Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Kiwi brandy

A technology of brandy and kiwi fruit, applied in the direction of preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc., can solve the problems of increasing the bitter taste and unpleasant smell of kiwi fruit wine

Inactive Publication Date: 2017-05-31
重庆星湖茶酒厂
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a kind of kiwi brandy in order to solve the problem that the protein and other substances in the kiwi fruit pulp will produce unpleasant smell and increase the bitterness of the kiwi wine during the yeast fermentation process.

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 brandy
  • Kiwi brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A. Select 8000g of naturally mature kiwi fruit, clean it, dry the skin of kiwi fruit, break it into paste kiwi fruit pulp for later use, dissolve 10g of Saccharomyces cerevisiae evenly with 80g of white wine to make Saccharomyces cerevisiae solution for later use, and then crush 8000g of kiwi fruit The kiwifruit pulp, 6g pulp enzyme, 50g brewer's yeast lysate, 3g sodium bisulfite, 20g antioxidant and 5g bacteriostatic agent are placed in the mixing drum of the double-helix mixer and stirred evenly to obtain the kiwifruit mixture;

[0019] B, adding 1800g salt of wormwood, 500g honey, 4g fruit pulp enzyme, 30g saccharomyces cerevisiae lysate, 3g sodium bisulfite, 20g antioxidant and 3g bacteriostatic agent in the kiwifruit mixture prepared by step A and pressing to get the juice, making to clarify the juice;

[0020] C, adding the sodium bisulfite of 10g brewer's yeast lysate, 2g, 10g antioxidant and 2g antibacterial agent fermentation 10-15 days in the clarified fruit j...

Embodiment 2

[0026] The difference between this example and Example 1 is that in step A, 9000g of kiwifruit is selected, 15g of Saccharomyces cerevisiae is uniformly dissolved into a Saccharomyces cerevisiae solution with 100g of white wine, and then 9000g of broken kiwifruit pulp, 12g of fruit pulp enzyme, and 50g of brewing yeast Yeast lysate, 3.6g sodium bisulfite, 40g antioxidant and 7.5g antibacterial agent are placed in the mixing drum of the double-helix mixer and stirred evenly; 2200g potassium carbonate, 750g honey, 8g fruit pulp enzyme are added to the kiwifruit mixture in step B , 40g Saccharomyces lysate, 3.6g sodium bisulfite, 40g antioxidant and 4.5g bacteriostatic agent and squeeze the juice; add 25g Saccharomyces lysis solution, 2.4g sodium bisulfite, 20g antioxidant and 3g bacteriostatic agent; Add the sodium bisulfite of 2.4g in step D; Add ammonium sulfate 50g and filter aid 250g in step E.

Embodiment 3

[0028]The difference between this example and Example 1 is that in step A, 10000g of kiwifruit is selected, 20g of Saccharomyces cerevisiae is uniformly dissolved into a Saccharomyces cerevisiae solution with 120g of white wine, and then 10000g of crushed kiwifruit pulp, 18g of fruit pulp enzyme, and 60g of brewing yeast Yeast lysate, 4.5g sodium bisulfite, 45g antioxidant and 10g bacteriostatic agent are placed in the mixing drum of the double-helix mixer and stirred evenly; in the kiwi fruit mixture, add 3000g potassium carbonate, 1000g honey, 12g fruit pulp enzyme, 50g of Saccharomyces cerevisiae solution, 4.5g of sodium bisulfite, 45g of antioxidant and 6g of bacteriostatic agent, and squeeze the juice; add 30g of Saccharomyces cerevisiae solution, 3g of sodium bisulfite, 30g of antioxidant Agent and 4g antibacterial agent; Add the sodium bisulfite of 3g in step D; Add ammonium sulfate 70g and filter aid 300g in step E.

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 belongs to the technical field of production of kiwi wine, and particularly relates to kiwi brandy. In the production of the kiwi brandy, the selected pulp enzyme can crack the cell walls of kiwi in depth, so that the kiwi can release more juice; sulfite is added to the kiwi wine in a small amount for multiple times, therefore the inoxidizability of the sulfite to the kiwi wine can be ensured, and the side effects caused by excessive use of the sulfiteat a time can also be avoided; and the acidity of the kiwi wine is reduced by potassium carbonate, so that the brewed kiwi wine has excellent taste, color and luster, and the kiwi brandy produced by the formula is complete in reservation of nutritional ingredients and is good in taste.

Description

technical field [0001] The invention belongs to the technical field of kiwi fruit wine production, in particular to a kind of kiwi fruit brandy wine. Background technique [0002] Kiwi fruit, also known as kiwi fruit, is a fruit with comprehensive nutrition. According to the research data on chemical composition at home and abroad, kiwi fruit is rich in VC, VE dietary fiber, potassium, calcium, selenium and other trace elements, which can be used as a daily supplement for the human body. Excellent source of trace elements. It also contains a variety of inorganic salts, proteolytic enzymes, actinine, etc., and its main nutrient content ranks in the forefront of other fruits. The seeds in kiwi fruit are also rich in a variety of essential unsaturated fatty acids, lipids, flavonoids, phenols, etc. Kiwi fruit is rich in VC content, and the VC content per 100g of kiwi fruit fresh fruit is 100-620mg. The utilization rate of VC contained in kiwi fruit is as high as 94% in the hum...

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): C12G3/02C12R1/865
CPCC12G3/02
Inventor 张胜伟
Owner 重庆星湖茶酒厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com