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Kiwi fruit fermented beverage and preparation method and application thereof

A fermented beverage and kiwifruit technology, applied in the field of bioactive beverages and their preparation, can solve the problems of poor utilization of peel and seeds, poor taste, short shelf life, etc., and achieve the effects of improving immunity, long fermentation time, and increasing appetite

Active Publication Date: 2014-01-22
陈庆云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to invent a fermented kiwi beverage to overcome the existing problems of the existing kiwi beverage, such as poor mouthfeel, short shelf life, preservatives added, and poor utilization of the peel and seeds. Preserve the nutritional value and medicinal value of kiwifruit in an all-round way, open up a new way for the deep processing of kiwifruit, process and digest deformed kiwifruit, small fruit, over-ripe fruit, hard-to-peel kiwifruit and peel seeds on-site, to achieve Make the best use of everything

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] ⑴Wash the kiwi fruit, beat it with belt seeds, and put the slurry into barrels or cans;

[0031] (2) Add 0.5% of the water weight of the tea leaves to sterilized water with a temperature of 80-90°C and soak for 1 hour, filter and remove the tea leaves, and prepare the mother liquor of kombucha;

[0032] (3) Take 100Kg of kiwi fruit pulp at room temperature, mix 5 Kg of kombucha mother liquor, put it in a barrel, cover it, seal it, and ferment it at room temperature for 6 months to obtain Laojiao;

[0033] (4) Take 10 Kg of Laojiao, 90 Kg of sterilized water, and 4% Kg of brown sugar, mix them evenly, put them in a barrel, cover them, and ferment them at room temperature for 1 month to obtain the second fermentation liquid;

[0034] (5) Take 25 Kg of the second fermentation broth, 75 Kg of sterilized water, add 4 Kg of sugar and mix well, put it in a bucket and cover it but not seal it, and ferment at room temperature for 1 month to obtain the third fermentation broth; ...

Embodiment 2

[0038] ⑴Wash the kiwi fruit, beat it with belt seeds, and put the slurry into barrels or cans;

[0039] (2) Add 0.2% of the water weight of the tea leaves to sterilized water at a temperature of 80-90°C and soak for 1 hour, filter and remove the tea leaves, and prepare the mother liquor of kombucha;

[0040] (3) Take 100Kg of kiwi fruit pulp at room temperature, mix 5 Kg of kombucha mother liquor, put it in a barrel, cover it, seal it, and ferment it at room temperature for 1 month to obtain Laojiao;

[0041] (4) Take 10 Kg of the old cellar, 50 Kg of sterilized water, and 4% Kg of brown sugar, mix them evenly, put a lid on them, and ferment them at room temperature for 6 months to obtain the second fermentation liquid;

[0042] (5) Take 25 Kg of the second fermentation broth, 75 Kg of sterilized water, add 5 Kg of white sugar and mix evenly, put it in a barrel and cover it but not seal it, and ferment at room temperature for 6 months to obtain the third fermentation broth;

...

Embodiment 3

[0046] ⑴Wash the kiwi fruit, beat it with belt seeds, and put the slurry into barrels or cans;

[0047] (2) Add 0.5% of the water weight of the tea leaves to sterilized water with a temperature of 80-90°C and soak for 1 hour, filter and remove the tea leaves, and prepare the mother liquor of kombucha;

[0048] (3) Take 100 Kg of kiwi fruit pulp at room temperature, mix 10 Kg of kombucha mother liquor, put it in a barrel, cover it, seal it, and ferment it at room temperature for 3 months to obtain Laojiao;

[0049] (4) Take 10 Kg of Laojiao, 10 Kg of sterilized water, and 5 Kg of brown sugar, mix them evenly, put them in a barrel, cover them, and ferment them at room temperature for 3 months to obtain the second fermentation liquid;

[0050] (5) Take 25 Kg of the second fermentation broth, 75 Kg of sterilized water, add 5 Kg of white sugar and mix evenly, put in barrels and cover but not seal, ferment at room temperature for 3 months to obtain the third fermentation broth;

[00...

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PUM

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Abstract

The invention relates to a kiwi fruit fermented beverage and a preparation method and application thereof, belonging to the technical field of agricultural product processing. Kiwi fruit pulp and tea fungus mother liquor are fermented at 0-30 DEG C for four times within 1-6 months, in the fermentation process, sugar and sterilization water are supplemented, and fermentation liquor, sweetening agent and water are blended into beverage. According to the method, malformed fruits, fruitlet, postmaturity fruit, kiwi fruit which are peeled difficultly, peel and seeds are fully utilized, so that the purpose of making the most of the kiwi fruit is achieved. The fermented liquid can be used for blending various fruit juice so as to prepare nutritive and delicious drinks with multiple probiotics, and also can be used for cooperated fermentation of kiwi fruit pulp and other pulp.

Description

technical field [0001] The invention relates to a biologically active beverage and its preparation method and application, in particular to a kiwi fruit fermented beverage, its preparation method and application. Background technique [0002] Biologically active beverages have become a major branch of beverages, most of which are fermented from plant extracts and various microorganisms. The inventor once invented a new preparation method for active beverages, namely "A Kind of Fermented Prickly Pear Beverage" Preparation "ZL03117791.2 is based on traditional kombucha, adding bamboo leaves, tangerine peel, thorn pear extract or thorn pear juice for blending, so as to obtain an active biological beverage with good taste and health care effect. [0003] Kiwi fruit is a kind of fruit that has been planted on a large scale in Guizhou in recent years. It is a healthy fruit with high nutritional value. Guizhou Xiuwen kiwi fruit was certified by the National Geographical Indication ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/52A23L2/84
Inventor 陈庆云
Owner 陈庆云
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