Preparation method for producing roxburgh rose fermented wine by using ultrahigh pressure technology

Abstract

The invention discloses a preparation method for producing roxburgh rose fermented wine by using an ultrahigh pressure technology, and belongs to the technical field of food processing. The method comprises the steps of raw material treatment, fermentation, filtration and filling: in the step of raw material treatment, fresh rosa roxburghii tratt fruits are cleaned, diced and squeezed to obtain crude liquid, 0.1-0.15% of pectinase is added, enzymolysis is performed at 48-50 DEG C for 2-3 hours, filtration and centrifugation are performed, supernatant is taken, and ultrahigh-pressure sterilization is performed; during fermentation, 80-90 parts of enzymatic hydrolysate, 0.5-1.5 parts of yeast and 15-20 parts of white granulated sugar are fermented at 25 + / -3 DEG C for 12-14 days until the alcoholic strength is 12% Vol. High-temperature sterilization is replaced by ultrahigh pressure, thermosensitive nutrients such as vitamin C and SOD are reserved, the PPO enzyme inactivation rate can be increased through the improved scheme, browning is reduced, and the product is good in flavor, long in shelf life and suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and specifically proposes a method for producing prickly pear fermented wine using ultra-high pressure technology. Background Technology

[0002] Ripe prickly pear fruit has a coarse texture and a sour, astringent taste, making it unsuitable for raw consumption; it is mainly used for juice processing. However, prickly pear is rich in heat-sensitive functional active ingredients such as vitamin C, polyphenols, flavonoids, and SOD, which are easily degraded when exposed to heat processing environments. Furthermore, during the juicing process, operations such as pulping, crushing, and high-temperature sterilization increase the contact area between the raw material and oxygen, and between enzymes and matrix components, triggering biochemical reactions such as oxidation and browning. This leads to a decline in the quality of processed prickly pear products, making it difficult to fully realize their superior characteristics. Due to the high phenolic content, unprocessed prickly pear products have a sour and astringent taste. Fermenting prickly pear juice, such as in the production of low-alcohol prickly pear wine, can improve the flavor while preserving the original nutrients.

[0003] Fresh prickly pear juice is rich in nutrients such as vitamin C, dietary fiber, and organic acids, but its taste is unpleasant when consumed directly. Most products on the market are processed using high-temperature instantaneous sterilization technology, which is thorough and cost-effective, but results in significant nutrient loss and a cooked taste. To meet consumer demand for high-quality products, the food processing industry urgently needs to develop more advanced non-heat-based processing technologies. Ultra-high pressure (UHPP) processing technology has been proven to be a novel sterilization technique that effectively inhibits the growth of microorganisms in food while preserving its original flavor at relatively low temperatures. UHPP technology can reduce the activity of harmful enzymes at room temperature, inactivate spoilage bacteria, molds, and pathogenic bacteria, reduce the loss of heat-sensitive nutrients in food, and ensure the original quality and flavor of the food. It is commonly used for the sterilization of fruit and vegetable products and has already been applied in the processing of fruits such as dragon fruit, mango, and strawberries. Applying UHPP cold sterilization technology to fermented prickly pear wine can produce a more widely accepted low-alcohol fermented wine that retains its original nutrients, expanding the prickly pear market, enriching prickly pear product lines, and increasing the added value of prickly pear. Summary of the Invention

[0004] In view of this, the present invention proposes a basic preparation method for producing prickly pear fermented wine using ultra-high pressure technology. This method solves the problems of loss of heat-sensitive nutrients and flavor deterioration of prickly pear caused by traditional heat processing through the rational application of ultra-high pressure technology, while ensuring the stability of the fermentation process and achieving the basic requirements of "preserving nutrients, improving flavor and inhibiting browning" for prickly pear fermented wine.

[0005] The technical solution of this invention is achieved as follows: This invention provides a basic preparation method for producing prickly pear fermented wine using ultra-high pressure technology, comprising the following steps: Raw material processing: Select fresh prickly pear fruit, wash, remove leaves and seeds, cut into pieces, and press to obtain crude prickly pear juice; add pectinase to the crude prickly pear juice for enzymatic hydrolysis, the amount of pectinase is 0.1-0.15% of the mass of the crude prickly pear juice, and the enzymatic hydrolysis process conditions are 48-50℃ for 2-3 hours; after enzymatic hydrolysis, filter through a 120-mesh filter, and then centrifuge at 4000 r / min for 10 minutes to collect the supernatant; subject the supernatant to ultra-high pressure sterilization treatment, the process conditions are 425 MPa for 25 minutes to obtain prickly pear enzymatic hydrolysate.

[0006] Fermentation: By weight, add 0.5-1.5 parts yeast and 15-20 parts white sugar to 80-90 parts of prickly pear enzyme hydrolysate for fermentation; the fermentation conditions are a temperature of 25±3℃, a time of 12-14 days, stirring once a day for 2-4 minutes each time; stop fermentation when the alcohol content reaches 12% Vol, which is the end point of fermentation.

[0007] Filtration: The fermented wine is filtered with activated carbon to remove impurities and some off-flavors, thereby improving the clarity of the wine.

[0008] Bottling: The filtered prickly pear wine is then bottled into sterile containers to complete the production process.

[0009] In some embodiments, to further address the issues of incomplete browning control and insufficient heat-sensitive nutritional stability, this invention further proposes an improved scheme for dual-stage ultra-high pressure targeted regulation of the supernatant. Through differentiated ultra-high pressure parameter design, it achieves the dual goals of precise inactivation of PPO enzyme and enhanced nutritional stability, as detailed below: In the raw material processing stage, before the 425MPa treatment for 25 minutes, it also includes a 350-380MPa treatment for 15-20 minutes at room temperature, preferably 360MPa for 18 minutes.

[0010] The dual-stage ultra-high pressure parameter design is based on the characteristics of the prickly pear supernatant: the 350-380MPa range can inactivate the key browning enzyme (PPO) without destroying vitamin C and SOD (whose stable pressure threshold is ≥400MPa); the subsequent 425MPa treatment not only ensures the microbial sterilization effect, but also enhances the nutritional stability through molecular micro-recombination, achieving the synergistic effect of "enzyme inactivation-sterilization-nutrition stabilization".

[0011] The two-stage ultra-high pressure treatment can be carried out continuously in the same ultra-high pressure equipment without the need to transfer the supernatant, avoiding secondary contamination, significantly reducing subsequent storage losses, and offering better economic benefits. The present invention has the following advantages over the prior art: Taking advantage of the high total sugar content of prickly pear, it is transformed into a low-alcohol fermented wine through fermentation, which improves the sour and astringent taste of prickly pear, while retaining the core nutrients such as vitamin C, polyphenols, and SOD in prickly pear, making prickly pear products more acceptable to consumers and enriching the variety of prickly pear products.

[0012] The 425MPa, 25-minute ultra-high pressure sterilization technology replaces the traditional high-temperature instantaneous sterilization, achieving microbial inactivation and inhibition of harmful enzyme activity at room temperature, reducing the loss of heat-sensitive nutrients, avoiding the generation of cooking taste, and ensuring the original flavor and nutritional value of prickly pear fermented wine.

[0013] By clearly defining the dosage of pectinase, enzymatic hydrolysis conditions, fermentation raw material ratio, and fermentation parameters, the quality of prickly pear enzymatic hydrolysate is stabilized and the fermentation process is controllable, ensuring that the final product alcohol content is stable at 12% Vol, with minimal batch-to-batch quality differences, thus meeting the needs of industrial production.

[0014] Furthermore, through the first stage of ultra-high pressure targeted treatment, the PPO enzyme inactivation rate is improved, the browning degree of the finished product is reduced after 3 months of storage at room temperature, and the bright appearance period is extended, which further solves the problem of browning affecting the shelf life of the product in the later stage of storage. Detailed Implementation

[0015] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0016] Example 1 1. Preparation steps Step 1: Raw Material Processing. Select fresh prickly pears of the Guinong No. 5 variety from Longli, ensuring they are in good condition, moderately ripe, and free from rot and insect infestation. Rinse the surface of the fresh fruit with running water to remove impurities, manually remove leaves and seeds, and cut the pulp into 1-2cm cubes. Use a screw press to press the pulp cubes and collect the crude prickly pear juice. Add pectinase to the crude prickly pear juice at a dosage of 0.12% of the juice's mass. Place the mixture in a 48℃ constant temperature water bath for 2 hours of enzymatic hydrolysis. After hydrolysis, filter the mixture through a 120-mesh filter to remove solid impurities such as pulp residue. Transfer the filtered liquid to a high-speed centrifuge and centrifuge at 4000 rpm for 10 minutes, collecting the supernatant. Place the supernatant in an ultra-high pressure treatment device and treat it at 425 MPa for 25 minutes to sterilize, obtaining the prickly pear enzymatic hydrolysate.

[0017] Step 2: Fermentation. Measure 82 parts by weight of prickly pear enzymatic hydrolysate, 0.2 parts of Angel brewing yeast, and 15 parts of white sugar, and add them to a sterile fermentation tank. Stir well to fully dissolve the yeast and sugar. Place the fermentation tank in a constant temperature incubation environment at 23℃ and ferment for 13 days. Stir once a day for 3 minutes each time during fermentation. Use a digital alcohol meter to monitor the alcohol content of the fermentation system in real time. Stop fermentation when the alcohol content reaches 12% vol.

[0018] Step 3: Filtration. After fermentation, add activated carbon (1% of the weight of the wine) to the wine and stir to adsorb for 30 minutes at room temperature. Then filter using a plate and frame filter press to remove activated carbon, yeast residues and large molecular impurities produced during fermentation, and obtain a clarified wine.

[0019] Step 4: Bottling. The clarified liquor is filled into 500mL sterile glass bottles using a fully automated filling machine in a Class 100 aseptic workshop. After sealing, the bottles are stored away from light to obtain the finished prickly pear fermented wine.

[0020] 2. Performance Verification Steps Determination of soluble solids content: Using an Abbe refractometer, take 2 mL of prickly pear fermented wine sample, drop it onto the surface of the refractometer prism, wipe it clean, close the prism, and read the soluble solids value when the temperature stabilizes at 25℃. Repeat the measurement 3 times and take the average value.

[0021] Vitamin C content determination: High performance liquid chromatography (HPLC) was used. 5 mL of prickly pear fermented wine sample was filtered through a 0.45 μm microporous membrane and injected into the HPLC instrument. The chromatographic conditions were: C18 column (250 mm × 4.6 mm, 5 μm), mobile phase 0.1% phosphoric acid aqueous solution-methanol (95:5, V / V), flow rate 1.0 mL / min, detection wavelength 245 nm, and column temperature 30 ℃. A standard curve was plotted based on vitamin C standards, and the vitamin C content was calculated by substituting the sample peak area. The determination was repeated 3 times, and the average value was taken.

[0022] SOD enzyme activity assay: The xanthine oxidase method was used. 1 mL of prickly pear fermented wine sample was added to a reaction system containing xanthine, xanthine oxidase, and nitroblue tetrazolium. The mixture was reacted in a 37℃ constant temperature water bath for 40 minutes. The absorbance was measured at 560 nm using a UV-Vis spectrophotometer. The SOD enzyme activity was calculated using the formula: "SOD enzyme activity = (absorbance of control tube - absorbance of sample tube) / absorbance of control tube × 100% / 50% × dilution factor". The assay was repeated 3 times, and the average value was taken.

[0023] PPO enzyme activity assay: The catechol colorimetric method was used. 2 mL of prickly pear fermented wine sample was taken, and 1 mL of 0.1 mol / L catechol solution (substrate) was added. The mixture was reacted in a 30℃ constant temperature water bath for 10 minutes. The absorbance change was measured at 420 nm using a UV-Vis spectrophotometer. One unit of enzyme activity (U) was defined as a change in absorbance of 0.01 per minute. The PPO enzyme activity was calculated. The assay was repeated 3 times, and the average value was taken.

[0024] Determination of volatile compound content: Gas chromatography-mass spectrometry (GC-MS) was used. 10 mL of prickly pear fermented wine sample was taken, and 5 mL of anhydrous ethanol (internal standard) was added. After adsorption via a solid-phase microextraction (SPME) fiber head (50 / 30 μm DVB / CAR / PDMS) at 60 °C for 30 minutes, the sample was injected into the GC-MS instrument. Chromatographic conditions: DB-5MS capillary column (30 m × 0.25 mm × 0.25 μm). The temperature was increased sequentially: the initial temperature was 40℃ and held for 3 minutes, then increased to 200℃ at 5℃ / min and held for 2 minutes, and then increased to 250℃ at 10℃ / min and held for 5 minutes; the carrier gas was helium, the flow rate was 1.0 mL / min, and the split ratio was 10:1; the mass spectrometry conditions were: electron impact ionization source (EI), ionization energy 70 eV, scan range m / z 35-450; the total content of volatile compounds was calculated by area normalization method, and the determination was repeated 3 times and the average value was taken.

[0025] Alcohol content determination: The alcohol meter method was used. 100 mL of prickly pear fermented wine sample was placed in a 25℃ constant temperature water bath for 30 minutes. The alcohol meter was slowly placed into the sample. After stabilization, the alcohol content value was read. The determination was repeated 3 times and the average value was taken.

[0026] 3. Performance Verification Results

[0027] Example 2 1. Preparation steps Step 1: Raw material processing. Select fresh prickly pear fruits of the same origin, variety, and quality as in Example 1. Wash, remove leaves and seeds, cut into pieces, and press to obtain crude prickly pear juice. Add pectinase (0.12% of the crude juice mass) to the crude prickly pear juice and place it in a 48℃ constant temperature water bath for 2 hours for enzymatic hydrolysis. After enzymatic hydrolysis, filter through a 120-mesh filter and centrifuge at 4000r / min for 10 minutes to collect the supernatant. First stage of ultra-high pressure treatment: The supernatant is placed into an ultra-high pressure treatment device and treated at 360MPa for 18 minutes under normal temperature conditions. Second stage ultra-high pressure treatment: After the first stage treatment is completed, without transferring the supernatant, directly adjust the ultra-high pressure equipment parameters to 425MPa and continue treatment for 25 minutes; after the two stages of ultra-high pressure treatment are completed, the prickly pear enzymatic hydrolysate is obtained.

[0028] Step 2: Fermentation. By weight, take 82 parts of prickly pear enzymatic hydrolysate, 0.2 parts of Angel brewing yeast, and 15 parts of white sugar, add them to a sterile fermentation tank and stir well; ferment at a constant temperature of 23℃ for 13 days, stirring once a day for 3 minutes each time, until the alcohol content reaches 12% Vol and then stop fermentation (the steps are exactly the same as in Example 1).

[0029] Step 3: Filtration. This is exactly the same as in Example 1, involving the addition of 1% activated carbon for adsorption for 30 minutes followed by plate and frame filtration to obtain a clear wine.

[0030] Step 4: Filling. This is exactly the same as in Example 1, i.e., filling into sterile glass bottles in a Class 100 aseptic workshop, sealing and storing in the dark.

[0031] 2. Performance Verification Steps Except for the addition of "determination of browning degree after 3 months of storage at room temperature", the other performance verification steps are completely consistent with Example 1. The browning degree is determined by ultraviolet-visible spectrophotometer. The prickly pear fermented wine sample after 3 months of storage is filtered through a 0.45μm microporous membrane and the absorbance is measured at a wavelength of 420nm. The lower the absorbance value, the lighter the browning degree. The measurement is repeated 3 times and the average value is taken.

[0032] 3. Performance Verification Results

[0033] Comparative Example 1 1. Preparation steps Step 1: Raw material processing. The steps of raw material selection, washing, leaf and seed removal, cutting, pressing, enzymatic hydrolysis, filtration, and centrifugation are completely consistent with those in Example 1; the supernatant obtained by centrifugation is placed in a high-temperature instantaneous sterilization device and treated at 121°C for 15 seconds to complete sterilization, thus obtaining prickly pear enzymatic hydrolysate.

[0034] Step 2: Fermentation. Completely consistent with Example 1 (82 parts enzymatic hydrolysate, 0.2 parts Angel yeast, 15 parts white sugar, fermented at 23°C for 13 days, stirred for 3 minutes daily).

[0035] Step 3: Filtration. Completely consistent with Example 1 (1% activated carbon adsorption for 30 minutes followed by plate and frame filtration).

[0036] Step 4: Filling. Completely consistent with Example 1 (filling in a Class 100 aseptic workshop and storing in a sealed, light-protected environment).

[0037] 2. Performance Verification Steps Completely consistent with Example 1.

[0038] 3. Performance Verification Results

[0039] Comparative Example 2 1. Preparation steps Step 1: Raw material processing. The steps of raw material selection, washing, leaf and seed removal, cutting, pressing, enzymatic hydrolysis, filtration, and centrifugation are completely consistent with those in Example 1; the supernatant obtained by centrifugation is placed in an ultra-high pressure treatment device and treated for 15 minutes under a pressure of 300 MPa to obtain prickly pear enzymatic hydrolysate.

[0040] Step 2: Fermentation. Completely consistent with Example 1.

[0041] Step 3: Filtering. Completely consistent with Example 1.

[0042] Step 4: Filling. Completely consistent with Example 1.

[0043] 2. Performance Verification Steps Except for the addition of "total microbial count determination", the remaining performance verification steps are completely consistent with Example 1; the total microbial count is determined by plate counting method, taking 1 mL of prickly pear fermented wine sample and serially diluting it with sterile physiological saline to 10⁻ 6 Take 0.1 mL of the diluted solution and spread it on nutrient agar medium. Incubate at 37°C for 48 hours, count the number of colonies, repeat the measurement 3 times, and take the average value.

[0044] 3. Performance Verification Results

[0045] Comparative Example 3 1. Preparation steps Step 1: Raw material processing. The steps of raw material selection, cleaning, leaf and seed removal, cutting, and pressing are completely consistent with those in Example 1; pectinase is added to the crude prickly pear juice at a dosage of 0.2% of the crude prickly pear juice mass, and the mixture is placed in a 55°C constant temperature water bath for enzymatic hydrolysis for 2 hours; after enzymatic hydrolysis, the mixture is filtered through a 120-mesh filter, centrifuged at 4000 r / min for 10 minutes, and the supernatant is collected; the supernatant is placed in an ultra-high pressure treatment device and treated at 425 MPa pressure for 25 minutes to obtain the prickly pear enzymatic hydrolysate.

[0046] Step 2: Fermentation. Completely consistent with Example 1.

[0047] Step 3: Filtering. Completely consistent with Example 1.

[0048] Step 4: Filling. Completely consistent with Example 1.

[0049] 2. Performance Verification Steps Except for the newly added "determination of pectin residue", the other performance verification steps are completely consistent with those in Example 1. The determination of pectin residue uses the carbazole colorimetric method. Take 2 mL of prickly pear fermented wine sample, add 5 mL of concentrated sulfuric acid, heat in a boiling water bath for 10 minutes, cool, add 0.1 mL of 0.15% carbazole ethanol solution, and continue heating in a boiling water bath for 20 minutes. After cooling, use a UV-Vis spectrophotometer to measure the absorbance at a wavelength of 530 nm, calculate the pectin residue according to the galacturonic acid standard curve, repeat the measurement 3 times, and take the average value.

[0050] 3. Performance Verification Results

[0051] Comparative Example 4 1. Preparation steps Step 1: Raw material processing. Completely consistent with Example 1 (enzymatic hydrolysis, filtration, centrifugation, ultra-high pressure treatment at 425 MPa for 25 minutes).

[0052] Step 2: Fermentation. By weight, take 82 parts of prickly pear enzyme hydrolysate, 0.2 parts of Angel brewing yeast, and 15 parts of white sugar, add them to a sterile fermentation tank and stir well; place the fermentation tank in a constant temperature environment of 30℃ and ferment for 13 days, stirring twice a day for 3 minutes each time; stop fermentation when the alcohol content reaches 12% Vol.

[0053] Step 3: Filtering. Completely consistent with Example 1.

[0054] Step 4: Filling. Completely consistent with Example 1.

[0055] 2. Performance Verification Steps Except for the newly added "determination of fusel oil content", the other performance verification steps are completely consistent with Example 1. The fusel oil content was determined by gas chromatography. 5 mL of prickly pear fermented wine sample was filtered through a 0.45 μm microporous membrane and injected into the gas chromatograph. The chromatographic conditions were: FFAP capillary column (30 m × 0.32 mm × 0.25 μm), column temperature program: initial temperature 40 °C held for 5 minutes, then increased to 200 °C at 10 °C / min and held for 5 minutes; the detector was a flame ionization detector (FID), the carrier gas was nitrogen, and the flow rate was 1.0 mL / min; a standard curve was plotted based on isobutanol and isoamyl alcohol standards, the total fusel oil content was calculated, and the determination was repeated 3 times, and the average value was taken.

[0056] 3. Performance Verification Results

[0057] Comparative Example 5 1. Preparation steps Step 1: Raw material processing. The steps of raw material selection, washing, leaf and seed removal, cutting, pressing, enzymatic hydrolysis, filtration, and centrifugation are completely consistent with those in Example 2; the supernatant is placed in an ultra-high pressure treatment device and treated at 402.5 MPa (average pressure of 360 MPa and 425 MPa) for 43 minutes (total time of 18 minutes and 25 minutes) at room temperature to obtain prickly pear enzymatic hydrolysate.

[0058] Step 2: Fermentation. Completely consistent with Example 2.

[0059] Step 3: Filtering. Completely consistent with Example 2.

[0060] Step 4: Filling. Completely consistent with Example 2.

[0061] 2. Performance Verification Steps Completely consistent with Example 2 (including browning degree determination after 3 months of storage at room temperature).

[0062] 3. Performance Verification Results

[0063] Example 1 (supernatant treated with 425MPa / 25min ultra-high pressure, combined with 0.12% pectinase, fermentation at 23℃, etc.) highlights its core advantages by comparing with Comparative Example 1 (traditional high-temperature instantaneous sterilization) and Comparative Example 2 (non-inventory ultra-high pressure parameters): Compared with traditional high-temperature sterilization, the basic scheme improves vitamin C retention by 10.2% and SOD enzyme activity by 14.0%, and has no cooking taste; compared with non-inventory ultra-high pressure parameters, the basic scheme controls the total number of microorganisms below 10CFU / mL and improves PPO enzyme inactivation rate by 9.6%, fully demonstrating that "selection of ultra-high pressure parameters" and "combination of enzymatic hydrolysis and fermentation parameters" are the key to achieving "retention of heat-sensitive nutrients, guarantee of sterilization effect, and stable product quality".

[0064] Example 2, compared with Example 1 and Comparative Example 5, showed that the PPO enzyme activity of Example 2 decreased by 7.2%, the browning degree decreased by 27.1% after 3 months of storage at room temperature, and the vitamin C content increased by 1.5%. Compared with Comparative Example 5, the improved scheme showed that the PPO enzyme inactivation rate increased by 10.8% and the volatile compound content increased by 5.7%. This demonstrates that the "two-end ultra-high pressure" is a targeted design based on the difference in the pressure tolerance threshold of PPO enzyme and thermosensitive nutrients in the supernatant of prickly pear, rather than a simple superposition of pressure and time, and can simultaneously achieve the synergistic effect of "inhibiting browning, preserving nutrition, and stabilizing flavor".

[0065] The results of Comparative Examples 3 and 4 further corroborate the necessity of the combination of parameters in the basic scheme: conventional enzymatic hydrolysis parameters resulted in pectin residue of 0.85 g / L, affecting the clarity of the wine; conventional fermentation parameters resulted in excessive fusel oil content and alcohol content deviating from the target value of 1.8% Vol. This fully demonstrates that the synergy of the "enzymatic hydrolysis-ultra-high pressure-fermentation" parameters in this invention is the key to ensuring product quality, rather than an isolated application of a single technology.

[0066] In summary, through system comparison of the embodiments and comparative examples, the technical solution proposed in this application not only solves the pain points of "heat-sensitive nutrient loss and uncontrolled browning" in the traditional processing of prickly pear fermented wine, but also avoids the limitations of existing ultra-high pressure technology through parameter optimization and targeted design, providing reliable technical support for the industrial production of prickly pear fermented wine.

[0067] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for producing prickly pear fermented wine using ultra-high pressure technology, characterized in that, Includes the following steps: (1) Raw material processing: Select fresh prickly pear fruit, wash it, remove leaves and seeds, cut it into pieces, and press it to obtain crude prickly pear juice; add pectinase to the crude prickly pear juice for enzymatic hydrolysis, filter it, centrifuge it to obtain the supernatant, and sterilize the supernatant under ultra-high pressure to obtain prickly pear enzymatic hydrolysate; (2) Fermentation: Yeast and white sugar are added to the prickly pear hydrolysate for fermentation until the alcohol content reaches 12% vol; (3) Filtration: The fermented wine is filtered with activated carbon; (4) Bottling: The filtered wine is put into a container to obtain prickly pear fermented wine.

2. The preparation method according to claim 1, characterized in that, In step (1), the amount of pectinase used is 0.1-0.15% of the mass of the crude prickly pear juice.

3. The preparation method according to claim 1, characterized in that, In step (1), the enzymatic hydrolysis process conditions are: enzymatic hydrolysis at 48-50℃ for 2-3 hours.

4. The preparation method according to claim 1, characterized in that, In step (1), the filtration uses a 120-mesh filter; the centrifugation process conditions are: centrifugation at 4000 r / min for 10 minutes.

5. The preparation method according to claim 1, characterized in that, In step (1), the process conditions for ultra-high pressure sterilization are: treatment at 425 MPa pressure for 25 minutes.

6. The preparation method according to claim 1, characterized in that, In step (2), by weight, the amount of prickly pear hydrolysate is 80-90 parts, the amount of yeast is 0.5-1.5 parts, and the amount of white sugar is 15-20 parts.

7. The preparation method according to claim 1, characterized in that, In step (2), the fermentation temperature is 25±3℃.

8. The preparation method according to claim 1, characterized in that, In step (2), the fermentation time is 12-14 days.

9. The preparation method according to claim 1, characterized in that, In step (2), the yeast is stirred once a day during the fermentation process, and the stirring time is 2-4 minutes each time; the yeast is Angel brewing yeast.

10. A prickly pear fermented wine, characterized in that, The prickly pear fermented wine is prepared by the preparation method of prickly pear fermented wine using ultra-high pressure technology as described in any one of claims 1-9.

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