CN104974885A - Pawpaw yellow rice wine and preparation method thereof - Google Patents
Pawpaw yellow rice wine and preparation method thereof Download PDFInfo
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- CN104974885A CN104974885A CN201510346839.5A CN201510346839A CN104974885A CN 104974885 A CN104974885 A CN 104974885A CN 201510346839 A CN201510346839 A CN 201510346839A CN 104974885 A CN104974885 A CN 104974885A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/732—Chaenomeles, e.g. flowering quince
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a pawpaw yellow rice wine and a preparation method thereof. The pawpaw yellow rice wine is prepared from, by weight, 4-7 parts of soybeans, 4-7 parts of red date, 0.2-0.3 parts of wolfberry, 0.3-4 parts of pawpaw, 0.3-0.6 parts of rock sugar and 60 parts of yellow rice wine fermentation broth. The preparation method of the pawpaw yellow rice wine comprises the following steps: 1, pulping; 2, carrying out enzymatic hydrolysis; 3, filtering; 4, washing soybeans, red date and wolfberry, draining to remove water, and stir-frying wolfberry to reduce toxicity until qualification; 5, adding a pawpaw extract liquid when the sugar content of the yellow rice wine fermentation broth reaches 6g/L; and 6, adding soybeans, red date and wolfberry after fermentation ends, and immersing for 6-8d. The pawpaw yellow rice wine prepared in the invention has a beauty treatment effect, has mellow mouthfeel and abundant nutrition, and also has the unique aroma of pawpaw and the bouquet, the output is stable, and the preparation method has the advantages of simplicity, easy operation and feasibility.
Description
Technical field
The invention belongs to biological technical field, specifically relate to a kind of papaya yellow wine and preparation method thereof.
Background technology
Pawpaw is the first-class fruit of a kind of medicine, food dual-purpose, often drinks papaya ester and has anti-ageing beauty treatment, antiviral, anti-cancer and cancer-preventing, constitutional health-care effect.Pawpaw is through being processed into papaya ester, and no matter be in anti-virus aspect or health care, product nourishing function all exceedes the various fruits such as hawthorn, apple, pears, peach.
In prior art, the relevant programme of pawpaw alcoholic mostly is Homemade, and making method is very single.
According to the survey, on current yellow rice wine market, grape wine is in occupation of large market.Along with improving constantly of living standards of the people, the nourishing function of people to wine is more and more paid attention to, also increasing to the consumers demand of yellow rice wine type health promoting wine.Papaya yellow wine must attract vast human consumer as a kind of wine kind of novelty, thus has openr prospect.
Summary of the invention
The present invention is directed to current papaya yellow wine making processes too single, alcohol be not just for the yellow rice wine taste prepared, fineless and smooth, fruital taste is not dense, the problem that de-bittering effect does not significantly wait, a kind of technique of papaya yellow wine is provided, effectively can carries out de-mouth, prepare the pawpaw vinegar that the fruital with pawpaw and aroma, mouthfeel alcohol are positive fast.
The solution of the present invention is by realizing like this:
A kind of papaya yellow wine, is made up of the raw material of following weight ratio: soya bean 4 ~ 7 parts, red date 4 ~ 7 parts, matrimony vine 0.2 ~ 0.3 part, pawpaw 0.3 ~ 4 part, 0.3 ~ 0.6 part, rock sugar, yellow wine fermentation liquid 60 parts.
A kind of papaya yellow wine, is made up of the raw material of following weight ratio: soya bean 5 parts, red date 5 parts, matrimony vine 0.2 part, pawpaw 2 parts, 0.3 part, rock sugar, yellow wine fermentation liquid 60 parts.
The preparation method of a kind of papaya yellow wine as described above, comprises the following steps:
(1) slurrying: by pawpaw stoning, stripping and slicing, adds water to grind by the weight ratio 1:2 of pawpaw pulp and water and pulls an oar, obtained pawpaw pulp;
(2) enzymolysis: in pawpaw pulp, be that 75:5 ~ 8 add lytic enzyme by the weight ratio of pawpaw pulp and lytic enzyme, enzyme digestion reaction is carried out 50 ~ 80 minutes at temperature 36 ~ 40 DEG C and pressure-0.15 ~-0.10MPa, obtained pawpaw enzymolysis pulp, lytic enzyme is cellulase or water polygalacturonase;
(3) filter: 200 orders crossed by pawpaw enzymolysis pulp, collect filtrate, be concentrated into 1/2 of cumulative volume, obtain pawpaw extracting solution;
(4) soya bean, red date, matrimony vine are cleaned and drain away the water, and matrimony vine frying attenuation is to qualified;
(5) above-mentioned pawpaw extracting solution is added when yellow wine fermentation liquid sugar degree reaches 6g/L;
(6) add soya bean, red date and matrimony vine after having fermented to soak 6 ~ 8 days;
(7) cross leaching clear liquid, add rock sugar and carry out seasoning and be treated to papaya yellow wine;
(8) allocate: now papaya yellow wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned.
In the present invention, as further illustrating, described step (7) is filtered into employing three layers of filtered through gauze once.
Outstanding substantive distinguishing features of the present invention and marked improvement are:
The papaya yellow wine that the present invention prepares, not only there is cosmetic result, and mouthfeel alcohol just, nutritious, containing the tonifying Qi of matrimony vine composition, red date composition has the effect of blood circulation promoting and enriching, also there is fruital taste and the wine flavour of pawpaw uniqueness, and this yellow rice wine stable yield, preparation technology is simple, easy to operate, there is feasibility, all meet national standard index through carrying out sanitary index detection to the papaya yellow wine prepared.
Embodiment
Further illustrate the present invention below by specific embodiment, be easier to make advantages and features of the invention be understood, it should be understood that embodiments of the invention are only used for the present invention, instead of limitation of the present invention.
Embodiment 1:
A kind of papaya yellow wine, is made up of the raw material of following weight ratio: soya bean 5 parts, red date 5 parts, matrimony vine 0.2 part, pawpaw 2 parts, 0.3 part, rock sugar, yellow wine fermentation liquid 60 parts.
Apply above-mentioned content ratio and prepare papaya yellow wine, comprise the following steps:
(1) slurrying: by pawpaw stoning, stripping and slicing, adds water to grind by the weight ratio 1:2 of pawpaw pulp and water and pulls an oar, obtained pawpaw pulp;
(2) enzymolysis: in pawpaw pulp, be that 75:5 adds lytic enzyme by the weight ratio of pawpaw pulp and lytic enzyme, at temperature 36 DEG C and pressure-0.15MPa, carry out enzyme digestion reaction 50 minutes, obtained pawpaw enzymolysis pulp, lytic enzyme is cellulase or water polygalacturonase;
(3) filter: 200 orders crossed by pawpaw enzymolysis pulp, collect filtrate, be concentrated into 1/2 of cumulative volume, obtain pawpaw extracting solution;
(4) soya bean, red date, matrimony vine are cleaned and drain away the water, and matrimony vine frying attenuation is to qualified;
(5) above-mentioned pawpaw extracting solution is added when yellow wine fermentation liquid sugar degree reaches 6g/L;
(6) add soya bean, red date and matrimony vine after having fermented and soak 6 days;
(7) adopt three layers of filtered through gauze once to get clear liquid afterwards, add rock sugar and carry out seasoning and be treated to papaya yellow wine;
(8) allocate: now papaya yellow wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned.
Embodiment 2:
A kind of papaya yellow wine, is made up of the raw material of following weight ratio: soya bean 4 parts, red date 4 parts, matrimony vine 0.2 part, pawpaw 0.3 part, 0.3 part, rock sugar, yellow wine fermentation liquid 60 parts.
Apply above-mentioned content ratio and prepare papaya yellow wine, comprise the following steps:
(1) slurrying: by pawpaw stoning, stripping and slicing, adds water to grind by the weight ratio 1:2 of pawpaw pulp and water and pulls an oar, obtained pawpaw pulp;
(2) enzymolysis: in pawpaw pulp, be that 75:8 adds lytic enzyme by the weight ratio of pawpaw pulp and lytic enzyme, at temperature 40 DEG C and pressure-0.10MPa, carry out enzyme digestion reaction 80 minutes, obtained pawpaw enzymolysis pulp, lytic enzyme is cellulase or water polygalacturonase;
(3) filter: 200 orders crossed by pawpaw enzymolysis pulp, collect filtrate, be concentrated into 1/2 of cumulative volume, obtain pawpaw extracting solution;
(4) soya bean, red date, matrimony vine are cleaned and drain away the water, and matrimony vine frying attenuation is to qualified;
(5) above-mentioned pawpaw extracting solution is added when yellow wine fermentation liquid sugar degree reaches 6g/L;
(6) add soya bean, red date and matrimony vine after having fermented and soak 8 days;
(7) adopt three layers of filtered through gauze once to get clear liquid afterwards, add rock sugar and carry out seasoning and be treated to papaya yellow wine;
(8) allocate: now papaya yellow wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned.
Embodiment 3:
A kind of papaya yellow wine, is made up of the raw material of following weight ratio: soya bean 7 parts, red date 7 parts, matrimony vine 0.3 part, pawpaw 4 parts, 0.6 part, rock sugar, yellow wine fermentation liquid 60 parts.
Apply above-mentioned content ratio and prepare papaya yellow wine, comprise the following steps:
(1) slurrying: by pawpaw stoning, stripping and slicing, adds water to grind by the weight ratio 1:2 of pawpaw pulp and water and pulls an oar, obtained pawpaw pulp;
(2) enzymolysis: in pawpaw pulp, be that 75:6 adds lytic enzyme by the weight ratio of pawpaw pulp and lytic enzyme, at temperature 38 DEG C and pressure-0.12MPa, carry out enzyme digestion reaction 60 minutes, obtained pawpaw enzymolysis pulp, lytic enzyme is cellulase or water polygalacturonase;
(3) filter: 200 orders crossed by pawpaw enzymolysis pulp, collect filtrate, be concentrated into 1/2 of cumulative volume, obtain pawpaw extracting solution;
(4) soya bean, red date, matrimony vine are cleaned and drain away the water, and matrimony vine frying attenuation is to qualified;
(5) above-mentioned pawpaw extracting solution is added when yellow wine fermentation liquid sugar degree reaches 6g/L;
(6) add soya bean, red date and matrimony vine after having fermented and soak 7 days;
(7) adopt three layers of filtered through gauze once to get clear liquid afterwards, add rock sugar and carry out seasoning and be treated to papaya yellow wine;
(8) allocate: now papaya yellow wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned.The result of embodiment 1-3 being carried out to sense organ and Physico-chemical tests is as follows:
1. sensory evaluation:
2. sanitary index:
| Project | Requirement | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Arsenic (in arsenic) mg/L | ＜0.5 | 0.25 | 0.26 | 0.26 |
| Plumbous (in money) mg/L | ＜1 | 0.3 | 0.24 | 0.32 |
| Free mineral acid | Must not detect | Nothing | Nothing | Nothing |
| Miscellaneous bacteria sum (individual/mL) | ＜5000 | 3570 | 4320 | 3795 |
| Coliform group count (individual) | ≤30 | 23 | 22 | 19 |
| Pathogenic bacterium | Must not detect | Nothing | Nothing | Nothing |
Claims (4)
1. a papaya yellow wine, is characterized in that, is made up of the raw material of following weight ratio: soya bean 4 ~ 7 parts, red date 4 ~ 7 parts, matrimony vine 0.2 ~ 0.3 part, pawpaw 0.3 ~ 4 part, 0.3 ~ 0.6 part, rock sugar, yellow wine fermentation liquid 60 parts.
2. a papaya yellow wine, is characterized in that, is made up of the raw material of following weight ratio: soya bean 5 parts, red date 5 parts, matrimony vine 0.2 part, pawpaw 2 parts, 0.3 part, rock sugar, yellow wine fermentation liquid 60 parts.
3. the preparation method of a kind of papaya yellow wine as claimed in claim 1, is characterized in that, comprise the following steps:
(1) slurrying: by pawpaw stoning, stripping and slicing, adds water to grind by the weight ratio 1:2 of pawpaw pulp and water and pulls an oar, obtained pawpaw pulp;
(2) enzymolysis: in pawpaw pulp, be that 75:5 ~ 8 add lytic enzyme by the weight ratio of pawpaw pulp and lytic enzyme, enzyme digestion reaction is carried out 50 ~ 80 minutes at temperature 36 ~ 40 DEG C and pressure-0.15 ~-0.10MPa, obtained pawpaw enzymolysis pulp, lytic enzyme is cellulase or water polygalacturonase;
(3) filter: 200 orders crossed by pawpaw enzymolysis pulp, collect filtrate, be concentrated into 1/2 of cumulative volume, obtain pawpaw extracting solution;
(4) soya bean, red date, matrimony vine are cleaned and drain away the water, and matrimony vine frying attenuation is to qualified;
(5) above-mentioned pawpaw extracting solution is added when yellow wine fermentation liquid sugar degree reaches 6g/L;
(6) add soya bean, red date and matrimony vine after having fermented to soak 6 ~ 8 days;
(7) cross leaching clear liquid, add rock sugar and carry out seasoning and be treated to papaya yellow wine;
(8) allocate: now papaya yellow wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned.
4. the technique of biological brew papaya yellow wine according to claim 3, is characterized in that: described step (7) is filtered into employing three layers of filtered through gauze once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510346839.5A CN104974885A (en) | 2015-06-19 | 2015-06-19 | Pawpaw yellow rice wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510346839.5A CN104974885A (en) | 2015-06-19 | 2015-06-19 | Pawpaw yellow rice wine and preparation method thereof |
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| CN104974885A true CN104974885A (en) | 2015-10-14 |
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| CN201510346839.5A Pending CN104974885A (en) | 2015-06-19 | 2015-06-19 | Pawpaw yellow rice wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN108277139A (en) * | 2018-04-25 | 2018-07-13 | 古蔺县盛源农业开发有限公司 | A kind of wrinkled papaya wine and its preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61170380A (en) * | 1985-01-24 | 1986-08-01 | Nakasone Hiromi | Preparation of distilled liqueur from papaya fruit |
| CN102102075B (en) * | 2010-12-01 | 2012-12-26 | 山西金源酒业有限公司 | Papaya yellow wine |
| CN102994333A (en) * | 2012-10-17 | 2013-03-27 | 田欢 | Female life nourishing yellow wine |
| CN103255038A (en) * | 2013-02-06 | 2013-08-21 | 梁晓强 | Liver invigorating and eyesight improving wine and preparation method thereof |
-
2015
- 2015-06-19 CN CN201510346839.5A patent/CN104974885A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61170380A (en) * | 1985-01-24 | 1986-08-01 | Nakasone Hiromi | Preparation of distilled liqueur from papaya fruit |
| CN102102075B (en) * | 2010-12-01 | 2012-12-26 | 山西金源酒业有限公司 | Papaya yellow wine |
| CN102994333A (en) * | 2012-10-17 | 2013-03-27 | 田欢 | Female life nourishing yellow wine |
| CN103255038A (en) * | 2013-02-06 | 2013-08-21 | 梁晓强 | Liver invigorating and eyesight improving wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 庞国胜: "《药酒增寿治病小绝招》", 31 May 2014 * |
| 黄发新等: "热带瓜果黄酒的研究", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN108277139A (en) * | 2018-04-25 | 2018-07-13 | 古蔺县盛源农业开发有限公司 | A kind of wrinkled papaya wine and its preparation method |
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Application publication date: 20151014 |
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