CN102051302A

CN102051302A - Pawpaw wine

Info

Publication number: CN102051302A
Application number: CN2009102296485A
Authority: CN
Inventors: 陈雷
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-10-30
Filing date: 2009-10-30
Publication date: 2011-05-11

Abstract

The invention discloses a pawpaw wine, which is prepared by the following steps of: (1) removing peel and seeds of pawpaw, crushing into pulp, adding sucrose in an amount which is 2 percent based on the mass of the pulp, inoculating yeast at the temperature of between 20 and 25DEG C, and fermenting at the temperature of between 25 and 35DEG C for 5 to 8 days under the sealed condition; (2) after primary fermentation is finished, depositing solid dregs to the bottom, siphoning wine, removing the solid dregs, filling the wine in a sterilized wine storage tank until the wine is 90 to 95 volume percent of the tank, and preparing for secondary fermentation; (3) inoculating lactic acid bacteria at the temperature of between 18 and 20DEG C, fermenting at the temperature of between 20 and 25DEG C for 2 to 3 days under the sealed condition, and separating out the wine by using siphonage; and (4) filling the wine in a sterilized empty clean bottle, plugging the opening with cotton, standing under light at normal temperature for a week, keeping clear and not cloudy, filling in bottles, sealing, sterilizing at the temperature of between 60 and 70 DEG C for 15 to 20 minutes, and storing below 10DEG C. The prepared pawpaw wine has pure mouthfeel, rich nutrient and effects of moistening skin and beautifying, and tonifying spleen and promoting digestion.

Description

A kind of papaya wine

Technical field

The present invention relates to a kind of papaya wine.

Background technology

Fruit contains and enriches papain, vitamins C, B and calcium, phosphorus and mineral substance, nutritious, fruit contains a large amount of abundant carotene, protein, calcium salt, proteolytic enzyme, lemon enzyme etc., have the hypertension of control, ephritis, constipation and aid digestion, control stomach trouble, human body there are promotion new joint metabolism and antidotal effect, also have the effect of beauty and skin care beauty treatment.

1. strengthening the spleen to promote digestion: the papoid in the pawpaw can be a lipid acid with steatolysis; Modern medicine is found, contains a kind of ferment in the pawpaw, and the energy digesting protein helps human body food is digested and absorbs, so the merit of strengthening the spleen to promote digestion is arranged.

2. anti-epidemic disease desinsection: carpaine and papoid have effects such as anti-mycobacterium tuberculosis and parasite such as tapeworm, roundworm, whipworm, ameba, so can be used for the anti-consumptive disease of desinsection.

3. logical breast is anticancer: the rennin in the pawpaw has logical breast effect, and carpaine has the merit of antiangiogenic property leukemia, so can be used for logical breast and treatment lymphoid leukemia (leukemia).

4. supplement the nutrients, improve immunological competence: contain large quantity of moisture, carbohydrate, protein, fat, multivitamin and multiple human body essential amino acid in the pawpaw, can effectively replenish the nutrient of human body, the resistance against diseases of enhancing body.

5. spasmolytic: the carpaine that contains in the pawpaw pulp has the effect of alleviating spasm pain, and sural spasm is had the obvious treatment effect.

Summary of the invention

The purpose of this invention is to provide a kind of papaya wine, this kind wine mouthfeel is pure, more sharp health.

The technical scheme that the present invention takes is:

A kind of preparation method of papaya wine comprises the steps:

(1) pawpaw is removed kind be broken into pulp, add 2% sucrose of pulp quality, 20-25 ℃ of following inoculation yeast, 25-35 ℃ of air-proof condition bottom fermentation 5-8 days;

(2) after primary fermentation was finished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to the 90%-95% of ladle capacity, to treat secondary fermentation;

(3) at 18-20 ℃ of inoculating lactic acid bacterium at 20-25 ℃ of sealing and fermenting 2-3 days, separate isolated wine liquid with siphonage;

(4) get a cleaning-sterilizing empty bottle, contain wine, use the cotton plug mouth, at normal temperatures light was placed for 1 week, keep clear not muddy, the sealing of can bottling, and under 60-70 ℃ of temperature sterilization 15-20 minute, preserve down at 10 ℃.

Described yeast-inoculated amount is 1% of a pulp quality.The inoculum size of milk-acid bacteria is 0.8% of a pulp quality.

The papaya wine mouthfeel of the present invention's preparation is pure, nutritious, and the effect of the beauty treatment of profit flesh, strengthening the spleen to promote digestion is arranged.

Embodiment

Embodiment 1

A kind of preparation method of papaya wine comprises the steps:

(1) pawpaw is removed kind be broken into pulp, add 2% sucrose of pulp quality, 20 ℃ of following inoculation yeast, inoculation

Amount was 1% of the pulp quality, 25 ℃ of air-proof condition bottom fermentations 8 days;

(2) after primary fermentation was finished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to 95% of ladle capacity, to treat secondary fermentation;

(3) at 18 ℃ of inoculating lactic acid bacteriums 25 ℃ of sealing and fermenting 2 days, inoculum size is 0.8% of a pulp quality, separates with siphonage, isolated wine liquid;

(4) get a cleaning-sterilizing empty bottle, contain wine, use the cotton plug mouth, at normal temperatures light was placed for 1 week, keep clear not muddy, the sealing of can bottling, and sterilization 15 minutes under 60 ℃ of temperature are preserved down at 10 ℃.

Embodiment 2

A kind of preparation method of papaya wine comprises the steps:

(1) pawpaw is removed kind be broken into pulp, add 2% sucrose of pulp quality, 25 ℃ of following inoculation yeast, inoculum size was 1% of a pulp quality, 30 ℃ of air-proof condition bottom fermentations 5 days;

(2) after primary fermentation was finished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to 90% of ladle capacity, to treat secondary fermentation;

(3) at 20 ℃ of inoculating lactic acid bacteriums 25 ℃ of sealing and fermenting 2 days, inoculum size is 0.8% of a pulp quality, separates with siphonage, isolated wine liquid;

(4) get a cleaning-sterilizing empty bottle, contain wine, use the cotton plug mouth, at normal temperatures light was placed for 1 week, keep clear not muddy, the sealing of can bottling, and sterilization 15 minutes under 70 ℃ of temperature are preserved down at 10 ℃.

Embodiment 3

A kind of preparation method of papaya wine comprises the steps:

(1) pawpaw is removed kind be broken into pulp, add 2% sucrose of pulp quality, 20 ℃ of following inoculation yeast, inoculum size was 1% of a pulp quality, 35 ℃ of air-proof condition bottom fermentations 5 days;

(3) at 18 ℃ of inoculating lactic acid bacteriums 20 ℃ of sealing and fermenting 3 days, inoculum size is 0.8% of a pulp quality, separates with siphonage, isolated wine liquid;

(4) get a cleaning-sterilizing empty bottle, contain wine, use the cotton plug mouth, at normal temperatures light was placed for 1 week, keep clear not muddy, the sealing of can bottling, and sterilization 20 minutes under 60 ℃ of temperature are preserved down at 10 ℃.

Claims

1. the preparation method of a papaya wine is characterized in that comprising the steps:

2. according to the preparation method of the described a kind of papaya wine of claim 1, it is characterized in that described yeast-inoculated amount is 1% of a pulp quality, the inoculum size of milk-acid bacteria is 0.8% of a pulp quality.