CN104194996B - A kind of Hylocereus undatus mulberry fruit wine and preparation method thereof - Google Patents
A kind of Hylocereus undatus mulberry fruit wine and preparation method thereof Download PDFInfo
- Publication number
- CN104194996B CN104194996B CN201410388073.2A CN201410388073A CN104194996B CN 104194996 B CN104194996 B CN 104194996B CN 201410388073 A CN201410388073 A CN 201410388073A CN 104194996 B CN104194996 B CN 104194996B
- Authority
- CN
- China
- Prior art keywords
- mulberry
- hylocereus undatus
- fruit
- wine
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention discloses a kind of preparation method of Hylocereus undatus mulberry fruit wine, comprise the following steps: 1) prepare dragon fruit juice and mulberry juice, for subsequent use; 2) take dragon fruit juice and mulberry juice by the weight ratio of 7 ~ 10:1 ~ 2, mix, obtain fruit juice blends; 3) in fruit juice blends, glucose, yeast saccharomyces cerevisiae, yeast food and potassium metabisulfite is added, in 18 ~ 25 DEG C of condition bottom fermentations until alcoholic strength is 10 ~ 12vol%, go out except yeast saccharomyces cerevisiae is active, gained fermented liquid was in normal temperature condition lower seal ageing more than 18 months, filter, sterilizing, to obtain final product.The fruit wine adopting the method for the invention obtained is limpid transparent, in ruby red color, and can keep this color (more than at least 3 years) for a long time; And the wine body of brew gained fruit wine is plentiful, there is the distinctive fragrance of former fruits and strong aroma, and fruital and aroma are lumped very harmoniously together; The sweet mouthfeel of gained fruit wine is agreeable to the taste, mellow pure and free from extraneous odour.
Description
Technical field
The present invention relates to a kind of fruit wine, be specifically related to a kind of Hylocereus undatus mulberry fruit wine and preparation method thereof.
Background technology
Hylocereus undatus, also known as Hylocereus undatus, originates in torrid areas, Central America.Hylocereus undatus is nutritious, function is unique, and it contains the rare vegetable albumin of general plant and anthocyanidin, abundant VITAMIN and water-soluble meals fiber, has hypotensive, reducing blood-fat, removing toxic substances, improves effect of blood circulation, fat-reducing and beauty.
Fruit wine utilizes the sugar of fruit itself to be become the wine of alcohol by saccharomycetes to make fermentation, the local flavor containing fruit and alcohol.In recent years, be separately that the report of raw material making fruit wine is more with Hylocereus undatus, if publication number is the patent of invention of CN101041800, CN102154082A; Less using Hylocereus undatus and other fruit as mixing raw material making fruit wine, if publication number is the patent of invention of CN1814735, discloses and a kind ofly utilizes Hylocereus undatus extracting solution and the formulated dragon-fruit grape wine of the former wine of grape wine and preparation method thereof.But the Hylocereus undatus of red meat disclosed in the prior art fruit wine that to be raw material obtained, time initial, wine liquid be burgundy, but for some time (usual 6 ~ 8 months) afterwards color easily disappear, cause fruit wine to lose the true color and luster of former fruit, impact is colours of wine really.Have not yet to see with red meat Hylocereus undatus and mulberries as the relevant report of fruit wine prepared by raw material.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Hylocereus undatus mulberry fruit wine and preparation method thereof.The method is with red meat Hylocereus undatus and mulberries for raw material, and carry out brew with specific yeast, gained fruit wine is ruby red color, and can keep this color for a long time and not disappear; The wine body of gained fruit wine is plentiful, and have the distinctive fragrance of former fruits and strong aroma, fruital and aroma are lumped together, and sweet mouthfeel is agreeable to the taste, mellow pure and free from extraneous odour.
The preparation method of Hylocereus undatus mulberry fruit wine of the present invention, comprises the following steps:
1) get red meat Hylocereus undatus to clean, make slurries, filter, obtain dragon fruit juice, for subsequent use; Get mulberries to clean, make slurries, filter, obtain mulberry juice, for subsequent use;
2) take dragon fruit juice and mulberry juice by the weight ratio of 7 ~ 10:1 ~ 2, mix, obtain fruit juice blends;
3) in fruit juice blends, glucose, yeast saccharomyces cerevisiae, yeast food and potassium metabisulfite is added, in 18 ~ 25 DEG C of condition bottom fermentations until alcoholic strength is 10 ~ 12vol%, go out except yeast saccharomyces cerevisiae is active, gained fermented liquid was in normal temperature condition lower seal ageing more than 18 months, filter, namely obtain Hylocereus undatus mulberry fruit wine; Wherein, the weight ratio of described fruit juice blends, glucose, yeast saccharomyces cerevisiae, yeast food and potassium metabisulfite is 1:0.17 ~ 0.22:0.0001 ~ 0.0003:0.0001 ~ 0.0003:0.00017 ~ 0.00021, described yeast saccharomyces cerevisiae EC1118, described yeast food is FERMAIDK.
The step 1 of above-mentioned preparation method) in, adopt existing routine techniques to pull an oar after being cleaned by red meat Hylocereus undatus, normally first that it is broken, and then make slurries with Hylocereus undatus hollander, the slurries of gained after filtration, are collected filtrate, are namely obtained dragon fruit juice; Before Hylocereus undatus is carried out fragmentation, preferably also comprise the step selecting, reject Hylocereus undatus defect ware, mould decayed fruit, impurity etc.In this step, adopt existing routine techniques to pull an oar after being cleaned by mulberries, normally the mulberries expeller after cleaning is carried out squeezing and makes slurries, the slurries of gained filter, and collect filtrate, namely obtain mulberry juice.
The step 2 of above-mentioned preparation method) in, the weight ratio of described dragon fruit juice and mulberry juice is preferably 7 ~ 8:1 ~ 2.
The step 3 of above-mentioned preparation method) in, gained fermented liquid is generally 18 ~ 36 months in the time of normal temperature condition lower seal ageing.
The step 3 of above-mentioned preparation method) in, the filter operation after ageing completes normally adopts diatomite filter to filter.
The present invention also comprises the Hylocereus undatus mulberry fruit wine prepared by aforesaid method.Gained fruit wine is limpid transparent, has gloss, in ruby red color, and can keep this color for a long time and not disappear, and wine body be plentiful, has the distinctive fragrance of former fruits and strong aroma, fruital and aroma are lumped together very harmoniously, and sweet mouthfeel is agreeable to the taste, mellow pure.
Compared with prior art, the present invention jointly for raw material, is aided with specific yeast and other material carries out brew with red meat Hylocereus undatus and mulberries.Hylocereus undatus pigment is beet glycoside pigment, under condition of different pH, produce color reaction, extremely red in prune in acidic medium, Hylocereus undatus and the rear pH value of mulberry juice mixing are between 3.5 ~ 4.6, in ruby red color, the tartrate simultaneously produced after both fermentations in brewing process, citric acid are checked colors and are have provide protection, the colouration mechanism of adding mulberries pigment is identical with Hylocereus undatus pigment, both make gained fruit wine limpid transparent at acting in conjunction, in ruby red color, and this color can be kept for a long time and do not disappear (color can keep more than at least 3 years); Plentiful by the wine body of the method brew gained fruit wine, there is the distinctive fragrance of former fruits and strong aroma, and fruital and aroma are lumped very harmoniously together; The sweet mouthfeel of gained fruit wine is agreeable to the taste, mellow pure and free from extraneous odour.
Embodiment
With specific embodiment, the invention will be further described below, but the present invention is not limited to these embodiments.
Embodiment 1
1) choose fresh, clean without the red meat Hylocereus undatus of insect pest, peeling, broken, make slurries with Hylocereus undatus hollander (Qu Fuhui reaches agriculture and forestry machinery limited liability company), filter, collect filtrate, obtain dragon fruit juice, for subsequent use; Choose fresh, clean without the mulberries of insect pest, carry out squeezing with expeller and make slurries, the slurries of gained filter, and collect filtrate, obtain mulberry juice, for subsequent use;
2) take dragon fruit juice 800kg and mulberry juice 200kg by the weight ratio of 8:2, mix, obtain fruit juice blends;
3) in fruit juice blends, add the glucose being equivalent to fruit juice blends weight 0.2 times, be equivalent to the yeast saccharomyces cerevisiae EC1118 (French LALLEMAND group company) of fruit juice blends weight 0.0002 times, be equivalent to the yeast food FERMAIDK (French LALLEMAND group company) of fruit juice blends weight 0.0002 times and be equivalent to the potassium metabisulfite of fruit juice blends weight 0.00017 times, in 20 ~ 22 DEG C of condition bottom fermentations 12 days, isolate yeast saccharomyces cerevisiae, go out except yeast saccharomyces cerevisiae is active, obtain the fermented liquid that alcoholic strength is 12vol%, gained fermented liquid was in normal temperature condition lower seal ageing 20 months, filter with diatomite filter, packing after filtrate pasteurization, namely Hylocereus undatus mulberry fruit wine is obtained.
The obtained Hylocereus undatus mulberry fruit wine of the present embodiment is limpid transparent, and in ruby red color, wine body has the distinctive fragrance of former fruits and strong aroma, and fruital and aroma are lumped together very harmoniously, and sweet mouthfeel is agreeable to the taste, mellow pure and free from extraneous odour.
The Hylocereus undatus mulberry fruit wine that the present embodiment is obtained places 3 years at normal temperatures, and the color of fruit wine does not disappear, and no suspended substance, throw out and research of chaotic phenomenon.
After testing, the present embodiment gained fruit wine index is as follows: ethanol content 12%vol, total Titrable acid 5.6g/L, total reducing sugar 5g/L, volatile acid 0.5g/L, in ruby red color, limpid transparent, wine body is harmonious, and have typical red pitaya wine and morat local flavor, product indices meets NY/T1508-2007 " green food fruit wine " standard.
Embodiment 2
1) choose fresh, clean without the red meat Hylocereus undatus of insect pest, peeling, broken, make slurries with Hylocereus undatus hollander, filter, collect filtrate, obtain dragon fruit juice, for subsequent use; Choose fresh, clean without the mulberries of insect pest, carry out squeezing with expeller and make slurries, the slurries of gained filter, and collect filtrate, obtain mulberry juice, for subsequent use;
2) take dragon fruit juice 700kg and mulberry juice 200kg by the weight ratio of 7:2, mix, obtain fruit juice blends;
3) in fruit juice blends, add the glucose being equivalent to fruit juice blends weight 0.22 times, be equivalent to the yeast saccharomyces cerevisiae EC1118 (French LALLEMAND group company) of fruit juice blends weight 0.0001 times, be equivalent to the yeast food FERMAIDK (French LALLEMAND group company) of fruit juice blends weight 0.0003 times and be equivalent to the potassium metabisulfite of fruit juice blends weight 0.00021 times, in 22 ~ 25 DEG C of condition bottom fermentations 10 days, isolate yeast saccharomyces cerevisiae, go out except yeast saccharomyces cerevisiae is active, obtain the fermented liquid that alcoholic strength is 12.0vol%, gained fermented liquid was in normal temperature condition lower seal ageing 25 months, filter with diatomite filter, packing after filtrate pasteurization, namely Hylocereus undatus mulberry fruit wine is obtained.
The obtained Hylocereus undatus mulberry fruit wine of the present embodiment is limpid transparent, and in ruby red color, wine body has the distinctive fragrance of former fruits and strong aroma, and fruital and aroma are lumped together very harmoniously, and sweet mouthfeel is agreeable to the taste, mellow pure and free from extraneous odour.
The Hylocereus undatus mulberry fruit wine that the present embodiment is obtained places 3 years at normal temperatures, and the color of fruit wine does not disappear, and no suspended substance, throw out and research of chaotic phenomenon.
After testing, the present embodiment gained fruit wine index is as follows: ethanol content 12.0%vol, total Titrable acid 5.0g/L, total reducing sugar 5g/L, volatile acid 0.5g/L, in ruby red color, limpid transparent, wine body is harmonious, and have typical red pitaya wine and morat local flavor, product indices meets NY/T1508-2007 " green food fruit wine " standard.
Embodiment 3
1) choose fresh, clean without the red meat Hylocereus undatus of insect pest, peeling, broken, make slurries with Hylocereus undatus hollander, filter, collect filtrate, obtain dragon fruit juice, for subsequent use; Choose fresh, clean without the mulberries of insect pest, carry out squeezing with expeller and make slurries, the slurries of gained filter, and collect filtrate, obtain mulberry juice, for subsequent use;
2) take dragon fruit juice 1000kg and mulberry juice 100kg by the weight ratio of 10:1, mix, obtain fruit juice blends;
3) in fruit juice blends, add the glucose being equivalent to fruit juice blends weight 0.17 times, be equivalent to the yeast saccharomyces cerevisiae (LALLEMAND group company of EC1118 France) of fruit juice blends weight 0.0002 times, be equivalent to the yeast food FERMAIDK (French LALLEMAND group company) of fruit juice blends weight 0.0001 times and be equivalent to the potassium metabisulfite of fruit juice blends weight 0.00019 times, in 18 ~ 20 DEG C of condition bottom fermentations 12 days, isolate yeast saccharomyces cerevisiae, go out except yeast saccharomyces cerevisiae is active, obtain the fermented liquid that alcoholic strength is 10.5vol%, gained fermented liquid was in normal temperature condition lower seal ageing 36 months, filter with diatomite filter, packing is carried out after filtrate pasteurization, namely Hylocereus undatus mulberry fruit wine is obtained.
The obtained Hylocereus undatus mulberry fruit wine of the present embodiment is limpid transparent, and in ruby red color, wine body has the distinctive fragrance of former fruits and strong aroma, and fruital and aroma are lumped together very harmoniously, and sweet mouthfeel is agreeable to the taste, mellow pure and free from extraneous odour.
The Hylocereus undatus mulberry fruit wine that the present embodiment is obtained places 3 years at normal temperatures, and the color of fruit wine does not disappear, and no suspended substance, throw out and research of chaotic phenomenon.
After testing, the present embodiment gained fruit wine index is as follows: ethanol content 10.5%vol, total Titrable acid 5.2g/L, total reducing sugar 4.5g/L, volatile acid 0.7g/L, in ruby red color, limpid transparent, wine body is harmonious, and have typical red pitaya wine and morat local flavor, product indices meets NY/T1508-2007 " green food fruit wine " standard.
Embodiment 4
1) choose fresh, clean without the red meat Hylocereus undatus of insect pest, peeling, broken, make slurries with Hylocereus undatus hollander, filter, collect filtrate, obtain dragon fruit juice, for subsequent use; Choose fresh, clean without the mulberries of insect pest, carry out squeezing with expeller and make slurries, the slurries of gained filter, and collect filtrate, obtain mulberry juice, for subsequent use;
2) take dragon fruit juice 900kg and mulberry juice 150kg by the weight ratio of 9:1.5, mix, obtain fruit juice blends;
3) in fruit juice blends, add the glucose being equivalent to fruit juice blends weight 0.18 times, be equivalent to the yeast saccharomyces cerevisiae (EC1118 (French LALLEMAND group company) of fruit juice blends weight 0.0003 times, be equivalent to the yeast food FERMAIDK (French LALLEMAND group company product) of fruit juice blends weight 0.0002 times and be equivalent to the potassium metabisulfite of fruit juice blends weight 0.00020 times, in 22 ~ 25 DEG C of condition bottom fermentations 7 days, isolate yeast saccharomyces cerevisiae, go out except yeast saccharomyces cerevisiae is active, obtain the fermented liquid that alcoholic strength is 11.8vol%, gained fermented liquid was in normal temperature condition lower seal ageing 18 months, filter with diatomite filter, packing is carried out after filtrate pasteurization, namely Hylocereus undatus mulberry fruit wine is obtained.
The obtained Hylocereus undatus mulberry fruit wine of the present embodiment is limpid transparent, and in ruby red color, wine body has the distinctive fragrance of former fruits and strong aroma, and fruital and aroma are lumped together very harmoniously, and sweet mouthfeel is agreeable to the taste, mellow pure and free from extraneous odour.
The Hylocereus undatus mulberry fruit wine that the present embodiment is obtained places 3 years at normal temperatures, and the color of fruit wine does not disappear, and no suspended substance, throw out and research of chaotic phenomenon.
After testing, the present embodiment gained fruit wine index is as follows: ethanol content 11.8%vol, total Titrable acid 6.0g/L, total reducing sugar 5.3g/L, volatile acid 0.7g/L, in ruby red color, limpid transparent, wine body is harmonious, and have typical red pitaya wine and morat local flavor, product indices meets NY/T1508-2007 " green food fruit wine " standard.
Claims (3)
1. a preparation method for Hylocereus undatus mulberry fruit wine, comprises the following steps:
1) get red meat Hylocereus undatus to clean, make slurries, filter, obtain dragon fruit juice, for subsequent use; Get mulberries to clean, make slurries, filter, obtain mulberry juice, for subsequent use;
2) take dragon fruit juice and mulberry juice by the weight ratio of 7 ~ 10:1 ~ 2, mix, obtain fruit juice blends;
3) in fruit juice blends, glucose, yeast saccharomyces cerevisiae, yeast food and potassium metabisulfite is added, in 18 ~ 25 DEG C of condition bottom fermentations until alcoholic strength is 10 ~ 12vol%, go out except yeast saccharomyces cerevisiae is active, gained fermented liquid was in normal temperature condition lower seal ageing 18 ~ 36 months, filter, namely obtain Hylocereus undatus mulberry fruit wine; Wherein, the weight ratio of described fruit juice blends, glucose, yeast saccharomyces cerevisiae, yeast food and potassium metabisulfite is 1:0.17 ~ 0.22:0.0001 ~ 0.0003:0.0001 ~ 0.0003:0.00017 ~ 0.00021, described yeast saccharomyces cerevisiae is EC1118, and described yeast food is FERMAIDK.
2. the preparation method of Hylocereus undatus mulberry fruit wine according to claim 1, is characterized in that: step 2) in, the weight ratio of described dragon fruit juice and mulberry juice is 7 ~ 8:1 ~ 2.
3. the Hylocereus undatus mulberry fruit wine for preparing of method described in claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410388073.2A CN104194996B (en) | 2014-08-08 | 2014-08-08 | A kind of Hylocereus undatus mulberry fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410388073.2A CN104194996B (en) | 2014-08-08 | 2014-08-08 | A kind of Hylocereus undatus mulberry fruit wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104194996A CN104194996A (en) | 2014-12-10 |
| CN104194996B true CN104194996B (en) | 2016-04-13 |
Family
ID=52080366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410388073.2A Active CN104194996B (en) | 2014-08-08 | 2014-08-08 | A kind of Hylocereus undatus mulberry fruit wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104194996B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104877851A (en) * | 2015-04-17 | 2015-09-02 | 广德县菁菁果业专业合作社 | Composite pitaya wine and preparation method thereof |
| CN109266487A (en) * | 2017-07-18 | 2019-01-25 | 强宁侠 | A kind of dragon fruit mulberry fruit wine and preparation method thereof |
| CN107502514A (en) * | 2017-09-30 | 2017-12-22 | 广西吉朋投资有限公司 | A kind of dragon fruit wax apple fruit wine and its brew method |
| CN109439489B (en) * | 2018-11-20 | 2022-02-18 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of dragon fruit wine |
| CN110862895A (en) * | 2019-12-23 | 2020-03-06 | 广西钦州玛氏食品有限公司 | Preparation method of dragon fruit and mulberry fruit wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154082A (en) * | 2011-04-07 | 2011-08-17 | 暨南大学 | Residue-free production method of dragon fruit wine |
| CN102787047A (en) * | 2012-08-08 | 2012-11-21 | 魏子杰 | Manufacture method of mulberry wine |
| CN102936554A (en) * | 2012-12-05 | 2013-02-20 | 张璞 | Mulberry fruit wine and preparation method thereof |
| CN103232924A (en) * | 2013-04-03 | 2013-08-07 | 李阳 | Red composite persimmon fruit wine and preparation method thereof |
-
2014
- 2014-08-08 CN CN201410388073.2A patent/CN104194996B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154082A (en) * | 2011-04-07 | 2011-08-17 | 暨南大学 | Residue-free production method of dragon fruit wine |
| CN102787047A (en) * | 2012-08-08 | 2012-11-21 | 魏子杰 | Manufacture method of mulberry wine |
| CN102936554A (en) * | 2012-12-05 | 2013-02-20 | 张璞 | Mulberry fruit wine and preparation method thereof |
| CN103232924A (en) * | 2013-04-03 | 2013-08-07 | 李阳 | Red composite persimmon fruit wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104194996A (en) | 2014-12-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103805403B (en) | A kind of lichee nutriment wine and brewing method thereof | |
| CN104024395B (en) | Improved process for the manufacture of alcoholic beverages and products produced by such process | |
| CN104194996B (en) | A kind of Hylocereus undatus mulberry fruit wine and preparation method thereof | |
| KR100989056B1 (en) | Sparkling Wine with Black Raspberry Contaning Low Alcohol and Manufacturing Method Thereof | |
| CN103232927B (en) | Sweet yellow wine and brewing process thereof | |
| KR101278657B1 (en) | Polygonum multiflorum for promoting hair to be black and method thereof | |
| KR100797184B1 (en) | Method for preparing fruit beer using natural fruit and malt | |
| CN108251250A (en) | A kind of strawberry fruit wine and its production technology | |
| CN110295096A (en) | A kind of brewing method of Qi odor type fructus lycii distilled spirit | |
| CN103013768A (en) | Preparation method of orange brandy | |
| CN104818179A (en) | Mulberry fruit wine brewing method | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN102876529A (en) | Production method of wine | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN101531963A (en) | A brewing process of red yeast large perfume pear wine | |
| CN104250599A (en) | Mulberry brandy preparation method | |
| CN105248788A (en) | Tartary buckwheat leaf tea | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN105039048A (en) | Brewage technique of soft red fresh wine | |
| KR101774047B1 (en) | Manufacturing method of makgeolli using yellow sweet potato | |
| CN104403902A (en) | Tonic fruit wine and preparation method thereof | |
| CN101012426A (en) | Method of brewing mulberry wine | |
| CN107937196B (en) | Brewing method for brewing dry wine by using ice grapes | |
| KR100921692B1 (en) | Method for preparing rice wine with Acorus gramineus, Nelumbo nucifera and alkali water, and the rice wine | |
| KR20050066429A (en) | Method for preparing rubus coreanus liqour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |