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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

Active Publication Date: 2017-08-22
贵州修文瑞源酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, the separation of dregs and liquor after traditional kiwi wine brewing is very difficult, and there is no good solution at present, which is also one of the reasons for the low juice yield

Method used

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  • Deep processing method of kiwi fruits and prepared kiwi fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of kiwifruit deep processing method, the steps are as follows:

[0037] Collect the picked kiwi fruit, the maturity distribution of kiwi fruit is 50-80%;

[0038] These kiwifruits are made into pulp, and potassium metabisulfite and pectinase are added in the pulp of kiwifruit, the addition of potassium metabisulfite is 0.03‰ of the pulp weight, and the addition of pectinase is 0.01% of the pulp weight. ‰, mix well, and place at room temperature for 5h;

[0039] Then add compound glucoamylase, the unit of compound glucoamylase is 1 million U, the added amount of compound glucoamylase is 0.1% of the weight of pulp, and enzymatically hydrolyze to obtain pulp of kiwi fruit tissue with uniform maturity.

Embodiment 2

[0041] A kind of kiwifruit deep processing method, the steps are as follows:

[0042] Collect the picked kiwi fruit, the maturity distribution of kiwi fruit is 50-80%;

[0043] These kiwifruits are made into pulp, and potassium metabisulfite and pectinase are added in the pulp of kiwifruit, the addition of potassium metabisulfite is 0.05‰ of the pulp weight, and the addition of pectinase is 0.03‰ of the pulp weight. ‰, mix well, and place at room temperature for 5h;

[0044] Then add compound glucoamylase, the unit of compound glucoamylase is 1 million U, the added amount of compound glucoamylase is 0.3% of the weight of pulp, and enzymatically hydrolyze to obtain pulp of kiwi fruit tissue with uniform maturity.

Embodiment 3

[0046] A kind of kiwifruit deep processing method, the steps are as follows:

[0047] Collect the picked kiwi fruit, the maturity distribution of kiwi fruit is 50-80%;

[0048]These kiwifruits are made into pulp, and potassium metabisulfite and pectinase are added in the pulp of kiwifruit, the addition of potassium metabisulfite is 0.08‰ of the pulp weight, and the addition of pectinase is 0.05‰ of the pulp weight. ‰, mix well, and place at room temperature for 4 hours;

[0049] Then add compound glucoamylase, the unit of compound glucoamylase is 1 million U, the added amount of compound glucoamylase is 0.5% of the weight of pulp, and enzymatically hydrolyze to obtain pulp of kiwi fruit tissue with uniform maturity.

[0050] The enzymolysis temperature in Example 1-3 can be 50-65°C, 15-30°C, or 30-40°C. The higher the temperature, the faster the enzymolysis speed. The enzymolysis temperature depends on the subsequent processing. Just ask for a selection.

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Abstract

The present invention relates to the field of kiwi fruit processing and particularly relates to a deep processing method of kiwi fruits and prepared kiwi fruit wine. The deep processing method of the kiwi fruits is as follows: a compound saccharifying enzyme is added into fruit pulp containing at least parts of immature kiwi fruits, and kiwi fruit pulp with the same maturity is obtained by enzymolysis. The compound saccharifying enzyme is added into the fruit pulp of the immature kiwi fruits, can promote transformation of polysaccharides into monosaccharides, and enables fruit flesh to be the same in the maturity. The present invention also provides a preparation method of kiwi fruit wine, the compound saccharifying enzyme is added into the kiwi fruit pulp with the different maturity, at the same time yeasts are added, the saccharification enzymatic hydrolysis and fermentation are conducted at the same time, and time is saved. Besides, the method improves an alcohol content of the processed kiwi fruit wine, significantly increases fragrant and mellow substances, and greatly improves the quality of the kiwi fruit wine.

Description

technical field [0001] The invention relates to the field of kiwi fruit processing, in particular to a kiwi fruit deep processing method and the prepared kiwi fruit wine. Background technique [0002] As the planting area of ​​kiwifruit in my country continues to expand, the demand for deep processing of kiwifruit is also expanding. At present, the kiwi fruit wine processing project consumes a lot of fresh kiwi fruit in the deep processing of kiwi fruit and is relatively convenient. This is also the best way to solve the problem of fruit farmers selling fruit. [0003] The traditional method of making kiwifruit wine is: crush kiwifruit, add potassium metabisulfite to sterilize, add pectinase to break the gel, add yeast to ferment, and finally filter to make wine. This method is generally adopted by all kiwi fruit wine making enterprises. The disadvantage of this method is that kiwi fruit is a post-ripening fruit. The best time for processing and fermentation is to wait unt...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84C12G3/02
CPCA23L2/02A23L2/84C12G3/02
Inventor 张新义龚勇
Owner 贵州修文瑞源酒庄有限公司
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