CN107663486A - A kind of preparation method of papaya wine - Google Patents
A kind of preparation method of papaya wine Download PDFInfo
- Publication number
- CN107663486A CN107663486A CN201610619348.8A CN201610619348A CN107663486A CN 107663486 A CN107663486 A CN 107663486A CN 201610619348 A CN201610619348 A CN 201610619348A CN 107663486 A CN107663486 A CN 107663486A
- Authority
- CN
- China
- Prior art keywords
- pawpaw
- papaya
- fermentation
- wine
- sterilizing
- 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
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Classifications
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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
Abstract
The present invention relates to a kind of preparation method of papaya wine to be：(1) immature pawpaw is selected, is enucleated after cleaning, pulp and skin are cut into block by knife, are then beaten, and add white sugar, stir；(2) papaya puree is added into pectase and cellulase and carries out ferment treatment, the addition of pectase is 0.02% the 0.04% of papaya puree gross weight；The addition of cellulase is 0.01% the 0.02% of pawpaw gross weight, is digested 7 11 hours at 40 60 DEG C；(3) pawpaw after enzymolysis is centrifuged, takes supernatant Chinese flowering quince juice, carry out sterilization treatment；(4) Chinese flowering quince juice and glutinous rice fermented glutinour rice are mixed by 2: 3 mass ratio after sterilizing, and are stirred, are placed in fermentation tank, and the barms for adding gross mass 0.1% is fermented, and fermentation time control is 16 20 days；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner, sterilizing, cold-aseptic filling.
Description
Technical field
The present invention relates to alcoholic drink field, and in particular to a kind of preparation method of papaya wine.
Background technology
Pawpaw is a kind of fruit, is known as the title of " papaw " in China, and as its name suggests, eat to promote longevity more.In pawpaw
Papain, can be aliphatic acid by lipolysis；Modern medicine is found, a kind of ferment is contained in pawpaw, can digestible protein
Matter, be advantageous to human body and food is digested and absorbed, therefore have the work(of reinforcing spleen to promote digestion.Carpaine and papain have anti-
Tubercle bacillus and parasite such as tapeworm, roundworm, whipworm, Amoeba etc. act on, therefore can be used for the anti-consumptive disease of desinsection.It is solidifying in pawpaw
Galactenzyme has lactation promoting effect, and carpaine has the work(of antiangiogenic property leukaemia, therefore available for promoting lactation and treatment lymphatic leukemia
(leukemia).Contain large quantity of moisture, carbohydrate, protein, fat, multivitamin and a variety of ammonia needed by human in pawpaw
Base acid, the nutrient of human body can be effectively supplemented, strengthen the resistance against diseases of body.
The pawpaw fruit mature period is short, and not easy to maintain, and the relatively poor pawpaw of some conditions is commercially also sold in addition
Not upper good price.Therefore, the preservation of pawpaw, deep processed product are orchard worker and fruit in addition to ripe pawpaw fresh fruit direct marketing
Another outlet of processing factory's selection.
The content of the invention
It is an object of the invention to provide a kind of preparation method of papaya wine；
A kind of preparation method of papaya wine of the present invention, it is to be prepared as follows to form：
(1) immature pawpaw is selected, white sugar is added after cleaning, stirs；(2) pawpaw after cleaning is added into pectin
Enzyme and cellulase carry out ferment treatment, and the addition of pectase is the 0.01%-0.03% of papaya puree gross weight；Cellulase
Addition is the 0.005%-0.01% of papaya puree gross weight, and 8-12 hours are digested at 40-60 DEG C；(3) by the wood after enzymolysis
Melon slurry centrifuges, and takes supernatant Chinese flowering quince juice, carries out sterilization treatment；(4) Chinese flowering quince juice and glutinous rice fermented glutinour rice press 2: 3 quality after sterilizing
Ratio is mixed, and stirs, is placed in fermentation tank, and the barms for adding gross mass 0.1% is fermented, fermentation time control
For 15-20 days；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner, sterilizing, low temperature fills
Dress.
The fermentation temperature of the step (4) is controlled at 28-34 DEG C.
The smell of fruits is very sweet for papaya wine provided by the invention, and vinosity is pure, containing abundant proteins,vitamins,minerals and height
Ferment, the energy various required nutritions of reasonable supplement human body are measured, and processing technology is simple, cost is low.
Embodiment
The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are to be used to illustrate
The present invention rather than limitation of the present invention.The present invention is belonged to according to the simple modifications that the essence of the present invention is carried out to the present invention
Claimed scope.
Embodiment 1
A kind of preparation method of papaya wine, it is to be prepared as follows to form：
(1) immature pawpaw is selected, white sugar is added after cleaning, stirs；(2) pawpaw after cleaning is added into pectin
Enzyme and cellulase carry out ferment treatment, and the addition of pectase is the 0.01%-0.03% of papaya puree gross weight；Cellulase
Addition is the 0.005%-0.01% of papaya puree gross weight, and 8-12 hours are digested at 40-60 DEG C；(3) by the wood after enzymolysis
Melon slurry centrifuges, and takes supernatant Chinese flowering quince juice, carries out sterilization treatment；(4) Chinese flowering quince juice and glutinous rice fermented glutinour rice press 2: 3 quality after sterilizing
Ratio is mixed, and stirs, is placed in fermentation tank, and the barms for adding gross mass 0.1% is fermented, fermentation time control
For 15-20 days；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner, sterilizing, low temperature fills
Dress.
The fermentation temperature of the step (4) is controlled at 28 DEG C.
Embodiment 2
A kind of preparation method of papaya wine, it is to be prepared as follows to form：
(1) immature pawpaw is selected, white sugar is added after cleaning, stirs；(2) papaya puree adds pectin after cleaning
Enzyme and cellulase carry out ferment treatment, and the addition of pectase is the 0.03% of papaya puree gross weight；The addition of cellulase
For the 0.02% of papaya puree gross weight, digested 8 hours at 50 DEG C；(3) papaya puree after enzymolysis is centrifuged, takes supernatant wooden
Melon juice, carry out sterilization treatment；(4) Chinese flowering quince juice and glutinous rice fermented glutinour rice are mixed by 2: 3 mass ratio after sterilizing, and are stirred, are put
In fermentation tank, the barms for adding gross mass 0.1% is fermented, and fermentation time control is 18 days；(5) fermentation ends
Afterwards, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner, sterilizing, cold-aseptic filling.
The fermentation temperature of the step (4) is controlled at 30 DEG C.
Claims (2)
1. a kind of preparation method of papaya wine, it is characterised in that be to be prepared as follows to form：
(1) immature pawpaw to be selected, is enucleated after cleaning, pulp and skin are cut into block by knife, are then beaten, and add white sugar,
Stir；(2) papaya puree is added into pectase and cellulase carries out ferment treatment, the addition of pectase is papaya puree gross weight
The 0.02%-0.04% of amount；The addition of cellulase is the 0.01%-0.02% of pawpaw gross weight, is digested at 40-60 DEG C
7-11 hours；(3) pawpaw after enzymolysis is centrifuged, takes supernatant Chinese flowering quince juice, carry out sterilization treatment；(4) pawpaw after sterilizing
Juice and glutinous rice fermented glutinour rice are mixed by 2: 3 mass ratio, are stirred, are placed in fermentation tank, add the saccharomycete of gross mass 0.1%
Kind is fermented, and fermentation time control is 16-20 days；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifugation
Machine filter cleaner, sterilizing, cold-aseptic filling.
2. the preparation method of papaya wine as claimed in claim 1, it is characterised in that the fermentation temperature control of the step (4) exists
28-34℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610619348.8A CN107663486A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of papaya wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610619348.8A CN107663486A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of papaya wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107663486A true CN107663486A (en) | 2018-02-06 |
Family
ID=61121995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610619348.8A Pending CN107663486A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of papaya wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107663486A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312835A (en) * | 2014-10-30 | 2015-01-28 | 广西神龙王农牧食品集团有限公司 | Mango wine and preparation method thereof |
| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
-
2016
- 2016-07-28 CN CN201610619348.8A patent/CN107663486A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312835A (en) * | 2014-10-30 | 2015-01-28 | 广西神龙王农牧食品集团有限公司 | Mango wine and preparation method thereof |
| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20180206 |