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

Inactive Publication Date: 2013-05-22
李友志
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, due to the short storage time of mangoes, fresh fruits are easily rotte

Method used

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  • Mango wine and preparation method thereof

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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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Abstract

The invention discloses a preparation method of a mango wine; the preparation method comprises the following processes of selecting raw materials, processing raw materials, pulping, decomposing by enzyme, slurry-slag separation, pre-fermentation, post-fermentation, ageing, filtering, sterilizing and canning packaging. By adopting the preparation method disclosed by the invention, the further processing of mango is solved and the additional value of the mango wine is also increased. And the invention further provides a mango wine prepared according to the preparation method.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mango wine and a preparation method thereof. Background technique [0002] Mango is one of the famous tropical fruits. Because of its delicate flesh and unique flavor, it is deeply loved by people, so it is known as the "king of tropical fruits". Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Every 100 grams of pulp contains 56.4-137.5 mg of vitamin C, and some can be as high as 189 mg; the sugar content is 14-16%; the seeds contain 5.6% protein; 16.1% fat; 69.3% carbohydrates. [0003] However, due to the short storage time of mangoes, the fresh fruits are extremely perishable and deteriorated, so it is extremely important to carry out deep processing of ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 李友志
Owner 李友志
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