CN102433243A - Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar - Google Patents
Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar Download PDFInfo
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- CN102433243A CN102433243A CN2011100660614A CN201110066061A CN102433243A CN 102433243 A CN102433243 A CN 102433243A CN 2011100660614 A CN2011100660614 A CN 2011100660614A CN 201110066061 A CN201110066061 A CN 201110066061A CN 102433243 A CN102433243 A CN 102433243A
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Abstract
A method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar comprises the following steps of: getting materials ready, drying the materials, performing constant-temperature pretreatment on dried pawpaw through a plurality of temperature zones, preparing raw material wine from white spirit, the dried pawpaw, sugar and mushrooms through soaking, distilling out the original liquor of the mushroom-pawpaw wine and blending the left liquid as the original liquor of the mushroom-pawpaw vinegar into the mushroom-pawpaw wine product, and then processing the original liquor of the mushroom-pawpaw vinegar into the mushroom-pawpaw vinegar product. The method provided in the invention is capable of producing the mushroom-pawpaw wine and the mushroom-pawpaw vinegar simultaneously, so that the raw materials mushroom and pawpaw are thoroughly utilized. The mushroom-pawpaw wine of the invention contains rich active ingredients in the pawpaw and the mushroom and has full mushroom-pawpaw smells, and can be stored for a long time at the normal temperature. The mushroom-pawpaw vinegar of the invention is prepared by taking full advantage of a plurality of organic acids such as malic acid, tartaric acid, citric acid and the like separated from the pawpaw wine; the sour of the vinegar is pure and soft; the vinegar contains rich active ingredients in the pawpaw and the mushroom and has full smells of the mushroom and the pawpaw; and the sour of the vinegar is stable and can be preserved for a long time. Besides, the mushroom-pawpaw vinegar can be used for cooking dishes or used as health-care vinegar for often taking, thereby achieving the effects of building and strengthening the body.
Description
Technical field
The present invention relates to the preparation method of a kind of wine and vinegar, that concrete is the preparation method of mushroom papaya wine and mushroom papaya ester.
Background technology
The fruit of pawpaw (Chaenomeles lagenaria (Loisel.) Koidz) rosaceous plant chaenomeles lagenaria.Multiple organic acids such as pawpaw rich vitamin, protein and oxysuccinic acid, tartrate, Citric Acid and Oleanolic Acid; Also contain various trace elements such as flavonoid, saponin class and potassium, magnesium, calcium, zinc, iron, manganese, phosphorus; Has higher pharmaceutical use, still good food raw material.According to record, pawpaw can be put down the liver Shujin, pathogenic wind expelling and blood circulation promoting, and spleen, dampness elimination.The usefulness of strong, excited, analgesia, removing dampness and relaxing myospasm is arranged, be used for the arthritis with fixed pain caused by dampness contraction, the heavy pain of waist knee joint acid, the convulsion of vomiting and diarrhoea, heatstroke, beriberi oedema, diseases such as arthritis with fixed pain caused by dampness; The infusing drugs in wine clothes, treating rheumatic arthrodynia.Wide geographic area all has preserved fruit is steep in wine, cooks or be made as to pawpaw as protective foods in China south.Directly steep in wine with pawpaw, the wine that bubbles out is rich in effective ingredient and the fragrance in the pawpaw, but acerbity is arranged in the wine, and impurity is more, at normal temperatures prolonged preservation.Chinese patent document disclosed " a kind of fruit vinegar and preparation method thereof (01108730.7) " is disclosed to be to be raw material with pawpaw, plum, tamarind, water and sugar, through cleaning, soak, sterilization, fruit vinegar." papaya ester and preparation method thereof (00106108.9) " disclosed to be to be raw material with pawpaw, water and sugar, the pawpaw of fragmentation is added in the sugar solution, sealing, fermentation is filtered, papaya ester." a kind of pawpaw vinegar beverage and preparation method thereof (200710017932.7) is disclosed to be that pawpaw is broken, adds SO
2, sucrose inserts Angel wine live yeast, gets papaya wine, brewages pawpaw Normal juice vinegar again, the modulation pawpaw vinegar beverage.These methods or utilize the organic acid in the plurality of raw materials such as pawpaw to be vinegar through soaking the school flavor, or be made as vinegar through technologies such as fermentations.
Summary of the invention
The objective of the invention is to prepare the mushroom papaya wine and remove acerbity and impurity, the raising papaya wine quality in the wine with pawpaw and mushroom; And make full use of fragrance natural in the pawpaw and organic acid prepares edible vinegar, the preparation method of a kind of mushroom papaya wine and mushroom papaya ester is proposed.
The preparation method of mushroom papaya wine and mushroom papaya ester, concrete steps are following:
(1) get the raw materials ready,
Ripe pawpaw fresh fruit is cleaned removal core, section; Fresh mushroom is removed impurity, cleans;
(2) drying
Pawpaw and mushroom are dried to water cut 10-28%, become pawpaw and do with mushroom dried;
(3) pawpaw is intervened processing
The 1st a temperature section pawpaw does 20 ℃ ± 3 ℃ constant temperature storages 35-50 days, and the 2nd a temperature section pawpaw does 35 ℃ ± 3 ℃ constant temperature storages 60-90 days, and the 3rd temperature section pawpaw does 25 ℃ ± 3 ℃; Constant temperature storage 40-55 days, room temperature storage is subsequent use again;
(4) infusion raw wine
Prepare burden by following weight part:
Liquor: pawpaw does: sugar: mushroom=1:0.015-0.03:0.12-0.25:0.002-0.012; With pawpaw do, sugar and 25% mushroom put into container, adds the liquor sealing and soak, and takes out pawpaw and do, and becomes mushroom pawpaw raw wine;
(5) distillation
Mushroom pawpaw raw wine is added distillation tower add zero(ppm) water simultaneously, become the drinks mixed solution, and remaining mushroom is put into distillation tower, distillation distills out mushroom papaya wine magma from mixed solution, and remaining liq is a mushroom papaya ester stoste;
(6) blend
Adding in mushroom papaya wine magma that zero(ppm) water or grain neutral spirit blend to alcoholic strength is 38 °-56 ° mushroom papaya wine product;
(7) with the cooling of mushroom papaya ester stoste, remove slag, deposition is filtered, and adding weight ratio is the salt of 0.1-0.2%, is mushroom papaya ester product.
Chopping described in the step (1) is that sheet, silk or the particle diameter of 1-2 millimeter is less than 3 millimeters particle.
Infusion described in the step (4) is:
1. dried 70% sugar that reaches of whole pawpaws is put into container, add 70% liquor, sealing was soaked 5-20 days, stirred once in 1-5 days;
2. take out pawpaw and do, add 20% liquor and 30% sugar, stirred once in 1-5 days, 3. sealing storage 20-30 days with 25% mushroom and 10% soaking in Chinese liquor 20-30 days, filters;
3. with 25% mushroom and 10% soaking in Chinese liquor 20-30 days, filter, stay cleaner liquid;
4. 2. cleaner liquid adds, and stirs once sealing storage 20-30 days in 1-5 days.
Sugar described in the step (4) is rock sugar, white sugar or brown sugar; Described liquor is the above grain neutral spirits of 38 ° of degree.
Adding zero(ppm) water described in the step (5) is with the zero(ppm) water that adds 70-150%.
Distillation described in the step (5) is for stopping distillation when the mushroom papaya wine that distills out equates with the quantity of the mushroom pawpaw raw wine of adding.
In view of the strong fruital of pawpaw itself, special taste, sour-sweet flavor is pure good to eat; And have nourishing function, people directly steep in wine with pawpaw, are rich in effective ingredient and fragrance in the pawpaw in the wine that bubbles out; But acerbity is arranged in the wine, and impurity is more, at normal temperatures prolonged preservation.The present invention holds gate of the quality monitoring in each technology, because the seed in the Semen Chaenomelis contains prussic acid, the present invention at first will remove fruit stone; The present invention has carried out the multiple temperature sections pre-treatment to the dried raw material of pawpaw, has removed the assorted flavor in the pawpaw, has strengthened the dried fragrance of pawpaw, and is strong and brisk in taste, soft.The present invention does with liquor infusion pawpaw, and adopts mushroom and sugared school flavor, in infusion, adopts unique proportioning and distinctive method, makes the effective ingredient of mushroom pawpaw raw wine and taste best.For with separating from wine at multiple organic acids such as oxysuccinic acid, tartrate, Citric Acids in the mushroom pawpaw raw wine; The present invention adds zero(ppm) water in mushroom pawpaw raw wine; Multiple organic acids such as oxysuccinic acid, tartrate, Citric Acid are dissolved in the water, utilize the boiling point of boiling point and water of alcohol different, distillation tower is heated between both boiling points; Go out high-quality mushroom pawpaw raw wine magma with regard to retortable, remaining liquid becomes and is rich in organic acid mushroom papaya ester stoste in the distillation tower; Can blend out the mushroom papaya wine product of different wine precision as required with mushroom pawpaw raw wine magma; With the cooling of mushroom papaya ester stoste, remove slag, deposition is filtered, and adds salt, is mushroom papaya ester product just.For making the more complete of composition stripping in the pawpaw, the raw material pawpaw is to be shredded.All raw materials of the present invention are pure natural, and the sugar that is adopted is rock sugar, white sugar or brown sugar; Described liquor is grain neutral spirit.The present invention produces mushroom papaya wine and mushroom papaya ester simultaneously with a cover technology, and mushroom and pawpaw raw material are fully utilized.Mushroom papaya wine of the present invention is rich in the effective ingredient in pawpaw and the mushroom, has strong mushroom pawpaw fragrance, and wine liquid is limpid, transparent, sediment-free and suspended substance; Flavour is soft; Fragrant, tasty and refreshing, do not contain assorted flavor, can preserve in that normal temperature is medium-term and long-term, be a kind of novel mushroom papaya wine.Mushroom papaya ester of the present invention does not adopt the method for fermentation, and the tart flavour in the vinegar is to make full use of multiple organic acids such as isolated oxysuccinic acid, tartrate, Citric Acid in the papaya wine, removes astringent taste through distinctive method and distinguishes the flavor of with the school, and the color and luster of vinegar is that natural reddish yellow is amber; Tart flavour is pure soft, and little sweet, mouthfeel is plentiful, and pleasant impression is long; Have the strong fragrance of pawpaw and mushroom, the acetic acid flavor is stable, cooks not spoiled nondiscoloration; Be rich in the effective ingredient in pawpaw and the mushroom, but prolonged preservation is never degenerated.But the papaya ester cooking dish with the present invention's preparation also can be used as health vinegar and often takes, and has the effect of body-building.
Embodiment
The preparation method of mushroom papaya wine and mushroom papaya ester, concrete steps are following:
(1) get the raw materials ready,
Ripe pawpaw fresh fruit is cleaned, and removal core, cuts the sheet of 1-3 millimeter, or silk or particle diameter are less than 3 millimeters particle; Fresh mushroom is removed impurity, cleans;
(2) drying
Pawpaw and mushroom are dried to water cut 10-20%, become pawpaw and do with mushroom dried;
(3) pawpaw is intervened processing
The 1st a temperature section pawpaw does 20 ℃ ± 3 ℃ constant temperature storages 35-50 days, and the 2nd temperature section pawpaw does 35 ℃ ± 3 ℃ constant temperature storages 60-90 days, and the 3rd temperature section pawpaw does 25 ℃ ± 3 ℃; Constant temperature storage 40-55 days, room temperature storage is subsequent use again;
(4) infusion raw wine
Prepare burden by following weight part: liquor: pawpaw does: sugar: mushroom=1:0.015-0.03:0.12-0.25:0.002-0.012; 1. with the dried cloth bag of packing into of whole pawpaws, put into container with 70% sugar, add 70% liquor, sealing was soaked 5-20 days, stirred once in 1-5 days;
2. take out pawpaw and do, add 20% liquor and 30% sugar, stirred once in 1-5 days, sealing storage 20-30 days;
3. with 25% mushroom and 10% soaking in Chinese liquor 20-30 days, filter, stay cleaner liquid;
4. 2. cleaner liquid adds, and stirs once sealing storage 20-30 days, and becomes mushroom pawpaw raw wine in 1-5 days;
Described sugar is rock sugar, white sugar or brown sugar; Described liquor is the above grain neutral spirits of 38 ° of degree.
(5) distillation
Mushroom pawpaw raw wine is added the zero(ppm) water that distillation tower adds mushroom pawpaw raw wine weight 70-150% simultaneously, become the drinks mixed solution; Remaining mushroom is put into distillation tower, and distillation distills out mushroom papaya wine magma from mixed solution, and remaining liq is a mushroom papaya ester stoste, when the mushroom papaya wine that distills out equates with the quantity of mushroom pawpaw raw wine, stops distillation; The quantity that adds zero(ppm) water is the number of degrees of used liquor during according to the infusion raw wine and the number of degrees that distill out mushroom papaya wine magma and concrete design;
(6) blend
Adding in mushroom papaya ester magma that zero(ppm) water or grain neutral spirit blend to alcoholic strength is 30 °-56 ° mushroom papaya wine product;
(7) with the cooling of mushroom papaya ester stoste, remove slag, deposition is filtered, and adding weight ratio is the salt of 0.1-0.2%, is mushroom papaya ester product.
Table 1 embodiment 1-5 prepares mushroom papaya wine and mushroom papaya ester parameter
Claims (6)
1. the preparation method of mushroom papaya wine and mushroom papaya ester is characterized in that concrete steps are following:
(1) gets the raw materials ready
Ripe pawpaw fresh fruit is cleaned removal core, section; Fresh mushroom is removed impurity, cleans;
(2) drying
Pawpaw and mushroom are dried to water cut 10-28%, become pawpaw and do with mushroom dried;
(3) pawpaw is intervened processing
The 1st a temperature section pawpaw does 20 ℃ ± 3 ℃ constant temperature storages 35-50 days, and the 2nd a temperature section pawpaw does 35 ℃ ± 3 ℃ constant temperature storages 60-90 days, and the 3rd temperature section pawpaw does 25 ℃ ± 3 ℃; Constant temperature storage 40-55 days, room temperature storage is subsequent use again;
(4) infusion raw wine
Prepare burden by following weight part:
Liquor: pawpaw does: sugar: mushroom=1:0.015-0.03:0.12-0.25:0.002-0.012; With pawpaw do, sugar and 25% mushroom put into container, adds the liquor sealing and soak, and takes out pawpaw and do, and becomes mushroom pawpaw raw wine;
(5) distillation
Mushroom pawpaw raw wine is added distillation tower add zero(ppm) water simultaneously, become the drinks mixed solution, and remaining mushroom is put into distillation tower, distillation distills out mushroom papaya wine magma from mixed solution, and remaining liq is a mushroom papaya ester stoste;
(6) blend
Adding in mushroom papaya wine magma that zero(ppm) water or grain neutral spirit blend to alcoholic strength is 30 °-56 ° mushroom papaya wine product;
(7) with the cooling of mushroom papaya ester stoste, remove slag, deposition is filtered, and adding weight ratio is the salt of 0.1-0.2%, is mushroom papaya ester product.
2. the preparation method of mushroom papaya wine as claimed in claim 1 and mushroom papaya ester is characterized in that, the chopping described in the step (1) is that sheet, silk or the particle diameter of 1-2 millimeter is less than 3 millimeters particle.
3. the preparation method of mushroom papaya wine as claimed in claim 1 and mushroom papaya ester is characterized in that, the infusion described in the step (4) is:
1. dried 70% sugar that reaches of whole pawpaws is put into container, add 70% liquor, sealing was soaked 5-20 days, stirred once in 1-5 days,
2. take out pawpaw and do, add 20% liquor and 30% sugar, stirred once in 1-5 days, sealing storage 20-30 days,
3. with 25% mushroom and 10% soaking in Chinese liquor 20-30 days, filter, stay cleaner liquid,
4. 2. cleaner liquid adds, and stirs once sealing storage 20-30 days in 1-5 days.
4. the preparation method of mushroom papaya wine as claimed in claim 1 and mushroom papaya ester is characterized in that, the sugar described in the step (4) is rock sugar, white sugar or brown sugar; Described liquor is the above grain neutral spirits of 38 ° of degree.
5. the preparation method of mushroom papaya wine as claimed in claim 1 and mushroom papaya ester is characterized in that, the adding zero(ppm) water described in the step (5) is with the zero(ppm) water that adds 70-150%.
6. the preparation method of mushroom papaya wine as claimed in claim 1 and mushroom papaya ester is characterized in that, the distillation described in the step (5) is for stopping distillation when the mushroom papaya wine that distills out equates with the quantity of the mushroom pawpaw raw wine of adding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100660614A CN102433243A (en) | 2011-03-18 | 2011-03-18 | Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100660614A CN102433243A (en) | 2011-03-18 | 2011-03-18 | Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar |
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| CN102433243A true CN102433243A (en) | 2012-05-02 |
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| CN2011100660614A Pending CN102433243A (en) | 2011-03-18 | 2011-03-18 | Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695284A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Preparation method of dried mushroom-sticky rice vinegar |
| CN108018148A (en) * | 2018-01-30 | 2018-05-11 | 崇义富百乐发展有限公司 | A kind of deep working method of the preparation and fruit wine of the fruit drink that ferments |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1295122A (en) * | 1999-11-03 | 2001-05-16 | 边文杰 | Xianggu mushroom wine and its makign process |
| CN1313383A (en) * | 2000-03-14 | 2001-09-19 | 高志名 | Champignon-ganoderma wine |
| CN1635081A (en) * | 2004-11-08 | 2005-07-06 | 云南茅粮酒业集团有限公司 | Pawpaw wine and process for preparation |
| CN101538523A (en) * | 2009-04-27 | 2009-09-23 | 杨承模 | Method for preparing crystal sugar papaya vinegar |
-
2011
- 2011-03-18 CN CN2011100660614A patent/CN102433243A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1295122A (en) * | 1999-11-03 | 2001-05-16 | 边文杰 | Xianggu mushroom wine and its makign process |
| CN1313383A (en) * | 2000-03-14 | 2001-09-19 | 高志名 | Champignon-ganoderma wine |
| CN1635081A (en) * | 2004-11-08 | 2005-07-06 | 云南茅粮酒业集团有限公司 | Pawpaw wine and process for preparation |
| CN101538523A (en) * | 2009-04-27 | 2009-09-23 | 杨承模 | Method for preparing crystal sugar papaya vinegar |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695284A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Preparation method of dried mushroom-sticky rice vinegar |
| CN108018148A (en) * | 2018-01-30 | 2018-05-11 | 崇义富百乐发展有限公司 | A kind of deep working method of the preparation and fruit wine of the fruit drink that ferments |
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Owner name: KUNMING BISU FOOD CO., LTD. Free format text: FORMER OWNER: YANG CHENGMO Effective date: 20120612 |
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Effective date of registration: 20120612 Address after: Xishan District marble Trade City No. 2 floor 15 No. 1503 Applicant after: Kunming Scholes Food Co. Ltd. Address before: 650000 No. 1, No. 24, Liu Yuan community, Xishan District, Yunnan, Kunming, 201 Applicant before: Yang Chengmo |
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Application publication date: 20120502 |