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Preparation method of kiwi fruit wine

A technology of kiwi fruit and kiwi fruit is applied in the field of preparation of kiwi fruit wine, which can solve the problems of unhealthy health and high fusel alcohol content, and achieve the effects of relieving tension and fatigue, clear and transparent color and rich nutrition.

Pending Publication Date: 2021-11-12
湖南国猿猕猴桃科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the fruit wine in the existing market has a low alcohol content, it is generally made by blending white wine and fruit juice. The alcohol content is high and the fusel alcohol content is high, which is not conducive to human health. , people need to have a healthy body, and hope to have a kind of fruit juice wine containing multiple nutrients, multiple vitamins, multiple trace elements and various amino acid health components to replace the existing traditional high-strength white wine that is harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The present embodiment provides a kind of preparation method of kiwi fruit wine, comprises the following steps:

[0027] Preparation of mixed fruit juice: select kiwi fruits with good maturity and no damage, screen out the immature ones, and remove moldy and rotten fruits with diseases and insect pests, soak in distilled water for 1 hour, rinse, and dry. The weight ratio of kiwi fruit and wolfberry The ratio is 100:1, that is, 100kg of kiwifruit is mixed with 1kg of wolfberry, the kiwifruit and wolfberry are crushed together into a pulp, the pulp is separated by a centrifuge, and the mixed juice is obtained by extraction;

[0028] Sterilization and pectinase treatment: add potassium metabisulfite solution with a sulfur dioxide concentration of 50 mg / L to the mixed fruit juice for sterilization, and stir evenly; Stir and activate in medium for 30 minutes, then add activated fruit pulp enzyme, then put it in a water bath at 40°C, and enzymatically hydrolyze for 3 hours, s...

Embodiment 2

[0037] The present embodiment provides a kind of preparation method of kiwi fruit wine, comprises the following steps:

[0038] Preparation of mixed fruit juice: select kiwi fruits with good maturity and no damage, screen out the immature ones, and remove moldy and rotten fruits with diseases and insect pests, soak in distilled water for 1.5 hours, rinse, dry, and weigh the kiwi fruit and wolfberry. The ratio is 200:1, that is, 200kg of kiwifruit is mixed with 1kg of wolfberry, the kiwifruit and wolfberry are crushed together into a pulp, the pulp is separated by a centrifuge, and the mixed juice is obtained by extraction;

[0039] Sterilization and pectinase treatment: add potassium metabisulfite solution with a sulfur dioxide concentration of 55mg / L to the mixed fruit juice for sterilization, and stir evenly; Stir and activate in medium for 30 minutes, then add activated fruit pulp enzyme, and then put it in a water bath at 41°C for enzymolysis for 4 hours, stirring once eve...

Embodiment 3

[0048] The present embodiment provides a kind of preparation method of kiwi fruit wine, comprises the following steps:

[0049] Preparation of mixed fruit juice: select kiwi fruits with good maturity and no damage, screen out immature ones, and remove moldy and rotten fruits with diseases and insect pests, soak in distilled water for 2 hours, rinse, and dry, the weight ratio of kiwi fruit and wolfberry The ratio is 250:1, that is, 250kg of kiwifruit is mixed with 1kg of wolfberry, the kiwifruit and wolfberry are crushed together into a pulp, the pulp is separated by a centrifuge, and the mixed juice is obtained by extraction;

[0050] Sterilization and pectinase treatment: add potassium metabisulfite solution with a sulfur dioxide concentration of 60mg / L to the mixed fruit juice for sterilization, and stir evenly; Stir and activate in medium for 30 minutes, then add activated fruit pulp enzyme, and then put it in a water bath at 42°C for enzymolysis for 4 hours, stirring once ...

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Abstract

The invention relates to the technical field of wine brewing, and discloses a preparation method of kiwi fruit wine. The method comprises the following steps: preparation of mixed juice, sterilization and pectinase treatment, adjustment of sugar degree and acidity, inoculation, primary fermentation, secondary fermentation, fruit wine aging, filtration, sterilization and bottle sealing. The kiwi fruit wine is pure natural health care wine, the process of the kiwi fruit wine is optimized, the optimal process is obtained, pectinase treatment is carried out, the kiwi fruit wine is fresh and cool in taste, and the kiwi fruit wine obtained through the process is clear and transparent in color, rich in fruity flavor, excellent in flavor and rich in nutrition, and the soluble solid content is lower than 10%. The kiwi fruit wine prepared by the preparation method retains nutritional ingredients of kiwi fruits to the greatest extent, is rich in various vitamins, organic acids and active proteins, also contains relatively high folic acid, copper, iron and a large amount of actinidine, and has the effects of protecting the liver, resisting viruses, reducing blood fat, reducing blood pressure, relieving tension and fatigue, losing weight, beautifying and preventing and treating cardiovascular diseases.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation method of kiwi fruit wine. Background technique [0002] Kiwi contains a variety of vitamins and mineral elements essential to the human body. According to the definition of the nutritional content of high-quality fruit, the vitamin C content and edible fiber content of kiwifruit are rated as excellent. Compared with other fruits, its vitamin C content is double or several times higher. Kiwi fruit also contains high levels of folic acid, copper, pantothenic acid, iron and a large amount of actinine. Studies have shown that kiwi fruit juice has the functions of protecting liver and liver, anti-virus, anti-inflammation, lowering blood fat, lowering blood pressure, anti-fatigue, weight loss and beauty, helping fetal development, preventing diabetes, preventing constipation and hemorrhoids, and preventing cardiovascular diseases. [0003] Lycium barbarum is rich i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026
CPCC12G3/024C12G3/026
Inventor 张羿张德高
Owner 湖南国猿猕猴桃科技有限责任公司
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