CN104178389A - Mango wine and production method thereof - Google Patents
Mango wine and production method thereof Download PDFInfo
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- CN104178389A CN104178389A CN201310188680.XA CN201310188680A CN104178389A CN 104178389 A CN104178389 A CN 104178389A CN 201310188680 A CN201310188680 A CN 201310188680A CN 104178389 A CN104178389 A CN 104178389A
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Abstract
The invention relates to the technical field of wine brewage, and concretely relates to a mango wine and a production method thereof. The method concretely comprises the following steps: selecting a mango raw material, processing the raw material, liquefying, carrying out size mixing, inoculating, carrying out primary fermentation, discharging from a barrel, carrying out after fermentation, ageing, blending, carrying out heat treatment, filtering, bottling, sterilizing, and packaging to obtain the finished mango wine. The invention also relates to yeast wine and its production technology. The mango wine brewed through the production method of the mango wine has attractive refreshing flavor, contains 15 amino acids required by human bodies, vitamin B1, vitamin B2, vitamin C, vitamin PP, iron, potassium, magnesium, zinc and other mineral elements, and has very high nutrition values. The mango wine has smooth, tasty, mellow and sweet mouthfeel, is carefree and happy and has an endless savor. The mango wine changes the present situation of few mango processing products in the present market, solves the application of harvested mango, drives the development of mango related industries, forms new economic growth points, and has great economic and social benefits.
Description
Technical field
The present invention relates to a kind of brewing technical field, be specifically related to a kind of mango wine and production method thereof.
Technical background
Mango is a kind of famous tropical fruit, and in mango, the content of β-carotene ranks first in tropical fruit, the content of the vitamin A of mango height very, and this point is very rare in fruit.Secondly Vitamin C content is not low yet.Mango Fruit contains robust fibre, protein, sugar, moreover fat, protein, mineral substance, carbohydrate etc., be also one of its main nutrient composition.Mango perfume, look, taste are all good, nutritious, every hectogram pulp sugar degree 14～16%; Containing vitamins C 56.4-137.5 milligram, what have can be up to 189 milligrams; In seed, carbohydrate containing 69.3%; Fat 16.1%; Protein 5.6%.Edible mango have quench one's thirst, the function of beneficial stomach, diuresis.Edible mango also has gut purge stomach, anti-treats constipation, arteriosclerosis, prevent and treat hypertension, beautify skin, anticancer effect.Therefore, mango have the title of " torrid zone fruit king ".
Due to mango inconvenience antistaling storing and long-distance transport, so people are often processed into sweet can, preserved fruit, fruit wine, dried fruit, jam, jelly etc. it.And take mango, brew wine product into as raw material, in patent documentation, not yet have any report at present.
Summary of the invention
Object of the present invention is just to provide brand-new a kind of mango wine and production method thereof.Specifically comprising: mango material choice → raw material processes → liquefies → size mixing → inoculate → Primary Fermentation → go out bucket → secondary fermentation and ageing → allotment → thermal treatment → filtration → bottling → sterilization → packing → finished product mango wine; And applied distiller's yeast and production craft step thereof.By implementing the present invention, institute's brew mango drinking utensils out 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 mango wine product drink, continuous flavour invigorating, enjoys endless aftertastes.Meanwhile, also change the present situation of mango converted products rareness in the market, solved the outlet in postpartum of mango, and driven the development of mango related industries, formed new growth engines, there is huge economic benefit and social benefit.
The present invention is achieved through the following technical solutions:
1, mango wine and a production method thereof, in technical scheme, the production craft step of mango wine is: mango material choice → raw material processes → liquefies → size mixing → inoculate → Primary Fermentation → go out bucket → secondary fermentation and ageing → allotment → thermal treatment → filtration → bottling → sterilization → packing → finished product.
Wherein, described mango material choice: thick flavor, sugary height, the little meat of the thin core of skin are thick, stature large and fiber is few, without the ripe fresh fruit of disease and pest.
Described raw material treatment step comprises: the leaf being mingled with in the raw material mango of Jiang Jin factory, bad fruit, raw fruit are chosen, then with clear water, raw material mango is rinsed well, then with meat-taking machine or stainless steel knife peel manually, get pulp, discard skin, core, finally with hollander, pulp is broken into pulp.
Described liquefaction step is: pulp is placed in sugar dissolver, add dissolved lay particular stress on potassium nitrite solution and GM pulp enzyme, start stirring, be slowly warming up to 45～50 ℃, keep 1 hour; Laying particular stress on potassium nitrite consumption is 250g/m
3pulp, pulp enzyme dosage is 54ml/m
3pulp, lays particular stress on the first porphyrize of potassium nitrite and with 50 times of clear water gradation, dissolves, and pulp enzyme is mixed dilution thoroughly with appropriate pulp.
The described step of sizing mixing is: the pulp sampling of having liquefied is measured soluble solid content, with precision test paper, measured pH value with refractometer, makes a record; With white sugar and citric acid, adjust pulp to soluble solid content 22～23%, pH value 3.0～3.5, white sugar and citric acid are directly sprinkled in pulp, and stirring and dissolving is even; Size mixing and finish pulp to be cooled to 35 ℃.
Described inoculation step is: after fermentor tank is cleaned up, carry out sterilization and disinfection again, then by mixing up also cooling pulp, pack in fermentor tank, loading amount is about 60% of tank, and top reserves enough spaces and holds the foam that fermentation produces; Then Jie Rukashi fills with distiller's yeast, after inoculation, with closing tank, starts fermentation, inoculum size 1/20～1/10.
Described Primary Fermentation step is: postvaccinal pulp mash as without extremely carrying out lord ferment period within a few hours; By sweathouse room temperature between controlling 25～35 ℃, during this, fermentation a couple of days is vigorous, there are a large amount of bubble formations, must note observing and frequently with clean rake, stir the loose slag lid floating on mash face, also mash can be watered to drench in slag from extract out bottom and cover and make it to scatter, the release that is beneficial to carbon dioxide prevents that mash overflow bucket from causing damage outward; Karusen temperature, conventionally 28～35 ℃ of left and right, can surpass the upper limit when vigorous, and as found, temperature approaches 37 ℃ and will open cooling water valve pass into cooling water temperature in cooling tube; The Primary Fermentation time generally continues 5～7 days, and this stage needs sampling every day to detect soluble solid content, pH value and wine part content of mash; General Primary Fermentation approaches deadline soluble solid content below 6%, and wine part is more than 8 degree; When mash slag lid is subside, outward appearance is tending towards calmness and soluble solid content and wine degree no longer include considerable change, can go out the Primary Fermentation of barrel knot bundle.
The described barrel step that goes out is: the liquid that completes Primary Fermentation is emitted through filter screen, and the mash leaching is sent to secondary fermentation, and wort sludge is with sending Distillation recovery wine part after the remaining mash of whizzer Jia Lvdai sub-department.
Described secondary fermentation and ageing step are: the mash of emitting packs in wine vat clean and that process sterilization and disinfection is crossed, fills as far as possible, cover cylinder cap and do the rear standing secondary fermentation of carrying out of suitably sealing; Rear fermentating period as do not broken a seal without the abnormal conditions such as heating, Mao Yong; 25～30 days secondary fermentation time, after completing, as the bottling of not being eager, produce to remain untouched and carry out ageing, can by pack the whole year production program successively order by cylinder, break seal.
Described adaptation step is: allotment comprises the integral body adjustment of wine degree, pol, acidity and local flavor; Former wine through secondary fermentation ageing maturation is partly placed in to blend tank with siphon method sucking-off supernatant from wine vat, bottom unstrained liquor otherwise processed; Pure mellow wine sampling and measuring soluble solid, wine degree, pH value are also differentiated local flavor, as do not reach product requirement and with the denseer former wine of syrup, deodorizing alcohol, citric acid and local flavor, adjust respectively.As less demanding in product specification or wine degree is higher than product index, and liquid can dilute and blend with sand filtration degerming water; Syrup adds water-solubleization of equivalent with white sugar and boils and after filtered while hot, be adjusted to refractometer 50% in 20 minutes, and deodorizing alcohol adds the Powdered Activated Carbon of 2g/l to process 36 hours with edible ethanol, processes after 8 hours and stirs once.
Described heat treatment step is: instantaneous sterilizing device squeezed into by deployed work in-process wine or plate-type heat exchanger is heat-treated, 100 ℃ for the treatment of temps, and 3～5 seconds time, drop temperature is less than 40 ℃.
Described filtration step is: through heat treated wine, squeeze into diatomite filter or plate-and-frame filter press filters, first with wine to be filtered on a small quantity, mix and stir diatomite and squeeze into filter precoating and be circulated to thoroughly clearly during operation, then all the other wine to be considered are squeezed into filtration.
Described bottling step is: the pure mellow wine of having considered packs filling storage fat into, then pack in the appointment bottle of prior washing and sterilizing, expensive goods adds theftproof aluminium cover sealing with cork stopper, and middle-grade product adds theftproof aluminium cover or plastic cover sealing, weight of iron official hats and canopies sealing for low grade products with plastic plug.
Described sterilisation step is: the bottled wine after sealing is placed in cannery retort, puts into not hot water higher than 30 ℃ of bottle temperature to the whole bottles of submergence; Pass into appropriate steam water temperature to 63～67 ℃ that slowly raise and carry out sterilization; Maintain 25～30 minutes; Sterilization finishes to discharge hot water, takes out bottled wine and dries while hot moisture, naturally cooling.
Described packaging step is: after bottle wine is cooling, can carry out the packaging processes such as labeling, vanning; If not being eager, dispatch from the factory, also wine can be stored in warehouse and displayed, after liquor aging, row packing is better again.
2, described a kind of mango wine and production method thereof, in technical scheme, the production craft step of distiller's yeast is as follows:
(1) rejuvenation of spawn preservation: the bacterial classification of production use is extremely important, must properly carry out preservation and management work.Bacterial classification will be deposited in the environment of low temperature, dry, lucifuge, can not with mixed the putting of article toxic to bacterial classification or that pollute.Generally bacterial classification is placed in the refrigerating chamber of Special electric refrigerator.After original strain is fetched, the rejuvenation of should transferring as early as possible also connects several more, is stored in refrigerator standby after rejuvenation.The rejuvenation bacterial classification of preservation should be transferred rejuvenation once in every 3 months again.Switch over operation is cultivated identical with following test tube slant.
(2) test tube slant is cultivated: the bacterial classification of preservation is transferred on wort agar test tube slant substratum with aseptic technique in sterilisable chamber, and every test tube access one ring bacterial classification, every bacterial classification can connect several test tubes.After inoculation, filled in tampon and be placed in 28 ℃ of constant incubators and cultivate 1～2 day, be strongly ripe slant strains and can use depending on colony growth is plentiful.The mature strains of not using temporarily must be stored in refrigerator.
(3) test tube liquid culture: ripe slant strains is transferred in wort test tube liquid nutrient medium with aseptic condition in sterilisable chamber, every test tube access one ring bacterial classification, every bacterial classification can connect several test tubes.After inoculation, filled in tampon and be placed in 28 ℃ of constant incubators and cultivate 1～2 fields, be ripe test tube liquid spawn and can use depending on medium liquid fermentation is vigorous.The mature strains of not using temporarily must be stored in refrigerator.
(4) little triangular flask expands: ripe liquid spawn is transferred in the little triangular flask liquid nutrient medium of wort with aseptic condition, a test tube liquid spawn of every triangular flask access, after inoculation, tie gauze and be placed in 28 ℃ of constant incubators and cultivate 1～2 day, be ripe little triangular flask liquid spawn and can use depending on medium liquid fermentation is vigorous.The mature strains of not using temporarily must be stored in refrigerator.
(5) large triangular flask expands: the little triangular flask liquid spawn of maturation is transferred to wort with aseptic condition and adds in the large triangular flask liquid nutrient medium of Sucus Mangiferae indicae, a little triangular flask liquid spawn of every large triangular flask access, after inoculation, tie gauze and be placed in 27～32 ℃ of culturing room and cultivate 1～2 day, be ripe large triangular flask liquid spawn and can use depending on medium liquid fermentation is vigorous.The mature strains of not using temporarily must be stored in refrigerator.
(6) Ka Shi tank expands: in culturing room, the large triangular flask liquid spawn of maturation is transferred in Sucus Mangiferae indicae Ka Shi tank liquid nutrient medium with aseptic technique, inoculum size 1/20～1/10, after inoculation, build gauze and be placed in 25～35 ℃ of culturing room and cultivate 1～2 day, be ripe distiller's yeast and can use depending on the fermentation of substratum mash is vigorous.The ripe distiller's yeast of not using temporarily must be stored in refrigerator chamber, and taking-up needs the activation that fully gets warm again after a cold spell before using.
(7) substratum of bacterial classification and distiller's yeast is made: the Fructus Hordei Germinatus of some amount for wort, after pulverizing, add the warm water of 4 times of malt weights, after mixing thoroughly 55～60 ℃ of insulation saccharification 3～4 hours.Then with 100 order filter-cloth filtering slagging-off, after boiling, clear liquid considers again one time.Before using, thin up becomes 10～12% (refractive power pols).The direct sterilization of liquid nutrient medium, cooling rear use.Solid medium adds 2% agar, dissolves by sterilization, cooling can use.Sterilization conditions 0.1MPa, 30 minutes.The Normal juice liquefying after operation in the Production Flow Chart of mango wine for Sucus Mangiferae indicae, measure sugary in 12% left and right, pH value 3.2～3.5, also can produce separately with packaged unit method and require identical with production.It is first through boiling sterilization, cooling before Sucus Mangiferae indicae is used.
The present invention both had the following advantages:
1, mango wine brewing method measure uniqueness proposed by the invention, easily enforcement.
2, by implementing the present invention, mango raw material used is at mango producing region aboundresources, and raw material is easily organized, and cheap.
3,, by implementing the present invention, brew goes out high-quality, low, pure juice, nutrition, has subtropics wine product---the mango wine of characteristic.
4, by implementing the present invention, institute's brew mango drinking utensils out 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, enjoys endless aftertastes.
5, by implementing the present invention, change the present situation of mango converted products rareness in the market, solved the outlet in postpartum of mango, and driven the development of mango related industries, formed new growth engines, there is huge economic benefit and social benefit.
6, by implementing the present invention, the mango wine product product cost preparing is low, and market outlook are good.
Accompanying drawing explanation
It shown in Fig. 1, is exactly the mango wine production process described in the embodiment of the present invention.
It shown in Fig. 2, is exactly the distiller's yeast production process described in the embodiment of the present invention.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
Mango wine and a production method thereof, embodiment is as follows:
1, select thick flavor, sugary height, the little meat of the thin core of skin is thick, stature large and fiber is few, without the ripe fresh fruit raw material for standby of disease and pest.
2, raw material is processed: the leaf being mingled with in the raw material mango of Jiang Jin factory, bad fruit, raw fruit are chosen, then with clear water, raw material mango is rinsed well, then with meat-taking machine or stainless steel knife peel manually, get pulp, discard skin, core, finally with hollander, pulp is broken into pulp.
3, liquefaction: pulp is placed in sugar dissolver, add dissolved lay particular stress on potassium nitrite solution and GM pulp enzyme, start stirring, be slowly warming up to 45～50 ℃, keep 1 hour; Laying particular stress on potassium nitrite consumption is 250g/m
3pulp, pulp enzyme dosage is 54ml/m
3pulp, lays particular stress on the first porphyrize of potassium nitrite and with 50 times of clear water gradation, dissolves, and pulp enzyme is mixed dilution thoroughly with appropriate pulp.
4, size mixing: the pulp sampling of having liquefied is measured soluble solid content, with precision test paper, measured pH value with refractometer, makes a record; With white sugar and citric acid, adjust pulp to soluble solid content 22～23%, pH value 3.0～3.5, white sugar and citric acid are directly sprinkled in pulp, and stirring and dissolving is even; Size mixing and finish pulp to be cooled to 35 ℃.
5, inoculation: carry out sterilization and disinfection after fermentor tank is cleaned up again, then pack in fermentor tank mixing up also cooling pulp, loading amount is about 60% of tank, and top reserves enough spaces and holds the foam that fermentation produces; Then Jie Rukashi fills with distiller's yeast, after inoculation, with closing tank, starts fermentation, inoculum size 1/20～1/10.
6, Primary Fermentation: postvaccinal pulp mash as without extremely carrying out lord ferment period within a few hours; By sweathouse room temperature between controlling 25～35 ℃, during this, fermentation a couple of days is vigorous, there are a large amount of bubble formations, must note observing and frequently with clean rake, stir the loose slag lid floating on mash face, also mash can be watered to drench in slag from extract out bottom and cover and make it to scatter, the release that is beneficial to carbon dioxide prevents that mash overflow bucket from causing damage outward; Karusen temperature, conventionally 28～35 ℃ of left and right, can surpass the upper limit when vigorous, and as found, temperature approaches 37 ℃ and will open cooling water valve pass into cooling water temperature in cooling tube; The Primary Fermentation time generally continues 5～7 days, and this stage needs sampling every day to detect soluble solid content, pH value and wine part content of mash; General Primary Fermentation approaches deadline soluble solid content below 6%, and wine part is more than 8 degree; When mash slag lid is subside, outward appearance is tending towards calmness and soluble solid content and wine degree no longer include considerable change, can go out the Primary Fermentation of barrel knot bundle.
7, go out bucket, be: the liquid that completes Primary Fermentation is emitted through filter screen, filter 60～80 order filter clothes for distiller's wort, the mash leaching is sent to secondary fermentation, and wort sludge is with sending Distillation recovery wine part after the remaining mash of whizzer Jia Lvdai sub-department.
8, secondary fermentation and ageing: the mash of emitting packs in wine vat clean and that process sterilization and disinfection is crossed, fills as far as possible, cover cylinder cap and do the rear standing secondary fermentation of carrying out of suitably sealing; Rear fermentating period as do not broken a seal without the abnormal conditions such as heating, Mao Yong; 25～30 days secondary fermentation time, after completing, as the bottling of not being eager, produce to remain untouched and carry out ageing, can by pack the whole year production program successively order by cylinder, break seal.
9, allotment: allotment comprises the integral body adjustment of wine degree, pol, acidity and local flavor; Former wine through secondary fermentation ageing maturation is partly placed in to blend tank with siphon method sucking-off supernatant from wine vat, bottom unstrained liquor otherwise processed; Pure mellow wine sampling and measuring soluble solid, wine degree, pH value are also differentiated local flavor, as do not reach product requirement and with the denseer former wine of syrup, deodorizing alcohol, citric acid and local flavor, adjust respectively.As less demanding in product specification or wine degree is higher than product index, and liquid can dilute and blend with sand filtration degerming water; Syrup adds water-solubleization of equivalent with white sugar and boils and after filtered while hot, be adjusted to refractometer 50% in 20 minutes, and deodorizing alcohol adds the Powdered Activated Carbon of 2g/l to process 36 hours with edible ethanol, processes after 8 hours and stirs once.
10, thermal treatment: instantaneous sterilizing device squeezed into by deployed work in-process wine or plate-type heat exchanger is heat-treated, 100 ℃ for the treatment of temps, 3～5 seconds time, drop temperature is less than 40 ℃.
11, filter: through heat treated wine, squeeze into diatomite filter or plate-and-frame filter press filters, during operation, first with wine to be filtered on a small quantity, mix and stir diatomite and squeeze into filter precoating and be circulated to thoroughly clearly, then all the other wine to be considered are squeezed into filtration.Described bottling step is: the pure mellow wine of having considered packs filling storage fat into, then pack in the appointment bottle of prior washing and sterilizing, expensive goods adds theftproof aluminium cover sealing with cork stopper, and middle-grade product adds theftproof aluminium cover or plastic cover sealing, weight of iron official hats and canopies sealing for low grade products with plastic plug.
12, sterilization: the bottled wine after sealing is placed in cannery retort, puts into not hot water higher than 30 ℃ of bottle temperature to the whole bottles of submergence; Pass into appropriate steam water temperature to 63～67 ℃ that slowly raise and carry out sterilization; Maintain 25～30 minutes; Sterilization finishes to discharge hot water, takes out bottled wine and dries while hot moisture, naturally cooling.
13, packing: can carry out the packaging processes such as labeling, vanning after bottle wine is cooling; If not being eager, dispatch from the factory, also wine can be stored in warehouse and displayed, after liquor aging, row packing is better again.
The main physical and chemical index of mango wine
The production craft step of distiller's yeast:
1, rejuvenation of spawn preservation: the bacterial classification of production use is extremely important, must properly carry out preservation and management work.Bacterial classification will be deposited in the environment of low temperature, dry, lucifuge, can not with mixed the putting of article toxic to bacterial classification or that pollute.Generally bacterial classification is placed in the refrigerating chamber of Special electric refrigerator.After original strain is fetched, the rejuvenation of should transferring as early as possible also connects several more, is stored in refrigerator standby after rejuvenation.The rejuvenation bacterial classification of preservation should be transferred rejuvenation once in every 3 months again.Switch over operation is cultivated identical with following test tube slant.
2, test tube slant is cultivated: the bacterial classification of preservation is transferred on wort agar test tube slant substratum with aseptic technique in sterilisable chamber, and every test tube access one ring bacterial classification, every bacterial classification can connect several test tubes.After inoculation, filled in tampon and be placed in 28 ℃ of constant incubators and cultivate 1～2 day, be strongly ripe slant strains and can use depending on colony growth is plentiful.The mature strains of not using temporarily must be stored in refrigerator.
3, test tube liquid culture: ripe slant strains is transferred in wort test tube liquid nutrient medium with aseptic condition in sterilisable chamber, every test tube access one ring bacterial classification, every bacterial classification can connect several test tubes.After inoculation, filled in tampon and be placed in 28 ℃ of constant incubators and cultivate 1～2 fields, be ripe test tube liquid spawn and can use depending on medium liquid fermentation is vigorous.The mature strains of not using temporarily must be stored in refrigerator.
4, little triangular flask expands: ripe liquid spawn is transferred in the little triangular flask liquid nutrient medium of wort with aseptic condition, a test tube liquid spawn of every triangular flask access, after inoculation, tie gauze and be placed in 28 ℃ of constant incubators and cultivate 1～2 day, be ripe little triangular flask liquid spawn and can use depending on medium liquid fermentation is vigorous.The mature strains of not using temporarily must be stored in refrigerator.
5, large triangular flask expands: the little triangular flask liquid spawn of maturation is transferred to wort with aseptic condition and adds in the large triangular flask liquid nutrient medium of Sucus Mangiferae indicae, a little triangular flask liquid spawn of every large triangular flask access, after inoculation, tie gauze and be placed in 27～32 ℃ of culturing room and cultivate 1～2 day, be ripe large triangular flask liquid spawn and can use depending on medium liquid fermentation is vigorous.The mature strains of not using temporarily must be stored in refrigerator.
6, Ka Shi tank expands: in culturing room, the large triangular flask liquid spawn of maturation is transferred in Sucus Mangiferae indicae Ka Shi tank liquid nutrient medium with aseptic technique, inoculum size 1/20～1/10, after inoculation, build gauze and be placed in 25～35 ℃ of culturing room and cultivate 1～2 day, be ripe distiller's yeast and can use depending on the fermentation of substratum mash is vigorous.The ripe distiller's yeast of not using temporarily must be stored in refrigerator chamber, and taking-up needs the activation that fully gets warm again after a cold spell before using.
7, the substratum of bacterial classification and distiller's yeast is made: the Fructus Hordei Germinatus of some amount for wort, after pulverizing, add the warm water of 4 times of malt weights, after mixing thoroughly 55～60 ℃ of insulation saccharification 3～4 hours.Then with 100 order filter-cloth filtering slagging-off, after boiling, clear liquid considers again one time.Before using, thin up becomes 10～12% (refractive power pols).The direct sterilization of liquid nutrient medium, cooling rear use.Solid medium adds 2% agar, dissolves by sterilization, cooling can use.Sterilization conditions 0.1MPa, 30 minutes.The Normal juice liquefying after operation in the Production Flow Chart of mango wine for Sucus Mangiferae indicae, measure sugary in 12% left and right, pH value 3.2～3.5, also can produce separately with packaged unit method and require identical with production.It is first through boiling sterilization, cooling before Sucus Mangiferae indicae is used.
Claims (2)
1. mango wine and a production method thereof, is characterized in that its processing step is: mango material choice → raw material processes → liquefies → size mixing → inoculate → Primary Fermentation → go out bucket → secondary fermentation and ageing → allotment → thermal treatment → filtration → bottling → sterilization → packing → finished product;
Wherein, the ripe fresh fruit of described mango material choice;
Described raw material treatment step comprises: raw material mango is rinsed well, then discarded skin, core, finally pulp is broken into pulp;
Described liquefaction step is: pulp is placed in sugar dissolver, add dissolved lay particular stress on potassium nitrite solution and GM pulp enzyme, start stirring, be slowly warming up to 45～50 ℃, keep 1 hour; Laying particular stress on potassium nitrite consumption is 250g/m
3pulp, pulp enzyme dosage is 54ml/m
3pulp;
The described step of sizing mixing is: the pulp having liquefied is adjusted pulp to soluble solid content 22～23%, pH value 3.0～3.5 with white sugar and citric acid, sizes mixing and finishes pulp to be cooled to 35 ℃;
Described inoculation step is: after fermentor tank is cleaned up, carry out sterilization and disinfection again, then by mixing up also cooling pulp, pack in fermentor tank, loading amount is about 60% of tank, and then Jie Rukashi fills with distiller's yeast, and inoculum size is 1/20～1/10;
Described Primary Fermentation step is: sweathouse room temperature, between controlling 25～35 ℃, is continued to 5～7 days, and soluble solid content is below 6%, and wine part, more than 8 degree, can go out the Primary Fermentation of barrel knot bundle;
The described barrel step that goes out is: the liquid that completes Primary Fermentation is emitted through filter screen, and the mash leaching is sent to secondary fermentation, and wort sludge is with sending Distillation recovery wine part after the remaining mash of whizzer Jia Lvdai sub-department;
Described secondary fermentation and ageing step are: in the wine vat that the mash of emitting packs into totally and process sterilization and disinfection is crossed, carry out secondary fermentation, 25～30 days secondary fermentation time, after completing, for the remaining untouched of bottling of not being eager, carry out ageing;
Described adaptation step is: allotment comprises the integral body adjustment of wine degree, pol, acidity and local flavor;
Described heat treatment step is: deployed work in-process wine is heat-treated, 100 ℃ for the treatment of temps, and 3～5 seconds time, drop temperature is less than 40 ℃;
Described filtration step is: through heat treated wine, be filtered to saturating clearly;
Described bottling step is: the pure mellow wine of having considered packs in the appointment bottle of cleaning and sterilizing;
Described sterilisation step is: the bottled wine after sealing is placed in cannery retort, puts into not hot water higher than 30 ℃ of bottle temperature to the whole bottles of submergence, passes into appropriate steam water temperature to 63～67 ℃ that slowly raise and carries out sterilization, maintains 25～30 minutes;
Described packaging step is: after the sterilization of bottle wine, can carry out the packaging processes such as labeling, vanning, the wine of not being eager to dispatch from the factory be stored in warehouse and displayed, after liquor aging, pack again.
2. according to a kind of mango wine and the production method thereof described in claim 1, it is characterized in that the production craft step of distiller's yeast is as follows:
(1) rejuvenation of spawn preservation: be placed on the production of cold compartment of refrigerator with carrying out rejuvenation before bacterial classification use, then the slant tube of transferring, the bacterial classification after rejuvenation is placed on equally cold compartment of refrigerator and saves backup, and the bacterial classification of preservation will be transferred rejuvenation once in every 3 months;
(2) test tube slant is cultivated: the bacterial classification of preservation is transferred on wort agar test tube slant substratum in gnotobasis, and inoculation is placed under 28 ℃ of environment cultivates 1～2 day, the plentiful strong ripe slant strains that is of colony growth;
(3) test tube liquid culture: ripe slant strains is transferred in wort test tube liquid nutrient medium in gnotobasis, and inoculation is placed under 28 ℃ of environment and cultivates 1～2 day, solution culture fermentation is vigorous is ripe test tube liquid spawn;
(4) little triangular flask expands: ripe liquid spawn is transferred in the little triangular flask liquid nutrient medium of wort in gnotobasis, inoculation Vee formation bottle bottleneck ties and is placed in 28 ℃ of constant incubators and cultivates 1～2 day with gauze, and medium liquid fermentation is vigorous is ripe little triangular flask liquid spawn;
(5) large triangular flask expands: the little triangular flask liquid spawn of maturation is transferred in the large triangular flask liquid nutrient medium that wort adds Sucus Mangiferae indicae in gnotobasis, inoculation Vee formation bottle bottleneck ties and is positioned over gauze in 27～32 ℃ of environment to be cultivated 1～2 day, medium liquid fermentation is vigorous be ripe large triangular flask liquid spawn can;
(6) Ka Shi tank expands: the large triangular flask liquid spawn of maturation is transferred in Sucus Mangiferae indicae Ka Shi tank liquid nutrient medium in gnotobasis, inoculum size 1/20～1/10, after inoculation, build gauze and be placed in 25～35 ℃ of culturing room and cultivate 1～2 day, the fermentation of substratum mash is vigorous to be ripe distiller's yeast and can to use;
(7) substratum of bacterial classification and distiller's yeast is made: wort adds the warm water of 4 times of malt weights after pulverizing with Fructus Hordei Germinatus, after mixing thoroughly, at 55～60 ℃, be incubated saccharification 3～4 hours, then with 100 order filter-cloth filtering slagging-off, before using, thin up becomes 10～12%, the direct sterilization of liquid nutrient medium, cooling rear use; Solid medium adds 2% agar, sterilization 30 minutes under 0.1MPa condition after dissolving; The Normal juice liquefying after operation in the Production Flow Chart of mango wine for Sucus Mangiferae indicae, measure sugary 10～12%, pH value 3.2～3.5, before Sucus Mangiferae indicae is used first through boiling sterilization, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310188680.XA CN104178389A (en) | 2013-05-21 | 2013-05-21 | Mango wine and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107384717A (en) * | 2017-08-18 | 2017-11-24 | 普定县绿源苗业开发有限公司 | A kind of fruit fruit wine and its brew method |
| CN108913421A (en) * | 2018-06-29 | 2018-11-30 | 广西驰胜农业科技有限公司 | A kind of brewing method of mango wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1478881A (en) * | 2002-08-29 | 2004-03-03 | 海南诚利集团有限公司 | Making method of fruit wine |
| JP2005021032A (en) * | 2003-06-30 | 2005-01-27 | Tadao Hiroi | Method for producing fruit honey liquor |
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|---|---|---|---|---|
| CN1478881A (en) * | 2002-08-29 | 2004-03-03 | 海南诚利集团有限公司 | Making method of fruit wine |
| JP2005021032A (en) * | 2003-06-30 | 2005-01-27 | Tadao Hiroi | Method for producing fruit honey liquor |
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| 李善雄: "芒果酒酿造工艺改进研究", 《酿酒》 * |
| 秦耀宗: "《酒精工艺学》", 31 January 2007 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107384717A (en) * | 2017-08-18 | 2017-11-24 | 普定县绿源苗业开发有限公司 | A kind of fruit fruit wine and its brew method |
| CN108913421A (en) * | 2018-06-29 | 2018-11-30 | 广西驰胜农业科技有限公司 | A kind of brewing method of mango wine |
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Application publication date: 20141203 |