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Low-alcohol pawpaw honey wine and making method thereof

A technology of papaya and honey wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of difficult guarantee of rice wine quality, difficult operation, complicated operation, etc., achieve nourishing beauty and breast enhancement effects, reduce alcohol content, and have high nutritional value Effect

Inactive Publication Date: 2014-10-22
刘名汉 +1
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

The first is the direct brewing method: use dilute mash to ferment with glucosidase and yeast with low alcohol production capacity, and the final alcohol content is about 10 / vol. This method is complicated to operate and difficult to master, and the quality of rice wine is not easy to guarantee
The second is the original wine dilution method: that is to brew the more mellow original wine first, and then dilute it with water to make the finished wine. This method is difficult to control the solid content, the technical standards are not easy to master, and the unique flavor of rice wine may be lost.
The third is the method of subtracting alcohol: the specific method is vacuum distillation or reverse osmosis, etc. This method is too technically difficult and difficult to operate

Method used

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  • Low-alcohol pawpaw honey wine and making method thereof

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Embodiment example

[0014] (1) Raw material formula: 225kg of glutinous rice, 1600kg of papaya, 1100g of pure rhizopus koji powder, 500g of dry yeast for wine, and 1500g of pectinase.

[0015] (2) Process flow (see figure 1 : Example - low-alcohol papaya honey wine production process flow chart)

[0016] (3) Production method

[0017] 1. After washing and soaking 100kg of glutinous rice for 24-48 hours, take it out, drain the water and cook it. The output of 100kg of glutinous rice is about 180kg. The slurry water of washing and soaking rice is left, and after natural fermentation, it will become Physalis water with an acidity of 0.39 ~0.5%, after sterilization, it is used to adjust the acidity of the mash during the saccharification and fermentation of glutinous rice. Spread the steamed rice and cool it to 32-35°C, pour it into the fermentation tank, break up the rice with 25kg of clear water and 15kg of Physalis water, and spread it 500g of pure Rhizopus koji powder, set up a nest for sacchar...

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Abstract

The invention relates to a low-alcohol pawpaw honey wine and a making method thereof. The invention aims at the problems of high alcohol degree, strong taste and unsuitableness for adult women to drink of general yellow rice wine. The method adopted by the invention is characterized in that the characteristics of beauty treatment, face nourishing, breast enhancement and high nutritional values of pawpaw and the dietetic invigoration advantage of a raw material glutinous rice are used, a dosage ratio of raw materials and auxiliary materials is accurately calculated and controlled, composite fermentation of glutinous rice mash and a concentrated pawpaw juice is carried out, and a glutinous rice mash liquid is used to blend. The alcohol degree of the obtained wine is designed and controlled in an ideal low alcohol range, so the alcohol degree of original wine is reduced, various physical and chemical indexes indicating the quality of the wine meet standards, and the obtained low-alcohol pawpaw honey wine has the characteristics of maintenance of color, smell and taste coordination, sweet mouthfeel, soft, fresh and mellow taste, and rich fruit aroma, is suitable for high-end consumer groups especially adult women and young consumers to drink, and caters to the light and elegant nutrition health rice wine consumption trend.

Description

technical field [0001] The invention relates to a low-alcohol papaya honey wine and a preparation method thereof. Background technique [0002] The alcohol content of ordinary rice wine is generally 15-17 / vol, and the strong taste is directly related to the high alcohol content. The development of low-alcohol refreshing rice wine is an effective way to improve the taste. Currently, there are roughly four methods for developing low-alcohol yellow rice wine. The first is the direct brewing method: use dilute mash to ferment with glucosidase and yeast with low alcohol production capacity, and the final alcohol content is about 10 / vol. This method is complicated to operate and difficult to master, and the quality of rice wine is not easy to guarantee. The second is the original wine dilution method: that is, to brew more full-bodied original wine first, and then dilute it with water to become a finished wine. This method is difficult to control the solid content, and the techni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 蒋维聆刘名汉
Owner 刘名汉
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