A kind of preparation method of red pitaya ice wine
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 transfer and sales, the fruit of pitaya cannot be stored, and is perishable and deteriorated, so as to achieve fullness and coordination of wine body and proper protection of temperature changes , long aftertaste effect
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Embodiment 1
[0054] A preparation method for red dragon fruit ice wine, comprising the following steps:
[0055] 1) Select ripe and fresh red dragon fruit with high hardness, green scales, no spots or white spots on the skin, and the raw materials are manually peeled and cut;
[0056] 2), carry out gradient cooling at a rate of 1° C. per hour, keep warm for 12 hours after dropping to -8° C., press to extract juice, and prepare red pitaya fruit juice.
[0057] 3), adding PVPP to the red pitaya fruit juice, the addition amount is 800mg / L; -9 ℃ ~ -4 ℃ frozen storage for 2 days, filter and add potassium metabisulfite 70g / t;
[0058] 4), adding white granulated sugar to adjust the sugar content of red dragon fruit juice is 285g / L; adding tartaric acid to adjust the acid content to be 8g / L;
[0059] Add Saccharomyces cerevisiae and pectinase, ferment for 30 days at 18°C-20°C, the amount of Saccharomyces cerevisiae added is 270g / L, the amount of pectinase added is 30mg / L; after the fermentation ...
Embodiment 2
[0063] A preparation method for red dragon fruit ice wine, comprising the following steps:
[0064] 1) Select ripe and fresh red dragon fruit with high hardness, green scales, no spots or white spots on the skin, and the raw materials are manually peeled and cut;
[0065] 2), carry out gradient cooling at a rate of 3° C. per hour, keep warm for 16 hours after being lowered to 4° C., press to extract juice, and prepare red pitaya fruit juice.
[0066] 3), adding bentonite to the red dragon fruit juice, the addition amount is 1200mg / L; -9 ℃ ~ -4 ℃ frozen storage for 4 days, filter and add potassium metabisulfite 110g / t;
[0067] 4), adding white granulated sugar to adjust the sugar content of red dragon fruit juice to 300g / L; adding 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 amount of Saccharomyces cerevisiae added is 230g / L, and the amount of pectinase added is 35mg / L; after the f...
Embodiment 3
[0072] A preparation method for red dragon fruit ice wine, comprising the following steps:
[0073] 1) Select ripe and fresh red dragon fruit with high hardness, green scales, no spots or white spots on the skin, and the raw materials are manually peeled and cut;
[0074] 2), carry out gradient cooling at a rate of 2° C. per hour, keep warm for 14 hours after dropping to -6° C., press to extract juice, and prepare red dragon fruit juice.
[0075] 3), adding bentonite to the red pitaya fruit juice, the addition amount is 1000mg / L; -9 ℃ ~ -4 ℃ frozen storage for 3 days, filter and add potassium metabisulfite 85g / t;
[0076] 4), adding white granulated sugar to adjust the sugar content of red pitaya fruit juice to 290g / L; adding tartaric acid to adjust the acid content to 8g / L;
[0077] Add Saccharomyces cerevisiae and pectinase, and ferment for 35 days at 18°C to 20°C. The amount of Saccharomyces cerevisiae added is 250g / L, and the amount of pectinase added is 32mg / L; after t...
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