Hylocereus undulatus britt fructus wine and preparation method thereof

A technology of pitaya wine and pitaya, applied in the field of wine production, can solve the problems of insufficient anthocyanin content, decreased sweetness of finished wine, decreased quality of finished wine, etc., so as to solve the problem of decreased sweetness of finished wine and smooth taste , the effect of increasing the sweetness of the wine

Inactive Publication Date: 2018-01-30
陈星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the dragon fruit wine brewed directly from the pitaya pulp has a sweet taste, a light fruit aroma, no heavy feeling, basically no flavor, and the anthocyanin content is not high enough
Because directly adding dragon fruit peel in the brewing process o...

Method used

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  • Hylocereus undulatus britt fructus wine and preparation method thereof
  • Hylocereus undulatus britt fructus wine and preparation method thereof
  • Hylocereus undulatus britt fructus wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A kind of dragon fruit wine manufacture method:

[0030] (1) raw material selection: select fully mature, no rot and mildew, 100kg of fresh dragon fruit without worms as raw material;

[0031] (2) Fruit treatment: wash the dragon fruit to remove the floating soil and other impurities on the surface, and remove the dry epidermis and scars;

[0032] (3) beating: crushing the cleaned pitaya with skin into pulp;

[0033] (4) Enzymolysis: add 4.5% pectinase to the pulp, heat in an ultrasonic water bath at 48°C for 3.5 hours;

[0034] (5) Enzyme inactivation: after enzymolysis, heat the pulp at 95°C for 12.5 minutes;

[0035] (6) Initial fermentation: add the fruit pulp after enzymolysis into the fermenter, and add yeast with a weight of 2.0% of the pulp to the fermenter for fermentation. The fermentation temperature is 21-23 ° C, and the fermentation is stopped after 20 days to obtain a fermented liquid;

[0036] (7) liquid slag separation: the fermented liquid is separa...

Embodiment 2

[0043] A kind of dragon fruit wine manufacture method:

[0044] (1) raw material selection: select fully mature, no rot and mildew, 100kg of fresh dragon fruit without worms as raw material;

[0045] (2) Fruit treatment: wash the dragon fruit to remove the floating soil and other impurities on the surface, and remove the dry epidermis and scars;

[0046] (3) beating: crushing the cleaned pitaya with skin into pulp;

[0047] (4) Enzymolysis: add 4% pectinase according to the weight of the pulp, and heat in an ultrasonic water bath at 47°C for 3 hours;

[0048] (5) Enzyme inactivation: after enzymolysis, heat the pulp at 90°C for 10 minutes;

[0049] (6) Initial fermentation: add the enzymatically hydrolyzed fruit pulp into a fermenter, and add yeast with a weight of 1.5% of the pulp to the fermenter for fermentation. The fermentation temperature is 21-23°C, and the fermentation is stopped after 17 days to obtain a fermented liquid;

[0050] (7) liquid slag separation: the f...

Embodiment 3

[0056] A kind of dragon fruit wine manufacture method:

[0057] (1) raw material selection: select fully mature, no rot and mildew, 100kg of fresh dragon fruit without worms as raw material;

[0058] (2) Fruit treatment: wash the dragon fruit to remove the floating soil and other impurities on the surface, and remove the dry epidermis and scars;

[0059] (3) beating: crushing the cleaned dragon fruit with skin into pulp;

[0060] (4) Enzymolysis: add 5% pectinase according to the weight of the pulp, and heat in an ultrasonic water bath at 49°C for 4 hours;

[0061] (5) Enzyme inactivation: after enzymolysis, heat the pulp at 100°C for 15 minutes;

[0062] (6) Initial fermentation: add yeast accounting for 2.3% of the mass of thorn grapes in the fermenter to ferment at a fermentation temperature of 21-23°C, stop fermentation after 21 days of fermentation, and obtain a fermented liquid;

[0063] (7) liquid slag separation: the fermented liquid is separated by pressing method to...

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Abstract

The invention relates to the technical field of wine production, in particular to hylocereus undulatus britt fructus wine and a production method thereof. The hylocereus undulatus britt fructus wine with peels is adopted as a raw material, the hylocereus undulatus britt fructus pulp and peels are collectively fermented, extract of chamomile, stevia rebaudiana and mint leaves are added in the fermentation process so as to increase the sweetness of the wine, so that the taste of the wine is smoother, the fragrance is more significant, the nutritional value of the wine is increased, the taste ofthe finished product wine is improved, the problems that the wine sweetness is decreased, the taste is bitter and the wine has the taste of grass due to the addition of the hylocereus undulatus brittpeels in the production process of the hylocereus undulatus britt fructus wine can be solved, and the obtained hylocereus undulatus britt fructus wine is strong in fruit fragrance, mellow in taste andextremely high in content of anthocyanin.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to dragon fruit wine and a production method thereof. Background technique [0002] Dragon fruit (Latin name: Hylocereus undulatus Britt), also known as red dragon fruit, dragon fruit, fairy honey fruit, jade dragon fruit. Cactaceae, the genus Tianchi. The fruit of dragon fruit is oval in shape, and contains rare vegetable albumin and anthocyanins, rich in vitamins and water-soluble dietary fiber. Dragon fruit is a cool fruit. In the natural state, the fruit matures in summer and autumn. It tastes sweet and juicy, with a diameter of 10-12 cm. It is red or yellow in appearance, with green rounded triangular fronds and white, red or yellow pulp. , fruit with black seeds. [0003] At present, people gradually realize the nutritional value of dragon fruit, and dragon fruit wine is also favored by more and more people. Application number is that the Chinese patent application...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 陈星
Owner 陈星
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