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

Pending Publication Date: 2019-03-08
GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of this, the purpose of the present invention is to provide a brewing process of pitaya sweet dry fruit wine. The brewing process of dragon fruit sweet dry fruit wine of the present invention is comprehensive and sufficient in nutrition. The production method, the efficacy and taste of each raw material are brought into full play, and at the same time, it solves the problem that the existing process technology brews dragon fruit wine, the sugar content is too high, and it is not suitable for diabetics to drink. By improving the key process, the addition of sugar is reduced , replaced by natural extracted sweet glycosides, which are low in calories, high in sweetness, safe and reliable, without any side effects

Method used

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  • Brewing process for sweet dry pitaya wine
  • Brewing process for sweet dry pitaya wine

Examples

Experimental program
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Effect test

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

The invention provides a brewing process for sweet dry pitaya wine, which relates to the technical field of food processing. The brewing process for the sweet dry pitaya wine comprises the following steps of: (1) preprocessing; (2) peel processing; (3) pulp processing; (4) pitaya juice blending; (5) fermentation; (6) aging; (7) base wine blending; (8) filtration. According to the brewing process for the sweet dry pitaya wine, nutrition is complete and sufficient; by a specific formula and a secret making method, the effect and taste of each material are brought into full play; moreover, the problem that pitaya wine brewed by the conventional technique is not suitable for the diabetic to drink due to overhigh sugar content is solved; and by improving the key process, reducing the addition of sugar and replacing sugar with naturally extracted glycoside, the sweet dry pitaya wine has low calorie and high sweetness, is safe and reliable, and does not have any toxic and side effects.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a brewing process of pitaya sweet dry 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 100g of pitaya pulp contains 82.5-83.0g of water, 0.34g of ash, 0.21-0.61g of fat, 0.15-0.22g of protein, 1.21g of crude fiber, 13.91g of carbohydrates, 5.22g of vitamin C, 2.83g of fructose, 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] Red-skinned red-fleshed dragon fruit is a kind of dragon fruit, which is rich in vitamins, amino acids, betalain, dietary...

Claims

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Application Information

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IPC IPC(8): C12G3/026C12G3/05
CPCC12G3/02C12G3/06
Inventor 谢太理张劲成果谢林君刘金标
Owner GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
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