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Pitaya rice wine and preparation method thereof

A technology of dragon fruit and rice wine, which is applied in the field of dragon fruit rice wine and its preparation, can solve problems such as unseen research on dragon fruit rice wine, and achieve the effects of easy control of product quality, simple and convenient processing technology, and easy industrial production

Inactive Publication Date: 2013-10-16
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the research on the development of dragon fruit food mainly focuses on the research on dragon fruit ice cream, dragon fruit beverage, dragon fruit vinegar, dragon fruit wine and dragon fruit wine, and there is no relevant report on the research of dragon fruit rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) preparation of dragon fruit pulp

[0021] Choose fresh red dragon fruit, wash, peel, and crush it with a juicer to make a dragon fruit meter. Then add a certain amount of pectinase to the dragon fruit juice, stir evenly, let stand at 50 DEG C for 30 minutes, heat to boil at last, and prepare the dragon fruit pulp after cooling.

[0022] 2) Preparation of rice wine

[0023] Weigh 250g of glutinous rice, add water until the liquid level is 5cm higher, and soak at 30°C for about 20h. Cook the soaked rice at high temperature for 25 minutes, then pour water over the rice to cool down to about 30°C, add 1.75g ​​of distiller’s koji, stir evenly and compact it, dig a hole in the middle, and ferment at 30°C for 48 hours.

[0024] 3) Mixed fermentation

[0025] Weigh 100g of dragon fruit pulp and 300g of rice wine and mix evenly, then add 3.6g of activated yeast, and mix and ferment at 28°C for 24h.

[0026] 4) deployment

[0027] Add appropriate amount of honey and lemon...

Embodiment 2

[0031] 1) preparation of dragon fruit pulp

[0032] Choose fresh red dragon fruit, wash, peel, and crush it with a juicer to make a dragon fruit meter. Then add a certain amount of pectinase to the dragon fruit juice, stir evenly, let stand at 50 DEG C for 30 minutes, heat to boil at last, and prepare the dragon fruit pulp after cooling.

[0033] 2) Preparation of rice wine

[0034] Weigh 300g of glutinous rice, add water until the liquid level is 5cm higher, and soak at 30°C for about 20h. Cook the soaked rice at high temperature for 25 minutes, then pour water over the rice to lower the temperature to about 30°C, add 2.1g of distiller’s yeast, stir evenly and compact it, dig a hole in the middle, and ferment at 30°C for 48 hours.

[0035] 3) Mixed fermentation

[0036] Weigh 100g of dragon fruit pulp and 400g of rice wine and mix evenly, then add 4.5g of activated yeast, and mix and ferment at 28°C for 24h.

[0037] 4) deployment

[0038] Add appropriate amount of honey...

Embodiment 3

[0042] 1) preparation of dragon fruit pulp

[0043] Choose fresh red dragon fruit, wash, peel, and crush it with a juicer to make a dragon fruit meter. Then add a certain amount of pectinase to the dragon fruit juice, stir evenly, let stand at 50 DEG C for 30 minutes, heat to boil at last, and prepare the dragon fruit pulp after cooling.

[0044] 2) Preparation of rice wine

[0045] Weigh 350g of glutinous rice, add water until the liquid level is 5cm higher, and soak at 30°C for about 20h. Cook the soaked rice at high temperature for 25 minutes, then pour water over the rice to cool down to about 30°C, add 2.45g of distiller’s koji, stir evenly and compact it, dig a hole in the middle, and ferment at 30°C for 48 hours.

[0046] 3) Mixed fermentation

[0047] Weigh 100g of dragon fruit pulp and 500g of rice wine and mix evenly, then add 5.4g of activated yeast, and mix and ferment at 28°C for 24h.

[0048] 4) deployment

[0049] Add appropriate amount of honey and lemon j...

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PUM

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Abstract

The invention relates to a pitaya rice wine and a preparation method thereof, wherein the pitaya rice wine comprises pitaya and traditional rice wine nutrients, and a mass ratio of the pitaya to the rice wine is 1:3-1:5. The present invention further provides a pitaya rice wine preparation method, which comprises: carrying out crushing and enzymolysis on pitaya, mixing the obtained pitaya into a rice wine to carry out mixing fermentation, and carrying out blending, filling and sterilization to prepare the finished product. The prepared pitaya rice wine has function components of the pitaya and the traditional rice wine, and is a novel rice with characteristics of rich vitamin, rich protein, rich anthocyanin and rich other components, and health care function, wherein the pitaya rice wine research gap is filled.

Description

technical field [0001] The invention relates to a pitaya rice wine and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Dragon fruit, also known as red dragon fruit, prickly pear fruit and auspicious fruit, is rich in nutrition, contains plant-based albumin and anthocyanins, which are rare in general plants, and is rich in vitamins and water-soluble dietary fiber. Favorite green health fruit. [0003] Rice wine is a traditional brewed drink in my country. It is popular among consumers for its fresh and elegant taste, rich nutrients and low alcohol content. [0004] The development research about dragon fruit food at present mainly concentrates on the research of aspects such as dragon fruit ice cream, dragon fruit drink, dragon fruit vinegar, dragon fruit wine and dragon fruit fruit wine, does not see the relevant report of dragon fruit rice wine research. The invention prepares the dragon fruit rice wine through mixed f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 孙军涛张强肖付刚王军张永清
Owner XUCHANG UNIV
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