CN107043664B

CN107043664B - Kiwi fruit fermented sweet wine and preparation method thereof

Info

Publication number: CN107043664B
Application number: CN201710218608.5A
Authority: CN
Inventors: 陶杰
Original assignee: Chengdu Qingmi Wine Industry Co ltd
Current assignee: Sichuan qingzhicheng Wine Co.,Ltd.
Priority date: 2017-04-05
Filing date: 2017-04-05
Publication date: 2021-01-15
Anticipated expiration: 2037-04-05
Also published as: CN107043664A

Abstract

The invention discloses kiwi fruit fermented sweet wine, and a preparation method thereof comprises the following steps: (1) selecting and crushing kiwi fruits to prepare pulp; (2) inoculating yeast during the crushing process, and fermenting at 15 deg.C for 15-20 days; (3) taking the self-flowing liquid fermented in the step (2), adding white granulated sugar and distilled liquor, and mixing to obtain a sugar-wine mixed liquid; (4) and (4) standing the sugar-wine mixed liquor obtained in the step (3) for 28-32 days, taking out the upper clear liquid, adjusting the taste and physicochemical indexes, standing for 60-65 days, and sterilizing at high temperature to obtain the kiwi fruit fermented sweet wine. The preparation method is simple, and the prepared product can preserve the fragrance of the kiwi fruits and can be preserved for a long time without going bad easily through the whole specific preparation process.

Description

Kiwi fruit fermented sweet wine and preparation method thereof

Technical Field

The invention belongs to the technical field of kiwi fruit processed products, and particularly relates to kiwi fruit fermented sweet wine and a preparation method thereof.

Background

The kiwi fruit is a fruit which is popular with consumers, the kiwi fruit is tender and succulent, has delicate fragrance and delicious taste, is pleasant to sour and sweet, has rich nutrition, has the vitamin C content of up to 100 plus-one 420g/mg, is several times or even dozens of times higher than fruits such as oranges, apples and the like, and simultaneously contains a large amount of various organic matters such as sugar, protein, amino acid and the like and various mineral substances which are necessary for human bodies. According to the test of the food research center of the university of Rutgers in the United states, the Chinese gooseberry is the fruit with the most abundant and comprehensive nutrient components in various fruits. The kiwi fruit contains excellent dietary fiber and rich antioxidant, has the effects of clearing heat, reducing pathogenic fire, moistening dryness and relaxing bowels, and can effectively prevent and treat constipation and hemorrhoid. The kiwi fruit contains anti-mutation component glutathione, is beneficial to inhibiting and inducing mutation of cancer genes, and has a certain inhibiting effect on various cancer cell lesions such as liver cancer, lung cancer, skin cancer, prostatic cancer and the like. The kiwi fruit is rich in arginine, can effectively improve blood flow, prevent thrombosis, and has special effects of reducing morbidity of cardiovascular diseases such as coronary heart disease, hypertension, myocardial infarction, arteriosclerosis and the like and treating impotence. The kiwi fruit contains a large amount of natural sugar alcohol substance inositol, can effectively regulate sugar metabolism, regulate the conduction effect of hormone and nerve in cells, and has unique effect on preventing diabetes and depression. The kiwi fruit is fourth in the aspect of natural antioxidant content, and lutein is an important phytochemical component of kiwi fruit and is related to prevention of prostate cancer and lung cancer. Kiwi is also one of the few fruits that contains chlorophyll at maturity.

The kiwi fruit is so rich in nutrition that people pay more and more attention to the processing of the kiwi fruit, such as brewing wine by adopting the kiwi fruit. In the prior art, the kiwi fruit is adopted for brewing wine, the prepared wine is easy to deteriorate and difficult to preserve fragrance, and in order to solve the problem, a large amount of SO is added in the processing process₂. Related data display, SO₂Is colorless and toxic gas with strong pungent odor. Toxicity conclusion is that rabbits orally administered LD₅₀Is 0.6-0.7 g/kg. Inhale SO₂The content is more than 0.2%, so that throat becomes dumb, wheezing, death can be caused by glottis spasm asphyxia, strong stimulation effect is provided for eye, respiratory tract mucosa and throat, and pulmonary edema and throat edema can be caused by large-amount inhalation; in mild poisoning, lacrimation, photophobia, cough, and sore throat occur, in severe poisoning, pulmonary edema can occur within several hours, and in high concentration inhalation, reflex glottic spasm can be induced to cause asphyxia. Concentration of harmful substances (mg/m) in mouth³) The method comprises the following steps: the mild damage is less than 5, the moderate damage is 50-100, the high damage is 200-300, and the extreme damage is 300-2000. Harm of SO to teenagers₂The harm to immunity is reduced, and the disease resistance is weakened. SO (SO)₂Under the action of oxygen and light, sulfate can be generated. The sulfate is weak acid, has low toxicity to human body, exists in fruit wine in the form of anion, belongs to physiological acid substances, and has negative effect on maintaining alkaline constitution. The national drinking water standard stipulates that the sulfate is less than or equal to 250 mg/L. The most important physiological reactions to the human body when excess sulfate is present are diarrhea, dehydration and gastrointestinal disorders. According to the research of the economic cooperation development Organization (OECD), when the annual concentration of sulfate is 10 mug/m³About the same time, the reduction of the concentration by 10% can reduce the death rate by 0.5%.

Adding SO in brewing process of kiwi fruit₂Not only has the harm, but also influences the flavor of the fruit wine, and the fragrance of the kiwi fruit cannot be preserved.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the kiwi fruit fermented sweet wine and the preparation method thereof, and can effectively solve the problems that the kiwi fruit wine is difficult to preserve, easy to deteriorate and the like in the prior art.

In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:

a preparation method of kiwi fruit fermented sweet wine comprises the following steps:

(1) selecting and crushing kiwi fruits to prepare pulp;

(2) inoculating yeast during the crushing process, and fermenting at 15 deg.C for 15-20 days; wherein, the weight of the yeast accounts for 0.08 to 0.15 percent of the weight of the kiwi fruit;

(3) taking the self-flowing liquid fermented in the step (2), adding white granulated sugar and distilled liquor, and mixing to obtain a sugar-wine mixed liquid;

(4) and (3) standing the sugar-wine mixed liquor obtained in the step (3) for 28-32 days, taking out the supernatant clear liquid, adjusting the taste balance of the sugar-wine mixed liquor, keeping the sugar-wine mixed liquor at a certain level, keeping standing for 60-65 days after the sugar content, the acidity and the alcoholic strength of the sugar-wine mixed liquor reach the national standards, and performing high-temperature sterilization to obtain the kiwi fruit fermented sweet wine.

Further, the weight of the yeast inoculated in the step (2) accounts for 0.1% of the weight of the kiwi fruit.

Further, the yeast inoculated in the step (2) is subjected to amplification culture treatment.

Further, the yeast amplification culture process: mixing yeast with 20% glucose water, and culturing at 40 deg.C for 30 min.

Further, the yeast is prepared by the following method: selecting and crushing after-ripening kiwi fruits, inoculating saccharomycetes in the crushing process for fermentation, wherein the saccharomycetes are commercially available common yeasts, the addition amount of the saccharomycetes is 100ppm, the fermentation temperature is 12 ℃, the fermentation time is 3 weeks, a cylinder body is closed in the fermentation process, the cylinder is opened every two days for supplying oxygen for half an hour before the beginning of the fermentation period, and the cylinder is opened every seven days for half an hour after the end of the fermentation. Monitoring the alcohol content and acidity of the fermentation liquor every day in the fermentation process (total acid is measured by titrating acid), judging that the alcohol content is unchanged and the acidity is unchanged after fermentation is finished for three consecutive days, filtering to obtain the skin residue in the fermentation cylinder with the highest alcohol content, and drying the skin residue until the water content is 10-12% to obtain the finished product.

Further, the white granulated sugar in the step (3) accounts for 15-35% of the weight of the free-flowing liquid.

Further, the volume ratio of the free flow liquid to the distilled liquor in the step (3) is 8-10: 0.8-1.2.

Further, the distilled spirit used in the step (3) is 60% Vol distilled spirit.

The kiwi fruit fermented sweet wine and the preparation method thereof provided by the invention have the following beneficial effects:

(1) the preparation method is simple, and the prepared product can preserve the fragrance of the kiwi fruits and can be preserved for a long time without going bad easily through the whole specific preparation process.

(2) The yeast prepared by the specific process plays an important role in the whole kiwi fruit fermentation process, is beneficial to kiwi fruit fermentation, can retain the fragrance of kiwi fruit, and effectively improves the product flavor.

(3) After the yeast is subjected to enlarged culture under specific conditions, the strain activity is improved, the fermentation process of fermenting the kiwi fruits is facilitated, and the flavor of the kiwi fruits is improved.

(4) The yeast and other microorganisms are dehydrated under the action of high sugar degree to die, and then the effects of sterilization and fresh keeping can be achieved by matching with alcohol, SO SO does not need to be added in the process₂The method has the advantages of no harm to human bodies and no change of the original flavor of the kiwi fruit sugar wine in the brewing process.

Drawings

FIG. 1 is a process flow for preparing fermented kiwi fruit liqueur.

Detailed Description

Example 1

(1) selecting 500kg of first-class Hongyang kiwi fruits for centralized after-ripening, wherein the centralized after-ripening has the advantage that the sugar degree and acidity of the kiwi fruits are uniform, screening out the kiwi fruits with excessive after-ripening (if the skin of the kiwi fruits is withered and the skin-breaking and water-yielding phenomenon occurs, the kiwi fruits are considered to be excessive after-ripening and need to be discarded), crushing the fruits with moderate after-ripening degree, and preparing the crushed fruits into fruit pulp;

(2) carrying out amplification culture on the yeast 30min before crushing the kiwi fruits, wherein the purpose of the amplification culture of the yeast is to improve the activity of the yeast, then inoculating the yeast after the amplification culture in the crushing process, adding the yeast by 10 times, adding 1L of the yeast in total, uniformly stirring, and fermenting at the constant temperature of 15 ℃ for 20 days, wherein the fermentation liquor is golden red and glossy;

wherein, the yeast enlarging culture process: mixing yeast with 20% glucose water, and culturing at 40 deg.C for 30 min.

The yeast mentioned above is prepared by the following method: selecting and crushing after-ripening kiwi fruits, inoculating saccharomycetes in the crushing process for fermentation, wherein the saccharomycetes are commercially available common yeasts, the addition amount of the saccharomycetes is 100ppm, the fermentation temperature is 12 ℃, the fermentation time is 3 weeks, a cylinder body is closed in the fermentation process, the cylinder is opened every two days for supplying oxygen for half an hour before the beginning of the fermentation period, and the cylinder is opened every seven days for half an hour after the end of the fermentation. Monitoring the alcohol content and acidity of the fermentation liquor every day in the fermentation process (total acid is measured by titrating acid), judging that the alcohol content is unchanged and the acidity is unchanged after fermentation is finished for three consecutive days, filtering to obtain the skin residue in the fermentation cylinder with the highest alcohol content, and drying the skin residue until the water content is 10-12% to obtain the finished product.

(3) Taking 200L of the self-flowing liquid fermented in the step (2), adding 40kg of white granulated sugar and 20L of 60% Vol distilled liquor, and mixing to obtain a sugar-wine mixed liquid;

the self-flowing liquid is kiwi fruit fermentation liquid which can naturally flow out from the low part of the fermentation tank body without squeezing after fermentation.

The yeast and other microorganisms are dehydrated under the action of high sugar degree to die, and then the effects of sterilization and fresh keeping can be achieved by matching with alcohol, SO SO does not need to be added in the process₂The method has the advantages of no harm to human bodies and no change of the original flavor of the kiwi fruit sugar wine in the brewing process.

(4) And (3) standing and aging the sugar-wine mixed liquor obtained in the step (3) for 30 days, clarifying the liquid at the upper part of the tank body, taking out 150L of upper-layer clarified liquid, adjusting the taste and physicochemical indexes of the upper-layer clarified liquid, continuing aging for 60 days, and performing high-temperature sterilization to obtain the kiwi fruit fermented sweet wine.

Example 2

(1) selecting 500kg of first-class Hongyang kiwi fruits for centralized after-ripening, wherein the centralized after-ripening has the advantage that the sugar degree and acidity of the kiwi fruits are uniform, screening out the kiwi fruits subjected to after-ripening, crushing the kiwi fruits with moderate after-ripening degree, and preparing the crushed kiwi fruits into pulp;

(2) carrying out amplification culture on the yeast 30min before crushing the kiwi fruits, wherein the purpose of the amplification culture of the yeast is to improve the activity of the yeast, then inoculating the yeast after the amplification culture in the crushing process, adding the yeast by 10 times, adding 1.2L of the yeast in total, uniformly stirring, and fermenting at the constant temperature of 15 ℃ for 18 days, wherein the fermentation liquor is golden red and glossy;

The yeast mentioned above is prepared by the following method: selecting and crushing after-ripening kiwi fruits, inoculating saccharomycetes in the crushing process for fermentation, wherein the saccharomycetes are commercially available common yeasts, the addition amount of the saccharomycetes is 100ppm, the fermentation temperature is 12 ℃, the fermentation time is 3 weeks, a cylinder body is closed in the fermentation process, the cylinder is opened every two days for supplying oxygen for half an hour before the beginning of the fermentation period, and the cylinder is opened every seven days for half an hour after the end of the fermentation. Monitoring the alcohol content and acidity of the fermentation liquor every day in the fermentation process (total acid is measured by titrating acid), judging that the alcohol content is unchanged and the acidity is unchanged after fermentation is finished for three consecutive days, filtering to obtain the skin residue in the fermentation cylinder with the highest alcohol content, and drying the skin residue until the water content is 10-12% to obtain the finished product. (3) Taking 200L of the self-flowing liquid fermented in the step (2), adding 42kg of white granulated sugar and 20L of 60% Vol distilled liquor, and mixing to obtain a sugar-wine mixed liquid;

Example 3

(2) carrying out amplification culture on the yeast 30min before crushing the kiwi fruits, wherein the purpose of the amplification culture of the yeast is to improve the activity of the yeast, then inoculating the yeast after the amplification culture in the crushing process, adding the yeast by 10 times, adding 0.8L of the yeast in total, uniformly stirring, and fermenting at the constant temperature of 15 ℃ for 20 days, wherein the fermentation liquor is golden red and glossy;

(3) Taking 200L of the self-flowing liquid fermented in the step (2), adding 38kg of white granulated sugar and 18L of 60% Vol distilled liquor, and mixing to obtain a sugar-wine mixed liquid;

Example 4

(3) Taking 200L of the self-flowing liquid fermented in the step (2), adding 42kg of white granulated sugar and 22L of 60% Vol distilled liquor, and mixing to obtain a sugar-wine mixed liquid;

Example 5

(3) Taking 200L of the self-flowing liquid fermented in the step (2), adding 38kg of white granulated sugar and 22L of 60% Vol distilled liquor, and mixing to obtain a sugar-wine mixed liquid;

The kiwi fruit fermented sweet wine prepared in the examples 1-5 has thick and fine fragrance, is sweet, refreshing and clean, has long aftertaste, is easy to store, can be stored for 3 years, does not deteriorate, and is added with SO₂The preservation time of the kiwi fruit wine is shorter than that of the kiwi fruit fermented sweet wine prepared by the invention, the kiwi fruit wine is harmful to human bodies, and the original flavor of the kiwi fruit is changed.

Index detection is carried out on the kiwi fruit fermented sweet wine prepared in the example 1, and the detection result is shown in a table 1:

TABLE 1 index test results of fermented sweet wine of Kiwi berry

Claims

1. The preparation method of the kiwi fruit fermented sweet wine is characterized by comprising the following steps:

(1) selecting and crushing kiwi fruits to prepare pulp;

the yeast is prepared by the following method: selecting and crushing after-ripening kiwi fruits, inoculating common yeast sold in the market in the crushing process for fermentation, wherein the addition amount is 100ppm, the fermentation temperature is 12 ℃, the fermentation time is 3 weeks, the cylinder body is closed in the fermentation process, the cylinder is opened every two days for supplying oxygen for half an hour before the fermentation period begins, the cylinder is opened every seven days for half an hour till the fermentation is finished, filtering is carried out to obtain skin residues, and the skin residues are dried until the moisture content is 10-12%;

(4) and (4) standing the sugar wine mixed liquor obtained in the step (3) for 28-32 days, taking out the upper clear liquid, continuously standing the upper clear liquid for 60-65 days, and sterilizing at high temperature to obtain the kiwi fruit fermented sweet wine.

2. The method for preparing fermented sweet wine of kiwi fruit according to claim 1, wherein the weight of yeast inoculated in step (2) is 0.1% of the weight of kiwi fruit.

3. The method for preparing fermented liqueur of kiwi fruit according to claim 1, wherein the yeast inoculated in step (2) is subjected to an amplification culture treatment.

4. The method for preparing fermented sweet wine of kiwi fruit according to claim 3, wherein the yeast expanding culture process comprises: mixing yeast with 20% glucose water, and culturing at 40 deg.C for 30 min.

5. The method for preparing fermented sweet wine of kiwi fruit according to claim 1, wherein the judgment criterion for the end of fermentation is that neither alcoholic strength nor acidity is changed for three consecutive days.

6. The preparation method of the fermented kiwi fruit sweet wine according to claim 1, wherein the white granulated sugar in the step (3) accounts for 15-35% of the weight of the free-flowing liquid.

7. The method for preparing fermented sweet kiwi wine according to claim 1, wherein the volume ratio of the free-run liquid to the distilled spirit in step (3) is 8-10: 0.8-1.2.

8. The method for preparing fermented sweet wine of kiwi fruit according to claim 1, wherein the distilled spirit used in step (3) is 60% Vol distilled spirit.

9. The fermented sweet wine of kiwi fruit obtained by the process according to any one of claims 1 to 8.