Fermented red pitaya wine, pitaya brandy and production method thereof

A technology of red heart dragon fruit and dragon fruit wine, which is applied in the field of fruit wine fermentation, and can solve problems such as difficult alcohol fermentation, difficult filtration, and backward production technology of fruit brandy.

Active Publication Date: 2017-12-22
佛山市五谷丰登农业技术推广有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the production technology of red pitaya wine has made some progress in our province, there are still many key technical problems that need to be solved: the color of the red pitaya wine body is prone to discoloration when exposed to external environmental influences such as light and heat; the production process of brewing pitaya wine Among them, because the pectin of dragon fruit is more, the pulp is viscous after beating, without juice, it is difficult to carry out alcoholic fermentation and follow-up is difficult to filter and the distillation process is backward; in the production technology of existing dragon

Method used

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  • Fermented red pitaya wine, pitaya brandy and production method thereof
  • Fermented red pitaya wine, pitaya brandy and production method thereof

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Experimental program
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Effect test

Embodiment 1

[0085] (1) Selection of raw materials: red dragon fruit requires more than eight mature, physical and chemical indicators: total sugar 95 ~ 110g / L, total acid 2 ~ 4g / L. The red dragon fruit used for production must be fresh, free from rotten fruit, diseased fruit, and high juice yield;

[0086] (2) Solid-liquid enzymatic hydrolysis: first crush the selected, cleaned and sterilized red dragon fruit (whole fruit including pulp and peel) and then add solid pectinase Lallzyme CUVEE ROUGE TM (French Raman Group) carries out enzymolysis, and the addition amount of solid pectinase is 35mg / L to add according to final concentration in enzymolysis system; Enzymolysis condition is 19.0 ℃ of enzymolysis 4 hours; Then add 17mg / L ) liquid pectinase Pectinex BE3-L for enzymolysis; the enzymolysis condition is 8°C for 5.5 hours;

[0087] (3) Continuous low-temperature fermentation of macerated red: Add wine Saccharomyces cerevisiae LalvinBRL97 to the enzymatic hydrolyzate obtained in step (2...

Embodiment 2

[0100] (1) Selection of raw materials: red dragon fruit requires more than eight mature, physical and chemical indicators: total sugar 95 ~ 110g / L, total acid 2 ~ 4g / L. The red dragon fruit used for production must be fresh, free from rotten fruit, diseased fruit, and high juice yield;

[0101] (2) Solid-liquid enzymatic hydrolysis: first crush the selected, cleaned and sterilized red dragon fruit (whole fruit including pulp and peel) and then add solid pectinase Lallzyme CUVEE ROUGE TM (French Raman Group) carries out enzymolysis, and the addition amount of solid pectinase is added according to final concentration in enzymolysis system is 36mg / L; Enzymolysis condition is 20.0 ℃ of enzymolysis 5 hours; Then add 20mg / L ) liquid pectinase PectinexBE3-L for enzymolysis; the enzymolysis condition is 9.5°C for 6.3 hours;

[0102] (3) Continuous low-temperature fermentation of macerated red: Add wine Saccharomyces cerevisiae LalvinBRL97 to the enzymatic hydrolyzate obtained in step...

Embodiment 3

[0115] (1) Selection of raw materials: red dragon fruit requires more than eight mature, physical and chemical indicators: total sugar 95 ~ 110g / L, total acid 2 ~ 4g / L. The red dragon fruit used for production must be fresh, free from rotten fruit, diseased fruit, and high juice yield;

[0116] (2) Solid-liquid enzymatic hydrolysis: first crush the selected, cleaned and sterilized red dragon fruit (whole fruit including pulp and peel) and then add solid pectinase Lallzyme CUVEE ROUGE TM (French Raman Group) carries out enzymolysis, and the addition amount of solid pectinase is 37mg / L to add according to final concentration in enzymolysis system; Enzymolysis condition is 21.0 ℃ of enzymolysis 6 hours; Then add 23mg / L (final concentration ) Liquid pectinase PectinexBE3-L; the enzymolysis condition is 11.0°C for 7.0 hours;

[0117] (3) Continuous low-temperature fermentation of macerated red: Add wine Saccharomyces cerevisiae LalvinBRL97 to the enzymatic hydrolyzate obtained in ...

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Abstract

The invention discloses fermented red pitaya wine, pitaya brandy and a production method thereof. The method includes: integrally crushing red pitayas, and adding pectinase for enzymolysis; adding yeast, yeast nutrients, vitamin C and chitosan to realize mixed fermentation; after fermentation is in full play, performing low-temperature fermentation through maceration, and carrying out aging, purifying, oak powder treatment, freezing and sterilization aftertreatment to obtain the fermented red pitaya wine; subjecting the prepared original wine to crude distillation and rectification, storing and aging to obtain red pitaya brandy. Whole-fruit fermentation is adopted, technical simplicity and low equipment input cost are realized, and the comprehensive utilization rate of red pitayas is increased; the red pitaya wine is rich in fruity aroma, rich and full in texture, stable in the presence of light, thermal and the like and free of fading, suspensions, precipitates and turbidity after normal-temperature placement over one year; the pitaya brandy is unique in nutrient and aroma, prominent in typicality and superior in quality.

Description

technical field [0001] The invention belongs to the technical field of fruit wine fermentation, in particular to a fermented red pitaya wine, dragon fruit brandy and a production method thereof. Background technique [0002] Dragon fruit is also known as red dragon fruit and fairy honey fruit. Because eating dragon fruit is healthy and long-lived, the common name is longevity fruit. Dragon fruit tree is a plant of the genus Trigonum in the cactus family. It is native to the tropical desert areas of Central America such as Brazil and Mexico. It is a typical tropical plant. The nutritional value of dragon fruit is very rich. According to the measurement, every 100g of pulp contains 0.41g of fat, 0.18g of protein, 2.83g of fructose, 7.83g of glucose, 0.8mg of fiber, 0.008mg of carotene, 7.5mg of calcium, 33.1mg of phosphorus, and 0.60 mg of iron. mg, vitamin B10.035mg, vitamin B2 0.044mg, vitamin C 8.5mg. The soluble solid content of dragon fruit is 13%, and the sugar content...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄星源胡景平刘功良
Owner 佛山市五谷丰登农业技术推广有限公司
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