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Residue-free production method of dragon fruit wine

A production method and technology for dragon fruit wine, applied in the field of fruit wine brewing, can solve the problems of difficult alcoholic fermentation, difficult utilization of pomace, waste of raw materials, etc., and achieve the effects of unique taste, improved resource utilization, and clear and transparent wine body

Inactive Publication Date: 2011-08-17
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the production process of dragon fruit wine, since the pulp is viscous and has no juice after beating, it is difficult to carry out alcoholic fermentation. Pectinase is often used for enzymatic hydrolysis to increase the juice yield, but there are always 15-20g / 100g pomace that is difficult to use. At the same time, 10-20g / 100g of the peel is discarded, which not only causes waste of raw materials, but also causes environmental pollution

Method used

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  • Residue-free production method of dragon fruit wine
  • Residue-free production method of dragon fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, carry out according to the following steps:

[0023] Select 100kg of ripe fresh white flesh dragon fruit raw material, wash it with water, peel it with a stainless steel knife, put the pulp into a crusher to make dragon fruit pulp; add 10g of pectinase, stir well and place it at room temperature for 0.5h; After collecting the clear and transparent dragon fruit juice on the upper layer, add 10g of pectinase (Pectinex XXL type pectinase from Novozymes) to the remaining pulp, and after stirring, enzymolyze it at room temperature until there is no pulp ( about 0.5h); combine the two enzymatic hydrolysis solutions, and pass through SO with a concentration of 60mg / L 2 Stir evenly, then add sucrose to adjust to fruit juice soluble solids concentration of 18g / 100g, add citric acid to adjust the pH value of fruit juice to 3.0, add 3ml / 100ml vigorously growing fruit wine wine mother (wine high activity produced by Angel Yeast Co., Ltd. Dried yeast is obtained by ge...

Embodiment 2

[0025] Embodiment 2, carry out according to the following steps:

[0026] Select 100kg of ripe fresh red pitaya raw materials, wash them with water, peel them with a stainless steel knife, put the pulp into a crusher to make pitaya pulp; add 200g of pectinase, stir well and place it at room temperature for 2 hours; collect After clear and transparent dragon fruit juice on the upper layer, add 200g of pectinase (Pectinex XXL from Novozymes) to the remaining pulp, and after stirring, enzymolyze at room temperature until there is no pulp (about 2 hours); Combine the two enzymatic hydrolysis solutions, add the equivalent concentration of 60mg / L SO 2 sodium bisulfite, stir evenly, then add sucrose to adjust the concentration of soluble solids in the fruit juice to 25g / 100g, add citric acid to adjust the pH value of the fruit juice to 4.0, add 5ml / 100ml vigorously growing fruit wine and wine to carry out alcoholic fermentation, and ferment to the degree of alcohol Stop fermentation...

Embodiment 3

[0028] Embodiment 3, carry out according to the following steps:

[0029] Select 100kg of ripe fresh yellow-fleshed dragon fruit raw materials, wash with water, peel the skin with a stainless steel knife, put the pulp into a crusher to make dragon fruit pulp; add 100g of pectinase, stir well and place it at room temperature for 1 hour; collect After clear and transparent dragon fruit juice on the upper layer, add 100g of pectinase (Pectinex XXL from Novozymes) to the remaining fruit pulp, and after stirring, enzymolyze at room temperature until there is no fruit pulp (about 1h); Combine the two enzymatic hydrolysis solutions, and pass through SO with a concentration of 200mg / L 2 Stir evenly, then add sucrose to adjust to fruit juice soluble solids concentration 22g / 100g, add citric acid to adjust the pH value of fruit juice to 3.5, add 4ml / 100ml vigorously growing fruit wine wine mother (wine high activity dry wine produced by Angel Yeast Co., Ltd. The yeast is obtained by kn...

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Abstract

The invention discloses a high-yield and fruit-residue-free production method of a dragon fruit wine, comprising the following steps of: peeling fresh and ripe dragon fruit, and carrying out primary enzymolysis and secondary enzymolysis to obtain dragon fruit juice; and then, fermenting, aging, blending, settling and sterilizing to obtain finished dragon fruit wine, wherein the peel of the dragonfruit can be used for producing pigment, pectin and other products after being dried. In the process of the preparation of the dragon fruit juice, no fruit residues are generated; the produced dragonfruit wine is clear and transparent and has special light and harmonious fruit aroma and wine aroma. White fruit pulp raw material can be used for producing golden yellow dragon fruit wine, red fruitpulp raw materials can be used for producing red dragon fruit wine, and the wine production rate of the fruit pulp is up to 99%.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for making full use of fresh dragon fruit raw materials without discharging pomace to produce unique dragon fruit wine with elegant and harmonious fruit and wine aromas. Background technique [0002] Dragon fruit is rich in nutrition and belongs to high-vitamin, low-sugar, low-fat health food. At present, dragon fruit is mainly used for fresh food, and a small amount is used for the production of dragon fruit juice, beverage and pectin. During the production process of dragon fruit wine, since the pulp is viscous and has no juice after beating, it is difficult to carry out alcoholic fermentation. Pectinase is often used for enzymatic hydrolysis to increase the juice yield, but there are always 15-20g / 100g pomace that is difficult to use. Also have the fruit peel of 10-20g / 100g to discard simultaneously, and this has not only caused raw material waste, but also causes e...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 黄雪松
Owner JINAN UNIVERSITY
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