Brewing method of high-degree mango wine

A mango wine and advanced technology, applied in the brewing field of high-quality mango wine, can solve the problems of increasing the amount of mango, increasing the saccharification rate, poor wine quality, etc., to improve the utilization efficiency, increase the wine yield, and have a unique flavor. Effect

Pending Publication Date: 2022-01-28
海南海芒生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing high-grade mango wine on the market mainly adopts the method of dew wine, using edible alcohol and essence to carry out flavor blending, or increasing the amount of mango to increase its saccharification rate. above, harmful to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A brewing method of high mango wine, comprising the following steps:

[0027] (1) Select fresh mango raw materials that are free from diseases and insect pests, wash them, peel and remove the core, crush the pulp into pulp, and place it in the brewing tank;

[0028] (2) Grind licorice and tangerine peel, add sucrose and water and mix thoroughly to obtain a pretreatment liquid, add it to the brewing tank in step (1), mix it with mango pulp evenly to obtain a fermented liquid, seal it and let it stand for 2 days; , the mass ratio of the pretreatment liquid and the mango pulp is 1:2;

[0029] The distribution ratio of the components in the pretreatment liquid is as follows: 10 parts of ground licorice powder, 30 parts of ground tangerine peel powder, 50 parts of sucrose, and 80 parts of water;

[0030] (3) Add strains to the fermentation liquid in step (2), stir evenly, seal with plastic film, stir once a day, continuously stir for 8 days, and then seal and ferment at a c...

Embodiment 2

[0036] A brewing method of high mango wine, comprising the following steps:

[0037] (1) Select fresh mango raw materials that are free from diseases and insect pests, wash them, peel and remove the core, crush the pulp into pulp, and place it in the brewing tank;

[0038] (2) Grind licorice and tangerine peel, add sucrose and water and mix thoroughly to obtain a pretreatment liquid, add it to the brewing tank in step (1), mix it with mango pulp evenly to obtain a fermented liquid, seal it and let it stand for 2 days; , the mass ratio of the pretreatment liquid and the mango pulp is 1:2;

[0039] The distribution ratio of each component in the pretreatment liquid is as follows: 10 parts of ground licorice powder, 30 parts of ground tangerine peel powder, 40 parts of sucrose, and 80 parts of water;

[0040] (3) Add strains to the fermentation liquid in step (2), stir evenly, seal with plastic film, stir once a day, continuously stir for 8 days, and then seal and ferment at a c...

Embodiment 3

[0046]A brewing method of high mango wine, comprising the following steps:

[0047] (1) Select fresh mango raw materials that are free from diseases and insect pests, wash them, peel and remove the core, crush the pulp into pulp, and place it in the brewing tank;

[0048] (2) Grind licorice and tangerine peel, add sucrose and water and mix thoroughly to obtain a pretreatment liquid, add it to the brewing tank in step (1), mix it with mango pulp evenly to obtain a fermented liquid, seal it and let it stand for 2 days; , the mass ratio of the pretreatment liquid and the mango pulp is 1:2;

[0049] The distribution ratio of each component in the pretreatment liquid is as follows: 5 parts of ground licorice powder, 20 parts of ground tangerine peel powder, 40 parts of sucrose, and 80 parts of water;

[0050] (3) Add strains to the fermentation liquid in step (2), stir evenly, seal with plastic film, stir once a day, continuously stir for 7 days, then seal and ferment for 20 days ...

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PUM

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Abstract

The invention provides a brewing method of high-degree mango wine, and belongs to the field of deep processing of fruits. In order to solve the technical problems of limited degree, yield and quality of the existing mango wine, the invention discloses the following technical scheme: selecting a fresh mango raw material without plant diseases and insect pests; cleaning and then peeling and denucleating; crushing and pulping the pulp into pulp, and putting the pulp into a brewing cylinder; grinding licorice root and dried orange peel, adding cane sugar and water, and fully mixing to obtain a pretreatment solution; uniformly mixing with the mango pulp to obtain fermentation liquor, sealing and standing for 1-2 days, and then adding strains into the fermentation liquor; performing sealed fermentation after stirring treatment, and distilling to obtain primary wine; adding strains into the fermentation liquor for secondary fermentation, and distilling to obtain tail liquor; and carrying out proportioning, alcoholization and storage for 120-180 days to obtain a finished product of the high-degree mango wine. The finished product high-degree mango wine prepared by the method is strong in wine aroma, special in mango aroma, clear and transparent in wine body, natural and mellow in wine feeling, high in wine yield and free of drunkenness after being drunk.

Description

technical field [0001] The invention belongs to the field of fruit deep processing, and specifically provides a brewing method of high-grade mango wine. Background technique [0002] Mango has the reputation of "the king of tropical fruits" and has high nutritional value. The mango fruit is oval and smooth, the peel is lemon yellow, the flesh is delicate, the smell is sweet, and it is rich in sugar and vitamins. Mango can also make a variety of processed products, such as syrup slices, jam, fruit juice, candied fruit, dehydrated mango slices, mangoes, and salted or hot and sour mangoes. [0003] Sanya is a well-known tourist destination in the world, and is rich in tropical fruits. Sanya mango is a specialty of Sanya, Hainan Province, and it is also a product of China's National Geographical Indication. As one of the three main mango producing areas in China, Sanya has a planting area of ​​nearly 400,000 mu and an annual mango output of 600,000 tons. The mango industry ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H6/02C12G3/026
CPCC12G3/024C12H6/02C12G3/026
Inventor 刘啸
Owner 海南海芒生物科技有限公司
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