CN108707522A - A kind of Pitaya wine jelly - Google Patents
A kind of Pitaya wine jelly Download PDFInfo
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- CN108707522A CN108707522A CN201810400099.2A CN201810400099A CN108707522A CN 108707522 A CN108707522 A CN 108707522A CN 201810400099 A CN201810400099 A CN 201810400099A CN 108707522 A CN108707522 A CN 108707522A
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- fruit
- dragon fruit
- pitaya wine
- juice
- bean jelly
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- 235000014101 wine Nutrition 0.000 title claims abstract description 53
- 235000015110 jellies Nutrition 0.000 title claims abstract description 52
- 239000008274 jelly Substances 0.000 title claims abstract description 51
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title claims abstract description 43
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title claims abstract description 43
- 240000008086 Echinocereus enneacanthus Species 0.000 title 1
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 94
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 51
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 20
- 235000020419 dragon fruit juice Nutrition 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 35
- 238000001914 filtration Methods 0.000 claims description 25
- 244000066764 Ailanthus triphysa Species 0.000 claims description 24
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000021022 fresh fruits Nutrition 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract 1
- 235000019990 fruit wine Nutrition 0.000 description 14
- 239000000047 product Substances 0.000 description 6
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 4
- 241001264786 Ceanothus spinosus Species 0.000 description 4
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 4
- 235000011941 Tilia x europaea Nutrition 0.000 description 4
- 239000004571 lime Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000048199 Hibiscus mutabilis Species 0.000 description 1
- 235000003973 Hibiscus mutabilis Nutrition 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of Pitaya wine jellies.The Pitaya wine jelly includes Pitaya wine and dragon fruit bean jelly.The present invention is using dragon fruit juice as raw material, and by fermented soy Pitaya wine, compound dragon fruit bean jelly is made, not only the just strong aroma of alcohol of dragon fruit fermented wine had been possessed, but also has merged traditional snack, appearance is sparkling and crystal-clear clear, special mouthfeel, soft, salubrious palatable, flavor is pleasant.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of Pitaya wine freezes and preparation method thereof.
Background technology
Dragon fruit is tropical fruit (tree), and not only taste is fragrant and sweet, also has very high nutritive value, it collects fruit, bud, vegetable
The advantages that dish, medicine, is.It is not only full of nutrition, function is unique, few pest and disease damages, hardly all may be used using any pesticide
With normal growth.Dragon fruit is a kind of fruit of low energy, is rich in water-soluble dietary fiber, has weight-reducing, reduces cholesterol, is pre-
Avoid constipation, colorectal cancer and other effects, also abundant fiber being capable of Constipation.Containing rarer in general vegetables and fruits in dragon fruit
Vegetable albumin, this albumin can with the heavy metal ion in human body in conjunction with and play the role of removing toxic substances.It is rich in anti-
Oxidant vitamin C, can the anti-blackspot of skin whitening.In addition to this, the content of iron is also very abundant in dragon fruit.
But dragon fruit maturity period temperature is high, fresh fruit water content height is not easy to store, and adopts rear fresh fruit under field conditions (factors) easily
It rots, beet glycoside pigment, which fades, to black.Processing be solve its fresh fruit shelf life it is short, the low effective way of industrial value it
One.But since beet glycoside pigment is affected by many factors such as temperature, pH value, water activity and light and oxygen, make fruit wine,
The products such as the processing class such as fruit vinegar, beverage are the preferable approach for preserving dragon fruit trophic factors, and the following dragon fruit secondary industry
Inevitable development direction.
It is raw material that fruit wine, which is using fresh fruit, in the case of preservation fruit original nutritional ingredient, utilizes spontaneous fermentation
Or the wine with health care, trophic function that artificial addition saccharomycete produces to decompose sugar.Fruit wine is with its unique flavor
And color and luster, become new consumption fashion.With the continuous pursuit of people's taste, there are many presently commercially available fruit wine type, utilize fire
The product of imperial fruit brewing fermentation fruit wine also occurs gradually over market.However existing Pitaya wine product on the market is mostly
The fermented wine of dragon fruit full juice fermented wine or other compound fruit plant ingredients, mouthfeel is flat, no outstanding characteristic, and alcohol
Range is spent at 10 degree or so, and consumer groups are relatively narrow, limit the application of dragon fruit processed side product.Therefore, process flavours are changeable
Red pitaya wine freeze and catered to the needs of market development,
Invention content
It is an object of the invention to be directed to the above technical problems to be solved, provide that a kind of shape is glittering and translucent, mouthfeel is tender
Cunning, moderately sour and sweet, salubrious palatable flue fruit product.
To solve the above problems, the invention is realized by the following technical scheme：
A kind of Pitaya wine jelly comprising：Pitaya wine and dragon fruit bean jelly.
Pitaya wine according to the present invention freezes, and the weight ratio of Pitaya wine and dragon fruit bean jelly is 1：1.
Pitaya wine according to the present invention freezes, and Pitaya wine is obtained by following steps：By ninety percent or more maturity
Dragon fruit fresh fruit cleaned, removed the peel, is beaten, being freezed, thawing takes free juice, obtain clear dragon fruit juice, adjustment from
Stream juice pol is 22~28 ° of Bx, and Pitaya wine is made to obtain in fermentation.
Pitaya wine according to the present invention freezes, freeze for freezed within the temperature range of -13 DEG C~-28 DEG C for 24 hours~
48h。
Pitaya wine according to the present invention freezes, and fermenting is：Adjustment free juice pol is 22~28 ° of Bx, and wine brewing ferment is added
Female 0.3-1.5g/L ferments 25~35 days in 15 DEG C~25 DEG C, Pitaya wine is obtained by filtration.
Pitaya wine according to the present invention freezes, and dragon fruit bean jelly is obtained by following steps：By ninety percent or more maturity
Dragon fruit fresh fruit cleaned, removed the peel, be beaten, freezed, thawed, the remaining pulp after free juice will be removed using squeezing
Filter obtains muddy press filtration juice, and to the white bean jelly of press filtration juice addition, the weight ratio of white bean jelly and press filtration juice is 1：25-1：
35, dragon fruit bean jelly is made.
The specific ingredient for the white bean jelly that the present invention uses for：Bean jelly seed, also known as cotton rose seed add water and a small amount of lime to rub system
At.
As a preferred embodiment, the specific production method of white bean jelly is：Gauze boiling water scalds, disinfection；Claim
5g lime；Lime is poured into bowl and is put into 200g cold water；It stands；Claim 50g bean jelly seeds；It is put into 1500g cold water, bean jelly in bowl
Seed is bound up with gauze, and is put into water and is rubbed with hand rubbing；The bean jelly water rubbed with the hands；The clear water of limewash after standing is poured into rubbed with the hands it is cool
In powder water, lime filters, and chopsticks is used in combination to be stirred evenly along a direction；Preservative film on bean jelly water cover after stirring is put into refrigerator
Refrigeration；Bean jelly is just molded within about 1 hour.
Pitaya wine according to the present invention freezes, and dragon fruit bean jelly includes the white bean jelly of 1 parts by weight, 25-35 weights in proportion
Measure the press filtration juice of the water and 5-15 parts by weight of part.
Pitaya wine according to the present invention freezes, and dragon fruit bean jelly is obtained by following steps：The white bean jelly of 1 parts by weight is added
Enter into 25-35 parts by weight boiling water, heat while stirring uniformly, and boil, 5-15 parts by weight press filtration juice is added while hot, is cooled to
As clear as crystal soft paste.
Pitaya wine according to the present invention freezes, and further includes fruit.Pitaya wine according to the present invention freezes, and further includes another
Outer fruit juice.It can suitably be selected that fruit juice or fruit (such as Cranberry) is added according to personal taste, taste is better.
Compared with existing product, the present invention is prepared new-type by being combined dragon fruit fermentation fruit wine with the white bean jelly of dragon fruit
Pitaya wine freeze drink, be a kind of completely new dragon fruit converted products, not yet occurring on the market.The present invention is with flue
Fruit fruit juice is raw material, and through everfermentation, product not only has strong aroma and fruit flavor, but also has certain health care effect；
And the fresh sliding delicate of the white bean jelly of dragon fruit is merged, shape is glittering and translucent, smooth in taste, moderately sour and sweet, unique flavor, old and young
All preferably.
Specific implementation mode
Technical scheme of the present invention is described in further detail with reference to specific embodiment, but protection scope of the present invention
It is not limited to following embodiment.
Embodiment 1
The fresh red heart dragon fruit for selecting ninety percent or more maturity is cleaned, is removed the peel, is beaten, is freezed.The temperature of freezing
It it is subzero -23 DEG C, the time is 72 hours.It takes out as in filter bag, thaws at room temperature at 20 DEG C, until free juice is complete after fully charge
Full outflow.The pol for adjusting free juice is 24 ゜ Bx, pH 3.5, and saccharomyces cerevisiae 0.5g/L is added, and ferments 30 days, fire is obtained by filtration
Imperial fruit fruit wine is spare.
More muddy press filtration juice is obtained by filtration using appropriateness extruding in remaining pulp in addition to free juice, by 1：30 weight
Than white bean jelly is added, it is spare that the white bean jelly of dragon fruit is made.
By the white bean jelly of Pitaya wine and dragon fruit produced above with 1：1 weight ratio mixes to get to dragon fruit fruit
Wine freezes.
Embodiment 2
The fresh red heart dragon fruit for selecting ninety percent or more maturity is cleaned, is removed the peel, is beaten, is freezed.The temperature of freezing
It it is subzero -28 DEG C, the time is 24 hours.It takes out as in filter bag, thaws at room temperature at 25 DEG C, until free juice is complete after fully charge
Full outflow.The pol for adjusting free juice is 28 ゜ Bx, pH 3.5, and saccharomyces cerevisiae 0.3g/L is added, and ferments 35 days, fire is obtained by filtration
Imperial fruit fruit wine is spare.
More muddy press filtration juice is obtained by filtration using appropriateness extruding in remaining pulp in addition to free juice, by 1：25 weight
Than white bean jelly is added, it is spare that the white bean jelly of dragon fruit is made.
By the white bean jelly of Pitaya wine and dragon fruit produced above with 1：1 weight ratio mixes to get to dragon fruit fruit
Wine freezes.
Embodiment 3
The fresh red heart dragon fruit for selecting ninety percent or more maturity is cleaned, is removed the peel, is beaten, is freezed.The temperature of freezing
It it is subzero -13 DEG C, the time is 96 hours.It takes out as in filter bag, thaws at room temperature at 15 DEG C, until free juice is complete after fully charge
Full outflow.The pol for adjusting free juice is 30 ゜ Bx, pH 3, and saccharomyces cerevisiae 1.5g/L is added, and ferments 25 days, flue is obtained by filtration
Fruit fruit wine is spare.
More muddy press filtration juice is obtained by filtration using appropriateness extruding in remaining pulp in addition to free juice, by 1：35 weight
Than white bean jelly is added, it is spare that the white bean jelly of dragon fruit is made.
By the white bean jelly of Pitaya wine and dragon fruit produced above with 1：1 weight ratio mixes to get to dragon fruit fruit
Wine freezes.
Embodiment 4
The fresh red heart dragon fruit for selecting ninety percent or more maturity is cleaned, is removed the peel, is beaten, is freezed.The temperature of freezing
It it is subzero -20 DEG C, the time is 50 hours.It takes out as in filter bag, thaws at room temperature at 25 DEG C, until free juice is complete after fully charge
Full outflow.The pol for adjusting free juice is 20 ゜ Bx, pH 4, and saccharomyces cerevisiae 0.8g/L is added, and ferments 30 days, flue is obtained by filtration
Fruit fruit wine is spare.
More muddy press filtration juice is obtained by filtration using appropriateness extruding in remaining pulp in addition to free juice, by 1：30 weight
Than white bean jelly is added, it is spare that the white bean jelly of dragon fruit is made.
By the white bean jelly of Pitaya wine and dragon fruit produced above with 1：1 weight ratio mixes to get to dragon fruit fruit
Wine freezes.
The appearance of Pitaya wine jelly, fragrance, mouthfeel etc. made from embodiment 1-4 are assessed.Standards of grading
As shown in the table.
8 volunteers are asked respectively, are scored red pitaya wine jelly using 8 people's point systems, are then counted, it is flat to calculate each group
Equal score value, as a result such as following table：
According to the above appraisal result, it is known that, the Pitaya wine jelly appearance of embodiment 1-4 is glittering and translucent, and color is beautiful, wine
Fragrant and coordination aromatic thick with dragon fruit, mouthfeel it is smooth it is fine and smooth, flexible, acerbity is moderate, comfortable acid, be that one kind has both outside beauty
The food of shape, fragrant and sweet taste and abundant nutrition.
Claims (10)
1. a kind of Pitaya wine freezes, it is characterised in that including：Pitaya wine and dragon fruit bean jelly.
2. Pitaya wine according to claim 1 freezes, it is characterised in that：The Pitaya wine and the dragon fruit bean jelly
Weight ratio is 1:1.
3. Pitaya wine according to claim 1 freezes, which is characterized in that the Pitaya wine is obtained by following steps：
The dragon fruit fresh fruit of ninety percent or more maturity is cleaned, is removed the peel, is beaten, is freezed, thawing takes free juice, clarified
Dragon fruit juice, adjustment free juice pol be 22~28 ° of Bx, fermentation make to obtain the Pitaya wine.
4. Pitaya wine according to claim 3 freezes, which is characterized in that the freezing for -13 DEG C~-28 DEG C freezings for 24 hours~
48h。
5. Pitaya wine according to claim 3 freezes, which is characterized in that the fermentation is：The adjustment free juice pol is
22~28 ° of Bx, are added saccharomyces cerevisiae, and 0.3-1.5g/L ferments 25~35 days in 15 DEG C~25 DEG C, dragon fruit fruit is obtained by filtration
Wine.
6. Pitaya wine according to claim 1 freezes, which is characterized in that the dragon fruit bean jelly is obtained by following steps：
The dragon fruit fresh fruit of ninety percent or more maturity is cleaned, removed the peel, be beaten, freezed, is thawed, it will be remaining after removal free juice
The press filtration juice of muddiness is obtained by filtration using squeezing for pulp, and white bean jelly, the weight of white bean jelly and press filtration juice is added to the press filtration juice
The ratio between amount is 1：25-1：35, dragon fruit bean jelly is made.
7. Pitaya wine according to claim 6 freezes, which is characterized in that the dragon fruit bean jelly includes 1 parts by weight in proportion
The white bean jelly, the water of 25-35 parts by weight and the press filtration juice of 5-15 parts by weight.
8. Pitaya wine according to claim 6 freezes, which is characterized in that the dragon fruit bean jelly is obtained by following steps
：White bean jelly described in 1 parts by weight is added in 25-35 parts by weight boiling water, is heated while stirring uniformly, and boil, is added while hot
Enter press filtration juice described in 5-15 parts by weight, is cooled to as clear as crystal soft paste.
9. Pitaya wine according to claim 1 freezes, it is characterised in that further include fruit.
10. Pitaya wine according to claim 1 freezes, it is characterised in that further include other fruit juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810400099.2A CN108707522A (en) | 2018-04-28 | 2018-04-28 | A kind of Pitaya wine jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810400099.2A CN108707522A (en) | 2018-04-28 | 2018-04-28 | A kind of Pitaya wine jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108707522A true CN108707522A (en) | 2018-10-26 |
Family
ID=63867662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810400099.2A Pending CN108707522A (en) | 2018-04-28 | 2018-04-28 | A kind of Pitaya wine jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108707522A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157115A (en) * | 1996-02-12 | 1997-08-20 | 黄族和 | Method for preparation of fruit and vegetable raw juice |
| CN101041800A (en) * | 2007-04-25 | 2007-09-26 | 北京航空航天大学 | Preparation method of dragon fruit wine |
| CN102697049A (en) * | 2012-06-12 | 2012-10-03 | 邓智广 | Processing method of white bean jelly paste |
| CN104513745A (en) * | 2013-09-26 | 2015-04-15 | 黄秋函 | Pitaya wine and preparation method thereof |
| CN106307475A (en) * | 2016-08-17 | 2017-01-11 | 李小兵 | Grape wine jelly and preparation method thereof |
-
2018
- 2018-04-28 CN CN201810400099.2A patent/CN108707522A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157115A (en) * | 1996-02-12 | 1997-08-20 | 黄族和 | Method for preparation of fruit and vegetable raw juice |
| CN101041800A (en) * | 2007-04-25 | 2007-09-26 | 北京航空航天大学 | Preparation method of dragon fruit wine |
| CN102697049A (en) * | 2012-06-12 | 2012-10-03 | 邓智广 | Processing method of white bean jelly paste |
| CN104513745A (en) * | 2013-09-26 | 2015-04-15 | 黄秋函 | Pitaya wine and preparation method thereof |
| CN106307475A (en) * | 2016-08-17 | 2017-01-11 | 李小兵 | Grape wine jelly and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| IRIS飞鱼: "花样凉粉", 《搜狐HTTPS://WWW.XIACHUFANG.COM/RECIPE/102393757/?STEPS-DETAIL=1》 * |
| 刘宝家等: "《食品加工技术、工艺和配方大全 续集5 下》", 31 October 1999 * |
| 紫韵千千: "桑葚酒冻", 《搜狐HTTPS://WWW.MEISHIJ.NET/ZUOFA/SANGSHENJIUDONG.HTML》 * |
| 高翔等: "火龙果酒发酵工艺的研究", 《中国酿造》 * |
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Application publication date: 20181026 |