Fructus caricae papayae wine and preparation method thereof

A papaya and papaya technology, which is applied in the preparation of alcoholic beverages, pharmaceutical formulations, and medical preparations containing active ingredients, etc., can solve the problems of insufficient utilization of nutrition and health care, difficulty in clarifying papaya wine, and difficulty in papaya development. , to achieve the effect of reasonable mixing ratio, unique flavor, clear and transparent wine body

Active Publication Date: 2018-01-09
ZHUZHOU QIANJIN PHARMA
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a kind of papaya wine with anti-tumor effect and its preparation method, which solves the difficulties in the development of papaya in the prior art, the lack of full utilization of nutrition and health care, and the existence of developed papaya wine. Difficult clarification, high volatile acid content, high fusel oil content, sour body

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fructus caricae papayae wine and preparation method thereof
  • Fructus caricae papayae wine and preparation method thereof
  • Fructus caricae papayae wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The preparation of embodiment 1 papaya original wine

[0049] A kind of preparation method that present embodiment provides described papaya original wine, comprises the steps:

[0050] S1. Raw material processing: Choose fresh papaya fruits with 80-90% ripe yellow skin, yellow flesh or reddish color, with a sugar content of 70g / L, wash them with 30ppm sulfurous acid water, then clean them with pure water, peel and dice them. Seeds are crushed by a screw pump, and 60ppm of pectinase is added for enzymatic hydrolysis;

[0051] S2. Composition adjustment: adjust the sugar content to 220g / L at one time with white granulated sugar at the beginning of fermentation, add citric acid after complete dissolution to make the acidity 5g / L, then add sulfur dioxide 60mg / L to obtain pulp for later use;

[0052] S3. Fermentation: In the 200mg / L Angel yeast activation solution, add the same amount of activation solution to the fruit pulp and let it stand for 10 minutes, then put it int...

Embodiment 2

[0055] The preparation of embodiment 2 papaya original wine

[0056] A kind of preparation method that present embodiment provides described papaya original wine, comprises the steps:

[0057] S1. Raw material processing: Choose fresh papaya fruits with 80-90% ripe yellow skin, yellow flesh or reddish color, with a sugar content of 60g / L, wash them with 20ppm sulfurous acid water, then clean them with pure water, peel and dice them. Seeds are crushed by a screw pump, and 50ppm of pectinase is added for enzymatic hydrolysis;

[0058] S2. Composition adjustment: adjust the sugar content to 200g / L at one time with white sugar at the beginning of fermentation, add tartaric acid after complete dissolution to make the acidity 4g / L, and then add sulfur dioxide 30mg / L to obtain pulp for later use;

[0059] S3. Fermentation: In 180mg / L Angel Yeast Activation Solution, add 0.5 times fruit pulp and let it stand for 5 minutes, then put it into the tank for fermentation. When the ferment...

Embodiment 3

[0062] The preparation of embodiment 3 papaya original wine

[0063] A kind of preparation method that present embodiment provides described papaya original wine, comprises the steps:

[0064] S1. Raw material processing: Choose fresh papaya fruits with 80-90% ripe yellow skin, yellow flesh or reddish color, with a sugar content of 75g / L, wash them with 60ppm sulfurous acid water, then clean them with pure water, peel and dice them. Seeds are crushed by a screw pump, and 150ppm of pectinase is added for enzymatic hydrolysis;

[0065] S2. Composition adjustment: adjust the sugar content to 240g / L at one time with white sugar at the beginning of fermentation, add citric acid after complete dissolution to make the acidity 10g / L, then add sulfur dioxide 60mg / L to obtain pulp for later use;

[0066] S3. Fermentation: In the 240mg / L Angel Yeast Activation Solution, add 3 times the fruit pulp and let it stand for 20 minutes, then put it into the tank for fermentation. When the ferm...

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

PropertyMeasurementUnit
thicknessaaaaaaaaaa
Login to view more

Abstract

The invention relates to fructus caricae papayae wine and a preparation method of the fructus caricae papayae wine. For the fructus caricae papayae wine, fructus caricae papayae raw wine and white wine are adopted as raw materials, high fructose syrup and white granulated sugar are adopted as blending agents, and an appropriate amount of auxiliary materials are also adopted. The preparation methodcomprises the following steps: (1) taking fresh fructus caricae papayae, washing the fresh fructus caricae papayae to be clean, peeling the washed fresh fructus caricae papayae, dicing the peeled fructus caricae papayae, deseeding the fructus caricae papayae dices, carrying out breaking treatment, and carrying out enzymolysis; (2) adjusting the ingredients, carrying out fermentation, carrying outfining clarifying, and carrying out ageing to obtain the fructus caricae papayae raw wine; and (3) blending the fructus caricae papayae raw wine with white wine, carrying out membrane filtration, carrying out filling, and carrying out opening sealing, thus obtaining the fructus caricae papayae wine. The prepared fructus caricae papayae wine is high in clarity, the content of volatile acid is low,the content of fusel oil is low, the wine quality is mellow and smooth, sweet aftertaste is obtained, and the fructus caricae papayae wine has the anti-tumor efficacy, and is especially suitable forhigh-end white-collar women. The fructus caricae papayae wine also can be widely applied to preparation of various health wines and drinks, and has the wide market prospect.

Description

technical field [0001] The invention relates to the technical field of food, more specifically, to a papaya wine and a preparation method thereof. Background technique [0002] Papaya, the fruit is used as medicine, papaya fruit contains carpaine (Carpaine), papain (Pa-Pain), chymosin (Rennin); Violaxanthin, β-carotene, δ-carotene and cryptoxanthin epoxide and other pigments; red fruit still contains Lycopene; sugar, a large amount of pectin, a small amount Tartaric acid, malic acid, multivitamins such as B 1 , B 2 , C, niacin, a variety of carotene compounds such as cryptoxanthin (kryptoxanthin), β-carotene (β-carotene), and a variety of enzymes and other ingredients. [0003] Papaya has antitumor effect, antibacterial and antiparasitic effect, protease effect, anticoagulation effect, antihypertensive effect, inhibition of smooth muscle effect, abortion effect, heart and central nervous system inhibition and other pharmacological effects. [0004] As a special cultural ...

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): C12G3/04C12G3/02A61K36/87A61P35/00
Inventor 滕晖孟君李伏君林涛陈瑾如
Owner ZHUZHOU QIANJIN PHARMA
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