CN107216974A - A kind of production method of red pitaya wine - Google Patents
A kind of production method of red pitaya wine Download PDFInfo
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- CN107216974A CN107216974A CN201710636897.0A CN201710636897A CN107216974A CN 107216974 A CN107216974 A CN 107216974A CN 201710636897 A CN201710636897 A CN 201710636897A CN 107216974 A CN107216974 A CN 107216974A
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- wine
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- red pitaya
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- sterilized waters
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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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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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)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A kind of production method of red pitaya wine, its processing step is as follows, by weight：1）40-60 parts of dragon fruits are cleaned, and belt leather is crushed, and is added 25-30 portions of sucrose or glucose or maltose, plus 8-12 parts of sterilized waters, is stirred, stands 2-5 hours；2）Plus 80-100 parts of sterilized waters and 1-1.5 parts of yeast or white wine song, 25-32 DEG C is left to ferment 5-8 days, filtering；3）By above-mentioned steps 2）Filter residue adds 25-30 portions of sucrose and 100-110 parts of sterilized waters, stirs, after 25-32 DEG C ferments 8 days, filtering, filtrate distillation, the dragon fruit white wine of 40-50 degree is made, the wine degree for adjusting red pitaya wine；4）By above-mentioned steps 2）Filtrate is heated to 55-60 DEG C, maintains 8-10 minutes, terminates fermentation；It is cooled to after normal temperature again with step 3）Dragon fruit white wine alcoholic strength is adjusted to 13.5-20 degree, it is filling, produce red pitaya wine.
Description
Technical field
The present invention relates to a kind of production method of red pitaya wine.
Background technology
South orchard worker largely plants dragon fruit at present, and fresh dragon fruit is liked by people, if can make dragon fruit
Red pitaya wine is caused, that increases drinks new varieties, be that people open up new inebriant.Traditional fruit wine production, to carry
The shelf-life of high fruit wine, frequently with addition edible alcohol or white wine, to improve the alcoholic strength of fruit wine, but addition edible alcohol is neither
It is esthetically acceptable to the consumers, also influences the local flavor of fruit wine, the local flavor of fruit wine can be then had a strong impact on by adding other commercially available white wine.
The content of the invention
The purpose of the present invention, is to provide for a kind of production method of red pitaya wine, using dragon fruit as raw material, sugaring and yeast
Fermentation is formed, and its appearance colour is gorgeous, rich in betanin pigment and Flavonoid substances, with very strong anti-oxidation efficacy, and wind
Taste is unique.Secondary fermentation, distillation are carried out using the pomace after one time fermentation as raw material, after supplementary carbon source, is obtained with pitaya-flavor
White wine, the wine degree for improving red pitaya wine, retain red pitaya wine original flavor.
The present invention is achieved in that a kind of production method of red pitaya wine, and its processing step is as follows, by weight
Part：
1）40-60 parts of dragon fruits are cleaned, and belt leather is crushed, and adds 25-30 portions of sucrose or glucose or maltose, plus 8-
12 parts of sterilized waters, stir, and stand 2-5 hours；
2）Plus 80-100 parts of sterilized waters and 1-1.5 parts of yeast or white wine song, 25-32 DEG C is left to ferment 5-8 days, filtering；
3）By above-mentioned steps 2）Filter residue adds 25-30 portions of sucrose and 100-110 parts of sterilized waters, stirs, 25-32 DEG C of hair
After ferment 8 days, the dragon fruit white wine of 40-50 degree is made, the wine degree for adjusting red pitaya wine in filtering, filtrate distillation；
4）By above-mentioned steps 2）Filtrate is heated to 55-60 DEG C, maintains 8-10 minutes, terminates fermentation；Be cooled to after normal temperature again with
Step 3）Dragon fruit white wine alcoholic strength is adjusted to 13.5-20 degree, it is filling, produce red pitaya wine.
The beneficial effects of the invention are as follows in brewing process, the hyperosmosis produced using high concentration sucrose solution is killed
Harmful bacteria therein, will not destroy the original local flavor of fruit, will not also produce other chemical contaminations；Red pitaya wine contains abundant
Betanin pigment, with very strong anti-oxidation efficacy；The present invention carries out secondary hair using the pomace after one time fermentation as raw material
Ferment, distillation, obtain the white wine with fruit-like flavour, the alcoholic strength for adjusting red pitaya wine, extend the shelf-life of red pitaya wine, and
Red pitaya wine is set to retain pure fruit-like flavour.
Embodiment
A kind of production method of red pitaya wine of the present invention, its processing step is as follows：
1）1000 grams of dragon fruits are cleaned, and belt leather is crushed, and adds 560 grams of sucrose or glucose or maltose or sugar content is equal
Brewer's wort, plus 200mL sterilized waters stir, and stand 2-5 hours；The hyperosmosis meeting that the sucrose solution of high concentration is produced
Bring sterilization effect.
2）Plus 1800mL sterilized waters and 20 grams of yeast or white wine song, 25-32 DEG C is left to ferment 5-8 days, filtering.
3）By above-mentioned steps 2）Filter residue adds 560 grams of sucrose and 2000ml sterilized waters, stirs, 25-32 DEG C of fermentation 8
After it, the dragon fruit white wine of 40-50 degree is made, the wine degree for adjusting red pitaya wine in filtering, filtrate distillation；Make red pitaya wine
Retain pure fruit-like flavour.
4）By above-mentioned steps 2）Filtrate is heated to 55-60 DEG C, maintains 10 minutes, terminates fermentation；Be cooled to after normal temperature again with
Step 3）Dragon fruit white wine alcoholic strength is adjusted to 13.5-20 degree, it is filling, produce red pitaya wine.
Note, temperature of the betanin pigment more than 70 DEG C contained by red pitaya wine is extremely easy in decomposition, and both influences colours of wine,
Anti-oxidation function is reduced again.
Osmotic pressure sterilizing is the method sterilized using high osmotic pressure solution, thin in the salt or sugar juice of high concentration
Plasmolysis occurs because of dehydration for born of the same parents, it is impossible to carry out normal metabolism and dead.Compared with conventional method, using hypertonic
Pressure sterilization can kill harmful miscellaneous bacteria thoroughly, and not destroy the original local flavor of fruit, and other chemicals pollution is not produced yet.
Claims (1)
1. a kind of production method of red pitaya wine, it is characterized in that：Processing step is as follows, by weight：
1）40-60 parts of dragon fruits are cleaned, and belt leather is crushed, and adds 25-30 portions of sucrose or glucose or maltose, plus 8-
12 parts of sterilized waters, stir, and stand 2-5 hours；
2）Plus 80-100 parts of sterilized waters and 1-1.5 parts of yeast or white wine song, 25-32 DEG C is left to ferment 5-8 days, filtering；
3）By above-mentioned steps 2）Filter residue adds 25-30 portions of sucrose and 100-110 parts of sterilized waters, stirs, 25-32 DEG C of hair
After ferment 8 days, the dragon fruit white wine of 40-50 degree is made, the wine degree for adjusting red pitaya wine in filtering, filtrate distillation；
4）By above-mentioned steps 2）Filtrate is heated to 55-60 DEG C, maintains 8-10 minutes, terminates fermentation；Be cooled to after normal temperature again with
Step 3）Dragon fruit white wine alcoholic strength is adjusted to 13.5-20 degree, it is filling, produce red pitaya wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710636897.0A CN107216974A (en) | 2017-07-31 | 2017-07-31 | A kind of production method of red pitaya wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710636897.0A CN107216974A (en) | 2017-07-31 | 2017-07-31 | A kind of production method of red pitaya wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107216974A true CN107216974A (en) | 2017-09-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710636897.0A Pending CN107216974A (en) | 2017-07-31 | 2017-07-31 | A kind of production method of red pitaya wine |
Country Status (1)
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| CN (1) | CN107216974A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108048287A (en) * | 2018-02-06 | 2018-05-18 | 江阴市品酿酒有限公司 | A kind of fruit wine |
| CN108504501A (en) * | 2018-06-14 | 2018-09-07 | 福建省亚热带植物研究所 | A method of with osmophilic strain yeast production red pitaya wine |
| CN108850755A (en) * | 2018-06-14 | 2018-11-23 | 福建省亚热带植物研究所 | A kind of production method of concentrated type dragon fruit probiotic beverage |
| CN109439497A (en) * | 2018-12-24 | 2019-03-08 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of brewage process of dragon fruit sweet taste dry-type fruit wine |
| CN111826253A (en) * | 2019-04-22 | 2020-10-27 | 福建省亚热带植物研究所 | Production method of high-alcohol-content pitaya wine |
| CN111826251A (en) * | 2019-04-22 | 2020-10-27 | 福建省亚热带植物研究所 | Production method of dragon fruit lily wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103820268A (en) * | 2014-02-28 | 2014-05-28 | 高鑫 | Method of making kiwi wine through high-low temperature two-step fermentation |
| CN106118976A (en) * | 2016-06-30 | 2016-11-16 | 安徽铭传酒业有限责任公司 | A kind of preparation method of Pitaya wine |
| CN106173730A (en) * | 2016-07-12 | 2016-12-07 | 肖金伟 | A kind of Hylocereus undatus ferment beverage, wine and preparation method thereof |
-
2017
- 2017-07-31 CN CN201710636897.0A patent/CN107216974A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103820268A (en) * | 2014-02-28 | 2014-05-28 | 高鑫 | Method of making kiwi wine through high-low temperature two-step fermentation |
| CN106118976A (en) * | 2016-06-30 | 2016-11-16 | 安徽铭传酒业有限责任公司 | A kind of preparation method of Pitaya wine |
| CN106173730A (en) * | 2016-07-12 | 2016-12-07 | 肖金伟 | A kind of Hylocereus undatus ferment beverage, wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 马菽浩，刘长海，蒲琦旋: "火龙果酒发酵工艺研究", 《酿酒科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108048287A (en) * | 2018-02-06 | 2018-05-18 | 江阴市品酿酒有限公司 | A kind of fruit wine |
| CN108504501A (en) * | 2018-06-14 | 2018-09-07 | 福建省亚热带植物研究所 | A method of with osmophilic strain yeast production red pitaya wine |
| CN108850755A (en) * | 2018-06-14 | 2018-11-23 | 福建省亚热带植物研究所 | A kind of production method of concentrated type dragon fruit probiotic beverage |
| CN109439497A (en) * | 2018-12-24 | 2019-03-08 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of brewage process of dragon fruit sweet taste dry-type fruit wine |
| CN111826253A (en) * | 2019-04-22 | 2020-10-27 | 福建省亚热带植物研究所 | Production method of high-alcohol-content pitaya wine |
| CN111826251A (en) * | 2019-04-22 | 2020-10-27 | 福建省亚热带植物研究所 | Production method of dragon fruit lily wine |
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Application publication date: 20170929 |