Preparation method of pitaya and thorn pear fruit wine

A technology of prickly pear fruit wine and dragon fruit, which is applied in the field of wine making, and can solve the problems affecting the preservation of nutrients such as water-soluble pigments and vitamins, the steps affecting the preservation of raw material nutrients, unsatisfactory betaine retention and stability, etc., to achieve wine body Fullness, increase the flavor of fruit wine, and improve the effect of fermentation speed

Active Publication Date: 2019-12-24
GUIZHOU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the above-mentioned process has the following disadvantages: (1) The steps are cumbersome and costly, which is not conducive to industrialization; for example, the invention patent with application number 200510107241.7 requires two sets of equipment, and the process is complicated, and the invention patent with application number 201510185340.0 requires 16 kinds of fruits , and there are both southern fruits and sou...

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  • Preparation method of pitaya and thorn pear fruit wine
  • Preparation method of pitaya and thorn pear fruit wine
  • Preparation method of pitaya and thorn pear fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method for dragon fruit prickly pear wine, comprising the following steps:

[0035] (1) Raw material processing: select fresh dragon fruit with a maturity of more than 80%, peel, beat, and filter to obtain dragon fruit juice, and set aside; select fresh prickly pears with a maturity of more than 80%, enzymatically extract the juice, and set aside;

[0036] (2) Juicing: get dragon fruit juice and prickly pear juice to mix, add potassium metabisulfite and pectinase to mix evenly, seal, leave standstill at normal temperature for 12h, to obtain fermented liquid;

[0037] (3) fermented liquid adjustment: the fermented liquid is adjusted to pH 3.6, and the sugar content is adjusted to 20°Brix;

[0038] (4) Low-temperature fermentation: Add activated wine high-activity dry yeast into the fermentation broth, and ferment at low temperature for 192 hours. During this period, use an alcohol hydrometer and a sugar meter to detect the fermentation progress, and monitor...

Embodiment 2

[0053] A preparation method for dragon fruit prickly pear wine, comprising the following steps:

[0054](1) Raw material processing: select fresh dragon fruit with a maturity of more than 80%, peel, beat, and filter to obtain dragon fruit juice, and set aside; select fresh prickly pears with a maturity of more than 80%, enzymatically extract the juice, and set aside;

[0055] (2) Juicing: get dragon fruit juice and prickly pear juice and mix, add potassium metabisulfite and pectinase and mix evenly, seal, leave standstill 10h under normal temperature, obtain fermented liquid;

[0056] (3) fermentation broth adjustment: the fermentation broth is adjusted to pH 3.0, and the sugar content is adjusted to 22°Brix;

[0057] (4) Low-temperature fermentation: Add activated wine high-activity dry yeast into the fermentation broth, and ferment at low temperature for 192 hours. During this period, use an alcohol hydrometer and a sugar meter to detect the fermentation progress, and monito...

Embodiment 3

[0072] A preparation method for dragon fruit prickly pear wine, comprising the following steps:

[0073] (1) Raw material processing: select fresh dragon fruit with a maturity of more than 80%, peel, beat, and filter to obtain dragon fruit juice, and set aside; select fresh prickly pears with a maturity of more than 80%, enzymatically extract the juice, and set aside;

[0074] (2) Juicing: get dragon fruit juice and prickly pear juice to mix, add potassium metabisulfite and pectinase to mix evenly, seal, leave standstill at normal temperature for 12h, to obtain fermented liquid;

[0075] (3) fermentation broth adjustment: the fermentation broth is adjusted to pH 3.2, and the sugar content is adjusted to 26°Brix;

[0076] (4) Low-temperature fermentation: Add activated wine high-activity dry yeast into the fermentation broth, and ferment at low temperature for 240 hours. During this period, use an alcohol hydrometer and a sugar meter to detect the fermentation progress, and mon...

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Abstract

The invention belongs to the technical field of wine making, and particularly relates to a preparation method of pitaya and thorn pear fruit wine. The preparation method includes the following steps of (1) raw material processing; (2) juice extraction; (3) fermentation broth adjustment; (4) low temperature fermentation; (5) aging; (6) blending; and (7) filtering and bottling. According to the preparation method of the pitaya and thorn pear fruit wine, pitaya and thorn pear are used as raw materials, for the pitaya, pitaya juice is obtained through peeling, juicing and enzymolysis, the pitaya juice is mixed with enzymolysis thorn pear juice, brewing steps such as mixed fermentation, aging, fining, pouring, blending and filtering and bottling are performed, and the pitaya and thorn pear fruit wine is obtained, the obtained pitaya and thorn pear fruit wine is red in color and pure, the wine liquor is clear and transparent, the flavor is rich, the wine body is full, the sour taste and theastringent taste are balanced, the content of betaine is better than that of pure fruit wine fermented by pitaya, nutrition is rich, a brewing method is simple, the cost is low, and industrializationis easy.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation method of dragon fruit prickly pear wine. Background technique [0002] Dragon fruit is rich in dietary fiber, protein, vitamins, minerals, etc., and has high nutritional and health functions and medicinal value. The content of dietary fiber in dragon fruit is 2.33%, and the content of water-soluble dietary fiber is 1.62%. The protein content is about 2 to 3 times that of mango, ginseng fruit, pineapple and other fruits. The highest content is vitamin B2, which is 20 to 30 times that of apples, sweet oranges and peaches. Dragon fruit contains phosphorus, potassium and calcium needed by the human body , magnesium, iron, selenium and other mineral elements, among which potassium, calcium and magnesium are rich in content, rich in tannins, ellagic acid and flavonoids, high in fruit phenols, and many other nutrients, such as pigments , organic acids, phytos...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/026
CPCC12G3/024C12G3/026
Inventor 黄名正于志海许存宾李进强
Owner GUIZHOU INST OF TECH
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