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Brewing method of kiwifruit and passion fruit-containing wine

A technology of passion fruit wine and kiwi fruit, applied in the field of fruit wine, which can solve the problems of ordinary consumers' acceptance, lack of fruit fragrance, and difficult flavor, etc., and achieve the effects of avoiding interference and influence, avoiding premature aging, and fast fermentation speed

Inactive Publication Date: 2018-07-24
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this patent uses 15 flavors of Chinese herbal medicines as functional additives. Fruits, vegetables and Chinese herbal medicines are mixed and fermented, and the flavor is not easily accepted by ordinary consumers. The fruit flavor is insufficient, and there are many raw materials and high cost.

Method used

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  • Brewing method of kiwifruit and passion fruit-containing wine
  • Brewing method of kiwifruit and passion fruit-containing wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A brewing method of kiwi passion fruit wine, comprising the following steps:

[0039] (1) a. Select kiwi fruit that is naturally ripe, undamaged, mildew-free, odorless, slightly fragrant, and soft to the touch, wash the outer fluff and dust, dry, and set aside;

[0040] b. Pick kiwifruit flowers in full bloom in April, wash, dry, and set aside;

[0041] (2) Mix phytic acid, catechin and food-grade vitamin E evenly in a weight ratio of 2:3:1, and set aside;

[0042] (3) c. Cut off the pedicles at both ends of the kiwi fruit in step (1), remove the peel, and set aside;

[0043] d. Mix step (1) kiwi fruit flower and step c kiwi fruit in a weight ratio of 1:8 to obtain a kiwi fruit flower mixture, then mix the step (2) mixture and the above-mentioned kiwi fruit flower mixture evenly in a weight ratio of 1:50, and break , to get the kiwi fruit juice, and move it into the fermenter;

[0044] (4) Wash the passion fruit, dry it, peel and remove the seeds, press and filter to g...

Embodiment 2

[0058] A brewing method of kiwi passion fruit wine, comprising the following steps:

[0059] (1) a. Select kiwi fruit that is naturally ripe, undamaged, mildew-free, odorless, slightly fragrant, and soft to the touch, wash the outer fluff and dust, dry, and set aside;

[0060] b. Pick kiwifruit flowers in full bloom in April, wash, dry, and set aside;

[0061] (2) Mix phytic acid, catechin and food-grade vitamin E evenly in a weight ratio of 1:1:1, and set aside;

[0062] (3) c. Cut off the pedicles at both ends of the kiwi fruit in step (1), remove the peel, and set aside;

[0063] d. Mix step (1) kiwi fruit flower and step c kiwi fruit in a weight ratio of 1:10 to obtain a kiwi fruit flower mixture; mix the step (2) mixture with the above-mentioned kiwi fruit flower mixture in a weight ratio of 1:60, and then crush, Get kiwi fruit juice, move in the fermenter;

[0064] (4) Wash the passion fruit, dry it, peel and remove the seeds, press and filter to get the passion fruit...

Embodiment 3

[0078] A brewing method of kiwi passion fruit wine, comprising the following steps:

[0079] (1) a. Select kiwi fruit that is naturally ripe, undamaged, mildew-free, odorless, slightly fragrant, and soft to the touch, wash the outer fluff and dust, dry, and set aside;

[0080] b. Pick kiwifruit flowers in full bloom in April, wash, dry, and set aside;

[0081] (2) Mix phytic acid, catechin and food-grade vitamin E evenly in a weight ratio of 2:2:1, and set aside;

[0082] (3) c. Cut off the pedicles at both ends of the kiwi fruit in step (1), remove the peel, and set aside;

[0083] d. Mix step (1) kiwi fruit flower and step c kiwi fruit in a weight ratio of 1:12 to obtain a kiwi fruit flower mixture; mix the step (2) mixture and the above-mentioned kiwi fruit flower mixture evenly in a weight ratio of 1:80, break, Get kiwi fruit juice, move in the fermenter;

[0084] (4) Wash the passion fruit, dry it, peel and remove the seeds, press and filter to get the passion fruit ju...

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Abstract

The invention belongs to the technical field of fruit wine, and particularly relates to a brewing method of kiwifruit and passion fruit-containing wine. The brewing method comprises the following steps: preparing kiwifruits, kiwi flowers and passion fruits; adding various auxiliary materials; pre-fermenting and aging; and then adding various auxiliary materials to be blended to obtain the kiwifruit and passion fruit-containing wine according to the invention. The kiwifruit and passion fruit-containing wine prepared in the invention is clear and transparent liquid, has advantages of gloss and yellow-green color, rich and elegant fruit flavor and bouquet, smooth, delicate, mellow and refreshing taste, and lingering aftertaste, has an alcohol degree of 12.1-16.2% vol, a total sugar content of3.3-3.6 g / L and a total acid content of 6.3-7.5 g / L so as to be appropriate in alcohol degree, sugar content and acidity and good in taste, and has 13.2-16.5 g / L of dry extract so as to be high in content of nutrients.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, and in particular relates to a brewing method of kiwifruit passion fruit wine. Background technique [0002] Kiwi fruit is rich in nutritional value, rich in vitamin C, polysaccharides, polyphenols, fruit acids, calcium, potassium, selenium, zinc, etc. and 17 amino acids needed by the human body. It has anti-oxidation, anti-cancer, inhibition of cardiovascular and cerebrovascular diseases, and improves immunity. Strength, relieve chronic fatigue and other effects. The kiwi flower has an elegant and delicate fragrance, and is rich in vitamins, potassium, iron, zinc and other nutrients. Passion fruit contains 17 kinds of amino acids, rich in protein, fat, sugar, vitamins, calcium, iron and other minerals and 165 kinds of beneficial substances for the human body. [0003] The Chinese patent with the notification number CN102613623B discloses a passion fruit kiwifruit compound juice and a prepar...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 鲁云风杨永峰
Owner NANYANG NORMAL UNIV
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