Pickled Papaya wine and preparation method thereof

A technology of sour papaya and sour wood, which is applied in the field of fermented fruit wine, can solve the problems of high stamina, unsuitability for sale, and poor taste of sour papaya wine, and achieve the effects of rich nutrition, increased juice yield, and good fermentation effect

Active Publication Date: 2016-03-02
云南喝对酒酒业有限公司 +1
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

The traditional sour papaya wine made by directly soaking sour papaya in white w

Method used

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Embodiment 1

[0038]A kind of sour papaya wine of the present invention is prepared by following preparation method:

[0039] 1) Pretreatment of raw materials: select sour papaya fruits that are eight or nine mature, free from rot, deterioration, diseases and insect pests, wash and dry; cut the sour papaya into petals, remove the sour papaya seeds, cut them into 2mm thin slices with a slicer, and then use a screw extruder Squeeze the juice to obtain sour papaya juice and sour papaya residue, wherein the juice yield of the detected sour papaya juice is 75%, and the total acid content in the sour papaya juice is 3.3%. Dry the sour papaya residue at 60°C to a moisture content of 15.0% for later use.

[0040] 2) Prepare sour papaya fermented wine:

[0041] 2.1. Pre-fermentation treatment of sour papaya juice: Add edible soda to the sour papaya juice obtained in step 1), adjust the total acid content of sour papaya juice to 0.6%; then add 1 / 2 white sugar ( Calculate the total amount of white g...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 李高阳杨徳升刘伟张菊华张群曾炳坤黄绿红李志坚
Owner 云南喝对酒酒业有限公司
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