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Pawpaw distilled liquor and preparation method thereof

A technology for distilling wine and papaya, which is applied in the fields of food processing and biological fermentation. It can solve the problems of loss of nutrient components, unfavorable large-scale production, and large product quality differences in the prepared wine, and achieve good operating hygiene conditions and coordination of fruit aroma and wine aroma Consistent, low-methanol results

Active Publication Date: 2013-09-11
许臣中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most of the papaya wines currently on the market use papaya as raw material, and the formula compatibility is relatively complicated, which is not conducive to large-scale production
Secondly, some so-called papaya wine is made by steaming papaya in water, and then adding coloring and edible alcohol for blending. The prepared wine produced by this method loses a lot of nutrients
In addition, there is also soaked wine made by soaking papaya with edible alcohol, but the wine has a sour taste, the taste is not good, it is difficult to swallow, and there are many impurities, and the quality of each batch of products varies greatly.
However, even the papaya wine produced by direct fermentation is low-alcohol wine, the product is easily oxidized, and the quality is low, so it cannot be stored for a long time at normal temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The papaya distilled wine in the present embodiment is prepared through the following steps:

[0038] (1) Disinfect the containers, pipes, crushers and presses used for fermentation with 300mg / L chlorine dioxide disinfectant, soak for 5 minutes, and then rinse with sterile water;

[0039] (2) After the papaya is purchased and enters the market, it is first graded and the inclusions are removed;

[0040] (3) Put the papaya into the crusher, so that the crushing rate of the papaya can reach more than 99%. Since the seeds in the papaya core contain hydrocyanic acid, the seeds should not be broken;

[0041] (4) Put the crushed papaya into the press, adjust the working pressure of the press within 3MPa, and it is advisable to hold the papaya dregs in hand to produce papaya juice;

[0042] (5) Put the papaya juice into the fermenter with a wine pump, first add 80mg / L SO 2 , then add 120g / L of sucrose, then add 100mg / L of pre-activated yeast inoculum, mix evenly by means of ...

Embodiment 2

[0049] The papaya distilled wine in the present embodiment is prepared through the following steps:

[0050] (1) Disinfect the containers, pipes, crushers and presses used for fermentation with 300mg / L chlorine dioxide disinfectant, soak for 5 minutes, and then rinse with sterile water;

[0051] (2) After the papaya is purchased and enters the market, it is first graded and the inclusions are removed;

[0052] (3) Put the papaya into the crusher, so that the crushing rate of the papaya can reach more than 99%. Since the seeds in the papaya core contain hydrocyanic acid, the seeds should not be broken;

[0053] (4) Put the crushed papaya into the press, adjust the working pressure of the press within 3MPa, and it is advisable to hold the papaya dregs in hand to produce papaya juice;

[0054] (5) Pour the papaya juice into the fermenter with a wine pump, first add 60mg / L SO 2 , then add 160g / L of sucrose, and then add 150mg / L of pre-activated yeast inoculum (the preparation me...

Embodiment 3

[0060] The papaya distilled wine in the present embodiment is prepared through the following steps:

[0061] (1) Disinfect the containers, pipes, crushers and presses used for fermentation with 300mg / L chlorine dioxide disinfectant, soak for 5 minutes, and then rinse with sterile water;

[0062] (2) After the papaya is purchased and enters the market, it is first graded and the inclusions are removed;

[0063] (3) Put the papaya into the crusher, so that the crushing rate of the papaya can reach more than 99%. Since the seeds in the papaya core contain hydrocyanic acid, the seeds should not be broken;

[0064] (4) Put the crushed papaya into the press, adjust the working pressure of the press within 3MPa, and it is advisable to hold the papaya dregs in hand to produce papaya juice;

[0065] (5) Put the papaya juice into the fermenter with a wine pump, first add 50mg / L SO 2 , then add 180g / L of sucrose, then add 200mg / L of pre-activated yeast inoculum (the preparation method ...

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PUM

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Abstract

The invention discloses a pawpaw distilled liquor and a preparation method thereof, belonging to the technical field of food processing and biological fermentation. The preparation method comprises the steps of: biologically fermenting papaya juice so as to transform carbohydrate into ethyl alcohol fully; and then preparing the pawpaw distilled liquor through twice distillation, storage, aging, mixing and filtration, wherein the distillation can improve an alcohol content, reduce contents of organic acids and polyphenols, and guarantee a relatively long expiration date and good mouth feeling of a finished liquor; and the contents of effective components in the finished liquor can be improved by mixing and adding a fermentation wine base into the distilled liquor. According to the invention, the pawpaw distilled liquor has the total content of the acids of 1-3 g / L, the total polyphenol content of 0.5-1.5 g / L and the alcoholic strength of 42-52%vol, is clear, transparent and full-bodied, rich in nutrition, fine and smooth as well as pure and mild in taste, has a full-bodied pawpaw smell, a soft taste and a refreshing feeling, and can be preserved for a long term at a normal temperature.

Description

technical field [0001] The invention specifically relates to a papaya distilled wine, and also relates to a preparation method of the papaya distilled wine, belonging to the technical fields of food processing and biological fermentation. Background technique [0002] Papaya (Chaenomeles Lindl) belongs to Rosaceae, Apple subfamily, including light-skinned papaya [Chaenomeles sinensis Koehne], wrinkled-skinned papaya [Chaenomeles speciosa Nakal], hairy-leaved papaya [Chaenomeles cathayens -is Schneid], Tibetan papaya [Chaenomeles thibetica] Yu] and Japanese papaya [Chaenomeles japonica Lindl], which are temperate woody plants native to China, whose fruits are edible and medicinal, and have beautiful flowers and ornamental colors; they are also mentioned in traditional culture and poetry Papaya, such as the famous sentence in "The Book of Songs", "Throw me a papaya, and give it to Qiongju". The tropical fruit papaya (Papaya) is a plant of the Papaya family, native to Southeas...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12G3/04C12H6/02
Inventor 许臣中杨向科赵志军张晓峰宁豫昌郭宏伟杨军王鹏边传周熊端成黄青青许珊
Owner 许臣中
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