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Pitaya wine

A dragon fruit wine and pitaya technology, which is applied in the field of wine product materials, can solve the problems of pitaya fruit cannot be stored, pitaya fruit should not be transferred and sold, and is perishable and deteriorated, so as to alleviate the symptoms of incompatibility after drinking, shorten the fermentation time, and improve the aroma. full-bodied effect

Inactive Publication Date: 2018-03-23
珠海十亿人社区农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The post-ripening speed of pitaya fruit is relatively fast, and the post-ripening pitaya fruit cannot be stored, the fresh-keeping time is short, and it is easy to rot and deteriorate. Therefore, mature pitaya fruits should not be transferred for sale, and the market for mature pitaya fruits has also been limited.

Method used

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  • Pitaya wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038]S1. Raw material pretreatment: collect fresh pitaya, clean and beat the pulp into pulp;

[0039] S2, fermentation: add auxiliary material in pitaya pulp, stir evenly, then be placed in fermentation container, and container mouth is sealed up and carry out anaerobic fermentation 45 days; Wherein, the auxiliary material that adds is accounted for dragon fruit pulp and auxiliary material total mass The percentage meter includes the following mass percentages: sugar: 0.5%, tannin: 0.05‰, yeast: 0.2‰, pectinase: 0.01‰, food antioxidant: 0.02‰, oak chips: 0.02‰, saponin: 0.05‰, aglycone : 0.02‰; the fermentation vessel is a stainless steel fermentation vessel;

[0040] S3, brewing: when the dragon fruit pulp is fermented to be completely dissolved into fruit juice, it is brewed into wine according to the conventional method;

[0041] S4, primary filtration: use a plate-and-frame diatomite filter to remove residues; the coating amount of diatomite filtered by the plate-and-fra...

Embodiment 2

[0048] S1. Raw material pretreatment: collect fresh pitaya, clean and beat the pulp into pulp;

[0049] S2, fermentation: add auxiliary material in pitaya pulp, stir evenly, then place in fermentation container, and container mouth is sealed up and carry out anaerobic fermentation 48 days; Wherein, the auxiliary material that adds is accounted for dragon fruit pulp and auxiliary material total mass The percentage meter includes the following mass percentages: sugar: 3.5%, tannin: 3.8‰, yeast: 3.7‰, pectinase: 3.5‰, food antioxidant: 3.5‰, oak chips: 1.7‰, saponin: 1.8‰, aglycone : 3.4‰; the fermentation vessel is a stainless steel fermentation vessel;

[0050] S3, brewing: when the dragon fruit pulp is fermented to be completely dissolved into fruit juice, it is brewed into wine according to the conventional method;

[0051] S4, primary filtration: use a plate-and-frame diatomite filter to remove residues; the coating amount of diatomite filtered by the plate-and-frame diatom...

Embodiment 3

[0058] S1. Raw material pretreatment: collect fresh pitaya, clean and beat the pulp into pulp;

[0059] S2, fermentation: add auxiliary material in pitaya pulp, stir evenly, then place in fermentation container, and container mouth is sealed up and carry out anaerobic fermentation 52 days; Wherein, the auxiliary material that adds is accounted for dragon fruit pulp and auxiliary material total mass The percentage meter includes the following mass percentages: sugar: 5%, tannin: 5‰, yeast: 5‰, pectinase: 5‰, food antioxidant: 5‰, oak chips: 2.5‰, saponin: 2.5‰, aglycone : 5‰; the fermentation vessel is a stainless steel fermentation vessel;

[0060] S3, brewing: when the dragon fruit pulp is fermented to be completely dissolved into fruit juice, it is brewed into wine according to the conventional method;

[0061] S4, primary filtration: use a plate-and-frame diatomite filter to remove residues; the coating amount of diatomite filtered by the plate-and-frame diatomite filter i...

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Abstract

The invention relates to wine, in particular to pitaya wine and belongs to the field of materials for making wine. The pitaya wine comprises, by mass, 0.5-10% of white sugar, 0.05-10%o of tannin, 0.2-10 %o of yeast, 0.01-10%o of pectinase, 0.02-10%o of food antioxidant, 0.02-5%o of oak plates , 0.05-5%o of saponin, 0.02-10 %o of aglucone, and the balance being pitaya. With reasonable components for preparation, the pitaya wine prepared has pure taste and has higher resistance capacity to oxidation.

Description

field of invention [0001] The invention relates to wine, in particular to dragon fruit wine, which belongs to the field of wine product materials. Background technique [0002] Dragon fruit is a cactus plant that originates in Central America and has high economic value. It integrates "fruits", "flowers", "vegetables", "health care" and "medicine", and is called a priceless treasure. Dragon fruit is a must-have "sacred fruit" in Latin American traditional ceremonies. Dragon fruit is rich in nutrition, unique in function, and has excellent effects on human health. It contains plant-based albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber. Albumin is a viscous, colloidal substance that can detoxify heavy metal poisoning. Dragon fruit is sweet and flat in nature, and its main nutrients include protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium, etc. [0003] Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 史宪宾王梦兰史小林王小兰徐荣光
Owner 珠海十亿人社区农业科技有限公司
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