CN106497720B - The deep working method of " four slags " in Kiwi berry complete utilization - Google Patents
The deep working method of " four slags " in Kiwi berry complete utilization Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
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- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F5/00—Fertilisers from distillery wastes, molasses, vinasses, sugar plant or similar wastes or residues, e.g. from waste originating from industrial processing of raw material of agricultural origin or derived products thereof
- C05F5/002—Solid waste from mechanical processing of material, e.g. seed coats, olive pits, almond shells, fruit residue, rice hulls
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- 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
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- Bioinformatics & Cheminformatics (AREA)
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Abstract
The deep working method of " four slags " in Kiwi berry complete utilization after fresh Kiwi berry is cleaned peeling, is sent into beater and is beaten；Gained slurries are centrifuged, and filtrate 1 is used to prepare Chinese gooseberry beverage；Pure-blood ferment is carried out with Chinese gooseberry pomace inoculation yeast, gained fermentation liquid is separated by filtration, and filtrate 2 is used to prepare kiwi fruit wine；It is distilled with Kiwi berry wort sludge, gained fraction is used to prepare Kiwi berry brandy；It is deployed with Kiwi berry schlempe, homogeneous, is used to prepare Kiwi berry jam；Kiwifruit peel, the rotten fruit of fermentation and ejected wash water are used to prepare ferment organic fertilizer.The present invention realizes the complete utilization of Kiwi berry, develops Chinese gooseberry beverage, kiwi fruit wine, Kiwi berry brandy, Kiwi berry jam, five class product of ferment organic fertilizer；Nutrition and health care ingredient in four slag of Kiwi berry is fully used, and is effectively promoted the level of comprehensive utilization of Kiwi berry and the added value of kiwi products, is avoided environmental pollution caused by roughing, realize place of production cleanly production.
Description
Technical field
The present invention relates to a kind of cleaning processing methods of Kiwi berry complete utilization, especially to pomace in Kiwi berry complete utilization,
Wort sludge, schlempe, skin slag carry out deep processing.
Background technique
It is Kiwi berry nutritious abundant, C containing Multivitamin, amino acids, more linolenic acids, high calcium, high potassium and needed by human body it is micro-
Secondary element is known as " king of fruit " " natural plants vitamin C ", just to prevention and treatment carninomatosis, cardiovascular disease, hypertension, habituation
The diseases such as secret can play good dietary function, medical value and healthcare function with higher.Kiwifruit Cultivars are various, including
Wild Fructus actinidiae chinensis, red kiwifruit, gold zone Kiwi berry, Chinese gooseberry, Kiwifruit etc..Kiwi berry is put under field conditions (factors)
Overlong time is set, overdone soften is easy and goes bad and lose edible value, therefore its added value can be improved in Kiwi berry deep processing.Existing skill
In art, Kiwi berry is only used for the production of the single products such as fruit juice, fruit vinegar or fruit wine, and overall processing level is lower.
Patent searching document, the application of Kiwi berry brandy, such as CN2014107305301, CN2016102298207 etc.
The application of Yangtao wine has 90 more than one piece, such as CN2004100605034 red kiwi fruit kiwi fruit wine and red kiwi fruit
Juice beverage and its processing technology etc..These methods, the by-products such as a large amount of skin slags, pomace, wort sludge, schlempe generated in process
Object, utilization rate is low, or is directly abandoned, and the serious wasting of resources and environmental pollution are caused.
Summary of the invention
The present invention is directed to overcome the shortcomings of to provide the deep processing side of " four slags " in a kind of Kiwi berry complete utilization in above-mentioned technology
Method, to solve the deficiencies of existing processing technology is coarse, converted products is single, benefit materials loss is more.By Kiwi berry complete utilization,
In addition to producing Chinese gooseberry beverage, the pomace generated in Kiwi berry process, wort sludge, schlempe, skin slag are developed into Kiwi berry
The four class product such as fruit wine, Kiwi berry brandy, Kiwi berry jam, ferment organic fertilizer, to promote the comprehensive utilization of kiwi products
It is horizontal.
Technology contents of the invention are: the deep working method of " four slags " in Kiwi berry complete utilization, gained after Kiwi berry mashing
Slurries are centrifuged, and filtrate 1 is used to prepare Chinese gooseberry beverage；
A, pure-blood ferment is carried out with Chinese gooseberry pomace inoculation yeast, gained fermentation liquid is separated by filtration, and filtrate 2 is for making
Standby kiwi fruit wine；
B, it is distilled with Kiwi berry wort sludge, gained fraction is used to prepare Kiwi berry brandy；
C, it is deployed with Kiwi berry schlempe, homogeneous, is used to prepare Kiwi berry jam；
D, kiwifruit peel, the rotten fruit of fermentation and ejected wash water are used to prepare ferment organic fertilizer.
Further, concrete operation step is: after the high Kiwi berry of fresh mature degree is cleaned peeling, being sent into beater
Mashing；Gained slurries are separated through centrifuge, respectively obtain supernatant liquid i.e. filtrate 1 and pomace；Filtrate 1 is diluted with water 2 times, is added
The white granulated sugar of weight ratio 5% is stirred continuously uniformly, makes 14~16 ° of Bx of its pol；Through homogenizer homogeneous after allotment, further
Homogeneous microparticle adds 0.1% fruit juice stabilizer of weight ratio, keeps the mouthfeel and cloudy state of beverage smooth exquisiteness, homogenizer
Pressure is 10~12MPa, obtains Chinese gooseberry beverage；Pomace is spare.
Kiwi berry " pomace " fruit wine processed: pomace is first diluted with water 1 times, in 65 DEG C of sterilizing 20min, and it is cooled to 30 immediately~
35 DEG C, the pectase of 0.1% wet is added, stirs evenly, in 30~35 DEG C of 3~5h of standing；Enzymolysis liquid is deployed and sterilized, is added
Add weight adjusts pH to 3.5~4.0, in 65 DEG C of sterilizing 20min, and is cooled to 22~24 DEG C immediately than 3~5%wet white granulated sugar.
Then secondary pure-blood ferment is carried out, using fruit wine yeast and aroma-producing yeasts compound bacteria, with the form inoculation of 2:1 ratio compounding.It will
The fruit wine yeast and aroma-producing yeasts compound bacteria of activation are added in pomace liquid with 0.03~0.06% wet inoculum concentration, starting fermentation temperature
26~28 DEG C of degree is for the first fermentation, stops fermentation after lasting 3~5d；4 parts of white sands are continuously added by 5% wet of total addition level
Sugar and 1 portion of bee sugar carry out second and ferment, and when residual sugar amount is 2.5~3.5 ° of Bx in karusen, start natural filtration, incited somebody to action
It filters resulting filtrate 2 and is pumped into ageing in another fermentor, obtain kiwi fruit wine after allotment；It is standby to collect filtering gained wort sludge
With.
Kiwi berry " wort sludge " brandy processed: wort sludge described in above-mentioned fruit wine step is taken to carry out slightly evaporating the steaming twice with rectifying
It evaporates, pinches heads removal and liquor tailing, take middle fraction, make alcohol content in 55~60%vol；Middle fraction is sent into closed tank, rubber is added
10~15%wet of wood chip carries out ageing, after reaching qualified wine requirement, deploys by target level of product quality, obtains Kiwi berry white orchid
Ground；It is spare to collect distillation gained schlempe.
Kiwi berry " schlempe " jam processed: bee sugar additive amount is added in the schlempe and is added for 3~5% wet, kudzu-vine root powder
Amount is 8~10% wet as nutritional supplement, traditional thickener is replaced by 0.3~0.5% wet with konjaku flour additive amount, through equal
Matter machine homogeneous takes the dish out of the pot when being concentrated into soluble solid at 10~12MPa up to 50 ° of Bx, obtains Kiwi berry jam.
Kiwi berry " skin slag " ferment organic fertilizer processed: entering pond for skin slag, the rotten fruit of fermentation and ejected wash water, what inoculation was manually cultivated
Ferment bacterium carries out purebred forced fermentation, lasts 60~90d, concentrated, obtains Kiwi berry ferment organic fertilizer.
Compared with prior art, the present invention have following features and the utility model has the advantages that
1, the complete utilization for realizing Kiwi berry, develops Chinese gooseberry beverage, kiwi fruit wine, Kiwi berry brandy, Kiwi berry
Jam, five class product of ferment organic fertilizer, the nutrition and health care ingredient taken full advantage of in " four slags " carries out intensive processing, to have
Effect promotes the level of comprehensive utilization of Kiwi berry and the added value of kiwi products；
2, Chinese gooseberry beverage prepared by the present invention is rich in vitamin C, has and captures free oxygen radical, reduction black
Element promotes collagen synthesis, improves the immunity of the human body and other effects；
3, kiwi fruit wine contains outside a certain amount of alcohol, also containing nutrients such as alcohols, esters, polypeptide and amino acid
Matter has anti-oxidant, blood pressure lowering and other effects；
4, Kiwi berry brandy has the effect of helping warming up gastro-intestinal digestion, cold extermination, dissolving blood stasis and detoxication, antipyretic diuresis；
5, Puerarin has raising immune in Kiwi berry jam, enhances myocardial contractive power, protects cardiac muscle cell, reduces blood
The effects of pressure, platelet aggregation-against.Using the present invention, the beneficiating ingredient in Kiwi berry, pueraria lobata and konjaku is made to be utilized effectively,
Conducive to human health；
6, pomace is fermented, distill and ageing is to prepare fruit wine and brandy, and schlempe is then used to prepare jam, skin slag
Ferment organic fertilizer is prepared, slag has not only been utilized but also reduces waste, environmental pollution caused by roughing is avoided, it is clear to realize the place of production
Clean production.Meanwhile being served as theme with the production of Kiwi berry brandy, with by-products systems such as kiwifruit peel, fruit juice, pomace and schlempes
Standby kiwi series product, realizes " fruit five use ", improves value-added content of product, be conducive to technical transform and industrialization.
Detailed description of the invention
Fig. 1 is processing process schematic diagram of the present invention.
Specific embodiment
The embodiments given below are intended to further illustrate the invention, but is not to be construed as to the scope of the present invention
Limitation, some nonessential improvement and tune that person skilled in art makes the present invention according to the content of aforementioned present invention
It is whole, still fall within protection scope of the present invention.
Embodiment one
The deep working method of " four slags " in Kiwi berry complete utilization, concrete operation step is:
A, cleaning and peeling: sorting the high tender fruit of maturity, rejects rotten fruit of fermenting, is rinsed with clear water, removes most pericarp
On silt and impurity；Kiwi berry pericarp is pruned with equipment or craft.
B, mashing and coarse filtration: sending the Kiwi berry of clean peeling into room temperature in beater and be beaten 5min, using centrifuge from
The heart, supernatant liquid, that is, filtrate 1 are spare；Pomace is then diluted with water 1 times, in 65 DEG C of sterilizing 20min, and is cooled to 30 DEG C immediately, adds
The pectase for entering 0.1%wet, stirs evenly, spare in 30 DEG C of standing 3h.
C, it prepares Chinese gooseberry beverage: filtrate 1 described in step b being taken to be diluted with water 2 times, 5%wet white granulated sugar is added, and constantly
Stirring is allowed to uniformly, make 14 ° of Bx of its pol.After allotment, through homogenizer homogeneous, make its further homogeneous microparticle, and be added
0.1%wet fruit juice stabilizer keeps the mouthfeel and cloudy state of beverage smooth exquisiteness, and homogenizer pressure is 10MPa, obtains Mi
Monkey peach beverage.
D, Kiwi berry " pomace " fruit wine processed: enzymatic pectin hydrolysate described in step b is deployed and sterilized, 3%wet white sand is added
Sugar adjusts pH to 3.5, in 65 DEG C of sterilizing 20min, and is cooled to 22 DEG C immediately.Then secondary pure-blood ferment is carried out, using fruit wine
Yeast and aroma-producing yeasts compound bacteria, with the form inoculation of 2:1 ratio compounding.By the fruit wine yeast of activation and aroma-producing yeasts compound bacteria
It is added in pomace liquid with 0.03% wet inoculum concentration, 26 DEG C of starting fermentation temperature for the first fermentation, stops hair after lasting 3d
Ferment；4 portions of white granulated sugars and 1 portion of bee sugar are continuously added by 5% wet of total addition level, second is carried out and ferments, when residual sugar amount in karusen
When for 2.5 ° of Bx, starts natural filtration, resulting filtrate 2 will be filtered and be pumped into ageing in another fermentor, obtain Mi after allotment
Monkey peach fruit wine；It is spare to collect filtering gained wort sludge.
E, it Kiwi berry " wort sludge " brandy processed: takes wort sludge described in step d to carry out slightly evaporating the distillation twice with rectifying, pinches
Heads removal and liquor tailing take middle fraction, make alcohol content in 55%vol；Middle fraction is sent into closed tank, oak chip 10% is added
Wet carries out ageing, after reaching qualified wine requirement, deploys by target level of product quality, obtains Kiwi berry brandy；Collect distillation institute
It is spare to obtain schlempe.
F, Kiwi berry " schlempe " jam processed: it is 3% wet, pueraria lobata that bee sugar additive amount is added in the schlempe described in step e
Powder additive amount is 8% wet as nutritional supplement, traditional thickener is replaced by 0.3% wet with konjaku flour additive amount, through homogeneous
Machine homogeneous takes the dish out of the pot when being concentrated into soluble solid at 10MPa up to 50 ° of Bx, obtains Kiwi berry jam.
G, Kiwi berry " skin slag " ferment organic fertilizer processed: skin slag, the rotten fruit of fermentation and ejected wash water are entered into pond, are inoculated with artificial culture
Ferment bacterium carry out purebred forced fermentation, last 60d, it is concentrated, obtain Kiwi berry ferment organic fertilizer.
Embodiment two
A, cleaning and peeling: sorting the high tender fruit of maturity, rejects rotten fruit of fermenting, is rinsed with clear water, removes most pericarp
On silt and impurity；Kiwi berry pericarp is pruned with equipment or craft.
B, mashing and coarse filtration: sending the Kiwi berry of clean peeling into room temperature in beater and be beaten 5min, using centrifuge from
The heart, supernatant liquid, that is, filtrate 1 are spare；Pomace is then diluted with water 1 times, in 65 DEG C of sterilizing 20min, and is cooled to 30 DEG C immediately, adds
The pectase for entering 0.1%wet, stirs evenly, spare in 30 DEG C of standing 3h.
C, it prepares Chinese gooseberry beverage: filtrate 1 described in step b being taken to be diluted with water 2 times, the white granulated sugar of 5% wet is added, no
It is disconnected to stir evenly, make 16 ° of Bx of its pol；Through homogenizer homogeneous after allotment, further homogeneous microparticle adds weight ratio
0.1% fruit juice stabilizer keeps the mouthfeel and cloudy state of beverage smooth exquisiteness, and homogenizer pressure is 12MPa, obtains macaque
Peach beverage.
D, Kiwi berry " pomace " fruit wine processed: enzymatic pectin hydrolysate described in step b is deployed and sterilized, weight ratio 5% is added
Wet white granulated sugar adjusts pH to 4.0, in 65 DEG C of sterilizing 20min, and is cooled to 24 DEG C immediately.Then secondary pure-blood ferment is carried out,
Using fruit wine yeast and aroma-producing yeasts compound bacteria, with the form inoculation of 2:1 ratio compounding.By the fruit wine yeast of activation and raw fragrant ferment
Female compound bacteria is added in pomace liquid with 0.06% wet inoculum concentration, and 28 DEG C of starting fermentation temperature for the first fermentation, after lasting 5d
Stop fermentation；4 portions of white granulated sugars and 1 portion of bee sugar are continuously added by 5% wet of total addition level, second is carried out and ferments, when in karusen
When residual sugar amount is 3.5 ° of Bx, starts natural filtration, resulting filtrate 2 will be filtered and be pumped into ageing in another fermentor, after allotment i.e.
Kiwi fruit wine is made；It is spare to collect filtering gained wort sludge.
E, it Kiwi berry " wort sludge " brandy processed: takes wort sludge described in step d to carry out slightly evaporating the distillation twice with rectifying, pinches
Heads removal and liquor tailing take middle fraction, make alcohol content in 60%vol；Middle fraction is sent into closed tank, oak chip 15% is added
Wet carries out ageing, after reaching qualified wine requirement, deploys by target level of product quality, obtains Kiwi berry brandy；Collect distillation institute
It is spare to obtain schlempe.
F, Kiwi berry " schlempe " jam processed: it is 5% wet, pueraria lobata that bee sugar additive amount is added in the schlempe described in step e
Powder additive amount is 10% wet as nutritional supplement, traditional thickener is replaced by 0.5% wet with konjaku flour additive amount, through homogeneous
Machine homogeneous takes the dish out of the pot when being concentrated into soluble solid at 12MPa up to 50 ° of Bx, obtains Kiwi berry jam.
G, Kiwi berry " skin slag " ferment organic fertilizer processed: skin slag, the rotten fruit of fermentation and ejected wash water are entered into pond, are inoculated with artificial culture
Ferment bacterium carry out purebred forced fermentation, last 90d, it is concentrated, obtain Kiwi berry ferment organic fertilizer.
In above-described embodiment: technological parameter such as temperature, time, concentration in each step etc. and dosage of each component numberical range
Inside applicable, the other technologies content being not specifically delineated is commercial product compared with technology, the raw material.
Claims (1)
1. the deep working method of " four slags " in Kiwi berry complete utilization, gained slurries are centrifuged after Kiwi berry mashing, and filtrate 1 is used
In preparing Chinese gooseberry beverage, it is characterised in that:
A, pure-blood ferment is carried out with Chinese gooseberry pomace inoculation yeast, gained fermentation liquid is separated by filtration, and filtrate 2 is used to prepare Mi
Monkey peach fruit wine；
B, it is distilled with wort sludge, gained fraction is used to prepare Kiwi berry brandy；
C, it is deployed with schlempe, homogeneous, is used to prepare Kiwi berry jam；
D, kiwifruit peel, the rotten fruit of fermentation and ejected wash water are used to prepare ferment organic fertilizer；
Kiwi berry is cleaned to be sent into beater after removing the peel and is beaten, gained slurries are centrifuged, and obtain supernatant liquid i.e. filtrate 1
And Chinese gooseberry pomace；Filtrate 1 is diluted with water 2 times, and the white granulated sugar of weight ratio 5% is added, and is stirred continuously uniformly, makes its pol 14
~16 ° of Bx；Through homogenizer homogeneous after allotment, further homogeneous microparticle adds 0.1% fruit juice stabilizer of weight ratio, keeps
The mouthfeel and cloudy state of beverage smooth exquisiteness, homogenizer pressure are 10~12MPa, and Chinese gooseberry beverage is made；Pomace is spare；
Chinese gooseberry pomace is diluted with water 1 times, in 65 DEG C of sterilizing 20min, and is cooled to 30~35 DEG C immediately, 0.1%wet is added
Pectase, stir evenly, in 30~35 DEG C of 3~5h of standing；Enzymolysis liquid is deployed and sterilized, 3~5%wet of weight ratio is added
White granulated sugar adjusts pH to 3.5~4.0, in 65 DEG C of sterilizing 20min, and is cooled to 22~24 DEG C immediately；Then it carries out secondary purebred
Fermentation, using fruit wine yeast and aroma-producing yeasts compound bacteria, fruit wine yeast and aroma-producing yeasts are inoculated in the form that 2:1 ratio compounds；
The fruit wine yeast of activation and aroma-producing yeasts compound bacteria are added in pomace liquid with 0.03~0.06%wet inoculum concentration, starting fermentation
26~28 DEG C of temperature for the first fermentation, stops fermentation after lasting 3~5d；By total addition level 5%wet continuously add 4 parts it is white
Granulated sugar and 1 portion of bee sugar carry out second and ferment, and when residual sugar amount is 2.5~3.5 ° of Bx in karusen, start natural filtration, will
It filters resulting filtrate 2 and is pumped into ageing in another fermentor, obtain kiwi fruit wine after allotment；It is standby to collect filtering gained wort sludge
With；
Take wort sludge described in above-mentioned fruit wine step to carry out slightly evaporating distillation twice with rectifying, pinch heads removal and liquor tailing, take in evaporate
Point, make alcohol content in 55~60%vol；Middle fraction is sent into closed tank, it is old that 10~15%wet of oak chip progress is added
It makes, after reaching qualified wine requirement, is deployed by target level of product quality, obtain Kiwi berry brandy；It is standby to collect distillation gained schlempe
With；
Auxiliary material bee sugar, kudzu-vine root powder, konjaku flour are added in the schlempe, on the basis of Kiwi berry schlempe weight, the addition of bee sugar
Amount is 3~5%wet, kudzu-vine root powder additive amount is 8~10%wet as nutritional supplement, and konjaku flour additive amount is 0.3~0.5%
Wet replaces traditional thickener, through homogenizer homogeneous, takes the dish out of the pot when being concentrated into soluble solid at 10~12MPa up to 50 ° of Bx,
Obtain Kiwi berry jam；
Skin slag, the rotten fruit of fermentation and ejected wash water are entered into pond, the ferment bacterium manually cultivated is inoculated with and carries out purebred forced fermentation, last 60
~90d, it is concentrated, Kiwi berry ferment organic fertilizer is made.
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