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Pawpaw peptide liquor and making method thereof

A technology of papaya peptide and papaya, applied in the field of fermented wine, to achieve the effect of harmonious flavor, improving immunity and reducing beany smell

Active Publication Date: 2015-11-11
南宁荣港生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fruit and soybean meal are used as raw materials to ferment and prepare fruit wine. The flavor of fruit is used to cover up the beany smell. Soybean meal is fermented into small peptides through enzymatic hydrolysis, which improves the nutritional value of fruit wine. This idea has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of papaya peptide wine, comprising the following steps:

[0034] A. Mixing: Add 80 parts by weight of papaya juice, 10 parts by weight of white granulated sugar and 7 parts by weight of lemon juice into a clean fermenter, stir to fully dissolve the white granulated sugar, and prepare the fermentation bottom liquid, wherein,

[0035] The preparation method of the papaya juice is as follows: select fresh, fully mature and insect-free papaya, clean the skin of the papaya, beat the pulp after peeling and removing the seeds, place the prepared pulp in a clean container, add the pulp 0.5% pectinase by weight, enzymolysis at 55°C for 2 hours, and the papaya juice was obtained after the enzymolysis was completed,

[0036] The preparation method of the lemon juice is as follows: select fresh and insect-free lemons, soak them in 2wt% light salt water for 30 minutes, rinse them with clean water, cut them in half, and squeeze them with a special citrus crusher ...

Embodiment 2

[0051] A preparation method of papaya peptide wine, comprising the following steps:

[0052] A. Mixing: Add 90 parts by weight of papaya juice, 15 parts by weight of white granulated sugar and 8.5 parts by weight of lemon juice into a clean fermenter, stir to fully dissolve the white granulated sugar, and obtain a fermentation bottom liquid, wherein,

[0053] The preparation method of the papaya juice is as follows: select fresh, fully mature, and insect-free papaya, clean the skin of the papaya, remove the skin and seeds, beat the pulp, place the pulp in a clean light-proof bag and seal it, and place it in the - Freeze at 18°C ​​and then thaw at 15°C, repeat 3 times, then put the frozen-thawed fruit pulp in a clean container, add pectinase with 0.5% weight of the pulp, enzymolyze at 55°C for 2 hours, and enzymatically After the solution is completed, the papaya juice is obtained,

[0054] The preparation method of the lemon juice is as follows: select fresh and insect-free l...

Embodiment 3

[0069] A preparation method of papaya peptide wine, comprising the following steps:

[0070] A, mixing: the papaya juice of 100 parts by weight, the white granulated sugar of 20 parts by weight and the lemon juice of 10 parts by weight are added in the clean fermenter, stir to make the white granulated sugar fully dissolve, and make the fermentation base liquid, wherein,

[0071] The preparation method of the papaya juice is as follows: select fresh, fully mature and insect-free papaya, clean the papaya skin, remove the skin and seeds, beat the pulp, place the pulp in a clean light-proof bag and seal it, Freeze at -18°C and then thaw at 15°C, repeat 5 times, then put the frozen-thawed pulp in a clean container, add pectinase at 0.5% of the pulp weight, and enzymatically hydrolyze at 55°C for 2 hours , the papaya juice is obtained after the enzymolysis is completed,

[0072] The preparation method of the lemon juice is as follows: select fresh and insect-free lemons, soak them...

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PUM

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Abstract

The invention relates to pawpaw peptide liquor and a making method thereof. The pawpaw peptide liquor mainly comprises, by weight, 80-100 parts of pawpaw juice, 20-50 parts of water, 20-25 parts of bean pulp, 15-20 parts of lemon juice, 10-20 parts of white granulated sugar and 0.1-0.5 part of spices. The making method of the pawpaw peptide liquor mainly includes the steps of mixing, spice extract preparation, enzymolysis, primary fermentation, post fermentation, filtering, clarification, filling, sterilization and the like. The pawpaw peptide liquor and the making method thereof have the advantages that the utilization rate of the raw materials is high and sulfur dioxide does not need to be added in the production process; besides, the made pawpaw peptide liquor is strong in flavor, good in nutrition, free of the beany flavor and good in palatability, and the pawpaw peptide liquor has certain functions of feature beautifying, skin nourishing, immunity improving and the like.

Description

technical field [0001] The invention belongs to the technical field of fermented wine, and in particular relates to a papaya peptide wine and a preparation method thereof. Background technique [0002] Fruit wine is a low-alcohol beverage wine brewed or blended from fruit or wild fruit through crushing, juicing, fermentation or soaking. Because of its good palatability and unique flavor, it has certain health care functions and has a promising market prospect huge. Soybean meal is a by-product obtained after soybean oil is extracted from soybeans. It contains 40%-48% protein, 2.5%-3.0% lysine, 0.6%-0.7% tryptophan, and 0.5%-0.7% methionine. It is usually used as an animal food feed. [0003] Fruit and soybean meal are used as raw materials to ferment and prepare fruit wine, and the flavor of fruit is used to cover up the beany smell. The soybean meal is fermented into small peptides through enzymatic hydrolysis, which improves the nutritional value of fruit wine. This idea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 黄赵才
Owner 南宁荣港生物科技有限公司
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