Technology for biologically brewing passion fruit and mango wine

A technology of mango fruit wine and passion fruit, which is applied in the biological field, can solve the problems of not strong fruit aroma and wine aroma, not mellow taste of fruit wine, and insignificant debittering effect, and achieve the effect of delicious taste, few types and good effect

Inactive Publication Date: 2015-04-22
LIUZHOU LIANHAI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems that the current mango wine production process is too simple, the prepared fruit wine tastes not mellow, not delicate, the fruit aroma and wine aroma are not strong, and the effect of debittering is not obviou

Method used

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  • Technology for biologically brewing passion fruit and mango wine

Examples

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Effect test

Example Embodiment

[0031] Example 1:

[0032] A process for biologically brewing passion fruit mango wine, the process includes the following steps:

[0033] (1) Mango selection: Choose a three-year-old Liucheng mango fruit tree, harvest mango fruits that mature in May, reserve 3mm mango stalks for each fruit when harvesting mango fruits, select no diseases and insect pests, complete fruit shape and uniform size The fruit, set aside;

[0034] (2) Mango treatment: soak the spare fruit in salt water for 15 minutes, then rinse once with clear water, dry naturally, then peel and core, take the pulp, and reserve; 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;

[0035] (3) Juicing: Use a juice extractor to squeeze the spare pulp, pass a 100-mesh sieve to remove the residue and shreds to obtain the juice, and immediately use 15% sulfurous acid to sterilize the juice;

[0036]...

Example Embodiment

[0044] Example 2:

[0045] A process for biologically brewing passion fruit mango wine, the process includes the following steps:

[0046] (1) Mango selection: Choose a four-year-old Liucheng mango fruit tree, harvest mango fruits that mature in June, and reserve 5mm mango stalks for each fruit when harvesting mango fruits. Choose no pests and diseases, complete fruit shape and uniform size The fruit, set aside;

[0047] (2) Mango treatment: soak the spare fruit in salt water for 30 minutes and then rinse it with water 3 times, dry it naturally, then peel, remove the pit, take the pulp, and 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;

[0048] (3) Juicing: Use a juicer to squeeze the spare pulp, pass a 150-mesh sieve to remove the residue and shreds to obtain the juice, and immediately use 25% sulfurous acid to sterilize the juice;

[0049] (4) Cla...

Example Embodiment

[0057] Example 3:

[0058] A process for biologically brewing passion fruit mango wine, the process includes the following steps:

[0059] (1) Mango selection: Choose a 5-year-old Liucheng mango fruit tree, harvest mango fruits that mature in July, and reserve 4mm mango stalks for each fruit when harvesting mango fruits. Select no pests and diseases, complete fruit shape and uniform size The fruit, set aside;

[0060] (2) Mango treatment: soak the spare fruit in salt water for 20 minutes, then rinse it twice with clear water, dry it naturally, then peel and core, take the pulp, and 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;

[0061] (3) Juicing: Use a juicer to squeeze the spare fruit pulp, pass a 120-mesh sieve to remove the residue and shredded residue to obtain the juice, and immediately use 20% sulfurous acid to sterilize the juice;

[0062]...

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Abstract

The invention discloses a technology for biologically brewing passion 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; 8, blending; and 9, adding passion fruit. Clarification is carried out before and after fermentation in the technology for biologically brewing the passion 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 passion 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 passion fruit and the wine flavor.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a process for biologically brewing passion fruit mango wine. Background technique [0002] Mango (Mangifera indica), Anacardiaceae. It is an evergreen tree native to India, with leathery leaves and alternate; cool in nature, small flowers, yellow or light red, in terminal panicles, producing mango and low-quality light gray wood. 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. Mango is one of the famous tropical fruits. Because of its delicate flesh, unique flavor and rich nutrition, it is deeply loved by people, so it is known as the "king of tropical fruits". [0003] Mangoes are rich in Yunnan, Guangxi, Guangdong, Fujian, and Taiwan, and they gr...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/04C12G3/02
Inventor 林国友韦玲菊覃小红
Owner LIUZHOU LIANHAI TECH
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