CN103484298A - Mango wine - Google Patents

Mango wine Download PDF

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Publication number
CN103484298A
CN103484298A CN201310450428.1A CN201310450428A CN103484298A CN 103484298 A CN103484298 A CN 103484298A CN 201310450428 A CN201310450428 A CN 201310450428A CN 103484298 A CN103484298 A CN 103484298A
Authority
CN
China
Prior art keywords
mango
wine
standby
sticky rice
fermentation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310450428.1A
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Chinese (zh)
Inventor
梅桉铭
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Huangping County Runfa Pharmaceutical Farmers' Professional Cooperatives
Original Assignee
Huangping County Runfa Pharmaceutical Farmers' Professional Cooperatives
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Huangping County Runfa Pharmaceutical Farmers' Professional Cooperatives filed Critical Huangping County Runfa Pharmaceutical Farmers' Professional Cooperatives
Priority to CN201310450428.1A priority Critical patent/CN103484298A/en
Publication of CN103484298A publication Critical patent/CN103484298A/en
Pending legal-status Critical Current

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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).
CN201310450428.1A 2013-09-29 2013-09-29 Mango wine Pending CN103484298A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310450428.1A CN103484298A (en) 2013-09-29 2013-09-29 Mango wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310450428.1A CN103484298A (en) 2013-09-29 2013-09-29 Mango wine

Publications (1)

Publication Number Publication Date
CN103484298A true CN103484298A (en) 2014-01-01

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310450428.1A Pending CN103484298A (en) 2013-09-29 2013-09-29 Mango wine

Country Status (1)

Country Link
CN (1) CN103484298A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104152311A (en) * 2014-03-25 2014-11-19 刘名汉 Mango/coix seed yellow wine and preparation method thereof
CN104312835A (en) * 2014-10-30 2015-01-28 广西神龙王农牧食品集团有限公司 Mango wine and preparation method thereof
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
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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003010279A1 (en) * 2001-07-26 2003-02-06 Castaneda Roberto R Three fermented wines in same formula - don roberto's sweet (yellow) mango wine, (dry) green mango wine and brewed coffee wine
CN1683502A (en) * 2005-02-08 2005-10-19 冷博 Brewed fruit wine and its preparing method
CN103114013A (en) * 2013-01-16 2013-05-22 李友志 Mango wine and preparation method thereof
CN103146541A (en) * 2012-11-14 2013-06-12 潘海燕 Household mango wine brewing process

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003010279A1 (en) * 2001-07-26 2003-02-06 Castaneda Roberto R Three fermented wines in same formula - don roberto's sweet (yellow) mango wine, (dry) green mango wine and brewed coffee wine
CN1683502A (en) * 2005-02-08 2005-10-19 冷博 Brewed fruit wine and its preparing method
CN103146541A (en) * 2012-11-14 2013-06-12 潘海燕 Household mango wine brewing process
CN103114013A (en) * 2013-01-16 2013-05-22 李友志 Mango wine and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
李树玲,等: "《酿酒制醋技术与实例》", 31 May 2006, article "芒果酒的酿造技术与实例", pages: 178-180 *
黄发新: "果黄酒的研究", 《江苏食品与发酵》, no. 1, 31 December 1998 (1998-12-31), pages 20 - 24 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104152311A (en) * 2014-03-25 2014-11-19 刘名汉 Mango/coix seed yellow wine and preparation method thereof
CN104312835A (en) * 2014-10-30 2015-01-28 广西神龙王农牧食品集团有限公司 Mango wine and preparation method thereof
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
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

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Application publication date: 20140101

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