CN107475015A - A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof - Google Patents
A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof Download PDFInfo
- Publication number
- CN107475015A CN107475015A CN201710856194.9A CN201710856194A CN107475015A CN 107475015 A CN107475015 A CN 107475015A CN 201710856194 A CN201710856194 A CN 201710856194A CN 107475015 A CN107475015 A CN 107475015A
- Authority
- CN
- China
- Prior art keywords
- dragon fruit
- heart dragon
- wine
- fruit juice
- fruit
- 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.)
- Granted
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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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
Technical field：
The present invention relates to Pitaya wine, more particularly to a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and its system
Preparation Method.
Background technology：
It using fresh fruit is raw material that fruit wine, which is, through alcoholic fermentation, and the low alcohol for handling to obtain by series of process
Spend alcoholic drink.Fruit wine not only saves the original nutritional ingredient of fruit, and with unique flavor and color and luster.As people disappear
Take the change of idea, " health is drunk " is rooted in the hearts of the people, and has the low alcohol fruit wine of abundant nutrition value and unique organoleptic attribute more next
It is more popular with consumers.
Dragon fruit, also known as Hylocereus undatus, Pitaya fruit, category Cactaceae, hylocereus platymiscium.Dragon fruit is that a kind of fruit shape is excellent
Fruit beautiful, nutritive value is high, contain a large amount of carbohydrate, amino acid, vitamin, mineral matter, unrighted acid, water-soluble
Property dietary fiber and anthocyanidin, particularly rich in the rare vegetable protein of general plant, there is ease constipation, clearing heat and detoxicating, drop blood
Pressure blood fat acts on oxidative damage etc. is protected the body from.Distinguished according to pericarp and pulp colour, dragon fruit mainly has red skin white
The heart, red skin red heart and Calusena lansium Bai Xinsan kinds, wherein the white heart of red skin and red skin red heart are most commonly used two kinds of plantations.
In recent years, China's red heart and two kinds of dragon fruit cultivated areas of the white heart are increasing, yield more and more higher, dragon fruit
Storage ＆ fresh-keeping period is short, if marketing fresh is slow after extensive listing easily causes larger economic loss, therefore is often used as processing dragon fruit
Wine, can not only solve the problems, such as dragon fruit serious waste of resources, moreover it is possible to meet the needs of consumer is to diversified fruit wine market.Though
Right red heart, the amiphicarpous vitamin C of the white heart and soluble solid content are close, and white heart dragon fruit is fiery compared with red heart in price
Imperial fruit is low 2~3 times, but taste is better, the red heart dragon fruit of color more beautiful is often by as red pitaya wine brewing materials.
Report using the red pitaya wine of red heart dragon fruit work sheet one is a lot, in Application No. 201310447247.3
State's patent of invention discloses a kind of red pitaya wine and preparation method thereof, and the invention brews (system by the high-quality flue parchment that ferments
Standby process undopes the auxiliary materials such as any moisture, alcohol, essence) pure Normal juice red pitaya wine, obtained red pitaya wine has
Strong fruit flavor, pure in mouth feel, not top after drinking, is a kind of wine product with plurality of health care functions.Application No.
201610501462.0 Chinese invention patent discloses a kind of preparation method of Pitaya wine, and the invention is by producing flue
The process sterilized before fruit protoplasm, fermentation after sterilization, tune sugar, alcoholic fermentation, filtering and fermentation, wine is made, and the smell of fruits is very sweet, color and luster is steady
The fixed, red pitaya wine of mellow in taste, quality better.The Chinese invention patent of Application No. 201611160298.8 discloses dragon fruit
The preparation method of fruit wine, after the invention mixes dragon fruit pulp with white sugar by a certain percentage, supernatant is obtained through precipitation, accesses Portugal
Using different sealing mode elder generation after fermentation 1 year and 3 years after grape strain, the flue that final obtained alcoholic strength is 8~10% (v/v)
Fruit wine, the fruit wine remain the original nutrition of flue fruits and functional component well.
However, single red heart red pitaya wine color easily disappears, cause fruit wine to lose the true color and luster of former fruit, influence fruit wine
Outward appearance.In order to solve the above problems, researchers brew red heart dragon fruit and the compound fruit wine of other fruit, such as Application No.
201410388073.2 Chinese invention patent disclose a kind of dragon fruit mulberry fruit wine and preparation method thereof, the invention is according to one
Certainty ratio mixes dragon fruit and mulberry juice, and by adjusting component and to add yeast food and ferment to wine degree be 10~12%
(v/v), the later stage is through inactivation, ageing, filtering and sterilizing, finally give it is limpid it is transparent, wine body is plentiful, the smell of fruits is very sweet for aroma, mouthfeel
Dragon fruit mulberry fruit wine pure and that jewel red color can be kept not disappear for a long time.The China of Application No. 201611213162.9
Patent of invention discloses compound health fruit wine of a kind of red heart dragon fruit watermelon and preparation method thereof, the invention scientific matching dragon fruit
With the pericarp and pulp of both watermelons, and lemon juice color protection is utilized, clarified using pectase and cellulase, be finally made limpid
The compound health fruit wine of red heart dragon fruit watermelon transparent, that jewel red color can be kept not disappear for a long time.The middle promulgated by the State Council of Application No.
Bright patent discloses a kind of preparation method of dragon fruit and grape compound fruit wine, and the invention passes through first by grape and rock sugar sealing hair
Ferment, rear mend fill out dragon fruit and rock sugar and lemon common fermentation, after dividing juice slagging-off, filtering, obtain being free of chemical composition, the wine is mellow
It is fragrant, sweet tasty, maintain dragon fruit and the dragon fruit and grape compound fruit wine of the original mouthfeel of grape.
Although compound red pitaya wine can preferably protect red heart red pitaya wine color and luster, the introducing of other fruit makes flue
Fruit wine loses the unique natural dragon fruit fragrance of its former wine, taste and flavor, influences red pitaya wine organoleptic quality.
Have not yet to see the relevant report that fruit wine is prepared using red heart dragon fruit and white heart dragon fruit as raw material.Utilize red heart
Dragon fruit and white heart dragon fruit are that raw material prepares Pitaya wine, can not only keep red pitaya wine typical organoleptic (natural
Dragon fruit fragrance, taste and flavor), but also the natural colored of dragon fruit can be enduringly kept, while can reduce and be produced into
This, improves the added value of white heart dragon fruit, to promoting fermented food industry development and the adjustment structure of agricultural production to have double meaning.
The content of the invention：
Technical problem solved by the invention is the defects of overcoming existing red pitaya wine and preparation method thereof, and science compounding is red
Heart dragon fruit and white heart dragon fruit, using compound dragon fruit juice as raw material, optimization and improvement brewage process, preparing one kind has day
The red pitaya wine of right dragon fruit color and luster, taste and flavor and color stability, had both maintained that red pitaya wine is typical, distinctive sense organ is special
Property, the added value of dragon fruit is improved again, reduces production cost, to promoting fermented food industry development and the adjustment structure of agricultural production
With double meaning.
Primary and foremost purpose of the present invention is to provide the preparation method of a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine.
In order to achieve the above object, the present invention uses following technical scheme：
The preparation method of a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine, comprises the following steps：
(1) ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit are gathered respectively, peeling, squeezing, are filtered, are obtained
To red heart dragon fruit juice and white heart dragon fruit juice, Sodium Metabisulfite is added into two kinds of fruit juice respectively, makes its final concentration
For 50~100mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 1~3:1~3 is well mixed, is mixed
Dragon fruit juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 18~22 ° of Brix to adjust its pol,
PH value is 3.5~4.0；
(4) wine brewing of activation is accessed with 0.2~0.5% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Yeast starter liquid, stirs, and is fermented 7~15 days in the environment of 20~28 DEG C, filtering, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 2~6 months in 12~18 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit is answered
Close fruit wine.
Preferably, the preparation method of step (4) the saccharomyces cerevisiae seed liquor is：The glucose for configuring 5% (m/v) is molten
Liquid, 8~12% (m/v) active dry yeast being added thereto, is stirred, 40 DEG C stand 30~60min and produce saccharomyces cerevisiae
Seed liquor.
Another object of the present invention is to provide red heart dragon fruit made from the above method and white heart dragon fruit compound fruit wine, should
Wine clear is bright transparent, in vivid ruby red, and can keep this color within (12 months) for a long time, wine body is plentiful, fruit aroma allusion quotation
Type, aroma is strong, and sweet mouthfeel is agreeable to the taste, the positive free from extraneous odour of alcohol.
Beneficial effect：
The present invention brews red pitaya wine for raw material jointly with red heart dragon fruit and the dragon fruit of white two kinds of heart dragon fruit,
Two kinds of fruit juice mixing are in jewel red color, and color-protecting function can be played by adding Sodium Metabisulfite and citric acid, while alcohol is sent out
Tartaric acid and citric acid equally have protective effect to pigment caused by ferment process so that red pitaya wine is finally in vivid ruby red
Color and (12 months) can be kept not disappear for a long time；Introducing without other species fruit in compound red pitaya wine so that dragon fruit
Bartender stays the distinctive fragrance of flue fruits.Therefore, bright-colored bright by this method brew gained red pitaya wine, wine body is rich
Full, fruity typical case, aroma is strong, and sweet mouthfeel is agreeable to the taste, the positive free from extraneous odour of alcohol.White heart dragon fruit price low compared with red heart dragon fruit 2~3
Times, therefore red pitaya wine is reduced for raw material jointly with the dragon fruit of two kinds of red heart and the white heart and brews cost, while can be with
Solve the problems, such as that white heart dragon fruit is unsalable and bring economic loss, greatly improve dragon fruit added value, thus before being widely used
Scape, the development of fermented food industry and fruit wine industry will be promoted.
It should be noted that：Red heart dragon fruit with native homologous and white heart dragon fruit are raw material by the present invention, system
Fruit juice post-science compounding is obtained, through optimization of process conditions and improvement, not only technique is simple but also has obtained unexpected effect, has
There are preferable practicality and advance.
Embodiment：
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
The various changes carried out on the premise of invention spirit and scope to the material component in these embodiments and dosage or change
Belong to protection scope of the present invention.
Embodiment 1
The preparation method of a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine, comprises the following steps：
(1) ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit are gathered respectively, peeling, squeezing, are filtered, are obtained
To red heart dragon fruit juice and white heart dragon fruit juice, Sodium Metabisulfite is added into two kinds of fruit juice respectively, makes its final concentration
For 50mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 1:1 is well mixed, obtains mixing dragon fruit
Fruit juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 18 ° of Brix to adjust its pol, pH value
For 3.5；
(4) the saccharomyces cerevisiae kind of activation is accessed with 0.2% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Sub- liquid, stirs, and is fermented 7 days in the environment of 20 DEG C, filtering, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 2 months in 12 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit compound fruit wine.
The preparation method of step (4) the saccharomyces cerevisiae seed liquor is：5% (m/v) glucose solution is configured, thereto
8% (m/v) active dry yeast is added, is stirred, 40 DEG C stand 30min and produce saccharomyces cerevisiae seed liquor.
Red heart dragon fruit made from the above method and white heart dragon fruit compound fruit wine are limpid transparent, in vivid ruby red
And 12 months colour-fast, 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.
After testing, the fruit wine index is as follows：Alcohol content 10.4%vol, total Titrable acid 6.86g/L, reduced sugar 1.36g/
L, volatile acid 0.57g/L, limpid transparent in jewel red color, wine body is plentiful, has typical red pitaya wine flavor.
Comparative example 1
According to above-mentioned preparation method, only using red heart dragon fruit as raw material, other technological parameter all sames, what is be prepared is red
Heart red pitaya wine is in vivid ruby red, and wine body is plentiful, and fruity typical case, mouthfeel alcohol is just without miscellaneous, but color just disappears for 4 months
Into dark purplish red.
Fruit wine physical and chemical index made from such scheme and the otherness of embodiment 1 are little.
Embodiment 2
The preparation method of a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine, comprises the following steps：
(1) ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit are gathered respectively, peeling, squeezing, are filtered, are obtained
To red heart dragon fruit juice and white heart dragon fruit juice, Sodium Metabisulfite is added into two kinds of fruit juice respectively, makes its final concentration
For 100mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 3:3 is well mixed, obtains mixing dragon fruit
Fruit juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 22 ° of Brix to adjust its pol, pH value
For 4.0；
(4) the saccharomyces cerevisiae kind of activation is accessed with 0.5% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Sub- liquid, stirs, and is fermented 15 days in the environment of 28 DEG C, filtering, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 6 months in 18 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit compound fruit wine.
The preparation method of step (4) the saccharomyces cerevisiae seed liquor is：5% (m/v) glucose solution is configured, thereto
12% (m/v) active dry yeast is added, is stirred, 40 DEG C stand 60min and produce saccharomyces cerevisiae seed liquor.
Red heart dragon fruit made from the above method and white heart dragon fruit compound fruit wine are limpid transparent, in vivid ruby red
And 12 months colour-fast, 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.
After testing, the fruit wine index is as follows：Alcohol content 12.1%vol, total Titrable acid 7.84g/L, reduced sugar 2.06g/
L, volatile acid 0.77g/L, limpid transparent in jewel red color, wine body is plentiful, has typical red pitaya wine flavor.
Comparative example 2
According to above-mentioned preparation method, only using red heart dragon fruit as raw material, other technological parameter all sames, what is be prepared is red
Heart red pitaya wine is in vivid ruby red, and wine body is plentiful, and fruity typical case, mouthfeel alcohol is just without miscellaneous, but color just disappears for 3 months
Into dark purplish red.
Fruit wine physical and chemical index made from such scheme and the otherness of embodiment 2 are little.
Embodiment 3
The preparation method of a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine, comprises the following steps：
(1) ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit are gathered respectively, peeling, squeezing, are filtered, are obtained
To red heart dragon fruit juice and white heart dragon fruit juice, Sodium Metabisulfite is added into two kinds of fruit juice respectively, makes its final concentration
For 80mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 2:2 is well mixed, obtains mixing dragon fruit
Fruit juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 20 ° of Brix to adjust its pol, pH value
For 3.8；
(4) the saccharomyces cerevisiae kind of activation is accessed with 0.4% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Sub- liquid, stirs, and is fermented 11 days in the environment of 24 DEG C, filtering, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 4 months in 15 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit compound fruit wine.
The preparation method of step (4) the saccharomyces cerevisiae seed liquor is：5% (m/v) glucose solution is configured, thereto
10% (m/v) active dry yeast is added, is stirred, 40 DEG C stand 50min and produce saccharomyces cerevisiae seed liquor.
Red heart dragon fruit made from the above method and white heart dragon fruit compound fruit wine are limpid transparent, in vivid ruby red
And 12 months colour-fast, 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.
After testing, the fruit wine index is as follows：Alcohol content 11.5%vol, total Titrable acid 7.36g/L, reduced sugar 1.78g/
L, volatile acid 0.71g/L, limpid transparent in jewel red color, wine body is plentiful, has typical red pitaya wine flavor.
Comparative example 3
According to above-mentioned preparation method, only using red heart dragon fruit as raw material, other technological parameter all sames, what is be prepared is red
Heart red pitaya wine is in vivid ruby red, and wine body is plentiful, and fruity typical case, mouthfeel alcohol is just without miscellaneous, but color just disappears for 5 months
Into dark purplish red.
Fruit wine physical and chemical index made from such scheme and the otherness of embodiment 3 are little.
Embodiment 4
The preparation method of a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine, comprises the following steps：
(1) ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit are gathered respectively, peeling, squeezing, are filtered, are obtained
To red heart dragon fruit juice and white heart dragon fruit juice, Sodium Metabisulfite is added into two kinds of fruit juice respectively, makes its final concentration
For 50mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 2:1 is well mixed, obtains mixing dragon fruit
Fruit juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 19 ° of Brix to adjust its pol, pH value
For 4.0；
(4) the saccharomyces cerevisiae kind of activation is accessed with 0.2% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Sub- liquid, stirs, and is fermented 7 days in the environment of 28 DEG C, filtering, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 2 months in 18 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit compound fruit wine.
The preparation method of step (4) the saccharomyces cerevisiae seed liquor is：5% (m/v) glucose solution is configured, thereto
12% (m/v) active dry yeast is added, is stirred, 40 DEG C stand 30min and produce saccharomyces cerevisiae seed liquor.
Red heart dragon fruit made from the above method and white heart dragon fruit compound fruit wine are limpid transparent, in vivid ruby red
And 12 months colour-fast, 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.
After testing, the fruit wine index is as follows：Alcohol content 11.1%vol, total Titrable acid 7.24g/L, reduced sugar 1.56g/
L, volatile acid 0.64g/L, limpid transparent in jewel red color, wine body is plentiful, has typical red pitaya wine flavor.
Comparative example 4
According to above-mentioned preparation method, only using red heart dragon fruit as raw material, other technological parameter all sames, what is be prepared is red
Heart red pitaya wine is in vivid ruby red, and wine body is plentiful, and fruity typical case, mouthfeel alcohol is just without miscellaneous, but color just disappears for 4 months
Into dark purplish red.
Fruit wine physical and chemical index made from such scheme and the otherness of embodiment 4 are little.
Embodiment 5
The preparation method of a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine, comprises the following steps：
(1) ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit are gathered respectively, peeling, squeezing, are filtered, are obtained
To red heart dragon fruit juice and white heart dragon fruit juice, Sodium Metabisulfite is added into two kinds of fruit juice respectively, makes its final concentration
For 100mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 1:2 is well mixed, obtains mixing dragon fruit
Fruit juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 22 ° of Brix to adjust its pol, pH value
For 3.5；
(4) the saccharomyces cerevisiae kind of activation is accessed with 0.5% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Sub- liquid, stirs, and is fermented 15 days in the environment of 20 DEG C, filtering, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 6 months in 12 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit compound fruit wine.
The preparation method of step (4) the saccharomyces cerevisiae seed liquor is：5% (m/v) glucose solution is configured, thereto
8% (m/v) active dry yeast is added, is stirred, 40 DEG C stand 60min and produce saccharomyces cerevisiae seed liquor.
Red heart dragon fruit made from the above method and white heart dragon fruit compound fruit wine are limpid transparent, in vivid ruby red
And 12 months colour-fast, 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.
After testing, the fruit wine index is as follows：Alcohol content 12.0%vol, total Titrable acid 7.09g/L, reduced sugar 1.48g/
L, volatile acid 0.72g/L, limpid transparent in jewel red color, wine body is plentiful, has typical red pitaya wine flavor.
Comparative example 5
According to above-mentioned preparation method, only using red heart dragon fruit as raw material, other technological parameter all sames, what is be prepared is red
Heart red pitaya wine is in vivid ruby red, and wine body is plentiful, and fruity typical case, mouthfeel alcohol is just without miscellaneous, but color just disappears for 3 months
Into dark purplish red.
Fruit wine physical and chemical index made from such scheme and the otherness of embodiment 5 are little.
Claims (10)
1. the preparation method of a kind of red heart dragon fruit and white heart dragon fruit compound fruit wine, it is characterised in that comprise the following steps：
(1) gather ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit respectively, peeling, squeezing, filter, obtain it is red
Heart dragon fruit juice and white heart dragon fruit juice, add Sodium Metabisulfite into two kinds of fruit juice respectively, make its final concentration of 50
~100mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 1~3:1~3 is well mixed, obtains mixing flue
Fruit fruit juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 18~22 ° of Brix to adjust its pol, pH value
For 3.5~4.0；
(4) saccharomyces cerevisiae of activation is accessed with 0.2~0.5% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Seed liquor, stir, fermented 7~15 days in the environment of 20~28 DEG C, filtered, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 2~6 months in 12~18 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit composite fruit
Wine.
2. the preparation method of compound fruit wine as claimed in claim 1, it is characterised in that lay particular stress on sulfurous in step (1) described fruit juice
The final concentration of 80mg/L of sour sodium.
3. the preparation method of compound fruit wine as claimed in claim 1, it is characterised in that step (2) the red heart dragon fruit juice
With white heart dragon fruit juice by volume 1:1 mixing.
4. the preparation method of compound fruit wine as claimed in claim 1, it is characterised in that step (2) the red heart dragon fruit juice
With white heart dragon fruit juice by volume 1:2 mixing.
5. the preparation method of compound fruit wine as claimed in claim 1, it is characterised in that step (2) the red heart dragon fruit juice
With white heart dragon fruit juice by volume 2:1 mixing.
6. the preparation method of compound fruit wine as claimed in claim 1, it is characterised in that step (4) the saccharomyces cerevisiae seed liquor
Preparation method be：5% (m/v) glucose solution is configured, adds 8~12% (m/v) active dry yeast, stirring thereto
Uniformly, 40 DEG C of 30~60min of standing produce saccharomyces cerevisiae seed liquor.
7. the preparation method of compound fruit wine as claimed in claim 1, it is characterised in that comprise the following steps：
(1) gather ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit respectively, peeling, squeezing, filter, obtain it is red
Heart dragon fruit juice and white heart dragon fruit juice, add Sodium Metabisulfite into two kinds of fruit juice respectively, make its final concentration of
50mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 1:1 is well mixed, obtains mixing dragon fruit fruit
Juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 18 ° of Brix to adjust its pol, and pH value is
3.5；
(4) the saccharomyces cerevisiae seed of activation is accessed with 0.2% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Liquid, stir, fermented 7 days in the environment of 20 DEG C, filtered, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 2 months in 12 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit compound fruit wine.
8. the preparation method of compound fruit wine as claimed in claim 1, it is characterised in that comprise the following steps：
(1) gather ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit respectively, peeling, squeezing, filter, obtain it is red
Heart dragon fruit juice and white heart dragon fruit juice, add Sodium Metabisulfite into two kinds of fruit juice respectively, make its final concentration of
100mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 3:3 is well mixed, obtains mixing dragon fruit fruit
Juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 22 ° of Brix to adjust its pol, and pH value is
4.0；
(4) the saccharomyces cerevisiae seed of activation is accessed with 0.5% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Liquid, stir, fermented 15 days in the environment of 28 DEG C, filtered, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 6 months in 18 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit compound fruit wine.
9. the preparation method of compound fruit wine as claimed in claim 1, it is characterised in that comprise the following steps：
(1) gather ripe disease-free, fresh red heart dragon fruit and white heart dragon fruit respectively, peeling, squeezing, filter, obtain it is red
Heart dragon fruit juice and white heart dragon fruit juice, add Sodium Metabisulfite into two kinds of fruit juice respectively, make its final concentration of
80mg/L；
(2) by red heart dragon fruit juice and white heart dragon fruit juice by volume 2:2 is well mixed, obtains mixing dragon fruit fruit
Juice；
(3) white granulated sugar and citric acid are separately added into mixing dragon fruit juice, it is 20 ° of Brix to adjust its pol, and pH value is
3.8；
(4) the saccharomyces cerevisiae seed of activation is accessed with 0.4% (v/v) inoculum concentration into the mixing dragon fruit juice after adjustment
Liquid, stir, fermented 11 days in the environment of 24 DEG C, filtered, pure mellow wine sample in collection；
(5) upper pure mellow wine sample is stood 4 months in 15 DEG C, filtering, obtains red heart dragon fruit and white heart dragon fruit compound fruit wine.
The preparation method of step (4) the saccharomyces cerevisiae seed liquor is：5% (m/v) glucose solution is configured, is added thereto
10% (m/v) active dry yeast, stirs, and 40 DEG C stand 50min and produce saccharomyces cerevisiae seed liquor.
10. compound fruit wine made from any preparation methods of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710856194.9A CN107475015B (en) | 2017-09-21 | 2017-09-21 | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710856194.9A CN107475015B (en) | 2017-09-21 | 2017-09-21 | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107475015A true CN107475015A (en) | 2017-12-15 |
| CN107475015B CN107475015B (en) | 2020-10-20 |
Family
ID=60587113
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710856194.9A Active CN107475015B (en) | 2017-09-21 | 2017-09-21 | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107475015B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182156A (en) * | 2018-09-14 | 2019-01-11 | 江南大学 | One plant of saccharomyces cerevisiae for being suitable for making red core red pitaya wine and its application |
| CN109370837A (en) * | 2018-11-07 | 2019-02-22 | 佛山市真红生物制品有限公司 | Antifatigue dragon fruit health preserving wine of mycosymbiosis fermentation and preparation method thereof |
| CN109439489A (en) * | 2018-11-20 | 2019-03-08 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of Pitaya wine |
| CN112680305A (en) * | 2021-01-29 | 2021-04-20 | 广西壮族自治区农业科学院 | Preparation process of red-heart pitaya fruit wine |
| CN114410412A (en) * | 2022-02-11 | 2022-04-29 | 邹琴 | Mixed wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602546A (en) * | 2013-11-21 | 2014-02-26 | 谭永健 | Brewing method for hylocereus undulatus fruit wine |
| 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 |
| CN106912764A (en) * | 2017-03-08 | 2017-07-04 | 南京工业大学 | Method for preparing traditional Chinese medicine fruit and vegetable enzyme drink |
| CN105907567B (en) * | 2016-06-28 | 2019-08-23 | 中国热带农业科学院农产品加工研究所 | A kind of preparation method of red heart flue fruit ice wine |
-
2017
- 2017-09-21 CN CN201710856194.9A patent/CN107475015B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602546A (en) * | 2013-11-21 | 2014-02-26 | 谭永健 | Brewing method for hylocereus undulatus fruit wine |
| 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 |
| CN105907567B (en) * | 2016-06-28 | 2019-08-23 | 中国热带农业科学院农产品加工研究所 | A kind of preparation method of red heart flue fruit ice wine |
| CN106912764A (en) * | 2017-03-08 | 2017-07-04 | 南京工业大学 | Method for preparing traditional Chinese medicine fruit and vegetable enzyme drink |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182156A (en) * | 2018-09-14 | 2019-01-11 | 江南大学 | One plant of saccharomyces cerevisiae for being suitable for making red core red pitaya wine and its application |
| CN109370837A (en) * | 2018-11-07 | 2019-02-22 | 佛山市真红生物制品有限公司 | Antifatigue dragon fruit health preserving wine of mycosymbiosis fermentation and preparation method thereof |
| CN109370837B (en) * | 2018-11-07 | 2021-12-03 | 佛山市真红生物制品有限公司 | Fungus symbiotic fermentation anti-fatigue pitaya health wine and preparation method thereof |
| CN109439489A (en) * | 2018-11-20 | 2019-03-08 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of Pitaya wine |
| CN112680305A (en) * | 2021-01-29 | 2021-04-20 | 广西壮族自治区农业科学院 | Preparation process of red-heart pitaya fruit wine |
| CN112680305B (en) * | 2021-01-29 | 2023-08-01 | 广西壮族自治区农业科学院 | Preparation process of red-heart dragon fruit wine |
| CN114410412A (en) * | 2022-02-11 | 2022-04-29 | 邹琴 | Mixed wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107475015B (en) | 2020-10-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102140404B (en) | Preparation method for pomegranate wine | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN105851751B (en) | A kind of compound small berries fermented health drink and preparation method thereof | |
| CN104232422A (en) | Brewing method of blueberry fruit wine | |
| CN104232400A (en) | Brewing method for wolfberry dry red wine | |
| CN109439489A (en) | A kind of preparation method of Pitaya wine | |
| CN104974872A (en) | Brewing method for myrtle and Kyoho grape wine | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN104046543A (en) | Honey raisin tree fruit fermented wine and brewing method thereof | |
| CN104694308B (en) | Method for preparing high-stability blueberry beer | |
| CN105054162A (en) | Pitaya composite ferment drink and preparation method thereof | |
| CN109971573B (en) | Raspberry fruit beer and preparation method thereof | |
| CN103114016B (en) | Method for preparing nutrient-rich full juice fermented jujube wine | |
| CN102329709B (en) | Millet sake and preparation method thereof | |
| CN110295096A (en) | A kind of brewing method of Qi odor type fructus lycii distilled spirit | |
| CN102851193B (en) | Preparation method of semi-dry pear vinegar | |
| CN111154594A (en) | Lemon and snow pear compound wine and brewing method thereof | |
| CN105647756A (en) | Selenium-enriched health care thick wine containing cordyceps sinensis and mulberries | |
| CN109735417B (en) | Preparation method of glossy privet fruit wine | |
| CN110373301A (en) | A kind of brewing method of alcoholic strength low applejack | |
| CN103320252A (en) | Fermentation wine and preparation method thereof, and liqueur and preparation method thereof | |
| CN103805390A (en) | Method for producing fresh blueberry wine and application thereof | |
| CN109504584A (en) | A kind of the brewing formula and its technique of orange fruit wine | |
| CN104987971A (en) | Lychee-averrhoa carambola sweet wine brewing method | |
| KR20100089192A (en) | The manufacturing method for wine of tea-leaf and included tea-flower |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |