CN106701430A - Preparation method of red pitaya wine - Google Patents
Preparation method of red pitaya wine Download PDFInfo
- Publication number
- CN106701430A CN106701430A CN201710056248.3A CN201710056248A CN106701430A CN 106701430 A CN106701430 A CN 106701430A CN 201710056248 A CN201710056248 A CN 201710056248A CN 106701430 A CN106701430 A CN 106701430A
- Authority
- CN
- China
- Prior art keywords
- preparation
- red pitaya
- peel
- pitaya
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of red pitaya wine. The preparation method of the red pitaya wine comprises the concrete steps of selecting fresh red pitaya as a raw material, cleaning and removing the peel, preparing pulp into a slurry for fermenting, brewing to form wine, distilling out alcohol, drying surface moisture of the red pitaya peel, adding citric acid and white granulated sugar into distilled alcohol, and soaking. The red pitaya wine prepared through the invention has a strong fruit flavor and a pure taste, and is rich in anthocyanin. The anthocyanin has the antioxidant ability and the free radical scavenging ability being 20 times that of vitamin C and 50 times that of vitamin E, and is a high-efficient natural antioxidant for scavenging free radicals in a human body. The red pitaya wine has the efficacies on improving visual acuity, resisting radiation, resisting oxidation, reducing blood press, improving sleep, protecting skin, enhancing immunity, and diminishing inflammation.
Description
Technical field
The present invention relates to use wine manufacture technology field, and in particular to a kind of preparation method of red pitaya wine.
Background technology
Dragon fruit is also known as Hylocereus undatus, passion plant, Pitaya fruit, Yu Longguo.Cactaceae, hylocereus platymiscium.Fruit is in ellipse
Circle, 10-12 centimetres of diameter, outward appearance is red or yellow, there is the thallus of green rounded triangle, and pulp is white, red
Or yellow, with black seeds.
Dragon fruit is tropical fruit (tree), not easy to maintain.In 5-9 DEG C of low temperature, the fresh dragon fruit taken is touched without extruding
Hit, storage life is one month.Under 25-30 DEG C of room temperature state, the shelf-life was 2 week.
Dragon fruit is nutritious, function is unique, and its pulp is practically free of fructose and sucrose, sugar based on glucose, this
Outward, it contains the rare vegetable albumin of general plant and anthocyanidin.Described anthocyanidin, meets high temperature, photo-labile, Yi Rong
In alcohol, the stabilization under sour environment, its is anti-oxidant, the ability of removing free radical is ascorbic 20 times, the 50 of vitamin E
Times, it is the potent natural for removing people's interior free yl.Eyesight, radioresistance, anti-oxidant, hypotensive, improvement can be promoted
Sleep, protect skin, strengthen immune, anti-inflammatory.
Because it is not easy to maintain, have in dragon fruit processing in the way for being brewed into wine, but existing brewing technology all
Pericarp is discarded, and its distinctive anthocyanidin is primarily present in pericarp.
The content of the invention
The invention discloses a kind of preparation method of red pitaya wine, the method is soluble in alcohol using anthocyanidin, in acidity
Under the conditions of stabilization characteristic, will be enriched in anthocyanidin pericarp add citric acid be placed in flue pulp brew alcohol in soak.Fill
Point make use of the nutritional ingredient in dragon fruit, it is to avoid waste.Red pitaya wine obtained in the method has strong fruit flavor, mouthfeel pure
Just, rich in anthocyanidin.Described anthocyanidin has powerful health-care efficacy.
To achieve the above object, technical scheme is as follows：
A kind of preparation method of red pitaya wine, comprises the following steps：
Step 1, chooses fresh dragon fruit, cleans up；
Step 2, dragon fruit is removed the peel, and pericarp is continued to employ；
Step 3, another scale is removed by pitaya peel, and transepidermal water is dried in food drying oven；
Step 4, adds the aseptic drinking water of 1-2 times of quality that flue pulp is made into slurries；
Step 5, adds distiller's yeast in dragon fruit slurries, and the percentage composition of distiller's yeast is 1%-1.5%, is placed in sealing container
Fermentation；
Step 6, the dragon fruit slurries of completion of being fermented in step 5 are distilled, and collect alcohol；
Step 7, will dry the pitaya peel slitting of moisture in step 3, add citric acid, add white granulated sugar, pour into step 6
The alcohol of collection, sealing preserve, wherein pitaya peel, citric acid, the mass ratio of white granulated sugar are 100: 1: 20~40.
The preparation method of described red pitaya wine, the drying temperature of pitaya peel is 20-25 DEG C in step 3.
The preparation method of described red pitaya wine, the sealing container described in step 7 is brown or other impermeable light colors.
The preparation method of described red pitaya wine, the storage temperature in step 7 is 20-25 DEG C.
The preparation method of described red pitaya wine, the soak time of pitaya peel is 15-20 days in step 7.
Beneficial effects of the present invention：The method is soluble in alcohol using anthocyanidin, in acid condition stable characteristic, will
Pericarp rich in anthocyanidin adds citric acid to be placed in immersion in the alcohol of flue pulp brew.Take full advantage of the battalion in dragon fruit
Form point, it is to avoid waste.Red pitaya wine obtained in the method has strong fruit flavor, pure in mouth feel, rich in anthocyanidin.Described
Ability that its is anti-oxidant for anthocyanidin, remove free radical is ascorbic 20 times, 50 times of vitamin E, is to remove in human body freely
The potent natural of base.Can promote eyesight, radioresistance, anti-oxidant, hypotensive, improve the health care of sleep, protect skin, enhancing exempt from
Epidemic disease, anti-inflammatory.
Specific embodiment
With specific embodiment, the present invention will be described below, and embodiment described herein is merely to illustrate and explains this hair
It is bright, it is not intended to limit the present invention.
Embodiment 1
A kind of preparation method of red pitaya wine, comprises the following steps：
Step 1, chooses fresh dragon fruit, cleans up；
Step 2, dragon fruit is removed the peel, and pericarp is continued to employ；
Step 3, another scale is removed by pitaya peel, and transepidermal water is dried in food drying oven；
Step 4, adds the aseptic drinking water of 1.5 times of quality that flue pulp is made into slurries；
Step 5, adds distiller's yeast in dragon fruit slurries, and the percentage composition of distiller's yeast is 1%, is placed in sealing container and ferments；
Step 6, the dragon fruit slurries of completion of being fermented in step 5 are distilled, and collect alcohol；
Step 7, will dry the pitaya peel slitting of moisture in step 3, add citric acid, add white granulated sugar, pour into step 6
The alcohol of collection, sealing preserve, wherein pitaya peel, citric acid, the mass ratio of white granulated sugar are 100: 1: 20.
The preparation method of described red pitaya wine, the drying temperature of pitaya peel is 25 DEG C in step 3.
The preparation method of described red pitaya wine, the sealing container described in step 7 is brown or other impermeable light colors.
The preparation method of described red pitaya wine, the storage temperature in step 7 is 25 DEG C.
The preparation method of described red pitaya wine, the soak time of pitaya peel is 15 days in step 7.
Embodiment 2
A kind of preparation method of red pitaya wine, comprises the following steps：
Step 1, chooses fresh dragon fruit, cleans up；
Step 2, dragon fruit is removed the peel, and pericarp is continued to employ；
Step 3, another scale is removed by pitaya peel, and transepidermal water is dried in food drying oven；
Step 4, adds the aseptic drinking water of 1.5 times of quality that flue pulp is made into slurries；
Step 5, adds distiller's yeast in dragon fruit slurries, and the percentage composition of distiller's yeast is 1.5%, is placed in sealing container and sends out
Ferment；
Step 6, the dragon fruit slurries of completion of being fermented in step 5 are distilled, and collect alcohol；
Step 7, will dry the pitaya peel slitting of moisture in step 3, add citric acid, add white granulated sugar, pour into step 6
The alcohol of collection, sealing preserve, wherein pitaya peel, citric acid, the mass ratio of white granulated sugar are 100: 1: 30.
The preparation method of described red pitaya wine, the drying temperature of pitaya peel is 20 DEG C in step 3.
The preparation method of described red pitaya wine, the sealing container described in step 7 is brown or other impermeable light colors.
The preparation method of described red pitaya wine, the storage temperature in step 7 is 25 DEG C.
The preparation method of described red pitaya wine, the soak time of pitaya peel is 15 days in step 7.
Embodiment 3
A kind of preparation method of red pitaya wine, comprises the following steps：
Step 1, chooses fresh dragon fruit, cleans up；
Step 2, dragon fruit is removed the peel, and pericarp is continued to employ；
Step 3, another scale is removed by pitaya peel, and transepidermal water is dried in food drying oven；
Step 4, adds the aseptic drinking water of 1-2 times of quality that flue pulp is made into slurries；
Step 5, adds distiller's yeast in dragon fruit slurries, and the percentage composition of distiller's yeast is 1.5%, is placed in sealing container and sends out
Ferment；
Step 6, the dragon fruit slurries of completion of being fermented in step 5 are distilled, and collect alcohol；
Step 7, will dry the pitaya peel slitting of moisture in step 3, add citric acid, add white granulated sugar, pour into step 6
The alcohol of collection, sealing preserve, wherein pitaya peel, citric acid, the mass ratio of white granulated sugar are 100: 1: 40.
The preparation method of described red pitaya wine, the drying temperature of pitaya peel is 25 DEG C in step 3.
The preparation method of described red pitaya wine, the sealing container described in step 7 is brown or other impermeable light colors.
The preparation method of described red pitaya wine, the storage temperature in step 7 is 25 DEG C.
The preparation method of described red pitaya wine, the soak time of pitaya peel is 20 days in step 7.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and implementation method
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (5)
1. a kind of preparation method of red pitaya wine, it is characterised in that comprise the following steps：
Step 1, chooses fresh dragon fruit, cleans up；
Step 2, dragon fruit is removed the peel, and pericarp is continued to employ；
Step 3, another scale is removed by pitaya peel, and transepidermal water is dried in food drying oven；
Step 4, adds the aseptic drinking water of 1-2 times of quality that flue pulp is made into slurries；
Step 5, adds distiller's yeast in dragon fruit slurries, and the percentage composition of distiller's yeast is 1%-1.5%, is placed in sealing container and sends out
Ferment；
Step 6, the dragon fruit slurries of completion of being fermented in step 5 are distilled, and collect alcohol；
Step 7, will dry the pitaya peel slitting of moisture in step 3, add citric acid, add white granulated sugar, pours into step 6 and collects
Alcohol, sealing preserve, wherein pitaya peel, citric acid, white granulated sugar mass ratio be 100: 1: 20~40.
2. the preparation method of red pitaya wine according to claim 1, it is characterised in that the drying of pitaya peel in step 3
Temperature is 20-25 DEG C.
3. the preparation method of red pitaya wine according to claim 1, it is characterised in that the sealing container described in step 7
It is brown or other impermeable light colors.
4. the preparation method of red pitaya wine according to claim 1, it is characterised in that the storage temperature in step 7 is 20-
25℃。
5. the preparation method of red pitaya wine according to claim 1, it is characterised in that the immersion of pitaya peel in step 7
Time is 15-20 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710056248.3A CN106701430A (en) | 2017-01-24 | 2017-01-24 | Preparation method of red pitaya wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710056248.3A CN106701430A (en) | 2017-01-24 | 2017-01-24 | Preparation method of red pitaya wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106701430A true CN106701430A (en) | 2017-05-24 |
Family
ID=58909739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710056248.3A Pending CN106701430A (en) | 2017-01-24 | 2017-01-24 | Preparation method of red pitaya wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106701430A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338164A (en) * | 2017-09-05 | 2017-11-10 | 泸州老窖集团有限责任公司 | Pericarp health liquor and preparation method thereof |
| CN108048287A (en) * | 2018-02-06 | 2018-05-18 | 江阴市品酿酒有限公司 | A kind of fruit wine |
| CN109706038A (en) * | 2019-02-27 | 2019-05-03 | 广西桂林市鑫珍生物科技有限责任公司 | The preparation method of dragon fruit anthocyanin wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2045292A5 (en) * | 1970-04-06 | 1971-02-26 | Kishinevsky Politekhnich | Wine yields increased by use of cytolytic - enzymes |
| US20060160702A1 (en) * | 1998-02-23 | 2006-07-20 | Etienne Soudant | Compositions comprising anti-proliferative agents and use thereof |
| CN104248014A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Preparation method of dragon fruit juice |
| CN104513745A (en) * | 2013-09-26 | 2015-04-15 | 黄秋函 | Pitaya wine and preparation method thereof |
| CN105273910A (en) * | 2015-10-30 | 2016-01-27 | 昆明凌览生物科技有限公司 | Dragon fruit peel fermenting beverage and preparation method thereof |
-
2017
- 2017-01-24 CN CN201710056248.3A patent/CN106701430A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2045292A5 (en) * | 1970-04-06 | 1971-02-26 | Kishinevsky Politekhnich | Wine yields increased by use of cytolytic - enzymes |
| US20060160702A1 (en) * | 1998-02-23 | 2006-07-20 | Etienne Soudant | Compositions comprising anti-proliferative agents and use thereof |
| CN104513745A (en) * | 2013-09-26 | 2015-04-15 | 黄秋函 | Pitaya wine and preparation method thereof |
| CN104248014A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Preparation method of dragon fruit juice |
| CN105273910A (en) * | 2015-10-30 | 2016-01-27 | 昆明凌览生物科技有限公司 | Dragon fruit peel fermenting beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338164A (en) * | 2017-09-05 | 2017-11-10 | 泸州老窖集团有限责任公司 | Pericarp health liquor and preparation method thereof |
| CN108048287A (en) * | 2018-02-06 | 2018-05-18 | 江阴市品酿酒有限公司 | A kind of fruit wine |
| CN109706038A (en) * | 2019-02-27 | 2019-05-03 | 广西桂林市鑫珍生物科技有限责任公司 | The preparation method of dragon fruit anthocyanin wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
| KR101591708B1 (en) | The natural brewing vinegarmade use beauveria sp, and its producing method | |
| KR101552957B1 (en) | Preparation method of naturally fermented blackberry vinegar | |
| CN104560548A (en) | Cherokee rose fruit wine and preparation method thereof | |
| CN103931829A (en) | Prinsepia utilis Royle tea preparation method | |
| KR20190030000A (en) | Blueberry wine and the preparing process thereof | |
| CN104450367A (en) | Health fruit wine prepared by using fruits of cherokee roses and preparation method of health fruit wine | |
| CN106701430A (en) | Preparation method of red pitaya wine | |
| KR100877374B1 (en) | Mugwort vinegar and the manufacturing method | |
| KR101133730B1 (en) | Method for preparation of a functional drink having alcohol detoxification function | |
| CN104431065A (en) | Preparation method of mulberry leaf oolong tea | |
| KR20120030267A (en) | Alcoholic drink using medicinal herbs and method for processing the same | |
| CN103484304A (en) | Loquat sparkling wine | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN105647767A (en) | Preparation method of kiwi fruit brandy | |
| CN104946451A (en) | Plum wine and preparation method thereof | |
| CN104403902A (en) | Tonic fruit wine and preparation method thereof | |
| KR101120286B1 (en) | Manufacturing method of the distilled liquor comprising Acer tegmentosum | |
| CN106978326A (en) | One kind fermentation cherry vinegar and preparation method | |
| KR101930764B1 (en) | Method of preparing traditional liquor comprising walnut extract | |
| CN104946452A (en) | Loquat wine and preparation method thereof | |
| KR101037572B1 (en) | Powder manufacturing process using rind and pip of rubus coreanus | |
| CN104419587A (en) | Production method of Prunus Cerasifera fruit wine | |
| CN102660434A (en) | Nutritional black fungus yellow wine and preparation method thereof | |
| CN111234975A (en) | Fenghua rose wine and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170524 |