CN102002456B - 一种猕猴桃果酒的酿制方法 - Google Patents
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Abstract
本发明涉及一种纯天然保健酒的猕猴桃果酒的酿制方法。目前市场上传统的白酒因含酒精度高，伤及内脏五腑，特别是伤害肝脏，它严重影响人们身心健康，本发明的目的提供一种以猕猴桃为主要原料纯天然保健饮料酒，并配以野生蜂蜜、纯净水(矿泉水)，采用蒸煮多次发酵而制成。它营养极为丰富，广含维生素、氨基酸、多种微量元素的硒元素，对心脑血管疾病有显著的疗效，它属天然绿色果酒，长期饮用能抗衰老、延年益寿。
Description
技术领域：
本发明属于纯天然营养保健酒，具体涉及一种猕猴桃果酒的酿制方法。
背景技术：
目前，传统的高度白酒因含酒精度高，伤及内脏五腑，特别伤害肝脏，严重影响人们的身心健康，已不适应人们的需要，而现有市场的果酒虽然酒精度低，但普遍都是采用白酒与果汁勾兑制成，酒精度高，杂醇含量高，不利于人体健康，随着人们对物质文化生活水平的要求越来越高，人们都需要有个健康的身体，希望有一种含有多种营养成分，多种维生素，多种微量元素及各种氨基酸保健成分的果汁酒来替代现有传统有害健康的高度白酒。
发明内容：
本发明的目的是根据上述不足之处而提供一种有益人体健康，含有多种维生素、微量元素、各种氨基酸、矿物质、硒元素，营养极为丰富的保健饮料的一种猕猴桃果酒的酿制方法。
本发明是这样实现，该产品是采用天然的猕猴桃果汁为主要原料，并配以野生的蜂蜜、纯净水(矿泉水)，经科学方法发酵酿制而成，它能有效保留了猕猴桃鲜果和蜂蜜中有益身体健康机质，酒精度低于10度±1°，酒色金黄、澄清剔透、口感醇和，入口绵酸清甜，
回味清香悠长。本发明的酿制方法如下：
a配方：
猕猴桃鲜果汁85-95％，蜂蜜3-10％、纯净水2-5％.
b酿制工艺
将采摘的猕猴桃鲜果进行果品分选，再将优质成熟果入池清洗干
净后，置于破碎机中打成果酱，再把果酱输送至离心机中进行分离，提取鲜果汁，然后将果汁输送到加热锅内，加热至55℃后进行热处理，再置于容器内澄清，澄清后的果汁加入糖水和酵酶，挠拌混合均匀，再送入陶制缸内第一次发酵90天，发酵90天后转缸加入蜂蜜，进行热冷交换处理再次澄清，澄清后转入陶缸内进入第二次发酵，待发酵完成后，再转入陶缸内陈酿。
本发明的有益效果
本发明的猕猴桃果酒是纯天然保健饮料酒，它富含维生素C、B、B2、维他命E、有机酸、活性蛋白、多酚和硒元素，对心脑血管、呼吸道、癌症及痛风等病，具有积极的补助疗效，它广含人体所需的各种营养成分，是一种绿色低碳、延寿、保健饮料酒。该产品经过卫生部门质量标准检测，经过国家标准GB7718系数检测，各项技术生产指标都达国家指标要求。
Claims (1)
1.一种猕猴桃果酒的酿制方法，它是以猕猴桃果汁为主要原料，并配以蜂蜜、纯净水，其特征酿制方法如下：
a配方：
猕猴桃鲜果汁85-95％、蜂蜜3-10％、纯净水2-5％；
b酿制工艺
将采摘的猕猴桃鲜果进行果品分选，再将优质成熟果入池清洗干净后，置于破碎机中打成果酱，再把果酱输送至离心机中进行分离，提取鲜果汁，然后将果汁输送到加热锅内，加热至55℃后进行热处理，再置于容器内澄清，澄清后的果汁加入糖水和酵酶，挠拌混合均匀，再送入陶制缸内第一次发酵90天，发酵90天后转缸加入蜂蜜，进行热冷交换处理再次澄清，澄清后转入陶缸内进入第二次发酵，待发酵完成后，再转入陶缸内陈酿。
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| CN2010105538686A CN102002456B (zh) | 2010-11-23 | 2010-11-23 | 一种猕猴桃果酒的酿制方法 |
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| CN2010105538686A CN102002456B (zh) | 2010-11-23 | 2010-11-23 | 一种猕猴桃果酒的酿制方法 |
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| CN102002456A CN102002456A (zh) | 2011-04-06 |
| CN102002456B true CN102002456B (zh) | 2012-11-28 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045425B (zh) * | 2011-10-12 | 2014-11-05 | 西南科技大学 | 猕猴桃白兰地及工艺 |
| CN103262971A (zh) * | 2013-05-28 | 2013-08-28 | 陈大忠 | 一种野生猕猴桃与蜂蜜的组合物及其制备方法 |
| CN103865713A (zh) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | 一种猕猴桃果酒的生产方法 |
| CN105733873A (zh) * | 2014-12-11 | 2016-07-06 | 广西大学 | 一种猕猴桃果酒的制备方法 |
| CN107788472A (zh) * | 2016-08-30 | 2018-03-13 | 沈阳千叶农业科技有限公司 | 软枣猕猴桃果酱加工技术 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2081304A (en) * | 1980-07-26 | 1982-02-17 | Ravenor International Inc | Method of Making a Sparkling Drink |
| CN1432642A (zh) * | 2002-01-10 | 2003-07-30 | 田忠胜 | 猕猴桃酒的制备工艺 |
| CN101671614A (zh) * | 2009-10-20 | 2010-03-17 | 王三志 | 猕猴桃绿色益健酒的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005021032A (ja) * | 2003-06-30 | 2005-01-27 | Tadao Hiroi | 果物蜂蜜酒の製造方法 |
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- 2010-11-23 CN CN2010105538686A patent/CN102002456B/zh not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2081304A (en) * | 1980-07-26 | 1982-02-17 | Ravenor International Inc | Method of Making a Sparkling Drink |
| CN1432642A (zh) * | 2002-01-10 | 2003-07-30 | 田忠胜 | 猕猴桃酒的制备工艺 |
| CN101671614A (zh) * | 2009-10-20 | 2010-03-17 | 王三志 | 猕猴桃绿色益健酒的制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| JP特开2005-21032A 2005.01.27 |
| 尚云青."新型营养猕猴桃果酒加工技术研究".《酿酒》.2002,第29卷(第1期),第97-98页. |
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