Kiwi fruit distilled liquor and production technology thereof

A production process and kiwifruit technology, applied in the field of kiwifruit distilled liquor and its production process, can solve the problems of uncoordinated aroma, insufficiently clear color and limited dissolution of nutrients.

Inactive Publication Date: 2015-04-01
SICHUAN NONGXINGYUAN AGRI DEV
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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. ,

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Kiwi fruit distilled liquor and production technology thereof
  • Kiwi fruit distilled liquor and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of production technology of kiwi fruit distilled liquor, comprises the following steps:

[0035] (1) Juice preparation: screen fresh and ripe kiwifruit, squeeze the juice, add 100-120mg / L of sulfur dioxide, 70-80mg / L of pectinase, leave it for 12-15 hours and centrifuge out the juice;

[0036] (2) Activation of fermentation bacteria: boil distilled water and cool to 30-37°C, mix 1g of fermentation bacteria spore powder with 10-20mL of distilled water to obtain fermentation bacteria spore suspension, put the fermentation bacteria spore suspension into soaked cooked rice , cultivated for 30-40 hours to obtain activated fermented bacteria; wherein the fermented bacteria spore powder is Aspergillus oryzae spore powder and ester-producing yeast spore powder;

[0037] (3) Fruit juice fermentation: After adjusting the fruit juice obtained in step (1) with sugar and acid, add it to a fermenter, inoculate the fermented bacteria activated in step (2), and carry out pre-fer...

Embodiment 2

[0048] Adopt the production process of kiwifruit distilled liquor described in Example 1 to produce several batches of kiwifruit distilled liquor, randomly select 8 boxes of different batches of bottled kiwifruit distilled liquor, and randomly select 8 bottles of distilled liquor from each case, a total of 64 bottles, using The quality is tested by the experimental method in GB / T15038 and GB2757-1981, and the average quality index of 30 days, 60 days, 90 days, 180 days, 360 days and 720 days after opening the bottle is counted. The experimental data are shown in Table 2.

[0049] Table 2 Example 2 Kiwi Fruit Distilled Liquor Sampling Experimental Results

[0050]

[0051] Titration acid (g / L) is calculated as tartaric acid

[0052] As can be seen from the above data, the quality of the distilled kiwi fruit distilled liquor made by the application process is stable. After opening the bottle for 720 days, most of its indicators do not have large-scale change...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 韩勇
Owner SICHUAN NONGXINGYUAN AGRI DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap