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Preparation method of red pitaya wine

A kind of dragon fruit wine and dragon fruit technology, applied in the field of preparation of red heart dragon fruit wine, can solve problems such as lack of taste and nutritional value, achieve the effects of improving quality such as taste and flavor, good flavor, and solving the effect of easy fading

Active Publication Date: 2018-10-12
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, dragon fruit wine is lacking in mouthfeel and nutritional value.

Method used

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  • Preparation method of red pitaya wine
  • Preparation method of red pitaya wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of red dragon fruit wine, comprising the following steps:

[0030] S1. Pretreatment of raw materials: select fresh dragon fruit, remove the outer skin, and cut into cubes;

[0031] S2, scalding, beating: the pitaya pulp is placed in 85 ℃ hot water and blanched for 4 minutes, after cooling, the pulp is squeezed to obtain a purple-red thick juice, and 0.010% D-ascorbic acid is added according to the mass percentage of the pitaya pulp, Prepare dragon juice;

[0032] S3, the deodorization treatment of alcohol: get the edible alcohol that the volume concentration is 90%, dilute with distilled water and make and get the edible alcohol that the volume concentration is 50%, add a small amount of active carbon, bitter taste and peculiar smell in the adsorption wine, after filtration, to produce clarified alcohol;

[0033] S4. Extraction: take the alcohol treated in step S3 and the dragon fruit juice in step S2, mix according to the mass ratio of dragon fru...

Embodiment 2

[0041] A preparation method of red dragon fruit wine, comprising the following steps:

[0042] S1. Pretreatment of raw materials: select fresh dragon fruit, remove the outer skin, and cut into cubes;

[0043] S2, scalding, beating: the pitaya pulp is placed in 95 ℃ hot water and blanched for 2 minutes, after cooling, the pulp is squeezed to obtain a purple-red thick juice, and 0.020% D-ascorbic acid is added according to the mass percentage of the pitaya pulp, Prepare dragon juice;

[0044] S3, the deodorization treatment of alcohol: get the edible alcohol that volume concentration is 90%, dilute with distilled water and make the edible alcohol that gets volume concentration is 70%, add a small amount of gac, bitter taste and peculiar smell in the adsorption wine, after filter, to produce clarified alcohol;

[0045] S4, leaching: take the alcohol treated in step S3 and the pitaya fruit juice in step S2, mix according to the ratio of the mass ratio of pitaya juice and alcohol...

Embodiment 3

[0053] A preparation method of red dragon fruit wine, comprising the following steps:

[0054] S1. Pretreatment of raw materials: select fresh dragon fruit, remove the outer skin, and cut into cubes;

[0055] S2, scalding, beating: the pitaya pulp is placed in 90 ℃ hot water and blanched for 3 minutes, after cooling, the pulp is squeezed to obtain a purple-red thick juice, and 0.015% D-ascorbic acid is added according to the mass percentage of the pitaya pulp, Prepare dragon juice;

[0056] S3, the deodorization treatment of alcohol: get the edible alcohol that volume concentration is 90%, dilute with distilled water and make and get the edible alcohol that volume concentration is 60%, add a small amount of active carbon, bitter taste and peculiar smell in the adsorption wine, after filtering, to produce clarified alcohol;

[0057] S4. Extraction: take the alcohol treated in the step S3 and the dragon fruit juice in the step S2, mix according to the mass ratio of the dragon ...

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Abstract

The invention provides a preparation method of red pitaya wine. Fresh red pitayas are selected, and through blanching, mashing, deodorization treatment through alcohol, extraction, rough filtering, clarification, dilution and blending, the red pitaya wine is prepared. The red pitaya wine prepared by adopting the preparation method has bright color and lustre, the fruit aroma coordinates with the wine aroma, the flavor is good, the sweet and sour taste is suitable, and the red pitaya wine has a typical red pitaya style; moreover, according to the prepared red pitaya wine, the betanin content ishigher, much betanin of the red pitayas are preserved, and the red pitaya wine has the efficacy of resisting fatigue, enhancing the immunity and the like, so that the value of the red pitayas is further improved.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to a preparation method of red heart dragon fruit wine. Background technique [0002] Pitaya is a cactus plant, also known as red dragon fruit, dragon fruit, fairy honey fruit, jade dragon fruit and so on. Dragon fruit is rich in nutrition, containing vegetable albumin, rich in vitamins and water-soluble dietary fiber, unsaturated fatty acids and flavonoids and flavonols. Per 100 grams of pitaya pulp, the water content is 82.5-83.0g, the ash content is 0.34g, the fat is 0.21-0.61g, the protein is 0.15-0.22g, the crude fiber is 1.21g, the carbohydrate is 13.91g, vitamin C5.22g, fructose 2.83g, Glucose 7.83g, calcium 6.3-8.8mg, phosphorus 30.2-36.1mg, iron 0.55-0.65mg, calories 59.65K, dietary fiber 1.62g. Dragon fruit is also rich in various amino acids and organic acids. [0003] Dragon fruit has good health functions such as detoxifying and nourishing the stomach, whitening a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 李国胜白新鹏张芳芳
Owner HAINAN UNIVERSITY
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