Red-heart kiwi fruit wine and preparation method thereof

A technology of red kiwi fruit and fruit wine, which is applied in the field of red heart kiwi fruit wine and its preparation, which can solve the problems of waste, high finished product, and strong taste of wine liquid, and achieve the effects of easy human absorption, rich nutrition, and simple process

Inactive Publication Date: 2014-01-08
重庆市万州区食品工业研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of living standards, people have developed from solving food and clothing to health care, nutrition, science, and reasonable healthy diets. Food diversification, reasonable and ingenious collocations to meet the daily needs of the human body have become popular in the field of beverages and fruit wines. A variety of products have been developed, such as the Chinese patent "ZL200910103808.1, Hongyang kiwifruit wine and its preparation method", which is a fe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Example one

[0013] a. Preparation of red kiwi fruit pulp: Weigh 200kg of fresh kiwi fruit by weight, put them into 10 net baskets, soak in clear water to remove impurities and rotten fruit, rinse the skin of the fresh fruit, drain the surface water, and stack it in ventilation In a dry warehouse, wait for 7 to 10 days, then ripen and soften, and when the fragrance overflows, use a stainless steel beater to beat for use;

[0014] b. Weigh 100kg of 50℅vol rice-flavored buckwheat wine according to the weight ratio, first put it in the container, and then weigh 200kg, add the fruit slurry to the container in step a, and after fully stirring for 5 minutes, seal and ferment; stir once a day , Each time for 5 minutes, a total of 7 days after stirring, sealed and set aside. After 60 days, filter and squeeze the juice to obtain 15℅vol original juice red kiwi fruit wine puree, put it in a clean container, and then seal and stand for 90 days for later use;

[0015] c. Inspection and f...

Example Embodiment

[0016] Example two

[0017] a. Preparation of red kiwi fruit pulp: weigh 200kg of fresh kiwi fruit by weight and put them into 10 net baskets respectively, soak in clear water to remove impurities and rotten fruit, rinse the skin of the fresh fruit, drain the surface water, and stack it in ventilation In a dry warehouse, wait for 7 to 10 days, and then ripen and soften. When the fragrance overflows, use a stainless steel beater to beat for use;

[0018] b. Weigh 50℅vol rice-flavored buckwheat wine, 80kg according to the weight ratio, first put it in the container, then weigh 200kg, add the fruit slurry in step a to the container, fully stir for 5 minutes, and then seal and stand; Stir once, 5 minutes each time for 7 days. After stirring for a total of 7 days, seal and stand. After 60 days, filter and squeeze the juice to obtain 12℅vol original juice red kiwi fruit wine puree, put it in a clean container, and then seal and stand for 90 days spare;

[0019] c. Inspection and filling:...

Example Embodiment

[0020] Example three

[0021] a. Preparation of red kiwi fruit pulp: weigh 200kg of fresh kiwi fruit by weight and put them into 10 net baskets respectively, soak in clear water to remove impurities and rotten fruit, rinse the skin of the fresh fruit, drain the surface water, and stack it in ventilation In a dry warehouse, wait for 7 to 10 days, and then ripen and soften. When the fragrance overflows, use a stainless steel beater to beat for use;

[0022] b. Weigh 50℅vol rice-flavored buckwheat wine, 90kg according to the weight ratio, first put it in the container, and then weigh 200kg, step a

[0023] Add the fruit puree to the container, fully stir for 5 minutes, and then seal and ferment; it must be stirred once a day for 5 minutes each time for a total of 7 days. After stirring for a total of 7 days, it should be sealed and allowed to stand. Red kiwi fruit wine puree, put it into a clean container, and then seal and stand for 90 days later;

[0024] c. Inspection and filling: Af...

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PUM

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Abstract

The invention relates to red-heart kiwi fruit wine and a preparation method thereof. The red-heart kiwi fruit wine and the preparation method thereof do not exist in the existing kiwi fruit wine market. The preparation method includes using fresh red-heart kiwi fruits as main raw materials, subjecting the raw materials to cleaning, drying, after-ripening and mashing, fermenting the raw materials with rice-flavor buckwheat wine, and performing processes of filtering, juicing, standing, inspecting, bulking and product completing to obtain the natural undiluted red-heart kiwi fruit wine. Retaining 17 amino acid, 9 mineral substance microelements and multiple vitamins contained in the fresh read-heart kiwi fruits as well as beneficial elements of rutin in the buckwheat wine, the red-heart kiwi fruit wine is a natural drink rich in nutrition and easy to absorb. The preparation method is simple and convenient in process, easy to operate, and applicable to local processing in planting bases and industrial production.

Description

technical field [0001] The invention relates to the field of daily food, in particular to a red kiwi fruit wine and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, people have developed from solving food and clothing to health care, nutrition, science, and reasonable healthy diets. Food diversification, reasonable and ingenious collocations to meet the daily needs of the human body have become popular in the field of beverages and fruit wines. A variety of products have been developed, such as the Chinese patent "ZL200910103808.1, Hongyang kiwifruit wine and its preparation method", which is a fermented fruit wine made by mixing and fermenting Hongyang kiwifruit fresh fruit, rice, and raw cooking wine. Its raw materials and production methods bring The disadvantages are: first, when the raw materials and rice are fermented by raw materials, due to the high acidity in the material liquid, the rice is not fully f...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 程季民朱博
Owner 重庆市万州区食品工业研究所
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