Mango fruit wine and production method thereof

A mango wine and mango technology, which is applied in the fields of medical formula, alcoholic beverage preparation, plant raw materials, etc., can solve the problems such as the difficulty in controlling the acidity and astringency of fruit wine, stagnation in the production of mango wine, and the poor taste of mango wine, etc., to achieve Prevent and treat cardiovascular diseases, increase gastrointestinal motility, and moisturize the skin

Inactive Publication Date: 2018-01-05
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production process of mango wine is complicated, and the acidity and astringency of the produced fruit

Method used

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  • Mango fruit wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of mango fruit wine, it is made from the raw material of following weight ratio, mango 120-150 parts, chrysanthemum 20-25 parts, angelica 15-20 parts, orange stem 18-24 parts, Atractylodes macrocephala 10-16 parts, Straw mushroom 16-26 parts.

[0034] Above-mentioned each component is made into the production method of a kind of mango fruit wine of the present invention, main steps are:

[0035] Step 1. Raw material processing

[0036] Pick mangoes that are fully ripe, rich in aroma, mildew-free, rot-free, pest-infested, and green-green as raw materials, clean them, remove the peel, take out the core or seeds, and put them in a general-purpose fruit crusher into 5- 6mm particles, put the broken particle pulp into a beater for beating to make mango pulp for subsequent use;

[0037] Step 2, enzymatic hydrolysis

[0038] Put the mango pulp into the pre-sterilized fermenter, and add an appropriate amount of pectinase to the fermenter, control the enzymolysis tempe...

Embodiment 2

[0046]A kind of mango fruit wine, its preferred weight ratio is, mango 120-140 parts, chrysanthemum 20-23 parts, angelica 15-19 parts, orange stem 18-22 parts, Atractylodes macrocephala 10-14 parts, straw mushroom 16-23 parts .

[0047] Above-mentioned each component is made the production method of a kind of mango fruit wine of the present invention, and the preparation method of embodiment 1 is identical.

Embodiment 3

[0049] A kind of mango fruit wine, its optimal weight ratio is, 130 parts of mango, 22 parts of chrysanthemum, 17 parts of angelica, 20 parts of orange stem, 12 parts of Atractylodes macrocephala and 20 parts of straw mushroom.

[0050] Above-mentioned each component is made the production method of a kind of mango fruit wine of the present invention, and the preparation method of embodiment 1 is identical.

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Abstract

The invention relates to the field of fruit wine brewing, in particular to a mango wine and a production method. It uses mango as the main raw material, supplemented with Chinese medicinal materials such as chrysanthemum, angelica, orange stem, Atractylodes macrocephala, and straw mushroom. After raw material treatment, enzymatic hydrolysis, Fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a mango wine and a production method. Background technique [0002] The nutritional value of mango fruit is extremely high, and the vitamin A content is as high as 3.8%, which is twice as much as that of apricots. The content of vitamin C also surpasses orange, strawberry. Mango contains sugar, protein, calcium, phosphorus, iron and other nutrients, all of which are necessary for the human body. According to the analysis data of several main varieties of mango in my country's mango producing areas, the soluble solids of mango are 14%-24.8%, the sugar content is 11%-19%, the protein is 0.65%-1.31%, and the carotene per 100 grams of pulp is 2281- 6304 micrograms, and the content of essential trace elements (selenium, calcium, phosphorus, potassium, etc.) is also very high. [0003] Fruit wine is a kind of low-alcohol fruit juice drink, which combines the advantages of beer and f...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/34A61P1/08A61P1/14A61P11/10A61P11/14A61P3/06
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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