Kiwi fruit distilled liquor and production technology thereof

Abstract

The invention discloses kiwi fruit distilled liquor and a production technology thereof. The production technology comprises the technological steps of fruit juice preparation, zymocyte activation, fruit juice fermentation, clarification, filtration, distillation and ageing, to be specific, the ripe kiwi fruit is juiced; sulfur dioxide and pectinase are added to the fruit juice; meanwhile, the zymocyte is screened and activated, a two-stage fermentation process is utilized and the fermentation technological parameters are improved, so that the fermentation effect is more thorough; the two-time distillation treatment is adopted to gradually improve the alcoholic strength of the distilled liquor; impurities are removed from the distilled liquor; aroma substances are extracted, so that the aroma of the distilled liquor is purer. Therefore, the aroma and the flavor of the kiwi fruit can be retained while the taste of the distilled liquor is improved; the distilled liquor is transparent and clear; proved by experiments, even in the case of long-term storage or poor storage conditions, the distilled liquor can be still kept stable in quality and deposit-free.

Description

technical field [0001] The invention relates to fruit wine and a production process thereof, in particular to a kiwi fruit distilled liquor and a production process thereof. Background technique [0002] Kiwi fruit is rich in vitamins, amino acids, carotenoids, magnesium, potassium, iron, sodium and other nutrients. It tastes delicious, especially rich in vitamin C. , it tastes sour, sweet, cold in nature, has the effects of regulating qi, promoting body fluid and moistening dryness, relieving heat and relieving restlessness, and has certain effects on symptoms such as hypertension, angina pectoris, and hyperlipidemia. [0003] At present, there is kiwi liquor prepared from kiwi fruit on the market, which contains the flavor and aroma of kiwi fruit. Compared with other alcohols such as grain liquor and beer, its nutritional value is higher, and it can inhibit the accumulation of fat in the human body. It can promote digestion, beautify and keep healthy, so it is very popula...

AI Technical Summary

Problems solved by technology

But at present, the production process of kiwifruit liquor is generally to soak kiwifruit fruit in grain liquor. Because the immersion method itself has a limited degree of dissolution of nutrients, the kiwifruit liquor produced by it has a lighter taste, uncoordinated aroma and heavier wine taste. , the nutrients are insufficient, the color is not clear enough, and there are many insoluble sediments. After long-term storage or when the storage environment is not good, a large amount of sediment will be produced, which will directly affect the appearance and drinking experience of kiwi fruit liquor.

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