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Kiwi fruit wine and preparation method thereof

A technology of kiwi fruit and distiller's yeast, which is applied in the field of kiwi fruit wine and its preparation, can solve the problems of low purity, turbid precipitation, and additives, etc., and achieve the effect of clear wine body, simple production process, and smooth and soft entrance

Pending Publication Date: 2020-12-25
湄潭县金凤猕猴桃开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of kiwi fruit wine in the prior art that the purity is not high, there are turbid precipitation, and there are additives, and a kind of kiwi fruit wine and its preparation method are proposed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of kiwi fruit wine proposed by the present invention is prepared and brewed from the following raw materials: kiwi fruit, rice bran and distiller's yeast. 0.25 servings.

[0031] Its production process comprises the following steps:

[0032] S1. Selection and cleaning: remove kiwi fruits with a maturity of less than 60%, remove stale, rotten, and insect-infested kiwi fruits, and leave fresh kiwi fruits with a maturity of more than 60%. Use a soft brush to scrub the kiwi fruits in clean water. Remove the fuzz from the outer skin of the kiwi fruit, then rinse the kiwi fruit with clean water, and finally wash the kiwi fruit with drinking water.

[0033] S2, remove moisture: use sterile cotton cloth to dry the moisture on the outer surface of the kiwifruit cleaned in step S1, cut off the head and tail parts of the kiwifruit, place them on a sterile drain basket and continue to dry;

[0034] S3. Crushing: Put the dried kiwi fruit in step S2 into a sterile wall break...

Embodiment 2

[0044] The kiwi fruit wine provided by the invention comprises the following raw materials in parts by weight: 165 parts of kiwi fruit, 0.15 part of rice bran, and 0.2 part of distiller's yeast.

[0045] Its production process comprises the following steps:

[0046] S1. Selection and cleaning: remove kiwi fruits with a maturity of less than 60%, remove stale, rotten, and insect-infested kiwi fruits, and leave fresh kiwi fruits with a maturity of more than 60%. Use a soft brush to scrub the kiwi fruits in clean water. Remove the fuzz from the outer skin of the kiwi fruit, then rinse the kiwi fruit with clean water, and finally wash the kiwi fruit with drinking water.

[0047] S2, remove moisture: use sterile cotton cloth to dry the moisture on the outer surface of the kiwifruit cleaned in step S1, cut off the head and tail parts of the kiwifruit, place them on a sterile drain basket and continue to dry;

[0048] S3. Crushing: Put the dried kiwi fruit in step S2 into a sterile ...

Embodiment 3

[0058] The kiwi fruit wine provided by the invention comprises the following raw materials in parts by weight: 80 parts of kiwi fruit, 0.2 part of rice bran, and 0.25 part of distiller's yeast.

[0059] Its production process comprises the following steps:

[0060] S1. Selection and cleaning: remove kiwi fruits with a maturity of less than 60%, remove stale, rotten, and insect-infested kiwi fruits, and leave fresh kiwi fruits with a maturity of more than 60%. Use a soft brush to scrub the kiwi fruits in clean water. Remove the fuzz from the outer skin of the kiwi fruit, then rinse the kiwi fruit with clean water, and finally wash the kiwi fruit with drinking water.

[0061] S2, remove moisture: use sterile cotton cloth to dry the moisture on the outer surface of the kiwifruit cleaned in step S1, cut off the head and tail parts of the kiwifruit, place them on a sterile drain basket and continue to dry;

[0062] S3. Crushing: Put the dried kiwi fruit in step S2 into a sterile w...

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PUM

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Abstract

The invention belongs to the technical field of kiwi fruit wine brewing, particularly relates to kiwi fruit wine and a preparation method, and solves the problems of complex kiwi fruit wine productionprocess, low purity, turbid precipitate and additive existence in the prior art. The kiwi fruit wine is prepared from the following raw materials of kiwi fruit, bran coat and distiller's yeast. The kiwi fruit wine is prepared from the following raw materials in parts by weight of 150-180 parts of kiwi fruits, 0.1-0.2 part of bran coat and 0.15-0.25 part of distiller's yeast. The production process of the kiwi fruit wine comprises the following steps of S1, performing selecting and cleaning; S2, removing moisture; S3, performing crushing; S4, preparing raw materials of the kiwi fruit wine; S5,putting into a cylinder; S6, performing fermentation; S7,performing filtering; S8, performing distilling; S9, ageing the fruit juice wine; and S10, ageing the pomace wine. The kiwi fruit wine provided by the invention can meet the requirements of people with different tastes, fully utilizes kiwi fruit resources, is clear in liquid, free of precipitate, mellow in taste, rich in fruit fragrance andsmooth and soft in taste, and furthest reserves the original taste and flavor.

Description

technical field [0001] The invention relates to the technical field of kiwi fruit wine brewing, in particular to a kiwi fruit wine and a preparation method thereof. Background technique [0002] Since ancient times, kiwi fruit wine has been loved by people as a good product for beauty and beauty. Some people say that the delicate, moist and elastic skin of women in the Qin Dynasty is related to the frequent drinking of kiwi fruit wine. In addition, many people like to apply kiwi fruit wine on the face and body surface, because the low-concentration fruit acid has the effect of anti-wrinkle and cleansing skin. [0003] China invention authorization application number: CN200410079602.7, discloses a kiwi fruit wine and its brewing method, which is prepared from kiwi fruit, white sugar, potassium bicarbonate, sulfur dioxide, pectinase and Saccharomyces cerevisiae through kiwi fruit pulp, primary fermentation, pressing and separation, It is brewed through secondary fermentation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 夏可敏陈艳梁雄
Owner 湄潭县金凤猕猴桃开发有限责任公司
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