CN109576113A - A kind of papaya wine manufacture craft - Google Patents
A kind of papaya wine manufacture craft Download PDFInfo
- Publication number
- CN109576113A CN109576113A CN201710886992.6A CN201710886992A CN109576113A CN 109576113 A CN109576113 A CN 109576113A CN 201710886992 A CN201710886992 A CN 201710886992A CN 109576113 A CN109576113 A CN 109576113A
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- China
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- fermentation
- weight
- papaya wine
- acidity
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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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- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of brewing methods of papaya wine, comprising the following steps: a, the pawpaw for choosing fresh mature, compacting obtain Chinese flowering quince juice；B, by the Chinese flowering quince juice of 40 parts by weight, the white granulated sugar of the water of 20 parts by weight and 20 parts by weight, 20-24 DEG C at a temperature of be uniformly mixed to get fermentation liquid；C, fermentation liquid is placed in hermetically sealed can and is sealed by fermentation, and detect its acidity daily, the fermentation liquid acidity is reduced using acid lowering agent, acidity is made to maintain 20%；D, after being sealed by fermentation 20 days, fermentation liquid is distilled at 80 DEG C, obtains distillation；E, gained distillation is blent with dehydrated alcohol, finished product alcoholic strength is made to reach 22 degree to get the papaya wine.The beneficial effects of the invention are that production is simple, finished product papaya wine is fragrant and sweet, and can retain the multiple beneficial composition in pawpaw, drinks in right amount good for health.
Description
Technical field
The invention belongs to wine brewing fields, and in particular to a kind of papaya wine manufacture craft.
Background technique
Chaenomeles rosaceae chaenomeles plant.Chaenomeles perennial deciduous shrub, bark peel off, leaf oblong, fruit
True length is oval, fruit buff when mature, the excessive people of fragrance after maturation.It is one of distinctive wild fruit tree in China, abounds in Yunnan
Southwest is simultaneously famous with " fruits of hundred benefits ", is the dietotherapeutic food that the Ministry of Public Health announces in the first batch.In Li Shizhen of the Ming Dynasty Compendium of Material Medica
It records, pawpaw is warm-natured sour, suppressing the hyperactive liver and easing the stomach, and relaxing muscles and tendons network is controlled and had a pain in the back, blood pressure lowering.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of papaya wine production
Technique, production is simple, and finished product papaya wine is fragrant and sweet, and can retain the multiple beneficial composition in pawpaw, drinks in right amount beneficial
Health.
The technical scheme adopted by the invention is that: a kind of papaya wine manufacture craft, comprising the following steps:
A, the pawpaw of fresh mature is chosen, compacting obtains Chinese flowering quince juice；
B, by the Chinese flowering quince juice of 40 parts by weight, the white granulated sugar of the water of 20 parts by weight and 20 parts by weight, 20-24 DEG C at a temperature of
It is even to be mixed to get fermentation liquid；
C, fermentation liquid is placed in hermetically sealed can and is sealed by fermentation, and detect its acidity daily, the fermentation is reduced using acid lowering agent
Liquid acidity makes acidity maintain 20%；
D, after being sealed by fermentation 20 days, fermentation liquid is distilled at 80 DEG C, obtains distillation；
E, gained distillation is blent with dehydrated alcohol, finished product alcoholic strength is made to reach 22 degree to get the papaya wine.
2, preferably, in step b, the temperature is 22 DEG C.
3, preferably, in step c, acid lowering agent includes calcium carbonate and saleratus, the calcium carbonate and the bicarbonate
The weight ratio of potassium is 1:1.2.
The beneficial effects of the present invention are:
Production is simple, and finished product papaya wine is fragrant and sweet, and can retain the multiple beneficial composition in pawpaw, is drunk in right amount beneficial to strong
Health.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
A kind of papaya wine manufacture craft, comprising the following steps:
Step 1: choosing the pawpaw of fresh mature, compacting obtains Chinese flowering quince juice；
Step 2: by the Chinese flowering quince juice of 40 parts by weight, the white granulated sugar of the water of 20 parts by weight and 20 parts by weight, in 20-24 DEG C of temperature
Uniformly it is mixed to get fermentation liquid down；
It is sealed by fermentation Step 3: fermentation liquid is placed in hermetically sealed can, and detects its acidity daily, reduced using acid lowering agent described
Ferment liquid acidity, and acidity is made to maintain 20%；
Step 4: fermentation liquid is distilled at 80 DEG C, obtains distillation after being sealed by fermentation 20 days；
Step 5: gained distillation is blent with dehydrated alcohol, finished product alcoholic strength is made to reach 22 degree to get the pawpaw
Wine.
2, preferably, in step 2, the temperature is 22 DEG C.
3, preferably, in step 3, acid lowering agent includes calcium carbonate and saleratus, the calcium carbonate and the bicarbonate
The weight ratio of potassium is 1:1.2.
The beneficial effects of the present invention are: production is simple, and finished product papaya wine is fragrant and sweet, and can retain more in pawpaw
Kind beneficial, drinks good for health in right amount.
Claims (3)
1. a kind of papaya wine manufacture craft, it is characterised in that: the following steps are included:
A, the pawpaw of fresh mature is chosen, compacting obtains Chinese flowering quince juice；
B, by the Chinese flowering quince juice of 40 parts by weight, the white granulated sugar of the water of 20 parts by weight and 20 parts by weight, 20-24 DEG C at a temperature of
It is even to be mixed to get fermentation liquid；
C, fermentation liquid is placed in hermetically sealed can and is sealed by fermentation, and detect its acidity daily, the fermentation is reduced using acid lowering agent
Liquid acidity makes acidity maintain 20%；
D, after being sealed by fermentation 20 days, fermentation liquid is distilled at 80 DEG C, obtains distillation；
E, gained distillation is blent with dehydrated alcohol, finished product alcoholic strength is made to reach 22 degree to get the papaya wine.
2. a kind of papaya wine manufacture craft according to claim 1, it is characterised in that: in step b, the temperature is 22
℃。
3. a kind of papaya wine manufacture craft according to claim 1 or 2, it is characterised in that: in step c, acid lowering agent includes
The weight ratio of calcium carbonate and saleratus, the calcium carbonate and the saleratus is 1:1.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710886992.6A CN109576113A (en) | 2017-09-27 | 2017-09-27 | A kind of papaya wine manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710886992.6A CN109576113A (en) | 2017-09-27 | 2017-09-27 | A kind of papaya wine manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109576113A true CN109576113A (en) | 2019-04-05 |
Family
ID=65912362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710886992.6A Pending CN109576113A (en) | 2017-09-27 | 2017-09-27 | A kind of papaya wine manufacture craft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109576113A (en) |
-
2017
- 2017-09-27 CN CN201710886992.6A patent/CN109576113A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190405 |
|
| WD01 | Invention patent application deemed withdrawn after publication |