CN104212679A - Preparation method of pawpaw health wine - Google Patents
Preparation method of pawpaw health wine Download PDFInfo
- Publication number
- CN104212679A CN104212679A CN201410420611.1A CN201410420611A CN104212679A CN 104212679 A CN104212679 A CN 104212679A CN 201410420611 A CN201410420611 A CN 201410420611A CN 104212679 A CN104212679 A CN 104212679A
- Authority
- CN
- China
- Prior art keywords
- fruit
- pawpaw
- wine
- storage
- bottling
- 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
Landscapes
- Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of pawpaw health wine, and belongs to the field of processing of health wine. The preparation method is characterized by comprising the following technological processes: sorting fruits; dissecting fruits; taking juice; fermenting; separating; secondary fermentation; adjusting ingredients; storing wine base; clarifying treatment; filtering; blending; storing; filtering; bottling; and packaging and warehousing. The preparation method has the beneficial effects that the product is clear and transparent, fine and smooth in quality, thick and mellow, has a scent flavor of pawpaw, is beneficial to digestion and absorption of a human body on food, and has the efficacy of invigorating the spleen to promote digestion.
Description
Technical field
The present invention relates to a kind of working method of health promoting wine, especially relate to a kind of making method of pawpaw health care wine.
Background technology
Pawpaw all has product throughout the year, have the title of " hundred benefit fruit kings ".Our said pawpaw has two large class, rosaceae chaenomeles plant pawpaw and tropical fruit Caricaceae pawpaws.Pawpaw is also divided into edible and medicinal pawpaw purposes.Fruit Long Circle, avette or foreign pyriform, time ripe, pericarp is by green flavescence, orange-yellow or red.Meat is thick, the soft cunning of meat, sweet, savory.
Steatolysis can be lipid acid by the effect of pawpaw: 1, strengthening the spleen to promote digestion: the papoid in pawpaw; Modern medicine finds, containing a kind of ferment in pawpaw, energy digesting protein, is conducive to human body and carries out absorption and digestion to food, therefore have the merit of strengthening the spleen to promote digestion; 2, anti-epidemic disease desinsection: carpaine and papoid have anti-mycobacterium tuberculosis and parasite as effects such as tapeworm, roundworm, whipworm, amebas, therefore can be used for the anti-consumptive disease of desinsection; 3, logical breast is anticancer: the rennin in pawpaw has logical breast effect, and carpaine has the merit of antiangiogenic property leukemia, therefore can be used for logical breast and treatment lymphoid leukemia.
Pawpaw is eaten raw usually, not storage tolerance, for being processed into the comprehensive utilization that pawpaw health care wine can realize pawpaw raw material, improves its economic worth.
Summary of the invention
The object of the invention is to solve the problem that fresh pawpaw not easily preserves, a kind of making method of pawpaw health care wine is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of making method of pawpaw health care wine, it is characterized in that: adopt the processing process that choosing fruit → cut open fruit → get juice → fermentation → separation → secondary fermentation → adjusting component → liquor base storage → clarifying treatment → filtration → allotment → storage → filtration → bottling → packaging is put in storage, concrete operation step is:
A selects fruit: ingredient requirement is without rotten fruit, and ninety percent is ripe;
B ferments: the white sand liquid glucose adding 15% in fruit juice carries out primary fermentation, leavening temperature 20-25 DEG C, time 5-6 days, and after stirring, the former fruit yeast of artificial culture of access 8%-10%, carries out secondary fermentation, leavening temperature 20-25 DEG C, time 6-8 days;
C liquor base storage: after secondary fermentation terminates, enters the ageing stage; Store after 3 months and carry out little sample testing in proportion with former wine, get best papaya wine sample, preserve one month after expanding allotment in proportion;
D allocates: by physics and chemistry index request, the sugar contained by the former wine of chemical examination pawpaw, acid, alcohol composition, and allotment is to qualified;
E stores: qualified papaya wine storage and aging is used for more than 1 year again;
F bottling, sterilization: after ageing expires, filtration, bottling, sterilization, general bath temperature is 70-75 DEG C, keeps 10 minutes, then naturally cooling, packaging warehouse-in.
Beneficial effect: product clear of the present invention, vinosity is fine and smooth, and dense sweet-smelling, has the delicate fragrance local flavor of pawpaw.This product is conducive to human body and carries out absorption and digestion to food, has effect of strengthening the spleen to promote digestion.
Embodiment
Embodiment 1
:
A making method for pawpaw health care wine, concrete operation step is:
A selects fruit: ingredient requirement is without rotten fruit, and ninety percent is ripe;
B ferments: add the white sand liquid glucose of 15% in fruit juice and the rock sugar liquid of 5% carries out primary fermentation, leavening temperature 20-25 DEG C, time 5-6 days, and after stirring, the former fruit yeast of artificial culture of access 8%-10%, carries out secondary fermentation, leavening temperature 20-25 DEG C, time 6-8 days;
C liquor base storage: after secondary fermentation terminates, enters the ageing stage; Store after 3 months and carry out little sample testing in proportion with former wine, get best papaya wine sample, preserve one month after expanding allotment in proportion;
D allocates: by physics and chemistry index request, the sugar contained by the former wine of chemical examination pawpaw, acid, alcohol composition, and allotment is to qualified;
E stores: qualified papaya wine storage and aging is used for more than 1 year again;
F bottling, sterilization: after ageing expires, filtration, bottling, sterilization, general bath temperature is 70-75 DEG C, keeps 10 minutes, then naturally cooling, packaging warehouse-in.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A making method for pawpaw health care wine, concrete operation step is:
A selects fruit: ingredient requirement is without rotten fruit, and ninety percent is ripe; Clean matrimony vine is drained the water and adds;
B ferments: the white sand liquid glucose adding 15% in fruit juice carries out primary fermentation, leavening temperature 20-25 DEG C, time 5-6 days, and after stirring, the former fruit yeast of artificial culture of access 8%-10%, carries out secondary fermentation, leavening temperature 20-25 DEG C, time 6-8 days;
C liquor base storage: after secondary fermentation terminates, enters the ageing stage; Store after 3 months and carry out little sample testing in proportion with former wine, get best papaya wine sample, preserve one month after expanding allotment in proportion;
D allocates: by physics and chemistry index request, the sugar contained by the former wine of chemical examination pawpaw, acid, alcohol composition, and allotment is to qualified;
E stores: qualified papaya wine storage and aging is used for more than 1 year again;
F bottling, sterilization: after ageing expires, filtration, bottling, sterilization, general bath temperature is 70-75 DEG C, keeps 10 minutes, then naturally cooling, packaging warehouse-in.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the making method of a pawpaw health care wine, it is characterized in that: adopt the processing process that choosing fruit → cut open fruit → get juice → fermentation → separation → secondary fermentation → adjusting component → liquor base storage → clarifying treatment → filtration → allotment → storage → filtration → bottling → packaging is put in storage, concrete operation step is:
A selects fruit: ingredient requirement is without rotten fruit, and ninety percent is ripe;
B ferments: the white sand liquid glucose adding 15% in fruit juice carries out primary fermentation, leavening temperature 20-25 DEG C, time 5-6 days, and after stirring, the former fruit yeast of artificial culture of access 8%-10%, carries out secondary fermentation, leavening temperature 20-25 DEG C, time 6-8 days;
C liquor base storage: after secondary fermentation terminates, enters the ageing stage; Store after 3 months and carry out little sample testing in proportion with former wine, get best papaya wine sample, preserve one month after expanding allotment in proportion;
D allocates: by physics and chemistry index request, the sugar contained by the former wine of chemical examination pawpaw, acid, alcohol composition, and allotment is to qualified;
E stores: qualified papaya wine storage and aging is used for more than 1 year again;
F bottling, sterilization: after ageing expires, filtration, bottling, sterilization, general bath temperature is 70-75 DEG C, keeps 10 minutes, then naturally cooling, packaging warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420611.1A CN104212679A (en) | 2014-08-25 | 2014-08-25 | Preparation method of pawpaw health wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420611.1A CN104212679A (en) | 2014-08-25 | 2014-08-25 | Preparation method of pawpaw health wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104212679A true CN104212679A (en) | 2014-12-17 |
Family
ID=52094590
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410420611.1A Pending CN104212679A (en) | 2014-08-25 | 2014-08-25 | Preparation method of pawpaw health wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104212679A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593197A (en) * | 2015-02-20 | 2015-05-06 | 彭常安 | Brewing method for phoenix dactylifera fruit wine |
| CN105273911A (en) * | 2015-10-30 | 2016-01-27 | 韩浩 | Preparation method of papaya compound healthcare wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103509678A (en) * | 2013-10-04 | 2014-01-15 | 张俊辉 | Method for preparing pawpaw health care wine |
-
2014
- 2014-08-25 CN CN201410420611.1A patent/CN104212679A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103509678A (en) * | 2013-10-04 | 2014-01-15 | 张俊辉 | Method for preparing pawpaw health care wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593197A (en) * | 2015-02-20 | 2015-05-06 | 彭常安 | Brewing method for phoenix dactylifera fruit wine |
| CN105273911A (en) * | 2015-10-30 | 2016-01-27 | 韩浩 | Preparation method of papaya compound healthcare wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102477366A (en) | Yellow peach wine brewing process | |
| CN103509678A (en) | Method for preparing pawpaw health care wine | |
| CN101942373A (en) | Method for making green plum fruit wine | |
| CN103421630A (en) | Making method of wild grape wine | |
| CN103013766A (en) | Manufacturing method of kirsch | |
| CN103571680B (en) | Preparation method for lucuma-nervosa fruit wine | |
| CN103468516A (en) | Rosa roxburghii wine | |
| CN106995767A (en) | Rocket ram jet health liquor and preparation method thereof | |
| CN102604786A (en) | Method for preparing crisp plum fruit wine | |
| CN103642622A (en) | Processing method of blackberry fruit wine | |
| CN101875890B (en) | Ginseng dry white wine and processing technique thereof | |
| CN102643728A (en) | Blueberry dry wine and preparation method thereof | |
| CN105002065A (en) | Making method of red date fermented wine | |
| CN101481644A (en) | Brewing process for yellow peach wine | |
| CN104212679A (en) | Preparation method of pawpaw health wine | |
| CN105368640A (en) | Fruit wine preparation method | |
| CN110004011B (en) | Solid-liquid fermentation combined mulberry wine formula and preparation method | |
| KR20200081659A (en) | Manufacturing method of ginkgo rice wine | |
| CN103589561B (en) | Preparation method for low-alcohol green banana wine | |
| CN110628552A (en) | Method for brewing passion lemon wine | |
| CN105273911A (en) | Preparation method of papaya compound healthcare wine | |
| CN104087499A (en) | Method for preparing myrciaria cauliflora vinegar | |
| CN108048280A (en) | A kind of preparation method of ginseng fruit wine | |
| CN104745375A (en) | Processing method of papaya wine | |
| CN104419581A (en) | Fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |