Pickled Papaya wine and preparation method thereof

Abstract

The invention discloses a pickled papaya wine and a preparation method thereof, wherein the preparation method comprises following specific steps: juicing pickled papaya to obtain pickled papaya residue and pickled papaya juice; activating acidic yeast, and adding it into the pickled papaya juice for fermentation to obtain pickled papaya fermented wine; soaking the pickled papaya residue in 75% edible alcohol for 3-4 months to obtain soaked fruit wine; mixing the soaked fruit wine and the pickled papaya fermented wine to obtain the pickled papaya wine. The preparation process is simple, papaya juicing rate is high, the pickled papaya wine prepared has high content of oleanolic acid, high nutrient content and delicious taste.

Description

Technical field [0001] The present invention involves the field of fermented fruit and wine technology, especially a sour papaya wine and its preparation methods. Background technique [0002] White -flowering papaya is a specialty of Yunnan, which is similar to the size and mango. Generally, it is blue. The longer the color, the more the color will become golden yellow, and it exudes a seductive fruity aroma.It grows in high -altitude areas above 2000m southwest Yunnan. It has not been polluted by industrial pollution during the growth process. It is a native forest fruit of natural growth. [0003] As the saying goes, there are "apricot Yi Yi, Li Eryi, Papaya Baiyi"; after the fruit of the sour papaya is mature, the color is golden, the smell is fragrant, and the fruit is extremely rich in nutrition.The edible part is 79 %.Iron 4.53mg, vitamin C96.8mg, vitamin A6.35μg.In addition, it also contains 17 amino acids, with a total amino acid content of 529mg / 100g."Compendium of Mate...

AI Technical Summary

Problems solved by technology

The traditional sour papaya wine made by directly soaking sour papaya in white wine has poor taste and strong stamina, and is not suitable for sale in the market