CN106434119A - Red-heart kiwi fruit wine and preparation method thereof - Google Patents
Red-heart kiwi fruit wine and preparation method thereof Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention relates to the field of fruit wine food and particularly relates to red-heart kiwi fruit wine and a preparation method thereof. The preparation method of the red-heart kiwi fruit wine comprises the following steps in sequence: skin cleaning, skin drying, disinfection, peeling, crushing, sealing for fermentation in a cylinder, filtration, storing and sealing, bubble flow guidance, unsealing to take wine and packaging. According to the red-heart kiwi fruit wine prepared by the preparation method, the amount of fruit residues in wine liquid is small, and the wine liquid is transparent, is in bright red and has sour and sweet taste, heavier kiwi fruit flavor and mellow flavor and better stability.
Description
Technical field
The present invention relates to fruit wine field of food, more particularly, to red kiwifruit wine and preparation method thereof.
Background technology
Red kiwifruit is a kind of edible and the medicinal high-grade nutrient health care fruit being integrated, and every hectogram fresh fruit meat contains dimension life
Plain C100-420 milligram, higher 5-10 times than oranges and tangerines, higher 11-13 times than lemon, than apple, high 20-80 times of red kiwifruit pulp is thin
Tender, give off a strong fragrance, sweet mouthfeel is salubrious, acidity is extremely low, has the title of fruit " magical delicious food ", it is nutritious, be referred to as " in really it
King ", " king of Vc ", particularly trace element in calcium content be fruit in first of, the calcium in fruit can directly be absorbed by the body,
It is the good calcium tonic of the elderly, nutritive value belongs to the hat in fruit.
Yangtao wine, refers to the wine being produced with Kiwi berry fermentation；Because it has higher nutritive value, and there is solution
Heat is promoted the production of body fluid, the health-care effect such as promoting diuresis for stranguria, more meets the health care demand of modern, is liked by majority, has larger
Development potentiality and the extensive market demand；Yangtao wine largely extends the demand of Kiwi berry, and Kiwi berry is planted
Industry.
Existing Yangtao wine in the fabrication process, mainly has carambola juice fermentation or two kinds of sides of mashed fruit of kiwi fruit fermentation
Formula.By, in the method for making liquor of fruit juice fermentation, its step mainly includes：1. sorting, wash material, 2. crush, 3. pectin, 4. high
Temperature and pressure are squeezed out fruit juice, 5. ferment, 6. sterilized, packaging.Using this kind of processing technology, its fruit wine has higher sugariness, but due to
High temperature juice-extracting process can lead to fruit juice that discoloration occurs, and part nutrition is destroyed, and nutritive value decreases.Sent out by fruit juice
In the method for making liquor of ferment, its step mainly includes：1. sorting, wash material, 2. crush, 3. ferment, 4. filter, 5. sterilized, packaging.Adopt
With this kind of processing technology, the acidity of its fruit wine is larger, and impurity content is more, and mouthfeel easily changes, and quality is unstable.
Content of the invention
It is an object of the invention to：A kind of red kiwifruit wine and preparation method thereof is provided, former fresh fruit can be saved from damage and effectively seek
Form point, and have that pomace content is few, taste, the advantage of color stability.
For achieving the above object, the technical scheme is that：A kind of red kiwifruit wine it is characterised in that：Lead to successively
Cross epidermis cleaning, epidermis is dried, sterilizes, removing the peel, crushing, enters cylinder sealing and fermenting, filtration, stores sealing, water conservancy diversion bubble again and open
Envelope takes Wine packaging to obtain.
A kind of preparation method of red kiwifruit wine it is characterised in that：Comprise the steps：
（1）Epidermis cleans；
（2）Epidermis is dried；
（3）Sterilization；
（4）Peeling；
（5）Crushing；
（6）Enter cylinder sealing and fermenting；
（7）Filter；
（8）Store sealing again；
（9）Water conservancy diversion bubble；
（10）Kaifeng takes Wine packaging.
As optimizing explanation further, described（1）In epidermis cleaning process, using the qualified mountain spring water washing of inspection.
As optimizing explanation further, described（2）During epidermis is dried, is air-dried using natural air drying or blower fan or dry
Dry.
As optimizing explanation further, described（3）In disinfecting process, using infrared sterilization.
As optimizing explanation further, described（3）In disinfecting process, using ultraviolet sterilization；Ultraviolet sterilization belongs to cold
Sterilization, less to the impact within fresh fruit.
As optimizing explanation further, described（3）In disinfecting process, sterilized using gamma-rays；The sterilized effect of gamma-rays line
Really good, the impact to fresh fruit is very little.
As optimizing explanation further, described（4）During peeling, mode is cut using hand knife or machinery is peeled.
As optimizing explanation further, described（5）During crushing, using plank or ceramic wafer or silver-plated metal plate.
As optimizing explanation further, described（6）During entering cylinder sealing and fermenting, contained using pithos, and use pure cotton cloth
Sealed, fermentation time is 1 to 2 month.
As optimizing explanation further, described（7）In filter process, filtered using cotton gauze, or using multilayer silver
Matter spun yarn net is refiltered.
As optimizing explanation further, described（8）Store again in seal process, in its fruit wine after filtering, add ice
Sugar, and sealed storage 1.5 to 3 months.
As optimizing explanation further, described（9）Water conservancy diversion bubble process with（8）Store seal process again to carry out simultaneously, lead to
Cross and uniformly insert bubble flow-guiding bar in fruit wine, promote the bubble in fruit wine to derive.
As optimizing explanation further, described（6）Enter cylinder sealing and fermenting process, yeast consumption be juice weight 2% to
5%, fermentation temperature is 24 DEG C to 28 DEG C.
As optimizing explanation further, described（6）Enter cylinder sealing and fermenting process, or（8）Store seal process again, its pithos
Periphery is placed with calcium lime powder or hydrated lime in powder；Using which, can effectively reduce the sour and astringent sense of fruit wine, increase the sugariness of fruit wine
With mellow and full sense.
As optimizing explanation further, described（8）Storing the rock sugar addition in seal process again is the 10% of fruit wine weight
To 20%.
As optimizing explanation further, described（8）Store seal process again, the internal layer of its pithos used by loading is inlaid with silver
Matter layer, its silver material is silver.
Beneficial effect：Effective nutrient content of former fresh fruit can preferably be saved from damage by red kiwifruit wine of the present invention, its
Pomace content in wine liquid is few, and wine liquid is penetrating, color and luster is scarlet, sweet mouthfeel, has denseer kiwi fruit fragrance and alcohol fragrance,
And the fruit wine after packing has preferable stability, its color and luster, permeability and mouthfeel are not susceptible to change；Meanwhile, red heart macaque
The manufacture process of peach wine is processed without complicated machinery, can be by having been manually done.
Specific embodiment
Below in conjunction with present invention, the technical scheme in the embodiment of the present invention is clearly and completely described；Aobvious
So, described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on the reality in the present invention
Apply example, the every other embodiment that those of ordinary skill in the art are obtained under the premise of not making creative work, all belong to
In the scope of protection of the invention.
Embodiment one：
A kind of preparation method of red kiwifruit wine, comprises the steps：
（1）Epidermis cleans：Using the qualified mountain spring water washing red kiwifruit of inspection；
（2）Epidermis is dried：Using drying machine drying；
（3）Sterilization：Using infrared sterilization；
（4）Peeling：Removed the peel using the hand knife mode of cutting；
（5）Crushing：Crushed using plank；
（6）Enter cylinder sealing and fermenting：Load pithos, and sealed with pure cotton cloth, fermentation time is 1 month；
（7）Filter：Using cotton gauze, pomace is filtered out；
（8）Store sealing again：Rock sugar is added in fruit wine after filtration, and sealed storage 2 months；
（9）Water conservancy diversion bubble：During sealed storage, uniformly insert bubble flow-guiding bar in fruit wine, promote the bubble in fruit wine
Derive；
（10）Kaifeng takes Wine packaging：Will（8）Store the fruit wine bottling sealing expiring in seal process again.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, its yeast consumption is juice weight
2%, fermentation temperature be 25 DEG C.
Further illustrating as said method, described（8）Storing the rock sugar addition in seal process again is fruit wine weight
The 15% of amount.
The color of gained red kiwifruit wine is bronzing by the way, and pH value is 3.8, and alcohol content 7% is penetrating
Property preferably, pomace content is few, and mouthfeel is more sour-sweet, and the fruit flavor of Kiwi berry is denseer.
Embodiment two：
A kind of preparation method of red kiwifruit wine, comprises the steps：
（1）Epidermis cleans：Using the qualified mountain spring water washing red kiwifruit of inspection；
（2）Epidermis is dried：Air-dried using blower fan；
（3）Sterilization：Using ultraviolet sterilization；
（4）Peeling：Removed the peel using the mechanical blades mode of scraping；
（5）Crushing：Crushed using silver-plated plate；
（6）Enter cylinder sealing and fermenting：Load pithos, and sealed with pure cotton cloth, fermentation time is 1.5 months；
（7）Filter：Successively using cotton grenadine and multilayer silver metal gauze, pomace is filtered out；
（8）Store sealing again：Rock sugar is added in fruit wine after filtration, and sealed storage 2 months；
（9）Water conservancy diversion bubble：During sealed storage, uniformly insert bubble flow-guiding bar in fruit wine, promote the bubble in fruit wine
Derive；
（10）Kaifeng takes Wine packaging：Will（8）Store the fruit wine bottling sealing expiring in seal process again.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, and（8）Store seal process again,
Its pithos periphery is placed with calcium lime powder.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, its yeast consumption is juice weight
4%, fermentation temperature be 26 DEG C.
Further illustrating as said method, described（8）Storing the rock sugar addition in seal process again is fruit wine weight
The 10% of amount.
The color of gained red kiwifruit wine is light red by the way, and pH value is 4.5, and alcohol content 8% is penetrating
Property is good, and pomace content is less, and the more micro- acid of mouthfeel is micro- sweet, has
The fruit flavor of Kiwi berry is denseer, and has preferably mellow and full sense；Meanwhile, the storage stability of its fruit wine preferably, is difficult out
Existing color gradient.
Embodiment three：
A kind of preparation method of red kiwifruit wine, comprises the steps：
（1）Epidermis cleans：Using the qualified water washing red kiwifruit from the beginning of inspection；
（2）Epidermis is dried：Using natural air drying；
（3）Sterilization：Using infrared sterilization；
（4）Peeling：Removed the peel using the mechanical blades mode of scraping；
（5）Crushing：Crushed using silver-plated plate；
（6）Enter cylinder sealing and fermenting：Load pithos, and sealed with pure cotton cloth, fermentation time is 1.5 months；
（7）Filter：Successively using cotton grenadine and multilayer silver metal gauze, pomace is filtered out；
（8）Store sealing again：Rock sugar is added in fruit wine after filtration, and sealed storage 2 months；
（9）Water conservancy diversion bubble：During sealed storage, uniformly insert bubble flow-guiding bar in fruit wine, promote the bubble in fruit wine
Derive；
（10）Kaifeng takes Wine packaging：Will（8）Store the fruit wine bottling sealing expiring in seal process again.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, and（8）Store seal process again,
Its pithos periphery is placed with hydrated lime in powder.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, its yeast consumption is juice weight
4%, fermentation temperature be 26 DEG C.
Further illustrating as said method, described（8）Storing the rock sugar addition in seal process again is fruit wine weight
The 10% of amount.
The color of gained red kiwifruit wine is bronzing by the way, and pH value is 4.2, and alcohol content 8.5% is led to
Permeability is good, and pomace content is less, and the more micro- acid of mouthfeel is micro- sweet, and kiwi fruit fragrance is denseer, and has preferably mellow and full sense；With
When, the storage stability of its fruit wine preferably, is less prone to color gradient.
Example IV：
A kind of preparation method of red kiwifruit wine, comprises the steps：
（1）Epidermis cleans：Using the qualified mountain spring water washing red kiwifruit of inspection；
（2）Epidermis is dried：Air-dried using Indoor Natural, interior is added with ripener；
（3）Sterilization：Sterilized using gamma-rays；
（4）Peeling：Removed the peel using the mechanical blades mode of scraping；
（5）Crushing：Crushed using silver-plated plate；
（6）Enter cylinder sealing and fermenting：Load pithos, and sealed with pure cotton cloth, fermentation time is 1.5 months；
（7）Filter：Successively using cotton grenadine and multilayer silver metal gauze, pomace is filtered out；
（8）Store sealing again：Rock sugar is added in fruit wine after filtration, and sealed storage 2 months；
（9）Water conservancy diversion bubble：During sealed storage, uniformly insert bubble flow-guiding bar in fruit wine, promote the bubble in fruit wine
Derive；
（10）Kaifeng takes Wine packaging：Will（8）Store the fruit wine bottling sealing expiring in seal process again.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, and（8）Store seal process again,
Its pithos periphery is placed with hydrated lime in powder.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, its yeast consumption is juice weight
4%, fermentation temperature be 25 DEG C.
Further illustrating as said method, described（8）Storing the rock sugar addition in seal process again is fruit wine weight
The 10% of amount.
Further illustrating as said method, described（8）Store seal process again, it is inlaid with silver with the internal layer of pithos
Matter layer, its silver material is silver.
The color of gained red kiwifruit wine is claret by the way, and pH value is 4.8, and alcohol content 8.2% is led to
Permeability is good, and pomace content is less, the micro- sweet and slight tartaric acid taste of mouthfeel, has denseer kiwi fruit fragrance and alcohol fragrance, and
There is preferably mellow and full sense；Meanwhile, the storage stability of its fruit wine preferably, is less prone to color gradient.
Embodiment five：
A kind of preparation method of red kiwifruit wine, comprises the steps：
（1）Epidermis cleans：Using the qualified mountain spring water washing red kiwifruit of inspection；
（2）Epidermis is dried：Air-dried using Indoor Natural, interior is added with ripener；
（3）Sterilization：Sterilized using gamma-rays；
（4）Peeling：Removed the peel using the mechanical blades mode of scraping；
（5）Crushing：Crushed using silver-plated plate；
（6）Enter cylinder sealing and fermenting：Load pithos, and sealed with pure cotton cloth, fermentation time is 2 months；
（7）Filter：Successively using cotton grenadine and multilayer silver metal gauze, pomace is filtered out；
（8）Store sealing again：Rock sugar is added in fruit wine after filtration, and sealed storage 2 months；
（9）Water conservancy diversion bubble：During sealed storage, uniformly insert bubble flow-guiding bar in fruit wine, promote the bubble in fruit wine
Derive；
（10）Kaifeng takes Wine packaging：Will（8）Store the fruit wine bottling sealing expiring in seal process again.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, and（8）Store seal process again,
Its pithos periphery is placed with hydrated lime in powder.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, its yeast consumption is juice weight
3%, fermentation temperature be 25 DEG C.
Further illustrating as said method, described（8）Storing the rock sugar addition in seal process again is fruit wine weight
The 15% of amount.
Further illustrating as said method, described（8）Store seal process again, it is inlaid with silver with the internal layer of pithos
Matter layer, its silver material is silver.
The color of gained red kiwifruit wine is cerise by the way, and pH value is 4.2, and alcohol content 9.5% is led to
Permeability is good, and pomace content is less, and mouthfeel is sweeter and has slight tartaric acid taste, has denseer kiwi fruit fragrance and alcohol fragrance,
And there is preferably mellow and full sense；Meanwhile, the storage stability of its fruit wine preferably, is less prone to color gradient.
Embodiment six：
A kind of preparation method of red kiwifruit wine, comprises the steps：
（1）Epidermis cleans：Using the qualified mountain spring water washing red kiwifruit of inspection；
（2）Epidermis is dried：Air-dried using Indoor Natural, interior is added with ripener；
（3）Sterilization：Sterilized using gamma-rays；
（4）Peeling：Removed the peel using the mechanical blades mode of scraping；
（5）Crushing：Crushed using silver-plated plate；
（6）Enter cylinder sealing and fermenting：Load pithos, and sealed with pure cotton cloth, fermentation time is 2 months；
（7）Filter：Successively using cotton grenadine and multilayer silver metal gauze, pomace is filtered out；
（8）Store sealing again：Rock sugar is added in fruit wine after filtration, and sealed storage 3 months；
（9）Water conservancy diversion bubble：During sealed storage, uniformly insert bubble flow-guiding bar in fruit wine, promote the bubble in fruit wine
Derive；
（10）Kaifeng takes Wine packaging：Will（8）Store the fruit wine bottling sealing expiring in seal process again.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, and（8）Store seal process again,
Its pithos periphery is placed with hydrated lime in powder.
Further illustrating as said method, described（6）Enter cylinder sealing and fermenting process, its yeast consumption is juice weight
5%, fermentation temperature be 27 DEG C.
Further illustrating as said method, described（8）Storing the rock sugar addition in seal process again is fruit wine weight
The 20% of amount.
Further illustrating as said method, described（8）Store seal process again, it is inlaid with silver with the internal layer of pithos
Matter layer, its silver material is silver.
The color of gained red kiwifruit wine is claret by the way, and pH value is 4.5, and alcohol content 10.2% is led to
Permeability is good, and pomace content is less, and mouthfeel is sweeter and has slight tartaric acid taste, has denseer kiwi fruit fragrance and alcohol fragrance,
And there is preferably mellow and full sense；Meanwhile, the storage stability of its fruit wine preferably, is less prone to color gradient.
Claims (9)
1. a kind of preparation method of red kiwifruit wine it is characterised in that：Comprise the steps：
（1）Epidermis cleans；
（2）Epidermis is dried；
（3）Sterilization；
（4）Peeling；
（5）Crushing；
（6）Enter cylinder sealing and fermenting；
（7）Filter；
（8）Store sealing again；
（9）Water conservancy diversion bubble；
（10）Kaifeng takes Wine packaging.
2. red kiwifruit wine according to claim 1 preparation method it is characterised in that：Described（1）Epidermis cleaned
Cheng Zhong, using the qualified mountain spring water washing of inspection；Described（2）During epidermis is dried, using drying mode；Described（3）Sterilization
During, using infrared sterilization；Described（4）During peeling, mode is cut using hand knife；Described（5）During crushing, adopt
Crushed with plank；Described（6）During entering cylinder sealing and fermenting, contained using pithos, and sealed with pure cotton cloth, fermentation time
For 1 to 2 month；Described（7）In filter process, filtered using cotton gauze；Described（8）Store again in seal process, to its mistake
Rock sugar is added in fruit wine after filter, and sealed storage 1.5 to 3 months；Described（9）Water conservancy diversion bubble process is passed through in fruit wine uniformly
Insertion bubble flow-guiding bar, promotes the bubble in fruit wine to derive.
3. red kiwifruit wine according to claim 1 preparation method it is characterised in that：Described（1）Epidermis cleaned
Cheng Zhong, using the qualified mountain spring water washing of inspection；Described（2）During epidermis is dried, air-dried using blower fan；Described（3）Sterilization
During, using ultraviolet sterilization；Described（4）During peeling, peeled using machinery；Described（5）During crushing, using plating
Silver metal plate rolls；Described（6）During entering cylinder sealing and fermenting, contained using pithos, and sealed with pure cotton cloth, during fermentation
Between be 1 to 2 month；Described（7）In filter process, using or filtered using multilayer silver spun yarn net；Described（8）Store up again
Deposit in seal process, in its fruit wine after filtering, add rock sugar, and sealed storage 1.5 to 3 months；Described（9）Water conservancy diversion bubble
Process with（8）Store seal process again to carry out simultaneously, by uniformly inserting bubble flow-guiding bar in fruit wine, promote the gas in fruit wine
Bubble is derived.
4. red kiwifruit wine according to claim 1 preparation method it is characterised in that：Described（1）Epidermis cleaned
Cheng Zhong, using the qualified water washing from the beginning of inspection；Described（2）During epidermis is dried, air-dried using Indoor Natural, interior contains urges
Ripe dose；Described（3）In disinfecting process, sterilized using gamma-rays；Described（4）During peeling, peeled using machinery；Described（5）
During crushing, rolled using silver-plated metal plate；Described（6）During entering cylinder sealing and fermenting, contained using pithos, and with textile
Cloth is sealed, and fermentation time is 1 to 2 month；Described（7）In filter process, using or entered using multilayer silver spun yarn net
Row filters；Described（8）Store again in seal process, in its fruit wine after filtering, add rock sugar, and sealed storage 1.5 to 3
Month；Described（9）Water conservancy diversion bubble process with（8）Store seal process again to carry out simultaneously, led by uniformly inserting bubble in fruit wine
Stream rod, promotes the bubble in fruit wine to derive.
5. the red kiwifruit wine according to claim 1 or 2 or 3 or 4 preparation method it is characterised in that：Described（6）Enter
Cylinder sealing and fermenting process, yeast consumption is the 2% to 5% of juice weight, and fermentation temperature is 24 DEG C to 28 DEG C.
6. the red kiwifruit wine according to claim 1 or 2 or 3 or 4 preparation method it is characterised in that：Described（6）Enter
Cylinder sealing and fermenting process, or（8）Store seal process again, its pithos periphery is placed with calcium lime powder or hydrated lime in powder.
7. the red kiwifruit wine according to claim 1 or 2 or 3 or 4 preparation method it is characterised in that：Described（8）Again
In storage seal process, its rock sugar addition is the 10% to 20% of fruit wine weight.
8. the red kiwifruit wine according to claim 1 or 2 or 3 or 4 preparation method it is characterised in that：Described（8）Again
Storage seal process, the internal layer of its pithos used by loading is inlaid with silver layer, and its silver material is silver.
9. a kind of red kiwifruit wine it is characterised in that：By red described in any one claim in claim 1 to 8
The preparation method of heart Yangtao wine and obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610889678.9A CN106434119A (en) | 2016-10-13 | 2016-10-13 | Red-heart kiwi fruit wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610889678.9A CN106434119A (en) | 2016-10-13 | 2016-10-13 | Red-heart kiwi fruit wine and preparation method thereof |
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| CN105524815A (en) * | 2016-02-17 | 2016-04-27 | 南阳师范学院 | Brewing method of kiwi fruit wine |
| CN105567507A (en) * | 2016-03-17 | 2016-05-11 | 云南戈菲庄园绿色产业有限公司 | Manufacturing method of kiwi fruit wine |
| CN105713764A (en) * | 2014-12-01 | 2016-06-29 | 重庆畔园猕猴桃股份合作社 | Kiwi fruit wine |
| CN105886242A (en) * | 2016-06-29 | 2016-08-24 | 安徽铭传酒业有限责任公司 | Processing method for kiwifruit wine |
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2016
- 2016-10-13 CN CN201610889678.9A patent/CN106434119A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432642A (en) * | 2002-01-10 | 2003-07-30 | 田忠胜 | Production process of Yangtao wine |
| CN101544939A (en) * | 2009-05-07 | 2009-09-30 | 徐强 | Red kiwi fruit wine and preparation method thereof |
| CN102391931A (en) * | 2011-12-20 | 2012-03-28 | 重庆鸿逸农业有限公司 | Brewing method of natural kiwi fruit wine |
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| CN105886242A (en) * | 2016-06-29 | 2016-08-24 | 安徽铭传酒业有限责任公司 | Processing method for kiwifruit wine |
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