Kiwi fruit wine

A technology for kiwi fruit and fruit wine, which is applied in the preparation of alcoholic beverages, plant raw materials, plant/algae/fungus/moss components, etc., can solve the problems of damage to internal organs, high fusel alcohol content, and high alcohol content, and achieves a technological Simple, nutritious, and effective in reducing nutrient loss

Active Publication Date: 2015-01-21
温州随和酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional high-alcohol liquor has a high alcohol content, damages internal organs, especially the liver, seriously affects people's physical and mental health, and is no longer suitable for people's needs. It is made by blending white wine and fruit juice. It has high alcohol content and high fusel alcohol content, which is not conducive to human health. As people's requirements for material and cultural living standards are getting higher and higher, people need to have a healthy body. Fruit juice wine containing a variety of nutrients, vitamins, trace elements and various amino acid health ingredients to replace the existing traditional high-strength white wine that is harmful to health

Method used

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Effect test

Embodiment 1

[0070] Embodiment 1: a kind of kiwi fruit wine, it is the fruit wine that is made by the raw material of following weight ratio: 50 parts-75 parts of kiwi fruit, 10 parts-30 parts of pineapple, 5 parts-10 parts of banana, 3 parts-5 parts of longan share;

[0071] The production steps are as follows:

[0072] a) Take each raw material fruit according to the weight ratio, mix and grind evenly, and stir into a jam shape for later use;

[0073] b) Take 50 kilograms of the above-mentioned jam, add it to a stainless steel bucket, add 10 kilograms of white granulated sugar, add 70-90 kilograms of boiled and cooled water, 10 grams of yeast, and 2 grams of edible potassium metabisulfite, and stir evenly;

[0074] c) Place the above stirred product in a stainless steel barrel at room temperature of 22-25°C, ferment for 9-11 days, stir once every 12 hours during the fermentation process, and wait until the fermentation liquid has no sound and no bubbles , the fermentation ends;

...

Embodiment 2

[0084] Embodiment 2: a kind of kiwi fruit wine, is made by the raw material of following weight ratio: 50 parts-70 parts of kiwi fruit, 10 parts-30 parts of pineapple;

[0085] The production steps are as follows:

[0086] a) Take each raw material fruit according to the weight ratio, mix and grind evenly, and stir into a jam shape for later use;

[0087] b) Take 50 kilograms of the above-mentioned jam, add it to a stainless steel bucket, add 10 kilograms of white granulated sugar, add 70-90 kilograms of boiled and cooled water, 10 grams of yeast, and 2 grams of edible potassium metabisulfite, and stir evenly;

[0088] c) Place the above stirred product in a stainless steel barrel at room temperature of 22-25°C, ferment for 9-11 days, stir once every 12 hours during the fermentation process, and wait until the fermentation liquid has no sound and no bubbles , the fermentation ends;

[0089] d) After the fermentation is finished, filter and separate the pomace and wine li...

Embodiment 3

[0094] Embodiment 3: a kind of kiwi fruit wine, is made by the raw material of following weight proportion: 50 parts-70 parts of kiwi fruit, 10 parts-20 parts of pineapple, 5 parts-10 parts of banana;

[0095] The production steps are as follows:

[0096] a) Take each raw material fruit according to the weight ratio, mix and grind evenly, and stir into a jam shape for later use;

[0097] b) Take 50 kilograms of the above-mentioned jam, add it to a stainless steel bucket, add 10 kilograms of white granulated sugar, add 70-90 kilograms of boiled and cooled water, 10 grams of yeast, and 2 grams of edible potassium metabisulfite, and stir evenly;

[0098] c) Place the above stirred product in a stainless steel barrel at room temperature of 22-25°C, ferment for 9-11 days, stir once every 12 hours during the fermentation process, and wait until the fermentation liquid has no sound and no bubbles , the fermentation ends;

[0099] d) After the fermentation is finished, filter an...

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Abstract

The invention provides kiwi fruit wine capable of improving the immunity, reducing cholesterol, beautifying, preventing senility and softening blood vessels. The kiwi fruit wine is prepared from the following raw materials in parts by weight: 50-75 parts of kiwi fruits, 10-30 parts of pineapples, 5-10 parts of bananas and 3-5 parts of longan. The kiwi fruit wine provided by the invention has the beneficial effects that after drinking the produced kiwi fruit wine, people are free of headache and thirst and the kiwi fruit wine is fruit wine with low alcoholic strength and has a health function.

Description

technical field [0001] The invention relates to the field of fruit wine production, in particular to a kiwi fruit wine. Background technique [0002] Kiwi fruit is widely distributed in Northeast my country and North China, and its output is very rich. It is a pollution-free, natural green food, and it is also a fruit with high nutritional value. [0003] At present, the traditional high-alcohol liquor has a high alcohol content, damages internal organs, especially the liver, seriously affects people's physical and mental health, and is no longer suitable for people's needs. It is made by blending white wine and fruit juice. It has high alcohol content and high fusel alcohol content, which is not conducive to human health. As people's requirements for material and cultural living standards are getting higher and higher, people need to have a healthy body. Fruit juice wine containing multiple nutritional components, multiple vitamins, multiple trace elements and various amin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCA61K36/185A61K36/77A61K36/88A61K36/896C12G3/025A61K2300/00
Inventor 陈岩业
Owner 温州随和酒业有限公司
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