CN107641576A - A kind of red pitaya wine and preparation method thereof - Google Patents
A kind of red pitaya wine and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to technical field of wine preparation, specifically a kind of red pitaya wine and preparation method thereof.The present invention is using belt leather dragon fruit as raw material, by dragon fruit pulp and pericarp co-fermentation, chamomile, STEVIA REBAUDIANA, the extract of dried peppermint leaf are added during the fermentation, to be added to wine sugariness, make wine body mouthfeel more smooth, fragrance is more prominent, lift into wine nutritive value, improve into the mouthfeel of wine, solving addition pitaya peel in red pitaya wine manufacturing process causes into the decline of wine sugariness, mouthfeel is astringent, and the problem of with careless blue or green taste, obtain the high red pitaya wine of a kind of fruity strong fragrance, mellow in taste, anthocyanidin content.
Description
Technical field
The present invention relates to technical field of wine preparation, especially a kind of red pitaya wine and preparation method thereof.
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.
People gradually recognize the nutritive value of dragon fruit at present, and Pitaya wine is also favored by more and more people.
The Chinese patent application of Application No. 201210457156.3 discloses a kind of household pitaya wine brewing process, and dragon fruit is washed
Net section mixes with rock sugar, is immersed in glutinous rice wine, is filtrated to get red pitaya wine.Red pitaya wine health prepared by the invention can
As long as mouth but invention pulp during red pitaya wine is brewageed, pericarp are thrown away, waste of resource.
No matter people directly eat dragon fruit or dragon fruit are led into fruit wine, as long as all pulp.But contain in pitaya peel
There are many nutriments, wherein most important nutriment is anthocyanidin.Anthocyanidin is a kind of antioxidant of strength, is better than recklessly
More than 10 times of radish element, and activity can be preserved in blood of human body 75 hours.Anthocyanidin can protect human body from nuisance
The damage of matter --- free radical, help to prevent a variety of diseases relevant with free radical.Anthocyanidin can also strengthen blood vessel elasticity, protect
Arteries inwall is protected, is reduced blood pressure.Anthocyanidin can promote the smoothness of skin, U.S. face skin, may also suppress inflammation and allergy,
Therefore pericarp is thrown away very unfortunate.
The Pitaya wine directly brewed at present using dragon fruit pulp, the inclined sweet tea of mouthfeel, fruity is thin, no heavy feeling,
Substantially it is not high enough without flavor, anthocyanidin content.Because directly it is directly added into dragon fruit in the brewing process of dragon fruit pulp wine
Pericarp can cause into the decline of wine sugariness, and mouthfeel is astringent, and with the blue or green taste of grass, wine quality decline be caused into, so current dragon fruit
Wine is still based on dragon fruit pulp wine.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of red pitaya wine and its preparation side
Method.
It is achieved particular by following technical scheme：
(1) raw material selects：Selection is fully ripe, nothing is rotted goes mouldy, the fresh dragon fruit without worm is raw material；
(2) fruit is handled：Dragon fruit is washed away to the surface dust and other impurities on surface, removes withered epidermis and scar；
(3) it is beaten：The belt leather dragon fruit gross weight cleaned up is broken into pulp；
(4) digest：4-5% pectase is added into pulp, 47-49 DEG C of ultrasonic water bath heats 3-4h；
(5) enzyme-deactivating：Digest and pulp is heated into 10-15min more than 90 DEG C after terminating；
(6) just ferment：Pulp after enzymolysis is added in fermentation tank, and pulp weight 1.5- is added into fermentation tank
2.3% yeast, is fermented, 21-23 DEG C of fermentation temperature, is stopped fermentation after the 17-21d that ferments, is obtained zymotic fluid；
(7) melt cinder separates：Zymotic fluid is subjected to melt cinder separation, obtains just wine；
(8) ferment again：Add into first wine 4-6% camomile extract, 9-11% qualities of stevia extract, 5%
Peppermint leaf extract, then the 23-27d that ferments, control 20 DEG C -25 DEG C of fermentation temperature；
(9) ageing：Wine liquid after fermenting again is transferred in ageing tank, seals tank mouth, is placed in the environment of 10-20 DEG C of temperature
In, stand ageing 33 days；
(10) filter：Wine liquid filtering after ageing is terminated, obtains red pitaya wine；
(11) sterilize, dispense：Red pitaya wine is sterilized, dispensed, sealing, is produced.
The step (3), is the dragon fruit peeling cleaned up, and pulp is broken into slurry；Shelled after pericarp rubbing into layer 2-3,
Slurry is broken into, is sufficiently mixed with parchment.
The melt cinder separation, is separated using milling process.
The melt cinder separation, is separated using natural sedimentation method.
The camomile extract, it is using chamomile flower as raw material, using being obtained after steam distillation.
The qualities of stevia extract, its stevioside content is in 20-25%.
The filtering, it is that wine liquid is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine.
The sterilizing, it is that wine liquid is irradiated using 254nm ultraviolet lights, exposure dose of the ultraviolet light on wine liquid surface is
30-300mW·min/cm2, wine liquid thickness is 2cm.
Compared with prior art, the technique effect of the invention is embodied in：The present invention provide a kind of red pitaya wine and its
Manufacture method, using belt leather dragon fruit as raw material, by dragon fruit pulp and pericarp co-fermentation, chamomile is added during the fermentation
Extract, qualities of stevia extract, peppermint leaf extract, are added to wine sugariness, make that wine body mouthfeel is more smooth, and fragrance is more prominent,
The mouthfeel of wine is improved into while lifting into wine nutritive value, addition pitaya peel in red pitaya wine manufacturing process is solved and leads
The decline of wine sugariness is caused into, mouthfeel is astringent, and the problem of with careless blue or green taste, has obtained a kind of fruity strong fragrance, mellow in taste, anthocyanidin
The high red pitaya wine of content.
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 red pitaya wine manufacture method：
(1) raw material selects：Selection is fully ripe, nothing is rotted goes mouldy, the fresh dragon fruit 100kg without worm is raw material；
(2) fruit is handled：Dragon fruit is washed away to the surface dust and other impurities on surface, removes withered epidermis and scar；
(3) it is beaten：The belt leather dragon fruit gross weight cleaned up is broken into pulp；
(4) digest：4.5% pectase is added into pulp, 48 DEG C of ultrasonic water baths heat 3.5h；
(5) enzyme-deactivating：Digest 95 DEG C of heating 12.5min of pulp after terminating；
(6) just ferment：Pulp after enzymolysis is added in fermentation tank, and pulp weight 2.0% is added into fermentation tank
Yeast, fermented, 21-23 DEG C of fermentation temperature, ferment 20d after stop fermentation, obtain zymotic fluid；
(7) melt cinder separates：Zymotic fluid is subjected to melt cinder separation using milling process, obtains just wine；
(8) ferment again：The camomile extract of addition 5%, 10% qualities of stevia extract, 5% peppermint into first wine
Leaf extract, then the 25d that ferments, control 20 DEG C -25 DEG C of fermentation temperature；
(9) ageing：It will be transferred to by the wine liquid fermented again in ageing tank, seal tank mouth, be placed in the environment of 15 DEG C of temperature,
Stand ageing 33 days；
(10) filter：Wine liquid is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine, obtains red pitaya wine；
(11) sterilize, dispense：Wine liquid is irradiated using 254nm ultraviolet lights, irradiation agent of the ultraviolet light on wine liquid surface
Measure as 30-300mWmin/cm2, wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
The camomile extract, be using chamomile flower as raw material, using being obtained after steam distillation, STEVIA REBAUDIANA extraction
The stevioside content of thing is 22.5%.
Embodiment 2
A kind of red pitaya wine manufacture method：
(1) raw material selects：Selection is fully ripe, nothing is rotted goes mouldy, the fresh dragon fruit 100kg without worm is raw material；
(2) fruit is handled：Dragon fruit is washed away to the surface dust and other impurities on surface, removes withered epidermis and scar；
(3) it is beaten：The belt leather dragon fruit gross weight cleaned up is broken into pulp；
(4) digest：4% pectase is added by the weight of pulp, ultrasonic water bath heats 3h in the environment of 47 DEG C；
(5) enzyme-deactivating：Digest 90 DEG C of heating 10min of pulp after terminating；
(6) just ferment：Pulp after enzymolysis is added in fermentation tank, and pulp weight 1.5% is added into fermentation tank
Yeast, fermented, 21-23 DEG C of fermentation temperature, ferment 17d after stop fermentation, obtain zymotic fluid；
(7) melt cinder separates：Zymotic fluid is subjected to melt cinder separation using milling process, obtains just wine；
(8) ferment again：The camomile extract of addition 4%, 9% qualities of stevia extract, 5% dried peppermint leaf into first wine
Extract, then the 23d that ferments, control 20 DEG C -25 DEG C of fermentation temperature；
(9) ageing：It will be transferred to by the wine liquid fermented again in ageing tank, seal tank mouth, be placed in the environment of 10 DEG C of temperature,
Stand ageing 33 days；
(10) filter：Wine liquid is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine, obtains red pitaya wine；
(11) sterilize, dispense：Wine liquid is irradiated using 254nm ultraviolet lights, irradiation agent of the ultraviolet light on wine liquid surface
Measure as 30-300mWmin/cm2, wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
Embodiment 3
A kind of red pitaya wine manufacture method：
(1) raw material selects：Selection is fully ripe, nothing is rotted goes mouldy, the fresh dragon fruit 100kg without worm is raw material；
(2) fruit is handled：Dragon fruit is washed away to the surface dust and other impurities on surface, removes withered epidermis and scar；
(3) it is beaten：The dragon fruit gross weight cleaned up is broken into pulp；
(4) digest：5% pectase is added by the weight of pulp, ultrasonic water bath heats 4h in the environment of 49 DEG C；
(5) enzyme-deactivating：Digest 100 DEG C of heating 15min of pulp after terminating；
(6) just ferment：Into fermentation tank, addition accounts for the yeast of Vitis davidii Foex quality 2.3%, is fermented, fermentation temperature 21-
23 DEG C, ferment 21d after stop fermentation, obtain zymotic fluid；
(7) melt cinder separates：Zymotic fluid is subjected to melt cinder separation using milling process, obtains just wine；
(8) ferment again：The camomile extract of addition 6%, 11% qualities of stevia extract, 5% peppermint into first wine
Leaf extract, then the 27d that ferments, control 20 DEG C -25 DEG C of fermentation temperature；
(9) ageing：It will be transferred to by the wine liquid fermented again in ageing tank, seal tank mouth, be placed in the environment of 20 DEG C of temperature
Stand ageing 33 days；
(10) filter：Wine liquid is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine, obtains red pitaya wine；
(11) sterilize, dispense：Wine liquid is irradiated using 254nm ultraviolet lights, irradiation agent of the ultraviolet light on wine liquid surface
Measure as 30-300mWmin/cm2, wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
Embodiment 4
A kind of red pitaya wine manufacture method：
(1) raw material selects：Selection is fully ripe, nothing is rotted goes mouldy, the fresh dragon fruit 100kg without worm is raw material；
(2) fruit is handled：Dragon fruit is washed away to the surface dust and other impurities on surface, removes withered epidermis and scar；
(3) it is beaten：The dragon fruit peeling that will be cleaned up, pulp are broken into slurry, shell into layer 2-3, smash after pericarp rubbing
Into slurry, it is sufficiently mixed with parchment；
(4) digest：4.5% pectase is added by the weight of pulp, ultrasonic water bath heats 3.5h in the environment of 48 DEG C；
(5) enzyme-deactivating：Digest 95 DEG C of heating 12.5min of pulp after terminating；
(6) just ferment：Into fermentation tank, addition accounts for the yeast of Vitis davidii Foex quality 2.0%, is fermented, fermentation temperature 21-
23 DEG C, ferment 20d after stop fermentation, obtain zymotic fluid；
(7) melt cinder separates：Zymotic fluid is subjected to melt cinder separation using milling process, obtains just wine；
(8) ferment again：The camomile extract of addition 5%, 10% qualities of stevia extract, 5% peppermint into first wine
Leaf extract, to be added to wine sugariness, make that wine body mouthfeel is more smooth, and fragrance is more prominent, continue the 25d that ferments, control fermentation temperature
20℃-25℃；
(9) ageing：It will be transferred to by the wine liquid fermented again in ageing tank, seal tank mouth, be placed in the environment of 15 DEG C of temperature
Stand ageing 33 days；
(10) filter：Wine liquid is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine, obtains red pitaya wine；
(11) sterilize, dispense：It is that wine liquid is irradiated using 254nm ultraviolet lights, irradiation of the ultraviolet light on wine liquid surface
Dosage is 30-300mWmin/cm2, wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
Embodiment 5
A kind of red pitaya wine manufacture method：
(1) raw material selects：Selection is fully ripe, nothing is rotted goes mouldy, the fresh dragon fruit 100kg without worm is raw material；
(2) fruit is handled：Dragon fruit is washed away to the surface dust and other impurities on surface, removes withered epidermis and scar；
(3) it is beaten：The belt leather dragon fruit gross weight cleaned up is broken into pulp；
(4) digest：4.5% pectase is added into pulp, 48 DEG C of ultrasonic water baths heat 3.5h；
(5) enzyme-deactivating：Digest 95 DEG C of heating 12.5min of pulp after terminating；
(6) just ferment：Pulp after enzymolysis is added in fermentation tank, and pulp weight 2.0% is added into fermentation tank
Yeast, fermented, 21-23 DEG C of fermentation temperature, ferment 20d after stop fermentation, obtain zymotic fluid；
(7) melt cinder separates：Zymotic fluid is subjected to melt cinder separation using natural sedimentation method, obtains just wine；
(8) ferment again：The camomile extract of addition 5%, 10% qualities of stevia extract, 5% peppermint into first wine
Leaf extract, then the 25d that ferments, control 20 DEG C -25 DEG C of fermentation temperature；
(9) ageing：It will be transferred to by the wine liquid fermented again in ageing tank, seal tank mouth, be placed in the environment of 15 DEG C of temperature,
Stand ageing 33 days；
(10) filter：Wine liquid is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine, obtains red pitaya wine；
(11) sterilize, dispense：Wine liquid is irradiated using 254nm ultraviolet lights, irradiation agent of the ultraviolet light on wine liquid surface
Measure as 30-300mWmin/cm2, wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
The camomile extract, be using chamomile flower as raw material, using being obtained after steam distillation, STEVIA REBAUDIANA extraction
The stevioside content of thing is 22.5%.
Comparative example 1
A kind of dragon fruit pulp wine manufacture method：
(1) raw material selects：Selection is fully ripe, nothing is rotted goes mouldy, the fresh dragon fruit 100kg without worm is raw material；
(2) fruit is handled：Dragon fruit is washed away to the surface dust and other impurities on surface, removes withered epidermis and scar；
(3) it is beaten：The dragon fruit peeling and taking pulp that will be cleaned up, by pulp crushing into pulp；
(4) digest：4.5% pectase is added by the weight of pulp, ultrasonic water bath heats 3.5h in the environment of 48 DEG C；
(5) enzyme-deactivating：Digest 95 DEG C of heating 12.5min of pulp after terminating；
(6) just ferment：Into fermentation tank, addition accounts for the yeast of Vitis davidii Foex quality 2.0%, is fermented, fermentation temperature 21-
23 DEG C, ferment 20d after stop fermentation, obtain zymotic fluid；
(7) melt cinder separates：Zymotic fluid is subjected to melt cinder separation using milling process, obtains just wine；
(8) ferment again：The camomile extract of addition 5%, 10% qualities of stevia extract, 5% peppermint into first wine
Leaf extract, to be added to wine sugariness, make that wine body mouthfeel is more smooth, and fragrance is more prominent, continue the 25d that ferments, control fermentation temperature
20℃-25℃；
(9) ageing：It will be transferred to by the wine liquid fermented again in ageing tank, seal tank mouth, be placed in the environment of 15 DEG C of temperature
Stand ageing 33 days；
(10) filter：Wine liquid after ageing is terminated filters through diatomite, obtains red pitaya wine；
(11) sterilize, dispense：Wine liquid is boiled into 15min, dispensed, sealing, is produced.
Comparative example 2
A kind of dragon fruit pulp liquor method for making, it is characterised in that comprise the following steps：
(1) pre-treatment：By be 13% for disease-free spot, without machinery wound and content of fruit soluble solids dragon fruit 100kg go
After skin, stripping and slicing, broken homogenate is carried out using screw pump, is pumped into fermentation tank, then adds enzyme activity >=8000U/g pectase
15mg/L, after stirring 6min, 1h is stood, adds the pectase of equivalent, stirs 5min, then stand 2h, the flue after being handled
Pulp；
(2) alcoholic fermentation：Fruit wine special yeast 240mg/L is added in flue pulp after treatment, is activated at 38 DEG C
After 30min, it is put into fermentation tank and stirs 6h, be then turned on condensate liquid, then fermented at 22 DEG C, treats fermentation starting the 3rd
My god, carry out adding sucrose, the reduced sugar total amount for controlling flue pulp is 185g/L；
(3) after fermentation：Treat fermentation starting the 13rd day, remove pulp and wine mud in flue pulp, extract wine liquid and fallen
Fill, wine liquid is then subjected to after fermentation at 19 DEG C；
(4) ageing, allotment：Treat that after fermentation is carried out the 30th day, pour in down a chimney for the first time, it is close to be then charged with inert gas progress
Envelope, ageing is carried out at 20 DEG C, treats that ageing is carried out the 20th day, is poured in down a chimney for the second time, bottom wine mud is separated, then in wine liquid
Add hemicellulase 30mg/L, the chitosan 14mg/L and bentonite 670mg/L that viscosity is 800mPa ﹒ s, after stirring,
Store 8 days at 16 DEG C, then extract supernatant wine liquid, carry out third time and pour in down a chimney, add syrup 51g/L and adjust wine liquid pH value and be
After 3.5, sealing and standing 30h, deployed wine liquid is obtained；
(5) bottle stores up：Deployed wine liquid is filtered using the cardboard filter that aperture is 1.5 μm, the number of plies is 4 layers, by filtrate
After being distributed into bottle, pasteurization 23min is carried out at 68 DEG C, plays oak plug sealing, bottleneck tilts down 15 degree, until bottle is extensive
Again to room temperature, filling and sterilizing bottled red meat dragon fruit sweet tea type fruit wine is obtained, is then 17 DEG C, relative humidity in temperature
Stored up 10 months for bottle in 68% refrigerating chamber, obtain dragon fruit pulp wine finished product.
The syrup is to count in parts by weight, after 100kg white granulated sugars and 50kg part deionized waters are stirred, in pot
Small fire infusion adds 16 parts of honey of lychee flowers when being cooled to 37 DEG C, stirred into the light yellow viscous liquid that viscosity is 475Pa ﹒ s
Afterwards.
Comparative example 3
A kind of red pitaya wine manufacture method：
(1) raw material selects：Selection is fully ripe, nothing is rotted goes mouldy, the fresh dragon fruit 100kg without worm is raw material；
(2) fruit is handled：Dragon fruit is washed away to the surface dust and other impurities on surface, removes withered epidermis and scar；
(3) it is beaten：The dragon fruit gross weight cleaned up is broken into pulp；
(4) digest：4.5% pectase is added by the weight of pulp, ultrasonic water bath heats 3.5h in the environment of 48 DEG C；
(5) enzyme-deactivating：Digest 95 DEG C of heating 12.5min of pulp after terminating；
(6) just ferment：Into fermentation tank, addition accounts for the yeast of Vitis davidii Foex quality 2.0%, is fermented, fermentation temperature 21-
23 DEG C, ferment 20d after stop fermentation, obtain zymotic fluid；
(7) melt cinder separates：Zymotic fluid is subjected to melt cinder separation using milling process, obtains just wine；
(8) ferment again：First wine is continued into the 25d that ferments, controls 20 DEG C -25 DEG C of fermentation temperature；
(9) ageing：It will be transferred to by the wine liquid fermented again in ageing tank, seal tank mouth, be placed in the environment of 15 DEG C of temperature
Stand ageing 33 days；
(10) filter：Wine liquid after ageing is terminated filters through diatomite, obtains red pitaya wine；
(11) sterilize, dispense：Wine liquid is boiled into 15min, dispensed, sealing, is produced.
Embodiment 1-5, comparative example 1-3 are subjected to sense organ contrast：
For embodiment with being understood with the contrast of comparative example 2, the red pitaya wine of present invention gained is better than prior art in sensory aspect
The dragon fruit pulp wine of processing.Embodiment is contrasted with comparative example 1-3, and blue or green taste can be introduced by making red pitaya wine using belt leather dragon fruit
And make the increase of wine body heavy feeling, or even become puckery, and add camomile extract, qualities of stevia extract, peppermint leaf extract can be with
Wine sugariness is effectively increased into, makes that wine body mouthfeel is more smooth, and fragrance is more prominent.
The nutritive value of red pitaya wine obtained by embodiment 1-5, comparative example 1-3 is contrasted：
Embodiment is understood with the contrast of comparative example 1, is made red pitaya wine using belt leather dragon fruit, can be increased in red pitaya wine
Flavonoids and anthocyanidin content, and total phenol content is more or less the same.
Embodiment understands that the red pitaya wine of present invention gained contains in total phenol, total flavonoids and anthocyanidin with the contrast of comparative example 2
The dragon fruit pulp wine that conventional method is handled in comparative example 2 is above in terms of amount, tanninses are more or less the same.
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 (8)
1. a kind of red pitaya wine preparation method, it is characterised in that comprise the following steps：
(1) raw material selects：Selection is fully ripe, nothing is rotted goes mouldy, the fresh dragon fruit without worm is raw material；
(2) fruit is handled：Dragon fruit is washed away to the surface dust and other impurities on surface, removes withered epidermis and scar；
(3) it is beaten：The belt leather dragon fruit gross weight cleaned up is broken into pulp；
(4) digest：4-5% pectase is added into pulp, 47-49 DEG C of ultrasonic water bath heats 3-4h；
(5) enzyme-deactivating：Digest and pulp is heated into 10-15min more than 90 DEG C after terminating；
(6) just ferment：Pulp after enzymolysis is added in fermentation tank, and adds pulp weight 1.5-2.3%'s into fermentation tank
Yeast, fermented, 21-23 DEG C of fermentation temperature, ferment 17-21d after stop fermentation, obtain zymotic fluid；
(7) melt cinder separates：Zymotic fluid is subjected to melt cinder separation, obtains just wine；
(8) ferment again：4-6% camomile extract, 9-11% qualities of stevia extract, 5% peppermint are added into first wine
Leaf extract, then the 23-27d that ferments, control 20 DEG C -25 DEG C of fermentation temperature；
(9) ageing：Wine liquid after fermenting again is transferred in ageing tank, tank mouth is sealed, is placed in the environment of 10-20 DEG C of temperature, it is quiet
Put ageing 33 days；
(10) filter：Wine liquid filtering after ageing is terminated, obtains red pitaya wine；
(11) sterilize, dispense：Red pitaya wine is sterilized, dispensed, sealing, is produced.
2. red pitaya wine preparation method according to claim 1, it is characterised in that the step (3), clean up
Dragon fruit peeling, pulp are broken into slurry；Stripping is broken into slurry, is sufficiently mixed with parchment into layer 2-3 after pericarp rubbing.
3. red pitaya wine preparation method according to claim 1, it is characterised in that the melt cinder separation, is using squeezing
Method separates.
4. red pitaya wine preparation method according to claim 1, it is characterised in that the melt cinder separation, is to use nature
The precipitation method separate.
5. red pitaya wine preparation method according to claim 1, it is characterised in that the camomile extract, be with ocean
Camomile flower is raw material, using being obtained after steam distillation.
6. red pitaya wine preparation method according to claim 1, it is characterised in that the qualities of stevia extract, its stevia rebaudianum
Glycosides content is in 20-25%.
7. red pitaya wine preparation method according to claim 1, it is characterised in that the filtering, be through diatom by wine liquid
Native filter, micro-pore-film filtration machine carry out secondary filter.
8. red pitaya wine preparation method according to claim 1, it is characterised in that the sterilizing, be ultraviolet using 254nm
Light is irradiated to wine liquid, and exposure dose of the ultraviolet light on wine liquid surface is 30-300mWmin/cm2, wine liquid thickness is 2cm.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108559685A (en) * | 2018-07-20 | 2018-09-21 | 眉山市标己森农业开发有限公司 | A kind of Pitaya wine preparation method and fruit wine |
| CN109706038A (en) * | 2019-02-27 | 2019-05-03 | 广西桂林市鑫珍生物科技有限责任公司 | The preparation method of dragon fruit anthocyanin wine |
| CN110157575A (en) * | 2019-06-10 | 2019-08-23 | 广西桂林市鑫珍生物科技有限责任公司 | A kind of preparation method of dragon fruit sterol vegetarian feast |
| CN112662507A (en) * | 2021-01-29 | 2021-04-16 | 广西壮族自治区农业科学院 | Pitaya and jasmine fruit wine and brewing process thereof |
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| CN112662507A (en) * | 2021-01-29 | 2021-04-16 | 广西壮族自治区农业科学院 | Pitaya and jasmine fruit wine and brewing process thereof |
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