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A kind of papaya wine and preparation method thereof

A papaya and papaya technology, applied in the food field, can solve the problems of insufficient utilization of nutrition and health care, difficulty in clarifying papaya wine, difficulty in developing papaya, etc., and achieves the effects of reasonable blending ratio, unique flavor, and clear and transparent wine body.

Active Publication Date: 2021-04-06
ZHUZHOU QIANJIN PHARMA
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  • 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

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  • A kind of papaya wine and preparation method thereof
  • A kind of papaya wine and preparation method thereof
  • A kind of papaya wine and preparation method thereof

Examples

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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...

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Abstract

The present invention relates to a papaya wine and a preparation method thereof. The papaya wine is made of raw papaya wine and white wine, mixed with high fructose syrup and white granulated sugar as a blending agent, supplemented with an appropriate amount of auxiliary materials, through the following method Preparation: 1) Take fresh papaya fruit, clean it, peel and dice it to remove seeds, crush it, and enzymatically hydrolyze it; 2) adjust the ingredients, ferment, glue and clarify, and age to obtain raw papaya wine; 3) blend it with white wine Filter, fill and seal to obtain papaya wine. The papaya wine prepared by the invention has high clarity, low volatile acid content, low fusel oil content, mellow and supple wine quality, sweet aftertaste, anti-tumor health care function, and is especially suitable for high-end white-collar women. The papaya wine of the invention can also be widely used in the preparation of various health-care wine drinks, and has broad market prospects.

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 components. [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 c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12G1/00A61K36/87A61P35/00
Inventor 滕晖孟君李伏君林涛陈瑾如
Owner ZHUZHOU QIANJIN PHARMA
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