CN103497869A - Red-heart kiwi fruit wine and preparation method thereof - Google Patents

Abstract

The invention relates to red-heart kiwi fruit wine and a preparation method thereof. The red-heart kiwi fruit wine and the preparation method thereof do not exist in the existing kiwi fruit wine market. The preparation method includes using fresh red-heart kiwi fruits as main raw materials, subjecting the raw materials to cleaning, drying, after-ripening and mashing, fermenting the raw materials with rice-flavor buckwheat wine, and performing processes of filtering, juicing, standing, inspecting, bulking and product completing to obtain the natural undiluted red-heart kiwi fruit wine. Retaining 17 amino acid, 9 mineral substance microelements and multiple vitamins contained in the fresh read-heart kiwi fruits as well as beneficial elements of rutin in the buckwheat wine, the red-heart kiwi fruit wine is a natural drink rich in nutrition and easy to absorb. The preparation method is simple and convenient in process, easy to operate, and applicable to local processing in planting bases and industrial production.

Description

A kind of red heart Yangtao wine and preparation method thereof

Technical field

The present invention relates to a kind of daily bread field, relate in particular to a kind of red heart Yangtao wine and preparation method thereof.

Background technology

Along with the Living Water level land improves constantly, people are from resolving adequate food and clothing to health care, nutrition, science, reasonably health diet development, the variation of food, rationally collocation cleverly meets the need of the every day of human body, developed varied product in drink fruit wine field, as Chinese patent " ZL200910103808.1, red kiwi fruit wine and preparation method thereof " be by the red kiwi fruit fresh fruit, rice, the fermentation fruit wine that the mixed fermentation of raw material wine forms, the drawback that its raw material and making method are brought has, the one, when starting material and rice pass through raw material fermentation, because acidity in feed liquid is large, during fermentation, rice fermentation is insufficient and cause waste, the 2nd, wine liquid water taste is large, mouthfeel is poor, the 3rd, must be freezing antibacterial filling, finished product is high and quality is unstable.

Summary of the invention

The present invention is directed to above-mentioned deficiency, provide a kind of raw material abundance without external adding water, need not be freezing antibacterial, technique is simple and direct, comprehensive nutrition, a kind of red heart Yangtao wine of scientific matching and preparation method thereof.

In order to achieve the above object, the present invention adopts following technical proposal:

A kind of red heart Yangtao wine comprises that the raw material of following ratio of weight and number forms:

Red heart Kiwi fresh fruit 200,50 ℅ vol rice-fragrant type buckwheat wines 80～100

A kind of preparation method of red heart Yangtao wine clicks order:

A: the preparation of red heart mashed fruit of kiwi fruit: take by weight the red heart Kiwi fresh fruit, the basket of packing into, rinse the fresh fruit epidermis well with clear water, picks out decayed fruit and impurity, be placed in ventilation, in dry storehouse, treat its natural after-ripening deliquescing, during savory overflowing, use the stainless steel hollander, pull an oar standby:

B: take by weight the pulp of 50 ℅ vol rice-fragrant type buckwheat wines and a step, be contained in container for stirring after 5 minutes, sealing and fermenting; Must stir once every day, each 5 minutes, it stirred sealing and standing after 7 days, and the Normal juice red heart Yangtao wine that after 60 days, filters, squeezes the juice and to obtain, contain in clean container, and sealing and standing is standby after 90 days;

C: check filling: will display the red heart Yangtao wine of b step after 90 days, through after the assay was approved, upper Bottling Line, filling, tamponade, sealing cap, labeling, vanning are that finished product gets final product.

The present invention is main raw material with the red heart Kiwi fresh fruit, through cleaning, drain, after-ripening, making beating, is equipped with rice-fragrant type buckwheat wine co-fermentation, squeeze the juice again after filtration,, standing, check, filling, the novel process of finished product, the pure natural of making, Normal juice red heart Yangtao wine.Its product has retained 17 contained seed amino acids of red heart Kiwi fresh fruit, and nine kinds of mineral trace elements and multivitamin, and the beneficiating ingredient of the rutin in buckwheat wine, be a nutritious, is easy to the natural beverage of absorption of human body.Technique of the present invention is simple and direct, and easy handling is suitable for planting base and processes on the spot, also is adapted to suitability for industrialized production.

Embodiment mono-

A, the preparation of red heart mashed fruit of kiwi fruit: take by weight the 200kg Kiwi fresh fruit, contain respectively in 10 baskets, with the clear water bubble is floating, remove impurity and decayed fruit, rinse the fresh fruit epidermis well, drain table water, pile in the storehouse of air seasoning, treat 7～10 days, its after-ripening is softening, while having odor type to overflow, use the stainless steel hollander, pull an oar standby;

B, take 50 ℅ vol rice-fragrant type buckwheat wine 100kg by weight, first is contained in container, then takes 200kg, and a step pulp adds in container, after fully stirring 5 minutes, and sealing and fermenting; Must stir once every day, each 5 minutes, after stirring altogether 7 days, sealing and standing, after 60 days, filtered, squeeze the juice, and obtains 15 ℅ vol Normal juice red heart Yangtao wine magma, contain in clean container, then sealing and standing is standby after 90 days;

C, check, filling: will display the red heart Yangtao wine magma of b step after 90 days, after standard test is qualified, upper filling pipeline is filling, the lamp inspection, tamponade, sealing cap, labeling, vanning, after factory inspection, warehouse-in gets final product.

Embodiment bis-

A, the preparation of red heart mashed fruit of kiwi fruit: take by weight the 200kg Kiwi fresh fruit, contain respectively in 10 baskets, with the clear water bubble, float and remove impurity and decayed fruit, rinse the fresh fruit epidermis well, drain table water, pile, in the storehouse of air seasoning, is treated 7～10 days, its after-ripening is softening, during savory overflowing, use the stainless steel hollander, pull an oar standby;

B, take 50 ℅ vol rice-fragrant type buckwheat wines by weight, and 80kg, first be contained in container, then take 200kg, and a step pulp adds in container, after fully stirring 5 minutes, and sealing and standing; Must stir once every day, each 5 minutes, after stirring altogether 7 days, sealing and standing, after 60 days, filtered, and squeezes the juice, and obtains 12 ℅ vol Normal juice red heart Yangtao wine magma, contain in clean container, then sealing and standing is standby after 90 days;

C, check, filling: will display the red heart Kiwifruit original plasm wine of b step after 90 days, after standard test is qualified, upper filling pipeline is filling, the lamp inspection, tamponade, sealing cap, labeling, vanning, after factory inspection, warehouse-in gets final product.

Embodiment tri-

A, the preparation of red heart mashed fruit of kiwi fruit: take by weight the 200kg Kiwi fresh fruit, contain respectively in 10 baskets, with the clear water bubble, float and remove impurity and decayed fruit, rinse the fresh fruit epidermis well, drain table water, pile, in the storehouse of air seasoning, is treated 7～10 days, its after-ripening is softening, during savory overflowing, use the stainless steel hollander, pull an oar standby;

B, take 50 ℅ vol rice-fragrant type buckwheat wines by weight, and 90kg, first be contained in container, then take 200kg, a step

Pulp adds in container, after fully stirring 5 minutes, and sealing and fermenting; Must stir once every day, each 5 minutes, after stirring altogether 7 days, sealing and standing, after 60 days, filtered, and squeezes the juice, and obtains 13.5 ℅ vol Normal juice red heart Yangtao wine magma, contain in clean container, then sealing and standing is standby after 90 days;

C, check, filling: will display the red heart Kiwifruit original plasm wine of b step after 90 days, after standard test is qualified, upper filling pipeline is filling, the lamp inspection, tamponade, sealing cap, labeling, vanning, after factory inspection, warehouse-in gets final product.

Claims (2)

1. a red heart Yangtao wine comprises that the raw material of following ratio of weight and number forms:

Red heart Kiwi fresh fruit 200,50 ℅ vol rice-fragrant type buckwheat wines 80～200.

2. a kind of red heart Yangtao wine as claimed in claim 1, its preparation method is:

A: the preparation of red heart mashed fruit of kiwi fruit: take by weight the red heart Kiwi fresh fruit, the basket of packing into, rinse the fresh fruit epidermis well with clear water, picks out decayed fruit and impurity, be placed in ventilation, in dry storehouse, treat its natural after-ripening deliquescing, during savory overflowing, use the stainless steel hollander, pull an oar standby:

B: take by weight the pulp of 50 ℅ vol rice-fragrant type buckwheat wines and a step, be contained in container for stirring after 5 minutes, sealing and fermenting; Must stir once every day, each 5 minutes, it stirred sealing and standing after 7 days, and the Normal juice red heart Yangtao wine that after 60 days, filters, squeezes the juice and to obtain, contain in clean container, and sealing and standing is standby after 90 days;

C: check filling: will display the red heart Yangtao wine of b step after 90 days, through after the assay was approved, upper Bottling Line, filling, tamponade, sealing cap, labeling, vanning are that finished product gets final product.