CN107080122B - Kiwi fruit deep processing method and prepared kiwi fruit wine - Google Patents
Kiwi fruit deep processing method and prepared kiwi fruit wine Download PDFInfo
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 164
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 164
- 235000014101 wine Nutrition 0.000 title claims abstract description 75
- 238000003672 processing method Methods 0.000 title abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 108090000790 Enzymes Proteins 0.000 claims abstract description 42
- 102000004190 Enzymes Human genes 0.000 claims abstract description 42
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 33
- 108010059820 Polygalacturonase Proteins 0.000 claims description 30
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 30
- 239000002131 composite material Substances 0.000 claims description 27
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical group [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 24
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 24
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 24
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 17
- 239000003963 antioxidant agent Substances 0.000 claims description 9
- 230000003078 antioxidant effect Effects 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 3
- 102100022624 Glucoamylase Human genes 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 15
- 150000001875 compounds Chemical class 0.000 abstract description 14
- 230000001476 alcoholic effect Effects 0.000 abstract description 8
- 150000004676 glycans Chemical class 0.000 abstract description 8
- 150000002772 monosaccharides Chemical class 0.000 abstract description 8
- 229920001282 polysaccharide Polymers 0.000 abstract description 8
- 239000005017 polysaccharide Substances 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 18
- 230000005070 ripening Effects 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 238000001914 filtration Methods 0.000 description 7
- 229960004793 sucrose Drugs 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- 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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
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Abstract
The invention relates to the field of kiwi fruit processing, and particularly relates to a kiwi fruit deep-processing method and prepared kiwi fruit wine. A deep processing method of fructus Actinidiae chinensis comprises adding compound saccharifying enzyme into fruit pulp containing at least part of immature fructus Actinidiae chinensis, and performing enzymolysis to obtain fructus Actinidiae chinensis fruit pulp with consistent maturity. The inventor adds the compound saccharifying enzyme into the pulp of immature kiwi fruit, which can promote the polysaccharide of kiwi fruit to be converted into monosaccharide, so that the maturity of the pulp is consistent. The invention also provides a preparation method of the kiwi fruit wine, the kiwi fruit pulp with inconsistent maturity is added with the compound saccharifying enzyme, simultaneously yeast is added, saccharifying enzymolysis and fermentation are carried out simultaneously, time is saved, the alcoholic strength of the processed kiwi fruit wine is improved, the fragrant and mellow substances are obviously increased, and the quality of the kiwi fruit wine is greatly improved.
Description
Technical Field
The invention relates to the field of kiwi fruit processing, and particularly relates to a kiwi fruit deep-processing method and prepared kiwi fruit wine.
Background
With the continuous expansion of the planting area of the kiwi fruits in China, the demand of the kiwi fruits for deep processing is also continuously expanded. At present, a method which consumes large amount of fresh kiwi fruits conveniently in the deep processing of kiwi fruits is a processing project of kiwi fruit wine, and the method is also an optimal method for solving the problem of difficult fruit selling for fruit growers.
The traditional kiwi fruit wine brewing method comprises the following steps: crushing fructus Actinidiae chinensis, adding potassium metabisulfite for sterilization, adding pectinase for gel breaking, adding yeast for fermentation, and filtering to obtain wine. The method is a method generally adopted by all kiwi fruit wine brewing enterprises at present. The method has the disadvantages that the kiwi fruits are after-ripening fruits, the best processing and fermentation time is to be carried out after the kiwi fruits are ripe, the polysaccharide of the kiwi fruit pulp is completely converted into monosaccharide, but the time is difficult to grasp, because all the kiwi fruits cannot be soft-ripe together, the ripe fruits are rotten before ripening, the after-ripening fruits are hard fruits, if the processing is carried out considering that the kiwi fruits are not rotten, the sugar content and the fragrance substances of the kiwi fruits are not enough, and the quality of wine is influenced; if the fruit is well cooked and rotten, the quality of the wine is affected. This factor has been one of the reasons why kiwi high-end fruit cannot be converted into high-end kiwi fruit wine.
In addition, the traditional method for brewing the kiwi fruit wine is difficult to separate the effect slag and the wine liquid, so that no good solution is available at present, and the juice yield is low.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a method for deeply processing kiwi fruits, which is characterized in that composite saccharifying enzyme is added into fruit pulp made of immature kiwi fruits, so that polysaccharide in kiwi fruit fruits is slowly converted into monosaccharide, and further, the fruit pulp containing kiwi fruit tissues with consistent maturity is obtained.
The second purpose of the invention is to provide a preparation method of kiwi fruit wine, which is characterized in that kiwi fruit pulp with inconsistent maturity is added with composite saccharifying enzyme and yeast, saccharification enzymolysis and fermentation are carried out simultaneously, time is saved, and the processed kiwi fruit wine has excellent quality.
The third purpose of the invention is to provide the kiwi fruit wine prepared by the preparation method of the kiwi fruit wine, the alcoholic strength of the kiwi fruit wine is improved, the fragrant substances are obviously increased, and the quality of the kiwi fruit wine is greatly improved.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a deep processing method of fructus Actinidiae chinensis comprises adding compound saccharifying enzyme into fruit pulp containing at least part of immature fructus Actinidiae chinensis, and performing enzymolysis to obtain fructus Actinidiae chinensis fruit pulp with consistent maturity.
The kiwi fruits are immature, and the taste of the processed product is sour, so that the taste is generally required to be further adjusted, and troubles are brought to the deep processing of the kiwi fruits; and if the kiwi fruits are processed after ripening, the ripeness degree of the picked kiwi fruits is inconsistent, the fruit rot is easily caused in the ripening accelerating process, and the kiwi fruits need to be picked during ripening accelerating, so that the workload is increased. The inventor has many years of kiwi fruit processing experience, and obtains the kiwi fruit after many times of thinking and groping, and the after-ripening of the kiwi fruit is actually a process that polysaccharide in kiwi fruit seeds is slowly converted into monosaccharide under a natural condition, so the inventor adds the compound saccharifying enzyme into immature kiwi fruit pulp, can promote the polysaccharide of the kiwi fruit to be converted into monosaccharide, and ensures that the ripeness degree of pulp is consistent.
Further, pectinase is added before the composite saccharifying enzyme is added. In the test process, the kiwi fruit contains a lot of colloid, and the composite saccharifying enzyme is directly added into the pulp to be not beneficial to enzymolysis, so that good conditions are provided for the enzymolysis of the composite saccharifying enzyme after the pectinase is added for enzymolysis.
Tests prove that the addition amount of the pectinase is preferably 0.01-0.05 per mill of the weight of the fruit pulp.
Preferably, the pectinase is added and mixed evenly, and the mixture is placed for 4 to 5 hours at room temperature. The process is a process in which pectinase performs enzymolysis, and kiwi fruit pulp obtained after the pectinase performs enzymolysis under the condition is favorable for further saccharification.
Further, the unit of the compound saccharifying enzyme is 100 ten thousand U, and the adding amount of the compound saccharifying enzyme is 0.1-0.5 percent of the weight of the fruit pulp, and is preferably 0.15-0.3 percent. The addition amount of the compound saccharifying enzyme is related to the enzyme activity unit, and tests show that the compound saccharifying enzyme with the addition amount can achieve a proper enzymolysis effect.
In order to prevent the products obtained during the enzymolysis of the kiwi fruits from being oxidized, preferably, an antioxidant is further added into the pulp.
The type of antioxidant can be determined according to the type of fruit pulp processing, for example, if the fruit pulp is processed into beverage, the antioxidant is citric acid substance; if the pulp is fermented, potassium metabisulfite, sulfur dioxide, or the like may be added.
In addition, the time for adding the antioxidant can be added according to the requirement. If the enzyme is added before the enzymolysis, the enzyme can be added together with the zymolyte, or the enzyme can be added in the enzymolysis process.
The invention also provides a preparation method of the kiwi fruit wine, which is characterized in that an antioxidant, pectinase, compound glucoamylase and zymophyte are added into fruit pulp containing at least part of immature kiwi fruits, and the kiwi fruit wine is prepared by fermentation.
In the prior art, in order to prepare high-quality kiwi fruit wine, kiwi fruits generally need to reach a certain maturity, such as the maturity of 95%, however, the ripening process easily causes fruit rot, and moreover, because the ripeness of picked kiwi fruits is inconsistent, picking is needed during ripening, and the workload is increased. The inventor of the invention has many years of kiwi fruit processing experience, and obtains the kiwi fruit wine through multiple times of thinking and groping, the after-ripening of kiwi fruit is substantially the process of slowly converting polysaccharide in kiwi fruit into monosaccharide under natural conditions, therefore, the inventor adds compound saccharifying enzyme into immature kiwi fruit pulp, can promote polysaccharide of kiwi fruit to be converted into monosaccharide, in addition, saccharifying and fermenting processes are carried out simultaneously, the step of ripening is omitted, time is saved, the method is simpler and more convenient, the alcoholic strength of the obtained kiwi fruit wine is improved, the aromatic substance is obviously increased, and the quality of kiwi fruit wine is greatly improved.
Further, firstly adding an antioxidant and pectinase into the fruit pulp, uniformly mixing, decomposing pectin in the fruit pulp, then adding composite glucoamylase and zymophyte, and fermenting to obtain the kiwi fruit wine.
Preferably, the antioxidant is potassium metabisulfite.
Preferably, the fermentation tubes are yeasts. The yeast is selected from commercial fruit wine yeast.
Further, the fruit pulp containing at least part of immature kiwi fruits is the fruit pulp prepared from 5-6 mature kiwi fruits, based on the weight of the fruit pulp, the addition amount of the compound saccharifying enzyme is 0.15-0.3% of the weight of the fruit pulp, the addition amount of the potassium metabisulfite is 0.03-0.08 per mill of the weight of the fruit pulp, the addition amount of the pectinase is 0.01-0.05 per mill of the weight of the fruit pulp, and the addition amount of the yeast is 0.3-0.8 per mill of the weight of the fruit pulp.
Further, the pectin in the pulp is decomposed into: standing at room temperature for 4-5 h.
Further, the fermentation is carried out in a fermentor, wherein the volume of the fermentate is 2/3-3/4 of the volume of the fermentor.
Preferably, the temperature of the fermentation is below 25 ℃, preferably 15-25 ℃; preferably, the fermentation time is 13-20 days.
Compared with the kiwi wine prepared by adopting 5-6 mature kiwi fruits, the kiwi wine prepared by the method has the advantages that the alcoholic strength is improved by 2-3 degrees, the fragrant substances are obviously increased, and the quality of the kiwi wine is greatly improved.
The room temperature in the invention is 15-25 ℃.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, the compound saccharifying enzyme is added into the fruit pulp prepared from immature kiwi fruits, so that polysaccharide in kiwi fruit seeds is slowly converted into monosaccharide, and further the fruit pulp containing kiwi fruit tissues with consistent maturity is obtained, and the problem of deep processing caused by low or inconsistent maturity of kiwi fruit pulp is solved.
(2) According to the invention, the kiwi fruit pulp with low or inconsistent maturity is added with the composite saccharifying enzyme, and simultaneously yeast is added, so that saccharification enzymolysis and fermentation are carried out simultaneously, the time is saved, and the kiwi fruit wine obtained by processing has excellent quality.
(3) Compared with the kiwi wine prepared by adopting immature or kiwi fruits with inconsistent maturity, the kiwi wine prepared by the method disclosed by the invention has the advantages that the alcoholic strength is improved by 1-3 degrees, the fragrant and mellow substances are obviously increased, and the quality of the kiwi wine is greatly improved.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
A kiwi fruit deep processing method comprises the following steps:
collecting picked kiwi fruits, wherein the ripeness distribution of the kiwi fruits is 5-8;
preparing the kiwi fruits into pulp, adding potassium metabisulfite and pectinase into the pulp of the kiwi fruits, wherein the addition amount of the potassium metabisulfite is 0.03 per mill of the weight of the pulp, the addition amount of the pectinase is 0.01 per mill of the weight of the pulp, uniformly mixing, and standing at room temperature for 5 hours;
then adding composite saccharifying enzyme, wherein the unit of the composite saccharifying enzyme is 100 million U, the adding amount of the composite saccharifying enzyme is 0.1 percent of the weight of the pulp, and performing enzymolysis to obtain the pulp of the kiwi fruit tissue with consistent maturity.
Example 2
A kiwi fruit deep processing method comprises the following steps:
collecting picked kiwi fruits, wherein the ripeness distribution of the kiwi fruits is 5-8;
preparing the kiwi fruits into pulp, adding potassium metabisulfite and pectinase into the pulp of the kiwi fruits, wherein the addition amount of the potassium metabisulfite is 0.05 per mill of the weight of the pulp, the addition amount of the pectinase is 0.03 per mill of the weight of the pulp, uniformly mixing, and standing at room temperature for 5 hours;
then adding composite saccharifying enzyme, wherein the unit of the composite saccharifying enzyme is 100 million U, the adding amount of the composite saccharifying enzyme is 0.3 percent of the weight of the pulp, and performing enzymolysis to obtain the pulp of the kiwi fruit tissue with consistent maturity.
Example 3
A kiwi fruit deep processing method comprises the following steps:
collecting picked kiwi fruits, wherein the ripeness distribution of the kiwi fruits is 5-8;
preparing the kiwi fruits into pulp, adding potassium metabisulfite and pectinase into the pulp of the kiwi fruits, wherein the addition amount of the potassium metabisulfite is 0.08 per mill of the weight of the pulp, the addition amount of the pectinase is 0.05 per mill of the weight of the pulp, uniformly mixing, and standing at room temperature for 4 hours;
then adding composite saccharifying enzyme, wherein the unit of the composite saccharifying enzyme is 100 million U, the adding amount of the composite saccharifying enzyme is 0.5 percent of the weight of the pulp, and performing enzymolysis to obtain the pulp of the kiwi fruit tissue with consistent maturity.
The temperature of enzymolysis in the embodiments 1-3 can be 50-65 ℃, also can be 15-30 ℃, also can be 30-40 ℃, the higher the temperature is, the faster the enzymolysis speed is, and the enzymolysis temperature can be selected according to the requirements of subsequent processing.
Example 4
A method for preparing kiwi fruit wine comprises the following steps:
collecting picked kiwi fruits, wherein the ripeness distribution of the kiwi fruits is 5-6;
preparing the kiwi fruits into pulp, adding potassium metabisulfite and pectinase into the pulp of the kiwi fruits, wherein the addition amount of the potassium metabisulfite is 0.03 per mill of the weight of the pulp, the addition amount of the pectinase is 0.01 per mill of the weight of the pulp, uniformly mixing, and standing at room temperature for 5 hours;
then adding composite saccharifying enzyme and yeast, wherein the unit of the composite saccharifying enzyme is 100 ten thousand U, the addition amount of the composite saccharifying enzyme is 0.15 percent of the weight of the fruit pulp, and the addition amount of the yeast is 0.3 per thousand of the weight of the fruit pulp;
mixing, adding into fermentation tank, wherein the volume of fermentation product in the fermentation tank is 2/3 of the volume of the fermentation tank, naturally fermenting at temperature below 25 deg.C for 20 days, and filtering to obtain fructus Actinidiae chinensis wine.
Measuring the alcohol content of the kiwi fruit wine to be 7 degrees.
Example 5
A method for preparing kiwi fruit wine comprises the following steps:
collecting picked kiwi fruits, wherein the ripeness distribution of the kiwi fruits is 5-6;
preparing the kiwi fruits into pulp, adding potassium metabisulfite and pectinase into the pulp of the kiwi fruits, wherein the addition amount of the potassium metabisulfite is 0.05 per mill of the weight of the pulp, and the addition amount of the pectinase is 0.02 per mill of the weight of the pulp, uniformly mixing, and standing at room temperature for 5 hours;
then adding composite saccharifying enzyme and yeast, wherein the unit of the composite saccharifying enzyme is 100 ten thousand U, the addition amount of the composite saccharifying enzyme is 0.3 percent of the weight of the fruit pulp, and the addition amount of the yeast is 0.5 per thousand of the weight of the fruit pulp;
mixing, adding into fermentation tank, wherein the volume of fermentation product in the fermentation tank is 2/3 of the volume of the fermentation tank, naturally fermenting at below 25 deg.C for 15 days, and filtering to obtain fructus Actinidiae chinensis wine.
Measuring the alcohol content of the kiwi fruit wine to be 8 degrees.
Example 6
A method for preparing kiwi fruit wine comprises the following steps:
collecting picked kiwi fruits, wherein the ripeness distribution of the kiwi fruits is 5-6;
preparing the kiwi fruits into pulp, adding potassium metabisulfite and pectinase into the pulp of the kiwi fruits, wherein the addition amount of the potassium metabisulfite is 0.08 per mill of the weight of the pulp, the addition amount of the pectinase is 0.05 per mill of the weight of the pulp, uniformly mixing, and standing at room temperature for 4 hours;
then adding composite saccharifying enzyme and yeast, wherein the unit of the composite saccharifying enzyme is 100 ten thousand U, the addition amount of the composite saccharifying enzyme is 0.5 percent of the weight of the fruit pulp, and the addition amount of the yeast is 0.8 per thousand of the weight of the fruit pulp;
mixing, adding into fermentation tank, wherein the volume of fermentation product in the fermentation tank is 3/4 of the volume of the fermentation tank, naturally fermenting at below 25 deg.C for 13 days, and filtering to obtain fructus Actinidiae chinensis wine.
Measuring the alcohol content of the kiwi fruit wine to be 7 degrees.
Comparative example 1
A method for preparing kiwi fruit wine comprises the following steps:
collecting picked kiwi fruits, wherein the ripeness distribution of the kiwi fruits is 5-6;
preparing the kiwi fruits into pulp, adding potassium metabisulfite and pectinase into the pulp of the kiwi fruits, wherein the addition amount of the potassium metabisulfite is 0.05 per mill of the weight of the pulp, and the addition amount of the pectinase is 0.02 per mill of the weight of the pulp, uniformly mixing, and standing at room temperature for 5 hours;
then adding yeast, wherein the adding amount of the yeast is 0.5 per mill of the weight of the fruit pulp;
mixing, adding into fermentation tank, wherein the volume of fermentation product in the fermentation tank is 2/3 of the volume of the fermentation tank, naturally fermenting at below 25 deg.C for 15 days, and filtering to obtain fructus Actinidiae chinensis wine.
Measuring the alcohol content of the fructus Actinidiae chinensis wine to 5 °.
Comparative example 2
A method for preparing kiwi fruit wine comprises the following steps:
collecting picked kiwi fruits, wherein the ripeness distribution of the kiwi fruits is 5-6;
preparing the kiwi fruits into pulp, adding potassium metabisulfite and pectinase into the pulp of the kiwi fruits, wherein the addition amount of the potassium metabisulfite is 0.05 per mill of the weight of the pulp, the addition amount of the pectinase is 0.03 per mill of the weight of the pulp, uniformly mixing, and standing at room temperature for 5 hours;
then adding yeast and sucrose, wherein the adding amount of the yeast is 0.5 per mill of the weight of the fruit pulp, and the adding amount of the sucrose is added according to the alcoholic strength of 8 degrees;
mixing, adding into fermentation tank, wherein the volume of fermentation product in the fermentation tank is 2/3 of the volume of the fermentation tank, naturally fermenting at temperature below 25 deg.C for 15 days, and filtering to obtain 8 ° fructus Actinidiae chinensis wine.
Comparative example 3
A method for preparing kiwi fruit wine comprises the following steps:
collecting picked fructus Actinidiae chinensis, and ripening fructus Actinidiae chinensis until its maturity is 9-9.5;
preparing the kiwi fruits into pulp, adding potassium metabisulfite and pectinase into the pulp of the kiwi fruits, wherein the addition amount of the potassium metabisulfite is 0.05 per mill of the weight of the pulp, the addition amount of the pectinase is 0.03 per mill of the weight of the pulp, uniformly mixing, and standing at room temperature for 5 hours;
then adding yeast, wherein the adding amount of the yeast is 0.5 per mill of the weight of the fruit pulp;
mixing, adding into fermentation tank, wherein the volume of fermentation product in the fermentation tank is 2/3 of the volume of the fermentation tank, naturally fermenting at temperature below 25 deg.C for 15 days, and filtering to obtain 8 ° fructus Actinidiae chinensis wine.
It should be noted that the kiwi fruits used in examples 4-6 and comparative examples 1-2 of the present invention were not different, and the fermentation conditions were consistent.
Experimental example 1
The kiwi wines obtained in examples 4 to 6 and comparative examples 1 to 2 were evaluated in taste. The tasting standard of the kiwi fruit wine is established by taking reference to 'wine tasting science' compiled by Lihua and GB/T15038-2006 general analysis methods of the wine and the fruit wine (see table 1). The kiwi wines obtained in examples 4 to 6 and comparative examples 1 to 2 were tasted by 10 tasters with reference to the standard, and after tasting, each item was scored, and the average value of each item was calculated, and the specific results are shown in table 2.
TABLE 1 tasting reference standards
| Item | Index (I) | Full mark |
| Appearance of the product | Yellow, clear, transparent, lustrous and without suspended matter | 20 |
| Fragrance | The ripe aroma characteristics of the kiwi fruit are rich in fruit aroma and wine aroma, and are harmonious and pleasant | 40 |
| Taste of the product | Soft, harmonious and intact wine body | 40 |
TABLE 2 tasting results
As can be seen from Table 2, the kiwi wine prepared by the method has higher index values, is not much different from the kiwi wine obtained by fermenting mature kiwi, but is greatly different from the wine obtained by fermenting immature kiwi or fermenting the kiwi wine in a mode of adding cane sugar. As can be seen from the table 2, the kiwi fruit wine provided by the invention is clear, transparent and glossy; the wine has mature fragrance of kiwi fruits, is rich in bouquet, harmonious and pleasant, and is pure and typical; the wine has mellow, soft and harmonious taste and complete wine body; the comprehensive quality is superior.
In addition, the amount of the cane sugar required to be added is large when the alcoholic strength is increased by adding the cane sugar, compared with the method for adding the cane sugar, the fermentation cost of adding the compound saccharifying enzyme is lower, the cost per ton is saved by more than 1000 yuan, and the defects of easy pollution of mixed bacteria and troublesome operation caused by adding the cane sugar are also overcome.
In addition, compared with comparative examples 1 and 2, the residue and liquid of the fermented product obtained by fermenting by the preparation method of the kiwi fruit wine are easier to separate.
In conclusion, the inventor grope a method for uniformly and thoroughly converting fructose in kiwi fruits through a large number of experiments and years of summary, solves the problem that the kiwi fruits waste time and space when being ripened, improves the alcoholic strength of the kiwi wine obtained by fermentation, obviously increases aromatic substances, and simultaneously solves the problem of residue-liquid separation after the kiwi wine is fermented.
While particular embodiments of the present invention have been illustrated and described, it would be obvious that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.
Claims (5)
1. A preparation method of kiwi fruit wine is characterized in that an antioxidant and pectinase are added into fruit pulp containing at least part of immature kiwi fruits, after uniform mixing, pectin in the fruit pulp is decomposed, then composite glucoamylase and zymophyte are added, and the kiwi fruit wine is prepared by fermentation;
the fruit pulp containing at least part of immature kiwi fruit is fruit pulp prepared from 5-6 mature kiwi fruit;
the antioxidant is potassium metabisulfite;
the zymocyte is yeast;
the adding amount of the composite saccharifying enzyme is 0.15-0.3% of the weight of the fruit pulp, the adding amount of the potassium metabisulfite is 0.03-0.08% of the weight of the fruit pulp, the adding amount of the pectinase is 0.01-0.05% of the weight of the fruit pulp, and the adding amount of the yeast is 0.3-0.8% of the weight of the fruit pulp;
decomposing the pectin in the pulp into: standing at room temperature for 4-5 h;
the fermentation is carried out in a fermentor in which the volume of the fermentation product is 2/3-3/4 of the volume of the fermentor.
2. The method for preparing kiwi wine according to claim 1, wherein the fermentation temperature is 25 ℃ or lower.
3. The method for preparing kiwi wine according to claim 2, wherein the fermentation temperature is 15-25 ℃.
4. The method for preparing kiwi wine according to claim 2, wherein the fermentation time is 13-20 days.
5. Kiwi obtained by the method for producing Kiwi as described in any one of claims 1 to 4.
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| CN1246445C (en) * | 2002-01-10 | 2006-03-22 | 田忠胜 | Production process of Yangtao wine |
| CN102382750A (en) * | 2011-11-08 | 2012-03-21 | 郑州轻工业学院 | Production method of kiwifruit vinegar and kiwifruit flavor vinegar |
| CN103416478A (en) * | 2012-05-14 | 2013-12-04 | 李雪娇 | Actinidia rapid astringency-removing technology |
| CN103211297B (en) * | 2013-04-03 | 2015-04-08 | 红云红河烟草(集团)有限责任公司 | Preparation method of kiwi fruit extracts and application of kiwi fruit extracts in cigarettes |
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