CN116103109A - Method for preparing papaya yellow wine - Google Patents
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- CN116103109A CN116103109A CN202310324410.0A CN202310324410A CN116103109A CN 116103109 A CN116103109 A CN 116103109A CN 202310324410 A CN202310324410 A CN 202310324410A CN 116103109 A CN116103109 A CN 116103109A
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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Abstract
The invention relates to the technical field of papaya yellow wine, and discloses a method for manufacturing papaya yellow wine, which comprises the following steps: s1, picking the light skin papaya within one week after a frost section, cleaning surface stains by flowing water, draining water, cutting the light skin papaya to remove fruit seeds, and crushing pulp; s2, pickling the crushed smooth-skin papaya pulp with the current-year-old fresh sweet juice, sealing and preserving the papaya pulp, and retaining the original taste of the papaya; s3, adding the pickled papaya pulp when the temperature of the steamed glutinous rice is reduced to be within 25-30 ℃ by a minced fillet method or a spreading and airing method. According to the preparation method of the papaya yellow wine, firstly, fresh papaya is selected, the quality of raw materials is guaranteed, then, the sweet juice is utilized to pickle pulp, the special astringency of the papaya can be blended, the papaya yellow wine is more suitable for the taste of common people, the special melon flavor of the papaya can also be reserved, and finally, the papaya yellow wine is added and fermented in batches, so that the flavor and effect of the papaya are fully added in the yellow wine, and the papaya yellow wine has pure taste.
Description
Technical Field
The invention relates to the technical field of papaya yellow wine, in particular to a method for manufacturing papaya yellow wine.
Background
The papaya has the effects of strengthening spleen and stomach, promoting digestion, relaxing bowels, relieving summer heat, quenching thirst, dispelling alcohol toxicity, reducing blood pressure, reducing swelling, promoting lactation, expelling parasites and the like, and modern medicine proves that the papaya can resist bacteria, diminish inflammation, relax tendons, soften blood vessels, resist aging, nourish face, expel wind, relieve pain, reduce swelling, prevent synthesis of human cancerogenic substance nitrosamine, the papaya contains oleanolic acid with broad-spectrum antibacterial effect, is a compound with the effects of preventing influenza, protecting liver, reducing enzyme, resisting inflammation, inhibiting bacteria, removing blood fat and the like, can diminish inflammation, inhibit bacteria, reduce transaminase, promote liver cell regeneration, prevent liver cirrhosis, promote immunity, inhibit allergy, reduce blood sugar, reduce blood fat, strengthen heart, induce diuresis, inhibit growth of S180 tumor strain and the like, and the ursolic acid is an isomer of the oleanolic acid, has the most important pharmacological effects of resisting tumor, resisting liver injury, resisting bacteria, diminishing inflammation, calming, reducing blood sugar and the like.
Papaya is fruit with homology of medicine and food, papaya yellow wine produced by using papaya and glutinous rice as raw materials maintains unique fragrance of papaya, has soft taste, is rich in nutrients such as vitamins, trace elements and the like, has the health care function of papaya and glutinous rice wine, and the preparation method of the papaya yellow wine in the prior art comprises the following steps: firstly, selecting papaya, cutting to remove fruits, slicing, soaking, separating to obtain papaya juice, then fermenting, separating, sterilizing, ageing and separating glutinous rice to obtain glutinous rice yellow wine, finally adding 15-30% of papaya juice according to the weight of the yellow wine, and carrying out blending, ageing and filtering to obtain the papaya yellow wine.
Disclosure of Invention
(one) solving the technical problems
The invention aims to fully exert the active ingredients of papaya and obtain pure papaya yellow wine, and provides a preparation method of the papaya yellow wine.
(II) technical scheme
The technical scheme for solving the technical problems is as follows:
the preparation method of the papaya yellow wine comprises the following steps:
s1, picking the light skin papaya within one week after a frost section, cleaning surface stains by flowing water, draining water, cutting the light skin papaya to remove fruit seeds, and crushing pulp;
s2, pickling the crushed smooth-skin papaya pulp with the current-year-old fresh sweet juice, sealing and preserving the papaya pulp, and retaining the original taste of the papaya;
s3, cooling the steamed glutinous rice to 25-30 ℃ by using a minced fillet method or a spreading and airing method, adding pickled papaya pulp with the addition ratio of 20:1, and finally adding the steamed glutinous rice into a big basin for mixed fermentation for three days;
s4, transferring the pickled light skin papaya and the yellow rice wine fermented glutinous rice into a fermentation vat after three days, and fully mixing and fermenting the pickled light skin papaya and the yellow rice wine fermented glutinous rice, wherein the ratio of the mass of the yellow rice wine fermented glutinous rice to the mass of the light skin papaya is 10:1, then a layer of yellow wine glutinous rice fermented glutinous rice is brewed with a layer of papaya, and the mass ratio is 10:1, a step of;
s5, when the wine is taken and clarified, proper pickled papaya is added according to the taste of the original wine.
On the basis of the technical scheme, the invention can be improved as follows.
Preferably, the light-skinned papaya selected in step S1 should be a light-skinned papaya ripened without damage to the insect eye.
Preferably, the temperature range of the pickling in the step S2 is between 0 ℃ and 30 ℃, the humidity range of the pickling is between 40% and 60%, and the pickling time is between 7 and 15 days.
(III) beneficial effects
Compared with the prior art, the technical scheme of the application has the following beneficial technical effects:
according to the invention, fresh papaya is selected, the quality of raw materials is ensured, then the sweet juice is utilized to pickle pulp, the special astringency of the papaya can be blended, the papaya is more suitable for the taste of common people, the special melon flavor of the papaya can be reserved, and finally, the papaya is added and fermented in batches, so that the flavor and effect of the papaya are fully added in the yellow wine, and the papaya yellow wine has pure taste.
Drawings
Fig. 1 is a flow chart of a method for manufacturing papaya yellow wine.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1, given in fig. 1, a method for producing papaya yellow wine comprises the following steps:
s1, picking the light skin papaya within one week after a frost section, cleaning surface stains by flowing water, draining water, cutting the light skin papaya to remove fruit seeds, taking pulp and crushing, wherein the selected light skin papaya is the light skin papaya which is ripe without insect eyes and damage, and the crushing size of the pulp is between about 4 mm and 6 mm;
s2, pickling the crushed smooth-skin papaya pulp with the fresh sweet juice brewed in the current year, sealing and preserving, keeping the original flavor of papaya, wherein the pickling temperature range is 15 ℃, the pickling humidity range is 40%, and the pickling time is 7 days;
s3, adding pickled papaya pulp when the temperature of the steamed glutinous rice is reduced to 25 ℃ by a minced fillet method or a spreading and airing method, wherein the adding ratio is 20:1, and finally adding accompanying yeast into a large basin for mixed fermentation for three days, wherein the yellow wine brewing process refers to the yellow wine brewing process in the county in the prior art, and the yellow wine brewing process in the county is common knowledge of the person in the field, so that repeated description is not needed;
s4, transferring the pickled light skin papaya and the yellow rice wine fermented glutinous rice into a fermentation vat after three days, and fully mixing and fermenting the pickled light skin papaya and the yellow rice wine fermented glutinous rice, wherein the ratio of the mass of the yellow rice wine fermented glutinous rice to the mass of the light skin papaya is 10:1, then a layer of yellow wine glutinous rice fermented glutinous rice is brewed with a layer of papaya, and the mass ratio is 10:1, a step of;
s5, when the wine is taken and clarified, proper pickled papaya is added according to the taste of the original wine.
The papaya yellow wine prepared according to the first embodiment is golden yellow in color and has a strong fragrance, the papaya has fresh and cool taste, suspended matters are avoided, and the whole papaya yellow wine is clear and transparent and has the alcohol content of 12-16 degrees.
Example 2, given in fig. 1, a method for producing papaya yellow wine comprises the following steps:
s1, picking the light skin papaya within one week after a frost section, cleaning surface stains by flowing water, draining water, cutting the light skin papaya to remove fruit seeds, taking pulp and crushing, wherein the selected light skin papaya is the light skin papaya which is ripe without insect eyes and damage, and the crushing size of the pulp is between about 4 mm and 6 mm;
s2, pickling the crushed smooth-skin papaya pulp with the fresh sweet juice brewed in the current year, sealing and preserving, keeping the original flavor of papaya, wherein the pickling temperature range is 23 ℃, the pickling humidity range is 50%, and the pickling time is 10 days;
s3, adding pickled papaya pulp when the temperature of the steamed glutinous rice is reduced to 27.5 ℃ by a minced fillet method or a spreading and airing method, wherein the adding ratio is 20:1, and finally adding accompanying yeast into a large basin for mixed fermentation for three days, wherein the yellow wine brewing process refers to the yellow wine brewing process in the county in the prior art, and the yellow wine brewing process in the county is common knowledge of the person in the field, so that repeated description is not needed;
s4, transferring the pickled light skin papaya and the yellow rice wine fermented glutinous rice into a fermentation vat after three days, and fully mixing and fermenting the pickled light skin papaya and the yellow rice wine fermented glutinous rice, wherein the ratio of the mass of the yellow rice wine fermented glutinous rice to the mass of the light skin papaya is 10:1, then a layer of yellow wine glutinous rice fermented glutinous rice is brewed with a layer of papaya, and the mass ratio is 10:1, a step of;
s5, when the wine is taken and clarified, proper pickled papaya is added according to the taste of the original wine.
The papaya yellow wine prepared according to the second embodiment is yellow in color and has a strong fragrance, the papaya is also added with the fragrance, the papaya yellow wine is soft in taste, not astringent, free of suspended matters and sediments, clear and transparent as a whole, and the degree is between 8 and 12 degrees.
Example 3, shown in fig. 1, is a method for preparing papaya yellow wine, comprising the following steps:
s1, picking the light skin papaya within one week after a frost section, cleaning surface stains by flowing water, draining water, cutting the light skin papaya to remove fruit seeds, taking pulp and crushing, wherein the selected light skin papaya is the light skin papaya which is ripe without insect eyes and damage, and the crushing size of the pulp is between about 4 mm and 6 mm;
s2, pickling the crushed smooth-skin papaya pulp with the fresh sweet juice brewed in the current year, sealing and preserving, keeping the original flavor of papaya, wherein the pickling temperature range is 28 ℃, the pickling humidity range is 60%, and the pickling time is 15 days;
s3, adding pickled papaya pulp when the temperature of the steamed glutinous rice is reduced to 30 ℃ by a minced fillet method or a spreading and airing method, wherein the adding ratio is 20:1, and finally adding accompanying yeast into a large basin for mixed fermentation for three days, wherein the yellow wine brewing process refers to the yellow wine brewing process in the county in the prior art, and the yellow wine brewing process in the county is common knowledge of the person in the field, so that repeated description is not needed;
s4, transferring the pickled light skin papaya and the yellow rice wine fermented glutinous rice into a fermentation vat after three days, and fully mixing and fermenting the pickled light skin papaya and the yellow rice wine fermented glutinous rice, wherein the ratio of the mass of the yellow rice wine fermented glutinous rice to the mass of the light skin papaya is 10:1, then a layer of yellow wine glutinous rice fermented glutinous rice is brewed with a layer of papaya, and the mass ratio is 10:1, a step of;
s5, when the wine is taken and clarified, proper pickled papaya is added according to the taste of the original wine.
The papaya yellow wine prepared according to the third embodiment has a reddish color and a strong fragrance, has a sweet smell of papaya, has no suspended matters, is clear and transparent as a whole, and has an alcohol content of 5-8 degrees.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. A method for preparing papaya yellow wine is characterized by comprising the following steps: the method comprises the following steps:
s1, picking the light skin papaya within one week after a frost section, cleaning surface stains by flowing water, draining water, cutting the light skin papaya to remove fruit seeds, and crushing pulp;
s2, pickling the crushed smooth-skin papaya pulp with the current-year-old fresh sweet juice, sealing and preserving the papaya pulp, and retaining the original taste of the papaya;
s3, cooling the steamed glutinous rice to 25-30 ℃ by using a minced fillet method or a spreading and airing method, adding pickled papaya pulp with the addition ratio of 20:1, and finally adding the steamed glutinous rice into a big basin for mixed fermentation for three days;
s4, transferring the pickled light skin papaya and the yellow rice wine fermented glutinous rice into a fermentation vat after three days, and fully mixing and fermenting the pickled light skin papaya and the yellow rice wine fermented glutinous rice, wherein the ratio of the mass of the yellow rice wine fermented glutinous rice to the mass of the light skin papaya is 10:1, then a layer of yellow wine glutinous rice fermented glutinous rice is brewed with a layer of papaya, and the mass ratio is 10:1, a step of;
s5, when the wine is taken and clarified, proper pickled papaya is added according to the taste of the original wine.
2. The method for preparing the papaya yellow wine according to claim 1, which is characterized by comprising the following steps: the light-skinned papaya selected in the step S1 is ripened light-skinned papaya without injury of insect eyes.
3. The method for preparing the papaya yellow wine according to claim 1, which is characterized by comprising the following steps: the temperature range of pickling in the step S2 is between 0 ℃ and 30 ℃, the humidity range of pickling is between 40% and 60%, and the pickling time is between 7 and 15 days.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN103642650A (en) * | 2013-11-25 | 2014-03-19 | 房县野人泉酒业有限公司 | Production technological method for papaya yellow wine |
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