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Pitaya fruit wine and production method thereof

A technology for dragon fruit and fruit wine, which is applied in directions such as pharmaceutical formulations, preparation of alcoholic beverages, plant raw materials, etc., can solve problems such as difficulty in controlling the acidity and astringency of fruit wine, stagnation in the production of dragon fruit wine, and poor taste of dragon fruit wine. , to protect the liver, improve gastrointestinal function, and facilitate large-scale production.

Inactive Publication Date: 2018-01-05
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production process of pitaya fruit wine is complex, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the poor taste of pitaya fruit wine, which makes the production of pitaya fruit wine stagnant

Method used

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  • Pitaya fruit wine and production method thereof

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Experimental program
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Effect test

Embodiment 1

[0032] A kind of dragon fruit fruit wine, it is made by the raw material of following weight ratio, dragon fruit 120-150 parts, Radix Acanthopanax 20-25 parts, 15-20 parts of black medicine, 18-24 parts of cassia seed, Astragalus 10-16 parts, donkey-hide gelatin 16-26 parts.

[0033] Above-mentioned each component is made the production method of a kind of pitaya fruit wine of the present invention, main steps are:

[0034] Step 1. Raw material processing

[0035] Choose fully ripe, rich aroma, no mildew, no rot, no insect damage and no raw green dragon fruit as raw materials, clean it, remove the peel, take out the core or seeds, and crush it into 5 pieces in a general-purpose fruit crusher. -6mm particles, put the crushed particle pulp into a beater for beating to make dragon fruit pulp for subsequent use;

[0036] Step 2, enzymatic hydrolysis

[0037] Put the dragon fruit pulp into the pre-sterilized fermenter, and add an appropriate amount of pectinase to...

Embodiment 2

[0045] A kind of pitaya fruit wine, its preferred weight ratio is, pitaya 120-140 parts, Radix Acanthopanax 20-23 parts, 15-19 parts of black medicine, 18-22 parts of cassia seed, Astragalus 10-14 parts, donkey-hide gelatin 16-23 parts.

[0046] Above-mentioned each component is made the production method of a kind of dragon fruit wine of the present invention, is identical with the preparation method of embodiment 1.

Embodiment 3

[0048] A kind of pitaya fruit wine, its optimal weight ratio is, 130 parts of dragon fruit, 22 parts of Radix Acanthopanax, 17 parts of black medicine, 20 parts of cassia seed, 12 parts of astragalus, 20 parts of donkey-hide gelatin.

[0049] Above-mentioned each component is made the production method of a kind of dragon fruit wine of the present invention, is identical with the preparation method of embodiment 1.

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Abstract

The invention relates to the field of fruit wine brewing, in particular to a dragon fruit wine and a production method. It uses dragon fruit as the main raw material, supplemented with traditional Chinese medicinal materials such as acanthopanax, black medicine, cassia seed, astragalus, and donkey-hide gelatin. Enzymolysis, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a dragon fruit wine and a production method thereof. Background technique [0002] Dragon fruit is a very nutritious fruit, and the nutrients contained in dragon fruit are also very rich. Among them, dragon fruit is rich in vitamin C, which has a good whitening effect and can make the skin smoother , the water-soluble fiber contained in the pulp of dragon fruit has the effect of absorbing water and swelling, and can produce a gel-like substance in the human body to prolong the time that food stays in the stomach and increase the feeling of fullness. It is also a very good weight-loss fruit . The nutrients contained in the black seeds of the pulp of dragon fruit are also very beneficial to the body. The seeds contain various enzymes, unsaturated fatty acids and antioxidant substances, which help the peristalsis of the stomach and intestines, and can achieve laxative and moist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/54A61P1/14A61P1/16A61P13/12A61K35/36
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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