Kiwi fruit fermentation type beverage and preparation method thereof

A kiwifruit and fermentation type technology, applied in the field of kiwifruit beverage processing technology, can solve the problems of low efficiency, difficult to fully release the nutritional value of kiwifruit, lack of taste, etc., and achieves the effect of short fermentation time and shortening of acetic acid fermentation time.

Inactive Publication Date: 2014-06-11
谢宗祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the kiwi fruit beverages are made by pressing and beating, adding some flavoring agents (such as sucrose, acesulfame K, etc.) and blending them with water. It is difficult to fully release the nutritional value of kiwi fruit, and the efficiency is extremely low; and the taste is lacking , can not meet the market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kiwi fruit fermented beverage, the formula of which is: 35 parts of kiwi fruit juice, 10 parts of sucrose, 6 parts of honey, 0.03 parts of sodium citrate, and 0.02 parts of kiwi fruit essence.

[0021] The preparation method of present embodiment kiwi fruit fermented beverage, its steps are:

[0022] 1) After peeling the kiwi fruit, put it into boiling water with 0.8% citric acid in mass concentration, blanching for 2 minutes, take it out and put it into a beater while it is hot, add 3 times of water to beat, filter to get kiwi fruit juice;

[0023] 2) Add 0.002% sweet wine koji and 0.003% active dry yeast to the kiwi fruit juice prepared in step 1, and ferment at 18°C ​​until the alcohol content is 7% (w / w) to obtain fermented wine liquid;

[0024] 3) Add sucrose to the fermented wine liquid obtained in step 2) and stir evenly, and add acetic acid bacteria with 0.03% weight of the fermented wine liquid, and ferment at 30°C without increasing the acetic acid content,...

Embodiment 2

[0027] A kiwi fruit fermented beverage, the formula of which is: 40 parts of kiwi fruit juice, 11 parts of sucrose, 4 parts of honey, 0.04 parts of sodium citrate, and 0.02 parts of kiwi fruit essence.

[0028] The preparation method of present embodiment kiwi fruit fermented beverage, its steps are:

[0029] 1) After peeling the kiwi fruit, put it into boiling water with citric acid with a mass concentration of 1%, blanching it for 2 minutes, take it out and put it into a beater while it is hot, add 4 times of water to beat it, filter it, and get kiwi fruit juice;

[0030] 2) Add 0.002% sweet wine koji and 0.003% active dry yeast to the kiwi fruit juice prepared in step 1, and ferment at 22°C until the alcohol content is 8% (w / w) to obtain fermented wine liquid;

[0031] 3) Add sucrose to the fermented wine liquid prepared in step 2) and stir evenly, and add 0.01% acetic acid bacteria by weight of the fermented wine liquid, and ferment at 32°C without increasing the acetic a...

Embodiment 3

[0034] A kiwi fruit fermented beverage is prepared from the following raw materials in parts by weight: 36 parts of kiwi fruit juice, 8 parts of sucrose, 8 parts of honey, 0.03 parts of sodium citrate, and 0.01 part of kiwi fruit essence.

[0035] The preparation method of present embodiment kiwi fruit fermented beverage, its steps are:

[0036] 1) After peeling the kiwi fruit, put it into boiling water with a mass concentration of 0.5% citric acid, blanching for 1 minute, take it out while it is hot, put it into a beater, add 2 times the water to beat, filter, and get kiwi fruit juice;

[0037] 2) Add 0.001% sweet wine koji and 0.004% active dry yeast to the kiwi fruit juice prepared in step 1, and ferment at 16°C until the alcohol content is 6% (w / w) to obtain fermented wine liquid;

[0038] 3) Add sucrose to the fermented wine liquid obtained in step 2) and stir evenly, and add 0.05% acetic acid bacteria by weight of the fermented wine liquid, and ferment at 28°C without i...

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PUM

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Abstract

The invention discloses a kiwi fruit fermentation type beverage and a preparation method thereof. The kiwi fruit fermentation type beverage is prepared from 30-40 parts of kiwi fruit juice, 8-12 parts of cane sugar, 4-8 parts of honey, 0.02-0.04 part of sodium citrate and 0.01-0.03 part of kiwi fruit essence. The preparation method comprises the following steps: (1) squeezing the kiwi fruit juice; (2) inoculating sweet wine yeast and active dry yeast into the kiwi fruit juice, and performing fermentation to obtain fermented wine liquor; (3) adding the cane sugar into the fermented wine liquid, performing uniform mixing, inoculating acetic bacteria, and performing fermentation until the content of acetic acid no longer increases to obtain acetic fermentation liquor; (4) adding the honey, sodium citrate and the kiwi fruit essence into the acetic fermentation liquor, and performing mixing, filtering, filling and sterilizing to obtain the kiwi fruit fermentation type beverage. The kiwi fruit fermentation type beverage is prepared by repeated fermentation, is diversified in taste and nutrient-rich, has a unique mellow kiwi fruit flavor, has an after-taste feeling of cleanness, and is suitable for public consumption.

Description

technical field [0001] The invention relates to a processing technology of kiwi fruit beverage, in particular to a kiwi fruit fermented beverage and a preparation method thereof. Background technique [0002] Kiwi fruit is the fruit of the Actinidiaceae plant Actinidia. Kiwi fruit is rich in vitamins, amino acids, carotenoids, magnesium, iron, potassium, sodium and other nutrients. It is rich in nutrition and delicious, especially rich in vitamin C. King of C" and other laudatory titles. It tastes sour, sweet, and cold in nature. It has the effects of regulating qi, promoting body fluid and moistening dryness, relieving heat and relieving restlessness, and has certain curative effects on symptoms such as hypertension, angina pectoris, and hyperlipidemia. [0003] At present, most of the kiwi fruit beverages are made by pressing and beating, adding some flavoring agents (such as sucrose, acesulfame potassium, etc.) and blending them with water. It is difficult to fully rele...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/382A23L2/04A23L2/46A23L2/60A23L33/00A23V2002/00A23V2250/628
Inventor 谢宗祥
Owner 谢宗祥
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