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Brewing method of wine prepared from papaya and honeysuckle

A honeysuckle wine and honeysuckle technology, applied in the field of wine making, can solve the problems of loss of papaya nutrients, unstable color of fruit wine, poor taste of fruit wine, etc., and achieve the effect of complete wine body, low alcohol content and strong papaya fruit aroma

Inactive Publication Date: 2013-10-16
王正金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, papaya fruit wine is mostly made of papaya soaked wine and fermented wine. Papaya soaked wine is made by soaking papaya in edible alcohol or white wine to make soaked wine. The wine made by this method, due to the nature of papaya itself, the taste of the fruit wine made It is not good, and it also has a pungent liquor taste; papaya fermented wine is to squeeze papaya to extract juice, and then add yeast to ferment. The pomace left in the process will cause the loss of part of the nutrients of papaya. Therefore, the fruit aroma is easy to lose, the wine quality is easy to oxidize, and the color of the fruit wine is unstable.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A brewing method of papaya honeysuckle wine, the steps are:

[0020] 1) Squeeze papaya to get juice and pomace;

[0021] 2) Add citric acid to the juice to pH 3.0, then add pectinase with a total volume of 40mg / L after adding citric acid, let it stand at 6°C for 2 days, and then take the supernatant;

[0022] 3) Add 0.6% active dry yeast by weight to the supernatant, ferment at 12°C for 17 days, take it out for disinfection and sterilization, and obtain fermented liquor;

[0023] 4) Add 7% of the weight of honeysuckle to the pomace and mix evenly, then add water 5 times the total weight of the added honeysuckle and 0.6% of koji to obtain a mixed fermentation material, and add 50mg / kg of its weight to the fermentation material Put the pectinase at a temperature of 8°C for 12 hours, then ferment at a temperature of 20°C for 7 days, then filter and distill to obtain distilled liquor;

[0024] 5) Mix the fermented liquor with the distilled liquor at a ratio of 3:1, and ag...

Embodiment 2

[0027] A brewing method of papaya honeysuckle wine, the steps are:

[0028] 1) Squeeze papaya to get juice and pomace;

[0029] 2) Add citric acid to the juice to pH 3.1, then add pectinase with a total volume of 35 mg / L after adding citric acid, let it stand at 8°C for 2 days, and then take the supernatant;

[0030] 3) Add 1% active dry yeast by weight to the supernatant, ferment at 10°C for 20 days, take it out for disinfection and sterilization, and obtain fermented liquor;

[0031] 4) Add 5% of the weight of honeysuckle to the pomace and mix evenly, then add 1 times the total weight of water and 0.01% of distiller's koji to obtain a mixed fermentation material, and add 100mg / kg of its weight to the fermentation material Put the pectinase at a temperature of 5°C for 20 hours, then ferment at a temperature of 25°C for 5 days, then filter and distill to obtain distilled liquor;

[0032] 5) Mix the fermented liquor with the distilled liquor at a ratio of 1:1, and age for 1 m...

Embodiment 3

[0035] A brewing method of papaya honeysuckle wine, the steps are:

[0036] 1) Squeeze papaya to get juice and pomace;

[0037] 2) Add citric acid to the juice to pH 3.2, then add pectinase with a total volume of 45mg / L after adding citric acid, let it stand at 5°C for 1 day, and then take the supernatant;

[0038] 3) Add 0.01% active dry yeast by weight to the supernatant, ferment at 15°C for 15 days, take it out for disinfection and sterilization, and obtain fermented wine;

[0039] 4) Add 10% of the weight of honeysuckle to the pomace and mix evenly, then add water 10 times the total weight after adding honeysuckle, and 1% of koji to obtain a mixed fermentation material, and add 10 mg / kg of its weight to the fermentation material Put the pectinase at a temperature of 10°C for 5 hours, then ferment at a temperature of 15°C for 10 days, filter and distill to obtain distilled liquor;

[0040] 5) Mix the fermented liquor with the distilled liquor at a ratio of 1:1 to obtain p...

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PUM

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Abstract

The invention discloses a brewing method of wine prepared from papaya and honeysuckle. The brewing method comprises the following steps: 1) adding citric acid in papaya juice till the pH value is 3.0-3.3, and then adding pectinase to clarify; 2) adding active dry yeast accounting for 0.01-1% of the weight of the clarified juice, and fermenting for 15-20 days at the temperature of 10-15 DEG C to obtain fermentation wine; 3) adding honeysuckle accounting for 5-10% of the weight of the papaya pomace in the papaya pomace, uniformly mixing, adding water accounting for 1-10 times of the total weight and adding distiller's yeast accounting for 0.01-1% of the total weight after honeysuckle is added, fermenting for 5-10 days at the temperature of 15-25 DEG C, and then filtering and distilling to obtain distilled wine; 4) mixing the fermented wine and the distilled wine at the ratio of (1-5):1 to obtain the wine prepared from papaya and honeysuckle. The wine prepared by the brewing method not only retains the nutrition values and the health-care functions of papaya and honeysuckle, but also is strong in fragrance, mellow in taste, and soft in mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for brewing papaya and honeysuckle wine. Background technique [0002] Papaya is rich in minerals such as amino acids, vitamins, calcium and iron, as well as papain and papain. Rich, sweet and delicious, it has the elegant titles of "the fruit of Baiyi", "the emperor of fruits" and "longevity melon". It is one of the four famous fruits in Lingnan. [0003] Honeysuckle, also known as honeysuckle, silver flower, double flower, etc., has been known as a good medicine for clearing away heat and detoxification since ancient times. Contains chlorogenic acid, inositol, flavonoids, etc. It is sweet and cold in nature and fragrant in nature. It is sweet and cold in clearing away heat without hurting the stomach. Honeysuckle can not only disperse wind-heat, but also detoxify blood. It is used for various febrile diseases, such as body heat, rash, spots, heat-toxin so...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 王正金
Owner 王正金
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