CN106916690A - A kind of red kiwifruit asynchronous fermentation method for preparing medicated wine - Google Patents
A kind of red kiwifruit asynchronous fermentation method for preparing medicated wine Download PDFInfo
- Publication number
- CN106916690A CN106916690A CN201710222757.9A CN201710222757A CN106916690A CN 106916690 A CN106916690 A CN 106916690A CN 201710222757 A CN201710222757 A CN 201710222757A CN 106916690 A CN106916690 A CN 106916690A
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- CN
- China
- Prior art keywords
- fermentation
- wine
- fruit wine
- red kiwifruit
- kiwi berry
- 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.)
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Classifications
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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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention discloses a kind of red kiwifruit asynchronous fermentation method for preparing medicated wine, further fermenting step, i.e. yeast fermentation later stage are increased on traditional zymotic Process ba- sis in wine liquid addition lactobacillus-fermented, the excessive excitement for bringing of purpose reduction alcohol is esterified flavouring.Compared with prior art, the present invention carries out secondary fermentation in Kiwi berry fermentation later stage addition lactic acid bacteria.Purpose is the stimulation mouthfeel for reducing Yangtao wine alcohol, is esterified flavouring, and reduce the bitterness sense of the materials such as wine fermentation alkaloid, tannin generation.With the value promoted the use of.
Description
Technical field
The present invention relates to a kind of plant preparation method, more particularly to a kind of red kiwifruit asynchronous fermentation method for preparing medicated wine.
Background technology
Red kiwifruit is a category kind of Chinese gooseberry, and its fruit shapes is generally short cylindrical shape, and without hair, pericarp is in
Green and brown color.It is that Chongqing Wanzhou District is galloped along on horseback the red kiwifruit of town plantation that this technology chooses raw material, and its hardness 5 ± 0.5, solubility is solid
Shape thing (pol) about 15%, pH is 3.46.Outside first, red kiwifruit fruit is rich in various ore deposits such as several amino acids, calcium, iron
Material and anthocyanidin, there is anticancer health-care, anti-ageing tender skin effect.The documents and materials phase of the fruit wine wine brewed with red kiwifruit at present
To less, wherein it is the most key the reason for one of be fruit wine zymotechnique it is not mature enough, it is impossible to mass produced.
The content of the invention
The purpose of the present invention is that and provide prepared by a kind of red kiwifruit asynchronous fermentation wine in order to solve the above problems
Method.
The present invention is achieved through the following technical solutions above-mentioned purpose：
Technology of the invention is as follows：Experiment material and instrument：
Material：Hardness 5 ± 0.5, soluble solid about 15%, pH is 3.46 red kiwifruit, carbohydrase, yeast
Bacterium, lactic acid bacteria, sterile distilled water, citric acid, white granulated sugar etc.；
Instrument：Homogenizer, autoclave, alcoholic strength meter, saccharometer, acidometer, centrifuge, electronic balance, constant incubator,
Fermentation tank；
Experimental procedure：
(1) pretreatment of raw material：Kiwi berry is cleaned, peels, shredded；Raw material weight 7.8kg, is poured into sterilized after mashing
In iron basin, sequentially add carbohydrase 31g, pectase 38g, yeast 38g, stir, prevent add carbohydrase, pectase,
Yeast is united, it is impossible to be evenly distributed in pulp；The pol of fruit wine is adjusted, 28 or so are reached；
(2) ferment for the first time：Kiwi berry liquid after treatment is loaded into fermentation tank, in being fermented 6 days at 25 DEG C, control fermentation is warm
It is 30 DEG C to spend, lucifuge fermentation color protection；
(3) ferment for second：After saccharomycetes to make fermentation 6 days, the lactic acid bacteria of addition 5% carries out second fermentation, fermentation time
It is 4 days, controls 25 DEG C of temperature, lucifuge fermentation color protection；
(4) filter：First fruit wine is used with gauze coarse filtration (remaining schlempe is used as jam raw material), then the wine that will be filtered
200 mesh filter bag filtration, are secondly filtered with siphon filter device；
(5) allocate：Fruit wine is stood 5 days, after after the layering of its fruit wine, taking supernatant carries out the seasoning of fruit wine, makes it have Mi
The local flavor and color and luster of monkey peach；The modulation of fruit wine：Fruit wine 1.06Kg；Kiwi berry concentrate：236g；Water：706g；Sugar：118g；
(6) preservation：The fruit wine that will be modulated is divided in bottle, the label for posting, and being put into 8 DEG C of left back refrigerators is carried out
Preservation；
(7) schlempe is recycled --- the preparation of jam：
By it is filtered it is fermented after red kiwifruit pomace 1.5kg pour into the vessel of high-temperature sterilization, by raw material
Pour into pot, add water 1.86kg, after being well mixed, be heated to 110 DEG C or so concentrations, centre sequentially adds the white granulated sugar for having weighed up
20% (560g), citric acid 0.4% (7.4g) is simultaneously stirred continuously, and prevents from being charred；Add respectively 4% xanthans, 3% pectin and
The thickening stabilizing agent of 2% sodium cellulose glycolate CMC；Heating is concentrated into solid content up to more than 65%, about 30~40min, when
Can take the dish out of the pot；
(8) tinning：The jam that will be made is transferred in pre- clean tank, dries the water-bath at a temperature of 100 DEG C or so after sealing
Sterilized 20min, is cooled to room temperature after taking-up.
The beneficial effects of the present invention are：
The present invention is a kind of red kiwifruit asynchronous fermentation method for preparing medicated wine, and compared with prior art, the present invention is in macaque
Peach fermentation later stage addition lactic acid bacteria carries out secondary fermentation.Purpose is the stimulation mouthfeel for reducing Yangtao wine alcohol, is esterified flavouring, and
Reduce the bitterness sense that the materials such as wine fermentation alkaloid, tannin are produced.With the value promoted the use of.
Specific embodiment
The invention will be further described below：
Technology of the invention is as follows：Experiment material and instrument：
Material：Hardness 5 ± 0.5, soluble solid about 15%, pH is 3.46 red kiwifruit, carbohydrase, yeast
Bacterium, lactic acid bacteria, sterile distilled water, citric acid, white granulated sugar etc.；
Instrument：Homogenizer, autoclave, alcoholic strength meter, saccharometer, acidometer, centrifuge, electronic balance, constant incubator,
Fermentation tank；
Experimental procedure：
(1) pretreatment of raw material：Kiwi berry is cleaned, peels, shredded；Raw material weight 7.8kg, is poured into sterilized after mashing
In iron basin, sequentially add carbohydrase 31g, pectase 38g, yeast 38g, stir, prevent add carbohydrase, pectase,
Yeast is united, it is impossible to be evenly distributed in pulp；The pol of fruit wine is adjusted, 28 or so are reached；
(2) ferment for the first time：Kiwi berry liquid after treatment is loaded into fermentation tank, in being fermented 6 days at 25 DEG C, control fermentation is warm
It is 30 DEG C to spend, lucifuge fermentation color protection；
(3) ferment for second：After saccharomycetes to make fermentation 6 days, the lactic acid bacteria of addition 5% carries out second fermentation, fermentation time
It is 4 days, controls 25 DEG C of temperature, lucifuge fermentation color protection；
(4) filter：First fruit wine is used with gauze coarse filtration (remaining schlempe is used as jam raw material), then the wine that will be filtered
200 mesh filter bag filtration, are secondly filtered with siphon filter device；
(5) allocate：Fruit wine is stood 5 days, after after the layering of its fruit wine, taking supernatant carries out the seasoning of fruit wine, makes it have Mi
The local flavor and color and luster of monkey peach；The modulation of fruit wine：Fruit wine 1.06Kg；Kiwi berry concentrate：236g；Water：706g；Sugar：118g；
(6) preservation：The fruit wine that will be modulated is divided in bottle, the label for posting, and being put into 8 DEG C of left back refrigerators is carried out
Preservation；
(7) schlempe is recycled --- the preparation of jam：
By it is filtered it is fermented after red kiwifruit pomace 1.5kg pour into the vessel of high-temperature sterilization, by raw material
Pour into pot, add water 1.86kg, after being well mixed, be heated to 110 DEG C or so concentrations, centre sequentially adds the white granulated sugar for having weighed up
20% (560g), citric acid 0.4% (7.4g) is simultaneously stirred continuously, and prevents from being charred；Add respectively 4% xanthans, 3% pectin and
The thickening stabilizing agent of 2% sodium cellulose glycolate CMC；Heating is concentrated into solid content up to more than 65%, about 30~40min, when
Can take the dish out of the pot；
(8) tinning：The jam that will be made is transferred in pre- clean tank, dries the water-bath at a temperature of 100 DEG C or so after sealing
Sterilized 20min, is cooled to room temperature after taking-up.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (1)
1. a kind of red kiwifruit asynchronous fermentation method for preparing medicated wine, it is characterised in that：
Experiment material and instrument：
Material：Hardness 5 ± 0.5, soluble solid about 15%, pH is 3.46 red kiwifruit, carbohydrase, saccharomycete, breast
Sour bacterium, sterile distilled water, citric acid, white granulated sugar etc.；
Instrument：Homogenizer, autoclave, alcoholic strength meter, saccharometer, acidometer, centrifuge, electronic balance, constant incubator, fermentation
Tank；
Experimental procedure：
(1) pretreatment of raw material：Kiwi berry is cleaned, peels, shredded；Raw material weight 7.8kg, is poured into sterilized iron basin after mashing
In, carbohydrase 31g, pectase 38g, yeast 38g are sequentially added, stir, prevent carbohydrase, pectase, the yeast for adding
Unite, it is impossible to be evenly distributed in pulp；The pol of fruit wine is adjusted, 28 or so are reached；
(2) ferment for the first time：Kiwi berry liquid after treatment is loaded into fermentation tank, in being fermented 6 days at 25 DEG C, controls the fermentation temperature to be
30 DEG C, lucifuge fermentation color protection；
(3) ferment for second：After saccharomycetes to make fermentation 6 days, the lactic acid bacteria of addition 5% carries out second fermentation, and fermentation time is 4
My god, control 25 DEG C of temperature, lucifuge fermentation color protection；
(4) filter：First by fruit wine gauze coarse filtration (remaining schlempe is as jam raw material), then 200 mesh of wine that will be filtered
Filtering bag filtration, is secondly filtered with siphon filter device；
(5) allocate：Fruit wine is stood 5 days, after after the layering of its fruit wine, taking supernatant carries out the seasoning of fruit wine, makes it have Kiwi berry
Local flavor and color and luster；The modulation of fruit wine：Fruit wine 1.06Kg；Kiwi berry concentrate：236g；Water：706g；Sugar：118g；
(6) preservation：The fruit wine that will be modulated is divided in bottle, the label for posting, and is put into 8 DEG C of left back refrigerators and is protected
Hide；
(7) schlempe is recycled --- the preparation of jam：
By it is filtered it is fermented after red kiwifruit pomace 1.5kg pour into the vessel of high-temperature sterilization, raw material is poured into
In pot, add water 1.86kg, after being well mixed, is heated to 110 DEG C or so concentrations, and centre sequentially adds the white granulated sugar 20% for having weighed up
(560g), citric acid 0.4% (7.4g) is simultaneously stirred continuously, and prevents from being charred；4% xanthans, 3% pectin and 2% hydroxyl are added respectively
The thickening stabilizing agent of sodium carboxymethylcellulose pyce CMC；Heating is concentrated into solid content up to more than 65%, about 30~40min, when can go out
Pot；
(8) tinning：The jam that will be made is transferred in pre- clean tank, dry sealing after at a temperature of 100 DEG C or so water dip sterilization
20min, is cooled to room temperature after taking-up.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710222757.9A CN106916690A (en) | 2017-04-07 | 2017-04-07 | A kind of red kiwifruit asynchronous fermentation method for preparing medicated wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710222757.9A CN106916690A (en) | 2017-04-07 | 2017-04-07 | A kind of red kiwifruit asynchronous fermentation method for preparing medicated wine |
Publications (1)
| Publication Number | Publication Date |
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| CN106916690A true CN106916690A (en) | 2017-07-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710222757.9A Pending CN106916690A (en) | 2017-04-07 | 2017-04-07 | A kind of red kiwifruit asynchronous fermentation method for preparing medicated wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109401895A (en) * | 2018-11-20 | 2019-03-01 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of Gentiana triflora fruit wine processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102433238A (en) * | 2011-12-06 | 2012-05-02 | 成晓东 | Production method for lonicera edulis, blueberry and vitis amurensis compounded fruit wine |
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN104673592A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Process method for brewing wild kiwi fruit wine by using biological technique |
| CN106497720A (en) * | 2016-10-31 | 2017-03-15 | 邵阳学院 | The deep working method of " four slags " in Kiwi berry complete utilization |
-
2017
- 2017-04-07 CN CN201710222757.9A patent/CN106916690A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102433238A (en) * | 2011-12-06 | 2012-05-02 | 成晓东 | Production method for lonicera edulis, blueberry and vitis amurensis compounded fruit wine |
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN104673592A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Process method for brewing wild kiwi fruit wine by using biological technique |
| CN106497720A (en) * | 2016-10-31 | 2017-03-15 | 邵阳学院 | The deep working method of " four slags " in Kiwi berry complete utilization |
Non-Patent Citations (2)
| Title |
|---|
| 张占洋等: "乳酸菌对干猕猴桃酒降酸作用的研究", 《农产品加工(学刊)》 * |
| 陈云宗等: "猕猴桃原酒发酵工艺参数初步研究", 《酿酒科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109401895A (en) * | 2018-11-20 | 2019-03-01 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of Gentiana triflora fruit wine processing method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20170704 |