Fermented red pitaya wine, pitaya brandy and production method thereof

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...

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 fruit wine, basically just use The pulp part of dragon fruit is used as raw material, ignoring other nutritional components and effective medicinal components of dragon fruit peel, resulting in 20% to 30% of the peel being discarded during production, which not only causes waste of raw materials, but also causes environmental pollution, etc.

At present, brandy products made from fruits other than grapes at home and abroad include apple brandy, strawberry brandy and lychee brandy, etc., while dragon fruit brandy has not yet appeared in the market, and the production technology of existing fruit brandy is relatively backward

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