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Brewing method of kiwi fruit wine

A technology of kiwi fruit and fruit wine, which is applied in the field of wine making, which can solve the problems of waste, long fermentation time of fruit wine, and short kiwi fruit preservation time, etc., and achieve the effects of adding various and balanced types, improving the aroma of fruit wine, and enriching nutrients

Inactive Publication Date: 2018-04-06
长沙新宇兴园生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Kiwi fruit is a common fruit in tropical areas. Its pulp is juicy, delicious, rich in vitamins, organic acids, crude fiber, carbohydrates, and other nutrients. It has the effects of benefiting the stomach, quenching thirst, and diuresis. Gastrointestinal peristalsis is very beneficial to the prevention and treatment of colon cancer. However, kiwi fruit has a short preservation time, and if it is not picked or sold in time, a large number of rot and mildew will occur, resulting in serious waste. At present, the deep processing methods of kiwi fruit mainly include dried kiwi fruit and kiwi fruit. liquor
[0003] During the brewing process of kiwi fruit wine, fermentation after peeling can ensure that the fruit wine has a good flavor, but the large amount of nutrients contained in the peel cannot be effectively utilized. However, during the fermentation process, pulping and fermenting the peel and pulp together will make the fruit wine The finished product has bad flavor, which affects the quality of fruit wine; in addition, under anaerobic conditions, the growth and reproduction speed of yeast is slow, and the time required to reach a certain amount of yeast in the fermentation liquid is longer, making the whole fruit wine fermentation time longer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of brewing method of kiwi fruit wine, comprises the following steps:

[0034] A, select naturally ripe kiwi fruit without disease, wash and dry for subsequent use;

[0035] B. Pitted kiwi fruit, crushed with skin, whipped into pulp by pulping machine, added pectinase of 2% of the total amount of slurry, enzymatically hydrolyzed at 52°C for 3.5h, and introduced 30ppm SO into the slurry 2 color protection;

[0036] C, add unsaturated fatty acid in the slurry after sterilization, unsaturated fatty acid is respectively oleic acid, arachidonic acid and α-linolenic acid, and its ratio is 1:3:2, makes unsaturated fatty acid total amount be 200mg / L;

[0037] D. Heat the enzymatically hydrolyzed kiwi fruit slurry to 100°C and keep it warm for 60 minutes to inactivate the added mixed enzyme and achieve the effect of sterilization at the same time;

[0038] E, adjust the slurry pH to be 3.5;

[0039] F. Add 30% sweet wine medicinal seeds to the kiwi fruit slurry, ferme...

Embodiment 2

[0043] A kind of brewing method of kiwi fruit wine, comprises the following steps:

[0044] A, select naturally ripe kiwi fruit without disease, wash and dry for subsequent use;

[0045] B. Pitted kiwi fruit, crushed with skin, whipped into pulp by pulping machine, added pectinase of 2% of the total amount of slurry, enzymatically hydrolyzed at 52°C for 3.5h, and introduced 30ppm SO into the slurry 2 color protection;

[0046] C. Seabuckthorn seeds are pressed to obtain seabuckthorn seed oil and seabuckthorn seed meal, and the seabuckthorn seed meal is further ground into powder, and the ground seabuckthorn seed meal is added to the sterilized slurry, so that the total amount of unsaturated fatty acids in the slurry is 400mg / L;

[0047] D. Add mixed enzyme powder of 3% of the total mass of the slurry to the slurry, and the mixed enzyme composition is pectinase 87, protease 9, cellulase 6 and hemicellulase 7, and enzymatically hydrolyzes at 50°C for 3 hours;

[0048] E. Hea...

Embodiment 3

[0054] A kind of brewing method of kiwi fruit wine, comprises the following steps:

[0055] A, select naturally ripe kiwi fruit without disease, wash and dry for subsequent use;

[0056] B. Pitted kiwi fruit, crushed with skin, whipped into pulp by pulping machine, added pectinase of 2% of the total amount of slurry, enzymatically hydrolyzed at 52°C for 3.5h, and introduced 30ppm SO into the slurry 2 color protection;

[0057] C. Seabuckthorn seeds are squeezed to obtain seabuckthorn seed oil and seabuckthorn seed meal, and seabuckthorn seed meal is added to the sterilized slurry so that the total amount of unsaturated fatty acids in the slurry is 300mg / L;

[0058] D. Add mixed enzyme powder of 3% of the total mass of the slurry to the slurry, and the mixed enzyme composition is pectinase 87, protease 9, cellulase 6 and hemicellulase 7, and enzymatically hydrolyzes at 50°C for 3 hours;

[0059] E. Heat the enzymatically hydrolyzed kiwi fruit slurry to 100°C and keep it warm ...

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Abstract

The invention discloses a brewing method of kiwi fruit wine. The brewing method comprises the following steps: fruit selection; pulping; enzymolysis; sugar regulation; fermentation; filtration and ageing to finish fermentation. The brewing method is characterized in that a certain amount of sea-buckthorn seed pulp is added into fermenting slurry, production and reproduction of yeast in a fermenting liquid in an anaerobic condition through unsaturated fatty acid in the sea-buckthorn seed pulp to shorten the fermenting time, and meanwhile, the unsaturated fatty acid promotes the yeasts to metabolize to generate more aromatic metabolic products, so that the fragrance of the fruit wine is adjusted, and the quality of the wine fruit is improved. In addition, impurities of the fruit wine are separated through filtration. Various nutrients in the kiwi fruits and sea-buckthorn seeds will be remained in a fermented fruit wine product effectively, so that the fruit wine keeps relatively high nutritional value.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing method of kiwi fruit wine. Background technique [0002] Kiwi fruit is a common fruit in tropical areas. Its pulp is juicy, delicious, rich in vitamins, organic acids, crude fiber, carbohydrates, and other nutrients. It has the effects of benefiting the stomach, quenching thirst, and diuresis. Gastrointestinal peristalsis is very beneficial to the prevention and treatment of colon cancer. However, kiwi fruit has a short preservation time, and if it is not picked or sold in time, a large number of rot and mildew will occur, resulting in serious waste. At present, the deep processing methods of kiwi fruit mainly include dried kiwi fruit and kiwi fruit. liquor. [0003] During the brewing process of kiwi fruit wine, fermentation after peeling can ensure that the fruit wine has a good flavor, but a large amount of nutrients contained in the peel cannot be effectively utili...

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 秦兴琼秦宇秦慕嫣
Owner 长沙新宇兴园生物科技有限公司
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