Brewing method of pawpaw rice wine

A technology of papaya and rice wine, which is applied in the field of fermented rice, can solve the problems that rice wine is difficult to attract consumption desires, and achieve the effects of avoiding changes in acidity, resisting bacterial infection, and improving taste

Active Publication Date: 2014-11-19
HUANGSHAN DUOWEI BIOLOGICAL GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice wine, also known as Jiuniang, sweet wine, is brewed from glutinous rice. It is a traditional specialty wine in China. The traditional processing technology of rice wine mainly includes soaking, cooking, saccharification, fermentation and distillation. With the development of social economy, people's quality of rice wine The requirements are getting higher and higher, and the rice wine brewed by traditional processing technology has been difficult to attract people's consumption desire

Method used

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  • Brewing method of pawpaw rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the preparation of sweet fermented glutinous rice

[0022] Wash and soak the glutinous rice for 8 hours, steam at 100°C for 30 minutes, then pour the steamed cooked glutinous rice with pure water, cool to 30°C, sprinkle finely ground sweet wine koji evenly into the cooked glutinous rice, then pour the cooked glutinous rice Put it into a food box, keep it warm at 30°C for 2 days, until the saccharification juice oozes out, and obtain sweet wine. The mass ratio of sweet wine koji to cooked glutinous rice is 0.8:100.

Embodiment 2

[0023] Embodiment 2: the preparation of papaya rice wine

[0024] 1) Preparation of raw materials: Clean the surface of fresh and ripe papaya, remove the core, and drain the water in the pulp. The papaya mentioned is sour papaya with high acidity. The selected papaya is large, and the net weight of each papaya is More than 250g;

[0025] 2) Crushing and juicing: crush the drained pulp into pulp, separate the juice and pomace, add potassium metabisulfite to the juice to adjust the SO2 concentration in the juice to 100-120mg / L, collect the pomace for later use ;

[0026] 3) Mixed fermentation in batches: Weigh the sweet wine with a mass ratio of 1:1 and the papaya juice obtained in step 2, divide the sweet wine and papaya juice into three parts, first take one part of sweet wine and papaya juice and mix evenly , inoculate fruit wine dry yeast into the mixture, pump it into the pre-fermenter, ferment at 26°C for 20 hours, then add a portion of sweet wine and papaya juice to the...

Embodiment 3

[0029] Embodiment 3: the preparation of papaya rice wine

[0030] 1) Deodorize premium edible alcohol with activated carbon;

[0031] 2) Soak the pomace collected in Example 2 with the deodorized alcohol obtained, first soak the pomace with 25% alcohol for 10 days, stir the soaking solution once a day, separate and soak the pomace and soak the original wine, and then Then use the deodorizing alcohol with 20% alcohol to soak the soaked pomace separated for the first time for 7 days, stir the soaking liquid once a day, then separate and recover the original wine for soaking, the mass ratio of the deodorized alcohol used for each soaking to the pomace is 1 :1.5;

[0032] 3) Collect the soaked raw wine obtained by soaking pomace twice, glue it down, filter, put the filtrate into a tank, and store it at 13°C for 6 months to obtain soaked papaya rice wine.

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Abstract

The invention discloses a method for brewing papaya rice wine. The preparation method comprises the following steps of: selecting fresh papaya, crushing, juicing, mixing, fermenting, filtering, performing post-fermentation, clarifying, ageing, and soaking fruit residues; and mixing, clarifying, filtering and canning. The nutrition and medicinal value of papaya are mixed, the drinking mouthfeel aroma and aroma coordination of the rice wine are improved, and the sourness and sweetness are moderate.

Description

technical field [0001] The invention relates to the technical field of fermented rice wine, in particular to a method for brewing papaya rice wine. Background technique [0002] Rice wine, also known as Jiuniang, sweet wine, is brewed from glutinous rice. It is a traditional specialty wine in China. The traditional processing technology of rice wine mainly includes soaking, cooking, saccharification, fermentation and distillation. With the development of social economy, people's quality of rice wine The requirements are getting higher and higher, and the rice wine brewed by traditional processing techniques has been difficult to attract people's consumption desire. [0003] Papaya has been known as the "fruit of Baiyi" since ancient times. It is warm and sour in nature, calms the liver and stomach, and has various functions such as strengthening the spleen and stomach, helping digestion, laxative, eliminating thirst and quenching thirst. Modern medical experiments have prove...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 周玉彬
Owner HUANGSHAN DUOWEI BIOLOGICAL GRP
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