Method for processing pitaya and kiwi mixed fruit wine

A technology for mixing fruit wine and a processing method, applied in the field of fruit wine processing, can solve the problems of rare fruit wine, etc., and achieve the effects of transparent and clear wine liquid, mellow wine color and simple processing method.

Inactive Publication Date: 2018-11-20
贵州省宏伟园农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At this stage, wine is the most common on the market, and fruit wine made from other fruits is also on the market, but fruit wine mixed with dragon fruit and kiwi fruit is relatively rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method of dragon fruit and kiwifruit mixed fruit wine, comprising the following processing steps:

[0018] (1) Fruit preparation: select ripe and intact fresh dragon fruit and kiwi fruit, wash, peel, squeeze juice respectively, add 0.05g / kg potassium metabisulfite before squeezing;

[0019] (2) Juice mixing: Clarify and filter the squeezed pitaya juice and kiwifruit juice respectively, and mix the filtered pitaya juice and kiwifruit juice in a ratio of 1:1;

[0020] (3) Fermentation: Add 0.05g / kg of potassium metabisulfite to the mixed fruit juice, add 1% yeast of the mixed fruit juice weight, add white sugar, and make the sugar content of the mixed fruit juice reach 15%; store the mixed fruit juice at 25 Fermentation is carried out in an environment of 100 degrees Celsius, and the fermentation time is 7 days;

[0021] (4) Aging: filter the fermented fruit wine, remove the sediment, and store it in a sealed container at 10 degrees Celsius for 3 months;

...

Embodiment 2

[0026] A processing method of dragon fruit and kiwifruit mixed fruit wine, comprising the following processing steps:

[0027] (1) Fruit preparation: select ripe and intact fresh dragon fruit and kiwi fruit, wash, peel, squeeze juice respectively, add 0.1g / kg potassium metabisulfite before juice;

[0028] (2) Juice mixing: Clarify and filter the squeezed pitaya juice and kiwifruit juice respectively, and mix the filtered pitaya juice and kiwifruit juice in a ratio of 1:1;

[0029] (3) Fermentation: add 0.1g / kg potassium metabisulfite in the mixed fruit juice, add 5% yeast of mixed fruit juice weight, add white sugar, make the sugar content of mixed fruit juice reach 15%-20%; Store in an environment of 30 degrees Celsius for fermentation, and the fermentation time is not less than 10 days;

[0030] (4) Aging: filter the fermented fruit wine, remove the sediment, and store it sealed for 6 months at 15 degrees Celsius;

[0031] (5) Clarification: add a clarifier to the aged win...

Embodiment 3

[0035] A processing method of dragon fruit and kiwifruit mixed fruit wine, comprising the following processing steps:

[0036] (1) Fruit preparation: select ripe and intact fresh dragon fruit and kiwi fruit, wash, peel, squeeze juice respectively, add 0.08g / kg of potassium metabisulfite before juicing;

[0037] (2) Juice mixing: Clarify and filter the squeezed pitaya juice and kiwifruit juice respectively, and mix the filtered pitaya juice and kiwifruit juice in a ratio of 1:1;

[0038] (3) Fermentation: add 0.08g / kg of potassium metabisulfite to the mixed fruit juice, add 3% yeast of the mixed fruit juice weight, add white sugar, make the sugar content of the mixed fruit juice reach 17%; store the mixed fruit juice in 28 Fermentation is carried out in an environment of 100 degrees Celsius, and the fermentation time is not less than 8 days;

[0039] (4) Aging: filter the fermented fruit wine, remove the sediment, and store it sealed for 5 months at 13 degrees Celsius;

[004...

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PUM

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Abstract

The invention discloses a method for processing pitaya and kiwi mixed fruit wine, comprising the following steps: fruit selection of pitaya and kiwi, juicing, juice mixing, fermentation, ageing, clarification and the like. The fruit wine processing method is simple and single in raw materials, and the mixed fruit wine is mellow, transparent, clear, full of fruit flavor and rich in nutriments.

Description

technical field [0001] The invention relates to the technical field of fruit wine processing, in particular to a processing method of mixed fruit wine of dragon fruit and kiwi fruit. Background technique [0002] Dragon fruit contains more than 200 kinds of nutrients that are beneficial to the human body, including sugar, organic acids, amino acids, vitamins, inorganic salts, etc. These ingredients are necessary for the human body and are essential for maintaining the normal growth and metabolism of the human body In particular, the anthocyanins contained in dragon fruit are very rich, which is the characteristic of research in recent years. It has anti-oxidation, anti-aging, prevention of coronary heart disease, anti-cancer and anti-cancer effects. Kiwi fruit is tender and juicy, fragrant and sweet, pleasantly sweet and sour, and extremely nutritious. Its vitamin C content is several times or even dozens of times higher than that of citrus, apple and other fruits, and it a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘家松
Owner 贵州省宏伟园农业科技有限公司
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