Optimization of the Production Process of Pitaya Rose Rice Wine
To explore the production process of pitaya rose rice wine,red heart pitaya and dark red rose were used as added raw materials.Pitaya was steamed with rose and glutinous rice in a certain ratio,and liqueur koji was added for saccharification and fermentation to produce pitaya rose rice wine.Using sensory evaluation as the indicator,single factor experiments and orthogonal experiments were conducted to optimize the product.Taking the quality of glutinous rice as the formula benchmark,the optimal formula and process conditions were obtained as follows:30%pitaya addition,16%rose addition,0.4%liqueur koji addition,fermentation temperature 30℃,ferment for 4 days.Under these conditions,the rice wine is bright color,unique pitaya color,harmonious floral and fruity aroma,suitable sour and sweet taste,unique style,and maintained the unique nutritional value of pitaya and rose.The results of the physical and chemical indexes of the product show that the total acid content was measured to be 5.77 g·L-1,the sugar content was 22 °Bx,and the ethanol concentration was 8%vol,all of which comply with national standards.
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