Brewing method of pitaya fruit wine
A technology for pitaya and fruit wine, which is applied in the field of brewing pitaya wine, can solve the problems of unpleasant brown color, thin taste, easy oxidation and the like of the pitaya wine, so as to improve the color and quality stability of the wine, the pure and rich fruit aroma, The effect of improving stability
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Embodiment 1
[0041] A brewing method of dragon fruit wine, the method may further comprise the steps:
[0042] (1) Raw material processing: picking fully ripe red pitaya fruit, requirements: fully ripe fruit, rich aroma, no mildew, no rot, no insect damage, no raw green fruit;
[0043] (2) Cleaning: clean the raw materials with deionized sterile water, and drain after cleaning;
[0044] (3) slice: the dragon fruit after cleaning is sliced, slice thickness is 3cm;
[0045] (4) beating: the dragon fruit after the slice is beating and peeling;
[0046] (5) Canning impregnation: Put the beaten dragon fruit pulp into a fermenter with a food-grade stainless steel pump, and add food-grade sulfurous acid to the fermenter filled with dragon fruit; in each ton of pulp, food The amount of high-grade sulfurous acid added is 0.5L;
[0047] (6) Enzymolysis: enzymatically hydrolyze fruit pulp with pectinase, cellulase and protease; The solution was poured into the artesian juice and mixed evenly, the...
Embodiment 2
[0063] A brewing method of dragon fruit wine, the method may further comprise the steps:
[0064] (1) Raw material processing: picking fully mature pitaya fruits, requirements: fully mature fruit, strong aroma, no mildew, no rot, no insect damage, no raw green fruit;
[0065] (2) Cleaning: clean the raw materials with deionized sterile water, and drain after cleaning;
[0066] (3) slice: slice the dragon fruit after cleaning, and slice thickness is 4cm;
[0067] (4) beating: the dragon fruit after the slice is beating and peeling;
[0068] (5) Canning impregnation: Put the beaten dragon fruit pulp into a fermenter with a food-grade stainless steel pump, and add food-grade sulfurous acid to the fermenter filled with dragon fruit; in each ton of pulp, food The amount of high-grade sulfurous acid added is 0.5L;
[0069] (6) Enzymolysis: enzymatically hydrolyze fruit pulp with pectinase, cellulase and protease; The solution was poured into the artesian juice and mixed evenly, ...
Embodiment 3
[0085] A brewing method of dragon fruit wine, the method may further comprise the steps:
[0086] (1) Raw material processing: picking fully ripe red pitaya fruit, requirements: fully ripe fruit, rich aroma, no mildew, no rot, no insect damage, no raw green fruit;
[0087] (2) Cleaning: clean the raw materials with deionized sterile water, and drain after cleaning;
[0088] (3) slice: slice the dragon fruit after cleaning, and slice thickness is 5cm;
[0089] (4) beating: the dragon fruit after the slice is beating and peeling;
[0090] (5) Canning impregnation: Put the beaten dragon fruit pulp into a fermenter with a food-grade stainless steel pump, and add food-grade sulfurous acid to the fermenter filled with dragon fruit; in each ton of pulp, food The amount of high-grade sulfurous acid added is 0.5L;
[0091] (6) Enzymolysis: enzymatically hydrolyze fruit pulp with pectinase, cellulase and protease; The solution was poured into the artesian juice and mixed evenly, the...
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