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Brewing method of mango wine

A fruit wine and mango technology, applied in the field of wine making, can solve the problems of slow growth and reproduction of yeast, ineffective use of nutrients, increased gastrointestinal motility caused by cholesterol, etc., so as to improve the aroma and taste of fruit wine Rich, nutrient-rich effect

Inactive Publication Date: 2018-03-30
长沙新宇兴园生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mango is a common fruit in tropical areas. Its pulp is juicy, delicious, rich in vitamins, organic acids, crude fiber, carbohydrates, and other nutrients. It has the effects of benefiting the stomach, quenching thirst, and diuresis. Gastrointestinal peristalsis is very beneficial to the prevention and treatment of colon cancer. However, mangoes have a short shelf life, and if they are not picked or sold in time, a large number of rot and mildew will occur, resulting in serious waste. At present, mango deep processing methods mainly include dried mangoes and mangoes. liquor
[0003] During the brewing process of mango wine, fermenting after peeling can ensure that the wine has a good flavor, but the large amount of nutrients contained in the peel cannot be effectively utilized. However, during the fermentation process, pulping and fermenting the peel and pulp will make the wine The finished product has bad flavor, which affects the quality of fruit wine; in addition, under anaerobic conditions, the growth and reproduction speed of yeast is slow, and the time required to reach a certain amount of yeast in the fermentation liquid is longer, making the whole fruit wine fermentation time longer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of brewing method of mango fruit wine, comprises the following steps:

[0034] A, select naturally ripe mango without disease, wash and dry for later use;

[0035] B. Remove the core of the mango, crush the skin, beat the pulp with a pulper, add pectinase of 2% of the total amount of the slurry, enzymolyze it at 52°C for 3.5 hours, and inject 30ppm of SO into the slurry 2 color protection;

[0036] C, add unsaturated fatty acid in the slurry after sterilization, unsaturated fatty acid is respectively oleic acid, arachidonic acid and α-linolenic acid, and its ratio is 1:3:2, makes unsaturated fatty acid total amount be 200mg / L;

[0037] D. Heat the enzymatically hydrolyzed mango slurry to 100°C and keep it warm for 60 minutes to inactivate the added mixed enzyme and achieve the effect of sterilization at the same time;

[0038] E, adjust the slurry pH to be 3.5;

[0039] F. Add 30% rum to the mango slurry, ferment for 5 days at 25°C, stir the slurry, and inje...

Embodiment 2

[0043] A kind of brewing method of mango fruit wine, comprises the following steps:

[0044] A, select naturally ripe mango without disease, wash and dry for later use;

[0045] B. Remove the core of the mango, crush the skin, beat the pulp with a pulper, add pectinase of 2% of the total amount of the slurry, enzymolyze it at 52°C for 3.5 hours, and inject 30ppm of SO into the slurry 2 color protection;

[0046] C. Seabuckthorn seeds are pressed to obtain seabuckthorn seed oil and seabuckthorn seed meal, and the seabuckthorn seed meal is further ground into powder, and the ground seabuckthorn seed meal is added to the sterilized slurry, so that the total amount of unsaturated fatty acids in the slurry is 400mg / L;

[0047] D. Add mixed enzyme powder of 3% of the total mass of the slurry to the slurry, and the mixed enzyme composition is pectinase 87, protease 9, cellulase 6 and hemicellulase 7, and enzymatically hydrolyzes at 50°C for 3 hours;

[0048] E. Heat the enzymatic...

Embodiment 3

[0054] A kind of brewing method of mango fruit wine, comprises the following steps:

[0055] A, select naturally ripe mango without disease, wash and dry for later use;

[0056] B. Remove the core of the mango, crush the skin, beat the pulp with a pulper, add pectinase of 2% of the total amount of the slurry, enzymolyze it at 52°C for 3.5 hours, and inject 30ppm of SO into the slurry 2 color protection;

[0057] C. Seabuckthorn seeds are squeezed to obtain seabuckthorn seed oil and seabuckthorn seed meal, and seabuckthorn seed meal is added to the sterilized slurry so that the total amount of unsaturated fatty acids in the slurry is 300mg / L;

[0058] D. Add mixed enzyme powder of 3% of the total mass of the slurry to the slurry, and the mixed enzyme composition is pectinase 87, protease 9, cellulase 6 and hemicellulase 7, and enzymatically hydrolyzes at 50°C for 3 hours;

[0059] E. Heat the enzymatically hydrolyzed mango slurry to 100°C and keep it warm for 60 minutes to in...

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PUM

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Abstract

The invention discloses a brewing method of mango wine. The brewing method includes steps: fruit selection, pulping, enzymolysis, sugar blending, fermentation, filtering and aging. The brewing methodis characterized in that a certain amount of sea-buckthorn seed meal is added into fermentation pulp, production and multiplication of yeast in the fermentation pulp under anaerobic conditions are promoted to short fermentation time through unsaturated fatty acid in the sea-buckthorn seed meal, and the unsaturated fatty acid promotes yeast metabolism to generate more aromatic metabolites so as toadjust aroma of the mango wine and improve quality of the same. In addition, filtering is adopted to separate impurities, and various nutritional substances in mango and the sea-buckthorn seed meal can be effectively retaining in a fermented mango wine finished product, so that the mango wine maintains high nutritional value.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing mango fruit wine. Background technique [0002] Mango is a common fruit in tropical areas. Its pulp is juicy, delicious, rich in vitamins, organic acids, crude fiber, carbohydrates, and other nutrients. It has the effects of benefiting the stomach, quenching thirst, and diuresis. Gastrointestinal peristalsis is very beneficial to the prevention and treatment of colon cancer. However, mangoes have a short shelf life, and if they are not picked or sold in time, a large number of rot and mildew will occur, resulting in serious waste. At present, mango deep processing methods mainly include dried mangoes and mangoes. liquor. [0003] During the brewing process of mango wine, fermenting after peeling can ensure that the wine has a good flavor, but the large amount of nutrients contained in the peel cannot be effectively utilized. However, during the fermentation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 秦宇秦兴琼秦慕嫣
Owner 长沙新宇兴园生物科技有限公司
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