CN102477361A - Method for producing pawpaw wine - Google Patents

Abstract

The invention discloses a method for producing pawpaw wine, which is characterized by comprising the following steps of: dicing pawpaw pulp, adding water and sugar, then putting into a sealed ceramic vessel for fermenting, fermenting for three days at 18-22 DEG C, removing fermentation broth solid matters by filtration, replenishing edible alcohol till the alcoholic strength reaches 12 DEG, fermenting for 15 days after the temperature reaches 10+/-1 DEG C, then ending fermentation, adding gelatin to wine juice according to a proportion of 0.3g/L so that the wine juice is clarified for one week, storing for 3-4 months at the environment of 0-4 DEG C, and then preparing and canning. The pawpaw wine prepared by using the method disclosed by the invention has the advantages of typical pawpaw fragrance, good taste and no obscure feeling. The method disclosed by the invention solves the technical problems that plenty nutrition constituents, such as organic acids, vitamins, amino acids and the like in the pawpaw in the prior art.

Description

A kind of method of producing papaya wine

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.