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Pitaya wine processing method

A processing method and dragon fruit technology are applied in the field of fruit wine processing, can solve the problems of low dragon fruit juice yield, long fruit wine aging time, poor enzymatic hydrolysis effect, etc., so as to overcome poor filtering effect, improve juice yield, ensure Pure taste effect

Inactive Publication Date: 2017-09-05
合肥诺邦生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing pitaya fruit wine has defects such as low dragon fruit juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and luster in the production method of existing pitaya fruit wine. The processing method of dragon fruit wine with mellow fruity taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A, raw material pretreatment: select fresh, disease-free dragon fruit 80kg through cleaning, as spare raw material;

[0021] B, mixing, beating: mix the cleaned dragon fruit with 20kg bran, the bran fineness is 60 mesh, the mixing and soaking time is 17 hours, the temperature is 40°C, and beating is done;

[0022] C, compound enzyme treatment: get pectinase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg to mix, be placed in the slurry of beating process by the ratio of 3% by weight, temperature control is 50 ℃, time for 4 hours;

[0023] D. Juicing and filtering: extracting the juice from the compound enzyme-treated slurry and filtering to obtain dragon fruit pulp;

[0024] E, enzymatic clarification: add pectinase 0.3kg to the weight of dragon fruit pulp, control temperature 45 ℃, time 2 hours, make dragon fruit liquid;

[0025] F, ultrafiltration: adopt the method that chitosan-isinglass combines to filter pitaya liquid;

[0026] G. Yeast strain: isolate fruit wine...

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PUM

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Abstract

The invention discloses a processing method of pitaya fruit wine. Fresh, disease-free pitaya is screened out and cleaned, mixed with bran, beating, compound enzyme treatment, juice extraction, filtration, enzymatic clarification, ultrafiltration, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The dragon fruit wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of dragon fruit wine. Background technique [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Contents of the invention [0003] The technical problem to be solved by the present invention is that existing pitaya fruit wine has defects such as low dragon fruit juice yield, poor enzymatic hydrolysis effect, long aging time of fruit win...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/07C12H1/16C12R1/865
CPCC12G3/02C12H1/0424C12H1/063C12H1/165
Inventor 占丹丹
Owner 合肥诺邦生物科技有限公司
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