Pitaya fruit wine preparation method and fruit wine

A pitaya fruit, dragon fruit technology, applied in the preparation method of dragon fruit wine and the field of fruit wine, can solve the problems of less research on dragon fruit wine, and achieve the effects of protecting gastric mucosa, sweet and sour taste, and high quality

Inactive Publication Date: 2018-09-21
眉山市标己森农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, due to less research on pitaya wine, the research on clarification of dragon fruit wine is even rarer. The present invention has studied a kind of preparation method of dragon fruit wine and fruit wine.

Method used

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  • Pitaya fruit wine preparation method and fruit wine
  • Pitaya fruit wine preparation method and fruit wine
  • Pitaya fruit wine preparation method and fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing dragon fruit wine, comprising the steps of:

[0028] (1) First wash the red dragon fruit with high-quality well water, then crush the dragon fruit under sterile conditions, and then according to the mass ratio of dragon fruit: white sugar: carotenoids: phytic acid = 90:14:6:6 Add white sugar, carotenoids, phytic acid;

[0029] (2) packing the material through step (1) into an earthen pot and sealing it, and fermenting for 22 to 26 days at a temperature of 0 to 10°C and a humidity of 50% to 85%;

[0030] (3) filtering the material of step (2), removing pomace, resealing, and continuing to ferment for 30 to 35 days;

[0031] (4) 1.3~2.7% clarifying agent will be added through the material of step (3), and clarifying agent is 11 mass parts of konjac powder, 7 mass parts of pectinase, 5 mass parts of egg white, packs into ripe earthen jar sealing after removing precipitation, Under the conditions of a temperature of 0-10°C and a humidity of 50%-85%,...

Embodiment 2

[0034] A method for preparing dragon fruit wine, comprising the steps of:

[0035] (1) First wash the red dragon fruit with high-quality well water, then crush the dragon fruit under sterile conditions, and then according to the mass ratio of dragon fruit: white sugar: carotenoids: phytic acid = 104:10:12:3 Add white sugar, carotenoids, phytic acid;

[0036] (2) packing the material through step (1) into an earthen pot and sealing it, and fermenting for 22 to 26 days at a temperature of 0 to 10°C and a humidity of 50% to 85%;

[0037] (3) filtering the material of step (2), removing pomace, resealing, and continuing to ferment for 30 to 35 days;

[0038] (4) 1.3~2.7% clarifying agent will be added through the material of step (3), and clarifying agent is 11 mass parts of konjac powder, 7 mass parts of pectinase, 5 mass parts of egg white, packs into ripe earthen jar sealing after removing precipitation, Under the conditions of a temperature of 0-10°C and a humidity of 50%-85...

Embodiment 3

[0041] A method for preparing dragon fruit wine, comprising the steps of:

[0042] (1) First wash the red dragon fruit with high-quality well water, then crush the dragon fruit under sterile conditions, and then according to the mass ratio of dragon fruit: white sugar: carotenoids: phytic acid = 100:13:8:5 Add white sugar, carotenoids, phytic acid;

[0043] (2) packing the material through step (1) into an earthen pot and sealing it, and fermenting for 22 to 26 days at a temperature of 0 to 10°C and a humidity of 50% to 85%;

[0044] (3) filtering the material of step (2), removing pomace, resealing, and continuing to ferment for 30 to 35 days;

[0045] (4) 1.3~2.7% clarifying agent will be added through the material of step (3), and clarifying agent is 11 mass parts of konjac powder, 7 mass parts of pectinase, 5 mass parts of egg white, packs into ripe earthen jar sealing after removing precipitation, Under the conditions of a temperature of 0-10°C and a humidity of 50%-85%...

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PUM

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Abstract

The invention discloses a method for preparing pitaya fruit wine. The method comprises the following steps: (1) washing pitayas, smashing the pitayas under an aseptic condition, and adding white granulated sugar, carotenoid and phytic acid into the pitayas in a mass ratio of pitaya to white granulated sugar to carotenoid to phytic acid being (90-104):(10-14):(6-12):(3-6); (2) sealing the materialsin the step (1) into a porcelain pot, and fermenting at the temperature of 0-10 DEG C and humidity of 50-85 percent for 22-26 days; (3) filtering the materials in the step (2), removing fruit residues, sealing once again, and continuing fermenting for 30-35 days; and (4) adding a clarifying agent into the materials in the step (3), filling into the porcelain pot, sealing, and standing for 3-4 months. The pitaya fruit wine prepared by adopting the method is clear and transparent, and has sour-sweet taste and extremely high quality.

Description

technical field [0001] The invention relates to the field of fruit wine, in particular to a preparation method of dragon fruit wine and fruit wine. Background technique [0002] Pitaya is a cultivar of Cactaceae and the genus Liangtianchi, which climbs succulent shrubs and has aerial roots. Many branches, extending, leaf edges often wing-shaped, edge wavy or crenate, dark green to light blue-green, bony; flowers funnel-shaped, open at night; scales ovate-lanceolate to lanceolate, calyx-shaped Tepals yellow-green, linear to linear-lanceolate, petal-like perianths white, oblong-oblanceolate, filaments yellow-white, styles yellow-white, berries red, long spherical, navel small, flesh white, red . Seeds obovate, black, hilum small. It blooms and bears fruit from July to December, and is widely cultivated all over the world. [0003] Dragon fruit contains a variety of vitamins, sugars, organic acids, proteins and minerals. It has a good immune regulation effect on the human b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/052C12H1/15
CPCC12G3/02C12H1/003C12H1/0416
Inventor 黄昭伟
Owner 眉山市标己森农业开发有限公司
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