Brewing method of kiwifruit fruit wine

A technology for kiwi fruit and fruit wine, applied in the field of kiwi fruit wine brewing, can solve the problems of low kiwifruit juice yield, long aging time of fruit wine, poor enzymatic hydrolysis effect, etc., so as to overcome the poor filtering effect, improve the juice yield and ensure pure taste. Effect

Inactive Publication Date: 2017-09-01
合肥侠分易生物科技有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing kiwi fruit wine has defects such as low kiwi fruit juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of kiwi fruit wine. Brewing method of kiwi fruit wine with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A. Raw material pretreatment: 80kg of fresh, disease-free kiwifruit is selected and washed as a spare raw material;

[0021] B. Mixing and beating: mix the cleaned kiwifruit with 20kg bran, the bran fineness is 60 mesh, the mixing and soaking time is 17 hours, the temperature is 40 ℃, and the beating treatment is performed;

[0022] C, compound enzyme treatment: get 2.6kg of pectinase, 0.2kg of cellulase and 0.2kg of hemicellulase and mix, and place it in the pulp treated by beating at a ratio of 3% by weight, and the temperature is controlled to be 50°C, and the time for 4 hours;

[0023] D. Juicing and filtration: juicing the slurry after compound enzyme treatment and filtering to obtain kiwi fruit pulp;

[0024] E. Enzymatic clarification: add 0.3kg of pectinase to the weight of the kiwifruit pulp, control the temperature to 45°C, and the time for 2 hours to obtain the kiwifruit liquid;

[0025] F. Ultrafiltration: filter the kiwi fruit liquid by the method of comb...

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PUM

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Abstract

The invention discloses a brewing method of kiwi fruit wine, which comprises cleaning fresh and disease-free kiwi fruit, mixing with bran, beating, compound enzyme treatment, squeezing juice, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, Clarification, aging, packaging, sterilization, finished products. The kiwifruit wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of kiwi fruit wine. Background technique [0002] Four Seasons Fruit can extend the production of hundreds or even thousands of kinds of fruit wine, preserved fruit and fruit juice products. It not only has a broad sales market in China, but also will be very popular in foreign markets. Because we are a country with large resources, other countries cannot compare. The annual sales volume of the five major alcohol markets is about 500 billion. If the fruit wine industry can occupy 20-60%, it will be tens of billions or hundreds of billions of market shares, and the prospect is unimaginable. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is the defects of the existing kiwifruit wine production method, such as low kiwifruit juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 李立侠
Owner 合肥侠分易生物科技有限公司
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