CN109554269A - A kind of kiwi fruit wine and its production method - Google Patents
A kind of kiwi fruit wine and its production method Download PDFInfo
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- CN109554269A CN109554269A CN201910076014.4A CN201910076014A CN109554269A CN 109554269 A CN109554269 A CN 109554269A CN 201910076014 A CN201910076014 A CN 201910076014A CN 109554269 A CN109554269 A CN 109554269A
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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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Abstract
The present invention discloses a kind of kiwi fruit wine, belongs to technical field of food preparation, is prepared from the following materials: 20~30 parts of Kiwi berry, 4~12 parts of passion fruit, 8~12 parts of onion；The fruit wine is full of nutrition, and aroma is pleasant, has auxiliary therapeutic action to diseases such as hypertension, angiocarpy.
Description
Technical field
The present invention relates to technical field of food preparation, more particularly, to a kind of kiwi fruit wine and its production method.
Background technique
It is Kiwi berry nutritious abundant, contain sugar, protein, amino acid, flavones, polyphenol, various trace elements, organic acid and dimension
Raw element etc., being fermented is prepared into fruit wine and can not only assign new flavor and taste, moreover it is possible to the antioxidation of product is improved, it is right
The diseases such as hypertension, angiocarpy have auxiliary therapeutic action；And onion sulphur compound rich in, flavones, Phenylpropanoid Glycosides, steroidal soap
Glycosides etc. with reduction blood glucose, resistance mushroom, inhibition platelet aggregation, norcholesterol, reduces the physiology such as fat content work in blood
With；Onion and Kiwi berry are prepared into fruit wine and have more health-care effect.
Chinese patent literature (CN106350400A) discloses a kind of wild Fructus actinidiae chinensis onion health preserving wine and preparation method thereof, leads to
It crosses and Conditions of Onion Juice is added in wild Fructus actinidiae chinensis former wine, because Conditions of Onion Juice acidity is lower, can effectively reduce finished wine totality acidity；This
Outside, onion has preferable pungent, and mouthfeel is more plentiful, and aftertaste is longer；Third, onion market price is lower, and it is easy storage
It deposits, crushing juice rate is high, and product cost has and reduces by a relatively large margin；4th, Conditions of Onion Juice is added when glue under semi-finished product wine, both remains ocean
The true qualities of green onion avoid the loss for causing nutrition and flavor during the fermentation, and Conditions of Onion Juice is allowed to take part in the cold treatments of semi-finished product
Process improves the non-biostability of finished wine；5th, Conditions of Onion Juice can strengthen the health-care effect of Wild actinidia wine, contain
Allyl disulfide and a small amount of sulphur amino acid have effect for reducing fat, these substances belong to glycocide, have anti-arterial sclerosis
Effect, can pre- preventing thrombosis formation, onion includes yellow urea butyric acid, can be substantially reduced blood-sugar content.But the patent is directly will
Conditions of Onion Juice is added in Kiwi berry semi-finished product wine, and the taste of onion is relatively more pungent, largely effects on the mouthfeel of product.
Chinese patent literature (CN108913472A) discloses a kind of preparation method of Kiwi berry mineral spring wine containing vapour；Invention Mi
The pulp modulation that Kiwi berry is removed the peel deseeding in the preparation method of monkey peach mineral spring wine containing vapour is slurried, and fermented, sterilizing is at Kiwi berry
Fruit wine is added to in natural mineral water containing vapour, obtains the functional wine product rich in multi mineral microelement, invigorating stomach and spleen.
The mineral spring wine containing vapour is by kiwi-fruit juice, sucrose fatty ester, dried orange peel juice, red ginseng juice, fruit wine yeast, natural mineral spring containing vapour
Water compounding is made.The fruit wine is by Kiwi berry, dried orange peel and red ginseng is fermented forms, and is rich in vitamin C, and red ginseng, which has, improves human body
Immunocompetence, anti-fatigue effect, to diseases such as hypertension, angiocarpy without booster action.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, it is an object of the present invention to provide a kind of kiwi fruit wine, nutrition is rich
Richness, aroma is pleasant, has auxiliary therapeutic action to diseases such as hypertension, angiocarpy.
In order to achieve the above objectives, the invention adopts the following technical scheme:
A kind of kiwi fruit wine, is prepared from the following materials: 20~30 parts of Kiwi berry, 4~12 parts of passion fruit, and onion 8~12
Part.
A kind of production method of kiwi fruit wine, comprising the following steps:
(1) quick-frozen: Kiwi berry and passion fruit freeze 7 days at cryogenic temperature -5~-10 DEG C；
(2) fruit jam fermentation: pulp is broken into after the Kiwi berry of freezing and passion fruit are thawed at a temperature of 10~15 DEG C, by fruit juice
Sugar content is adjusted to 25%, and saccharomycete is added by the 5 ‰ of allotment juice amount, terminates after 15 DEG C of fermentations to residual sugar 7g/L, fermented
In journey daily fall juice or beat rake once；
(3) it is separated by solid-liquid separation: after fermentation, obtaining pulp former wine by being centrifugated out fermentation liquid, stored under the conditions of 0~2 DEG C；
(4) onion is fermented: pretreated onion mashing adjusts sugar content to 15~17%, by 6~10 ‰ amount inoculation yeasts
Bacterium ferments 6~8 days, fermentation liquid is centrifuged out after fermentation, obtains onion former wine；
(5) Freeze Concentration: under the conditions of pulp former wine and onion former wine are placed in -15~-5 DEG C, make its icing, gone every 4 hours
Except floating ice is primary, when remaining liq is the 30% of primary quantity, ice wine former wine is obtained；
(6) ageing is packed: the ice wine former wine of low temperature ageing >=1 year is sealed in 3~15 DEG C through centrifugation removal of impurities and membrane microfiltration degerming, nothing
Filling under the conditions of bacterium, packaging is product.
Further, onion pretreatment is 3~9min of microwave deactivating enzyme pretreatment time, the microwave in the step (4)
Power density is 0.5~1.0mW/cm2。
Further, onion fermentation temperature is 15-20 DEG C in the step (4).
Further, the Kiwi berry peeling, passion fruit remove the peel deseeding.
The beneficial effects of the present invention are:
1, the present invention discloses a kind of kiwi fruit wine, and passion fruit and onion are also added in raw material, wherein more in passion fruit
Natural organic acids inhibit the enzymatic browning of kiwi fruit wine, effect of color protection is good；And onion compounds with Kiwi berry and can increase production
Product have auxiliary therapeutic action to diseases such as hypertension, angiocarpy.
2, the Kiwi berry in the invention and passion fruit use cold fermentation technique, handle fruit using freeze-thaw method early period, no
The step of needing to add pectase, on the one hand saving enzymatic hydrolysis, reduces production cost, improves production efficiency, and reduces outer
Carry out influence of the enzyme to fruit wine flavor, on the other hand can reduce the loss of volatile aromatic substance and heat-sensitive substance in fruit juice
It destroys.
3 and onion first uses microwave treatment before fermentation, can break cycloalliin enzyme, reduce the life of alliaceous odour taste precursor substance
At another aspect also can help to the volatilization from taste substance, to facilitate the mouthfeel of enhancing product.
4, pulp former wine and onion former wine after fermenting are prepared into ice wine, entire fermentation and the non-low temperature of preparation process, energy
Retain the physiological activity of Kiwi berry, passion fruit and onion, the product finally prepared to greatest extent
In bright amber, aroma is pleasant, is rich in the microelements such as phenols, amino acid, vitamin and potassium, magnesium, and nutrition is rich
It is rich.
Specific embodiment
The invention will be further described combined with specific embodiments below.
Embodiment 1
A kind of kiwi fruit wine, is prepared from the following materials: 20 parts of Kiwi berry, 12 parts of passion fruit, 8 parts of onion.
A kind of production method of kiwi fruit wine, comprising the following steps:
(1) quick-frozen: Kiwi berry peeling, passion fruit are removed the peel deseeding, are freezed 7 days at -5 DEG C of cryogenic temperature；
(2) fruit jam fermentation: breaking into pulp after the Kiwi berry of freezing and passion fruit are thawed at a temperature of 10 DEG C, by fruit juice containing sugar
Amount is adjusted to 25%, and saccharomycete is added by the 5 ‰ of allotment juice amount, terminates after 15 DEG C of fermentations to residual sugar 7g/L, in fermentation process
Daily juice makes rake once；
(3) it is separated by solid-liquid separation: after fermentation, obtaining pulp former wine by being centrifugated out fermentation liquid, stored under the conditions of 0 DEG C；
(4) onion is fermented: pretreated onion mashing adjusts sugar content to 15%, by 6 ‰ amount inoculation yeast bacterium, fermentation 8
It, is centrifuged out fermentation liquid after fermentation, obtain onion former wine；
(5) Freeze Concentration: under the conditions of pulp former wine and onion former wine are placed in -15 DEG C, making its icing, floating every removal in 4 hours
Ice is primary, when remaining liq is the 30% of primary quantity, obtains ice wine former wine；
(6) ageing is packed: the ice wine former wine of low temperature ageing >=1 year is sealed in 3 DEG C through centrifugation removal of impurities and membrane microfiltration degerming, sterile item
Filling under part, packaging is product.
Wherein onion pretreatment is microwave deactivating enzyme pretreatment time 3min in step (4), and the Microwave Power Density is
0.5mW/cm2；Onion fermentation temperature is 15 DEG C in step (4).
Embodiment 2
A kind of kiwi fruit wine, is prepared from the following materials: 22 parts of Kiwi berry, 11 parts of passion fruit, 9 parts of onion.
A kind of production method of kiwi fruit wine, comprising the following steps:
(1) quick-frozen: Kiwi berry peeling, passion fruit are removed the peel deseeding, are freezed 7 days at -6 DEG C of cryogenic temperature；
(2) fruit jam fermentation: breaking into pulp after the Kiwi berry of freezing and passion fruit are thawed at a temperature of 11 DEG C, by fruit juice containing sugar
Amount is adjusted to 25%, and saccharomycete is added by the 5 ‰ of allotment juice amount, terminates after 15 DEG C of fermentations to residual sugar 7g/L, in fermentation process
Daily juice makes rake once；
(3) it is separated by solid-liquid separation: after fermentation, obtaining pulp former wine by being centrifugated out fermentation liquid, stored under the conditions of 0 DEG C；
(4) onion is fermented: pretreated onion mashing adjusts sugar content to 15%, by 7 ‰ amount inoculation yeast bacterium, fermentation 8
It, is centrifuged out fermentation liquid after fermentation, obtain onion former wine；
(5) Freeze Concentration: under the conditions of pulp former wine and onion former wine are placed in -12 DEG C, making its icing, floating every removal in 4 hours
Ice is primary, when remaining liq is the 30% of primary quantity, obtains ice wine former wine；
(6) ageing is packed: the ice wine former wine of low temperature ageing >=1 year is sealed in 5 DEG C through centrifugation removal of impurities and membrane microfiltration degerming, sterile item
Filling under part, packaging is product.
Wherein onion pretreatment is microwave deactivating enzyme pretreatment time 4min in step (4), and the Microwave Power Density is
0.6mW/cm2；Onion fermentation temperature is 15 DEG C in step (4).
Embodiment 3
A kind of kiwi fruit wine, is prepared from the following materials: 25 parts of Kiwi berry, 10 parts of passion fruit, 10 parts of onion.
A kind of production method of kiwi fruit wine, comprising the following steps:
(1) quick-frozen: Kiwi berry peeling, passion fruit are removed the peel deseeding, are freezed 7 days at -8 DEG C of cryogenic temperature；
(2) fruit jam fermentation: breaking into pulp after the Kiwi berry of freezing and passion fruit are thawed at a temperature of 12 DEG C, by fruit juice containing sugar
Amount is adjusted to 25%, and saccharomycete is added by the 5 ‰ of allotment juice amount, terminates after 15 DEG C of fermentations to residual sugar 7g/L, in fermentation process
Daily juice makes rake once；
(3) it is separated by solid-liquid separation: after fermentation, obtaining pulp former wine by being centrifugated out fermentation liquid, stored under the conditions of 1 DEG C；
(4) onion is fermented: pretreated onion mashing adjusts sugar content to 16%, by 8 ‰ amount inoculation yeast bacterium, fermentation 7
It, is centrifuged out fermentation liquid after fermentation, obtain onion former wine；
(5) Freeze Concentration: under the conditions of pulp former wine and onion former wine are placed in -10 DEG C, making its icing, floating every removal in 4 hours
Ice is primary, when remaining liq is the 30% of primary quantity, obtains ice wine former wine；
(6) ageing is packed: the ice wine former wine of low temperature ageing >=1 year is sealed in 8 DEG C through centrifugation removal of impurities and membrane microfiltration degerming, sterile item
Filling under part, packaging is product.
Wherein onion pretreatment is microwave deactivating enzyme pretreatment time 5min in step (4), and the Microwave Power Density is
0.8mW/cm2；Onion fermentation temperature is 15 DEG C in step (4).
Embodiment 4
A kind of kiwi fruit wine, is prepared from the following materials: 26 parts of Kiwi berry, 8 parts of passion fruit, 11 parts of onion.
A kind of production method of kiwi fruit wine, comprising the following steps:
(1) quick-frozen: Kiwi berry peeling, passion fruit are removed the peel deseeding, are freezed 7 days at -9 DEG C of cryogenic temperature；
(2) fruit jam fermentation: breaking into pulp after the Kiwi berry of freezing and passion fruit are thawed at a temperature of 14 DEG C, by fruit juice containing sugar
Amount is adjusted to 25%, and saccharomycete is added by the 5 ‰ of allotment juice amount, terminates after 15 DEG C of fermentations to residual sugar 7g/L, in fermentation process
Daily juice makes rake once；
(3) it is separated by solid-liquid separation: after fermentation, obtaining pulp former wine by being centrifugated out fermentation liquid, stored under the conditions of 1 DEG C；
(4) onion is fermented: pretreated onion mashing adjusts sugar content to 16%, by 9 ‰ amount inoculation yeast bacterium, fermentation 7
It, is centrifuged out fermentation liquid after fermentation, obtain onion former wine；
(5) Freeze Concentration: under the conditions of pulp former wine and onion former wine are placed in -8 DEG C, making its icing, every 4 hours removal floating ice
Once, when remaining liq is the 30% of primary quantity, ice wine former wine is obtained；
(6) ageing is packed: the ice wine former wine that low temperature ageing >=1 year is sealed in 10 DEG C cleans through centrifugation and membrane microfiltration degerming, sterile
Under the conditions of it is filling, packaging be product.
Wherein onion pretreatment is microwave deactivating enzyme pretreatment time 6min in step (4), and the Microwave Power Density is
0.9mW/cm2；Onion fermentation temperature is 20 DEG C in step (4).
Embodiment 5
A kind of kiwi fruit wine, is prepared from the following materials: 28 parts of Kiwi berry, 7 parts of passion fruit, 12 parts of onion.
A kind of production method of kiwi fruit wine, comprising the following steps:
(1) quick-frozen: Kiwi berry peeling, passion fruit are removed the peel deseeding, are freezed 7 days at -10 DEG C of cryogenic temperature；
(2) fruit jam fermentation: breaking into pulp after the Kiwi berry of freezing and passion fruit are thawed at a temperature of 15 DEG C, by fruit juice containing sugar
Amount is adjusted to 25%, and saccharomycete is added by the 5 ‰ of allotment juice amount, terminates after 15 DEG C of fermentations to residual sugar 7g/L, in fermentation process
Daily juice makes rake once；
(3) it is separated by solid-liquid separation: after fermentation, obtaining pulp former wine by being centrifugated out fermentation liquid, stored under the conditions of 2 DEG C；
(4) onion is fermented: pretreated onion mashing adjusts sugar content to 17%, by 10 ‰ amount inoculation yeast bacterium, fermentation 6
It, is centrifuged out fermentation liquid after fermentation, obtain onion former wine；
(5) Freeze Concentration: under the conditions of pulp former wine and onion former wine are placed in -5 DEG C, making its icing, every 4 hours removal floating ice
Once, when remaining liq is the 30% of primary quantity, ice wine former wine is obtained；
(6) ageing is packed: the ice wine former wine that low temperature ageing >=1 year is sealed in 15 DEG C cleans through centrifugation and membrane microfiltration degerming, sterile
Under the conditions of it is filling, packaging be product.
Wherein onion pretreatment is microwave deactivating enzyme pretreatment time 8min in step (4), and the Microwave Power Density is
1.0mW/cm2；Onion fermentation temperature is 20 DEG C in step (4).
Embodiment 6
A kind of kiwi fruit wine, is prepared from the following materials: 30 parts of Kiwi berry, 6 parts of passion fruit, 10 parts of onion.
A kind of production method of kiwi fruit wine, comprising the following steps:
(1) quick-frozen: Kiwi berry peeling, passion fruit are removed the peel deseeding, are freezed 7 days at -5 DEG C of cryogenic temperature；
(2) fruit jam fermentation: breaking into pulp after the Kiwi berry of freezing and passion fruit are thawed at a temperature of 10 DEG C, by fruit juice containing sugar
Amount is adjusted to 25%, and saccharomycete is added by the 5 ‰ of allotment juice amount, terminates after 15 DEG C of fermentations to residual sugar 7g/L, in fermentation process
Daily juice makes rake once；
(3) it is separated by solid-liquid separation: after fermentation, obtaining pulp former wine by being centrifugated out fermentation liquid, stored under the conditions of 2 DEG C；
(4) onion is fermented: pretreated onion mashing adjusts sugar content to 17%, by 10 ‰ amount inoculation yeast bacterium, fermentation 6
It, is centrifuged out fermentation liquid after fermentation, obtain onion former wine；
(5) Freeze Concentration: under the conditions of pulp former wine and onion former wine are placed in -10 DEG C, making its icing, floating every removal in 4 hours
Ice is primary, when remaining liq is the 30% of primary quantity, obtains ice wine former wine；
(6) ageing is packed: the ice wine former wine that low temperature ageing >=1 year is sealed in 15 DEG C cleans through centrifugation and membrane microfiltration degerming, sterile
Under the conditions of it is filling, packaging be product.
Wherein onion pretreatment is microwave deactivating enzyme pretreatment time 9min in step (4), and the Microwave Power Density is
0.6mW/cm2；Onion fermentation temperature is 20 DEG C in step (4).
Sense organ and physical and chemical index
As a result the sense organ and physical and chemical index for detecting the product of 1-6 of embodiment of the present invention preparation are shown in referring to GB15037 and GB2758
Table 1.
1 sense organ of table and physical and chemical result
As can be seen from Table 1, the fruit wine of 1-6 of the present invention preparation be bright amber, has strong aroma and fruity, items
Examination criteria meets national standard.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, this field is common
Other modifications or equivalent replacement that technical staff makes technical solution of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (5)
1. a kind of kiwi fruit wine, it is characterised in that: be prepared from the following materials: 20~30 parts of Kiwi berry, passion fruit 4~12
Part, 8~12 parts of onion.
2. a kind of production method of kiwi fruit wine, it is characterised in that: the following steps are included:
(1) quick-frozen: Kiwi berry and passion fruit freeze 7 days at cryogenic temperature -5~-10 DEG C；
(2) fruit jam fermentation: pulp is broken into after the Kiwi berry of freezing and passion fruit are thawed at a temperature of 10~15 DEG C, by fruit juice
Sugar content is adjusted to 25%, and saccharomycete is added by the 5 ‰ of allotment juice amount, terminates after 15 DEG C of fermentations to residual sugar 7g/L, fermented
In journey daily fall juice or beat rake once；
(3) it is separated by solid-liquid separation: after fermentation, obtaining pulp former wine by being centrifugated out fermentation liquid, stored under the conditions of 0~2 DEG C；
(4) onion is fermented: pretreated onion mashing adjusts sugar content to 15~17%, by 6~10 ‰ amount inoculation yeasts
Bacterium ferments 6~8 days, fermentation liquid is centrifuged out after fermentation, obtains onion former wine；
(5) Freeze Concentration: under the conditions of pulp former wine and onion former wine are placed in -15~-5 DEG C, make its icing, gone every 4 hours
Except floating ice is primary, when remaining liq is the 30% of primary quantity, ice wine former wine is obtained；
(6) ageing is packed: the ice wine former wine of low temperature ageing >=1 year is sealed in 3~15 DEG C through centrifugation removal of impurities and membrane microfiltration degerming, nothing
Filling under the conditions of bacterium, packaging is product.
3. a kind of production method of kiwi fruit wine according to claim 2, it is characterised in that: foreign in the step (4)
Green onion pretreatment is 3~9min of microwave deactivating enzyme pretreatment time, and the Microwave Power Density is 0.5~1.0mW/cm2。
4. a kind of production method of kiwi fruit wine according to claim 2, it is characterised in that: foreign in the step (4)
Green onion fermentation temperature is 15-20 DEG C.
5. a kind of production method of kiwi fruit wine according to claim 1, it is characterised in that: the Kiwi berry peeling,
Passion fruit removes the peel deseeding.
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Citations (5)
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|---|---|---|---|---|
| CN102304452A (en) * | 2011-09-27 | 2012-01-04 | 大连工业大学 | Berry ice wine and preparation method thereof |
| CN106350400A (en) * | 2016-08-25 | 2017-01-25 | 中博绿色科技股份有限公司 | Wild kiwi fruit/onion health-preserving wine and preparation method thereof |
| KR101726415B1 (en) * | 2016-07-06 | 2017-04-12 | 김행래 | Manufacturing method for dendropanax morbifera wine and |
| CN108315172A (en) * | 2018-05-15 | 2018-07-24 | 南阳师范学院 | A kind of brewing method of Kiwi berry Fragrant fruit wine |
| CN108611229A (en) * | 2018-07-18 | 2018-10-02 | 福建省农业科学院果树研究所 | A kind of olive Kiwi berry compound fruit wine and preparation method thereof |
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2019
- 2019-01-26 CN CN201910076014.4A patent/CN109554269A/en active Pending
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|---|---|---|---|---|
| CN102304452A (en) * | 2011-09-27 | 2012-01-04 | 大连工业大学 | Berry ice wine and preparation method thereof |
| CN102382741A (en) * | 2011-09-27 | 2012-03-21 | 大连工业大学 | Ice berry wines and preparation method thereof |
| KR101726415B1 (en) * | 2016-07-06 | 2017-04-12 | 김행래 | Manufacturing method for dendropanax morbifera wine and |
| CN106350400A (en) * | 2016-08-25 | 2017-01-25 | 中博绿色科技股份有限公司 | Wild kiwi fruit/onion health-preserving wine and preparation method thereof |
| CN108315172A (en) * | 2018-05-15 | 2018-07-24 | 南阳师范学院 | A kind of brewing method of Kiwi berry Fragrant fruit wine |
| CN108611229A (en) * | 2018-07-18 | 2018-10-02 | 福建省农业科学院果树研究所 | A kind of olive Kiwi berry compound fruit wine and preparation method thereof |
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Application publication date: 20190402 |