CN106754044A - A kind of processing technology of Kiwi berry brandy - Google Patents
A kind of processing technology of Kiwi berry brandy Download PDFInfo
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- CN106754044A CN106754044A CN201611213647.8A CN201611213647A CN106754044A CN 106754044 A CN106754044 A CN 106754044A CN 201611213647 A CN201611213647 A CN 201611213647A CN 106754044 A CN106754044 A CN 106754044A
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- kiwi berry
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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
Abstract
The invention belongs to Yangtao wine production technical field, more particularly to a kind of processing technology of Kiwi berry brandy, from pulp enzyme deep pyrolytic Kiwi berry cell membrane so that Kiwi berry discharges more fruit juice；Sulphite is added in Yangtao wine according to the principle of a small amount of gradation, it is ensured that inoxidizability of the sulphite to Yangtao wine, it is to avoid be once excessively used the side effect for bringing；By potassium carbonate to Yangtao wine reduction acidity, the Yangtao wine mouthfeel and color and luster brewageed are all good, and the Kiwi berry brandy nutritional ingredient prepared by the processing technology retains complete, in good taste.
Description
Technical field
The invention belongs to Yangtao wine production technical field, more particularly to a kind of processing technology of Kiwi berry brandy.
Background technology
Kiwi berry also known as Chinese grooseberry, are a kind of more comprehensive fruit of nutrition, are ground according to the chemical composition for carrying out both at home and abroad
Study carefully data to show, kiwifruit fruit VC, VE dietary fibre, potassium, calcium, selenium and other trace elements rich content can be daily as human body
The high-quality source of microelement-supplementing.Also contain plurality of inorganic salt and proteolytic enzyme, actinidine etc., its main nutrient composition
Content occupies other fruit prostatitis.Seed in kiwifruit fruit also rich in have various unrighted acids needed by human, lipid,
Flavonoids, phenols etc..Kiwi berry VC rich contents, are 100~620mg per 100g Kiwi fresh fruit VC contents, contained by Kiwi berry
VC in human body utilization rate be up to 94%.In recent years it has also been found that Kiwi berry has the multiple efficacies such as anti-angiocardiopathy, anticancer.
But the difficult transport, perishable and be difficult to ensure Tibetans due to Kiwi berry softness non-housing, it is impossible to sell in time and processing causes a large amount of Mi
The waste of monkey peach.Therefore, the deep processing of Kiwi berry is the best outlet of Kiwi berry, and it is most viable to be processed into fruit juice and fruit wine
Method.
Yangtao wine is increasingly valued by people as a kind of emerging fruit wine species, in order to avoid Kiwi berry wine and women-sensual pursuits
Damp brown stain, flavor deterioration, in Yangtao wine fermentation process, it is oxidized to suppress Yangtao wine to be commonly incorporated into antioxidant.Titanium dioxide
Sulphur is most popular antioxidant, but it has irritating sulphur taste and burning sensation and with certain toxicity, and the world defends
Raw tissue requires the concentration of sulfur dioxide in control Yangtao wine always.
The patent of invention of the B of Authorization Notice No. CN 102776098 discloses a kind of Yangtao wine and its brewing method, the Mi
Monkey peach wine is to be prepared through gooseberry by Kiwi berry, white sugar, saleratus, sulfur dioxide, pectase and saccharomyces cerevisiae, sent out for the first time
The processing steps such as ferment, expression separation, secondary fermentation, ageing are brewageed and formed, need not in the Yangtao wine finished product and brewing process
Any preservative is added, that is, can guarantee that the long-term preservation of product, undergone no deterioration and addle.But the fruit in the Kiwi berry brewing method
The content of Vc in Kiwi berry can be reduced while glue enzyme is to the degraded of Kiwi berry cell membrane, is made as antioxidant using sulfur dioxide
During Yangtao wine is preserved for a long time, and the glycerine that produces during the fermentation of white sugar for adding can also further absorb Yangtao wine
Sulfur dioxide, in Yangtao wine sulfur dioxide toxic component content increase, limit the drinking amount and drinking type of people, drink
Consumption is slightly larger, the too urgent drinking person that will make top occurs, beats the phenomenon of skull.
The content of the invention
The present invention is not high in order to solve Yangtao wine crushing juice rate, and sulfur dioxide is used in preparation process as antioxygen
Agent, can cause that the problem of top phenomenon occurs in drinking person, there is provided a kind of processing technology of Kiwi berry brandy.
In order to achieve the above object, base case of the invention provides a kind of processing technology of Kiwi berry brandy, Mi
The processing technology of monkey peach brandy is as follows：
A, the Kiwi berry for choosing natural maturity, are cleaned up, and Kiwi berry transepidermal water is dried, broken to break into pasty state macaque
Peach slurry is standby, by 80-100 parts of gooseberry, 0.1-0.2 parts of pulp enzyme, 0.1-0.2 parts of saccharomyces cerevisiae, the 0.05- after broken
0.1 portion of sulphite, 0.4-0.6 parts of antioxidant and 0.05-0.1 portions of bacteriostatic agent are placed in uniform stirring in mixing drum, obtain macaque
Peach mixture；
Potassium carbonate, honey, 0.1-0.2 parts of pulp enzyme, 0.05-0.1 are added in B, the Kiwi berry mixture for preparing step A
Extracting juice is pressed after part saccharomyces cerevisiae, 0.05-0.1 portions of sulphite, 0.3-0.5 parts of antioxidant and 0.08-0.12 portions of bacteriostatic agent, is made
Obtain clear juice；
0.08-0.12 parts of saccharomyces cerevisiae is added in C, the clear juice that will be prepared in step B, 0.03-0.05 parts is added
Sulphite, 0.2-0.4 parts of antioxidant and 0.05-0.1 portions of bacteriostatic agent, ferment 10-15 days, determine clear juice after fermenting
Oxidation resistance (FRAP), retest is averaged for 3 times；
D, the sulphite that 0.03-0.05 parts will be added in the clear juice after step C fermentations, ferment 10-15 days, survey
Determine the FRAP values of fermented juice, retest is averaged for 3 times；
E, clear juice obtained in step D is placed in wine brewing tank interior sealing, is fermented at a temperature of 15~30 DEG C 1-2 months,
Filter filter cleaner is used, Yangtao wine is obtained；
F, Yangtao wine obtained in step E is distilled with distiller, the wine liquid after distillation issues in 25~30 DEG C of temperature
Ferment 15-25 days, obtains Kiwi berry brandy；
G, Kiwi berry brandy obtained in step F is fitted into sterilized bottle, weighed rear seal-cover sticks mark
Can outbound or storage after label, trade mark, packaging.
The beneficial effect of this base case is：1st, the cell membrane of Kiwi berry not only has smooth region also with 10%-
40% bifurcation region, pectase has good degradation for the smooth area of cell membrane so that the continuous juice of Kiwi berry.
Pulp enzyme not only has main pectinase activity, also with half certain fiber enzymatic activity, being capable of deep pyrolytic Kiwi berry cell
Wall so that Kiwi berry discharges more fruit juice.2nd, sulphite is added to Yangtao wine according to the principle of a small amount of gradation
In, inoxidizability of the sulphite to Yangtao wine is ensure that, also it is avoided that the side effect for once excessively adding and bringing.3、
Potassium carbonate can be all good to Yangtao wine reduction acidity, the Yangtao wine mouthfeel and color and luster brewageed.4th, sulphite has anti-
The effect of oxidation, antioxidant is prevented from the oxidation of Yangtao wine, and the addition of antioxidant can reduce the use of sulphite；5、
Bacteriostatic agent can suppress the breeding and fermentation of microorganism, can kill the microorganism in Yangtao wine.
Scheme two：Scheme is preferred based on this, and step A sulfites salt is sodium sulfite, Hydros, burnt sulfurous
At least one of sour sodium and sodium hydrogensulfite.Beneficial effect：Sodium sulfite, Hydros, sodium pyrosulfite and bisulfite
Sodium is the sulphite that can be commonly used in fruit wine of China's regulation.
Scheme three：This is preferred for scheme two, and antioxidant is D-araboascorbic acid in step A, and bacteriostatic agent is nisin
Bacterium.Beneficial effect：D-araboascorbic acid oxidation resistance is strong, nontoxic, and can be changed into nutrients Vc, certain journey in human body
The usage amount of sulphite can be reduced on degree.Streptococcus lactis is nontoxic, is added in batches after Kiwi berry is broken, can be effective
Lactic acid bacteria inhibiting, brevibacterium, the growth of staphylococcus aureus；And saccharomycete will not be damaged, and it is effectively utilized yeast increasing
The powerful advantages grow, fermented suppress miscellaneous bacteria, it is ensured that the fermentation of alcohol in Yangtao wine.
Scheme four：This is preferred for scheme three, and 2-3 parts of drainage is added during the Kiwi berry pressure extracting juice in step B
To improve crushing juice rate, filter aid is diatomite for agent.Beneficial effect：Diatomite contributes to carambola juice to be separated with pomace.
Scheme five：This is preferred for scheme four, and ammonium sulfate is added in the wine brewing tank in step C.Beneficial effect：Kiwi berry is sent out
During ferment, the growth and breeding of yeast needs sufficient nitrogen source, and ammonium sulfate provides sufficient can to the growth of yeast in wine brewing tank
Nitrogen source so that wine brewing tank in it is yeast-leavened faster.
Scheme six：This is preferred for scheme five, the Kiwi berry brandy bottle bottleneck empty place nitrogen charging after being bottled in step G
Gas.Beneficial effect：Kiwi berry brandy bottle bottleneck inflated with nitrogen after packaging, is prevented from Kiwi berry brandy oxygen
Change.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment one：
A, the Kiwi berry 8000g for choosing natural maturity, are cleaned up, and Kiwi berry transepidermal water is dried, broken to break into paste
Shape gooseberry is standby, and 10g saccharomyces cerevisiae uniform dissolutions are made into saccharomyces cerevisiae dissolved solution for later use with 80g white wine, then by 8000g
Gooseberry, 6g pulps enzyme, 50g saccharomyces cerevisiaes lysate, 3g sodium hydrogensulfites, 20g antioxidant and 5g bacteriostatic agents after broken
Uniform stirring in the mixing drum of twin-shaft mixer is placed in, Kiwi berry mixture is obtained；
1800g potassium carbonate, 500g honey, 4g pulps enzyme, 30g is added to make in B, the Kiwi berry mixture for preparing step A
Extracting juice is pressed after brewer yeast lysate, 3g sodium hydrogensulfites, 20g antioxidant and 3g bacteriostatic agents, clear juice is obtained；
10g saccharomyces cerevisiaes lysate, the sodium hydrogensulfite of 2g, 10g is added to resist in C, the clear juice that will be prepared in step B
Oxygen agent and 2g bacteriostatic agents ferment 10-15 days, determine the oxidation resistance (FRAP) of clear juice after fermentation, and retest takes for 3 times
Average value；
D, step C is fermented after clear juice in add the sodium hydrogensulfite of 2g and be made post-defecation fruit juice, ferment
10-15 days, the FRAP values of fermented juice are determined, retest is averaged for 3 times；
E, by post-defecation fruit juice, ammonium sulfate 20g and filter aid 200g obtained in step D be placed in wine brewing tank interior sealing,
Fermented at a temperature of 15~30 DEG C 1-2 month, use filter filter cleaner, Yangtao wine is obtained；
F, Yangtao wine obtained in step E is distilled with distiller, the wine liquid after distillation issues in 25~30 DEG C of temperature
Ferment 15-25 days, obtains Kiwi berry brandy；
G, Kiwi berry brandy obtained in step F is fitted into sterilized bottle, bottle bottleneck empty place nitrogen charging
Gas, weighed rear seal-cover can outbound or storage after labelled, trade mark, packaging.
Embodiment two：
The present embodiment is differed only in embodiment one, and Kiwi berry chooses 9000g in step A, with 100g white wine by 15g
Saccharomyces cerevisiae uniform dissolution is into saccharomyces cerevisiae lysate, then gooseberry, 12g pulps enzyme, 50g wine brewing by 9000g after broken
Saccharomyces mycetolysis liquid, 3.6g sodium hydrogensulfites, 40g antioxidant and 7.5g bacteriostatic agents are placed in the mixing drum of twin-shaft mixer uniformly
Stirring；2200g potassium carbonate, 750g honey, 8g pulps enzyme, the dissolving of 40g saccharomyces cerevisiaes are added in step B in Kiwi berry mixture
Extracting juice is pressed after liquid, 3.6g sodium hydrogensulfites, 40g antioxidant and 4.5g bacteriostatic agents；25g is added to make in step C in clear juice
Brewer yeast lysate, the sodium hydrogensulfite of 2.4g, 20g antioxidant and 3g bacteriostatic agents；The bisulfite of 2.4g is added in step D
Sodium；Ammonium sulfate 50g and filter aid 250g is added in step E.
Embodiment three：
The present embodiment is differed only in embodiment one, and Kiwi berry chooses 10000g in step A, will with 120g white wine
20g saccharomyces cerevisiaes uniform dissolution is into saccharomyces cerevisiae lysate, then gooseberry, 18g pulps enzyme, 60g by 10000g after broken
Saccharomyces cerevisiae lysate, 4.5g sodium hydrogensulfites, 45g antioxidant and 10g bacteriostatic agents are placed in the mixing drum of twin-shaft mixer
Uniform stirring；3000g potassium carbonate, 1000g honey, 12g pulps enzyme, 50g saccharomyces cerevisiaes are added in step B in Kiwi berry mixture
Extracting juice is pressed after lysate, 4.5g sodium hydrogensulfites, 45g antioxidant and 6g bacteriostatic agents；In step C 30g is added in clear juice
Saccharomyces cerevisiae lysate, the sodium hydrogensulfite of 3g, 30g antioxidant and 4g bacteriostatic agents；The sodium hydrogensulfite of 3g is added in step D；
Ammonium sulfate 70g and filter aid 300g is added in step E.
Example IV：
The present embodiment is differed only in embodiment one, and the sodium hydrogensulfite in step A, B, C and D replaces with low sulfurous
Sour sodium.
Embodiment five：
The present embodiment is differed only in embodiment one, and the sodium hydrogensulfite in step A, B, C and D replaces with burnt sulfurous
Sour sodium.
Embodiment six：
The present embodiment is differed only in embodiment one, and the sodium hydrogensulfite in step A, B, C and D replaces with sulfurous acid
Sodium.
Embodiment seven：
The present embodiment is differed only in example IV, and the Hydros of step A is 3.6g, the low sulfurous of step B
Sour sodium is 3.6g, and the Hydros of step C is 2.4g, and the Hydros of step D is 2.4g.
Embodiment eight：
The present embodiment is differed only in example IV, and the Hydros of step A is 4.5g, the low sulfurous of step B
Sour sodium is 4.5g, and the Hydros of step C is 3g, and the Hydros of step D is 3g.
Comparative example one：
Comparative example one is that pulp enzyme is replaced with into pectase with the difference of embodiment one.
Comparative example two：
Comparative example two is that, without white wine is added in raw material, saccharomyces cerevisiae is not over white wine with the difference of embodiment one
Uniform dissolution.
Table one is the result to mashed fruit of kiwi fruit by two kinds of enzymes of pectase and pulp enzyme.
Table one
By contrast as can be seen that adding pulp enzyme in embodiment one to three, the addition of pulp enzyme causes Kiwi berry
Crushing juice rate respectively reached 0.934mL/g, 0.953mL/g and 0.943mL/g, the addition of pectase causes the juice of Kiwi berry
Rate reaches 0.853mL/g.Additionally, the contrast by embodiment one and comparative example one finds that pectinase treatment mode is more violent,
Need to process 4h at 40 DEG C, required enzyme amount reaches 0.8g/kg, but the storage rate of Vc is only 57.94%.And the treatment of pulp enzyme
Mode is more gentle, is 30 DEG C for the treatment of 2h, and required enzyme amount reaches 0.45g/kg, and the storage rate of Vc reaches 67%.And it is observed that hair
It is existing, by the Kiwi berry colour and lustre is green of pulp ferment treatment, give off a strong fragrance, there is obvious Kiwi berry fragrance.Therefore, pulp enzyme is to Mi
The treatment of monkey peach is more preferably.
By observation, it can be found that by the no unhappiness of Kiwi berry brandy prepared by the preparation method of embodiment one
Smell, the bitter taste of Kiwi berry brandy is small, and mouthfeel is full mellow and full, and with Kiwi berry fruity, and the Kiwi berry for preparing is white
Blue ground wine clear is glossy, no suspended substance, without precipitation.
Table two is in the case of identical addition, different sulphite are on the oxidation resistant influence of Yangtao wine.
Table two
Be can see with the contrast of example IV to six by embodiment one, Hydros is to Kiwi berry in example IV
Preferably, the FRAP values of its fruit wine have reached 4.216g/L for the antioxidant effect of fruit wine, the sulfite sodium of embodiment six it is anti-oxidant
Effect is taken second place, the sulfite hydrogen sodium antioxidant effect of embodiment one third, sodium pyrosulfite antioxidant effect in embodiment five
It is most weak.Be can see with the contrast of embodiment seven, embodiment eight by example IV, the antioxidant effect of embodiment seven is optimal.
The Mi prepared under same process by the raw material of embodiment one and the raw material of comparative example two is tasted by five people
Monkey peach brandy, it is found that the brandy mouthfeel for passing through the preparation of the raw material of embodiment one is more preferable, and without bitter taste.
In sum, pulp enzyme is used in Kiwi berry clear liquid preparation process, can accelerates the crushing juice rate of Kiwi berry, and Vc
Reserve capacity is preferable；It is best to the antioxidant effect of Kiwi berry brandy by Hydros so that Kiwi berry brandy
Sulphite usage amount when reaching identical oxidation effectiveness is reduced；Enable to what is brewed by white wine uniform dissolution saccharomyces cerevisiae
Kiwi berry brandy bitter taste is less；And enable to what is prepared by the method that clear juice prepares Kiwi berry brandy
Kiwi berry white orchid wine has Kiwi berry fruity, and clear is glossy, and no suspended substance, without precipitation.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. a kind of processing technology of Kiwi berry brandy, it is characterised in that the processing technology of Kiwi berry brandy is as follows：
A, the Kiwi berry for choosing natural maturity, are cleaned up, and Kiwi berry transepidermal water is dried, broken to break into pasty state gooseberry
It is standby, by 80-100 parts of gooseberry after broken, 0.1-0.2 parts of pulp enzyme, 0.1-0.2 parts of saccharomyces cerevisiae, 0.05-0.1 parts
Sulphite, 0.4-0.6 part antioxidant and 0.05-0.1 portions of bacteriostatic agent are placed in uniform stirring in mixing drum, obtain Kiwi berry mixing
Thing；
Potassium carbonate, honey, 0.1-0.2 portions of pulp enzyme, 0.05-0.1 portions of wine are added in B, the Kiwi berry mixture for preparing step A
Extracting juice is pressed after brewer yeast, 0.05-0.1 part sulphite, 0.3-0.5 parts of antioxidant and 0.08-0.12 portions of bacteriostatic agent, is obtained clear
Clear fruit juice；
0.08-0.12 parts of saccharomyces cerevisiae is added in C, the clear juice that will be prepared in step B, 0.03-0.05 parts of Asia is added
Sulfate, 0.2-0.4 part antioxidant and 0.05-0.1 portions of bacteriostatic agent, ferment 10-15 days, determine the antioxygen of clear juice after fermentation
Change ability（FRAP）, retest averages for 3 times；
D, the sulphite that 0.03-0.05 parts will be added in the clear juice after step C fermentations, ferment 10-15 days, determine hair
The FRAP values of ferment fruit juice, retest is averaged for 3 times；
E, clear juice obtained in step D is placed in wine brewing tank interior sealing, is fermented at a temperature of 15 ~ 30 DEG C 1-2 months, with filtering
Machine filter cleaner, is obtained Yangtao wine；
F, Yangtao wine obtained in step E is distilled with distiller, the wine liquid after distillation is fermented 15- at a temperature of 25 ~ 30 DEG C
25 days, obtain Kiwi berry brandy；
G, Kiwi berry brandy obtained in step F is fitted into sterilized bottle, weighed rear seal-cover, labelled,
Can outbound or storage after trade mark, packaging.
2. the processing technology of Kiwi berry brandy as claimed in claim 1, it is characterised in that step A sulfite salt is
At least one of sodium sulfite, Hydros, sodium pyrosulfite and sodium hydrogensulfite.
3. the processing technology of Kiwi berry brandy as claimed in claim 2, it is characterised in that antioxidant is D- in step A
Arabo-ascorbic acid, bacteriostatic agent is streptococcus lactis.
4. the processing technology of Kiwi berry brandy as claimed in claim 3, it is characterised in that the Kiwi berry pressure in step B
2-3 parts of filter aid is added during extracting juice, filter aid is diatomite.
5. the processing technology of Kiwi berry brandy as claimed in claim 4, it is characterised in that in the wine brewing tank in step C
Add ammonium sulfate.
6. the processing technology of Kiwi berry brandy as claimed in claim 5, it is characterised in that the Mi after being bottled in step G
Monkey peach brandy bottle bottleneck empty place inflated with nitrogen.
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| CN201611213647.8A CN106754044A (en) | 2016-12-25 | 2016-12-25 | A kind of processing technology of Kiwi berry brandy |
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Application publication date: 20170531 |