Process for brewing white spirit from kiwi fruits

Abstract

The invention relates to the technical field of baijiu brewing, and particularly discloses a process for brewing baijiu from kiwi fruits, which comprises the following steps: raw material selection, deep cleaning and disinfection, fine crushing, proportioning fermentation, temperature-controlled fermentation, distillation, precise alcohol content adjustment and blending, flavor adjustment and aging. According to the method, the kiwi fruits which can not be directly sold as fresh food due to appearance flaws, too high softening and the like originally are converted into the raw material of the high-degree white spirit, so that the production industry chain of the kiwi fruits is effectively extended, a new utilization way is found for the kiwi fruits, and the additional value of the kiwi fruits is improved; the kiwi fruits which are possibly regarded as wastes originally can be converted into high-quality white spirit with market value, the income of fruit farmers is increased, the planting risk is reduced, and the kiwi fruits which are difficult to sell originally can be converted into economic benefits. The planting risk caused by market fluctuation, weather change and other factors can be reduced, the yield and efficiency of fruit farmers are ensured, resource recycling is achieved, and waste is reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing, and particularly relates to a process for brewing liquor with kiwi fruit. Background Art

[0002] At present, more than 30 countries in the world grow kiwifruit, with a planting area of ​​more than 5 million mu and an annual output of more than 4 million tons. At present, my country's kiwifruit planting area and output have jumped to the first place in the world. In 2019, the planting area was 2.738 million mu, and the total output was 2.1967 million tons. In addition, the seasonal and regional distribution is uneven, and there is a seasonal and regional surplus. Kiwifruit is rich in minerals, including calcium, phosphorus, iron, carotene and multiple vitamins, which play an important role in maintaining human health. Known as the "king of fruits", kiwifruit is sweet and sour, rich in nutrients, and is a nourishing fruit for the elderly, children, and the weak and sick. It is rich in vitamins C, A, E, potassium, magnesium, and cellulose, as well as nutrients that are relatively rare in other fruits-folic acid, carotene, calcium, progesterone, amino acids, and natural inositol. The nutritional value of kiwi fruit far exceeds that of other fruits. Its calcium content is 2.6 times that of grapefruit, 17 times that of apple, and 4 times that of banana. Its vitamin C content is twice that of orange.

[0003] However, as a fresh-eating fruit, kiwifruit has poor transportation and storage resistance and is prone to rot and deterioration, which greatly limits its market life and sales channels. During the production process, small and diseased kiwifruit, as well as kiwifruit that softens due to improper storage and cannot be sold in time, are often discarded helplessly, which not only causes huge economic losses, but also seriously dampens the enthusiasm of fruit farmers for production, posing a threat to the sustainable and healthy development of the kiwifruit industry. Traditionally, there is a lack of effective ways to utilize these kiwifruits that cannot be eaten fresh directly. Summary of the invention

[0004] The purpose of the present invention is to provide a process for brewing liquor from kiwi fruit to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] S1. Raw material selection

[0007] Choose kiwifruit that cannot be sold directly as fresh food due to appearance defects or excessive softening as raw materials;

[0008] S2. Deep cleaning and disinfection

[0009] Soak the selected kiwifruit in a 0.5% food-grade hydrogen peroxide solution for 2 minutes; wash the disinfected kiwifruit, control the washing water temperature at 20-25°C, and use a spray washing machine ABC-1500 to clean the surface of the kiwifruit;

[0010] S3. Fine crushing

[0011] Use a fruit crusher to crush and screen the fruit to remove larger impurities such as cores and peels. The screening mesh should be controlled at 2-3mm. Post-crushing treatment: immediately proceed to the next step to avoid exposing the fruit pulp for more than 15 minutes.

[0012] S4, proportion fermentation

[0013] The sugar content of the pulp was measured by a handheld saccharimeter. If the sugar content did not meet the requirements, glucose was added to make the total sugar content reach 20g / L. Active dry yeast was selected and added at a rate of 0.05% of the weight of the pulp. The LFG-10 intelligent temperature-controlled vertical fermentation tank was used, with the temperature set at 25°C and the humidity at 75%. The fermentation time was 7 days.

[0014] pH adjustment: Use food-grade citric acid or sodium bicarbonate to adjust the pH of the pulp to 3.8-4.0;

[0015] S5, temperature-controlled fermentation

[0016] Fermentation end standard: When the alcohol content in the fermentation liquid reaches 10% vol and no longer rises, the fermentation is judged to be over;

[0017] S6. Distillation

[0018] Select a small copper distiller with a 10mm outlet diameter of the distillation head, control the distillation temperature at 78-82°C, and the distillation pressure at normal pressure. Use a stainless steel condenser with the condensation temperature controlled at 20-25°C. Collect the distillate and filter it through multiple layers of gauze to remove impurities and suspended matter to ensure that the distillate is clear and transparent.

[0019] S7. Precise alcohol content adjustment and blending

[0020] The alcohol content of each batch of wine was measured by gas chromatograph, and the alcohol content of each batch of wine was measured by Agile 7890B. According to the alcohol content measurement results, the blending ratio of each batch of wine was calculated so that the alcohol content of the final product reached 12%vol.

[0021] S8, Flavor Adjustment:

[0022] According to product style requirements, add kiwi essence or natural flavor substances to adjust the flavor;

[0023] S9, aging

[0024] Oak barrels with a capacity of 220L are selected, the aging temperature is controlled at 15-18℃, the humidity is 70%-75%, the aging time is 6 months, and the alcohol content, flavor components and physical and chemical indicators of the wine are tested once a month.

[0025] Preferably, the appearance defects in S1 include but are not limited to spots, scratches, and wormholes, and the softening includes but is not limited to no rot and excessive maturity.

[0026] Preferably, the natural flavor substances include but are not limited to vitamin C, vanillin, and vanillin.

[0027] Preferably, the physical and chemical indicators include detecting alcohol content, total sugar, total acid, pH value, and detecting whether the wine contains harmful microorganisms, and the harmful microorganisms include but are not limited to bacteria and mold.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The present invention effectively extends the kiwifruit production industry chain by converting kiwifruit that may not be sold directly as fresh food due to appearance defects, excessive softening, etc. into raw materials for high-proof liquor, finding new ways to use kiwifruit and increasing its added value, so that kiwifruit that may have been regarded as waste can be converted into high-quality liquor with market value, increasing the income of fruit farmers and reducing planting risks: kiwifruit that was originally difficult to sell can be converted into economic benefits. It helps to reduce the planting risks caused by market fluctuations, weather changes and other factors, ensures the increase in production and efficiency of fruit farmers, realizes resource recycling, and reduces waste:

[0030] By converting kiwifruit that might have been discarded into liquor, the present invention realizes the recycling of resources and reduces the waste of fruit. This not only conforms to the concept of sustainable development, but also helps to reduce environmental pollution and protect the ecological environment. DETAILED DESCRIPTION

[0031] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0032] Embodiment 1:

[0033] A process for brewing liquor from kiwi fruit comprises the following steps:

[0034] 1. Raw material selection

[0035] Kiwifruits that cannot be sold directly as fresh food due to slight defects in appearance (such as small cracks, spots) or slightly softened are selected from local orchards as raw materials. Although these kiwifruits have poor appearance, the internal flesh is still fresh and suitable for fruit wine making.

[0036] 2. Deep Cleaning and Disinfection

[0037] Place the selected kiwifruit in a 500-liter stainless steel barrel and add enough 0.5% food-grade hydrogen peroxide solution to ensure that all kiwifruit are completely immersed. The soaking time is 2 minutes to effectively kill microorganisms on the surface.

[0038] After soaking, remove the kiwifruit and place it in another cleaning tank filled with warm water at 20-25℃. Use the spray cleaning machine ABC-1500 to thoroughly clean the kiwifruit to remove residual hydrogen peroxide and surface dirt.

[0039] 3. Fine crushing

[0040] The washed kiwifruit is sent to the fruit crusher for crushing. During the crushing process, pay attention to controlling the degree of crushing to ensure that the pulp and juice are fully mixed, while avoiding excessive crushing that causes too many core and peel fragments.

[0041] After crushing, use a sieve with a mesh size of 2-3mm to screen and remove larger pits, peels and other impurities. The screened pulp should be immediately processed to the next step to avoid oxidation caused by prolonged exposure to air.

[0042] 4. Ratio Fermentation

[0043] Use a handheld saccharimeter to measure the sugar content of the fruit pulp. According to the test results, if the sugar content is less than 20g / L, add glucose in proportion to make the total sugar content meet the requirements.

[0044] Active dry yeast was added to the pulp at an amount of 0.05% of the pulp weight. The pulp was then poured into a LFG-10 intelligent temperature-controlled vertical fermentation tank, with the temperature set at 25°C and the humidity at 75%, for a 7-day fermentation.

[0045] During the fermentation process, check the fermentation status once a day and use food-grade citric acid or sodium bicarbonate to adjust the pH value of the pulp to 3.8-4.0 to ensure the stability of the fermentation environment.

[0046] 5. Temperature-controlled fermentation

[0047] During fermentation, the alcohol content in the fermentation liquid is closely monitored. When the alcohol content reaches 10% vol and no longer rises, the fermentation is considered to be over.

[0048] After fermentation is completed, the fermentation liquid is released from the fermentation tank and prepared for the next distillation operation.

[0049] 6. Distillation

[0050] A small copper distiller was used for distillation. The outlet diameter of the distillation head was 10 mm, the distillation temperature was controlled between 78-82°C, and the distillation pressure was atmospheric pressure.

[0051] During the distillation process, a stainless steel condenser is used to condense the distillate. The condensation temperature is controlled between 20-25°C to ensure the quality of the distillate.

[0052] The condensed distillate is collected and filtered through multiple layers of gauze to remove impurities and suspended matter to ensure that the distillate is clear and transparent.

[0053] 7. Accurate alcohol adjustment and blending

[0054] The alcohol content of each batch of wine was measured using an Agilent 7890B gas chromatograph.

[0055] According to the alcohol content determination results, the blending ratio of each batch of wine is calculated. For example, if the alcohol content of one batch of wine is 11%vol and another batch is 13%vol, the alcohol content of the final product can be adjusted to 12%vol by appropriately adjusting the blending ratio.

[0056] 8. Flavor Adjustment

[0057] According to the product style requirements, add an appropriate amount of kiwi essence or natural flavor substances to the blended wine to adjust the flavor. During the adjustment process, you need to constantly taste and adjust the amount of addition to achieve the best flavor effect.

[0058] 9. Aging and maturation

[0059] Pour the adjusted wine into a 220L oak barrel for aging.

[0060] During the aging period, the aging temperature is controlled at 15-18℃ and the humidity is 70%-75%. The alcohol content, flavor components and physical and chemical indicators of the wine are tested once a month to ensure the stability of the aging process.

[0061] After 6 months of aging, the wine will have a more mellow flavor and a softer taste. At this point, it can be bottled and put on the market.

[0062] Embodiment 2:

[0063] Raw material selection and preparation

[0064] Raw material selection: About 1,000 kg of kiwifruit with appearance defects (such as small spots, slight scratches) or a softening degree slightly higher than the fresh eating standard were selected from a kiwifruit planting base as raw materials for winemaking.

[0065] Sorting and pretreatment: The selected kiwifruits are sorted to remove those that are obviously damaged or spoiled. Then, the blemishes on the skin are gently scraped off with a knife, leaving most of the intact skin to increase the flavor.

[0066] 2. Deep Cleaning and Disinfection

[0067] Cleaning: Place the treated kiwifruit in a cleaning tank filled with 0.5% food-grade hydrogen peroxide solution and soak for 2 minutes to kill surface microorganisms.

[0068] Rinse: Use the spray washer ABC-1500 to thoroughly rinse the kiwifruit with warm water at 22°C to remove residual hydrogen peroxide and impurities. After washing, drain the kiwifruit and set aside.

[0069] 3. Fine crushing and screening

[0070] Crushing: Put the drained kiwi fruit into the fruit crusher and adjust the degree of crushing until the pulp and juice are fully mixed, but avoid excessive crushing that will cause the core to break.

[0071] Screening: Use a sieve with a mesh size of 2.5 mm to screen the crushed pulp to remove the core, large pieces of peel and other impurities. The screened pulp is immediately transferred to the next step.

[0072] 4. Ratio and Fermentation Preparation

[0073] Sugar content adjustment: Use a handheld saccharimeter to measure the sugar content of the fruit pulp, and find that the sugar content is slightly low, so add glucose in proportion to make the total sugar content reach 20g / L.

[0074] Yeast addition: Add active dry yeast to the adjusted pulp, the addition amount is 0.05% of the pulp weight. After fully stirring, prepare for fermentation.

[0075] 5. Temperature-controlled fermentation

[0076] Fermentation conditions: Pour the pulp into the LFG-10 intelligent temperature-controlled vertical fermentation tank, set the temperature to 25°C and the humidity to 75% for 7 days of fermentation.

[0077] Fermentation monitoring: Check the fermentation status every day, including observing the changes in the fermentation liquid, measuring the temperature and humidity, and adjusting the pH value to 3.9 using food-grade citric acid or sodium bicarbonate.

[0078] End of fermentation: When the alcohol content in the fermentation liquid reaches 10% vol and stabilizes and no longer rises, the fermentation is considered to be over.

[0079] 6. Distillation and purification

[0080] Distillation equipment: A small copper distiller was used for distillation, and the outlet diameter of the distillation head was 10 mm.

[0081] Distillation conditions: The distillation temperature is controlled at 80°C and the distillation pressure is atmospheric pressure. A stainless steel condenser is used and the condensation temperature is controlled at 22°C.

[0082] Distillate collection and filtration: Collect the distillate and filter it through multiple layers of gauze to remove impurities and suspended matter to ensure that the distillate is clear and transparent.

[0083] 7. Alcohol Adjustment and Blending

[0084] Alcohol content determination: The alcohol content of each batch of distillate was determined using an Agilent 7890B gas chromatograph.

[0085] Blending ratio: According to the alcohol content measurement results, calculate and adjust the blending ratio of each batch of distillate so that the alcohol content of the final product reaches exactly 12%vol.

[0086] 8. Flavor Adjustment and Aging

[0087] Flavor adjustment: According to the product style requirements, add an appropriate amount of natural kiwi essence and a small amount of honey to the blended wine to enhance the flavor and taste.

[0088] Aging conditions: Pour the adjusted wine into a 220L oak barrel and place it in an aging room with a temperature controlled at 16°C and a humidity of 72% for 6 months.

[0089] Aging monitoring: The alcohol content, flavor components and physical and chemical indicators of the wine are tested once a month to ensure the stability of the aging process.

[0090] Embodiment three:

[0091] 1. Raw material selection and preparation

[0092] Raw material selection: 1,500 kg of kiwifruit that cannot be directly sold as fresh fruit due to appearance defects (such as slight dents, small scratches) or slightly high maturity are selected as raw materials.

[0093] Pretreatment: Preliminary sorting of kiwifruits, removal of obviously damaged ones. Rinse the dirt and impurities on the surface of the kiwifruits with clean water, and then drain the water.

[0094] 2. Deep Cleaning and Disinfection

[0095] Cleaning: Soak the kiwifruit in a 0.5% food-grade hydrogen peroxide solution for 3 minutes to kill surface microorganisms.

[0096] Rinse: Rinse the kiwifruit thoroughly using clean water at 22°C and a spray washer to remove any residual hydrogen peroxide.

[0097] 3. Fine crushing and screening

[0098] Crushing: Use a fruit crusher to crush the kiwi fruit into pulp. Pay attention to controlling the degree of crushing to avoid breaking the core.

[0099] Screening: Use a sieve with a mesh size of 2.5 mm to screen the pulp to remove impurities such as cores and large pieces of peel. The pulp after screening should be immediately processed in the next step.

[0100] 4. Ratio and Fermentation

[0101] Sugar content adjustment: Use a handheld saccharimeter to measure the sugar content of the pulp, and add an appropriate amount of glucose to make the total sugar content reach 22g / L.

[0102] Yeast addition: Add active dry yeast to the fruit pulp at an amount of 0.06% of the weight of the fruit pulp. Stir thoroughly.

[0103] Fermentation: Pour the pulp into the fermentation tank, set the temperature to 26℃ and the humidity to 78% for 7 days. During the fermentation period, monitor the temperature and humidity every day and adjust them as appropriate.

[0104] 5. Distillation

[0105] Equipment selection: A small copper distiller is used for distillation, and the outlet diameter of the distillation head is 12mm.

[0106] Distillation conditions: The distillation temperature was controlled at 82°C and the distillation pressure was normal pressure. A stainless steel condenser was used for condensation and the condensation temperature was maintained at 25°C.

[0107] Distillate collection: Collect the distillate and filter it through multiple layers of gauze to remove impurities and suspended matter.

[0108] 6. Alcohol Adjustment and Blending

[0109] Alcohol content determination: The alcohol content of the distillate is determined using a gas chromatograph.

[0110] Blending: Based on the alcohol content determination results, calculate and adjust the blending ratio of different batches of distillates so that the alcohol content of the final product reaches 13% vol.

[0111] 7. Flavor Adjustment

[0112] Flavor addition: According to the product style requirements, add an appropriate amount of kiwi essence or natural flavor substances to the blended wine to enhance the unique flavor of kiwi.

[0113] Taste and adjust: Conduct a small-scale taste test and adjust the amount of flavor added based on the test results until a satisfactory flavor is achieved.

[0114] 8. Aging and maturation

[0115] Container selection: Use 250L oak barrels for aging.

[0116] Aging conditions: The aging temperature is controlled at 17°C and the humidity is 75%. The alcohol content, flavor components and physical and chemical indicators of the wine are tested every two months.

[0117] Aging time: 8 months of aging to make the wine more mellow and the taste softer.

[0118] IX. Product filling and marketing

[0119] Filling: After aging, the wine is filtered and sterilized before filling. During the filling process, attention should be paid to sanitary conditions to avoid contamination.

[0120] Quality inspection: Strict quality inspection is carried out on the products after filling to ensure that all indicators meet the standards.

[0121] In summary: The present invention promotes the comprehensive development of the kiwifruit industry: it provides new processing and utilization methods for kiwifruit, can stimulate the enthusiasm of fruit farmers for planting, and promote the prosperity of the kiwifruit planting industry. At the same time, the launch of liquor products has also enriched the market supply and met the demand of consumers for special drinks. By improving the utilization rate and added value of kiwifruit, more economic benefits can be provided to fruit farmers. At the same time, the promotion and application of this technology will also help promote the adjustment and optimization of the industrial structure in mountainous areas and inject new vitality into local economic development.

[0122] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0123] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A process for brewing liquor from kiwi fruit, characterized in that: The following steps are involved: S1. Raw material selection Choose kiwifruit that cannot be sold directly as fresh food due to appearance defects or excessive softening as raw materials; S2. Deep cleaning and disinfection Soak the selected kiwifruit in a 0.5% food-grade hydrogen peroxide solution for 2 minutes; Wash the disinfected kiwifruit, control the washing water temperature at 20-25°C, and use a spray washing machine ABC-1500 to clean the surface of the kiwifruit; S3. Fine crushing Use a fruit crusher to crush and screen the fruit to remove larger impurities such as cores and peels. The screening mesh should be controlled at 2-3mm. Post-crushing treatment: immediately proceed to the next step to avoid exposing the fruit pulp for more than 15 minutes. S4, proportion fermentation The sugar content of the pulp was measured by a handheld saccharimeter. If the sugar content did not meet the requirements, glucose was added to make the total sugar content reach 20g / L. Active dry yeast was selected and added at a rate of 0.05% of the weight of the pulp. The LFG-10 intelligent temperature-controlled vertical fermentation tank was used, with the temperature set at 25°C and the humidity at 75%. The fermentation time was 7 days. pH adjustment: Use food-grade citric acid or sodium bicarbonate to adjust the pH of the pulp to 3.8-4.0; S5, temperature-controlled fermentation Fermentation end standard: When the alcohol content in the fermentation liquid reaches 10% vol and no longer rises, the fermentation is judged to be over; S6. Distillation Select a small copper distiller with a 10mm outlet diameter of the distillation head, control the distillation temperature at 78-82°C, and the distillation pressure at normal pressure. Use a stainless steel condenser with the condensation temperature controlled at 20-25°C. Collect the distillate and filter it through multiple layers of gauze to remove impurities and suspended matter to ensure that the distillate is clear and transparent. S7. Precise alcohol content adjustment and blending The alcohol content of each batch of wine was measured by gas chromatograph, and the alcohol content of each batch of wine was measured by Agilent 7890B. According to the alcohol content measurement results, the blending ratio of each batch of wine was calculated so that the alcohol content of the final product reached 12%vol. S8, Flavor Adjustment: According to product style requirements, add kiwi essence or natural flavor substances to adjust the flavor; S9, aging Oak barrels with a capacity of 220L are selected, the aging temperature is controlled at 15-18℃, the humidity is 70%-75%, the aging time is 6 months, and the alcohol content, flavor components and physical and chemical indicators of the wine are tested once a month.

2. The process for brewing liquor from kiwi fruit according to claim 1, characterized in that: The appearance defects in S1 include but are not limited to spots, scratches, and worm holes, and the softening includes but is not limited to no rot and over-maturity.

3. The process for brewing liquor from kiwi fruit according to claim 1, characterized in that: The natural flavor substances include but are not limited to vitamin C, vanillin, and vanillin.

4. The process for brewing liquor from kiwi fruit according to claim 1, characterized in that: The physical and chemical indicators include detecting alcohol content, total sugar, total acid, pH value, and detecting whether the wine contains harmful microorganisms, which include but are not limited to bacteria and mold.