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Pitaya wine and preparation method thereof

A dragon fruit wine and dragon fruit technology, applied in the field of preparation of new wine products, can solve the problems that dragon fruit is not suitable for external transfer and sales, the dragon fruit fruit cannot be stored, and the preservation time is short, etc., so as to achieve abundant raw materials, easy implementation, and good palatability Effect

Inactive Publication Date: 2015-04-15
黄秋函
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AI Technical Summary

Problems solved by technology

[0004] The post-ripening speed of pitaya fruit is relatively fast, and the post-ripening pitaya fruit cannot be stored, the fresh-keeping time is short, and it is easy to rot and deteriorate. Therefore, mature pitaya fruits should not be transferred for sale, and the market for mature pitaya fruits has also been limited.

Method used

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Embodiment Construction

[0022] Below in conjunction with embodiment the method of the present invention is further described.

[0023] A kind of dragon fruit wine and preparation method thereof, the specific implementation method is as follows:

[0024] 1. Raw material collection: collect fresh dragon fruit as raw material.

[0025] 2. Raw material processing: clean the dragon fruit fruit, remove rotten pulp and other impurities, and remove the dragon fruit peel.

[0026] 3. Beating: beat the pitaya pulp into pulp.

[0027] 4. Fermentation: According to the ratio of 0.8-1 catties of distiller's koji in 100 catties of pitaya pulp pulp, mix the distiller's koji into the pitaya pulp, mix and stir evenly, then place it in a fermentation container, and seal the container mouth for anaerobic fermentation 2 ~3 months.

[0028] 5. Brewing: When the dragon fruit pulp is fermented to fully dissolve into juice, it is brewed into wine according to the conventional method.

[0029] 6. Finished product: the bre...

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Abstract

The invention relates to a pitaya wine and a preparation method thereof. The preparation method comprises the following steps: taking fresh pitaya fruits as the raw material, cleaning the pitaya fruits, removing the rotten parts and other impurities, peeling off the pitaya rinds, pulping the pitaya pulp, and fermenting the pitaya pulp so as to obtain the pitaya wine. During the process of the provided preparation method, no auxiliary raw material such as water, alcohol, essence, or the like is added, and the pitaya wine is prepared from pure pitaya juice. Furthermore, the pitaya wine has a rich aroma flavor and pure taste. People will not get drunk after drinking, so the pitaya wine is a multifunctional healthcare wine and has a very good market prospect. In the present market, the deeply-processed pitaya products are rare, the provided method may change the situation, moreover, the matured pitaya can be processed before sale, the related pitaya industries can be promoted, a new economic growth point will be formed, and thus the pitaya wine and preparation method thereof will generate enormous economic and social profits.

Description

technical field [0001] The invention belongs to the technical field of preparation of novel wine products, and in particular relates to a dragon fruit wine and a preparation method thereof. technical background [0002] Dragon fruit is a cactus plant that originates in Central America and has high economic value. It integrates "fruits", "flowers", "vegetables", "health care" and "medicine", and is called a priceless treasure. Dragon fruit is a must-have "sacred fruit" in Latin American traditional ceremonies. Dragon fruit is rich in nutrition, unique in function, and has excellent effects on human health. It contains plant-based albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber. Albumin is a viscous, colloidal substance that can detoxify heavy metal poisoning. Dragon fruit is sweet and flat in nature, and its main nutrients include protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus, calci...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄秋函
Owner 黄秋函
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