CN107080122A - A kind of Kiwi berry deep working method and obtained Yangtao wine - Google Patents
A kind of Kiwi berry deep working method and obtained Yangtao wine Download PDFInfo
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- CN107080122A CN107080122A CN201710371752.2A CN201710371752A CN107080122A CN 107080122 A CN107080122 A CN 107080122A CN 201710371752 A CN201710371752 A CN 201710371752A CN 107080122 A CN107080122 A CN 107080122A
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- pulp
- kiwi berry
- yangtao wine
- saccharifying enzyme
- kiwi
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 112
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 98
- 235000021028 berry Nutrition 0.000 title claims abstract description 97
- 235000014101 wine Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 34
- 244000298715 Actinidia chinensis Species 0.000 title 1
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 111
- 108090000790 Enzymes Proteins 0.000 claims abstract description 47
- 102000004190 Enzymes Human genes 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims abstract description 18
- 206010036590 Premature baby Diseases 0.000 claims abstract description 11
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical group [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 14
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 14
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 14
- 239000003963 antioxidant agent Substances 0.000 claims description 10
- 230000003078 antioxidant effect Effects 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 abstract description 11
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical group Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 abstract description 8
- 150000004676 glycans Chemical class 0.000 abstract description 8
- 229920001282 polysaccharide Polymers 0.000 abstract description 8
- 239000005017 polysaccharide Substances 0.000 abstract description 8
- 125000003118 aryl group Chemical group 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 7
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000007792 addition Methods 0.000 description 41
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 17
- 238000003306 harvesting Methods 0.000 description 11
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 9
- WBZKQQHYRPRKNJ-UHFFFAOYSA-N disulfurous acid Chemical compound OS(=O)S(O)(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-N 0.000 description 9
- 239000011591 potassium Substances 0.000 description 9
- 229910052700 potassium Inorganic materials 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
- 238000009826 distribution Methods 0.000 description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 230000005070 ripening Effects 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- 244000144730 Amygdalus persica Species 0.000 description 6
- 230000002269 spontaneous effect Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- 241000282693 Cercopithecidae Species 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000282553 Macaca Species 0.000 description 3
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 108010059820 Polygalacturonase Proteins 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 108010093305 exopolygalacturonase Proteins 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention relates to Kiwi berry manufacture field, in particular to a kind of Kiwi berry deep working method and obtained Yangtao wine.A kind of Kiwi berry deep working method, will add compounded saccharifying enzyme in the pulp containing at least part prematurity Kiwi berry, enzymolysis obtains the consistent mashed fruit of kiwi fruit of maturity.Inventor adds compounded saccharifying enzyme in the pulp of immature Kiwi berry, and the polysaccharide conversion that can promote Kiwi berry is monose so that the maturity of pulp is consistent.Present invention also offers a kind of preparation method of Yangtao wine, the inconsistent mashed fruit of kiwi fruit of maturity is added into compounded saccharifying enzyme, yeast is added simultaneously, saccharification enzymolysis is carried out simultaneously with fermentation, the saving time, and obtained Yangtao wine alcoholic strength lifting is processed, aromatic material substantially increases, and substantially increases the quality of Yangtao wine.
Description
Technical field
The present invention relates to Kiwi berry manufacture field, in particular to a kind of Kiwi berry deep working method and obtained
Yangtao wine.
Background technology
As Kiwi berry constantly expands in China's cultivated area, the demand of Kiwi berry deep processing is also constantly expanding.At present,
Kiwi fresh fruit is consumed in Kiwi berry deep processing than it is larger be also processing that eaily method is Yangtao wine
Mesh, this is also to solve orchard worker to sell the difficult best approach of fruit.
Traditional Kiwi berry brewing method is：Kiwi berry is crushed, plus potassium metabisulfite sterilization, plus pectase breaks glue, plus ferment
Mother's fermentation, is finally filtered into wine.This method is the method that currently all Kiwi berry liquor-making enterprise is generally taken.This method
Drawback be Kiwi berry be after-ripening type fruit, optimal processing and fermentation opportunity be Kiwi berry to be waited it is riper after, Kiwi berry pulp
Polysaccharide is fully converted to carry out after monose, but is difficult to hold this opportunity, first ripe because all fruits can not possibly be soft ripe together
May be rotten, the still xylocarp of after-ripening is processed, the sugar content of Kiwi berry and aromatic material are not if considering fruit without putrefaction
Enough, the quality of wine has an impact；Such as allow fruit well-done and have the rotten situation of fruit, the quality of wine is influenceed again.This factor is always
It is one of the reason for high-end fruit of Kiwi berry can not be converted into high-end Yangtao wine.
In addition, it is traditional brewage pomace after Yangtao wine, wine liquid separation it is highly difficult, currently without good solution party
Case, while also causing one of the reason for crushing juice rate is low.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of Kiwi berry deep working method, and this method is by containing prematurity Mi
Compounded saccharifying enzyme is added in the pulp that monkey peach is made so that the polysaccharide in Kiwi berry fruit is slowly converted into monose, and then obtains
Pulp containing the consistent Chinese Gooseberry of maturity.
The second object of the present invention is to provide a kind of preparation method of Yangtao wine, by the inconsistent Kiwi berry of maturity
Pulp adds compounded saccharifying enzyme, while adding yeast, and saccharification is digested to be carried out simultaneously with fermentation, is saved the time, and processing is obtained
Yangtao wine quality it is superior.
The third object of the present invention is to provide Yangtao wine, the macaque made from the preparation method of above-mentioned Yangtao wine
Peach wine alcoholic strength is lifted, and aromatic material substantially increases, and substantially increases the quality of Yangtao wine.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of Kiwi berry deep working method, will add compounded saccharifying in the pulp containing at least part prematurity Kiwi berry
Enzyme, enzymolysis obtains the consistent mashed fruit of kiwi fruit of maturity.
Kiwi berry is immature, processes obtained product taste acid, generally requires further flavor adjustment, the depth to Kiwi berry
Processing makes troubles；And if Kiwi berry it is ripe after be processed, the maturity of the Kiwi berry of harvesting is inconsistent, and ripening process is easily made
Rotted into fruit, also, also need to pick when accelerating the ripening, add workload.Inventor has Kiwi berry processing experience for many years,
Through repeatedly thinking and groping, obtain, the after-ripening of kiwi fruit be substantially in Kiwi berry fruit polysaccharide it is slow under natural situation
Slow-speed turns to the process of monose, therefore, and inventor adds compounded saccharifying enzyme in the pulp of immature Kiwi berry, can promote Mi
The polysaccharide conversion of monkey peach is monose so that the maturity of pulp is consistent.
Further, pectase is first added before compounded saccharifying enzyme is added.Found in process of the test, due in Kiwi berry
Containing many colloids, the progress that compounded saccharifying enzyme is unfavorable for enzymolysis is added directly in pulp, therefore, pectinase enzymatic hydrolysis are first added
Afterwards, good condition is provided for the enzymolysis of compounded saccharifying enzyme.
Experiment proves that, it is preferable that the addition of the pectase is the 0.01 ‰ -0.05 ‰ of the pulp weight.
Preferably, add after the pectase and mix, 4-5h is placed at room temperature.The process is that enzymolysis work occurs for pectase
Process, under this condition after pectinase enzymatic hydrolysis, obtained mashed fruit of kiwi fruit is beneficial to further saccharification.
Further, the unit of the compounded saccharifying enzyme is 1,000,000 U, and the addition of the compounded saccharifying enzyme is the fruit
Starch the 0.1%-0.5%, preferably 0.15%-0.3% of weight.The addition of compounded saccharifying enzyme is related to its unit of enzyme activity,
Through experiment, the compounded saccharifying enzyme of the addition can reach suitable hydrolysis result.
In order to which the product for preventing Kiwi berry from being obtained in enzymolysis process is oxidized, it is preferable that be additionally added in the pulp anti-
Oxidant.
Depending on the type that the species of antioxidant can be processed according to pulp, if being processed into beverage, the antioxidant of selection
For lemon acid substance etc.；If being fermented to pulp, potassium metabisulfite or sulfur dioxide etc. can be added.
In addition, the opportunity that antioxidant is added is added according to demand.It can such as be added before enzymolysis, can also
Add, can also be added in enzymolysis process together with zymolyte.
Present invention also offers a kind of preparation method of Yangtao wine, by the pulp containing at least part prematurity Kiwi berry
The Yangtao wine is made in middle addition antioxidant, pectase, compounded saccharifying enzyme and zymophyte, fermentation.
In the prior art, in order to which the Yangtao wine of high-quality is made, generally require and Kiwi berry is first reached to certain maturation
Degree, such as maturity be 95%, still, this ripening process easily cause fruit rot, also, due to harvesting Kiwi berry into
Ripe degree is inconsistent, also needs to pick when accelerating the ripening, adds workload.The present inventor has Kiwi berry processing warp for many years
Test, through repeatedly thinking and groping, obtain, the after-ripening of kiwi fruit be substantially in Kiwi berry fruit polysaccharide under natural situation
The process of monose is slowly converted into, therefore, inventor adds compounded saccharifying enzyme in the pulp of immature Kiwi berry, can promoted
The polysaccharide conversion of Kiwi berry is monose, in addition, saccharification and fermentation process are carried out simultaneously, eliminates the step of accelerating the ripening, saves the time,
Method is easier, and obtained Yangtao wine alcoholic strength lifting, and aromatic material substantially increases, and substantially increases Yangtao wine
Quality.
Further, antioxidant and pectase are first added in the pulp, after mixing, by the pectin in the pulp
Decompose, then add compounded saccharifying enzyme and zymophyte, the Yangtao wine is made in fermentation.
Preferably, the antioxidant is potassium metabisulfite.
Preferably, the zymophyte is yeast.The yeast selects commercially available fruit wine yeast.
Further, the pulp containing at least part prematurity Kiwi berry is fruit made from the ripe Kiwi berrys of 5-6
Slurry, in terms of the weight of pulp, the addition of the compounded saccharifying enzyme is the 0.15%-0.3% of the pulp weight, described burnt sub-
The addition of potassium sulfate is the 0.03 ‰ -0.08 ‰ of the pulp weight, and the addition of the pectase is the pulp weight
0.01 ‰ -0.05 ‰, the addition of the yeast is the 0.3 ‰ -0.8 ‰ of the pulp weight.
Further, it is by the pectin in the pulp：4-5h is placed at room temperature.
Further, the fermentation is carried out in fermentation tank, and the volume of fermentate therein is the fermenter volume
2/3-3/4。
Preferably, the temperature of the fermentation is less than 25 DEG C, preferably 15-25 DEG C；Preferably, the time of the fermentation is
13-20 days.
Present invention also offers Yangtao wine made from the above method, relative to using Mi made from the ripe Kiwi berrys of 5-6
Monkey peach wine, the alcoholic strength of the Yangtao wine lifts 2-3 °, and aromatic material substantially increases, and substantially increases the quality of Yangtao wine.
Room temperature in the present invention each means 15-25 DEG C.
Compared with prior art, beneficial effects of the present invention are：
(1) present invention in the pulp that prematurity Kiwi berry is made by adding compounded saccharifying enzyme so that Kiwi berry fruit
Interior polysaccharide is slowly converted into monose, and then obtains the pulp containing the consistent Chinese Gooseberry of maturity, solves due to Mi
Monkey peach fruit maturity is low or the inconsistent Suggestion on Fine Processing brought.
(2) the inconsistent mashed fruit of kiwi fruit of low-maturity or maturity is added compounded saccharifying enzyme by the present invention, while plus
Enter yeast, saccharification enzymolysis is carried out, saved the time simultaneously with fermentation, and it is superior to process obtained Yangtao wine quality.
(3) Yangtao wine wine produced by the present invention, relative to using prematurity or the inconsistent Kiwi berry system of maturity
The Yangtao wine obtained, alcoholic strength lifts 1-3 °, and aromatic material substantially increases, and substantially increases the quality of Yangtao wine.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or the unreceipted production firm person of instrument, be
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
A kind of Kiwi berry deep working method, step is as follows：
Collect the Kiwi berry of harvesting, the distribution of maturity of Kiwi berry for 5-8 into；
Pulp is made in these Kiwi berrys, potassium metabisulfite and pectase, pyrosulfurous acid are added in the pulp of Kiwi berry
The addition of potassium is the 0.03 ‰ of pulp weight, and the addition of pectase is the 0.01 ‰ of pulp weight, mixes, places at room temperature
5h；
Then compounded saccharifying enzyme is added, the unit of compounded saccharifying enzyme is 1,000,000 U, and the addition of compounded saccharifying enzyme is pulp
The 0.1% of weight, enzymolysis obtains the pulp of the consistent Chinese Gooseberry of maturity.
Embodiment 2
A kind of Kiwi berry deep working method, step is as follows：
Collect the Kiwi berry of harvesting, the distribution of maturity of Kiwi berry for 5-8 into；
Pulp is made in these Kiwi berrys, potassium metabisulfite and pectase, pyrosulfurous acid are added in the pulp of Kiwi berry
The addition of potassium is the 0.05 ‰ of pulp weight, and the addition of pectase is the 0.03 ‰ of pulp weight, mixes, places at room temperature
5h；
Then compounded saccharifying enzyme is added, the unit of compounded saccharifying enzyme is 1,000,000 U, and the addition of compounded saccharifying enzyme is pulp
The 0.3% of weight, enzymolysis obtains the pulp of the consistent Chinese Gooseberry of maturity.
Embodiment 3
A kind of Kiwi berry deep working method, step is as follows：
Collect the Kiwi berry of harvesting, the distribution of maturity of Kiwi berry for 5-8 into；
Pulp is made in these Kiwi berrys, potassium metabisulfite and pectase, pyrosulfurous acid are added in the pulp of Kiwi berry
The addition of potassium is the 0.08 ‰ of pulp weight, and the addition of pectase is the 0.05 ‰ of pulp weight, mixes, places at room temperature
4h；
Then compounded saccharifying enzyme is added, the unit of compounded saccharifying enzyme is 1,000,000 U, and the addition of compounded saccharifying enzyme is pulp
The 0.5% of weight, enzymolysis obtains the pulp of the consistent Chinese Gooseberry of maturity.
The temperature digested in embodiment 1-3 can be 50-65 DEG C, or 15-30 DEG C, or 30-40 DEG C, temperature
Degree is higher, and enzymolysis speed is faster, and hydrolysis temperature is selected according to the requirement of following process.
Embodiment 4
A kind of preparation method of Yangtao wine, step is as follows：
Collect the Kiwi berry of harvesting, the distribution of maturity of Kiwi berry for 5-6 into；
Pulp is made in these Kiwi berrys, potassium metabisulfite and pectase, pyrosulfurous acid are added in the pulp of Kiwi berry
The addition of potassium is the 0.03 ‰ of pulp weight, and the addition of pectase is the 0.01 ‰ of pulp weight, mixes, places at room temperature
5h；
Then compounded saccharifying enzyme and yeast are added, the unit of compounded saccharifying enzyme is 1,000,000 U, the addition of compounded saccharifying enzyme
For the 0.15% of pulp weight, the addition of yeast is the 0.3 ‰ of pulp weight；
Added to after mixing in fermentation tank, the volume of the fermentate in fermentation tank is the 2/3 of fermenter volume, be 25 in temperature
Spontaneous fermentation 20 below DEG C day, is filtrated to get Yangtao wine.
The alcoholic strength for determining Yangtao wine is 7 °.
Embodiment 5
A kind of preparation method of Yangtao wine, step is as follows：
Collect the Kiwi berry of harvesting, the distribution of maturity of Kiwi berry for 5-6 into；
Pulp is made in these Kiwi berrys, potassium metabisulfite and pectase, pyrosulfurous acid are added in the pulp of Kiwi berry
The addition of potassium is the 0.05 ‰ of pulp weight, and the addition of pectase is the 0.02 ‰ of pulp weight, mixes, places at room temperature
5h；
Then compounded saccharifying enzyme and yeast are added, the unit of compounded saccharifying enzyme is 1,000,000 U, the addition of compounded saccharifying enzyme
For the 0.3% of pulp weight, the addition of yeast is the 0.5 ‰ of pulp weight；
Added to after mixing in fermentation tank, the volume of the fermentate in fermentation tank is the 2/3 of fermenter volume, be 25 in temperature
Spontaneous fermentation 15 below DEG C day, is filtrated to get Yangtao wine.
The alcoholic strength for determining Yangtao wine is 8 °.
Embodiment 6
A kind of preparation method of Yangtao wine, step is as follows：
Collect the Kiwi berry of harvesting, the distribution of maturity of Kiwi berry for 5-6 into；
Pulp is made in these Kiwi berrys, potassium metabisulfite and pectase, pyrosulfurous acid are added in the pulp of Kiwi berry
The addition of potassium is the 0.08 ‰ of pulp weight, and the addition of pectase is the 0.05 ‰ of pulp weight, mixes, places at room temperature
4h；
Then compounded saccharifying enzyme and yeast are added, the unit of compounded saccharifying enzyme is 1,000,000 U, the addition of compounded saccharifying enzyme
For the 0.5% of pulp weight, the addition of yeast is the 0.8 ‰ of pulp weight；
Added to after mixing in fermentation tank, the volume of the fermentate in fermentation tank is the 3/4 of fermenter volume, be 25 in temperature
Spontaneous fermentation 13 below DEG C day, is filtrated to get Yangtao wine.
The alcoholic strength for determining Yangtao wine is 7 °.
Comparative example 1
A kind of preparation method of Yangtao wine, step is as follows：
Collect the Kiwi berry of harvesting, the distribution of maturity of Kiwi berry for 5-6 into；
Pulp is made in these Kiwi berrys, potassium metabisulfite and pectase, pyrosulfurous acid are added in the pulp of Kiwi berry
The addition of potassium is the 0.05 ‰ of pulp weight, and the addition of pectase is the 0.02 ‰ of pulp weight, mixes, places at room temperature
5h；
Then yeast is added, the addition of yeast is the 0.5 ‰ of pulp weight；
Added to after mixing in fermentation tank, the volume of the fermentate in fermentation tank is the 2/3 of fermenter volume, be 25 in temperature
Spontaneous fermentation 15 below DEG C day, is filtrated to get Yangtao wine.
The alcoholic strength for determining Yangtao wine is 5 °.
Comparative example 2
A kind of preparation method of Yangtao wine, step is as follows：
Collect the Kiwi berry of harvesting, the distribution of maturity of Kiwi berry for 5-6 into；
Pulp is made in these Kiwi berrys, potassium metabisulfite and pectase, pyrosulfurous acid are added in the pulp of Kiwi berry
The addition of potassium is the 0.05 ‰ of pulp weight, and the addition of pectase is the 0.03 ‰ of pulp weight, mixes, places at room temperature
5h；
Then yeast and sucrose are added, the addition of yeast is the 0.5 ‰ of pulp weight, and the addition of sucrose is according to alcohol
Spend for 8 ° of additions；
Added to after mixing in fermentation tank, the volume of the fermentate in fermentation tank is the 2/3 of fermenter volume, be 25 in temperature
Spontaneous fermentation 15 below DEG C day, is filtrated to get 8 ° of Yangtao wine.
Comparative example 3
A kind of preparation method of Yangtao wine, step is as follows：
Collect harvesting Kiwi berry, accelerate the ripening Kiwi berry to its maturity be 9-9.5 into；
Pulp is made in these Kiwi berrys, potassium metabisulfite and pectase, pyrosulfurous acid are added in the pulp of Kiwi berry
The addition of potassium is the 0.05 ‰ of pulp weight, and the addition of pectase is the 0.03 ‰ of pulp weight, mixes, places at room temperature
5h；
Then yeast is added, the addition of yeast is the 0.5 ‰ of pulp weight；
Added to after mixing in fermentation tank, the volume of the fermentate in fermentation tank is the 2/3 of fermenter volume, be 25 in temperature
Spontaneous fermentation 15 below DEG C day, is filtrated to get 8 ° of Yangtao wine.
It should be noted that the Kiwi berry indifference used in 4-6 of the embodiment of the present invention and comparative example 1-2, fermentation condition
Also it is consistent.
Experimental example 1
Yangtao wine made from embodiment 4-6 and comparative example 1-2 is tasted and evaluated.Taste what is write with reference to Li Hua《Portugal
Grape wine, which is tasted, to be learned》And the trial test standard of GB/T15038-2006 grape wine, fruit wine universaling analysis method formulation Yangtao wine (is shown in Table
1).Yangtao wine made from embodiment 4-6 and comparative example 1-2 is tasted as 10 taster's reference standards, after trial test
To items marking, each marking is averaged, and concrete outcome is shown in Table 2.
Table 1 tastes normative reference
| Project | Index | Full marks |
| Outward appearance | Yellow, clarification, transparent, glossy, no suspended substance | 20 |
| Fragrance | The ripe odor characteristic of Kiwi berry, fruity, aroma are strong, coordinate happy people | 40 |
| Flavour | It is soft, coordinate, wine body is complete | 40 |
Table 2 tastes result
From table 2 it can be seen that the indices score value of Yangtao wine wine body prepared by the present invention is higher, with ripe macaque
The Yangtao wine difference that peach fermentation is obtained less, but is obtained with prematurity direct fermentation or by the form fermentation for adding sucrose
Wine body difference it is larger.From table 2 it can be seen that the present invention provide Yangtao wine wine body clarification, it is transparent, glossy；There is macaque
The ripe fragrance of peach, aroma is strong, coordinates happy people, pure typical case；Mellow in taste, it is soft, coordinate, wine body is complete；Integrated quality
It is superior.
Need the amount of sucrose added very big further, since increasing alcoholic strength by adding the approach of sucrose, relative to adding
Plus sucrose, the fermentation costs for adding compounded saccharifying enzyme are lower, cost-effective more than 1000 yuan per ton, and also solve due to adding
Plus the defect of the easy pollution microbes that bring of sucrose and troublesome poeration.
In addition, compared to comparative example 1 and 2, the hair obtained using the preparation method fermentation of the Yangtao wine of the invention provided
Ferment thing slag-liquid separation is easier.
In summary, the summary of the present inventor by substantial amounts of experiment and for many years, gropes to have obtained fructose in kiwi fruit
The method that thoroughly converts of unification, solve Kiwi berry and accelerate the ripening and lose time and the problem of space, ferment obtained Yangtao wine
Alcoholic strength is lifted, and aromatic material substantially increases, while also solving the problem of slag-liquid separation after Yangtao wine fermentation.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
Many other changes and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of Kiwi berry deep working method, it is characterised in that will be added in the pulp containing at least part prematurity Kiwi berry
Compounded saccharifying enzyme, enzymolysis obtains the consistent mashed fruit of kiwi fruit of maturity.
2. Kiwi berry deep working method according to claim 1, it is characterised in that first add before compounded saccharifying enzyme is added
Enter pectase, the addition of the pectase is preferably the 0.01 ‰ -0.05 ‰ of the pulp weight；
Preferably, add after the pectase and mix, 4-5h is placed at room temperature.
3. Kiwi berry deep working method according to claim 2, it is characterised in that the unit of the compounded saccharifying enzyme is
1000000 U, the addition of the compounded saccharifying enzyme is the 0.1%-0.5%, preferably 0.15%-0.3% of the pulp weight；
Preferably, it is additionally added antioxidant in the pulp.
4. a kind of preparation method of Yangtao wine, it is characterised in that will add in the pulp containing at least part prematurity Kiwi berry
Enter antioxidant, pectase, compounded saccharifying enzyme and zymophyte, the Yangtao wine is made in fermentation.
5. the preparation method of Yangtao wine according to claim 5, it is characterised in that first add antioxygen in the pulp
Agent and pectase, after mixing, by the pectin in the pulp, then add compounded saccharifying enzyme and zymophyte, fermentation system
Obtain the Yangtao wine；
Preferably, the antioxidant is potassium metabisulfite；
Preferably, the zymophyte is yeast.
6. the preparation method of Yangtao wine according to claim 5, it is characterised in that described to contain at least part prematurity
The pulp of Kiwi berry is pulp made from the ripe Kiwi berrys of 5-6, in terms of the weight of pulp, the addition of the compounded saccharifying enzyme
For the 0.15%-0.3% of the pulp weight, the addition of the potassium metabisulfite for the pulp weight 0.03 ‰-
0.08 ‰, the addition of the pectase is the 0.01 ‰ -0.05 ‰ of the pulp weight, and the addition of the yeast is described
The 0.3 ‰ -0.8 ‰ of pulp weight.
7. the preparation method of Yangtao wine according to claim 5, it is characterised in that by the pectin in the pulp
For：4-5h is placed at room temperature.
8. the preparation method of the Yangtao wine according to claim any one of 4-7, it is characterised in that the fermentation is in fermentation
Carried out in tank, the volume of fermentate therein is the 2/3-3/4 of the fermenter volume.
9. the preparation method of the Yangtao wine according to claim any one of 4-7, it is characterised in that the temperature of the fermentation
For less than 25 DEG C, preferably 15-25 DEG C；Preferably, the time of the fermentation is 13-20 days.
10. Yangtao wine made from the preparation method of the Yangtao wine described in claim any one of 4-9.
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| CN114058468A (en) * | 2021-11-20 | 2022-02-18 | 溆浦县龙盛农业科技发展有限公司 | Method for preparing kiwi fruit wine by deeply processing kiwi fruits |
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