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发明公开
CN1586320A 红色猕猴桃果酒和红色猕猴桃果汁饮料及其加工工艺 无效 - 撤回

红色猕猴桃果酒和红色猕猴桃果汁饮料及其加工工艺
摘要：
本发明公开了一种红色猕猴桃果汁饮料或红色猕猴桃果酒，它是将成熟的红色猕猴桃果实经破碎、经果胶酶和二氧化硫的处理，再压榨出汁、热处理、冷却、过滤得红色清汁或在清汁中加入酵母液，经前发酵，后发酵，倒桶，澄清工序，灭菌，罐装，生产红色红猕猴桃果酒，果胶酶和二氧化硫的添加量分别为80－100ppm和100－150ppm，汁液热处理温度为85－100℃。本红色猕猴桃果汁饮料和红色猕猴桃果酒是以红色的外观出现，增强人们的饮欲，提高了猕猴桃的附加值；具名贵红色葡萄酒的香气，能满足不同消费群体的需要，在市场上将有更强的竞争力；红色猕猴桃果汁饮料保留了猕猴桃本身具有的多种营养成分，其色素为天然色素而不是外加的色素，此果汁饮料或果酒将提高饮用者的健康水平。
摘要（英）：

Mature red kiwi fruit is crushed, treated with pectase and SO2 in the amount of 80-100 ppm and 100-150 ppm separately, squeezed, heat treated at 85-100 deg.c, cooled and filtered to obtain red kiwi fruit juice. The red kiwi fruit juice is further processed through former fermentation, later fermentation, barrel turning, clarifying, sterilizing and canning to produce red kiwi fruit wine. The red kiwi fruit juice and the red kiwi fruit wine exhibit appetizing red and have raised value. The red kiwi fruit juice and the red kiwi fruit wine contain several nutritious components and are favorable to health.

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