Preparation method of pawpaw wine

A kind of papaya wine and papaya technology, applied in the field of drinking wine, can solve the problems of short ripening season and difficult preservation of papaya fruit, and achieve the effects of low cost, clear and mellow wine taste, and simple processing technology

Inactive Publication Date: 2018-02-06
广西陆川县泓源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Papaya fruit has a short ripening season and is not easy to preserve. In addition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A preparation method of papaya wine is prepared according to the following method:

[0012] (1) select unripe papaya, add white sugar after washing, and stir evenly; (2) add pectinase and cellulase to the papaya after washing to carry out enzyme treatment, and the addition amount of pectinase is the total weight of papaya pulp 0.01%-0.03%; the amount of cellulase added is 0.005%-0.01% of the total weight of papaya pulp, and enzymolysis is carried out at 40-60°C for 8-12 hours; (3) the papaya pulp after enzymolysis is centrifuged , take the supernatant papaya juice, and carry out sterilization treatment; (4) mix the sterilized papaya juice and glutinous rice fermented glutinous rice in a mass ratio of 2:3, stir evenly, place in a fermenter, add 0.1% of total mass yeast (5) After the fermentation is over, the original wine is released from the valve at the bottom of the fermenter, filtered by a centrifuge to remove residue, sterilized, and filled at low temperature.

[0...

Embodiment 2

[0015] A preparation method of papaya wine is prepared according to the following method:

[0016] (1) select immature papaya, add white sugar after washing, and stir evenly; (2) add pectinase and cellulase to the papaya pulp after washing to carry out enzyme treatment, and the addition amount of pectinase is the total weight of papaya pulp 0.03% of the total weight of the papaya pulp; the added amount of cellulase is 0.02% of the total weight of the papaya pulp, and it is enzymolyzed at 50°C for 8 hours; (3) the papaya pulp after the enzymolysis is centrifuged, and the supernatant papaya juice is taken and sterilized Treatment; (4) Mix the sterilized papaya juice and glutinous rice fermented glutinous rice in a mass ratio of 2:3, stir evenly, place in a fermenter, add 0.1% of the total mass of yeast strains to ferment, and the fermentation time is controlled for 18 days (5) After the fermentation is over, the original wine is released from the valve at the bottom of the ferme...

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PUM

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Abstract

The invention relates to a preparation method of pawpaw wine. The preparation method comprises the following steps of (1), picking an immature pawpaw, cleanly washing, then removing a kernel, cuttingpawpaw flesh and peel into pieces by using a knife, afterwards, pulping the pieces, adding white sugar, and uniformly agitating; (2), adding pectinase and cellulase into pawpaw pulp to carry out enzyme treatment, and carrying out enzymolysis for 7 to 11 hours at 40 to 60 DEG C, wherein the addition amount of the pectinase is 0.02 to 0.04 percent of the total weight of the pawpaw pulp; the additionamount of the cellulase is 0.01 to 0.02 percent of the total weight of the pawpaw; (3), centrifugally separating the pawpaw subjected to the enzymolysis, taking supernatant pawpaw juice, and carryingout sterilization treatment; (4), mixing the sterilized pawpaw juice and fermented glutinous rice according to a mass ratio of 2 to 3, uniformly agitating, putting into a fermentation tank, adding ayeast strain, which is 0.1 percent of a total mass, to carry out fermentation, and controlling a fermentation time to be 16 to 20 days; (5), after the fermentation is finished, discharging raw wine from a bottom valve of the fermentation tank, filtering through a centrifuge, removing a residue, sterilizing and filling at low temperature.

Description

technical field [0001] The invention relates to the field of drinking wine, in particular to a preparation method of papaya wine. Background technique [0002] Papaya is a kind of fruit, which is known as "longevity fruit" in China. As the name suggests, eating more can prolong life. The papain in papaya can decompose fat into fatty acids; modern medicine has found that papaya contains an enzyme that can digest protein, which is beneficial to the body's digestion and absorption of food, so it has the effect of strengthening the spleen and eliminating food. Papain and papain have anti-tuberculosis bacilli and parasites such as tapeworms, roundworms, whipworms, amoebas, etc., so they can be used to kill insects and fight tuberculosis. The chymosin in papaya has the function of promoting milk, and papain has the function of resisting lymphatic leukemia, so it can be used for promoting milk and treating lymphocytic leukemia (blood cancer). Papaya contains a lot of water, carbo...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄宗威
Owner 广西陆川县泓源食品有限公司
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