Kiwi fruit wine
A technology of kiwi fruit and fruit wine, which is applied in the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc. It can solve the problems of loss, loss of nutrients, color and aroma of multi-products, etc., achieve balance and coordination of alcohol content and acidity, and enhance aroma and taste, good nutritional value
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Embodiment 1
[0034] Step (1) Select seven to eight mature kiwifruits, remove rotten fruits and pest-infested fruits, wash with sulfurous acid and use a kiwifruit washing machine to peel the kiwifruits, then beat the kiwifruits and add 0.15% pectinase for enzymatic hydrolysis, and the enzymatic hydrolysis time 9h, enzymolysis temperature 21°C; the distiller's mother used in step (2) is prepared by the following steps: (1) choose glutinous rice with a fine whiteness of 77% and a starch content of 77% as raw material, soak for 6.5h, and drain Dry, cook the glutinous rice at 102°C for 27 min, then cool the glutinous rice naturally and wait until the temperature drops to 31°C, add the Aspergillus oryzae solution, and stir it with the glutinous rice evenly, cultivate it at 33°C for 46 hours, stirring every 9 hours Once, the finished rice koji is finally made; (2) Yeast culture solution is added to the finished rice koji, and cultured at 21°C for 2.5 days, after the alcohol content is above 10°, m...
Embodiment 2
[0036] Step (1) Select seven to eight mature kiwifruits, remove rotten fruits and pest-infested fruits, wash with sulfurous acid and use a kiwifruit washing machine to peel the kiwifruits, then beat the kiwifruits and add 0.19% pectinase for enzymatic hydrolysis, and the enzymatic hydrolysis time 8.5h, enzymolysis temperature 22°C; the distiller's mother used in step (2) is prepared by the following steps: (1) choose glutinous rice with a fine whiteness of 76% and a starch content of 79% as raw material, soak for 7 hours, and drain the water Dry, cook the glutinous rice at 105°C for 26 minutes, then cool the glutinous rice naturally and wait until the temperature drops to 32°C, add Aspergillus oryzae solution, and stir with the glutinous rice evenly, cultivate at 33.5°C for 47 hours, stirring every 8.5 hours during this period Once, the finished rice koji is finally produced; (2) Yeast culture liquid is added to the finished rice koji, and cultured at 22°C for 2.2 days, after t...
Embodiment 3
[0038] Step (1) Select seven to eight mature kiwifruits, remove rotten fruits and pest-infested fruits, wash with sulfurous acid and use a kiwifruit washing machine to peel the kiwifruits, then beat the kiwifruits and add 0.12% pectinase for enzymatic hydrolysis, and the enzymatic hydrolysis time 9.5h, enzymatic hydrolysis temperature 23 DEG C; the method for the distiller's mother used in step (2) adopts the following steps to prepare: (1) select the glutinous rice that fine whiteness is 82% for use, and starch content is 78% as raw material, after soaking for 7.7h, water Drain, cook the glutinous rice at 108°C for 29 min, then cool the glutinous rice naturally until the temperature drops to 34°C, add the Aspergillus oryzae solution, and stir it evenly with the glutinous rice, and cultivate it at 32.5°C for 45.5 hours. Stir once every 9.5 hours to finally make the finished rice koji; (2) add yeast culture liquid to the finished rice koji, cultivate it at 23°C for 2.7 days, and...
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