Composite pitaya wine and preparation method thereof

A technology of dragon fruit and fruit wine, which is applied in the field of compound dragon fruit wine and its preparation, can solve problems such as unfavorable promotion, high cost of raw materials, cumbersome brewing methods, etc., and achieve transparent and clear wine liquid, rich nutrition, enhanced aroma and health care effect

Inactive Publication Date: 2015-09-02
广德县菁菁果业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of dragon fruit compound fruit wine has unique taste and rich nutrition, but the brewing method is lo

Method used

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  • Composite pitaya wine and preparation method thereof

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Example Embodiment

[0027] Reference figure 1 The method for preparing the above-mentioned composite dragon fruit wine provided by the present invention includes the following steps:

[0028] S1. After the above-mentioned raw materials are cleaned, peeled, cored and seeded respectively to obtain pulp, and the pulp is added to a beating machine for beating to obtain a mixture;

[0029] S2. After adding sodium metabisulfite to the mixture and mixing uniformly, adding pectinase and stirring uniformly, let it stand for 2-4 hours, continue to stir uniformly, and then stand still for 1-2 hours, then filter to obtain mixed solution A;

[0030] S3. Adjust the sugar content of the mixed solution A to 25-28%, and adjust the pH to 2.8-3.2, and then perform physical sterilization to obtain the mixed solution B;

[0031] S4, adding wine yeast to a glucose solution with a mass fraction of 4-6 wt% for 25-35 min to obtain a fermentation broth, the activation temperature is 42-48°C;

[0032] S5. After the mixed solution B...

Example Embodiment

[0034] Example 1

[0035] The present invention proposes a compound dragon fruit wine. Its raw materials by weight include: 100 parts of dragon fruit, 20 parts of mulberries, 65 parts of kiwi, 40 parts of corn, 30 parts of grapes, 20 parts of yams, 20 parts of lychees, and 25 parts of mangoes. , 10 portions of mangosteen, 35 portions of pomegranate, 25 portions of osmanthus, 10 portions of pineapple, 15 portions of cantaloupe, 10 portions of watermelon, 8 portions of cashew pear, 12 portions of raspberry.

[0036] The method for preparing the above-mentioned composite dragon fruit wine also provided by the present invention includes the following steps:

[0037] S1. After the above-mentioned raw materials are cleaned, peeled, cored and seeded respectively to obtain pulp, and the pulp is added to a beating machine for beating to obtain a mixture;

[0038] S2. After adding sodium metabisulfite to the mixture and mixing uniformly, adding pectinase and stirring uniformly, let it stand for...

Example Embodiment

[0042] Example 2

[0043] The present invention proposes a compound dragon fruit wine, whose raw materials by weight include: 100 parts of dragon fruit, 28 parts of mulberries, 55 parts of kiwi, 44 parts of corn, 23 parts of grapes, 26 parts of yams, 12 parts of lychees and 33 parts of mangoes. , 8 parts mangosteen, 38 parts pomegranate, 21 parts osmanthus, 14 parts pineapple, 8 parts cantaloupe, 13 parts watermelon, 4 parts cashew pear, 14 parts raspberry.

[0044] The method for preparing the above-mentioned composite dragon fruit wine also provided by the present invention includes the following steps:

[0045] S1. After the above-mentioned raw materials are cleaned, peeled, cored and seeded respectively to obtain pulp, and the pulp is added to a beating machine for beating to obtain a mixture;

[0046] S2. After adding sodium metabisulfite to the mixture and mixing uniformly, adding pectinase and stirring uniformly, let it stand for 3 hours, continue to stir uniformly, and then st...

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Abstract

The invention discloses a composite pitaya wine which is prepared from the following raw materials in parts by weight: 100 parts of pitaya, 20-30 parts of mulberry, 50-65 parts of kiwi fruit, 40-45 parts of corn, 20-30 parts of grape, 20-30 parts of Chinese yam, 10-20 parts of litchi, 25-35 parts of mango, 5-10 parts of mangosteen, 35-40 parts of pomegranate, 20-25 parts of sweet-scented osmanthus, 10-15 parts of pineapple, 5-15 parts of hami melon, 10-15 parts of watermelon, 2-8 parts of cashew apple and 12-15 parts of raspberry. The invention further discloses a preparation method of the composite pitaya wine. The preparation process of the composite pitaya wine is simple; the prepared composite pitaya wine is mellow and normal in color, transparent and clear in liquid, good in taste and abundant in nutrient.

Description

technical field [0001] The invention relates to the technical field of fruit wine processing, in particular to a compound pitaya fruit wine and a preparation method thereof. Background technique [0002] Pitaya is a succulent plant of the genus Trigonum in the family Cactaceae. The pulp of pitaya is rich in nutrients, containing crude fat, crude protein, crude fiber, carbohydrates, dietary fiber, vitamin B2, vitamin C, fructose, glucose, calcium, phosphorus, iron, magnesium , Potassium and water-soluble dietary protein and other ingredients have unique effects and high dietary value. Dragon fruit contains plant-based albumin, which is rare in general plants, and has detoxification effects on heavy metal poisoning. Its special component anthocyanin has anti-oxidation, anti-free radical, and anti-aging effects. Studies have shown that dragon fruit juice has a good effect on tumor growth, virus and immune response suppression and other diseases. [0003] Fruit wine is a wine ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 周洪旗
Owner 广德县菁菁果业专业合作社
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