A kind of preparation method of red dragon fruit wine

A dragon fruit wine and dragon fruit technology, which is applied in the field of preparation of red dragon fruit wine, can solve problems such as lack of taste and nutritional value, and achieve the effects of improving quality such as taste and flavor, enhancing anti-fatigue, and bright color

Active Publication Date: 2021-07-16
HAINAN UNIV
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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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  • A kind of preparation method of red dragon fruit wine
  • A kind of preparation method of red dragon fruit 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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PUM

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Abstract

The invention provides a preparation method of red pitaya wine. Fresh pitaya is selected, blanched, beaten, and deodorized with alcohol, and then extracted, coarsely filtered, clarified, diluted, and prepared to prepare the pitaya wine. The red heart dragon fruit wine prepared by the preparation method of the invention has bright color, harmonious fruit aroma and wine aroma, good flavor, suitable sweet and sour, and has a typical dragon fruit style. Moreover, the red pitaya wine prepared by the present invention has a higher betaine content, retains more betaine in the red pitaya, has anti-fatigue, improves immunity and other effects, and further improves the value of the pitaya.

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 Patents(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 李国胜白新鹏张芳芳
Owner HAINAN UNIV
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