CN1510121A - Brewing method for active papaya fruit wine - Google Patents
Brewing method for active papaya fruit wine Download PDFInfo
- Publication number
- CN1510121A CN1510121A CNA021586314A CN02158631A CN1510121A CN 1510121 A CN1510121 A CN 1510121A CN A021586314 A CNA021586314 A CN A021586314A CN 02158631 A CN02158631 A CN 02158631A CN 1510121 A CN1510121 A CN 1510121A
- Authority
- CN
- China
- Prior art keywords
- fruit
- wine
- active
- papaya
- brewing method
- 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.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Alcoholic Beverages (AREA)
Abstract
A process for brewing the papaya fruit wine includes such steps as preparing raw material, carefully choosing, washing, peeling, crashing, squeezing juice, enzymolyzing, regulating components, prefermenting, separating, post-fermenting, mingling, and clarifying.
Description
Technical field
The present invention relates to a kind of brewing method of beverage, particularly a kind of brewing method of active papaya fruit wine.
Technical background
Papaya is the nutritious fruit of a kind of natural phant, abounds with in the subtropical zone, contains various trace elements and VITAMIN in the fruit food of papaya, is the hat of fruit.According to the mechanism of papaya, it contains sugar part and is 10-16%, and its sugar degree of different varieties is difference to some extent.Composition by 100 gram fresh fruits is listed as follows:
| Composition | Quantity | Composition | Quantity | Composition | |
| Total reducing sugar | ????10.1g | Sodium (Na) | ??3.0mg | Vitamin A | ?450mg |
| Protein | ????0.5g | Potassium (K) | ??20.4mg | Vitamins C | ?81.0mg |
| Fat | ????0.3g | Calcium (Ca) | ??59.0mg | VITMAIN B1 | ?0.03mg |
| Calorific value | ????48.0ka | Phosphorus (P) | ??20.0mg | Wei ShengsuB2 | ?0.05mg |
| Fiber | ????0.7g | Iron (Fe) | ??1.0mg | Vitamin PP | ?0.5mg |
| Moisture | ????86.8g | ||||
| Ash content | ????0.5g |
Papaya is the crop that area, China Guangxi abounds with, and according to the record of Chinese medicine voluminous dictionary: papaya has antitumor and strong anticancer cell, antibiotic, parasite effect, can help proteopepsis, promotes to absorb, and can treat chronic indigestion and gastritis.
Though papaya fruit is nutritious, because the fruit listing phase concentrates, a large amount of papaya fruit listings back is difficult for storage, causes waste, more can't form industrialization processing to improve its added value, influences the enthusiasm that the orchard worker produces.
There is long spirits culture in China, and the alcohol user is a lot of, and still, the people of the long-term drinking high spirit impariment of the liver decreases stomach, and the lighter easily causes chronic gastritis and fatty liver, and weight person easily leads to hypertension, heart trouble, coronary heart disease etc., life-threatening safety.Commercially available fruit wine kind is a lot, but does not find active papaya fruit wine as yet, and also finds no the data that active papaya fruit wine is produced of closing.
Content of the present invention
The brew method that the purpose of this invention is to provide a kind of active papaya fruit wine, it is the drink that the carica papaya resources comprehensive utilization is produced, concentrate to solve the papaya fruit listing phase, a large amount of papaya fruit listings back is difficult for storage, cause the problem of wasting, and form industrialization processing to improve its added value, this drink can promote the healthy of wine drunk at wedding feast personage, is the novel kind of green wine.
The objective of the invention is to realize that by following technical scheme the present invention is the brewing method of a kind of papaya drink, active papaya fruit wine, it is characterized in that it comprises following step preface:
1. get the raw materials ready: the ripe papaya fruit of gathering, its fruit juice soluble solid reaches more than 10%;
2. select and clean: remove mildew and rot, rotten fruit, with draining behind the adsorbed silt of clear water washing, the impurity;
3. peeling: remove the black grain seed in pericarp and the fruit capsule.
4. broken juice: with drum-type crusher broken juice, add anhydrous Sodium Pyrosulfite 1 ‰ simultaneously, to suppress the harmful microbe growth;
5. separate molten: use the pectin enzymolysis molten, make the wine body stable to improve fruit juice;
6. adjustment composition: analyze in the fruit juice sugar degree and acidity and make and meet the requirements;
7. preceding ferment: carry out low temperature fermentation with active dry yeast, temperature control fermented 10-15 days at 23-27 ℃, and the portion-wise addition white sugar when residual sugar＜0.5g/100ml, separates the wine pin, changes bucket;
8. separating and filtering: separate impurity such as pomace with centrifugal filter and obtain smart wine liquid;
9. ferment after: temperature control fermented 25-28 days at 19-21 ℃;
10. transfer and live: add caricin, wine liquid is transferred lived to vigor 5000-8000u/g;
11. clarification: after transferring the slip-knot bundle, add 0.1% bentonite and handle, treat the clarification of wine liquid after, filter, change bucket and store and change ageing over to;
12. packaging final prod.
Described step preface (5) Xie Rongzhong presses 50-100mg/L and adds polygalacturonase, acts on 12 hours at normal temperatures, is the processing to pectin, and pectin is protective colloid, influences the suspended substance precipitation, and adding polygalacturonase is the decompose pectin molecular substance, quickens impregnating speed also thoroughly.
Adjustment composition described in step preface (6) adds the acidity that the 1g/L citric acid can increase sour 1.1g/L, and acidity is little highly can freezingly fall acid, and acid falls in the too high salt that adds.
In the preceding ferment of described step preface (7), described active dry yeast weight is 2%
In described step preface (9), before fermentation, the test alcoholic strength makes to meet the requirements earlier; On the low side as alcoholic strength, add white sugar, elder generation dissolves to add in the fruit juice again and stirs evenly, and as higher, then mend acid or adds fruit juice.
The caricin that adds high vigor in described step preface (10) helps health to increase the vigor of wine liquid, through test, caricin with high vigor, transfer to the 5000-8000u/g scope for best, too high then human body is difficult for tolerance, crosses that low then effect is remarkable inadequately.
Handle at the bentonite that is added to wine liquid weight 0.1% described in the described step preface (11), get 10-15 doubly 50 ℃ of soft water add bentonite and leave standstill and made no bentonite particulate homogeneous suspension in 12-24 hour and handle.Filtration is to separate with whizzer, under the rotating speed of 10,000 r/min, can remove 99.8% yeast and 99.6% milk-acid bacteria.
Active papaya fruit wine described in the present invention is to form through dipping, fermentation from the new fruit drink of papaya, keep the pulp ingredient, particularly adopt allotment wine liquid vigor, suitable HUMAN HEALTH is organized unaffected, vigor sport when wine liquid volatilizees in human body plays diastole and vessel softening, and non-health tissues in the eliminating body, hypertension and Prevention and Management of Fatty Liver there are good help.
In sum, the present invention makes the method for active papaya fruit wine, has the following advantages:
(1) papaya contains various trace elements and VITAMIN, has the multi-functional effect that promotes health, and with active alcohol power-assist, during blood circulation, gets rid of non-health tissues, plays anti-inflammatory and vasodilator, to the effect of being very helpful of hypertension, fatty liver.
(2) the present invention accelerates the volatilization of the intravital alcohol of people to be fit to the acceptable vigor of human body, and heavy stain helps health in vivo when avoiding alcohol long.
(3) production cost of the present invention is low, has improved the class of beverage product simultaneously.
(4) solve papaya in the harvest season, papaya goes on the market in a large number, and fruit is difficult to the difficulty storing and handle, makes orchard worker's additional income, promotes the development of cash crop, forms the papaya plantation prospect of Sustainable development.
Product adaptation scope of the present invention is wide, especially to the wine drunk at wedding feast personage, can play preventing gastritis, reduces the effect of fatty liver, and long-term drinking has good effect to health care of body.
Embodiment
Make active papaya fruit wine, its method comprises following step preface:
(1) get the raw materials ready: the ripe papaya fruit of gathering, measure the fruit juice soluble solid with saccharometer, reach more than 10%;
(2) select and clean: remove mildew and rot, rotten fruit, with draining behind the adsorbed silt of clear water washing, the impurity;
(3) peeling: remove the black grain seed in pericarp and the fruit capsule.
(4) broken juice:, press the heavy anhydrous Sodium Pyrosulfite of 1 ‰ interpolations of fruit juice simultaneously, to suppress the harmful microbe growth with drum-type crusher broken juice;
(5) Xie Rong: use the 50-100mg/L polygalacturonase, act on 12 hours at normal temperatures, make the wine body stable to improve fruit juice;
(6) adjust composition: sugar degree and acidity make and meet the requirements in the analysis fruit juice, and acidity is low can add citric acid, adds the acidity that the 1g/L citric acid can increase sour 1.1g/L; Acidity is little highly can freezingly fall acid, and acid falls in the too high salt that adds.
(7) preceding ferment: carried out low temperature fermentation 12 days with active dry yeast by fruit juice weight 2%, temperature control is at 25 ℃, and the portion-wise addition white sugar when residual sugar＜0.5g/100ml, separates the wine pin, changes bucket;
(8) separating and filtering: separate impurity such as pomace with centrifugal filter and obtain smart wine liquid;
(9) back ferment: test alcoholic strength earlier, make to meet the requirements; On the low side as alcoholic strength, add white sugar, elder generation dissolves to add in the fruit juice again and stirs evenly, and as higher, then mend acid or adds fruit juice, and temperature control fermented 27 days at 20 ℃;
(10) accent is lived: 1/400 of meat dishes to go with liquor liquid weight adds the caricin of 2,000,000 u/g vigor, and making wine liquid vigor is 5000u/g;
(11) clarification: after the fermentation ends, add the bentonite of meat dishes to go with liquor liquid weight 0.1% and handle, get doubly 50 ℃ of soft water of 10-15, add bentonite and left standstill 12-24 hour, make no bentonite particulate homogeneous suspension and handle.Filtration is to separate with whizzer, under the rotating speed of 10,000 r/min, can remove 99.8% yeast and 99.6% milk-acid bacteria.After treating wine liquid clarification, filter, change bucket and store and change ageing over to;
(12) packaging final prod.
Claims (4)
1, a kind of brewing method of active papaya fruit wine is characterized in that it comprises following step preface:
(1) get the raw materials ready: the ripe papaya fruit of gathering, its fruit juice soluble solid reaches more than 10%;
(2) select and clean: remove mildew and rot, rotten fruit, with draining behind the adsorbed silt of clear water washing, the impurity;
(3) peeling: remove the black grain seed in pericarp and the fruit capsule.
(4) broken juice: with the fragmentation of drum-type crusher, squeeze the juice, add anhydrous Sodium Pyrosulfite 1 ‰ simultaneously, to suppress the harmful microbe growth;
(5) Xie Rong: use the pectin enzymolysis molten, make the wine body stable to improve fruit juice;
(6) adjust composition: analyze in the fruit juice sugar degree and acidity and make and meet the requirements;
(7) preceding ferment: carry out low temperature fermentation with active dry yeast, temperature control fermented 10-15 days at 23-27 ℃, and the portion-wise addition white sugar when residual sugar＜0.5g/100ml, separates the wine pin, changes bucket;
(8) separating and filtering: separate impurity such as pomace with centrifugal filter and obtain smart wine liquid;
(9) back ferment: temperature control fermented 25-28 days at 19-21 ℃;
(10) accent is lived: add caricin, wine liquid is transferred lived to vigor 5000-8000u/g;
(11) clarification: after transferring the slip-knot bundle, add 0.1% bentonite and handle, treat the clarification of wine liquid after, filter, change bucket and store and change ageing over to;
(12) packaging final prod.
2, the brewing method of a kind of active papaya fruit wine according to claim 1 is characterized in that: described step preface (5) Xie Rongzhong, and press 50-100mg/L and add polygalacturonase, act on 12 hours at normal temperatures.
3, the brewing method of a kind of active papaya fruit wine according to claim 1 is characterized in that: in the preceding ferment of described step preface (7), described active dry yeast weight is 2%
4, the brewing method of a kind of active papaya fruit wine according to claim 1 is characterized in that: in the described step preface (10), the caricin that adds 180-230 ten thousand u/g vigor is transferred work.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02158631 CN1267544C (en) | 2002-12-25 | 2002-12-25 | Brewing method for active papaya fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02158631 CN1267544C (en) | 2002-12-25 | 2002-12-25 | Brewing method for active papaya fruit wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1510121A true CN1510121A (en) | 2004-07-07 |
| CN1267544C CN1267544C (en) | 2006-08-02 |
Family
ID=34237099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02158631 Expired - Fee Related CN1267544C (en) | 2002-12-25 | 2002-12-25 | Brewing method for active papaya fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1267544C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1308429C (en) * | 2004-11-08 | 2007-04-04 | 云南茅粮酒业集团有限公司 | Pawpaw wine and process for preparation |
| CN100344742C (en) * | 2005-04-20 | 2007-10-24 | 广东明珠珍珠红酒业有限公司 | Production and formula for yellow wine |
| CN102229871A (en) * | 2010-08-11 | 2011-11-02 | 韩国胜 | Hangover-free fermented wine and brewing method thereof |
| CN102260618A (en) * | 2010-05-25 | 2011-11-30 | 湖北梨花村酒业股份有限公司 | Papaya wine production process method |
| CN102311906A (en) * | 2011-09-29 | 2012-01-11 | 叶高瑞 | Method for brewing active papaya wine |
| CN101473936B (en) * | 2009-01-16 | 2012-11-21 | 韩金光 | Method for preparing melon tree extract |
| CN104109601A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Low-alcohol pawpaw honey wine and making method thereof |
-
2002
- 2002-12-25 CN CN 02158631 patent/CN1267544C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1308429C (en) * | 2004-11-08 | 2007-04-04 | 云南茅粮酒业集团有限公司 | Pawpaw wine and process for preparation |
| CN100344742C (en) * | 2005-04-20 | 2007-10-24 | 广东明珠珍珠红酒业有限公司 | Production and formula for yellow wine |
| CN101473936B (en) * | 2009-01-16 | 2012-11-21 | 韩金光 | Method for preparing melon tree extract |
| CN102260618A (en) * | 2010-05-25 | 2011-11-30 | 湖北梨花村酒业股份有限公司 | Papaya wine production process method |
| CN102229871A (en) * | 2010-08-11 | 2011-11-02 | 韩国胜 | Hangover-free fermented wine and brewing method thereof |
| CN102311906A (en) * | 2011-09-29 | 2012-01-11 | 叶高瑞 | Method for brewing active papaya wine |
| CN102311906B (en) * | 2011-09-29 | 2013-08-21 | 叶高瑞 | Method for brewing active papaya wine |
| CN104109601A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Low-alcohol pawpaw honey wine and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1267544C (en) | 2006-08-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100920334B1 (en) | Mulberry vinegar and manufacturing process of the same and functional beverage containing mulberry vinegar | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| KR100790501B1 (en) | Method for preparing of fruit wine containing incubated wild ginseng root | |
| CN106754099B (en) | Brewing process of cherry wine | |
| CN102551143A (en) | Preparation method for concentrated prune juice | |
| KR101917115B1 (en) | The Manufacturing method of Germinated brown rice black vinegar with balsam apple | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN1267544C (en) | Brewing method for active papaya fruit wine | |
| CN102391929B (en) | Tomato and apple fermented wine and brewing method thereof | |
| KR100685110B1 (en) | The manufacturing process of Can drink beverage by use of activated Figue material | |
| KR100543776B1 (en) | The preperation method of mulberrry liquor | |
| KR101852769B1 (en) | manufacturing method of plum-persimmon vinegar | |
| KR100536083B1 (en) | Mixture of pine tree leaves supernatant juice fermentation solution and Lespedeza cuneate G. Don extract and health food containing the same | |
| CN114717075A (en) | Method for preparing selenium-rich mulberry fruit wine by adopting selenium-rich active yeast | |
| KR20070002767A (en) | Honey tea with meoru fruit and preparation method thereof | |
| CN111961554A (en) | Reinforced persimmon juice wine and preparation process thereof | |
| CN112088995A (en) | Preparation method of rosa roxburghii tratt composite beverage | |
| CN105349364A (en) | Process for making wine from fresh fruits of red raspberry plants | |
| CN111557436A (en) | Sechium edule enzyme and preparation method thereof | |
| CN115044448B (en) | Preparation method of golden thorn pear fruit vinegar and golden thorn pear fruit vinegar | |
| KR20120111648A (en) | A plum beverage composition containing natural fermented plum juice and the manufacturing method thereof | |
| KR102587601B1 (en) | Method for manufacturing coffee makgeolli including coffee, oats and buckwheat hull liquid fermented liquid, and coffee makgeolli produced thereby | |
| CN107821888A (en) | Tara vine fruit juice and its processing technology | |
| CN1041379C (en) | Dark plum drink and its production | |
| Sobhana et al. | Vinegar production from cashew apple. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Ye Chong Document name: Deemed not to advise |
|
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Ye Chong Document name: Notification of registration procedures and notice of patent for invention |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Ye Chong Document name: patent for invention |
|
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |