CN106337011A - Pitaya distilled liquor preparation method - Google Patents
Pitaya distilled liquor preparation method Download PDFInfo
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- CN106337011A CN106337011A CN201610723768.0A CN201610723768A CN106337011A CN 106337011 A CN106337011 A CN 106337011A CN 201610723768 A CN201610723768 A CN 201610723768A CN 106337011 A CN106337011 A CN 106337011A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a pitaya distilled liquor preparation method, which comprises three steps such as pitaya juice preparation, original wine preparation, and distillation-aging. According to the present invention, the pitaya can be completely utilized through the enzymolysis treatment so as to increase the juice yield; the unique flavor of the pitaya can be retained in the wine at a maximum through the sectional fermentation, such that the color and the aroma are provided, and the high alcoholicity is provided; after the clarification treatment, the wine can be stored for a long time, and the taste is not basically affected; and with the laser irradiation, the aging aroma feeling of the wine can be enhanced, the taste is soft, harmonious and full, and the aging cycle is shortened.
Description
Technical field
The present invention relates to fruit distillate liquor preparing technical field is and in particular to a kind of preparation method of dragon fruit Spirit.
Background technology
Dragon fruit, real name Green Dragon fruit, Hylocereus undatus, are cactaceous triangular prism platymiscium, originate in Central America torrid zone, are
One of tropical, semi-tropical famous and high-quality fruit.Dragon fruit is nutritious, function is unique, white containing the rare vegetalitas of general plant
Albumen and anthocyanidin, abundant vitamin and water-soluble dietary fiber.Nutrition analysis finds, each hectogram dragon fruit pulp
In, 83.75 grams of moisture content, 0.34 gram of ash content, 0.17 gram of crude fat, 0.62 gram of crude protein, 1.21 grams of crude fibre, carbohydrate
13.91 grams, 59.65 kilocalories of heat, 1.62 grams of dietary fiber, 5.22 milligrams of vitamin c, 2.83 grams of fructose, 7.83 grams of glucose,
Calcium 6.3-8.8 milligram, phosphorus 30.2-36.1 milligram, iron 0.55-0.65 milligram and lot of anthocyanin (red meat fruit kind is the richest), water
Soluble dietary albumen, phytalbumin etc..
Also there is the technical research of the more deep processing and utilization with regard to dragon fruit at present, such as prepare Pitaya wine.China is specially
A kind of brew method of Pitaya wine of sharp Application No. cn201310594668.9, Chinese Patent Application No. is
A kind of preparation method of red pitaya wine of cn201310621508.9, all describes the method producing fruit wine using dragon fruit, but
There is problems in that one is that in Pitaya wine preparation, raw material utilizes and insufficient, the such as dragon fruit pericarp base rich in anthocyanidin
This discarding, causes the unnecessary waste of resource；Two is that the Pitaya wine prepared is essentially low wine, does not meet China consumer
The custom of strong drink, white wine is drunk in many happinesses；Three is the ageing time that fruit wine pitaya-flavor is not enough or need are longer prepared.
Fruit distillate liquor can meet the demand of the strong mouthfeel of consumer as Novel wine, have both the effect of health care, just again
Gradually it is subject to attention and the accreditation of consumer.And using dragon fruit prepare Spirit be still faced with how to improve fruit utilization rate,
Retain the peculiar taste of dragon fruit, the problems such as with short production cycle, the holding time is long.
Content of the invention
For solving above-mentioned technical problem, the invention provides a kind of preparation method of dragon fruit Spirit.
The present invention is achieved by the following technical programs:
A kind of preparation method of dragon fruit Spirit, the method comprises the following steps:
A, Dragonfruit Juice preparation: the dragon fruit of fresh mature is cleaned, and shreds add water making beating, then the weighting sulfurous acid plus 5%
Sodium solution, after stirring 30-40 DEG C enzyme-added carry out enzymolysis processing 35-60min, after ultrafiltration with sucrose solution adjust pol be
20-27%, citric acid solution is adjusted to ph 3.0-3.8, and sterilizing is obtained Dragonfruit Juice；
B, former wine preparation: add the brewer yeast of its weight 0.3-0.5% in Dragonfruit Juice, stir, send out at 10-15 DEG C
Ferment 5-10d, then in the 15-30 DEG C of 3-10d that ferments, is processed with fining agent, filters and former wine is obtained；
C, distillation ageing: former wine distills 2-3 time to obtain Spirit, then use distilled water or softened water after sealing ageing >=10d
Adjust alcoholic strength and make dragon fruit Spirit.
In described step a, dragon fruit, water, the parts by weight of enzyme are respectively 80-100 part, 10-20 part, 2-5 part.
In described step a the enzyme of enzymolysis processing be pectase, hemicellulase, cellulase, three with weight ratio is
3:1:1 mixes and makes.
Stir 1-3 time every 2-3d after fermenting in described step b.
In described step b, brewer yeast adds in Dragonfruit Juice after activating 40-60min under 40 DEG C of sucrose solution.
In described step b, fining agent is chitosan-gelatin solution, and wherein chitosan concentration is 1.5-2%, and gelatin concentration is
0.5-0.8%.
Laser treatment 1-3min/ time, repetition 1-3 time is used before Spirit ageing in described step c.
Alcoholic strength 20-65%vol in described step c.
The beneficial effects of the present invention is: have the advantage that one is enzyme using the dragon fruit Spirit that the present invention produces
Solution has been proportionally added into three kinds of enzymes in processing and has been processed, and dragon fruit can be made to process more thorough, increase operation rate；Two is fire
Imperial fruit juice fermentation is divided into two benches, first low temperature high temperature again, this be take full advantage of temperature fermentation can be to greatest extent in former wine
Preserve the distinctive local flavor of dragon fruit, color perfume (or spice) is various, and yeast degree of spoilage is less, and alcoholic strength is higher, then gradually rises temperature again
Degree can avoid shortening fermentation period；Three is to carry out forming with gelatin using shitosan during clarifying treatment after former wine preparation terminates
Fining agent, has that clarifying effect is good, low cost, does not substantially have influential feature to wine quality；Four is that Spirit laser irradiates
Process can make wine body Chen Xiang sense strengthen, and the soft coordination of mouthfeel is fuller, shortens the ageing cycle.So, using the present invention
Produce the local flavor that dragon fruit Spirit can retain dragon fruit to greatest extent, and shorten the production cycle, can carry out according to demand
Alcoholic strength is adjusted, and meets different age group consumer demand, makes product more competitive.
Specific embodiment
With reference to embodiments technical scheme is further described, but claimed scope is not limited to
In described.
Embodiment one
A kind of preparation method of dragon fruit Spirit, the method comprises the following steps:
A, Dragonfruit Juice preparation: the dragon fruit of fresh mature is cleaned, and shreds add water making beating, then the weighting sulfurous acid plus 5%
Sodium solution, adds pectase, hemicellulase, cellulase three to make with weight than by 3:1:1 at 30 DEG C after stirring
Mixed enzyme, carry out enzymolysis processing 35min, after ultrafiltration with sucrose solution adjust pol be 20%, citric acid solution is adjusted to ph
3.0, sterilizing is obtained Dragonfruit Juice；Wherein dragon fruit, water, the parts by weight of enzyme are respectively 80 parts, 10 parts, 2 parts.
B, former wine preparation: add the brewer yeast of its weight 0.3% in Dragonfruit Juice, in 40 DEG C of sucrose before brewer yeast addition
Activate 50min under solution, stir, in 10 DEG C of 10d that ferment, then in 15 DEG C of 10d that ferment, stir 1 time every 2d during fermentation,
Processed as fining agent with chitosan-gelatin solution, wherein chitosan concentration is 1.5%, gelatin concentration is 0.5%, mistake
Filter is obtained former wine；
C, distillation ageing: former wine distill 2 times Spirit, laser treatment 1min/ time, be repeated 3 times, then seal ageing >=
Adjusting alcoholic strength with distilled water or softened water after 10d is 20%vol.Make dragon fruit Spirit.
Embodiment two
A kind of preparation method of dragon fruit Spirit, the method comprises the following steps:
A, Dragonfruit Juice preparation: the dragon fruit of fresh mature is cleaned, and shreds add water making beating, then the weighting sulfurous acid plus 5%
Sodium solution, adds pectase, hemicellulase, cellulase three to make with weight than by 3:1:1 at 35 DEG C after stirring
Mixed enzyme, carry out enzymolysis processing 45min, after ultrafiltration with sucrose solution adjust pol be 25%, citric acid solution is adjusted to ph
3.2, sterilizing is obtained Dragonfruit Juice；Wherein dragon fruit, water, the parts by weight of enzyme are respectively 90 parts, 15 parts, 3 parts.
B, former wine preparation: add the brewer yeast of its weight 0.4% in Dragonfruit Juice, in 40 DEG C of sucrose before brewer yeast addition
Activate 40min under solution, stir, in 12 DEG C of 7d that ferment, then in 22 DEG C of 5d that ferment, stir 2 times every 2d during fermentation, use
Chitosan-gelatin solution is processed as fining agent, and wherein chitosan concentration is 2%, and gelatin concentration is 0.6%, filters system
Obtain former wine；
C, distillation ageing: former wine distill 2 times Spirit, laser treatment 2min/ time, be repeated 3 times, then seal ageing >=
Adjusting alcoholic strength with distilled water or softened water after 10d is 40%vol.Make dragon fruit Spirit.
Embodiment three
A kind of preparation method of dragon fruit Spirit, the method comprises the following steps:
A, Dragonfruit Juice preparation: the dragon fruit of fresh mature is cleaned, and shreds add water making beating, then the weighting sulfurous acid plus 5%
Sodium solution, adds pectase, hemicellulase, cellulase three to make with weight than by 3:1:1 at 40 DEG C after stirring
Mixed enzyme, carry out enzymolysis processing 60min, after ultrafiltration with sucrose solution adjust pol be 27%, citric acid solution is adjusted to ph
3.8, sterilizing is obtained Dragonfruit Juice；Wherein dragon fruit, water, the parts by weight of enzyme are respectively 10 parts, 20 parts, 5 parts.
B, former wine preparation: add the brewer yeast of its weight 0.5% in Dragonfruit Juice, in 40 DEG C of sucrose before brewer yeast addition
Activate 60min under solution, stir, in 15 DEG C of 5d that ferment, then in 30 DEG C of 3d that ferment, stir 3 times every 3d during fermentation, use
Chitosan-gelatin solution is processed as fining agent, and wherein chitosan concentration is 2%, and gelatin concentration is 0.8%, filters system
Obtain former wine；
C, distillation ageing: former wine distill 2 times Spirit, laser treatment 3min/ time, be repeated 1 times, then seal ageing >=
Adjusting alcoholic strength with distilled water or softened water after 10d is 65%vol.Make dragon fruit Spirit.
Claims (8)
1. a kind of preparation method of dragon fruit Spirit it is characterised in that: the method comprises the following steps:
A, Dragonfruit Juice preparation: the dragon fruit of fresh mature is cleaned, and shreds the making beating that adds water, then the Sodium Metabisulfite plus 5% is molten
Liquid, after stirring 30-40 DEG C enzyme-added carry out enzymolysis processing 35-60min, after ultrafiltration with sucrose solution adjust pol be 20-
27%, citric acid solution is adjusted to ph 3.0-3.8, and sterilizing is obtained Dragonfruit Juice；
B, former wine preparation: add the brewer yeast of its weight 0.3-0.5% in Dragonfruit Juice, stir, in the 10-15 DEG C of 5- that ferments
10d, then in the 15-30 DEG C of 3-10d that ferments, is processed with fining agent, filters and former wine is obtained；
C, distillation ageing: former wine distills 2-3 time to obtain Spirit, are then adjusted with distilled water or softened water after sealing ageing >=10d
Alcoholic strength makes dragon fruit Spirit.
2. a kind of dragon fruit Spirit according to claim 1 preparation method it is characterised in that: described step a moderate heat
Long Guo, water, the parts by weight of enzyme are respectively 80-100 part, 10-20 part, 2-5 part.
3. a kind of dragon fruit Spirit according to claim 1 preparation method it is characterised in that: enzyme in described step a
The enzyme that solution is processed is pectase, hemicellulase, cellulase, and three is made with weight than mixing for 3:1:1.
4. a kind of dragon fruit Spirit according to claim 1 preparation method it is characterised in that: in described step b send out
Stir 1-3 time every 2-3d after ferment.
5. a kind of dragon fruit Spirit according to claim 1 preparation method it is characterised in that: wine in described step b
Yeast adds in Dragonfruit Juice after activating 40-60min under 40 DEG C of sucrose solution.
6. a kind of dragon fruit Spirit according to claim 1 preparation method it is characterised in that: clear in described step b
Clear agent is chitosan-gelatin solution, and wherein chitosan concentration is 1.5-2%, and gelatin concentration is 0.5-0.8%.
7. a kind of dragon fruit Spirit according to claim 1 preparation method it is characterised in that: in described step c steam
Evaporate before wine ageing with laser treatment 1-3min/ time, repetition 1-3 time.
8. a kind of dragon fruit Spirit according to claim 1 preparation method it is characterised in that: wine in described step c
Precision 20-65%vol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610723768.0A CN106337011A (en) | 2016-08-25 | 2016-08-25 | Pitaya distilled liquor preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610723768.0A CN106337011A (en) | 2016-08-25 | 2016-08-25 | Pitaya distilled liquor preparation method |
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| CN106337011A true CN106337011A (en) | 2017-01-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610723768.0A Pending CN106337011A (en) | 2016-08-25 | 2016-08-25 | Pitaya distilled liquor preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107502515A (en) * | 2017-10-10 | 2017-12-22 | 佛山市五谷丰登农业技术推广有限公司 | A kind of fermented type red heart red pitaya wine, dragon fruit brandy and its production method |
| CN110540915A (en) * | 2019-09-30 | 2019-12-06 | 中国热带农业科学院农产品加工研究所 | A kind of red dragon fruit brandy and its brewing method |
| CN111826253A (en) * | 2019-04-22 | 2020-10-27 | 福建省亚热带植物研究所 | Production method of high-alcohol-content pitaya wine |
| CN112868953A (en) * | 2021-02-26 | 2021-06-01 | 玉林师范学院 | Method for preparing passion fruit juice by combining laser irradiation with magnetic field enzymolysis |
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| CN103881861A (en) * | 2012-12-20 | 2014-06-25 | 梁春梅 | Fruit wine preparation method |
| CN104419596A (en) * | 2013-09-10 | 2015-03-18 | 张建平 | Dragon fruit wine brewing process |
| CN104877876A (en) * | 2015-06-02 | 2015-09-02 | 周红玲 | Mulberry black rice wine and making method thereof |
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2016
- 2016-08-25 CN CN201610723768.0A patent/CN106337011A/en active Pending
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| CN103881861A (en) * | 2012-12-20 | 2014-06-25 | 梁春梅 | Fruit wine preparation method |
| CN104419596A (en) * | 2013-09-10 | 2015-03-18 | 张建平 | Dragon fruit wine brewing process |
| CN104877876A (en) * | 2015-06-02 | 2015-09-02 | 周红玲 | Mulberry black rice wine and making method thereof |
| CN105695226A (en) * | 2016-02-29 | 2016-06-22 | 云南羽楠农业科技有限公司 | Brewing method for red-flesh pitaya fermented wine |
Non-Patent Citations (1)
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107502515A (en) * | 2017-10-10 | 2017-12-22 | 佛山市五谷丰登农业技术推广有限公司 | A kind of fermented type red heart red pitaya wine, dragon fruit brandy and its production method |
| CN107502515B (en) * | 2017-10-10 | 2020-07-24 | 佛山市五谷丰登农业技术推广有限公司 | Fermented red-core pitaya fruit wine, pitaya brandy and production methods thereof |
| CN111826253A (en) * | 2019-04-22 | 2020-10-27 | 福建省亚热带植物研究所 | Production method of high-alcohol-content pitaya wine |
| CN110540915A (en) * | 2019-09-30 | 2019-12-06 | 中国热带农业科学院农产品加工研究所 | A kind of red dragon fruit brandy and its brewing method |
| CN112868953A (en) * | 2021-02-26 | 2021-06-01 | 玉林师范学院 | Method for preparing passion fruit juice by combining laser irradiation with magnetic field enzymolysis |
| CN112868953B (en) * | 2021-02-26 | 2023-07-21 | 玉林师范学院 | A method for preparing passion fruit juice by laser irradiation combined with magnetic field enzymolysis |
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