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Preparation process of red pitaya wine

A red-heart dragon fruit and a preparation technology, applied in the field of wine making, can solve the problems of insufficient aroma, poor clarity of wine body, bad taste, etc., and achieve the effects of acid-resistant saccharification fermentation power, improved wine quality, and good growth

Pending Publication Date: 2021-04-20
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the brewing process of dragon fruit wine is a conventional fruit wine brewing method, which mainly includes steps such as peeling, crushing, enzymolysis, fermentation, aging, clarification, and filling. Influenced by factors, at present, the red dragon fruit wine has problems such as easy browning of the color of the wine body, poor clarity of the wine body, insufficient fragrance, and poor taste, which have seriously affected the efficacy and economic value of the fruit wine product.

Method used

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  • Preparation process of red pitaya wine
  • Preparation process of red pitaya wine
  • Preparation process of red pitaya wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The present embodiment provides a kind of preparation technology of pitaya fruit wine with red heart, and the preparation technology of this pitaya fruit wine with red heart comprises the following steps:

[0030] (1) preparing pitaya pulp: red dragon fruit is squeezed to obtain dragon fruit pulp for subsequent use;

[0031] (2) Fermentation: add distilled water to the pitaya pulp, then add Saccharomyces cerevisiae, and ferment for 10 days at 18°C ​​to obtain a fermented liquid for subsequent use; the mass ratio of the added distilled water to the pitaya pulp is 1:2; Before adding Saccharomyces cerevisiae, keep the dragon fruit puree at 95°C for 25 minutes, then cool it down to 30°C, and then add Saccharomyces cerevisiae; Saccharomyces cerevisiae can be obtained by the following method: crush the indica rice and steam dry to obtain cooked rice flour, Add 2% yeast seed liquid and 1% Aspergillus niger seed liquid by weight of cooked rice flour to the cooked rice flour, mi...

Embodiment 2

[0036] The present embodiment provides a kind of preparation technology of pitaya fruit wine with red heart, and the preparation technology of this pitaya fruit wine with red heart comprises the following steps:

[0037](1) preparing pitaya pulp: red dragon fruit is squeezed to obtain dragon fruit pulp for subsequent use;

[0038] (2) Fermentation: add distilled water to the pitaya pulp, then add Saccharomyces cerevisiae, and ferment for 12 days at 20°C to obtain a fermented liquid for subsequent use; the mass ratio of the added distilled water to the pitaya pulp is 1:2; Before adding Saccharomyces cerevisiae, keep the dragon fruit puree at 100°C for 30 minutes, then cool it down to 32°C, and then add Saccharomyces cerevisiae; Saccharomyces cerevisiae can be obtained by the following method: grind indica rice and dry steam it to obtain cooked rice flour, Add yeast seed liquid of 3% weight of cooked rice flour and 1.5% Aspergillus niger seed liquid to the cooked rice flour, mix...

Embodiment 3

[0043] The present embodiment provides a kind of preparation technology of pitaya fruit wine with red heart, and the preparation technology of this pitaya fruit wine with red heart comprises the following steps:

[0044] (1) preparing pitaya pulp: red dragon fruit is squeezed to obtain dragon fruit pulp for subsequent use;

[0045] (2) Fermentation: add distilled water to the pitaya pulp, then add Saccharomyces cerevisiae, and ferment for 15 days at 22°C to obtain a fermented liquid for subsequent use; the mass ratio of the added distilled water to the pitaya pulp is 1:3; Before adding Saccharomyces cerevisiae, keep the dragon fruit puree at 105°C for 35 minutes, then cool down to 35°C, and then add Saccharomyces cerevisiae; Saccharomyces cerevisiae can be obtained by the following method: crushing indica rice and dry steaming to obtain cooked rice flour, Add 4% yeast seed liquid and 2% Aspergillus niger seed liquid by weight of cooked rice flour to the cooked rice flour, mix ...

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Abstract

The invention relates to the technical field of wine brewing, in particular to a preparation process of red pitaya wine. The preparation process of the red pitaya wine comprises the following steps of (1) preparing pitaya primary pulp; (2) performing fermenting; (3) adding materials; (4) performing ageing; and (5) performing membrane filtration. According to the red pitaya wine, anthocyanin in the raw materials can be reserved to the maximum extent, and unstable pigments and proteins are removed, so that the obtained fruit wine is clear in wine body and bright and stable in color.

Description

【Technical field】 [0001] The technical field of brewing of the present invention particularly relates to a preparation process of red pitaya fruit wine. 【Background technique】 [0002] The natural red pigments rich in red dragon fruit are betaine pigments, which are rose red and purple in color, and the color is attractive. Betaine natural pigments have strong antioxidant effects, among which β-anthocyanins have anti-cardiovascular disease and anti-cancer effects. At present, the brewing process of dragon fruit wine is a conventional fruit wine brewing method, which mainly includes steps such as peeling, crushing, enzymolysis, fermentation, aging, clarification, and filling. Influenced by factors, at present, red heart pitaya fruit wine has problems such as easy browning of wine body color and luster, poor wine body clarity, insufficient fragrance, and bad taste, which have seriously affected the efficacy and economic value of fruit wine products. 【Content of invention】 ...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/024C12G3/026C12H1/044C12H1/052C12H1/22C12H1/07C12R1/865C12R1/685
CPCY02A50/30
Inventor 刘国明何雪梅李杰民叶冬青唐雅园易萍零东宁卫萍李丽孙健
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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