CN107365657B - Mango wine and preparation method thereof - Google Patents
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- CN107365657B CN107365657B CN201710706962.2A CN201710706962A CN107365657B CN 107365657 B CN107365657 B CN 107365657B CN 201710706962 A CN201710706962 A CN 201710706962A CN 107365657 B CN107365657 B CN 107365657B
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- 235000014101 wine Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 240000007228 Mangifera indica Species 0.000 title 1
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- 238000001914 filtration Methods 0.000 claims abstract description 56
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 40
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- 230000032683 aging Effects 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 10
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- 102000004190 Enzymes Human genes 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 23
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 19
- 235000015097 nutrients Nutrition 0.000 claims description 19
- 239000005720 sucrose Substances 0.000 claims description 19
- 239000011593 sulfur Substances 0.000 claims description 19
- 229910052717 sulfur Inorganic materials 0.000 claims description 19
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 18
- 238000007789 sealing Methods 0.000 claims description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 16
- 239000008103 glucose Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 240000005384 Rhizopus oryzae Species 0.000 claims description 10
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims description 10
- 230000003213 activating effect Effects 0.000 claims description 10
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 9
- 241000238631 Hexapoda Species 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
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- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 9
- 235000011009 potassium phosphates Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 9
- 229960001763 zinc sulfate Drugs 0.000 claims description 9
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 8
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- 241000208223 Anacardiaceae Species 0.000 description 1
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- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 229940106157 cellulase Drugs 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention provides mango wine and a preparation method thereof, belonging to the field of food processing, and the preparation method comprises the following steps of firstly, blanching selected mango whole fruits in water at 85-90 ℃ for 2-4min, then removing kernels, separating mango peel and mango pulp for later use, then placing the mango peel in an ethanol solution, soaking in an ultrasonic environment to obtain coarse peel, then mixing and squeezing the coarse peel and the mango pulp for enzymolysis treatment, sterilizing the obtained substance, filtering to obtain a premix, adding sulfur-regulating tablets, cane sugar and acid-reducing yeast into the premix for fermentation treatment, obtaining primary wine, then carrying out aging treatment, filtering, and filling to obtain the finished mango wine. The mango wine obtained by the method is rich in nutrition, clear in color, clear and transparent, strong in fruit flavor, palatable in sour and sweet taste, simple in preparation process and suitable for large-scale use.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of food processing, in particular to mango wine and a preparation method thereof.
[ technical background ] A method for producing a semiconductor device
Mango is a famous tropical fruit in the world, native to the islands of india and malaysia. At present, China only has places such as Bai color, Nanning, Yulin and the like in Guangxi, Leizhou island in Guangdong, eastern and western parts in Hainan, Xishuangbanna in Yunnan, Anxi and Zhangzhou in Fujian; planting Sichuan ferry in equal land; the Bai-color city is one of the largest mango production bases in China, the mango industry becomes one of agricultural prop industries of the Bai-color city, the mango area of the whole city is enlarged to 7 ten thousand hectares by 2020, and the mango yield reaches 50 ten thousand tons. However, the mango belongs to the respiratory transition type fruit, is harvested in summer and autumn, is quickly after-ripened after harvest, is easy to rot and sensitive to low temperature, and is easy to suffer cold damage and cannot be stored. Therefore, the development of deep processing and multi-variety development of mangoes is an important task for meeting market demands and improving economic benefits of the mango industry and also is a basic requirement for ensuring healthy development of the mango planting industry.
Mango pulp is juicy and has fragrant and sweet taste, and can be processed into a plurality of mango series products, such as mango wine, mango juice, dried mango, mango jam, preserved mango and the like, but at present, the processes are not mature, and the research at home and abroad is less, so that the deep processing and utilization of mango lags behind the development of the planting industry. In the mango processing process, mango peels and mango kernels are generally treated as animal feed or waste and are not well utilized.
In conclusion, the process for making the mango wine can promote and enhance the economic benefit of the mango wine industry, can meet the market demand, and meanwhile, the obtained mango wine has high nutritional value and fresh and cool taste, and can meet the demand of current consumer groups.
[ summary of the invention ]
In view of the problems provided above, the mango wine and the preparation method thereof provided by the invention combine the mixed fermentation of mango peel and fruit pulp to prepare the mango wine, and the mango wine is rich in nutrition, clear and transparent in color, rich in fruit fragrance, palatable in sour and sweet taste, simple in preparation process and suitable for large-scale use.
The technical scheme of the invention is as follows:
a preparation method of mango wine comprises the following steps:
(1) raw materials: selecting fresh mango which is 8-9 ripe and free of plant diseases and insect pests, cleaning the mango, removing impurities on mango peel, putting the cleaned mango into water at 85-90 ℃, blanching for 2-4min, taking out the mango, cooling to room temperature, removing mango kernels, and separating mango peel and mango pulp for later use;
(2) putting the mango peel obtained in the step (1) into an ethanol solution with the mass 10-15 times that of the mango peel, treating for 40-50min under the condition of 60-80KHz ultrasonic waves and the temperature of 60-75 ℃, and taking out the mango peel to obtain a coarse peel;
(3) mixing the coarse fruit peel obtained in the step (2) and the mango pulp obtained in the step (1), placing the mixture in a screw press, juicing and crushing the mixture into slurry, adding active enzyme into the slurry, treating the slurry at the temperature of 28-30 ℃ for 40-50min, then treating the slurry for 10-20s at the instant high pressure of 300-350MPa, and filtering the mixture in vacuum to obtain filtrate, namely premix;
(4) adding sulfur adjusting tablets and sucrose into the premix obtained in the step (3), uniformly mixing, adding activated acid-reducing yeast, fermenting in a constant-temperature fermentation tank at 30-31 ℃, stirring once a day, continuously stirring for 3-4 days, fermenting in a closed manner for 2-3 days, filtering to obtain a filtrate, namely a fermentation broth, transferring the fermentation broth into a closed container, sealing for 12-15 days, filtering again, sealing the obtained filtrate in a closed manner, and filtering again for 12-15 days to obtain a filtrate, wherein the obtained filtrate is the primary wine;
(5) aging: ageing and storing the primary wine in the step (4) at the temperature of 20 ℃ for 90-100 days, taking out, filtering to remove solid matters, filtering the obtained juice by a membrane, and filling to obtain the finished mango wine.
Further, in the step (2), the volume fraction of the ethanol solution is 70-80%.
Further, in the step (3), the method for producing the active enzyme comprises: inoculating Rhizopus oryzae strain to potato glucose agar culture medium, culturing at 28-30 deg.C for 1-2 days, placing spore of the cultured strain into conical flask containing nutrient solution, oscillating at 26-28 deg.C and oscillation speed of 100-120r/min for 40-45min, and diluting to 10% concentration7-9cfu/mL of bacterial suspension is active enzyme; wherein the nutrient solution is prepared by mixing apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose and water according to the mass ratio of 4-6:0.1-0.2:0.4-0.5:0.2-0.3:0.5-0.6: 100.
Further, in the step (3), the active enzyme is used in an amount of 0.015 to 0.020% by weight of the slurry.
Further, in the step (4), the sulfur-regulating tablets are used in an amount of 0.004 to 0.005 wt% of the amount of the premix.
Further, in the step (4), the sucrose is used in an amount of 30 to 35 wt% of the premix.
Further, in the step (4), the method for activating the acid-reducing yeast is as follows: adding acid-reducing yeast into 10 times of water, and activating in 30-32 deg.C water bath environment for 28-30 min; the using amount of the acid reducing yeast is 0.018-0.022 wt% of the amount of the premix.
The invention also comprises the mango wine prepared by any one of the preparation methods.
The invention provides mango wine and a preparation method thereof, and compared with the prior art, the mango wine has the following beneficial effects:
the invention firstly puts the selected mango whole fruit in water with the temperature of 85-90 ℃, blanching for 2-4min, then removing the stone, separating the mango peel and the mango pulp for standby, blanching the mango whole fruit to remove a large amount of residual pollutants and bacteria on the surface of the mango peel, and removing the astringent taste of the mango peel, wherein the mango is a Anacardiaceae plant, and the mango peel contains ananaproxen and other substances which can cause anaphylaxis and can cause skin to generate contact allergic rash, the invention puts the separated mango peel in an ethanol solution, can dissolve the ananaproxen substances in the mango peel in the ethanol solution after soaking in an ultrasonic environment, combines the ultrasonic technology for joint treatment, can force the cell rupture of the mango peel through the ultrasonic vibration with the specific range of frequency and the strong cavitation effect, and accelerate the extraction of the ananaproxen components in the cell into the ethanol, thereby shortening the extraction time and accelerating the dissolution rate of the effective components; mixing and squeezing the obtained coarse peel and mango pulp, and adding active enzyme for enzymolysis, so that the obtained product is more homogeneous and emulsified, and a good basis is provided for the brewing process of mango wine; adding sulfur adjusting sheets, sucrose and acid-reducing yeast into the premix subjected to enzymolysis for fermentation treatment, wherein the sulfur adjusting sheets can prevent mango juice from browning in the processing and fermentation processes, stirring once a day in the fermentation process, continuously stirring for 3-4 days, performing closed fermentation for 2-3 days, filtering to obtain filtrate, namely fermentation liquor, transferring the fermentation liquor into a closed container for sealing, filtering again after 12-15 days, sealing the obtained filtrate tightly, and filtering again after 12-15 days to obtain the filtrate, wherein the obtained filtrate is primary wine. After aging for 90-100 days, the wine is soft, palatable, mellow and fragrant. The technical means adopted by the invention are mutually matched and mutually promoted, and the steps are mutually buckled, so that the total technical effect is far higher than the simple sum of the technical means generated by single technical means.
The process of the active enzyme prepared by the invention can efficiently prepare pectinase, cellulase and the like, and further provides sufficient active enzyme for the enzymolysis process of the invention, rhizopus oryzae is used as a strain, and a self-made method is adopted to obtain a nutrient solution for culture, wherein the nutrient solution is prepared from apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose and water according to a specific proportion, the requirement of rhizopus oryzae growth on the environment can be met under the action of the nutrient solution, energy is provided for promoting the growth of hyphae, and each inorganic ion provides a promoting effect for the activity of the generated enzyme.
In a word, the mango wine and the preparation method thereof provided by the invention have the advantages that the mango wine is rich in nutrition, has the effects of clearing liver, removing toxicity, invigorating stomach, promoting digestion, maintaining beauty, keeping young and improving human immunity, is fragrant in taste, is clear in color, and has special nutritional value and health-care effect.
[ detailed description ] embodiments
The following examples may assist those skilled in the art in a more complete understanding of the present invention, but are not intended to limit the invention in any way.
Example 1
A preparation method of mango wine comprises the following steps:
(1) raw materials: selecting fresh 8-ripe mango without plant diseases and insect pests, cleaning the mango, removing impurities on mango peel, putting the cleaned mango into water at 85 ℃, blanching for 2min, taking out the mango, cooling to room temperature, removing mango kernels, and separating mango peel and mango pulp for later use;
(2) putting the mango peel obtained in the step (1) into an ethanol solution with the mass 10 times that of the mango peel, treating for 40min under the condition of 60KHz ultrasonic waves and the temperature of 60 ℃, and taking out the mango peel to obtain coarse peel; wherein the volume fraction of the ethanol solution is 70%;
(3) mixing the coarse fruit peel obtained in the step (2) and the mango pulp obtained in the step (1), placing the mixture in a screw press, juicing and crushing the mixture into slurry, adding active enzyme into the slurry, treating the slurry at the temperature of 28 ℃ for 40min, then treating the slurry for 10s at the instant high pressure of 300MPa, and filtering the treated slurry in vacuum to obtain filtrate, namely premix; wherein the amount of active enzyme used is 0.015 wt% of the amount of the slurry;
the preparation method of the active enzyme comprises the following steps: inoculating Rhizopus oryzae strain to potato glucose agar culture medium, culturing at 28 deg.C for 1d, placing spore of the cultured strain into a conical flask containing nutrient solution, oscillating at 26 deg.C and 100r/min for 40min, and diluting to 10% concentration7cfu/mL of bacterial suspension is active enzyme; wherein the nutrient solution is prepared by mixing apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose and water according to the mass ratio of 4:0.1:0.4:0.2:0.5: 100;
(4) adding sulfur adjusting tablets and sucrose into the premix obtained in the step (3), uniformly mixing, adding activated acid-reducing yeast, fermenting in a constant-temperature fermentation tank at 30 ℃, stirring once a day, continuously stirring for 3d, stopping stirring, fermenting in a closed manner for 2d, filtering to obtain filtrate, namely fermentation liquor, transferring the fermentation liquor into a closed container, sealing for 12d, filtering again to obtain filtrate, and obtaining the filtrate as primary wine; wherein the content of the first and second substances,
the usage amount of the sulfur regulating tablet is 0.004 wt% of the amount of the premix; the usage amount of the sucrose is 30 wt% of the amount of the premix;
the activation method of the acid-reducing yeast comprises the following steps: adding acid-reducing yeast into 10 times of water, and activating in 30 deg.C water bath environment for 28 min; the using amount of the acid reducing yeast is 0.018 wt% of the amount of the premix;
(5) aging: and (3) ageing and storing the wine in the step (4) at the temperature of 20 ℃ for 90 days, taking out, filtering to remove solid matters, filtering the obtained juice by using a membrane, and filling to obtain the mango wine finished product.
Example 2
A preparation method of mango wine comprises the following steps:
(1) raw materials: selecting fresh 9-ripe mango without plant diseases and insect pests, cleaning the mango, removing impurities on mango peel, putting the cleaned mango into water at 90 ℃, blanching for 4min, taking out the mango, cooling to room temperature, removing mango kernels, and separating mango peel and mango pulp for later use;
(2) putting the mango peel obtained in the step (1) into an ethanol solution 15 times of the mass of the mango peel, treating for 50min under the condition of 80KHz ultrasonic waves and the temperature of 75 ℃, and taking out the mango peel to obtain coarse peel; wherein the volume fraction of the ethanol solution is 80%;
(3) mixing the coarse fruit peel obtained in the step (2) and the mango pulp obtained in the step (1), placing the mixture in a screw press, juicing and crushing the mixture into slurry, adding active enzyme into the slurry, treating the slurry at the temperature of 30 ℃ for 50min, then treating the slurry for 20s at the instant high pressure of 350MPa, and filtering the treated slurry in vacuum to obtain filtrate, namely premix; wherein the active enzyme is used in an amount of 0.020 wt% of the amount of the slurry;
the preparation method of the active enzyme comprises the following steps: inoculating Rhizopus oryzae strain to potato glucose agar culture medium, culturing at 30 deg.C for 2d, placing spore of the cultured strain into a conical flask containing nutrient solution, oscillating at 28 deg.C and oscillation speed of 120r/min for 45min, and diluting to 10% concentration9cfu/mL of bacterial suspension is active enzyme; wherein the nutrient solution is prepared by mixing apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose and water according to the mass ratio of 6:0.2:0.5:0.3:0.6: 100;
(4) adding sulfur adjusting tablets and sucrose into the premix obtained in the step (3), uniformly mixing, adding activated acid-reducing yeast, fermenting in a constant-temperature fermentation tank at 31 ℃, stirring once a day, continuously stirring for 4d, stopping stirring, fermenting in a closed manner for 3d, filtering to obtain filtrate, namely fermentation liquor, transferring the fermentation liquor into a closed container, sealing for 15d, filtering again, sealing the obtained filtrate in a closed manner, and filtering for 15d again to obtain filtrate, wherein the obtained filtrate is primary wine; wherein the content of the first and second substances,
the usage amount of the sulfur regulating tablet is 0.005 wt% of the amount of the premix; the usage amount of the sucrose is 35 wt% of the amount of the premix;
the activation method of the acid-reducing yeast comprises the following steps: adding acid-reducing yeast into 10 times of water, and activating in 32 deg.C water bath environment for 30 min; the using amount of the acid reducing yeast is 0.022 wt% of the amount of the premix;
(5) aging: and (3) ageing and storing the wine in the step (4) at the temperature of 20 ℃ for 100 days, taking out, filtering to remove solid matters, filtering the obtained juice by using a membrane, and filling to obtain the mango wine finished product.
Example 3
A preparation method of mango wine comprises the following steps:
(1) raw materials: selecting fresh 8-ripe mango without plant diseases and insect pests, cleaning the mango, removing impurities on mango peel, putting the cleaned mango into water at 88 ℃, blanching for 3min, taking out the mango, cooling to room temperature, removing mango kernels, and separating mango peel and mango pulp for later use;
(2) putting the mango peel obtained in the step (1) into an ethanol solution with the mass being 12 times that of the mango peel, treating for 45min under the condition of 70KHz ultrasonic waves and the temperature being 70 ℃, and taking out the mango peel to obtain coarse peel; wherein the volume fraction of the ethanol solution is 75%;
(3) mixing the coarse fruit peel obtained in the step (2) and the mango pulp obtained in the step (1), placing the mixture in a screw press, juicing and crushing the mixture into slurry, adding active enzyme into the slurry, treating the slurry at the temperature of 29 ℃ for 45min, then treating the slurry for 15s at the instant high pressure of 320MPa, and filtering the mixture in vacuum to obtain filtrate, namely premix; wherein the active enzyme is used in an amount of 0.018 wt% of the amount of the slurry;
the preparation method of the active enzyme comprises the following steps: inoculating Rhizopus oryzae strain to potato glucose agar culture medium, culturing at 29 deg.C for 1.5d, placing spore of the cultured strain into a conical flask containing nutrient solution, oscillating at 27 deg.C and oscillation speed of 110r/min for 42min, and diluting to 10% concentration8cfu/mL of bacterial suspension is active enzyme; wherein the nutrient solution is prepared by mixing apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose and water according to the mass ratio of 5:0.15:0.45:0.25:0.55: 100;
(4) adding sulfur adjusting tablets and sucrose into the premix obtained in the step (3), uniformly mixing, adding activated acid-reducing yeast, fermenting in a constant-temperature fermentation tank at 30.5 ℃, stirring once a day, continuously stirring for 3d, stopping stirring, fermenting in a closed manner for 2.5d, filtering to obtain a filtrate, namely a fermentation broth, transferring the fermentation broth into a closed container, sealing, filtering again after 14d, sealing the obtained filtrate in a closed manner, and filtering again for 14d to obtain a filtrate, wherein the obtained filtrate is primary wine; wherein the content of the first and second substances,
the usage amount of the sulfur regulating tablet is 0.0045 wt% of the amount of the premix; the usage amount of the sucrose is 32 wt% of the amount of the premix;
the activation method of the acid-reducing yeast comprises the following steps: adding acid-reducing yeast into 10 times of water, and activating in water bath environment at 31 deg.C for 29 min; the using amount of the acid reducing yeast is 0.019 wt% of the amount of the premix;
(5) aging: and (3) ageing and storing the wine in the step (4) at the temperature of 20 ℃ for 95 days, taking out, filtering to remove solid matters, filtering the obtained juice by using a membrane, and filling to obtain the mango wine finished product.
Comparative example 1
A preparation method of mango wine comprises the following steps:
(1) raw materials: selecting 8 ripe fresh mango without plant diseases and insect pests, cleaning the mango, removing impurities on mango peel, removing mango seeds, and separating mango peel and mango pulp for later use;
(2) putting the mango peel obtained in the step (1) into an ethanol solution with the mass being 12 times that of the mango peel, treating for 45min under the condition of 70KHz ultrasonic waves and the temperature being 70 ℃, and taking out the mango peel to obtain coarse peel; wherein the volume fraction of the ethanol solution is 75%;
(3) mixing the coarse fruit peel obtained in the step (2) and the mango pulp obtained in the step (1), placing the mixture in a screw press, juicing and crushing the mixture into slurry, adding active enzyme into the slurry, treating the slurry at the temperature of 29 ℃ for 45min, then treating the slurry for 15s at the instant high pressure of 320MPa, and filtering the mixture in vacuum to obtain filtrate, namely premix; wherein the active enzyme is used in an amount of 0.018 wt% of the amount of the slurry;
the preparation method of the active enzyme comprises the following steps: transformation of Rhizopus oryzae strains into Potato grapeCulturing in sugar agar medium at 29 deg.C for 1.5d, placing spore of the cultured strain into conical flask containing nutrient solution, shaking at 27 deg.C and 110r/min for 42min, and diluting to 10% concentration8cfu/mL of bacterial suspension is active enzyme; wherein the nutrient solution is prepared by mixing apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose and water according to the mass ratio of 5:0.15:0.45:0.25:0.55: 100;
(4) adding sulfur adjusting tablets and sucrose into the premix obtained in the step (3), uniformly mixing, adding activated acid-reducing yeast, fermenting in a constant-temperature fermentation tank at 30.5 ℃, stirring once a day, continuously stirring for 3d, stopping stirring, fermenting in a closed manner for 2.5d, filtering to obtain a filtrate, namely a fermentation broth, transferring the fermentation broth into a closed container, sealing, filtering again after 14d, sealing the obtained filtrate in a closed manner, and filtering again for 14d to obtain a filtrate, wherein the obtained filtrate is primary wine; wherein the content of the first and second substances,
the usage amount of the sulfur regulating tablet is 0.0045 wt% of the amount of the premix; the usage amount of the sucrose is 32 wt% of the amount of the premix;
the activation method of the acid-reducing yeast comprises the following steps: adding acid-reducing yeast into 10 times of water, and activating in water bath environment at 31 deg.C for 29 min; the using amount of the acid reducing yeast is 0.019 wt% of the amount of the premix;
(5) aging: and (3) ageing and storing the wine in the step (4) at the temperature of 20 ℃ for 95 days, taking out, filtering to remove solid matters, filtering the obtained juice by using a membrane, and filling to obtain the mango wine finished product.
Comparative example 2
A preparation method of mango wine comprises the following steps:
(1) raw materials: selecting fresh mango which is 8-year-old and free of plant diseases and insect pests, cleaning the mango, removing impurities on mango peel, putting the cleaned mango into water at 88 ℃, blanching for 3min, taking out the mango, cooling to room temperature, removing mango kernels, and keeping mango peel and mango pulp for later use;
(2) mixing the mango peel and mango pulp obtained in the step (1), placing the mixture into a screw press, juicing and crushing the mixture into slurry, adding active enzyme into the slurry, treating the slurry at the temperature of 29 ℃ for 45min, then treating the slurry for 15s at the instant high pressure of 320MPa, and filtering the treated slurry in vacuum to obtain filtrate, namely the premix; wherein the active enzyme is used in an amount of 0.018 wt% of the amount of the slurry;
the preparation method of the active enzyme comprises the following steps: inoculating Rhizopus oryzae strain to potato glucose agar culture medium, culturing at 29 deg.C for 1.5d, placing spore of the cultured strain into a conical flask containing nutrient solution, oscillating at 27 deg.C and oscillation speed of 110r/min for 42min, and diluting to 10% concentration8cfu/mL of bacterial suspension is active enzyme; wherein the nutrient solution is prepared by mixing apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose and water according to the mass ratio of 5:0.15:0.45:0.25:0.55: 100;
(3) adding sulfur adjusting tablets and sucrose into the premix obtained in the step (2), uniformly mixing, adding activated acid-reducing yeast, fermenting in a constant-temperature fermentation tank at 30.5 ℃, stirring once a day, continuously stirring for 3d, stopping stirring, fermenting in a closed manner for 2.5d, filtering to obtain a filtrate, namely a fermentation broth, transferring the fermentation broth into a closed container, sealing, filtering again after 14d, sealing the obtained filtrate in a closed manner, and filtering again for 14d to obtain a filtrate, wherein the obtained filtrate is primary wine; wherein the content of the first and second substances,
the usage amount of the sulfur regulating tablet is 0.0045 wt% of the amount of the premix; the usage amount of the sucrose is 32 wt% of the amount of the premix;
the activation method of the acid-reducing yeast comprises the following steps: adding acid-reducing yeast into 10 times of water, and activating in water bath environment at 31 deg.C for 29 min; the using amount of the acid reducing yeast is 0.019 wt% of the amount of the premix;
(4) aging: and (4) ageing and storing the wine obtained in the step (3) at the temperature of 20 ℃ for 95 days, taking out, filtering to remove solid matters, filtering the obtained juice by using a membrane, and filling to obtain the mango wine finished product.
Comparative example 3
A preparation method of mango wine comprises the following steps:
(1) raw materials: selecting fresh 8-ripe mango without plant diseases and insect pests, cleaning the mango, removing impurities on mango peel, putting the cleaned mango into water at 88 ℃, blanching for 3min, taking out the mango, cooling to room temperature, removing mango kernels, and separating mango peel and mango pulp for later use;
(2) putting the mango peel obtained in the step (1) into an ethanol solution with the mass being 12 times that of the mango peel, treating for 45min under the condition of 70KHz ultrasonic waves and the temperature being 70 ℃, and taking out the mango peel to obtain coarse peel; wherein the volume fraction of the ethanol solution is 75%;
(3) mixing the coarse fruit peel obtained in the step (2) and the mango pulp obtained in the step (1), placing the mixture in a screw press, juicing and crushing the mixture into slurry, adding pectinase into the slurry, treating the slurry at the temperature of 29 ℃ for 45min, then treating the slurry for 15s at the instant high pressure of 320MPa, and filtering the treated slurry in vacuum to obtain filtrate, namely premix; wherein the usage amount of the pectinase is 0.018 wt% of the amount of the pulp;
(4) adding sulfur adjusting tablets and sucrose into the premix obtained in the step (3), uniformly mixing, adding activated acid-reducing yeast, fermenting in a constant-temperature fermentation tank at 30.5 ℃, stirring once a day, continuously stirring for 3d, stopping stirring, fermenting in a closed manner for 2.5d, filtering to obtain a filtrate, namely a fermentation broth, transferring the fermentation broth into a closed container, sealing, filtering again after 14d, sealing the obtained filtrate in a closed manner, and filtering again for 14d to obtain a filtrate, wherein the obtained filtrate is primary wine; wherein the content of the first and second substances,
the usage amount of the sulfur regulating tablet is 0.0045 wt% of the amount of the premix; the usage amount of the sucrose is 32 wt% of the amount of the premix;
the activation method of the acid-reducing yeast comprises the following steps: adding acid-reducing yeast into 10 times of water, and activating in water bath environment at 31 deg.C for 29 min; the using amount of the acid reducing yeast is 0.019 wt% of the amount of the premix;
(5) aging: and (3) ageing and storing the wine in the step (4) at the temperature of 20 ℃ for 95 days, taking out, filtering to remove solid matters, filtering the obtained juice by using a membrane, and filling to obtain the mango wine finished product.
Comparative example 4
A preparation method of mango wine comprises the following steps:
(1) raw materials: selecting fresh 8-ripe mango without plant diseases and insect pests, cleaning the mango, removing impurities on mango peel, putting the cleaned mango into water at 88 ℃, blanching for 3min, taking out the mango, cooling to room temperature, removing mango kernels, and separating mango peel and mango pulp for later use;
(2) putting the mango peel obtained in the step (1) into an ethanol solution with the mass being 12 times that of the mango peel, treating for 45min under the condition of 70KHz ultrasonic waves and the temperature being 70 ℃, and taking out the mango peel to obtain coarse peel; wherein the volume fraction of the ethanol solution is 75%;
(3) mixing the coarse fruit peel obtained in the step (2) and the mango pulp obtained in the step (1), placing the mixture in a screw press, juicing and crushing the mixture into slurry, adding active enzyme into the slurry, treating the slurry at the temperature of 29 ℃ for 45min, then treating the slurry for 15s at the instant high pressure of 320MPa, and filtering the mixture in vacuum to obtain filtrate, namely premix; wherein the active enzyme is used in an amount of 0.018 wt% of the amount of the slurry;
the preparation method of the active enzyme comprises the following steps: inoculating Rhizopus oryzae strain to potato glucose agar culture medium, culturing at 29 deg.C for 1.5d, placing spore of the cultured strain into a conical flask containing nutrient solution, oscillating at 27 deg.C and oscillation speed of 110r/min for 42min, and diluting to 10% concentration8cfu/mL of bacterial suspension is active enzyme; wherein the nutrient solution is prepared by mixing apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose and water according to the mass ratio of 5:0.15:0.45:0.25:0.55: 100;
(4) adding sulfur adjusting tablets and sucrose into the premix obtained in the step (3), uniformly mixing, adding activated yeast, fermenting in a constant-temperature fermentation tank at 30.5 ℃, stirring once a day, continuously stirring for 3 days, stopping stirring, fermenting for 2.5 days in a closed manner, and filtering to obtain filtrate, namely primary wine; wherein the content of the first and second substances,
the usage amount of the sulfur regulating tablet is 0.0045 wt% of the amount of the premix; the usage amount of the sucrose is 32 wt% of the amount of the premix;
the activation method of the yeast comprises the following steps: putting yeast into 10 times of water, and activating in water bath environment at 31 deg.C for 29 min; the usage amount of the yeast is 0.019 wt% of the amount of the premix;
(5) aging: and (3) ageing and storing the wine in the step (4) at the temperature of 20 ℃ for 95 days, taking out, filtering to remove solid matters, filtering the obtained juice by using a membrane, and filling to obtain the mango wine finished product.
Examples of the experiments
1. Sensory evaluation test: by adopting a systematic scoring method, an evaluation group consisting of 50 persons skilled in food science was used to prepare mango wines according to the preparation methods of examples 1 to 3 and comparative examples 1 to 4, and sensory evaluation was performed. The evaluation indexes are color, taste and smell, tissue form and taste, the total score of the average value of each single item is taken as a scoring result, the total score is 100, the scoring standard is shown in table 1, and the scoring result is shown in table 2.
TABLE 1 sensory Scoring criteria for mango wine
TABLE 2 sensory Scoring results for mango wine
The results in table 2 show that: the higher the total score is, the better the quality of the prepared mango wine is. The highest score of the embodiment 1-3 of the invention indicates that the mango wine with good color, smell, shape and taste can be prepared by the preparation method provided by the invention.
2. Product effect test
The experiment was divided into 7 groups, 20 volunteers of 28-35 years old were selected for each group, and each group was given the mango wine prepared in examples 1-3 and comparative examples 1-4 1 time a day, and moisture of the skin between the brow was measured after 6 months, during which period the volunteers were not allowed to take or use other products for improving skin moisture, and the specific results are shown in table 3.
TABLE 3 Drinking Effect of mango wine
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Skin moisture (%) | 41.8 | 42.5 | 3.0 | 37.0 | 37.2 | 38.9 | 38.4 |
The results in table 3 show that: the skin moisture of the volunteers in examples 1-3 is high, which shows that the mango wine can improve the skin moisture, balance the water-oil balance of the skin and improve the skin condition by frequent drinking, thereby achieving the purpose of maintaining beauty and keeping young.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (5)
1. The preparation method of the mango wine is characterized by comprising the following steps:
(1) raw materials: selecting fresh mango which is 8-9 ripe and free of plant diseases and insect pests, cleaning the mango, removing impurities on mango peel, putting the cleaned mango into water at 85-90 ℃, blanching for 2-4min, taking out the mango, cooling to room temperature, removing mango kernels, and separating mango peel and mango pulp for later use;
(2) putting the mango peel obtained in the step (1) into an ethanol solution with the mass 10-15 times that of the mango peel, treating for 40-50min under the condition of 60-80KHz ultrasonic waves and the temperature of 60-75 ℃, and taking out the mango peel to obtain a coarse peel;
(3) mixing the coarse fruit peel obtained in the step (2) and the mango pulp obtained in the step (1), placing the mixture in a screw press, juicing and crushing the mixture into slurry, adding active enzyme into the slurry, treating the slurry at the temperature of 28-30 ℃ for 40-50min, then treating the slurry for 10-20s at the instant high pressure of 300-350MPa, and filtering the mixture in vacuum to obtain filtrate, namely premix;
the preparation method of the active enzyme comprises the following steps: inoculating Rhizopus oryzae strain to potato glucose agar culture medium, culturing at 28-30 deg.C for 1-2 days, placing spore of the cultured strain into conical flask containing nutrient solution, oscillating at 26-28 deg.C and oscillation speed of 100-120r/min for 40-45min, and diluting to 10% concentration7-9cfu/mL of bacterial suspension is active enzyme; wherein the nutrient solution is prepared from apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose and water according to the weight ratio of 4-6:0.1-0.2:0.4-0.5:0.2-0.3:0.5-0.6:100Mixing the components according to the mass ratio;
(4) adding sulfur adjusting tablets and sucrose into the premix obtained in the step (3), uniformly mixing, adding activated acid-reducing yeast, fermenting in a constant-temperature fermentation tank at 30-31 ℃, stirring once a day, continuously stirring for 3-4 days, fermenting in a closed manner for 2-3 days, filtering to obtain a filtrate, namely a fermentation broth, transferring the fermentation broth into a closed container, sealing for 12-15 days, filtering again, sealing the obtained filtrate in a closed manner, and filtering again for 12-15 days to obtain a filtrate, wherein the obtained filtrate is the primary wine; the activation method of the acid-reducing yeast comprises the following steps: adding acid-reducing yeast into 10 times of water, and activating in 30-32 deg.C water bath environment for 28-30 min; the using amount of the acid reducing yeast is 0.018-0.022 wt% of the amount of the premix; the usage amount of the sulfur regulating tablet is 0.004-0.005 wt% of the amount of the premix;
(5) aging: ageing and storing the primary wine in the step (4) at the temperature of 20 ℃ for 90-100 days, taking out, filtering to remove solid matters, filtering the obtained juice by a membrane, and filling to obtain the finished mango wine.
2. The method for preparing mango wine according to claim 1, wherein in the step (2), the volume fraction of the ethanol solution is 70-80%.
3. The method for preparing mango wine according to claim 1, wherein in the step (3), the active enzyme is used in an amount of 0.015 to 0.020 wt% of the pulp.
4. The method for preparing mango wine according to claim 1, wherein in the step (4), the sucrose is used in an amount of 30-35 wt% of the premix.
5. Mango wine obtained by the production method according to any one of claims 1 to 4.
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