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Papaya wine and preparation method thereof, and application of papaya wine in preparing health products or beverages

A kind of papaya wine and papaya technology, applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulas, etc., can solve the problems of sour body, high volatile acid content, high fusel oil content, etc. Clear and transparent, full-bodied and soft wine, and enhanced activity

Active Publication Date: 2016-09-28
ZHUZHOU QIANJIN PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a kind of papaya wine with hypolipidemic and anti-oxidative effects, which solves the difficulties in the development of papaya in the prior art, the insufficient utilization of nutrition and health care, and the clarification difficulties in the developed papaya wine. Problems such as high volatile acid content, high fusel oil content, sour body, etc.

Method used

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  • Papaya wine and preparation method thereof, and application of papaya wine in preparing health products or beverages
  • Papaya wine and preparation method thereof, and application of papaya wine in preparing health products or beverages
  • Papaya wine and preparation method thereof, and application of papaya wine in preparing health products or beverages

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Embodiment 1

[0060] The preparation of embodiment 1 original wine of papaya

[0061] A kind of preparation method that present embodiment provides described original wine of papaya, comprises the steps:

[0062] S1. Raw material processing and composition adjustment: select fresh papaya fruits with 80% or 90% maturity, wash them with sulfite water containing 30ppm sulfite radicals to remove miscellaneous bacteria, then rinse them with pure water, crush and squeeze them, and put them in the fruit pulp Add white granulated sugar to adjust the sugar content, make the sugar content reach 220g / L, get fresh papaya pulp, set aside;

[0063] S2. Fermentation: Add Saccharomyces cerevisiae activation solution to the fresh papaya pulp obtained in step S1, the amount of Saccharomyces cerevisiae activation solution is 0.2% of the volume of the pulp, put it into a tank for fermentation after standing for 10 minutes, and control the fermentation temperature to 20°C , when the sugar content of the fermen...

Embodiment 2

[0066] The preparation of embodiment 2 original wine of papaya

[0067] A kind of preparation method that present embodiment provides described original wine of papaya, comprises the steps:

[0068] S1. Raw material processing and composition adjustment: select fresh papaya fruits with 80% to 90% maturity, wash them with sodium bisulfite aqueous solution containing 20ppm sulfite radicals to remove bacteria, rinse them with pure water, crush and squeeze them, and put them in the fruit Add white granulated sugar to the slurry to adjust the sugar content, so that the sugar content reaches 200g / L, and fresh papaya pulp is obtained for subsequent use;

[0069] S2. Fermentation: Add Saccharomyces cerevisiae activation solution to the fresh papaya pulp obtained in step S1, the amount of Saccharomyces cerevisiae activation solution is 0.3% of the volume of the pulp, put it into a tank for fermentation after standing for 5 minutes, and control the fermentation temperature to 20°C , wh...

Embodiment 3

[0072] The preparation of embodiment 3 original wine of papaya

[0073] A kind of preparation method that present embodiment provides described original wine of papaya, comprises the steps:

[0074] S1. Raw material processing and composition adjustment: select fresh papaya fruit with 80% to 90% maturity, wash with sulfite water containing 60ppm sulfite to remove miscellaneous bacteria, then rinse with pure water, crush and squeeze, put in fruit pulp Add white granulated sugar to adjust the sugar content, make the sugar content reach 240g / L, get fresh papaya pulp, set aside;

[0075] S2. Fermentation: Add Saccharomyces cerevisiae activation solution to the fresh papaya pulp obtained in step S1, the amount of Saccharomyces cerevisiae activation solution is 0.1% of the volume of the pulp, put it into a tank for fermentation after standing for 20 minutes, and control the fermentation temperature to 18°C , when the sugar content of the fermented liquid was 4g / L, the fermentation ...

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Abstract

The invention relates to the technical field of food, and discloses a papaya wine and a preparation method thereof, and application of the papaya wine in preparing health products or beverages. The papayas are scientifically fermented to obtain the papaya unblended wine; and the papayas are used as the monarch drug in the prescription, hawthorn, lotus leaf, coix seed, tuckahoe and green coffee powder are used as raw materials, high fructose syrup and white granulated sugar are used as blending agents, and proper amounts of auxiliary materials are used. The preparation method comprises the following steps: 1) taking papaya fresh fruits, cleaning, crushing and pressing; 2) regulating the components, fermenting, clarifying, carrying out heat treatment, and aging to obtain the papaya unblended wine; and 3) adding the hawthorn, lotus leaf, coix seed, tuckahoe and green coffee powder, blending, filtering through a membrane, filling, and sealing to obtain the papaya wine. The papaya wine has the advantages of high clarity, low volatile acid content, low fusel oil content, thick and smooth vinosity and favorable flavor and mouthfeel, and has the effects of lowering the blood fat, resisting oxidation and the like. The papaya wine is especially suitable for high-end white-collar women, can be widely used for preparing various health-care wine beverages, and thus, has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food, more specifically, to a papaya wine, a preparation method thereof and an application in preparation of health care products or beverages. Background technique [0002] Papaya, also known as Begonia and Papaya, is mainly distributed in Shaanxi, Gansu, Shandong, Jiangsu, Anhui, Zhejiang, Jiangxi, Lianghu, Guangdong, Guangxi, Yunnan and other places. It is a multi-purpose plant integrating edible, medicinal and ornamental. Papaya is rich in organic acids, polysaccharides, amino acids, flavonoids, triterpenes and their glycosides and other compounds, which have various physiological activities such as anti-inflammatory, antibacterial, antipruritic, anti-tumor, anti-cancer, and anti-virus. Papaya is rich in flavonoids such as rutin and quercetin, which have been proven to have strong free radical scavenging and antioxidant activities, and can significantly enhance the activity of T-SOD and GSH-Px, there...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06A61K36/8994A61P3/06A61P39/06
CPCA61K36/076A61K36/62A61K36/734A61K36/74A61K36/8994C12G3/06A61K2300/00
Inventor 陈瑾如李晓娟滕辉孟君方建忠
Owner ZHUZHOU QIANJIN PHARMA
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