present invention is to provide a kind of method that adopts biological fermentation and leaching to make low-alcohol kiwi fruit wine. The fruit wine retains the nutritional components of the kiwi to the greatest extent, removes impurities and harmful components, and improves the quality...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王怀能王辉文科
Owner 王怀能
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