Papaya ginger wine capable of maintaining beauty and production method thereof

Abstract

The invention discloses papaya ginger wine capable of maintaining beauty and a production method of the papaya ginger wine. The papaya ginger wine is prepared from, by weight, 300-310 parts of ginger, 20-30 parts of orange peel, 14-15 parts of papaya juice, 2-3 parts of soda cracker, 1-2 parts of longan, 2-3 parts of millet, 2-3 parts of tomato, 1-2 parts of pollen pini, 1-2 parts of soybean, 1-2 parts of gynostemma pentaphyllum and appropriate amount of ascorbic acid, sucrose, citric acid, yeast, Xiaoqu liquor, honey and water. The papaya ginger wine has the advantages that the tomato is placed into the papaya juice and beaten into thick liquid, the produced fruit-vegetable juice is moderate in sweetness, the papaya has good beauty maintaining effect, and the added traditional Chinese medicine has effects of diminishing inflammation and detoxifying and relieving coughing and eliminating phlegm; ginger slices are dried in shade to reduce moisture loss, nitrogen is added for standing before filtering so as to prevent ginger juice from being oxidized to change color, and filtering is performed for three times with filter cloth of different layers to prevent filter cloth blocking and incomplete filtering.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a papaya beautifying ginger wine and a preparation method thereof. Background technique [0002] Ginger is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family, with a height of 40-100 cm. Aliases include ginger root, Bailayun, Gouzhuangzhi, Yindixin, Yanliang boy, fresh ginger, and honey-roasted ginger. The rhizome (dry ginger), cork (ginger skin) and leaves (ginger leaves) of ginger can be used as medicine. Ginger has the functions of divergence, anti-nausea and cough-relieving in traditional Chinese medicine. Modern medical research has confirmed that the biologically active substances in ginger are various volatile oils and gingerol. The volatile oil content is 0.9% to 2%, and its main components are zingiberene, gingerol and methyl heptenone, etc. Ginger contains zingerol, gingerol, ginger aldehyde, eucalyptus olein and fennel mushroom and ot...

AI Technical Summary

Problems solved by technology

[0004] Because ginger itself has a strong spicy and pungent taste, which affects the mellow aroma of wine, it needs to be improved. In addition, ginger juice is easily oxidized and discolored, which affects the color of wine.