Preparation method for mango-pawpaw mixed fruit wine

A technology for compounding fruit wine and papaya, applied in the preparation of alcoholic beverages, etc., can solve the problem of high alcohol content, and achieve the effect of fragrant wine, harmonious taste and long aftertaste

Inactive Publication Date: 2013-10-16
张松波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of juice wine is after all an alcoholic drink blended with white wine, which has a high alcohol content and is not suitable for women and minors to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Mango and papaya are peeled, pitted and beaten respectively to obtain mango pulp and papaya pulp;

[0017] 2) Mix mango pulp and papaya pulp at a weight ratio of 3:1, add SO 2 Antibacterial, SO per liter of mixed slurry 2 The addition amount of is 50mg, and honey is added to the mixed slurry to adjust its sugar content to 20°Brix;

[0018] 3) Add 0.04% of its weight yeast to the preparation liquid in step 2), and ferment at pH 3.64 and temperature 23°C, and stop fermentation when the residual sugar content in the preparation liquid is 1%;

[0019] 4) Filter the fermentation broth in step 3), and collect the filtrate;

[0020] 5) Add chitosan to the filtrate at a ratio of 0.5 g / L for clarification, filter out the precipitate, sterilize at 60° C. for 20 minutes, and age for 20 days to obtain the product.

Embodiment 2

[0022] 1) Mango and papaya are peeled, pitted and beaten respectively to obtain mango pulp and papaya pulp;

[0023] 2) Mix mango pulp and papaya pulp at a weight ratio of 4:1, add SO 2 Antibacterial, SO per liter of mixed slurry 2 The addition amount of is 100mg, and honey is added to the mixed slurry to adjust its sugar content to 20°Brix;

[0024] 3) Add 0.06% of its weight of yeast to the preparation solution in step 2), and ferment at pH 4.4 and temperature 31°C. When the residual sugar content in the preparation solution is 1%, stop the fermentation;

[0025] 4) Filter the fermentation broth in step 3), and collect the filtrate;

[0026] 5) Add chitosan to the filtrate at a ratio of 1.5 g / L for clarification, filter out the precipitate, sterilize at 65°C for 20-25 minutes, and age for 35 days to obtain the product.

Embodiment 3

[0028] 1) Mango and papaya are peeled, pitted and beaten respectively to obtain mango pulp and papaya pulp;

[0029] 2) Mix mango pulp and papaya pulp at a weight ratio of 3.6:1, add SO 2 Antibacterial, SO per liter of mixed slurry 2 The addition amount of is 72mg, and honey is added to the mixed slurry to adjust its sugar content to 20°Brix;

[0030] 3) Add 0.05% of its weight yeast to the preparation solution in step 2), and ferment at pH 3.9 and temperature 29°C, and stop fermentation when the residual sugar content in the preparation solution is 1%;

[0031] 4) Filter the fermentation broth in step 3), and collect the filtrate;

[0032] 5) Add chitosan to the filtrate at a ratio of 1.2 g / L for clarification, filter out the precipitate, sterilize at 62°C for 22 minutes, and age for 30 days to obtain the product.

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PUM

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Abstract

The invention provides a preparation method for mango-pawpaw mixed fruit wine. The method comprises the following steps: 1) a mango and a pawpaw are subjected to peel removing, coring and mashing, so as to obtain mango syrup and pawpaw syrup; 2) mixing the mango syrup and the pawpaw syrup as per the weight ratio of 2 to 1,adding the mixed syrup of every liter with 50-100 mg of SO2 anti-bacteria, and blending the sugar degree of the mixed syrup to 20 degrees Brix; 3) adding the blended liquid in the step 2) with yeast of which the weight is 0.04-0.06% of that of the blended liquid, fermenting at the pH value of 3.6-4.4 and temperature of 23-31 DEG C, and stopping fermenting when the residual sugar in the blended liquid is 1%; and 4) performing filtering, clarifying, sterilization, and aging to the fermentation liquor in the step 3), so as to obtain the mango-pawpaw mixed fruit wine. According to the invention, the nutritional ingredients in the mango and the pawpaw are integrated, the produced mixed fruit wine is more fragrant in the fumes of wine, and various functions of health care and disease prevention can be realized.

Description

technical field [0001] The invention relates to the field of making fruit wine, in particular to a method for preparing compound fruit wine made of mango and papaya. Background technique [0002] Mango is a perennial plant of the cactus Anacardiaceae. It is rich in nutrients, especially rich in carotene and vitamin C. It is called the "king of tropical fruits". Mango is sweet and sour in taste, cool in nature and non-toxic. It has the functions of clearing heat and promoting body fluid, quenching thirst and diuresis, benefiting stomach and stopping vomiting. Papaya, known as the "King of Baiyi Fruits", belongs to the Rosaceae family and is a small deciduous tree or shrub. The fruit is rich in papain, papain, rennet, and carotene, and is rich in more than 17 kinds of amino acids and various nutritional elements. Anti-cancer, anti-cancer, enhance physical fitness and other effects. Making fruit wine with mango and papaya as raw materials has significant resource advantages,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张松波
Owner 张松波
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