CN108641878A - A kind of preparation method of red heart red pitaya wine - Google Patents

Abstract

The invention provides a preparation method of red pitaya wine. Fresh pitaya is selected, blanched, beaten, and deodorized with alcohol, and then extracted, coarsely filtered, clarified, diluted, and prepared to prepare the pitaya wine. The red heart dragon fruit wine prepared by the preparation method of the invention has bright color, harmonious fruit aroma and wine aroma, good flavor, suitable sweet and sour, and has a typical dragon fruit style. Moreover, the red pitaya wine prepared by the present invention has a higher betaine content, retains more betaine in the red pitaya, has anti-fatigue, improves immunity and other effects, and further improves the value of the pitaya.

Description

A kind of preparation method of red dragon fruit wine

technical field

The invention relates to the technical field of fruit wine, in particular to a preparation method of red heart dragon fruit wine.

Background technique

Pitaya is a cactus plant, also known as red dragon fruit, dragon fruit, fairy honey fruit, jade dragon fruit and so on. Dragon fruit is rich in nutrition, containing vegetable albumin, rich in vitamins and water-soluble dietary fiber, unsaturated fatty acids and flavonoids and flavonols. Per 100 grams of pitaya pulp, the water content is 82.5-83.0g, the ash content is 0.34g, the fat is 0.21-0.61g, the protein is 0.15-0.22g, the crude fiber is 1.21g, the carbohydrate is 13.91g, vitamin C5.22g, fructose 2.83g, Glucose 7.83g, calcium 6.3-8.8mg, phosphorus 30.2-36.1mg, iron 0.55-0.65mg, calories 59.65K, dietary fiber 1.62g. Dragon fruit is also rich in various amino acids and organic acids.

Dragon fruit has good health functions such as detoxifying and nourishing the stomach, whitening and losing weight, preventing cancer, lowering blood pressure, lowering blood sugar, improving eyesight and nourishing the lungs. In today's society, the wine industry is developing rapidly. Compared with white wine and rice wine, which are complicated in process fermentation and brewing, have a long brewing cycle and high alcohol concentration, fruit wine brewing is simple, and the cycle is short and the concentration is low. It also retains the original unique taste of the fruit. Loved by women and the elderly. The unique function of dragon fruit makes people increase the proportion of research on the fermentation and brewing of dragon fruit wine in the fruit wine industry. Unique local flavor, function, make the development and utilization research of pitaya fruit wine further develop, and the fresh-keeping and processing of fruit can make the value of fruit be improved, avoid waste, is the direction of people's constant research efforts.

Prepared fruit wine, also known as fruit wine, is based on fermented wine, distilled wine or edible alcohol, adding edible fruits or food additives as color, aroma and taste substances, and is prepared by soaking, boiling, re-steaming and other processes Made of wine. But pitaya fruit wine is all deficient aspect mouthfeel, nutritive value at present. Therefore be badly in need of a kind of method, solve above-mentioned technical problem.

Contents of the invention

In view of this, the present invention proposes a kind of preparation method of red dragon fruit wine, solves the above-mentioned technical problem. Technical scheme of the present invention is realized like this:

A preparation method of red dragon fruit wine, comprising the following steps:

S1. Pretreatment of raw materials: select fresh pitaya, remove the skin, and cut into pieces;

S2, blanching and beating: put the pitaya pulp in hot water at 85-95°C for 2-4 minutes, squeeze the pulp after cooling to obtain fruit juice, add 0.010-0.020% D- according to the mass percentage of the pitaya pulp Ascorbic acid to make dragon fruit juice;

S3, deodorization treatment of alcohol: take edible alcohol with a volume concentration of 50-70%, add activated carbon, and filter to obtain clarified alcohol;

S4, leaching: take the alcohol treated in step S3 and the dragon fruit juice in step S2, mix according to the mass ratio of dragon fruit juice and alcohol in the ratio of 1:(1.5～2.5), and extract in a constant temperature water bath at 30～50°C for 0.5～ 1.5h to obtain the extract;

S5, coarse filtration: perform coarse filtration on the extract in step S4 to obtain a filtrate;

S6, clarification: the filtrate of step S5 is centrifuged, and the supernatant is taken to clarify the liquor;

S7. Dilution: dilute the wine liquid in step S6 with distilled water to an alcohol content of 10-14% vol, and use it as a base wine for subsequent use;

S8. Blending: add white granulated sugar, malic acid, and taurine into the base wine in step S7, blend, mix well, adjust the sugar content to 6-8 Brix, and the pH value to 4.5-5.5, and let it stand until the ingredients are completely dissolved to obtain Dragon fruit wine.

Further, in step S6, the centrifugation condition is to centrifuge at 8000r/min for 10min.

Further, in step S3, the volume concentration of edible alcohol is 60%.

Further, in step S3, the 50-70% edible alcohol is prepared by diluting edible alcohol with a volume concentration of 90% with distilled water.

Further, the preparation method also includes a preservative step: adding potassium sorbate to the dragon fruit wine prepared in step S8, adding 0.1-0.3 g of potassium sorbate per kilogram of dragon fruit wine.

Further, the preparation method also includes filling and sterilization steps: after the anticorrosion step, select a clean glass bottle, sterilize the glass bottle in boiling water at 100°C for 30 minutes, then fill the dragon fruit wine, and sterilize it at a low temperature of 60°C for 20 minutes , to produce finished wine.

Further, in step S4, the mixing mass ratio of pitaya fruit juice and alcohol is 1:1.5; the extraction condition is: leaching in a constant temperature water bath at 40°C for 1 hour.

Further, in step S7, the diluted alcohol content is 12% vol.

Further, in step S8, 80-120 mg of taurine is added per liter of base wine.

Further, in step S8, the sugar content is adjusted to 7Brix, and the pH value is adjusted to 5.5.

Compared with prior art, the beneficial effect of the present invention is:

The red-heart pitaya wine prepared by the preparation method of the invention has bright color, harmonious fruit aroma and wine aroma, good flavor, suitable sweet and sour, has a typical dragon fruit style, and improves the taste and flavor of the red-heart pitaya wine. Moreover, the red pitaya wine prepared by the present invention has a higher beetin content, retains more betaine in the red pitaya, enhances anti-fatigue, improves immunity effects, improves the nutritional value of the red pitaya wine, and further improves The application value of pitaya. Among them, adopting the blanching conditions of the present invention extracts more active substances of dragon fruit and improves the effect of subsequent juicing; the present invention adds an appropriate amount of D-ascorbic acid to prevent the browning of the fruit juice, so that the color of the fruit wine can be maintained for a long time, and the traditional fruit wine is easy to lose color. problem, and the appropriate amount of addition avoids the deterioration of the mouthfeel; the present invention adopts activated carbon to carry out deodorization treatment, and absorbs the bitter taste and peculiar smell in the wine, so that the mouthfeel and flavor of the fruit wine made by it are better; the extraction ratio of the present invention, Extraction time, extraction temperature, fully extract the active ingredient in the pitaya, especially improved the content of betaine in the fruit wine, also fully improved the quality such as mouthfeel local flavor of the fruit wine; The white granulated sugar that the present invention adds, malic acid, milk Sulfonic acid, on the one hand, improves the flavor of fruit wine, on the other hand, promotes fermentation, improves the quality of fruit wine, prolongs the storage period of fruit wine, and improves the stability of dragon fruit pigment and the color stability of fruit wine.

In addition, the centrifugation condition of the present invention makes the prepared fruit wine clearer and brighter, and the quality is more stable and durable; the antisepsis and sterilizing operation of the present invention can inhibit bacteria and antisepsis for a long time, so that the fruit wine can be stored for a longer period of time and maintain good quality.

Detailed ways

In order to better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention.

Example 1

A preparation method of red dragon fruit wine, comprising the following steps:

S1. Pretreatment of raw materials: select fresh dragon fruit, remove the outer skin, and cut into cubes;

S2, scalding, beating: the pitaya pulp is placed in 85 ℃ hot water and blanched for 4 minutes, after cooling, the pulp is squeezed to obtain a purple-red thick juice, and 0.010% D-ascorbic acid is added according to the mass percentage of the pitaya pulp, Prepare dragon juice;

S3, the deodorization treatment of alcohol: get the edible alcohol that the volume concentration is 90%, dilute with distilled water and make and get the edible alcohol that the volume concentration is 50%, add a small amount of active carbon, bitter taste and peculiar smell in the adsorption wine, after filtration, to produce clarified alcohol;

S4. Extraction: take the alcohol treated in step S3 and the dragon fruit juice in step S2, mix according to the mass ratio of dragon fruit juice and alcohol in the ratio of 1:2.5, and extract in a constant temperature water bath at 30°C for 1.5 hours to obtain an extract;

S5, coarse filtration: carry out coarse filtration with two layers of clean gauze to obtain the filtrate;

S6, clarification: the filtrate of step S5 is centrifuged, centrifuged at 8000r/min for 10min, and the supernatant is taken, which is the clarified liquor;

S7. Dilution: Dilute the wine liquid in step S6 with distilled water to an alcohol content of 10% vol, and use it as a base wine for subsequent use;

S8. Blending: add white sugar, malic acid, and taurine into the base wine in step S7, add 80 mg of taurine per liter of base wine, blend, mix well, adjust the sugar content to 6 Brix, pH to 4.5, and let stand When the ingredients are completely dissolved, the dragon fruit wine is obtained;

S9, anticorrosion: add potassium sorbate in the dragon fruit wine that S8 step makes, every kilogram of dragon fruit wine adds 0.1g potassium sorbate, reaches the effect of antibacterial anticorrosion;

S10. Filling and sterilization steps: select a clean glass bottle, sterilize the glass bottle in boiling water at 100°C for 30 minutes, then fill the dragon fruit wine, and sterilize at 60°C for 20 minutes to obtain a finished wine.

Example 2

A preparation method of red dragon fruit wine, comprising the following steps:

S1. Pretreatment of raw materials: select fresh dragon fruit, remove the outer skin, and cut into cubes;

S2, scalding, beating: the pitaya pulp is placed in 95 ℃ hot water and blanched for 2 minutes, after cooling, the pulp is squeezed to obtain a purple-red thick juice, and 0.020% D-ascorbic acid is added according to the mass percentage of the pitaya pulp, Prepare dragon juice;

S3, the deodorization treatment of alcohol: get the edible alcohol that volume concentration is 90%, dilute with distilled water and make the edible alcohol that gets volume concentration is 70%, add a small amount of gac, bitter taste and peculiar smell in the adsorption wine, after filter, to produce clarified alcohol;

S4, leaching: take the alcohol treated in step S3 and the pitaya fruit juice in step S2, mix according to the ratio of the mass ratio of pitaya juice and alcohol to 1:1.5, and extract in a constant temperature water bath at 50°C for 0.5h to obtain an extract;

S5, coarse filtration: carry out coarse filtration with two layers of clean gauze to obtain the filtrate;

S6, clarification: the filtrate of step S5 is centrifuged, centrifuged at 8000r/min for 10min, and the supernatant is taken, which is the clarified liquor;

S7. Dilution: Dilute the wine liquid in step S6 with distilled water to an alcohol content of 14% vol, and use it as a base wine for subsequent use;

S8. Blending: add white sugar, malic acid, and taurine into the base wine in step S7, add 120 mg of taurine per liter of base wine, blend, mix well, adjust the sugar content to 8 Brix, pH to 5.5, and let stand When the ingredients are completely dissolved, the dragon fruit wine is obtained;

S9, anticorrosion: add potassium sorbate in the dragon fruit wine that S8 step makes, and every kilogram of dragon fruit wine adds 0.3g potassium sorbate, reaches the effect of antibacterial anticorrosion;

S10. Filling and sterilization steps: select a clean glass bottle, sterilize the glass bottle in boiling water at 100°C for 30 minutes, then fill the dragon fruit wine, and sterilize at 60°C for 20 minutes to obtain a finished wine.

Example 3

A preparation method of red dragon fruit wine, comprising the following steps:

S1. Pretreatment of raw materials: select fresh dragon fruit, remove the outer skin, and cut into cubes;

S2, scalding, beating: the pitaya pulp is placed in 90 ℃ hot water and blanched for 3 minutes, after cooling, the pulp is squeezed to obtain a purple-red thick juice, and 0.015% D-ascorbic acid is added according to the mass percentage of the pitaya pulp, Prepare dragon juice;

S3, the deodorization treatment of alcohol: get the edible alcohol that volume concentration is 90%, dilute with distilled water and make and get the edible alcohol that volume concentration is 60%, add a small amount of active carbon, bitter taste and peculiar smell in the adsorption wine, after filtering, to produce clarified alcohol;

S4. Extraction: take the alcohol treated in the step S3 and the dragon fruit juice in the step S2, mix according to the mass ratio of the dragon fruit juice and the alcohol in the ratio of 1:1.5, and extract in a constant temperature water bath at 40° C. for 1 hour to obtain an extract;

S5, coarse filtration: carry out coarse filtration with two layers of clean gauze to obtain the filtrate;

S6, clarification: the filtrate of step S5 is centrifuged, centrifuged at 8000r/min for 10min, and the supernatant is taken, which is the clarified liquor;

S7. Dilution: Dilute the wine liquid in step S6 with distilled water to an alcohol content of 12% vol, and use it as a base wine for subsequent use;

S8. Blending: add white sugar, malic acid, and taurine into the base wine in step S7, add 100 mg of taurine per liter of base wine, blend, mix well, adjust the sugar content to 7 Brix, pH to 5.5, and let stand When the ingredients are completely dissolved, the dragon fruit wine is obtained;

S9, anticorrosion: add potassium sorbate in the dragon fruit wine that S8 step makes, every kilogram of dragon fruit wine adds 0.2g potassium sorbate, reaches the effect of antibacterial anticorrosion;

S10. Filling and sterilization steps: select a clean glass bottle, sterilize the glass bottle in boiling water at 100°C for 30 minutes, then fill the dragon fruit wine, and sterilize at 60°C for 20 minutes to obtain a finished wine.

Comparative example 1

The difference between this comparative example and Example 3 is that in step S2, the blanching condition is: blanching in hot water at 100° C. for 5 minutes.

Comparative example 2

The difference between this comparative example and Example 3 is that in step S2, the amount of D-ascorbic acid added is 0.03% of the mass of pitaya pulp.

Comparative example 3

The difference between this comparative example and Example 3 is that in step S4, the mass ratio of pitaya fruit juice to alcohol is 1:5.

Comparative example 4

The difference between this comparative example and Example 3 is that in step S4, the leaching condition is: leaching in a constant temperature water bath at 60° C. for 2 hours.

The red dragon fruit wine prepared in Examples 1 to 3 of the present invention and Comparative Examples 1 to 4 was subjected to a quality test, and the test results were as follows:

1. Sensory quality

Invite 70 judges to evaluate the sensory quality of the red dragon fruit wine of Examples 1-3 and Comparative Examples 1-4. Embodiments 1-3 and Comparative Examples 1-4 are divided into 7 groups in turn, and each group has 10 judges The judges should conduct sensory evaluation on the color, fragrance, taste and style of the product based on visual observation, tasting and smelling. Each judge should conduct the evaluation of the samples independently without discussing with each other. Characteristics. And record the results, calculate the average score of the judges and the average total score, and analyze the results. The sensory quality evaluation criteria for Red Heart Dragon Fruit Wine are as follows:

The sensory test results are as follows:

project color fragrance Taste style total score Example 1 19 29 27 19 94 Example 2 19 28 28 20 95 Example 3 20 30 29 20 99 Comparative example 1 17 25 25 17 84 Comparative example 2 16 twenty four twenty three 14 77 Comparative example 3 18 19 18 15 70 Comparative example 4 15 20 twenty one 16 72

The above results show that the red heart dragon fruit wine prepared by the preparation method of the present invention has uniform color, luster, purple red, rich and harmonious fruit aroma and wine fragrance, full body, mellow coordination, suitable sweet and sour, and has a typical dragon fruit style. , unique.

2. Physical and chemical properties

The betaine content of the red pitaya wine prepared in Examples 1-3 of the present invention and comparative examples 1-4 is detected, and the betaine content is the measured value of 10mL finished wine, and the test results are as follows:

The above results show that the red pitaya wine prepared by the preparation method of the present invention has a higher betaine content, retains more betain in the red pitaya, and further improves the health value of the finished wine.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (10)

1. a preparation method of red dragon fruit wine is characterized in that: comprise the following steps: S1. Pretreatment of raw materials: select fresh pitaya, remove the skin, and cut into pieces; S2, blanching and beating: put the pitaya pulp in hot water at 85-95°C for 2-4 minutes, squeeze the pulp after cooling to obtain fruit juice, add 0.010-0.020% D- according to the mass percentage of the pitaya pulp Ascorbic acid, to make dragon fruit juice; S3, deodorization treatment of alcohol: take edible alcohol with a volume concentration of 50-70%, add activated carbon, and filter to obtain clarified alcohol; S4, leaching: take the alcohol treated in step S3 and the dragon fruit juice in step S2, mix according to the mass ratio of dragon fruit juice and alcohol in the ratio of 1:(1.5～2.5), and extract in a constant temperature water bath at 30～50°C for 0.5～ 1.5h to obtain the extract; S5, coarse filtration: perform coarse filtration on the extract in step S4 to obtain a filtrate; S6, clarification: the filtrate of step S5 is centrifuged, and the supernatant is taken to clarify the liquor; S7. Dilution: dilute the wine liquid in step S6 with distilled water to an alcohol content of 10-14% vol, and use it as a base wine for subsequent use; S8. Blending: add white granulated sugar, malic acid, and taurine into the base wine in step S7, blend, mix well, adjust the sugar content to 6-8 Brix, and the pH value to 4.5-5.5, and let it stand until the ingredients are completely dissolved to obtain Dragon fruit wine. 2. the preparation method of a kind of red pitaya wine as claimed in claim 1 is characterized in that: in S6 step, its centrifugation condition is to centrifuge 10min with 8000r/min. 3. the preparation method of a kind of red heart dragon fruit wine as claimed in claim 1 is characterized in that: in S3 step, the volumetric concentration of edible alcohol is 60%. 4. The preparation method of a kind of red pitaya wine as claimed in claim 1, characterized in that: in step S3, said 50-70% edible alcohol is prepared by diluting the edible alcohol with volume concentration of 90% with distilled water. 5. the preparation method of a kind of red heart dragon fruit wine as described in any one of claim 1～4, it is characterized in that: described preparation method also comprises anticorrosion step: in the dragon fruit wine that S8 step makes, add potassium sorbate, Add 0.1-0.3g potassium sorbate per kilogram of dragon fruit wine. 6. The preparation method of a kind of red heart dragon fruit wine as claimed in claim 5, is characterized in that: described preparation method also comprises filling and sterilization step: after anticorrosion step, select clean glass bottle for use, put glass bottle at 100 ℃ Sterilize in boiling water for 30 minutes, then fill the dragon fruit wine, and sterilize at 60° C. for 20 minutes to obtain the finished wine. 7. The preparation method of a kind of red pitaya wine as claimed in claim 1, characterized in that: in step S4, the mixing mass ratio of pitaya fruit juice and alcohol is 1:1.5; the extraction condition is: leaching in a constant temperature water bath at 40°C 1h. 8. The preparation method of a kind of red heart dragon fruit wine as claimed in claim 1, is characterized in that: in step S7, the alcoholic strength after dilution is 12% vol. 9. A method for preparing red heart dragon fruit wine according to any one of claims 1-4, characterized in that: in step S8, 80-120 mg of taurine is added per liter of base wine. 10. The preparation method of a kind of red pitaya wine as claimed in claim 1, characterized in that: in step S8, the sugar content is adjusted to 7Brix, and the pH value is to 5.5.