CN107460068A - A kind of dragon-fruit grape wine and its manufacture method - Google Patents
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The present invention relates to drinks technology and brewing technology, especially a kind of dragon-fruit grape wine and its manufacture method.The present invention is using grape fruit and pitaya peel as raw material, use pectinase treatment after pitaya peel is smashed, then with the grape fruit co-fermentation after broken skin, the beneficiating ingredient of pitaya peel and grape is fully reconciled, make full use of the nutritional ingredient enriched in pitaya peel, anthocyanidin especially therein.A kind of nutritious, mellow in taste, the dragon-fruit grape wine that the smell of fruits is very sweet, anthocyanidin content is high are obtained.
Description
Technical field
The present invention relates to drinks technology and brewing technology, especially a kind of dragon-fruit grape wine and its manufacture method.
Background technology
Dragon fruit (Latin literary fame：Hylocereus undulatus Britt), also known as Hylocereus undatus, passion plant, Pitaya fruit,
Yulong fruit.Cactaceae, hylocereus platymiscium.Flue fruits are oval, the rare vegetable albumin of straight plant and
Anthocyanidin, abundant vitamin and water-soluble dietary fiber.Dragon fruit belongs to cool property fruit, and in its natural state, fruit is in the summer
Autumn is ripe, sweet, 10-12 centimetres of succulence footpath, and outward appearance is red or yellow, there is the thallus of green rounded triangle, white, red
Color or yellow pulp, there is the fruit of black seeds.Dragon fruit is nutritious, function is unique, and it contains typically.
The pericarp of dragon fruit contains the nutriment-anthocyanidin being of great rarity.Anthocyanidin is a kind of antioxidant of strength,
It is better than more than 10 times of carrotene, and activity can be preserved in blood of human body 75 hours, it can protects human body from free radical
Damage, helps to prevent a variety of diseases relevant with free radical.Anthocyanidin can strengthen blood vessel elasticity；Protect in arteries
Wall；Reduce blood pressure；Promote the smoothness of skin, U.S. face skin；Suppress inflammation and allergy, improve the pliability in joint, prevention is closed
Section is scorching；The visual purple in retina cell can be promoted to regenerate, improve eyesight；Also there is radiation-resistant effect etc..Anthocyanidin from
Many aspects safeguard human body hair health, and a variety of benefits are brought for people.
The content of dragon-fruit grape wine correlative study at present is less, is mainly prepared dragon fruit extract solution with grape wine
Form, as patent (CN201510470622.5) discloses a kind of preparation method of dragon-fruit grape wine, patent
(CN200510107241.7) disclose a kind of dragon-fruit grape wine and preparation method thereof, be obtain dragon fruit extract solution after with
Ready-made grape wine is configured, the dragon-fruit grape wine for being prepared out, and taste easily occur can not merge completely, influence mouth
Sense, and the addition of dragon fruit extract solution is very few, causes the purposes for not reaching a large amount of supplement anthocyanidin.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of dragon-fruit grape wine and its system
Preparation Method.
It is achieved particular by following technical scheme：
(1) take maturation and without the rotten grape fruit of breakage, pitaya peel, grape fruit, pitaya peel are washed respectively
Only dry；
(2) pitaya peel is broken into slurry, adds 0.7-0.8% pectase, 51-53 DEG C of ultrasonic water bath heats 57-
63min；
(3) by the grape fruit broken skin after cleaning, grape pip is not smashed；
(4) dragon fruit latex after ultrasound is well mixed with the grape fruit after broken skin, be pumped into fermentation tank, to fermentation tank
Middle to add sugar, regulation mixed liquor pol reaches 20 ° of Brix-24 ° of Brix；
(5) mixing slurry quality 12-18% yeast is added into fermentation tank, control fermentation temperature is close in 18-22 DEG C of low temperature
Fermentation 1-3d is closed, obtains zymotic fluid；
(6) zymotic fluid is subjected to melt cinder separation, obtains just wine；
(7) first wine is transferred in fermentation tank, controls 20 DEG C -24 DEG C of fermentation temperature, ferment 21-25d, ventilation of uncapping；
(8) wine liquid after ventilation is continued into the 21-25d that ferments, controls 20 DEG C -24 DEG C of fermentation temperature, obtain semi-finished product wine liquid；
(9) semi-finished product wine liquid is transferred in wine storing jar, seals tank mouth, be placed in 16-20 DEG C of environment and deposit, ageing 25
My god；
(10) wine liquid after ageing is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine successively, obtains fire
Imperial fruit grape wine；
(11) dragon-fruit grape wine is sterilized, dispensed, sealed.
It is preferred that the mass ratio of the grape fruit and pitaya peel is 4-8:3-5.
Further preferably, the mass ratio of the grape fruit and pitaya peel is 3:2.
Sugar in the step (4), it is the natural syrup made of sugar-cane juice infusion concentrates.
Sugar in the step (4), is monocrystal rock sugar.
The step (5), in fermentation process, sulfur dioxide gas is passed through into fermentation tank.
The sulfur dioxide gas, it is 5-7g/s to be passed through speed, is passed through 0.5-2min.
Described sterilizing, sterilized using ultraviolet irradiation.
Described ultraviolet irradiation, it is that wine liquid is irradiated using 254nm ultraviolet lights, ultraviolet light is on wine liquid surface
Exposure dose is 30-300mWmin/cm2, wine liquid thickness is 2cm.
Compared with prior art, the technique effect of the invention is embodied in：Using grape fruit and pitaya peel as raw material,
With, with the grape fruit co-fermentation after broken skin, make pitaya peel and grape has after pectinase treatment after pitaya peel is smashed
Beneficial composition fully reconciles, and makes full use of the nutritional ingredient enriched in pitaya peel, has increased considerably the anthocyanidin in grape wine.
A kind of nutritious, mellow in taste, the dragon-fruit grape wine that the smell of fruits is very sweet, anthocyanidin content is high are obtained.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of dragon-fruit grape wine manufacture method, it is characterised in that comprise the following steps：
(1) maturation is taken and without breakage rotten grape fruit 30kg, pitaya peel 20kg, by grape fruit, dragon fruit
Skin is cleaned respectively to be dried；
(2) pitaya peel is broken into slurry, adds 0.75% 52 DEG C of ultrasonic water bath heating 60min of pectase；
(3) by the grape fruit broken skin after cleaning, grape pip is not smashed；
(4) the dragon fruit latex after ultrasound is well mixed with the grape fruit after broken skin, be pumped into fermentation tank, then to hair
The natural syrup made of sugar-cane juice infusion concentrates is added in fermentation tank, until mixed liquor pol reaches 22 ° of Brix；
(5) yeast of mixing slurry quality 15% is added into fermentation tank, control fermentation temperature is sent out in 18-22 DEG C of cryogenic seal
Ferment 2d, obtains zymotic fluid；
(6) zymotic fluid is subjected to melt cinder separation, obtains just wine；
(7) first wine is transferred in fermentation tank, controls 20 DEG C -24 DEG C of fermentation temperature, ferment 23d, ventilation of uncapping；
(8) wine liquid after ventilation is continued into the 23d that ferments, controls 20 DEG C -24 DEG C of fermentation temperature, obtain semi-finished product wine liquid；
(9) semi-finished product wine liquid is transferred in wine storing jar, seals tank mouth, be placed in 18 DEG C of environment and deposit, ageing 25 days；
(10) wine liquid after ageing is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine successively, obtains fire
Imperial fruit grape wine；
(11) dragon-fruit grape wine wine liquid is irradiated using 254nm ultraviolet lights, irradiation of the ultraviolet light on wine liquid surface
Dosage is 165mWmin/cm2, wine liquid thickness is 2cm, packing, sealing.
Embodiment 2
A kind of dragon-fruit grape wine manufacture method, it is characterised in that comprise the following steps：
(1) maturation is taken and without breakage rotten grape fruit 80kg, pitaya peel 30kg, by grape fruit, dragon fruit
Skin is cleaned respectively to be dried；
(2) pitaya peel is broken into slurry, adds 0.7% 51 DEG C of ultrasonic water bath heating 57min of pectase；
(3) by the grape fruit broken skin after cleaning, grape pip is not smashed；
(4) the dragon fruit latex after ultrasound is well mixed with the grape fruit after broken skin, be pumped into fermentation tank, then to hair
The natural syrup made of sugar-cane juice infusion concentrates is added in fermentation tank, until mixed liquor pol reaches 20 ° of Brix；
(5) yeast of mixing slurry quality 12% is added into fermentation tank, control fermentation temperature is sent out in 18-22 DEG C of cryogenic seal
Ferment 1d, obtains zymotic fluid；
(6) zymotic fluid is subjected to melt cinder separation, obtains just wine；
(7) first wine is transferred in fermentation tank, controls 20 DEG C -24 DEG C of fermentation temperature, ferment 21d, ventilation of uncapping；
(8) wine liquid after ventilation is continued into the 21d that ferments, controls 20 DEG C -24 DEG C of fermentation temperature, obtain semi-finished product wine liquid；
(9) semi-finished product wine liquid is transferred in wine storing jar, seals tank mouth, be placed in 16 DEG C of environment and deposit, ageing 25 days；
(10) wine liquid after ageing is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine successively, obtains fire
Imperial fruit grape wine；
(12) dragon-fruit grape wine wine liquid is irradiated using 254nm ultraviolet lights, irradiation of the ultraviolet light on wine liquid surface
Dosage is 30mWmin/cm2, wine liquid thickness is 2cm, packing, sealing.
Embodiment 3
A kind of dragon-fruit grape wine manufacture method, it is characterised in that comprise the following steps：
(1) maturation is taken and without breakage rotten grape fruit 40kg, pitaya peel 50kg, by grape fruit, dragon fruit
Skin is cleaned respectively to be dried；
(2) pitaya peel is broken into slurry, adds 0.8% 53 DEG C of ultrasonic water bath heating 63min of pectase；
(3) by the grape fruit broken skin after cleaning, grape pip is not smashed；
(4) the dragon fruit latex after ultrasound is well mixed with the grape fruit after broken skin, be pumped into fermentation tank, then to hair
The natural syrup made of sugar-cane juice infusion concentrates is added in fermentation tank, until mixed liquor pol reaches 24 ° of Brix；
(5) yeast of mixing slurry quality 18% is added into fermentation tank, control fermentation temperature is sent out in 18-22 DEG C of cryogenic seal
Ferment 3d, obtains zymotic fluid；
(6) zymotic fluid is subjected to melt cinder separation, obtains just wine；
(7) first wine is transferred in fermentation tank, controls 20 DEG C -24 DEG C of fermentation temperature, ferment 25d, ventilation of uncapping；
(8) wine liquid after ventilation is continued into the 25d that ferments, controls 20 DEG C -24 DEG C of fermentation temperature, obtain semi-finished product wine liquid；
(9) semi-finished product wine liquid is transferred in wine storing jar, seals tank mouth, be placed in 20 DEG C of environment and deposit, ageing 25 days；
(10) wine liquid after ageing is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine successively, obtains fire
Imperial fruit grape wine；
(11) dragon-fruit grape wine wine liquid is irradiated using 254nm ultraviolet lights, irradiation of the ultraviolet light on wine liquid surface
Dosage is 300mWmin/cm2, wine liquid thickness is 2cm, packing, sealing.
Embodiment 4
A kind of dragon-fruit grape wine manufacture method, it is characterised in that comprise the following steps：
(1) maturation is taken and without breakage rotten grape fruit 30kg, pitaya peel 20kg, by grape fruit, dragon fruit
Skin is cleaned respectively to be dried；
(2) pitaya peel is broken into slurry, adds 0.75% 52 DEG C of ultrasonic water bath heating 60min of pectase；
(3) by the grape fruit broken skin after cleaning, grape pip is not smashed；
(4) the dragon fruit latex after ultrasound is well mixed with the grape fruit after broken skin, be pumped into fermentation tank, then to hair
Monocrystal rock sugar is added in fermentation tank, until mixed liquor pol reaches 22 ° of Brix；
(5) yeast of mixing slurry quality 15% is added into fermentation tank, control fermentation temperature is sent out in 18-22 DEG C of cryogenic seal
Ferment 2d, obtains zymotic fluid；
(6) zymotic fluid is subjected to melt cinder separation, obtains just wine；
(7) first wine is transferred in fermentation tank, controls 20 DEG C -24 DEG C of fermentation temperature, ferment 23d, ventilation of uncapping；
(8) wine liquid after ventilation is continued into the 23d that ferments, controls 20 DEG C -24 DEG C of fermentation temperature, obtain semi-finished product wine liquid；
(9) semi-finished product wine liquid is transferred in wine storing jar, seals tank mouth, be placed in 18 DEG C of environment and deposit, ageing 25 days；
(10) wine liquid after ageing is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine successively, obtains fire
Imperial fruit grape wine；
(11) dragon-fruit grape wine wine liquid is irradiated using 254nm ultraviolet lights, irradiation of the ultraviolet light on wine liquid surface
Dosage is 165mWmin/cm2, wine liquid thickness is 2cm, packing, sealing.
Embodiment 5
A kind of dragon-fruit grape wine manufacture method, it is characterised in that comprise the following steps：
(1) maturation is taken and without breakage rotten grape fruit 30kg, pitaya peel 20kg, by grape fruit, dragon fruit
Skin is cleaned respectively to be dried；
(2) pitaya peel is broken into slurry, adds 0.75% 52 DEG C of ultrasonic water bath heating 60min of pectase；
(3) by the grape fruit broken skin after cleaning, grape pip is not smashed；
(4) the dragon fruit latex after ultrasound is well mixed with the grape fruit after broken skin, be pumped into fermentation tank, then to hair
The natural syrup made of sugar-cane juice infusion concentrates is added in fermentation tank, until mixed liquor pol reaches 22 ° of Brix；
(5) yeast of mixing slurry quality 15% is added into fermentation tank, control fermentation temperature is sent out in 18-22 DEG C of cryogenic seal
Ferment 2d, obtains zymotic fluid, in fermentation process, sulfur dioxide gas is passed through into fermentation tank, it is 5-7g/s to be passed through speed, is passed through
0.5-2min；
(6) zymotic fluid is subjected to melt cinder separation, obtains just wine；
(7) first wine is transferred in fermentation tank, controls 20 DEG C -24 DEG C of fermentation temperature, ferment 23d, ventilation of uncapping；
(8) wine liquid after ventilation is continued into the 23d that ferments, controls 20 DEG C -24 DEG C of fermentation temperature, obtain semi-finished product wine liquid；
(9) semi-finished product wine liquid is transferred in wine storing jar, seals tank mouth, be placed in 18 DEG C of environment and deposit, ageing 25 days；
(10) wine liquid after ageing is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine successively, obtains fire
Imperial fruit grape wine；
(11) dragon-fruit grape wine wine liquid is irradiated using 254nm ultraviolet lights, irradiation of the ultraviolet light on wine liquid surface
Dosage is 165mWmin/cm2, wine liquid thickness is 2cm, packing, sealing.
Comparative example 1
(1) 20kg dragon fruits, cleaning, peeling, squeezing are selected, obtains Dragonfruit Juice；
(2) Dragonfruit Juice is clarified, filtered, add 0.2% saccharomycete of Dragonfruit Juice weight, 3 DEG C of low temperature hairs
Ferment 7d, is then filtered, and obtains dragon fruit extract solution；
(3) take 100ml dragon fruits extract solution to add in 1L grape wine, be well mixed, carry out filling after diatomite filtering, obtain
Finished product.
Comparative example 2
(1) dragon fruit selected, cleaned, removed the peel, squeezed,
(2) Dragonfruit Juice after squeezing is clarified, filtered, add 0.4% saccharomycete of Dragonfruit Juice weight,
5 DEG C of low-temperature storages, fermentation 7d, then, are filtrated to get dragon fruit extract solution,
(3) by dragon fruit extract solution 3kg, Fructus Vitis viniferae wine base 80kg, mixed preparing is carried out, carries out filling after filtering, is made into
Product.
By embodiment 1-5, comparative example 1, the nutritive value of 2 gained wine liquids are contrasted：
Anthocyanidin (VMA) oxidation resistance is higher than vitamin E 50 times, higher than vitamin C 200 times, has to the biology of human body
Effect property is absolutely, easily quickly directly to be absorbed by human body, each histoorgan of human body can be rapidly entered in oral 45 minutes；
OPC (OPC) Green Tea Extract oxidability is only ascorbic 20 times.Current anthocyanidin (25%) price on the market is about
In 4000 yuan/kg, and OPC (95%) price only has 250 yuan/kg.
The dragon-fruit grape wine prepared knowable to contrast by the method for the present invention and existing dragon-fruit grape wine phase
Than, be not so good as in terms of PCA content, but there is great advantage on anthocyanidin content, and total flavonoids with
Remained basically stable in total polyphenols amount.To sum up, the dragon-fruit grape wine that the method for the present invention prepares and existing dragon fruit are passed through
Grape wine is compared, and has great advantage in terms of nutritive value.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (10)
1. a kind of dragon-fruit grape wine manufacture method, it is characterised in that comprise the following steps：
(1) take maturation and without the rotten grape fruit of breakage, pitaya peel, grape fruit, pitaya peel are cleaned respectively and dried in the air
It is dry；
(2) pitaya peel is broken into slurry, adds 0.7-0.8% pectase, 51-53 DEG C of ultrasonic water bath heats 57-63min；
(3) by the grape fruit broken skin after cleaning, grape pip is not smashed；
(4) dragon fruit latex after ultrasound is well mixed with the grape fruit after broken skin, be pumped into fermentation tank, added into fermentation tank
Enter sugar, regulation mixed liquor pol reaches 20 ° of Brix-24 ° of Brix；
(5) mixing slurry quality 12-18% yeast is added into fermentation tank, control fermentation temperature is sent out in 18-22 DEG C of cryogenic seal
Ferment 1-3d, obtains zymotic fluid；
(6) zymotic fluid is subjected to melt cinder separation, obtains just wine；
(7) first wine is transferred in fermentation tank, controls 20 DEG C -24 DEG C of fermentation temperature, ferment 21-25d, ventilation of uncapping；
(8) wine liquid after ventilation is continued into the 21-25d that ferments, controls 20 DEG C -24 DEG C of fermentation temperature, obtain semi-finished product wine liquid；
(9) semi-finished product wine liquid is transferred in wine storing jar, seals tank mouth, be placed in 16-20 DEG C of environment and deposit, ageing 25 days；
(10) wine liquid after ageing is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine successively, obtains dragon fruit
Grape wine；
(11) dragon-fruit grape wine is sterilized, dispensed, sealed.
2. dragon-fruit grape wine manufacture method according to claim 1, it is characterised in that the grape fruit and dragon fruit
The mass ratio of skin is 4-8:3-5.
3. dragon-fruit grape wine manufacture method according to claim 1, it is characterised in that the grape fruit and dragon fruit
The mass ratio of skin is 3:2.
4. dragon-fruit grape wine manufacture method according to claim 1, it is characterised in that the sugar in the step (4), be
The natural syrup made of sugar-cane juice infusion concentrates.
5. dragon-fruit grape wine manufacture method according to claim 1, it is characterised in that the sugar in the step (4), be
Monocrystal rock sugar.
6. dragon-fruit grape wine manufacture method according to claim 1, it is characterised in that the step (5), fermentation process
In, sulfur dioxide gas is passed through into fermentation tank.
7. dragon-fruit grape wine manufacture method according to claim 6, it is characterised in that the sulfur dioxide gas, lead to
It is 5-7g/s to enter speed, is passed through 0.5-2min.
8. dragon-fruit grape wine manufacture method according to claim 1, it is characterised in that described sterilizing, be using purple
Outside line irradiation is sterilized.
9. dragon-fruit grape wine manufacture method according to claim 8, it is characterised in that described ultraviolet irradiation,
It is that wine liquid is irradiated using 254nm ultraviolet lights, exposure dose of the ultraviolet light on wine liquid surface is 30-300mWmin/
cm2, wine liquid thickness is 2cm.
10. the dragon-fruit grape wine of the manufacture method manufacture according to claim any one of 1-9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641846A (en) * | 2018-04-04 | 2018-10-12 | 江西齐云山食品有限公司 | A kind of Spondias axillaris skin grape wine and preparation method thereof with antioxidant activity |
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| CN1814735A (en) * | 2005-12-02 | 2006-08-09 | 孔令岗 | Dragon-fruit grape wine and preparing method |
| CN103194346A (en) * | 2013-04-06 | 2013-07-10 | 吴维兴 | Production method of pitaya and grape composite fruit vine |
| CN106834003A (en) * | 2017-03-30 | 2017-06-13 | 贵州穗蓝酒业科技有限公司 | A kind of blueberry red wine and preparation method thereof |
| CN106893660A (en) * | 2017-03-28 | 2017-06-27 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of brewage process of the sweet type fruit wine of red meat dragon fruit |
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| CN1814735A (en) * | 2005-12-02 | 2006-08-09 | 孔令岗 | Dragon-fruit grape wine and preparing method |
| CN103194346A (en) * | 2013-04-06 | 2013-07-10 | 吴维兴 | Production method of pitaya and grape composite fruit vine |
| CN106893660A (en) * | 2017-03-28 | 2017-06-27 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of brewage process of the sweet type fruit wine of red meat dragon fruit |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641846A (en) * | 2018-04-04 | 2018-10-12 | 江西齐云山食品有限公司 | A kind of Spondias axillaris skin grape wine and preparation method thereof with antioxidant activity |
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Application publication date: 20171212 |
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