CN103114013A - Mango wine and preparation method thereof - Google Patents
Mango wine and preparation method thereof Download PDFInfo
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- CN103114013A CN103114013A CN2013100273678A CN201310027367A CN103114013A CN 103114013 A CN103114013 A CN 103114013A CN 2013100273678 A CN2013100273678 A CN 2013100273678A CN 201310027367 A CN201310027367 A CN 201310027367A CN 103114013 A CN103114013 A CN 103114013A
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Abstract
The invention discloses a preparation method of a mango wine; the preparation method comprises the following processes of selecting raw materials, processing raw materials, pulping, decomposing by enzyme, slurry-slag separation, pre-fermentation, post-fermentation, ageing, filtering, sterilizing and canning packaging. By adopting the preparation method disclosed by the invention, the further processing of mango is solved and the additional value of the mango wine is also increased. And the invention further provides a mango wine prepared according to the preparation method.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of mango wine and preparation method thereof.
Background technology
Mango is one of famous tropical fruit, and because its pulp is fine and smooth, unique flavor is loved by the people, and claims so have the reputation of " torrid zone fruit king ".Mango Fruit contains sugar, protein, robust fibre, and the precursor carotene composition of the vitamin A that mango is contained is high especially, is rare in all fruit.Secondly Vitamin C content is not low yet.Mineral substance, protein, fat, carbohydrate etc. also are its main nutrient composition.Every hectogram pulp contains vitamins C 56.4-137.5 milligram, and what have can be up to 189 milligrams; Sugar degree 14-16%; Contain protein 5.6% in the seed; Fat 16.1%; Carbohydrate 69.3%.
But because the time that mango is stored is shorter, fresh fruit very easily rots, and it is very important therefore mango to be carried out deep processing.
Summary of the invention
For this reason, the present invention proposes a kind of mango wine and preparation method thereof, utilize mango for raw material brew mango wine, solved the mango Suggestion on Fine Processing, also increased its added value.
According to an aspect of the present invention, provide a kind of preparation method of mango wine, comprised following operation:
(1) select raw material: select suitable Different Cultivars of Mangifera indica, pick out fresh, without the ripe mango of disease and pest;
(2) raw material is processed: the mango of picking out is cleaned up rear peeling stoning;
(3) making beating: the mango that will clean up and remove the peel stoning is pulled an oar, and obtains mango juice;
(4) enzymolysis: mango juice is placed enzymatic vessel, add polygalacturonase or proteolytic enzyme, at 40-60 ℃ of lower enzymolysis 1-4 hour;
(5) screenings separates: the mango juice that will finish enzymolysis process carries out centrifugation, obtains mango Normal juice, and mango Normal juice is sterilized;
(6) primary fermentation: the activation yeast that adds mango Normal juice weight 0.2-0.4% in the mango Normal juice after the sterilization ferments at fermentor tank, and leavening temperature is controlled at 20-30 ℃, and fermentation time is 10-25 days;
(7) secondary fermentation: after primary fermentation was complete, tank switching obtained supernatant liquor, added SO in supernatant liquor
2Fermented 15-30 days 20-25 ℃ of lower the continuation afterwards;
(8) ageing: will finish initial mango wine that the supernatant liquor of secondary fermentation carries out obtaining after the centrifugation at ageing 1-2 below 22 ℃;
(9) filter, sterilize: the initial mango wine that ageing is good filters; Then under 100-135 ℃, carry out high-temperature sterilization;
(10) canned, packing: the initial fruit wine after will sterilizing carries out canned, packs to get finished product mango wine through after the assay was approved.
The preparation method of mango wine of the present invention is simple, has fully realized the nutritive value of mango, for a new way has been opened up in the deep processing of mango.
According to another aspect of the present invention, the present invention also provides a kind of mango wine that makes according to above-mentioned mango method for preparing medicated wine.Prepared mango wine comprehensive nutrition, contained trace element is abundant, can be used as beverage and quotes, and is with health role.
Description of drawings
By reading hereinafter detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing only is used for the purpose of preferred implementation is shown, and does not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is the preparation flow figure of mango wine of the present invention.
Embodiment
The invention will be further described below in conjunction with accompanying drawing and concrete embodiment.
The invention provides a kind of preparation method of mango wine, comprise following operation:
(1) select raw material: select suitable Different Cultivars of Mangifera indica, pick out fresh, without the ripe mango of disease and pest;
(2) raw material is processed: the mango of picking out is cleaned up rear peeling stoning;
(3) making beating: the mango that will clean up and remove the peel stoning is pulled an oar, and obtains mango juice;
(4) enzymolysis: mango juice is placed enzymatic vessel, add polygalacturonase or proteolytic enzyme, at 40-60 ℃ of lower enzymolysis 1-4 hour;
(5) screenings separates: the mango juice that will finish enzymolysis process carries out centrifugation, obtains mango Normal juice, and mango Normal juice is sterilized;
(6) primary fermentation: the activation yeast that adds mango Normal juice weight 0.2-0.4% in the mango Normal juice after the sterilization ferments at fermentor tank, and leavening temperature is controlled at 20-30 ℃, and fermentation time is 10-25 days;
(7) secondary fermentation: after primary fermentation was complete, tank switching obtained supernatant liquor, added SO in supernatant liquor
2Fermented 15-30 days 20-25 ℃ of lower the continuation afterwards;
(8) ageing: will finish initial mango wine that the supernatant liquor of secondary fermentation carries out obtaining after the centrifugation at ageing 1-2 below 22 ℃;
(9) filter, sterilize: the initial mango wine that ageing is good filters; Then under 100-135 ℃, carry out high-temperature sterilization;
(10) canned, packing: the initial fruit wine after will sterilizing carries out canned, packs to get finished product mango wine through after the assay was approved.
Fig. 1 shows the preparation flow figure of mango wine of the present invention.As shown in Figure 1, in order to prepare mango wine, at first to select raw material, namely select suitable Different Cultivars of Mangifera indica, then pick out fresh, without the ripe mango of disease and pest.Among the present invention, used Different Cultivars of Mangifera indica is preferably Kate awns, holy heart awns, ivory awns and olecranon awns.Four kinds of selected Different Cultivars of Mangifera indicas are late variety, and mango is after natural maturity, and the contained sugar of its pulp is up to 17-18%, and brewed fruit wine suits to be used for.And single fruit weight can reach 5-6 jin, and available pulp is many, and is easy to process.Be understandable that the mango of other kinds is applicable to preparation method of the present invention too.
After picking out raw material, need raw material is processed.At first rotten, rotten and foreign material residual in the mango are chosen, then that Fouling Cleaning residual on the mango is clean, at last with the mango peeling, the stoning that clean up.Ripe mango is softer, and pericarp separates easily with pulp, available artificial peeling.Mango can also be placed boiling water then remove the peel.The fruit stone of mango is hard, should not use mechanical stoning, generally by hand stoning.
After the mango peeling stoning, be promoted in the hollander and pull an oar, obtain mango juice.Owing to be rich in pectin, viscosity is larger in the mango juice, also need add enzyme pectin is decomposed, and to reduce viscosity, improves the crushing juice rate of fruit juice.Among the present invention, with underflow pump mango juice is squeezed into enzymatic vessel after, add polygalacturonase or proteolytic enzyme and carry out enzyme digestion reaction.In order to improve enzyme digestion reaction speed, reduce the enzyme digestion reaction required time, can heat to enzymatic vessel, promote enzyme digestion reaction.Among the present invention, the temperature of enzymolysis is 40-60 ℃, and enzymolysis time is 1-4 hour.The add-on of polygalacturonase or proteolytic enzyme is generally the 0.01-0.05% of mango juice weight for changing according to selected Different Cultivars of Mangifera indica and mango juice weight.Preferably, the hydrolysis temperature of described mango juice is 50 ℃, and enzymolysis time is 2 hours.
Because the effect of polygalacturonase or proteolytic enzyme, the cell wall substance of pulp and pectin are by enzymolysis, the reduced viscosity of fruit juice is so that the easier outflow of fruit juice.Simultaneously, part Mierocrystalline cellulose and hemicellulose material are broken down into the small molecules of solubility under the effect of enzyme, have increased the amount of soluble solid in the fruit juice, so that crushing juice rate is improved.After finishing enzymolysis process, mango juice is carried out centrifugation, obtaining can be used to ferment prepares the mango Normal juice of mango wine, and mango Normal juice is sterilized.
Mango Normal juice after the sterilization is squeezed in the fermentor tank, and good yeast carries out primary fermentation then to add activation.The add-on of yeast is the 0.2-0.4% of mango Normal juice weight.In the fermenting process, the temperature of fermentor tank remains on 20-30 ℃, and fermentation time is 10-25 days.Preferably, leavening temperature is 22-25 ℃, and fermentation time is 15-20 days.In the primary fermentation process, yeast has been finished propagation, anaerobically fermenting, has consumed fast the nutritive substances such as most of fermentable sugar, and it is more to produce heat, and product temperature rises rapidly, therefore should strictly control temperature well, affects to ferment to prevent that the product temperature is too high and normally carries out.
After primary fermentation finished, tank switching obtained supernatant liquor, owing to also contain a small amount of fermentability carbohydrate in the supernatant liquor, added the again suspension of yeast, a comparatively vigorous fermenting process, i.e. secondary fermentation process can again occur in fermentor tank.Rely on the secondary fermentation process, can finish and drive away the effect of giving birth to vinosity, can form an amount of ester simultaneously, and be of value to the sedimentation of yeast, protein.Among the present invention, in supernatant liquor, add SO
2Rear continuation fermentation 15-30 days months is preferably 20 days, finishes the secondary fermentation process.The temperature of secondary fermentation is low than the temperature of primary fermentation, and among the present invention, the temperature of secondary fermentation is 20-25 ℃.Add SO
2Be not oxidized for protected fermentation liquid, and establishment varied bacteria growing and affect fermentation is as long as its add-on satisfies the requirement of fruit wine concerned countries standard.Wherein, described tank switching refers to siphonage the supernatant liquor in the fermentor tank is extracted into operating process in another fermentor tank.
Finish the fermented liquid meeting natural sedimentation layering of secondary fermentation, this fermented liquid is carried out centrifugation, obtain initial mango wine.For local flavor and the mouthfeel of improving fruit wine, also need initial mango wine is carried out ageing.Among the present invention, with initial mango wine ageing 1-2 in the environment below 22 ℃.
Next, the initial mango wine that ageing is good filters, and then carries out high-temperature sterilization under 100-135 ℃.In the filtration procedure, carry out initial filter with diatomite filter first, and then carry out accurate Sterile Filtration with the precise microfiltration device.Preferably, the temperature of high-temperature sterilization is 110-115 ℃, and sterilization time is 3-5 second.
At last, the initial fruit wine after will sterilizing with sanitary pump is squeezed into multiple head filling machine and is carried out cannedly, and canned good fruit wine automatic transport to the lamp inspection capable Manual light inspection of advancing, is checked in the bottle whether foreign material are arranged.If through being up to the standards, then carry out packing and binding, warehouse-in, obtain mango wine finished product.Gained mango wine finished product can be preserved 1-2 at normal temperatures.
As the raw material brewed fruit wine, technique is simple with mango for the preparation method of mango wine of the present invention, for new approaches have been opened up in the mango deep processing, and has increased the additional output value of mango.The various mango dregs that filter out in brewing process can be used for preparing animal-feed and other addition products, have realized the full use of mango, make its nutritive value realize maximum using.
The present invention also provides a kind of mango wine that makes according to the preparation method of above-mentioned mango wine.This yellowish, clear in mango wine and women-sensual pursuits pool, glossy, without obvious suspended substance, without precipitation; Have pure, graceful harmonious mango fruital and aroma; Have pure mouthfeel and ageing wine flavour, sour-sweet coordination, the wine body is plentiful.After tested, the sanitary index such as the physical and chemical index such as alcoholic strength, volatile acid, dry-matter extract and total plate count all meets national standard.This mango wine taste is unique, and nutritious, rich in proteins, each seed amino acid and mineral substance can be used as beverage and quote, and be with health role.
It should be noted that the present invention will be described rather than limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment in the situation of the scope that does not break away from claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and is not listed in element or operation in the claim.
Claims (10)
1. the preparation method of a mango wine comprises following operation:
(1) select raw material: select suitable Different Cultivars of Mangifera indica, pick out fresh, without the ripe mango of disease and pest;
(2) raw material is processed: the mango of picking out is cleaned up rear peeling stoning;
(3) making beating: the mango that will clean up and remove the peel stoning is pulled an oar, and obtains mango juice;
(4) enzymolysis: mango juice is placed enzymatic vessel, add polygalacturonase or proteolytic enzyme, at 40-60 ℃ of lower enzymolysis 1-4 hour;
(5) screenings separates: the mango juice that will finish enzymolysis process carries out centrifugation, obtains mango Normal juice, and mango Normal juice is sterilized;
(6) primary fermentation: the activation yeast that adds mango Normal juice weight 0.2-0.4% in the mango Normal juice after the sterilization ferments at fermentor tank, and leavening temperature is controlled at 20-30 ℃, and fermentation time is 10-25 days;
(7) secondary fermentation: after primary fermentation was complete, tank switching obtained supernatant liquor, added SO in supernatant liquor
2Fermented 15-30 days 20-25 ℃ of lower the continuation afterwards;
(8) ageing: will finish initial mango wine that the supernatant liquor of secondary fermentation carries out obtaining after the centrifugation at ageing 1-2 below 22 ℃;
(9) filter, sterilize: the initial mango wine that ageing is good filters; Then under 100-135 ℃, carry out high-temperature sterilization;
(10) canned, packing: the initial fruit wine after will sterilizing carries out canned, packs to get finished product mango wine through after the assay was approved.
2. preparation method according to claim 1, wherein, in the described operation (1), the Different Cultivars of Mangifera indica of selecting is Kate awns, holy heart awns, ivory awns and olecranon awns.
3. preparation method according to claim 1, wherein, in the described operation (4), the hydrolysis temperature of mango juice is 50 ℃.
4. preparation method according to claim 1, wherein, in the described operation (4), the enzymolysis time of mango juice is 2 hours.
5. preparation method according to claim 1, wherein, in the described operation (6), leavening temperature is 22-25 ℃, fermentation time is 15-20 days.
6. preparation method according to claim 1, wherein, in the described operation (7), the fermented liquid of clarification adds SO
2Rear continuation fermentation 20 days.
7. preparation method according to claim 1, wherein, in the described operation (9), the initial fruit wine that ageing is good carries out initial filter with diatomite filter first, and then carries out accurate Sterile Filtration with the precise microfiltration device.
8. preparation method according to claim 1, wherein, in the described operation (9), the temperature of high-temperature sterilization is 110-115 ℃.
9. preparation method according to claim 1, wherein, in the described operation (9), sterilization time is 3-5 second.
One kind according to claim 1-9 in the mango wine of each described method preparation.
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351979A (en) * | 2013-07-31 | 2013-10-16 | 张松波 | Preparation method for mango-pawpaw mixed fruit wine |
| CN103484298A (en) * | 2013-09-29 | 2014-01-01 | 黄平县润发药业农民专业合作社 | Mango wine |
| CN104531428A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing sweet mango wine |
| CN104531463A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing passion fruit and mango wine |
| CN104531426A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango and yoghourt wine |
| CN104531462A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing magno, dragon fruit and passion fruit mixed wine |
| CN104531427A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing smoked plum and mango wine |
| CN104531429A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango wine |
| CN104531464A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango and yoghourt fruit and rice flavor wine |
| CN104531425A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing grosvenor momordica fruit, mango and smoked plum mixed wine |
| CN104531460A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing grosvenor momordica fruit and mango wine |
| CN104531461A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango and dragon fruit wine |
| CN104720060A (en) * | 2015-03-24 | 2015-06-24 | 谭强 | Sugar-free mango acid drink and production method thereof |
| CN105199912A (en) * | 2015-11-09 | 2015-12-30 | 百色学院 | Mango-cherry-tomato wine and preparation method thereof |
| CN105907515A (en) * | 2016-05-12 | 2016-08-31 | 安徽安庆市金徽酒业有限公司 | Liquor with fragrant and sweet mango flavor |
| CN106047557A (en) * | 2016-07-04 | 2016-10-26 | 华坪县源艺农业开发有限责任公司 | Method for producing and processing mango wine |
| CN107365657A (en) * | 2017-08-17 | 2017-11-21 | 百色学院 | A kind of mango wine and preparation method thereof |
| CN109112028A (en) * | 2018-07-19 | 2019-01-01 | 贵州省望谟县明灿芒果种植有限公司 | A kind of mango red wine brewing method |
| CN110331070A (en) * | 2019-06-26 | 2019-10-15 | 四川农业大学 | A kind of preparation method of low-methoxyl alcohol mango wine |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351979A (en) * | 2013-07-31 | 2013-10-16 | 张松波 | Preparation method for mango-pawpaw mixed fruit wine |
| CN103484298A (en) * | 2013-09-29 | 2014-01-01 | 黄平县润发药业农民专业合作社 | Mango wine |
| CN104531460A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing grosvenor momordica fruit and mango wine |
| CN104531461A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango and dragon fruit wine |
| CN104531426A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango and yoghourt wine |
| CN104531462A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing magno, dragon fruit and passion fruit mixed wine |
| CN104531427A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing smoked plum and mango wine |
| CN104531429A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango wine |
| CN104531464A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing mango and yoghourt fruit and rice flavor wine |
| CN104531425A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing grosvenor momordica fruit, mango and smoked plum mixed wine |
| CN104531428A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing sweet mango wine |
| CN104531463A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing passion fruit and mango wine |
| CN104720060A (en) * | 2015-03-24 | 2015-06-24 | 谭强 | Sugar-free mango acid drink and production method thereof |
| CN104720060B (en) * | 2015-03-24 | 2016-09-21 | 谭强 | A kind of Sugarless type Fructus Mangifera Indicae acid beverage and production method thereof |
| CN105199912A (en) * | 2015-11-09 | 2015-12-30 | 百色学院 | Mango-cherry-tomato wine and preparation method thereof |
| CN105907515A (en) * | 2016-05-12 | 2016-08-31 | 安徽安庆市金徽酒业有限公司 | Liquor with fragrant and sweet mango flavor |
| CN106047557A (en) * | 2016-07-04 | 2016-10-26 | 华坪县源艺农业开发有限责任公司 | Method for producing and processing mango wine |
| CN107365657A (en) * | 2017-08-17 | 2017-11-21 | 百色学院 | A kind of mango wine and preparation method thereof |
| CN109112028A (en) * | 2018-07-19 | 2019-01-01 | 贵州省望谟县明灿芒果种植有限公司 | A kind of mango red wine brewing method |
| CN110331070A (en) * | 2019-06-26 | 2019-10-15 | 四川农业大学 | A kind of preparation method of low-methoxyl alcohol mango wine |
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Application publication date: 20130522 |