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Papaya sake and method for producing the same

A papaya and sake technology, applied in the preparation of alcoholic beverages, can solve the problems of light taste, poor transparency, and easy precipitation, and achieve the effects of improving food value and nutritional value, preventing kidney stones, and mellow wine.

Inactive Publication Date: 2012-05-23
TONGBO LESHEN BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of it are that the wine body is not full, the taste is light, the transparency is poor, the active ingredients in the papaya cannot be fully utilized, and the common people are prone to dry mouth after drinking. sensory quality

Method used

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  • Papaya sake and method for producing the same
  • Papaya sake and method for producing the same

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Experimental program
Comparison scheme
Effect test

Embodiment

[0086] Embodiment: the present invention is made by the material of following weight ratio:

[0087] Glutinous rice is processed into sweet wine mash, crushed papaya puree and fruit wine yeast in a ratio of 1:1:1 and then fermented.

[0088] The production method that the present invention takes is:

[0089] 1) Steamed rice: Wash and soak the glutinous rice for 8 hours, then steam it with steam at 100°C for 30 minutes until it is cooked and not sticky or loose;

[0090] 2) Drain the rice: pour the steamed rice with pure water and cool to 30°C;

[0091] 3), mixed koji: evenly sprinkle the finely ground koji in the rice, the ratio of the amount of koji to the rice is 0.8:100;

[0092] 4) Cultivation and saccharification: Pour the rice mixed with Xiaoqu into a vat and incubate at room temperature (not exceeding 28°C) for 3 days until the saccharification juice oozes out;

[0093] 5), vat flushing: Pour the same volume of pure water into the above vat to obtain sweet wine mash;...

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PUM

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Abstract

The invention discloses a papaya sake and production method thereof. The papaya sake is prepared by the following materials of fermented glutinous rice mash after treating sticky rice, crushed papaya raw pulp and fruit wine yeast with a weight ratio of 1:1:1. Because the invention employs above scheme for production, comparing with the present technology, the papaya sake of the invention has advantages of plumpy wine body, clear and transparent, delicate fruit aroma, pure taste, flexible and tasty, rich amino acid, vitamin and nutrition.

Description

Technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to papaya sake and a production method thereof. Background technique [0002] Papaya is a deciduous shrub belonging to the family Rosaceae, with long oval leaves, sharp leaves, and fine honeyed edges, suitable for dense planting. Self-pollination, no big or small years, gray-brown branches, blooming in early April, papaya flesh is thick, rich in aroma, sweet and delicious, rich in nutrition, its unique papaya enzyme can clear the heart and lungs, and can also help digestion and cure stomach problems. It is unique Papain has anti-tumor effect, and has strong anti-cancer activity on lymphoid leukemia cells; papaya is known as the "King of Baiyi Fruits", the flesh of papaya is orange or red orange, and the edible rate is high. Vitamin C, calcium, phosphorus, potassium, and minerals are high in nutrition, easy to absorb, and have the func...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 张建民陈登强秦伟王盛欣许万淮
Owner TONGBO LESHEN BEVERAGE