Mango fruit wine and production method thereof

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...

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 wine are difficult to control, resulting in the poor taste of mango wine, which makes the production of mango wine stagnant.

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