Preparation method for kiwi fruit wine

The technology of kiwi fruit and fruit juice wine is applied in the field of preparation of kiwi fruit juice wine, which can solve the problem of high alcohol content and achieve the effects of pure taste, stable quality and promoting blood circulation.

Inactive Publication Date: 2013-10-16
周冠旻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of juice wine is after all an alcoholic drink blended with white wine, which has a high alcohol content and is not suitable for women and minors to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Peel the kiwi fruit, take the pulp, and add SO 2 Color protection, SO per liter of kiwi fruit pulp 2 The added amount is 50mg, then diluted with water 1.5 times;

[0017] 2) Add yeast to the kiwi fruit dilution for fermentation. The amount of yeast added is 0.04% of the weight of the kiwi fruit dilution, ferment for 3 days at 25°C, and then ferment for 30 days at 14°C;

[0018] 3) Filter the fermentation broth of step 2) and collect the filtrate;

[0019] 4) Add chitosan to the filtrate at a ratio of 0.5g / L filtrate for clarification, filter out the precipitate, sterilize at 60°C for 20 minutes, and age for 1 month to obtain.

Embodiment 2

[0021] 1) Peel the kiwi fruit, take the pulp, and add SO 2 Color protection, SO per liter of kiwi fruit pulp 2 The added amount is 80mg, then add water to dilute 3 times;

[0022] 2) Add yeast to the kiwi fruit dilution for fermentation. The added amount of yeast is 0.06% of the weight of the kiwi fruit dilution, ferment for 4 days at 29°C, and then ferment for 32 days at 15°C;

[0023] 3) Filter the fermentation broth of step 2) and collect the filtrate;

[0024] 4) Add chitosan to the filtrate at the ratio of 1.5g / L filtrate for clarification, filter off the precipitate, sterilize at 65°C for 25min, and aging for 3 months to get it.

Embodiment 3

[0026] 1) Peel the kiwi fruit, take the pulp, and add SO 2 Color protection, SO per liter of kiwi fruit pulp 2 The added amount is 65mg, and then diluted with water 2 times;

[0027] 2) Add yeast to the kiwi fruit diluent for fermentation. The added amount of yeast is 0.05% of the weight of the kiwi fruit diluent, ferment for 3 days at 28°C, and then ferment for 31 days at 14°C;

[0028] 3) Filter the fermentation broth of step 2) and collect the filtrate;

[0029] 4) Add chitosan to the filtrate at a ratio of 1.2g / L filtrate for clarification, filter out the precipitate, sterilize at 63°C for 21min, and aging for 1.5 months to obtain.

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PUM

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Abstract

The invention provides a preparation method for kiwi fruit wine, which comprises the following steps: 1) peeling kiwis, getting and crushing pulps, adding SO2 for color-protecting, and diluting for 1.5-3 times by adding water; 2) adding yeast to kiwi diluent for fermentation, fermenting for 3-4 days under the temperature of 25-29 DEG C, and fermenting for 30-32 days after cooling the temperature to 14-15 DEG C, wherein the addition of the yeast is 0.04-0.06 percent of the weight of the kiwi diluent; 3) filtering fermentation liquor obtained in step 2, and collecting filter liquor; and 4) conducting clarification treatment for the filter liquor, and sterilizating and ageing for 1-3 months to obtain the kiwi fruit wine. The fruit wine manufactured by the method has pleasant color and luster, pure taste, stable quality, and high market competitiveness.

Description

Technical field [0001] The invention relates to the field of making fruit juice wine, in particular to a preparation method of kiwi fruit juice wine. Background technique [0002] Kiwi fruit, also known as carambola, has juicy meat and high nutritional value. According to analysis, every 100g of fresh fruit pulp contains Vc78~410mg, sugar content 8~16g, total acid 1.2~2.1g, soluble solid content 9~10g, and also contains amino acids needed by human body and calcium, magnesium, phosphorus, iron, potassium, etc. nutrient. Regular consumption of kiwifruit can increase appetite and block the formation of cancer cell inducers, subunit morpholine and dimethyl nitric acid. It is known as the king of fruits and has high development value. [0003] my country's kiwifruit is rich in resources and develops rapidly, with an annual output of nearly 250,000 tons, ranking first in the world. At present, the storage and preservation technology of kiwi fruit is not perfect, and the way of eating ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 周冠旻
Owner 周冠旻
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