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Dragon fruit sparkling wine and preparation method thereof

A dragon fruit wine and dragon fruit technology, applied in the field of food processing, can solve the problems of reduced bubbles, bitter taste, long production process of sparkling wine, etc., and achieve the effects of moderate taste, sweet wine taste, and good hyperplasia of skin spots

Inactive Publication Date: 2018-12-21
广西海泉农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of dragon fruit sparkling wine, in order to solve the technical problems such as the preparation process of sparkling wine is long, the mouthfeel is bitter, the bubble reduces in the preservation process, etc.

Method used

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  • Dragon fruit sparkling wine and preparation method thereof
  • Dragon fruit sparkling wine and preparation method thereof
  • Dragon fruit sparkling wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A dragon fruit sparkling wine comprises the following components: 20 parts of dragon fruit, 5 parts of grapes, 10 parts of dragon fruit flowers, and 30 parts of glutinous rice. The grapes are naturally ripe and have downy mildew.

[0031] The preparation method comprises the following steps:

[0032] 1) taking raw materials according to parts by weight, washing fresh dragon fruit and dragon fruit flower, grinding and crushing;

[0033] 2) Add 3 times the weight of water to the glutinous rice, soak for 2 hours, filter until the glutinous rice has no water dripping, steam the glutinous rice in water for 0.5 hours, and lower it to 25°C;

[0034] 3) Mix the materials prepared in step 1) and 2) evenly, add grapes, add 10 times of water, pass in sulfur dioxide 70mg / L, when the alcohol content rises to 5% v / v, close the release valve, when fermentation When the pressure in the tank reaches 0.2MPa and the alcohol content is 8% v / v, cool down to 3°C and ferment in a sealed con...

Embodiment 2

[0041] A dragon fruit sparkling wine comprises the following components: 40 parts of dragon fruit, 15 parts of grapes, 20 parts of dragon fruit flowers, and 50 parts of glutinous rice. The grapes are naturally ripe and have downy mildew.

[0042] The preparation method comprises the following steps:

[0043] 1) taking raw materials according to parts by weight, washing fresh dragon fruit and dragon fruit flower, grinding and crushing;

[0044] 2) Add 3 times the weight of water to the glutinous rice, soak for 4 hours, filter until the glutinous rice has no water dripping, steam the glutinous rice for 1 hour, and lower it to 25°C;

[0045] 3) Mix the materials prepared in step 1) and 2) evenly, add grapes, add 15 times of water, pass in sulfur dioxide 80mg / L, when the alcohol content rises to 5% v / v, close the release valve, when fermentation When the pressure in the tank reaches 0.3MPa and the alcohol content is 10% v / v, cool down to 3°C and ferment in a sealed container for...

Embodiment 3

[0052] A dragon fruit sparkling wine comprises the following components: 25 parts of dragon fruit, 8 parts of grapes, 12 parts of dragon fruit flowers, and 35 parts of glutinous rice. The grapes are naturally ripe and have downy mildew.

[0053] The preparation method comprises the following steps:

[0054] 1) taking raw materials according to parts by weight, washing fresh dragon fruit and dragon fruit flower, grinding and crushing;

[0055] 2) Add 3 times the weight of water to the glutinous rice, soak for 2 hours, filter until the glutinous rice has no water dripping, steam the glutinous rice in water for 0.5 hours, and lower it to 25°C;

[0056] 3) Mix the materials prepared in step 1) and 2) evenly, add grapes, add 10 times of water, pass in sulfur dioxide 70mg / L, when the alcohol content rises to 5% v / v, close the release valve, when fermentation When the pressure in the tank reaches 0.2MPa and the alcohol content is 8% v / v, cool down to 3°C and ferment in a sealed con...

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Abstract

The invention discloses dragon fruit sparkling wine. The dragon fruit sparkling wine is prepared from components as follows: 20-40 parts of dragon fruits, 5-15% of grapes, 10-20 parts of dragon fruitflowers and 30-50 parts of glutinous rice. Through a series of process study, grapes with downy mildew are selected and mixed with dragon fruits for fermentation, and the best fermentation process ofthe sparkling wine with high fermentation speed, outstanding flower fragrance, purplish red and bright color, fresh and sweet wine aroma and strong aftertaste is selected. The preparation method of the sparkling wine is simple and the pressure in the sparkling wine can be kept for a long time. The sparkling wine contains multiple vitamins and anthocyanin, has functions of resisting oxidation and aging, softening blood vessels and protecting heart and cerebral vessels and has very good food therapy effects on oral ulcer, eye dryness, skin spot hyperplasia and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a dragon fruit sparkling wine and a preparation method thereof. Background technique [0002] Dragon fruit, also known as green dragon fruit and red dragon fruit, is named for its fleshy scales resembling the outer scales of a dragon. It is the fruit of the plant of the genus Triangulum in the cactus family. There are red skin and white flesh, red skin red meat and yellow skin series, and the red skin red meat and yellow skin series are the best. Pitaya is native to Central America and is one of the famous fruits in the tropics and subtropics. Later, it was introduced into Vietnam, Thailand and other Southeast Asian countries and Taiwan Province of China. At present, Hainan, Guangxi, Guangdong, Fujian and other provinces and regions in the mainland have also carried out introduction and trial planting. Dragon fruit is rich in nutrition and unique in function. Vegetabl...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 林杰林琳林子航
Owner 广西海泉农业有限公司
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