CN103305368A - Method for making papaya wine through low temperature fermentation - Google Patents
Method for making papaya wine through low temperature fermentation Download PDFInfo
- Publication number
- CN103305368A CN103305368A CN201310237954XA CN201310237954A CN103305368A CN 103305368 A CN103305368 A CN 103305368A CN 201310237954X A CN201310237954X A CN 201310237954XA CN 201310237954 A CN201310237954 A CN 201310237954A CN 103305368 A CN103305368 A CN 103305368A
- Authority
- CN
- China
- Prior art keywords
- papaya
- water
- wine
- weight
- low temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a method for making papaya wine through low temperature fermentation. The method comprises the following steps: 1) performing raw material treatment: removing seeds, cutting papaya into blocks, adding 10-50 weight percent of water, adding cane sugar which accounts for 10-50 percent of the total weight of papaya in which water is added or not added, and pulping into paste; 2) degumming: adding 0.01-1 weight percent of pectinase into the paste, and standing at the temperature of 40-50 DEG C for 3-12 hours; 3) squeezing and filtering: squeezing the degummed paste, filtering the juice, and taking the filtrate for later use; and 4) performing low-temperature fermentation: adding 0.01-1 weight percent of yeast into the filtrate, fermenting for 1-6 months under the temperature of 15-20 DEG C, sterilizing, disinfecting and clarifying to obtain the papaya wine. The method is simple and easy to control, the health care value and nutritive value of the papaya are kept, and the mouthfeel of the prepared papaya wine is soft, coordinated and strong.
Description
Technical field
The present invention relates to brewing technical field, be specifically related to the method that a kind of low temperature fermentation is made papaya wine.
Background technology
The pawpaw principal item that China produces is divided into rosaceae chaenomeles plant pawpaw (cockle pawpaw) and tropical fruit Caricaceae pawpaw (papaya).Papaya is first batch of announce one of " the dietotherapeutic food " of Ministry of Health of the People's Republic of China, the superoxide-dismutase SOD that it contains has the foster effect of poison expelling and beautifying, the multiple amino acids that contains is needed by human body, the pawpaw brass that contains has the effect of chest enlarge beauty treatment, the a large amount of Oleanolic Acids that contain have the effect of anti-inflammatory, raise immunity, are 21 century one of optimal medicine-food two-purpose food.Papoid energy digesting protein in the papaya is conducive to human body food is digested and absorbs, and therefore the merit of strengthening the spleen to promote digestion is arranged.Its exclusive carpaine has antineoplastic effect, and can stop the synthetic of carcinogenic substance nitrosamine, and lymphoid leukemia is had strong antitumour activity.
Fruit wine is one of wine kind of state key development, because development fruit fermented wine and fruit distillate liquor can replace a part of grain neutral spirit, meets developing direction and the industry policy of China's liquor industry.
And the papaya wine of selling on the market now generally forms with papaya dry plate and Sorghum vulgare Pers. Wine or rice wine infusion.The papaya wine that makes so generally need soak long time could make the nutritive and health protection components in the papaya infiltrate, and has the liquor flavor of strong taste of traditional Chinese medicine and stimulation on the mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention provides the method that a kind of low temperature fermentation is made papaya wine, this method is simple and easy to control, the papaya wine that makes is in the health care value and nutritive value that keep papaya, mouthfeel is softer, coordination and honest and sincere, no strong taste of traditional Chinese medicine and the liquor flavor of stimulation.
The technical solution used in the present invention is as follows:
A kind of low temperature fermentation is made the method for papaya wine, may further comprise the steps:
1) starting material are handled:
In the papaya after going seed, stripping and slicing, add the water of its weight 10%～50% or do not add water, 10%～50% of gross weight sucrose after adding water again or not adding water, making beating is to becoming mashed prod then;
2) come unstuck:
In mashed prod, add the polygalacturonase of its weight 0.01%～1%, under 40～50 ℃ condition, placed 3～12 hours;
3) squeezing, filtration:
Mashed prod after will coming unstuck squeezes, and taking juice filters, and gets filtrate for later use again;
4) low temperature fermentation:
The yeast that adds its weight 0.01%～1% in filtrate, in 15～20 ℃ condition bottom fermentations 1～6 month, disinfection, clarification namely gets papaya wine.
In the aforesaid method:
In the step 1), papaya soaks with liming earlier and carried out disinfection in 5～10 minutes, and taking-up is gone seed, stripping and slicing after cleaning again then, and the concentration of the calcium hydroxide in the liming is preferably 0.1%～1%.Clean and appropriate to the occasionly cleaned 5～10 minutes with flowing water, clean the back and find that should cutting away of the rotten position of rotting arranged, go to remove the peel also and can not remove the peel before seed, the stripping and slicing.The preferred mountain spring water of water or the well water that add should not use tap water, influence the fermentation of yeast to prevent the chlorine-bearing compound etc. in the tap water.
Step 2) in, described polygalacturonase is polygalacturonase common on the market, and its activity is generally 50～500u/mg, the polygalacturonase that for example can select for use Zhengzhou many letters Chemicals company limited to produce.
In the step 3), described filtration can adopt conventional filter cloth to filter; During filtration, filter through the multilayer filter cloth, effect is better.
In the step 4), described yeast is preferably high activity dried yeast, modal " Angel " board high activity dried yeast for the production of Yichang City, Hubei Province Angel Yeast Co.,Ltd.The mode of described disinfection is preferably pasteurization, to kill yeast and other bacteriums.Described clarification is for staticly settling the process of getting supernatant liquid then 1～2 day.Further, also pass through ageing after the clarification, the time of ageing was not waited from the several months to the several years.
Compared with prior art, the present invention adopts low temperature fermentation to prepare papaya wine, does not have the liquor flavor of the strong taste of traditional Chinese medicine of common soaking wine and stimulation, and mouthfeel is softer, coordination and honest and sincere; Adopt pectase degumming before the fermentation, make and press juicing to be more prone to, simultaneously easier the discharging of nutritive and health protection components in the papaya; In addition, this method is simple and easy to control, and preparation process mainly adopts biological enzyme and fermentation method, destroys little to original nutritive and health protection components in the papaya.
Embodiment
The invention will be further described with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
Low temperature fermentation is made the method for papaya wine, and step is as follows:
1) starting material are handled:
Select papaya well-done, that nothing rots for use, be that 0.1% liming soaked 8 minutes with calcium hydroxide concentration, cleaned 10 minutes with the clear water that flows then, peel, go seed, stripping and slicing, in the papaya after stripping and slicing, the mountain spring water that adds its weight 10% adds 30% sucrose of gross weight behind the water again, and making beating is to becoming mashed prod then;
2) come unstuck:
The activity that adds its weight 1% in mashed prod is the polygalacturonase of 50u/mg (Zhengzhou many letters Chemicals company limited produces), mixes, and under 45 ℃ condition, places 6 hours;
3) squeezing, filtration:
Mashed prod after will coming unstuck squeezes, and taking juice filters with the multilayer filter cloth, gets filtrate for later use then;
4) low temperature fermentation:
In filtrate, add " Angel " board high activity dried yeast (production of Yichang City, Hubei Province Angel Yeast Co.,Ltd) of its weight 0.01%, mix, in 18 ℃ condition bottom fermentations 6 months, after the pasteurization sterilization, staticly settled 1 day, and got supernatant liquid, namely get papaya wine.
The golden yellow nature in papaya wine and women-sensual pursuits pool that makes, the transparent clarification of wine body, the papaya fruital with simple and elegant harmony, entrance is soft, and sugariness is moderate, the vinosity honesty.
Embodiment 2
Low temperature fermentation is made the method for papaya wine, and step is as follows:
1) starting material are handled:
Select papaya well-done, that nothing rots for use, be that 0.5% liming soaked 10 minutes with calcium hydroxide concentration, cleaned 5 minutes with the clear water that flows then, do not peel, go seed, stripping and slicing, in the papaya after stripping and slicing, add the well water of its weight 30%, add 10% sucrose of gross weight behind the water again, making beating is to becoming mashed prod then;
2) come unstuck:
The activity that adds its weight 0.05% in mashed prod is the polygalacturonase of 500u/mg (Zhengzhou many letters Chemicals company limited produces), mixes, and under 40 ℃ condition, places 8 hours;
3) squeezing, filtration:
Mashed prod after will coming unstuck squeezes, and taking juice filters with the multilayer filter cloth, gets filtrate for later use then;
4) low temperature fermentation:
In filtrate, add " Angel " board high activity dried yeast (production of Yichang City, Hubei Province Angel Yeast Co.,Ltd) of its weight 0.05%, mix, in 20 ℃ condition bottom fermentations 1 month, after the pasteurization sterilization, staticly settled 2 days, and got supernatant liquid, namely get papaya wine.
The golden yellow nature in papaya wine and women-sensual pursuits pool that makes, the transparent clarification of wine body, the papaya fruital with simple and elegant harmony, entrance is soft, and sugariness is moderate, the vinosity honesty.
Embodiment 3
Low temperature fermentation is made the method for papaya wine, and step is as follows:
1) starting material are handled:
Select for use well-done, do not have the papaya rot, be that 1% liming soaked 5 minutes with calcium hydroxide concentration, then with the clear water cleaning of flowing 8 minutes, peel, go seed, stripping and slicing, in the papaya after stripping and slicing, add the sucrose of its weight 40%, making beating is to becoming mashed prod then;
2) come unstuck:
The activity that adds its weight 0.1% in mashed prod is the polygalacturonase of 500u/mg (Zhengzhou many letters Chemicals company limited produces), mixes, and under 50 ℃ condition, places 3 hours;
3) squeezing, filtration:
Mashed prod after will coming unstuck squeezes, and taking juice filters with the multilayer filter cloth, gets filtrate for later use then;
4) low temperature fermentation:
" Angel " the board high activity dried yeast (production of Yichang City, Hubei Province Angel Yeast Co.,Ltd) that in filtrate, adds its weight 1%, mix, in 15 ℃ condition bottom fermentations 3 months, after the pasteurization sterilization, staticly settled 2 days, get the supernatant liquid ageing 1 year, and namely got papaya wine.
The golden yellow nature in papaya wine and women-sensual pursuits pool that makes, the transparent clarification of wine body, the papaya fruital with simple and elegant harmony, entrance is soft, and sugariness is moderate, the vinosity honesty.
Embodiment 4
Low temperature fermentation is made the method for papaya wine, and step is as follows:
1) starting material are handled:
Select papaya well-done, that nothing rots for use, be that 0.5% liming soaked 8 minutes with calcium hydroxide concentration, cleaned 8 minutes with the clear water that flows then, do not peel, go seed, stripping and slicing, in the papaya after stripping and slicing, add the well water of its weight 30%, add 40% sucrose of gross weight behind the water again, making beating is to becoming mashed prod then;
2) come unstuck:
The activity that adds its weight 0.5% in mashed prod is the polygalacturonase of 200u/mg (Zhengzhou many letters Chemicals company limited produces), mixes, and under 45 ℃ condition, places 12 hours;
3) squeezing, filtration:
Mashed prod after will coming unstuck squeezes, and taking juice filters with the multilayer filter cloth, gets filtrate for later use then;
4) low temperature fermentation:
" Angel " the board high activity dried yeast (production of Yichang City, Hubei Province Angel Yeast Co.,Ltd) that in filtrate, adds its weight 0.2%, mix, in 17 ℃ condition bottom fermentations 3 months, after the pasteurization sterilization, staticly settled 1 day, get supernatant liquid ageing half a year, namely get papaya wine.
The golden yellow nature in papaya wine and women-sensual pursuits pool that makes, the transparent clarification of wine body, the papaya fruital with simple and elegant harmony, entrance is soft, and sugariness is moderate, the vinosity honesty.
Experimental example
Evaluation and test person 100 people that random choose of the present invention is fond of drinking at ordinary times allow these 100 evaluation and test persons taste the papaya wine that makes among the embodiment 1～4 at random.According to evaluation and test person individual alcohol drinking patterns and hobby at ordinary times, according to evaluation criteria poor, general, satisfied and that feel quite pleased, the papaya wine that each embodiment is made carries out Comprehensive Assessment respectively then.Its result such as following table:
| ? | Difference | Generally | More satisfied | Feel quite pleased |
| Embodiment 1 | 0 | 7 | 35 | 58 |
| Embodiment 2 | 0 | 6 | 40 | 54 |
| Embodiment 3 | 0 | 4 | 40 | 56 |
| Embodiment 4 | 0 | 5 | 41 | 54 |
As can be seen from the above table, testing not specifically, evaluation and test person has price difference to the papaya wine that each embodiment makes, and satisfactory degree (being chosen as the ratio of " more satisfied " and " satisfaction ") reached more than 93%, illustrates that the papaya wine mouthfeel that the present invention makes is good, is subjected to liking of ordinary consumer.
Claims (8)
1. a low temperature fermentation is made the method for papaya wine, may further comprise the steps:
1) starting material are handled:
In the papaya after going seed, stripping and slicing, add the water of its weight 10%～50% or do not add water, 10%～50% of gross weight sucrose after adding water again or not adding water, making beating is to becoming mashed prod then;
2) come unstuck:
In mashed prod, add the polygalacturonase of its weight 0.01%～1%, under 40～50 ℃ condition, placed 3～12 hours;
3) squeezing, filtration:
Mashed prod after will coming unstuck squeezes, and taking juice filters, and gets filtrate for later use again;
4) low temperature fermentation:
The yeast that adds its weight 0.01%～1% in filtrate, in 15～20 ℃ condition bottom fermentations 1～6 month, disinfection, clarification namely gets papaya wine.
2. method according to claim 1 is characterized in that: the process of also passing through ageing after the described clarification.
3. method according to claim 1 is characterized in that: in the step 1), papaya soaked 5～10 minutes with liming earlier, took out then and went seed, stripping and slicing again after cleaning.
4. according to claim 1,2 or 3 described methods, it is characterized in that: described clarification is for staticly settling the process of getting supernatant liquid then 1～2 day.
5. according to claim 1,2 or 3 described methods, it is characterized in that: added water is mountain spring water or well water.
6. according to claim 1,2 or 3 described methods, it is characterized in that: the activity of described polygalacturonase is 50～500u/mg.
7. according to claim 1,2 or 3 described methods, it is characterized in that: described yeast is high activity dried yeast.
8. according to claim 1,2 or 3 described methods, it is characterized in that: the mode of described disinfection is pasteurization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310237954XA CN103305368A (en) | 2013-06-17 | 2013-06-17 | Method for making papaya wine through low temperature fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310237954XA CN103305368A (en) | 2013-06-17 | 2013-06-17 | Method for making papaya wine through low temperature fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103305368A true CN103305368A (en) | 2013-09-18 |
Family
ID=49131091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310237954XA Pending CN103305368A (en) | 2013-06-17 | 2013-06-17 | Method for making papaya wine through low temperature fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103305368A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112500967A (en) * | 2020-12-17 | 2021-03-16 | 重庆邮电大学 | Podocarpus macrophyllus fruit wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090600A (en) * | 1993-01-15 | 1994-08-10 | 蓝日春 | The production technology method of natural king fruit wine |
| CN1730646A (en) * | 2005-08-04 | 2006-02-08 | 汕头市雅园酿酒有限公司 | Dry type fruit wine brewing method using tropical or subtropical fruit as raw material |
| CN101928657A (en) * | 2010-04-06 | 2010-12-29 | 贵州大学 | Preparation method of wild pawpaw fruit wine |
| CN102311906A (en) * | 2011-09-29 | 2012-01-11 | 叶高瑞 | Method for brewing active papaya wine |
-
2013
- 2013-06-17 CN CN201310237954XA patent/CN103305368A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090600A (en) * | 1993-01-15 | 1994-08-10 | 蓝日春 | The production technology method of natural king fruit wine |
| CN1730646A (en) * | 2005-08-04 | 2006-02-08 | 汕头市雅园酿酒有限公司 | Dry type fruit wine brewing method using tropical or subtropical fruit as raw material |
| CN101928657A (en) * | 2010-04-06 | 2010-12-29 | 贵州大学 | Preparation method of wild pawpaw fruit wine |
| CN102311906A (en) * | 2011-09-29 | 2012-01-11 | 叶高瑞 | Method for brewing active papaya wine |
Non-Patent Citations (2)
| Title |
|---|
| 周德庆 等: "《微生物学词典》", 31 December 2005, 天津科学技术出版社 * |
| 文志华 等: "番木瓜酒加工技术研究", 《西南农业学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112500967A (en) * | 2020-12-17 | 2021-03-16 | 重庆邮电大学 | Podocarpus macrophyllus fruit wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105018328B (en) | A kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria | |
| CN103255024A (en) | Method for brewing papaya rice wine | |
| CN103103053A (en) | Okra fruit and vegetable composite liquor and preparation method thereof | |
| CN103215165A (en) | Mulberry and pine needle rice wine and preparation method thereof | |
| CN105331478A (en) | Anti-oxidation brandy | |
| CN1307911C (en) | Method for preparing persimmon beverage | |
| CN105039091A (en) | Pineapple rice wine and making method thereof | |
| KR20090013475A (en) | Process for making beverage from sweet persimmon | |
| CN102266105B (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN105238641A (en) | Processing method of banana wine and product | |
| CN107354059B (en) | Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and processing method thereof | |
| CN103289867A (en) | Method for preparing waxberry wine by high-low temperature secondary fermentation | |
| CN103289861B (en) | Method for preparing papaya wine through utilizing high and low-temperature secondary fermentation | |
| CN103305368A (en) | Method for making papaya wine through low temperature fermentation | |
| CN105029601A (en) | Orange-flavor huyou fruit vinegar beverage and preparation technology thereof | |
| CN104531428A (en) | Technology for biologically brewing sweet mango wine | |
| CN101457200A (en) | Health beverage with enriching blood and replenishing vital essence function | |
| CN103719983A (en) | Plantain fermented beverage and preparation method thereof | |
| KR20140094977A (en) | Method for preparing vinegar using schizandra, chinese matrimony vine and cornus officianlis | |
| CN103205342B (en) | Rice wine with geckos and Taibai-tea and preparation method thereof | |
| CN104962448A (en) | Pomegranate flavor Huyou(grapefruit) fruit vinegar beverage and preparing process thereof | |
| CN104970407A (en) | Kiwi fruit-flavored Hu shaddock fruit vinegar beverage and preparation process thereof | |
| CN104531462A (en) | Technology for biologically brewing magno, dragon fruit and passion fruit mixed wine | |
| CN104531427A (en) | Technology for biologically brewing smoked plum and mango wine | |
| CN103750472A (en) | Method for preparing papaya vinegar drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130918 |