CN108559685A - A kind of Pitaya wine preparation method and fruit wine - Google Patents
A kind of Pitaya wine preparation method and fruit wine Download PDFInfo
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- CN108559685A CN108559685A CN201810802207.9A CN201810802207A CN108559685A CN 108559685 A CN108559685 A CN 108559685A CN 201810802207 A CN201810802207 A CN 201810802207A CN 108559685 A CN108559685 A CN 108559685A
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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
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
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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
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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- Bioinformatics & Cheminformatics (AREA)
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Abstract
The invention discloses a kind of Pitaya wine preparation methods, include the following steps：（1）First dragon fruit is cleaned, is then aseptically crushed dragon fruit, compares dragon fruit according still further to quality：White granulated sugar：Carotenoid：Phytic acid=90 ~ 104:10~14:6~12：3 ~ 6 are added white granulated sugar, carotenoid, phytic acid；（2）It will be through step（1）Material be fitted into terrine and seal, ferment 22 ~ 26 days under conditions of 0 ~ 10 DEG C of temperature, humidity 50% ~ 85%；（3）It will be through step（2）Material filtering, remove pomace, reseal, continue fermentation 30 ~ 35 days；（4）It will be through step（3）Material be added 1.3 ~ 2.7% fining agents, be packed into terrine sealing, place 3 ~ April to get.Pitaya wine clear prepared by method using the present invention, sweet mouthfeel, quality are high.
Description
Technical field
The present invention relates to fruit wine fields, more particularly to a kind of Pitaya wine preparation method and fruit wine.
Background technology
Dragon fruit is the cultivar that Cactaceae, hylocereus belong to, and climbs up by holding on to meat shrub, has aerial root.Branch is most, prolongs
It stretches, the normal aliform of blade rib, marginal wavy or crenation, bottle green to pale blue green, sclerotin；Flower funnel-form, in Night Service；Squama
For piece ovum shape lanceolar to lanceolar, calyx shape tapel yellow green is linear to wire lanceolar, petaloid tapel white, long round shape
Lanceolar, filigree yellow-white, style yellow-white, berry is red, and long spherical, areola is small, pulp white, red.Seed falls ovum
Shape, black, hilum are small.The 7-12 months yield positive results, all over the world cultivation extensively.
Dragon fruit contains multivitamin, carbohydrate, organic acid, protein and minerals, has preferable immune tune to human body
Section acts on, and sweet and sour taste, receives liking for people.Red pitaya wine be using dragon fruit as raw material, it is washed, fermentation, ageing and
Manufactured fruit wine.China's dragon fruit is resourceful, and best in quality and price is economical, and original battalion will not be not only destroyed for making wine
It forms point, and the wine made is in good taste, aroma is strong, has the healthcare functions such as anti-ageing health care, health care beauty treatment, moistening lung tonifying liver.
But its quality is seriously affected phenomena such as processing, in storage, being easy to happen muddy, precipitation, brown stain in red pitaya wine.
In order to ensure the clarity and stability of red pitaya wine, it is often necessary to carry out clarifying treatment.
Currently, due to red pitaya wine research it is less, it is clear to red pitaya wine research it is even more rare, the present invention has studied
A kind of Pitaya wine preparation method and fruit wine.
Invention content
For applicant when studying Pitaya wine mouthfeel and quality, its quality can be effectively improved by having chanced on one kind
Method.Specifically, a kind of Pitaya wine preparation method, includes the following steps：
(1) first dragon fruit is cleaned, is then aseptically crushed dragon fruit, compare flue according still further to quality
Fruit：White granulated sugar：Carotenoid：Phytic acid=90~104:10~14:6~12：3~6 are added white granulated sugar, carotenoid, phytic acid；
(2) material through step (1) is fitted into terrine and is sealed, in 0~10 DEG C of temperature, the condition of humidity 50%~85%
Lower fermentation 22~26 days；
(3) pomace will be removed, reseal, continue fermentation 30~35 days through the material filtering of step (2)；
(4) 1.3~2.7% fining agents will be added through the material of step (3), and will be packed into terrine sealing after removing precipitation, places 3
~April to get.
In one embodiment of the invention, in the step (1), dragon fruit：White granulated sugar：Carotenoid：Phytic acid=
100:13:8：5.
In dragon fruit：White granulated sugar：Carotenoid：Phytic acid=100:13:8：The ferment effect of fruit wine is good when 5, dragon fruit fruit
Wine quality is high.
In one embodiment of the invention, 2~8 DEG C of temperature in the step (2), humidity 72%~81%.
Further, clarifier component includes konjaku flour, pectase, egg white in the step (4).
Further, clarifier component includes 9~12 mass parts of konjaku flour, 10~5 matter of pectase in the step (4)
Measure part, 7~3 mass parts of egg white.
In one particular embodiment of the present invention, fining agent raw material includes 11 mass parts of konjaku flour in the step (4),
7 mass parts of pectase, 5 mass parts of egg white.
Include 11 mass parts of konjaku flour using raw material, 7 mass parts of pectase, fining agent under conditions of 5 mass parts of egg white makes
The clarifying effect for obtaining fruit wine is good.
Further, the dragon fruit is red heart dragon fruit,
It can be further organic red heart dragon fruit.
Further, the preparation method further includes filling.
It is described filling to be carried out in sterile workshop.
The present invention additionally provides a kind of Pitaya wine simultaneously, and the fruit wine uses claim 1~7 any claim
The preparation method is made.
Further, the fruit wine alcoholic strength is 12~15 °.
The beneficial effects of the invention are as follows：
Pitaya wine clear prepared by method using the present invention, ferment effect is good, sweet mouthfeel, quality pole
It is high.
Pitaya wine of the present invention has anti-oxidant, Green Tea Extract, anti-aging, inhibits brain cell denaturation, and it is free to eliminate oxygen
Base, the effect of skin whitening, the vegetable protein inside contained, this active albumin can automatically with the huge sum of money in human body
Belong to ions binding, excreted by excretory system, contribute to the exclusion of toxin, there is weight-reducing, reduce cholesterol, is ease constipation, pre-
Anti- colorectal cancer, protection stomach lining and other effects.
Specific implementation mode
Embodiment 1
A kind of Pitaya wine preparation method, includes the following steps：
(1) first red heart dragon fruit is cleaned with high-quality well water, is then aseptically crushed dragon fruit, then press
Compare dragon fruit according to quality：White granulated sugar：Carotenoid：Phytic acid=90:14:6：6 are added white granulated sugar, carotenoid, phytic acid；
(2) material through step (1) is fitted into terrine and is sealed, in 0~10 DEG C of temperature, the condition of humidity 50%~85%
Lower fermentation 22~26 days；
(3) pomace will be removed, reseal, continue fermentation 30~35 days through the material filtering of step (2)；
(4) 1.3~2.7% fining agents will be added through the material of step (3), fining agent is 11 mass parts of konjaku flour, pectin
7 mass parts of enzyme, 5 mass parts of egg white are packed into curing terrine sealing, in 0~10 DEG C of temperature, humidity 50%~85% after removing precipitation
Under the conditions of, place 3~April to get.
(5) will the material through step (4) sterile workshop carry out it is filling.
Embodiment 2
A kind of Pitaya wine preparation method, includes the following steps：
(1) first red heart dragon fruit is cleaned with high-quality well water, is then aseptically crushed dragon fruit, then press
Compare dragon fruit according to quality：White granulated sugar：Carotenoid：Phytic acid=104:10:12：3 are added white granulated sugar, carotenoid, phytic acid；
(2) material through step (1) is fitted into terrine and is sealed, in 0~10 DEG C of temperature, the condition of humidity 50%~85%
Lower fermentation 22~26 days；
(3) pomace will be removed, reseal, continue fermentation 30~35 days through the material filtering of step (2)；
(4) 1.3~2.7% fining agents will be added through the material of step (3), fining agent is 11 mass parts of konjaku flour, pectin
7 mass parts of enzyme, 5 mass parts of egg white are packed into curing terrine sealing, in 0~10 DEG C of temperature, humidity 50%~85% after removing precipitation
Under the conditions of, place 3~April to get.
(5) will the material through step (4) sterile workshop carry out it is filling.
Embodiment 3
A kind of Pitaya wine preparation method, includes the following steps：
(1) first red heart dragon fruit is cleaned with high-quality well water, is then aseptically crushed dragon fruit, then press
Compare dragon fruit according to quality：White granulated sugar：Carotenoid：Phytic acid=100:13:8：5 are added white granulated sugar, carotenoid, phytic acid；
(2) material through step (1) is fitted into terrine and is sealed, in 0~10 DEG C of temperature, the condition of humidity 50%~85%
Lower fermentation 22~26 days；
(3) pomace will be removed, reseal, continue fermentation 30~35 days through the material filtering of step (2)；
(4) 1.3~2.7% fining agents will be added through the material of step (3), fining agent is 11 mass parts of konjaku flour, pectin
7 mass parts of enzyme, 5 mass parts of egg white are packed into curing terrine sealing, in 0~10 DEG C of temperature, humidity 50%~85% after removing precipitation
Under the conditions of, place 3~April to get.
(5) will the material through step (4) sterile workshop carry out it is filling.
Embodiment 4
A kind of Pitaya wine preparation method, includes the following steps：
(1) first red heart dragon fruit is cleaned with high-quality well water, is then aseptically crushed dragon fruit, then press
Compare dragon fruit according to quality：White granulated sugar：Carotenoid：Phytic acid=100:13:8：5 are added white granulated sugar, carotenoid, phytic acid；
(2) material through step (1) is fitted into terrine and is sealed, in 2~8 DEG C of temperature, the condition of humidity 72%~81%
Lower fermentation 22~26 days；
(3) pomace will be removed, reseal, continue fermentation 30~35 days through the material filtering of step (2)；
(4) 1.3~2.7% fining agents will be added through the material of step (3), fining agent is 11 mass parts of konjaku flour, pectin
7 mass parts of enzyme, 5 mass parts of egg white are packed into curing terrine sealing, in 2~8 DEG C of temperature, humidity 72%~81% after removing precipitation
Under the conditions of, place 3~April, survey fruit wine alcoholic strength be 12~15 ° to get.
(5) will the material through step (4) sterile workshop carry out it is filling.
Embodiment 5
A kind of Pitaya wine preparation method, includes the following steps：
(1) first organic red heart dragon fruit is cleaned with high-quality well water, is then aseptically crushed dragon fruit,
Compare dragon fruit according still further to quality：White granulated sugar：Carotenoid：Phytic acid=100:13:8：5 are added white granulated sugar, and carotenoid is planted
Acid；
(2) material through step (1) is fitted into terrine and is sealed, in 2~8 DEG C of temperature, the condition of humidity 72%~81%
Lower fermentation 22~26 days；
(3) pomace will be removed, reseal, continue fermentation 30~35 days through the material filtering of step (2)；
(4) 1.3~2.7% fining agents will be added through the material of step (3), fining agent is 9 mass parts of konjaku flour, pectase
10 mass parts, 3 mass parts of egg white are packed into curing terrine sealing, in 2~8 DEG C of temperature, humidity 72%~81% after removing precipitation
Under part, place 3~April to get.
(5) will the material through step (4) sterile workshop carry out it is filling.
Embodiment 6
A kind of Pitaya wine preparation method, includes the following steps：
(1) first organic red heart dragon fruit is cleaned with high-quality well water, is then aseptically crushed dragon fruit,
Compare dragon fruit according still further to quality：White granulated sugar：Carotenoid：Phytic acid=100:13:8：5 are added white granulated sugar, and carotenoid is planted
Acid；
(2) material through step (1) is fitted into terrine and is sealed, in 2~8 DEG C of temperature, the condition of humidity 72%~81%
Lower fermentation 22~26 days；
(3) pomace will be removed, reseal, continue fermentation 30~35 days through the material filtering of step (2)；
(4) 1.3~2.7% fining agents will be added through the material of step (3), fining agent is 12 mass parts of konjaku flour, pectin
5 mass parts of enzyme, 7 mass parts of egg white are packed into curing terrine sealing, in 2~8 DEG C of temperature, humidity 72%~81% after removing precipitation
Under the conditions of, place 3~April to get.
(5) will the material through step (4) sterile workshop carry out it is filling.
Embodiment 7
A kind of orange wine preparation method, includes the following steps：
(1) high-quality citrus is first selected, is then aseptically crushed citrus, compares citrus according still further to quality：White granulated sugar：
Carotenoid：Phytic acid=100:13:8：5 are added white granulated sugar, carotenoid, phytic acid；
(2) material through step (1) is fitted into terrine and is sealed, in 2~8 DEG C of temperature, the condition of humidity 72%~81%
Lower fermentation 22~26 days；
(3) pomace will be removed, reseal, continue fermentation 30~35 days through the material filtering of step (2)；
(4) 1.3~2.7% fining agents will be added through the material of step (3), fining agent is 11 mass parts of konjaku flour, pectin
7 mass parts of enzyme, 5 mass parts of egg white are packed into curing terrine sealing, in 2~8 DEG C of temperature, humidity 72%~81% after removing precipitation
Under the conditions of, place 3~April to get.
(5) will the material through step (4) sterile workshop carry out it is filling.
Embodiment 8
Fruit wine prepared by Examples 1 to 7, next coming in order are known as fruit wine 1~7, carry out clarity detection, as a result as follows：
Embodiment 9
Fruit wine prepared by Examples 1 to 7, next coming in order are known as fruit wine 1~7, carry out correlation merit detection, as a result such as
Under：
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (10)
1. a kind of Pitaya wine preparation method, which is characterized in that include the following steps：
（1）First dragon fruit is cleaned, is then aseptically crushed dragon fruit, compares dragon fruit according still further to quality：In vain
Granulated sugar：Carotenoid：Phytic acid=90 ~ 104:10~14:6~12：3 ~ 6 are added white granulated sugar, carotenoid, phytic acid；
（2）It will be through step（1）Material be fitted into terrine and seal, ferment 22 under conditions of 0 ~ 10 DEG C of temperature, humidity 50% ~ 85%
~ 26 days；
（3）It will be through step（2）Material filtering, remove pomace, reseal, continue fermentation 30 ~ 35 days；
（4）It will be through step（3）Material be added 1.3 ~ 2.7% fining agents, remove precipitation after be packed into terrine sealing, place 3 ~ April,
To obtain the final product.
2. a kind of Pitaya wine preparation method according to claim 1, which is characterized in that the step（1）In, flue
Fruit：White granulated sugar：Carotenoid：Phytic acid=100:13:8：5.
3. a kind of Pitaya wine preparation method according to claim 1, which is characterized in that the step（2）Middle temperature 2
~ 8 DEG C, humidity 72% ~ 81%.
4. a kind of Pitaya wine preparation method according to claim 1, which is characterized in that the step（4）Middle clarification
Agent component includes konjaku flour, pectase, egg white.
5. a kind of Pitaya wine preparation method according to claim 2, which is characterized in that the step（4）Middle clarification
Agent component includes 9 ~ 12 mass parts of konjaku flour, 10 ~ 5 mass parts of pectase, 7 ~ 3 mass parts of egg white.
6. a kind of Pitaya wine preparation method according to claim 3, which is characterized in that the step（4）Middle clarification
Agent raw material includes 11 mass parts of konjaku flour, 7 mass parts of pectase, 5 mass parts of egg white.
7. a kind of Pitaya wine preparation method according to claim 1, which is characterized in that the dragon fruit is red heart fire
Long Guo.
8. a kind of Pitaya wine preparation method according to claim 1, which is characterized in that the preparation method further includes
It is filling.
9. a kind of Pitaya wine, which is characterized in that the fruit wine uses claim 1 ~ 8 any claim the method system
At.
10. a kind of Pitaya wine according to claim 9, which is characterized in that the fruit wine alcoholic strength is 12 ~ 15 °.
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| CN201810802207.9A CN108559685A (en) | 2018-07-20 | 2018-07-20 | A kind of Pitaya wine preparation method and fruit wine |
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| CN201810802207.9A CN108559685A (en) | 2018-07-20 | 2018-07-20 | A kind of Pitaya wine preparation method and fruit wine |
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| CN109123542A (en) * | 2018-11-05 | 2019-01-04 | 百色学院 | A kind of preparation method of dragon fruit low-sugar jelly |
| CN109452510A (en) * | 2018-11-07 | 2019-03-12 | 佛山市真红生物制品有限公司 | Antifatigue dragon fruit health-preserving beverage of mycosymbiosis fermentation and preparation method thereof |
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