CN108624444B

CN108624444B - A kind of brewing method of nutrition and health kiwifruit wine

Info

Publication number: CN108624444B
Application number: CN201810463467.8A
Authority: CN
Inventors: 鲁云风; 杨永峰; 袁凌翔
Original assignee: Nanyang Normal University
Current assignee: Nanyang Normal University
Priority date: 2018-05-15
Filing date: 2018-05-15
Publication date: 2021-07-13
Anticipated expiration: 2038-05-15
Also published as: CN108624444A

Abstract

The invention belongs to the technical field of fruit wine, and particularly relates to a brewing method of nutritional and health-care kiwi fruit wine. The brewing method comprises the steps of kiwi fruit selection, sugar degree measurement, enzymolysis, pre-fermentation, post-fermentation and aging of fruit wine yeast and esterified red yeast rice. The kiwi fruit and passion fruit wine body is clear, transparent, rich in luster and amber; the fruit flavor and the wine flavor are rich; smooth, fine, mellow and refreshing, lingering aftertaste, and the physicochemical index and the microbial index both accord with the standard regulation; the alcohol content, sugar content and acidity are appropriate, and the taste is good; has rich nutrients and health promoting effect.

Description

Brewing method of nutritional and health-care kiwi fruit wine

Technical Field

The invention belongs to the technical field of fruit wine, and particularly relates to a brewing method of nutritional and health-care kiwi fruit wine.

Background

The fructus Actinidiae chinensis is rich in vitamins, saccharides, dietary fiber, polyphenol, etc., and calcium, ferrum, phosphorus, magnesium, etc., and has anticancer, antioxidant, blood lipid reducing, mood stabilizing, and mind tranquilizing effects. Due to the requirements of clarification process and taste, although the kiwi fruit wine brewed by the traditional process can fully utilize vitamins and minerals contained in the kiwi fruit peel part, the contents of soluble dietary fibers, flavonoids, polyphenols and the like are less. The dietary fiber is 'seventh nutrient', and has the functions of reducing blood fat, blood pressure and blood sugar and good function of relaxing the bowels. The flavonoid is widely present in roots, leaves, fruits and peels of plants, has multiple biological activities of resisting oxidation, resisting cancer, inhibiting cardiovascular and cerebrovascular diseases, inhibiting bacteria, resisting virus activity, resisting radiation and the like, and has wide application prospect. The kiwi fruit is rich in dietary fiber, particularly rich in peel residues, and the kiwi fruit leaves contain flavone, polysaccharide, coumarin, alkaloid and other substances, and the flavone substances are rich in content, so that the kiwi fruit tea has the effects of resisting oxidation, resisting tumors, delaying senescence, reducing blood sugar, reducing blood pressure, resisting inflammation, relieving pain and the like.

Chinese patent with publication number CN105524815B discloses a brewing method of named monkey peach wine, which comprises the following steps of l) naming monkey peaches for pretreatment; 2) pre-treating pomegranate; 3) preparing fruit pulp; 4) weighing fructus Actinidiae chinensis wine, and fermenting; 5) preparing named monkey peach cordial rich in fruity flavor; 6) adjusting the alcohol content; 7) mixing and making wine. The brewing method has the advantages of simple process, strong operability and high yield of the produced named kiwi fruit wine. The obtained fructus Actinidiae chinensis wine has good taste, pure chromaticity, and clear, transparent and light yellow green color, combines the nutrition of fructus Actinidiae chinensis and fructus Punicae Granati, and has unique flavor and strong fruit flavor. However, soluble dietary fibers and flavonoids are not added in the patent, in addition, in the preparation process, in order to improve the fragrance, a method of extracting kiwi fruits by high-degree wine and then mixing the kiwi fruits with fermented wine is adopted, the concentration of the fermented wine is diluted, the total nutrition and health care effects are not remarkable, and the fermented peel and residue are not fully utilized.

Chinese patent with publication No. CN102776098B discloses a named fructus actinidiae chinensis wine and its brewing method, which is brewed from named fructus actinidiae chinensis, white sugar, potassium bicarbonate, sulfur dioxide, pectinase and Saccharomyces cerevisiae by the steps of named fructus actinidiae chinensis pulp preparation, primary fermentation, squeezing separation, secondary fermentation, aging and the like, and the named fructus actinidiae chinensis wine finished product and the brewing process do not need to add any preservative, so that the long-term storage of the product can be ensured without deterioration and spoilage. And the juice and the pomace are fermented respectively to prepare the kiwi fruit wine with different grades, so that the nutrient components of the kiwi fruit are completely reserved, the brewed kiwi fruit wine is good in taste and color, the yellow-green color of the fresh kiwi fruit is reserved, the kiwi fruit wine is clear and translucent, the alcohol content is over 10 degrees, the wine is pure and sweet, the fragrance is strong, and the aftertaste is lingering. However, the temperature in the primary fermentation of the patent is 40 ℃, the temperature is too high, the early yeast is bred too fast, the metabolites are more, the subsequent fermentation is not facilitated, and the flavor and the taste of the finished product are not facilitated; the consumption of the pectinase is only 50 percent of the total consumption, which is not beneficial to pectin decomposition and juice yield improvement and later clarification, and the sulfur dioxide, the pectinase, the potassium bicarbonate and the yeast are added into the fruit pulp in the fermentation process, which affects the activity of the enzyme and the fermentation performance of the yeast, and the soluble dietary fiber and the flavonoid are not added, so that the total nutrition health care effect is not outstanding.

Disclosure of Invention

In order to overcome the defects, the invention aims to provide a brewing method of nutritional and health-care kiwi fruit wine.

In order to achieve the purpose, the invention adopts the following technical scheme:

a brewing method of nutritional and health-care kiwi fruit wine comprises the following steps:

(1) selecting natural mature, damage-free, mildew-free, odor-free, fragrant and soft-hand-touch kiwi fruits, cleaning external villi and dust, and drying for later use;

(2) measuring the sugar degree of the kiwi fruit;

(3) cutting pedicels at two ends of the kiwi fruit, crushing with peel to obtain pulp, transferring into a fermentation tank after sterilization and drying, and mixing the pulp according to the mass ratio: 10000-15000% of potassium metabisulfite: 1, weighing food-grade potassium metabisulfite, adding the food-grade potassium metabisulfite into a fermentation tank, uniformly stirring, and standing for 4-6 hours;

(4) fruit pulp according to mass ratio: 25000-35000: 1, weighing pectinase, adding the pectinase into the fermentation tank in the step (3), uniformly stirring, and standing for 2-4 h;

(5) weighing and adding white granulated sugar according to the final sugar degree of 20-25 degrees, adding into the fermentation tank in the step (4), uniformly stirring, and standing for 5-8 hours to fully dissolve the sugar;

(6) fruit pulp according to mass ratio: weighing fruit wine yeast 4000-5000: 1, adding the fruit wine yeast into sugar water for activation for 15-30 min, then adding the fruit wine yeast into the fruit pulp obtained in the step (5), uniformly stirring, fermenting for 2-3 days at 18-21 ℃ in a sealed and light-proof manner, uncovering the cover every day and slightly shaking the fermentation tank for 2-3 times;

(7) fruit pulp according to mass ratio: weighing esterified red yeast rice 50-100: 1, adding the esterified red yeast rice into sugar water for activation for 15-30 min, adding the esterified red yeast rice into the fermentation tank in the step (6), uniformly stirring, covering the fermentation tank at 15-18 ℃, sealing and fermenting in a dark place, slightly shaking the fermentation tank for 2-3 times every day, and finishing the previous fermentation when no bubbles exist in the fermentation tank and the residual sugar content is less than or equal to 4 g/L;

(8) squeezing and filtering the fruit wine fermented in the step (7) by using sterilized gauze, drying squeezed peel residues until the water content is less than or equal to 6%, taking out, crushing and sieving by using a 40-80-mesh sieve for later use;

(9) transferring the squeezed fruit wine into a new fermentation tank after sterilization and drying, and mixing the fruit wine with the following components in percentage by mass: 10000-15000% of potassium metabisulfite: 1, weighing food-grade potassium metabisulfite, adding the food-grade potassium metabisulfite into a fermentation tank, uniformly stirring, covering a cover at 15-18 ℃, and performing unidirectional sealing and light-proof fermentation for 20-25 days;

(10) standing the fruit wine fermented in the step (9), taking the clear fruit wine, and transferring the fruit wine into a new fermentation tank after sterilization and drying;

b. fruit wine according to mass ratio: weighing bentonite 1000-1500: 1, performing swelling treatment, adding the swelled bentonite into the fruit wine, uniformly stirring, standing for 10-15 days, taking out, placing to room temperature, taking clear fruit wine, transferring into a new fermentation tank after sterilization and drying, and ageing for 6-12 months at 8-12 ℃;

(11) according to the material-water ratio of 1 g: weighing 25-30 mL of the kiwi fruit peel and residue obtained in the step (8) and water, mixing, adding cellulase according to the amount of 0.1-0.3% of mixed liquid, uniformly stirring, adjusting the pH to 5-6, carrying out enzymolysis at 55-60 ℃ for 2-3 h, centrifuging at 5000-8000 r/min for 10-20 min, collecting supernatant, adding 2-4 times of edible alcohol, uniformly stirring, standing for 1-2 h, centrifuging at 5000-8000 r/min for 10-20 min, collecting precipitate, and drying until the water content is less than or equal to 6%, so as to obtain soluble dietary fiber;

(12) c, cleaning fresh, complete and mildew-free kiwi fruit leaves, cleaning outer fluff and dust, drying the kiwi fruit leaves until the water content is less than or equal to 6%, taking out the kiwi fruit leaves, crushing the kiwi fruit leaves, and sieving the crushed kiwi fruit leaves with a 40-80-mesh sieve for later use;

d. adding water into edible alcohol to adjust the alcohol content to 70-80%, and mixing the materials according to a material-liquid ratio of 1 g: weighing 25-30 mL of crushed kiwi fruit leaf powder and 70-80% alcohol, soaking for 1-2 h, performing microwave treatment for 3-5 min, centrifuging for 10-20 min at a speed of 5000-8000 r/min, collecting supernatant, and drying until the water content is less than or equal to 6% to obtain flavonoid;

(13) filtering the fruit wine obtained in the step (10), weighing potassium bicarbonate according to the weight of 0.1-0.12% of the fruit wine, weighing food-grade erythritol according to the weight of 1-2% of the fruit wine, adding the food-grade erythritol into the filtered fruit wine, and uniformly stirring to reduce acid and adjust flavor;

(14) and (3) respectively weighing the soluble dietary fibers in the step (11) and the flavonoids in the step (12) according to 4-8 g/L and 5-10 g/L, adding the soluble dietary fibers and the flavonoids in the step (12) into the fruit wine in the step (13), uniformly stirring, filtering, filling into a wine bottle, and sterilizing at 85-95 ℃ for 25-30 s to obtain the nutritional and health-care kiwi fruit wine.

Preferably, the method for measuring the sugar degree of the kiwi fruit in the step (2) comprises the following steps: selecting 30-35 kiwi fruit samples at random, measuring the sugar degree of each kiwi fruit sample by using a fructose meter, and calculating the average value to obtain the sugar degree of the kiwi fruit to be fermented in the whole batch.

Preferably, the temperature of the sugar water in the step (6) or the step (7) is 35-40 ℃, and the mass concentration is 0.5-1.5%.

Preferably, the drying in the step (8), the step (11) or the step (12) is vacuum constant-temperature drying, the vacuum degree is 0.08-0.1 Mpa, and the temperature is 50-70 ℃.

Preferably, the expansion process of step (10) is: adding bentonite into hot water with the temperature of 45-55 ℃ which is 10-15 times that of the bentonite, uniformly stirring, and soaking for 24-48 hours.

Preferably, the activity of the cellulase in the step (11) is 10-20 ten thousand U/g.

Preferably, the microwave treatment temperature in the step (12) is 60-65 ℃, and the power is 300-350W.

Preferably, the filtration in the step (13) or the step (14) is membrane filtration of 30-45 μm.

The invention has the following positive beneficial effects:

1. the brewing method of the nutritional health-care kiwi fruit wine adopts the fruit wine yeast and the esterified red yeast to mix and ferment at low temperature, the fermentation is thorough, the ester fragrance is effectively improved, the health-care effect of the red yeast is achieved, the soluble dietary fiber is extracted from the squeezed peel residue, the flavonoid is extracted from the kiwi fruit leaves, and the flavonoid is added into the kiwi fruit wine, so that the nutrition is richer, and the health-care effect is outstanding.

The method has low fermentation temperature, can avoid the possible interference and influence of various mixed bacteria on brewed wine, simultaneously avoid macromolecular aromatic hydrocarbon, bitter tannin or higher alcohol lipid molecular groups with foreign flavor from being dissolved in wine, also can avoid too much consumption of sugar by yeast and too fast decomposition to generate more methanol or other mixed alcohol, simultaneously avoid too early aging, death and autolysis of yeast individuals to generate higher alcohol lipid bitter substances, and ensure that the wine body of the finished wine is smoother, finer, mellower and tasty, and the nutrient components are easier to preserve.

2. The nutritional and health-care kiwi fruit wine is clear, transparent, rich in luster and amber; the fruit flavor and the wine flavor are rich; smooth, fine, mellow and refreshing, lingering aftertaste, and the physicochemical index and the microbial index both accord with the standard regulation; the alcohol content is 12-15% vol, the total sugar content is 3.1-3.5 g/L, the titrating acid content is 5.8-6.9 g/L, the alcohol content, the sugar content and the acidity are proper, and the taste is good; 4.06-8.1 g/L of soluble dietary fiber, 13.6-14.8 g/L of dry extract, 480-510 mg/L of vitamin C, 5.6-10.4 g/L of flavonoid, less than or equal to 0.7g/L of volatile acid, less than or equal to 130mg/L of total sulfur dioxide, low content of volatile acid and total sulfur dioxide and rich nutrient substances. The nutritional health-care kiwi fruit wine brewed by the invention has the efficacy characteristics of resisting oxidation and cancer, inhibiting cardiovascular and cerebrovascular diseases, inhibiting bacteria, resisting radiation, reducing blood sugar and blood fat, reducing blood pressure, improving immunity, losing weight, treating constipation, relieving chronic fatigue and helping sleep.

Detailed Description

The invention will be further illustrated with reference to some specific embodiments.

Example 1

(2) the sugar degree of the kiwi fruit is determined, and the determination method of the sugar degree of the kiwi fruit comprises the following steps: selecting 30 kiwi fruit samples, measuring the sugar degree of each kiwi fruit sample by using a fructose photometer, and calculating the average value to obtain the sugar degree of the kiwi fruit to be fermented in the whole batch;

(3) cutting pedicels at two ends of the kiwi fruit, crushing with peel to obtain pulp, transferring into a fermentation tank after sterilization and drying, and mixing the pulp according to the mass ratio: potassium metabisulfite 10000: 1, weighing food-grade potassium metabisulfite, adding the food-grade potassium metabisulfite into a fermentation tank, uniformly stirring, and standing for 4 hours;

(4) fruit pulp according to mass ratio: pectinase 25000: 1, weighing pectinase, adding the pectinase into the fermentation tank in the step (3), uniformly stirring, and standing for 2 hours;

(5) weighing and adding white granulated sugar according to the final sugar degree of 20 degrees, adding into the fermentation tank in the step (4), uniformly stirring, and standing for 6 hours to fully dissolve the sugar;

(6) fruit pulp according to mass ratio: weighing fruit wine yeast (4000: 1), adding the fruit wine yeast into sugar water at 40 ℃ and 0.5% for activation for 15min, then adding the fruit wine yeast into the fruit pulp obtained in the step (5), uniformly stirring, fermenting for 2 days at 18 ℃ in a sealed and light-proof manner, uncovering the cover every day and slightly shaking the fermentation tank for 3 times;

(7) fruit pulp according to mass ratio: weighing esterified red yeast rice at a ratio of 50:1, adding the esterified red yeast rice into sugar water at 40 ℃ and 0.5% for activation for 15min, then adding the esterified red yeast rice into the fermentation tank in the step (6), uniformly stirring, covering a cover at 15 ℃, sealing and fermenting in a dark place, slightly shaking the fermentation tank for 2 times every day, and finishing the previous fermentation when no bubbles exist in the tank and the residual sugar content is less than or equal to 4 g/L;

(8) squeezing and filtering the fruit wine fermented in the step (7) by using sterilized gauze, drying the squeezed peel residues at the vacuum degree of 0.1Mpa and the temperature of 50 ℃ in vacuum at constant temperature until the water content is less than or equal to 6%, taking out, crushing and sieving by using a 40-mesh sieve for later use;

(9) transferring the squeezed fruit wine into a new fermentation tank after sterilization and drying, and mixing the fruit wine with the following components in percentage by mass: potassium metabisulfite 10000: 1, weighing food-grade potassium metabisulfite, adding the food-grade potassium metabisulfite into a fermentation tank, uniformly stirring, covering a cover at 15 ℃, and performing unidirectional sealing and light-proof fermentation for 20 days;

b. fruit wine according to mass ratio: weighing bentonite 1000:1, adding bentonite into 15 times of 45 ℃ hot water, uniformly stirring, soaking for 48h, then adding the expanded bentonite into the fruit wine, uniformly stirring, standing for 10 days, taking out, placing to room temperature, taking the clear fruit wine, transferring into a new fermentation tank after sterilization and drying, and ageing for 6 months at 10 ℃;

(11) according to the material-water ratio of 1 g: weighing 25mL of the kiwi fruit peel residue and water obtained in the step (8), mixing, adding cellulase with the enzyme activity of 20 ten thousand U/g according to 0.1% of mixed liquid, uniformly stirring, adjusting the pH value to 5, carrying out enzymolysis for 2h at 55 ℃, centrifuging for 20min at 5000r/min, collecting supernatant, adding 2 times of edible alcohol, uniformly stirring, standing for 1h, centrifuging for 20min at 5000r/min, collecting precipitate, drying at the vacuum constant temperature of 0.1Mpa at the temperature of 60 ℃ until the water content is less than or equal to 6%, and obtaining soluble dietary fiber;

(12) c, cleaning fresh, complete and mildew-free kiwi fruit leaves, cleaning outer fluff and dust, then airing, drying at a vacuum degree of 0.1Mpa and a temperature of 60 ℃ in a vacuum constant temperature manner until the water content is less than or equal to 6%, then taking out, crushing and sieving with a 40-mesh sieve for later use;

d. adding water into edible alcohol to adjust the alcohol content to 70%, and mixing the raw materials according to the ratio of 1g of the liquid to the liquid: weighing crushed kiwi fruit leaf powder and 70% alcohol in 25mL, soaking for 1h, performing microwave treatment for 4min at the temperature of 60 ℃ under the condition of power of 300W, centrifuging for 20min at the speed of 5000r/min, collecting supernatant, and drying at constant vacuum temperature under the conditions of vacuum degree of 0.1Mpa and temperature of 55 ℃ until the water content is less than or equal to 6% to obtain flavonoid;

(13) filtering the fruit wine obtained in the step (10) by a 30-micron membrane, weighing potassium bicarbonate according to the weight of 0.1% of the fruit wine, weighing food-grade erythritol according to the weight of 1% of the fruit wine, adding the food-grade erythritol into the filtered fruit wine, and uniformly stirring to reduce acidity and adjust flavor;

(14) and (3) respectively weighing the soluble dietary fibers in the step (11) and the flavonoids in the step (12) according to 4g/L and 5g/L, adding into the fruit wine in the step (13), uniformly stirring, filtering by using a 30-micrometer membrane, filling into a wine bottle, and sterilizing at 85 ℃ for 30s to obtain the nutritional and health-care kiwi fruit wine.

Example 2

(2) the sugar degree of the kiwi fruit is determined, and the determination method of the sugar degree of the kiwi fruit comprises the following steps: selecting 32 kiwi fruit samples, measuring the sugar degree of each kiwi fruit sample by using a fructose photometer, and calculating the average value to obtain the sugar degree of the kiwi fruit to be fermented in the whole batch;

(3) cutting pedicels at two ends of the kiwi fruit, crushing with peel to obtain pulp, transferring into a fermentation tank after sterilization and drying, and mixing the pulp according to the mass ratio: potassium metabisulfite 12000: 1, weighing food-grade potassium metabisulfite, adding the food-grade potassium metabisulfite into a fermentation tank, uniformly stirring, and standing for 5 hours;

(4) fruit pulp according to mass ratio: 30000 for pectinase: 1, weighing pectinase, adding the pectinase into the fermentation tank in the step (3), uniformly stirring, and standing for 3 hours;

(5) weighing and adding white granulated sugar according to the final sugar degree of 23 degrees, adding into the fermentation tank in the step (4), uniformly stirring, and standing for 8 hours to fully dissolve sugar;

(6) fruit pulp according to mass ratio: weighing fruit wine yeast 4500:1, adding into 35 deg.C 1% sugar water, activating for 30min, adding into the fruit pulp of step (5), stirring, fermenting at 20 deg.C under sealed condition in dark for 3 days, uncovering the cover every day, and slightly shaking the fermentation tank for 3 times;

(7) fruit pulp according to mass ratio: weighing esterified red yeast rice at a ratio of 80:1, adding the esterified red yeast rice into sugar water with the temperature of 35 ℃ and the concentration of 1% to activate the esterified red yeast rice for 20min, then adding the esterified red yeast rice into the fermentation tank in the step (6), uniformly stirring the mixture, covering the mixture at the temperature of 16 ℃, sealing and fermenting the mixture in a dark place, slightly shaking the fermentation tank 3 times every day, and finishing the previous fermentation when no bubbles exist in the fermentation tank and the content of residual sugar is less than or equal to 4 g/L;

(8) squeezing and filtering the fruit wine fermented in the step (7) by using sterilized gauze, drying the squeezed peel residues at the vacuum degree of 0.1Mpa and the temperature of 60 ℃ in vacuum at constant temperature until the water content is less than or equal to 6%, taking out, crushing and sieving by using a 60-mesh sieve for later use;

(9) transferring the squeezed fruit wine into a new fermentation tank after sterilization and drying, and mixing the fruit wine with the following components in percentage by mass: potassium metabisulfite 12000: 1, weighing food-grade potassium metabisulfite, adding the food-grade potassium metabisulfite into a fermentation tank, uniformly stirring, covering a cover at 16 ℃, and performing unidirectional sealing and light-proof fermentation for 22 days;

b. fruit wine according to mass ratio: weighing bentonite 1200:1, adding bentonite into hot water of 50 ℃ which is 12 times of the bentonite, uniformly stirring, soaking for 32h, then adding the expanded bentonite into the fruit wine, uniformly stirring, standing for 12 days, taking out, placing to room temperature, taking the clear fruit wine, transferring into a new fermentation tank after sterilization and drying, and ageing for 10 months at 12 ℃;

(11) according to the material-water ratio of 1 g: 26mL of the kiwi fruit peel residue and water obtained in the step (8) are weighed and mixed, 0.2% of mixed liquid is added with cellulase with the enzyme activity of 15 ten thousand U/g and stirred uniformly, the pH value is adjusted to 5.5, enzymolysis is carried out for 3h at 59 ℃, then centrifugation is carried out for 15min at 6000r/min, supernatant is collected, then 3 times of edible alcohol is added and stirred uniformly, after standing for 2h, centrifugation is carried out for 15min at 6000r/min, precipitation is collected, the vacuum constant temperature drying is carried out under the conditions that the vacuum degree is 0.1Mpa and the temperature is 50 ℃ until the water content is less than or equal to 6%, and the soluble dietary fiber is obtained;

(12) c, cleaning fresh, complete and mildew-free kiwi fruit leaves, cleaning outer fluff and dust, then airing, drying at a vacuum degree of 0.1Mpa and a temperature of 50 ℃ in a vacuum constant temperature manner until the water content is less than or equal to 6%, then taking out, crushing and sieving with a 60-mesh sieve for later use;

d. adding water into edible alcohol to adjust the alcohol content to 75%, and mixing the raw materials according to the ratio of 1g of the material to the liquid: weighing crushed kiwi fruit leaf powder and the 75% alcohol by 28mL, soaking for 2h, performing microwave treatment for 3min at 63 ℃ under the condition of power of 350W, then centrifuging for 15min at 6000r/min, collecting supernatant, and drying at constant vacuum temperature of 0.1Mpa and 50 ℃ until the water content is less than or equal to 6% to obtain flavonoid;

(13) filtering the fruit wine obtained in the step (10) by a 40-micron membrane, weighing potassium bicarbonate according to the weight of 0.11% of the fruit wine, weighing food-grade erythritol according to the weight of 1.5% of the fruit wine, adding the food-grade erythritol into the filtered fruit wine, and uniformly stirring to reduce acid and adjust flavor;

(14) and (3) respectively weighing the soluble dietary fibers in the step (11) and the flavonoids in the step (12) according to 6g/L and 8g/L, adding into the fruit wine in the step (13), uniformly stirring, filtering by using a 40-micron membrane, filling into a wine bottle, and sterilizing at 90 ℃ for 30s to obtain the nutritional and health-care kiwi wine.

Example 3

(2) the sugar degree of the kiwi fruit is determined, and the determination method of the sugar degree of the kiwi fruit comprises the following steps: selecting 35 kiwi fruit samples, measuring the sugar degree of each kiwi fruit sample by using a fructose meter, and calculating the average value to obtain the sugar degree of the kiwi fruit to be fermented in the whole batch;

(3) cutting pedicels at two ends of the kiwi fruit, crushing with peel to obtain pulp, transferring into a fermentation tank after sterilization and drying, and mixing the pulp according to the mass ratio: potassium metabisulfite 15000: 1, weighing food-grade potassium metabisulfite, adding the food-grade potassium metabisulfite into a fermentation tank, uniformly stirring, and standing for 6 hours;

(4) fruit pulp according to mass ratio: 26000: 1, weighing pectinase, adding the pectinase into the fermentation tank in the step (3), uniformly stirring, and standing for 4 hours;

(5) weighing and adding white granulated sugar according to the final sugar degree of 25 degrees, adding the white granulated sugar into the fermentation tank in the step (4), uniformly stirring, and standing for 5 hours to fully dissolve the sugar;

(6) fruit pulp according to mass ratio: weighing fruit wine yeast (5000: 1), adding into 37 deg.C 1.5% sugar water, activating for 20min, adding into the fruit pulp of step (5), stirring, fermenting at 21 deg.C under sealed and dark conditions for 3 days, uncovering the cover every day, and slightly shaking the fermentation tank for 2 times;

(7) fruit pulp according to mass ratio: weighing esterified red yeast rice at a ratio of 100:1, adding the esterified red yeast rice into sugar water with the temperature of 37 ℃ and the concentration of 1.5% to activate the esterified red yeast rice for 30min, then adding the esterified red yeast rice into the fermentation tank in the step (6), uniformly stirring the mixture, covering the fermentation tank at the temperature of 18 ℃, sealing and fermenting in a dark place, slightly shaking the fermentation tank for 3 times every day, and finishing the previous fermentation when no bubbles exist in the fermentation tank and the content of residual sugar is less than or equal to 4 g/L;

(8) squeezing and filtering the fruit wine fermented in the step (7) by using sterilized gauze, drying the squeezed peel residues at the vacuum degree of 0.08Mpa and the temperature of 70 ℃ under the constant temperature in vacuum until the water content is less than or equal to 6%, taking out, crushing and sieving by using a 80-mesh sieve for later use;

(9) transferring the squeezed fruit wine into a new fermentation tank after sterilization and drying, and mixing the fruit wine with the following components in percentage by mass: potassium metabisulfite 15000: 1, weighing food-grade potassium metabisulfite, adding the food-grade potassium metabisulfite into a fermentation tank, uniformly stirring, covering a cover at 18 ℃, and performing unidirectional sealing and light-proof fermentation for 25 days;

b. fruit wine according to mass ratio: weighing bentonite at 1500:1, adding bentonite into hot water of 55 deg.C 10 times, stirring, soaking for 24 hr, adding the swelled bentonite into the fruit wine, stirring, standing for 15 days, taking out, standing to room temperature, collecting clear fruit wine, transferring into a new sterilized and dried fermentation tank, and aging at 8 deg.C for 12 months;

(11) according to the material-water ratio of 1 g: weighing the kiwi fruit peel residues and water in the step (8) by 30mL, mixing, adding cellulase with the enzyme activity of 10 ten thousand U/g according to 0.3% of mixed liquid, uniformly stirring, adjusting the pH to 6, carrying out enzymolysis for 3h at 60 ℃, centrifuging for 10min at 8000r/min, collecting supernatant, adding 4 times of edible alcohol, uniformly stirring, standing for 1.5h, centrifuging for 10min at 8000r/min, collecting precipitate, drying at vacuum degree of 0.08Mpa and constant temperature at 70 ℃ until the water content is less than or equal to 6%, and obtaining soluble dietary fiber;

(12) c, cleaning fresh, complete and mildew-free kiwi fruit leaves, cleaning outer fluff and dust, then airing, drying under the conditions of vacuum degree of 0.08Mpa and temperature of 70 ℃ in a vacuum constant temperature manner until the water content is less than or equal to 6%, then taking out, crushing and sieving with a 80-mesh sieve for later use;

d. adding water into edible alcohol to adjust the alcohol content to 80%, and mixing the raw materials according to the ratio of 1g of the liquid to the liquid: weighing crushed kiwi fruit leaf powder and the 80% alcohol in 30mL, soaking for 1.5h, performing microwave treatment at 65 ℃ and 300W for 5min, centrifuging at 8000r/min for 10min, collecting supernatant, and drying at vacuum degree of 0.08Mpa and temperature of 70 ℃ under constant temperature and vacuum condition until the water content is less than or equal to 6% to obtain flavonoid;

(13) filtering the fruit wine obtained in the step (10) by a 45-micron membrane, weighing potassium bicarbonate according to the weight of 0.12% of the fruit wine, weighing food-grade erythritol according to the weight of 2% of the fruit wine, adding the food-grade erythritol into the filtered fruit wine, and uniformly stirring to reduce acidity and adjust flavor;

(14) and (3) respectively weighing the soluble dietary fibers in the step (11) and the flavonoids in the step (12) according to 8g/L and 10g/L, adding into the fruit wine in the step (13), uniformly stirring, filtering by using a 45-micrometer membrane, filling into a wine bottle, and sterilizing at 95 ℃ for 25s to obtain the nutritional and health-care kiwi wine.

According to the detection standard of Chinese gooseberry wine (QB/T2027-.

TABLE 1 physicochemical parameters of nutritional and health Kiwi fruit wine according to the invention in examples 1-3

As can be seen from Table 1, the nutritional and health-care kiwi fruit wine bodies obtained in the embodiments 1-3 of the invention are clear, transparent, rich in luster and amber; the fruit flavor and the wine flavor are rich; smooth, fine, mellow and refreshing, lingering aftertaste, and the physicochemical index and the microbial index both accord with the standard regulation; the alcohol content is 12-15% vol, the total sugar content is 3.1-3.5 g/L, the titrated acid content is 5.8-6.9 g/L, the alcohol content, the sugar content and the acidity are proper, and the taste is good; 4.06-8.1 g/L of soluble dietary fiber, 13.6-14.8 g/L of dry extract, 480-510 mg/L of vitamin C, 5.6-10.4 g/L of flavonoid, less than or equal to 0.7g/L of volatile acid, less than or equal to 130mg/L of total sulfur dioxide, low content of volatile acid and total sulfur dioxide and rich nutrient substances. The nutritional health-care kiwi fruit wine brewed by the invention has the efficacy characteristics of resisting oxidation and cancer, inhibiting cardiovascular and cerebrovascular diseases, inhibiting bacteria, resisting radiation, reducing blood sugar and blood fat, reducing blood pressure, improving immunity, losing weight, treating constipation, relieving chronic fatigue and helping sleep.

Claims

1. a brewing method of nutrition and health kiwifruit wine, is characterized in that, comprises the following steps:

(1) Choose a kiwifruit that is naturally mature, has no damage, no mildew, no peculiar smell, has a fragrance, and is soft to the touch, washed the outer fluff and dust, and dried it for later use;

(2) Determination of kiwifruit sugar content;

(3) After cutting off both ends of the kiwifruit, the kiwifruit is broken with the skin to obtain the pulp, which is transferred to the sterilized and dried fermentation tank. Add potassium metabisulfite into the fermentation tank, stir evenly, and let stand for 4-6 hours;

(4) Pectinase by mass ratio: pectinase=25000～35000:1, weigh pectinase, add it into the fermentation tank of step (3), stir evenly, and let stand for 2～4h;

(5) weighing and adding white granulated sugar according to the final sugar content of 20～25°, adding it into the fermentation tank of step (4), stirring evenly, and standing for 5～8h to fully dissolve the sugar;

(6) According to the mass ratio of fruit pulp: fruit wine yeast=4000～5000:1, weigh fruit wine yeast, add it into sugar water for activation for 15～30min, then add it into step (5) fruit pulp, stir evenly, seal at 18～21℃ and keep away from light Fermentation for 2 to 3 days, open the lid and shake the fermentation tank gently 2 to 3 times a day;

(7) Fruit pulp by mass ratio: esterified red yeast rice=50～100:1 Weigh esterified red yeast rice, add in sugar water for activation for 15～30min, then add in step (6) fermentation tank, stir evenly, 15～18 ℃ Cover, seal and ferment from light, gently shake the fermentation tank 2 to 3 times a day, and ferment until there are no bubbles in the tank and the residual sugar content is less than or equal to 4g/L, and the pre-fermentation can be ended;

(8) pressing and filtering the fermented fruit wine in step (7) with sterilized gauze, drying the pressed skin residue to a moisture content of ≤ 6%, then taking out and crushing through a 40-80 mesh sieve, for subsequent use;

(9) The pressed fruit wine is transferred into the new sterilized and dried fermentation tank, and the fruit wine is weighed according to the mass ratio: potassium metabisulfite=10000～15000:1, and the food grade potassium metabisulfite is weighed, added to the fermentation tank and stirred evenly , 15 ~ 18 ℃ cover, one-way sealing and dark fermentation for 20 ~ 25 days;

(10) a. the fruit wine after the fermentation of step (9) is left standstill, get the clear and clear fruit wine, and transfer into the fermentation tank after the new sterilization and drying;

b. Fruit wine by mass ratio: Bentonite = 1000～1500:1 Weigh bentonite, expand treatment, then add the expanded bentonite to the fruit wine and stir evenly, let stand for 10 to 15 days, take it out and put it at room temperature, take out the clear water The fruit wine is transferred to a new sterilized and dried fermentation tank, and aged at 8 to 12 °C for 6 to 12 months;

(11) Weigh the kiwifruit peel residue and water in step (8) according to the ratio of 1 g to water: 25 to 30 mL, mix them, add cellulase in an amount of 0.1% to 0.3% of the mixed liquid, stir evenly, and adjust the pH to 5～ 6. Enzymatic hydrolysis at 55～60℃ for 2～3h, then centrifuge at 5000～8000r/min for 10～20min, collect the supernatant, then add 2～4 times of edible alcohol and stir well, after standing for 1～2h, 5000～8000r /min centrifugation for 10-20min, collect the precipitate, and dry to a water content of ≤6% to obtain soluble dietary fiber;

(12) c. Take fresh, intact and mildew-free kiwi fruit leaves, wash the outer fluff and dust, dry them, and dry them to a moisture content of ≤6%, then take them out and crush them through a 40-80 mesh sieve for use;

d. Add water to the edible alcohol to adjust the alcohol content to 70-80%, weigh the crushed kiwifruit leaf powder and the above 70-80% alcohol according to the ratio of material to liquid 1g:25-30mL, soak for 1-2h, microwave for 3- 5min, then centrifuge at 5000～8000r/min for 10～20min, collect the supernatant, and dry to moisture content ≤6% to obtain flavonoids;

(13) filter step (10) gained fruit wine, then take by weighing potassium bicarbonate by the amount of fruit wine weight 0.1%～0.12%, take food grade erythritol by the amount of fruit wine weight 1%～2%, add above-mentioned filtering In the final fruit wine, stir evenly to reduce acidity and adjust flavor;

(14) Weighing step (11) soluble dietary fiber and step (12) flavonoids respectively according to 4～8g/L and 5～10g/L, add to fruit wine in step (13), stir evenly, filter, fill wine bottle In the middle, sterilize at 85 to 95°C for 25 to 30 s to obtain nutritious and healthy kiwifruit wine.

2. the brewing method of nutrition and health care kiwifruit wine according to claim 1, is characterized in that, the measuring method of the described kiwifruit sugar content of step (2) is: select 30～35 kiwifruit samples, measure each kiwifruit with a fruit sugar content meter The sugar content of the sample is calculated and the average value is calculated to obtain the sugar content of the whole batch of kiwifruit to be fermented.

3. The brewing method of nutrition and health kiwifruit wine according to claim 1, characterized in that, the temperature of the sugar water in step (6) or step (7) is 35-40°C, and the mass concentration is 0.5-1.5%.

4. the brewing method of nutrition and health care kiwifruit wine according to claim 1, is characterized in that, step (8), step (11) or step (12) drying is vacuum constant temperature drying, vacuum degree 0.08～0.1Mpa, temperature 50～ 70°C.

5. The brewing method of nutrition and health kiwifruit wine according to claim 1, characterized in that, the expansion treatment described in step (10) is: adding bentonite to 10-15 times of 45-55 ℃ hot water, stirring evenly, soaking 24～48h.

6 . The brewing method of nutritious and health-care kiwifruit wine according to claim 1 , wherein in step (11) the cellulase activity is 100,000 to 200,000 U/g. 7 .

7 . The brewing method of nutritious and health-care kiwifruit wine according to claim 1 , wherein in step (12) the temperature of microwave treatment is 60-65° C., and the power is 300-350W. 8 .

8 . The brewing method of nutritious and health-care kiwifruit wine according to claim 1 , wherein the filtration in step (13) or step (14) is 30-45 μm membrane filtration. 9 .