CN103361224A - Papaya wine and preparation method thereof - Google Patents
Papaya wine and preparation method thereof Download PDFInfo
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- CN103361224A CN103361224A CN2013102801033A CN201310280103A CN103361224A CN 103361224 A CN103361224 A CN 103361224A CN 2013102801033 A CN2013102801033 A CN 2013102801033A CN 201310280103 A CN201310280103 A CN 201310280103A CN 103361224 A CN103361224 A CN 103361224A
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides papaya wine and belongs to the technical fields of food processing and biological fermentation. The papaya wine comprises papaya, a carbon source substance, drinking water and saccharomycete, wherein the carbon source substance is one or more than one of cane sugar, honey, fructose, glucose and maltose; the saccharomycete comprises saccharomycete mother liquor and saccharomycete annex solution; the saccharomycete mother liquor includes rice and distiller's yeast; the saccharomycete annex solution includes honey, glucose and purified water; and the method comprises the following preparation steps: preparing saccharomycete, preparing papaya juice, fermenting, sterilizing and bottling. The papaya wine provided by the invention is simple in process, high in safety performance, low in cost and good in taste, and has the effects of activating the channels and collaterals, tonifying spleen, promoting appetite, soothing the liver, relieving pain, dispelling wind, eliminating dampness, moisturizing skin and beautifying the look.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, be specifically related to a kind of papaya wine and preparation method thereof.
Background technology
Pawpaw (Chaenomeles speciosa) belongs to the tropical fruit Caricaceae, be called as " hundred benefit fruit kings ", a kind of nutritious natural phant fruit, abound with in the subtropical zone, contain various trace elements and VITAMIN in the fruit of pawpaw, have antitumor and strong anticancer cell, antibiotic, parasiticide effect, can help proteopepsis, promote and absorb treatment chronic indigestion and gastritis.
Present stage is because pawpaw plantation area is very large, and during pawpaw was concentrated listing, people needed its airing become that pawpaw is dried to store, and economic benefit descends.After pawpaw is carried out deep processing, change the single pattern of the pawpaw mode of production, Novel health beverage-the papaya wine that forms take pawpaw as fermenting raw materials is compared with common fruit wine, has kept the distinctive fruital of fruit, taste is softer, the papaya wine of producing by modern fermentation technique because the effect of biological enzyme system, makes to greatest extent rapid extraction of effective constituent that pawpaw contains, the nutritive ingredient such as rich vitamin, trace element has the nourishing function of pawpaw and fruit wine concurrently.
In the R﹠D and production of fruit wine, the yeast of use is Active Dry Yeast or wine active dry yeast basically at present.The mouthfeel and the local flavor that how much directly affect fruit wine of the quality of yeast performance, by product, what the fruit wine producer considered usually is, yeast is growth and leavening property reliably, do not produce obvious peculiar smell, there is preferably coherency in the fermentation later stage, necessary aroma component can be produced, various chemical ingredients balances in the wine can be effectively made.
Traditional compound method is directly to add soaking in Chinese liquor with pawpaw to form, the defective that exists is that the wine body is not plentiful, mouthfeel is light, poor transparency, and the effective constituent in the pawpaw is not fully utilized, common people drink rear easy the higher authorities, the dry phenomenon occurs, simultaneously, soaking wine is prone to precipitation in short-term, affect the aesthetic quality of wine body, this has become a great problem of restriction papaya wine development.
Summary of the invention
The purpose of this invention is to provide that a kind of technique is simple, safety performance is high, cost is less and the papaya wine of excellent taste, disclose a kind of papaya wine and preparation method thereof.
Papaya wine provided by the invention is made by the raw material of following weight part: 80 ~ 120 parts of pawpaws, 20 ~ 35 parts of carbon source materials, 5 ~ 20 parts of tap water, 3 ~ 15 parts in yeast;
Described carbon source material is selected from one or more of sucrose, honey, fructose, glucose and maltose;
Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 3 ~ 10 parts of 2 ~ 5 parts of honey, 1 ~ 3 part of glucose and pure water;
Described distiller's yeast is selected from one or more in wheat koji, little song, red colouring agent for food, also used as a Chinese medicine, the Daqu;
The making step of described papaya wine is as follows:
1) yeast preparation:
A. the making method of yeast mother liquor is: rice is soaked 30 ~ 60min, adds the amount of water to flood rice 2 ~ 3cm, cooks or boils, spread out cooling, spray 1 ~ 5 portion of tap water during cooling, treat that temperature is cooled to room temperature, add distiller's yeast, mix thoroughly with rice, sealing and fermenting is 5 ~ 10 days in the jar fermenter of packing into;
B. the making method of yeast annex solution is: above-described honey, glucose and the pure water jar fermenter of packing into is mixed, and sealed fermenting is 5 ~ 7 days under the normal temperature, is prepared into the yeast annex solution;
C. mix: yeast mother liquor and yeast annex solution are mixed and activate, obtain yeast of the present invention;
2) Sucus Chaenomelis preparation:
A. choose fresh maturation, anosis worm, without the pawpaw fruit of decayed fruit, clean up, drain away the water, peel;
B. pawpaw cuts half, takes out Semen Fructus Chaenomelis, pawpaw is cut into the thin slice of 0.3 ~ 0.8cm;
Add carbon source material and 4 ~ 15 portions of tap water in the pawpaw of c. thinly slicing, pawpaw is smashed to pieces, press into juice, get Sucus Chaenomelis;
3) fermentation:
A. primary fermentation: with the 2) Sucus Chaenomelis and 1 that obtains of step) yeast that has activated that obtains of step mixes, ferment, the pH value of regulation system is to carry out primary fermentation after 3.0 ~ 4.5, sealing and fermenting 7 ~ 10 days keeps the temperature of jar fermenter at 25 ~ 30 ℃, and stirred once in 2 ~ 3 days at the interval, stir, filter after the fermentation ends, filter residue is the yeast slag, and filtrate is primary fermentation liquid;
B. secondary fermentation: the primary fermentation liquid that primary fermentation obtains was put into the jar fermenter sealing and fermenting 30 ~ 40 days, keep the temperature of jar fermenter under 18 ~ 25 ℃ of conditions, filter after the fermentation ends, obtaining filtrate is secondary fermentation liquid;
C. ageing: the secondary fermentation liquid that secondary fermentation obtains is put into jar fermenter sealing ageing 3 ~ 5 months, keep the fermentation cylinder temperature at 15 ~ 20 ℃, schlempe sinks to clarifying naturally, obtains orange-yellow papaya wine;
4) sterilization bottling:
The papaya wine of above-mentioned acquisition 65 ~ 80 ℃ of sterilizations, is kept 10 ~ 15min, after sterilization finishes, normal temperature to be naturally cooled to, bottling warehouse-in.
The above saccharomycetic activation step is that yeast mother liquor and yeast annex solution are fully mixed, and sealing and fermenting 12 ~ 24h namely gets the activation yeast.
The yeast slag of the above primary fermentation can recycle, and the yeast slag is as the activation yeast of next time papaya wine fermentation.
Above-described tap water is that water is heated to 95 ~ 100 ℃, keeps 2 ~ 5min, treats that temperature naturally cools to room temperature, as the water source in the papaya wine making method.
80 ~ 100 parts of above-described pawpaws, 20 ~ 25 parts of carbon source materials, 6 ~ 20 parts of tap water, 8 ~ 14 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 3 ~ 8 parts of 2 ~ 4 parts of honey, 2 ~ 3 parts of glucose and pure water.
90 ~ 110 parts of above-described pawpaws, 25 ~ 30 parts of carbon source materials, 8 ~ 18 parts of tap water, 7 ~ 13 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 4 ~ 9 parts of 3 ~ 5 parts of honey, 1 ~ 2 part of glucose and pure water.
100 ~ 120 parts of above-described pawpaws, 25 ~ 35 parts of carbon source materials, 7 ~ 19 parts of tap water, 6 ~ 12 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 5 ~ 8 parts of 3 ~ 5 parts of honey, 2 ~ 3 parts of glucose and pure water.
110 ~ 120 parts of above-described pawpaws, 30 ~ 35 parts of carbon source materials, 6 ~ 17 parts of tap water, 4 ~ 10 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 6 ~ 10 parts of 4 ~ 5 parts of honey, 1 ~ 2 part of glucose and pure water.
95 ~ 115 parts of above-described pawpaws, 20 ~ 25 parts of carbon source materials, 6 ~ 17 parts of tap water, 5 ~ 11 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 4 ~ 8 parts of 2 ~ 4 parts of honey, 1 ~ 3 part of glucose and pure water.
Outstanding substantive distinguishing features of the present invention and significant progress are:
1) transformation efficiency is high, and cost is low: adopt homemade yeast, the yeast raw material all easily obtains, the yeast better performances, and by product is few, and the alcohol transformation efficiency is high, and yeast can be recycled, and cost of manufacture is lower, can reach higher economic benefit.
2) quality better, mouthfeel is pure: the papaya wine that the present invention makes remains with the characteristics of the original mellow delicate fragrance of pawpaw, it is plentiful also to have fruit wine wine body, the golden yellow color transparency is high, mouthfeel is pure, the effective constituent of pawpaw is not lost, and has kept nutritive value and the exclusive local flavor of pawpaw, have stimulate the circulation of the blood and cause the muscles and joints to relax, spleen benefiting and stimulating the appetite, liver metastasis and acesodyne, dispel rheumatism, the effect of moistening skin beautifying.
3) safe: the present invention is in the brew papaya wine, do not add organic pigment, to choosing of raw material, the treatment process such as the cleaning of raw material, the cleaning of jar fermenter is rigid in checking up, to the selecting and cleaning of pawpaw, choosing of water source all is strict controlled in making step, greatly reduces the possibility that finished product carries the bacterium of falling ill.
Embodiment
Embodiment 1
The concrete making step of papaya wine of the present invention is as follows:
1) yeast preparation: the making method of yeast mother liquor is, 5000 portions of rice are soaked 30 ~ 60min, add the amount of water to flood rice 2 ~ 3cm, cook or boil, spread out cooling, spray 1 ~ 5 portion of tap water during cooling, treat that temperature is cooled to room temperature, add 50 parts of distiller's yeasts, mix thoroughly with rice, sealing and fermenting is 5 ~ 10 days in the jar fermenter of packing into; The making method of described yeast annex solution is, 2 ~ 5 parts of honey, 1 ~ 3 part of glucose and 3 ~ 10 parts of pure water mixed the jar fermenter of packing into mix, and sealed fermenting 5 ~ 7 days is prepared into the yeast annex solution; Yeast mother liquor and yeast annex solution are mixed, and sealing and fermenting 12 ~ 24h obtains the present invention and activates yeast;
2) raw material sorting and cleaning: choose the pawpaw of selling on the market, require fresh, full, anosis worm and without the mature fruit of decayed fruit, take 80 ~ 120 parts of pawpaws, pawpaw is cleaned up with tap water, drain away the water, peel;
3) stoning and section: with 2) pawpaw that obtains of step cuts half, takes out Semen Fructus Chaenomelis, pawpaw is cut into the thin slice of 0.3 ~ 0.8cm;
4) broken and squeeze the juice: with 3) add 20 ~ 35 parts of carbon source materials and 4 ~ 15 portions of tap water in the step pawpaw of thinly slicing, pawpaw is smashed to pieces, press into juice, get Sucus Chaenomelis;
5) primary fermentation: with the 4) Sucus Chaenomelis and 1 of step acquisition) 3 ~ 15 parts of activation yeast mixed fermentation of step acquisition, the pH value of regulation system is to carry out primary fermentation after 3.0 ~ 4.5, sealing and fermenting 7 ~ 10 days, keep the temperature of jar fermenter at 25 ~ 30 ℃, stirred once in 2 ~ 3 days at the interval, stirs, and filters after the fermentation ends, filter residue is the yeast slag, and filtrate is primary fermentation liquid;
6) secondary fermentation: with 5) the primary fermentation liquid of step acquisition was put into the jar fermenter sealing and fermenting 30 ~ 40 days, kept the temperature of jar fermenter under 18 ~ 25 ℃ of conditions, filtered after the fermentation ends, and obtaining filtrate is secondary fermentation liquid;
7) ageing and clarification: with 6) the secondary fermentation liquid that obtains of step puts into jar fermenter sealing ageing 3 ~ 5 months, keeps the fermentation cylinder temperature at 15 ~ 20 ℃, and schlempe sinks to clarifying naturally, obtains the orange-yellow papaya wine of the present invention;
8) sterilization bottling: with 7) papaya wine that obtains of step keeps 10 ~ 15min through 65 ~ 80 ℃ of sterilizations, and sterilization treats that it naturally cools to normal temperature after finishing, and finished product is packed in the bottle.
Embodiment 2
The concrete making step of papaya wine of the present invention is as follows:
1) yeast preparation: the making method of yeast mother liquor is, 5000 portions of rice are soaked 30 ~ 60min, add the amount of water to flood rice 2 ~ 3cm, cook or boil, spread out cooling, spray 1 ~ 5 portion of tap water during cooling, treat that temperature is cooled to room temperature, add 50 parts of distiller's yeasts, mix thoroughly with rice, sealing and fermenting is 5 ~ 10 days in the jar fermenter of packing into; The making method of described yeast annex solution is, 2 ~ 4 parts of honey, 2 ~ 3 parts of glucose and 3 ~ 8 parts of pure water mixed the jar fermenter of packing into mix, and sealed fermenting 5 ~ 7 days is prepared into the yeast annex solution; Yeast mother liquor and yeast annex solution are mixed, and sealing and fermenting 12 ~ 24h obtains the present invention and activates yeast;
2) raw material sorting and cleaning: choose the pawpaw of selling on the market, require fresh, full, anosis worm and without the mature fruit of decayed fruit, take 80 ~ 100 parts of pawpaws, pawpaw is cleaned up with tap water, drain away the water, peel;
3) stoning and section: with 2) pawpaw that obtains of step cuts half, takes out Semen Fructus Chaenomelis, pawpaw is cut into the thin slice of 0.3 ~ 0.8cm;
4) broken and squeeze the juice: with 3) add 20 ~ 25 parts of carbon source materials and 5 ~ 15 portions of tap water in the step pawpaw of thinly slicing, pawpaw is smashed to pieces, press into juice, get Sucus Chaenomelis;
5) primary fermentation: with the 4) Sucus Chaenomelis and 1 of step acquisition) 8 ~ 14 parts of activation yeast mixed fermentation of step acquisition, the pH value of regulation system is to carry out primary fermentation after 3.0 ~ 4.5, sealing and fermenting 7 ~ 10 days, keep the temperature of jar fermenter at 25 ~ 30 ℃, stirred once in 2 ~ 3 days at the interval, stirs, and filters after the fermentation ends, filter residue is the yeast slag, and filtrate is primary fermentation liquid;
6) secondary fermentation: with 5) the primary fermentation liquid of step acquisition was put into the jar fermenter sealing and fermenting 30 ~ 40 days, kept the temperature of jar fermenter under 18 ~ 25 ℃ of conditions, filtered after the fermentation ends, and obtaining filtrate is secondary fermentation liquid;
7) ageing and clarification: with 6) the secondary fermentation liquid that obtains of step puts into jar fermenter sealing ageing 3 ~ 5 months, keeps the fermentation cylinder temperature at 15 ~ 20 ℃, and schlempe sinks to clarifying naturally, obtains the orange-yellow papaya wine of the present invention;
8) sterilization bottling: with 7) papaya wine that obtains of step keeps 10 ~ 15min through 65 ~ 80 ℃ of sterilizations, and sterilization treats that it naturally cools to normal temperature after finishing, and finished product is packed in the bottle.
Embodiment 3
The concrete making step of papaya wine of the present invention is as follows:
1) yeast preparation: the making method of yeast mother liquor is, 5000 portions of rice are soaked 30 ~ 60min, add the amount of water to flood rice 2 ~ 3cm, cook or boil, spread out cooling, spray 1 ~ 5 portion of tap water during cooling, treat that temperature is cooled to room temperature, add 50 parts of distiller's yeasts, mix thoroughly with rice, sealing and fermenting is 5 ~ 10 days in the jar fermenter of packing into; The making method of described yeast annex solution is, 3 ~ 5 parts of honey, 1 ~ 2 part of glucose and 4 ~ 9 parts of pure water mixed the jar fermenter of packing into mix, and sealed fermenting 5 ~ 7 days is prepared into the yeast annex solution; Yeast mother liquor and yeast annex solution are mixed, and sealing and fermenting 12 ~ 24h obtains the present invention and activates yeast;
2) raw material sorting and cleaning: choose the pawpaw of selling on the market, require fresh, full, anosis worm and without the mature fruit of decayed fruit, take 90 ~ 110 parts of pawpaws, pawpaw is cleaned up with tap water, drain away the water, peel;
3) stoning and section: with 2) pawpaw that obtains of step cuts half, takes out Semen Fructus Chaenomelis, pawpaw is cut into the thin slice of 0.3 ~ 0.8cm;
4) broken and squeeze the juice: with 3) add 25 ~ 30 parts of carbon source materials and 7 ~ 13 portions of tap water in the step pawpaw of thinly slicing, pawpaw is smashed to pieces, press into juice, get Sucus Chaenomelis;
5) primary fermentation: with the 4) Sucus Chaenomelis and 1 of step acquisition) 7 ~ 13 parts of activation yeast mixed fermentation of step acquisition, the pH value of regulation system is to carry out primary fermentation after 3.0 ~ 4.5, sealing and fermenting 7 ~ 10 days, keep the temperature of jar fermenter at 25 ~ 30 ℃, stirred once in 2 ~ 3 days at the interval, stirs, and filters after the fermentation ends, filter residue is the yeast slag, and filtrate is primary fermentation liquid;
6) secondary fermentation: with 5) the primary fermentation liquid of step acquisition was put into the fermentation sealing and fermenting 30 ~ 40 days, kept the temperature of jar fermenter under 18 ~ 25 ℃ of conditions, filtered after the fermentation ends, and obtaining filtrate is secondary fermentation liquid;
7) ageing and clarification: with 6) the secondary fermentation liquid that obtains of step puts into jar fermenter sealing ageing 3 ~ 5 months, keeps the fermentation cylinder temperature at 15 ~ 20 ℃, and schlempe sinks to clarifying naturally, obtains the orange-yellow papaya wine of the present invention;
8) sterilization bottling: with 7) papaya wine that obtains of step keeps 10 ~ 15min through 65 ~ 80 ℃ of sterilizations, and sterilization treats that it naturally cools to normal temperature after finishing, and finished product is packed in the bottle.
Embodiment 4
The concrete making step of papaya wine of the present invention is as follows:
1) yeast preparation: the making method of yeast mother liquor is, 5000 portions of rice are soaked 30 ~ 60min, add the amount of water to flood rice 2 ~ 3cm, cook or boil, spread out cooling, spray 1 ~ 5 portion of tap water during cooling, treat that temperature is cooled to room temperature, add 50 parts of distiller's yeasts, mix thoroughly with rice, sealing and fermenting is 5 ~ 10 days in the jar fermenter of packing into; The making method of described yeast annex solution is, 3 ~ 5 parts of honey, 2 ~ 3 parts of glucose and 5 ~ 8 parts of pure water mixed the jar fermenter of packing into mix, and sealed fermenting 5 ~ 7 days is prepared into the yeast annex solution; Yeast mother liquor and yeast annex solution are mixed, and sealing and fermenting 12 ~ 24h obtains the present invention and activates yeast;
2) raw material sorting and cleaning: choose the pawpaw of selling on the market, require fresh, full, anosis worm and without the mature fruit of decayed fruit, take 100 ~ 120 parts of pawpaws, pawpaw is cleaned up with tap water, drain away the water, peel;
3) stoning and section: with 2) pawpaw that obtains of step cuts half, takes out Semen Fructus Chaenomelis, pawpaw is cut into the thin slice of 0.3 ~ 0.8cm;
4) broken and squeeze the juice: with 3) add 25 ~ 35 parts of carbon source materials and 6 ~ 14 portions of tap water in the step pawpaw of thinly slicing, pawpaw is smashed to pieces, press into juice, get Sucus Chaenomelis;
5) primary fermentation: with the 4) Sucus Chaenomelis and 1 of step acquisition) 6 ~ 12 parts of activation yeast mixed fermentation of step acquisition, the pH value of regulation system is to carry out primary fermentation after 3.0 ~ 4.5, sealing and fermenting 7 ~ 10 days, keep the temperature of jar fermenter at 25 ~ 30 ℃, stirred once in 2 ~ 3 days at the interval, stirs, and filters after the fermentation ends, filter residue is the yeast slag, and filtrate is primary fermentation liquid;
6) secondary fermentation: with 5) the primary fermentation liquid of step acquisition was put into the jar fermenter sealing and fermenting 30 ~ 40 days, kept the temperature of jar fermenter under 18 ~ 25 ℃ of conditions, filtered after the fermentation ends, and obtaining filtrate is secondary fermentation liquid;
7) ageing and clarification: with 6) the secondary fermentation liquid that obtains of step puts into jar fermenter sealing ageing 3 ~ 5 months, keeps the fermentation cylinder temperature at 15 ~ 20 ℃, and schlempe sinks to clarifying naturally, obtains the orange-yellow papaya wine of the present invention;
9) sterilization bottling: with 7) papaya wine that obtains of step keeps 10 ~ 15min through 65 ~ 80 ℃ of sterilizations, and sterilization treats that it naturally cools to normal temperature after finishing, and finished product is packed in the bottle.
Embodiment 5
The concrete making step of papaya wine of the present invention is as follows:
1) yeast preparation: the making method of yeast mother liquor is, 5000 portions of rice are soaked 30 ~ 60min, add the amount of water to flood rice 2 ~ 3cm, cook or boil, spread out cooling, spray 1 ~ 5 portion of tap water during cooling, treat that temperature is cooled to room temperature, add 50 parts of distiller's yeasts, mix thoroughly with rice, sealing and fermenting is 5 ~ 10 days in the jar fermenter of packing into; The making method of described yeast annex solution is, 4 ~ 5 parts of honey, 1 ~ 2 part of glucose and 6 ~ 10 parts of pure water mixed the jar fermenter of packing into mix, and sealed fermenting 5 ~ 7 days is prepared into the yeast annex solution; Yeast mother liquor and yeast annex solution are mixed, and sealing and fermenting 12 ~ 24h obtains the present invention and activates yeast;
2) raw material sorting and cleaning: choose the pawpaw of selling on the market, require fresh, full, anosis worm and without the mature fruit of decayed fruit, take 110 ~ 120 parts of pawpaws, pawpaw is cleaned up with tap water, drain away the water, peel;
3) stoning and section: with 2) pawpaw that obtains of step cuts half, takes out Semen Fructus Chaenomelis, pawpaw is cut into the thin slice of 0.3 ~ 0.8cm;
4) broken and squeeze the juice: with 3) add 30 ~ 35 parts of carbon source materials and 5 ~ 12 portions of tap water in the step pawpaw of thinly slicing, pawpaw is smashed to pieces, press into juice, get Sucus Chaenomelis;
5) primary fermentation: with the 4) Sucus Chaenomelis and 1 of step acquisition) 4 ~ 10 parts of activation yeast mixed fermentation of step acquisition, the pH value of regulation system is to carry out primary fermentation after 3.0 ~ 4.5, sealing and fermenting 7 ~ 10 days, keep the temperature of jar fermenter at 25 ~ 30 ℃, stirred once in 2 ~ 3 days at the interval, stirs, and filters after the fermentation ends, filter residue is the yeast slag, and filtrate is primary fermentation liquid;
6) secondary fermentation: with 5) the primary fermentation liquid of step acquisition was put into the jar fermenter sealing and fermenting 30 ~ 40 days, kept the temperature of jar fermenter under 18 ~ 25 ℃ of conditions, filtered after the fermentation ends, and obtaining filtrate is secondary fermentation liquid;
7) ageing and clarification: with 6) the secondary fermentation liquid that obtains of step puts into jar fermenter sealing ageing 3 ~ 5 months, keeps the fermentation cylinder temperature at 15 ~ 20 ℃, and schlempe sinks to clarifying naturally, obtains the orange-yellow papaya wine of the present invention;
8) sterilization bottling: with 7) papaya wine that obtains of step keeps 10 ~ 15min through 65 ~ 80 ℃ of sterilizations, and sterilization treats that it naturally cools to normal temperature after finishing, and finished product is packed in the bottle.
Embodiment 6
The concrete making step of papaya wine of the present invention is as follows:
1) yeast preparation: the making method of yeast mother liquor is, 5000 portions of rice are soaked 30 ~ 60min, add the amount of water to flood rice 2 ~ 3cm, cook or boil, spread out cooling, spray 1 ~ 5 portion of tap water during cooling, treat that temperature is cooled to room temperature, add 50 parts of distiller's yeasts, mix thoroughly with rice, sealing and fermenting is 5 ~ 10 days in the jar fermenter of packing into; The making method of described yeast annex solution is, 2 ~ 4 parts of honey, 1 ~ 3 part of glucose and 4 ~ 8 parts of pure water mixed the jar fermenter of packing into mix, and sealed fermenting 5 ~ 7 days is prepared into the yeast annex solution; Yeast mother liquor and yeast annex solution are mixed, and sealing and fermenting 12 ~ 24h obtains the present invention and activates yeast;
2) raw material sorting and cleaning: choose the pawpaw of selling on the market, require fresh, full, anosis worm and without the mature fruit of decayed fruit, take 95 ~ 115 parts of pawpaws, pawpaw is cleaned up with tap water, drain away the water, peel;
3) stoning and section: with 2) pawpaw that obtains of step cuts half, takes out Semen Fructus Chaenomelis, pawpaw is cut into the thin slice of 0.3 ~ 0.8cm;
4) broken and squeeze the juice: with 3) add 20 ~ 25 parts of carbon source materials and 5 ~ 12 portions of tap water in the step pawpaw of thinly slicing, pawpaw is smashed to pieces, press into juice, get Sucus Chaenomelis;
5) primary fermentation: with the 4) Sucus Chaenomelis and 1 of step acquisition) 5 ~ 11 parts of activation yeast mixed fermentation of step acquisition, the pH value of regulation system is to carry out primary fermentation after 3.0 ~ 4.5, sealing and fermenting 7 ~ 10 days, keep the temperature of jar fermenter at 25 ~ 30 ℃, stirred once in 2 ~ 3 days at the interval, stirs, and filters after the fermentation ends, filter residue is the yeast slag, and filtrate is primary fermentation liquid;
6) secondary fermentation: with 5) the primary fermentation liquid of step acquisition was put into the jar fermenter sealing and fermenting 30 ~ 40 days, kept the temperature of jar fermenter under 18 ~ 25 ℃ of conditions, filtered after the fermentation ends, and obtaining filtrate is secondary fermentation liquid;
7) ageing and clarification: with 6) the secondary fermentation liquid that obtains of step puts into jar fermenter sealing ageing 3 ~ 5 months, keeps the fermentation cylinder temperature at 15 ~ 20 ℃, and schlempe sinks to clarifying naturally, obtains the orange-yellow papaya wine of the present invention;
8) sterilization bottling: with 7) papaya wine that obtains of step keeps 10 ~ 15min through 65 ~ 80 ℃ of sterilizations, and sterilization treats that it naturally cools to normal temperature after finishing, and finished product is packed in the bottle.
Papaya wine test statistics of the present invention is as follows:
Occur the phenomenon of soreness of waist and knee joint at the beginning of Shanglin County, the Guangxi Mr. Zhang 2012 in one .40 year, take medicine and do not feel any better in three months, this disease has caused inconvenience to Mr. Zhang's daily life.Begin to take papaya wine of the present invention in December, 2012, drinks 40 ~ 50ml at every turn, drinks every day once, drank after three cycles for once keeping healthy the cycle in one month, and aching is eased; Continue to take so far, the sense completely dissolve of aching, powerful and vigorous on foot.
Two. Nanning citizen Hu Nvshi, at 28 years old age, several years ago fat-reducing owing to too keep on a diet, causes seeing that food does not have hunger sensation, even can feel to feel sick, keck.Begin to take papaya wine of the present invention in January, 2013, drinks 30 ~ 50ml at every turn, takes every day once, and one month is one-period, drinks four all after dates, and the gastric disorder causing nausea phenomenon disappears, and it is normal that appetite is recovered.
The Liuzhou city, Guangxi province citizen Mr. Wang in three .55 year suffers from sacroiliitis, meets wet weather or rainy weather, and the unusual pain of knee endoprosthesis all is a problem down when serious on foot; Especially 1 ~ March in 2013, because Guangxi is overcast and rainy continuously, very moist, the Mr. Wang aggravation need to be walked by crutch.Begin to drink papaya wine of the present invention in March, 2013, drinks 30 ~ 50ml at every turn, and once a day, one month is one-period, drinks so far, runs into rainy weather, and pain disappears, and runs into rainy weather and also occur without pain is on-the-spot, and the paces of walking are strong and vigorous.
Four. City: A Case Study in Baise citizen Huang Xiaojie, 30 years old age, joint venture senior executive, because the weather anomaly in local summer is scorching, and operating pressure is large, so lassitude occurs, tired easily, complexion is dark yellow, the intensely dark pool of face.Begin to drink papaya wine of the present invention in January, 2013, drinks 30 ~ 50ml at every turn, drinks every day once, and half hour drinks after meal, two weeks is one-period, 4 all after dates, and face occurs ruddy, continues to drink so far, complexion is white touched with red, and skin is ruddy glossy, and it is energetic to work.
Five. Yulin City of Guangxi Zhuang Autonomous citizen Wu Xiansheng, 35 one full year of life, because long-term open air work and sunlight is exposed to the sun, cause the jaundice of Mr.'s Wu face, skin obfuscation, unglazed, grow on the face blackspot.Begin to drink papaya wine of the present invention in February, 2013, drinks 30 ~ 50ml at every turn, drinks every day once, and half hour drinks after meal, and two weeks is one-period, 6 all after dates, and blackspot disappears, and skin recovers ruddy gloss, and is energetic.
Claims (9)
1. a papaya wine is characterized in that, is made by the raw material of following weight part: 80 ~ 120 parts of pawpaws, 20 ~ 35 parts of carbon source materials, 5 ~ 20 parts of tap water, 3 ~ 15 parts in yeast;
Described carbon source material is selected from one or more of sucrose, honey, fructose, glucose and maltose;
Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 3 ~ 10 parts of 2 ~ 5 parts of honey, 1 ~ 3 part of glucose and pure water;
The making step of described papaya wine is as follows:
1) yeast preparation:
A. the making method of yeast mother liquor is: rice is soaked 30 ~ 60min, adds the amount of water to flood rice 2 ~ 3cm, cooks or boils, spread out cooling, spray 1 ~ 5 portion of tap water during cooling, treat that temperature is cooled to room temperature, add distiller's yeast, mix thoroughly with rice, sealing and fermenting is 5 ~ 10 days in the jar fermenter of packing into;
B. the making method of yeast annex solution is: above-described honey, glucose and the pure water jar fermenter of packing into is mixed, and sealed fermenting is 5 ~ 7 days under the normal temperature, is prepared into the yeast annex solution;
C. mix: yeast mother liquor and yeast annex solution are mixed and activate, obtain yeast of the present invention;
2) Sucus Chaenomelis preparation:
A. choose fresh maturation, anosis worm, without the pawpaw fruit of decayed fruit, clean up, drain away the water, peel;
B. pawpaw cuts half, takes out Semen Fructus Chaenomelis, and pawpaw is thinly sliced;
Add carbon source material and 4 ~ 15 portions of tap water in the pawpaw of c. thinly slicing, pawpaw is smashed to pieces, press into juice, get Sucus Chaenomelis;
3) fermentation:
A. primary fermentation: with the 2) Sucus Chaenomelis and 1 that obtains of step) yeast that has activated that obtains of step mixes, the pH value of regulation system is to carry out primary fermentation after 3.0 ~ 4.5, sealing and fermenting 7 ~ 10 days, keep the temperature of jar fermenter at 25 ~ 30 ℃, stirred once in 2 ~ 3 days at the interval, stirs, and filters after the fermentation ends, filter residue is the yeast slag, and filtrate is primary fermentation liquid;
B. secondary fermentation: the primary fermentation liquid that primary fermentation obtains was put into the jar fermenter sealing and fermenting 30 ~ 40 days, keep the temperature of jar fermenter under 18 ~ 25 ℃ of conditions, filter after the fermentation ends, obtaining filtrate is secondary fermentation liquid;
C. ageing: the secondary fermentation liquid that secondary fermentation obtains is put into jar fermenter sealing ageing 3 ~ 5 months, keep the fermentation cylinder temperature at 15 ~ 20 ℃, schlempe sinks to clarifying naturally, obtains papaya wine;
4) sterilization bottling:
The papaya wine of above-mentioned acquisition 65 ~ 80 ℃ of sterilizations, is kept 10 ~ 15min, after sterilization finishes, normal temperature to be naturally cooled to, bottling warehouse-in.
2. papaya wine according to claim 1 is characterized in that, described saccharomycetic activation step is that yeast mother liquor and yeast annex solution are fully mixed, and sealing and fermenting 12 ~ 24h namely gets the activation yeast.
3. papaya wine according to claim 1 is characterized in that, the yeast slag of described primary fermentation recycles, and the yeast slag is as the activation yeast of next time papaya wine fermentation.
4. papaya wine according to claim 1 is characterized in that, described tap water is that water is heated to 95 ~ 100 ℃, keeps 2 ~ 5min, and room temperature to be naturally cooled to obtains.
5. papaya wine according to claim 1 is characterized in that, 80 ~ 100 parts of described pawpaws, 20 ~ 25 parts of carbon source materials, 6 ~ 20 parts of tap water, 8 ~ 14 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 3 ~ 8 parts of 2 ~ 4 parts of honey, 2 ~ 3 parts of glucose and pure water.
6. papaya wine according to claim 1 is characterized in that, 90 ~ 110 parts of described pawpaws, 25 ~ 30 parts of carbon source materials, 8 ~ 18 parts of tap water, 7 ~ 13 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 4 ~ 9 parts of 3 ~ 5 parts of honey, 1 ~ 2 part of glucose and pure water.
7. papaya wine according to claim 1 is characterized in that, 100 ~ 120 parts of described pawpaws, 25 ~ 35 parts of carbon source materials, 7 ~ 19 parts of tap water, 6 ~ 12 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 5 ~ 8 parts of 3 ~ 5 parts of honey, 2 ~ 3 parts of glucose and pure water.
8. papaya wine according to claim 1 is characterized in that, 110 ~ 120 parts of described pawpaws, 30 ~ 35 parts of carbon source materials, 6 ~ 17 parts of tap water, 4 ~ 10 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 6 ~ 10 parts of 4 ~ 5 parts of honey, 1 ~ 2 part of glucose and pure water.
9. papaya wine according to claim 1 is characterized in that, 95 ~ 115 parts of described pawpaws, 20 ~ 25 parts of carbon source materials, 6 ~ 17 parts of tap water, 5 ~ 11 parts in yeast; Described yeast comprises yeast mother liquor and yeast annex solution, and the yeast mother liquor comprises 50 parts in 5000 parts in rice and distiller's yeast, and the yeast annex solution comprises 4 ~ 8 parts of 2 ~ 4 parts of honey, 1 ~ 3 part of glucose and pure water.
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| CN105176734A (en) * | 2015-09-10 | 2015-12-23 | 南宁隆盛农业科技有限公司 | Fruit wine containing durian and preparation method thereof |
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