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Processing method of kiwi fruit wine and kiwi fruit crisp chips

A technology of kiwifruit crisps and processing methods, which is applied in the field of processing kiwifruit wine and kiwifruit crisps, can solve the problems of kiwifruit pulp not being comprehensively utilized, low production efficiency, long reaction time, etc., and is conducive to large-scale and industrial promotion , Improve production efficiency and inhibit tumor effect

Active Publication Date: 2017-09-01
四川新磷环保技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has a series of problems such as no sectioning, long reaction time, no comprehensive utilization of kiwi fruit pulp after soaking in wine, traditional wine tank soaking in the production process, and low production efficiency.
[0008] How to use modern microbial fermentation technology to remove the unique smell and bitterness of turmeric, and use modern extraction technology to quickly dissolve the active ingredients of kiwi fruit, turmeric, gardenia and cordyceps flower, which not only ensures the nutritional content of the extracted wine, but also makes it rich in vitamins. High-quality high-alcohol fruit wine with polysaccharides, curcumin and trace elements can improve its taste and color, and process kiwi slices that are still rich in water and alcohol-insoluble nutrients after extraction into crispy and delicious snack food, realizing the taste of kiwi. Comprehensive utilization, no public reports

Method used

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  • Processing method of kiwi fruit wine and kiwi fruit crisp chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A certain agricultural product processing enterprise adopts the method of the present invention, washes turmeric, slices it, and puts it into a flange type vacuum fermentation device after airing and drying the external water. Add white granulated sugar in cold boiled water with a concentration of 4%, and add it to the fermentation device to completely submerge the turmeric. 8Lactic acid bacteria mother liquor of 1 lactic acid bacteria. Cover the cover of the vacuum fermentation device, vacuumize to -0.08MPa~-0.09MPa, ferment at 41-43°C in the initial stage, 30-32°C in the middle stage and normal temperature in the later stage, every 15 days in the early stage, every 20 days in the middle stage, and every Add 0.5% white sugar every 30 days to maintain and strengthen the activity of lactic acid bacteria, and ferment 180 days before and after to obtain fermented turmeric tablets. The fermented turmeric slices can be stored in a vacuum fermentation device for 12 months, w...

Embodiment 2

[0064] A certain kiwi fruit professional cooperative adopts the method of the present invention to wash and slice the turmeric, dry it in the sun and pack it into a vacuum fermentation device after drying. Add white granulated sugar in cold boiled water with a concentration of 2%, and add it to the fermentation device to completely submerge the turmeric. 8 Lactic acid bacteria mother liquor of 1 lactic acid bacteria. Cover the lid of the vacuum fermentation device, vacuumize to -0.05MPa~-0.06MPa, and ferment at 41-43°C in the initial stage, 30-32°C in the middle stage and normal temperature in the later stage. Add 0.8% white granulated sugar every 15 days in the initial stage, every 20 days in the middle stage, and add 0.8% white granulated sugar every 30 days in the later stage to maintain and strengthen the activity of lactic acid bacteria. Fermented turmeric tablets are obtained after 200 days of fermentation. 60t of Donghong kiwifruit was kept fresh in a small controlled ...

Embodiment 3

[0069] A health-care winery adopts the method of the present invention to clean and slice the turmeric, dry it in the sun and pack it into a vacuum fermentation device after drying. Add white granulated sugar in cold boiled water with a concentration of 5%, and add it to the fermentation device to completely submerge the turmeric. 8 Lactic acid bacteria mother liquor or equivalent strains of 1 lactic acid bacteria. Cover the cover of the vacuum fermentation device, evacuate to -0.04MPa~-0.05MPa, control the fermentation room at 41-43°C in the initial stage, 30-32°C in the middle stage and normal temperature fermentation in the later stage, every 15 days in the early stage, and every 20 days in the middle stage. Days, and 0.4% white granulated sugar was added every 30 days in the later stage to maintain and strengthen the activity of lactic acid bacteria, and fermented turmeric tablets were obtained. Using 75t of fresh blueberries and 75t of fresh mulberries, from the beginnin...

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Abstract

The invention relates to a processing method of kiwi fruit wine and kiwi fruit crisp chips. The processing method comprises the following steps: washing and slicing fresh turmeric, inoculating lactic acid bacteria, and carrying out initial-stage and medium-stage vacuum fermentation and later-stage normal temperature vacuum fermentation under the conditions that the vacuum degree is -0.08 MPa to -0.09 MPa and the temperature is 30 to 43 DEG C so as to obtain fermented turmeric slices; washing kiwi fruit, softening and slicing the washed kiwi fruit, and packaging kiwi fruit slices into an extraction tank together with a material package prepared from the fermented turmeric slices, cordyceps flower and jasmine slices; adding white spirit into the extraction tank, and carrying out heating extraction together with the kiwi fruit slices and the material package so as to obtain a filter liquor and extracted kiwi fruit slices; after adjusting the alcoholic strength by using the filter liquor, filtering to obtain the alcoholic strength wine; carrying out sugar wrapping, microwave dehydration and hot air drying on the extracted kiwi fruit slices so as to obtain the kiwi fruit crisp chips. According to the processing method, comprehensive utilization of kiwi fruit is realized, the prepared kiwi fruit wine has the effects of liver protection, tumor inhibition and immunity enhancement, and the hangover degree is greatly alleviated by compared with other white spirits.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a processing method for kiwi fruit wine and kiwi fruit chips. Background technique [0002] Kiwi is also called kiwi fruit. Among the top 26 most consumed fruits in the world, kiwi fruit is extremely rich and comprehensive in nutrition. The content of vitamin C, magnesium and trace elements in kiwi fruit is the highest. Among the top three low-sodium and high-potassium fruits, kiwi tops the list because it contains more potassium than bananas and citrus. At the same time, kiwi fruit is rich in vitamin C, vitamin E, and vitamin K. Its vitamin C content is much higher than that of other fruits. It has the reputation of "the king of vitamin C" and its utilization rate in the human body is as high as 94%. Cholesterol free. [0003] The majority of fruit growers in the kiwifruit planting areas of my country have a tradition of making kiwifruit wine with white wine. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A23G3/48
CPCA23G3/48A23G2200/14C12G3/04
Inventor 刘发虹黄钰雪朱书辰
Owner 四川新磷环保技术有限公司