Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Brewing method for hylocereus undulatus fruit wine

A technology of pitaya wine and pitaya, applied in the field of winemaking, can solve the problems of cumbersome brewing method, unfavorable promotion and high cost of raw materials, and achieve the effects of transparent and clear wine liquid, rich nutrition and low cost

Inactive Publication Date: 2014-02-26
谭永健
View PDF2 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of dragon fruit compound fruit wine has unique taste and rich nutrition, but the brewing method is loaded down with trivial details, and the cost of raw materials is high, which is not conducive to popularization

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A brewing method of dragon fruit wine, comprising the following steps:

[0017] 1) Select fresh dragon fruit with a maturity of more than 90% for cleaning, peeling, and crushing with a juicer to obtain dragon fruit juice, then add pectinase with a content of 0.1% of dragon fruit juice, mix well, and store at 50°C Enzymolysis at low temperature for 25 minutes, then heated to boiling, and finally centrifuged to obtain clarified dragon fruit juice, set aside;

[0018] 2) Take 100 parts of the clarified dragon fruit juice in step 1), add 5g / L citric acid and sodium bisulfite with a concentration of 5%, mix well, and get dragon fruit juice, set aside;

[0019] 3) First activate the dragon fruit juice in step 2) and the sucrose solution containing 5% glucose wine high-active yeast at 40°C for 1 hour, then pour it into the mixture with a total sugar content of 30%, an acidity of 0.3%, and a pH value of 3.0 in the fermentation broth, stir well, the volume ratio of the dragon f...

Embodiment 2

[0022] A brewing method of dragon fruit wine, comprising the following steps:

[0023] 1) Select fresh dragon fruit with a maturity of more than 90% for cleaning, peeling, and crushing with a juicer to obtain dragon fruit juice, then add pectinase with a content of 0.8% of dragon fruit juice, mix well and store at 45°C Enzymolysis at low temperature for 25 minutes, then heated to boiling, and finally centrifuged to obtain clarified dragon fruit juice, set aside;

[0024] 2) Take 150 parts of clarified dragon fruit juice in step 1), add 5g / L citric acid and sodium bisulfite with a concentration of 5%, mix well, and get dragon fruit juice, set aside;

[0025] 3) First activate the dragon fruit juice in step 2) and the sucrose solution containing 5% glucose wine high-active yeast at 40°C for 1.5 hours, then pour it into the mixture with a total sugar content of 20%, an acidity of 0.3%, and a pH value of 3.5 in the fermented liquid, stir well, the volume ratio of the dragon fruit...

Embodiment 3

[0028] A brewing method of dragon fruit wine, comprising the following steps:

[0029] 1) Select fresh dragon fruit with a maturity of more than 90% for cleaning, peeling, and crushing with a juicer to obtain dragon fruit juice, then add pectinase with a content of 0.8% of dragon fruit juice, mix well and store at 50°C Enzymolysis at low temperature for 25 minutes, then heated to boiling, and finally centrifuged to obtain clarified dragon fruit juice, set aside;

[0030] 2) Take 100 parts of the clarified dragon fruit juice in step 1), add 5g / L citric acid and sodium bisulfite with a concentration of 5%, mix well, and get dragon fruit juice, set aside;

[0031] 3) Activate the dragon fruit juice in step 2) and the sucrose solution containing 5% glucose wine high-active yeast at 40°C for 1 hour, then pour it into the mixture with a total sugar content of 20%, an acidity of 0.3%, and a pH value of 3.0 in the fermentation broth, stir well, the volume ratio of the pitaya juice to...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a brewing method for hylocereus undulatus fruit wine. The hylocereus undulatus fruit wine is brewed from hylocereus undulatus juice as a main raw material and is prepared by the steps of washing; peeling off; juicing; carrying out enzymolysis; activating; fermenting; filling into a bottle; sterilizing and the like. The hylocereus undulatus fruit wine is mellow in vinosity, transparent and clear in wine, excellent in taste, rich in nutrition, simple in brewing method and low in cost, and has a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing dragon fruit wine. Background technique [0002] Fruit wine is a wine with health care and nutrition functions produced by using fresh fruits as raw materials, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutrients of the fruits. With its unique flavor and color, fruit wine has become a new consumption fashion. With the continuous pursuit of people's tastes, there are many types of fruit wines currently on the market. Almost all fruits can be used to brew fruit wines. More fruit wines are wine, lychee wine, bayberry wine, strawberry wine, kiwi fruit wine, etc. Fruit wine made from fruit also appeared one after another. There is a dragon fruit wine made from pitaya as a raw material, such as the Chinese invention patent of 201310142778.1, which discloses a dragon fruit rice wine and a preparatio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 谭永健
Owner 谭永健
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com