CN105199912A - Mango-cherry-tomato wine and preparation method thereof - Google Patents
Mango-cherry-tomato wine and preparation method thereof Download PDFInfo
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- CN105199912A CN105199912A CN201510757350.7A CN201510757350A CN105199912A CN 105199912 A CN105199912 A CN 105199912A CN 201510757350 A CN201510757350 A CN 201510757350A CN 105199912 A CN105199912 A CN 105199912A
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
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Abstract
The invention provides a mango-cherry-tomato wine. The mango-cherry-tomato wine is prepared from mango pulps, tomatoes, sulfur pieces, pectase, leaven and sweet distiller's yeast. The invention further provides a preparation method of the mango-cherry-tomato wine. The mango-cherry-tomato wine prepared from pure natural raw materials does not have toxic or side effects, and has the effects of lowering cholesterol, preventing and treating cardiovascular diseases, hypertension and atherosclerosis diseases, and improving digestion after being drunk for a long time; moreover, according to the preparation method, the process is optimized and the effective ratio of each component is controlled to ensure that the prepared wine not only has a long fragrance and is high in transparency but also has a good mouthfeel.
Description
[technical field]
The present invention relates to food processing technology field, espespecially a kind of mango cherry tomato wine and preparation method thereof.
[background technology]
Mango (mangiferaindica) belongs to Anacardiaceae (anacardiaceae) Mangifera (meagifera), is one of tropical fancy fruit, is second-biggest-in-the-world tropical fruit.Ripe mango, excellent in color, containing the carotene in abundant mineral element and the multivitamin, particularly pulp such as fat, protein, robust fibre, carbohydrate, calcium, phosphorus, iron up to 2.4mg/100g, be 10 times of banana, 50 times of apple.Mango also has a lot of dietotherapy effects, and can reduce cholesterol, prevention and cure of cardiovascular disease, hypertension and atheromatosis, be of value to eyesight, the effect of skin of moistening.Therefore, be that raw material is profound, development such as infant foods, old people food, snackfoods and the comprehensive utilization product thereof of multi items have wide prospect with mango.But because the time of mango storage is shorter, fresh fruit very easily rots, and therefore carries out deep processing to mango very important.
Cherry tomato, is often called as little tomato, cherry tomato, is annual herb plant, belongs to Solanaceae tomato and belongs to, and the most Gao Shineng of plant grows to 2 meters.Have promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, clearing heat and detoxicating, cool blood flat liver, blood-supplementing blood-nourishing and orectic effect.Along with the raising of people's living standard, be that all kinds of fruit wine demands with certain healthy nutritive value of fermenting raw materials processing increase gradually with fruit, country, also using the emphasis that fruit wine develops as drinks, encourages fruit wine brewing to replace grain wine brewing.At present, mainly grape wine, strawberry wine and Hawthorn Fruit Wine on market, do not have mango cherry tomato wine.
[summary of the invention]
In view of above problem, the invention provides a kind of mango cherry tomato wine and preparation method thereof, utilize mango, cherry tomato for raw material brew mango cherry tomato wine, solve mango and cherry tomato Suggestion on Fine Processing, also add its added value.
For achieving the above object, the present invention adopts following technical scheme: a kind of mango cherry tomato wine, and described mango cherry tomato wine is made up of mango pulp, cherry tomato, sulphur sheet, polygalacturonase, yeast, koji.
The making method of above-mentioned mango cherry tomato wine includes following steps:
(1) select ripe mango to clean and be placed on boiling hot 3 ~ 5min in 90 DEG C of hot water, remove the peel stoning after taking-up, pulp is pulled an oar, and obtains mango pulp;
(2) select ban clean without insect pest, not damaged, fresh cherry tomato after making beating, obtain strained tomatoes;
(3) strained tomatoes and mango pulp are loaded in fermentor tank according to the mixing of 7:3 ratio, in mixing pulp, add sulphur sheet and polygalacturonase, regulate pH3 ~ 4 of mixing pulp, static 2h;
(4) add the mixed solution of yeast and koji, then seal with two-layer gauze, at constant temperature 25 DEG C fermentation 12h;
(5) add the rock sugar of mixing pulp quality 15%, continue fermentation 7 ~ 10 days, treat that fermentation completes, with the former wine of siphon pipe sucking-off, ageing 3 ~ 5 months, filter cleaner, clarification, bottling sealing.
Preferably, in step (3), sulphur sheet with the mass ratio mixing pulp is: 1:25000.
Preferably, in step (3), polygalacturonase with the mass ratio mixing pulp is: 1:50000.
Preferably, in step (4), yeast and koji with the mass ratio mixing pulp are: 1:5000.
Preferably, in step (4), yeast and koji with the mass ratio mixing pulp are: 1:5000.
Preferably, yeast is that 5% syrup activates 25min and obtains at 35 ~ 38 DEG C.
Preferably, koji obtains according to the ratio activation 15h of 1g yeast 10g water.
Preferably, in step (5), before ageing, bottling will be filled, and then at 80 DEG C, carries out sterilizing 15min, seals.
The present invention has following beneficial effect:
The wine that the present invention adopts the raw material of pure natural to make has no side effect, and long-term drinking has reduction cholesterol, the effect of prevention and cure of cardiovascular disease, hypertension and atheromatosis, stomach strengthening and digestion promoting, in addition, as seen from Table 1, making method of the present invention by Optimization Technology, control effective ratio of each composition thus obtained wine not only fragrance is remote, transparency is high but also mouthfeel is good.
Medicinal material details in the present invention is as follows:
Mango (mangiferaindica) belongs to Anacardiaceae (anacardiaceae) Mangifera (meagifera), is one of tropical fancy fruit, is second-biggest-in-the-world tropical fruit.Ripe mango, excellent in color, containing the carotene in abundant mineral element and the multivitamin, particularly pulp such as fat, protein, robust fibre, carbohydrate, calcium, phosphorus, iron up to 2.4mg/100g, be 10 times of banana, 50 times of apple.Carotene as provitamin A has important effect to promotion growth in humans growth, vision protection and skin.In addition, also containing 30 ~ 126mg total free aminoacids (comprising 8 seed amino acids of needed by human) in mango, rank first in tropical fruit.The useful component of mango benevolence is also a lot, and fat especially wherein, protein and carbohydrate are respectively up to 4.2%, 2.6% and 35.9%.Visible, no matter be pulp or kernel, all there is very high nutritive ingredient and value of exploiting and utilizing.Mango also has a lot of dietotherapy effects, can reduce cholesterol, prevention and cure of cardiovascular disease, hypertension and atheromatosis, useful what eyesight, the effect of skin of moistening.To the polyphenol research in mango, researchist also finds that mango polyphenol has the effect of Breast Cancer Prevention.Particularly bioactive ingredients tannin wherein.
Cherry tomato have promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, clearing heat and detoxicating, cool blood flat liver, blood-supplementing blood-nourishing and orectic effect.Can control thirsty, poor appetite.
[accompanying drawing explanation]
Fig. 1 is making method one schema of the present invention.
[embodiment]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit the present invention by any way.
A kind of mango cherry tomato wine, described mango cherry tomato wine is made up of mango pulp, tomato, sulphur sheet, polygalacturonase, yeast, koji.
Refer to Fig. 1, the making method of above-mentioned mango cherry tomato wine comprises the following steps:
(1) select ripe mango to clean and be placed on boiling hot 3 ~ 5min in 90 DEG C of hot water, remove the peel stoning after taking-up, pulp is pulled an oar, and obtains mango pulp;
(2) select ban clean without insect pest, not damaged, fresh cherry tomato after making beating, filter and to obtain cherry tomato slurry;
(3) strained tomatoes and mango pulp are loaded in bottle according to the mixing of 7:3 ratio, in mixing pulp, add sulphur sheet and polygalacturonase, regulate pH3 ~ 4 of mixing pulp, static 2h; Preferably, flow with the mass ratio mixing pulp is: 1:25000, and polygalacturonase with the mass ratio mixing pulp is: 1:50000;
(4) add the mixed solution of yeast and koji, then seal with two-layer gauze, at constant temperature 25 DEG C fermentation 12h; Preferably, yeast and koji with the mass ratio mixing pulp are: 1:5000, and the mass ratio of yeast and koji is 1:1, in addition, yeast is that 5% syrup activates 25min and obtains at 35 ~ 38 DEG C, and koji obtains according to the ratio activation 15h of 1g yeast 10g water;
(5) in mixing pulp, add 15% rock sugar, continue fermentation 7 ~ 10 days, treat that fermentation completes, with the former wine of siphon pipe sucking-off, filter cleaner, clarification, bottling sealing, ageing.Preferably, bottling will be filled, and then at 80 DEG C, carries out sterilizing 15min, seals.
In order to be illustrated more clearly in characteristic of the present invention, observing and tasting after following contrast row 1, contrast row 2 and the present invention are made wine respectively:
Contrast row 1
This comparative example is with the difference of the embodiment of the present invention, strained tomatoes and mango pulp is not added according to the mixing of 7:3 ratio in step (3), and in mixing pulp sulphur sheet with mix the mass ratio of pulp not: 1:25000, polygalacturonase with mix the mass ratio of pulp not: 1:50000.
Comparative example 2
This comparative example is with the difference of embodiment 2, and in step (4), the ratio row of yeast and koji are not 1:1, and do not ferment constant temperature 25 DEG C.
Contrast row 1, contrast row 2 and the wine of brew of the present invention are compared from fragrance, transparency, mouthfeel, concrete outcome is as table 1.
Table 1 statistics
The wine that the present invention adopts the raw material of pure natural to make has no side effect, and long-term drinking has reduction cholesterol, the effect of prevention and cure of cardiovascular disease, hypertension and atheromatosis, stomach strengthening and digestion promoting, in addition, as seen from Table 1, making method of the present invention by Optimization Technology, control effective ratio of each composition thus obtained wine not only fragrance is remote, transparency is high but also mouthfeel is good.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (9)
1. a mango cherry tomato wine, is characterized in that: described mango cherry tomato wine is made up of mango pulp, cherry tomato, sulphur sheet, polygalacturonase, yeast, koji.
2. mango cherry tomato wine as claimed in claim 1, is characterized in that: the making method of described mango cherry tomato wine includes following steps:
(1) select ripe mango to clean and be placed on boiling hot 3 ~ 5min in 90 DEG C of hot water, remove the peel stoning after taking-up, pulp is pulled an oar, and obtains mango pulp;
(2) select ban clean without insect pest, not damaged, fresh cherry tomato after making beating, obtain strained tomatoes;
(3) strained tomatoes and mango pulp are loaded in fermentor tank according to the mixing of 7:3 ratio, in mixing pulp, add sulphur sheet and polygalacturonase, regulate pH3 ~ 4 of mixing pulp, static 2h;
(4) add the mixed solution of yeast and koji, then seal with two-layer gauze, at constant temperature 25 DEG C fermentation 12h;
(5) add the rock sugar of mixing pulp quality 15%, continue fermentation 7 ~ 10 days, treat that fermentation completes, with the former wine of siphon pipe sucking-off, ageing 3 ~ 5 months, filter cleaner, clarification, bottling sealing.
3. mango cherry tomato wine as claimed in claim 2, it is characterized in that: in step (3), sulphur sheet with the mass ratio mixing pulp is: 1:25000.
4. mango cherry tomato wine as claimed in claim 3, it is characterized in that: in step (3), polygalacturonase with the mass ratio mixing pulp is: 1:50000.
5. mango cherry tomato wine as claimed in claim 3, it is characterized in that: in step (4), yeast and koji with the mass ratio mixing pulp are: 1:5000.
6. mango cherry tomato wine as claimed in claim 5, is characterized in that: the mass ratio of yeast and koji is 1:1.
7. mango cherry tomato wine as claimed in claim 5, is characterized in that: yeast is that 5% syrup activates 25min and obtains at 35 ~ 38 DEG C.
8. mango cherry tomato wine as claimed in claim 5, is characterized in that: koji obtains according to the ratio activation 15h of 1g yeast 10g water.
9. mango cherry tomato wine as claimed in claim 2, is characterized in that: in step (5), bottling will be filled, and then at 80 DEG C, carries out sterilizing 15min, seals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510757350.7A CN105199912B (en) | 2015-11-09 | 2015-11-09 | A kind of mango cherry and tomato wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510757350.7A CN105199912B (en) | 2015-11-09 | 2015-11-09 | A kind of mango cherry and tomato wine and preparation method thereof |
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| CN105199912A true CN105199912A (en) | 2015-12-30 |
| CN105199912B CN105199912B (en) | 2018-10-09 |
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| JP2005176727A (en) * | 2003-12-19 | 2005-07-07 | Asahi Breweries Ltd | Method for producing fermented tomato beverage |
| CN101182442A (en) * | 2007-11-29 | 2008-05-21 | 孙勇 | Watermelon muskmelon wine and beverage as well as preparation methods thereof |
| CN102140406A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Pure fermented tomato wine and preparation method thereof |
| CN102391929A (en) * | 2011-12-02 | 2012-03-28 | 合肥工业大学 | Tomato and apple fermented wine and brewing method thereof |
| CN103114013A (en) * | 2013-01-16 | 2013-05-22 | 李友志 | Mango wine and preparation method thereof |
| CN103215171A (en) * | 2013-05-06 | 2013-07-24 | 齐齐哈尔大学 | Formula and method for preparing tomato wine by utilizing tomato sauce |
| CN103497867A (en) * | 2013-10-10 | 2014-01-08 | 张月荣 | Mango banana fruit wine and production method thereof |
| CN103602560A (en) * | 2013-12-05 | 2014-02-26 | 广西大学 | Preparation method for wax apple fruit wine |
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- 2015-11-09 CN CN201510757350.7A patent/CN105199912B/en active Active
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| JP2005176727A (en) * | 2003-12-19 | 2005-07-07 | Asahi Breweries Ltd | Method for producing fermented tomato beverage |
| CN101182442A (en) * | 2007-11-29 | 2008-05-21 | 孙勇 | Watermelon muskmelon wine and beverage as well as preparation methods thereof |
| CN102140406A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Pure fermented tomato wine and preparation method thereof |
| CN102391929A (en) * | 2011-12-02 | 2012-03-28 | 合肥工业大学 | Tomato and apple fermented wine and brewing method thereof |
| CN103114013A (en) * | 2013-01-16 | 2013-05-22 | 李友志 | Mango wine and preparation method thereof |
| CN103215171A (en) * | 2013-05-06 | 2013-07-24 | 齐齐哈尔大学 | Formula and method for preparing tomato wine by utilizing tomato sauce |
| CN103497867A (en) * | 2013-10-10 | 2014-01-08 | 张月荣 | Mango banana fruit wine and production method thereof |
| CN103602560A (en) * | 2013-12-05 | 2014-02-26 | 广西大学 | Preparation method for wax apple fruit wine |
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Inventor after: Ban Yandong Inventor after: Su Shilin Inventor after: Huang Jiaoli Inventor after: Zhang Kaiping Inventor after: Ma Xin Yun Inventor after: Chen Qingjin Inventor before: Ban Yandong |
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Application publication date: 20151230 Assignee: Baise magnificent tea oil Technology Co.,Ltd. Assignor: BAISE University Contract record no.: X2023980046562 Denomination of invention: Mango cherry tomato wine and its production method Granted publication date: 20181009 License type: Common License Record date: 20231108 |
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Effective date of registration: 20240422 Address after: No. 45, Group A, Office Dormitory, Xiazhang Town, Daiyue District, Tai'an City, Shandong Province, 271000 Patentee after: Xiao Yanmei Country or region after: China Address before: No.21 Zhongshan 2nd Road, Youjiang District, Baise City, Guangxi Zhuang Autonomous Region Patentee before: BAISE University Country or region before: China |