Brewing method of nutrition and healthcare kiwi wine

A kiwifruit and nutrition technology is applied in the brewing field of nutritious and health-care kiwifruit wine, which can solve the problems of affecting the fermentation performance of enzymatically active yeast, unfavorable pectin decomposition rate, unfavorable finished product flavor and taste, etc. Outstanding, smooth and fine-bodied effect

Active Publication Date: 2018-10-09
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the temperature of the patent’s initial fermentation is 40°C. If the temperature is too high, the yeast will multiply too quickly in the early stage, and there will be more metabolites, which is not conducive to the subsequent fermentation, and is also not conducive to the flavor and taste of the finished product; the amount of pectinase is only 50% of the total amount. , is not conducive to the decomposition of pectin and increase the juice yield, and is not conducive to later clarification, and sulfur dioxide, pectinase, potassium bicarbonate and yeast are added to the pulp during the fermentation process, which affects the activity of the enzyme and the fermentation performance of the yeast. No soluble meal is added Fiber and flavonoids, overall nutritional health effects are not outstanding

Method used

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  • Brewing method of nutrition and healthcare kiwi wine

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Effect test

Embodiment 1

[0037] A kind of brewing method of nutrition health-care kiwi fruit wine, comprises the following steps:

[0038] (1) Select kiwi fruit that is naturally ripe, free from damage, mildew, no peculiar smell, slightly fragrant, and soft to the touch, wash the outer fluff and dust, and dry it for later use;

[0039] (2) measure kiwi fruit sugar content, the assay method of described kiwi fruit sugar content is: select 30 kiwi fruit samples, measure the sugar content of each kiwi fruit sample with a fruit sugar content meter, calculate the average value, and draw the whole batch of kiwi fruit sugar content that needs to be fermented;

[0040] (3) After the kiwi fruit pedicles at both ends are cut off, the skin is crushed to obtain fruit pulp, which is moved into a sterilized and dried fermentation tank, and food-grade pyrosulfite is weighed according to the mass ratio of fruit pulp: potassium metabisulfite = 10000:1 Potassium sulfate was added into the fermenter, stirred evenly, and l...

Embodiment 2

[0055] A kind of brewing method of nutrition health-care kiwi fruit wine, comprises the following steps:

[0056] (1) Select kiwi fruit that is naturally ripe, free from damage, mildew, no peculiar smell, slightly fragrant, and soft to the touch, wash the outer fluff and dust, and dry it for later use;

[0057] (2) measure kiwi fruit sugar content, the assay method of described kiwi fruit sugar content is: select 32 kiwi fruit samples, measure the sugar content of each kiwi fruit sample with a fruit sugar content meter, calculate the average value, and draw the whole batch of kiwi fruit sugar content that needs to be fermented;

[0058] (3) After the kiwi fruit pedicles at both ends are cut off, the skin is crushed to obtain fruit pulp, which is moved into a sterilized and dried fermenter, and food-grade pyrosulfite is weighed according to the mass ratio of fruit pulp: potassium metabisulfite = 12000:1 Potassium sulfate was added into the fermenter and stirred evenly, and left...

Embodiment 3

[0073] A kind of brewing method of nutrition health-care kiwi fruit wine, comprises the following steps:

[0074] (1) Select kiwi fruit that is naturally ripe, free from damage, mildew, no peculiar smell, slightly fragrant, and soft to the touch, wash the outer fluff and dust, and dry it for later use;

[0075] (2) measure kiwi fruit sugar content, the assay method of described kiwi fruit sugar content is: select 35 kiwi fruit samples, measure the sugar content of each kiwi fruit sample with a fruit sugar content meter, calculate the average value, and draw the whole batch of kiwi fruit sugar content that needs to be fermented;

[0076] (3) After the kiwi fruit pedicles at both ends are cut off, the skin is broken to obtain fruit pulp, which is moved into a sterilized and dried fermenter, and food-grade pyrosulfite is weighed according to the mass ratio of fruit pulp: potassium metabisulfite = 15000:1 Potassium sulfate was added into the fermenter, stirred evenly, and left to ...

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Abstract

The invention belongs to the technical field of fruit wine and particularly relates to a brewing method of nutrition and healthcare kiwi wine. The brewing method includes: selection of kiwis, determination of sugar degree, enzymolysis, and primary fermentation, after fermentation and ageing of fruity wind yeast and esterified red yeast. The kiwi and passion fruit wine is clear and transparent, shiny, amber-color, strong fruit and wine aroma, exquisite and smooth, mellow and refreshing and lasting in taste, and both physical and chemical index and microbiological indicator are meet the standard; alcohol strength, sugar content and acidity are suitable, and good taste is achieved; the kiwi wine is rich in nutrients and has the healthcare function.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, and in particular relates to a brewing method of nutritious and healthy kiwi fruit wine. Background technique [0002] Kiwi fruit is rich in vitamins, sugars, dietary fiber, polyphenols and other compounds, as well as elements such as calcium, iron, phosphorus, and magnesium. It has anti-cancer, anti-oxidation, and blood-lipid-lowering effects. In order to clarify the process and taste, kiwi fruit wine brewed by traditional technology can make full use of the vitamins and minerals contained in the kiwi fruit peel, but the content of soluble dietary fiber, flavonoids, polyphenols, etc. is low. Dietary fiber is the "seventh nutrient", which has the effect of lowering blood fat, blood pressure and blood sugar, and has a good laxative effect. Flavonoids widely exist in the roots, leaves, fruits, and skins of plants. They have multiple biological activities such as anti-oxidation, anti-cancer, inh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 鲁云风杨永峰袁凌翔
Owner NANYANG NORMAL UNIV
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