Red-pulp dragon fruit and white-pulp dragon fruit compound fruit wine and preparation method thereof

A technology for red pitaya and compound fruit wine, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc. problems, to achieve full-bodied wine, lower brewing costs, good practicability and advanced effects

Active Publication Date: 2017-12-15
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the compound dragon fruit wine can better protect the color of the red pitaya wine, the introduction of other fruits makes the dragon fruit wine lose its unique natural dragon fruit aroma, taste and flavor of the original wine, which affects the sensory quality of the dragon fruit wine
[0008] There is no relevant report on preparing fruit wine with red pitaya and white pitaya as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of red pitaya and white pitaya composite fruit wine, comprising the following steps:

[0026] (1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 50mg / L;

[0027] (2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 1:1, obtain mixed pitaya juice;

[0028] (3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 18 ° of Brix, and the pH value is 3.5;

[0029] (4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.2% (v / v), stir evenly, ferment for 7 days at 20°C, filter, and collect the upper sake Sample;

[0030] (5) Put the supernatant wine sample at 12° C. for 2 months, a...

Embodiment 2

[0038] A preparation method of red-heart dragon fruit and white-heart dragon fruit compound fruit wine, comprising the following steps:

[0039] (1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 100mg / L;

[0040] (2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 3:3, obtain mixed pitaya juice;

[0041] (3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 22 ° of Brix, and the pH value is 4.0;

[0042] (4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.5% (v / v), stir evenly, ferment for 15 days at 28°C, filter, and collect the upper sake Sample;

[0043] (5) Put the supernatant wine sample ...

Embodiment 3

[0051] A preparation method of red-heart dragon fruit and white-heart dragon fruit compound fruit wine, comprising the following steps:

[0052] (1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 80mg / L;

[0053] (2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 2:2, obtain mixed pitaya juice;

[0054] (3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 20 ° of Brix, and the pH value is 3.8;

[0055] (4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.4% (v / v), stir evenly, ferment for 11 days at 24°C, filter, and collect the upper sake Sample;

[0056] (5) Put the supernatant wine sample a...

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PUM

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Abstract

The invention discloses red-pulp dragon fruit and white-pulp dragon fruit compound fruit wine. The fruit wine is made by taking red-pulp dragon fruits and white-pulp dragon fruits as raw materials, the two kinds of fruit juice are mixed to present a ruby red color, the added sodium metabisulfite and citric acid can achieve the color protecting effect, and tartaric acid and citric acid produced in the alcoholic fermentation process also have the protective effect on pigment, so that the dragon fruit wine finally presents a bright ruby red color and can be preserved for a long time (12 months) without fading. Any other kind of fruits is not introduced into the compound dragon fruit wine, so that the dragon fruit wine remains peculiar aroma of the dragon fruits. Therefore, the dragon fruit wine made by the method is bright and transparent in color, full in wine body, typical in fruit aroma, strong in wine fragrance, sour-sweet and palatable, mellow and odor-free. The making cost is reduced, the problem that economic losses are brought by poor sales of the white-pulp dragon fruits can be solved, and the additional value of the dragon fruits is greatly improved. Therefore, the compound dragon fruit wine has wide application prospects and promotes the development of the fermented food industry and fruit wine industry.

Description

Technical field: [0001] The invention relates to pitaya fruit wine, in particular to a red pitaya fruit and white pitaya compound fruit wine and a preparation method thereof. Background technique: [0002] Fruit wine is a low-alcohol beverage obtained by using fresh fruits as raw materials, through alcoholic fermentation, and through a series of processes. Fruit wine not only preserves the original nutrients of the fruit, but also has a unique flavor and color. With the change of people's consumption concept, "healthy drinking" is deeply rooted in the hearts of the people, and low-alcohol fruit wine with rich nutritional value and unique sensory characteristics is more and more popular among consumers. [0003] Pitaya, also known as red dragon fruit and fairy honey fruit, belongs to the plant of Cactaceae and Tianchi. Dragon fruit is a fruit with beautiful shape and high nutritional value. It contains a lot of carbohydrates, amino acids, vitamins, minerals, unsaturated fat...

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 林雪李从发刘四新王庆科
Owner HAINAN UNIVERSITY
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