CN115141700A

CN115141700A - Preparation method of white heart dragon fruit wine

Info

Publication number: CN115141700A
Application number: CN202210733061.3A
Authority: CN
Inventors: 谢土根; 谢荣卿
Original assignee: Zhejiang Deqing Hejiahuan Ecological Agriculture Co ltd
Current assignee: Zhejiang Deqing Hejiahuan Ecological Agriculture Co ltd
Priority date: 2022-06-23
Filing date: 2022-06-23
Publication date: 2022-10-04
Anticipated expiration: 2042-06-23
Also published as: CN115141700B

Abstract

The invention discloses a preparation method of white-heart pitaya fruit wine, which takes white-heart pitaya as a main raw material and can prepare the clear and stable white-heart pitaya fruit wine without complex early-stage or later-stage treatment procedures. The white-core pitaya wine prepared by the preparation method disclosed by the invention is bright in color and has mango fragrance, and sucrose or pigment does not need to be additionally added. The wine is bright yellow, the odor type is mainly mango fragrance, and the fragrance of the dragon fruit is compounded.

Description

Preparation method of white heart dragon fruit wine

Technical Field

The invention belongs to the technical field of fruit wine preparation, and particularly relates to a preparation method of white heart dragon fruit wine.

Background

The white-core pitaya is one of the main pitaya varieties in China and is one of the important economic sources. However, due to the introduction of a large amount of red-heart dragon fruits, the sugar content of the red-heart dragon fruits is usually more than 15%, while the sugar content of the white-heart dragon fruits is only 10%, so that the red-heart dragon fruits are sweeter in taste and more beautiful in color. The competitiveness in the fresh fruit market is gradually replaced by red-heart dragon fruits. In the deep processing field of improving the added value of products, compared with red-heart pitaya, the white-heart pitaya has the disadvantages of lower fructose content, single color and no obvious fragrance, and the value of deep processing and utilization of the white-heart pitaya is greatly limited.

For example, in the prior art, a Chinese patent with the patent number of CN201710856194.9 discloses a red-heart pitaya and white-heart pitaya composite fruit wine and a preparation method thereof, and the preparation method of the composite fruit wine mainly comprises the following steps: firstly peeling, squeezing and filtering red-core pitaya and white-core pitaya to obtain red-core pitaya juice and white-core pitaya juice, and uniformly mixing the red-core pitaya juice and the white-core pitaya juice according to the volume ratio of 1-3: 1-3 to obtain mixed pitaya juice; respectively adding white granulated sugar and citric acid into the mixed juice, adjusting the sugar degree to be 18-22 DEG Brix, and adjusting the pH value to be 3.5-4.0; inoculating activated saccharomyces cerevisiae seed liquid, and fermenting to obtain the red-heart pitaya and white-heart pitaya composite fruit wine.

Although the method utilizes more white-core dragon fruits, the main technical effect of bright ruby red is still brought by the red-core dragon fruits. Namely, the white-core dragon fruit is transformed and utilized depending on the red-core dragon fruit, and the native fruit resources in China can not be effectively utilized. In addition, in both white-heart dragon fruits and red-heart dragon fruits, the pectin content is further increased due to the fact that a large number of grains are contained in the pulp, the juice yield of the corresponding crushed product is further reduced, and the problem of low product yield is not solved by the patents.

Chinese invention patent with patent number CN201810495757.0 discloses a brewing method of dragon fruit wine and the dragon fruit wine, and the brewing method comprises the following steps: selecting dragon fruits, cleaning, peeling and crushing to form a feed liquid M1, conveying the feed liquid into a clarifying tank, filling nitrogen into the clarifying tank, extracting from the bottom of a tank to obtain a feed liquid M2, cooling, adding anti-sticking pectinase to obtain a feed liquid M3, freezing and floating the water in the feed liquid M3 in a low-temperature environment, and separating ice blocks to obtain a feed liquid M4; adjusting pH, fermenting to obtain material liquid M5, separating, storing in a wine storage tank, separating, blending, adding gum, sterilizing, filtering, and bottling to obtain Pitaya fruit wine.

Although the method can effectively separate the juice and pulp of the dragon fruit and ensure the clarity of the dragon fruit wine, the steps are complicated and difficult to popularize and apply on a large scale, and the problem of large-scale crushing of grains caused by crushing of the dragon fruit is still unsolved.

Disclosure of Invention

The invention aims to provide a preparation method of white-heart pitaya fruit wine.

In order to achieve the above purpose, the technical solution of the present application is as follows:

a preparation method of white-heart dragon fruit wine comprises the following preparation steps,

(1) Preparing raw materials: selecting and sterilizing fruits according to the mass part ratio of the white-heart pitaya pulp to the mango pulp, cutting the fruits in an aseptic environment, and fully mixing the cut fruits to obtain a premix;

(2) Preparing a fermentation liquid: adding the premix into a filtering and clarifying mechanism, and sequentially separating mango kernels from fruit peels, mango slag shreds and dragon fruit seeds through at least three-stage oscillating and sieving; after the mixed liquid without solid is obtained, carrying out pectin decomposition treatment on the mixed liquid to obtain the fermentation liquid for mixing the white-heart pitaya and the mango;

(3) Fermentation: mixing the fermentation liquid with yeast, and fermenting at 28-32 deg.C;

(4) And (3) post-treatment: and (4) filtering and distilling the feed liquid obtained in the step (3) to obtain the fruit wine.

The white-core pitaya wine is prepared by taking the white-core pitaya as a main raw material, the appearance of the white-core pitaya is red, the pulp of the white-core pitaya is white, and the white-core pitaya wine is a common variety in the market. White-heart pitaya is sweet in taste and high in nutritive value, belongs to cactaceae and mainly grows in south China. The white-heart pitaya contains abundant vitamins and carotene, and also contains vegetable protein, water-soluble fiber and a large amount of anthocyanin, and the substances are necessary nutrient components during normal metabolism of a human body and are beneficial to maintaining the normal metabolism of the human body. At the dietary fiber level, about 4 grams of dietary fiber is contained per 100 grams of white pitaya, while red pitaya contains only about 1.3 grams. Therefore, the fruit wine prepared by using the white-core pitaya as the main raw material has higher nutritional value than the fruit wine prepared by using the red-core pitaya as the main raw material.

In order to solve the problem that the fruit wine prepared from the white-heart pitaya has single color and taste, the invention adopts mango as a composite raw material to prepare the white-heart pitaya fruit wine. Mango is a plant of Anacardiaceae and Mangifera. The ripe fruit is yellow, the mesocarp is fleshy, thick, fresh yellow, sweet in taste and hard in kernel. Widely distributed in Yunnan, guangxi, guangdong, sichuan, fujian, taiwan, hainan, etc. The mango fruit has high nutritive value, contains especially high carotene which is the precursor of vitamin A, the content is up to 3.8 percent and is 1 time more than that of apricot. The content of vitamin C is higher than that of orange and strawberry. Mango contains sugar, protein and nutrient components such as calcium, phosphorus and iron, which are all necessary for human body. The mango fruit contains sugar, protein and crude fiber, and is also the main nutrient component.

Meanwhile, the mango belongs to a high-sugar fruit, and the sugar content is about 14% -16%, which is far higher than that of a normal fruit with the sugar content of about 10% -15%. The sugar content of the main raw material of the white-core pitaya is only about 10%, and the sugar content of the raw material is effectively improved by adding the mango, so that the fermentation is facilitated.

However, the white-heart dragon fruit pulp and the mango can cause the problem of seriously affecting the quality of the fruit wine during the preparation. One of the limiting factors of the white-core pitaya fruit wine is that the pulp and the grains of the pitaya fruit are difficult to separate, after the fruit is pulped according to the common fruit wine preparation method, a large amount of pectin on the grains in the pulp can influence the juice output, and the grains are broken due to pulping, so that the subsequent filtering difficulty is high. The bitter taste of the wine is also increased by the substances such as oil ester and glucoside in the seeds. Mango is a fruit with high fructose content, but is also a fruit of a plant of the family Anacardiaceae, so that mango peel contains a harmful substance of urushiol component and the flavor of fruit wine is influenced. In addition, mango needs to be separated from not only peel and pulp, but also pulp and kernel, so that the separation difficulty is very high, and the pretreatment causes great loss of the mango.

In order to solve the problem, the invention adopts a multi-stage oscillating and sieving mode to replace pulping treatment. The problem of a large amount of broken fire Long Guo grains in the pulping process is effectively reduced, meanwhile, the vibration screening is adopted for less pretreatment work, a large amount of manual work or production line matching is not needed, the content of fruit juice in the fruits can be reserved to the maximum extent through the vibration screening, and the final yield is improved.

The step (2) at least comprises three-stage oscillation screening treatment, wherein the mango stone is sequentially separated from the peel, the mango slag shreds and the dragon fruit seeds according to the sizes of main solid matters of the white dragon fruits and the mangoes respectively; before the addition of the filter clarification mechanism, the fruit can be separated relatively quickly in the shaking because it has been cut beforehand.

After obtaining a mixed solution containing no solid, the mixed solution is subjected to a pectin decomposition treatment, and then generally subjected to a decomposition treatment with pectinase. Obtaining the fermentation liquor mixed by white-heart pitaya and mango.

In the preparation method of the white-core pitaya wine, in the step (2), the filtering and clarifying mechanism comprises a primary oscillating structure, a secondary oscillating structure and a tertiary oscillating structure, wherein the primary oscillating structure, the secondary oscillating structure and the tertiary oscillating structure are three-level filtering structures, and the three-level filtering structures are communicated through conveying pipes.

The primary oscillation structure is mainly used for separating mango kernels from mango peels, the secondary oscillation structure is mainly used for separating mango residue shreds, and the tertiary oscillation structure is mainly used for separating dragon fruit grains. Because the mango stone and the mango peel are large in size, and the harmful components contained in the mango peel are considered, the mango stone and the mango peel are separated in a primary oscillation structure. And the separation of the dragon fruit grains is carried out in a three-stage oscillation structure due to the largest separation difficulty caused by the coating of pectin.

Further, tertiary filtration all includes oscillating bucket and filtrating collecting vessel, be provided with detachable filtration sieve circle between oscillating bucket and the filtrating collecting vessel.

Set up detachable and filter the change that the sieve circle can regularly filter the sieve circle in filtering process, can guarantee to filter and guarantee that invariable speed goes on always, can also collect mango stone and peel, mango sediment silk and dragon fruit seed grain respectively simultaneously, can carry out other deep-processing's utilization.

In order to ensure the smooth separation, in the preparation method of the white dragon fruit wine, in the step (2), the three-stage filtering structure is added with proper amount of deionized water in the primary oscillating structure, the secondary oscillating structure and the three-stage oscillating structure respectively in the filtering process,

wherein, the deionized water added in the oscillating process of the three-stage oscillating structure is about 3 to 5 times of the deionized water added in the first-stage oscillating structure.

The deionized water is added to accelerate the separation process, so that the soluble substances in the dragon fruit and mango pulp can be easily dissolved, and the clarification of the fermentation liquor can be ensured. The separation difficulty of the dragon fruit seeds is the greatest, and the dragon fruit seeds need to be washed repeatedly, so that the three-stage oscillating structure needs 3-5 times of the deionized water added by the one-stage oscillating structure. In practical applications, the adding rate of the deionized water also needs to take the impact force on each oscillating barrel into consideration, and the impact force needs to be kept in a reasonable range.

In the preparation method of the white-heart pitaya wine, the filtering and clarifying mechanism further comprises a clarifying oscillation barrel, and pectinase and sulfur tablets are added into the clarifying oscillation barrel before the clarifying oscillation barrel runs.

Pectinase is added to decompose pectin in fermentation liquor, so that the juice yield is improved, the stability of a system is facilitated, and the mango contains a large amount of vitamin A which can provide color change for white dragon fruit wine, so that a proper amount of sulfur tablets are added in the clarification process to ensure the stability of pigment.

In the preparation method of the white-heart pitaya wine, in the step (3), the inoculation amount of the saccharomyces cerevisiae is 1-5 multiplied by 10 ⁶ CFU/mL。

The saccharomyces cerevisiae prefers strains which are fermented at a lower temperature so as to ensure that the color and the smell of the wine are less affected.

In order to further improve the stability of the pigment, in the step (3), the Saccharomyces cerevisiae is preferably Saccharomyces cerevisiae FM-S-4. Compared with common Saccharomyces cerevisiae, saccharomyces cerevisiae FM-S-4 is more favorable for improving the color stability of fruit wine.

In the preparation method of the white-heart pitaya wine, in the step (3), fermentation promoting liquid is periodically supplemented in the fermentation process, and the fermentation promoting liquid is solid-free liquid prepared by crushing and decomposing pectin of pitaya peel generated in the step (1); the total addition amount of the fermentation promoting liquid is 10-15% of the weight of the fermentation liquid.

Because the sugar content of the white-heart pitaya is low, the sugar content of the mango pulp is high, but the addition amount is limited, and in order to accelerate the fermentation speed, the addition of the fermentation promoting liquid is more favorable for complete fermentation of the fermentation liquid. The pitaya peel is rose red, contains a large amount of betacyanin, rich carbohydrate protein and anthocyanin, vitamins C, B, B2 and B3, and has higher contents of minerals such as calcium, phosphorus, iron and the like; can play a role in accelerating fermentation speed.

Because the pitaya peel also contains a large amount of pectin, pectinase is added into the crushed pitaya peel for decomposition and filtration so as to ensure the clarification of the fermentation promoting liquid.

In the preparation method of the white-heart pitaya wine, in the step (2), the fermentation liquor obtained by mixing the white-heart pitaya and the mango is subjected to distillation treatment, and then the step (3) is carried out. Because a large amount of deionized water is added in the filtering and clarifying mechanism, in order to improve the quality of the fruit wine, the purity of the fermentation liquor can be further improved by distilling the fermentation liquor, so that the quality of the prepared fruit wine is more mellow. Preferably by cryogenic distillation.

In the preparation method of the white-heart pitaya wine, in the step (2), the primary oscillating structure of the filtering and clarifying mechanism is provided with a filtering sieve ring with the aperture of 1-3cm, the secondary oscillating structure is provided with a filtering sieve ring with the aperture of 50-60 meshes, and the tertiary oscillating structure is provided with a filtering sieve ring with the aperture of 80-100 meshes.

As can be seen from the foregoing, the primary oscillating structure, the secondary oscillating structure and the tertiary oscillating structure have different separation purposes, and therefore, filtering sieve rings with different pore sizes are required. In practical application, the primary oscillating structure can also be divided into a primary kernel oscillating structure and a primary peel oscillating structure, wherein the aperture of the primary kernel oscillating structure filtering sieve ring is 2-3cm, and the aperture of the primary peel oscillating structure filtering sieve ring is 1-2cm.

In the preparation method of the white-heart pitaya wine, the mass part ratio of the white-heart pitaya pulp to the mango pulp in the step (1) is (10-20): 1.

Through a large amount of experimental researches of an inventor team, the fruit wine prepared by the method has the best quality and the most appropriate fragrance when the mass part ratio of the white-heart pitaya pulp to the mango is (10-20) to 1. At the moment, the fruit wine is bright yellow in color, the odor type is mainly mango fragrance, and the faint scent of the dragon fruit is compounded.

Compared with the prior art, the invention has the beneficial effects that:

(1) According to the preparation method of the white-heart pitaya wine, the white-heart pitaya is used as a main raw material, a proper amount of mango is added, the deep processing obstacle that the white-heart pitaya is low in fructose content, single in color and free of obvious fragrance is broken through, meanwhile, the early processing procedure is carried out by using a filtering and clarifying mechanism, the operation method is simple, and a large amount of labor and production lines are not required to be consumed.

(2) In the preparation method of the white-heart pitaya wine, a multi-stage oscillating and sieving mode is adopted to replace pulping treatment; the problem of a large amount of broken of fire Long Guo seed grains in the pulping process can be effectively reduced, meanwhile, less pretreatment work is performed when the vibration screening is adopted, a large amount of manual work or the matching of a production line is not needed, the content of fruit juice in the fruit can be reserved to the greatest extent through the vibration screening, and the final yield is improved.

(3) In the invention, the white-core pitaya peel is fully utilized to participate in fermentation, the nutritive value of the white-core pitaya peel is utilized, and the color level and nutritive value of the mango-flavored white-core pitaya wine are further enriched by utilizing the abundant pigment components in the white-core pitaya peel.

Drawings

FIG. 1 is a schematic view of the structure of a filtering and clarifying mechanism according to the present invention;

FIG. 2 is a schematic view of a filter screen ring configuration of the primary filter structure of FIG. 1;

FIG. 3 is a schematic illustration of a screen ring configuration of the secondary filter structure of FIG. 1;

FIG. 4 is a schematic view of a filter screen ring configuration of the three stage filter configuration of FIG. 1;

FIG. 5 is a schematic structural view of another embodiment of the filter clarification mechanism according to the present invention;

Detailed Description

The technical means of the present invention will be described in further detail below with reference to specific embodiments.

Example 1

A method for preparing white-heart pitaya wine comprises the following preparation steps,

(1) Preparing raw materials: selecting and sterilizing the fruits according to the mass part ratio of the white-heart pitaya pulp to the mango pulp of 10: 1, cutting the fruits in an aseptic environment, and fully mixing the cut fruits to obtain the premix. Specifically, the method comprises the following steps:

this example selects 100kg of white dragon fruit pulp and 10kg of mango pulp, i.e. 400kg of white dragon fruit and 16kg of mango.

The white-core pitaya is preferably medium-sized pitaya with single fruit size of about 200-300 g, and is preferably bright in peel color; the peel of the dragon fruit generally accounts for twenty to thirty percent of the total weight of the dragon fruit, so 100kg of pulp of the white dragon fruit is selected in the embodiment.

The mango selected in the embodiment is a three-year mango which is a main cultivar of Yunnan province. The cultivation is more in Dehong and Xishuangbanna which are originally produced in Yunnan province and are one of the main cultivated varieties in Yunnan province. High yield in Yunnan, guangxi, sichuan and other places. The fruit is oval in shape, medium and small, the average weight of a single fruit is 200 g, the taste is sweet and slightly sour, the juice is much, the fragrance is strong, the fiber is more, and the quality is general. The mango pulp accounts for about 60-70% of the total weight of the mangos, so 16kg of mangoes need to be selected in this example.

Carrying out pulp and peel separation treatment on the white-core pitaya, and then cutting the white-core pitaya; and (4) carrying out cutting treatment on the mango, wherein the mango fruit is not damaged in the mango cutting process. And fully mixing the cut fruits to obtain the premix.

(2) Preparing a fermentation liquid: adding the premix into a filtering and clarifying mechanism, and sequentially separating mango kernels from fruit peels, mango slag shreds and dragon fruit seeds through at least three-stage oscillation screening;

as shown in fig. 1, the filter-clarifying mechanism of the present embodiment includes an oscillation unit 1 and a clarifying unit 6; wherein, the oscillating unit 1 comprises a primary oscillating structure 11, a secondary oscillating structure 12 and a tertiary oscillating structure 13 which are communicated with each other by a conveying pipe 5 in sequence. The primary oscillating structure 11 is mainly used for separating mango kernels from mango peels; the secondary oscillating structure 12 is mainly used for separating mango residue filaments; the three-stage oscillating structure 13 is mainly used for separating the dragon fruit grains; because the mango stone and the mango peel are large in size, and the harmful components contained in the mango peel are considered, the mango stone and the mango peel are separated in a primary oscillation structure. And the separation of the dragon fruit grains is carried out in a three-stage oscillation structure due to the largest separation difficulty caused by the coating of pectin.

Three filtration all includes oscillating bucket 2 and filtrating collecting vessel 3, and 2 centers of oscillating bucket are provided with the rotatory oscillating axle 21 of 2 circumference rotation oscillations of oscillating bucket, and rotatory oscillating axle 21 runs through the sealed lid 22 setting of 2 upper ends of oscillating bucket, still is equipped with the feed inlet 23 that is used for adding deionized water on the sealed lid 22.

A detachable filtering screen ring 4 is arranged between the oscillating barrel and the filtrate collecting barrel. Wherein, the primary oscillating structure is provided with a primary filtering sieve ring 41 with the aperture of 1-3cm, the secondary oscillating structure is provided with a secondary filtering sieve ring 42 with 50-60 meshes, and the tertiary oscillating structure is provided with a secondary filtering sieve ring 43 with 80-100 meshes; each filtering screen ring is matched with the components to be intercepted.

In practical applications, the first oscillating structure 11, the second oscillating structure 12 and the third oscillating structure 13 may be set to have a certain height difference so that the filtrate flows downstream, as shown in fig. 5.

The oscillating unit 1 is communicated with the clarifying unit 6 through the conveying pipe 5, the clarifying unit 6 comprises a clarifying barrel 65, a pectinase feeding hole 62 and a sulfur adjusting sheet feeding hole 63 are arranged above a sealing end cover of the clarifying barrel 65, a filter sieve 64 for separating clarified liquid and magazines is arranged below the clarifying barrel 65, closable check valves (not shown in the figure) are arranged between the clarifying barrel 65 and the conveying pipe 5 and between the filter sieve 64 and the clarifying barrel 65, and a discharging hole 61 is arranged below the filter sieve 64. The working principle of the filtering and clarifying mechanism is as follows: and putting the mixed and cut white-core dragon fruit pulp and mango into the oscillating barrel 2 of the primary oscillating structure 11 of the oscillating unit 1, sealing the oscillating barrel with a sealing cover 22, oscillating after sealing, adding deionized water with the mass of 10% of premix from a feed inlet 23 every 20min, and detaching and replacing the primary filtering sieve ring 41 every 1 h. The feed liquid enters the secondary oscillating structure 12 from the filtrate collecting barrel 3 of the primary oscillating structure 11 through the transmission pipe 5, the volume of the feed liquid in the oscillating barrel 2 of the secondary oscillating structure 12 is more than about 20%, the secondary oscillating structure 12 starts oscillating, 10% of deionized water of the volume of the feed liquid is added from the feed port 23 every about 20min after the oscillation starts, and the secondary filtering sieve ring 42 is detached and replaced every about 40 min. The feed liquid enters the third-stage oscillating structure 13 from the filtrate collecting barrel 3 of the second-stage oscillating structure 12 through the conveying pipe 5, the volume of the feed liquid in the oscillating barrel 2 of the third-stage oscillating structure 13 is larger than about 20%, the third-stage oscillating structure 13 starts oscillating, deionized water with the volume of 30% of the feed liquid is added from the feed port 23 every about 20min after oscillation starts, and the third-stage filtering sieve ring 43 is detached and replaced every about 40 min.

The feed liquid enters the clarifying unit 6 from the filtrate collecting barrel 3 of the three-stage oscillating structure 13 through the conveying pipe 5, at the moment, the one-way valve between the filter sieve 64 and the clarifying barrel 65 is in an open state, when the volume of the filtrate in the clarifying barrel 65 reaches more than 60% of the barrel volume, the one-way valve between the clarifying barrel 65 and the conveying pipe 5 is closed, pectinase with the mass of 0.4% of the filtrate in the clarifying barrel 65 is added from the pectinase feed port 62, and sulfur-regulating sheets with the mass of 0.2% of the filtrate in the clarifying barrel 65 are added from the sulfur-regulating sheet feed port 63; after a suitable time, the one-way valve between the filter sieve 64 and the clearing barrel 65 is opened, and the discharge port 61 is provided below the filter sieve 64.

And (3) after the mixed liquor without solid matters is obtained from the discharge port 61, collecting the mixed liquor, and performing pectin decomposition treatment on the mixed liquor according to the standard that 80mg of pectinase is added to each kilogram of the mixed liquor, thus obtaining the fermentation liquor mixed with the white-heart pitaya and the mango after the pectin decomposition treatment is finished.

(3) Fermentation: fermenting at 28-32 deg.C, periodically supplementing fermentation promoting liquid, specifically,

the fermentation broth was mixed with yeast, saccharomyces cerevisiae FM-S-4, selected in this example, with an inoculum size of 1X 106CFU/mL.

The fermentation promoting liquid is a solid-free liquid prepared by crushing the pitaya peel generated in the step (1), and the pitaya peel separated in the step (1) is used for crushing; in order to obtain a solid-free liquid, since the pitaya peel also contains a large amount of pectin, pectinase needs to be added into the crushed pitaya peel for decomposition, and filtering is carried out to ensure clarification of the fermentation promoting liquid.

In the fermentation process, the total amount of the fermentation promoting liquid is 10% of the weight of the fermentation liquid.

Example 2

This embodiment is substantially the same as embodiment 1 except that:

the mass part ratio of the white dragon fruit pulp to the mango pulp is 20: 1;

in the fermentation process, the total addition amount of the fermentation promoting liquid is 15% of the weight of the fermentation liquid.

Example 3

This embodiment is substantially the same as embodiment 1 except that:

the mass part ratio of the white pitaya pulp to the mango pulp is 18: 1;

in the fermentation process, the total amount of the fermentation promoting liquid is 13% of the weight of the fermentation liquid.

Example 4

This example is substantially the same as example 1, except that:

and (3) in the step (2), carrying out low-temperature distillation treatment on the obtained fermentation liquor mixed with the white-heart pitaya and the mango, and then entering the step (3).

Example 5

This embodiment is substantially the same as embodiment 1 except that:

the primary oscillating structure in the filtering and clarifying mechanism also comprises a primary kernel oscillating structure and a primary peel oscillating structure, wherein the aperture of the filtering sieve ring of the primary kernel oscillating structure is 2-3cm, and the aperture of the filtering sieve ring of the primary peel oscillating structure is 1-2cm.

Example 6

This embodiment is substantially the same as embodiment 1 except that:

in the step (3), the fermentation stage is carried out under a closed condition, the fermentation temperature is 25-35 ℃, the fermentation time is 90 days, and the fermentation is fully stirred once every 8-12 hours.

Examples 7 to 12

Examples 7-12 are respectively white heart pitaya wines prepared in examples 1-6.

Comparative example 1

Comparative example 1 was prepared substantially the same as example 12 except that:

the fermentation liquor is not subjected to a filtering and clarifying mechanism, is directly prepared by mixing white-heart pitaya pulp and mango pulp, pulping and decomposing by pectinase.

Comparative example 2

Comparative example 1 was prepared substantially the same as example 12, except that:

in the step (3), no fermentation promoting liquid is added.

The white heart dragon fruit wine obtained in the examples 7-12 and the comparative examples 1-2 is analyzed according to the general fruit wine analysis method GB/T15038.

The alcohol contents of white dragon fruit wine in examples 7-12 and comparative examples 1-2 were measured. The volume percent of ethanol at 20 ℃ was determined by removing the non-volatile substances from the sample by distillation, measuring the volume percent of ethanol by an alcohol meter, and correcting the volume percent according to the temperature supplement of the specification in GB/T15038. Specific values are shown in the following table.

TABLE 1 Alcoholic strength of white-heart pitaya wines from examples 7-12 and comparative examples 1-2

The alcohol can prevent the damage of microorganism (mixed bacteria) to the wine, and has certain effect on ensuring the quality of the wine. Therefore, the alcoholic strength of the fruit wine is generally between 12 and 24 degrees. Examples 7-12 were all within this range, with example 9 having a greater rise in alcohol content than examples 1 and 2, and example 9 was presumed to be more suitable than the formula. The alcoholic strength of example 10 was improved more significantly than that of example 9, and it is presumed that this is because the fermentation liquid was distilled and then fermented in the production method of this example. The alcohol content of the example 11 is not greatly different from that of the example 10. Comparative example 1 was low in alcohol content and probably caused a low juice yield, and comparative example 2 was greatly different from comparative example 12, presumably in relation to the absence of the fermentation promoting solution.

Sensory analyses were performed on white heart dragon fruit wines of examples 7-12 and comparative examples 1-2. The evaluation personnel can check the sensory characteristics of the product by using the sensory organs such as mouth, eyes, nose and the like, and check and analyze the sensory characteristics such as color, aroma, taste, typicality and the like of the grape product. The tasting cup hung a fruit wine tasting cup with a full mouth capacity of 215 mL. The results of the measurements are shown in the following table.

TABLE 2 sensory analysis results of white-heart pitaya wine of examples 7-12 and comparative examples 1-2

The sensory analysis results of the white heart dragon fruit wine of the examples 7-12 are all better. Wherein, the white dragon fruit wine of the examples 7-12 has brighter color and three-layer composite fragrance type. Comparative examples 1-2 were all darker in color, presumably due to lower system stability, resulting in a change in pigment.

The content of total acid and volatile acid of the white heart dragon fruit wine in the examples 7 to 12 and the comparative examples 1 to 2 is measured.

The total acid, i.e. the total content of substances which are subjected to the acid reaction, has a great relationship with the flavor of the fruit wine. The method for measuring the total acid content comprises the following steps: and (3) taking a glass electrode as an indicating electrode and a saturated calomel electrode as a reference electrode, indicating the pH of the solution by using an acidimeter or a potentiometric titrator, titrating the test solution by using a sodium hydroxide standard solution until the pH is 8.2 as an end point, calculating the titrated acid of the test sample according to the using amount of the sodium hydroxide solution, and expressing the result by tartaric acid.

Volatile acids, which refer to some acids that evaporate with water vapor, are calculated in practice as acetic acid. The method for measuring the content of the volatile acid comprises the following steps: distilling out low boiling point acids, namely volatile acids, in the sample in a distillation mode, titrating with an alkali standard solution, measuring free sulfur dioxide and combined sulfur dioxide, and calculating and correcting to obtain the content of the volatile acids in the sample.

The results of the measurements are given in the following table.

TABLE 3 measurement results of Total and volatile acid contents of white Heart fire Dragon fruit wine in examples 7-12 and comparative examples 1-2

The total acid content of the white heart pitaya wine of the examples 7 to 12 is within the range of 0.6 to 0.9g/100mL, and the white heart pitaya wine is within the range with proper total acid content according to the existing fruit wine standard, so the white heart pitaya wine of the examples 7 to 12 has mellow, harmonious and palatable taste. The total acid content of comparative example 1 is too high, and the total acid content of comparative example 2 is slightly low, which can cause poor mouthfeel of the fruit wine.

The white-heart pitaya wines of examples 7-12 all have the volatile acid content of less than 0.1g/100mL, and are low in volatile acid content, high in fruit wine stability and small in quality change. The volatile acid content of comparative example 1 and comparative example 2 both exceeded 0.15g/100mL. The quality stability is poor.

Claims

1. A preparation method of white-heart pitaya wine is characterized by comprising the following preparation steps:

(1) Preparing raw materials: selecting and sterilizing fruits according to the mass part ratio of the white-core pitaya pulp to the mango pulp, cutting the fruits in an aseptic environment, and fully mixing the cut fruits to obtain premix;

(2) Preparing a fermentation liquid: adding the premix into a filtering and clarifying mechanism, and sequentially separating mango kernels from fruit peels, mango slag shreds and dragon fruit seeds through at least three-stage oscillating and sieving; after the mixed liquid without solid is obtained, carrying out pectin decomposition treatment on the mixed liquid to obtain a fermentation liquid for mixing white dragon fruits and mangoes;

(3) And (3) fermentation: mixing the fermentation liquid with yeast, and fermenting at 28-32 deg.C;

2. The method for preparing white-heart pitaya wine according to claim 1, wherein in the step (2), the filtering and clarifying mechanism comprises a primary oscillating structure, a secondary oscillating structure and a tertiary oscillating structure, and the three filtering structures are communicated with each other through a conveying pipe.

3. The method for preparing white dragon fruit wine according to claim 2, wherein the three-stage filtering structures comprise a shaking barrel and a filtrate collecting barrel, and a detachable filtering screen ring is arranged between the shaking barrel and the filtrate collecting barrel.

4. A method for preparing white dragon fruit wine according to claim 3, wherein in the step (2), the third-stage filtering structure is added with proper amount of deionized water in the first-stage oscillating structure, the second-stage oscillating structure and the third-stage oscillating structure respectively during the filtering process;

5. A method for preparing white dragon fruit wine as claimed in claim 3 wherein in step (2), the filtering and clarifying mechanism further comprises a clarifying shaking barrel, and pectinase and sulfur-regulating tablets are added to the clarifying shaking barrel before the clarifying shaking barrel operates.

6. The method for preparing white-heart pitaya wine according to claim 5, wherein in the step (3), the inoculation amount of the saccharomyces cerevisiae is 1-5 x 10 ⁶ CFU/mL。

7. A method for preparing white-heart pitaya wine according to claim 3, wherein in the step (3), fermentation promoting liquid is periodically supplemented in the fermentation process, and the fermentation promoting liquid is solid-free liquid prepared by crushing and pectin decomposition treatment of pitaya peel generated in the step (1); the total addition amount of the fermentation promoting liquid is 10-15% of the weight of the fermentation liquid.

8. A method for preparing white dragon fruit wine according to claim 7, wherein in the step (2), the fermentation liquor obtained by mixing the white dragon fruit and the mango is subjected to distillation treatment and then enters the step (3).

9. The method for preparing white-core pitaya wine according to claim 1, wherein in the step (2), the primary oscillating structure of the filtering and clarifying mechanism is provided with a filtering sieve ring with the aperture of 1-3cm, the secondary oscillating structure is provided with a filtering sieve ring with the mesh of 50-60, and the tertiary oscillating structure is provided with a filtering sieve ring with the mesh of 80-100.

10. The preparation method of the white-heart pitaya wine according to claim 1, wherein in the step (1), the mass part ratio of the white-heart pitaya pulp to the mango pulp is (10-20) to 1.