Preparation method of mango and pawpaw composite fruit wine

A technology for compounding fruit wine and papaya, which is applied in the preparation of alcoholic beverages to achieve the effects of good color, fragrant smell and strong health care function.

Inactive Publication Date: 2015-12-30
周金全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention uses mango and papaya as main raw materials, and after disinfection, cleaning, beating, blending, enzymolysis, inoculation and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1

[0024] A preparation method of mango and papaya composite fruit wine is characterized in that the preparation step comprises:

[0025] (1) Selection of raw materials: choose light green peel for mango, turn bright yellow when ripe, choose orange flesh for papaya, flesh

[0026] Tender and smooth, moderate hardness, sweet and fragrant;

[0027] (2) Pretreatment of raw materials: first use 1% hydrochloric acid solution to soak and clean the mango and papaya, and then blanch the mango and papaya in 95℃ hot water for 2 minutes, and use spray cooling water to make it After cooling, peel, remove seeds, cut into small pieces of 3 in length and width, and beat them separately for use;

[0028] (3) Juice preparation and enzymatic hydrolysis: After mixing mango pulp and papaya pulp in a ratio of 1:2, add 0.12% pectinase, carry out enzymatic hydrolysis at 45°C for 3 hours, and press 50mg / L after enzymatic hydrolysis. Add SO 2 In order to achieve the effect of color protection ...

Example Embodiment

[0032] Example 2

[0033] A preparation method of mango and papaya composite fruit wine is characterized in that the preparation step comprises:

[0034] (1) Selection of raw materials: choose light green peel for mango, turn bright yellow when ripe, choose orange flesh for papaya, flesh

[0035] Tender and smooth, moderate hardness, sweet and fragrant;

[0036] (2) Pretreatment of raw materials: first use 1% hydrochloric acid solution to soak and clean the mango and papaya, and then blanch the above-mentioned mango and papaya in hot water at 85°C for 3 minutes, and use spray cooling water to make it After cooling, peel, remove seeds, cut into small pieces of 3 in length and width, and beat them separately for use;

[0037] (3) Juice blending and enzymatic hydrolysis: After blending mango pulp and papaya pulp in a ratio of 1:2, add 0.11% pectinase, carry out enzymatic hydrolysis at 40°C for 5 hours, and press 50mg / L after enzymatic hydrolysis. Add SO 2 In order to achieve the effect ...

Example Embodiment

[0041] Example 3

[0042] A preparation method of mango and papaya composite fruit wine is characterized in that the preparation step comprises:

[0043] (1) Selection of raw materials: choose light green peel for mango, turn bright yellow when ripe, choose orange flesh for papaya, flesh

[0044] Tender and smooth, moderate hardness, sweet and fragrant;

[0045] (2) Pretreatment of raw materials: first use 0.8% hydrochloric acid solution to soak and clean mangoes and papaya, then blanch the above mangoes and papaya in hot water at 88°C for 2 minutes, and use spray cooling water to make them After cooling, peel, remove seeds, cut into small pieces of 3 in length and width, and beat them separately for use;

[0046] (3) Juice blending and enzymatic hydrolysis: After blending mango pulp and papaya pulp in a ratio of 1:2, add 0.1% pectinase, carry out enzymatic hydrolysis at 35°C for 5 hours, and press 50mg / L after enzymatic hydrolysis. Add SO 2 In order to achieve the effect of color pr...

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PUM

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Abstract

The invention relates to a preparation method of mango and pawpaw composite fruit wine, belonging to the technical field of agricultural product processing. The preparation method of the mango and pawpaw composite fruit wine comprises the specific steps of: pretreating fresh mango and pawpaw without diseases and insect pests serving as raw materials by disinfecting and cleaning, pulping, blending according to a ratio of 1:2 to obtain fruit juice, carrying out enzymolysis, inoculating yeast according to an amount of 0.5-0.8%, fermenting at 24 DEG C, carrying out inverted fermentation after main fermentation, and aging to obtain the composite fruit wine. The obtained composite fruit wine has fashionable appearance, environmental friendliness, good color, fragrant smell, and dense mouth feel, has good action on human health, conforms to the idea that people pursue fashion life nowadays, and has extremely wide commercial prospects.

Description

Technical field [0001] The present invention involves a preparation method of mango and papaya composite fruit wine, which belongs to the field of agricultural product processing technology. Background technique [0002] Mango is also known as lemon fruit, stuffy fruit, Pan Guo, honey, noodle and Polo fruit, etc., which are one of the representative fruits of the tropical.Mango is a perennial plant of the immortal painting tree.Mango is rich in nutrition, beautiful in appearance, and sophisticated aroma, so it also has the reputation of "fruit of hope" and "king of tropical fruits".The mature mango appearance is yellow irregular oval shape, the flesh is yellow, the taste is delicate and tender, and the large and thin nucleus in the middle contains the essential carbohydrates, protein and fat, and rich vitamins A, B, C essentially vitamin A, B, CAmong them, the content of vitamin A is nearly four percent, which is the highest in fruits and vegetables.Mango also contains more miner...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 周金全
Owner 周金全
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