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

Pending Publication Date: 2020-03-27
贵州绿色山水农业科技发展有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production process of dragon fruit wine mainly refers to the process of soaking and fermenting wine with peel, but this process is not suitable for the production of high-quality dragon fruit wine. Second, the acidity of fully mature dragon fruit is relatively high, the pigment and tannin content

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Thicknessaaaaaaaaaa
Thicknessaaaaaaaaaa
Login to view more

Abstract

The invention discloses a brewing method of pitaya fruit wine, and belongs to the technical field of fruit wine brewing. The method comprises the following steps of treating raw materials and performing cleaning: cleaning the raw materials with deionized sterile water, after cleaning, performing draining, performing cutting into slices, performing pulping, performing canning and macerating, performing enzymolysis, performing clarification, performing fermentation, pouring wine, performing storage, performing aging, adding clarifying liquid for clarification, performing filtration, performing oxidization resistant treatment, performing blending, performing freezing treatment, performing sterilization and plate filtration, performing stability test, performing precise filtration, and performing quality testing and filling: performing quality testing according to the enterprise standard, and performing filling after the pitaya fruit wine is qualified. The pitaya fruit wine brewed by the brewing method disclosed by the invention has the advantages of being good in mouth feel, stable in quality and the like, and the sensory indexes and the physical and chemical indexes of the produced pitaya wine all reach the national standard.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a method for brewing dragon fruit wine. Background technique [0002] Dragon fruit, also known as red dragon fruit, belongs to the cactus family. The fruit is oval in shape, red or yellow in appearance, white, red or purple in flesh, with many black seeds in the flesh. It is one of the famous tropical and subtropical fruits. Dragon fruit is a high-fiber, low-sugar, low-fat "one high and two low" health food. Regular consumption can lower blood pressure, lower blood lipids, moisten the lungs, detoxify, beautify the skin, and improve eyesight. It is also helpful for constipation and diabetes The role of treatment. Dragon fruit is sweet and flat, and its main nutrients are protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium, etc. [0003] The results of modern scientific research and analysis show that dragon fruit ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 伍廷超
Owner 贵州绿色山水农业科技发展有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap