CN1271772A - Papaya ester and its preparing process - Google Patents

Abstract

A papaya vinegar is prepared from water, sugar and papaya through natural fermentation. It has no addition of any chemicall preparation. Its advantages include pure sour taste and rich content of pactic acid and flavone useful to human body.

Description

Papaya ester and preparation method thereof

The present invention relates to food seasoning, also relate to beverage simultaneously.Be particularly related to the made vinegar of non-grain.

Existing vinegar mainly is the made vinegar of grain, as rice vinegar etc., need to consume a large amount of grain in system vinegar, and its taste also is will be based on acid that its inner composition does not have flavones and the saponin that helps health-care effect yet.Kind is single, is difficult to make vinegar beverage, also once appears in the newspapers on newpapers and periodicals and leads persimmon vinegar, but do not see the formation commodity.

The objective of the invention is to utilize a kind of vinegar that sugar and pawpaw make through fermentation for raw material and the method for producing this vinegar.

Technical scheme of the present invention is: papaya ester, it is characterized in that it being to add rosaceous plant by sugar water solution, the fruit pawpaw of chaenomeles lagenaria Chaenomeles speciosa (Sweet) Nakai, the fruit pawpaw that perhaps adds the Zhi Wu Quince short, bristly hair or beard Chaenomeles sinensis of Qiang common vetch section (Thouin) Koehne, the sealing liquid that spontaneous fermentation obtained.

The preparation method of papaya ester is characterized in that:

A, be taken as the drinkable water of gross weight 40% to 95%, add the sugar of gross weight 20% to 3% and make fully and dissolve.

B, with the fruit pawpaw of rosaceous plant chaenomeles lagenaria Chaenomeles speciosa (Sweet) Nakai or the fruit pawpaw pulp fragmentation of the Zhi Wu Quince short, bristly hair or beard Chaenomeles sinensis of Qiang common vetch section (Thouin) Koehne.

C, to get broken pawpaw pulp be that gross weight 40% to 2% adds in the sugar solution, with in its container of packing into and sealing, allows its spontaneous fermentation 4-30 day.

D, fermentation back are filtered gained liquid to it and are papaya ester.

The papaya ester that aforesaid method obtained, major ingredient is acetic acid and pawpaw the spy oxysuccinic acid, tartrate, saponin and the flavonoid that contain and the trace elements of some favourable HUMAN HEALTH, because the effect of natural enzyme makes its spontaneous fermentation under sealing normal temperature in the pawpaw fruit, not having any harmful additive, is ideal green food seasoning or can be made into green beverage comparatively.

The papaya ester that aforesaid method obtains, its color is little yellow, if used sugar is the raw sugar brown sugar of sucrose, then color is a reddish yellow.

The invention has the advantages that: but the papaya ester long storage that is obtained never degenerate, the tart flavour uniqueness does not contain any sanitas, pigment, and need not to expend grain.

The present invention will be further described below by embodiment.

Example 1, get the fruit pawpaw 5kg of chaenomeles lagenaria, peeling is removed seed, fragmentation, get 5kg sucrose and add the 90kg drinkable water and heat sugar is dissolved, cooled syrup adds broken pawpaw pulp and goes into container sealing and deposit at 5 days in summer, in at 20 days in winter, spontaneous fermentation is filtered gained reddish yellow liquid and is papaya ester.

The fruit yellowwood melon 5kg of example 2, Qu Quince short, bristly hair or beards, other is with example 1.

Example 3, get pawpaw 40kg, seed is removed in peeling, and 20kg sugar is got in fragmentation, and the 40kg drinkable water also makes the sugar dissolving, and other is with example 1.

Example 4, get pawpaw 2kg, seed is removed in peeling, and fragmentation is got 3kg sugar and is dissolved in the 95kg drinkable water, adds broken pulp, goes into container and seals spontaneous fermentation up for safekeeping 30, filters the gained papaya ester.

Claims (4)

1, papaya ester, it is characterized in that it being to add rosaceous plant by sugar water solution, the fruit pawpaw of chaenomeles lagenaria Chaenomeles speciosa (Sweet) Nakai, the fruit pawpaw that perhaps adds the Zhi Wu Quince short, bristly hair or beard Chaenomeles sinensis of Qiang common vetch section (Thouin) Koehne seals the liquid that spontaneous fermentation obtained.

2, a kind of papaya ester according to claim 1 is characterized in that sugar is the raw sugar brown sugar of sucrose.

3, the preparation method of papaya ester is characterized in that:

A, be taken as the drinkable water of gross weight 40% to 95%, add the sugar of gross weight 20% to 3% and make fully and dissolve.

B, with the fruit pawpaw of rosaceous plant chaenomeles lagenaria Chaenomeles speciosa (Sweet) Nakai or the fruit pawpaw pulp fragmentation of the Zhi Wu Quince short, bristly hair or beard Chaenomeles sinensis of Qiang common vetch section (Thouin) Koehne.

C, to get broken pawpaw pulp be that gross weight 40% to 2% adds in the sugar solution, with in its container of packing into and sealing, allows its spontaneous fermentation 4-30 day.

D, fermentation back are filtered gained liquid to it and are papaya ester.

4, a kind of papaya ester preparation method according to claim 2 is characterized in that sugar is the raw sugar brown sugar of sucrose.