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Mango banana fruit wine and production method thereof

A banana and mango technology, applied in the field of mango banana fruit wine and its production, can solve the problems of inconvenient transportation, difficult storage, high water content, etc., achieve the effects of protecting the liver, simplifying the production process, and beautifying the skin

Inactive Publication Date: 2014-01-08
张月荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, because mangoes have high sugar content and high water content, they are not easy to store and are prone to deterioration. Especially when the mangoes are harvested, when the market does not digest much and the transportation is inconvenient, we can only watch them rot, which is a pity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Mango 100 kg; single crystal rock sugar 20 kg; banana 5 kg, activated yeast liquid 1 kg.

[0035] First activate the yeast. The method of activation is to add sugarcane molasses and purified water to make a diluted liquid with a weight content of 2-5%, and then add 10 grams of brewery’s Saccharomyces cerevisiae per liter of diluted liquid, and then add the yeast to the aqueous solution of sugarcane molasses. It is obtained by culturing at room temperature for 1-2 days.

[0036] Then fresh mangoes are peeled and cored, and the pulp is beaten into a pulp with a beater, and then put into a fermenter. Powdered rock sugar, after pasteurization at 70°C, add activated yeast liquid to carry out anaerobic fermentation. days, it can be fermented completely, and then it is detected, filtered and filled to obtain the product with an alcohol content of 10-12 degrees. There is no need to add any preservatives, flavors, colorings, flavorings, etc.

[0037] Example 2

Embodiment 2

[0039] Mango 100 kg; single crystal rock sugar 25 kg; banana 7 kg; activated yeast 2 kg.

[0040] First activate the yeast. The method of activation is to add sugarcane molasses and purified water to make a diluted liquid with a weight content of 2-5%, and then add 10 grams of brewery’s Saccharomyces cerevisiae per liter of diluted liquid, and then add the yeast to the aqueous solution of sugarcane molasses. It is obtained by culturing at room temperature for 1-2 days. Then fresh mangoes are peeled and cored, and the pulp is beaten into a pulp with a beater, and then put into a fermenter. Powdered rock sugar, after pasteurization at 70°C, add activated yeast liquid to carry out anaerobic fermentation. days, it can be fermented completely, and then it is detected, filtered and filled to obtain the product with an alcohol content of 10-12 degrees. There is no need to add any preservatives, flavors, colorings, flavorings, etc.

[0041] Example 3

Embodiment 3

[0043]Mango 100 kg; single crystal rock sugar 30 kg; banana 10 kg; activated yeast 3 kg.

[0044] First activate the yeast. The method of activation is to add sugarcane molasses and purified water to make a diluted liquid with a weight content of 2-5%, and then add 10 grams of brewery’s Saccharomyces cerevisiae per liter of diluted liquid, and then add the yeast to the aqueous solution of sugarcane molasses. It is obtained by culturing at room temperature for 1-2 days. Then fresh mangoes are peeled and pitted, and the pulp is beaten into a pulp with a beater, and then put into a fermenter. Powdered rock sugar, after pasteurization at 70°C, add activated yeast liquid, and carry out anaerobic fermentation. days, it can be fermented completely, and then it is detected, filtered and filled to obtain the product with an alcohol content of 10-12 degrees. There is no need to add any preservatives, flavors, colorings, flavorings, etc.

[0045] Example 4

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PUM

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Abstract

The invention relates to a mango banana fruit wine and a production method thereof. The production method comprises the steps of peeling and denucleating fresh mangos, beating the fruit pulp of the mangos into pulp by using a beating machine, and placing the pulp into a fermentation tank; peeling bananas, beating the bananas into pulp by using a pulverizing machine, and placing the pulp into the fermentation tank; pouring crystal sugar which is ground into powder into the fermentation tank according to a ratio, performing pasteurization at 70 DEG C, adding activated yeast and performing anaerobic fermentation, wherein the fermentation tank is a wood barrel, a colored glass jar or a ceramic tank, the temperature is 20-30 DEG C and the time is controlled to be 8 to 20 days, so that fermentation can be performed completely; detecting, filtering and filling to obtain a product, wherein the alcoholic strength is 10-12 degrees. The fruit wine provided by the invention is a healthy drink with the effects of preventing and treating cardiovascular diseases, clearing the intestines and stomach, treating constipation, clearing heat, moistening the lung, resisting polydipsia, replenishing essence, relieving alcoholism and the like.

Description

technical field [0001] The invention relates to a method for making fruit wine food, in particular to mango banana fruit wine and a production method thereof. Background technique [0002] Fruit wine is a low-alcohol beverage wine made from fruits or wild fruits in the four seasons of spring, summer, autumn and winter, which are brewed through crushing, juicing, fermentation and other processes, such as folk wine, apple wine, orange wine , plum (plum) wine, etc. The production method of fruit wine is relatively simple. Generally, no additional yeast is needed. The main reason is that there will be some wild yeast on the skin of the fruit. juice and ferment for a period of time, and the alcohol content can reach more than 10 degrees. If sucrose and yeast are added, the alcohol content can be increased and the fermentation can be shortened. Families can brew some fruit wine for drinking. Compared with liquor and beer, fruit wine It has higher nutritional value and better heal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 张月荣
Owner 张月荣
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