Brewing method of high-degree mango wine
A mango wine and advanced technology, applied in the brewing field of high-quality mango wine, can solve the problems of increasing the amount of mango, increasing the saccharification rate, poor wine quality, etc., to improve the utilization efficiency, increase the wine yield, and have a unique flavor. Effect
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Embodiment 1
[0026] A brewing method of high mango wine, comprising the following steps:
[0027] (1) Select fresh mango raw materials that are free from diseases and insect pests, wash them, peel and remove the core, crush the pulp into pulp, and place it in the brewing tank;
[0028] (2) Grind licorice and tangerine peel, add sucrose and water and mix thoroughly to obtain a pretreatment liquid, add it to the brewing tank in step (1), mix it with mango pulp evenly to obtain a fermented liquid, seal it and let it stand for 2 days; , the mass ratio of the pretreatment liquid and the mango pulp is 1:2;
[0029] The distribution ratio of the components in the pretreatment liquid is as follows: 10 parts of ground licorice powder, 30 parts of ground tangerine peel powder, 50 parts of sucrose, and 80 parts of water;
[0030] (3) Add strains to the fermentation liquid in step (2), stir evenly, seal with plastic film, stir once a day, continuously stir for 8 days, and then seal and ferment at a c...
Embodiment 2
[0036] A brewing method of high mango wine, comprising the following steps:
[0037] (1) Select fresh mango raw materials that are free from diseases and insect pests, wash them, peel and remove the core, crush the pulp into pulp, and place it in the brewing tank;
[0038] (2) Grind licorice and tangerine peel, add sucrose and water and mix thoroughly to obtain a pretreatment liquid, add it to the brewing tank in step (1), mix it with mango pulp evenly to obtain a fermented liquid, seal it and let it stand for 2 days; , the mass ratio of the pretreatment liquid and the mango pulp is 1:2;
[0039] The distribution ratio of each component in the pretreatment liquid is as follows: 10 parts of ground licorice powder, 30 parts of ground tangerine peel powder, 40 parts of sucrose, and 80 parts of water;
[0040] (3) Add strains to the fermentation liquid in step (2), stir evenly, seal with plastic film, stir once a day, continuously stir for 8 days, and then seal and ferment at a c...
Embodiment 3
[0046]A brewing method of high mango wine, comprising the following steps:
[0047] (1) Select fresh mango raw materials that are free from diseases and insect pests, wash them, peel and remove the core, crush the pulp into pulp, and place it in the brewing tank;
[0048] (2) Grind licorice and tangerine peel, add sucrose and water and mix thoroughly to obtain a pretreatment liquid, add it to the brewing tank in step (1), mix it with mango pulp evenly to obtain a fermented liquid, seal it and let it stand for 2 days; , the mass ratio of the pretreatment liquid and the mango pulp is 1:2;
[0049] The distribution ratio of each component in the pretreatment liquid is as follows: 5 parts of ground licorice powder, 20 parts of ground tangerine peel powder, 40 parts of sucrose, and 80 parts of water;
[0050] (3) Add strains to the fermentation liquid in step (2), stir evenly, seal with plastic film, stir once a day, continuously stir for 7 days, then seal and ferment for 20 days ...
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