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Preparation method for papaya wine

A kind of papaya wine and papaya technology, applied in the field of food processing, can solve the problem that sulfur dioxide is not easy to drink for a long time, and achieve the effects of removing fat, improving sleep and promoting metabolism

Active Publication Date: 2016-03-30
防城港市百穗酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional preparation method of papaya wine is to directly soak papaya wine with white wine. However, the papaya wine produced by this method is not easy to drink for a long time due to the residual sulfur dioxide. Therefore, it is urgent to find a method to reduce the residual sulfur dioxide in papaya wine. The preparation method of the papaya wine of content

Method used

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  • Preparation method for papaya wine
  • Preparation method for papaya wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] S1: Remove the peel and seeds from the fresh papaya, take 60 parts by weight of the peeled papaya and 10 parts by weight of grapes, mash it together, heat it in a water bath at 40°C for 10 minutes, and then add 150 parts by weight to cook Of corn flour, 20 parts by weight of purified water and 0.5 parts by weight of koji, and then fermented at 30° C. for 18 hours to obtain a fermented product.

[0038] S2: After adjusting the pH of the primary fermentation product to 3.5 with citric acid, the primary fermentation product is equally divided into three equal parts and placed in a fermentation tank. The present invention provides a schematic structural diagram of a fermentation tank, such as figure 1 As shown, the fermentation tank includes:

[0039] The tank body 1 is a hollow rectangular parallelepiped. The inside of the tank body 1 includes a rectangular bottom surface, two opposite first side surfaces and two opposite second side surfaces, the area of ​​the first side surfa...

Embodiment 2

[0050] S1: Remove the peel and seeds from the fresh papaya, and take 100 parts by weight of the peeled papaya and 30 parts by weight of grapes to mash together, heat it in a water bath at 50°C for 15 minutes, and then add 300 parts by weight to cook Of corn flour, 30 parts by weight of purified water and 1 part by weight of koji, and then fermented at 35°C for 24 hours to obtain a fermented product.

[0051] S2: After adjusting the pH of the primary fermentation product to 5 with citric acid, the primary fermentation product is equally divided into three equal parts and placed in a fermentation tank, the fermentation tank includes:

[0052] A trough body, which is a hollow cuboid, the interior of the trough body includes a rectangular bottom surface, two opposite first side surfaces, and two opposite second side surfaces, the area of ​​the first side surface is larger than the second side surface;

[0053] A sealing cover, which can open and close the tank body;

[0054] The inside of...

Embodiment 3

[0063] S1: Remove the peel and seeds from the fresh papaya, take 80 parts by weight of the peeled papaya and 20 parts by weight of grapes, mash together, heat it in a water bath at 45°C for 12 minutes, and then add 200 parts by weight to cook Of corn flour, 25 parts by weight of purified water and 0.8 parts by weight of koji, and then fermented at 32° C. for 20 hours to obtain a fermented product.

[0064] S2: After adjusting the pH of the primary fermentation product to 4 with citric acid, the primary fermentation product is divided into three equal parts and placed in a fermentation tank, the fermentation tank includes:

[0065] A trough body, which is a hollow cuboid, the interior of the trough body includes a rectangular bottom surface, two opposite first side surfaces, and two opposite second side surfaces, the area of ​​the first side surface is larger than the second side surface;

[0066] A sealing cover, which can open and close the tank body;

[0067] The inside of the tank ...

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Abstract

The invention discloses a preparation method for papaya wine. The preparation method includes the steps: S1, taking papaya and grape, triturating the papaya and the grape together, heating in water bath, then adding cooked corn flour, purified water and distiller's yeast, and then fermenting for 18-24 h at the temperature of 30-35 DEG C, to obtain a primary fermentation product; S2, according to an order of laying one equal part of the primary fermentation product and then laying a sugarcane row, putting all the primary fermentation product in a fermentation tank, carrying out sealed fermentation for 5-10 days at the temperature of 28-32 DEG C, to obtain a secondary fermentation product; and S3, taking out the secondary fermentation product, filtering to obtain a fermentation liquid, carrying out sealed fermentation of the fermentation liquid for 15-25 days at the temperature of 20-27 DEG C, filtering to obtain a filtrate, adding papain to the filtrate, then carrying out sealed fermentation for 20-30 days at the temperature of 15-19 DEG C, and filtering to obtain the papaya wine. The preparation method reduces the content of total sulfur dioxide residual in the papaya wine; and the papaya wine has the efficacies of maintaining beauty, keeping young, improving sleeping and delaying senescence.

Description

Technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a method for preparing papaya wine. Background technique [0002] The papaya used as fruit is papaya, a tropical fruit, with smooth and beautiful skin, thick and delicate flesh, rich aroma, rich juice, sweet and delicious, and rich in nutrition. There are "fruits of Baiyi", "king of fruits" and "wanshou". "Melon" is one of the four famous fruits in Lingnan. [0003] Papaya is rich in more than 17 kinds of amino acids, calcium, iron, etc., it also contains papain, papayaline, etc. The fruit of papaya also contains a variety of trace elements and vitamins, which has anti-tumor and strong anti-cancer, anti-bacterial, anti-parasitic properties Insect action can help protein digestion, improve absorption, and treat chronic indigestion and gastritis. [0004] At this stage, due to the large area of ​​papaya cultivation, during the period when papaya is concen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 龙晓鹏庞作雄赖德杰
Owner 防城港市百穗酒业有限公司
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