A method for preparing a kiwi fermented beverage

Abstract

The present application relates to the technical field of kiwi drink, in particular to a preparation method of kiwi fermented drink. The preparation method comprises the following steps: washing and peeling kiwi, crushing and beating the pulp to obtain kiwi fruit pulp; washing, soaking and filtering orange peel to obtain orange peel extract; adding the orange peel extract into the kiwi fruit pulp and stirring, then adding pectinase for enzymolysis, squeezing and filtering the enzymolysed fruit pulp to obtain kiwi juice; adding activated wine yeast into the kiwi juice for fermentation, clarifying, filtering, filling and sterilizing the fermentation liquor to obtain the kiwi fermented drink; the addition amount of the orange peel extract is 0.05-0.15% of the mass of the kiwi fruit pulp. The addition of the orange peel extract into the kiwi fruit pulp and stirring under low temperature can effectively eliminate the "heating smell" generated during the enzymolysis of the kiwi fruit pulp, which not only does not affect the natural flavor of kiwi, but also improves the juice yield of kiwi juice.

Description

Technical Field

[0001] This invention relates to the field of kiwifruit beverage technology, specifically to a method for preparing a fermented kiwifruit beverage. Background Technology

[0002] Kiwifruit is rich in vitamin C, dietary fiber, and various minerals, offering both high nutritional value and health benefits. When eaten fresh, ripe kiwifruit has a sweet and fragrant flesh. It can be eaten directly by cutting it in half and scooping it out with a spoon, or sliced ​​and served with yogurt, smoothies, or salads to retain its natural nutrients and flavor to the greatest extent possible.

[0003] To address the challenge of preserving fresh fruit and diversify product offerings, kiwifruit is frequently used for deep processing. Using kiwifruit as raw material, fermentation and other processes can produce kiwifruit wine, fermented beverages, dried fruit, and jams. These processed products effectively retain the core nutrients of the original fruit while imparting a unique flavor and a longer shelf life, making them popular with consumers and further enhancing the added value of kiwifruit.

[0004] Currently, the traditional preparation method for kiwifruit fermented beverages typically includes the following steps: crushing and pulping kiwifruit, heating and enzymatic hydrolysis, pressing to extract juice, clarification, fermentation, bottling, and pasteurization. Among these, the enzymatic hydrolysis step is the key to improving juice yield and clarity, and usually requires the addition of pectinase and incubation at 45-60℃ for 1-3 hours.

[0005] However, this prolonged heating and enzymatic hydrolysis process has a serious drawback: kiwi juice produces an unpleasant "heated odor" during heating. Studies have shown that this unpleasant odor mainly originates from the thermal decomposition of sulfur-containing amino acids and heat-sensitive flavor precursors in kiwi fruit under heating conditions, producing volatile sulfur-containing compounds that resemble cooked or sulfurous odors. More seriously, this "heated odor" is difficult to eliminate by microorganisms such as yeast during subsequent fermentation, ultimately remaining in the finished product and severely affecting the taste and aroma quality of fermented kiwi beverages.

[0006] There is currently no ideal solution to this problem in existing technologies. Some researchers have tried to reduce the "heat odor" by adjusting the enzymatic hydrolysis temperature and time, but low-temperature, short-time enzymatic hydrolysis often leads to incomplete hydrolysis and a decrease in juice yield. Other researchers have tried to mask the unpleasant odor by using activated charcoal adsorption or flavor blending after fermentation, but the effects are limited and may result in the loss of the kiwi's natural flavor. Therefore, there is an urgent need to develop a preparation method that can effectively eliminate the "heat odor" without affecting the natural flavor of the kiwi. Summary of the Invention

[0007] To address the aforementioned technical problems, this invention provides a method for preparing a fermented kiwifruit beverage. During their research, the inventors unexpectedly discovered that adding orange peel extract to kiwifruit pulp and stirring at a low temperature (5-10℃) can effectively eliminate the "heated odor" produced during enzymatic hydrolysis of kiwifruit pulp without affecting the natural flavor of the kiwifruit. In addition, it can also increase the juice yield of kiwifruit juice.

[0008] Therefore, the present invention provides the following technical solution: In a first aspect, the present invention provides a method for preparing a fermented kiwi fruit beverage in an optional embodiment, comprising the following steps: S1: After washing and peeling the kiwifruit, crush and pulp it to obtain kiwifruit pulp; S2: After washing, soaking, and filtering the orange peels, an orange peel extract is obtained; S3: Add orange peel extract to the kiwi fruit pulp and stir, then add pectinase for enzymatic hydrolysis, press and filter the hydrolyzed fruit pulp to obtain kiwi juice; S4: Add activated brewing yeast to the kiwi juice for fermentation, clarify the fermentation liquid, filter, bottle and sterilize to obtain kiwi fermented beverage; The amount of orange peel extract added is 0.05-0.15% of the mass of kiwifruit pulp.

[0009] In this invention, orange peel refers to the peel of a loose-skinned tangerine after the pulp has been removed.

[0010] Preferably, the amount of orange peel extract added is 0.08-0.10% of the mass of kiwifruit pulp.

[0011] Preferably, in step S3, the stirring temperature is 5-10℃; and / or the stirring time is 2-4 hours. The stirring speed is 500-1000 r / min. The enzymatic hydrolysis temperature is 45-55℃; and / or the enzymatic hydrolysis time is 1-3 hours. The amount of pectinase added is 0.01-0.013% of the kiwifruit pulp mass.

[0012] Preferably, in step S2, deionized water is used for soaking; the mass-to-volume ratio of orange peel to deionized water is 1g:3-5mL and / or the soaking time is 2-4h.

[0013] Preferably, in step S4, the activated brewing yeast is prepared by adding dry yeast to sterile water and stirring at 25-35°C for 10-20 minutes to obtain activated brewing yeast; wherein the mass ratio of dry yeast to sterile water is 1:10; and the mass ratio of kiwi juice to activated brewing yeast is 100:0.5-0.8. The fermentation temperature is 22-26°C; and / or the fermentation time is 7-14 days. The sterilization method is pasteurization.

[0014] Secondly, in an optional embodiment, the present invention provides a fermented kiwi fruit beverage prepared using the above-described preparation method.

[0015] Compared with the prior art, the present invention has one of the following beneficial effects: 1. Adding orange peel extract to kiwi pulp and stirring at a low temperature (5-10℃) can effectively eliminate the "heated odor" produced during the enzymatic hydrolysis of kiwi pulp without affecting the natural flavor of kiwi. In addition, it can also increase the juice yield of kiwi juice.

[0016] 2. The orange peel extract added in this invention gives the beverage a fresh and natural citrus aroma, which blends harmoniously with the fruity aroma of kiwi, making the beverage more flavorful and layered.

[0017] 3. The raw materials of this invention are widely available and inexpensive, making them suitable for industrial production.

[0018] 4. The orange peel extract added in this invention is a food ingredient of natural origin, does not involve chemical additives, and conforms to the consumer trend of clean labels and natural health. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This is a flowchart of the preparation method of the kiwi fruit fermented beverage in Example 1 of this application. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0022] In the following examples and comparative examples, pectinase was purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd., and dry yeast was purchased from Angel Yeast Co., Ltd., model RV002 (Active Dry Yeast for Wine).

[0023] The technical solution of the present invention will be described below with reference to embodiments. Example 1

[0024] See Figure 1 This embodiment provides a method for preparing a fermented kiwi fruit beverage, including the following steps: Fresh kiwifruit was selected, washed, peeled, and then pulped to obtain kiwifruit pulp. Separately, 1 kg of fresh orange peel was washed, soaked in 5 L of deionized water at room temperature for 3 hours, and then filtered to obtain orange peel extract.

[0025] Add 10g of orange peel extract to 10kg of kiwifruit pulp, stir at 5℃ for 4h, then add 1.2g of pectinase, and enzymatically hydrolyze at 50℃ for 2h. Press and filter the enzymatically hydrolyzed pulp to obtain 9.132kg of kiwifruit juice. Add 1 kg of dry yeast to 10 kg of sterile water and stir at 30°C for 15 minutes to obtain activated brewing yeast; Add 8g of activated brewing yeast to 1kg of kiwi juice, ferment at 25℃ for 10 days, and finally clarify, filter, bottle and pasteurize the fermented liquid to obtain kiwi fermented beverage.

[0026] The fermented kiwifruit beverage obtained in this embodiment was randomly distributed to drinkers. According to sensory evaluation, the fermented kiwifruit beverage prepared in this embodiment has a fresh aroma, no "heated odor" odor, and has the natural flavor of kiwifruit. Moreover, the juice yield of kiwifruit in this embodiment reached 91.32%. Example 2

[0027] This embodiment provides a method for preparing a fermented kiwi fruit beverage, including the following steps: Fresh kiwifruit was selected, washed, peeled, and then pulped to obtain kiwifruit pulp. Separately, 1 kg of fresh orange peel was washed, soaked in 5 L of deionized water at room temperature for 3 hours, and then filtered to obtain orange peel extract.

[0028] Add 6g of orange peel extract to 10kg of kiwifruit pulp, stir at 5℃ for 4h, then add 1.2g of pectinase, and enzymatically hydrolyze at 50℃ for 2h. Press and filter the enzymatically hydrolyzed pulp to obtain 8.847kg of kiwifruit juice. Add 1 kg of dry yeast to 10 kg of sterile water and stir at 30°C for 15 minutes to obtain activated brewing yeast; Add 8g of activated brewing yeast to 1kg of kiwi juice, ferment at 25℃ for 10 days, and finally clarify, filter, bottle and pasteurize the fermented liquid to obtain kiwi fermented beverage.

[0029] The fermented kiwifruit beverage obtained in this embodiment was randomly distributed to drinkers. According to sensory evaluation, the fermented kiwifruit beverage prepared in this embodiment has a fresh aroma, no "heated odor" odor, and has the natural flavor of kiwifruit. Moreover, the juice yield of kiwifruit in this embodiment reached 88.47%. Example 3

[0030] This embodiment provides a method for preparing a fermented kiwi fruit beverage, including the following steps: Fresh kiwifruit was selected, washed, peeled, and then pulped to obtain kiwifruit pulp. Separately, 1 kg of fresh orange peel was washed, soaked in 5 L of deionized water at room temperature for 3 hours, and then filtered to obtain orange peel extract.

[0031] Add 8g of orange peel extract to 10kg of kiwifruit pulp, stir at 5℃ for 4h, then add 1.2g of pectinase, and enzymatically hydrolyze at 50℃ for 2h. Press and filter the enzymatically hydrolyzed pulp to obtain 9.086kg of kiwifruit juice. Add 1 kg of dry yeast to 10 kg of sterile water and stir at 30°C for 15 minutes to obtain activated brewing yeast; Add 8g of activated brewing yeast to 1kg of kiwi juice, ferment at 25℃ for 10 days, and finally clarify, filter, bottle and pasteurize the fermented liquid to obtain kiwi fermented beverage.

[0032] The fermented kiwifruit beverage obtained in this embodiment was randomly distributed to drinkers. According to sensory evaluation, the fermented kiwifruit beverage prepared in this embodiment has a fresh aroma, no "heated odor" odor, and has the natural flavor of kiwifruit. Moreover, the juice yield of kiwifruit in this embodiment reached 90.86%. Example 4

[0033] This embodiment provides a method for preparing a fermented kiwi fruit beverage, including the following steps: Fresh kiwifruit was selected, washed, peeled, and then pulped to obtain kiwifruit pulp. Separately, 1 kg of fresh orange peel was washed, soaked in 5 L of deionized water at room temperature for 3 hours, and then filtered to obtain orange peel extract.

[0034] Add 12g of orange peel extract to 10kg of kiwifruit pulp, stir at 5℃ for 4h, then add 1.2g of pectinase, and enzymatically hydrolyze at 50℃ for 2h. Press and filter the enzymatically hydrolyzed pulp to obtain 8.993kg of kiwifruit juice. Add 1 kg of dry yeast to 10 kg of sterile water and stir at 30°C for 15 minutes to obtain activated brewing yeast; Add 8g of activated brewing yeast to 1kg of kiwi juice, ferment at 25℃ for 10 days, and finally clarify, filter, bottle and pasteurize the fermented liquid to obtain kiwi fermented beverage.

[0035] The fermented kiwifruit beverage obtained in this embodiment was randomly distributed to drinkers. According to sensory evaluation, the fermented kiwifruit beverage prepared in this embodiment has a fresh aroma, no "heated odor" odor, and has the natural flavor of kiwifruit. Moreover, the juice yield of kiwifruit in this embodiment reached 89.93%. Example 5

[0036] This embodiment provides a method for preparing a fermented kiwi fruit beverage, including the following steps: Fresh kiwifruit was selected, washed, peeled, and then pulped to obtain kiwifruit pulp. Separately, 1 kg of fresh orange peel was washed, soaked in 5 L of deionized water at room temperature for 3 hours, and then filtered to obtain orange peel extract.

[0037] Add 14g of orange peel extract to 10kg of kiwifruit pulp, stir at 5℃ for 4h, then add 1.2g of pectinase, and enzymatically hydrolyze at 50℃ for 2h. Press and filter the enzymatically hydrolyzed pulp to obtain 8.825kg of kiwifruit juice. Add 1 kg of dry yeast to 10 kg of sterile water and stir at 30°C for 15 minutes to obtain activated brewing yeast; Add 8g of activated brewing yeast to 1kg of kiwi juice, ferment at 25℃ for 10 days, and finally clarify, filter, bottle and pasteurize the fermented liquid to obtain kiwi fermented beverage.

[0038] The fermented kiwifruit beverage obtained in this embodiment was randomly distributed to drinkers. According to sensory evaluation, the fermented kiwifruit beverage prepared in this embodiment has a fresh aroma, no "heated odor" odor, and has the natural flavor of kiwifruit. Moreover, the juice yield of kiwifruit in this embodiment reached 88.25%. Comparative Example 1

[0039] This comparative example provides a method for preparing a fermented kiwi fruit beverage, including the following steps: Select fresh kiwifruit, wash and peel them, then pulp them to obtain kiwifruit pulp.

[0040] Add 1.2g of pectinase to 10kg of kiwifruit pulp and enzymatically hydrolyze it at 50℃ for 2h. Press and filter the enzymatically hydrolyzed pulp to obtain 7.825kg of kiwifruit juice. Add 1 kg of dry yeast to 10 kg of sterile water and stir at 30°C for 15 minutes to obtain activated brewing yeast; Add 8g of activated brewing yeast to 1kg of kiwi juice, ferment at 25℃ for 10 days, and finally clarify, filter, bottle and pasteurize the fermented liquid to obtain kiwi fermented beverage.

[0041] The kiwi fermented beverage obtained in this comparative example was randomly distributed to drinkers. According to sensory evaluation, the kiwi fermented beverage prepared in this comparative example had a distinct "heated odor", and the juice yield of the kiwi juice in this comparative example was only 78.25%. Comparative Example 2

[0042] This comparative example provides a method for preparing a fermented kiwi fruit beverage, including the following steps: Fresh kiwifruit was selected, washed, peeled, and then pulped to obtain kiwifruit pulp. Separately, 1 kg of fresh orange peel was washed, soaked in 5 L of deionized water at room temperature for 3 hours, and then filtered to obtain orange peel extract.

[0043] Add 10g of orange peel extract to 10kg of kiwifruit pulp, stir at 25℃ for 4h, then add 1.2g of pectinase, and enzymatically hydrolyze at 50℃ for 2h. Press and filter the enzymatically hydrolyzed pulp to obtain 8.017kg of kiwifruit juice. Add 1 kg of dry yeast to 10 kg of sterile water and stir at 30°C for 15 minutes to obtain activated brewing yeast; Add 8g of activated brewing yeast to 1kg of kiwi juice, ferment at 25℃ for 10 days, and finally clarify, filter, bottle and pasteurize the fermented liquid to obtain kiwi fermented beverage.

[0044] The kiwi fermented beverage obtained in this comparative example was randomly distributed to drinkers. According to sensory evaluation, the kiwi fermented beverage prepared in this comparative example had a slight "heated odor", but it was not particularly obvious. The juice yield of the kiwi juice in this comparative example was 80.17%. Comparative Example 3

[0045] This comparative example provides a method for preparing a fermented kiwi fruit beverage, including the following steps: Fresh kiwifruit was selected, washed, peeled, and then pulped to obtain kiwifruit pulp. Separately, 1 kg of fresh orange peel was washed, soaked in 5 L of deionized water at room temperature for 3 hours, and then filtered to obtain orange peel extract.

[0046] Add 4g of orange peel extract to 10kg of kiwifruit pulp, stir at 5℃ for 4h, then add 1.2g of pectinase, and enzymatically hydrolyze at 50℃ for 2h. Press and filter the enzymatically hydrolyzed pulp to obtain 8.261kg of kiwifruit juice. Add 1 kg of dry yeast to 10 kg of sterile water and stir at 30°C for 15 minutes to obtain activated brewing yeast; Add 8g of activated brewing yeast to 1kg of kiwi juice, ferment at 25℃ for 10 days, and finally clarify, filter, bottle and pasteurize the fermented liquid to obtain kiwi fermented beverage.

[0047] The kiwi fermented beverage obtained in this embodiment was randomly distributed to drinkers. According to sensory evaluation, the kiwi fermented beverage prepared in this comparative example had a slight "heated odor" but it was not particularly obvious. Moreover, the juice yield of the kiwi juice in this comparative example reached 82.61%. Comparative Example 4

[0048] This embodiment provides a method for preparing a fermented kiwi fruit beverage, including the following steps: Fresh kiwifruit was selected, washed, peeled, and then pulped to obtain kiwifruit pulp. Separately, 1 kg of fresh orange peel was washed, soaked in 5 L of deionized water at room temperature for 3 hours, and then filtered to obtain orange peel extract.

[0049] Add 16g of orange peel extract to 10kg of kiwifruit pulp, stir at 5℃ for 4h, then add 1.2g of pectinase, and enzymatically hydrolyze at 50℃ for 2h. Press and filter the enzymatically hydrolyzed pulp to obtain 8.159kg of kiwifruit juice. Add 1 kg of dry yeast to 10 kg of sterile water and stir at 30°C for 15 minutes to obtain activated brewing yeast; Add 8g of activated brewing yeast to 1kg of kiwi juice, ferment at 25℃ for 10 days, and finally clarify, filter, bottle and pasteurize the fermented liquid to obtain kiwi fermented beverage.

[0050] The kiwi fermented beverage obtained in this embodiment was randomly distributed to drinkers. According to sensory evaluation, the kiwi fermented beverage prepared in this comparative example had a slight "heated odor" but it was not particularly obvious. Moreover, the juice yield of the kiwi juice in this comparative example reached 81.59%.

[0051] Although the principles of the present invention have been described in detail above with reference to preferred embodiments, those skilled in the art should understand that the above embodiments are merely illustrative explanations of the implementation of the present invention and are not intended to limit the scope of the present invention. The details in the embodiments do not constitute a limitation on the scope of the present invention. Any obvious changes, such as equivalent transformations or simple substitutions, based on the technical solutions of the present invention without departing from the spirit and scope of the present invention fall within the protection scope of the present invention.

Claims

1. A method for preparing a fermented kiwi fruit beverage, characterized in that, Includes the following steps: S1: After washing and peeling the kiwifruit, crush and pulp it to obtain kiwifruit pulp; S2: After washing, soaking, and filtering the orange peels, an orange peel extract is obtained; S3: Add orange peel extract to the kiwi fruit pulp and stir, then add pectinase for enzymatic hydrolysis, press and filter the hydrolyzed fruit pulp to obtain kiwi juice; S4: Add activated brewing yeast to the kiwi juice for fermentation, clarify the fermentation liquid, filter, bottle and sterilize to obtain kiwi fermented beverage; The amount of orange peel extract added is 0.05-0.15% of the mass of kiwifruit pulp.

2. The method for preparing kiwifruit fermented beverage according to claim 1, characterized in that, The amount of orange peel extract added is 0.08-0.10% of the mass of kiwifruit pulp.

3. The method for preparing kiwifruit fermented beverage according to claim 1, characterized in that, In step S3, the stirring temperature is 5-10°C; and / or, The stirring time is 2-4 hours; and / or, The stirring speed is 500-1000 r / min.

4. The method for preparing kiwifruit fermented beverage according to claim 1, characterized in that, In step S2, deionized water is used for soaking; The mass-to-volume ratio of the orange peel to deionized water is 1 g : 3-5 mL; and / or, The soaking time is 2-4 hours.

5. The method for preparing kiwifruit fermented beverage according to claim 1, characterized in that, In step S3, the enzymatic hydrolysis temperature is 45-55℃; and / or, The enzymatic hydrolysis time is 1-3 hours.

6. The method for preparing kiwifruit fermented beverage according to claim 1, characterized in that, In step S4, the fermentation temperature is 22-26°C; and / or, The fermentation time is 7-14 days.

7. The method for preparing kiwifruit fermented beverage according to claim 1, characterized in that, In step S4, the method for preparing the activated brewing yeast is as follows: Add dry yeast to sterile water and stir at 25-35℃ for 10-20 minutes to obtain activated brewing yeast; The mass ratio of the dry yeast to sterile water is 1:

10. The mass ratio of the kiwi juice to the activated brewing yeast is 100: 0.5-0.

8.

8. The method for preparing kiwifruit fermented beverage according to claim 7, characterized in that, In step S3, the amount of pectinase added is 0.01-0.013% of the mass of the kiwifruit pulp.

9. The method for preparing kiwifruit fermented beverage according to claim 1, characterized in that, In step S4, the sterilization method is pasteurization.

10. A fermented kiwi fruit beverage prepared by the preparation method according to any one of claims 1-9.

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