CN103740530A - Fermented-type kiwi fruit and green tea wine and production process thereof - Google Patents
Fermented-type kiwi fruit and green tea wine and production process thereof Download PDFInfo
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Abstract
The invention belongs to a food processing technology, and particularly relates to fermented-type kiwi fruit and green tea wine and a production process thereof. The fermented-type kiwi fruit and green tea wine adopts kiwi fruits and green tea as raw materials, and the kiwi fruit juice and the green tea juice are in the ratio of 1: (5-15). The production process comprises the following steps of 1) preparing the kiwi fruit and green tea juice, to be specific, uniformly mixing the kiwi fruit juice and the green tea juice according to the volume ratio of 1: (5-15) to obtain the kiwi fruit and green tea juice for later use; and 2) adjusting the sugar degree and the pH value, to be specific, first measuring the total sugar degree of the kiwi fruit and green tea juice, and then adding white granulated sugar into the kiwi fruit and green tea juice to adjust the sugar degree, the alcoholic strength and the like. The fermented-type low-alcohol kiwi fruit and green tea wine not only has the intrinsic flavor of the wine, but also has the nutritional healthcare functions of the kiwi fruit and the green tea; the fermented-type kiwi fruit green tea wine is rich in substances such as tea polyphenol, amino acid, vitamins and proteins, has the functions of restoring consciousness, lowering the blood fat and cholesterol, preventing arteriosclerosis, maintaining beauty, delaying senescence and the like and is a beverage which is excellent in color, flavor and taste.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of production technique of fermented type tea wine, be specially a kind of fermented type Kiwifruit green tea wine and production technique.
Background technology
Though China is the native place of Kiwifruit and tealeaves, and have maximum germ plasm resource, the deep processing of Kiwifruit and tea products is the backward status in the world still.At present, the deep processed product that domestic enterprise develops comparative maturity has nectar, fruit wine, tea drink and blending type tea wine etc., but the produce market of both combinations is without large breakthrough.Development Kiwifruit and green tea process deeply industry, meet national resources advantage, policy superiority and the propensity to consume, belongs to one of state key support industry.Along with people's standard of living improves constantly, people are to the demand of nutrition also variation, and fruit wine can provide abundant amino acid, VITAMIN, mineral substance to people.The polyphenols such as the tea-polyphenol in tea wine can strengthen antisepsis and anti-inflammation, radioprotective, the effects such as protection body vitamin.
China's fruit and tea resources are abundant, but the product on market is more single, and particularly blending type tea wine is many, and wine degree is high, have covered the effect of tealeaves itself, are not suitable for the more consumer group, and have top phenomenon, should not be accepted by people.Kiwifruit is the king of fruit, be of high nutritive value, but the advantage of fruit and tealeaves is all respectively independent, cannot arrive the combining for human body provides service of organic science, therefore awaits the health drink of further development of new.
Summary of the invention
The present invention, just for above technical problem, provides a kind of product wine degree low, limpid in sight transparent, have the fragrance after green tea and wine merge, and with light Kiwifruit taste, mouthfeel is soft, tasty and refreshing, do not sting larynx, not top, slightly sweetish a kind of fermented type Kiwifruit green tea wine.
Another object of the present invention is to provide a kind of production technique of fermented type Kiwifruit green tea wine.
Concrete technical scheme of the present invention is as follows:
A kind of fermented type Kiwifruit green tea wine, adopting Kiwifruit and green tea is raw material, then Kiwifruit is prepared as to carambola juice, green tea is prepared as to green tea juice, then carambola juice is mixed with green tea juice, in volume ratio, carambola juice and green tea juice ratio are 1:5-15.
A production technique for fermented type Kiwifruit green tea wine, comprises the following steps:
(1) Kiwifruit green tea juice preparation
Adopting Kiwifruit and green tea is raw material, and Kiwifruit is prepared as to carambola juice, and green tea is prepared as to green tea juice, then both are mixed, carambola juice and green tea juice be in volume ratio, after mixing evenly according to the ratio of 1:5-15 Kiwifruit green tea juice, standby;
(2) sugar addition and pH
First measure total pol of Kiwifruit green tea juice, in Kiwifruit green tea juice, add white sugar to adjust its pol and alcoholic strength again, the adjustment of alcoholic strength is to add 1.7g white sugar according to the alcoholic strength of 1%vol, Kiwifruit green tea juice needs sugar amount to add white sugar by the alcoholic strength of 10%～12%vol, it is fully dissolved, then with citric acid, adjusting pH value is 4.5～5.0, carries out pasteurization after sealing, cooling standby;
(3) zymamsis
By the fruit wine yeast after spreading cultivation, in the volumn concentration of Kiwifruit green tea juice fermented liquid, according to 8%～10% amount, be inoculated in Kiwifruit green tea juice fermented liquid, under the condition of 25 ℃～30 ℃, cultivate, at the fermentation initial stage, temperature is controlled at 28 ℃～30 ℃, and the time is 1～2 day; At lord ferment period, temperature is controlled at 25 ℃～26 ℃, and the time is 3～5 days, between yeast phase, note fermentation situation, need if desired the processing of exitting, to avoid rushing tank, in detection fermented liquid, ethanol content is when 10%～12%vol, the main ferment phase finishes to enter the rear ferment phase, under aseptic condition, sealing after fermented liquid coarse filtration is carried out to secondary fermentation, temperature control is 15 ℃～20 ℃, and the time is about 10～15 days;
(4) filtration, sterilizing, ageing, hook are adjusted
After fermentation ends, enter ageing tank, sealing, under the condition of 15-20 ℃, ageing enters blend tank after 1 month, adds white sugar and allocates, and pol is controlled to 1～3g/L, be to add 1-3g white sugar in 1L liquid to be deployed, there is micro-sweet sense, then fermented liquid is filtered, after pasteurisation treatment, finished product packing.
The preparation method of described carambola juice is: choose fresh Kiwifruit, peeling, then, with the making beating of pulp machine, adds vitamins C and protect look.Ascorbic addition is 0.04% of carambola juice quality percentage composition, refrigerates standby.
The preparation method of green tea juice is: take green tea, the ratio cold water that is by quality ratio 1:10 cleans 2-3 time, the ratio heating water that is 1:50 according to the mass ratio of tealeaves and water, sealing, extraction temperature is 80 ℃, extraction time is 30min, after lixiviate, by four layers of gauze, filtered while hot, save backup after cooling.
The fruit wine yeast technique that spreads cultivation comprises the following steps:
(1) fruit wine dry yeast water activation
The glucose solution that preparation quality percentage composition is 4%, takes 0.5-1g Angel fruit wine dry yeast and adds in the glucose solution of 100mL, standby activate 1～2h under the condition of 28 ℃ after; From 1h, every 20min microscopy, observe saccharomycetic activation degree, be that yeast cell sum reaches 107-108/mL as standby after its well-grown; Angel fruit wine dry yeast is commercially available prod.
(2) fruit wine yeast enlarged culturing
Get 1L Kiwifruit green tea juice, sugar addition is 8%～10%, and pol refers to and adopts a scale on areosaccharimeter, is equivalent to the quality percentage of 1% sucrose solution.Adjust pH is 4.5～5.0, and inoculum size is 8%～10%, and the fruit wine yeast after water activation is carried out to enlarged culturing, and the condition of enlarged culturing is to cultivate 12-24h at 28 ℃～30 ℃, and it is standby after 107-108/mL that yeast cell sum reaches;
Positively effect of the present invention is embodied in:
(1), the low Kiwifruit green tea wine of this fermented type, the style that existing wine is intrinsic, also there is the nutrient health-care function of Kiwifruit and green tea, be rich in the materials such as tea-polyphenol, amino acid, VITAMIN, protein, having refreshment, reduce blood fat and cholesterol, prevent arteriosclerosis, beauty treatment and the effect such as delay senility, is all good drinks of a kind of color;
(2), this product processes is easy, raw material is wide, cost is low, can large-scale industrial production, can promote the deep processing of China's Kiwifruit and tealeaves, prospect is boundless.
Accompanying drawing explanation
Fig. 1 is process flow diagram of the present invention;
Fig. 2 is the graph of relation of initial pol and alcoholic strength and residual sugar amount in the present invention;
Fig. 3 is the graph of relation of the different initial pH value of Kiwifruit green tea juice and alcoholic strength in the present invention;
Fig. 4 is the graph of relation between fermentation time and alcoholic strength and residual sugar amount in the present invention;
Embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is described in further detail, but this should be interpreted as to the scope of the above-mentioned theme of the present invention only limits to following embodiment.
Embodiment 1:
The preparation technology of Fructus actinidiae chinensis juice and green tea juice
(1) Fructus actinidiae chinensis juice preparation: choose fresh Kiwifruit, peeling, and add in carambola juice quality percentage composition, add the vitamins C that quality percentage composition is 0.04% and protect look, refrigerate standby.
(2) green tea juice preparation: take appropriate green tea, the cold water take mass ratio as 1:10 cleans 2 times, is that 1:50 adds hot water according to tea mass ratio, sealing, extraction temperature is 80 ℃, and extraction time is 30min, after lixiviate, by four layers of gauze, filtered while hot, save backup after cooling.
(3) Kiwifruit green tea juice preparation: after the ratio that is 1:8 according to mass ratio by carambola juice and green tea juice mixes, obtain Kiwifruit green tea juice, standby.
The fruit wine yeast technique that spreads cultivation
(1) fruit wine dry yeast water activation: the glucose solution that preparation quality percentage composition is 4%, takes the Angel fruit wine dry yeast that accounts for glucose solution quality 1%.At 28 ℃, activate 1～2h.After 1h, every 20min microscopy, observe saccharomycetic activation degree, standby after its well-grown.
(2) fruit wine yeast enlarged culturing: the fruit wine yeast after water activation is carried out to enlarged culturing.At 30 ℃, cultivate 12-24h, microscopic examination yeast growth breeding state for timing sampling, determines that its breeding is vigorous and stops cultivating during without living contaminants, with this secondary, expand and accompany rear standbyly, get appropriate Kiwifruit green tea juice, sugar addition is 8%, and with citric acid adjust pH be 4.5, inoculum size is 8%.
The zymotechnique of Kiwifruit tea wine
(1) sugar addition and pH: total pol of first measuring Kiwifruit green tea juice with saccharometer, according to 1% alcoholic strength, need 1.7g white sugar sugar addition again, by 10% alcoholic strength, need sugar amount to add white sugar Kiwifruit green tea juice, it is fully dissolved, adjusting the initial pol of fermented liquid is 20%.Then regulating pH value is 4.5, and pasteurization after sealing is cooling standby.
(2) zymamsis: distiller's yeast is inoculated in Kiwifruit green tea juice fermented liquid according to 8% amount by spreading cultivation.The fermentation initial stage is saccharomycetic nursery stage, and temperature control is 28 ℃, and the time is 2 days; Lord ferment period is the zymamsis stage, and temperature control is 25 ℃, and the time is 4 days.(between yeast phase, note fermentation situation, the processing that needs if desired to exit, to avoid rushing tank.) detect ethanol content in fermented liquid and, when 11%vol, after the main ferment phase finishes, enter the rear ferment phase, under aseptic condition, by after fermented liquid coarse filtration, to pour in down a chimney, rear ferment is carried out in sealing, 15 ℃ of optimal temperatures, the time is about 10 days.
(4) filtration, sterilizing, ageing, hook are adjusted
After fermentation ends, enter ageing tank, seal 15 ℃ of ageing and enter blend tank after 30 days, add proper amount of sugar allotment, pol is controlled to 2g/L.By fermented liquid filter, after sterilising treatment, finished product packing.
The Kiwifruit green tea wine that embodiment is made is analyzed:
| Test item | Content | Measuring method |
| Alcoholic strength (V/V) % | 11.9 | Distillation method (Ebullioscope method) |
| Reducing sugar (with glucose meter) g/L | 2.162 | Fehlings reagent |
| Total acid (with acetometer) g/L | 0.972 | Acid base titration |
| Total ester (in ethyl acetate) g/L | 2.23 | Indicator method |
| Polyphenol content (mg/kg) | 473.6 | Ultraviolet spectrophotometry |
| Caffeine content (mg/kg) | 28.54 | Ultraviolet spectrophotometry |
| Total plate count | ≤40cfu／g | Colony counting method |
| Large intestine mattress group number | ≤3MPN／100g | Lactose cholate fermentation method |
| Pathogenic bacterium | Do not detect | General culture method |
As can be seen from the table, the alcoholic strength of the Kiwifruit green tea wine of preparing is 11.9%v0 l, and sugar degree has 2.162g/L, the finished product are limpid in sight transparent, have the fragrance after green tea and wine merge, and with light Kiwifruit taste, mouthfeel is soft, tasty and refreshing, sweet taste slightly.
Embodiment 2:
The preparation technology of Fructus actinidiae chinensis juice and green tea juice
(1) Fructus actinidiae chinensis juice preparation: choose fresh Kiwifruit, peeling, and add 0.04% vitamins C and protect look, refrigerate standby.
(2) green tea juice preparation: take appropriate green tea, the cold water take mass ratio as 1:1 0 cleans 3 times, is that 1:50 adds hot water according to tea mass ratio, sealing, extraction temperature is 80 ℃, and extraction time is 30min, after lixiviate, by four layers of gauze, filtered while hot, save backup after cooling.
(3) Kiwifruit green tea juice preparation: after the ratio that is 1:1 0 according to volume ratio by carambola juice and green tea juice mixes, obtain Kiwifruit green tea juice, standby.
The 2 fruit wine yeasts technique that spreads cultivation
(1) fruit wine dry yeast water activation: preparation 4% glucose solution, takes 1% Angel fruit wine dry yeast.At 28 ℃, activate 1～2h.After 1h, every 20min microscopy, observe saccharomycetic activation degree, standby after its well-grown.
(2) fruit wine yeast enlarged culturing: get appropriate Kiwifruit green tea juice, sugar addition is 10%, adjusting pH is 5.0, inoculum size is 10%, and the fruit wine yeast after water activation is carried out to enlarged culturing.At 30 ℃, cultivate 12-24h, microscopic examination yeast growth breeding state for timing sampling, determines that its breeding is vigorous and stops cultivating during without living contaminants, with this secondary expand accompany rear standby.
The zymotechnique of 3 Kiwifruit tea wine
(1) sugar addition and pH: total pol of first measuring Kiwifruit green tea juice with saccharometer, according to 1% alcoholic strength, need 1.7g white sugar sugar addition again, by 12% alcoholic strength, need sugar amount to add white sugar Kiwifruit green tea juice, it is fully dissolved, adjusting the initial pol of fermented liquid is 24%.Then regulating pH is 5.0, and pasteurization after sealing is cooling standby.
(2) zymamsis: distiller's yeast is inoculated in Kiwifruit green tea juice fermented liquid according to 10% amount by spreading cultivation.The fermentation initial stage is saccharomycetic nursery stage, and temperature control is 30 ℃, and the time is 1 day; Lord ferment period is the zymamsis stage, and temperature control is 25 ℃, and the time is 5 days.(between yeast phase, note fermentation situation, the processing that needs if desired to exit, to avoid rushing tank.) detect ethanol content in fermented liquid and, when 12%V/V, after the main ferment phase finishes, enter the rear ferment phase, under aseptic condition, by after fermented liquid coarse filtration, to pour in down a chimney, rear ferment is carried out in sealing, 20 ℃ of optimal temperatures, the time is about 15 days.
(4) filtration, sterilizing, ageing, hook are adjusted
After fermentation ends, enter ageing tank, seal 15 ℃ of ageing and enter blend tank after 30 days, add proper amount of sugar allotment, pol is controlled to 3g/L.By fermented liquid filter, after sterilising treatment, finished product packing.
Kiwifruit green tea wine prepared by embodiment 2 is analyzed:
| Test item | Content | Measuring method |
| Alcoholic strength (V/V) % | 12.3 | Distillation method (Ebullioscope method) |
| Reducing sugar (with glucose meter) g/L | 3.215 | Fehlings reagent |
| Total acid (with acetometer) g/L | 0.869 | Acid base titration |
| Total ester (in ethyl acetate) g/L | 3.16 | Indicator method |
| Polyphenol content (mg/kg) | 506.8 | Ultraviolet spectrophotometry |
| Caffeine content (mg/kg) | 35.46 | Ultraviolet spectrophotometry |
| Total plate count | ≤40cfu／g | Colony counting method |
| Coliform group count | ≤3MPN／100g | Lactose cholate fermentation method |
| Pathogenic bacterium | Do not detect | General culture method |
As can be known from the above table, Kiwifruit green tea wine quality alcoholic strength prepared by embodiment 2 is 12.3%vol, and sugar degree has 3.215g/L, the finished product are limpid in sight transparent, have the fragrance after green tea and wine merge, and with light Kiwifruit taste, mouthfeel is soft, tasty and refreshing, sweet taste slightly.
Embodiment 3:
Embodiment below all adopts method and the step in embodiment 1, then different tea mass ratioes is carried out to simultaneous test:
Take green tea, with 1:1 0 cold water, clean 2-3 times, the ratio that is 1:10,1:20,1:30,1:40,1:50,1:60,1:70,1:80 according to tea-water proportion is added hot water, sealing, extraction temperature is 80 ℃, and extraction time is 30min, after lixiviate, by four layers of gauze, filtered while hot.After cooling, color and luster and trial test according to the observation, has contrasted different tea ratios.By subjective appreciation, contrast, found that, when tea ratio is 1:50, tea color and luster is aquamarine, clear, mouthfeel is pure fresh refreshing, and fragrance abundance, therefore, determines that best tea-water proportion is 1:50.
The comparing result of the different tea-water proportions of table 1
The comparing result of 2 Fructus actinidiae chinensis juices and green tea juice proportioning
Fructus actinidiae chinensis juice and green tea juice are carried out to proportioning according to 1:0,1:1,1:5,1:10,1:15,1:20,1:25,1:30 respectively.Take initial pol as 22%, initial pH value is nature, and inoculum size is 8-10%, carries out zymamsis, after fermentation 10d, by subjective appreciation, carries out taste and color and luster analysis, after fermentation, the alcoholic strength of sample is measured, and is asked 10 people to carry out subjective appreciation, the results are shown in Table 2.Consider, the best proportioning of Fructus actinidiae chinensis juice and green tea juice is 1:10.
The proportioning results of sensory evaluation of table 2 Fructus actinidiae chinensis juice and green tea juice
3 different initial pol comparing results
In Kiwifruit green tea juice, add white sugar, adjust initial pol and be respectively 14%, 16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%.Initial pH value is nature, yeast starter fermented liquid is inoculated into respectively by 8%-10% in the Kiwifruit green tea juice of different initial pols and carries out zymamsis, after fermentation 10d, with alcoholic strength and sense organ, evaluates, and the results are shown in Figure shown in 2.
As can be known from Figure, the size of initial pol directly has influence on the height of Kiwifruit green tea wine alcoholic strength, has also affected the local flavor of Kiwifruit green tea wine simultaneously.Alcoholic strength and residual sugar amount are along with the increase of initial pol raises gradually.During initial pol 14%, alcoholic strength is 8%, and wine body is not plentiful, and aroma is not outstanding, and mouthfeel is thin.During initial pol 22%, alcoholic strength reaches 12%, and wine body is mellow sweet, and fruital tea perfume and aroma are coordinated.Initial pol is higher than 26% time, and the variation of alcoholic strength tends towards stability gradually, and residual sugar amount remains ascendant trend, reaches more than 4%, and wine body is mellow, but mouthfeel is partially sweet, and pleasant impression is also refreshing not clean.Considering each factor and find, when initial pol is 22%, is the initial pol of the best of producing the Kiwifruit green tea wine of alcoholic strength 12%, and residual sugar amount is 0.4-0.9%, and wine body is coordinated, and green tea perfume (or spice), Kiwifruit perfume (or spice) and wine flavour are strong.
The comparing result of 4 different initial pH value
Add citric acid or soluble tartrate, the initial pH value of adjusting Kiwifruit green tea juice is respectively 2.0,2.5,3.0,3.5,4.0,4.5,5.0.Initial sugared concentration is adjusted into 22%, and seed fermentation liquid, by carrying out zymamsis in 8～10% Kiwifruit green tea juices that are inoculated into respectively after pH value is adjusted, after fermentation 10d, is evaluated with alcoholic strength and sense organ.
From Fig. 3 and sensory evaluation, alcoholic strength, color and luster and the local flavor of initial pH value on product has impact.Along with the increase of initial pH value, zymamsis situation is better.Initial pH value is lower, and saccharomycetic growth and breeding is had to restraining effect, and fermentation phenomenon is undesirable, and alcoholic strength is also on the low side; Meanwhile, initial pH value is lower, and in fermenting process, the color and luster of Kiwifruit green tea juice is also darker, and the color and luster of the finished product is limpid not, and mouthfeel is sour and astringent.When initial pH value is 4.5-5.0, be applicable to saccharomycetic metabolism and growth, fermentation phenomenon is relatively good.Particularly initial pH value is 4.5 o'clock, product sour-sweet moderate, and mouthfeel is coordinated.Therefore best initial pH value is 4.5.
The comparing result of 5 different fermentations times
Take initial pol as 22%, pH value is for nature, inoculum size is 8%-10%, carries out zymamsis, and fermentation time is controlled respectively and is: 5d, 6d, 7d, 8d, 9d, 10d, the variation relation between fermentation time and alcoholic strength and residual sugar amount is shown in Fig. 4.
By Fig. 4, found, along with the prolongation of fermentation time, alcoholic strength presents the rear mild trend that first rises, and residual sugar amount is downward trend.According to subjective appreciation, find, the length of fermentation time directly affects the local flavor of Kiwifruit green tea wine.During fermentation time 7d, alcoholic strength has reached 11%, and the overall fragrance of Kiwifruit green tea wine is denseer, but wine body is coordinated not; 8d, alcoholic strength reaches 12%, and fruital, tea perfume (or spice) and vinosity are all stronger, and mouthfeel is mellow, and wine body is coordinated; During 10d, alcoholic strength no longer rises, and mouthfeel is more mellow, but sweet not tea astringent taste is more obvious.If Kiwifruit green tea wine fermentation time deficiency, can make wine degree inadequate, affect the local flavor of Kiwifruit green tea wine; But fermentation time is long, saccharomycetic autolysis can produce larger impact to Kiwifruit green tea wine local flavor, also can pollute the chance of Kiwifruit green tea wine to external microbe larger.As shown in Figure 3, the front ferment phase is saccharomycetic nursery stage, and the time is 2d; Lord ferment period is the zymamsis stage, and the time is 6d, and whole fermentation period is 8d.Consider, fermentation time is defined as 8d.
The production result of 6 optimum parameters
The mass ratio of tealeaves and water is 1:10, and the mass ratio of Fructus actinidiae chinensis juice and green tea juice is 1:50, and initial pol is 21%, and initial pH value is 4.5, and fermentation time is 8d.In inoculum size, be 8%～10%, leavening temperature is under 25-28 ℃ of condition, produces, and detecting corresponding index, the finished product that obtain are limpid in sight transparent, have the green tea taste of light Kiwifruit taste, delicate fragrance and strong wine flavour, wine body is coordinated, and mouthfeel is soft tasty and refreshing, slightly sweet taste.What record that the main physical and chemical index of Kiwifruit green tea wine and microbiological indicator analyze flavour ingredient in Kiwifruit green tea wine in Table 3, GC-MS method the results are shown in Table 4.
The main physical and chemical index of table 3 Kiwifruit green tea wine and microbiological indicator
| Test item | Content | Measuring method |
| Alcoholic strength (V/V) % | 11.9 | Distillation method (Ebullioscope method) |
| Reducing sugar (in glucose sugar) g/L | 2.162 | Fehlings reagent |
| Total acid (with acetometer) g/L | 0.972 | Acid base titration |
| Total ester (in ethyl acetate) g/L | 2.23 | Indicator method |
| Polyphenol content (mg/kg) | 473.6 | Ultraviolet spectrophotometry |
| Caffeine content (mg/kg) | 28.54 | Ultraviolet spectrophotometry |
| Total plate count | ≤40cfu／g | Colony counting method |
| Coliform group count | ≤3MPN/100g | Lactose cholate fermentation method |
| Pathogenic bacterium | Do not detect | General culture method |
Table 4GC-MS method is analyzed the result of flavour ingredient in Kiwifruit green tea wine
As seen from the above table, this product detects 46 kinds of flavour substancess, is because merged the effective constituent of Kiwifruit and green tea in Kiwifruit green tea wine, also has obvious fruital, tea perfume (or spice) and aroma, and mouthfeel is better than Yangtao wine and green tea wine.
Claims (7)
1. a fermented type Kiwifruit green tea wine, it is characterized in that: adopting Kiwifruit and green tea is raw material, Kiwifruit is prepared as to carambola juice, green tea is prepared as to green tea juice, then carambola juice is mixed with green tea juice, in volume ratio, carambola juice and green tea juice ratio are 1:5-15.
2. a production technique for fermented type Kiwifruit green tea wine, is characterized in that comprising the following steps:
(1) Kiwifruit green tea juice preparation
Adopting Kiwifruit and green tea is raw material, is prepared as respectively carambola juice and green tea juice, then both is mixed, and in volume ratio, obtains Kiwifruit green tea juice by carambola juice with green tea juice according to volume ratio after the ratio that is 1:5-15 mixes, standby;
(2) sugar addition and pH
First measure total pol of Kiwifruit green tea juice, according to required alcoholic strength, then add white sugar to adjust its pol in Kiwifruit green tea juice, it is fully dissolved, then regulating pH value is 4.5～5.0, carries out pasteurization after sealing, cooling standby;
(3) zymamsis
By the fruit wine yeast after spreading cultivation, in volumn concentration, according to 8%～10% amount, be inoculated in Kiwifruit green tea juice fermented liquid, under 25 ℃～30 ℃ conditions, ferment, at the fermentation initial stage, temperature is controlled at 28 ℃～30 ℃, and the time is 1～2 day; At lord ferment period, temperature is controlled at 25 ℃～26 ℃, and the time is 3～5 days, detect ethanol content in fermented liquid and, when 10%～12%vol, under aseptic condition, fermented liquid is carried out after coarse filtration, secondary fermentation is carried out in sealing, temperature control is 15 ℃～20 ℃, and the time is about 10～15 days;
(4) filtration, sterilizing, ageing, hook are adjusted
After fermentation ends, enter ageing tank, sealing, enters blend tank 15 ℃～20 ℃ ageing after 1 month, add appropriate white sugar and allocate, and pol is controlled to 1～3g/L, by fermented liquid filter, after pasteurisation treatment, finished product packing.
3. according to the production technique of claim 1 or fermented type Kiwifruit green tea wine claimed in claim 2, the preparation method who it is characterized in that described carambola juice is: choose fresh Kiwifruit, peeling, then with the making beating of pulp machine, in carambola juice quality percentage composition, add 0.04% vitamins C, refrigerate standby.
4. according to the production technique of claim 1 or fermented type Kiwifruit green tea wine claimed in claim 2, the preparation method who it is characterized in that described green tea juice is: take green tea, the ratio cold water that is by quality ratio 1:10 cleans 2-3 time, the ratio heating water that is 1:50 according to the mass ratio of tealeaves and water, sealing, extraction temperature is 80 ℃, extraction time is 30min, after lixiviate, with four layers of gauze, filtered while hot, saves backup after cooling.
5. the production technique of fermented type Kiwifruit green tea wine according to claim 2, is characterized in that the technique that described fruit wine yeast spreads cultivation comprises the following steps:
(1) fruit wine dry yeast water activation
The glucose solution that preparation quality percentage composition is 4%, takes 0.5-1g Angel fruit wine dry yeast and adds in the glucose solution of 100mL, under the condition of 28 ℃, activates 1～2h, and yeast cell sum reaches 10
7-10
8standby after individual/mL;
(2) fruit wine yeast enlarged culturing
Get 1 liter of Kiwifruit green tea juice, sugar addition is 8%～10%, and adjust pH is 4.5～5.0, inoculum size is 8%～10%, fruit wine yeast after water activation is carried out to enlarged culturing, and the condition of enlarged culturing is to cultivate 12-24 h at 28 ℃～30 ℃, and yeast cell sum reaches 10
7-10
8standby after individual/mL.
6. the production technique of fermented type Kiwifruit green tea wine according to claim 2, it is characterized in that: the adjustment of described alcoholic strength is to add 1.7g white sugar according to the alcoholic strength of 1%vol, Kiwifruit green tea juice needs sugar amount to add white sugar by 10%～12% alcoholic strength.
7. the production technique of fermented type Kiwifruit green tea wine according to claim 2, is characterized in that: described adjusting pH value, its material adopting is citric acid.
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| CN201410014525.0A Pending CN103740530A (en) | 2014-01-13 | 2014-01-13 | Fermented-type kiwi fruit and green tea wine and production process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099215A (en) * | 2014-07-17 | 2014-10-15 | 谭泮 | Wine prepared by loquat, water chestnut and Longjing tea |
| CN104194993A (en) * | 2014-07-18 | 2014-12-10 | 王怀能 | Preparation method of nine-unique biologically fermented nutritional wine |
| CN106118984A (en) * | 2016-07-04 | 2016-11-16 | 赖翠萍 | A kind of fermented type tea wine and production method thereof |
| CN107488553A (en) * | 2017-10-10 | 2017-12-19 | 柳州市茶霖酒业科技有限责任公司 | A kind of selenium-rich tea wine and preparation method thereof |
| CN113331331A (en) * | 2021-07-23 | 2021-09-03 | 厦门元之道生物科技有限公司 | Preparation method of probiotic fermented beverage |
| CN115093918A (en) * | 2022-06-21 | 2022-09-23 | 四川轻化工大学 | Hovenia acerba tea wine and brewing method thereof |
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| CN1134452A (en) * | 1995-04-26 | 1996-10-30 | 陕西省商南县酒厂 | Tea wine and its making method |
| CN1403563A (en) * | 2002-09-25 | 2003-03-19 | 俸仕宏 | New use of tea in making wine and tea wine brewing process |
| KR101246093B1 (en) * | 2011-09-22 | 2013-03-20 | 영농조합법인 오름주가 | Kiwi fruit wine of high quality and with enhanced tannin and preparation method thereof |
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| CN1134452A (en) * | 1995-04-26 | 1996-10-30 | 陕西省商南县酒厂 | Tea wine and its making method |
| CN1403563A (en) * | 2002-09-25 | 2003-03-19 | 俸仕宏 | New use of tea in making wine and tea wine brewing process |
| KR101246093B1 (en) * | 2011-09-22 | 2013-03-20 | 영농조합법인 오름주가 | Kiwi fruit wine of high quality and with enhanced tannin and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099215A (en) * | 2014-07-17 | 2014-10-15 | 谭泮 | Wine prepared by loquat, water chestnut and Longjing tea |
| CN104194993A (en) * | 2014-07-18 | 2014-12-10 | 王怀能 | Preparation method of nine-unique biologically fermented nutritional wine |
| CN106118984A (en) * | 2016-07-04 | 2016-11-16 | 赖翠萍 | A kind of fermented type tea wine and production method thereof |
| CN107488553A (en) * | 2017-10-10 | 2017-12-19 | 柳州市茶霖酒业科技有限责任公司 | A kind of selenium-rich tea wine and preparation method thereof |
| CN113331331A (en) * | 2021-07-23 | 2021-09-03 | 厦门元之道生物科技有限公司 | Preparation method of probiotic fermented beverage |
| CN115093918A (en) * | 2022-06-21 | 2022-09-23 | 四川轻化工大学 | Hovenia acerba tea wine and brewing method thereof |
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