Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production technological method for papaya yellow wine

A production process, the technology of papaya, is applied in the production process of papaya rice wine, which can solve the problems of low alcohol content of glutinous rice rice wine, bad taste of papaya rice wine, etc., and achieve the effect of unique flavor

Inactive Publication Date: 2014-03-19
FANGXIAN YERENQUAN WINE
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The papaya rice wine obtained by the above method is to use papaya juice and glutinous rice rice wine to mix and age. Since the glutinous rice rice wine has a low alcohol content, the active ingredients of papaya cannot be fully extracted and the resulting papaya rice wine has a bad mouthfeel.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The production process method of papaya rice wine, the steps are as follows:

[0020] (1). Choose fresh, ripe, non-rotten papaya, wash it with water, cut the papaya, remove the core, take the pulp into slices, about 0.1 cm in size, dry the small pieces in the sun, then sieve to remove the powder, then wash and drain the water to get the papaya piece;

[0021] (2). Soak the papaya slices in 60-degree white wine; for every 100 kg of white wine, put 20 kg of papaya slices into the white wine and soak for 4 months; separate the papaya slices from the white wine, settle for 7 days, and take the clarified papaya white wine for later use ;

[0022] (3). Use glutinous rice to make rice wine according to the traditional method, control the fermentation temperature at 28°C-30°C, and ferment for 15-20 days. After the fermentation process is over, separate the glutinous rice rice wine and settle for 30 days.

[0023] (4). Take the clarified glutinous rice wine, sterilize it a...

Embodiment ２

[0027] The production process method of papaya rice wine, the steps are as follows:

[0028] (1). Choose fresh, ripe, non-rotten papaya, wash it with water, cut the papaya, remove the core, take the pulp into slices, about 0.1 cm in size, dry the small pieces in the sun, then sieve to remove the powder, then wash and drain the water to get the papaya piece;

[0029] (2). Soak the papaya slices in 50-degree white wine; for every 100 kg of white wine, put 30 kg of papaya slices into the white wine and soak for 6 months; separate the papaya slices from the white wine, settle for 10 days, and take the clarified papaya white wine for later use ;

[0030] (3). Use glutinous rice to make rice wine according to the traditional method, control the fermentation temperature at 28°C-30°C, and the fermentation time is 15-20 days. After the fermentation process is completed, the glutinous rice rice wine is separated and precipitated for 15 days.

[0031] (4). Take the clarified glutin...

Embodiment 3

[0035] The production process method of papaya rice wine, the steps are as follows:

[0036] (1). Choose fresh, ripe, non-rotten papaya, wash it with water, cut the papaya, remove the core, take the pulp into slices, about 0.1 cm in size, dry the small pieces in the sun, then sieve to remove the powder, then wash and drain the water to get the papaya piece;

[0037] (2). Soak the papaya slices in 55-degree white wine; for every 100 kg of white wine, put 25 kg of papaya slices into the white wine and soak for 4-6 months; separate the papaya slices from the white wine, settle for 10 days, and take clarified papaya Liquor spare;

[0038] (3). The fermentation temperature is controlled at 28°C-30°C, and the fermentation time is 15-20 days. After the fermentation process is completed, the glutinous rice wine is separated and precipitated for 20 days;

[0039] (4). Take the clarified glutinous rice wine, sterilize at 115-125°C with an instant high-temperature sterilizer, then ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a production technological method for papaya yellow wine. The technological points of the method includes: putting papaya slices into 50-60 degree liquor to undergo soaking for 4-6 months; putting the papaya slices into every 100kg of liquor, and separating the papaya slices from the liquor, thus obtaining a papaya liquor; then mixing the papaya liquor with glutinous rice yellow wine prepared by a traditional method in a ratio of 1:1-1:3, and conducting aging, thus obtaining the papaya yellow wine. The method provided by the invention adopts liquor to soak papaya so as to fully extract effective components of papaya, makes use of the drug properties of papaya and the taste of yellow wine, and cooperates with the alcoholic strength of liquor to prepare the papaya yellow wine. The papaya yellow wine has the alcohol concentration of liquor and the taste of yellow wine, as well as the fragrant flavor unique to papaya, thus having a unique flavor.

Description

technical field [0001] The invention relates to a production process of papaya rice wine. Background technique [0002] Papaya is warm and sour in nature, calms the liver and stomach, relaxes tendons and collaterals, and has many functions such as strengthening the spleen and stomach, helping digestion, laxative, relieving heat and thirst, detoxifying alcohol, lowering blood pressure, reducing swelling, clearing milk, and repelling insects. Modern medicine It has been proved that papaya can antibacterial and anti-inflammatory, relax muscles and collaterals, soften blood vessels, resist aging and beautify skin, dispel wind, relieve pain and reduce swelling, and can prevent the synthesis of human carcinogen nitrosamines. Papaya contains oleanolic acid with broad-spectrum antibacterial effect, which is A compound that has the effects of preventing influenza, protecting the liver and reducing enzymes, anti-inflammatory and antibacterial, and removing hypolipemia. , reducing bl...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/04
Inventor 欧阳启兵
Owner FANGXIAN YERENQUAN WINE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com