CN103642630A - Preparation method for pitaya fruit wine - Google Patents

Abstract

The invention discloses a preparation method for pitaya fruit wine. The preparation method is characterized in that a healthy beverage which tastes delicate and has refreshing fruity smell and overflowing bouquet is prepared by cleaning a fresh high-quality matured pitaya fruit, then peeling off the fruit and performing pulping, enzymolysis and alcohol fermentation. The pitaya fruit win prepared by the preparation method disclosed by the invention has rich nutrition of the pitaya fruit and is also as mellow as wine.

Description

A kind of preparation method of red pitaya wine

technical field

The present invention relates to a kind of brewing method of fruit wine.

Background technology

Hylocereus undatus (pitaya), have another name called red dragon fruit, fruit as a kind of low in calories, high fiber, its dietary function is self-evident, as everyone knows, Hylocereus undatus is rich in the necessary nutritive substance of multiple human body, for example: vegetable protein, anthocyanidin, more contain mineral substance and the various enzymes such as abundant calcium, phosphorus, iron, so many nutritive substance makes Hylocereus undatus protect stomach, improve looks, prevent that arteriosclerosis from all having played positive effect anti-treating diseases and making health-care, toxin expelling.At present more single to the exploitation of Hylocereus undatus, people are large, and more options are eaten something rare, although eat the effect that also can play powerful physique raw, taste is more dull, cannot meet people to delicious demand.

Summary of the invention

The object of the present invention is to provide the preparation method of mellow fragrant and sweet, the red pitaya wine with nourishing function of a kind of mouthfeel.

A kind of preparation method of red pitaya wine is as follows:

1), ripe Hylocereus undatus that selected fresh quality is good, clear water removes crust after cleaning, and retains the pink pericarp of internal layer;

2), the pulp remaining is cut into the fritter of 0.5cm left and right, under 80～95 ℃ of conditions, with distilled water, size mixing, and pulp: distilled water=1:3-5(volume ratio), adding mass ratio while sizing mixing is that 0.05～0.1% vitamins C protects look, obtains flue pulp;

3), to adding mass ratio in above-mentioned 70-80 ℃ of flue pulp, be the polygalacturonase of 0.01-0.03%, enzyme digestion reaction 1-2h;

4), until liquid, be cooled to after 35-40 ℃, adding mass ratio is the eugonic fruit wine distiller's yeast (the grape wine high activity dried yeast of being produced by Angel Yeast Co.,Ltd obtains through general distiller's yeast enlarged culturing method) of 3 %, carries out zymamsis;

5), the complete fermented liquid of fermentation is placed 2 weeks.

6) high fermentation juice is poured into container, clarification, sterilization, bottling.

After bottling, be Pitaya wine finished product, finished product golden yellow color, the pure silk floss of mouthfeel, the fruital people that oozes, aroma overflows, and nutrition keeps healthy again.

The present invention compared with prior art tool has the following advantages:

1, red pitaya wine of the present invention is fully absorbed its effective constituent by human body, and mouthfeel is fragrant and sweet, well mouthfeel and health care is combined.

2, the present invention has fruital and the aroma of elegant harmony.

Embodiment

Embodiment 1

The ripe Hylocereus undatus that selected fresh quality is good, clear water removes crust after cleaning, and retains the pink pericarp of internal layer; The pulp remaining is cut into the fritter of about 0.5cm, under 80 ℃ of conditions, with distilled water, sizes mixing, and pulp: distilled water=1:3(volume ratio), while sizing mixing, adding mass ratio is that 0.05% vitamins C protects look, obtains flue pulp; To adding mass ratio in above-mentioned 70 ℃ of flue pulps, be 0.02% polygalacturonase, enzyme digestion reaction 2h; Until liquid, be cooled to after 35 ℃, adding mass ratio is the eugonic fruit wine distiller's yeast (the grape wine high activity dried yeast of being produced by Angel Yeast Co.,Ltd obtains through general distiller's yeast enlarged culturing method) of 3 %, carries out zymamsis; The complete fermented liquid of fermentation is placed 2 weeks.High fermentation juice is poured into container, clarification, sterilization, bottling.

Embodiment 2

The ripe Hylocereus undatus that selected fresh quality is good, clear water removes crust after cleaning, and retains the pink pericarp of internal layer; The pulp remaining is cut into the fritter of about 0.5cm, under 90 ℃ of conditions, with distilled water, sizes mixing, and pulp: distilled water=1:5(volume ratio), while sizing mixing, adding mass ratio is that 0.1% vitamins C protects look, obtains flue pulp; To adding mass ratio in above-mentioned 80 ℃ of flue pulps, be 0.03% polygalacturonase, enzyme digestion reaction 1h; Until liquid, be cooled to after 40 ℃, adding mass ratio is the eugonic fruit wine distiller's yeast (the grape wine high activity dried yeast of being produced by Angel Yeast Co.,Ltd obtains through general distiller's yeast enlarged culturing method) of 3 %, carries out zymamsis; The complete fermented liquid of fermentation is placed 2 weeks.High fermentation juice is poured into container, clarification, sterilization, bottling.

Claims (1)

1. a preparation method for red pitaya wine, is characterized in that:

1), ripe Hylocereus undatus that selected fresh quality is good, clear water removes crust after cleaning, and retains the pink pericarp of internal layer;

2), the pulp remaining is cut into the fritter of 0.5cm left and right, under 80～95 ℃ of conditions, with distilled water, size mixing, and pulp: distilled water=1:3-5(volume ratio), adding mass ratio while sizing mixing is that 0.05～0.1% vitamins C protects look, obtains flue pulp;

3), to adding mass ratio in above-mentioned 70-80 ℃ of flue pulp, be the polygalacturonase of 0.01-0.03%, enzyme digestion reaction 1-2h;

4), until liquid, be cooled to after 35-40 ℃, adding mass ratio is the eugonic fruit wine distiller's yeast (the grape wine high activity dried yeast of being produced by Angel Yeast Co.,Ltd obtains through general distiller's yeast enlarged culturing method) of 3 %, carries out zymamsis;

5), the complete fermented liquid of fermentation is placed 2 weeks;

6) high fermentation juice is poured into container, clarification, sterilization, bottling.