The invention relates to a preparation method of a passion fruit-tomato fermented beverage and belongs to the technical field of food processing. The preparation method comprises 1, pretreatment: collecting passion fruits, removing impurities, pericarp and seeds, and carrying out weighing, 2, homogenization: adding sterile water into the passion fruit pulp and carrying out grinding to obtain uniform paste, 3, enzymolysis: based on passion fruit weight, adding 0.1-2.0wt% of pectinase and 0.1-2.0wt% of saccharifying enzyme into the uniform paste obtained by the step 2, adjusting pH to 6-8 and carrying out stirring at a temperature of 50-60 DEG C for 2-6h, 4, blending: adding glucose and a tomato juice into the enzymatic hydrolysate obtained by the step 3 and carrying out stirring dissolution, 5, fermentation: inoculating the passion fruit mixed solution with a starter and carrying out fermentation, and 6, centrifugation: carrying out centrifugation on the fermented solution and removing residues so that the passion fruit-tomato fermented beverage is obtained. The passion fruit-tomato fermented beverage has good palatability and comprehensive nutrition.

Preparation method of passion fruit-tomato fermented beverage

The invention relates to a brewing process of wolfberry fruit liqueur. The brewing process is characterized by comprising the following steps: (1) removing stems from harvested fresh wolfberry fruits; (2) conveying the fresh wolfberry fruits into a fermenting tank through a pump, adding pectinase and potassium metabisulfite online, adjusting a temperature, soaking with peel, and separating or not separating juice after soaking; (3) adjusting fermenting acidity and sugar degree; (4) controlling the temperature of the fermenting tank, inoculating yeast, performing enclosed circulation after inoculation of the yeast, and controlling the temperature for fermenting after circulation; (5) ending the fermentation, mixing fermented juice with brandy, distilled liquor or edible alcohol, adding activated bentonite in a usage amount range being less than or equal to 10g/L, and cooling to 4 DEG C below zero to 0 DEG C, wherein the alcoholic strength of the mixed liquor is 15.0 to 22.0 percent. By adopting the brewing process, the fermented wolfberry fruit juice which is different in sugar content is mixed with the distilled liquor or the edible alcohol to produce the wolfberry fruit liqueur; meanwhile, the mouthfeel and flavor of the wolfberry fruit liqueur are improved.

Brewing process of wolfberry fruit liqueur

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.

Preparation method for papaya wine

The invention relates to fructus caricae papayae wine and a preparation method of the fructus caricae papayae wine. For the fructus caricae papayae wine, fructus caricae papayae raw wine and white wine are adopted as raw materials, high fructose syrup and white granulated sugar are adopted as blending agents, and an appropriate amount of auxiliary materials are also adopted. The preparation methodcomprises the following steps: (1) taking fresh fructus caricae papayae, washing the fresh fructus caricae papayae to be clean, peeling the washed fresh fructus caricae papayae, dicing the peeled fructus caricae papayae, deseeding the fructus caricae papayae dices, carrying out breaking treatment, and carrying out enzymolysis; (2) adjusting the ingredients, carrying out fermentation, carrying outfining clarifying, and carrying out ageing to obtain the fructus caricae papayae raw wine; and (3) blending the fructus caricae papayae raw wine with white wine, carrying out membrane filtration, carrying out filling, and carrying out opening sealing, thus obtaining the fructus caricae papayae wine. The prepared fructus caricae papayae wine is high in clarity, the content of volatile acid is low,the content of fusel oil is low, the wine quality is mellow and smooth, sweet aftertaste is obtained, and the fructus caricae papayae wine has the anti-tumor efficacy, and is especially suitable forhigh-end white-collar women. The fructus caricae papayae wine also can be widely applied to preparation of various health wines and drinks, and has the wide market prospect.

Fructus caricae papayae wine and preparation method thereof

The invention relates to noni wine with the efficacies of invigorating qi and blood and a preparation method of the noni wine. According to the noni wine and the preparation method, noni fruits are scientifically fermented, thus fermentation liquor is prepared and blended with white wine, noni fruits are adopted as the monarch drug, Chinese wolfberry fruits, arillus longan, rhizoma polygonati, fructus ziziphi jugubae and radix ginseng are carefully selected for compatibility, high fructose corn syrup and white granulated sugar are adopted as the blending agents, and an appropriate amount of auxiliary materials is also adopted. The preparation method comprises the following steps: (1) taking ripe and healthy noni fruits, washing the noni fruits, drying the noni fruits, and placing the driednoni fruits into a pot for fermentation; (2) carrying out juicing, carrying out centrifugal separation, carrying out clarification filtration, carrying out homogenization, carrying out degassing, carrying out deacidification, and carrying out sterilization, thus obtaining the noni fermented liquor; (3) adding Chinese wolfberry fruits, arillus longan, rhizoma polygonati, fructus ziziphi jugubae and radix ginseng; and (4) carrying out blending and membrane filtration, carrying out filling, and carrying out opening sealing, thus obtaining the noni wine. The prepared noni wine is high in clarity,the total acid content is low, the mouthfeel of the wine body is excellent, the SOD, GSH-PX activity and NO content of the serum and brain of rats can be obviously improved, the MDA content can be reduced, and the noni wine can be used for invigorating qi and blood. The noni wine can be applied to preparation of various health wines and drinks, and has the broad market prospect.

Noni wine with efficacies of invigorating qi and blood and preparation method of noni wine

The invention provides a pawpaw liqueur brewing method. The method includes the following processing steps that 1, fresh pawpaw is selected and cleaned up with clear water, pawpaw skin is drained off, pawpaw cores are removed, and debitterizing processing is conducted on the pawpaw skin; 2, the pulp and skin of the pawpaw are smashed through a smashing machine to form slurry, the slurry is conveyed into a fermentation tank, a sulphurous acid solution, pectinase and saccharifying enzyme are added, and dipping is conducted; 3, fruit juice is separated from fruit residues; 4, sugars are adjusted, and the white granulated sugar is added till the sugar degree ranges from 100 g/L to 150 g/L; 5, Lalvin71 B active dry yeast is added, and fermentation is conducted; 6, the alcohol content is adjusted, bentonite fining is conducted, kieselguhr is filtered, and fermentation is terminated; 7, passion fruit extract liquid, white granulated sugar liquid and edible alcohol are added to the obtained pawpaw liqueur; 8, sealing and aging are conducted on the blended pawpaw liqueur obtained in the step 7; 9, clarification processing, freezing, filtering and filling are conducted. By means of the pawpaw liqueur brewing method, the utilization rate of the pawpaw is increased, and the original nutrient content of the pawpaw is remained as much as possible.

Pawpaw liqueur brewing method

The invention provides a yeast-enriched identification medium for inhibiting mycetes and a preparation method of the yeast-enriched identification medium. The identification medium comprises the following ingredients by weight percent: 1+/-0.2% of yeast powder, 2+/-0.2% of peptone, 2+/-0.2% of glucose, 2+/-0.2% of agar, 4 +/-0.2% of a stock solution A, 0.1 +/-0.2% of a stock solution B, 2.2 +/-0.2% of sodium propionate and the balance of water, and the natural pH is 6.5 +/-0.2. The preparation method comprises the following steps: step A: preparing a basal medium, the stock solution A and the stock solution B according to the formula; step B: adding yeast powder, peptone, glucose, agar and water respectively according to the formula, uniformly mixing, adding the stock solution A and the stock solution B, then adding sodium propionate, so as to enable the natural pH of the medium to reach to 6.5 +/-0.2, sterilizing for 20 minutes at 121+/-0.2 DEG C, and after sterilization adding chloramphenicol and a stock solution C. By adopting the scheme, the mycete bacteria contamination in nature can be effectively inhibited, and the effects of yeast-enriched cultivation and preliminary identification are achieved.

Xie Taili

Papers

Pawpaw liqueur brewing method

Yeast-enriched identification medium for inhibiting mycetes and preparation method of yeast-enriched identification medium