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Dragon fruit carbonated wine and process for producing same

A production process, dragon fruit technology, applied in the field of dragon fruit sparkling wine and its production process, can solve problems such as lack of color

Inactive Publication Date: 2007-04-25
BEIHANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mainly concentrate on the development of dragon fruit beverage and fruit wine on the existing market, but the technique of producing champagne type sparkling wine with it as raw material has not been reported, and existing same kind of taste sparkling wine on the market has no special attractive color and luster

Method used

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Embodiment Construction

[0015] The present invention will be further described below.

[0016] A kind of production technology of red pitaya sparkling wine, its production step comprises:

[0017] (1) select ripe, healthy fresh pitaya pulp (the present embodiment adopts the pitaya pulp that pulp is red), cleans, peels, mechanically crushes, makes fruit juice to obtain fermented liquid, measures its sugar content and acidity;

[0018] (2) to the pre-fermentation treatment of fruit juice: adding the sodium metabisulfite solution that concentration is 5% in fermented liquid makes total sodium metabisulfite concentration reach 0.1-0.25 (the present embodiment is 0.15)% in fermented liquid, to suppress the growth of miscellaneous bacteria , add sugar to make its sugar content reach 20-40 (the present embodiment is 30)%, add citric acid, make the acidity reach pH value 3.0-3.5 (the present embodiment is 3.0), pasteurization temperature is 60-80 (the present embodiment is 70) ℃;

[0019] (3) primary ferme...

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PUM

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Abstract

The invention relates to a kind of Hylocereus undutus gas wine as well as the producing process. The characteristic of the invention include: peeling, pulverizing, handling by sodium metabisulfite, separating by centrifugation, filtering, regulating pH value and the sugar degree, pasteurizing, inoculating after cooling, primary fermenting, separating the wine peduncle, second fermenting, degumming, clarifying, sterilizing and low-temperature packaging to get the product. The invention is a shampion Hylocereus undutus gas wine used Hylocereus undutus flesh as the material. The product has a natural scarlet color, transparent wine body as well as elegant and harmonious flavors. Because the invention not only maintains the nutrients and scarlet color of Hylocereus undutus, but also has the special taste of shampion, so it is consistent with the developing directions and has an immense market potential.

Description

Technical field: [0001] The present invention relates to the preparation of a kind of sparkling wine, specifically provides a kind of pitaya pulp to produce a kind of dragon fruit sparkling wine and its production process. Background technique: [0002] Dragon fruit is rich in nutrition and belongs to high-vitamin, low-sugar, low-fat health food. In the fruit, the soluble solid content reaches 13%, and some parts can reach 16%-17%, and the sweetness is 16-18. There are thousands of small sesame-like brown seeds in the pulp, which are rich in nutrients. In addition to carbohydrates and crude fiber, It is also rich in unsaturated fatty acids, antioxidant substances, chlorophyll, anthocyanins, and various trace elements. Mainly concentrate on the existing market for the development of dragon fruit beverage and fruit wine, but the technology of producing champagne type sparkling wine with it as raw material has no report, and the existing same kind of taste sparkling wine on th...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 朱岳麟颜璐洁潘林梁建芬郭红熊常健
Owner BEIHANG UNIV
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