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Brewing technology of red meat dragon fruit sweet type fruit wine

A red-flesh dragon fruit and fruit-sweet type technology is applied in the field of brewing technology of red-flesh dragon fruit sweet-type fruit wine, which can solve problems affecting the sales and shelf life of pitaya wine, imperfect processing technology of dragon fruit wine, unstable color, etc., and achieve Improve the juice yield, maintain the color, and promote the effect of maintaining the chroma

Active Publication Date: 2017-06-27
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The existing pitaya wine processing technology is not perfect, most of the red meat pitaya wines in the market have a short shelf life, are prone to quality deterioration, and the color is unstable, which seriously affects the sales and shelf life of pitaya wine

Method used

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  • Brewing technology of red meat dragon fruit sweet type fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Preliminary preparation:

[0035] Preparation of the syrup: in parts by weight, after stirring 100 parts of white granulated sugar and 80 parts of deionized water evenly, boil in a pot over low heat until the viscosity is 450Pa. s pale yellow viscous liquid, add 15 parts of lychee honey when the temperature is lowered to 35°C, and stir evenly to obtain syrup.

[0036] The above-mentioned pre-prepared material is used in the brewing process of the following red-fleshed pitaya sweet fruit wine.

[0037] 2. a brewing process of red-fleshed pitaya sweet fruit wine, comprising the following steps:

[0038] (1) Pre-treatment: After peeling and dicing the red-fleshed dragon fruit with no lesions, no mechanical injuries and fruit soluble solids of 12%, use a screw pump to crush and homogenate, pump into the fermenter, and then Add 10mg / L of pectinase with an enzyme activity ≥ 8000U / g, stir for 5min, let stand for 1h, add the same amount of pectinase, stir for 5min, and let...

Embodiment 2

[0044] 1. Preliminary preparation:

[0045] Preparation of the syrup: in parts by weight, after stirring 100 parts of white granulated sugar and 89 parts of deionized water evenly, boil in a pot over low heat until the viscosity is 475Pa. s pale yellow viscous liquid, add 16 parts of lychee honey when the temperature is lowered to 37°C, and stir well to obtain syrup.

[0046] The above-mentioned pre-prepared material is used in the brewing process of the following red-fleshed pitaya sweet fruit wine.

[0047] 2. a brewing process of red-fleshed pitaya sweet fruit wine, comprising the following steps:

[0048] (1) Pre-treatment: After peeling and dicing the red-fleshed dragon fruit with no scab, no mechanical injury and fruit soluble solids of 13%, use a screw pump to crush and homogenate, pump into the fermenter, and then Add 15 mg / L of pectinase with enzyme activity ≥ 8000U / g, stir for 6 minutes, let stand for 1 hour, add the same amount of pectinase, stir for 5 minutes, an...

Embodiment 3

[0054] 1. Preliminary preparation:

[0055] Preparation of the syrup: in parts by weight, after stirring 100 parts of white granulated sugar and 95 parts of deionized water evenly, boil in a pot over low heat until the viscosity is 480Pa. s pale yellow viscous liquid, add 16 parts of lychee honey when the temperature is lowered to 38°C, and stir well to obtain syrup.

[0056] The above-mentioned pre-prepared material is used in the brewing process of the following red-fleshed pitaya sweet fruit wine.

[0057] 2. a brewing process of red-fleshed pitaya sweet fruit wine, comprising the following steps:

[0058] (1) Pre-treatment: After peeling and dicing the red-fleshed dragon fruit with no lesions, no mechanical injuries and fruit soluble solids of 12.5%, use a screw pump to crush and homogenate, pump into the fermenter, and then Add 12 mg / L of pectinase with enzyme activity ≥ 8000U / g, stir for 7 minutes, let stand for 1 hour, add the same amount of pectinase, stir for 5 minu...

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Abstract

The invention discloses a brewing technology of red meat dragon fruit sweet type fruit wine. The brewing technology comprises the following steps: (1) pretreatment; (2) alcoholic fermentation; (3) post-fermentation; (4) ageing and blending: carrying out first backward flow after carrying out post-fermentation on the 30th day, carrying out second backward flow after carrying out ageing on the twentieth day, separating wine lees at the bottom, then adding 20 to 50 mg / L of hemicellulase, 10 to 20 mg / L of chitosan and 600 to 800 mg / L of bentonite into wine liquid, after stirring uniformly, storing for 7 to 10 days at the temperature of 15 to 18 DEG C, then extracting supernatant wine, carrying out third backward flow, adding syrup and adjusting the pH value of the wine to be 3.4 to 3.8, and after sealing and standing for 24 to 48 h, obtaining a blended wine liquid; (5) bottle storage. The red meat dragon fruit sweet type fruit wine brewed in the invention maintains good taste and flavor quality and stable appearance color and luster within 2 to 3 years, and has great market promotion value.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of brewing technology of pitaya wine, in particular to a brewing technology of red meat pitaya sweet fruit wine. [0003] 【Background technique】 [0004] Dragon fruit, commonly known as red dragon fruit, prickly pear, etc., is a fruit cultivar of the genus Trigonum in the cactus family. It is a typical tropical plant. Its nutritional components mainly include protein, amino acids, vitamins, carbohydrates, fatty acids and mineral elements. Substances include flavonoids, phytosterols, plant polysaccharides and dietary fiber. Dragon fruit can be divided into white meat and red meat according to the color of its pulp. Among them, red meat dragon fruit is rich in nutrition and has unique functions. Studies have shown that dragon fruit pulp and peel are rich in polyphenols and are a good source of antioxidants. [0005] In recent years, dragon fruit has been successively introduced to provinces and regions such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张劲谢太理成果刘金标
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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