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Brewing method for red-flesh pitaya fermented wine

A technology for dragon fruit and fermented wine, which is applied in the field of fruit wine brewing, can solve problems such as affecting the taste stability of finished products, and achieve the effects of bright color, low equipment investment cost, and prevention of dementia.

Inactive Publication Date: 2016-06-22
云南羽楠农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of this method is that the pitaya seeds contain higher components of oil and protein, and the fermentation with fruit seeds will affect the mouthfeel and stability of the finished product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Choose ripe purple heart dragon fruit, remove insect damage, cracked fruit and rotten fruit, and wash with clean water.

[0028] Peel the cleaned purple heart dragon fruit, and then use a beater to make a pulp.

[0029] Use a centrifugal seed remover to remove the seeds of the purple heart dragon fruit pulp, then add 0.005% pectinase by weight of the pulp, stir evenly, and perform enzymatic hydrolysis at 25°C for 12 hours.

[0030] Add 0.01% potassium metabisulfite to the enzymatically hydrolyzed purple heart dragon fruit pulp, and use citric acid to adjust the pH value to 3.5, add fructose syrup to adjust the sugar content to 18%, seal it, and add 0.02% active Saccharomyces cerevisiae , fermented at 25°C for 8 days.

[0031] Add 0.015% gelatin to the fermented purple heart dragon fruit fermented liquor, stir evenly, let stand, filter after layering.

[0032] Put the filtered purple heart dragon fruit fermented liquor into an aging tank for aging, and the aging time i...

Embodiment 2

[0040] Choose ripe purple heart dragon fruit, remove insect damage, cracked fruit and rotten fruit, and wash with clean water.

[0041] Peel the cleaned purple heart dragon fruit, and then use a beater to make a pulp.

[0042] Use a centrifugal seed remover to remove the seeds of the purple heart dragon fruit pulp, then add pectinase with a weight of 0.010% of the pulp, stir evenly, and perform enzymatic hydrolysis at 26°C for 8 hours.

[0043] Add 0.02% potassium metabisulfite to the enzymatically hydrolyzed purple heart dragon fruit pulp, and use citric acid to adjust the pH value to 3.7, add fructose syrup to adjust the sugar content to 22%, seal it, and add 0.025% active Saccharomyces cerevisiae , fermented at 25°C for 9 days.

[0044] Add 0.020% gelatin to the fermented purple heart dragon fruit fermented liquor, stir evenly, let stand, filter after layering.

[0045] Put the filtered purple heart dragon fruit fermented liquor into an aging tank for aging, and the aging...

Embodiment 3

[0053] Choose ripe purple heart dragon fruit, remove insect damage, cracked fruit and rotten fruit, and wash with clean water.

[0054] Peel the cleaned purple heart dragon fruit, and then use a beater to make a pulp.

[0055] Use a centrifugal seed remover to remove the seeds of the purple heart dragon fruit pulp, then add pectinase at a weight of 0.020% of the pulp, stir evenly, and perform enzymatic hydrolysis at 30°C for 6 hours.

[0056]Add 0.015% potassium metabisulfite to the enzymatically hydrolyzed purple heart dragon fruit pulp, adjust the pH value to 4.0 with citric acid, add fructose syrup to adjust the sugar content to 25%, seal it, and add 0.03% active Saccharomyces cerevisiae , fermented at 26°C for 10 days.

[0057] Add 0.005% bentonite to the fermented purple heart dragon fruit fermented liquor, stir evenly, let stand, filter after layering.

[0058] Put the filtered purple heart dragon fruit fermented liquor into an aging tank for aging, and the aging time ...

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Abstract

The invention discloses a brewing method for red-flesh pitaya fermented wine. The brewing method includes the steps of raw material picking, cleaning, peeling and pulping, seed removing, enzymolysis, fermentation, clarifying and filtering, ageing, sterile filling and others. The preparing method is simple, and equipment investment is low; the red-flesh pitaya fermented wine brewed through the method can keep the unique flavor and red color of red-flesh pitaya, and also has the sweet and mellow flavor of fruit wine. The product has rich nutrients, is bright in color and pure in flavor, is nutritive and healthy fruit wine and has a certain effect on protection of a human body from the injury of free radicals, bran cell denaturation restraining and dementia prevention; the defect that the red-flesh pitaya is limited by seasons and domains when sold on the market is overcome, and it is guaranteed that consumers can absorb the nutrients of the red-flesh pitaya all the year round.

Description

technical field [0001] The invention relates to the brewing of fruit wine, in particular to a brewing method of purple heart dragon fruit fermented wine. Background technique [0002] Pitaya, also known as red dragon fruit, belongs to the cactus family. The fruit is oval in shape, red or yellow in appearance, white, red or purple in flesh, and has many black seeds in the flesh. It is one of the famous tropical and subtropical fruits. Dragon fruit is a high-fiber, low-sugar, low-fat "one high and two low" health food. Regular consumption can lower blood pressure, lower blood lipids, moisten the lungs, detoxify, beautify the skin, and improve eyesight. It is also helpful for constipation and diabetes effect of treatment. In addition to the nutrients and efficacy of dragon fruit, purple heart dragon fruit also contains rich functional substances anthocyanins, especially in its pulp. Anthocyanins are a powerful antioxidant, which can protect the human body from Damaged by free...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 王知平
Owner 云南羽楠农业科技有限公司
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