CN102477361A - Method for producing pawpaw wine - Google Patents
Method for producing pawpaw wine Download PDFInfo
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- CN102477361A CN102477361A CN2010105550847A CN201010555084A CN102477361A CN 102477361 A CN102477361 A CN 102477361A CN 2010105550847 A CN2010105550847 A CN 2010105550847A CN 201010555084 A CN201010555084 A CN 201010555084A CN 102477361 A CN102477361 A CN 102477361A
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- wine
- pawpaw
- fermentation
- adds
- water
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- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 46
- 235000006264 Asimina triloba Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 244000189799 Asimina triloba Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 240000006432 Carica papaya Species 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- 235000018553 tannin Nutrition 0.000 claims description 8
- 229920001864 tannin Polymers 0.000 claims description 8
- 239000001648 tannin Substances 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 6
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 6
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 6
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 230000001112 coagulating effect Effects 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 230000008021 deposition Effects 0.000 claims description 3
- 229910052571 earthenware Inorganic materials 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 230000000149 penetrating effect Effects 0.000 claims description 3
- 229910052573 porcelain Inorganic materials 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 241000219173 Carica Species 0.000 abstract description 12
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 1
- 239000000919 ceramic Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000021049 nutrient content Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001507936 Chaenomeles Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000007336 cyanidin Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for producing papaya wine, which is characterized by cutting papaya meat into pieces, adding water and sugar, then placing the cut papaya meat pieces into a sealed ceramic container for fermentation, filtering solid matters of wine mash after fermenting for three days at 18-22 ℃, supplementing edible alcohol until the alcoholic strength reaches 12 degrees, fermenting for 15 days at 10 +/-1 ℃, after the post-fermentation is finished, adding gelatin into wine liquid according to the proportion of 0.3g/L to clarify the wine liquid for one week, storing for 3-4 months at 0-4 ℃, and then blending and canning. The pawpaw wine prepared by the method has typical pawpaw fragrance, good taste and no astringent feeling. Solves the technical problem that the prior art damages rich nutritional ingredients such as organic acid, vitamin, amino acid and the like in the pawpaw by high-temperature treatment.
Description
Technical field the invention belongs to the pawpaw product technical field, relates to a kind of method of producing papaya wine.
The background technology pawpaw belongs to the Rosaceae, Chaenomeles.Be one of distinctive plant variety of China, it is different from the fruit papaya that produce in south.Pawpaw nutrient is abundant, but contains chemical ingredients such as great deal of tannin, causes the pawpaw astringent taste very big, and mouthfeel is poor, is difficult to swallow.In order to solve the big technical problem of pawpaw astringent taste, prior art adopts mostly the squeeze the juice making beating, press filtration of bright pawpaw is gone out melon juice, destroys the tannin in its juice through high temperature steaming processing hydrolysis again, improves the local flavor of Sucus Chaenomelis, then at the fermentative prodn papaya wine.Though prior art can solve the sour and astringent problem of Sucus Chaenomelis, in pyroprocessing, also destroyed rich nutrient contents such as distinctive organic acid, VITAMINs, amino acid in the pawpaw, reduced the utility value of pawpaw.
Summary of the invention the objective of the invention is to solve prior art and exists rich nutrient contents such as organic acid in the pawpaw, VITAMINs, amino acid to receive the ruined technical problem of pyroprocessing; A kind of method of producing papaya wine is provided, to overcome the deficiency of prior art.
To achieve these goals, the present invention produces the method for papaya wine, and its main points are by following technological operation:
1), choosing fruit, fragmentation: maturation is not had the pawpaw that rots clean, remove the peel, longitudinal center cuts open, cuts out seed flesh, base of a fruit handle, and pulp is cut into silk or fourth shape;
2), transfer sugar, water transfer: at first by pawpaw: the volume ratio of water=1: 1.5 adds deionized water or cold water, adds the sucrose that accounts for pawpaw and water total mass 15% again, adds 50 * 10 then
-6The ppm potassium metabisulfite;
3), fermentation: the wine dry yeast Lalvin 71B that the bacterial classification of inoculation adopts businessman to sell, the pawpaw pulp silk of transferring sugar, water transfer or fourth packed into ferment in the earthenware porcelain receptacle of sealing, leavening temperature is 18 ℃～22 ℃; The fermentation initial stage, every 12h stirred once, reached the peak period of fermentation after three days, and peak period 20～30cm place addend under the mouth of fermenting container is followed bamboo pole; So that wine with dregs remains under the liquid level and penetrating up and down, treat the fermented liquid pol drop to 1Bx, when alcoholic strength reaches 8.5～9.0 °, fermentation promptly finishes; After the fermentation ends; Filtering distiller's wort solid substance is added edible ethanol to alcoholic strength and is reached 12 °, changes the secondary fermentation stage then over to; Container will be filled, and adds 50 * 10 simultaneously
-6Ppm potassium metabisulfite, the temperature of secondary fermentation are controlled at 10 ± 1 ℃, secondary fermentation 15 days;
4), clarification: after secondary fermentation finishes, in wine liquid, adds gelatin and make the colloid protein coagulating of suspension and generate deposition, and absorbing tannin and the impurity that swims together sinks in the ratio of 0.3g/L, one week back wine liquid promptly clarify;
5), ageing: the wine liquid that will pass through down after the glue clarifying treatment stores 3～4 months in 0 ℃～4 ℃ environment;
6), allotment, canned: the pawpaw wine that ageing is good, can be through filtering bottling, behind the filling and sealing under 60 ℃～70 ℃ temperature sterilization 15min get final product.
The papaya wine that the inventive method makes has typical pawpaw fragrance, and taste is all good, does not have puckery sense.Having solved prior art exists rich nutrient contents such as organic acid in the pawpaw, VITAMINs, amino acid to receive the ruined technical problem of pyroprocessing.
Embodiment the present invention produces the method for papaya wine, by following technological operation:
1), choosing fruit, fragmentation: maturation is not had the pawpaw that rots clean, peel, longitudinal center cuts open, cuts out seed flesh, base of a fruit handle, and pulp is cut into the fourth shape;
2), transfer sugar, water transfer: at first by pawpaw: the volume ratio of water=1: 1.5 adds cold water, adds the sucrose that accounts for pawpaw and water total mass 15% again, adds 50 * 10 then
-6Ppm potassium metabisulfite, the purpose that adds this are the pollutions that prevents assorted bacterium of fermentation initial stage;
3), fermentation: the bacterial classification of inoculation adopts the wine dry yeast Lalvin 71B of businessman's sale, and fermentation is carried out in the earthenware porcelain receptacle of sealing, and the temperature of fermentation is controlled at 20 ℃; The fermentation initial stage, every 12h stirred once, reached the peak period of fermentation after three days, and bamboo pole should be followed by 25cm place addend in the peak period under the mouth of fermenting container; So that wine with dregs remains under the liquid level and penetrating up and down, treat that the fermented liquid pol drops to 1Bx when following, alcoholic strength reaches 9.0 when spending; Fermentation promptly finishes, and leavening temperature is on the low side, fermentation is slow or leavening temperature is higher, the time of fermentation is too fast, can cause tannin, the too much stripping of anthocyanogen material in the pawpaw; Cause vinosity coarse, vinosity is pained, for grasping course of fermentation; Temperature that must the constantly checked fermented liquid, sugar, acid, and ethanol content are noted the sealing of fermenting container simultaneously, reduce the volatilization of alcohol; After the fermentation ends, filtering distiller's wort solid substance is added edible ethanol to alcoholic strength and is reached 12 °, changes the secondary fermentation stage then over to, and container will be filled, and adds 50 * 10 simultaneously
-6Ppm potassium metabisulfite, the temperature of secondary fermentation are controlled at 10 ± 1 ℃, secondary fermentation 15 days;
4), clarification: because tannin content is higher in the pawpaw wine, in wine liquid, adds gelatin and can make the colloid protein coagulating of suspension and generate deposition, and adsorbable tannin and the impurity that swims together sink in the ratio of 0.3g/L; Wine liquid is promptly clarified after one week, if it is too much to add the glue amount, above the actual content of impurity such as tannin; Will dissolve in the wine liquid and cause muddiness; Therefore, preferably do test earlier, calculate the glue amount of throwing;
5), ageing: the wine liquid that will pass through down after the glue clarifying treatment stores 3 months in 2 ℃ environment;
6), allotment, canned: the pawpaw wine that ageing is good, can allocate according to the demand in market, tinning, need filter before canned, and to container and packaging vessel disinfection, behind the filling and sealing under 65 ℃ of temperature sterilization 15min get final product.
The quality index of papaya wine of the present invention: outward appearance is shallow red sauce (the saponin(e cyanidin(e) of pawpaw is anthocyanogen, and color and luster is a red sauce), clear; There is not obvious suspended substance, no precipitated impurities, the sweet acid of taste is suitable; Aroma is mellow, has the unique fragrance of pawpaw, and fruital and aroma are harmonious; Alcoholic strength is 12～14 °.
Claims (1)
1. method of producing papaya wine is characterized in that by following technological operation:
1), choosing fruit, fragmentation: maturation is not had the pawpaw that rots clean, remove the peel, longitudinal center cuts open, cuts out seed flesh, base of a fruit handle, and pulp is cut into silk or fourth shape;
2), transfer sugar, water transfer: at first by pawpaw: the volume ratio of water=1: 1.5 adds deionized water or cold water, adds the sucrose that accounts for pawpaw and water total mass 15% again, adds 50 * 10 then
-6The ppm potassium metabisulfite;
3), fermentation: the wine dry yeast Lalvin 71B that the bacterial classification of inoculation adopts businessman to sell, the pawpaw pulp silk of transferring sugar, water transfer or fourth packed into ferment in the earthenware porcelain receptacle of sealing, leavening temperature is 18 ℃～22 ℃; The fermentation initial stage, every 12h stirred once, reached the peak period of fermentation after three days, and peak period 20～30cm place addend under the mouth of fermenting container is followed bamboo pole; So that wine with dregs remains under the liquid level and penetrating up and down, treat the fermented liquid pol drop to 1Bx, when alcoholic strength reaches 8.5～9.0 °, fermentation promptly finishes; After the fermentation ends; Filtering distiller's wort solid substance is added edible ethanol to alcoholic strength and is reached 12 °, changes the secondary fermentation stage then over to; Container will be filled, and adds 50 * 10 simultaneously
-6Ppm potassium metabisulfite, the temperature of secondary fermentation are controlled at 10 ± 1 ℃, secondary fermentation 15 days;
4), clarification: after secondary fermentation finishes, in wine liquid, adds gelatin and make the colloid protein coagulating of suspension and generate deposition, and absorbing tannin and the impurity that swims together sinks in the ratio of 0.3g/L, one week back wine liquid promptly clarify;
5), ageing: the wine liquid that will pass through down after the glue clarifying treatment stores 3～4 months in 0 ℃～4 ℃ environment;
6), allotment, canned: the pawpaw wine that ageing is good, can be through filtering bottling, behind the filling and sealing under 60 ℃～70 ℃ temperature sterilization 15min get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105550847A CN102477361A (en) | 2010-11-23 | 2010-11-23 | Method for producing pawpaw wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105550847A CN102477361A (en) | 2010-11-23 | 2010-11-23 | Method for producing pawpaw wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102477361A true CN102477361A (en) | 2012-05-30 |
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ID=46090145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105550847A Pending CN102477361A (en) | 2010-11-23 | 2010-11-23 | Method for producing pawpaw wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102477361A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351979A (en) * | 2013-07-31 | 2013-10-16 | 张松波 | Preparation method for mango-pawpaw mixed fruit wine |
| CN103361224A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Papaya wine and preparation method thereof |
| CN105002066A (en) * | 2015-06-15 | 2015-10-28 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Pawpaw liqueur brewing method |
| CN108504494A (en) * | 2018-05-28 | 2018-09-07 | 白河县沁园食品有限公司 | A kind of papaya wine production technology |
-
2010
- 2010-11-23 CN CN2010105550847A patent/CN102477361A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103361224A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Papaya wine and preparation method thereof |
| CN103361224B (en) * | 2013-07-05 | 2015-04-01 | 李爱媛 | Papaya wine and preparation method thereof |
| CN103351979A (en) * | 2013-07-31 | 2013-10-16 | 张松波 | Preparation method for mango-pawpaw mixed fruit wine |
| CN105002066A (en) * | 2015-06-15 | 2015-10-28 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Pawpaw liqueur brewing method |
| CN108504494A (en) * | 2018-05-28 | 2018-09-07 | 白河县沁园食品有限公司 | A kind of papaya wine production technology |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120530 |