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Processing method of pawpaw fruit wine

A papaya fruit wine and a processing method technology, applied in the processing field of fruit wine, can solve the problems of long aging time of fruit wine, low papaya juice yield, poor enzymatic hydrolysis effect, etc., so as to overcome the poor filtering effect, improve the juice yield, reduce the effect of time

Inactive Publication Date: 2016-08-24
安徽铭传酒业有限责任公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing papaya fruit wine has defects such as low yield of papaya juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of papaya fruit wine. The processing method of papaya fruit wine with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A, raw material pretreatment: select fresh, disease-free papaya 80kg after cleaning, as spare raw material;

[0021] B. Mixing and beating: mix the cleaned papaya with 20kg bran, the bran fineness is 60 mesh, the mixing and soaking time is 17 hours, and the temperature is 40°C, and beating is performed;

[0022] C, compound enzyme treatment: get pectinase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg to mix, be placed in the slurry of beating process by the ratio of 3% by weight, temperature control is 50 ℃, time for 4 hours;

[0023] D. Juicing and filtering: juice the slurry treated with compound enzymes and filter to obtain papaya pulp;

[0024] E. Enzymatic clarification: add 0.3 kg of pectinase to the weight of papaya pulp, control the temperature at 45° C., and take 2 hours to obtain papaya liquid;

[0025] F, ultrafiltration: adopt the method that chitosan-isinglass combines to filter papaya liquid;

[0026] G. Yeast strain: isolate fruit wine yeast from the ...

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PUM

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Abstract

The invention discloses a processing method of pawpaw fruit wine. The processing method comprises the following steps: screening out fresh and disease-free pawpaws, cleaning, then mixing with wheat bran, pulping, carrying out treatment with compound enzyme, juicing, filtering, carrying out enzymic clarification, carrying out ultrafiltration, carrying out yeast fermentation, carrying out clarification treatment, ageing, packaging, sterilizing, and obtaining the finished product. The processed pawpaw fruit wine has strong fruity flavour, stable colour and luster, mellow taste and good quality, and utilization rate of raw materials is improved.

Description

Technical field: [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of papaya fruit wine. Background technique: [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Invention content: [0003] The technical problem to be solved by the present invention is that existing papaya fruit wine has defects such as low yield of papaya juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unsta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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