New fermentation process brewing method of kiwi fruit enzyme wine

Abstract

The invention discloses a novel fermentation process brewing method of kiwi fruit enzyme wine, which comprises the following steps: step 1, material selection: selecting fresh kiwi fruits with good maturity and high yield, and removing impurities and rotten kiwi fruits; step 2, cleaning: the selected fresh kiwi fruits are washed with flowing clear water, impurities such as soil and the like are washed away, and water is drained off; step 3, juicing: conveying the cleaned and drained fresh fruits into a juicer for juicing, separating out peel and seeds of the kiwi fruits, and dropwise adding potassium metabisulfite while juicing to prevent the kiwi fruit juice from being oxidized; according to the preparation method, due to the combined action of auxiliary materials such as yeast and the fruit pulp, effective components such as enzymes in the fruit pulp are fully dissolved out, the quality of the kiwi fruit enzyme wine is improved, and the taste is better.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a new fermentation process brewing method of kiwi fruit fermented wine. Background technique [0002] Kiwi fruit is also called kiwi fruit, vine pear, carambola, hemp vine fruit, etc. It is the fruit of Actinidiaceae kiwi fruit. Its fruit is emerald green, fragrant and refreshing, soft and juicy, rich in VC, amino acids, vitamins, magnesium, iron, and potassium And other nutrients and biologically active substances such as SOD, flavonoids, polysaccharides (commonly known as enzymes). It has the effects of nourishing and strengthening the body, promoting body fluid and moisturizing the lungs. The fruit can be eaten fresh, and can also be processed into various products such as jelly, jam, fruit juice, preserved fruit, and fruit wine. Among them, kiwi fruit is used as raw material, and the fruit wine brewed by fermentation contains a lot of nutrients and enzymes in the fr...

AI Technical Summary

Problems solved by technology

[0004] 1. The quality of the brewed fruit wine is poor, the taste is rough, and there is an obvious unpleasant smell

[0005] 2. Long production cycle, slow clarification and miscellaneous smell

[0006] 3. It is difficult to control the fermentation temperature, and it is more difficult to cool down

[0007] 4. The brightened fruit wine is dark in color, severely oxidized, and has a bad taste

[0008] 5. High methanol content