Dried red pitaya fruit wine and brewing method thereof

A technology for dragon fruit wine and dragon fruit, which is applied in the field of winemaking and can solve the problems of poor flavor, insufficient fruit aroma of dragon fruit wine and the like

Active Publication Date: 2018-06-19
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For dragon fruit wine, the dragon fruit wine brewed by the existing brewing process has insufficient fruit aroma and poor local flavor

Method used

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  • Dried red pitaya fruit wine and brewing method thereof

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Embodiment 1

[0059] Present embodiment provides a kind of dry red pitaya wine and brewing method thereof, the brewing method of dry red pitaya wine comprises:

[0060] S1, preparation of dragon fruit concentrated juice

[0061] Spray the aqueous solution of antioxidant after peeling, the consumption of the antioxidant of every kilogram of dragon fruit is 50mg. The dragon fruit is cut into 2cm*2cm*2cm pitaya dices afterwards, then the pitaya dices are bagged and the air in the bag is removed. In this embodiment, 1 / 2 of each bag is sufficient.

[0062] Then put the packaged diced dragon fruit into the quick-freezing equipment, and quick-freeze for 24 hours. The freezing temperature was maintained at -45°C. Then thaw at room temperature.

[0063] The thawed dragon fruit is pressed, and antioxidants are added during the pressing process. Afterwards, pectinase is used to pre-clarify the squeezed pitaya juice, the pre-clarification temperature is 25° C., and the time is 30 minutes.

[0064...

Embodiment 2

[0079] Present embodiment provides a kind of dry red pitaya wine and brewing method thereof, the brewing method of dry red pitaya wine comprises:

[0080] S1, preparation of dragon fruit concentrated juice

[0081] Spray the aqueous solution of antioxidant after peeling, the consumption of the antioxidant of every kilogram of dragon fruit is 50mg. The dragon fruit is cut into 2cm*2cm*2cm pitaya dices afterwards, then the pitaya dices are bagged and the air in the bag is removed. In this embodiment, 1 / 2 of each bag is sufficient.

[0082] Then put the packaged diced dragon fruit into the quick-freezing equipment, and quick-freeze for 24 hours. The freezing temperature was maintained at -50°C. Then thaw at room temperature.

[0083] The thawed dragon fruit is pressed, and antioxidants are added during the pressing process. Afterwards, pectinase is used to pre-clarify the squeezed pitaya juice, the pre-clarification temperature is 30° C., and the time is 30 minutes.

[0084...

Embodiment 3

[0099] Present embodiment provides a kind of dry red pitaya wine and brewing method thereof, the brewing method of dry red pitaya wine comprises:

[0100] S1, preparation of dragon fruit concentrated juice

[0101] Spray the aqueous solution of antioxidant after peeling, the consumption of the antioxidant of every kilogram of dragon fruit is 50mg. The dragon fruit is cut into 2cm*2cm*2cm pitaya dices afterwards, then the pitaya dices are bagged and the air in the bag is removed. In this embodiment, 1 / 2 of each bag is sufficient.

[0102] Then put the packaged diced dragon fruit into the quick-freezing equipment, and quick-freeze for 24 hours. The freezing temperature was maintained at -55°C. Then thaw at room temperature.

[0103] The thawed dragon fruit is pressed, and antioxidants are added during the pressing process. Afterwards, pectinase is used to pre-clarify the squeezed pitaya juice, the pre-clarification temperature is 40° C., and the time is 30 minutes.

[0104...

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Abstract

The invention relates to the technical field of wine brewing and discloses a dried red pitaya fruit wine and a brewing method thereof. The brewing method of the dried red pitaya fruit wine comprises the following steps of pitaya concentrated juice preparation, non-saccharomyces cerevisiae fermentation, alcohol fermentation, malolactic fermentation as well as clarification and filtering of wine liquid after separation. Non-saccharomyces cerevisiae fermentation comprises the following steps of mixing a sulfur-free pitaya juice and activated non-saccharomyces cerevisiae to prepare a yeast suspension, uniformly mixing the yeast suspension and the pitaya concentrated juice, and performing fermentation. The wine brewing technology comprises multiple fermentation technologies; as the non-saccharomyces cerevisiae fermentation process produces more fragrance and less acid, the wine liquid is rich and pleasant in fragrance; subsequent alcohol fermentation enables the wine liquid to be mellow intaste; and malolactic fermentation enables the taste to be finer and smoother and the equilibrium to be better. Therefore, the dried red pitaya fruit wine prepared by the wine brewing technology is pleasant in fragrance and better in flavor.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a dry red dragon fruit wine and a brewing method thereof. Background technique [0002] Wine, as a common drink on the table, has a wide variety, uses a wide range of raw materials, and has different flavors. Among them, fruit wine has a wide audience due to its pleasant aroma, and has gradually become popular in daily life. Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine, dragon fruit wine and so on. For dragon fruit wine, the dragon fruit wine brewed by existing brewing technology is fruity not enough, local flavor is not good. Contents of the invention [0003] The object of the present invention is to provide a kind of brewing method of dry red ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 龚霄刘洋洋彭芍丹王晓芳周伟李积华
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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