CN107475015A - A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine; using red heart dragon fruit and white heart dragon fruit as raw material making fruit wine; two kinds of fruit juice mixing are in jewel red color; addition Sodium Metabisulfite and citric acid can play color-protecting function; tartaric acid and citric acid caused by alcoholic fermentation process equally have protective effect to pigment simultaneously so that red pitaya wine finally can keep in vivid jewel red color and for a long time (12 months) not disappear；Introducing without other species fruit in compound red pitaya wine so that red pitaya wine retains the distinctive fragrance of flue fruits.Therefore, bright-colored bright by this method brew gained red pitaya wine, wine body is plentiful, and fruity typical case, aroma is strong, and sweet mouthfeel is agreeable to the taste, the positive free from extraneous odour of alcohol.Reducing can solve the problems, such as that white heart dragon fruit is unsalable while brewing cost brings economic loss, greatly improves dragon fruit added value, thus has wide practical use, and will promote the development of fermented food industry and fruit wine industry.

Description

A kind of compound fruit wine of red pitaya and white pitaya and preparation method thereof

Technical field:

The invention relates to pitaya fruit wine, in particular to a red pitaya fruit and white pitaya compound fruit wine and a preparation method thereof.

Background technique:

Fruit wine is a low-alcohol beverage obtained by using fresh fruits as raw materials, through alcoholic fermentation, and through a series of processes. Fruit wine not only preserves the original nutrients of the fruit, but also has a unique flavor and color. With the change of people's consumption concept, "healthy drinking" is deeply rooted in the hearts of the people, and low-alcohol fruit wine with rich nutritional value and unique sensory characteristics is more and more popular among consumers.

Pitaya, also known as red dragon fruit and fairy honey fruit, belongs to the plant of Cactaceae and Tianchi. Dragon fruit is a fruit with beautiful shape and high nutritional value. It contains a lot of carbohydrates, amino acids, vitamins, minerals, unsaturated fatty acids, water-soluble dietary fiber and anthocyanins, especially rich in plants that are rare in general plants. Sexual protein, has the functions of moistening intestines, clearing away heat and detoxification, lowering blood pressure and blood lipids, and protecting the body from oxidative damage. According to the color of the peel and pulp, dragon fruit mainly has three types: red skin with white heart, red skin with red heart and yellow skin with white heart, among which red skin with white heart and red skin with red heart are the two most widely planted.

In recent years, the planting area of red and white pitayas in my country has become larger and larger, and the output is getting higher and higher. The storage and freshness period of pitayas is short, and if the fresh sales are slow after large-scale listing, it will easily cause large economic losses. Therefore, It is often used to process dragon fruit wine, which can not only solve the serious waste of dragon fruit resources, but also meet the needs of consumers for the diversified fruit wine market. Although the content of vitamin C and soluble solids in red-heart and white-heart fruits is similar, and the price of white-heart pitaya is 2-3 times lower than that of red-heart dragon fruit, the red-heart dragon fruit with better flavor and brighter color is often regarded as Raw material for dragon fruit wine brewing.

Utilize red pitaya to process the report of single dragon fruit wine a lot, disclose a kind of dragon fruit wine and preparation method thereof as the Chinese invention patent of application number 201310447247.3, this invention brews by fermenting high-quality pitaya pulp (preparation process does not dope any Auxiliary raw materials such as water, alcohol, essence) pure original juice dragon fruit wine, the obtained dragon fruit wine has strong fruit flavor, pure mouthfeel, does not stick to the head after drinking, is a kind of wine product with multiple health care functions. The Chinese invention patent with application number 201610501462.0 discloses a preparation method of dragon fruit wine. The invention produces the wine through the processes of preparing dragon fruit puree, sterilization before fermentation, sugar adjustment, alcoholic fermentation, filtration and sterilization after fermentation. Rich fruit aroma, stable color, mellow taste, good quality dragon fruit wine. The Chinese invention patent with the application number of 201611160298.8 discloses a preparation method of dragon fruit wine. In this invention, after mixing dragon fruit pulp and white sugar in a certain proportion, the supernatant is obtained through sedimentation. One year and three years, finally make the dragon fruit wine that the alcohol content is 8～10% (v/v), and this fruit wine has kept the original nutrition and functional composition of dragon fruit fruit well.

However, the color of single red heart dragon fruit wine is easy to fade, causing the fruit wine to lose the true color of the original fruit and affecting the appearance of the fruit wine. In order to solve the above problems, researchers brew red dragon fruit and other fruit compound fruit wine, such as the application number is 201410388073.2 Chinese invention patent discloses a kind of dragon fruit mulberry fruit wine and its preparation method, the invention mixes dragon fruit according to a certain proportion and mulberry juice, by adjusting the ingredients and adding yeast nutrients to ferment to 10-12% (v/v), after inactivation, aging, filtration and sterilization in the later stage, finally get clear and transparent, full-bodied and fragrant wine Dragon fruit and mulberry wine with rich fruity aroma, pure taste and long-lasting ruby red color. The Chinese invention patent with the application number 201611213162.9 discloses a compound health-preserving fruit wine of red dragon fruit and watermelon and its preparation method. The invention scientifically mixes the peel and pulp of dragon fruit and watermelon, uses lemon juice to protect the color, and uses pectin to Enzyme and cellulase are clarified to finally produce a clear and transparent red dragon fruit watermelon compound health fruit wine that can keep the ruby red color for a long time without fading. The Chinese invention patent with the application number of discloses a method for making compound fruit wine made of dragon fruit and grapes. In this invention, grapes and rock sugar are sealed and fermented first, and then dragon fruit, rock sugar and lemon are co-fermented. After filtering, the compound fruit wine of dragon fruit and grapes without chemical components is obtained, the wine tastes mellow, sweet and delicious, and the original mouthfeel of dragon fruit and grapes is maintained.

Although the compound dragon fruit wine can better protect the color of the red pitaya wine, the introduction of other fruits makes the dragon fruit wine lose its unique natural dragon fruit aroma, taste and flavor of the original wine, which affects the sensory quality of the dragon fruit wine.

Have not yet seen the relevant report of preparing fruit wine with red pitaya and white pitaya as raw material. Utilize red pitaya and white pitaya as raw material to prepare pitaya fruit wine, not only can keep the typical sensory characteristics of pitaya wine (natural pitaya aroma, mouthfeel and local flavor), but also can keep the natural color and luster of pitaya for a long time, can reduce simultaneously Production costs, increasing the added value of white heart dragon fruit have dual significance for promoting the development of the fermented food industry and adjusting the agricultural structure.

Invention content:

The technical problem solved by the present invention is to overcome the defects of existing pitaya wine and its preparation method, scientifically compound red pitaya and white pitaya, use compound pitaya fruit juice as raw material, optimize and improve the brewing process, and prepare a wine with The dragon fruit wine with natural dragon fruit color, taste and flavor and stable color not only maintains the typical and unique sensory characteristics of dragon fruit wine, but also improves the added value of dragon fruit and reduces production costs. The structure has a double meaning.

The primary purpose of the present invention is to provide a preparation method of red pitaya and white pitaya compound fruit wine.

In order to achieve the above object, the present invention adopts the following technical solutions:

A preparation method of red-heart dragon fruit and white-heart dragon fruit compound fruit wine, comprising the following steps:

(1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 50-100mg/L;

(2) Red-heart dragon fruit juice and white-heart dragon fruit juice are uniformly mixed in a volume ratio of 1 to 3:1 to 3 to obtain mixed dragon fruit juice;

(3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 18～22 ° Brix, pH value is 3.5～4.0;

(4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculation amount of 0.2～0.5% (v/v), stir evenly, and ferment for 7～15 days under the environment of 20～28°C , filter, and collect the supernatant liquor sample;

(5) Leave the supernatant wine sample at 12-18° C. for 2-6 months, and filter to obtain red-heart dragon fruit and white-heart dragon fruit compound fruit wines.

Preferably, the preparation method of the Saccharomyces cerevisiae seed liquid described in step (4) is: configure a 5% (m/v) glucose solution, add 8 to 12% (m/v) active dry yeast therein, stir evenly, Stand at 40°C for 30-60 minutes to obtain the Saccharomyces cerevisiae seed liquid.

Another object of the present invention is to provide red pitaya and white pitaya composite fruit wine prepared by the above method, the wine is clear and transparent, bright ruby red, and can keep this color for a long time (12 months), full-bodied , typical fruit aroma, strong wine aroma, sweet and sour taste, mellow and no peculiar smell.

Beneficial effect:

The present invention uses pitaya of two varieties of red heart pitaya and white pitaya as raw materials to brew pitaya wine. The two kinds of fruit juices are mixed to have a ruby red color. Adding sodium metabisulfite and citric acid can protect the color, and at the same time alcohol fermentation The tartaric acid and citric acid produced in the process also have a protective effect on the pigment, so that the dragon fruit wine finally has a bright ruby red color and can be maintained for a long time (12 months) without fading; there is no introduction of other kinds of fruits in the compound dragon fruit wine, making the dragon fruit wine Retains the unique aroma of dragon fruit fruit. Therefore, the obtained dragon fruit wine brewed by the method is bright and translucent in color, full in body, typical in fruit aroma, full-bodied in aroma, sweet and sour in taste, mellow and free from peculiar smell. The price of white-heart pitaya is 2 to 3 times lower than that of red-heart pitaya. Therefore, the use of red-heart and white-heart pitaya as raw materials reduces the cost of making dragon fruit wine, and at the same time solves the economic problems caused by the unsalable white-heart dragon fruit. The problem of loss greatly improves the added value of dragon fruit, thereby has wide application prospect, will certainly promote the development of fermented food industry and fruit wine industry.

It should be noted that the present invention uses red pitaya and white pitaya with natural homology as raw materials, scientifically compounded after the juice is obtained, and through optimization and improvement of process conditions, not only the process is simple but also unexpected effects are obtained , with better practicality and advancement.

detailed description:

The present invention is described below through specific embodiments. Unless otherwise specified, the technical means used in the present invention are methods known to those skilled in the art. In addition, the embodiments should be considered as illustrative rather than limiting the scope of the invention, the spirit and scope of which is defined only by the claims. For those skilled in the art, on the premise of not departing from the spirit and scope of the present invention, various changes or modifications to the material components and dosage in these embodiments also belong to the protection scope of the present invention.

Example 1

A preparation method of red-heart dragon fruit and white-heart dragon fruit compound fruit wine, comprising the following steps:

(1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 50mg/L;

(2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 1:1, obtain mixed pitaya juice;

(3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 18 ° of Brix, and the pH value is 3.5;

(4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.2% (v/v), stir evenly, ferment for 7 days at 20°C, filter, and collect the upper sake Sample;

(5) Put the supernatant wine sample at 12° C. for 2 months, and filter to obtain red-heart dragon fruit and white-heart dragon fruit compound fruit wines.

The preparation method of the Saccharomyces cerevisiae seed solution in step (4) is: configure 5% (m/v) glucose solution, add 8% (m/v) active dry yeast therein, stir evenly, and let stand at 40°C for 30min The seed solution of Saccharomyces cerevisiae was obtained.

The red-heart dragon fruit and white-heart dragon fruit compound fruit wines prepared by the above method are clear and transparent, bright ruby red and do not fade for 12 months, full-bodied, typical fruity aroma, strong wine aroma, sweet and sour taste, mellow and no peculiar smell .

After testing, the indicators of the fruit wine are as follows: alcohol content 10.4% vol, total titrated acid 6.86g/L, reducing sugar 1.36g/L, volatile acid 0.57g/L, ruby red color, clear and transparent, full-bodied, typical dragon fruit wine flavor.

Comparative example 1

According to the above preparation method, only red pitaya is used as raw material, and other process parameters are the same. The prepared red pitaya wine is bright ruby red, full-bodied, typical fruity aroma, mellow and pure in taste, but the color fades after 4 months Fades to a dark maroon.

The physical and chemical indicators of the fruit wine prepared by the above scheme are not very different from those in Example 1.

Example 2

A preparation method of red-heart dragon fruit and white-heart dragon fruit compound fruit wine, comprising the following steps:

(1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 100mg/L;

(2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 3:3, obtain mixed pitaya juice;

(3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 22 ° of Brix, and the pH value is 4.0;

(4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.5% (v/v), stir evenly, ferment for 15 days at 28°C, filter, and collect the upper sake Sample;

(5) Put the supernatant wine sample at 18° C. for 6 months, and filter to obtain red-heart dragon fruit and white-heart dragon fruit compound fruit wines.

The preparation method of the Saccharomyces cerevisiae seed solution in step (4) is: configure 5% (m/v) glucose solution, add 12% (m/v) active dry yeast therein, stir evenly, and stand at 40°C for 60min The seed solution of Saccharomyces cerevisiae was obtained.

The red-heart dragon fruit and white-heart dragon fruit compound fruit wines prepared by the above method are clear and transparent, bright ruby red and do not fade for 12 months, full-bodied, typical fruity aroma, strong wine aroma, sweet and sour taste, mellow and no peculiar smell .

After testing, the indicators of the fruit wine are as follows: alcohol content 12.1% vol, total titrated acid 7.84g/L, reducing sugar 2.06g/L, volatile acid 0.77g/L, ruby red color, clear and transparent, full-bodied, typical dragon fruit wine flavor.

Comparative example 2

According to the above preparation method, only red pitaya is used as raw material, and other process parameters are the same. The prepared red pitaya wine is bright ruby red, full-bodied, typical fruity, mellow and pure in taste, but the color fades after 3 months Fades to a dark maroon.

The physical and chemical indicators of the fruit wine prepared by the above scheme are not very different from those in Example 2.

Example 3

A preparation method of red-heart dragon fruit and white-heart dragon fruit compound fruit wine, comprising the following steps:

(1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 80mg/L;

(2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 2:2, obtain mixed pitaya juice;

(3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 20 ° of Brix, and the pH value is 3.8;

(4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.4% (v/v), stir evenly, ferment for 11 days at 24°C, filter, and collect the upper sake Sample;

(5) Put the supernatant wine sample at 15° C. for 4 months, and filter to obtain red-heart dragon fruit and white-heart dragon fruit compound fruit wines.

The preparation method of the Saccharomyces cerevisiae seed solution in step (4) is: configure 5% (m/v) glucose solution, add 10% (m/v) active dry yeast therein, stir evenly, and let stand at 40°C for 50min The seed solution of Saccharomyces cerevisiae was obtained.

The red-heart dragon fruit and white-heart dragon fruit compound fruit wines prepared by the above method are clear and transparent, bright ruby red and do not fade for 12 months, full-bodied, typical fruity aroma, strong wine aroma, sweet and sour taste, mellow and no peculiar smell .

After testing, the indicators of the fruit wine are as follows: alcohol content 11.5%vol, total titrated acid 7.36g/L, reducing sugar 1.78g/L, volatile acid 0.71g/L, ruby red color, clear and transparent, full-bodied, typical dragon fruit wine flavor.

Comparative example 3

According to the above preparation method, only red pitaya is used as raw material, and other process parameters are the same. The prepared red pitaya wine is bright ruby red, full-bodied, typical fruity, mellow and pure in taste, but the color fades after 5 months Fades to a dark maroon.

The physical and chemical indicators of the fruit wine prepared by the above scheme are not very different from those in Example 3.

Example 4

A preparation method of red-heart dragon fruit and white-heart dragon fruit compound fruit wine, comprising the following steps:

(1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 50mg/L;

(2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 2:1, obtain mixed pitaya juice;

(3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 19 ° Brix, and the pH value is 4.0;

(4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.2% (v/v), stir evenly, ferment for 7 days at 28°C, filter, and collect the upper sake Sample;

(5) Put the supernatant wine sample at 18° C. for 2 months, and filter to obtain red pitaya and white pitaya composite fruit wine.

The preparation method of the Saccharomyces cerevisiae seed solution in step (4) is: configure 5% (m/v) glucose solution, add 12% (m/v) active dry yeast therein, stir evenly, and let stand at 40°C for 30min The seed solution of Saccharomyces cerevisiae was obtained.

The red-heart dragon fruit and white-heart dragon fruit compound fruit wines prepared by the above method are clear and transparent, bright ruby red and do not fade for 12 months, full-bodied, typical fruity aroma, strong wine aroma, sweet and sour taste, mellow and no peculiar smell .

After testing, the indicators of the fruit wine are as follows: alcohol content 11.1%vol, total titrated acid 7.24g/L, reducing sugar 1.56g/L, volatile acid 0.64g/L, ruby red color, clear and transparent, full-bodied, typical dragon fruit wine flavor.

Comparative example 4

According to the above preparation method, only red pitaya is used as raw material, and other process parameters are the same. The prepared red pitaya wine is bright ruby red, full-bodied, typical fruity aroma, mellow and pure in taste, but the color fades after 4 months Fades to a dark maroon.

The physical and chemical indicators of the fruit wine prepared by the above scheme are not very different from those in Example 4.

Example 5

A preparation method of red-heart dragon fruit and white-heart dragon fruit compound fruit wine, comprising the following steps:

(1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 100mg/L;

(2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 1:2, obtain mixed pitaya juice;

(3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 22 ° of Brix, and the pH value is 3.5;

(4) Insert the activated Saccharomyces cerevisiae seed liquid with the inoculation amount of 0.5% (v/v) into the adjusted mixed dragon fruit juice, stir evenly, ferment for 15 days under the environment of 20 ℃, filter, and collect the upper clear wine Sample;

(5) Put the supernatant wine sample at 12° C. for 6 months, and filter to obtain red-heart dragon fruit and white-heart dragon fruit compound fruit wines.

The preparation method of the Saccharomyces cerevisiae seed solution in step (4) is: configure 5% (m/v) glucose solution, add 8% (m/v) active dry yeast therein, stir evenly, and stand at 40°C for 60min The seed solution of Saccharomyces cerevisiae was obtained.

The red-heart dragon fruit and white-heart dragon fruit compound fruit wines prepared by the above method are clear and transparent, bright ruby red and do not fade for 12 months, full-bodied, typical fruity aroma, strong wine aroma, sweet and sour taste, mellow and no peculiar smell .

After testing, the indicators of the fruit wine are as follows: alcohol content 12.0% vol, total titrated acid 7.09g/L, reducing sugar 1.48g/L, volatile acid 0.72g/L, ruby red color, clear and transparent, full-bodied, typical dragon fruit wine flavor.

Comparative example 5

According to the above preparation method, only red pitaya is used as raw material, and other process parameters are the same. The prepared red pitaya wine is bright ruby red, full-bodied, typical fruity, mellow and pure in taste, but the color fades after 3 months Fades to a dark maroon.

The physical and chemical indicators of the fruit wine prepared by the above scheme are not very different from those in Example 5.

Claims (10)

1. a preparation method of red pitaya and white pitaya composite fruit wine, is characterized in that, comprises the following steps: (1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 50-100mg/L; (2) Red-heart dragon fruit juice and white-heart dragon fruit juice are uniformly mixed in a volume ratio of 1 to 3:1 to 3 to obtain mixed dragon fruit juice; (3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 18～22 ° Brix, pH value is 3.5～4.0; (4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculation amount of 0.2～0.5% (v/v), stir evenly, and ferment for 7～15 days under the environment of 20～28°C , filter, and collect the supernatant liquor sample; (5) Leave the supernatant wine sample at 12-18° C. for 2-6 months, and filter to obtain red-heart dragon fruit and white-heart dragon fruit compound fruit wines. 2. the preparation method of compound fruit wine as claimed in claim 1 is characterized in that, the final concentration of sodium metabisulfite in the described fruit juice of step (1) is 80mg/L. 3. the preparation method of compound fruit wine as claimed in claim 1, is characterized in that, the pitaya fruit juice with red heart described in step (2) and the pitaya fruit juice with white heart mix by volume ratio 1:1. 4. the preparation method of compound fruit wine as claimed in claim 1, is characterized in that, described in step (2) pitaya fruit juice with red heart and pitaya fruit juice with white heart mix by volume ratio 1:2. 5. the preparation method of compound fruit wine as claimed in claim 1, is characterized in that, described in step (2) pitaya fruit juice with red heart and pitaya fruit juice with white heart mix by volume ratio 2:1. 6. The preparation method of compound fruit wine as claimed in claim 1, is characterized in that, the preparation method of Saccharomyces cerevisiae seed liquid described in step (4) is: configure the glucose solution of 5% (m/v), add 8 ~ wherein 12% (m/v) active dry yeast, stirred evenly, and left to stand at 40° C. for 30-60 minutes to obtain the Saccharomyces cerevisiae seed liquid. 7. the preparation method of compound fruit wine as claimed in claim 1, is characterized in that, comprises the following steps: (1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 50mg/L; (2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 1:1, obtain mixed pitaya juice; (3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 18 ° of Brix, and the pH value is 3.5; (4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.2% (v/v), stir evenly, ferment for 7 days at 20°C, filter, and collect the upper sake Sample; (5) Put the supernatant wine sample at 12° C. for 2 months, and filter to obtain red-heart dragon fruit and white-heart dragon fruit compound fruit wines. 8. the preparation method of compound fruit wine as claimed in claim 1, is characterized in that, comprises the following steps: (1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 100mg/L; (2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 3:3, obtain mixed pitaya juice; (3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 22 ° of Brix, and the pH value is 4.0; (4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.5% (v/v), stir evenly, ferment for 15 days at 28°C, filter, and collect the upper sake Sample; (5) Put the supernatant wine sample at 18° C. for 6 months, and filter to obtain red-heart dragon fruit and white-heart dragon fruit compound fruit wines. 9. the preparation method of compound fruit wine as claimed in claim 1, is characterized in that, comprises the following steps: (1) collect ripe and disease-free, fresh red pitaya and white pitaya respectively, peel, squeeze, filter, obtain red pitaya juice and white pitaya juice, add metabisulfite to two kinds of fruit juice respectively, make it The final concentration is 80mg/L; (2) red pitaya fruit juice and white pitaya fruit juice are mixed evenly by volume ratio 2:2, obtain mixed pitaya juice; (3) add white granulated sugar and citric acid respectively in the mixed pitaya fruit juice, adjust its sugar content to be 20 ° of Brix, and the pH value is 3.8; (4) Insert the activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice with an inoculum size of 0.4% (v/v), stir evenly, ferment for 11 days at 24°C, filter, and collect the upper sake Sample; (5) Put the supernatant wine sample at 15° C. for 4 months, and filter to obtain red-heart dragon fruit and white-heart dragon fruit compound fruit wines. The preparation method of the Saccharomyces cerevisiae seed solution in step (4) is: configure 5% (m/v) glucose solution, add 10% (m/v) active dry yeast therein, stir evenly, and let stand at 40°C for 50min The seed solution of Saccharomyces cerevisiae was obtained. 10. the compound fruit wine that any preparation method of claim 1-9 makes.