A kind of kiwi fruit fermented liqueur and preparation method thereof

A technology for kiwi fruit and sweet wine, which is applied to the field of kiwi fruit fermented sweet wine and its preparation, can solve the problems of easy deterioration and difficult preservation of kiwi fruit wine, etc., and achieve the effects of improving the activity of bacteria, improving product flavor and simple preparation method.

Active Publication Date: 2021-01-15
四川青之城酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned deficiencies in the prior art, the invention provides a kiwi fruit fermented liqueur and a preparation method thereof, which can effectively solve the problems in the prior art that the kiwi fruit wine is not easy to preserve and is easy to deteriorate.

Method used

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  • A kind of kiwi fruit fermented liqueur and preparation method thereof
  • A kind of kiwi fruit fermented liqueur and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of kiwi fruit fermented sweet wine, its preparation method comprises the following steps:

[0027] (1) Select 500kg of top-quality Hongyang kiwi fruit for concentrated post-ripening. The advantage of concentrated post-ripening is that the sugar content and acidity of the fruit are uniform, and then the over-ripened kiwi fruit is screened out (if the kiwi fruit skin shrinks and the phenomenon of broken skin and water is found, it is regarded as overripe and need to be discarded), using moderately ripened fruit for crushing and making it into a pulp;

[0028] (2) Expand the culture of the yeast 30 minutes before crushing the kiwi fruit. The purpose of expanding the culture of the yeast is to improve the activity of the yeast, and then insert the yeast after the expansion culture during the crushing process, add it in 10 times, and add in total 1L, stir evenly and ferment at a constant temperature of 15°C for 20 days. At this time, the fermentation liquid has a gold...

Embodiment 2

[0036] A kind of kiwi fruit fermented sweet wine, its preparation method comprises the following steps:

[0037] (1) Select 500kg of top-quality Hongyang kiwifruit for concentrated post-ripening. The advantage of concentrated post-ripening is that the fruit has a uniform sugar content and acidity. Then, the over-ripened kiwi fruit is screened out, and the moderately post-ripened kiwi fruit is used for crushing and made into fruit. pulp;

[0038] (2) Expand the culture of the yeast 30 minutes before crushing the kiwi fruit. The purpose of expanding the culture of the yeast is to improve the activity of the yeast, and then insert the yeast after the expansion culture during the crushing process, add it in 10 times, and add in total 1.2L, stir evenly and ferment at a constant temperature of 15°C for 18 days. At this time, the fermented liquid has a golden red luster;

[0039] Wherein, the expanded culture process of yeast: the yeast is mixed with glucose water with a sugar conte...

Embodiment 3

[0043] A kind of kiwi fruit fermented sweet wine, its preparation method comprises the following steps:

[0044] (1) Select 500kg of top-quality Hongyang kiwifruit for concentrated post-ripening. The advantage of concentrated post-ripening is that the fruit has a uniform sugar content and acidity. Then, the over-ripened kiwi fruit is screened out, and the moderately post-ripened kiwi fruit is used for crushing and made into fruit. pulp;

[0045] (2) Expand the culture of the yeast 30 minutes before crushing the kiwi fruit. The purpose of expanding the culture of the yeast is to improve the activity of the yeast, and then insert the yeast after the expansion culture during the crushing process, add it in 10 times, and add in total 0.8L, stir evenly and ferment at a constant temperature of 15°C for 20 days. At this time, the fermented liquid has a golden red luster;

[0046] Wherein, the expanded culture process of yeast: the yeast is mixed with glucose water with a sugar conte...

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Abstract

The invention discloses a Taoist kiwi berry fermented sweet wine. A preparation method comprises following steps: 1, kiwi berry is selected and smashed so as to obtain fruit pulp; 2, the fruit pulp is inoculated with saccharomycetes in smashing process, and is subjected to fermentation at 15 DEG C for 15 to 20 days; 3, after fermentation in step 2, white granulated sugar and distilled liquor are added into an obtained solution for mixing so as to obtain a sugar liquor mixed solution; and 4, the sugar liquor mixed solution is allowed to stand for 28 to 32 days, an obtained supernatant liquid is collected, the taste and the physical and chemical indexes of the supernatant liquid are adjusted, the supernatant liquid is allowed to stand for 60 to 65 days, and then is subjected to high temperature sterilization so as to obtain the Taoist kiwi berry fermented sweet wine. The preparation method is simple; the Taoist kiwi berry fermented sweet wine prepared via the whole specific preparation flow possesses the fragrance of kiwi berry, and can be stored for a long term without deterioration.

Description

technical field [0001] The invention belongs to the technical field of kiwi fruit processed products, and in particular relates to a kiwi fruit fermented sweet wine and a preparation method thereof. Background technique [0002] Kiwi fruit is a kind of fruit loved by consumers. Its fruit is tender and juicy, fragrant and delicious, sweet and sour, and extremely rich in nutrition. The content of vitamin C is as high as 100-420g / mg, which is several times higher than that of oranges, apples and other fruits. Dozens of times, but also contains a lot of sugar, protein, amino acids and other organic substances and a variety of minerals necessary for the human body. According to the test by the Food Research Center of Rutgers University in the United States, kiwi fruit is the most nutritious and comprehensive fruit among various fruits. Kiwi fruit contains excellent dietary fiber and rich antioxidants, which can clear away heat and reduce fire, moisten dryness and relieve constip...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12G3/04C12G3/06
CPCC12G3/02C12G3/04
Inventor 陶杰
Owner 四川青之城酒业有限公司
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