Technology for biologically brewing grosvenor momordica fruit and mango wine

Abstract

The invention discloses a technology for biologically brewing grosvenor momordica fruit and mango wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; and 8, blending. Clarification is carried out before and after fermentation in the technology for biologically brewing the grosvenor momordica fruit and mango wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the grosvenor momordica fruit and mango wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and the wine flavor.

Description

Technical field

[0001] The present invention is a biotechnology field. Specifically, it involves a process of biological brewing Luo Han Guo and Mango Fruit Wine. Background technique

[0002] Mangifra Indica, Clasitarian.It is an evergreen tree native to India, leaf leather, alternate; cold, small flowers, yellow or light red.The mango fruit contains sugar, protein, and crude fiber. The vitamin A's precursor carotene components contained in mango are particularly high and are rare in all fruits.Secondly, the content of vitamin C is not low.Minerals, protein, fat, sugar, etc. are also their main nutritional ingredients.Mango is one of the famous tropical fruits. Because of its delicate pulp, unique flavor, rich nutrition, and well -loved, it is known as the "tropical king".

[0003] Mango is rich in Yunnan, Guangxi, Guangdong, Fujian, and Taiwan. It is born on a hillside of 200-1350m altitude, and the forests of the river valley or wilderness.Distributed in India, Bangladesh, Cen...

Examples

Embodiment 1

[0031] A kind of technology of biological brewing Luo Han Guo, mango fruit wine, this technology comprises the following steps:

[0032] (1) Mango selection: Select a 3-year-old mango tree in Liucheng, harvest mango fruits that mature in May, reserve a 3mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;

[0033] (2) Mango treatment: Soak the spare fruit in salt water for 15 minutes, rinse it once with clean water, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to disinfect the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;

[0034] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 100-mesh sieve to remove slag and slag to obtain juice, and immediately use 15% sulfurous acid to sterilize the juice;

[0035] (4) Clarifi...

Embodiment 2

[0043] A kind of technology of biological brewing Luo Han Guo, mango fruit wine, this technology comprises the following steps:

[0044] (1) Mango selection: Select a 4-year-old Liucheng mango fruiting tree, harvest the mango fruits that mature in June, reserve a 5mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;

[0045](2) Mango treatment: Soak the spare fruit in salt water for 30 minutes, rinse it with clean water three times, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to sterilize the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;

[0046] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 150-mesh sieve to remove slag and slag to obtain juice, and immediately use 25% sulfurous acid to sterilize the juice;

[...

Embodiment 3

[0055] A kind of technology of biological brewing Luo Han Guo, mango fruit wine, this technology comprises the following steps:

[0056] (1) Mango selection: Select a 5-year-old mango tree in Liucheng, harvest mango fruits that mature in July, reserve a 4mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;

[0057] (2) Mango treatment: Soak the spare fruit in salt water for 20 minutes, rinse it twice with clean water, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to disinfect the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;

[0058] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 120-mesh sieve to remove slag and slag to obtain juice, and immediately use 20% sulfurous acid to sterilize the juice;

[0059] (4) Clari...

Technical field

[0001] The present invention is a biotechnology field. Specifically, it involves a process of biological brewing Luo Han Guo and Mango Fruit Wine. Background technique

[0002] Mangifra Indica, Clasitarian.It is an evergreen tree native to India, leaf leather, alternate; cold, small flowers, yellow or light red.The mango fruit contains sugar, protein, and crude fiber. The vitamin A's precursor carotene components contained in mango are particularly high and are rare in all fruits.Secondly, the content of vitamin C is not low.Minerals, protein, fat, sugar, etc. are also their main nutritional ingredients.Mango is one of the famous tropical fruits. Because of its delicate pulp, unique flavor, rich nutrition, and well -loved, it is known as the "tropical king".

[0003] Mango is rich in Yunnan, Guangxi, Guangdong, Fujian, and Taiwan. It is born on a hillside of 200-1350m altitude, and the forests of the river valley or wilderness.Distributed in India, Bangladesh, Cen...

Examples

Embodiment 1

[0031] A kind of technology of biological brewing Luo Han Guo, mango fruit wine, this technology comprises the following steps:

[0032] (1) Mango selection: Select a 3-year-old mango tree in Liucheng, harvest mango fruits that mature in May, reserve a 3mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;

[0033] (2) Mango treatment: Soak the spare fruit in salt water for 15 minutes, rinse it once with clean water, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to disinfect the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;

[0034] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 100-mesh sieve to remove slag and slag to obtain juice, and immediately use 15% sulfurous acid to sterilize the juice;

[0035] (4) Clarifi...

Embodiment 2

[0043] A kind of technology of biological brewing Luo Han Guo, mango fruit wine, this technology comprises the following steps:

[0044] (1) Mango selection: Select a 4-year-old Liucheng mango fruiting tree, harvest the mango fruits that mature in June, reserve a 5mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;

[0045](2) Mango treatment: Soak the spare fruit in salt water for 30 minutes, rinse it with clean water three times, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to sterilize the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;

[0046] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 150-mesh sieve to remove slag and slag to obtain juice, and immediately use 25% sulfurous acid to sterilize the juice;

[...

Embodiment 3

[0055] A kind of technology of biological brewing Luo Han Guo, mango fruit wine, this technology comprises the following steps:

[0056] (1) Mango selection: Select a 5-year-old mango tree in Liucheng, harvest mango fruits that mature in July, reserve a 4mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;

[0057] (2) Mango treatment: Soak the spare fruit in salt water for 20 minutes, rinse it twice with clean water, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to disinfect the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;

[0058] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 120-mesh sieve to remove slag and slag to obtain juice, and immediately use 20% sulfurous acid to sterilize the juice;

[0059] (4) Clari...