Deep processing method of kiwi fruits and prepared kiwi fruit wine
A technology of kiwi fruit and dosage, applied in the preparation of alcoholic beverages, food science and other directions, can solve the problems of low juice yield, no good solution, fruit residue, difficult separation of wine liquid, etc., to achieve higher alcohol content and superior quality. , the effect of mellow substances increase
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[0035] Example 1
[0036] A kiwi fruit deep processing method, the steps are as follows:
[0037] Collect the picked kiwis, the maturity distribution of kiwis is 5-8%;
[0038] These kiwifruits are made into pulp, and potassium metabisulfite and pectinase are added to the pulp of kiwifruit. The addition amount of potassium metabisulfite is 0.03‰ of the pulp weight, and the addition amount of pectinase is 0.01 of the pulp weight. ‰, mix well and place it at room temperature for 5h;
[0039] Then, the compound glucoamylase is added, the unit of the compound glucoamylase is 1 million U, and the added amount of the compound glucoamylase is 0.1% of the weight of the fruit pulp, and the fruit pulp of the kiwi fruit tissue with consistent maturity is obtained by enzymolysis.
Example Embodiment
[0040] Example 2
[0041] A kiwi fruit deep processing method, the steps are as follows:
[0042] Collect the picked kiwis, the maturity distribution of kiwis is 5-8%;
[0043] These kiwifruits are made into pulp. Potassium metabisulfite and pectinase are added to the pulp of kiwifruit. The addition amount of potassium metasulfite is 0.05‰ of the pulp weight, and the addition amount of pectinase is 0.03% of the pulp weight. ‰, mix well and place it at room temperature for 5h;
[0044] Then the compound glucoamylase is added, the unit of the compound glucoamylase is 1 million U, and the added amount of the compound glucoamylase is 0.3% of the weight of the fruit pulp, and the fruit pulp of the kiwi fruit tissue with consistent maturity is obtained by enzymolysis.
Example Embodiment
[0045] Example 3
[0046] A kiwi fruit deep processing method, the steps are as follows:
[0047] Collect the picked kiwis, the maturity distribution of kiwis is 5-8%;
[0048] These kiwifruits are made into pulp. Potassium metabisulfite and pectinase are added to the pulp of kiwifruit. The addition amount of potassium metasulfite is 0.08‰ of the pulp weight, and the addition amount of pectinase is 0.05% of the pulp weight. ‰, mix well and place at room temperature for 4h;
[0049] Then, the compound glucoamylase is added, the unit of the compound glucoamylase is 1 million U, and the addition amount of the compound glucoamylase is 0.5% of the weight of the fruit pulp, and the fruit pulp of the kiwi fruit tissue with consistent maturity is obtained by enzymolysis.
[0050] The temperature of enzymatic hydrolysis in Examples 1-3 can be 50-65°C, 15-30°C, or 30-40°C. The higher the temperature, the faster the enzymatic hydrolysis speed. The enzymatic hydrolysis temperature is based on the ...
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