Chinese gooseberry fermented wine and preparation method thereof
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A technology of kiwi fruit and fermented wine, which is applied in the field of kiwi fruit fermented wine and its preparation, can solve the problems of waste of resources and undeveloped utilization, and achieve the effects of reducing loss and waste, avoiding unsalable fresh fruit, and increasing fruit output value
Inactive Publication Date: 2011-10-12
富阳海平食品有限公司
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[0004] Every ripe season, the fruits are all over the mountains and fields, but they have not been effectively developed and utilized, resulting in a great waste of resources
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[0009] The present invention will be described in detail below in conjunction with specific embodiments.
[0010] (1) Fresh fruit sorting: Whether the kiwi fruit is ripe or not is directly related to the quality of the fruit wine, so it is necessary to choose fresh fruit with a maturity of 80% or 90% and uniformity. Remove mildew, pests and damaged fruit.
[0011] The fruit is generally harvested after Bailu, and has a better flavor, with light skin and yellow flesh being the best.
[0012] (2) Cleaning: Wash off the soil and some microorganisms attached to the surface of the fruit with clean water.
[0013] (3) Crushing: The juicer is isolated from the air to squeeze the juice, and the ratio of material to water is 2:5 (m:V). Add potassium metabisulfite to make SO 2 The content is 60mg / kg (potassium metabisulfite is solid, dissolve after adding, measure SO 2 concentration).
[0014] Add 60mg / L of SO in kiwi pulp 2 ; Add 1g / kg pectinase to kiwi fruit pulp, and enzymolyze...
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Abstract
The invention discloses Chinese gooseberry fermented wine and a preparation method thereof. The preparation method comprises the following steps of: (1) sorting fresh fruits; (2) washing; (3) crushing; (4) pulping and adding enzyme; (5) adjusting sugar degree; (6) sterilizing; (7) inoculating and fermenting; (8) hermetically standing the fermented wild Chinese gooseberry wine at the temperature of between 15 and 20 DEG C for 10 to 15 days; (9) deacidifying by a physical method; (10) clarifying; and (11) ultrafiltering under the conditions of operating pressure of 0.04 MPa, operating temperature of between 20 and 25 DEG C and feed liquid flow rate of 6 L / h, wherein after ultrafiltering for 17 minutes, the flow tends to be stable. The Chinese gooseberry green wine prepared by the method can completely utilize fruit resources of the Chinese gooseberries, in particular secondary fruits so as to reduce loss and waste and greatly improve production value of the fruits.
Description
technical field [0001] The invention relates to a kiwi fruit fermented wine and a preparation method thereof, belonging to the technical field of fruit deep processing and wine making. Background technique [0002] Kiwifruit, also known as sheep fruit and vine pear, belongs to the family Antinidi-aceae, the genus Antinidia, and its scientific name is Antinidia Chinese Planch. , In the forest, by the ditch, in the bushes. [0003] Among the top 26 kinds of fruits with the largest consumption in the world, kiwi fruit is the most nutritious and comprehensive. The main chemical components of the fruit include sugar, pectin, cellulose, organic acids, amino acids, minerals, etc., and are rich in nutrients; Health care value, has the effects of lowering blood pressure, lowering blood fat, preventing and treating cancer, and treating burns. [0004] Every ripe season, the fruits are all over the mountains and fields, but they have not been effectively developed and utilized, resul...
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