Brewing process for sweet dry pitaya wine
A technology of pitaya and sweetness, which is applied in the field of brewing technology of pitaya sweet dry fruit wine, can solve the problems of low calorie, high sugar content, unsuitability for diabetic patients, etc. Effects of nutritional and pharmacological value
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Embodiment 1
[0036] The brewing process of a kind of pitaya sweet dry type fruit wine provided by the present embodiment comprises the following steps:
[0037] (1) Pretreatment: take the red-fleshed dragon fruit, clean it and control the moisture, separate the peel from the pulp, cut the pulp into pieces, cut the peel into strips, and set aside;
[0038] (2) Pericarp treatment: Pitaya pericarp is pulverized into fruit peel pulp for subsequent use; Add 0.5% citric acid to water, then adjust pH to 4 with sodium hydroxide, then add acid cellulase and tannase, described acidic The ratios of cellulase and tannase to water were 1:100 and 0.5:100 respectively, and mixed uniformly to obtain a biological compound enzyme solution; wherein, the enzyme activities of acid cellulase and tannase were both 100IU; the biological compound The enzyme solution is added to the peel pulp, and the enzymatic hydrolysis is carried out at 33°C. The mass ratio of the added biological compound enzyme to the peel pul...
Embodiment 2
[0045] The brewing process of a kind of pitaya sweet dry type fruit wine provided by the present embodiment comprises the following steps:
[0046] (1) Pretreatment: take the red-fleshed dragon fruit, clean it and control the moisture, separate the peel from the pulp, cut the pulp into pieces, cut the peel into strips, and set aside;
[0047] (2) Pericarp treatment: Pitaya pericarp is crushed into fruit peel pulp for subsequent use; Add 0.7% citric acid to water, then adjust pH to 4.2 with sodium hydroxide, then add acid cellulase and tannase, described acidic The ratios of cellulase and tannase to water were 1.5:100 and 0.7:100 respectively, and mixed uniformly to obtain a biological compound enzyme solution; wherein, the enzyme activities of acid cellulase and tannase were both 100IU; the biological compound The enzyme solution is added to the peel pulp, and the enzymatic hydrolysis is carried out at 35°C. The mass ratio of the added biological compound enzyme to the peel pu...
Embodiment 3
[0054] The brewing process of a kind of pitaya sweet dry type fruit wine provided by the present embodiment comprises the following steps:
[0055] (1) Pretreatment: take the red-fleshed dragon fruit, clean it and control the moisture, separate the peel from the pulp, cut the pulp into pieces, cut the peel into strips, and set aside;
[0056](2) Pericarp treatment: Pitaya pericarp is pulverized into fruit peel pulp for subsequent use; Add 1% citric acid to water, then adjust pH to 4.5 with sodium hydroxide, then add acid cellulase and tannase, described acidic The ratios of cellulase and tannase to water were 1:50 and 1:100 respectively, and mixed uniformly to obtain a biological compound enzyme solution; wherein, the enzyme activities of acid cellulase and tannase were both 100IU; the biological compound The enzyme solution was added to the peel pulp, and the enzymatic hydrolysis was carried out at 37°C. The mass ratio of the added biological compound enzyme to the peel pulp ...
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Abstract
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Application Information
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