Preparation method of wild pawpaw fruit wine

A wild papaya, melon and fruit technology is applied in the field of preparation of wild papaya fruit wine, which can solve the problems of scale, technology and brand building that need to be further developed, and achieve the effects of shortening the production cycle, improving economic benefits and simplifying the production process.

Inactive Publication Date: 2010-12-29
贵阳南瓜蔬蔬科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of fruit wines brewed from these fruits with unique tastes, but most types of fruit wines are still in t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the specific steps of the preparation method of the present invention are as follows:

[0026] a. Crush the rice, pass it through a 40-mesh sieve, and mix it with purified water at a ratio of 1:1 (W / V) to obtain rice slurry;

[0027] b. Liquefaction of rice pulp: After adjusting the pH of rice pulp to 5.7~7.5, add 1.0% liquefying enzyme by weight, control the temperature at 60~70°C, and liquefy for 2 hours to obtain liquefied rice pulp;

[0028] c. Rice pulp saccharification: After adjusting the pH of the liquefied rice pulp to 4.0-4.5, add 2.0% glucoamylase by weight to carry out saccharification, and stop the saccharification when the sugar content reaches 30-35%, to obtain saccharified rice pulp;

[0029] d. Wash the wild papaya, peel and remove seeds, cut into pieces and break, mix with deionized water in a ratio of 1:1 (W / V) and beat to obtain wild papaya juice;

[0030] e. Main fermentation: After mixing the saccharified rice milk and wild papaya ju...

Embodiment 2

[0035] Embodiment 2: the specific steps of the preparation method of the present invention are as follows:

[0036] a. Crush the rice, pass it through a 40-mesh sieve, and mix it with purified water at a ratio of 1:1 (W / V) to obtain rice slurry;

[0037] b. Liquefaction of rice pulp: After adjusting the pH of rice pulp to 5.7~7.5, add 1.5% liquefaction enzyme by weight, control the temperature at 60~70°C, and liquefy for 1.5h to obtain liquefied rice pulp;

[0038] c. Rice slurry saccharification: after adjusting the pH of the liquefied rice slurry to 4.0-4.5, add 2.5% glucoamylase by weight to carry out saccharification, stop saccharification when the sugar content reaches 30-35%, and obtain saccharified rice slurry;

[0039] d. Wash the wild papaya, peel and remove seeds, cut into pieces and break, mix with deionized water in a ratio of 1:1 (W / V) and beat to obtain wild papaya juice;

[0040] e. Main fermentation: After mixing the saccharified rice milk and wild papaya juic...

Embodiment 3

[0045] Embodiment 3: the specific steps of the preparation method of the present invention are as follows:

[0046] a. Crush the rice, pass it through a 40-mesh sieve, and mix it with purified water at a ratio of 1:1 (W / V) to obtain rice slurry;

[0047] b. Liquefaction of rice pulp: After adjusting the pH of rice pulp to 5.7~7.5, add 2.0% liquefaction enzyme by weight, control the temperature at 60~70°C, and liquefy for 1 hour to obtain liquefied rice pulp;

[0048] c. Rice slurry saccharification: after adjusting the pH of the liquefied rice slurry to 4.0-4.5, add 3.0% glucoamylase by weight to carry out saccharification, stop saccharification when the sugar content reaches 30-35%, and obtain saccharified rice slurry;

[0049] d. Wash the wild papaya, peel and remove seeds, cut into pieces and break, mix with deionized water in a ratio of 1:1 (W / V) and beat to obtain wild papaya juice;

[0050] e. Main fermentation: After mixing the saccharified rice milk and wild papaya ju...

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PUM

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Abstract

This invention discloses a preparation method of a wild pawpaw fruit wine. The method comprises the following steps of: after treating rice pulp with a liquefying enzyme and a saccharifying enzyme, mixing the treated rice pulp and wild pawpaw juice according to a proportion of 1:1-1.5(W/W) and fermenting the mixture to obtain the wild pawpaw fruit wine. Compared with the prior art, the preparation method of the invention simplifies the production process, shortens the production period, reduces the production cost, improves the economic benefit and contributes to the industrial fermentation mass production of the wild pawpaw fruit wine. The wild pawpaw fruit wine prepared by the method is mellow, has the faint scent of wild pawpaw, is amber and transparent in colour, offers a pure mouthfeel and long lingering aftertaste, better retains the nutritional value and special flavor of the wild pawpaw and also has better nutritional and healthy functions of fruit wines.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a preparation method of wild papaya fruit wine. Background technique [0002] Papaya plants (Chaenomeles Lindl.) belong to Rosaceae, Pear subfamily, including smooth skin papaya [Chaenomeles sinensis (Thouin) Koehne], wrinkled skin papaya [Chaenomeles speciosa (Sweet) Nakai], hairy leaf papaya [Chaenomeles cathayensis (Hemsl. ) Schneid.], Tibetan papaya [Chaenomeles thibetica Yü] and Japanese papaya [Chaenomeles Japonica (Thunb.) Lindl.], a total of 5 species. According to literature records, papaya has the effects of relaxing muscles and tendons, activating collaterals, quenching thirst and promoting body fluid, calming liver and stomach, expelling wind and dehumidification, and can treat waist and knee pain, beriberi, edema, dysentery, cholera, heartache and abdominal pain and other diseases. , hangover expectorant and other eff...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
Inventor 王文平田亮吴国卿
Owner 贵阳南瓜蔬蔬科技有限公司
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