Method for making papaya liquor

A production method and technology of papaya wine, applied in the field of health wine, to achieve the effects of high wine production rate, reduction of harmful substances, and improvement of efficiency

Inactive Publication Date: 2017-07-21
陈圣明
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to provide a kind of preparation method of papaya wine, the preparation method of this papaya wine can solve the problem of how to provide a kind of papaya wine with rich nutrient substance and high alcohol content

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

[0023] The preparation method of present embodiment papaya wine is:

[0024] A. After washing the fermenter with clean water, scald it with boiling water, then soak it in 0.1% potassium permanganate solution for 9 hours, and rinse it with clean water;

[0025] B. In June, select high-quality papayas that are free from pests, rotten, and mature, wash the papaya, drain the water, pulverize the papaya with a mixer, and put it in a fermenter. The amount of papaya is 80% of the total volume of the fermenter. Add distiller's yeast, mix evenly, seal and ferment, and ferment at 25°C to 35°C for 28 days to obtain papaya wine fermented grains; wherein, the amount of distiller's yeast added is 4% of the total mass of papaya; the alcohol content of the obtained papaya wine fermented grains is 8.5 degrees;

[0026] C. In June, select rice with no impurities, no mildew, no pollution, no moths, and no germination. Add rice, purified water and koji to the fermentation tank, seal the fermentat...

Embodiment 2

[0033] The preparation method of present embodiment papaya wine is:

[0034] A. After washing the fermenter with clean water, scald it with boiling water, then soak it in 0.1% potassium permanganate solution for 9 hours, and rinse it with clean water;

[0035] B. In November, select high-quality papayas that are free from pests, rotten, and mature, wash the papaya, drain the water, pulverize the papaya with a mixer, and put it in a fermenter. The amount of papaya is 80% of the total volume of the fermenter. Add distiller's yeast, mix evenly, seal and ferment, and ferment at 25°C to 35°C for 32 days to obtain papaya wine fermented grains; wherein, the amount of distiller's yeast added is 5% of the total mass of papaya; the alcohol content of the obtained papaya wine fermented grains is 9.8 degrees;

[0036] C. In November, select rice with no impurities, no mildew, no pollution, no moths, and no germination. Add rice, purified water and koji to the fermenter, seal the fermentat...

Embodiment 3

[0043] The preparation method of present embodiment papaya wine is:

[0044] A. After washing the fermenter with clean water, scald it with boiling water, then soak it in 0.1% potassium permanganate solution for 9 hours, and rinse it with clean water;

[0045]B. In August, select high-quality papayas that are free from pests, rotten, and mature, wash the papaya, drain the water, pulverize the papaya with a mixer, and put it in a fermenter. The amount of papaya is 80% of the total volume of the fermenter. Add distiller's yeast, mix evenly, seal and ferment, and ferment for 30 days at 25°C to 35°C to obtain papaya wine fermented grains; wherein, the amount of distiller's yeast added is 6% of the total mass of papaya; the alcohol content of the obtained papaya wine fermented grains is 11 degrees ;

[0046] C. In August, select rice with no impurities, no mildew, no pollution, no moths, and no germination. Add rice, purified water and koji to the fermentation tank, seal the ferme...

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 method for making papaya liquor, and relates to the technical field of health-care liquor. According to the method, papayas, cereals and rice are fermented to obtain papaya fermented grains, cereal fermented grains and rice fermented grains respectively, and then three-stage distillation is carried out after the papaya fermented grains, the cereal fermented grains and the rice fermented grains are mixed; a method of respective fermentation of the papayas, the cereals and the rice is adopted, in the fermentation process, microorganisms in distiller's yeast take the papayas as raw materials, the papayas are saccharified and decomposed, nutritional components in the papayas are released fully, generated ester and acid substances are relatively large in quantity, the content of alcohol is relatively reduced, the prepared papaya liquor is high in yield, unique in flavor, mellow and sweet in taste, rich in aroma, pure and delicious.

Description

technical field [0001] The invention relates to the technical field of health-care wine, in particular to a production method of papaya wine. Background technique [0002] Papaya is rich in vitamins, minerals, proteins, melon enzymes and organic acids, among which vitamin A and vitamin C have the highest content. Using papaya to make wine has the effects of promoting blood circulation, promoting metabolism, nourishing blood and beautifying skin, and prolonging life. [0003] The preparation method of existing papaya wine has two kinds, and a kind of is directly soaking papaya in rice wine; Another kind is to directly adopt papaya to ferment; After fermentation, the papaya has not been saccharified and decomposed, and the nutrients are not fully released; the defect of the second method is that the starch content in the papaya is low, and the fermentation yield of wine is low. Contents of the invention [0004] The purpose of the present invention is to provide a kind of ...

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 Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 陈圣明
Owner 陈圣明
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap