Supercharge Your Innovation With Domain-Expert AI Agents!

A kind of papaya peptide wine and preparation method thereof

A papaya peptide and papaya juice technology is applied in the field of fermented wine to achieve the effects of improving fermentation efficiency, increasing bean flavor and enhancing stability

Active Publication Date: 2018-02-06
南宁荣港生物科技有限公司
View PDF9 Cites 1 Cited by
  • 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

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

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

[0034] A, mixing: adding the papaya juice of 80 parts by weight, the white granulated sugar of 10 parts by weight and the lemon juice of 7 parts by weight in the clean fermentation tank, stirring makes the white granulated sugar fully dissolve, and the fermentation bottom liquid is obtained, wherein,

[0035] The preparation method of the papaya juice is as follows: selecting fresh, fully mature and pest-free papaya, cleaning the papaya skin, peeling and deseeding, beating the pulp, placing the obtained pulp in a clean container, adding the pulp 0.5% by weight of pectinase was enzymatically hydrolyzed at 55°C for 2 hours, and the papaya juice was obtained after the enzymatic hydrolysis was completed.

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

Embodiment 2

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

[0052] A, mixing: add the papaya juice of 90 weight parts, the white granulated sugar of 15 weight parts and the lemon juice of 8.5 weight parts to the clean fermentation tank, stir to make the white granulated sugar fully dissolve, and obtain the fermentation bottom liquid, wherein,

[0053] The preparation method of the papaya juice is as follows: selecting fresh, fully mature and pest-free papaya, cleaning the papaya epidermis, peeling and deseeding, beating the pulp, placing the pulp in a clean light-proof bag and sealing, and placing the pulp in a Frozen at 18°C ​​and then thawed at 15°C, repeated 3 times, then put the frozen and thawed pulp in a clean container, add 0.5% pectinase by weight of the pulp, enzymatic hydrolysis at 55°C for 2h, the enzyme After the solution is completed, the papaya juice is obtained,

[0054] The preparation method of the lemon juice is as follows: select f...

Embodiment 3

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

[0070] A, mixing: adding 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 in the clean fermentation tank, stirring to make the white granulated sugar fully dissolve, to obtain the fermentation bottom liquid, wherein,

[0071] The preparation method of the papaya juice is as follows: selecting fresh, fully mature and pest-free papaya, cleaning the papaya skin, peeling and deseeding, beating the pulp, placing the pulp in a clean light-proof bag and sealing, Freeze and freeze at -18°C, then thaw at 15°C, repeat 5 times, then place the frozen and thawed pulp in a clean container, add 0.5% pectinase by weight of pulp, and enzymolysis at 55°C for 2 hours , the papaya juice is obtained after the enzymatic hydrolysis is completed,

[0072] The preparation method of the lemon juice is as follows: select fresh and pest-...

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 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, in particular to a papaya peptide wine and a preparation method thereof. Background technique [0002] Fruit wine is a low-alcohol beverage wine made from fruit or wild fruit, which is brewed or prepared by processes such as crushing, juicing, fermentation or soaking. Because of its good palatability, unique flavor, and certain health care functions huge. Soybean meal is a by-product obtained from soybean extraction of soybean oil, which contains 40%-48% protein, 2.5%-3.0% lysine, 0.6%-0.7% tryptophan, 0.5%-0.7% methionine, and is usually used for animal feed. [0003] Fruit and soybean meal are used as raw materials to ferment and prepare fruit wine. The flavor of the fruit is used to cover up the beany smell. The soybean meal is enzymatically fermented into small peptides, which improves the nutritional value of the fruit wine. This idea has not yet been reported. SUMMARY OF THE INVE...

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
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 黄赵才
Owner 南宁荣港生物科技有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

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

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com