Preparation method of red pitaya icewine

A technology of red pitaya and ice wine, which is applied in the field of preparation of red pitaya ice wine, can solve the problems that pitaya is not suitable for external sales, the fruit of pitaya cannot be stored, and the preservation time is short, so as to achieve fullness and coordination of wine body, and improve taste and senses Quality, high-quality results

Active Publication Date: 2016-08-31
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The post-ripening speed of pitaya fruit is relatively fast, and the post-ripening pitaya fruit cannot be stored, the fresh-keeping time is short, and it i

Method used

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  • Preparation method of red pitaya icewine
  • Preparation method of red pitaya icewine
  • Preparation method of red pitaya icewine

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0053] Example 1

[0054] A preparation method of red pitaya ice wine includes the following steps:

[0055] 1) Select ripe and fresh red pitaya, with high hardness, green scales, no variegation or white spots on the skin, and the raw materials are peeled and cut manually;

[0056] 2) Perform a gradient cooling at a rate of 1°C per hour, keep it at -8°C and keep it for 12 hours, squeeze the juice, and prepare the red dragon fruit juice.

[0057] 3). Add PVPP to the red pitaya juice, the addition amount is 800mg / L; -9℃~-4℃ freeze preservation for 2 days, filter and add 70g / t of partial bisulfite;

[0058] 4) Add white granulated sugar to adjust the sugar content of red dragon fruit juice to 285g / L; add tartaric acid to adjust the acid content to 8g / L;

[0059] Add Saccharomyces cerevisiae and pectinase, ferment for 30 days at 18°C ​​to 20°C, the added amount of Saccharomyces cerevisiae is 270g / L, and the added amount of pectinase is 30mg / L; after the fermentation is completed, cool and fr...

Example Embodiment

[0062] Example 2

[0063] A preparation method of red pitaya ice wine includes the following steps:

[0064] 1) Select ripe and fresh red pitaya, with high hardness, green scales, no variegation or white spots on the skin, and the raw materials are peeled and cut manually;

[0065] 2) Perform a gradient cooling at a rate of 3°C per hour, keep it at 4°C and keep it for 16 hours, squeeze the juice, and prepare the red dragon fruit juice.

[0066] 3). Bentonite is added to the red pitaya juice in an amount of 1200mg / L; after freezing and storing at -9°C to -4°C for 4 days, it is filtered and 110g / t of potassium bisulfite is added;

[0067] 4) Add white granulated sugar to adjust the sugar content of red dragon fruit juice to 300g / L; add tartaric acid to adjust the acid content to 9g / L;

[0068] Add Saccharomyces cerevisiae and pectinase, ferment for 40 days at 18°C-20°C, the added amount of Saccharomyces cerevisiae is 230g / L, and the added amount of pectinase is 35mg / L; after the fermentati...

Example Embodiment

[0071] Example 3

[0072] A preparation method of red pitaya ice wine includes the following steps:

[0073] 1) Select ripe and fresh red pitaya, with high hardness, green scales, no variegation or white spots on the skin, and the raw materials are peeled and cut manually;

[0074] 2) Perform a gradient cooling at a rate of 2°C per hour, keep the temperature at -6°C for 14 hours, and squeeze the juice to obtain the red dragon fruit juice.

[0075] 3). Bentonite is added to the red dragon fruit juice in an amount of 1000 mg / L; after freezing and storing at -9°C to -4°C for 3 days, it is filtered and 85 g / t of potassium bisulfite is added;

[0076] 4) Add white sugar to adjust the sugar content of red dragon fruit juice to 290g / L; add tartaric acid to adjust the acid content to 8g / L;

[0077] Add Saccharomyces cerevisiae and pectinase, ferment for 35 days at 18°C-20°C, the added amount of Saccharomyces cerevisiae is 250g / L, and the added amount of pectinase is 32mg / L; after the fermentatio...

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Abstract

The invention relates to the field of fruit wind preparation, and in particular relates to a preparation method of red pitaya icewine. The method comprises the following steps: (1) freezing and squeezing red pitaya to prepare red pitaya juice; (2) adding a clarifying agent to the red pitaya juice, carrying out freezing preservation for 2-4 days, filtering the juice and adding potassium metabisulfite; (3) adjusting the sugar content and the acidity of the red pitaya juice, adding saccharomyces cerevisiae and pectinase for carrying out temperature-controlled fermentation, cooling and freezing the product and adding the potassium metabisulfite for terminating fermentation; (4) filtering and separating wine lees to obtain raw wine; and (5) carrying out low-temperature ageing, and filtering, sterilizing and filling the raw wine. The prepared red pitaya icewine has a unique sweet fragrance of the pitaya, mellow in bouquet and smooth and refreshing in mouthfeel; the wine body is full and coordinated; and the red pitaya icewine is long in aftertaste, and has a good health function.

Description

technical field [0001] The invention relates to the field of fruit wine preparation, in particular to a preparation method of red pitaya ice wine. Background technique [0002] Dragon fruit, also known as red dragon fruit and dragon fruit, is the plant fruit of the genus Hylocereus or Selenicereus of the cactus family. It is oval in shape, with a diameter of 10cm to 12cm. It is red or yellow in appearance and has green rounded triangles. Fronds, white, red or yellow flesh, fruit with black seeds. Red heart dragon fruit has been favored by growers in recent years because of its disease resistance, high yield and rich nutrition. [0003] The post-ripening speed of dragon fruit fruit is relatively fast, and the post-ripening dragon fruit fruit cannot be stored, and the fresh-keeping time is short, and it is easy to rot and deteriorate, so the ripe dragon fruit should not be sold outside, and the ripe dragon fruit market has also been limited. With the development of the times...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 龚霄方蕾王晓芳刘洋洋林丽静李积华殷俊伟
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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