Unlock instant, AI-driven research and patent intelligence for your innovation.

Sour 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 unsuitable for sale, high stamina, and poor taste of sour papaya wine, and achieve the effects of increasing juice yield, rich nutrition, and good fermentation effect

Active Publication Date: 2018-09-07
云南喝对酒酒业有限公司 +1
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

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

[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...

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 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 invention relates to the technical field of fermented fruit wine, in particular to a sour papaya wine and a preparation method thereof. Background technique [0002] White-flowered sour papaya is a specialty of Yunnan. It is about the same size as a mango and is usually blue in color. The longer it is stored, the color will turn golden yellow, and it exudes an attractive fruity fragrance. It grows in the high-altitude area above 2000m in the southwest of Yunnan. It is not subject to any industrial pollution during the growth process. It is a kind of native forest fruit that grows naturally. [0003] As the saying goes, "Apricot benefits one, pear benefits two, and papaya benefits all"; after the fruit of sour papaya is ripe, it has a golden color, an aromatic smell, and the fruit is extremely nutritious. Edible portion reaches 79%. According to analysis, the fine varieties of sour papaya contain 0.45% protein, 0.57% fat, 2.11% crude fiber, 8.8% s...

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): C12G3/04C12G3/02
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