CN105199916A - Preparation method of mango and pawpaw composite fruit wine - Google Patents
Preparation method of mango and pawpaw composite fruit wine Download PDFInfo
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- CN105199916A CN105199916A CN201510773503.7A CN201510773503A CN105199916A CN 105199916 A CN105199916 A CN 105199916A CN 201510773503 A CN201510773503 A CN 201510773503A CN 105199916 A CN105199916 A CN 105199916A
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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
The present invention relates to the preparation method of a kind of mango, pawpaw compound fruit wine, belong to technical field of agricultural product process.
Background technology
Mango be otherwise known as mango, vexed fruit, Pan Guo, honey hope, face fruit and Buddhist nunnery POLO fruit etc., be that the torrid zone has one of representational fruit.Mango is the perennial plant of Root and stem of Cholla Anacardiaceae, Mangifera.Mango is nutritious, good looking appearance, and fragrance is stirring, so there is again the good reputation of " wishing fruit " and " king of tropical fruit ".Ripe mango outward appearance is yellow irregular ellipse, pulp is yellow, delicate mouthfeel is sliding tender, the fruit stone that centre has area large and thin, carbohydrate containing needed by human, protein and fatty and abundant vitamin A, B, C, the wherein content of vitamin A nearly 4 percent is that among fruits and vegetables, content is the highest.Mango is also containing the necessary mineral element of more human body.Just because of this, be subject to people to like widely.In addition, mango also has very high pharmaceutical use, the sweet acid of mango taste, cool in nature nontoxic, has clearing heat and promoting fluid, diuresis of quenching one's thirst, and can also successfully manage menieres disease chord and to swoon disease, and can beneficial stomach preventing or arresting vomiting.In ancient times, during navigation, crewman can be contained in some mango, in order to edible when seasick.Once recorded in " feeding habits book on Chinese herbal medicine ": " disease that mango can be controlled ' married woman's passages through which vital energy circulates is obstructed, and it is not all right that husband battalion defends invasion of vessels ' ".
Pawpaw, also known as papaya, pumpkin, the power longevity fruit, power longevity Eat, stone melon, Peng Shengguo, newborn melon, wooden wax gourd, milk Eat, cruciate flower order Caricaceae fruit, the good reputation that pawpaw have " hundred benefit fruit kings ", fruit is born on tree and is grown by unicorn ridge, outward appearance is for long avette or oval, long millimeter, single quality about, has five ribs, the sweet delicate fragrance of pulp taste, hollow also has circle, black and the seed be wrinkled.Pawpaw originates in Mexico, and import China into during Ming Dynasty later stage in general century, profile is similar with the pawpaw originating in China, and therefore named is again papaya.
Fruit wine, refers to various fruit as the raw material alcohol nourishing drink of various low-alcoholics that causes of Gong Yi Ugly by fermentation.Its low wine degree, is rich in alcohols, sugar, cruel class, multiple amino acids, VITAMIN and mineral substance, and containing multiple organic acids such as the unexistent tannin of other drinks, tartrate, oxysuccinic acid.Fruit wine has anti-oxidant function, metabolism can be regulated, stimulate circulation, reduce cholesterol, excite liver function and anti-ageing nourishing function of waiting for a long time, why have this function to be because containing a lot of oxidation resistant functional components such as Bai Lisheng alcohol, flavones in fruit wine.
The present invention for main raw material with mango, pawpaw, through sterilization cleaning making beating, allotment, enzymolysis, inoculation fermentation, pours in down a chimney after fermentation, ageing and obtains mango pawpaw compound fruit wine; There is not yet relevant report at home and abroad at present.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of mango, pawpaw compound fruit wine, is with mango, pawpaw for main raw material, through sterilization cleaning making beating, allotment, enzymolysis, inoculation fermentation, pours in down a chimney after fermentation, ageing and obtains mango pawpaw compound fruit wine.
In order to achieve the above object, the technical solution adopted in the present invention is:
A preparation method for mango, pawpaw compound fruit wine, it is characterized in that, preparation process comprises:
(1) selection of raw material: pericarp pale green selected by mango, turns aureus after maturation, pawpaw is selected yellowish pink orange, meat
Matter is soft, and hardness is moderate, the sweet delicate fragrance of taste;
(2) pre-treatment of raw material: the hydrochloric acid soln of first 0.5% ~ 1% soaks mango and pawpaw and cleans, again by above-mentioned mango and pawpaw respectively at blanching 2 ~ 3min in 85 ~ 95 DEG C of hot water, after making it cool with spray-type water coolant, remove the peel, remove seed, be cut into the fritter that length and width are 3 and pull an oar for subsequent use respectively;
(3) allotment of fruit juice and enzymolysis: after mango pulp and papaya puree being allocated according to the ratio in 1:2, add polygalacturonase and carry out enzymolysis, the amount by 50mg/L after enzymolysis terminates adds SO
2to reach the effect of protecting look and sterilization, with sucrose, fruit juice blends total reducing sugar amount is adjusted to 21% simultaneously, with citric acid, pH is adjusted to 4.51;
(4) inoculation fermentation: by fruit juice deployed for above-mentioned enzymolysis inoculation 0.5% ~ 0.8% yeast, 24 DEG C of fermentations;
(5) fermentation is poured in down a chimney: after wine fermentation to be composite, upper strata wine liquid is poured at leisure and accepts in bucket, action is wanted slowly in order to avoid evoke throw out, with gauze, the throw outs such as the pomace in throw out and pericarp are filtered out, the wine liquid leached is poured in the lump and accepts in bucket, then make it enter into secondary fermentation;
(6) ageing: add in right amount after finings carries out clarification precipitation process and the wine liquid of complex ferment wine is put in shady and cool place, namely ageing obtains compound fruit wine finished product in 6 ~ 12 months.
In step (3), enzymatic hydrolysis condition is polygalacturonase addition is 0.08% ~ 0.12%, and hydrolysis temperature 35 ~ 45 DEG C, enzymolysis time is 3 ~ 5h.
In step (5), the temperature and time of secondary fermentation is 15 DEG C, 10 days.
Finings selected in step (6) is diatomite, and addition is 0.6%, and settling time is 4 ~ 6h.
Tool of the present invention has the following advantages:
(1) the present invention breaches the single restriction of single fruit acid regulating color, smell and taste, and overcome the defect of nutritive ingredient deficiency, make fruit wine mouthfeel better, nourishing function is stronger.
(2) this fruit wine not only has the outward appearance of fashion, good color and luster, the smell of fragrance, simple and honest mouthfeel, and therefore the nutritive ingredient of its uniqueness also can not run off, the health care of this compound fruit wine to human body has fabulous effect, meets current people and follows the fashion, green, environmental protection, healthy life idea, has agreed with the consumption idea of modern consumer completely, has had extremely wide commercial promise.
Embodiment
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
A preparation method for mango, pawpaw compound fruit wine, it is characterized in that, preparation process comprises:
(1) selection of raw material: pericarp pale green selected by mango, turns aureus after maturation, pawpaw is selected yellowish pink orange, meat
Matter is soft, and hardness is moderate, the sweet delicate fragrance of taste;
(2) pre-treatment of raw material: the hydrochloric acid soln of first 1% soaks mango and pawpaw and cleans, again by above-mentioned mango and pawpaw respectively at blanching 2min in 95 DEG C of hot water, after making it cool with spray-type water coolant, remove the peel, remove seed, be cut into the fritter that length and width are 3 and pull an oar for subsequent use respectively;
(3) allotment of fruit juice and enzymolysis: after mango pulp and papaya puree being allocated according to the ratio in 1:2, add 0.12% polygalacturonase, 45 DEG C are carried out enzymolysis 3h, and the amount by 50mg/L after enzymolysis terminates adds SO
2to reach the effect of protecting look and sterilization, with sucrose, fruit juice blends total reducing sugar amount is adjusted to 21% simultaneously, with citric acid, pH is adjusted to 4.51;
(4) inoculation fermentation: fruit juice deployed for above-mentioned enzymolysis is inoculated 0.7% yeast, 24 DEG C of fermentations;
(5) fermentation is poured in down a chimney: after wine fermentation to be composite, upper strata wine liquid is poured at leisure and accepts in bucket, action is wanted slowly in order to avoid evoke throw out, with gauze, the throw outs such as the pomace in throw out and pericarp are filtered out, the wine liquid leached is poured in the lump and accepts in bucket, then it is made to enter into secondary fermentation 15 DEG C, 10 days;
(6) ageing: add in right amount after 0.6% diatomite carries out clarification precipitation process 6h as finings and the wine liquid of complex ferment wine is put in shady and cool place, namely ageing obtains compound fruit wine finished product in 6 months.
embodiment 2
A preparation method for mango, pawpaw compound fruit wine, it is characterized in that, preparation process comprises:
(1) selection of raw material: pericarp pale green selected by mango, turns aureus after maturation, pawpaw is selected yellowish pink orange, meat
Matter is soft, and hardness is moderate, the sweet delicate fragrance of taste;
(2) pre-treatment of raw material: the hydrochloric acid soln of first 1% soaks mango and pawpaw and cleans, again by above-mentioned mango and pawpaw respectively at blanching 3min in 85 DEG C of hot water, after making it cool with spray-type water coolant, remove the peel, remove seed, be cut into the fritter that length and width are 3 and pull an oar for subsequent use respectively;
(3) allotment of fruit juice and enzymolysis: after mango pulp and papaya puree being allocated according to the ratio in 1:2, add 0.11% polygalacturonase, 40 DEG C are carried out enzymolysis 5h, and the amount by 50mg/L after enzymolysis terminates adds SO
2to reach the effect of protecting look and sterilization, with sucrose, fruit juice blends total reducing sugar amount is adjusted to 21% simultaneously, with citric acid, pH is adjusted to 4.51;
(4) inoculation fermentation: fruit juice deployed for above-mentioned enzymolysis is inoculated 0.7% yeast, 24 DEG C of fermentations;
(5) fermentation is poured in down a chimney: after wine fermentation to be composite, upper strata wine liquid is poured at leisure and accepts in bucket, action is wanted slowly in order to avoid evoke throw out, with gauze, the throw outs such as the pomace in throw out and pericarp are filtered out, the wine liquid leached is poured in the lump and accepts in bucket, then it is made to enter into secondary fermentation 15 DEG C, 10 days;
(6) ageing: add in right amount after 0.6% diatomite carries out clarification precipitation process 4h as finings and the wine liquid of complex ferment wine is put in shady and cool place, namely ageing obtains compound fruit wine finished product in 9 months.
embodiment 3
A preparation method for mango, pawpaw compound fruit wine, it is characterized in that, preparation process comprises:
(1) selection of raw material: pericarp pale green selected by mango, turns aureus after maturation, pawpaw is selected yellowish pink orange, meat
Matter is soft, and hardness is moderate, the sweet delicate fragrance of taste;
(2) pre-treatment of raw material: the hydrochloric acid soln of first 0.8% soaks mango and pawpaw and cleans, again by above-mentioned mango and pawpaw respectively at blanching 2min in 88 DEG C of hot water, after making it cool with spray-type water coolant, remove the peel, remove seed, be cut into the fritter that length and width are 3 and pull an oar for subsequent use respectively;
(3) allotment of fruit juice and enzymolysis: after mango pulp and papaya puree being allocated according to the ratio in 1:2, add 0.1% polygalacturonase, 35 DEG C are carried out enzymolysis 5h, and the amount by 50mg/L after enzymolysis terminates adds SO
2to reach the effect of protecting look and sterilization, with sucrose, fruit juice blends total reducing sugar amount is adjusted to 21% simultaneously, with citric acid, pH is adjusted to 4.51;
(4) inoculation fermentation: fruit juice deployed for above-mentioned enzymolysis is inoculated 0.6% yeast, 24 DEG C of fermentations;
(5) fermentation is poured in down a chimney: after wine fermentation to be composite, upper strata wine liquid is poured at leisure and accepts in bucket, action is wanted slowly in order to avoid evoke throw out, with gauze, the throw outs such as the pomace in throw out and pericarp are filtered out, the wine liquid leached is poured in the lump and accepts in bucket, then it is made to enter into secondary fermentation 15 DEG C, 10 days;
(6) ageing: add in right amount after 0.6% diatomite carries out clarification precipitation process 5h as finings and the wine liquid of complex ferment wine is put in shady and cool place, namely ageing obtains compound fruit wine finished product in 8 months.
embodiment 4
A preparation method for mango, pawpaw compound fruit wine, it is characterized in that, preparation process comprises:
(1) selection of raw material: pericarp pale green selected by mango, turns aureus after maturation, pawpaw is selected yellowish pink orange, meat
Matter is soft, and hardness is moderate, the sweet delicate fragrance of taste;
(2) pre-treatment of raw material: the hydrochloric acid soln of first 0.5% soaks mango and pawpaw and cleans, again by above-mentioned mango and pawpaw respectively at blanching 3min in 85 DEG C of hot water, after making it cool with spray-type water coolant, remove the peel, remove seed, be cut into the fritter that length and width are 3 and pull an oar for subsequent use respectively;
(3) allotment of fruit juice and enzymolysis: after mango pulp and papaya puree being allocated according to the ratio in 1:2, add 0.08%% polygalacturonase, 35 DEG C are carried out enzymolysis 3h, and the amount by 50mg/L after enzymolysis terminates adds SO
2to reach the effect of protecting look and sterilization, with sucrose, fruit juice blends total reducing sugar amount is adjusted to 21% simultaneously, with citric acid, pH is adjusted to 4.51;
(4) inoculation fermentation: fruit juice deployed for above-mentioned enzymolysis is inoculated 0.5% yeast, 24 DEG C of fermentations;
(5) fermentation is poured in down a chimney: after wine fermentation to be composite, upper strata wine liquid is poured at leisure and accepts in bucket, action is wanted slowly in order to avoid evoke throw out, with gauze, the throw outs such as the pomace in throw out and pericarp are filtered out, the wine liquid leached is poured in the lump and accepts in bucket, then it is made to enter into secondary fermentation 15 DEG C, 10 days;
(6) ageing: add in right amount after 0.6% diatomite carries out clarification precipitation process 6h as finings and the wine liquid of complex ferment wine is put in shady and cool place, namely ageing obtains compound fruit wine finished product in 12 months.
Claims (4)
1. a preparation method for mango, pawpaw compound fruit wine, it is characterized in that, preparation process comprises:
(1) selection of raw material: pericarp pale green selected by mango, turns aureus after maturation, pawpaw is selected yellowish pink orange, meat
Matter is soft, and hardness is moderate, the sweet delicate fragrance of taste;
(2) pre-treatment of raw material: the hydrochloric acid soln of first 0.5% ~ 1% soaks mango and pawpaw and cleans, again by above-mentioned mango and pawpaw respectively at blanching 2 ~ 3min in 85 ~ 95 DEG C of hot water, after making it cool with spray-type water coolant, remove the peel, remove seed, be cut into the fritter that length and width are 3 and pull an oar for subsequent use respectively;
(3) allotment of fruit juice and enzymolysis: after mango pulp and papaya puree being allocated according to the ratio in 1:2, add polygalacturonase and carry out enzymolysis, the amount by 50mg/L after enzymolysis terminates adds SO
2to reach the effect of protecting look and sterilization, with sucrose, fruit juice blends total reducing sugar amount is adjusted to 21% simultaneously, with citric acid, pH is adjusted to 4.51;
(4) inoculation fermentation: by fruit juice deployed for above-mentioned enzymolysis inoculation 0.5% ~ 0.8% yeast, 24 DEG C of fermentations;
(5) fermentation is poured in down a chimney: after wine fermentation to be composite, upper strata wine liquid is poured at leisure and accepts in bucket, action is wanted slowly in order to avoid evoke throw out, with gauze, the throw outs such as the pomace in throw out and pericarp are filtered out, the wine liquid leached is poured in the lump and accepts in bucket, then make it enter into secondary fermentation;
(6) ageing: add in right amount after finings carries out clarification precipitation process and the wine liquid of complex ferment wine is put in shady and cool place, namely ageing obtains compound fruit wine finished product in 6 ~ 12 months.
2. the preparation method of a kind of mango according to claim 1, pawpaw compound fruit wine, is characterized in that, step (3) described enzymatic hydrolysis condition is polygalacturonase addition is 0.08% ~ 0.12%, hydrolysis temperature 35 ~ 45 DEG C, and enzymolysis time is 3 ~ 5h.
3. the preparation method of a kind of mango according to claim 1, pawpaw compound fruit wine, is characterized in that, the temperature and time of step (5) described secondary fermentation is 15 DEG C, 10 days.
4. the preparation method of a kind of mango according to claim 1, pawpaw compound fruit wine, is characterized in that, step (6) described finings is diatomite, and addition is 0.6%, and settling time is 4 ~ 6h.
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| CN201510773503.7A CN105199916A (en) | 2015-11-13 | 2015-11-13 | Preparation method of mango and pawpaw composite fruit wine |
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| CN201510773503.7A CN105199916A (en) | 2015-11-13 | 2015-11-13 | Preparation method of mango and pawpaw composite fruit wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN107400605A (en) * | 2017-08-29 | 2017-11-28 | 阜南县兴农果树专业合作社 | A kind of preparation method of selenium-rich Huang pear wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1880432A (en) * | 2005-06-14 | 2006-12-20 | 徐炎 | High and novel technology for making fruit wine |
| CN103351979A (en) * | 2013-07-31 | 2013-10-16 | 张松波 | Preparation method for mango-pawpaw mixed fruit wine |
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2015
- 2015-11-13 CN CN201510773503.7A patent/CN105199916A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1880432A (en) * | 2005-06-14 | 2006-12-20 | 徐炎 | High and novel technology for making fruit wine |
| CN103351979A (en) * | 2013-07-31 | 2013-10-16 | 张松波 | Preparation method for mango-pawpaw mixed fruit wine |
Non-Patent Citations (1)
| Title |
|---|
| 卢玺羽: "芒果和木瓜复合果酒的研制", 《中国优秀硕士论文全文库工程科技I辑》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN107400605A (en) * | 2017-08-29 | 2017-11-28 | 阜南县兴农果树专业合作社 | A kind of preparation method of selenium-rich Huang pear wine |
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Application publication date: 20151230 |