CN113637550A - Preparation method of kiwi fruit wine - Google Patents
Preparation method of kiwi fruit wine Download PDFInfo
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- CN113637550A CN113637550A CN202110867467.6A CN202110867467A CN113637550A CN 113637550 A CN113637550 A CN 113637550A CN 202110867467 A CN202110867467 A CN 202110867467A CN 113637550 A CN113637550 A CN 113637550A
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Classifications
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention relates to the technical field of wine brewing, and discloses a preparation method of kiwi fruit wine, which comprises the following steps: preparing mixed fruit juice, sterilizing, treating with pectinase, regulating sugar degree and acidity, inoculating, fermenting, ageing, filtering, sterilizing, and sealing. The invention relates to a pure natural health-care drinking wine, which is prepared by optimizing the process of kiwi fruit wine to obtain the optimal process, treating with pectinase and pectinase to make the kiwi fruit wine fresh and cool in taste. The kiwi fruit wine prepared by the invention furthest reserves the nutritional ingredients of kiwi fruit, is rich in various vitamins, organic acids and active proteins, also contains higher folic acid, copper and iron and a large amount of actinidine, and has the effects of protecting liver, resisting virus, reducing blood fat and blood pressure, relieving tension and fatigue, losing weight, beautifying and preventing and treating cardiovascular diseases.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a preparation method of kiwi fruit wine.
Background
The kiwi fruit contains multiple vitamins and essential mineral elements. According to the definition of the nutrient content of good fruits, the vitamin C content of the kiwi fruits and the content of the edible cellulose are determined to be good, and compared with other fruits, the vitamin C content of the kiwi fruits is one time or several times higher. Kiwi also contains high levels of folic acid, copper, pantothenic acid, iron, and large amounts of actinidine. Research shows that the kiwi fruit juice has the functions of protecting liver, resisting virus, resisting inflammation, reducing blood fat, reducing blood pressure, resisting fatigue, losing weight, beautifying, assisting fetal development, preventing and treating diabetes, preventing constipation and hemorrhoid, preventing and treating cardiovascular diseases and the like.
The medlar is rich in 18 amino acids and 32 trace elements required by human bodies, the medlar contains medlar polysaccharide, betaine and other active substances, so that the medlar has the effects of nourishing liver, improving eyesight, reducing blood sugar, resisting fatty liver, resisting arteriosclerosis, promoting hematopoiesis, resisting tumors, resisting oxidation, delaying aging and the like, and also contains rich pigment substances, and the main components of the medlar are fat-soluble carotenoid compounds, such as free carotenoid and carotenoid fatty acid ester. The pigment of the medlar is mainly yellow pigment and also contains a small amount of red pigment. The medlar pigment has nutritive value and gives the product unique color.
At present, the traditional high-alcohol white spirit has high alcohol content, so that the liver of people is particularly injured when people drink the white spirit, and the physical and psychological health of people is seriously affected. The fruit wine is more and more popular among consumers due to the palatable sour and sweet taste and pleasant bouquet, and has certain health care function and nutritional value. Although the wine in the existing market has low alcoholic strength, the wine is generally prepared by blending white spirit and fruit juice, the alcoholic strength is high, the fusel content is high, the health of human bodies is not facilitated, along with the increasing requirements of people on the material culture living standard, people need to have a healthy body, and the fruit juice wine containing various nutritional ingredients, various vitamins, various trace elements and various amino acid health-care ingredients is expected to replace the traditional high-degree white spirit harmful to health.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of kiwi fruit wine aiming at the defects in the prior art.
In order to solve the technical problems, the invention adopts the technical scheme that:
a preparation method of kiwi fruit wine comprises the following steps:
preparing mixed juice: selecting kiwi fruits with good maturity and no damage, screening immature kiwi fruits, removing rotten fruits with diseases and insect pests, soaking the fruits in distilled water for 0.5-2 h, washing, drying, crushing the kiwi fruits and the medlar together into fruit pulp, separating the fruit pulp by using a centrifugal machine, and extracting to obtain mixed fruit juice;
sterilization and pectinase treatment: adding a potassium metabisulfite solution into the mixed fruit juice for sterilization, uniformly stirring, adding activated pectinase, then putting into a water bath at the temperature of 40-42 ℃, performing enzymolysis for 3-5 hours, and stirring once every 1 hour in the process;
adjusting sugar degree and acidity: adding sugar water into the mixed fruit juice treated by pectinase, controlling the sugar content of the mixed fruit juice to be 20-30% and controlling the pH value to be below 4;
inoculation: slowly adding the yeast seed culture solution subjected to the enlarged culture into the mixed juice subjected to the sugar degree adjustment treatment, and sealing by using a sterilized cotton plug;
main fermentation: placing the inoculated mixed juice into a pottery jar for natural fermentation, and testing the alcoholic strength of fermented mash every day until the alcoholic strength is unchanged for 3 days, namely finishing the main fermentation;
and (3) after-fermentation: adding honey, performing heat and cold exchange treatment, clarifying again, transferring the clarified wine into a ceramic jar, continuously fermenting, controlling the temperature to be 15-20 ℃ and the time to be 15-30 days until no carbon dioxide is released and the sugar content is reduced to be below 0.1%, and obtaining the raw wine;
aging the fruit wine: placing the raw wine in a wine storage chamber at the temperature of 12-15 ℃, controlling the relative humidity at 85%, and ageing;
filtering, sterilizing and bottle sealing: filtering out saccharomycete thallus and fine impurity in the wine liquid with a plate and frame filter to obtain kiwi fruit wine, heating the kiwi fruit wine to 70-80 deg.c for 20-30 min to sterilize, packing the sterilized kiwi fruit wine into sterilized bottle, sealing and bottling.
Further, the weight ratio of the kiwi fruits to the medlar is 100-300: 1.
Further, the concentration of sulfur dioxide in the potassium metabisulfite solution is 50-60 mg/L.
Further, the method for activating the activated pectinase comprises the following steps: stirring and activating in 35 deg.C warm water for 30min according to the weight ratio of pectinase to water of 1: 10.
Further, the method for expanding culture of the yeast seed culture solution in the inoculation step comprises the steps of adding active dry yeast into autoclaved warm water, shaking up, placing the mixture into a constant temperature box with the temperature of 37 ℃ for standing and activating for 30min to obtain activated yeast liquid, taking 5% of the total amount of the mixed juice to be fermented as the yeast seed culture solution, carrying out autoclaving, cooling to 30 ℃, adding the activated yeast liquid into the yeast seed culture solution, sealing the culture solution by using a sterilized cotton plug, and culturing for 12h in a constant temperature incubator with the temperature of 22 ℃.
Further, the step of adjusting the sugar degree and the acidity adopts citric acid to adjust the acidity of the mixed fruit juice, and the pH value is adjusted to be below 4.
Further, the weight ratio of the mixed fruit juice to the honey is 20-30: 1.
Compared with the prior art, the invention has the following advantages:
the invention provides a preparation method of kiwi fruit wine, which is pure natural health-care drinking, wherein the optimum process is obtained by optimizing the process of the kiwi fruit wine, pectinase treatment and pectinase treatment are carried out, so that the kiwi fruit wine has fresh and cool mouthfeel, and the kiwi fruit wine obtained by adopting the process is clear and transparent in color and luster, has the soluble solid content of less than ten percent, is rich in fruit aroma, is excellent in flavor and is rich in nutrition. The kiwi fruit wine prepared by the invention furthest reserves the nutritional ingredients of kiwi fruit, is rich in various vitamins, organic acids and active proteins, also contains higher folic acid, copper and iron and a large amount of actinidine, and has the effects of protecting liver, resisting virus, reducing blood fat and blood pressure, relieving tension and fatigue, losing weight, beautifying and preventing and treating cardiovascular diseases.
Detailed Description
In order to make the objects, features and advantages of the present invention more obvious and understandable, the embodiments of the present invention are described below in detail and completely with reference to the embodiments of the present invention, and it is obvious that the embodiments described below are only a part of the embodiments of the present invention, but not all embodiments. All other embodiments that can be derived by one skilled in the art from the embodiments given herein are intended to be within the scope of the invention.
Example 1
The embodiment provides a preparation method of kiwi fruit wine, which comprises the following steps:
preparing mixed juice: selecting kiwi fruits with good maturity and no damage, screening immature kiwi fruits, simultaneously removing rotten fruits with diseases and insect pests, soaking the fruits for 1 hour by using distilled water, washing, drying in the air, wherein the weight ratio of the kiwi fruits to the medlar is 100:1, namely 100kg of kiwi fruits to 1kg of medlar, crushing the kiwi fruits and the medlar together and beating into fruit pulp, separating the fruit pulp by using a centrifugal machine, and extracting to obtain mixed fruit juice;
sterilization and pectinase treatment: adding a potassium metabisulfite solution with the sulfur dioxide concentration of 50mg/L into the mixed fruit juice for sterilization, and uniformly stirring; stirring and activating in 35 deg.C warm water for 30min, adding activated pectinase, placing in 40 deg.C water bath, performing enzymolysis for 3 hr, and stirring once every 1 hr;
adjusting sugar degree and acidity: adding sugar water into the mixed fruit juice treated by pectinase, controlling the sugar content of the mixed fruit juice to be 20%, and adjusting the pH value of the mixed fruit juice to be 3.5 by using citric acid;
performing yeast scale-up culture, adding active dry yeast into autoclaved warm water, shaking up, standing and activating in a constant temperature box at 37 ℃ for 30min to obtain activated yeast liquid, taking 5% of the total amount of the mixed juice to be fermented as yeast seed culture liquid, cooling to 30 ℃ after autoclaving, adding the activated yeast liquid into the yeast seed culture liquid, sealing with a sterilized cotton plug, and culturing in the constant temperature box at 22 ℃ for 12 h.
Inoculation: slowly adding the yeast seed culture solution subjected to the enlarged culture into the mixed juice subjected to the sugar degree adjustment treatment, and sealing by using a sterilized cotton plug;
main fermentation: placing the inoculated mixed juice into a pottery jar for natural fermentation, and testing the alcoholic strength of fermented mash every day until the alcoholic strength is unchanged for 3 days, namely finishing the main fermentation;
and (3) after-fermentation: adding honey, wherein the weight ratio of honey to mixed juice is 20:1, performing heat and cold exchange treatment, clarifying again, transferring into a pottery jar after clarification, continuously fermenting, controlling the temperature at 16 ℃ for 28 days until no carbon dioxide is released, and reducing the sugar content to 0.05% to obtain wine base;
aging the fruit wine: placing the wine base in a wine storage chamber at 12 deg.C, controlling relative humidity at 85%, and aging;
filtering, sterilizing and bottle sealing: filtering to remove yeast and fine impurities in the liquor with plate and frame filter to obtain fructus Actinidiae chinensis fruit wine, heating to 75 deg.C, sterilizing for 25min, packaging sterilized fructus Actinidiae chinensis fruit wine into sterilized bottle, sealing, and bottling.
Example 2
The embodiment provides a preparation method of kiwi fruit wine, which comprises the following steps:
preparing mixed juice: selecting kiwi fruits with good maturity and no damage, screening immature kiwi fruits, simultaneously removing rotten fruits with diseases and insect pests, soaking the fruits for 1.5h by using distilled water, washing and drying the fruits, wherein the weight ratio of the kiwi fruits to the medlar is 200:1, namely 200kg of kiwi fruits to 1kg of medlar are crushed and beaten into fruit pulp, the fruit pulp is separated by using a centrifugal machine, and mixed fruit juice is obtained by extraction;
sterilization and pectinase treatment: adding a potassium metabisulfite solution with the sulfur dioxide concentration of 55mg/L into the mixed fruit juice for sterilization, and uniformly stirring; stirring and activating in 35 deg.C warm water for 30min, adding activated pectinase, placing in 41 deg.C water bath, performing enzymolysis for 4 hr, and stirring once every 1 hr;
adjusting sugar degree and acidity: adding sugar water into the mixed fruit juice treated by pectinase, controlling the sugar content of the mixed fruit juice to be 25%, and adjusting the pH value of the mixed fruit juice to be 3.6 by using citric acid;
performing yeast scale-up culture, adding active dry yeast into autoclaved warm water, shaking up, standing and activating in a constant temperature box at 37 ℃ for 30min to obtain activated yeast liquid, taking 5% of the total amount of the mixed juice to be fermented as yeast seed culture liquid, cooling to 30 ℃ after autoclaving, adding the activated yeast liquid into the yeast seed culture liquid, sealing with a sterilized cotton plug, and culturing in the constant temperature box at 22 ℃ for 12 h.
Inoculation: slowly adding the yeast seed culture solution subjected to the enlarged culture into the mixed juice subjected to the sugar degree adjustment treatment, and sealing by using a sterilized cotton plug;
main fermentation: placing the inoculated mixed juice into a pottery jar for natural fermentation, and testing the alcoholic strength of fermented mash every day until the alcoholic strength is unchanged for 3 days, namely finishing the main fermentation;
and (3) after-fermentation: adding honey, wherein the weight ratio of honey to mixed juice is 25:1, performing heat and cold exchange treatment, clarifying again, transferring into a pottery jar after clarification, continuously fermenting, controlling the temperature at 20 ℃ for 25 days until no carbon dioxide is released, and reducing the sugar content to 0.08% to obtain wine base;
aging the fruit wine: placing the wine base in a wine storage chamber at 15 deg.C, controlling relative humidity at 85%, and aging;
filtering, sterilizing and bottle sealing: filtering to remove yeast and fine impurities to obtain fructus Actinidiae chinensis fruit wine, heating to 80 deg.C, sterilizing for 30min, packaging into sterilized bottle, and sealing.
Example 3
The embodiment provides a preparation method of kiwi fruit wine, which comprises the following steps:
preparing mixed juice: selecting kiwi fruits with good maturity and no damage, screening immature kiwi fruits, simultaneously removing rotten fruits with diseases and insect pests, soaking the fruits for 2 hours by using distilled water, washing, drying in the air, wherein the weight ratio of the kiwi fruits to the medlar is 250:1, namely 250kg of kiwi fruits to 1kg of medlar are mixed, crushing the kiwi fruits and the medlar together and beating into fruit pulp, separating the fruit pulp by using a centrifugal machine, and extracting to obtain mixed fruit juice;
sterilization and pectinase treatment: adding a potassium metabisulfite solution with the sulfur dioxide concentration of 60mg/L into the mixed juice for sterilization, and uniformly stirring; stirring and activating in 35 deg.C warm water for 30min, adding activated pectinase, placing in 42 deg.C water bath, performing enzymolysis for 4 hr, and stirring once every 1 hr;
adjusting sugar degree and acidity: adding sugar water into the mixed fruit juice treated by pectinase, controlling the sugar content of the mixed fruit juice to be 30%, and adjusting the pH value of the mixed fruit juice to be 3.0 by using citric acid;
performing yeast scale-up culture, adding active dry yeast into autoclaved warm water, shaking up, standing and activating in a constant temperature box at 37 ℃ for 30min to obtain activated yeast liquid, taking 5% of the total amount of the mixed juice to be fermented as yeast seed culture liquid, cooling to 30 ℃ after autoclaving, adding the activated yeast liquid into the yeast seed culture liquid, sealing with a sterilized cotton plug, and culturing in the constant temperature box at 22 ℃ for 12 h.
Inoculation: slowly adding the yeast seed culture solution subjected to the enlarged culture into the mixed juice subjected to the sugar degree adjustment treatment, and sealing by using a sterilized cotton plug;
main fermentation: placing the inoculated mixed juice into a pottery jar for natural fermentation, and testing the alcoholic strength of fermented mash every day until the alcoholic strength is unchanged for 3 days, namely finishing the main fermentation;
and (3) after-fermentation: adding honey, wherein the weight ratio of honey to mixed juice is 30:1, performing heat-cold exchange treatment, clarifying again, transferring into a pottery jar after clarification, continuously fermenting, controlling the temperature at 20 ℃ for 30 days until no carbon dioxide is released, and reducing the sugar content to 0.05% to obtain wine base;
aging the fruit wine: placing the wine base in a wine storage chamber at 15 deg.C, controlling relative humidity at 85%, and aging;
filtering, sterilizing and bottle sealing: filtering to remove yeast and fine impurities to obtain fructus Actinidiae chinensis fruit wine, heating to 80 deg.C, sterilizing for 25min, packaging into sterilized bottle, and sealing.
Example 4
The embodiment provides a preparation method of kiwi fruit wine, which comprises the following steps:
preparing mixed juice: selecting kiwi fruits with good maturity and no damage, screening immature kiwi fruits, simultaneously removing rotten fruits with diseases and insect pests, soaking the fruits for 0.5h by using distilled water, washing and drying, wherein the weight ratio of the kiwi fruits to the medlar is 150:1, namely 150kg of kiwi fruits to 1kg of medlar are crushed and beaten into fruit pulp, the fruit pulp is separated by using a centrifugal machine, and mixed fruit juice is obtained by extraction;
sterilization and pectinase treatment: adding a potassium metabisulfite solution with the sulfur dioxide concentration of 58mg/L into the mixed fruit juice for sterilization, and uniformly stirring; stirring and activating in 35 deg.C warm water for 30min, adding activated pectinase, placing in 41 deg.C water bath, performing enzymolysis for 3.5 hr while stirring once every 1 hr;
adjusting sugar degree and acidity: adding sugar water into the mixed fruit juice treated by pectinase, controlling the sugar content of the mixed fruit juice to be 26%, and adjusting the pH value of the mixed fruit juice to be 3.5 by using citric acid;
performing yeast scale-up culture, adding active dry yeast into autoclaved warm water, shaking up, standing and activating in a constant temperature box at 37 ℃ for 30min to obtain activated yeast liquid, taking 5% of the total amount of the mixed juice to be fermented as yeast seed culture liquid, cooling to 30 ℃ after autoclaving, adding the activated yeast liquid into the yeast seed culture liquid, sealing with a sterilized cotton plug, and culturing in the constant temperature box at 22 ℃ for 12 h.
Inoculation: slowly adding the yeast seed culture solution subjected to the enlarged culture into the mixed juice subjected to the sugar degree adjustment treatment, and sealing by using a sterilized cotton plug;
main fermentation: placing the inoculated mixed juice into a pottery jar for natural fermentation, and testing the alcoholic strength of fermented mash every day until the alcoholic strength is unchanged for 3 days, namely finishing the main fermentation;
and (3) after-fermentation: adding Mel at a weight ratio of 28:1, clarifying again, transferring into a pottery jar, fermenting at 29 deg.C for 28 days until no carbon dioxide is released and sugar content is reduced to below 0.1% to obtain wine base;
aging the fruit wine: placing the wine base in a wine storage chamber at 14 deg.C, controlling relative humidity at 85%, and aging;
filtering, sterilizing and bottle sealing: filtering to remove yeast and fine impurities in the liquor with plate and frame filter to obtain fructus Actinidiae chinensis fruit wine, heating to 78 deg.C, sterilizing for 30min, packaging sterilized fructus Actinidiae chinensis fruit wine into sterilized bottle, sealing, and bottling.
Although the present invention has been described with reference to the specific embodiments, it should be understood that the scope of the present invention is not limited thereto, and those skilled in the art will appreciate that various modifications and variations can be made without inventive changes by those skilled in the art based on the technical solutions of the present invention.
Claims (7)
1. A preparation method of kiwi fruit wine is characterized by comprising the following steps: the method comprises the following steps:
preparing mixed juice: selecting kiwi fruits with good maturity and no damage, screening immature kiwi fruits, removing rotten fruits with diseases and insect pests, soaking the fruits in distilled water for 0.5-2 h, washing, drying, crushing the kiwi fruits and the medlar together into fruit pulp, separating the fruit pulp by using a centrifugal machine, and extracting to obtain mixed fruit juice;
sterilization and pectinase treatment: adding a potassium metabisulfite solution into the mixed fruit juice for sterilization, uniformly stirring, adding activated pectinase, then putting into a water bath at the temperature of 40-42 ℃, performing enzymolysis for 3-5 hours, and stirring once every 1 hour in the process;
adjusting sugar degree and acidity: adding sugar water into the mixed fruit juice treated by pectinase, controlling the sugar content of the mixed fruit juice to be 20-30% and controlling the pH value to be below 4;
inoculation: slowly adding the yeast seed culture solution subjected to the expanded culture into the mixed fruit juice subjected to the sugar degree adjustment treatment, and sealing by using a sterilized cotton plug;
main fermentation: placing the inoculated mixed juice into a pottery jar for natural fermentation, and testing the alcoholic strength of fermented mash every day until the alcoholic strength is unchanged for 3 days, namely finishing the main fermentation;
and (3) after-fermentation: adding honey, performing heat and cold exchange treatment, clarifying again, transferring the clarified wine into a ceramic jar, continuously fermenting, controlling the temperature to be 15-20 ℃ and the time to be 15-30 days until no carbon dioxide is released and the sugar content is reduced to be below 0.1%, and obtaining the raw wine;
aging the fruit wine: placing the raw wine in a wine storage chamber at the temperature of 12-15 ℃, controlling the relative humidity at 85%, and ageing;
filtering, sterilizing and bottle sealing: filtering out yeast and fine impurities in the wine liquid by adopting a plate and frame filter to obtain the kiwi fruit wine, heating the kiwi fruit wine to 70-80 ℃, sterilizing for 20-30 min, finally filling the sterilized kiwi fruit wine into a sterilized bottle, and sealing and bottling.
2. A method for preparing kiwi fruit wine according to claim 1, wherein the method comprises the following steps: the weight ratio of the kiwi fruits to the medlar is 100-300: 1.
3. A method for preparing kiwi fruit wine according to claim 1, wherein the method comprises the following steps: the activating method of the activated pectinase comprises the following steps: stirring and activating in 35 deg.C warm water for 30min according to the weight ratio of pectinase to water of 1: 10.
4. A method for preparing kiwi fruit wine according to claim 1, wherein the method comprises the following steps: the concentration of sulfur dioxide in the potassium metabisulfite solution is 50-60 mg/L.
5. A method for preparing kiwi fruit wine according to claim 1, wherein the method comprises the following steps: adding active dry yeast into autoclaved warm water, shaking uniformly, putting into a constant temperature box at 37 ℃, standing and activating for 30min to obtain activated yeast liquid, taking 5% of the total amount of the mixed fruit juice to be fermented as the yeast seed culture liquid, cooling to 30 ℃ after autoclaving, adding the activated yeast liquid into the yeast seed culture liquid, sealing by using a sterilized cotton plug, and culturing for 12h in the constant temperature box at 22 ℃.
6. A method for preparing kiwi fruit wine according to claim 1, wherein the method comprises the following steps: in the step of adjusting the sugar degree and the acidity, citric acid is adopted to adjust the acidity of the mixed fruit juice, and the pH value is adjusted to be below 4.
7. A method for preparing kiwi fruit wine according to claim 1, wherein the method comprises the following steps: the weight ratio of the mixed juice to the honey is 20-30: 1.
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