CN108277139A - A kind of wrinkled papaya wine and its preparation method - Google Patents
A kind of wrinkled papaya wine and its preparation method Download PDFInfo
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- CN108277139A CN108277139A CN201810376783.1A CN201810376783A CN108277139A CN 108277139 A CN108277139 A CN 108277139A CN 201810376783 A CN201810376783 A CN 201810376783A CN 108277139 A CN108277139 A CN 108277139A
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- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 99
- 241000219173 Carica Species 0.000 title claims abstract description 97
- 235000014101 wine Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 41
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 29
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 24
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 24
- 108010010803 Gelatin Proteins 0.000 claims abstract description 22
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000008273 gelatin Substances 0.000 claims abstract description 22
- 229920000159 gelatin Polymers 0.000 claims abstract description 22
- 235000019322 gelatine Nutrition 0.000 claims abstract description 22
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 22
- 229940059442 hemicellulase Drugs 0.000 claims abstract description 20
- 108010002430 hemicellulase Proteins 0.000 claims abstract description 20
- 108010059892 Cellulase Proteins 0.000 claims abstract description 19
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 19
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 19
- 229940106157 cellulase Drugs 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 229940088598 enzyme Drugs 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 235000019640 taste Nutrition 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 52
- 241001247821 Ziziphus Species 0.000 claims description 25
- 238000001914 filtration Methods 0.000 claims description 25
- 235000015203 fruit juice Nutrition 0.000 claims description 21
- 230000002255 enzymatic effect Effects 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000005352 clarification Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 229920002488 Hemicellulose Polymers 0.000 claims description 7
- 229920002678 cellulose Polymers 0.000 claims description 7
- 239000001913 cellulose Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 230000004888 barrier function Effects 0.000 claims description 6
- 238000009295 crossflow filtration Methods 0.000 claims description 6
- 240000008918 Chaenomeles cathayensis Species 0.000 claims description 5
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000406668 Loxodonta cyclotis Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims 1
- HNBFUFIYQWYCDM-UHFFFAOYSA-N oxygen(2-) sulfane titanium(4+) Chemical compound [O--].[O--].S.[Ti+4] HNBFUFIYQWYCDM-UHFFFAOYSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000018553 tannin Nutrition 0.000 abstract description 3
- 229920001864 tannin Polymers 0.000 abstract description 3
- 239000001648 tannin Substances 0.000 abstract description 3
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000007547 defect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000006264 Asimina triloba Nutrition 0.000 description 2
- 240000006432 Carica papaya Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 2
- 241001310146 Ilex cornuta Species 0.000 description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000020066 kaoliang wine Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of wrinkled papaya wine,Including wrinkled papaya,Matrimony vine,Jujube,Liquor made from sorghum,Pectase,Cellulase,Hemicellulase,Citric acid,Sucrose,Gelatin,Sulfur dioxide and diatomite,A kind of wrinkled papaya wine of the present invention,Supplementary material easily obtains,Simple production process is easy,Using a variety of enzyme hybrid technologies,So that nutritional ingredient is decomposed in wrinkled papaya comprehensively,Increase the utilization rate of raw material,So that raw material make full use of,Product can effectively eliminate vivotoxin,It boosts metabolism,Nourish appearance,It simultaneously can heart clearing, lung moistening,Stomach invigorating benefit spleen,Improve immunity,Promote longevity,Suitable adult drinks,Avoid aromatic substance,The loss of nutrient and functional component,Tannin can be effectively removed using the method that gelatin takes away the puckery taste in processing,Astringent taste removal is thoroughly and the time of taking away the puckery taste is short,Take away the puckery taste effect stability,Do not occur again puckery phenomenon,And reduce influence to other nutritional ingredients.
Description
Technical field
The present invention relates to health liquor processing technique fields, are to be related to a kind of wrinkled papaya wine more particularly.
Background technology
Wrinkled papaya is a medicinal and edible plant, multiple biological activities ingredient is rich in, such as organic acid, pentacyclic triterpene, Huang
Ketone, saponins, phenols, superoxide dismutase, volatile oil, vitamins, trace element etc.；Wherein pentacyclic triterpene,
Flavonoids and superoxide dismutase are because having higher medical and antioxidant activity, value larger；Wrinkled papaya can be eliminated
Internal peroxide toxoid, purification blood, suppressing the hyperactive liver and easing the stomach, relaxing muscles and tendons network, muscles and bones living, blood pressure lowering more have moisturizing beauty treatment and chest enlarge
Special effect.
Wrinkled papaya has the function of natural medicinal health, and organic acid and tannin ingredient are higher, but since mouthfeel is sour and astringent, no
Preferably directly edible, it is that Chinese medicine utilizes often to process.In recent years, natural health product starts to sell well.The wrinkled papaya place of production occurs
More and more deep processing enterprises produce the product that pawpaw fruit juice, papaya ester, papaya wine etc. favors by market deeply, with compared with
High health-care effect.Wrinkled papaya drinking utensils effectively facilitates blood circulation of human body and metabolism, nourishes appearance, anti-aging, prevents to swell
Tumor is promoted longevity and other effects.
Under be classified as the defect of prior art：1, because technological reason leads to most of loss of effective components, drink in wrinkled papaya
With ineffective, health-care effect is poor；When 2, being prepared with direct immersion way, pawpaw raw material is not fermented, nutritional ingredient therein
It is not discharged fully, active ingredient dissolving is few, and ingredient is more single, serious waste raw material；3, containing a large amount of in wrinkled papaya
Tanning matter, mouthfeel is sour and astringent, is unsuitable for directly edible, and it is low etc. that this technology can effectively solve poor taste in converted products, crushing juice rate
Defect.
Invention content
Goal of the invention：The prior art is insufficient and defect the purpose of the present invention is being directed to, and provides that a kind of composition is simple, and formula is new
Grain husk, vivotoxin can be effectively eliminated by preparing convenient one kind, be boosted metabolism, looks beauty treatment, promote the smooth exquisiteness of skin
Wrinkled papaya wine, can effectively solve that wastage of material, active constituent content be few, poor taste according to technical solution provided by the present invention
The problems such as.
Technical solution：To achieve the goals above, the technical solution adopted in the present invention is：A kind of wrinkled papaya wine, packet
Include wrinkled papaya, matrimony vine, jujube, liquor made from sorghum, pectase, cellulase, hemicellulase, citric acid, sucrose, gelatin, dioxy
Change sulphur and diatomite, in major ingredient：Pectase, cellulase, hemicellulase account for the 2%-5% of total amount, and wherein pectase accounts for total amount
0.5-1.0%, matrimony vine accounts for the 8%-15% of total amount, and jujube accounts for the 10%-20% of total amount, and diatomite accounts for the 3%-5% of total amount, remaining
Material is wrinkled papaya, in auxiliary material, gelatin 12ml/100ml, sulfur dioxide 100-150mg/L, and citric acid and appropriate sucrose,
Wrinkled papaya fruit juice is with high-purity liquor made from sorghum according to 1:1 ratio mixing.
A kind of preparation method of wrinkled papaya wine, includes the following steps：
Step 1, pretreatment of raw material：Fresh, ninety percent wrinkled papaya ripe, without insect pest is chosen, clean, peeling, stoning, stripping and slicing are laggard
Row mashing is handled；Choose that matrimony vine and jujube are clean to be dried, and it is spare that jujube is chopped into fritter；
Step 2, enzymatic treatment：Pectase, cellulase, hemicellulase are mixed in a certain ratio, pectase, cellulose are taken
The 2%-5% that slurries amount is accounted in enzyme, hemicellulose enzymatic mixture is placed in slurries, and enzymatic treatment 5-8h makes it fully react, and is added
Enter the sulfur dioxide of 100-150mg/L for reducing juice pol, viscosity, turbidity and the loss for preventing Vc, while convenient for clear
Take juice clearly；
Step 3 squeezes the juice, filters：The diatomite that treated in step 2 slurries are added to 3%-5% is uniformly mixed, and is then carried out
It squeezes the juice, and filters, obtain wrinkled papaya juice and its pomace, packing is good spare；
Step 4, enzyme process clarification：The pectase of its weight 0.5-1.0% is added into step 3 fruit juice, stirs 2-4h, entire mistake
Cheng Wendu is controlled within the scope of 45-55 DEG C；
Step 5, micro porous filtration：Step 4 Chinese flowering quince juice is filtered using microporous barrier crossflow filtration technique；
Step 6, processing of taking away the puckery taste：Appropriate amounts of gelatin is added into wrinkled papaya fruit juice in step 5, stirs 40-60min under room temperature, makes
Gelatin fully reacts with it and reuses Millipore filtration techniques and is filtered, obtain wrinkled papaya subsider juice；
Step 7 is prepared：By wrinkled papaya fruit juice and high-purity liquor made from sorghum according to 1:1 ratio is uniformly mixed, and to by elephant skin wood
Melon juice accounts for matrimony vine, the 10%-20% jujubes of sorghum Quality of Liquors 8%-15%, sucrose with being added in the mixture of high-purity liquor made from sorghum
And appropriate citric acid；The pomace left after above-mentioned squeeze the juice is prepared in the amount of same ratio simultaneously；It is close after mixing
Envelope impregnates 120-150 days obtained high wines；
Step 8, filtering：Wine after being impregnated in step 7 is first subjected to coarse filtration and then removes impurity with Millipore filtration techniques, passes through tune
It is configured to the wrinkled papaya wine of the different number of degrees；
Step 9 obtains wrinkled papaya wine after sterilizing the wrinkled papaya Wine packaging obtained in step 8.
The specification of wrinkled papaya stripping and slicing is 7cm*1cm in step 1.
Temperature control is within the scope of 45-55 DEG C in step 2.
Diatomite is filter aid improving crushing juice rate in step 3.
Room temperature temperature is within the scope of 8-12 DEG C in step 6.
Advantageous effect：Compared with prior art, the present invention advantage is：
1, a kind of wrinkled papaya wine of the present invention, supplementary material easily obtain, and simple production process is easy, using a variety of enzyme hybrid technologies,
So that nutritional ingredient is decomposed in wrinkled papaya comprehensively, increase the utilization rate of raw material so that raw material make full use of.
2, a kind of wrinkled papaya wine of the present invention, product can effectively eliminate vivotoxin, boost metabolism, and nourish appearance,
Simultaneously can heart clearing, lung moistening, stomach invigorating benefit spleen, improve immunity, promote longevity, suitable adult drinks.
3, a kind of wrinkled papaya wine of the present invention, the use of sulfur dioxide can reduce juice pol, viscosity, turbidity and prevent
The loss of Vc, while taking juice convenient for clarification；The crushing juice rate of raw material can be improved using diatomite.
4, a kind of wrinkled papaya wine of the present invention is filtered in process using microporous barrier crossflow filtration technique, can be had
Effect removes suspended matter and some microorganisms, improves taste and enhances the transparency, greatly reduces the oxidation of product, avoid fragrance
The loss of object, nutrient and functional component.
5, a kind of wrinkled papaya wine of the present invention can effectively remove tannin in processing using the method that gelatin takes away the puckery taste, puckery
Taste removal is thoroughly and the time of taking away the puckery taste is short, and take away the puckery taste effect stability, does not occur again puckery phenomenon, and reduce to other nutritional ingredients
It influences.
Specific implementation mode
With reference to embodiment, it further illustrates the present invention.
Embodiment 1
A kind of wrinkled papaya wine, including wrinkled papaya, matrimony vine, jujube, liquor made from sorghum, pectase, cellulase, hemicellulase,
Citric acid, sucrose, gelatin, sulfur dioxide and diatomite, in major ingredient：Pectase, cellulase, hemicellulase account for total amount
2%-5%, wherein pectase account for the 0.5% of total amount, and cellulase accounts for the 0.75% of total amount, and hemicellulase accounts for the 1.5% of total amount, Chinese holly
Qi accounts for the 8% of total amount, and jujube accounts for the 15% of total amount, and diatomite accounts for the 3% of total amount, and wrinkled papaya accounts for the 71.25% of total amount, in auxiliary material,
Gelatin is 12ml/100ml, sulfur dioxide 100mg/L, citric acid and appropriate sucrose, wrinkled papaya fruit juice and high-purity sorghum
Wine is according to 1:1 ratio mixing.
A kind of preparation method of wrinkled papaya wine, includes the following steps：
Step 1, pretreatment of raw material：Fresh, ninety percent wrinkled papaya ripe, without insect pest is chosen, clean, peeling, stoning, stripping and slicing are laggard
Row mashing is handled；Choose that matrimony vine and jujube are clean to be dried, and it is spare that jujube is chopped into fritter；
Step 2, enzymatic treatment：Pectase, cellulase, hemicellulase are mixed in a certain ratio, pectase, cellulose are taken
The 2%-5% that slurries amount is accounted in enzyme, hemicellulose enzymatic mixture is placed in slurries, and wherein pectase accounts for the 0.5% of total amount, cellulose
Enzyme accounts for the 0.75% of total amount, and hemicellulase accounts for the 1.5% of total amount, and enzymatic treatment 5-8h makes it fully react, and 100mg/L is added
Sulfur dioxide for reducing juice pol, viscosity, turbidity and the loss for preventing Vc, while convenient for clarification take juice；
Step 3 squeezes the juice, filters：The diatomite of treated in step 2 slurries addition 3% is uniformly mixed, is then squeezed the juice,
And filter, wrinkled papaya juice and its pomace are obtained, packing is good spare；
Step 4, enzyme process clarification：The pectase of its weight 0.5% is added into step 3 fruit juice, stirs 2-4h, whole process temperature
Control is within the scope of 45-55 DEG C；
Step 5, micro porous filtration：Step 4 Chinese flowering quince juice is filtered using microporous barrier crossflow filtration technique；
Step 6, processing of taking away the puckery taste：Appropriate amounts of gelatin is added into wrinkled papaya fruit juice in step 5, stirs 40-60min under room temperature, makes
Gelatin fully reacts with it and reuses Millipore filtration techniques and is filtered, obtain wrinkled papaya subsider juice；
Step 7 is prepared：By wrinkled papaya fruit juice and high-purity liquor made from sorghum according to 1:1 ratio is uniformly mixed, and to by elephant skin wood
Melon juice accounts for matrimony vine, 15% jujube, sucrose and the citric acid of sorghum Quality of Liquors 8% with being added in the mixture of high-purity liquor made from sorghum
In right amount；The pomace left after above-mentioned squeeze the juice is prepared in the amount of same ratio simultaneously；Sealed soak 120- after mixing
150 days obtained high wines；
Step 8, filtering：Wine after being impregnated in step 7 is first subjected to coarse filtration and then removes impurity with Millipore filtration techniques, passes through tune
It is configured to the wrinkled papaya wine of the different number of degrees；
Step 9 obtains wrinkled papaya wine after sterilizing the wrinkled papaya Wine packaging obtained in step 8.
The specification of wrinkled papaya stripping and slicing is 7cm*1cm in step 1.
Temperature control is within the scope of 45-55 DEG C in step 2.
Diatomite is filter aid improving crushing juice rate in step 3.
Room temperature temperature is within the scope of 8-12 DEG C in step 6.
Embodiment 2
A kind of wrinkled papaya wine, including wrinkled papaya, matrimony vine, jujube, liquor made from sorghum, pectase, cellulase, hemicellulase,
Citric acid, sucrose, gelatin, sulfur dioxide and diatomite, in major ingredient：Pectase, cellulase, hemicellulase account for total amount
2%-5%, wherein pectase account for the 0.75% of total amount, and cellulase accounts for the 1.5% of total amount, and hemicellulase accounts for the 0.75% of total amount,
Matrimony vine accounts for the 10% of total amount, and jujube accounts for the 10% of total amount, and diatomite accounts for the 4% of total amount, and wrinkled papaya accounts for the 73% of total amount, in auxiliary material,
Gelatin is 12ml/100ml, sulfur dioxide 125mg/L, citric acid and appropriate sucrose, wrinkled papaya fruit juice and high-purity sorghum
Wine is according to 1:1 ratio mixing.
A kind of preparation method of wrinkled papaya wine, includes the following steps：
Step 1, pretreatment of raw material：Fresh, ninety percent wrinkled papaya ripe, without insect pest is chosen, clean, peeling, stoning, stripping and slicing are laggard
Row mashing is handled；Choose that matrimony vine and jujube are clean to be dried, and it is spare that jujube is chopped into fritter；
Step 2, enzymatic treatment：Pectase, cellulase, hemicellulase are mixed in a certain ratio, pectase, cellulose are taken
The 2%-5% that slurries amount is accounted in enzyme, hemicellulose enzymatic mixture is placed in slurries, and wherein pectase accounts for the 0.75% of total amount, fiber
Plain enzyme accounts for the 1.5% of total amount, and hemicellulase accounts for the 0.75% of total amount, and enzymatic treatment 5-8h makes it fully react, and is added
The sulfur dioxide of 125mg/L takes juice for reducing juice pol, viscosity, turbidity and the loss for preventing Vc convenient for clarification；
Step 3 squeezes the juice, filters：The diatomite of treated in step 2 slurries addition 4% is uniformly mixed, is then squeezed the juice,
And filter, wrinkled papaya juice and its pomace are obtained, packing is good spare；
Step 4, enzyme process clarification：The pectase of its weight 0.75% is added into step 3 fruit juice, stirs 2-4h, whole process temperature
Degree control is within the scope of 45-55 DEG C；
Step 5, micro porous filtration：Step 4 Chinese flowering quince juice is filtered using microporous barrier crossflow filtration technique；
Step 6, processing of taking away the puckery taste：Appropriate amounts of gelatin is added into wrinkled papaya fruit juice in step 5, stirs 40-60min under room temperature, makes
Gelatin fully reacts with it and reuses Millipore filtration techniques and is filtered, obtain wrinkled papaya subsider juice；
Step 7 is prepared：By wrinkled papaya fruit juice and high-purity liquor made from sorghum according to 1:1 ratio is uniformly mixed, and to by elephant skin wood
Melon juice accounts for matrimony vine, 10% jujube, sucrose and the lemon of sorghum Quality of Liquors 10% with being added in the mixture of high-purity liquor made from sorghum
It is sour appropriate；The pomace left after above-mentioned squeeze the juice is prepared in the amount of same ratio simultaneously；Sealed soak after mixing
120-150 days obtained high wines；
Step 8, filtering：Wine after being impregnated in step 7 is first subjected to coarse filtration and then removes impurity with Millipore filtration techniques, passes through tune
It is configured to the wrinkled papaya wine of the different number of degrees；
Step 9 obtains wrinkled papaya wine after sterilizing the wrinkled papaya Wine packaging obtained in step 8.
The specification of wrinkled papaya stripping and slicing is 7cm*1cm in step 1.
Temperature control is within the scope of 45-55 DEG C in step 2.
Diatomite is filter aid improving crushing juice rate in step 3.
Room temperature temperature is within the scope of 8-12 DEG C in step 6.
Embodiment 3
A kind of wrinkled papaya wine, including wrinkled papaya, matrimony vine, jujube, liquor made from sorghum, pectase, cellulase, hemicellulase,
Citric acid, sucrose, gelatin, sulfur dioxide and diatomite, in major ingredient：Pectase, cellulase, hemicellulase account for total amount
2%-5%, wherein pectase account for the 1.0% of total amount, and cellulase accounts for the 2.0% of total amount, and hemicellulase accounts for the 1.0% of total amount, Chinese holly
Qi accounts for the 15% of total amount, and jujube accounts for the 20% of total amount, and diatomite accounts for the 5% of total amount, and wrinkled papaya accounts for the 46% of total amount, bright in auxiliary material
Glue is 12ml/100ml, sulfur dioxide 150mg/L, citric acid and appropriate sucrose, wrinkled papaya fruit juice and high-purity liquor made from sorghum
According to 1:1 ratio mixing.
A kind of preparation method of wrinkled papaya wine, includes the following steps：
Step 1, pretreatment of raw material：Fresh, ninety percent wrinkled papaya ripe, without insect pest is chosen, clean, peeling, stoning, stripping and slicing are laggard
Row mashing is handled；Choose that matrimony vine and jujube are clean to be dried, and it is spare that jujube is chopped into fritter；
Step 2, enzymatic treatment：Pectase, cellulase, hemicellulase are mixed in a certain ratio, pectase, cellulose are taken
The 2%-5% that slurries amount is accounted in enzyme, hemicellulose enzymatic mixture is placed in slurries, and wherein pectase accounts for the 1.0% of total amount, cellulose
Enzyme accounts for the 2.0% of total amount, and hemicellulase accounts for the 1.0% of total amount, and enzymatic treatment 5-8h makes it fully react, and 150mg/L is added
Sulfur dioxide for reducing juice pol, viscosity, turbidity and the loss for preventing Vc, while convenient for clarification take juice；
Step 3 squeezes the juice, filters：The diatomite of treated in step 2 slurries addition 5% is uniformly mixed, is then squeezed the juice,
And filter, wrinkled papaya juice and its pomace are obtained, packing is good spare；
Step 4, enzyme process clarification：The pectase of its weight 1.0% is added into step 3 fruit juice, stirs 2-4h, whole process temperature
Control is within the scope of 45-55 DEG C；
Step 5, micro porous filtration：Step 4 Chinese flowering quince juice is filtered using microporous barrier crossflow filtration technique；
Step 6, processing of taking away the puckery taste：Appropriate amounts of gelatin is added into wrinkled papaya fruit juice in step 5, stirs 40-60min under room temperature, makes
Gelatin fully reacts with it and reuses Millipore filtration techniques and is filtered, obtain wrinkled papaya subsider juice；
Step 7 is prepared：By wrinkled papaya fruit juice and high-purity liquor made from sorghum according to 1:1 ratio is uniformly mixed, and to by elephant skin wood
Melon juice accounts for matrimony vine, 20% jujube, sucrose and the lemon of sorghum Quality of Liquors 15% with being added in the mixture of high-purity liquor made from sorghum
It is sour appropriate；The pomace left after above-mentioned squeeze the juice is prepared in the amount of same ratio simultaneously；Sealed soak after mixing
120-150 days obtained high wines；
Step 8, filtering：Wine after being impregnated in step 7 is first subjected to coarse filtration and then removes impurity with Millipore filtration techniques, passes through tune
It is configured to the wrinkled papaya wine of the different number of degrees；
Step 9 obtains wrinkled papaya wine after sterilizing the wrinkled papaya Wine packaging obtained in step 8.
The specification of wrinkled papaya stripping and slicing is 7cm*1cm in step 1.
Temperature control is within the scope of 45-55 DEG C in step 2.
Diatomite is filter aid improving crushing juice rate in step 3.
Room temperature temperature is within the scope of 8-12 DEG C in step 6.
It is enlightenment with above-mentioned desirable embodiment according to the present invention, through the above description, relevant staff is complete
Various changes and amendments can be carried out without departing from the scope of the technological thought of the present invention' entirely.The present invention's is technical
Range is not limited to the contents of the specification, it is necessary to determine its technical scope according to right.
Claims (6)
1. a kind of wrinkled papaya wine, including wrinkled papaya, matrimony vine, jujube, liquor made from sorghum, pectase, cellulase, hemicellulose
Enzyme, citric acid, sucrose, gelatin, sulfur dioxide and diatomite, it is characterised in that：In major ingredient：Pectase, cellulase, hemicellulose
Plain enzyme accounts for the 2%-5% of total amount, and wherein pectase accounts for the 0.5-1.0% of total amount, and matrimony vine accounts for the 8%-15% of total amount, and jujube accounts for total amount
10%-20%, diatomite accounts for the 3%-5% of total amount, and clout is wrinkled papaya, in auxiliary material, gelatin 12ml/100ml, titanium dioxide
Sulphur is 100-150mg/L, citric acid and appropriate sucrose, and wrinkled papaya fruit juice is with high-purity liquor made from sorghum according to 1:1 ratio is mixed
It closes.
2. a kind of preparation method of wrinkled papaya wine, it is characterised in that：Include the following steps：
Step 1, pretreatment of raw material：Fresh, ninety percent wrinkled papaya ripe, without insect pest is chosen, clean, peeling, stoning, stripping and slicing are laggard
Row mashing is handled；Choose that matrimony vine and jujube are clean to be dried, and it is spare that jujube is chopped into fritter；
Step 2, enzymatic treatment：Pectase, cellulase, hemicellulase are mixed in a certain ratio, pectase, cellulose are taken
The 2%-5% that slurries amount is accounted in enzyme, hemicellulose enzymatic mixture is placed in slurries, and enzymatic treatment 5-8h makes it fully react, and is added
Enter the sulfur dioxide of 100-150mg/L；
Step 3 squeezes the juice, filters：The diatomite that treated in step 2 slurries are added to 3%-5% is uniformly mixed, and is then carried out
It squeezes the juice, and filters, obtain wrinkled papaya juice and its pomace, packing is good spare；
Step 4, enzyme process clarification：The pectase of its weight 0.5-1.0% is added into step 3 fruit juice, stirs 2-4h, entire mistake
Cheng Wendu is controlled within the scope of 45-55 DEG C；
Step 5, micro porous filtration：Step 4 Chinese flowering quince juice is filtered using microporous barrier crossflow filtration technique；
Step 6, processing of taking away the puckery taste：Appropriate amounts of gelatin is added into wrinkled papaya fruit juice in step 5, stirs 40-60min under room temperature, makes
Gelatin fully reacts with it and reuses Millipore filtration techniques and is filtered, obtain wrinkled papaya subsider juice；
Step 7 is prepared：By wrinkled papaya fruit juice and high-purity liquor made from sorghum according to 1:1 ratio is uniformly mixed, and to by elephant skin wood
Melon juice accounts for matrimony vine, the 10%-20% jujubes of sorghum Quality of Liquors 8%-15%, sucrose with being added in the mixture of high-purity liquor made from sorghum
And appropriate citric acid；The pomace left after above-mentioned squeeze the juice is prepared in the amount of same ratio simultaneously；It is close after mixing
Envelope impregnates 120-150 days obtained high wines；
Step 8, filtering：Wine after being impregnated in step 7 is first subjected to coarse filtration and then removes impurity with Millipore filtration techniques, passes through tune
It is configured to the wrinkled papaya wine of the different number of degrees；
Step 9 obtains wrinkled papaya wine after sterilizing the wrinkled papaya Wine packaging obtained in step 8.
3. a kind of preparation method of wrinkled papaya wine according to claim 2, it is characterised in that：Wrinkled papaya stripping and slicing in step 1
Specification be 7cm*1cm.
4. a kind of preparation method of wrinkled papaya wine according to claim 2, it is characterised in that：Temperature control exists in step 2
Within the scope of 45-55 DEG C.
5. a kind of preparation method of wrinkled papaya wine according to claim 2, it is characterised in that：Diatomite is drainage in step 3
Agent is improving crushing juice rate.
6. a kind of preparation method of wrinkled papaya wine according to claim 2, it is characterised in that：Room temperature temperature is in 8- in step 6
Within the scope of 12 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109476A (en) * | 2020-01-14 | 2020-05-08 | 李桂滨 | Papaya juice beverage and preparation method thereof |
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| US4061792A (en) * | 1970-12-17 | 1977-12-06 | Calpis Shokuhin Kogyo Kabushiki Kaisha | Method of manufacturing a beverage containing fruit ingredients |
| CN104974885A (en) * | 2015-06-19 | 2015-10-14 | 广西大学 | Pawpaw yellow rice wine and preparation method thereof |
| CN105779207A (en) * | 2016-05-30 | 2016-07-20 | 安徽省怀宁县顶雪食品有限公司 | Pawpaw face beautifying healthcare wine and preparation method thereof |
| CN107267328A (en) * | 2017-06-23 | 2017-10-20 | 中南民族大学 | Compound feature wrinkled papaya fruit wine and preparation method and fruit vinegar and preparation method |
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2018
- 2018-04-25 CN CN201810376783.1A patent/CN108277139A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4061792A (en) * | 1970-12-17 | 1977-12-06 | Calpis Shokuhin Kogyo Kabushiki Kaisha | Method of manufacturing a beverage containing fruit ingredients |
| CN104974885A (en) * | 2015-06-19 | 2015-10-14 | 广西大学 | Pawpaw yellow rice wine and preparation method thereof |
| CN105779207A (en) * | 2016-05-30 | 2016-07-20 | 安徽省怀宁县顶雪食品有限公司 | Pawpaw face beautifying healthcare wine and preparation method thereof |
| CN107267328A (en) * | 2017-06-23 | 2017-10-20 | 中南民族大学 | Compound feature wrinkled papaya fruit wine and preparation method and fruit vinegar and preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111109476A (en) * | 2020-01-14 | 2020-05-08 | 李桂滨 | Papaya juice beverage and preparation method thereof |
| CN111109476B (en) * | 2020-01-14 | 2022-04-26 | 李桂滨 | Papaya juice beverage and preparation method thereof |
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Application publication date: 20180713 |