Dragon fruit and mulberry fruit wine and preparation method thereof

A dragon fruit and mulberry technology, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of affecting the appearance of fruit wine, the color is easy to fade, and the fruit wine loses the true color of the original fruit, etc. Plump body, sweet and sour taste, rich aroma

Active Publication Date: 2014-12-10
GUANGXI QINZHOU MASHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the red meat dragon fruit disclosed in the prior art is the fruit wine that raw material makes, and wine liquid is wine red at the beginning, but after a period of time (generally 6~8 months), color easily fades away, causes fruit wine to lose the true color and luster of former fruit , affecting the appearance of fruit wine
There is no relevant report on preparing fruit wine with red meat pitaya and mulberry as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Choose fresh, insect-free red-fleshed dragon fruit, wash, peel, and crush, make a slurry with a dragon fruit beater (Qufu Huida Agricultural and Forestry Machinery Co., Ltd.), filter, collect the filtrate, and obtain dragon fruit juice for subsequent use Select fresh, insect-free mulberries and wash them, squeeze them with a screw press to make a slurry, filter the obtained slurry, collect the filtrate, and obtain mulberry juice for subsequent use;

[0018] 2) Take dragon fruit juice 800kg and mulberry juice 200kg by weight ratio of 8:2, mix evenly, obtain mixed juice;

[0019] 3) Add glucose equivalent to 0.2 times the weight of the mixed fruit juice, Saccharomyces cerevisiae EC1118 (French LALLEMAND Group Company) equivalent to 0.0002 times the weight of the mixed fruit juice, and yeast nutrient FERMAID K (French LALLEMAND Group) and potassium metabisulfite equivalent to 0.00017 times the weight of the mixed fruit juice, fermented at 20-22°C for 12 days, separated ...

Embodiment 2

[0024] 1) Select fresh, insect-free red-fleshed dragon fruit to wash, peel, and crush, use a dragon fruit beater to make a slurry, filter, collect the filtrate, and obtain dragon fruit juice for subsequent use; select fresh, insect-free mulberries and wash, Squeeze with a screw press to make a slurry, filter the obtained slurry, collect the filtrate, and obtain mulberry juice for subsequent use;

[0025] 2) Take dragon fruit juice 700kg and mulberry juice 200kg by weight ratio of 7:2, mix evenly, obtain mixed juice;

[0026] 3) Add glucose equivalent to 0.22 times the weight of mixed fruit juice, Saccharomyces cerevisiae EC1118 (French LALLEMAND Group Company) equivalent to 0.0001 times the weight of mixed fruit juice, and yeast nutrient FERMAID K (French) equivalent to 0.0003 times the weight of mixed fruit juice to the mixed fruit juice. LALLEMAND Group) and potassium metabisulfite equivalent to 0.00021 times the weight of the mixed fruit juice, fermented at 22-25°C for 10 d...

Embodiment 3

[0031] 1) Select fresh, insect-free red-fleshed dragon fruit to wash, peel, and crush, use a dragon fruit beater to make a slurry, filter, collect the filtrate, and obtain dragon fruit juice for subsequent use; select fresh, insect-free mulberries and wash, Squeeze with a screw press to make a slurry, filter the obtained slurry, collect the filtrate, and obtain mulberry juice for subsequent use;

[0032] 2) take dragon fruit juice 1000kg and mulberry juice 100kg by weight ratio of 10:1, mix uniformly, obtain mixed juice;

[0033] 3) Add glucose equivalent to 0.17 times the weight of the mixed juice, Saccharomyces cerevisiae (EC1118 French LALLEMAND Group Company) equivalent to 0.0002 times the weight of the mixed fruit juice, and yeast nutrient FERMAID K (French) equivalent to 0.0001 times the weight of the mixed fruit juice to the mixed juice LALLEMAND Group) and potassium metabisulfite equivalent to 0.00019 times the weight of the mixed fruit juice, fermented at 18-20°C for ...

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PUM

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Abstract

The invention discloses a preparation method of dragon fruit and mulberry fruit wine. The preparation method comprises the following steps: 1) preparing fruit juice of dragon fruits and fruit juice of mulberries for later use; 2) weighing the fruit juice of dragon fruits and the fruit juice of mulberries in a weight ratio of (7-10) to (1-2), and uniformly mixing to obtain mixed fruit juice; and 3) adding glucose, brewer's yeast, a yeast nutrient and potassium metabisulfite into the mixed fruit juice, fermenting till the alcoholic strength is 10-12vol% under a condition of 18-25 DEG C, removing the activity of brewer's yeast, sealing and aging the fermentation liquor for over 18 months under a constant temperature condition, filtering and sterilizing to obtain the dragon fruit and mulberry fruit wine. The fruit wine prepared by using the method is clear and transparent and ruby red in color, and the color can be maintained for a long time (at least three years). The body of the brewed fruit wine has special fragrance of original fruits and rich aroma, and the fragrance and aroma are very harmonically mixed together. The fruit wine prepared by the preparation method is sour and sweet and palatable in taste, mellow pure and free from extraneous odor.

Description

technical field [0001] The invention relates to a fruit wine, in particular to a dragon fruit and mulberry fruit wine and a preparation method thereof. Background technique [0002] Dragon fruit, also known as red dragon fruit, is native to tropical Central America. Dragon fruit is rich in nutrients and has unique functions. It contains vegetable albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber, and has the effects of lowering blood pressure, blood fat, detoxification, improving blood circulation, losing weight and beautifying the skin. . [0003] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor and alcohol of the fruit. In recent years, the report of brewing fruit wine with dragon fruit alone is more, as publication number is the invention patent of CN101041800, CN102154082A; With dragon fruit and other fruits as mixed raw material br...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 方道剑刘亚烈
Owner GUANGXI QINZHOU MASHI FOOD
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