Mango wine and preparation method thereof
A technology of mango wine and mango, which is applied in the field of food processing, can solve the problems of perishable fresh fruit and short storage time of mango, and achieve the effect of realizing nutritional value and simple preparation method
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[0020] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.
[0021] The invention provides a kind of preparation method of mango wine, comprises the following operations:
[0022] (1) Selection of raw materials: select suitable mango varieties, and select fresh, ripe mangoes free of diseases and insect pests;
[0023] (2) Raw material processing: peel and remove the core after cleaning the selected mangoes;
[0024] (3) beating: beating the cleaned and peeled mangoes to obtain mango puree;
[0025] (4) Enzymolysis: put the mango puree in an enzymolysis tank, add pectinase or protease, and perform enzymolysis at 40-60°C for 1-4 hours;
[0026] (5) Separation of pulp and residue: Centrifuge the mango pulp that has completed the enzymatic hydrolysis process to obtain mango juice, and sterilize the mango juice;
[0027] (6) Pre-fermentation: add 0.2-0.4% activated yeast of mango juice weight to the steril...
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