Preparation method for pawpaw health-care wine

A kind of papaya health wine and papaya technology, applied in the field of fermented fruit wine, can solve the problems of consumers' bad influence, uneven quality, poor appearance authenticity, etc., and achieve the effect of quickly replenishing physical strength, low alcohol content, and improving stability

Inactive Publication Date: 2012-04-04
XIAN FENGYUAN FRUITS TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fruit wines currently on the market are grape wines, and the quality is uneven, and some even add excessive food additives in the production process of the wine, causing adverse eff

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1: Take 1130g of fully ripe papaya fruit, wash it, peel and core it, cut it into small cubes, put it in a protective agent solution that is 1.5 to 2 times the weight of the papaya fruit, and let it stand for 20 minutes. The protective agent solution includes 0.1% vitamin C, 0.3% salt and 0.5% citric acid; remove the soaked papaya pieces, crush them into a slurry, add 100g of honey while crushing and beating, and make a papaya honey slurry;

[0027] Step 2: Add 1 liter of papaya honey slurry in step 1, adjust the acidity and sugar content;

[0028] Step 3: Put the mixed juice formed in step 2 into a fermentation bottle with a safety valve, add KIM yeast in an amount of 0.3g / liter mixed juice, take 10 times the mass of dry yeast and culture the mixed juice at 42°C It is prepared by activating yeast in an oven for 30-60 minutes; fermented for 10 days at 25°C; no gas is produced, and the pre-fermentation is completed;

[0029] Step 4: After the pre-fermentation is com...

Embodiment 2

[0037] Step 1: Take 11.3kg of fresh papaya with good maturity, wash it, peel and remove the core, cut into small cubes, put it in the protective agent solution that is 1.5 to 2 times the weight of the papaya fruit, and let it stand for 20 minutes. The protective agent solution includes 0.3% vitamin C, 0.1% salt and 0.3% citric acid; take out the soaked papaya pieces, crush and beat them into a slurry, add 1kg of honey while crushing and beating, and make a papaya honey slurry;

[0038] Step 2: Add 10 liters of papaya honey slurry in step 1, adjust the acidity and sugar content;

[0039] Step 3: Put the mixed juice formed in step 2 into a fermentation bottle with a safety valve, add KIM yeast in an amount of 0.3g / liter mixed juice, take 10 times the mass of dry yeast and culture the mixed juice at 42°C It is prepared by activating yeast in an oven for 30-60 minutes; fermented for 16 days at 20°C; no gas is produced, and the pre-fermentation is completed;

[0040] Step 4: After...

Embodiment 3

[0048] Step 1: Take 505kg of fully ripe papaya fruit, clean it, peel off the core and cut into small cubes, put it in a protective agent solution that is 1.5 to 2 times the weight of the papaya fruit, and let it stand for 20 minutes. The protective agent solution includes 0.2% vitamin C, 0.5% salt and 0.1% citric acid; fish out the soaked papaya pieces, crush and beat them into a slurry, add 50kg of honey while crushing and beating, and make a papaya honey slurry;

[0049]Step 2: Take 500 liters of papaya honey slurry in step 1, adjust the acidity and sugar content;

[0050] Step 3: Put the mixed juice formed in step 2 into a fermentation bottle with a safety valve, add KIM yeast in an amount of 0.3g / liter mixed juice, take 10 times the mass of dry yeast and culture the mixed juice at 42°C It is prepared by activating yeast in an oven for 30-60 minutes. Under the condition of 23°C, ferment for 14 days; no gas is produced, and the pre-fermentation is completed;

[0051] Step ...

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PUM

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Abstract

The invention relates to the field of fermentation fruit wine, in particular to a preparation method for fermentation type pawpaw health-care wine, which comprises the following steps of: sequentially carrying out raw material fruit screening, cleaning, peeling and core removal, crushing pulping, ingredient regulation, jar filling, yeast adding fermentation, jar pouring, aging, blending and wine mixing, clarification, filtering, storage, sterilization, checkout, package and warehouse entry. The preparation method is characterized in that pawpaw is cut into blocks after peeling and core removal, pawpaw blocks are put into protection agent solution with the weight being1.5 to 2 times of the weight of the pawpaw fruit, the still standing is carried out for 20 minutes, the soaked pawpaw blocks are taken out and are crushed into pulp, the honey is added during crushing pulping, and the addition quantity of the honey is ten percent of the total quantity of the fruit for fermentation wine. The invention provides the preparation method for the pawpaw health-care wine which has pure and mild wine smell and dense perfume, the nutritional value and the health-care effect of the pawpaw and the honey, unique flavor and suitability for being drunk by the public.

Description

technical field [0001] The invention relates to the field of fermented fruit wine, in particular to a preparation method for the production of fermented papaya health wine. Background technique [0002] Papaya is the fruit of Rosaceae papaya, which is produced in most parts of my country. The amount of processing is very small, and there are cans, preserved fruits and other products, so a large number of fruits rot every year, and the loss is huge. In this case, the use of modern biotechnology to produce deep-processed products can increase the added value of the products and find a new way for fruit farmers to get rich. [0003] The deep-processing products of biotechnology are refined from raw fruits after processing, yeast fermentation, clarification and other processes. The fermented papaya mead produced by this technology is fermented wine with whole pulp. Therefore, it not only contains rich vitamins and amino acids needed by the human body, but also various flavor ...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 杜锡莹李迁恩杜少恳王智民
Owner XIAN FENGYUAN FRUITS TECH
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