Brewing method of natural sweet type fermented dragon fruit wine

A technology of pitaya wine and pitaya, applied in the field of fruit wine fermentation, can solve the problems of nonconformity, reduced product health care effect, low sugar content of pitaya

Inactive Publication Date: 2019-02-01
覃辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, dragon fruit itself has a low sugar content, does not contain organic acids, and does not contain ester aroma substances. When brewing fruit wine, a large amount of sucrose, citric acid, preservativ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Example 1 A brewing method of naturally sweet fermented dragon fruit wine, comprising the following steps: (1) Raw material preparation: steam 4 kg of fresh glutinous rice, let the temperature rise to 35°C, add 13 g of Aspergillus oryzae, mix well, and keep for 30 ~35°C for saccharification. After about 3 to 5 days, the saccharification is complete, and the rice dregs are separated and pressed to obtain 3200 ml of high-sweet saccharified rice milk (brix content of about 300 g / L, total sugar content of 960 g), adding 60 mg / L, to inhibit the reproduction and growth of bacteria and mold, and put it in a 4-degree Celsius freezer to refrigerate. Select 4 kg of fresh, ripe, mildew-free grapes, crush and squeeze the juice, add 60 mg / L sulfur dioxide, the total acid is about 30 grams (calculated as tartaric acid), and about 3000 ml of grape juice can be obtained, and refrigerated at 4 °C for later use. Select 16 kg of fresh non-rotten dragon fruit, peel and beat, add 80 mg / L o...

Embodiment 2

[0006] Example 2 A brewing method of naturally sweet fermented dragon fruit wine, comprising the following steps: (1) Raw material preparation: steam 10 kg of fresh glutinous rice, let it cool in the air to 35°C, add 30 g of Aspergillus oryzae, mix well, and keep for 30 Carry out saccharification at ~35°C. After about 3 to 5 days, the saccharification is completed, and the rice dregs are separated and pressed to obtain saccharified rice milk with a sweetness of 8 liters (brix content is about 300 g / L, total sugar content is 2400 g), and sulfurous acid 80 mg / L is added. , Inhibit the reproduction and growth of bacteria and mold, and refrigerate in a 4-degree Celsius freezer. Select 10 kg of fresh ripe grapes without mildew and rotten hairs, crush and squeeze the juice, add 60 mg / L sulfur dioxide, the total acid is about 230 g (calculated as tartaric acid), and refrigerate at 4°C for later use. Select 50 kg of fresh non-rotten dragon fruit, peel and beat, add 100 mg / L of sulfuro...

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PUM

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Abstract

The invention belongs to the technical field of fruit wine brewing and particularly provides a brewing method of a natural sweet type fermented dragon fruit wine. The brewing method of the natural sweet type fermented dragon fruit wine comprises the following steps of steaming and cooling down high-quality fresh sticky rice to 35 DEG C, and adding in aspergillus for saccharifying; 3-5 days later,removing rice residue, filtering and storing saccharified sticky rice milk at 4 DEG C; cracking and juicing fresh, mature and mildew-free downy grapes, adding in sulfur dioxide of 60 mg/L, storing themixture at 4 DEG C; peeling and pulping fresh and disease-free dragon fruit, adding sulfur dioxide of 60 mg/L, pectinase of 20 mg/L, Vc (vitamin c) of 0.2/L; uniformly mixing, by part, 1-2 parts of the saccharified sticky rice milk, 5-10 parts of the dragon fruit pulp and 1-2 parts of the downy grape juice, adding in activated dried yeasts for alcoholic fermentation, and then performing separatedsqueezing, filtered clarification and sterilized bottling to obtain the natural sweet type fermented dragon fruit wine bright in color, delicious with sweetness and sour and harmonious in taste. Theprepared natural sweet type fermented dragon fruit wine is good in flavor and taste and meanwhile achieve good healthcare effects.

Description

technical field [0001] The invention belongs to the technical field of fruit wine fermentation, and specifically provides a brewing method of naturally sweet fermented dragon fruit wine. Background technique [0002] Red heart dragon fruit is a fast-growing fruit variety in southern China. It has high nutritional value, rich in anthocyanins, vegetable albumin, amino acids and vitamins, and is very popular among the public. The fruit wine brewed with dragon fruit is rich in anthocyanins, which can effectively prevent hardening of blood vessels, resist free radicals, anti-aging, and can also improve the prevention of brain cell degeneration, and has health care effects such as inhibiting dementia. However, dragon fruit itself has a low sugar content, does not contain organic acids, and does not contain ester aroma substances. When brewing fruit wine, a large amount of sucrose, citric acid, preservatives and other substances need to be added, which not only reduces the health c...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 覃辉
Owner 覃辉
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