CN110042030A - A kind of mango wine and preparation method thereof - Google Patents

Abstract

A kind of mango wine disclosed by the invention, raw material include mango pulp, lactic acid, sugar, yeast.The present invention also provides the methods for preparing the mango wine, including (1) material prepares；(2) mango pulp is first packed into stainless steel barrel in time, lactic acid, sugar is then added, stirs evenly, sulphur piece is then added, disinfection is added yeast after 12 hours, stirs evenly, and seals；(3) it ferments；(4) except wine emits and wine mud；(5) it clarifies；(6) store sth. in a cellar.It the advantage is that, by this fruit for being not easy to be squeezed into juice of mango, fruit wine is also prepared, makes the crowd for liking mango taste in this way, can also drink the fruit wine for oneself liking taste.Technical support is provided to make good mango wine.

Description

A kind of mango wine and preparation method thereof

Technical field

The invention belongs to Eaux-De-Vie technical field, specially a kind of mango wine and preparation method thereof.

Background technique

Fruit wine is using fruit as raw material, and fermented manufactured alcoholic beverage belongs to mild drinking wine, alcoholic strength exists more Between 14-18 °.Rich in sugar, organic acid, vinegar class and multivitamin, and the super oxygen with enhancing immune function rich in Compound mutase, often drink fruit wine can effective diseases such as prevention of arterial hardening, cerebrovascular, can effectively treat anaemia, fruit Wine is favored with the features such as low, healthy, full of nutrition by the majority of consumers.Study in the prior art it is more be grape wine, Blueberry wine, this kind of berry are inherently rich in the tartaric acid of inebriant needs, malic acid, citric acid, also facilitate juicing, are suitable for hair Therefore how ferment in the art, enriches attention of the wine of other fruit varieties increasingly by more scholars.

Summary of the invention

For the type of abundant Eaux-De-Vie in the prior art, the present invention provides a kind of mango wines and preparation method thereof, real Existing purpose is that by this fruit for being not easy to be squeezed into juice of mango, fruit wine is also prepared, makes the people for liking mango taste in this way Group, can also drink the fruit wine for oneself liking taste.

To achieve the goals above, a kind of mango wine provided by the invention, raw material include mango pulp, lactic acid, sugar, ferment Mother, mass percent of the mango pulp in raw material are 88%, and mass concentration of the lactic acid in raw material is 0.5g/kg, is added The quality of the sugar added makes pol in mango wine reach 25%, when mango pulp, lactic acid, saccharic amount summation are 100kg, yeast Additional amount is 20g.

The present invention also provides the methods for preparing above-mentioned mango wine, include the following steps:

(1) material prepares: by the cleaning of full ripe mango, stoning, crushing mashing；

(2) mango pulp is first packed into stainless steel barrel in time, lactic acid, sugar is then added, stirs evenly, seals, then exists 100kg pulp adds 15g sulphur piece, stirs evenly, and carries out disinfection 12 hours, yeast is then added, stirs evenly, sealing；

(3) ferment: fermentation time 18d, fermentation temperature are 27 DEG C, and illumination is dark, are divulged information 20 minutes within every 2 days；

(4) except wine emits and wine mud: first removing the wine floated in fermentation liquid and emit, then will take out supernatant and be packed into stainless steel barrel In, remaining wine mud is abandoned；

(5) it clarifies: clarifying agent is added in the supernatant of taking-up, is stirred evenly, seals 2 weeks, then supernatant is taken to store sth. in a cellar；

(6) store sth. in a cellar: temperature is 18 DEG C, and illumination is dark, is divulged information every 2 weeks half an hour.

Further, the mass concentration that clarifying agent is added in the step (4) in fermentation liquid is 2g/kg, the clarification Agent is egg white precipitating reagent.

By adopting the above technical scheme, beneficial effect of the present invention includes: by this water for being not easy to be squeezed into juice of mango to the present invention Fruit wine is also prepared in fruit, makes the crowd for liking mango taste in this way, can also drink the fruit wine for oneself liking taste.For brewing Good mango wine provides technical support.

Specific embodiment

The present invention is further illustrated below in conjunction with specific embodiment.

Embodiment one: a kind of mango wine provided by the invention, raw material include mango pulp, lactic acid, sugar, yeast, mango Mass percent of the pulp in raw material is 88%, and mass concentration of the lactic acid in raw material is 0.5g/kg, the sugar of addition Quality makes pol in mango wine reach 25%, and when mango pulp, lactic acid, saccharic amount summation are 100kg, the additional amount of yeast is 20g。

The present invention also provides the methods for preparing above-mentioned mango wine, include the following steps:

(1) material prepares: by the cleaning of full ripe mango, stoning, crushing mashing；

(mango pulp is first packed into stainless steel barrel by (2) in time, and lactic acid, sucrose is then added, stirs evenly, then exists 100kg pulp adds 15g sulphur piece, stirs evenly, and carries out disinfection 12 hours, yeast is then added, stirs evenly, sealing；

(3) ferment: fermentation time 18d, fermentation temperature are 27 DEG C, and illumination is dark, are divulged information 20 minutes within every 2 days；

(4) except wine emits and wine mud: first removing the wine floated in fermentation liquid and emit, then will take out supernatant and be packed into stainless steel barrel In, remaining wine mud is abandoned；

(5) it clarifies: clarifying agent is added in the supernatant of taking-up, is stirred evenly, seals 2 weeks, then supernatant is taken to store sth. in a cellar.

(6) store sth. in a cellar: temperature be 18 DEG C, illumination be dark, every 2 weeks divulge information half an hour it is further, in the step (4) The mass concentration that clarifying agent is added in fermentation liquid is 2g/kg, and the clarifying agent is egg white precipitating reagent.

The following are the present invention after the amount, pol, fermentation of selection malic acid except schlempe and wine emit time, clarifying agent and use The part test example of the conditional parameters such as amount:

1, the setting handled, acidity setting: (1) lactic acid (g/kg): 0,0.3,0.5,0.7,0.9,1.1；Pol setting: (2) sugar content (%): 19,22,25,28；(3) except wine mud and wine emit the time (d): 14,18,22,26；(4) yeast dosage (g/ kg)0,0.1,0.2,0.4,0.6,0.8；(5) Temperature Treatment (DEG C): 20,27, natural (14-32): (6) different cultivars: new awns, Jin Huangmang, Australia awns, apple awns；(7) egg white precipitating reagent dosage (g/kg): 0,1,2,3.

1.1 measurement method

(1) measurement (PH meter, model: PHS-3C, You Ke instrument company) of pH

(2) measuring method (densimeter method) of alcoholic strength

20 DEG C of wine samples are accurately measured with 100ml volumetric flask to pour into 1000ml round-bottomed flask, then are rinsed and held with about 100ml water Measuring bottle, washing lotion are poured into round-bottomed flask simultaneously, are set heating distillation (using coil condenser) on 600W electric furnace and are opened cooling water, use Former volumetric flask receives distillate (with the big minor adjustment vapo(u)rizing temperature of cooling water, the temperature of distillate being made to be no more than 25 DEG C).It will distillation Liquid, which shakes up, pours into 100ml graduated cylinder, selects suitable accurate alcohol meter, eyes head-up, and reading is read meniscus lower edge, recorded simultaneously Temperature looks into alcohol temperature, concentration conversion table, obtains the alcoholic strength of tested wine sample.Acquired results retain to 1 decimal.

(3) measurement method (Fehling method) of pol

1. preliminary experiment: Fei Linshi A, each 5ml of B liquid are taken, is placed in 250ml triangular flask, water 50ml is added, wine sample 5ml is added, It is heated to boiling.It under fluidized state, is titrated to 0.25% glucose solution light blue, the methine orchid of 2 drops 1% is added to refer to Show agent, continue to be titrated to blue completely disappearing, record consumed by glucose solution ml.2. formal test: taking Fehling Each 5ml of family name's A, B liquid, is placed in 250ml triangular flask, adds water 50ml, and wine sample 5ml is added.Then it is added 1ml's fewer than preliminary experiment 0.25% glucose solution is heated to boiling and be kept for 2 minutes.Add 2 drop methine orchid indicator, under fluidized state, 1 In minute to terminal with glucose solution titration, ml of consumption, reading to 2 significant digits are recorded.3. calculating: reduction [in formula: S- Fei Linshi A, each 5ml of B liquid are equivalent to grape for sugar × F × 1000 (with glucose meter, g/L)=[(S-G × V)/5] The grams of sugar；The actual concentrations of G- glucose solution, g/mL；V- (titrating twice) consumes the average external volume of glucose solution, mL；5- sample volume, mL；When F- prepares 5~8g/L sample containing sugar, the extension rate of wine sample；Acquired results retain to 1 small Number].

(4) measurement≤400mg/L (magenta-sulfurous acid spectrophotometry) of methanol content

1. taking sample mango wine 1mL, 5mL is added water to, adds 2mL KMnO4-H3PO4 solution, is mixed, 10min is placed.2. plus Mono- oxalic acid solution of 2mL H2SO4, after mixing, then plus the pinkish red sulfurous acid solution of 5mL, mix, in 25 DEG C of standing 0.5h.3. using 2cm cuvette is the solution zeroing in the colorimetric cylinder of O with methanol content, measures A590nm value at Yu Bochang 590nrn.4. basis Standard regression curve finds out methanol content.5. regression curve y=0.4328x+0.0144, R²=0.9973.

(5) measuring method≤250mg/L (iodine solution titration) of total sulfur dioxide content

1. drug prepares: iodine standard solution (0.1mol/L): weighing 6.5g iodine and 17.5g potassium iodide, is dissolved in 50 milliliters of water In, 500 milliliters are diluted to, mixing is stored in brown tool plug bottle；Iodine standard solution (0.02mol/L): 50 milliliters of iodine marks are drawn Quasi- solution (0.1mol/L) is diluted with water to 250 milliliters, mixes；Configuration Starch Indicator solution: 1 gram of soluble starch is weighed It is tuned into paste with little water, is slowly added into 100 milliliters of boiling water, boils, lets cool spare, this solution (10g/L) is ready-to-use；Hydrogen Sodium hydroxide solution: weighing 100g sodium hydroxide, dissolved with water, and is diluted to 1000 milliliters, mixes this solution (100g/L)；Sulfuric acid Solution: taking 250 milliliters of concentrated sulfuric acids, is slowly added in 750 milliliters of water.2. drawing 25 milliliters of mango wine sample is placed in triangular flask In, 25 milliliters of sodium hydroxide solutions are added, are then put it at 20 DEG C of air-conditioned room 15 minutes.Each sample does three parts.③ Sample takes out from air-conditioned room, and 1 milliliter of Starch Indicator solution and 10 milliliters of sulfuric acid solutions are added in each bottle.4. molten with iodine standard Liquid (0.02mol/L) be titrated to it is light blue, keep 30s it is constant be terminal, write down consumption iodine standard solution consumption volume. It is titrated with iodine standard solution, record consumption volume calculates content of sulfur dioxide.

(6) measuring method (bottle method) of sugar-free extract

1. step: 20 DEG C of wine samples 100 or 200mL are accurately measured in beaker, with the multiple flush volume bottle of distilled water, washing lotion It pours into beaker simultaneously, sets heating on electric furnace and drive alcohol.When wine sample is evaporated to one third, removes, be cooled to 19~20 DEG C plus water, be settled to original volume.Attached temperature specific gravity bottle is thoroughly cleaned, then successively washs drying with ethyl alcohol, ether and weighs to obtain attached temperature Specific gravity bottle self weight is G1；It will boil 30 minutes and be cooled to 19 DEG C of distilled water and fill specific gravity bottle, loading onto enclosure temperature meter, (nothing rises in bottle Bubble), it immerses in 20 ± 0.1 DEG C of constant temperature water baths, until specific gravity bottle thermometer rises to 20 DEG C, and after stablizing 30 minutes, is removed with filter paper The water for removing spilling side pipe, covers small cover immediately, dries, and weighing obtains the total weight of attached temperature specific gravity bottle and water, is G3；Again by attached temperature ratio Weight bottle cleans drying, to need sample to replace water, by above-mentioned steps sample and attached temperature specific gravity bottle to be total to weight be referred to as G2.

2. calculating: sample specific gravity γ (20/4)=(G2-G1) × 0.99823/ (G3-G1).In formula: 0.99823- is γ (20/20) is scaled the coefficient of (20/4) γ；The weight of the attached temperature specific gravity bottle of G1-；G2- sample and attached temperature specific gravity bottle are total to Weight；The total weight of G3- water and attached temperature specific gravity bottle.According to specific gravity is measured, total extractives are obtained.Sugar-free extract (g/L)=total leaching Object-[(total reducing sugar-reduced sugar) × 0.95+ reduced sugar].

1.2 statistical analysis

Stst software with Agricultural University Of Nanjing king beautiful spring-time teaching inventive is for statistical analysis.

2. result and analysis

Influence of 2.1 lactic acid to mango Quality of Liquors

Influence (be shown in Table 1) of the lactic acid to mango Quality of Liquors.Azymic when lactic acid and dosage are 3.0 is not added；With lactic acid plus The increase of amount, pH, alcoholic strength, residual sugar amount, methanol content are in gradually decrease trend；But total SO₂Content is in the trend being gradually increasing； Thus processing in, the content indifference of dry matter is anisotropic.All indexs meet state quality standard, according to 6 indexs It is comprehensively compared, lactic acid dosage most preferably 0.5g/kg.Effect distinguishes 0.5 ﹥, 0.7 ﹥, 0.9 ﹥, 1.1 ﹥, 0.3 ﹥ by the good processing to poor sequence 0。

Influence of 1 lactic acid of table to mango Quality of Liquors

Influence of 2.2 pols to mango Quality of Liquors

Influence (be shown in Table 2) of the pol to mango Quality of Liquors.With the increase of pol, pH, alcoholic strength, methanol content are in gradually Ascendant trend；But residual sugar amount and total SO₂Content is in the trend being gradually reduced；The content of dry matter is also in the trend of rising.This hair The pol of bright middle meaning is that general original mango pulp sugar content 14%, rear addition sucrose 11% add up to containing sugar 25%, all fingers Mark meets state quality standard, is compared according to 6 index comprehensives, lactic acid dosage most preferably 25%.Effect is by good to poor sequence Processing distinguish 25 ﹥, 22 ﹥, 28 ﹥ 19.

Influence of 2 pol of table to mango Quality of Liquors

2.3 remove influence of the wine mud time to mango Quality of Liquors

Influence (being shown in Table 3) except the wine mud time to mango Quality of Liquors.With the delay for removing the wine mud time, pH and dry matter are in The trend being gradually reduced；Methanol and total SO₂Content is in be gradually increasing trend；Alcoholic strength is in downward trend after first rising；Residual sugar Amount is in the trend risen after falling before；All indexs meet national standard, are compared according to 6 index comprehensives, when removing wine mud Between best 18 days (i.e. fermentation time).Effect distinguishes 18 ﹥, 14 ﹥, 22 ﹥ 26 by the good processing to poor sequence.

Table 3 removes influence of the wine mud time to mango Quality of Liquors

Influence of the 2.4 saccharomycete dosages to mango Quality of Liquors

Influence (be shown in Table 4) of the saccharomycete dosage to mango Quality of Liquors.Azymic when saccharomycete is not added, but saccharomycete dosage is When normal 0.1g/kg, fermentation Quality of Liquors is deteriorated, and (alcoholic strength is reduced, methanol and total SO₂Content increases)；When yeast dosage is more than When 0.2g/kg (mango pulp, lactic acid, the saccharic amount summation) of normal usage, all index indifferences are anisotropic significant, according to 6 Index comprehensive compares, and removes wine mud time optimal 18 days.Effect distinguishes 0.2,0.4,0.6,0.8 ﹥ 0.1 by the good processing to poor sequence ﹥ 0.

Influence of the 4 saccharomycete dosage of table to mango Quality of Liquors

Influence of 2.5 temperature to mango Quality of Liquors

Between each processing of influence (being shown in Table 5) of the temperature to mango Quality of Liquors there is extremely significant difference in pH.All indexs Meet state quality standard, compared according to 6 index comprehensives, optimization process is temperature 27 (DEG C).Effect is by good to poor sequence Processing distinguish 27 ﹥ nature ﹥ 20.

Influence of 5 temperature of table to mango Quality of Liquors

Influence of 2.6 different cultivars to mango Quality of Liquors

Influence (be shown in Table 6) of the different cultivars to mango Quality of Liquors.Between each processing there is extremely significant difference in pH；Alcoholic strength Jin Huangmang highest, and difference is extremely significant between other threes；Residual sugar amount and methanol content, indifference between Jin Huangmang and Australia awns It is different, indifference between Xin Mang and apple awns；Total SO₂The bright awns of content gold is minimum, followed by new awns；The content of dry matter is in gradually to drop Low trend.All indexs meet state quality standard, but methanol and total SO₂Content more low quality it is better, according to 6 Index comprehensive compares, and Jin Huangmang kind is best.Effect is respectively by the good processing to poor sequence: the new awns ﹥ apple of Jin Huangmang ﹥ Australia awns ﹥ Fruit awns.

Influence of 6 kind of table to mango Quality of Liquors

Influence of the 2.7 egg white precipitating reagents to mango Quality of Liquors

Influence (be shown in Table 7) of the egg white precipitating reagent to mango Quality of Liquors.The equal indifference of all processing in addition to turbidity, with The raising of egg white concentration, turbidity be gradually reduced, when be higher than 2g/kg when, turbidity no longer declines.All indexs meet state Family's quality standard, compares, egg white concentration most preferably 2g/kg according to 7 index comprehensives.Effect is by the good processing point to poor sequence It is not 2,3 ﹥, 1 ﹥ ﹥ 0.

Influence of the 7 egg white precipitating reagent of table to mango Quality of Liquors

2.8 influence of the different clarifying agents to mango Quality of Liquors

Influence (be shown in Table 8) of the different clarifying agents to mango Quality of Liquors.The equal indifference of all processing in addition to turbidity, according to Turbidity effect is by the good sequence to difference: egg white ﹥ bentonite ﹥ gelatin.

Influence of the different clarifying agents of table 8 to mango Quality of Liquors

The clarifying agent egg white that the present invention uses has the advantage that (1) egg white has life compared with gelatin and bentonite Reason activity；(2) egg white is full of nutrition: every 100 grams of egg whites are containing 10 grams of protein, 0.1 gram of fat, 1 gram of carbohydrate, ash Point 0.6 gram, 19 milligrams of calcium, 16 milligrams of phosphorus, 0.3 milligram of iron and vitamin abundant etc.；(3) clarifying effect is preferable.

2.9 mango juices and the main beneficiating ingredient of mango wine compare

Mango juice and the main beneficiating ingredient of fruit wine compare and (are shown in Table 9).Vc is played an important role: being conducive to tissue trauma mouth Faster healing；Extend the human body service life；Improve the utilization of iron, calcium and folic acid；Prevent cardiovascular disease；Promote the life of tooth and bone It is long, prevent gum bleeding；Enhance human body to the anti-stress ability of external environment and immunity etc..The main function of amino acid: people Body can directly absorb amino acid；Play nitrogen balance；It participates in constituting enzyme, hormone, some vitamin；Delay senescence etc..Vitamin A Play a significant role: maintaining normal vision function；It safeguards the health of Epithelial cell and promotes the synthesis of immunoglobulin；Dimension Hold bone normal growth and development；Promote growth and reproduction；Inhibit tumour growth.Alcohol in fruit wine can promote blood circulation.Awns There is extremely significant difference in the content of Vc, amino acid and alcohol in fruit fruit juice and fruit wine, and fruit wine is much higher than fruit juice.

9 mango juice of table and the main beneficiating ingredient of fruit wine compare

Type	Vc(g/kg)	Amino acid (g/kg)	Va(mg/kg)	Alcoholic strength (%)
					Mango juice	0.13bB	0.11bB	1.96bB	0bB
Mango wine	0.0.28aA	1.82aA	3.8aA	13.4aA

It can be seen that the production optimum condition of mango wine is lactic acid 0.5g/kg, sugar content 25%, except the wine mud time is 18 It, 27 DEG C of temperature, the time 18d emitted except schlempe and wine, yeast dosage be 0.2g/kg, temperature is 27 (DEG C), kind Jin Huang Awns, egg white precipitating reagent dosage 2g/kg, this test provide technical support to make good mango wine.

The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.

Claims (3)

1. a kind of mango wine, which is characterized in that raw material include mango pulp, lactic acid, sugar, yeast, and mango pulp is in raw material In mass percent be 88%, mass concentration of the lactic acid in raw material be 0.5g/kg, addition sugar quality make mango wine Middle pol reaches 25%, and when mango pulp, lactic acid, saccharic amount summation are 100kg, the additional amount of yeast is 20g.

2. a kind of method for preparing mango wine described in claim 1, which is characterized in that this method comprises the following steps:

(1) material prepares: by the cleaning of full ripe mango, stoning, crushing mashing；

(2) mango pulp is first packed into stainless steel barrel in time, lactic acid, sucrose is then added, stirs evenly, then in 100kg fruit Slurry plus 15g sulphur piece, stir evenly, carry out disinfection 12 hours, yeast is then added, stirs evenly, and seal；

(3) ferment: fermentation time 18d, fermentation temperature are 27 DEG C, and illumination is dark, are divulged information 20 minutes within every 2 days.

(4) except wine emits and wine mud: it first removes the wine floated in fermentation liquid and emits, then will take out supernatant and be fitted into stainless steel barrel, Remaining wine mud is abandoned；

(5) it clarifies: clarifying agent is added in the supernatant of taking-up, is stirred evenly, seals 2 weeks, then supernatant is taken to store sth. in a cellar；

(6) store sth. in a cellar: temperature is 18 DEG C, and illumination is dark, is divulged information every 2 weeks half an hour.

3. preparation method according to claim 2, which is characterized in that clarification is added in the step (4) in fermentation liquid The mass concentration of agent is 2g/kg, and the clarifying agent is egg white precipitating reagent.