CN106497720A - The deep working method of " four slags " in Kiwi berry complete utilization - Google Patents
The deep working method of " four slags " in Kiwi berry complete utilization Download PDFInfo
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- CN106497720A CN106497720A CN201610926643.8A CN201610926643A CN106497720A CN 106497720 A CN106497720 A CN 106497720A CN 201610926643 A CN201610926643 A CN 201610926643A CN 106497720 A CN106497720 A CN 106497720A
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- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 84
- 235000021028 berry Nutrition 0.000 title claims abstract description 81
- 239000002893 slag Substances 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 17
- 244000298715 Actinidia chinensis Species 0.000 title 1
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 109
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 235000013361 beverage Nutrition 0.000 claims abstract description 18
- 239000000706 filtrate Substances 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 239000010802 sludge Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
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- 235000019990 fruit wine Nutrition 0.000 claims description 19
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- 241000894006 Bacteria Species 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 241000256844 Apis mellifera Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 244000144730 Amygdalus persica Species 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
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- 241000282693 Cercopithecidae Species 0.000 claims description 5
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
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- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000002242 Actinidia melanandra Nutrition 0.000 description 1
- 244000148863 Actinidia melanandra Species 0.000 description 1
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- 208000024172 Cardiovascular disease Diseases 0.000 description 1
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- 241000282553 Macaca Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 235000020058 fruit brandy Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
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- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F5/00—Fertilisers from distillery wastes, molasses, vinasses, sugar plant or similar wastes or residues, e.g. from waste originating from industrial processing of raw material of agricultural origin or derived products thereof
- C05F5/002—Solid waste from mechanical processing of material, e.g. seed coats, olive pits, almond shells, fruit residue, rice hulls
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Botany (AREA)
- Environmental & Geological Engineering (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Fertilizers (AREA)
Abstract
The deep working method of " four slags " in Kiwi berry complete utilization, fresh Kiwi berry is cleaned after peeling, is sent in beater and is beaten；Gained slurries are centrifuged, and filtrate 1 is used for preparing Chinese gooseberry beverage；Pure-blood ferment is carried out with Chinese gooseberry pomace inoculation yeast, gained fermentation liquid is separated by filtration, filtrate 2 is used for preparing Yangtao wine；Distilled with Kiwi berry wort sludge, gained cut is used for preparing Kiwi berry brandy；Carried out allocating with Kiwi berry schlempe, homogeneous, for preparing Kiwi berry jam；Kiwifruit peel, the rotten fruit of fermentation and rinse water are used for preparing ferment fertilizer.Present invention achieves the complete utilization of Kiwi berry, develops Chinese gooseberry beverage, Yangtao wine, Kiwi berry brandy, Kiwi berry jam, five class product of ferment fertilizer；Nutrition and health care composition in four slag of Kiwi berry is fully used, effectively lift the level of comprehensive utilization of Kiwi berry and the added value of kiwi products, it is to avoid the environmental pollution that roughing is caused, it is achieved that place of production cleanly production.
Description
Technical field
The present invention relates to a kind of cleaning processing method of Kiwi berry complete utilization, particularly to pomace in Kiwi berry complete utilization,
Wort sludge, schlempe, skin slag carry out deep processing.
Background technology
Kiwi berry nutritious abundant, C containing Multivitamin, amino acids, many leukotrienes, high calcium, high potassium and needed by human body micro-
Secondary element, is described as " king of fruit " " natural plants vitamin C ", to preventing and treating carninomatosis, cardiovascular disease, hypertension, habituation just
The disease such as secret can play good dietary function, with higher medical value and health care.Kiwifruit Cultivars are various, including
Wild Fructus actinidiae chinensis, red kiwifruit, gold zone Kiwi berry, Chinese gooseberry, Kiwifruit etc..Kiwi berry is put under field conditions (factors)
Overlong time is put, easily overdone softening goes bad and lose edibility, therefore Kiwi berry deep processing can improve its added value.Existing skill
In art, Kiwi berry is only used for the production of the single products such as fruit juice, fruit vinegar or fruit wine, and overall processing level is relatively low.
Patent searching document, the such as application of Kiwi berry brandy, CN2014107305301, CN2016102298207 etc.
The application of Yangtao wine has 90 more than one piece, such as CN2004100605034 redness kiwi fruit Yangtao wines and red kiwi fruit
Juice beverage and its processing technology etc..The by-products such as these methods, a large amount of skin slags produced in process, pomace, wort sludge, schlempe
Thing, utilization rate are low, or are directly abandoned, and cause the serious wasting of resources and environmental pollution.
Content of the invention
It is contemplated that overcoming the shortcomings of in above-mentioned technology, there is provided the deep processing side of " four slags " in a kind of Kiwi berry complete utilization
Method, so that solve the deficiencies such as existing process technology is coarse, converted products is single, benefit materials loss is more.By Kiwi berry complete utilization,
In addition to production Chinese gooseberry beverage, the pomace produced in Kiwi berry process, wort sludge, schlempe, skin slag are developed Kiwi berry
The four class product such as fruit wine, Kiwi berry brandy, Kiwi berry jam, ferment fertilizer, to lift the comprehensive utilization of kiwi products
Level.
The present invention technology contents be：The deep working method of " four slags " in Kiwi berry complete utilization, gained after Kiwi berry beating
Slurries are centrifuged, and filtrate 1 is used for preparing Chinese gooseberry beverage；
A, pure-blood ferment is carried out with Chinese gooseberry pomace inoculation yeast, gained fermentation liquid is separated by filtration, filtrate 2 is used for preparing Mi
Monkey peach fruit wine；
B, with Kiwi berry wort sludge distill, gained cut be used for prepare Kiwi berry brandy；
C, carried out allocating with Kiwi berry schlempe, homogeneous, for preparing Kiwi berry jam；
D, it is used for preparing ferment fertilizer by kiwifruit peel, the rotten fruit of fermentation and rinse water.
Further, concrete operation step is：Kiwi berry high for fresh mature degree is cleaned after peeling, is sent in beater
Beating；Gained slurries are separated through centrifuge, respectively obtain supernatant liquid i.e. filtrate 1 and pomace；Filtrate 1 is diluted with water 2 times, adds
White granulated sugar of the weight than 5%, is stirred continuously uniform so as to which pol is 14～16 ° of Bx；Through homogenizer homogeneous after allotment, further
Homogeneous microparticle, adds weight than 0.1% fruit juice stabilizer, the mouthfeel for keeping beverage smooth fine and smooth and cloudy state, homogenizer
Pressure is 10～12MPa, that is, Chinese gooseberry beverage is obtained；Pomace is standby.
Kiwi berry " pomace " fruit wine processed：1 times of dilute with water of pomace elder generation, in 65 DEG C of 20min that sterilize, and it is cooled to 30 immediately～
, the pectase of 0.1% wet is added, is stirred, 3～5h is stood in 30～35 DEG C by 35 DEG C；Enzymolysis liquid is allocated and is sterilized, added
Add weight adjusts pH to 3.5～4.0 than 3～5%wet white granulated sugars, in 65 DEG C of 20min that sterilize, and is cooled to 22～24 DEG C immediately.
Then secondary pure-blood ferment is carried out, using fruit wine yeast and aroma-producing yeasts compound bacteria, with 2:The form inoculation of 1 ratio compounding.Will
The fruit wine yeast of activation and aroma-producing yeasts compound bacteria are added in pomace liquid with 0.03～0.06% wet inoculum concentrations, starting fermentation temperature
26～28 DEG C of degree carries out first time fermentation, stops fermentation after lasting 3～5d；4 parts of white sands are continuously added by 5% wet of total addition level
Sugar and 1 portion of honeybee sugar, carry out second fermentation, when residual sugar amount is 2.5～3.5 ° of Bx in karusen, start natural filtration, incited somebody to action
The filtrate 2 of filter gained pumps into ageing in another fermentation tank, and Yangtao wine is obtained after allotment；Collect filtration gained wort sludge standby
With.
Kiwi berry " wort sludge " brandy processed：Take the wort sludge described in above-mentioned fruit wine step and slightly evaporated the steaming twice with rectifying
Evaporate, pinch heads removal and liquor tailing, take middle cut, alcohol content is made in 55～60%vol；Middle cut is sent into closed tank, rubber is added
10～15%wet of wood chip carries out ageing, after reaching qualified wine requirement, allocates by target level of product quality, that is, Kiwi berry white orchid is obtained
Ground；Collect distillation gained schlempe standby.
Kiwi berry " schlempe " jam processed：It is 3～5% wet, kudzu-vine root powder interpolation to add honeybee sugar addition in described schlempe
Measure be 8～10% wet as nutritious supplementary pharmaceutical, traditional thickener is replaced as 0.3～0.5% wet with konjaku flour addition, through equal
Matter machine homogeneous takes the dish out of the pot when being concentrated into soluble solid under 10～12MPa up to 50 ° of Bx, that is, Kiwi berry jam is obtained.
Kiwi berry " skin slag " ferment fertilizer processed：Skin slag, the rotten fruit of fermentation and rinse water are entered pond, the artificial culture of inoculation
Ferment bacterium carries out purebred forced fermentation, lasts 60～90d, concentrated, that is, Kiwi berry ferment fertilizer is obtained.
Compared with prior art, the present invention has following features and beneficial effect：
1st, realize the complete utilization of Kiwi berry, develop Chinese gooseberry beverage, Yangtao wine, Kiwi berry brandy, Kiwi berry jam,
Five class product of ferment fertilizer, the nutrition and health care composition taken full advantage of in " four slags " carry out intensive processing, so as to effectively carry
Rise the level of comprehensive utilization of Kiwi berry and the added value of kiwi products；
2nd, Chinese gooseberry beverage prepared by the present invention is rich in vitamin C, with the free oxygen radical of seizure, reduction melanin, rush
The effects such as entering collagen synthesis, improve body immunity；
3rd, Yangtao wine contains outside a certain amount of alcohol, also containing nutriments such as alcohols, esters, polypeptide and amino acid, tool
The effects such as having anti-oxidant, hypotensive；
4th, Kiwi berry brandy have help gastro-intestinal digestion, dispel cold warming up, dissolving blood stasis and detoxication, antipyretic diuresis the effect of；
5th, in Kiwi berry jam, Puerarin has raising immunity, strengthens myocardial contractive power, protects cardiac muscle cell, reduces blood pressure, and resists
Platelet aggregation etc. is acted on.Using the present invention, make the beneficiating ingredient in Kiwi berry, the root of kudzu vine and konjaku be utilized effectively, be beneficial to
Health；
6th, pomace is fermented, distill and ageing is to prepare fruit wine and brandy, and in order to prepare jam, skin slag is then used for preparing schlempe
Ferment fertilizer, not only make use of slag but also reduced waste, it is to avoid the environmental pollution that roughing is caused, it is achieved that the place of production cleans
Production.Meanwhile, served as theme with the production of Kiwi berry brandy, Mi is prepared with accessory substances such as kiwifruit peel, fruit juice, pomace and schlempes
Monkey peach series of products, it is achieved that " fruit five is used ", improve value-added content of product, are conducive to technical transform and industrialization.
Description of the drawings
Fig. 1 is processing process schematic diagram of the present invention.
Specific embodiment
The invention will be further described for example given below plan, but is not to be construed as to the scope of the present invention
Restriction, some nonessential improvement and tune that person skilled in art is made to the present invention according to the content of the invention described above
Whole, still fall within protection scope of the present invention.
Embodiment one
The deep working method of " four slags " in Kiwi berry complete utilization, its concrete operation step is：
A, cleaning and peeling：The high tender fruit of selection maturity, rejects the rotten fruit of fermentation, is rinsed with clear water, gone on most pericarp
Silt and impurity；With equipment or manual Kiwi berry pericarp of pruning.
B, beating and coarse filtration：The Kiwi berry of clean peeling is sent into room temperature beating 5min in beater, using centrifuge from
The heart, supernatant liquid are filtrate 1, standby；Pomace then 1 times of dilute with water, in 65 DEG C of 20min that sterilize, and is cooled to 30 DEG C immediately, plus
Enter the pectase of 0.1%wet, stir, 3h is stood in 30 DEG C, standby.
C, prepare Chinese gooseberry beverage：Take the filtrate 1 described in step b and be diluted with water 2 times, addition 5%wet white granulated sugars, and constantly
Stirring is allowed to uniform so as to which pol is 14 ° of Bx.After allotment, through homogenizer homogeneous so as to further homogeneous microparticle, and add
0.1%wet fruit juice stabilizers, the mouthfeel for keeping beverage smooth fine and smooth and cloudy state, homogenizer pressure are 10MPa, that is, Mi is obtained
Monkey peach beverage.
D, Kiwi berry " pomace " fruit wine processed：By enzymatic pectin hydrolysate allotment and sterilizing described in step b, add 3%wet white sands
Sugar, adjusts pH to 3.5, in 65 DEG C of 20min that sterilize, and is cooled to 22 DEG C immediately.Then secondary pure-blood ferment is carried out, using fruit wine
Yeast and aroma-producing yeasts compound bacteria, with 2:The form inoculation of 1 ratio compounding.By the fruit wine yeast of activation and aroma-producing yeasts compound bacteria
Added in pomace liquid with 0.03% wet inoculum concentrations, 26 DEG C of starting fermentation temperature carries out first time fermentation, stop sending out after lasting 3d
Ferment；4 portions of white granulated sugars and 1 portion of honeybee sugar are continuously added by 5% wet of total addition level, second fermentation is carried out, when residual sugar amount in karusen
For 2.5 ° of Bx when, start natural filtration, by filter gained filtrate 2 pump into ageing in another fermentation tank, after allotment i.e. be obtained Mi
Monkey peach fruit wine；Collect filtration gained wort sludge standby.
E, Kiwi berry " wort sludge " brandy processed：Take the wort sludge described in step d and slightly evaporated distillation twice with rectifying, pinch
Heads removal and liquor tailing, take middle cut, make alcohol content in 55%vol；Middle cut is sent into closed tank, oak chip 10% is added
Wet carries out ageing, after reaching qualified wine requirement, allocates by target level of product quality, that is, Kiwi berry brandy is obtained；Collect distillation institute
Obtain schlempe standby.
F, Kiwi berry " schlempe " jam processed：It is 3% wet, the root of kudzu vine to add honeybee sugar addition in schlempe described in step e
Powder addition be 8% wet as nutritious supplementary pharmaceutical, be that 0.3% wet replaces tradition thickener with konjaku flour addition, through homogeneous
Machine homogeneous takes the dish out of the pot when being concentrated into soluble solid under 10MPa up to 50 ° of Bx, that is, Kiwi berry jam is obtained.
G, Kiwi berry " skin slag " ferment fertilizer processed：Skin slag, the rotten fruit of fermentation and rinse water are entered pond, inoculation is artificial to cultivate
Ferment bacterium carry out purebred forced fermentation, last 60d, concentrated, that is, Kiwi berry ferment fertilizer is obtained.
Embodiment two
A, cleaning and peeling：The high tender fruit of selection maturity, rejects the rotten fruit of fermentation, is rinsed with clear water, gone on most pericarp
Silt and impurity；With equipment or manual Kiwi berry pericarp of pruning.
B, beating and coarse filtration：The Kiwi berry of clean peeling is sent into room temperature beating 5min in beater, using centrifuge from
The heart, supernatant liquid are filtrate 1, standby；Pomace then 1 times of dilute with water, in 65 DEG C of 20min that sterilize, and is cooled to 30 DEG C immediately, plus
Enter the pectase of 0.1%wet, stir, 3h is stood in 30 DEG C, standby.
C, prepare Chinese gooseberry beverage：Take the filtrate 1 described in step b and be diluted with water 2 times, add the white granulated sugar of 5% wet, no
Break and stir so as to which pol is 16 ° of Bx；Through homogenizer homogeneous after allotment, further homogeneous microparticle adds weight ratio
0.1% fruit juice stabilizer, the mouthfeel for keeping beverage smooth fine and smooth and cloudy state, homogenizer pressure are 12MPa, that is, macaque is obtained
Peach beverage.
D, Kiwi berry " pomace " fruit wine processed：By enzymatic pectin hydrolysate allotment and sterilizing described in step b, add weight and compare 5%
Wet white granulated sugars, adjust pH to 4.0, in 65 DEG C of 20min that sterilize, and are cooled to 24 DEG C immediately.Then secondary pure-blood ferment is carried out,
Using fruit wine yeast and aroma-producing yeasts compound bacteria, with 2:The form inoculation of 1 ratio compounding.By the fruit wine yeast of activation and raw perfume ferment
Female compound bacteria is added in pomace liquid with 0.06% wet inoculum concentrations, and 28 DEG C of starting fermentation temperature carries out first time fermentation, after lasting 5d
Stop fermentation；4 portions of white granulated sugars and 1 portion of honeybee sugar are continuously added by 5% wet of total addition level, second fermentation is carried out, when in karusen
When residual sugar amount is 3.5 ° of Bx, start natural filtration, the filtrate 2 for filtering gained is pumped into ageing in another fermentation tank, after allotment i.e.
Prepared Yangtao wine；Collect filtration gained wort sludge standby.
E, Kiwi berry " wort sludge " brandy processed：Take the wort sludge described in step d and slightly evaporated distillation twice with rectifying, pinch
Heads removal and liquor tailing, take middle cut, make alcohol content in 60%vol；Middle cut is sent into closed tank, oak chip 15% is added
Wet carries out ageing, after reaching qualified wine requirement, allocates by target level of product quality, that is, Kiwi berry brandy is obtained；Collect distillation institute
Obtain schlempe standby.
F, Kiwi berry " schlempe " jam processed：It is 5% wet, the root of kudzu vine to add honeybee sugar addition in schlempe described in step e
Powder addition be 10% wet as nutritious supplementary pharmaceutical, be that 0.5% wet replaces tradition thickener with konjaku flour addition, through homogeneous
Machine homogeneous takes the dish out of the pot when being concentrated into soluble solid under 12MPa up to 50 ° of Bx, that is, Kiwi berry jam is obtained.
G, Kiwi berry " skin slag " ferment fertilizer processed：Skin slag, the rotten fruit of fermentation and rinse water are entered pond, inoculation is artificial to cultivate
Ferment bacterium carry out purebred forced fermentation, last 90d, concentrated, that is, Kiwi berry ferment fertilizer is obtained.
In above-described embodiment：Technological parameter in each step such as temperature, time, concentration etc. and each component consumption number range
Inside applicable, compared with technology, the raw material are commercially available prod to the other technologies content being not specifically delineated.
Claims (6)
1. in Kiwi berry complete utilization " four slags " deep working method, Kiwi berry beating after gained slurries be centrifuged, filtrate 1 is used
In preparing Chinese gooseberry beverage, it is characterised in that：
A, pure-blood ferment is carried out with Chinese gooseberry pomace inoculation yeast, gained fermentation liquid is separated by filtration, filtrate 2 is used for preparing Mi
Monkey peach fruit wine；
B, with wort sludge distill, gained cut be used for prepare Kiwi berry brandy；
C, carried out allocating with schlempe, homogeneous, for preparing Kiwi berry jam；
D, it is used for preparing ferment fertilizer by kiwifruit peel, the rotten fruit of fermentation and rinse water.
2. in Kiwi berry complete utilization according to claim 1 " four slags " deep working method, it is characterized in that：Kiwi berry is washed
Send in beater after net peeling and be beaten, gained slurries are centrifuged, and obtain supernatant liquid i.e. filtrate 1 and Chinese gooseberry pomace；
Filtrate 1 is diluted with water 2 times, adds white granulated sugar of the weight than 5%, is stirred continuously uniform so as to which pol is 14～16 ° of Bx；Allotment
By homogenizer homogeneous, further homogeneous microparticle, weight is added than 0.1% fruit juice stabilizer, keep beverage smooth exquisiteness
Mouthfeel and cloudy state, homogenizer pressure are 10～12MPa, and Chinese gooseberry beverage is obtained；Pomace is standby.
3. in Kiwi berry complete utilization according to claim 2 " four slags " deep working method, it is characterized in that：By kiwi fruit
1 times of slag dilute with water, in 65 DEG C of 20min that sterilize, and is cooled to 30～35 DEG C immediately, adds the pectase of 0.1% wet, stirring
Uniformly, 3～5h is stood in 30～35 DEG C；Enzymolysis liquid is allocated and is sterilized, add weight than 3～5%wet white granulated sugars, adjustment pH is extremely
3.5～4.0, in 65 DEG C of 20min that sterilize, and it is cooled to 22～24 DEG C immediately；Then secondary pure-blood ferment is carried out, using fruit wine ferment
Female and aroma-producing yeasts compound bacteria, with 2:The form inoculation of 1 ratio compounding；By activation fruit wine yeast and aroma-producing yeasts compound bacteria with
0.03～0.06% wet inoculum concentrations are added in pomace liquid, and 26～28 DEG C of starting fermentation temperature carries out first time fermentation, last 3～
Stop fermentation after 5d；4 portions of white granulated sugars and 1 portion of honeybee sugar are continuously added by 5% wet of total addition level, second fermentation is carried out, is worked as fermentation
When residual sugar amount is 2.5～3.5 ° of Bx in wine with dregs, start natural filtration, the filtrate 2 for filtering gained pumped into ageing in another fermentation tank,
Yangtao wine is obtained after allotment；Collect filtration gained wort sludge standby.
4. in Kiwi berry complete utilization according to claim 3 " four slags " deep working method, it is characterized in that：Take above-mentioned fruit wine
Wort sludge described in step is slightly evaporated the distillation twice with rectifying, is pinched heads removal and liquor tailing, is taken middle cut, make alcohol content exist
55～60%vol；Middle cut is sent into closed tank, is added 10～15%wet of oak chip to carry out ageing, is reached qualified wine requirement
Afterwards, allocate by target level of product quality, that is, Kiwi berry brandy is obtained；Collect distillation gained schlempe standby.
5. in Kiwi berry complete utilization according to claim 4 " four slags " deep working method, it is characterized in that：In described wine
In slag add auxiliary material honeybee sugar, kudzu-vine root powder, konjaku flour, on the basis of Kiwi berry schlempe weight, honeybee sugar addition be 3～5% wet,
Kudzu-vine root powder addition be 8～10% wet as nutritious supplementary pharmaceutical, konjaku flour addition is that 0.3～0.5% wet replaces tradition to increase
, through homogenizer homogeneous, take the dish out of the pot when soluble solid is concentrated under 10～12MPa up to 50 ° of Bx, that is, kiwi fruit is obtained by thick dose
Sauce.
6. in Kiwi berry complete utilization according to claim 1 " four slags " deep working method, it is characterized in that：By skin slag, send out
The rotten fruit of ferment and rinse water enter pond, and the ferment bacterium of the artificial culture of inoculation carries out purebred forced fermentation, lasts 60～90d, concentrated,
Prepared Kiwi berry ferment fertilizer.
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