Brewing method of papaya and rosa roxburghii yellow rice wine

A technology of prickly pear and papaya, which is applied in the field of rice wine brewing, can solve the problems of no products on the market, and achieve the effects of soft and pure taste and improved nutritional value.

Inactive Publication Date: 2016-11-09
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, thorn pear and papaya are used as raw materials to process them into papaya thorn pear rice wine. There a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of brewing method of papaya prickly pear yellow wine is characterized in that, adopts the following steps:

[0020] A. Raw material pretreatment: Pick fresh and ripe Rosa roxburghii, papaya and Solanum nigrum, take the pulp after washing, take 3kg Rosa roxburghii, 1.5kg papaya and 1kg Solanum nigrum, mix well, add the weight of Rosa roxburghii 0.8% pectinase, 0.3% protease and 0.1% citric acid are beaten to obtain a roxburghii mixed pulp;

[0021] B. Pretreatment of auxiliary materials: take 1kg of Rosa roxburghii root, 0.5kg of Rosa roxburghii leaf, 0.3kg of basil and 0.25kg of Viola chinensis, wash and drain, dry at low temperature, break the wall and pulverize to obtain the particle size 100 mesh excipient fine powder;

[0022] C, pretreatment of glutinous rice: take 10kg of high-quality glutinous rice, 2kg of golden buckwheat and 1kg of coix seed, wash and remove impurities, add 6 times the weight of warm water at 40°C, soak for 12 hours, and then grind to o...

Embodiment 2

[0030] A kind of brewing method of papaya prickly pear yellow wine is characterized in that, adopts the following steps:

[0031] A. Raw material pretreatment: pick fresh and ripe Rosa roxburghii, Chinese papaya, Zizhizi and Polygonatum odoratum, wash and take the pulp, take 5kg of Rosa roxburghii, 3kg of Chinese papaya, 1kg of Zhizizi and 0.5kg of Polygonatum odoratum, and mix them Evenly, add 0.95% pectinase, 0.5% protease and 0.3% malic acid of roxburghii weight to make a beating to obtain roxburghii mixed pulp;

[0032] B. Pretreatment of auxiliary materials: take 2kg of Rosa roxburghii root, 0.5kg of Rosa roxburghii seed, 1kg of honeysuckle and 0.5kg of Houttuynia cordata, wash and drain, dry at low temperature, break the wall and pulverize to obtain a particle size of 100 Purpose excipient fine powder;

[0033] C, glutinous rice pretreatment: get high-quality glutinous rice 12kg, 3kg wheat and 2kg sorghum, after cleaning and removing impurities, add 5 times the warm wat...

Embodiment 3

[0041] A kind of brewing method of papaya prickly pear yellow wine is characterized in that, adopts the following steps:

[0042] A. Raw material pretreatment: Pick fresh and ripe prickly pear, papaya, red raspberry and cane jujube, wash and take the pulp, take 3kg of prickly pear, 1.5kg of papaya, 1kg of red raspberry and 0.8kg of cane Jujube, mix evenly, add pectinase, 0.4% protease and 0.5% malic acid of Rosa roxburghii weight 0.7%, carry out beating, make Rosa rolis mixed pulp;

[0043] B, pretreatment of auxiliary materials: get 1kg of Rosa roxburghii root, 0.5kg of loquat flower, 0.3kg of Pueraria lobata root and 0.25kg of Centella asiatica, drain after cleaning, and after low-temperature drying, break the wall and pulverize to obtain a particle size of 80 Purpose excipient fine powder;

[0044] C, pretreatment of glutinous rice: get high-quality glutinous rice 10kg, 2kg sago and 1kg millet, after cleaning and removing impurities, add 6 times the warm water of 40 ℃ of w...

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PUM

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Abstract

The invention discloses a brewing method of a papaya and rosa roxburghii yellow rice wine and belongs to the field of yellow rice wine brewing. The brewing method is characterized in that the papaya and rosa roxburghii yellow rice wine takes nutritional and health-care rosa roxburghii and papaya as raw materials, and glutinous rice as the matrix, is added with nutritional ingredients of a yellow rice wine, and is subjected to such brewing procedures as raw material pretreatment, auxiliary material pretreatment, glutinous rice pretreatment, curing, diastatic fermentation, tank-filling fermentation, microwave irradiation and fragrance enhancing after-curing, active substances of the raw materials are fully retained, the nutritional value of the yellow rice wine is improved, and the yellow rice wine is soft and pure in taste and also has the health-care effects of improving appetite, promoting digestion, nourishing and beautifying.

Description

technical field [0001] The invention relates to a method for brewing rice wine, in particular to a method for brewing papaya and prickly pear rice wine. Background technique [0002] Papaya is known as the "King of Baiyi Fruits". The fruit is oblong, oval, and pear-shaped, and the peel changes from green to yellow, orange, and red when ripe. The meat is thick, soft and smooth, sweet and fragrant. Modern medicine has found that papaya contains an enzyme that can digest protein, which is beneficial for the human body to digest and absorb food, so it has the effect of invigorating the spleen and eliminating food; papain and papain have anti-tuberculosis and parasites such as tapeworms and roundworms. , whipworm, amoeba, etc., so it can be used to kill insects and fight tuberculosis; the chymosin in papaya has the function of breastfeeding, and papain has the effect of resisting lymphatic leukemia, so it can be used for breastfeeding and treatment of lymphatic leukemia. leuke...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 彭常安张永胜
Owner 彭常安
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