Producing method for improving alcoholic strength of kiwi fruit wine through membrane concentration

A production method, the technology of kiwi fruit, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of lowering the quality of kiwi fruit wine, poor taste, weak taste, etc., to increase unique flavor, Effect of adjusting taste and increasing alcohol content

Inactive Publication Date: 2019-05-10
周宝龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the production kiwi fruit wine of above production method has reduced t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1

[0020] The production method for increasing the alcohol content of kiwi wine by membrane concentration is characterized by the following steps:

[0021] (1) Kiwi fruit pretreatment: Take a quantitative amount of kiwi fruit, wash it with water, drain it, use squeezing to separate to obtain kiwi fruit juice A and pomace B, add 130ppm of sulfur dioxide to the kiwi juice and pomace respectively by mass, and mix well for use;

[0022] (2) Enzymatic hydrolysis

[0023] (2.1) Add 12% kiwi juice according to the amount of fresh pomace B obtained, then add 0.02% pectinase, 0.05% cellulase, 0.03% acid protease, 0.10% glucoamylase, and add citric acid and Adjust the pH of malic acid to 4.20 according to the mass ratio of 1:1, heat up to 50°C, keep the temperature for 120min, and use squeezing to separate the enzyme solution C and pomace D. The pomace D after enzymolysis is used as feed or organic fertilizer use;

[0024] (1.2) Mix all the obtained enzymatic hydrolysis solution...

Example Embodiment

[0030] Example 2

[0031] The production method for increasing the alcohol content of kiwi fruit wine by membrane concentration is characterized by the following steps:

[0032] (1) Kiwi fruit pretreatment: Take a quantitative amount of kiwi fruit, wash it with water, drain it, use squeezing to separate to obtain kiwi fruit juice A and pomace B, add 130ppm of sulfur dioxide to the kiwi juice and pomace respectively by mass, and mix well for use;

[0033] (2) Enzymatic hydrolysis

[0034] (2.1) Add 12% kiwi juice according to the amount of fresh pomace B obtained, then add 0.03% pectinase, 0.10% cellulase, 0.05% acid protease, 0.05% glucoamylase, and add citric acid and Adjust the pH of malic acid to 4.30 according to the mass ratio of 1:1, heat up to 55℃, keep the temperature for 60 minutes, and obtain the enzyme hydrolysate C and pomace D after squeezing and separation. The pomace D after enzymolysis is used as feed or organic fertilizer use;

[0035] (2.2) Mix all the obtained enzym...

Example Embodiment

[0041] Example 3:

[0042] The production method for increasing the alcohol content of kiwi fruit wine by membrane concentration is characterized by the following steps:

[0043] (1) Kiwi fruit pretreatment: Take a quantitative amount of kiwi fruit, wash it with water, drain it, use squeezing to separate to obtain kiwi fruit juice A and pomace B, add 130ppm of sulfur dioxide to the kiwi juice and pomace respectively by mass, and mix well for use;

[0044] (2) Enzymatic hydrolysis

[0045] (2.1) Add 12% kiwi juice according to the amount of fresh pomace B obtained, then add 0.025% pectinase, 0.075% cellulase, 0.045% acid protease, 0.075% glucoamylase according to the total mass, and use citric acid and Adjust the pH to 4.25 for malic acid according to the mass ratio of 1:1, heat up to 52.5℃, keep the temperature for 90 minutes, and obtain enzyme hydrolysate C and pomace D after separation by pressing. The pomace D after enzymolysis is used as feed or organic fertilizer use;

[0046] (2...

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PUM

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Abstract

The invention discloses a producing method for improving the alcoholic strength of kiwi fruit wine through membrane concentration. The method is characterized by including the steps of squeezing and separating kiwi fruits to obtain kiwi fruit juice A and fruit pulp B, adding the fresh fruit pulp B to a proper amount of kiwi fruit juice for thermal insulation and enzymolysis, conducting separatingto obtain enzymolysis liquid C, mixing all the enzymolysis liquid C in the kiwi fruit juice A for fermentation to obtain low-alcoholic-strength kiwi fruit wine G, clarifying the kiwi fruit wine G at alow temperature for membrane filtration and concentration to obtain kiwi fruit wine concentrated liquor I and filtrate J, distilling and recovering the filtrate J to obtain alcohol K and mother liquor M, and mixing the kiwi fruit wine concentrated liquor I with the alcohol K and the mother liquor M to obtain the high-alcoholic-strength kiwi fruit wine. By means of the method, the kiwi fruit wineplump in wine body can be prepared from kiwi fruit wine through membrane concentration, the technology is advanced, and the unique flavor of the kiwi fruit wine is improved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, in particular to a production method for increasing the alcohol content of kiwi fruit wine by using membrane concentration. Background technique [0002] Kiwi fruit is rich in nutrients such as vitamins and dietary fiber, and elements such as potassium, iron, zinc, and manganese. It is favored by the market because of its rich nutrition. Because kiwi fruit is rich in these nutrients, it has strong health care functions. At the same time, kiwi fruit has a strong flavor, juicy pulp, sweet and sour taste, and is suitable for processing kiwi fruit wine. [0003] Up to now, there are not many disclosed technologies about the production method of kiwi fruit wine. According to the existing public information, kiwi fruit is squeezed and filtered to obtain kiwi fruit juice, which is completed through enzymatic clarification, component adjustment, inoculation and fermentation, aging and other st...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/055C12H1/07C12R1/865
Inventor 催译丹周子恒周宝龙
Owner 周宝龙
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