CN107557238A - A kind of pawpaw wine - Google Patents
A kind of pawpaw wine Download PDFInfo
- Publication number
- CN107557238A CN107557238A CN201711061859.3A CN201711061859A CN107557238A CN 107557238 A CN107557238 A CN 107557238A CN 201711061859 A CN201711061859 A CN 201711061859A CN 107557238 A CN107557238 A CN 107557238A
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- CN
- China
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- parts
- pawpaw
- wine
- lactic acid
- acid bacteria
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- 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.)
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Abstract
The present invention discloses a kind of pawpaw wine, and it includes the raw material of following parts by weight and is prepared：45 55 parts of pawpaw；5 10 parts of microalgae powder；0.5 1 parts of yeast；0.5 1 parts of lactic acid bacteria；24 parts of white granulated sugar.It is beaten after pawpaw is cleaned, adds remaining component, fermented 35 days under 38 degree celsius temperatures, filtered again by diatomite after crossing 100 mesh sieves, fruit wine magma is made after allocating alcoholic strength and pol.Pawpaw wine of the present invention, method therefor fermentation time is short, easy to operate, and the fruit wine of preparation remains the abundant nutrition of pawpaw, the micro- sweet tea of mouthfeel, has splendid health-care effect.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of pawpaw wine.
Background technology
Pawpaw nutrient enriches, and people mainly use pawpaw cooking, cook sweets, also really lacks the deep processed product of pawpaw on the market.
The content of the invention
It is an object of the invention to provide a kind of pawpaw wine, it is intended to provides a kind of pawpaw deep processed product for people.
Technical scheme is as follows：
A kind of pawpaw wine, wherein, including the raw material of following parts by weight is prepared：
Pawpaw 45-55 parts；
Microalgae powder 5-10 parts；
Yeast 0.5-1 parts；
Lactic acid bacteria 0.5-1 parts；
White granulated sugar 2-4 parts.
It is beaten after pawpaw is cleaned, adds remaining component, fermented 35 days under 38 degree celsius temperatures, is crossed after 100 mesh sieves again
Filtered by diatomite, fruit wine magma is made after allocating alcoholic strength and pol.
Described pawpaw wine, wherein, it is prepared by the raw material of following parts by weight：
Pawpaw 45-55 parts；
Microalgae powder 5-10 parts；
Yeast 0.5-1 parts；
Lactic acid bacteria 0.5-1 parts；
White granulated sugar 2-4 parts.
Described pawpaw wine, wherein, the lactic acid bacteria is made up of Lactobacillus plantarum and lactobacillus acidophilus.
Beneficial effect：The present invention provides a kind of pawpaw wine, and method therefor fermentation time is short, easy to operate, the fruit of preparation
Wine remains the abundant nutrition of pawpaw, the micro- sweet tea of mouthfeel, has splendid health-care effect.
Embodiment
The present invention provides a kind of pawpaw wine, to make the purpose of the present invention, technical scheme and effect clearer, clear and definite,
The present invention is described in more detail below.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention,
It is not intended to limit the present invention.
The present invention provides a kind of pawpaw wine, wherein, including the raw material of following parts by weight is prepared：
Pawpaw 45-55 parts；
Microalgae powder 5-10 parts；
Yeast 0.5-1 parts；
Lactic acid bacteria 0.5-1 parts；
White granulated sugar 2-4 parts.
It is beaten after pawpaw is cleaned, adds remaining component, fermented 35 days under 38 degree celsius temperatures, is crossed after 100 mesh sieves again
Filtered by diatomite, fruit wine magma is made after allocating alcoholic strength and pol.
In preferred embodiment, described pawpaw wine is prepared by the raw material of following parts by weight：
Pawpaw 45-55 parts；
Microalgae powder 5-10 parts；
Yeast 0.5-1 parts；
Lactic acid bacteria 0.5-1 parts；
White granulated sugar 2-4 parts.
It is preferred that the lactic acid bacteria is made up of Lactobacillus plantarum and lactobacillus acidophilus.
The present invention provides a kind of pawpaw wine, and method therefor fermentation time is short, easy to operate, and the fruit wine of preparation remains wood
The abundant nutrition of melon, the micro- sweet tea of mouthfeel, there is splendid health-care effect.
It should be appreciated that the application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can
To be improved or converted according to the above description, all these modifications and variations should all belong to the guarantor of appended claims of the present invention
Protect scope.
Claims (4)
1. a kind of pawpaw wine, it is characterised in that the raw material including following parts by weight is prepared：
Pawpaw 45-55 parts；
Microalgae powder 5-10 parts；
Yeast 0.5-1 parts；
Lactic acid bacteria 0.5-1 parts；
White granulated sugar 2-4 parts.
2. being beaten after pawpaw is cleaned, remaining component is added, is fermented 35 days under 38 degree celsius temperatures, is led to again after crossing 100 mesh sieves
Diatomite filtering is crossed, fruit wine magma is made after allocating alcoholic strength and pol.
3. pawpaw wine according to claim 1, it is characterised in that be prepared by the raw material of following parts by weight：
Pawpaw 45-55 parts；
Microalgae powder 5-10 parts；
Yeast 0.5-1 parts；
Lactic acid bacteria 0.5-1 parts；
White granulated sugar 2-4 parts.
4. pawpaw wine according to claim 2, it is characterised in that the lactic acid bacteria is by Lactobacillus plantarum and acidophilus breast bar
Bacterium forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061859.3A CN107557238A (en) | 2017-11-02 | 2017-11-02 | A kind of pawpaw wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061859.3A CN107557238A (en) | 2017-11-02 | 2017-11-02 | A kind of pawpaw wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107557238A true CN107557238A (en) | 2018-01-09 |
Family
ID=61032518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711061859.3A Pending CN107557238A (en) | 2017-11-02 | 2017-11-02 | A kind of pawpaw wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107557238A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635081A (en) * | 2004-11-08 | 2005-07-06 | 云南茅粮酒业集团有限公司 | Pawpaw wine and process for preparation |
| CN102051302A (en) * | 2009-10-30 | 2011-05-11 | 陈雷 | Pawpaw wine |
| CN104962424A (en) * | 2015-07-13 | 2015-10-07 | 中山市满源实业发展有限公司 | Dragon fruit wine formula |
| CN105062845A (en) * | 2015-07-16 | 2015-11-18 | 安徽省运酒厂集团有限公司 | Spirulina white spirit and preparation method thereof |
| CN105886243A (en) * | 2016-06-29 | 2016-08-24 | 安徽铭传酒业有限责任公司 | Processing method of pawpaw fruit wine |
| CN105907548A (en) * | 2016-06-30 | 2016-08-31 | 安徽铭传酒业有限责任公司 | Preparation method of pawpaw fruit wine |
| CN106047602A (en) * | 2016-08-15 | 2016-10-26 | 安庆市龙泉生态农林开发有限公司 | Olive and blueberry composite health-caring beverage liquor and preparation method thereof |
-
2017
- 2017-11-02 CN CN201711061859.3A patent/CN107557238A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635081A (en) * | 2004-11-08 | 2005-07-06 | 云南茅粮酒业集团有限公司 | Pawpaw wine and process for preparation |
| CN102051302A (en) * | 2009-10-30 | 2011-05-11 | 陈雷 | Pawpaw wine |
| CN104962424A (en) * | 2015-07-13 | 2015-10-07 | 中山市满源实业发展有限公司 | Dragon fruit wine formula |
| CN105062845A (en) * | 2015-07-16 | 2015-11-18 | 安徽省运酒厂集团有限公司 | Spirulina white spirit and preparation method thereof |
| CN105886243A (en) * | 2016-06-29 | 2016-08-24 | 安徽铭传酒业有限责任公司 | Processing method of pawpaw fruit wine |
| CN105907548A (en) * | 2016-06-30 | 2016-08-31 | 安徽铭传酒业有限责任公司 | Preparation method of pawpaw fruit wine |
| CN106047602A (en) * | 2016-08-15 | 2016-10-26 | 安庆市龙泉生态农林开发有限公司 | Olive and blueberry composite health-caring beverage liquor and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 汪多仁编著: "《有机食品营养强化剂》", 31 August 2008, 科技文献出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180109 |