CN109628262A - A kind of processing method of red pitaya wine - Google Patents
A kind of processing method of red pitaya wine Download PDFInfo
- Publication number
- CN109628262A CN109628262A CN201910036155.3A CN201910036155A CN109628262A CN 109628262 A CN109628262 A CN 109628262A CN 201910036155 A CN201910036155 A CN 201910036155A CN 109628262 A CN109628262 A CN 109628262A
- Authority
- CN
- China
- Prior art keywords
- red pitaya
- pitaya wine
- fruit
- fermentation liquid
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
- C12H1/0408—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 inorganic added material
-
- 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
-
- 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 discloses a kind of processing methods of red pitaya wine, include the following steps: S1, pretreatment of raw material: choosing except bad fruit and disease fruit, pulp is broken into meat after cleaning, removing the peel and starched by remaining good fruit, and meat is starched and is sent into fermentor；S2, fermentation: pectase is added into fermentor and sulfur dioxide stirs evenly, is digested, yeast is added after enzymatic hydrolysis；S3, primary filtering: fermentation liquid is obtained by filtration after being added five days in yeast；S4, purified treatment；S5, post-processing: the fermentation liquid that step S4 is obtained carries out freezing processing, then secondary filter, obtains red pitaya wine after filling.The present invention is successively twice filtered red pitaya wine made of fermentation, and the red pitaya wine cleanliness enabled to is high, bacterium is few, while clarifying red pitaya wine by bentonite, keeps red pitaya wine clarifying effect good, safe and reliable.And the chemical component for influencing human health is not added, the red pitaya wine prepared remains that the abundant nutrition of dragon fruit, in good taste, flavor is good.
Description
Technical field
The present invention relates to wine fermentation technical fields, it particularly relates to a kind of processing method of red pitaya wine.
Background technique
Dragon fruit is Cactaeous plants, and there is very high economic value in source area 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 full of nutrition, and function is unique, there is excellent effect to human health.It contains one
As the rare vegetable albumin of plant and anthocyanidin, vitamin abundant and water-soluble dietary fiber.Albumin be tool stickiness,
Collagenous substance has effects that removing toxic substances to heavy metal poisoning.Dragon fruit is sweet flat, and main nutrient composition has protein, meals
Eat fiber, vitamin B2 vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium etc..Fruit wine production in China's is concentrated mainly on grape
On wine, the fruit wine type of other types is less, it is more difficult to meet the needs of market.Meanwhile a variety of influence people are added in production process
The chemical component of body health also causes a degree of damage to consumer's body while providing drink to consumer.
Summary of the invention
To solve problems of the prior art, the object of the present invention is to provide a kind of processing method of red pitaya wine,
Successively red pitaya wine made of fermentation is filtered twice, the red pitaya wine cleanliness enabled to is high, bacterium is few, simultaneously
Red pitaya wine is clarified by bentonite, keeps red pitaya wine clarifying effect good, safe and reliable, and bentonite source is sufficient, uses operation letter
Just, have no adverse effects to vinosity.And the chemical component for influencing human health is not added, the red pitaya wine prepared remains flue
The abundant nutrition of fruit, in good taste, flavor is good.
To achieve the above object, the technical solution adopted by the present invention is that: a kind of processing method of red pitaya wine, including as follows
Step:
S1, pretreatment of raw material: choosing except bad fruit and disease fruit, and pulp is broken into meat after cleaning, removing the peel and starched by remaining good fruit, by meat
Slurry is sent into fermentor；
S2, fermentation: pectase is added into fermentor and sulfur dioxide stirs evenly, is digested, pectase and dioxy
The additive amount for changing sulphur is respectively 20mg/L and 50mg/L, yeast is added after enzymatic hydrolysis, the additive amount of yeast is 10mg/L；
S3, primary filtering: fermentation liquid is obtained with 0.6 μm of filter element filtering puree after yeast addition five days；
S4, purified treatment: pure water, potassium sorbate, sulfur dioxide and precipitating reagent are added in the fermentation liquid that step S3 is obtained
It is clarified, the additive amount of pure water is the 10% of fermentation liquid weight, and the additive amount of potassium sorbate and sulfur dioxide is respectively
0.6mg/L and 200mg/L；
S5, post-processing: the fermentation liquid that step S4 is obtained carries out freezing processing, then secondary filter, obtains after filling
Red pitaya wine.
Preferably, the freezing processing in step s 5 are as follows: the obtained fermentation liquid of step S4 is placed in -7 DEG C~-6.5
It is freezed under the conditions of DEG C, stands heat preservation to terminate fermentation.
Preferably, the precipitating reagent is the 0.005%~0.020% of fermentation liquid weight.
Preferably, the precipitating reagent is prepared using following steps:
A1, it is sieved, is sieved into fine powder after grinding bentonite；
A2, the fine powder that step A1 is obtained is mixed with the water of five times of weight, is uniformly mixing to obtain precipitating reagent.
Preferably, enzymolysis time is 3 days in the step S2.
Preferably, hydrolysis temperature is 20 DEG C~30 DEG C in the step S2.
Preferably, settling time is 30 days in the step S4.
The beneficial effects of the present invention are:
The present invention is successively twice filtered red pitaya wine made of fermentation, the red pitaya wine cleanliness enabled to
Height, bacterium are few, while clarifying red pitaya wine by bentonite, it is good, safe and reliable to make red pitaya wine clarifying effect, and bentonite source is filled
It is sufficient, easy to use, have no adverse effects to vinosity.And do not add the chemical component for influencing human health, the flue prepared
Fruit wine remains that the abundant nutrition of dragon fruit, in good taste, flavor is good.
Specific embodiment
The embodiment of the present invention is described in detail below.
Embodiment 1:
A kind of processing method of red pitaya wine, includes the following steps:
S1, pretreatment of raw material: choosing except bad fruit and disease fruit, and pulp is broken into meat after cleaning, removing the peel and starched by remaining good fruit, by meat
Slurry is sent into fermentor；
S2, fermentation: pectase is added into fermentor and sulfur dioxide stirs evenly, is digested, enzymolysis time 3
It, the additive amount of pectase and sulfur dioxide is respectively 20mg/L and 50mg/L, and yeast is added after enzymatic hydrolysis, and the additive amount of yeast is
10mg/L；
S3, primary filtering: fermentation liquid is obtained with 0.6 μm of filter element filtering puree after yeast addition five days；
S4, purified treatment: pure water, potassium sorbate, sulfur dioxide and precipitating reagent are added in the fermentation liquid that step S3 is obtained
It is clarified, settling time is 30 days, and the additive amount of pure water is the 10% of fermentation liquid weight, and potassium sorbate and sulfur dioxide add
Dosage is respectively 0.6mg/L and 200mg/L；The additive amount of the precipitating reagent is the 0.005% of fermentation liquid weight；
The precipitating reagent is prepared using following steps:
A1, it is sieved, is sieved into fine powder after grinding bentonite；
A2, the fine powder that step A1 is obtained is mixed with the water of five times of weight, is uniformly mixing to obtain precipitating reagent；
S5, post-processing: by the obtained fermentation liquid of step S4 be placed in -6.5 DEG C~under the conditions of freeze, stand heat preservation with terminate hair
Ferment, then secondary filter, obtains red pitaya wine after filling.
Embodiment 2:
A kind of processing method of red pitaya wine, includes the following steps:
S1, pretreatment of raw material: choosing except bad fruit and disease fruit, and pulp is broken into meat after cleaning, removing the peel and starched by remaining good fruit, by meat
Slurry is sent into fermentor；
S2, fermentation: pectase is added into fermentor and sulfur dioxide stirs evenly, is digested, enzymolysis time 3
It, the additive amount of pectase and sulfur dioxide is respectively 20mg/L and 50mg/L, and yeast is added after enzymatic hydrolysis, and the additive amount of yeast is
10mg/L；
S3, primary filtering: fermentation liquid is obtained with 0.6 μm of filter element filtering puree after yeast addition five days；
S4, purified treatment: pure water, potassium sorbate, sulfur dioxide and precipitating reagent are added in the fermentation liquid that step S3 is obtained
It is clarified, settling time is 30 days, and the additive amount of pure water is the 10% of fermentation liquid weight, and potassium sorbate and sulfur dioxide add
Dosage is respectively 0.6mg/L and 200mg/L；The additive amount of the precipitating reagent is the 0.014% of fermentation liquid weight；
The precipitating reagent is prepared using following steps:
A1, it is sieved, is sieved into fine powder after grinding bentonite；
A2, the fine powder that step A1 is obtained is mixed with the water of five times of weight, is uniformly mixing to obtain precipitating reagent；
S5, post-processing: freezing under the conditions of the obtained fermentation liquid of step S4 is placed in -6.8 DEG C, stands heat preservation to terminate hair
Ferment, then secondary filter, obtains red pitaya wine after filling.
Embodiment 3:
A kind of processing method of red pitaya wine, includes the following steps:
S1, pretreatment of raw material: choosing except bad fruit and disease fruit, and pulp is broken into meat after cleaning, removing the peel and starched by remaining good fruit, by meat
Slurry is sent into fermentor；
S2, fermentation: pectase is added into fermentor and sulfur dioxide stirs evenly, is digested, enzymolysis time 3
It, the additive amount of pectase and sulfur dioxide is respectively 20mg/L and 50mg/L, and yeast is added after enzymatic hydrolysis, and the additive amount of yeast is
10mg/L；
S3, primary filtering: fermentation liquid is obtained with 0.6 μm of filter element filtering puree after yeast addition five days；
S4, purified treatment: pure water, potassium sorbate, sulfur dioxide and precipitating reagent are added in the fermentation liquid that step S3 is obtained
It is clarified, settling time is 30 days, and the additive amount of pure water is the 10% of fermentation liquid weight, and potassium sorbate and sulfur dioxide add
Dosage is respectively 0.6mg/L and 200mg/L；The additive amount of the precipitating reagent is the 0.020% of fermentation liquid weight；
The precipitating reagent is prepared using following steps:
A1, it is sieved, is sieved into fine powder after grinding bentonite；
A2, the fine powder that step A1 is obtained is mixed with the water of five times of weight, is uniformly mixing to obtain precipitating reagent；
S5, post-processing: freezing under the conditions of the obtained fermentation liquid of step S4 is placed in -7 DEG C, stands heat preservation and is fermented with terminating,
Then secondary filter obtains red pitaya wine after filling.
A specific embodiment of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (7)
1. a kind of processing method of red pitaya wine, which comprises the steps of:
S1, pretreatment of raw material: choosing except bad fruit and disease fruit, and pulp is broken into meat after cleaning, removing the peel and starched by remaining good fruit, and meat slurry is sent
Enter in fermentor；
S2, fermentation: pectase is added into fermentor and sulfur dioxide stirs evenly, is digested, pectase and sulfur dioxide
Additive amount be respectively 20mg/L and 50mg/L, yeast is added after enzymatic hydrolysis, the additive amount of yeast is 10mg/L；
S3, primary filtering: fermentation liquid is obtained with 0.6 μm of filter element filtering puree after yeast addition five days；
S4, purified treatment: pure water, potassium sorbate, sulfur dioxide and precipitating reagent is added in the fermentation liquid that step S3 is obtained and carries out
Clarification, the additive amount of pure water are the 10% of fermentation liquid weight, the additive amount of potassium sorbate and sulfur dioxide be respectively 0.6mg/L and
200mg/L；
S5, post-processing: the fermentation liquid that step S4 is obtained carries out freezing processing, then secondary filter, obtains flue after filling
Fruit wine.
2. the processing method of red pitaya wine according to claim 1, which is characterized in that in step s 5 at the freezing
Reason are as follows: the obtained fermentation liquid of step S4 is placed under the conditions of -7 DEG C~-6.5 DEG C and is freezed, stands heat preservation to terminate fermentation.
3. the processing method of red pitaya wine according to claim 1, which is characterized in that the precipitating reagent is fermentation liquid weight
0.005%~0.020%.
4. the processing method of red pitaya wine according to claim 3, which is characterized in that the precipitating reagent uses following steps
Preparation:
A1, it is sieved, is sieved into fine powder after grinding bentonite；
A2, the fine powder that step A1 is obtained is mixed with the water of five times of weight, is uniformly mixing to obtain precipitating reagent.
5. the processing method of red pitaya wine according to claim 1, which is characterized in that enzymolysis time is in the step S2
3 days.
6. the processing method of red pitaya wine according to claim 5, which is characterized in that hydrolysis temperature is in the step S2
20 DEG C~30 DEG C.
7. the processing method of red pitaya wine according to claim 1, which is characterized in that settling time is in the step S4
30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910036155.3A CN109628262A (en) | 2019-01-15 | 2019-01-15 | A kind of processing method of red pitaya wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910036155.3A CN109628262A (en) | 2019-01-15 | 2019-01-15 | A kind of processing method of red pitaya wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109628262A true CN109628262A (en) | 2019-04-16 |
Family
ID=66061948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910036155.3A Pending CN109628262A (en) | 2019-01-15 | 2019-01-15 | A kind of processing method of red pitaya wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109628262A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591860A (en) * | 2019-08-22 | 2019-12-20 | 四川三鲜生态农业有限公司 | Dragon fruit wine making process |
| CN110923093A (en) * | 2019-12-18 | 2020-03-27 | 贵州绿色山水农业科技发展有限公司 | Brewing method of dragon fruit wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105695226A (en) * | 2016-02-29 | 2016-06-22 | 云南羽楠农业科技有限公司 | Brewing method for red-flesh pitaya fermented wine |
| CN106867790A (en) * | 2017-03-30 | 2017-06-20 | 陕西理工学院 | A kind of health type oranges and tangerines fermented wine brewing method |
| CN107779360A (en) * | 2017-12-08 | 2018-03-09 | 珠海十亿人社区农业科技有限公司 | A kind of preparation method of red pitaya wine |
-
2019
- 2019-01-15 CN CN201910036155.3A patent/CN109628262A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105695226A (en) * | 2016-02-29 | 2016-06-22 | 云南羽楠农业科技有限公司 | Brewing method for red-flesh pitaya fermented wine |
| CN106867790A (en) * | 2017-03-30 | 2017-06-20 | 陕西理工学院 | A kind of health type oranges and tangerines fermented wine brewing method |
| CN107779360A (en) * | 2017-12-08 | 2018-03-09 | 珠海十亿人社区农业科技有限公司 | A kind of preparation method of red pitaya wine |
Non-Patent Citations (1)
| Title |
|---|
| 周俊良: "《火龙果加工技术》", 30 April 2017, 贵州科技出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591860A (en) * | 2019-08-22 | 2019-12-20 | 四川三鲜生态农业有限公司 | Dragon fruit wine making process |
| CN110923093A (en) * | 2019-12-18 | 2020-03-27 | 贵州绿色山水农业科技发展有限公司 | Brewing method of dragon fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104328022B (en) | A kind of peracid Hawthorn Vinegar and the plant beverage comprising this Hawthorn Vinegar and preparation method thereof | |
| CN102132924A (en) | Method for preparing beverage, fruit wine and fruit vinegar by using black potato containing anthocyanin | |
| CN101457188A (en) | Medlar fruit wine | |
| CN101003774A (en) | Method for producing wine of navel orange | |
| CN101220331B (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN106834014A (en) | A kind of selenium-rich waxberry health-care wine and preparation method thereof | |
| CN107384692A (en) | A kind of deep working method that fruit drink and fruit wine are prepared by fruit and natural plants fermentation | |
| CN109628262A (en) | A kind of processing method of red pitaya wine | |
| CN101006859A (en) | A fruit vinegar beverage of seabuckthorn and its preparation method | |
| CN109700007A (en) | A kind of Organic Lemon ferment and its preparation process | |
| CN109170399A (en) | A kind of Europe Lee beverage | |
| CN108823034A (en) | A kind of brewing method of honey raisin tree fruit wine | |
| CN105199921A (en) | Passion fruit wine and brewing method thereof | |
| CN102978059A (en) | Kiwi-fermented fruit wine and preparation process | |
| CN101248864B (en) | Preparation method of chiloe strawberry solid-state natural colouring matter | |
| CN1309172A (en) | Ribes burejense fruit-haw wine | |
| CN103421637A (en) | Mixed fruit wine and preparation method thereof | |
| CN102477361A (en) | Method for producing pawpaw wine | |
| CN100362947C (en) | Ginseng American ginseng beverage and its production process | |
| CN105285587A (en) | Pear vinegar beverage containing green tea polysaccharide and preparation method of pear vinegar beverage | |
| CN1683500B (en) | Process for preparing glossy ganoderma and pomegranate wine | |
| CN106398940A (en) | Wine and production method thereof | |
| CN106544224A (en) | A kind of preparation method of feature ice pomegranate wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190416 |
|
| WD01 | Invention patent application deemed withdrawn after publication |