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Preparation method of dragon fruit wine

A technology for pitaya and fruit wine, which is applied in the field of production technology of dragon fruit wine, can solve problems such as less maturation process, and achieve the effects of clear and transparent wine body, reduction of production cost and less loss of nutrients.

Inactive Publication Date: 2007-09-26
BEIHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mainly focus on the development of dragon fruit beverage in the market at present, take dragon fruit as raw material to produce red dragon fruit fruit wine fully with the ripe craft of seldom

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The first step: pre-treatment of red pulp dragon fruit

[0033] Choose 2Kg of ripe fresh red pulp dragon fruit, wash and peel; then make fruit juice through mechanical crushing;

[0034] The second step: pulp pretreatment

[0035] Add 100 mg / Kg of pectinase to the pulp juice prepared in the first step, stir and let it stand at 60°C for 30 minutes; then, heat to boil and cool naturally to room temperature to obtain fruit pulp;

[0036] Then add the SO of concentration 60mg / L in described pulp 2 After stirring evenly, add a carbon source to adjust the sugar content of the fruit pulp to 18%, add an acid source to adjust the acidity of the fruit pulp to a pH value of 3.0, and prepare the ready-to-go fruit pulp;

[0037] The carbon source is glucose; the acid source is citric acid;

[0038] The third step: Yeast fermentation treatment

[0039] Add 0.5‰ highly active yeast into 2% sucrose water to prepare a 10% highly active yeast sugar solution, and then activate it at 3...

Embodiment 2

[0048] The first step: pre-treatment of red pulp dragon fruit

[0049]Choose 2Kg of ripe fresh red pulp dragon fruit, wash and peel; then make fruit juice through mechanical crushing;

[0050] The second step: pulp pretreatment

[0051] Add 80 mg / Kg of pectinase to the pulp juice prepared in the first step, stir and let stand at 55°C for 60 minutes; then, heat to boil and cool naturally to room temperature to obtain fruit pulp;

[0052] Then add the SO of concentration 100mg / L in described pulp 2 After stirring evenly, add a carbon source to adjust the sugar content of the fruit pulp to 25%, add an acid source to adjust the acidity of the fruit pulp to a pH value of 4.0, and prepare the ready-to-go fruit pulp;

[0053] The carbon source is sucrose and honey, and its weight ratio is 7:1; the acid source is malic acid;

[0054] The third step: Yeast fermentation treatment

[0055] Add 5‰ highly active yeast into 2% sucrose water to prepare a 10% highly active yeast sugar sol...

Embodiment 3

[0061] The first step: pre-treatment of red pulp dragon fruit

[0062] Choose 2Kg of ripe fresh red pulp dragon fruit, wash and peel; then make fruit juice through mechanical crushing;

[0063] The second step: pulp pretreatment

[0064] Add 20 mg / Kg of pectinase to the pulp juice prepared in the first step, stir and let stand at 50°C for 80 minutes; then, heat to boil and cool naturally to room temperature to obtain fruit pulp;

[0065] Then add the SO of concentration 80mg / L in described pulp 2 After stirring evenly, add a carbon source to adjust the sugar content of the fruit pulp to 25%, add an acid source to adjust the acidity of the fruit pulp to a pH value of 3.5, and prepare the ready-to-go fruit pulp;

[0066] The carbon source is honey, glucose and sucrose, and the weight ratio of the three is 1:4:4; the acid source is tartaric acid;

[0067] The third step: Yeast fermentation treatment

[0068] Add 1‰ highly active yeast into 2% sucrose water to prepare a 10% hi...

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PUM

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Abstract

The invention discloses a preparing method of dragon fruit wine, which comprises the following steps: peeling the dragon fruit with red pulp; bruising; extracting juice; cooling through pectic enzyme, SO2 and heat treatment; adjusting the acidity and sugar degree; seeding yeast; yeasting; separating pin of wine; stripping glue; clarifying; sterilizing; canning under low temperature to store; getting the product. This invention possesses good taste of red dragon fruit, which is fit for the developing direction of home and abroad.

Description

technical field [0001] The present invention relates to the preparation of a kind of fruit wine, specifically, proposes a kind of production technology that utilizes red pitaya to produce a kind of dragon fruit wine. Background technique [0002] Dragon fruit is rich in nutrition and belongs to high-vitamin, low-sugar, low-fat health food. In the fruit, the soluble solid content reaches 13%, and some parts can reach 16% to 17%, and the sweetness is 16 to 18. There are thousands of small sesame-like brown seeds in the pulp, which are rich in nutrients. In addition to carbohydrates and crude fiber, It is also rich in unsaturated fatty acids, antioxidant substances, chlorophyll, anthocyanins, and various trace elements. Every 100g of fresh dragon fruit contains VC9.9~10.8mg, protein 0.15~0.30g, fat 0.21~0.61g, fiber 0.7~0.9mg, carotene 0.005~0.012mg, Ca6.8~8.8mg, P20.2~26.1 mg, Fe0.55~0.65mg, VB 1 0.028~0.430mg, the calorie content is only 56.65 calories. [0003] Mainly co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 朱岳麟梁建芬颜璐洁郭红熊常健顾万诚
Owner BEIHANG UNIV
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