CN107129910A - A kind of processing method of Pitaya wine - Google Patents
A kind of processing method of Pitaya wine Download PDFInfo
- Publication number
- CN107129910A CN107129910A CN201710577369.2A CN201710577369A CN107129910A CN 107129910 A CN107129910 A CN 107129910A CN 201710577369 A CN201710577369 A CN 201710577369A CN 107129910 A CN107129910 A CN 107129910A
- Authority
- CN
- China
- Prior art keywords
- dragon fruit
- weight
- pitaya wine
- wine
- time
- 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.)
- Withdrawn
Links
Classifications
-
- 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
-
- 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
-
- 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
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- 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
Abstract
The invention discloses a kind of processing method of Pitaya wine, filter out that fresh, disease-free dragon fruit is once purged, mix, be beaten with wheat bran, compound ferment treatment, squeeze the juice, filter, enzyme process clarification, ultrafiltration, yeast fermentation, clarifying treatment, ageing, packaging, sterilization, finished product.The smell of fruits is very sweet for the red pitaya wine that the present invention is brewageed, color stability, mellow in taste, quality better, and improves the utilization rate of raw material.
Description
Technical field
The present invention relates to a kind of processing method of fruit wine, more particularly, to a kind of processing method of Pitaya wine.
Background technology
Four seasons fruit can extend hundreds of kinds of even thousands of kinds fruit wine, preserved fruit, the production of fruit juice product industry, not only in China
Selling market has a extensive future, and market also surely can be popular abroad, because we are resource big countries, other countries can not be equal to
Than, national 1 year about 500,000,000,000 sales volume of five big Ko-ji insects, the related industry of such as fruit fruit wine, which is risen, can capture 20-60%, that
It is exactly hundreds of hundred million, several hundred billion market share, prospect is unimaginable.
The content of the invention
The technical problems to be solved by the invention are existing Pitaya wine dragon fruit juices present in production method
The defect such as rate is low, hydrolysis result is not good, fruit wine ageing time length, color and luster are unstable there is provided a kind of nutritious, mouthfeel it is strong,
The Pitaya wine processing method that fruity is aromatic and the ageing time is short, saccharomycete is pure, hydrolysis result is good.
The technical scheme adopted by the invention to solve the technical problem is that：A kind of processing method of Pitaya wine, is used
Following steps：
A, pretreatment of raw material：Select fresh, disease-free dragon fruit cleaned, be used as standby raw material；
B, mixing, mashing：The dragon fruit cleaned is mixed by a certain percentage with wheat bran, wheat bran fineness is 60-70 mesh, mixing leaching
17-20 hours bubble time, temperature is 40-50 DEG C, does mashing processing；
C, compound ferment treatment：Pectase, cellulase and hemicellulase are mixed by a certain percentage, by 3-4% weight ratio
It is placed in the slurries by mashing processing, temperature control is 50-55 DEG C, the time is 4-5 hours；
D, squeeze the juice, filter：Slurries after compound ferment treatment are squeezed the juice, and filtered, dragon fruit pulp is made；
E, enzyme process clarification：Its weight 0.5-1% pectase is added into dragon fruit pulp, 40-50 DEG C of temperature, time 2- is controlled
3 hours, dragon fruit liquid is made；
F, ultrafiltration：The method combined using chitosan-fish glue filters dragon fruit liquid；
G, barms：Fruit wine yeast is separated from dragon fruit surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened, passed through
It is standby after yeast screening assay, expansion culture；
H, fermentation：The saccharomycete in step G is taken to be added by weight 1-2% ratio in the dragon fruit liquid in step F, fermentation temperature
Spend for 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration：The method filtering combined using chitosan-fish glue, is made red pitaya wine；
J, ageing：Red pitaya wine ageing, microwave power 500-1000MHz, cold treatment time are accelerated using microwave radiation technology cold treatment
5-10 days, 5-10 DEG C of temperature；
Pitaya wine is made after K, packaging, sterilization.
It is by a certain percentage in described step B：Dragon fruit is 75-85 parts by weight, and wheat bran is 15-25 parts by weight.
Certain proportion is in described step C：Pectase is that 85-90 parts by weight, cellulase are 5-8 parts by weight, and half is fine
The plain enzyme 5-8 parts by weight of dimension.
The present invention has advantages below：The present invention is mixed when dragon fruit is beaten using dragon fruit with wheat bran, improves fire
The crushing juice rate of imperial fruit；Mixed in enzymolysis step using a variety of enzymes, the nutriment in dragon fruit can be decomposed comprehensively；In fermentation
When, using the saccharomycete through screening, expansion culture, it is ensured that the pure in mouth feel of zymotic fluid；During ultrafiltration, using chitosan-fish glue knot
The method of conjunction, the defect for overcoming existing filter effect not good；The method that microwave radiation technology cold treatment is used in ageing, is reduced old
The time of wine.
Embodiment
Embodiment 1：
A, pretreatment of raw material：Select fresh, disease-free dragon fruit 80kg cleaned, be used as standby raw material；
B, mixing, mashing：The dragon fruit cleaned is mixed with 20kg wheat brans, wheat bran fineness is 60 mesh, mixes soak time 17
Hour, temperature is 40 DEG C, does mashing processing；
C, compound ferment treatment：Pectase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg is taken to mix, by weight 3%
Ratio be placed in by mashing processing slurries in, temperature control be 50 DEG C, the time be 4 hours；
D, squeeze the juice, filter：Slurries after compound ferment treatment are squeezed the juice, filtered, dragon fruit pulp is made；
E, enzyme process clarification：Pectase 0.3kg is added into dragon fruit pulp weight, temperature 45 C is controlled, time 2 h is made
Dragon fruit liquid；
F, ultrafiltration：The method combined using chitosan-fish glue filters dragon fruit liquid；
G, barms：Fruit wine yeast is separated from dragon fruit surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened, passed through
It is standby after yeast screening assay, expansion culture；
H, fermentation：Saccharomycete 1kg in step G is taken to add in the dragon fruit liquid in step F, fermentation temperature is 40 DEG C, the time is
13 days；
I, ultrafiltration：The method filtering combined using chitosan-fish glue, is made red pitaya wine；
J, ageing：Red pitaya wine ageing, microwave power 800MHz, 7 days cold treatment time, temperature are accelerated using microwave radiation technology cold treatment
8 DEG C of degree；
K, packaging：Pitaya wine bottling packing will be made after sterilization.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the invention as claimed with
Modification, should all belong to the covering scope of the claims in the present invention.
Claims (3)
1. a kind of processing method of Pitaya wine, it is characterised in that：Using following steps：
A, pretreatment of raw material：Select fresh, disease-free dragon fruit cleaned, be used as standby raw material；
B, mixing, mashing：The dragon fruit cleaned is mixed by a certain percentage with wheat bran, wheat bran fineness is 60-70 mesh, mixing leaching
17-20 hours bubble time, temperature is 40-50 DEG C, does mashing processing；
C, compound ferment treatment：Pectase, cellulase and hemicellulase are mixed by a certain percentage, by 3-4% weight ratio
It is placed in the slurries by mashing processing, temperature control is 50-55 DEG C, the time is 4-5 hours；
D, squeeze the juice, filter：Slurries after compound ferment treatment are squeezed the juice, and filtered, dragon fruit pulp is made；
E, enzyme process clarification：Its weight 0.5-1% pectase is added into dragon fruit pulp, 40-50 DEG C of temperature, time 2- is controlled
3 hours, dragon fruit liquid is made；
F, ultrafiltration：The method combined using chitosan-fish glue filters dragon fruit liquid；
G, barms：Fruit wine yeast is separated from dragon fruit surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened, passed through
It is standby after yeast screening assay, expansion culture；
H, fermentation：The saccharomycete in step G is taken to be added by weight 1-2% ratio in the dragon fruit liquid in step F, fermentation temperature
Spend for 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration：The method filtering combined using chitosan-fish glue, is made red pitaya wine；
J, ageing：Red pitaya wine ageing, microwave power 500-1000MHz, cold treatment time are accelerated using microwave radiation technology cold treatment
5-10 days, 5-10 DEG C of temperature；
Pitaya wine is made after K, packaging, sterilization.
2. the processing method of a kind of Pitaya wine according to claim 1, it is characterised in that one is pressed in described step B
Certainty ratio is：Dragon fruit is 75-85 parts by weight, and wheat bran is 15-25 parts by weight.
3. the processing method of a kind of Pitaya wine according to claim 1, it is characterised in that certain in described step C
Ratio is：Pectase is that 85-90 parts by weight, cellulase are 5-8 parts by weight, hemicellulase 5-8 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577369.2A CN107129910A (en) | 2017-07-14 | 2017-07-14 | A kind of processing method of Pitaya wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577369.2A CN107129910A (en) | 2017-07-14 | 2017-07-14 | A kind of processing method of Pitaya wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107129910A true CN107129910A (en) | 2017-09-05 |
Family
ID=59737799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710577369.2A Withdrawn CN107129910A (en) | 2017-07-14 | 2017-07-14 | A kind of processing method of Pitaya wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107129910A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107574084A (en) * | 2017-10-29 | 2018-01-12 | 冉杰锋 | A kind of dragon fruit pericarp wine and preparation method thereof |
-
2017
- 2017-07-14 CN CN201710577369.2A patent/CN107129910A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107574084A (en) * | 2017-10-29 | 2018-01-12 | 冉杰锋 | A kind of dragon fruit pericarp wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107164159A (en) | A kind of brewing method of mulberry fruit wine | |
| CN107118909A (en) | A kind of processing method of lichee fruit wine | |
| CN107245403A (en) | A kind of brewing method of Pomegranate Fruit Wine | |
| CN107057967A (en) | A kind of brewing method of Pitaya wine | |
| CN107057966A (en) | A kind of brewing method of cherry fruit wine | |
| CN107057980A (en) | A kind of brewing method of green plum wine | |
| CN107129910A (en) | A kind of processing method of Pitaya wine | |
| CN107057971A (en) | A kind of brewing method of passion fruit fruit wine | |
| CN107245404A (en) | A kind of brewing method of melon wine | |
| CN107245400A (en) | A kind of brewing method of honey peach fruit wine | |
| CN107118902A (en) | A kind of brewing method of Yangtao wine | |
| CN107057983A (en) | A kind of brewing method of goat milk fruit fruit wine | |
| CN107118895A (en) | A kind of brewing method of Jack fruit wine | |
| CN107177449A (en) | A kind of processing method of longan witches' broom | |
| CN107164155A (en) | A kind of brewing method of strawberry fruit wine | |
| CN107057962A (en) | A kind of brewing method of apple fruit wine | |
| CN107090389A (en) | A kind of brewing method of apricot fruit wine | |
| CN107057959A (en) | A kind of brewing method of Chinese date fruit wine | |
| CN107118897A (en) | A kind of brewing method of loquat fruit wine | |
| CN107057976A (en) | A kind of brewing method of tomato fruit wine | |
| CN107151605A (en) | A kind of processing method of rambutan fruit wine | |
| CN107245399A (en) | A kind of brewing method of manaca fruit wine | |
| CN107057968A (en) | A kind of brewing method of rambutan fruit wine | |
| CN107057982A (en) | A kind of brewing method of holy girl's fruit fruit wine | |
| CN107164160A (en) | A kind of brewing method of coconut palm color fruit fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170905 |