Method for brewing active papaya wine

A technology of papaya and fresh papaya, which is applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of centralized listing period and difficult storage, etc., and achieve the improvement of enterprise efficiency and product quality. The effect of quality, continuous and balanced start

Inactive Publication Date: 2012-01-11
叶高瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can use fresh or dried papaya as raw material to make fruit wine, which can completely solve the problem of concentrated papaya fruit in the market and difficu

Method used

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Embodiment Construction

[0037] The brewing method of active papaya fruit wine of the present invention can adopt fresh papaya or dried papaya as raw material to make. Include the following steps:

[0038] (1) material preparation: prepare fresh papaya or dried papaya;

[0039] (2) Selection and cleaning: select fresh or dried papaya, remove impurities, and clean;

[0040] (3) Pretreatment. Pretreatment when the raw materials are fresh papaya and dried papaya:

[0041] A. The pretreatment when the raw material is fresh papaya;

[0042] Peeling: remove the peel of fresh papaya and the black seeds in the fruit capsule;

[0043] B. Pretreatment when raw material is dry papaya;

[0044]1) Pulverize, dry papaya (moisture content 12%), corn are pulverized into 80-120 purpose powder respectively with pulverizer;

[0045] 2) Mixing, mixing dry papaya powder and corn flour in a weight ratio of 8:2 at a temperature of 27° C., stirring and homogenizing to form a mixed powder;

[0046] 3) Rapid fermentatio...

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PUM

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Abstract

The invention discloses a method for brewing active papaya wine. The method is characterized by comprising the following steps of 1, preparing raw materials, 2, selecting and cleaning, 3, carrying out pretreatment through the processes of 1) when a raw material is a dried papaya, crushing respectively the dried papaya and corn into powder by a crusher, 2) mixing the dried papaya powder and the corn powder according to a weight ratio of 8: 2, and 3), carrying out fast fermentation comprising the steps of mixing clear water and the mixed powder according to a weight ratio of 1: 8, heating the mixture to a temperature of 98 to 100 DEG C, maintaining for 10 to 15 minutes, cooling the heated mixture to a temperature of 27 to 29 DEG C and carrying out fast fermentation for 46 to 50 hours, 4, carrying out separation and juicing through the process of squeezing the fermented mixed powder obtained by the step 3) by a gas-filled membrane pressure filter to obtain juice when a raw material is a dried fruit, 5, dissolving, 6, regulating sugar content and acidity, 7, carrying out re-fermentation, 8, carrying out pomace separation, 9, carrying out after-fermentation, 10, regulating activity, 11, carrying out clarification, and 12 carrying out ultrafiltration. The method for brewing active papaya wine solves the problem that when a large number of papayas are on sale, the papayas are not east to be preserved and also solves the problem that dried papayas obtained by the traditional drying method have low economic benefits. The method for brewing active papaya wine guarantees continuous supply of a papaya raw material and improves product quality and thus improving profits of wineries.

Description

technical field [0001] The invention relates to a beverage brewing method, in particular to a brewing method of active papaya fruit wine. The present invention is an improvement application of the inventor's prior patent application ZL02158631.4. Background technique [0002] Papaya is a kind of fruit rich in natural plant nutrition, which abounds in subtropical regions. The fruit food of papaya contains various trace elements and vitamins. According to the records of the Chinese Medicine Dictionary: Papaya has anti-tumor and strong anti-cancer, anti-bacterial, parasitic effects, can help protein digestion, enhance absorption, and can treat chronic indigestion and gastritis. [0003] Due to the concentration of papaya fruits on the market, a large number of papaya fruits are not easy to store after they are on the market, resulting in rot. It is impossible to form industrialized processing to increase its added value, which affects people's enthusiasm for planting papaya. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 叶高瑞
Owner 叶高瑞
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