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Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof

A technology for mixing and fermenting red-fleshed dragon fruit is applied in the field of food processing, and can solve the problems of loss of fresh fruit color, insufficient aroma of fruit wine, insufficient nutritional value and the like, and achieve the effect of high nutritional and health care value.

Inactive Publication Date: 2016-06-01
GUIZHOU FRUIT INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Utilizing dragon fruit to brew fruit wine is a kind of ideal mode to dragon fruit development and utilization, yet existing dragon fruit wine often loses the color and luster of fresh fruit after fermentation, and fruit wine fragrance is insufficient, and nutritional value is not comprehensive enough, is difficult to be popularized by the public. Accepted, difficult to promote

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Selection of raw materials: select ripe red-fleshed dragon fruit, thorn pear, and yacon, and the parts by weight are: 60 parts of dragon fruit, 20 parts of thorn pear, and 20 parts of yacon.

[0014] (2) Raw material treatment: remove the skin thorns of thorn pears, and clean the dragon fruit, thorn pears and yacon to remove dirt and other debris attached to the surface;

[0015] (3) Crushing and beating: Cut red meat dragon fruit and yacon fruit into pieces, mix them with prickly pears, put them into crushing and beating equipment, and crush them into pulp;

[0016] (4) Pectin removal treatment: add 0.4‰ of pectinase to the mixed pulp, and stir at 37°C for 5 hours;

[0017] (5) Sugar content adjustment process: add 10% sucrose accounting for the total weight into the mixed pulp and stir evenly;

[0018] (6) Yeast acclimatization and cultivation: Active dry yeast for fruit wine is rehydrated and activated by 10 times 35°C and 6% sugar water, and then the fermented ...

Embodiment 2

[0028] (1) Selection of raw materials: select ripe red-fleshed dragon fruit, thorn pear, and yacon, in parts by weight: 50 parts of dragon fruit, 30 parts of thorn pear, and 20 parts of yacon;

[0029] (2) Raw material treatment: remove the skin thorns of thorn pears, and clean the dragon fruit, thorn pears and yacon to remove dirt and other debris attached to the surface;

[0030] (3) Crushing and beating: Cut red meat dragon fruit and yacon fruit into pieces, mix them with prickly pears, put them into crushing and beating equipment, and crush them into pulp;

[0031] (4) Pectin removal treatment: add 0.3‰ of pectinase to the mixed pulp, and stir at 37°C for 5 hours;

[0032] (5) Sugar content adjustment process: adding 9% sucrose in total weight to the mixed pulp and stirring evenly;

[0033] (6) Yeast acclimatization and cultivation: rehydrate active dry yeast for fruit wine with 8 times 32°C and 6% sugar water to activate, then take the mixed liquid to be fermented that h...

Embodiment 3

[0043] (1) Selection of raw materials: select ripe red-fleshed dragon fruit, thorn pear, and yacon, in parts by weight: 40 parts of dragon fruit, 30 parts of thorn pear, and 30 parts of yacon;

[0044] (2) Raw material treatment: remove the skin thorns of thorn pears, and clean the dragon fruit, thorn pears and yacon to remove dirt and other debris attached to the surface;

[0045] (3) Crushing and beating: Cut red meat dragon fruit and yacon fruit into pieces, mix them with prickly pears, put them into crushing and beating equipment, and crush them into pulp;

[0046] (4) Pectin removal treatment: add 0.2‰ of pectinase to the mixed pulp, and stir at 37°C for 8 hours;

[0047] (5) Sugar content adjustment process: add 8% sucrose accounting for the total weight into the mixed pulp and stir evenly;

[0048] (6) Yeast acclimatization and cultivation: activate the active dry yeast for fruit wine with 5 times 30°C and 6% sugar water to rehydrate and activate, then take the ferment...

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PUM

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Abstract

The invention discloses a Hylocereus polyrhizus mixed-fermentation fruit wine which is prepared from the following raw materials in parts by weight: 40-60 parts of Hylocereus polyrhizus, 20-40 parts of roxburgh rose and 20-40 parts of Smallanthus Sonchifolius. The brewage method comprises the following steps: proportionally selecting the Hylocereus polyrhizus, roxburgh rose and Smallanthus Sonchifolius, carrying out raw material treatment, crushing, pulping, removing pectin, carrying out sugar adjustment and yeast domestication culture, carrying out primary fermentation and filtration, and finally, carrying out aging, clarification, blending, sterilization and filling to obtain the finished product. According to the technical scheme, the roxburgh rose, Smallanthus Sonchifolius and Hylocereus polyrhizus are proportionally fermented and brewed to obtain the mixed-fermentation fruit wine, thereby regulating the color and aroma of the Hylocereus polyrhizus fruit wine by using the roxburgh rose and Smallanthus Sonchifolius, and supplementing deficiency of the Hylocereus polyrhizus fruit wine in the aspect of certain nutrient elements; and thus, the Hylocereus polyrhizus fruit wine has higher nutrient and health care values.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a red-fleshed pitaya mixed-fermented fruit wine and a brewing method thereof. Background technique [0002] Dragon fruit (Hylocereus undatus Britt. & Rose) is native to the tropical desert regions of Brazil and Mexico in Central America. The most popular among consumers. Dragon fruit integrates fruits, flowers, vegetables, health care and medicine, and has high economic value. Dragon fruit is rich in nutrients such as protein, amino acid, mineral elements, vitamins and fatty acids, and also contains flavonoids, dietary fiber, plant polysaccharides, phytosterols and glycosides and other functional substances, which play an important role in the prevention of cardiovascular diseases. It has good health effects in terms of detoxification, detoxification, lowering plasma cholesterol, preventing constipation and colon cancer. Dragon fruit is rich in nutrients anthocyanin, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马玉华周俊良张兴无王壮韩秀梅毛永亚
Owner GUIZHOU FRUIT INST
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