CN102311906A - Method for brewing active papaya wine - Google Patents
Method for brewing active papaya wine Download PDFInfo
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- CN102311906A CN102311906A CN201110290790A CN201110290790A CN102311906A CN 102311906 A CN102311906 A CN 102311906A CN 201110290790 A CN201110290790 A CN 201110290790A CN 201110290790 A CN201110290790 A CN 201110290790A CN 102311906 A CN102311906 A CN 102311906A
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Abstract
The invention discloses a method for brewing active papaya wine. The method is characterized by comprising the following steps of 1, preparing raw materials, 2, selecting and cleaning, 3, carrying out pretreatment through the processes of 1) when a raw material is a dried papaya, crushing respectively the dried papaya and corn into powder by a crusher, 2) mixing the dried papaya powder and the corn powder according to a weight ratio of 8: 2, and 3), carrying out fast fermentation comprising the steps of mixing clear water and the mixed powder according to a weight ratio of 1: 8, heating the mixture to a temperature of 98 to 100 DEG C, maintaining for 10 to 15 minutes, cooling the heated mixture to a temperature of 27 to 29 DEG C and carrying out fast fermentation for 46 to 50 hours, 4, carrying out separation and juicing through the process of squeezing the fermented mixed powder obtained by the step 3) by a gas-filled membrane pressure filter to obtain juice when a raw material is a dried fruit, 5, dissolving, 6, regulating sugar content and acidity, 7, carrying out re-fermentation, 8, carrying out pomace separation, 9, carrying out after-fermentation, 10, regulating activity, 11, carrying out clarification, and 12 carrying out ultrafiltration. The method for brewing active papaya wine solves the problem that when a large number of papayas are on sale, the papayas are not east to be preserved and also solves the problem that dried papayas obtained by the traditional drying method have low economic benefits. The method for brewing active papaya wine guarantees continuous supply of a papaya raw material and improves product quality and thus improving profits of wineries.
Description
Technical field
The present invention relates to a kind of brewing method of beverage, particularly a kind of brewing method of active papaya fruit wine.The present invention is contriver's the improvement application of formerly applying for a patent ZL02158631.4.
Background technology
Papaya is the nutritious fruit of a kind of natural phant, abounds with in the subtropical zone, contains various trace elements and VITAMINs in the fruit food of papaya.Record based on the Chinese medicine voluminous dictionary: papaya has antitumor and strong anticancer cell, antibiotic, parasite effect, can help proteopepsis, promotes to absorb, and can treat chronic indigestion and gastritis.
Because the fruit listing phase of papaya concentrates, a large amount of papaya fruit listings back is difficult for storage, causes rotting.Can't form industrialization processing to improve its added value, influence the enthusiasm that people plant papaya.Therefore, go on the market season at a large amount of papaya fruits, for fear of loss, traditional method is to become Dried Papaya to store its airing, for example as feed usefulness, greatly reduces the use value of papaya.
In contriver's the brewing method (hereinafter to be referred as in first to file) of formerly applying for a patent the active papaya fruit wine of ZL02158631.4; It is concentrated to have proposed the solution papaya listing phase; A large amount of papaya fruits are difficult for the problem of storage; Through utilizing the industrialization working method of bright papaya for raw material brew papaya fruit wine, with the added value that improves papaya with the drinks new variety are provided.To the aspect that utilizes of papaya, new wine brewing outlet is provided to a certain extent.The problem of the storage when also solving papaya to a certain extent and going on the market in a large number.But because papaya plantation area is very big, during papaya is concentrated listing, still can not solve the storage problem of fruit, people still must be dried in the air into Dried Papaya with its solarization and stored comprehensively, and economic benefit descends.In addition,, can only during the papaya fruit listing, produce papaya fruit wine seasonally, after the papaya fruit listing phase, then not have bright papaya raw material supply, can not guarantee fruit wine enterprise continuous production, also make troubles to enterprise as liquor-making enterprise.
Summary of the invention
The object of the invention provides a kind of brewing method of active papaya fruit wine, and it can solve the defective of above-mentioned existence.Can use bright or dried papaya is made fruit wine as raw material, solve the papaya fruit listing phase more up hill and dale to concentrate, be difficult for the problem of storage, and can improve the added value of dried papaya, also improve quality product, and made liquor-making enterprise formation continuous production papaya wine.
The brewing method of a kind of active papaya fruit wine of the present invention is the improvement application in first to file, realizes by following technical scheme, it is characterized in that it may further comprise the steps:
(1) gets the raw materials ready: prepare bright papaya or dried papaya;
(2) select and clean: aquatic foods or dried papaya are selected and removal of impurities, cleaned;
(3) pre-treatment;
When A. raw material is bright papaya; Peeling: remove black grain seed in pericarp and the fruit capsule;
When B. raw material is dried papaya, by following operation:
1) pulverizes, dried papaya, corn are ground into 80-120 purpose powder respectively with kibbler;
2) mix, dried melon tree powder and Semen Maydis powder are pressed 8: 2 part by weight, under temperature 25-28 ℃, stir homogeneous and become powder mix;
3) quick fermentation is mixed clear water and powder mix to stir with 1: 8 part by weight, heat to 98-100 ℃, keeps 10-15 minute, is cooled to temperature 27-29 ℃ then, carries out 46-50 hour quick fermentation;
(4) broken juice:
When the A raw material is fresh fruit,, separate fruit juice, press 0.1% of fruit juice weight simultaneously and add anhydrous Sodium Pyrosulfite, to suppress the harmful microbe growth with drum-type crusher broken juice;
When B. raw material is dry fruit, inflate pressure filter with powder mix and fruit juice separating with film; In fruit juice, add anhydrous Sodium Pyrosulfite by 0.1% of fruit liquid weight; The waste residue of powder mix is pressed into filter cake, and input pressurized air reclaims filtration cakes torrefaction as feed;
(5) separate molten: use the 50-100mg/L polygalacturonase, act on 12-24 hour at normal temperatures,, make the wine body stable to improve juice;
(6) adjustment composition: analyze in the fruit juice liquid sugar degree and acidity and make and meet the requirements, add Hydrocerol A when acidity is low, interpolation 1g/L Hydrocerol A can increase the acidity of sour 1.1g/L, and acidity is little can freezingly fall acid when high, and acid falls in the too high salt that adds;
(7) preceding ferment: the fruit juice liquid that will adjust behind the composition carried out low temperature fermentation 12 days with active dry yeast by 2% of fruit juice liquid weight, and temperature control is at 24-26 ℃, and the portion-wise addition white sugar when residual sugar ∠ 0.5g/100ml, separates the wine pin, changes bucket;
(8) separating and filtering: separate impurity such as pomace with membrane type inflation pressure filter, obtain smart wine liquid;
(9) back ferment: smart wine liquid is carried out the back ferment, test alcoholic strength earlier, make to meet the requirements: on the low side like alcoholic strength, add white sugar, elder generation dissolves to add in the fruit juice again and stirs, and as higher, then mends acid or adding fruit juice, and temperature control fermented 27 days at 20 ° of C;
(10) accent is lived, and ferment 27 days smart wine liquid in back is transferred lived, 1/400 adding, the 2000000 u/g vigor caricins of meat dishes to go with liquor liquid weight, making wine liquid vigor is 5000-8000U/g;
(11) clarification: will transfer in the smart wine liquid after living; The bentonite that adds smart wine liquid weight 0.1% is handled (method is to get doubly 50 ℃ of soft water of 10-15, adds bentonite and leaves standstill 12-24 hour, processes no bentonite particle); To quicken the deposition of suspended substance in the wine liquid; After treating the clarification of wine liquid, filter, change bucket and store, change ageing under 5 ℃ of conditions over to.
(11A) ultrafiltration: the wine liquid after ageing, before being packaged into bottle, handle with the cross-flow membrane of 0.2um separation ultra-filtration technique, can remove impurity, suspended substances etc. such as 99.9% yeast and milk-acid bacteria, obtain sparkling and crystal-clear penetrating amber wine liquid;
(12) packaging final prod.
Procedure of processing among the application (3), (8), (11,11A) are to the improvement part in first to file.All the other steps are basic with identical in first to file.
In the pre-treatment B of step (3) to dried papaya because dried melon tree powder can not directly squeeze the juice, must be broken into behind the powder with the carrier powder homogeneous after, again through operations such as quick fermentation, could the fruit juice in the papaya fully be squeezed out.The present invention adopts the fermentation carrier Semen Maydis powder, can improve the melon tree powder fermentation condition, can improve sugar part of fermented liquid during the fermentation, strengthens the ferment effect of melon tree powder, improves product nutrition class, reduces production costs.
In step (4) broken juice, be raw material with bright papaya, its fruit juice soluble solid reaches more than 10%; With dried papaya is raw material, and its fruit juice soluble solid reaches more than 15%.
The application expands as dried papaya with raw material, is to being the improvement of raw material with bright pawpaw in first to file.This improvement has solved during papaya is concentrated listing in a large number, and papaya fruit is difficult for the problem of storage, has solved people and with traditional method the poor benefit that Dried Papaya is stored has been dried in the air in its solarization.In addition, as liquor-making enterprise, owing in the papaya fruit listing phase bright papaya supply is arranged, after the papaya fruit listing phase, still have the Dried Papaya raw material supply, can guarantee fruit wine enterprise continuous production fully, bring convenience to enterprise production, benefit improves.
Step (8) is to improve step; With the step (8) in first to file with the difference that centrifugal filter separates pomace be: the present invention is sent to membrane type inflation pressure filter through transfer pump with fermented liquid; Continuously feeding press filtration under the pressure of 0.3MPa; Be full of the pomace filter cake to filter chamber, till no wine flow goes out.The pomace filter cake can carry out drying treatment through input pressurized air, makes the raw material of pomace as organic concentrated feed of raising high value animal.Improved the separation efficiency of pomace and filtrating, reduced labour intensity, increased the yield of liquor, simultaneously, the pomace fermented product obtains drying, increases added value of product, reduces source of pollution and helps environmental protection.
Said step (11,11A) is the improvement step of the step (11) in first to file; With the difference in the step (11) of first to file be: in first to file is to clarify earlier; Come filtering separation with centrifugal filter again; Carry out ageing at last, can remove 99.8% yeast and 99.6% impurity such as milk-acid bacteria with centrifugal filter.The application comes filtering separation without centrifugal filter; Before being packaged into bottle, adopt the cross-flow membrane separating and filtering technology of 0.2um to handle the wine liquid after clarification, the ageing; Can remove 99.9% yeast and milk-acid bacteria, impurity, suspended substance etc.; Obtain sparkling and crystal-clear penetrating amber wine liquid, the gloss sense organ is good, has improved the quality and the class of product; Through test, product deposited phenomenon can not occur in shelf storage after 1 year yet.Adopt the membrane sepn ultra-filtration technique can improve the clearance of yeast and milk-acid bacteria, impurity etc.And be substituted in the heat sterilization technology with centrifugal filter filtration and product of first to file, simplify technology, reduce investment, can not keep the natural taste of product, improve the quality of products and class owing to do not heat.
Other step is basic with identical in first to file, and brief description is following:
Said step (5) Xie Rongzhong presses 50-100mg/L and adds polygalacturonase, acts on 12-24 hour at normal temperatures; Be the processing to pectin, pectin is protective colloid, influences the suspended substance deposition; Adding polygalacturonase is the decompose pectin molecular substance, quickens impregnating speed and thorough; To improve juice, make the wine body stable.
The caricin that in said step (10), adds high vigor helps health to increase the vigor of wine liquid, through test; Caricin with high vigor; Transfer to the 5000-8000U/g scope for best, too high then human body is difficult for tolerance, crosses that low then effect is remarkable inadequately.
In sum; This improvement invention is except that the advantage with the active papaya fruit wine in first to file; Also solved during papaya is concentrated listing in a large number, papaya fruit is difficult for the problem of storage, has also solved people and has shone the low problem of economic benefit of drying in the air into Dried Papaya with traditional method.In addition, as liquor-making enterprise, after the papaya fruit listing phase, still have the Dried Papaya raw material supply, can guarantee the papaya raw material that annual scale prodn is required, guarantee that liquor-making enterprise balancedly goes into operation continuously, and improved quality product, the performance of enterprises improves.
Embodiment
The brewing method of the active papaya fruit wine of the present invention can adopt bright papaya or dried papaya as raw materials for making.May further comprise the steps:
(1) gets the raw materials ready: prepare bright papaya or dried papaya;
(2) select and clean: aquatic foods or dried papaya are selected and removal of impurities, cleaned;
(3) pre-treatment.Pre-treatment when dividing raw material to be bright papaya and dried papaya:
Pre-treatment when A. raw material is bright papaya;
Peeling a: pericarp and the interior black grain seed of fruit capsule of removing bright papaya;
Pre-treatment when B. raw material is dried papaya;
1) pulverizes, dried papaya (containing moisture 12%), corn are ground into 80-120 purpose powder respectively with kibbler;
2) mix, dried melon tree powder and Semen Maydis powder are pressed 8: 2 part by weight, under 27 ℃ of temperature, mix and stir homogeneous and become powder mix;
3) quick fermentation is mixed clear water and powder mix to stir with 1: 8 part by weight, heat to 99 ℃, keeps 14 minutes, is cooled to 28 ℃ of temperature then, carries out 48 hours quick fermentation;
(4) broken juice, the different operating when dividing raw material to be bright papaya and dried papaya:
When the A raw material is fresh fruit,, separate fruit juice, press 0.1% of fruit juice weight simultaneously and add anhydrous Sodium Pyrosulfite, to suppress the harmful microbe growth with drum-type crusher broken juice;
When B. raw material is dry fruit, with film inflation pressure filter with quick fermentation after corn pawpaw powder mix and fruit juice separating; In fruit juice, add anhydrous Sodium Pyrosulfite by 0.1% of fruit liquid weight;
The waste residue of powder mix is pressed into filter cake, and input pressurized air reclaims filtration cakes torrefaction as feed;
(5) separate molten: use the 80mg/L polygalacturonase, act on 13 hours at normal temperatures,, make the wine body stable to improve juice;
(6) adjustment composition: analyze in the fruit juice liquid sugar degree and acidity and make and meet the requirements, if acidity is low then add Hydrocerol A, interpolation 1g/L Hydrocerol A can increase the acidity of sour 1.1g/L; Can freezingly fall acid when acidity is little when high, can add salt when too high and fall acid;
(7) preceding ferment: the fruit juice liquid that will adjust behind the composition carried out low temperature fermentation 12 days with active dry yeast by 2% of fruit juice liquid weight, and temperature control is at 25 ℃, and the portion-wise addition white sugar when residual sugar ∠ 0.5g/100ml, separates the wine pin, changes bucket;
(8) separate pomace: separate impurity such as pomace with membrane type inflation pressure filter, obtain smart wine liquid;
(9) back ferment: smart wine liquid is carried out the back ferment, test alcoholic strength earlier, make to meet the requirements: on the low side like alcoholic strength, add white sugar, elder generation dissolves to add in the fruit juice again and stirs, and as higher, then mends acid or adding fruit juice, and temperature control fermented 27 days at 20 ° of C;
(10) accent is lived: 27 days smart wine liquid accent of back ferment is alive, and 1/400 of meat dishes to go with liquor liquid weight adds 2,000,000 u/g vigor caricins, and making wine liquid vigor is 5000u/g;
(11) clarification: will transfer in the smart wine liquid after living; The bentonite that adds smart wine liquid weight 0.1% is handled (method is to get 12 times of 50 ℃ of soft water, adds bentonite and leaves standstill 18 hours, processes no bentonite particle); To quicken the deposition of suspended substance in the wine liquid; After treating the clarification of wine liquid, filter, change bucket and store, change ageing under 5 ℃ of conditions over to.
(11A) ultrafiltration: the wine liquid after ageing, before being packaged into bottle, handle with the cross-flow membrane of 0.2um separation ultra-filtration technique, can remove 99.9% yeast and milk-acid bacteria, impurity, suspended substance etc., obtain sparkling and crystal-clear penetrating amber wine liquid;
(12) packaging final prod.
Claims (1)
1. the brewing method of an active papaya fruit wine is characterized in that it may further comprise the steps:
(1) gets the raw materials ready: prepare bright papaya or dried papaya;
(2) select and clean: aquatic foods or dried papaya are selected and removal of impurities, cleaned;
(3) pre-treatment:
Pre-treatment when A. raw material is bright papaya; Remove black grain seed in pericarp and the fruit capsule; Or
Pre-treatment when B. raw material is dried papaya, by following operation:
1) pulverizes, dried papaya, corn are ground into 80-120 purpose powder respectively;
2) mix, dried melon tree powder and Semen Maydis powder are pressed 8: 2 part by weight, stir homogeneous down at temperature 25-28 ℃ and become powder mix;
3) quick fermentation is mixed clear water and powder mix to stir with 1: 8 part by weight, heat to 98-100 ℃, keeps 10-15 minute, is cooled to temperature 27-29 ℃ then, carries out 46-50 hour quick fermentation;
(4) broken juice:
When A. raw material is fresh fruit,, separate fruit juice, press 0.1% of fruit juice weight simultaneously and add anhydrous Sodium Pyrosulfite with drum-type crusher broken juice;
When B. raw material is dry fruit, inflate pressure filter with powder mix and fruit juice separating with film; In fruit juice, add anhydrous Sodium Pyrosulfite by 0.1% of fruit liquid weight; The waste residue pressure rolling of powder mix is become filter cake, and dry;
(5) separate molten: use the 50-100mg/L polygalacturonase, act on 12-24 hour at normal temperatures;
(6) adjustment composition: sugar degree and acidity in the adjustment fruit juice liquid;
(7) preceding ferment: the fruit juice that will adjust behind the composition carried out low temperature fermentation 12 days with active dry yeast by 2% of fruit juice liquid weight, and temperature control is at 24-26 ℃, and the portion-wise addition white sugar when residual sugar ∠ 0.5g/100ml, separates the wine pin, changes bucket;
(8) separating and filtering: separate impurity such as pomace with membrane type inflation pressure filter, obtain smart wine liquid;
(9) back ferment: smart wine liquid is carried out the back ferment, and temperature control fermented 27 days at 20 ℃;
(10) accent is lived: add 2,000,000 u/g vigor caricins by 1/400 of the smart wine liquid weight behind the ferment of back, making smart wine liquid vigor is 5000-8000u/g;
(11) clarification: will transfer in the smart wine liquid after living, the bentonite that adds smart wine liquid weight 0.1% carries out clarifying treatment, treat the clarification of wine liquid after, filter, change a bucket storage, change ageing under 5 ℃ of conditions over to;
(11A) ultrafiltration: the wine liquid after ageing, the cross-flow membrane separation ultra-filtration technique with 0.2um before being packaged into bottle is handled, to remove yeast and milk-acid bacteria, impurity, suspended substance;
(12) packaging final prod.
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| CN 201110290790 CN102311906B (en) | 2011-09-29 | 2011-09-29 | Method for brewing active papaya wine |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103305368A (en) * | 2013-06-17 | 2013-09-18 | 劳卓昌 | Method for making papaya wine through low temperature fermentation |
| CN104351877A (en) * | 2014-11-27 | 2015-02-18 | 宋鸟生 | Papaya fermented beverage and preparation method thereof |
| CN104388238A (en) * | 2014-11-11 | 2015-03-04 | 张家界广惠中药材专业合作社 | Production method of papaya fruit wine |
| CN105018301A (en) * | 2015-08-30 | 2015-11-04 | 陈爱梅 | Preparation method of low-alcohol persimmon liquor |
| CN105441254A (en) * | 2015-12-16 | 2016-03-30 | 广西宏美农业科技有限公司 | Preparation method for papaya health-care wine |
| CN105441255A (en) * | 2015-12-16 | 2016-03-30 | 广西宏美农业科技有限公司 | Preparation method for papaya wine |
| CN107557253A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of promise Buddhist nun's papaya wine of tonifying Qi and blood and preparation method thereof |
| CN107557211A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of papaya wine and preparation method and antitumor application thereof |
| CN107557205A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | One kind is mixed to make papaya wine and preparation method thereof |
| CN107557244A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of papaya wine and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103305368A (en) * | 2013-06-17 | 2013-09-18 | 劳卓昌 | Method for making papaya wine through low temperature fermentation |
| CN104388238A (en) * | 2014-11-11 | 2015-03-04 | 张家界广惠中药材专业合作社 | Production method of papaya fruit wine |
| CN104351877A (en) * | 2014-11-27 | 2015-02-18 | 宋鸟生 | Papaya fermented beverage and preparation method thereof |
| CN105018301A (en) * | 2015-08-30 | 2015-11-04 | 陈爱梅 | Preparation method of low-alcohol persimmon liquor |
| CN105441255B (en) * | 2015-12-16 | 2018-07-13 | 广西宏美农业科技有限公司 | The preparation method of papaya wine |
| CN105441254A (en) * | 2015-12-16 | 2016-03-30 | 广西宏美农业科技有限公司 | Preparation method for papaya health-care wine |
| CN105441255A (en) * | 2015-12-16 | 2016-03-30 | 广西宏美农业科技有限公司 | Preparation method for papaya wine |
| CN105441254B (en) * | 2015-12-16 | 2018-07-13 | 广西宏美农业科技有限公司 | The preparation method of pawpaw health care wine |
| CN107557253A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of promise Buddhist nun's papaya wine of tonifying Qi and blood and preparation method thereof |
| CN107557244A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of papaya wine and preparation method thereof |
| CN107557205A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | One kind is mixed to make papaya wine and preparation method thereof |
| CN107557211A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of papaya wine and preparation method and antitumor application thereof |
| CN107557244B (en) * | 2016-06-30 | 2021-04-06 | 株洲千金药业股份有限公司 | Papaya wine and preparation method thereof |
| CN107557211B (en) * | 2016-06-30 | 2021-05-11 | 株洲千金药业股份有限公司 | Papaya wine, preparation method and anti-tumor application |
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| CN102311906B (en) | 2013-08-21 |
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