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The preparation method of papaya wine

The technology of papaya wine and papaya is applied in the field of food processing, which can solve the problem that sulfur dioxide is not easy to drink for a long time, and achieve the effects of removing fat, promoting metabolism and delaying aging.

Active Publication Date: 2018-07-13
防城港市百穗酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional preparation method of papaya wine is to directly soak papaya wine with white wine. However, the papaya wine produced by this method is not easy to drink for a long time due to the residual sulfur dioxide. Therefore, it is urgent to find a method to reduce the residual sulfur dioxide in papaya wine. The preparation method of the papaya wine of content

Method used

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  • The preparation method of papaya wine
  • The preparation method of papaya wine

Examples

Experimental program
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Effect test

Embodiment 1

[0037] S1: Remove the peel and seeds from fresh papaya, and mash 60 parts by weight of peeled papaya and 10 parts by weight of grapes together, heat in a water bath at 40°C for 10 minutes, then add 150 parts by weight and cook corn flour, 20 parts by weight of purified water and 0.5 parts by weight of koji, and then fermented at 30° C. for 18 hours to obtain a primary fermented product.

[0038] S2: After adjusting the pH of the primary fermented product to 3.5 with citric acid, divide the primary fermented product into three equal parts and place them in a fermenter. The present invention provides a schematic structural view of a fermented tank, as shown infigure 1 Shown, described fermenter comprises:

[0039] Tank body 1, which is a hollow cuboid, the inside of the tank body 1 includes a rectangular bottom surface, two opposite first sides and two opposite second sides, the area of ​​the first side is larger than that of the second side ;

[0040] A sealing cover 2, which ...

Embodiment 2

[0050] S1: Remove the peel and seeds from fresh papaya, and mash 100 parts by weight of peeled papaya and 30 parts by weight of grapes together, heat in a water bath at 50°C for 15 minutes, then add 300 parts by weight and cook corn flour, 30 parts by weight of purified water and 1 part by weight of koji, and then fermented at 35° C. for 24 hours to obtain a primary fermented product.

[0051] S2: After adjusting the pH of the primary fermented product to 5 with citric acid, divide the primary fermented product into three equal parts and place them in a fermenter. The fermenter includes:

[0052] A tank body, which is a hollow cuboid, and the inside of the tank body includes a rectangular bottom surface, two opposite first sides and two opposite second sides, and the area of ​​the first side is larger than that of the second side;

[0053] a sealing cover, which can be opened and closed to seal the tank;

[0054] The interior of the tank includes:

[0055] A plurality of pai...

Embodiment 3

[0063] S1: Remove the peel and seeds from fresh papaya, and mash 80 parts by weight of peeled papaya and 20 parts by weight of grapes together, heat in a water bath at 45°C for 12 minutes, then add 200 parts by weight and cook corn flour, 25 parts by weight of purified water and 0.8 parts by weight of koji, and then fermented at 32° C. for 20 hours to obtain a primary fermented product.

[0064] S2: After adjusting the pH of the primary fermented product to 4 with citric acid, divide the primary fermented product into three equal parts and place them in a fermenter. The fermenter includes:

[0065] A tank body, which is a hollow cuboid, and the inside of the tank body includes a rectangular bottom surface, two opposite first sides and two opposite second sides, and the area of ​​the first side is larger than that of the second side;

[0066] a sealing cover, which can be opened and closed to seal the tank;

[0067] The interior of the tank includes:

[0068] A plurality of p...

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Abstract

The invention discloses a preparation method for papaya wine. The preparation method includes the steps: S1, taking papaya and grape, triturating the papaya and the grape together, heating in water bath, then adding cooked corn flour, purified water and distiller's yeast, and then fermenting for 18-24 h at the temperature of 30-35 DEG C, to obtain a primary fermentation product; S2, according to an order of laying one equal part of the primary fermentation product and then laying a sugarcane row, putting all the primary fermentation product in a fermentation tank, carrying out sealed fermentation for 5-10 days at the temperature of 28-32 DEG C, to obtain a secondary fermentation product; and S3, taking out the secondary fermentation product, filtering to obtain a fermentation liquid, carrying out sealed fermentation of the fermentation liquid for 15-25 days at the temperature of 20-27 DEG C, filtering to obtain a filtrate, adding papain to the filtrate, then carrying out sealed fermentation for 20-30 days at the temperature of 15-19 DEG C, and filtering to obtain the papaya wine. The preparation method reduces the content of total sulfur dioxide residual in the papaya wine; and the papaya wine has the efficacies of maintaining beauty, keeping young, improving sleeping and delaying senescence.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a kind of preparation method of papaya wine. Background technique [0002] The papaya eaten as a fruit is papaya, a tropical fruit with smooth and beautiful skin, thick and delicate flesh, rich aroma, rich juice, sweet and delicious, and rich nutrition. It is one of the four famous fruits in Lingnan. [0003] Papaya is rich in more than 17 kinds of amino acids, calcium, iron, etc., and also contains papain, papain, etc. The fruit of papaya also contains a variety of trace elements and vitamins, which have anti-tumor and strong anti-cancer, anti-bacterial, and anti-parasitic properties. It can help protein digestion, improve absorption, and treat chronic indigestion and gastritis. [0004] At this stage, due to the large papaya planting area, people have studied a variety of papaya deep processing methods during the period when papaya was concen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 龙晓鹏庞作雄赖德杰
Owner 防城港市百穗酒业有限公司
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