Method for making completely fermented compound dragon fruit wine

A dragon fruit and compound technology is applied in the brewing field of fully fermented compound dragon fruit wine, which can solve the problems of loss of nutrients and flavor, single processing method, and long flowering period of fruit flowers, and achieves mellow and harmonious taste and transparent color and luster. , the effect of increasing added value

Inactive Publication Date: 2013-12-18
GUANGZHOU CHANGRUN AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the fruit flower has a long flowering period and a large quantity, and the utilization rate is not high. Now it is generally processed into dried flowers. The processing method is single, and the nutritional components and flavor are seriously lost.

Method used

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  • Method for making completely fermented compound dragon fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, the brewing of full-fermentation compound pitaya fruit wine 1

[0024] Choose fruits and fruit flowers that are fully ripe, fresh, non-rotten, and free from diseases and insect pests, and clean them. Weigh 10Kg of fruit flowers and add 20Kg of drinking water to make a flower pulp with a beater, pump the flower pulp into a tank with a temperature control device, control the temperature at 50°C, extract at this temperature for 4 hours, and then separate it with a centrifuge Fruit flower extract juice for later use. Take by weighing 100Kg fruit, peel, beat into pulp with a beater. Use a centrifuge to filter out the fruit and pomace to obtain juice for later use. Mix the obtained fruit juice and flower juice with 4Kg of honey evenly, add 10% aqueous solution made of 30g of potassium metabisulfite, and mix well. Adjust the composition of above-mentioned mixed juice with white granulated sugar and citric acid, make the sugar content of mixed juice be 25%, PH=...

Embodiment 2

[0025] Embodiment 2, the brewing 2 of full-fermentation compound dragon fruit wine

[0026] Choose fruits and fruit flowers that are fully ripe, fresh, non-rotten, and free from diseases and insect pests, and clean them. Weigh 100Kg of fruit flower and add 250Kg of drinking water to make a flower pulp with a beater, pump the flower pulp into a tank with a temperature control device, control the temperature at 70°C, extract at this temperature for 2 hours, and then separate it with a centrifuge Fruit flower extract juice for later use. Take by weighing 1000Kg fruit, peel, beat into pulp with a beater. Use a centrifuge to filter out the fruit seeds and pomace to obtain juice for later use. Mix the obtained fruit juice and flower juice with 60Kg of honey evenly, add 10% aqueous solution made of 200g of potassium metabisulfite, and mix well. Adjust the composition of above-mentioned mixed juice with white granulated sugar and citric acid, make the sugar content of mixed juice b...

Embodiment 3

[0027] Embodiment 3, the preparation 3 of dragon fruit vinegar

[0028] Choose fruits and fruit flowers that are fully ripe, fresh, non-rotten, and free from diseases and insect pests, and clean them. Weigh 50Kg of fruit flowers and add 100Kg of drinking water to make a flower pulp with a beater, pump the flower pulp into a tank with a temperature control device, control the temperature at 60°C, extract at this temperature for 3 hours, and then separate it with a centrifuge Fruit flower extract juice for later use. Take by weighing 550Kg fruit, peel, beat into pulp with a beater. Use a centrifuge to filter out the fruit and pomace to obtain juice for later use. Mix the obtained fruit juice and flower juice with 40Kg honey evenly, add SO at 100mg / L 2 . Adjust the composition of above-mentioned mixed juice with white granulated sugar and citric acid, make the sugar content of mixed juice be 18%, PH=3.2. Pump the mixed solution of the adjusted ingredients into the fermenter,...

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Abstract

The invention discloses a method for making a completely fermented compound dragon fruit wine. The method comprises the steps of raw material selection and preparation, mixing and adjustment of juice ingredient, habituated culture of saccharomycetes, temperature controlled fermentation, ageing and the formation of the finished product. The method for making the completely fermented compound dragon fruit wine is characterized in that dragon fruit juice, blossom extract and honey are mixed proportionally, the yeast which is subjected to habituated culture previously is added so that the fermentation of the mixed solution is well carried out, rich nutritional ingredients of blossoms and honey, and mineral trace elements are supplemented to the fruit wine so that the fruit wine are more global in nutrition. The completely fermented compound dragon fruit wine made by the method provided by the invention is transparent in color and luster and has the special frangrance of the dragon fruit; besides, the completely fermented compound dragon fruit wine is pure and mild, harmonious in taste and rich in nutrition, and has the effects of life cultivation and health preservation.

Description

technical field [0001] The invention relates to the technical field of fermentation and brewing technology of fruit wine, in particular to a brewing method of full-fermentation compound pitaya fruit wine. Background technique [0002] Dragon fruit, also known as red dragon fruit, xianmiguo, etc., is a fruit cultivar of cactus triangular column. It is native to Central America. A famous tropical fruit. Dragon fruit is full of treasures. Its fruit is rich in nutrition, has the characteristics of low fat, high cellulose, high Vc, high phosphorus, and low calorie. Sexual dietary fiber. Dragon fruit flower is the essence of the whole plant, rich in amino acids and a large number of medicinal ingredients, with unique functions. Mineral trace elements K, Mg, Ca, P, Fe, Mn, Zn, Cu, Co are extremely rich in content. [0003] Because the fresh-keeping of pitaya is relatively difficult, cold storage is required. In addition, the fruit flower has a long flowering period and a large...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 骆志彬
Owner GUANGZHOU CHANGRUN AGRI DEV CO LTD
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