CN104099221A - Wild kiwifruit wine and preparation method thereof - Google Patents
Wild kiwifruit wine and preparation method thereof Download PDFInfo
- Publication number
- CN104099221A CN104099221A CN201310117765.9A CN201310117765A CN104099221A CN 104099221 A CN104099221 A CN 104099221A CN 201310117765 A CN201310117765 A CN 201310117765A CN 104099221 A CN104099221 A CN 104099221A
- Authority
- CN
- China
- Prior art keywords
- wine
- actinidiae chinensis
- fructus actinidiae
- kiwifruit
- wild fructus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a wild kiwifruit wine and a preparation method thereof. The wine is characterized by being prepared by mixing and soaking wild kiwifruit and liquor according to the mass ratio of 1:4-1:6. The invention changes a traditional process of fermentation on the kiwi fruit raw material by directly soaking clean wild kiwifruit in the base wine of pure fragrant sorghum liquor, thus avoiding kiwi fruit nutrient loss caused by fermentation. The invention has the advantages of simple preparation process, easy operation and low preparation cost; and the prepared kiwifruit wine not only fully retains the nutrition components of kiwifruit but also has good taste and high nutritional value.
Description
Technical field
The invention belongs to Yangtao wine production technical field, be specifically related to a kind of wild Fructus actinidiae chinensis wine and preparation method thereof.
Background technology
White wine is original in style drinks in liquor in the world, major ingredient: jowar, rice, corn, barley, etc. food, fermentation, bent wine., a kind of beverage of forming of distillation, therefore its wine water white transparency is called, white wine is white, wine is fragrant strong.It is many that wild Fructus actinidiae chinensis fruit eats the fertile juice of meat, delicate fragrance deliciousness, sweet acid is pleasant, nutritious, have " king of fruit ", " king of Vc ", the good reputation such as " super fruit ", " kiwi fruit ", liked by domestic and international human consumer.
Show according to the study, Kiwifruit is considered to the fruit that nutrient density is the highest, it not only contains outside abundant vitamins C, A, E and potassium, magnesium, Mierocrystalline cellulose, has the more rare nutritive ingredient of other fruit---folic acid, carotene, calcium, lutein, amino acid, natural inositol simultaneously.The calcium contents of Kiwifruit is 2.6 times of natsudaidai, 17 times of apple, 4 times of banana; Ascorbic content is 15 times of the fruit such as 5 times of citrus, apple, 2 times of orange.Its nutritive value far exceedes other fruit, thereby is described as " king of fruit " in the world.
Due to Kiwi berry nutritious comprehensive, abundant, contain the indispensable important substance of some human bodies, therefore, to keeping HUMAN HEALTH, prevent and cure diseases and there is important effect.Micro-acid in Kiwifruit, can promote stomach Er moving, reduces flatulence, improves sleep state.Many edible Kiwifruits can prevent senile osteoporosis; In kiwifruit fruit, contain arginine, can improve the formation of thrombus in blood flow and prevention arterial blood, the sickness rate that reduces the cardiovascular disordeies such as coronary heart disease, hypertension, myocardial infarction, arteriosclerosis is had to special effect.At anticancer aspect, have and suppress the mutagenesis of nitrosamine to tissue in enteron aisle.After certain cancers patients Kiwifruit, can alleviate apocleisis and emaciation, can also alleviate patient and make the side effect or the toxic reaction that in roentgen radiation x and chemotherapy, produce.
Kiwifruit or a kind of beauty and health care fruit.The Vitamin C content that it is abundant, makes a lot of fruit all too far behind to catch up.Often edible Kiwifruit can not only be built up health, preventing cold, and to preventing freckle, blackspot, delay skin aging etc. all benefit.The multivitamin such as Vc, VE, VK that it contains, belongs to nutrition and the abundant low-fat food of food fibre, and defatting beauty, beauty treatment are had to unique effect.
Existing Yangtao wine is all generally by the most basic source material using Kiwifruit as wine, go out white wine by fermentation distilled, as the Chinese patent " a kind of wild Fructus actinidiae chinensis wine and brewing method thereof " that the patent No. is CN201210257889.2, be to brewage and form through processing steps such as the preparation of Kiwifruit clear liquid, mixed solution preparation, just wine, ageing of fermentation by wild Fructus actinidiae chinensis and white sugar.To also have the patent No. be CN201110428987.3 Chinese patent " brewing method of natural kiwi fruit wine ", is brewageed by brewer yeast, white sugar and Kiwifruit, concrete steps by cleaning, prepare burden, stir, pile up, sealing and fermenting, the large operation of distillation six complete.The Yangtao wine that above-mentioned patent is produced is all directly brewageed Kiwifruit and is made, although mouthfeel alcohol is just, fragrance strong fragrance, sweet good to eat, but this fermentation mode has all destroyed the nutrition of Kiwifruit, be unfavorable for the reservation of Kiwi berry nutritious composition.
Summary of the invention
First technical problem to be solved by this invention is to provide a kind of nutritive ingredient and retains sufficient wild Fructus actinidiae chinensis wine.
Second technical problem to be solved by this invention is to provide the preparation method that a kind of nutritive ingredient retains sufficient wild Fructus actinidiae chinensis wine, has the advantages that technique is simple, easy to operate, cost is low.
The present invention solves the technical scheme that above-mentioned first technical problem adopts: a kind of wild Fructus actinidiae chinensis wine, is characterized in that: be by wild Fructus actinidiae chinensis and white wine in mass ratio the ratio of 1:4～1:6 mix to soak and obtain.
As preferably, the number of degrees of described white wine are 40～60 degree white wine.
Finally, the mass ratio of described wild Fructus actinidiae chinensis and white wine is preferably 1:5.
The present invention solves the technical scheme that above-mentioned second technical problem adopt: a kind of preparation method of wild Fructus actinidiae chinensis wine, is characterized in that: step is:
1) prepare 40～60 degree white wine;
2) wild Fructus actinidiae chinensis is cleaned and dried, the above-mentioned white wine making is placed in wine vat to wild Fructus actinidiae chinensis in mass ratio: the ratio that white wine is 1:4～1:6 adds Kiwifruit to soak;
3), by wine vat sealing, be stored in underground constant temperature kiln more than at least 6 months;
4) finally by packing packing after filtering, checking and accepting.
As improvement, described white wine by jowar being soaked, is steamed, fermentation, liquor spirituous, filtration, wash bottle, filling obtaining.
As preferably, the mass ratio of described wild Fructus actinidiae chinensis and white wine is preferably 1:5.
Finally, the temperature of described constant temperature kiln is 18～22 degrees Celsius.
Compared with prior art, the invention has the advantages that: changed the traditional technology of originally making Yangtao wine using Kiwifruit as starting material by fermentation, and using pure fragrant jowar white wine as base wine, wild Fructus actinidiae chinensis is directly immersed in white wine and is prepared, so just avoided the Kiwi berry nutritious ingredients from lossing causing due to fermentation.Preparation technology of the present invention is simple, easy to operate, preparation cost is low, and the Yangtao wine making not only makes the nutritive ingredient of Kiwifruit fully be retained, and mouthfeel is good, has higher nutritive value.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
1) prepare 40 degree white wine: high-quality jowar is soaked and---steam that------liquor spirituous---filters that------filling---packing---examination obtains in wash bottle in fermentation;
2) wild Fructus actinidiae chinensis is cleaned and dried, the above-mentioned white wine making is placed in wine vat to wild Fructus actinidiae chinensis in mass ratio: the ratio that white wine is 1:4 adds wild Fructus actinidiae chinensis to soak;
3), by wine vat sealing, be stored in the underground constant temperature kiln of 20 degrees Celsius 2 years;
4) finally by packing packing after filtering, allocate, checking and accepting.
Embodiment 2
1) prepare 50 degree white wine: high-quality jowar is soaked and---steam that------liquor spirituous---filters that------filling---packing---examination obtains in wash bottle in fermentation;
2) wild Fructus actinidiae chinensis is cleaned and dried, the above-mentioned white wine making is placed in wine vat to wild Fructus actinidiae chinensis in mass ratio: the ratio that white wine is 1:5 adds wild Fructus actinidiae chinensis to soak;
3), by wine vat sealing, be stored in the underground constant temperature kiln of 22 degrees Celsius 2 years;
4) finally by packing packing after filtering, allocate, checking and accepting.
Embodiment 3
1) prepare 60 degree white wine: high-quality jowar is soaked and---steam that------liquor spirituous---filters that------filling---packing---examination obtains in wash bottle in fermentation;
2) wild Fructus actinidiae chinensis is cleaned and dried, the above-mentioned white wine making is placed in wine vat to wild Fructus actinidiae chinensis in mass ratio: the ratio that white wine is 1:6 adds wild Fructus actinidiae chinensis to soak;
3), by wine vat sealing, be stored in the underground constant temperature kiln of 18 degrees Celsius 3 years;
4) finally by packing packing after filtering, allocate, checking and accepting.
Show through test, Yangtao wine Vitamin C content of the present invention can reach 0.2(wt) %, more than content of glutamic acid can reach 14mg/100g, multiple amino acids retains and rich content, selenium content reaches 0.012mg/Kg, the nutritive ingredient that Kiwifruit has been described is fully retained, and mouthfeel is good, has higher nutritive value.
Claims (7)
1. a wild Fructus actinidiae chinensis wine, is characterized in that: be by wild Fructus actinidiae chinensis and white wine in mass ratio the ratio of 1:4～1:6 mix to soak and obtain.
2. wild Fructus actinidiae chinensis wine according to claim 1, is characterized in that: the number of degrees of described white wine are 40～60 degree white wine.
3. wild Fructus actinidiae chinensis wine according to claim 2, is characterized in that: the mass ratio of described wild Fructus actinidiae chinensis and white wine is 1:5.
4. a preparation method for wild Fructus actinidiae chinensis wine, is characterized in that: step is:
1) prepare 40～60 degree white wine;
2) wild Fructus actinidiae chinensis is cleaned and dried, the above-mentioned white wine making is placed in wine vat to wild Fructus actinidiae chinensis in mass ratio: the ratio that white wine is 1:4～1:6 adds Kiwifruit to soak;
3), by wine vat sealing, be stored in underground constant temperature kiln interior more than at least one year;
4) finally by packing packing after filtering, checking and accepting.
5. preparation method according to claim 4, is characterized in that: described white wine by jowar being soaked, is steamed, fermentation, liquor spirituous, filtration, wash bottle, filling obtaining.
6. preparation method according to claim 4, is characterized in that: the mass ratio of described wild Fructus actinidiae chinensis and white wine is 1:5.
7. preparation method according to claim 4, is characterized in that: the temperature of described constant temperature kiln is 18～22 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310117765.9A CN104099221A (en) | 2013-04-07 | 2013-04-07 | Wild kiwifruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310117765.9A CN104099221A (en) | 2013-04-07 | 2013-04-07 | Wild kiwifruit wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104099221A true CN104099221A (en) | 2014-10-15 |
Family
ID=51667767
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310117765.9A Pending CN104099221A (en) | 2013-04-07 | 2013-04-07 | Wild kiwifruit wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104099221A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560566A (en) * | 2015-01-05 | 2015-04-29 | 贵州大学 | Guichang Chinese gooseberry fruit wine and preparation method thereof |
| CN104946464A (en) * | 2015-07-20 | 2015-09-30 | 通山远生山特食品有限公司 | Method for making kiwi fruit wine |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1414087A (en) * | 2002-01-15 | 2003-04-30 | 刘文强 | High nutrition wine series and its preparation method |
| CN1660996A (en) * | 2005-01-31 | 2005-08-31 | 亥比布勒·哈迪尔 | Digetive cholagogic health care wine |
| CN101153243A (en) * | 2006-09-27 | 2008-04-02 | 梁建国 | Multi-fruit wine and method of producing the same |
| CN101696385A (en) * | 2009-10-23 | 2010-04-21 | 王甲辉 | Preparation method of yangtao green fruit wine |
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN102433250A (en) * | 2011-12-20 | 2012-05-02 | 重庆鸿逸农业有限公司 | Kiwi fruit health wine |
| CN102776097A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Wild kiwifruit wine and method for brewing same |
-
2013
- 2013-04-07 CN CN201310117765.9A patent/CN104099221A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1414087A (en) * | 2002-01-15 | 2003-04-30 | 刘文强 | High nutrition wine series and its preparation method |
| CN1660996A (en) * | 2005-01-31 | 2005-08-31 | 亥比布勒·哈迪尔 | Digetive cholagogic health care wine |
| CN101153243A (en) * | 2006-09-27 | 2008-04-02 | 梁建国 | Multi-fruit wine and method of producing the same |
| CN101696385A (en) * | 2009-10-23 | 2010-04-21 | 王甲辉 | Preparation method of yangtao green fruit wine |
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN102433250A (en) * | 2011-12-20 | 2012-05-02 | 重庆鸿逸农业有限公司 | Kiwi fruit health wine |
| CN102776097A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Wild kiwifruit wine and method for brewing same |
Non-Patent Citations (2)
| Title |
|---|
| 孟传贵: "《养生美酒妙方》", 28 February 1995, 人民体育出版社, article "猕猴桃酒", pages: 29 * |
| 杨潇等: "营养型猕猴桃果汁酒的开发", 《食品研究与开发》, vol. 127, no. 5, 5 May 2006 (2006-05-05), pages 89 - 91 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560566A (en) * | 2015-01-05 | 2015-04-29 | 贵州大学 | Guichang Chinese gooseberry fruit wine and preparation method thereof |
| CN104946464A (en) * | 2015-07-20 | 2015-09-30 | 通山远生山特食品有限公司 | Method for making kiwi fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103436426B (en) | A kind of making method of mulberry-blackberry fruit vinegar | |
| CN104560518A (en) | Production method of compound functional beverage of seedless thorn pears and fermented glutinous rice | |
| CN105768052A (en) | Health-care salad dressing and preparing method thereof | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN103509676A (en) | Method for producing green plum wine | |
| CN105325819A (en) | Making method of Chinese chestnut and mushroom particle drink | |
| CN103371394A (en) | Processing process of ginseng fruit beverage | |
| CN103652808A (en) | Production method of lemon soybean sauce | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN104531431A (en) | Production method of Helianthus tuberosus health liquor | |
| CN103484298A (en) | Mango wine | |
| CN104099221A (en) | Wild kiwifruit wine and preparation method thereof | |
| CN103060166A (en) | Black allium chinensis vinegar and preparation method thereof | |
| CN104629994A (en) | Method for brewing mulberry passion fruit alcoholic drink | |
| CN104059835A (en) | Pumpkin wine | |
| CN103710235A (en) | Preparation method of vegetable liquor | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN105420024A (en) | Kiwi fruit and sweet potato mixing fruit wine | |
| CN105231272A (en) | Preparation method of lichee-glutinous rice sweet ferment rice | |
| CN1317982C (en) | Fruit tea of shaddock and preparation method | |
| CN101333485B (en) | Mulberry wine and preparation method thereof | |
| CN104560537A (en) | Cherry wine and preparation method thereof | |
| CN103484301A (en) | Fruit wine containing Chinese chestnut and potato and production method thereof | |
| CN104560536A (en) | Mango liquor and preparation method thereof | |
| KR101091756B1 (en) | A fermented red pepper paste containing galic and anchovy sauce and manufacture method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141015 |