CN108264990A - A kind of production method of Kiwi berry cocktail - Google Patents
A kind of production method of Kiwi berry cocktail Download PDFInfo
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- CN108264990A CN108264990A CN201810418855.4A CN201810418855A CN108264990A CN 108264990 A CN108264990 A CN 108264990A CN 201810418855 A CN201810418855 A CN 201810418855A CN 108264990 A CN108264990 A CN 108264990A
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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
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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
Abstract
It is as follows the invention discloses a kind of production method of Kiwi berry cocktail：Kiwi berry and rice pre-treatment；Prepare mixing flower, dried peppermint leaf；Prepare mixing flower distillate, peppermint distillate；Mashed fruit of kiwi fruit is prepared, adds water, is stirred evenly, is boiled, filters, obtains filtrate and filter residue；Filtrate surveys pol, Icing Sugar on the rocks, antierythrite, honey, and heating is boiled；Flavoring Bin yeast, hops stir evenly again, ferment, and filter, and stand, obtain solution；Rice and filter residue are taken, mixing adds mixing flower distillate, yellow wine yeast, and fermentation obtains zymotic fluid；Zymotic fluid is squeezed, filters to obtain wine A；Filter residue distills to obtain wine B；Solution is squeezed, is filtered, obtains wine C；It measures wine A, wine B and wine C, mixing, rectification degree and obtains wine D, add peppermint distillate, mixing, filtering is filling, and sterilizing obtains finished product.Present invention process is simple, and technology is controllable, and method is feasible, not only obtains the good cocktail of mouthfeel, and also solve orchard worker sells fruit problem, has broad mass market prospect.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of Kiwi berry cocktail.
Background technology
Kiwi berry nutritious value is abundant, contains abundant vitamin C, polysaccharide, polyphenol, tartaric acid, calcium, potassium, selenium, zinc etc. and people
17 kinds of amino acid needed for body has anti-oxidant, anticancer, inhibits cardiovascular and cerebrovascular disease, improve immunity, alleviate the work(such as confirmed fatigue
Effect.The simple and elegant faint scent of the macaque peach blossom fragrance of a flower, rich in nutriments such as vitamin and potassium, iron, zinc；Peach blossom contains vitamin A, vitamin
8th, the nutriments such as vitamin C, Kaempferol, coumarin, trifolin have pleasant, the moisturize laxation that helps digestion, and happy skin of invigorating blood circulation is changed and becomes silted up
The effect of analgesic；Rice is rich in carbohydrate and B family vitamin, has the work(such as bowl spares nourishing the stomach, the strong will of strengthening the essence, hearing-improing and eyesight improving
Effect；Peppermint has medical and edible dual function, and main Leaf-feeding insects are stem and leaf, and peppermint contains menthol, menthones, camphor tree
Alkene, limonene, dietary fiber, can fresh breath, also with antisepsis and sterilization, diuresis, resolving sputum, the improving eyesight that clears away heart-fire, stomach invigorating and aid digestion
And other effects.
Cocktail is a kind of mixing drink, is formed by two or more wine or beverage, fruit juice, steam-water mixing,
There are certain nutritive value and enjoying value.Fruit juice, preserved fruit etc. are can be made by raw material of Kiwi berry, but is raw material using Kiwi berry
Kiwi berry cocktail is prepared also to be rarely reported.
Invention content
It is an object of the invention to overcome the above problem, provide a kind of raw material is easy to get, is simple for process, fermentation technique is controllable,
The production method of the pure and fresh pleasant Kiwi berry cocktail of in good taste, the pure of coloration, fragrance.
To achieve the above object, the technical solution adopted in the present invention is specific as follows：
A kind of production method of Kiwi berry cocktail, includes the following steps：
(1) natural maturity is chosen, no breakage is gone mouldy, and free from extraneous odour, slightly fragrance, hand touch the softer organic Kiwi of quality, wash
Net outer villus, dust, dry spare；
(2) no disease and pests harm, mildew and rot rice are chosen, tap water to rice is added in and is submerged, carry out first time immersion, Ran Houjia
Enter cellulase, carry out second and impregnate, take out boiling to ripe, dry in the air cool, it is spare；
(3) acquisition full-bloom stage peach blossom, macaque peach blossom, clean dust dry, and take macaque peach blossom and peach blossom in proportion, mixing obtains mixed
Flower is closed, it is spare；Fresh mint leaf is acquired, is dried after cleaning dust, it is spare；
(4) step is taken（3）Gained mixing flower is distilled in revolving bottle, being proportionally added into deionized water, must mix flower distillate,
It is spare；
(5) step is taken（3）Gained dried peppermint leaf distills in revolving bottle, being proportionally added into deionized water, obtains peppermint distillate, standby
With；
(6) by step（1）After gained Kiwi berry cuts both ends base of fruit, mashed fruit of kiwi fruit is crushed to obtain, adds in deionized water, stirring
Uniformly, boil, stirred when boiling, dry in the air naturally it is cool after, filtering, obtain filtrate and filter residue；Filtrate moves into the first of sterilizing-drying
In fermentation tank, pol is surveyed, adds in candy sugar powder, antierythrite, honey, heating is boiled, stirred when boiling；Naturally dry in the air it is cool after, then
Champagne yeast is added in, hops stir evenly, and lid lid one-way sealing is protected from light, and carry out first time fermentation, filter again, secondary filtrate
It moves into the second fermentation tank of new sterilizing-drying, stands, obtain solution；
(7) step is taken（2）Gained rice and step（6）Gained filter residue, mixing obtain mixture；Feed the mixture into sterilized it is dry
In dry third fermentation tank, step is measured（4）Gained mixing flower distillate, adds in mixing in third fermentation tank；Then Huang is weighed
Distiller's yeast adds in mixing in third fermentation tank after crushing, lid lid one-way sealing is protected from light, and carries out second and ferments, obtains zymotic fluid；
(8) by step（7）Gained zymotic fluid is squeezed, is filtered, and filtrate is filtered again through 30 ~ 45 μm of films, obtains clear wine A；
Filter residue vacuum distillation obtains wine B；
(9) by step（6）Acquired solution is squeezed, is filtered, and filtrate is filtered again through 30 ~ 45 μm of films, obtains clear wine C；
(10) alcohol meter method measures the wine degree of wine A, wine B and wine C, then measures wine A, wine B and wine C, is uniformly mixed, and adjusts wine
It is 15 ~ 16 degree to spend, and obtains wine D, then measures wine D and step in proportion（5）Gained peppermint distillate, mixing cross 30 ~ 45 μm of filters
Film, filling, sterilizing obtains finished product.
Preferably, step（2）Described in the additive amount of cellulase be the 0.05% ~ 0.08% of tap water weight；For the first time
Soaking time is 1 ~ 2h；Second of soaking time is for 24 hours；Digestion time is 40 ~ 50min.
Preferably, step（3）The mixing spends the weight ratio of middle macaque peach blossom and peach blossom to be（2~3）:1.
Preferably, step（4）Described in deionized water with mix flower weight ratio be（4~5）:1；Distillation condition for 50~
60 DEG C, 0.1MPa distills 1.5 ~ 2h.
Preferably, step（5）Described in deionized water and the weight ratio of dried peppermint leaf be（4~5）:1；Distillation condition for 50~
60 DEG C, 0.1MPa distills 1.5 ~ 2h.
Preferably, step（6）Described in deionized water and the weight ratio of mashed fruit of kiwi fruit be（2.5~3）:1；Boiling time
For 5 ~ 10min；Filter condition is to be filtered with sterilized 100 ~ 200 mesh filter bag；The additive amount of candy sugar powder be filtrate 5%~
6%, the additive amount of antierythrite is the 1%~2% of filtrate, and the additive amount of honey is the 1%~2% of filtrate, heating boiling time for 2 ~
3min；The additive amount of champagne yeast is the 2%~3% of filtrate, and the additive amount of hops is the 0.05%~0.06% of filtrate, in hops,
The weight ratio of fragrant flower and bitter flower is 3:1；First time fermentation condition is 15~18 DEG C of fermentation for 24 hours~36h；Filter condition is uses again
Sterilized 200 ~ 300 mesh filter bag filtering；Static conditions stand 1~2 day for 4 DEG C.
Preferably, step（7）The weight ratio of rice and filter residue is in the mixture（10~15）:1；Mixture is with mixing
The weight ratio of flower distillate is 1:（2~2.5）；The weight ratio of mixture and yellow wine yeast is（6~8）:1 ；Second of fermentation condition
It ferments 3~6 months for 10~12 DEG C；
Preferably, step（8）Described in squeezing, filtering condition be with sterilized 100 ~ 200 mesh gauze squeeze, filter.
Preferably, step（9）Described in squeezing, filtering condition be with sterilized 100 ~ 200 mesh gauze squeezing, mistake
Filter.
Preferably, step（10）Described in wine D and the volume ratio of peppermint distillate be（50~100）:1；Sterilising conditions are 90
Sterilize 25 ~ 30s at DEG C.
The beneficial effects of the invention are as follows：
Kiwi berry cocktail produced by the invention, in good taste, coloration is pure, in limpid bright, has merged Kiwi berry and rice
Nutrition, fruity, the fragrance of flowers is strong, also rich in light minty note, unique flavor.The cocktail of the present invention is Chinese style cocktail,
Relatively there are many improvement with the cocktail in west, cocktail of the invention uses grain to be carried out liquid fermentation for raw material, also adds
Often feeding fruit, so as to ferment to obtain has splendid mouthfeel and cocktail full of nutrition.Present invention process equipment is simple, fermentation
Technology is controllable, and production method is practical, not only produces the cocktail of excellent taste, and also solve orchard worker sells fruit problem,
Kiwi berry improves the added value of Kiwi berry through deep processing, creates good economic value and social benefit, has wide city
Field prospect.
Specific embodiment
Below by specific embodiment, the invention will be further described.
Embodiment 1
A kind of production method of Kiwi berry cocktail, includes the following steps：
(1) natural maturity is chosen, no breakage is gone mouldy, and free from extraneous odour, slightly fragrance, hand touch the softer organic Kiwi of quality, wash
Net outer villus, dust, dry spare；
(2) no disease and pests harm, mildew and rot rice are chosen, tap water to rice is added in and is submerged, carries out impregnating 1h for the first time, then add
Enter the cellulase of 0.05% tap water weight, carry out second and impregnate for 24 hours, then boiling 40min is to ripe, taking-up dry in the air it is cool, it is standby
With；
(3) acquisition full-bloom stage peach blossom, macaque peach blossom, clean dust dry, by weight 2:1 takes macaque peach blossom and peach blossom, mixes
It is even, flower must be mixed, it is spare；Fresh mint leaf is acquired, is dried after cleaning dust, it is spare；
(4) step is taken（3）Gained mixing flower spends the deionized water of weight in revolving bottle, adding in 4 times of mixing, in 50 DEG C,
2h is distilled under 0.1MPa, flower distillate must be mixed, it is spare；
(5) step is taken（3）Gained dried peppermint leaf spends the deionized water of weight in revolving bottle, adding in 4 times of mixing, in 50 DEG C,
2h is distilled under 0.1MPa, obtains peppermint distillate, it is spare；
(6) by step（1）After gained Kiwi berry cuts both ends base of fruit, mashed fruit of kiwi fruit is crushed to obtain, adds in 2.5 times of kiwi fruits
Starch weight deionized water, stir evenly, boil 5min, stirred when boiling, dry in the air naturally it is cool after, with sterilized 100 mesh mistake
Sock filtration obtains filtrate and filter residue；Filtrate is moved into the first fermentation tank of sterilizing-drying, surveys pol, adds in 5% filtrate weight
Candy sugar powder, the antierythrite of 1% filtrate weight, 1% filtrate weight honey, heating boils 2min, stirred when boiling；It is natural
Dry in the air it is cool after, add the champagne yeast of 2% filtrate weight, the hops of 0.05% filtrate weight（The weight of fragrant flower and bitter flower in hops
Than being 3:1）, stir evenly, lid lid one-way sealing is protected from light, and 15 DEG C of 36h that ferment for the first time are filtered again with sterilized 200 mesh
Bag filtering, secondary filtrate are moved into the second fermentation tank of new sterilizing-drying, and 4 DEG C stand 1 day, obtain solution；
(7) by weight 10:1 takes step（2）Gained rice and step（6）Gained filter residue, mixing obtain mixture；By mixture
The step of adding in the third fermentation tank of sterilizing-drying, measuring 2 times of mixture weights（4）Gained mixing flower distillate, adds in
Mixing in third fermentation tank；Then yellow wine yeast is weighed, the weight ratio of the yellow wine yeast and mixture is 1:6, is added in after crushing
Mixing in three fermentation tanks, lid lid one-way sealing, is protected from light, 10 DEG C second ferment 6 months, obtain zymotic fluid；
(8) by step（7）Gained zymotic fluid is squeezed with sterilized 100 mesh gauze, is filtered, filtrate through 30 μm of films again
Filtering, obtains clear wine A；Filter residue vacuum distillation obtains wine B；
(9) by step（6）Acquired solution is squeezed with sterilized 100 mesh gauze, is filtered, and filtrate is through 30 μm of films mistake again
Filter, obtains clear wine C；
(10) alcohol meter method measures the wine degree of wine A, wine B and wine C, then measures wine A, wine B and wine C, is uniformly mixed, and adjusts wine
It is 15 degree to spend, and obtains wine D, is then 50 by volume:1 measures wine D and step（5）Gained peppermint distillate, mixing cross 30 μm of filters
Film, filling, sterilize 25s at 90 DEG C, obtains finished product.
Embodiment 2
A kind of production method of Kiwi berry cocktail, includes the following steps：
(1) natural maturity is chosen, no breakage is gone mouldy, and free from extraneous odour, slightly fragrance, hand touch the softer organic Kiwi of quality, wash
Net outer villus, dust, dry spare；
(2) no disease and pests harm, mildew and rot rice are chosen, tap water to rice is added in and is submerged, carries out impregnating 1.5h for the first time, then
Add in the cellulase of 0.07% tap water weight, carry out second and impregnate for 24 hours, then boiling 45min is to ripe, taking-up dry in the air it is cool, it is standby
With；
(3) acquisition full-bloom stage peach blossom, macaque peach blossom, clean dust dry, by weight 2.5:1 takes macaque peach blossom and peach blossom, mixes
It is even, flower must be mixed, it is spare；Fresh mint leaf is acquired, is dried after cleaning dust, it is spare；
(4) step is taken（3）Gained mixing flower spends the deionized water of weight in revolving bottle, adding in 4.5 times of mixing, in 55 DEG C,
1.7h is distilled under 0.1MPa, flower distillate must be mixed, it is spare；
(5) step is taken（3）Gained dried peppermint leaf spends the deionized water of weight in revolving bottle, adding in 4.5 times of mixing, in 55 DEG C,
1.7h is distilled under 0.1MPa, obtains peppermint distillate, it is spare；
(6) by step（1）After gained Kiwi berry cuts both ends base of fruit, mashed fruit of kiwi fruit is crushed to obtain, adds in 2.8 times of kiwi fruits
Starch weight deionized water, stir evenly, boil 8min, stirred when boiling, dry in the air naturally it is cool after, with sterilized 150 mesh mistake
Sock filtration obtains filtrate and filter residue；Filtrate is moved into the first fermentation tank of sterilizing-drying, surveys pol, adds in 5.5% filtrate weight
The candy sugar powder of amount, the antierythrite of 1.5% filtrate weight, 1.5% filtrate weight honey, heating boil 3min, stirred when boiling
It mixes；Naturally dry in the air it is cool after, add the champagne yeast of 2.5% filtrate weight, the hops of 0.06% filtrate weight（In hops fragrant flower and
The weight ratio of hardship flower is 3:1）, stir evenly, lid lid one-way sealing is protected from light, 17 DEG C of fermentation 30h for the first time, again with having sterilized
The filtering of 250 mesh filter bags, secondary filtrate moved into the second fermentation tank of new sterilizing-drying, and 4 DEG C stand 2 days, obtain solution；
(7) by weight 12:1 takes step（2）Gained rice and step（6）Gained filter residue, mixing obtain mixture；By mixture
The step of adding in the third fermentation tank of sterilizing-drying, measuring 2.2 times of mixture weights（4）Gained mixing flower distillate, adds
Enter mixing in third fermentation tank；Then yellow wine yeast is weighed, the weight ratio of the yellow wine yeast and mixture is 1:7, it is added in after crushing
Mixing in third fermentation tank, lid lid one-way sealing, is protected from light, 11 DEG C second ferment 5 months, obtain zymotic fluid；
(8) by step（7）Gained zymotic fluid is squeezed with sterilized 150 mesh gauze, is filtered, filtrate through 45 μm of films again
Filtering, obtains clear wine A；Filter residue vacuum distillation obtains wine B；
(9) by step（6）Acquired solution is squeezed with sterilized 150 mesh gauze, is filtered, and filtrate is through 45 μm of films mistake again
Filter, obtains clear wine C；
(10) alcohol meter method measures the wine degree of wine A, wine B and wine C, then measures wine A, wine B and wine C, is uniformly mixed, and adjusts wine
It is 16 degree to spend, and obtains wine D, is then 80 by volume:1 measures wine D and step（5）Gained peppermint distillate, mixing cross 45 μm of filters
Film, filling, sterilize 28s at 90 DEG C, obtains finished product.
Embodiment 3
A kind of production method of Kiwi berry cocktail, includes the following steps：
(1) natural maturity is chosen, no breakage is gone mouldy, and free from extraneous odour, slightly fragrance, hand touch the softer organic Kiwi of quality, wash
Net outer villus, dust, dry spare；
(2) no disease and pests harm, mildew and rot rice are chosen, tap water to rice is added in and is submerged, carries out impregnating 2h for the first time, then add
Enter the cellulase of 0.08% tap water weight, carry out second and impregnate for 24 hours, then boiling 50min is to ripe, taking-up dry in the air it is cool, it is standby
With；
(3) acquisition full-bloom stage peach blossom, macaque peach blossom, clean dust dry, by weight 3:1 takes macaque peach blossom and peach blossom, mixes
It is even, flower must be mixed, it is spare；Fresh mint leaf is acquired, is dried after cleaning dust, it is spare；
(4) step is taken（3）Gained mixing flower spends the deionized water of weight in revolving bottle, adding in 5 times of mixing, in 60 DEG C,
1.5h is distilled under 0.1MPa, flower distillate must be mixed, it is spare；
(5) step is taken（3）Gained dried peppermint leaf spends the deionized water of weight in revolving bottle, adding in 5 times of mixing, in 60 DEG C,
1.5h is distilled under 0.1MPa, obtains peppermint distillate, it is spare；
(6) by step（1）After gained Kiwi berry cuts both ends base of fruit, mashed fruit of kiwi fruit is crushed to obtain, adds in 3 times of mashed fruit of kiwi fruit
The deionized water of weight, stirs evenly, and boils 10min, is stirred when boiling, dry in the air naturally it is cool after, with sterilized 200 mesh filter
Bag filtering, obtains filtrate and filter residue；Filtrate is moved into the first fermentation tank of sterilizing-drying, surveys pol, adds in 6% filtrate weight
Candy sugar powder, the antierythrite of 2% filtrate weight, 2% filtrate weight honey, heating boil 3min, stirred when boiling；Naturally it dries in the air
After cool, the champagne yeast of 3% filtrate weight, the hops of 0.06% filtrate weight are added（The weight ratio of fragrant flower and bitter flower in hops
It is 3:1）, stir evenly, lid lid one-way sealing is protected from light, and 18 DEG C of fermentations for the first time for 24 hours, are filtered with sterilized 300 mesh again
Bag filtering, secondary filtrate are moved into the second fermentation tank of new sterilizing-drying, and 4 DEG C stand 2 days, obtain solution；
(7) by weight 15:1 takes step（2）Gained rice and step（6）Gained filter residue, mixing obtain mixture；By mixture
The step of adding in the third fermentation tank of sterilizing-drying, measuring 2.5 times of mixture weights（4）Gained mixing flower distillate, adds
Enter mixing in third fermentation tank；Then yellow wine yeast is weighed, the weight ratio of the yellow wine yeast and mixture is 1:8, it is added in after crushing
Mixing in third fermentation tank, lid lid one-way sealing, is protected from light, 12 DEG C second ferment 3 months, obtain zymotic fluid；
(8) by step（7）Gained zymotic fluid is squeezed with sterilized 200 mesh gauze, is filtered, filtrate through 45 μm of films again
Filtering, obtains clear wine A；Filter residue vacuum distillation obtains wine B；
(9) by step（6）Acquired solution is squeezed with sterilized 200 mesh gauze, is filtered, and filtrate is through 45 μm of films mistake again
Filter, obtains clear wine C；
(10) alcohol meter method measures the wine degree of wine A, wine B and wine C, then measures wine A, wine B and wine C, is uniformly mixed, and adjusts wine
It is 16 degree to spend, and obtains wine D, is then 100 by volume:1 measures wine D and step（5）Gained peppermint distillate, mixing cross 45 μm
Filter membrane, filling, sterilize 30s at 90 DEG C, obtains finished product.
Embodiment 4
Kiwi berry cocktail prepared according to the methods of the invention, coloration is pure, limpid bright, glossy, and yellow green is presented；
Contain the fragrance of a flower, Kiwi berry fruity, aroma, minty note；Wine body is plentiful, comfortable tasty and refreshing, slightly kills mouthfeel, and aftertaste is continuous, wind
Taste is unique.Wherein, total reducing sugar（With glucose meter）For 8.7 ~ 9.5 g/L, total sulfur dioxide is 108 ~ 112mg/L, and sugar-free extract is
7.9 ~ 8.2g/L, volatile acid are 0.86 ~ 0.95g/L；Wine degree is 14 ~ 16 degree, Titrable acid（In terms of tartaric acid）For 7.4 ~ 8.2g/L,
Lead is 0.08 ~ 0.1mg/L, and formaldehyde is 0.85 ~ 0.93mg/L, and total plate count is 24 ~ 27 CFU/g, and coliform is 1 ~ 2 MPN/
100ml does not detect pathogenic bacteria（Salmonella, Shigella, staphylococcus aureus）, to Kiwi berry chicken obtained by embodiment 1-3
Tail wine carries out quality testing, as a result such as table 1.
The quality measurements of 1 present invention gained Kiwi berry cocktail of table
Claims (10)
1. a kind of production method of Kiwi berry cocktail, which is characterized in that include the following steps：
(1) Kiwi berry is chosen, cleans, dries spare；
(2) rice is chosen, rice is added water to and is submerged, carries out first time immersion, then adds in cellulase, is carried out second
It impregnates, takes out boiling to ripe, dry in the air cool, it is spare；
(3) peach blossom, macaque peach blossom are acquired, cleans and dries, take macaque peach blossom and peach blossom in proportion, mixing must mix flower, spare；
Fresh mint leaf is acquired, cleans and dries, it is spare；
(4) step is taken（3）Gained mixing flower adds water in proportion, and distillation must mix flower distillate, spare；
(5) step is taken（3）Gained dried peppermint leaf, in proportion plus water, distillation obtain peppermint distillate, spare；
(6) by step（1）After gained Kiwi berry cuts both ends base of fruit, mashed fruit of kiwi fruit is crushed to obtain, adds water, stirs evenly, boil
Boiling, dry in the air it is cool after, filtering, obtain filtrate and filter residue；Filtrate is moved into the first fermentation tank of sterilizing-drying, surveys pol, adds in rock sugar
Powder, antierythrite, honey, heating are boiled；Dry in the air it is cool after, add champagne yeast, hops stir evenly, sealing, be protected from light, carry out
It ferments, filters again for the first time, secondary filtrate is moved into the second fermentation tank of new sterilizing-drying, is stood, is obtained solution；
(7) step is taken（2）Gained rice and step（6）Gained filter residue, mixing obtain mixture；Feed the mixture into sterilized it is dry
In dry third fermentation tank, step is added（4）Gained mixing flower distillate, is eventually adding the yellow wine yeast crushed, mixing is close
Envelope, is protected from light, and carries out second and ferments, obtains zymotic fluid；
(8) by step（7）Gained zymotic fluid is squeezed, is filtered, and filtrate is filtered again, obtains clear wine A；Filter residue negative pressure is steamed
Evaporate to obtain wine B；
(9) by step（6）Acquired solution is squeezed, is filtered, and filtrate is filtered again, obtains clear wine C；
(10) the wine degree of wine A, wine B and wine C are measured, then measures wine A, wine B and wine C, is uniformly mixed, adjustment wine degree is 15 ~ 16
Degree, obtains wine D, then measures wine D and step in proportion（5）Gained peppermint distillate, mixing, filter membrane is filling, and sterilizing is obtained into
Product.
2. the production method of Kiwi berry cocktail according to claim 1, which is characterized in that step（2）Described in cellulose
The additive amount of enzyme is add water weight 0.05% ~ 0.08%；First time soaking time is 1 ~ 2h；Second of soaking time is for 24 hours；It steams
The time is boiled as 40 ~ 50min.
3. the production method of Kiwi berry cocktail according to claim 1, which is characterized in that step（3）During the mixing is spent
The weight ratio of macaque peach blossom and peach blossom is（2~3）:1.
4. the production method of Kiwi berry cocktail according to claim 1, which is characterized in that step（4）Described in amount of water
It is with the weight ratio for mixing flower（4~5）:1；Distillation condition is 50~60 DEG C, and 0.1MPa distills 1.5 ~ 2h.
5. the production method of Kiwi berry cocktail according to claim 1, which is characterized in that step（5）Described in amount of water
Weight ratio with dried peppermint leaf is（4~5）:1；Distillation condition is 50~60 DEG C, and 0.1MPa distills 1.5 ~ 2h.
6. the production method of Kiwi berry cocktail according to claim 1, which is characterized in that step（6）Described in amount of water
Weight ratio with mashed fruit of kiwi fruit is（2.5~3）:1；Boiling time is 5 ~ 10min；Filter condition is with sterilized 100 ~ 200
Mesh filter bag filters；The additive amount of candy sugar powder is the 5%~6% of filtrate, and the additive amount of antierythrite is the 1%~2% of filtrate, honey
Additive amount be the 1%~2% of filtrate, heating boiling time be 2 ~ 3min；The additive amount of champagne yeast is the 2%~3% of filtrate, wine
Colored additive amount is the 0.05%~0.06% of filtrate, and in hops, the weight ratio of fragrant flower and bitter flower is 3:1；First time fermentation condition
For 15~18 DEG C of fermentation for 24 hours~36h；Filter condition is to be filtered with sterilized 200 ~ 300 mesh filter bag again；Static conditions are
4 DEG C stand 1~2 day.
7. the production method of Kiwi berry cocktail according to claim 1, which is characterized in that step（7）In the mixture
The weight ratio of rice and filter residue is（10~15）:1；Mixture is 1 with the weight ratio for mixing flower distillate:（2~2.5）；Mixture
Weight ratio with yellow wine yeast is（6~8）:1 ；Second of fermentation condition ferments 3~6 months for 10~12 DEG C.
8. the production method of Kiwi berry cocktail according to claim 1, which is characterized in that step（8）Described in squeezing, mistake
The condition of filter is to be squeezed, filtered with sterilized 100 ~ 200 mesh gauze.
9. the production method of Kiwi berry cocktail according to claim 1, which is characterized in that step（9）Described in squeezing, mistake
The condition of filter is to be squeezed, filtered with sterilized 100 ~ 200 mesh gauze.
10. the production method of Kiwi berry cocktail according to claim 1, which is characterized in that step（10）Described in wine D with
The volume ratio of peppermint distillate is（50~100）:1；Sterilising conditions are the 25 ~ 30s that sterilizes at 90 DEG C.
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