CN103844300A - Kiwi fruit fermentation type beverage and preparation method thereof - Google Patents
Kiwi fruit fermentation type beverage and preparation method thereof Download PDFInfo
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- CN103844300A CN103844300A CN201410071679.3A CN201410071679A CN103844300A CN 103844300 A CN103844300 A CN 103844300A CN 201410071679 A CN201410071679 A CN 201410071679A CN 103844300 A CN103844300 A CN 103844300A
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 86
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 86
- 238000000855 fermentation Methods 0.000 title claims abstract description 50
- 230000004151 fermentation Effects 0.000 title claims abstract description 50
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 81
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 51
- 235000021028 berry Nutrition 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 17
- 235000019634 flavors Nutrition 0.000 claims description 17
- 239000005720 sucrose Substances 0.000 claims description 16
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 239000001509 sodium citrate Substances 0.000 abstract 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 2
- 229960004793 sucrose Drugs 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 241000219066 Actinidiaceae Species 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kiwi fruit fermentation type beverage and a preparation method thereof. The kiwi fruit fermentation type beverage is prepared from 30-40 parts of kiwi fruit juice, 8-12 parts of cane sugar, 4-8 parts of honey, 0.02-0.04 part of sodium citrate and 0.01-0.03 part of kiwi fruit essence. The preparation method comprises the following steps: (1) squeezing the kiwi fruit juice; (2) inoculating sweet wine yeast and active dry yeast into the kiwi fruit juice, and performing fermentation to obtain fermented wine liquor; (3) adding the cane sugar into the fermented wine liquid, performing uniform mixing, inoculating acetic bacteria, and performing fermentation until the content of acetic acid no longer increases to obtain acetic fermentation liquor; (4) adding the honey, sodium citrate and the kiwi fruit essence into the acetic fermentation liquor, and performing mixing, filtering, filling and sterilizing to obtain the kiwi fruit fermentation type beverage. The kiwi fruit fermentation type beverage is prepared by repeated fermentation, is diversified in taste and nutrient-rich, has a unique mellow kiwi fruit flavor, has an after-taste feeling of cleanness, and is suitable for public consumption.
Description
Technical field
The present invention relates to a kind of processing technology of Chinese gooseberry beverage, be specifically related to a kind of Kiwi berry fermenting beverage and preparation method thereof.
Background technology
Kiwi berry is the fruit of Actinidiaceae plant Kiwi berry.Kiwi berry is rich in the multiple nutritional components such as vitamin, amino acid, carotenoid and magnesium, iron, potassium, sodium, and it is nutritious, and delicious flavour particularly contains abundant vitamin C, is called as the laudatory titles such as " treasure in fruit ", " king of Vc ".Taste acid, sweet, cold in nature, there is regulating QI of the middle-JIAO, to promote the production of body fluid and moisturize, the effects such as antipyretic relieving restlessness, have certain curative effect to symptoms such as hypertension, angina pectoris, highs fat of blood.
At present, Chinese gooseberry beverage is all through after squeezing making beating mostly, add some flavor enhancements (as sucrose, acesulfame potassium etc.) and and water blend and make beverage, the nutritive value of its Kiwi berry is difficult to release completely, efficiency is extremely low; And mouthfeel shortcoming, can not meet the demand in market.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Kiwi berry fermenting beverage and preparation method thereof, and this Kiwi berry fermenting beverage makes after repeatedly fermenting, mouthfeel diversification, nutrition is compared with horn of plenty, have unique sweet-smelling Kiwi berry perfume (or spice), and have the refreshing clean sense of aftertaste concurrently, applicable masses drink.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of Kiwi berry fermenting beverage, is made by following weight portion raw material:
30～40 parts of kiwi-fruit juices, 8～12 parts of sucrose, 4～8 parts of honey, 0.02～0.04 part of natrium citricum, 0.01～0.03 part of kiwi flavor.
Described raw material optimum weight part is:
35 parts of kiwi-fruit juices, 10 parts of sucrose, 6 parts of honey, 0.03 part of natrium citricum, 0.02 part of kiwi flavor.
The preparation method of described Kiwi berry fermenting beverage, is made by following steps:
1) by after Kiwi berry peeling, put into mass concentration and be 0.5～1% citric acid boiling water, blanching 1～2 minute, takes out and puts into while hot beater, and adds 2～4 times of water making beating, filters, and obtains kiwi-fruit juice;
2) in the kiwi-fruit juice that step 1) makes, accessing the koji of its weight 0.001～0.002% and 0.002～0.004% active dry yeast, is 6～8%(w/w in 16～22 DEG C of condition bottom fermentations to alcohol content), obtain fermentating wine;
3) step 2) in the fermentating wine that makes, add sucrose and stir, and access the acetic acid bacteria of fermentating wine weight 0.01～0.05%, no longer increase in 28～32 DEG C of condition bottom fermentation acetic acid contents, stop fermentation, obtain acetic acid fermentation liquid;
4) step 2) in the acetic acid fermentation liquid that makes, add honey, natrium citricum and kiwi flavor and allocate, staticly settle 1～2 day, get supernatant liquor, filling, sterilization, makes Kiwi berry fermenting beverage.
Further, the process that the allotment acetic acid fermentation liquid after described sterilization also passes through ageing.
Preferably, described sterilization mode is the sterilization of water-bath continuous rolling, and its sterilization water temperature, time are respectively 95～100 DEG C, 15～30 minutes.
The invention has the advantages that: kiwi-fruit juice of the present invention first passes through alcoholic fermentation process, make the beverage making there is unique sweet-smelling kiwifruit flavor, after fermentation, give full play of the nutritional labeling of Kiwi berry, and fermentation time is shorter, the beverage alcohol content making is controlled at 6～8%(w/w), meet the demand of people to low drink; And then through acetic fermentation process, the Kiwi berry fermenting beverage finally making has sweet-smelling Kiwi berry perfume (or spice), and have the clean sense of feeling well of aftertaste concurrently, applicable masses drink; Add that acetic fermentation primary fermentation wine liquid has added sucrose, fully supplemented the required carbon source of acetic fermentation, shorten greatly the acetic fermentation time.
Detailed description of the invention
Be described further with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
A kind of Kiwi berry fermenting beverage, its formula is: 35 parts of kiwi-fruit juices, 10 parts of sucrose, 6 parts of honey, 0.03 part of natrium citricum, 0.02 part of kiwi flavor.
The preparation method of the present embodiment Kiwi berry fermenting beverage, the steps include:
1) by after Kiwi berry peeling, put into mass concentration and be 0.8% citric acid boiling water, blanching 2 minutes, takes out and puts into while hot beater, and adds 3 times of water making beating, filters, and obtains kiwi-fruit juice;
2) in the kiwi-fruit juice that step 1) makes, accessing the koji of its weight 0.002% and 0.003% active dry yeast, is 7%(w/w in 18 DEG C of condition bottom fermentations to alcohol content), obtain fermentating wine;
3) step 2) in the fermentating wine that makes, add sucrose and stir, and access the acetic acid bacteria of fermentating wine weight 0.03%, no longer increase in 30 DEG C of condition bottom fermentation acetic acid contents, stop fermentation, obtain acetic acid fermentation liquid;
4) step 2) in the acetic acid fermentation liquid that makes, add honey, natrium citricum and kiwi flavor and allocate, staticly settle 2 days, get supernatant liquor, filling, adopting water temperature is 98 DEG C, water-bath continuous rolling sterilization 27 minutes, ageing 3 months, makes Kiwi berry fermenting beverage.
Embodiment 2
A kind of Kiwi berry fermenting beverage, its formula is: 40 parts of kiwi-fruit juices, 11 parts of sucrose, 4 parts of honey, 0.04 part of natrium citricum, 0.02 part of kiwi flavor.
The preparation method of the present embodiment Kiwi berry fermenting beverage, the steps include:
1) by after Kiwi berry peeling, put into mass concentration and be 1% citric acid boiling water, blanching 2 minutes, takes out and puts into while hot beater, and adds 4 times of water making beating, filters, and obtains kiwi-fruit juice;
2) in the kiwi-fruit juice that step 1) makes, accessing the koji of its weight 0.002% and 0.003% active dry yeast, is 8%(w/w in 22 DEG C of condition bottom fermentations to alcohol content), obtain fermentating wine;
3) step 2) in the fermentating wine that makes, add sucrose and stir, and access the acetic acid bacteria of fermentating wine weight 0.01%, no longer increase in 32 DEG C of condition bottom fermentation acetic acid contents, stop fermentation, obtain acetic acid fermentation liquid;
4) step 2) in the acetic acid fermentation liquid that makes, add honey, natrium citricum and kiwi flavor and allocate, staticly settle 1 day, get supernatant liquor, filling, adopting water temperature is 100 DEG C, water-bath continuous rolling sterilization 15 minutes, ageing 6 months, makes Kiwi berry fermenting beverage.
Embodiment 3
A kind of Kiwi berry fermenting beverage, is made by following weight portion raw material: 36 parts of kiwi-fruit juices, 8 parts of sucrose, 8 parts of honey, 0.03 part of natrium citricum, 0.01 part of kiwi flavor.
The preparation method of the present embodiment Kiwi berry fermenting beverage, the steps include:
1) by after Kiwi berry peeling, put into mass concentration and be 0.5% citric acid boiling water, blanching 1 minute, takes out and puts into while hot beater, and adds 2 times of water making beating, filters, and obtains kiwi-fruit juice;
2) in the kiwi-fruit juice that step 1) makes, accessing the koji of its weight 0.001% and 0.004% active dry yeast, is 6%(w/w in 16 DEG C of condition bottom fermentations to alcohol content), obtain fermentating wine;
3) step 2) in the fermentating wine that makes, add sucrose and stir, and access the acetic acid bacteria of fermentating wine weight 0.05%, no longer increase in 28 DEG C of condition bottom fermentation acetic acid contents, stop fermentation, obtain acetic acid fermentation liquid;
4) step 2) in the acetic acid fermentation liquid that makes, add honey, natrium citricum and kiwi flavor and allocate, staticly settle 2 days, get supernatant liquor, filling, adopting water temperature is 95 DEG C, water-bath continuous rolling sterilization 30 minutes, ageing 1 month, makes Kiwi berry fermenting beverage.
Embodiment 4
A kind of Kiwi berry fermenting beverage, its formula is: 30 parts of kiwi-fruit juices, 12 parts of sucrose, 6 parts of honey, 0.02 part of natrium citricum, 0.03 part of kiwi flavor.
The preparation method of the present embodiment Kiwi berry fermenting beverage, the steps include:
1) by after Kiwi berry peeling, put into mass concentration and be 0.7% citric acid boiling water, blanching 1 minute, takes out and puts into while hot beater, and adds 3 times of water making beating, filters, and obtains kiwi-fruit juice;
2) in the kiwi-fruit juice that step 1) makes, accessing the koji of its weight 0.002% and 0.002% active dry yeast, is 7%(w/w in 20 DEG C of condition bottom fermentations to alcohol content), obtain fermentating wine;
3) step 2) in the fermentating wine that makes, add sucrose and stir, and access the acetic acid bacteria of fermentating wine weight 0.04%, no longer increase in 28 DEG C of condition bottom fermentation acetic acid contents, stop fermentation, obtain acetic acid fermentation liquid;
4) step 2) in the acetic acid fermentation liquid that makes, add honey, natrium citricum and kiwi flavor and allocate, staticly settle 1 day, get supernatant liquor, filling, adopting water temperature is 98 DEG C, water-bath continuous rolling sterilization 20 minutes, ageing 4 months, makes Kiwi berry fermenting beverage.
Claims (5)
1. a Kiwi berry fermenting beverage, is characterized in that, is made by following weight portion raw material: 30～40 parts of kiwi-fruit juices, 8～12 parts of sucrose, 4～8 parts of honey, 0.02～0.04 part of natrium citricum, 0.01～0.03 part of kiwi flavor.
2. Kiwi berry fermenting beverage according to claim 1, is characterized in that, is made by following weight portion raw material: 35 parts of kiwi-fruit juices, 10 parts of sucrose, 6 parts of honey, 0.03 part of natrium citricum, 0.02 part of kiwi flavor.
3. the preparation method of Kiwi berry fermenting beverage as claimed in claim 1, is characterized in that, is made by following steps:
1) by after Kiwi berry peeling, put into mass concentration and be 0.5～1% citric acid boiling water, blanching 1～2 minute, takes out and puts into while hot beater, and adds 2～4 times of water making beating, filters, and obtains kiwi-fruit juice;
2) in the kiwi-fruit juice that step 1) makes, accessing the koji of its weight 0.001～0.002% and 0.002～0.004% active dry yeast, is 6～8%(w/w in 16～22 DEG C of condition bottom fermentations to alcohol content), obtain fermentating wine;
3) step 2) in the fermentating wine that makes, add sucrose and stir, and access the acetic acid bacteria of fermentating wine weight 0.01～0.05%, no longer increase in 28～32 DEG C of condition bottom fermentation acetic acid contents, stop fermentation, obtain acetic acid fermentation liquid;
4) step 2) in the acetic acid fermentation liquid that makes, add honey, natrium citricum and kiwi flavor and allocate, staticly settle 1～2 day, get supernatant liquor, filling, sterilization, makes Kiwi berry fermenting beverage.
4. preparation method according to claim 3, is characterized in that: the allotment acetic acid fermentation liquid after described sterilization also passes through the process of ageing.
5. preparation method according to claim 3, is characterized in that: described sterilization mode is the sterilization of water-bath continuous rolling, and its sterilization water temperature, time are respectively 95～100 DEG C, 15～30 minutes.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104983010A (en) * | 2015-06-29 | 2015-10-21 | 广西大学 | Kiwi fruit vinegar drink containing red pomegranate and preparation method of kiwi fruit vinegar drink |
| CN106261361A (en) * | 2016-08-05 | 2017-01-04 | 贵州省中国科学院天然产物化学重点实验室 | A kind of ferment Fructus Rosae Normalis health-preserving beverage and preparation technology thereof |
| CN106635716A (en) * | 2016-08-05 | 2017-05-10 | 贵州省中国科学院天然产物化学重点实验室 | Health preserving roxburgh rose flavor fruit vinegar and preparation process thereof |
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| CN101564183A (en) * | 2009-05-27 | 2009-10-28 | 陕西天人有机食品股份有限公司 | Chinese gooseberry fruit vinegar beverage and preparation method thereof |
| CN102382750A (en) * | 2011-11-08 | 2012-03-21 | 郑州轻工业学院 | Production method of kiwifruit vinegar and kiwifruit flavor vinegar |
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2014
- 2014-02-28 CN CN201410071679.3A patent/CN103844300A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106635716A (en) * | 2016-08-05 | 2017-05-10 | 贵州省中国科学院天然产物化学重点实验室 | Health preserving roxburgh rose flavor fruit vinegar and preparation process thereof |
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