CN103484298A - Mango wine - Google Patents

Abstract

The invention discloses mango wine. A preparing method of the mango wine comprises the steps as follows: (1), cutting mangoes into pieces, adding white sugar, and evenly mixing the mangoes with the white sugar for standby use; (2), washing sticky rice clean, adding water to the sticky rice to soak the sticky rice for 2 hours, steaming the sticky rice, and cooling the sticky rice for standby use; (3), extracting juice from kiwi fruits, adding 0.1% of citric acid and 0.05% of malic acid in percentage by mass, feeding sulfur dioxide for sterilization for standby use; (4), mixing the juice, the sticky rice and the mangoes by in a mass ratio of 50:75:50, evenly mixing and placing the mixture in a fermentation tank, and adding 0.2% of active dry yeast by with the total mass of 0.2% for fermentation, wherein the fermentation time is controlled within 10-15 days, and the temperature is 31-35 DEG C; and (5), after the fermentation, filtering raw wine is filtered by a centrifuge for slag removal, and performing sterilization and low-temperature filling. The mango wine has an attractive, comfortable and refreshing flavor, contains various amino acids and vitamins and has a very high nutritional value.

Description

A kind of mango wine

Technical field

The present invention relates to fruit wine, specifically a kind of mango wine.

Background technology

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. are also its main nutrient composition.Mango is one of famous tropical fruit, and because of its pulp exquisiteness, unique flavor, be loved by the people, so have the reputation of " torrid zone fruit king ", claims.Edible mango has beneficial stomach, quenches one's thirst, the function of diuresis, and ripe mango pharmaceutically can made slow dirty agent and diuretic(s), and seed can be made sterilant and astringent matter.Mango pulp succulence, tasty, have the flavour of peach, apricot, Lee and apple etc. concurrently, as several in be able to eat midsummer, can promote the production of body fluid to quench thirst, the god of relaxing relieves summer heat.It is edible that the Dai nationality of In Xishuangbanna likes that mango is made to mango gum, and its way is mango to be boiled to stoning filter, and just becomes translucent amber pectin, food clear and melodious agreeable to the taste, local flavor uniqueness.In addition, mango can reduce cholesterol, often eats the favourable what prevention and cure of cardiovascular disease of mango, useful what eyesight, and the skin of moistening, be ladies' the good fruit of beauty treatment.

In prior art, the relevant programme of mango alcoholic mostly is family's self-control, and making method is very single.

Summary of the invention

The purpose of this invention is to provide a kind of mango wine, the mouthfeel of this mango wine more alcohol just, and is applicable to batch production.

Realize that technical scheme of the present invention is: a kind of mango wine is characterized in that it makes as follows:

(1) select ripe mango peeling stoning, be cut into piece by knife, then place it in the container of wide-mouth, add white sugar, stir, standby;

(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;

(3) Kiwifruit is squeezed the juice, by the quality proportioning, add citric acid 0.1%, oxysuccinic acid 0.05%, then pass into sulfurous gas and carry out sterilizing, standby;

(4) the mass ratio mixing of the Fructus actinidiae chinensis juice after sterilizing and the glutinous rice that cooks and the mango in step (1) press to 50:75:50, stir, be placed in fermentor tank, the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 10-15 days;

(5), after fermentation ends, emit former wine from the fermentor tank bottom valve, through whizzer filter cleaner, sterilizing, cold-aseptic filling.

Soak time described in step (2) is 2 hours.

31 ℃-35 ℃ of the temperature of fermentation in step (4).

Mango drinking utensils of the present invention has tempting pleasant local flavor, and the mineral element such as 15 seed amino acids that contain needed by human body and VITMAIN B1, B2, C, PP and iron, potassium, magnesium, zinc, has very high nutritive value.Submissive tasty and refreshing, the mellow sweetness of drink, continuous flavour invigorating, enjoy endless aftertastes.

Embodiment

Embodiment: a kind of mango wine, it is made as follows:

(1) select ripe mango peeling stoning, be cut into piece by knife, then place it in the container of wide-mouth, add white sugar, stir, standby;

(2) glutinous rice is eluriated totally, added water and mix, soak 2 hours, then adopt ordinary method to cook, cooling, standby;

(3) Kiwifruit is squeezed the juice, by the quality proportioning, add citric acid 0.1%, oxysuccinic acid 0.05%, then pass into sulfurous gas and carry out sterilizing, standby;

(4) the mass ratio mixing of the Fructus actinidiae chinensis juice after sterilizing and the glutinous rice that cooks and the mango in step (1) press to 50:75:50, stir, be placed in fermentor tank, the active dry yeast of access total mass 0.2% is fermented, fermentation time is controlled at 10-15 days, 31 ℃-35 ℃ of temperature;

(5), after fermentation ends, emit former wine from the fermentor tank bottom valve, through whizzer filter cleaner, sterilizing, cold-aseptic filling.

Claims (3)

1. a mango wine is characterized in that it makes as follows:

(1) select ripe mango peeling stoning, be cut into piece by knife, then place it in the container of wide-mouth, add white sugar, stir, standby;

(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;

(3) Kiwifruit is squeezed the juice, by the quality proportioning, add citric acid 0.1%, oxysuccinic acid 0.05%, then pass into sulfurous gas and carry out sterilizing, standby;

(4) the mass ratio mixing of the Fructus actinidiae chinensis juice after sterilizing and the glutinous rice that cooks and the mango in step (1) press to 50:75:50, stir, be placed in fermentor tank, the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 10-15 days;

(5), after fermentation ends, emit former wine from the fermentor tank bottom valve, through whizzer filter cleaner, sterilizing, cold-aseptic filling.

2. mango wine as claimed in claim 1, is characterized in that the soak time described in step (2) is 2 hours.

3. mango wine as claimed in claim 1, is characterized in that 31 ℃-35 ℃ of the middle temperature of fermenting of step (4).