CN106118976A - A kind of preparation method of Pitaya wine - Google Patents
A kind of preparation method of Pitaya wine Download PDFInfo
- Publication number
- CN106118976A CN106118976A CN201610501462.0A CN201610501462A CN106118976A CN 106118976 A CN106118976 A CN 106118976A CN 201610501462 A CN201610501462 A CN 201610501462A CN 106118976 A CN106118976 A CN 106118976A
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- China
- Prior art keywords
- hylocereus undatus
- fermentation
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- wine
- pitaya wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
A kind of preparation method of Pitaya wine, with Hylocereus undatus fresh fruit as raw material, cleaned and squeezing, make Hylocereus undatus oleo stock, by oleo stock by fermentation before sterilization, adjust sugar, alcohol fermentation, filter, ferment after sterilization, obtain Pitaya wine.The smell of fruits is very sweet, color stability, mellow in taste, quality better for the red pitaya wine wine that the present invention manufactures.
Description
Technical field:
The present invention relates to the preparation method of a kind of fruit wine, especially relate to the preparation method of a kind of Pitaya wine.
Background technology:
Four seasons fruit can extend hundreds of kind of the most thousands of kinds of fruit wine, preserved fruit, the production of fruit juice product industry, not only sells in China
Wide market, market the most surely can be popular abroad, because we are resource big countries, other countries cannot be equal to ratio, and five
1 year about 500,000,000,000 sales volume in the big Ko-ji insects whole nation, industry as related in fruit fruit wine is risen can capture 20 60%, that is, several
The market share of 10000000000, several hundred billion, prospect is unimaginable.
Summary of the invention:
The technical problem to be solved Hylocereus undatus crushing juice rate that is existing Pitaya wine present in the production method is low,
The defects such as hydrolysis result is the best, fruit wine aging time length, color and luster are unstable, it is provided that one is nutritious, mouthfeel is strong, fruity is fragrant
Alcohol and the Pitaya wine preparation method that the aging time is short, yeast is pure, hydrolysis result is good.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of preparation method of Pitaya wine, with Hylocereus undatus fresh fruit as raw material, cleaned and squeezing, make Hylocereus undatus oleo stock,
It is characterized in that comprising the steps of
Sterilization before a, fermentation: under room temperature, Hylocereus undatus oleo stock is boiled 45-60 minute;
B, tune sugar: detection Hylocereus undatus oleo stock sugar content, control content at 17-20%, content excessive addition distilled water, content mistake
Little addition sucrose;
C, alcohol fermentation: add the yeast of 3%-5%, stir, in the environment of 20 DEG C-28 DEG C, ferment 34-43 days, obtain
Fermentation liquid;
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution;
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Pitaya wine.
The present invention has the advantage that: the smell of fruits is very sweet, color stability, mellow in taste, product for the red pitaya wine wine that the present invention manufactures
Matter is good.
Detailed description of the invention:
Embodiment 1:
A kind of preparation method of Pitaya wine, with Hylocereus undatus fresh fruit as raw material, cleaned and squeezing, make Hylocereus undatus oleo stock,
It is characterized in that comprising the steps of
Sterilization before a, fermentation: under room temperature, Hylocereus undatus oleo stock is boiled 45 minutes;
B, tune sugar: detection Hylocereus undatus oleo stock sugar content, control content 17%, and content excessive addition distilled water, content is too small to be added
Enter sucrose;
C, alcohol fermentation: add the yeast of 3%, stir, in the environment of 20 DEG C, ferment 43 days, obtain fermentation liquid;
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution;
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Pitaya wine.
Embodiment 2:
A kind of preparation method of Pitaya wine, with Hylocereus undatus fresh fruit as raw material, cleaned and squeezing, make Hylocereus undatus oleo stock,
It is characterized in that comprising the steps of
Sterilization before a, fermentation: under room temperature, Hylocereus undatus oleo stock is boiled 52 minutes;
B, tune sugar: detection Hylocereus undatus oleo stock sugar content, control content 18%, and content excessive addition distilled water, content is too small to be added
Enter sucrose;
C, alcohol fermentation: add the yeast of 4%, stir, in the environment of 24 DEG C, ferment 39 days, obtain fermentation liquid;
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution;
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Pitaya wine.
Embodiment 3:
A kind of preparation method of Pitaya wine, with Hylocereus undatus fresh fruit as raw material, cleaned and squeezing, make Hylocereus undatus oleo stock,
It is characterized in that comprising the steps of
Sterilization before a, fermentation: under room temperature, Hylocereus undatus oleo stock is boiled 60 minutes;
B, tune sugar: detection Hylocereus undatus oleo stock sugar content, control content 20%, and content excessive addition distilled water, content is too small to be added
Enter sucrose;
C, alcohol fermentation: add the yeast of 5%, stir, in the environment of 28 DEG C, ferment 34 days, obtain fermentation liquid;
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution;
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Pitaya wine.
Claims (1)
1. a preparation method for Pitaya wine, with Hylocereus undatus fresh fruit as raw material, cleaned and squeezing, make Hylocereus undatus former
Slurry, it is characterised in that comprise the steps of
Sterilization before a, fermentation: under room temperature, Hylocereus undatus oleo stock is boiled 45-60 minute;
B, tune sugar: detection Hylocereus undatus oleo stock sugar content, control content at 17-20%, content excessive addition distilled water, content mistake
Little addition sucrose;
C, alcohol fermentation: add the yeast of 3%-5%, stir, in the environment of 20 DEG C-28 DEG C, ferment 34-43 days, obtain
Fermentation liquid;
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution;
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Pitaya wine.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610501462.0A CN106118976A (en) | 2016-06-30 | 2016-06-30 | A kind of preparation method of Pitaya wine |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610501462.0A CN106118976A (en) | 2016-06-30 | 2016-06-30 | A kind of preparation method of Pitaya wine |
Publications (1)
Publication Number | Publication Date |
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CN106118976A true CN106118976A (en) | 2016-11-16 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201610501462.0A Withdrawn CN106118976A (en) | 2016-06-30 | 2016-06-30 | A kind of preparation method of Pitaya wine |
Country Status (1)
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CN (1) | CN106118976A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106434179A (en) * | 2016-12-15 | 2017-02-22 | 岑溪市安安农业科技发展有限公司 | Preparation method for dragon fruit wine |
CN107189890A (en) * | 2017-07-31 | 2017-09-22 | 福建省亚热带植物研究所 | A kind of production method of flue fruit beer |
CN107216974A (en) * | 2017-07-31 | 2017-09-29 | 福建省亚热带植物研究所 | A kind of production method of red pitaya wine |
-
2016
- 2016-06-30 CN CN201610501462.0A patent/CN106118976A/en not_active Withdrawn
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106434179A (en) * | 2016-12-15 | 2017-02-22 | 岑溪市安安农业科技发展有限公司 | Preparation method for dragon fruit wine |
CN107189890A (en) * | 2017-07-31 | 2017-09-22 | 福建省亚热带植物研究所 | A kind of production method of flue fruit beer |
CN107216974A (en) * | 2017-07-31 | 2017-09-29 | 福建省亚热带植物研究所 | A kind of production method of red pitaya wine |
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WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161116 |
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WW01 | Invention patent application withdrawn after publication |