CN108641878A - A kind of preparation method of red heart red pitaya wine - Google Patents
A kind of preparation method of red heart red pitaya wine Download PDFInfo
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Abstract
The present invention provides a kind of preparation method of red heart red pitaya wine, selects fresh dragon fruit, is handled through blanching, mashing and the deodorization of alcohol, and through extraction, coarse filtration, clarification, dilution, allotment, red pitaya wine is made.Using red heart red pitaya wine made from preparation method of the present invention, bright color, fruity and aroma coordination, excellent flavor, comfortable acid, there is typical dragon fruit style.Moreover, red heart red pitaya wine produced by the present invention, betanin content is higher, remains the more betanin of red heart dragon fruit, has antifatigue, raising immunity and other effects, further improves the value of dragon fruit.
Description
Technical field
The present invention relates to fruit wine technical field, more particularly to a kind of preparation method of red heart red pitaya wine.
Background technology
Dragon fruit (Pitaya) is Cactaeous plants, also known as Hylocereus undatus, passion plant, Pitaya fruit, Yulong fruit etc..Dragon fruit
It is full of nutrition, containing vegetable albumin, abundant vitamin and water-soluble dietary fiber, unsaturated fatty acid and flavones and Huang
Keto-alcohol substance.With moisture content 82.5-83.0g, ash content 0.34g, fat 0.21-0.61g, albumen in every 100 grams of dragon fruit pulps
Matter 0.15-0.22g, crude fibre 1.21g, carbohydrate 13.91g, vitamin C 5.22g, fructose 2.83g, glucose 7.83g,
Calcium 6.3-8.8mg, phosphorus 30.2-36.1mg, iron 0.55-0.65mg, heat 59.65K, dietary fiber 1.62g.It is also rich in dragon fruit
Containing a variety of amino acid and organic acid.
It is good that there is toxin expelling nourishing the stomach, whitening to lose weight, pre- anti-cancer, reduce blood pressure, reduce blood glucose for dragon fruit, lung etc. is grown in improving eyesight
Healthcare function.In today's society, drinks industry development is rapid, complicated with technique fermented soy, brewing period length, alcohol concentration
High white wine, yellow rice wine etc. are compared, and brewing fruit wine is simple, and the period is short, concentration is low also retains the original unique smell of fruit, deep
Liked by woman, the elderly.The unique function of dragon fruit makes people study in fruit wine industry the fermented soy of Pitaya wine
Interior proportion increases.Unique flavor, function make the utilization of Pitaya wine study deeper into development, and the guarantor of fruit
Fresh and processing can make the value of fruit get a promotion, and avoid wasting, and be the direction that people are continually striving to research.
It prepares fruit wine and is also known as fruit wine, be that edible fruit is added using fermented wine, Spirit or edible alcohol as wine base
It is real, or it is in color substance that food additives, which are added, and are used as, using the wine for the techniques such as impregnating, boiling, steaming again and be formulated.But
Pitaya wine is all short of in terms of mouthfeel, nutritive value at present.Therefore it is badly in need of a kind of method, solve above-mentioned technical problem.
Invention content
For mirror with this, the present invention proposes a kind of preparation method of red heart red pitaya wine, solves above-mentioned technical problem.The present invention's
What technical solution was realized in：
A kind of preparation method of red heart red pitaya wine, includes the following steps：
The pretreatment of S1, raw material：Select fresh dragon fruit, after removing crust, stripping and slicing；
S2, blanching, mashing：Dragon fruit pulp is placed in 2~4min of blanching in 85~95 DEG C of hot water, it is cooling after by pulp into
Row is squeezed the juice, and fruit juice is obtained, and adds 0.010~0.020%D- ascorbic acid by dragon fruit pulp mass percent, dragon fruit is made
Juice；
The deodorization processing of S3, alcohol：It is 50~70% edible alcohol to take volumetric concentration, and activated carbon is added, rear to filter, system
Obtain clarifying potable；
S4, extraction：The Dragonfruit Juice for taking alcohol and S2 steps after S3 step process, by the quality of Dragonfruit Juice and alcohol
Than being 1:The ratio of (1.5~2.5) is mixed, and 30~50 DEG C of waters bath with thermostatic control extract 0.5~1.5h, obtain leaching liquor；
S5, coarse filtration：The leaching liquor of S4 steps is subjected to coarse filtration, obtains filtrate；
S6, clarification：The filtrate of S5 steps is centrifuged, supernatant is taken, as clarifies wine liquid；
S7, dilution：It is 10~14%vol that the wine liquid of S6 steps is diluted to alcoholic strength with distilled water, spare as base liquor；
S8, allotment：Addition white granulated sugar, malic acid, taurine enter in the base liquor of S7 steps, are allocated, mixing, adjust
Pol is 6~8Brix, and pH value to 4.5~5.5 stands and waits for that dispensing is completely dissolved, obtains red pitaya wine.
Further, in S6 steps, centrifugal condition is to centrifuge 10min with 8000r/min.
Further, in S3 steps, the volumetric concentration of edible alcohol is 60%.
Further, in S3 steps, described 50~70% edible alcohol is used by the edible alcohol that volumetric concentration is 90%
Distilled water dilution is made.
Further, the preparation method further includes anti-corrosion step：Sorb is added in the red pitaya wine made from S8 steps
Sour potassium, every kilogram of red pitaya wine add 0.1~0.3g potassium sorbates.
Further, the preparation method further includes filling and sterilisation step：After anti-corrosion step, clean glass is selected
Vial in 100 DEG C of boiling water is sterilized down 30min, then red pitaya wine is carried out filling, 60 DEG C of cold sterilization 20min by bottle, is made
Obtain finished wine.
Further, in S4 steps, the mixing quality ratio of Dragonfruit Juice and alcohol is 1:1.5；Extracting condition is：40 DEG C of perseverances
Tepidarium extracts 1h.
Further, in S7 steps, the alcoholic strength after dilution is 12%vol.
Further, in S8 steps, every liter of 80~120mg of base liquor addition taurine.
Further, in S8 steps, adjusting pol is 7Brix, pH value to 5.5.
Compared with prior art, the beneficial effects of the invention are as follows：
Using red heart red pitaya wine made from preparation method of the present invention, bright color, fruity is coordinated with aroma, flavor is good
Good, comfortable acid has typical dragon fruit style, improves red heart Pitaya wine taste flavor.Moreover, the present invention is made
Red heart red pitaya wine, betanin content is higher, remains the more betanin of red heart dragon fruit, enhance it is antifatigue, improve
Efficacy of immunity improves red heart Pitaya wine nutritive value, also further improves the application value of dragon fruit.Wherein,
Scalding conditions using the present invention extract more dragon fruit active materials, improve effect of subsequently squeezing the juice；Present invention addition is appropriate
D- ascorbic acid, prevents juice browning so that fruit wine holding fast in colour solves the problems, such as traditional fruit wine easily eclipsed, Er Qieshi
Suitable additive amount avoids taste bad；The present invention carries out deodorization processing, the bitter taste in sorbing liquor and foreign odor using activated carbon
Taste makes it that fruit wine mouthfeel, flavor be made more preferable；The extraction ratio of the present invention, extraction time, extraction temperature, fully extract flue
Active constituent in fruit, especially improves the content of betanin in fruit wine, also substantially increases the product such as the taste flavor of fruit wine
Matter；On the one hand white granulated sugar that the present invention is added, malic acid, taurine improve fruit wine flavor, on the other hand promote fermentation, improve
Fruit wine quality extends fruit wine storage period, in addition improves the stability of dragon fruit pigment, improves the stability of fruit wine color and luster.
In addition, so that fruit wine obtained is more clarified bright for the centrifugal condition of the present invention, it is lasting that quality is more stablized；The present invention
Anti-corrosion, sterilization operation, can antibacterial anti-corrosion for a long time so that fruit wine is more persistently stored, and retains better quality.
Specific implementation mode
In order to be best understood from the technology of the present invention content, specific embodiment is provided below, the present invention is described further.
Embodiment 1
A kind of preparation method of red heart red pitaya wine, includes the following steps：
The pretreatment of S1, raw material：Select fresh dragon fruit, after removing crust, dice；
S2, blanching, mashing：Dragon fruit pulp is placed in blanching 4min in 85 DEG C of hot water, pulp is squeezed the juice after cooling,
The thick fruit juice of aubergine is obtained, 0.010%D- ascorbic acid is added by dragon fruit pulp mass percent, Dragonfruit Juice is made；
The deodorization processing of S3, alcohol：It is 90% edible alcohol to take volumetric concentration, is made with distilled water dilution and takes volume dense
Degree is 50% edible alcohol, and a small amount of activated carbon, the bitter taste in sorbing liquor and different smell is added, rear to filter, and clarification wine is made
Essence；
S4, extraction：The Dragonfruit Juice for taking alcohol and S2 steps after S3 step process, by the quality of Dragonfruit Juice and alcohol
Than being 1:2.5 ratio is mixed, and 30 DEG C of waters bath with thermostatic control extract 1.5h, obtain leaching liquor；
S5, coarse filtration：The leaching liquor of S4 steps is carried out to carry out coarse filtration with two layers clean of gauze, obtains filtrate；
S6, clarification：The filtrate of S5 steps is centrifuged, 10min is centrifuged with 8000r/min, supernatant is taken, as clarifies
Wine liquid；
S7, dilution：It is 10%vol that the wine liquid of S6 steps is diluted to alcoholic strength with distilled water, spare as base liquor；
S8, allotment：Addition white granulated sugar, malic acid, taurine enter in the base liquor of S7 steps, and every liter of base liquor adds taurine
80mg is allocated, mixing, and adjusting pol is 6Brix, and pH value to 4.5 stands and waits for that dispensing is completely dissolved, obtains red pitaya wine；
S9, anti-corrosion：Potassium sorbate, every kilogram of mountain red pitaya wine addition 0.1g are added in the red pitaya wine made from S8 steps
Potassium sorbate reaches antibacterial corrosion-resistant effect；
S10, filling and sterilisation step：Clean vial is selected, vial is sterilized into down 30min in 100 DEG C of boiling water, then
Red pitaya wine is carried out to filling, 60 DEG C of cold sterilization 20min, finished product wine.
Embodiment 2
A kind of preparation method of red heart red pitaya wine, includes the following steps：
The pretreatment of S1, raw material：Select fresh dragon fruit, after removing crust, dice；
S2, blanching, mashing：Dragon fruit pulp is placed in blanching 2min in 95 DEG C of hot water, pulp is squeezed the juice after cooling,
The thick fruit juice of aubergine is obtained, 0.020%D- ascorbic acid is added by dragon fruit pulp mass percent, Dragonfruit Juice is made；
The deodorization processing of S3, alcohol：It is 90% edible alcohol to take volumetric concentration, is made with distilled water dilution and takes volume dense
Degree is 70% edible alcohol, and a small amount of activated carbon, the bitter taste in sorbing liquor and different smell is added, rear to filter, and clarification wine is made
Essence；
S4, extraction：The Dragonfruit Juice for taking alcohol and S2 steps after S3 step process, by the quality of Dragonfruit Juice and alcohol
Than being 1:1.5 ratio is mixed, and 50 DEG C of waters bath with thermostatic control extract 0.5h, obtain leaching liquor；
S5, coarse filtration：The leaching liquor of S4 steps is carried out to carry out coarse filtration with two layers clean of gauze, obtains filtrate；
S6, clarification：The filtrate of S5 steps is centrifuged, 10min is centrifuged with 8000r/min, supernatant is taken, as clarifies
Wine liquid；
S7, dilution：It is 14%vol that the wine liquid of S6 steps is diluted to alcoholic strength with distilled water, spare as base liquor；
S8, allotment：Addition white granulated sugar, malic acid, taurine enter in the base liquor of S7 steps, and every liter of base liquor adds taurine
120mg is allocated, mixing, and adjusting pol is 8Brix, and pH value to 5.5 stands and waits for that dispensing is completely dissolved, obtains red pitaya wine；
S9, anti-corrosion：Potassium sorbate is added in the red pitaya wine made from S8 steps, every kilogram of red pitaya wine adds 0.3g
Potassium sorbate reaches antibacterial corrosion-resistant effect；
S10, filling and sterilisation step：Clean vial is selected, vial is sterilized into down 30min in 100 DEG C of boiling water, then
Red pitaya wine is carried out to filling, 60 DEG C of cold sterilization 20min, finished product wine.
Embodiment 3
A kind of preparation method of red heart red pitaya wine, includes the following steps：
The pretreatment of S1, raw material：Select fresh dragon fruit, after removing crust, dice；
S2, blanching, mashing：Dragon fruit pulp is placed in blanching 3min in 90 DEG C of hot water, pulp is squeezed the juice after cooling,
The thick fruit juice of aubergine is obtained, 0.015%D- ascorbic acid is added by dragon fruit pulp mass percent, Dragonfruit Juice is made；
The deodorization processing of S3, alcohol：It is 90% edible alcohol to take volumetric concentration, is made with distilled water dilution and takes volume dense
Degree is 60% edible alcohol, and a small amount of activated carbon, the bitter taste in sorbing liquor and different smell is added, rear to filter, and clarification wine is made
Essence；
S4, extraction：The Dragonfruit Juice for taking alcohol and S2 steps after S3 step process, by the quality of Dragonfruit Juice and alcohol
Than being 1:1.5 ratio is mixed, and 40 DEG C of waters bath with thermostatic control extract 1h, obtain leaching liquor；
S5, coarse filtration：The leaching liquor of S4 steps is carried out to carry out coarse filtration with two layers clean of gauze, obtains filtrate；
S6, clarification：The filtrate of S5 steps is centrifuged, 10min is centrifuged with 8000r/min, supernatant is taken, as clarifies
Wine liquid；
S7, dilution：It is 12%vol that the wine liquid of S6 steps is diluted to alcoholic strength with distilled water, spare as base liquor；
S8, allotment：Addition white granulated sugar, malic acid, taurine enter in the base liquor of S7 steps, and every liter of base liquor adds taurine
100mg is allocated, mixing, and adjusting pol is 7Brix, and pH value to 5.5 stands and waits for that dispensing is completely dissolved, obtains red pitaya wine；
S9, anti-corrosion：Potassium sorbate, every kilogram of mountain red pitaya wine addition 0.2g are added in the red pitaya wine made from S8 steps
Potassium sorbate reaches antibacterial corrosion-resistant effect；
S10, filling and sterilisation step：Clean vial is selected, vial is sterilized into down 30min in 100 DEG C of boiling water, then
Red pitaya wine is carried out to filling, 60 DEG C of cold sterilization 20min, finished product wine.
Comparative example 1
Difference lies in step s 2, scalding conditions are this comparative example with embodiment 3：The blanching in 100 DEG C of hot water
5min。
Comparative example 2
Difference lies in step s 2, the additive amount of D- ascorbic acid is dragon fruit pulp to this comparative example with embodiment 3
The 0.03% of quality.
Comparative example 3
Difference lies in step s 4, the mass ratio of Dragonfruit Juice and alcohol is 1 to this comparative example with embodiment 3：5.
Comparative example 4
Difference lies in step s 4, extracting condition is this comparative example with embodiment 3：60 DEG C of waters bath with thermostatic control extract 2h.
Red heart red pitaya wine made from the embodiment of the present invention 1~3 and comparative example 1~4 is subjected to attribute test, test
As a result as follows：
One, organoleptic quality
70 panelists are invited to carry out the organoleptic quality of the red heart red pitaya wine of Examples 1 to 3 and comparative example 1~4
Appraise, Examples 1 to 3 and comparative example 1~4 are divided into 7 groups, every group of 10 panelists, to visually observe, taste, hear taste
Based on road, to product color, fragrance, mouthfeel, style carry out subjective appreciation, every panelist when judging sample will independently into
Row, can not mutually discuss, to write the feature of each sample in record clearly.And record achievement, calculate panelist's items average mark with
And average total score, carry out interpretation of result.Red heart red pitaya wine organoleptic quality standards of grading such as following table：
Sensory test result such as following table：
| Project | Color and luster | Fragrance | Mouthfeel | Style | Total score |
| Embodiment 1 | 19 | 29 | 27 | 19 | 94 |
| Embodiment 2 | 19 | 28 | 28 | 20 | 95 |
| Embodiment 3 | 20 | 30 | 29 | 20 | 99 |
| Comparative example 1 | 17 | 25 | 25 | 17 | 84 |
| Comparative example 2 | 16 | 24 | 23 | 14 | 77 |
| Comparative example 3 | 18 | 19 | 18 | 15 | 70 |
| Comparative example 4 | 15 | 20 | 21 | 16 | 72 |
The above results show using red heart red pitaya wine made from preparation method of the present invention, uniform color, glossy, purple
Red, fruity and the strong coordination of aroma, wine body is plentiful, mellow coordination, comfortable acid, there is typical dragon fruit style, it is unique
One lattice.
Two, physicochemical property
The betanin content of red heart red pitaya wine made from the embodiment of the present invention 1~3 and comparative example 1~4 is carried out
Detection, betanin content is 10mL finished wines institute measured value, test result is as follows table：
The above results show that betanin content is higher using red heart red pitaya wine made from preparation method of the present invention, retain
Red heart dragon fruit more betanin, further improves into the health value of wine.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (10)
1. a kind of preparation method of red heart red pitaya wine, it is characterised in that：Include the following steps：
The pretreatment of S1, raw material：Select fresh dragon fruit, after removing crust, stripping and slicing；
S2, blanching, mashing：Dragon fruit pulp is placed in 2~4min of blanching in 85~95 DEG C of hot water, squeezes pulp after cooling
Juice obtains fruit juice, adds 0.010~0.020%D- ascorbic acid by dragon fruit pulp mass percent, Dragonfruit Juice is made；
The deodorization processing of S3, alcohol：It is 50~70% edible alcohol to take volumetric concentration, and activated carbon is added, rear to filter, and is made clear
Pure mellow wine essence；
S4, extraction：The Dragonfruit Juice of alcohol and S2 steps after S3 step process, the mass ratio by Dragonfruit Juice and alcohol is taken to be
1:The ratio of (1.5~2.5) is mixed, and 30~50 DEG C of waters bath with thermostatic control extract 0.5~1.5h, obtain leaching liquor；
S5, coarse filtration：The leaching liquor of S4 steps is subjected to coarse filtration, obtains filtrate；
S6, clarification：The filtrate of S5 steps is centrifuged, supernatant is taken, as clarifies wine liquid；
S7, dilution：It is 10~14%vol that the wine liquid of S6 steps is diluted to alcoholic strength with distilled water, spare as base liquor；
S8, allotment：Addition white granulated sugar, malic acid, taurine enter in the base liquor of S7 steps, are allocated, mixing, and pol is adjusted
For 6~8Brix, pH value to 4.5~5.5, standing waits for that dispensing is completely dissolved, and obtains red pitaya wine.
2. a kind of preparation method of red heart red pitaya wine as described in claim 1, it is characterised in that：In S6 steps, centrifugation
Condition is to centrifuge 10min with 8000r/min.
3. a kind of preparation method of red heart red pitaya wine as described in claim 1, it is characterised in that：In S3 steps, edible wine
The volumetric concentration of essence is 60%.
4. a kind of preparation method of red heart red pitaya wine as described in claim 1, it is characterised in that：In S3 steps, described 50
~70% edible alcohol is diluted by the edible alcohol distilled water that volumetric concentration is 90% to be made.
5. such as a kind of preparation method of red heart red pitaya wine of Claims 1 to 4 any one of them, it is characterised in that：The system
Preparation Method further includes anti-corrosion step：Potassium sorbate, every kilogram of red pitaya wine addition are added in the red pitaya wine made from S8 steps
0.1~0.3g potassium sorbates.
6. a kind of preparation method of red heart red pitaya wine as claimed in claim 5, it is characterised in that：The preparation method is also wrapped
Include filling and sterilisation step：After anti-corrosion step, clean vial is selected, the lower sterilization in 100 DEG C of boiling water by vial
30min, then red pitaya wine is carried out to filling, 60 DEG C of cold sterilization 20min, finished product wine.
7. a kind of preparation method of red heart red pitaya wine as described in claim 1, it is characterised in that：In S4 steps, dragon fruit
The mixing quality of juice and alcohol ratio is 1:1.5；Extracting condition is：40 DEG C of waters bath with thermostatic control extract 1h.
8. a kind of preparation method of red heart red pitaya wine as described in claim 1, it is characterised in that：In S7 steps, after dilution
Alcoholic strength be 12%vol.
9. such as a kind of preparation method of red heart red pitaya wine of Claims 1 to 4 any one of them, it is characterised in that：S8 steps
In, every liter of 80~120mg of base liquor addition taurine.
10. a kind of preparation method of red heart red pitaya wine as described in claim 1, it is characterised in that：In S8 steps, sugar is adjusted
Degree is 7Brix, pH value to 5.5.
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