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Method for processing mango fruit wine

A technology of mango fruit wine and processing method, which is applied in the field of fruit wine processing, can solve the problems of unstable color, long aging time of fruit wine, poor enzymatic hydrolysis effect, etc., to ensure the taste, improve the juice yield, and overcome the poor filtering effect Effect

Inactive Publication Date: 2019-03-26
程颖杰
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing mango wine has defects such as low mango juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color and other defects in the production method of mango wine. Mango wine processing method with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

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Effect test

Embodiment Construction

[0017] Example 1:

[0018] 1. Raw material pretreatment: select 70kg of fresh, disease-free mangoes and wash them as spare raw materials;

[0019] 2. Mixing and beating: mix the cleaned mango with 30kg of bran, the fineness of the bran is 150 mesh, the mixing and soaking time is 30 hours, the temperature is 38°C, and beating is done;

[0020] 3. Composite enzyme treatment: take 3.5kg of pectinase, 0.75kg of cellulase and 0.75kg of hemicellulase, mix them, place them in the pulp treated by beating at a ratio of 5% by weight, control the temperature at 45°C, and for 7 hours;

[0021] 4. Juicing and filtering: Juicing and filtering the slurry treated with compound enzymes to obtain mango pulp;

[0022] 5. Enzymatic clarification: add 1.5kg of pectinase to the weight of mango pulp, control the temperature at 38°C, and take 5 hours to obtain mango liquid;

[0023] 6. Yeast strain: isolate fruit wine yeast from the surface of mango, cultivation soil, etc., and screen suitable win...

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PUM

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Abstract

The invention discloses a method for processing mango fruit wine. The method comprises the following steps: screening fresh and disease-free mangoes, cleaning, mixing with bran, pulping, performing complex enzyme treatment, juicing, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, clarification, packaging, sterilizing and obtaining the finished product. The mango fruit winemade by the method disclosed by the invention is strong in fruity flavor, stable in color, mellow in taste and excellent in quality, and the utilization rate of raw materials is improved.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of mango fruit wine. Background technique [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions. The prospect is unimaginable. Contents of the invention [0003] The technical problem to be solved by the present invention is that existing mango wine has defects such as low mango juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color and other ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/044C12H1/07C12R1/865
CPCC12G3/02C12H1/0408C12H1/063
Inventor 程颖杰
Owner 程颖杰
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