CN107779360A - A kind of preparation method of red pitaya wine - Google Patents
A kind of preparation method of red pitaya wine Download PDFInfo
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- CN107779360A CN107779360A CN201711297197.XA CN201711297197A CN107779360A CN 107779360 A CN107779360 A CN 107779360A CN 201711297197 A CN201711297197 A CN 201711297197A CN 107779360 A CN107779360 A CN 107779360A
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- red pitaya
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- pitaya wine
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Abstract
The invention belongs to a kind of preparing technical field of wine product, and in particular to a kind of preparation method of red pitaya wine.The preparation method of red pitaya wine of the present invention specifically comprises the following steps：Pretreatment of raw material：Fresh dragon fruit is gathered, pulp is broken into meat slurry after cleaning up；Fermentation：Auxiliary material is added into flue parchment, is stirred, is then placed into round, and vessel port is sealed into carry out anaerobic fermentation；Brew：When flue parchment through everfermentation to when being completely dissolved into fruit juice, be conventionally brewed into wine；Once filter：Residue is removed using flame filter press cardboard filter；Secondary filter：Residue is further filtered to remove using Ceramic Composite membrane separation plant；Filter three times：Bacterium in red pitaya wine is removed using nanometer non-velum filteration；Sterilizing：Obtained red pitaya wine is sterilized using sterilizer；Finished product：Red pitaya wine after sterilizing is dispensed into obtain finished wine.
Description
Invention field
The invention belongs to a kind of preparing technical field of wine product, and in particular to a kind of preparation method of red pitaya wine.
Background technology
Dragon fruit is Cactaeous plants, and there is very high economic value in original producton location in Central America.It collects " fruit ", " flower
Grass ", " vegetables ", " health care ", " medicine " are integrated, referred to as priceless treasure.On the traditional fiesta in Latin America, dragon fruit is
Indispensable one kind " fruit of sacredness ".Dragon fruit is nutritious, and function is unique, has the effect of excellent to health.It contains one
As the rare vegetable albumin of plant and anthocyanidin, abundant vitamin and water-soluble dietary fiber.Albumin be tool stickiness,
Collagenous material, heavy metal poisoning have the effect of removing toxic substances.Dragon fruit is sweet flat, and main nutrient composition has protein, meals
Eat fiber, vitamin B2 vitamin B3s, vitamin C, iron, phosphorus, calcium, magnesium, potassium etc..
Modern scientific research analysis results show that dragon fruit possesses the beneficial composition of all multipair mankind really, also have more
Promote health, beauty, the element of anti-treating diseases and making health-care.Meanwhile learned from relevant document, dragon fruit also has following effect：(1) prevent
Vascular sclerosis：Anthocyanidin content in flue fruits is higher, especially the kind of red meat.Anthocyanidin is that a kind of effectiveness is obvious
Antioxidant, vascular sclerosis can be effectively prevented, so as to prevent heart attack and blood clot from forming caused headstroke；It is also
Can be to Green Tea Extract, effective anti-aging；The prevention to brain cell denaturation can also be improved, suppresses the generation of dementia.(2) toxin expelling protects
Stomach：More rare vegetable albumin in general vegetables and fruits is rich in dragon fruit, this active albumin can automatically and human body
Interior heavy metal ion combines, and is excreted by excretory system, so as to play detoxication.In addition, albumin also has to coat of the stomach
Protective effect.(3) whitening is lost weight：Vitamin C and abundant have of the dragon fruit rich in skin whitening lose weight, reduce blood glucose, profit
Intestines, the water-soluble dietary fiber for preventing colorectal cancer.(4) anaemia is prevented：Iron-holder in dragon fruit is higher than in general fruit, iron
It is manufacture hemoglobin and other indispensable elements of irony material, anaemia can also be prevented by taking in appropriate irony.
Dragon fruit Fruit anatomy speed ratio is very fast, and the flue fruits of after-ripening can not be stored, and fresh keeping time is short, easily rotten
Rotten rotten, the sale so ripe dragon fruit should not transfer to other localities, ripe dragon fruit market also just receives limitation.Therefore, it is ripe
The deep processing of dragon fruit also just seems very important.
The content of the invention
The present invention is in view of the above-mentioned problems existing in the prior art, it is proposed that a kind of simple operation, the excellent dragon fruit of taste
Method for preparing medicated wine.
The purpose of the present invention is realized by following technical solution：A kind of preparation method of red pitaya wine, the preparation side
Method specifically comprises the following steps：
S1, pretreatment of raw material：Fresh dragon fruit is gathered, pulp is broken into meat slurry after cleaning up；
S2, fermentation：Auxiliary material is added into flue parchment, is stirred, is then placed into round, and by container
Mouth seals carry out anaerobic fermentation；
S3, brew：When flue parchment through everfermentation to when being completely dissolved into fruit juice, be conventionally brewed into wine；
S4, once filter：Residue is removed using flame filter press cardboard filter；
S5, secondary filter：Residue is further filtered to remove using Ceramic Composite membrane separation plant；
S6, filter three times：Bacterium in red pitaya wine is removed using nanometer non-velum filteration；
S7, sterilizing：Obtained red pitaya wine is sterilized using sterilizer；
S8, finished product：Red pitaya wine after sterilizing is dispensed into obtain finished wine.
In a kind of above-mentioned preparation method of red pitaya wine, the auxiliary material of addition is by accounting for flue parchment and auxiliary material gross mass
Percentages include following mass percent：White sugar：0.5-10%, tannin：0.05-10 ‰, yeast：0.2-10 ‰, pectase：
0.01-10 ‰, food antioxidant：0.02-10 ‰, oak chip：0.02-5 ‰, saponin(e：0.05-5 ‰, glucoside member：0.02-
10‰。
Preferably, fermentation time described in step S2 is 45-60 days.Fermentation time length not necessarily makes alcohol content
Increase, fermentation time should be controlled and increased in an alcohol amount in relatively stable section.
Preferably, round described in step S2 is the round of stainless steel.The present invention uses stainless steel
The round of material uses as fermentation, can prevent from being oxidized and cause taste bad.
Preferably, the diatomite coating weight that plate-frame type diatomaceous earth filter filters is used in step S4 as 0.9-
0.95kg/m2, it is 0.22-0.24MPa that filtering, which is begun to press,.Diatomite coating is that diatomite is evenly distributed in filter to filter
The top layer of cloth bag, form one layer and stop that particulate matter enters film layer, so that wine liquid is limpid transparent.The direct shadow of size of coating weight
Filter quality is rung, if coating weight is very few, its coating is not in place, and filter cloth bag surface layer can not be completely covered in diatomite, do not reached
Filter effect；If coating weight is excessive, diatomite coating shedding, cause to waste.
Preferably, Ceramic Composite membrane separation plant crossflow velocity described in step S5 is 2.5-3m/s, operation pressure difference is
0.3-0.35MPa, membrane aperture 100-150nm.As crossflow velocity increases, filtration flux increase；Because one side film
The increase of surface current speed, enhances the shearing effect of material, reduces pollutant in the deposition on film surface, another aspect flow velocity increase can
To improve mass tranfer coefficient, the thickness in boundary layer is reduced, reduces the influence of concentration polarization；But requirement of the too high flow velocity to pump is high,
Energy consumption also accordingly increases.
Preferably, the aperture of nanometer sterile film is 40-50nm in the step S6.The present invention is entered using nanometer sterile film
Row third time filters, and the bacterium and microorganism that can be filtered to remove in red pitaya wine, dragon fruit made from guarantee is pure, pollution-free.
Preferably, sterilizing described in step S7 uses ultra high temperature short time sterilization machine, sterilising temp is 105-115 DEG C, when
Between be 6-10s.
In a kind of above-mentioned preparation method of red pitaya wine, described step S2, S3, S4, S5 and S6 operation temperature are 45
Within DEG C.Fermentation temperature is improved, fermenting speed can be improved, shortens fermentation time, but temperature is too high, can be unfavorable to fermenting, cause
Highest fermented wine precision reduces, while can make aromatic substance in wine, particularly fruity, and volatilization loss increases, fermentation temperature rise
The flavor components of wine can also be made reduce；Fermentation temperature control within 45 DEG C, can be ensured obtained red pitaya wine by the present invention
Wine and women-sensual pursuits is good, thick flavor, nutritive value are high.
Compared with prior art, the invention has the advantages that：
1st, the red pitaya wine that the present invention is formed using the method filtered three times to fermentation filters, the fire enabled to
Imperial fruit wine cleanliness factor is high, and bacterium is few；
2nd, the present invention can be prevented from being oxidized at high temperature, caused by the temperature control in preparation process within 45 DEG C
Taste is bad；
3rd, the present invention uses rational preparation method, and controls certain process conditions, can make obtained red pitaya wine
Keep being not easy to be oxidized while nutrition.
Embodiment
It is the specific embodiment of the present invention below, technical scheme is further described, but the present invention is simultaneously
It is not limited to these embodiments.
Embodiment 1
S1, pretreatment of raw material：Fresh dragon fruit is gathered, pulp is broken into meat slurry after cleaning up；
S2, fermentation：Auxiliary material is added into flue parchment, is stirred, is then placed into round, and by container
Mouth, which seals, carries out anaerobic fermentation 45 days；Wherein, the auxiliary material of addition is by the percentage for accounting for flue parchment and auxiliary material gross mass
Meter includes following mass percent：White sugar：0.5%, tannin：0.05 ‰, yeast：0.2 ‰, pectase：0.01 ‰, food antioxidant
Agent：0.02 ‰, oak chip：0.02 ‰, saponin(e：0.05 ‰, glucoside member：0.02‰；The round is stainless steel
Round；
S3, brew：When flue parchment through everfermentation to when being completely dissolved into fruit juice, be conventionally brewed into wine；
S4, once filter：Residue is filtered to remove using plate-frame type diatomaceous earth filter；Plate-frame type diatomaceous earth filter filters
Diatomite coating weight be 0.9kg/m2, it is 0.22MPa that filtering, which is begun to press,；
S5, secondary filter：Residue is further filtered to remove using Ceramic Composite membrane separation plant；Ceramic Composite UF membrane is set
Standby crossflow velocity is 2.5m/s, and operation pressure difference is 0.3MPa, membrane aperture 100nm；
S6, filter three times：Bacterium in red pitaya wine is removed using nanometer non-velum filteration；The aperture of nanometer sterile film is
40nm；
S7, sterilizing：Obtained red pitaya wine is sterilized using sterilizer；
S8, finished product：Red pitaya wine after sterilizing is dispensed into obtain finished wine；
Step S2, S3, S4, S5 and S6 operation temperature are within 45 DEG C.
Embodiment 2
S1, pretreatment of raw material：Fresh dragon fruit is gathered, pulp is broken into meat slurry after cleaning up；
S2, fermentation：Auxiliary material is added into flue parchment, is stirred, is then placed into round, and by container
Mouth, which seals, carries out anaerobic fermentation 48 days；Wherein, the auxiliary material of addition is by the percentage for accounting for flue parchment and auxiliary material gross mass
Meter includes following mass percent：White sugar：3.5%, tannin：3.8 ‰, yeast：3.7 ‰, pectase：3.5 ‰, food oxydating resistance
Agent：3.5 ‰, oak chip：1.7 ‰, saponin(e：1.8 ‰, glucoside member：3.4‰；The round holds for the fermentation of stainless steel
Device；
S3, brew：When flue parchment through everfermentation to when being completely dissolved into fruit juice, be conventionally brewed into wine；
S4, once filter：Residue is filtered to remove using plate-frame type diatomaceous earth filter；Plate-frame type diatomaceous earth filter filters
Diatomite coating weight be 0.91kg/m2, it is 0.225MPa that filtering, which is begun to press,；
S5, secondary filter：Residue is further filtered to remove using Ceramic Composite membrane separation plant；Ceramic Composite UF membrane is set
Standby crossflow velocity is 2.6m/s, and operation pressure difference is 0.31MPa, membrane aperture 110nm；
S6, filter three times：Bacterium in red pitaya wine is removed using nanometer non-velum filteration；The aperture of nanometer sterile film is
42nm；
S7, sterilizing：Obtained red pitaya wine is sterilized using sterilizer；
S8, finished product：Red pitaya wine after sterilizing is dispensed into obtain finished wine；
Step S2, S3, S4, S5 and S6 operation temperature are within 45 DEG C.
Embodiment 3
S1, pretreatment of raw material：Fresh dragon fruit is gathered, pulp is broken into meat slurry after cleaning up；
S2, fermentation：Auxiliary material is added into flue parchment, is stirred, is then placed into round, and by container
Mouth, which seals, carries out anaerobic fermentation 52 days；Wherein, the auxiliary material of addition is by the percentage for accounting for flue parchment and auxiliary material gross mass
Meter includes following mass percent：White sugar：5%, tannin：5 ‰, yeast：5 ‰, pectase：5 ‰, food antioxidant：5 ‰,
Oak chip：2.5 ‰, saponin(e：2.5 ‰, glucoside member：5‰；The round is the round of stainless steel；
S3, brew：When flue parchment through everfermentation to when being completely dissolved into fruit juice, be conventionally brewed into wine；
S4, once filter：Residue is filtered to remove using plate-frame type diatomaceous earth filter；Plate-frame type diatomaceous earth filter filters
Diatomite coating weight be 0.93kg/m2, it is 0.23MPa that filtering, which is begun to press,；
S5, secondary filter：Residue is further filtered to remove using Ceramic Composite membrane separation plant；Ceramic Composite UF membrane is set
Standby crossflow velocity is 2.8m/s, and operation pressure difference is 0.33MPa, membrane aperture 125nm；
S6, filter three times：Bacterium in red pitaya wine is removed using nanometer non-velum filteration；The aperture of nanometer sterile film is
45nm；
S7, sterilizing：Obtained red pitaya wine is sterilized using sterilizer；
S8, finished product：Red pitaya wine after sterilizing is dispensed into obtain finished wine；
Step S2, S3, S4, S5 and S6 operation temperature are within 45 DEG C.
Embodiment 4
S1, pretreatment of raw material：Fresh dragon fruit is gathered, pulp is broken into meat slurry after cleaning up；
S2, fermentation：Auxiliary material is added into flue parchment, is stirred, is then placed into round, and by container
Mouth, which seals, carries out anaerobic fermentation 54 days；Wherein, the auxiliary material of addition is by the percentage for accounting for flue parchment and auxiliary material gross mass
Meter includes following mass percent：White sugar 7.5%, tannin：7.6 ‰, yeast：7.5 ‰, pectase：7.6 ‰, food oxydating resistance
Agent：7.4 ‰, oak chip：3.8 ‰, saponin(e：4.2 ‰, glucoside member：8.0‰；The round holds for the fermentation of stainless steel
Device；
S3, brew：When flue parchment through everfermentation to when being completely dissolved into fruit juice, be conventionally brewed into wine；
S4, once filter：Residue is filtered to remove using plate-frame type diatomaceous earth filter；Plate-frame type diatomaceous earth filter filters
Diatomite coating weight be 0.94kg/m2, it is 0.235MPa that filtering, which is begun to press,；
S5, secondary filter：Residue is further filtered to remove using Ceramic Composite membrane separation plant；Ceramic Composite UF membrane is set
Standby crossflow velocity is 2.8m/s, and operation pressure difference is 0.34MPa, membrane aperture 140nm；
S6, filter three times：Bacterium in red pitaya wine is removed using nanometer non-velum filteration；The aperture of nanometer sterile film is
48nm；
S7, sterilizing：Obtained red pitaya wine is sterilized using sterilizer；
S8, finished product：Red pitaya wine after sterilizing is dispensed into obtain finished wine；
Step S2, S3, S4, S5 and S6 operation temperature are within 45 DEG C.
Embodiment 5
S1, pretreatment of raw material：Fresh dragon fruit is gathered, pulp is broken into meat slurry after cleaning up；
S2, fermentation：Auxiliary material is added into flue parchment, is stirred, is then placed into round, and by container
Mouth, which seals, carries out anaerobic fermentation 60 days；Wherein, the auxiliary material of addition is by the percentage for accounting for flue parchment and auxiliary material gross mass
Meter includes following mass percent：White sugar：10%, tannin：10 ‰, yeast：10 ‰, pectase：10 ‰, food antioxidant：
10 ‰, oak chip：5 ‰, saponin(e：5 ‰, glucoside member：10‰；The round is the round of stainless steel；
S3, brew：When flue parchment through everfermentation to when being completely dissolved into fruit juice, be conventionally brewed into wine；
S4, once filter：Residue is filtered to remove using plate-frame type diatomaceous earth filter；Plate-frame type diatomaceous earth filter filters
Diatomite coating weight be 0.95kg/m2, it is 0.24MPa that filtering, which is begun to press,；
S5, secondary filter：Residue is further filtered to remove using Ceramic Composite membrane separation plant；Ceramic Composite UF membrane is set
Standby crossflow velocity is 3m/s, and operation pressure difference is 0.35MPa, membrane aperture 150nm；
S6, filter three times：Bacterium in red pitaya wine is removed using nanometer non-velum filteration；The aperture of nanometer sterile film is
50nm；
S7, sterilizing：Obtained red pitaya wine is sterilized using sterilizer；
S8, finished product：Red pitaya wine after sterilizing is dispensed into obtain finished wine；
Step S2, S3, S4, S5 and S6 operation temperature are within 45 DEG C.
Embodiment 6
With differing only in for embodiment 1, the embodiment uses common red pitaya wine formula, and other are same as Example 1,
Here is omitted.
Embodiment 7
With differing only in for embodiment 1, the embodiment is uncontrolled to preparation temperature, and other are same as Example 1, this
Place repeats no more.
Comparative example 1
With differing only in for embodiment 1, the preparation method of the comparative example red pitaya wine is prepared using common red pitaya wine
Method, other are same as Example 1, and here is omitted.
Comparative example 2
With differing only in for embodiment 1, the preparation method of the comparative example red pitaya wine is not filtered three times, other
Same as Example 1, here is omitted.
Comparative example 3
With differing only in for embodiment 1, the preparation method of the comparative example red pitaya wine is not by sterilizing, other and reality
Apply that example 1 is identical, and here is omitted.
Red pitaya wine made from above-described embodiment 1-7 and comparative example 1-3 is observed and detected, as a result as shown in table 1：
Table 1：Red pitaya wine observation and testing result made from embodiment 1-7 and comparative example 1-3
It can be seen from the results above that the red pitaya wine that the present invention is formed using the method filtered three times to fermentation was carried out
Filter, the red pitaya wine cleanliness factor enabled to is high, and bacterium is few；The present invention uses rational preparation method, and controls certain
Process conditions, obtained red pitaya wine can be made to be not easy to be oxidized while keeping nutrition.
Specific embodiment described herein is only to spirit explanation for example of the invention.Technology belonging to the present invention is led
The technical staff in domain can be made various modifications or supplement to described specific embodiment or be substituted using similar mode, but simultaneously
Do not deviate by the spirit of the present invention or surmount scope defined in appended claims.
It is skilled to this area although having been made a detailed description to the present invention and being cited some specific embodiments
For technical staff, as long as it is obvious that can make various changes or correct without departing from the spirit and scope of the present invention.
Claims (9)
1. a kind of preparation method of red pitaya wine, it is characterised in that the preparation method specifically comprises the following steps：
S1, pretreatment of raw material：Fresh dragon fruit is gathered, pulp is broken into meat slurry after cleaning up；
S2, fermentation：Auxiliary material is added into flue parchment, is stirred, is then placed into round, and vessel port is close
Close to carry out anaerobic fermentation；
S3, brew：When flue parchment through everfermentation to when being completely dissolved into fruit juice, be conventionally brewed into wine；
S4, once filter：Residue is filtered to remove using plate-frame type diatomaceous earth filter；
S5, secondary filter：Residue is further filtered to remove using Ceramic Composite membrane separation plant；
S6, filter three times：Bacterium in red pitaya wine is removed using nanometer non-velum filteration；
S7, sterilizing：Obtained red pitaya wine is sterilized using sterilizer；
S8, finished product：Red pitaya wine after sterilizing is dispensed into obtain finished wine.
2. the preparation method of a kind of red pitaya wine according to claim 1, it is characterised in that the auxiliary material of addition is by accounting for flue
Parchment and the percentages of auxiliary material gross mass include following mass percent：White sugar：0.5-10%, tannin：0.05-10 ‰,
Yeast：0.2-10 ‰, pectase：0.01-10 ‰, food antioxidant：0.02-10 ‰, oak chip：0.02-5 ‰, saponin(e：
0.05-5 ‰, glucoside member：0.02-10‰.
3. the preparation method of a kind of red pitaya wine according to claim 1, it is characterised in that when being fermented described in step S2
Between be 45-60 days.
4. the preparation method of a kind of red pitaya wine according to claim 1, it is characterised in that ferment and hold described in step S2
Device is the round of stainless steel.
5. the preparation method of a kind of red pitaya wine according to claim 1, it is characterised in that plate and frame is used in step S4
The diatomite coating weight of diatomite filter filtering is 0.9-0.95kg/m2, it is 0.22-0.24MPa that filtering, which is begun to press,.
6. the preparation method of a kind of red pitaya wine according to claim 1, it is characterised in that ceramics are multiple described in step S5
It is 2.5-3m/s to close membrane separation plant crossflow velocity, and operation pressure difference is 0.3-0.35MPa, membrane aperture 100-150nm.
A kind of 7. preparation method of red pitaya wine according to claim 1, it is characterised in that nanometer nothing in the step S6
The aperture of mycoderm is 40-50nm.
8. the preparation method of a kind of red pitaya wine according to claim 1, it is characterised in that sterilizing is adopted described in step S7
With ultra high temperature short time sterilization machine, sterilising temp is 105-115 DEG C, time 6-10s.
A kind of 9. preparation method of red pitaya wine according to claim 1, it is characterised in that the step S2, S3, S4,
S5 and S6 operation temperature is within 45 DEG C.
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| 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 |
| CN109628262A (en) * | 2019-01-15 | 2019-04-16 | 孟连祥宏商贸有限责任公司 | A kind of processing method of red pitaya wine |
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Cited By (2)
| 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 |
| CN109628262A (en) * | 2019-01-15 | 2019-04-16 | 孟连祥宏商贸有限责任公司 | A kind of processing method of red pitaya wine |
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