CN107365657A - A kind of mango wine and preparation method thereof - Google Patents
A kind of mango wine and preparation method thereof Download PDFInfo
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- CN107365657A CN107365657A CN201710706962.2A CN201710706962A CN107365657A CN 107365657 A CN107365657 A CN 107365657A CN 201710706962 A CN201710706962 A CN 201710706962A CN 107365657 A CN107365657 A CN 107365657A
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- mango
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 165
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 165
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 165
- 235000014101 wine Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 158
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 30
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000005864 Sulphur Substances 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 20
- 230000032683 aging Effects 0.000 claims abstract description 20
- 239000005720 sucrose Substances 0.000 claims abstract description 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 10
- 239000000706 filtrate Substances 0.000 claims description 36
- 108090000790 Enzymes Proteins 0.000 claims description 35
- 102000004190 Enzymes Human genes 0.000 claims description 35
- 239000002002 slurry Substances 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 239000012530 fluid Substances 0.000 claims description 18
- 235000015097 nutrients Nutrition 0.000 claims description 18
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 17
- 230000001580 bacterial effect Effects 0.000 claims description 16
- 230000000694 effects Effects 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 14
- 230000004913 activation Effects 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 240000005384 Rhizopus oryzae Species 0.000 claims description 10
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 9
- 201000010099 disease Diseases 0.000 claims description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 9
- 238000005374 membrane filtration Methods 0.000 claims description 9
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 9
- 235000011009 potassium phosphates Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 239000000725 suspension Substances 0.000 claims description 8
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 8
- 229960001763 zinc sulfate Drugs 0.000 claims description 8
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 8
- 239000001965 potato dextrose agar Substances 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 16
- 238000001914 filtration Methods 0.000 abstract description 10
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000019990 fruit wine Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000004575 stone Substances 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 31
- 230000000052 comparative effect Effects 0.000 description 9
- 241000249058 Anthracothorax Species 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 6
- DXRKLUVKXMAMOV-UHFFFAOYSA-N 3-heptadecylcatechol Chemical compound CCCCCCCCCCCCCCCCCC1=CC=CC(O)=C1O DXRKLUVKXMAMOV-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- 240000002044 Rhizophora apiculata Species 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000208223 Anacardiaceae Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241001358279 Malaya Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910001410 inorganic ion Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of mango wine and preparation method thereof, belong to food processing field, preparation method comprises the following steps, first by the full fruit of the mango of selection in 85 90 DEG C of water, the 4min of blanching 2, fruit stone is removed again, mango pericarp and the separation of mango pulp is standby, mango pericarp is put in ethanol solution again, thick pericarp is obtained after being soaked in the environment of ultrasonic wave, enzymolysis processing is carried out after thick pericarp and mango pulp are mixed into squeezing again, gained material is sterilized again, it is filtrated to get premix, added again into premix and adjust sulphur piece, sucrose, deacidification saccharomycete carries out fermentation process, obtain just carrying out ageing processing again after drinking, after filtering, mango wine is got product after filling.Gained mango wine of the invention is nutritious, and fruit wine color is limpid, clear, the smell of fruits is very sweet, sour and sweet palatability, and manufacture craft is simple, is adapted to large-scale use.
Description
【Technical field】
The present invention relates to food processing field, especially a kind of mango wine and preparation method thereof.
【Technical background】
Mango is world-renowned tropical fruit (tree), originates in India and Malaya archipelago.At present, China only has the hundred of Guangxi
The ground such as color, Nanning, Yulin, the Leizhou island in Guangdong, the western and eastern in Hainan, the Xishuangbanna in Yunnan, Anxi, the ZhangZhou in Fujian；Four
Plant on the ground such as the ferry in river；Bose City is one of maximum mango production base in China, and mango industry has turned into Bose City agricultural
One of pillar industry, to the year two thousand twenty, whole city's mango area will expand into 70,000 hectares, and Mango Output reaches 500,000 tons.But Mangifera
In climacteric type fruit, harvest on the occasion of summer and autumn, adopt rear rapid after-ripening, it is perishable and to low-temperature sensitive, it is subject to damage to plants caused by sudden drop in temperature not
Storage tolerance.Therefore, carry out mango in depth and multi items exploitation, be that mango industry meets the market requirement, improves economic effect
The vital task of benefit, and ensure the basic demand that mango planting industry develops in a healthy way.
Mango pulp succulence, taste is fragrant and sweet, many mango series of products can be processed into, such as mango wine, mango juice, mango
Dry, mango chutney, candied mango etc., but these techniques are immature at present, research both domestic and external is less, causes mango Deep processing pedagogy
Utilize the development for falling behind its planting industry.In mango process, mangrove bark and core are typically taken as animal feed or discarded object
Handle, do not utilized well.
In summary, the economic benefit for strengthening its industry can be promoted by making the technique of mango wine, can meet the market demand,
The nutritive value of gained mango wine is higher simultaneously, clean taste, can meet the needs of current consumer groups.
【The content of the invention】
In view of posed problems above, the invention provides a kind of mango wine and preparation method thereof, combine mangrove bark and
Mango wine is made in pulp mixed fermentation, and gained mango wine is nutritious, and fruit wine color is limpid, clear, the smell of fruits is very sweet, sour-sweet
Agreeable to the taste, manufacture craft is simple, is adapted to large-scale use.
Technical scheme is as follows：
A kind of preparation method of mango wine, comprises the following steps：
(1) raw material：Choose the ripe fresh mango of no disease and pests harm, 8-9, clean clean, removing mango it is supracutaneous
Impurity, the mango cleaned is put into 85-90 DEG C of water, mango is taken out after blanching 2-4min, be cooled to room temperature, remove mango
Core, mango pericarp and the separation of mango pulp is standby；
(2) step (1) described mango pericarp is put into the ethanol solution of its 10-15 times of quality, in 60-80KHz ultrasounds
Under the conditions of ripple, 40-50min is handled in the environment of being 60-75 DEG C in temperature, then mango pericarp taken out to obtain thick pericarp；
(3) step (2) the thick pericarp and step (1) the mango pulp are mixed to be positioned in pressafiner and squeezed the juice
Slurry is broken into, then organized enzyme is added into slurry, 40-50min, Ran Houyong are handled under the conditions of being 28-30 DEG C in temperature
300-350MPa instantaneous pressure processing 10-20s, after vacuum filter, gained filtrate obtains premix；
(4) added into step (3) described premix and adjust sulphur piece, sucrose, the deacidification ferment activated is added after well mixed
Female bacterium, fermented in 30-31 DEG C of ferment at constant temperature tank, stirred once daily, after continuously stirring 3-4d, sealed fermenting 2-
3d, filtering gained filtrate is zymotic fluid, and then zymotic fluid is transferred in closed container and obturaged, after 12-15d, is filtered again, will
Gained filtrate is closed to be obturaged, and 12-15d is filtered again, and gained filtrate is first wine；
(5) ageing：90-100d is stored into step (4) just wine ageing at a temperature of 20 DEG C, is filtered to remove after taking-up solid
Shape thing, then by gained juice after membrane filtration, mango wine is got product after filling.
Further, in step (2), the volume fraction of the ethanol solution is 70-80%.
Further, in step (3), the preparation method of the organized enzyme is：Rhizopus oryzae bacterial strain is forwarded to potato
In glucose agar medium, 1-2d is cultivated at 28-30 DEG C, then the spore of cultured bacterial strain is put into equipped with nutrient solution
Conical flask in, vibrate 40-45min under conditions of temperature is 26-28 DEG C, hunting speed is 100-120r/min, it is then dilute
Concentration is interpreted into as 107-9Cfu/mL bacteria suspension is organized enzyme；Wherein, the nutrient solution is by apple peel powder, potassium phosphate, sulphur
Sour zinc, ammonium nitrate, glucose, water are according to 4-6:0.1-0.2:0.4-0.5:0.2-0.3:0.5-0.6:100 mass ratio mixing
It is made.
Further, in step (3), the usage amount of the organized enzyme is slurry described in 0.015-0.020wt%
Amount.
Further, in step (4), the usage amount of the tune sulphur piece is premix described in 0.004-0.005wt%
Amount.
Further, in step (4), the usage amount of the sucrose is the amount of premix described in 30-35wt%.
Further, in step (4), the activation method of the deacidification saccharomycete is：By deacidification saccharomycete be put into its 10
In the water of times quality, with activating 28-30min in 30-32 DEG C of water bath；The usage amount of the deacidification saccharomycete is
The amount of premix described in 0.018-0.022wt%.
Present invention additionally comprises the mango wine that any of the above-described preparation method obtains.
The invention provides a kind of mango wine and preparation method thereof, compared with prior art, has the advantages that：
The present invention first by the full fruit of the mango of selection in 85-90 DEG C of water, blanching 2-4min, then remove fruit stone, by awns
Fruit pericarp and the separation of mango pulp are standby, by a large amount of residual contaminants on the removable mango pericarp surface of the full fruit blanching of mango and carefully
Bacterium, the astringent taste of mango pericarp is can remove, and mango is Anacardiaceae plant, the things such as the laccol of allergy can be caused by containing in mango pericarp
Matter, skin can be caused to produce Contact hyper sensitization fash, the mango pericarp after separation is put in ethanol solution by the present invention, in ultrasound
After being soaked in the environment of ripple, the paint aldehydes matter in mango pericarp can be made to be dissolved in ethanol solution, and present invention incorporates super
Technology of acoustic wave is jointly processed by, and ultrasonic activation that can be by particular range frequency and strong cavitation, forces mango pericarp
Cell rupture, make intracellular laccol composition accelerate to extract in ethanol, so as to shorten extraction time, accelerate effectively into
The rate of dissolution divided；Thick pericarp and the mango pulp that processing is obtained again adds organized enzyme progress enzymolysis processing after mixing squeezing,
Products obtained therefrom more homogeneous, emulsification can be made, good basis is provided for the brewing process of mango wine；Again to the premix after enzymolysis
Added in material and adjust sulphur piece, sucrose, deacidification saccharomycete to carry out fermentation process, wherein, add and adjust sulphur piece to prevent mango juice from processing
With brown stain in fermentation process, in fermentation process stirring daily once, after continuously stirring 3-4d, sealed fermenting 2-3d, filtering gained
Filtrate is zymotic fluid, and then zymotic fluid is transferred in closed container and obturaged, and after 12-15d, is filtered again, and gained filtrate is close
Close and obturage, 12-15d is filtered again, and gained filtrate is first wine, and influence of this method to product is small, can keep the mouth of mango wine
Sense and flavor.Handled again by 90-100d ageing, wine body can be allowed soft agreeable to the taste, it is mellow aromatic.It is of the present invention each
Individual technological means all cooperates, mutually promoted, and camps step by step, be all linked with one another, caused total technique effect
Technological means caused by significantly larger than single technological means simple plus and.
The technique that the organized enzyme prepared by the present invention is can efficiently prepare pectase, cellulase etc., Jin Erwei
The enzymolysis process of the present invention provides sufficient organized enzyme, and the present invention is sought using Rhizopus oryzae as strain using Homemade method
Nutrient solution is cultivated, wherein, the nutrient solution is according to spy by apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose, water
Fixed ratio is made, and can meet that Rhizopus oryzae grows the requirement to environment under its effect, to promote the growth of mycelia to carry
Energy supply amount, each inorganic ions enzymatic activity for caused by provide facilitation, the technological means phase interworking employed in the present invention
Close, mutually promote, promote the preparation of active liquid from different aspect and angle, raising preparation efficiency is substantially improved.
In a word, mango wine provided by the invention and preparation method thereof, gained mango wine is nutritious, there is clearing liver to detoxify,
The effect of stomach strengthening and digestion promoting, beautifying face and moistering lotion and raising body immunity, fragrant in taste, color is limpid, has special nutritive value
And health-care effect.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of preparation method of mango wine, comprises the following steps：
(1) raw material：Choose no disease and pests harm, 8 ripe fresh mangos, clean clean, removing mango it is supracutaneous miscellaneous
Matter, the mango cleaned is put into 85 DEG C of water, mango is taken out after blanching 2min, be cooled to room temperature, mango core is removed, by awns
Fruit pericarp and the separation of mango pulp are standby；
(2) step (1) described mango pericarp is put into the ethanol solution of its 10 times of quality, in 60KHz Ultrasonic Conditions
Under, 40min is handled in the environment of being 60 DEG C in temperature, then mango pericarp taken out to obtain thick pericarp；Wherein, the ethanol solution
Volume fraction be 70%；
(3) step (2) the thick pericarp and step (1) the mango pulp are mixed to be positioned in pressafiner and squeezed the juice
Slurry is broken into, then organized enzyme is added into slurry, 40min is handled under the conditions of being 28 DEG C in temperature, then with 300MPa's
Instantaneous pressure handles 10s, and after vacuum filter, gained filtrate obtains premix；Wherein, the usage amount of the organized enzyme is
The amount of slurry described in 0.015wt%；
The preparation method of the organized enzyme is：Rhizopus oryzae bacterial strain is forwarded in potato dextrose agar,
1d is cultivated at 28 DEG C, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 26 DEG C, shakes in temperature
Speed is swung to vibrate 40min under conditions of 100r/min, is then diluted to concentration as 107Cfu/mL bacteria suspension is activity
Enzyme；Wherein, the nutrient solution is according to 4 by apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose, water:0.1:0.4:
0.2:0.5:100 mass ratio is mixed；
(4) added into step (3) described premix and adjust sulphur piece, sucrose, the deacidification ferment activated is added after well mixed
Female bacterium, fermented in 30 DEG C of ferment at constant temperature tank, stirring daily once, after continuously stirring 3d, stops stirring, sealed fermenting
2d, filtering gained filtrate is zymotic fluid, and then zymotic fluid is transferred in closed container and obturaged, after 12d, is filtered again, by institute
Filtrate is closed obturages, 12d is filtered again, and gained filtrate is first wine；Wherein,
The usage amount for adjusting sulphur piece is the amount of premix described in 0.004wt%；The usage amount of the sucrose is 30wt%
The amount of the premix；
The activation method of the deacidification saccharomycete is：Deacidification saccharomycete is put into the water of its 10 times of quality, with 30 DEG C
28min is activated in water bath；The usage amount of the deacidification saccharomycete is the amount of premix described in 0.018wt%；
(5) ageing：90d is stored in ageing at a temperature of step (4) is set forth in into just 20 DEG C of wine, and solid is filtered to remove after taking-up
Thing, then by gained juice after membrane filtration, mango wine is got product after filling.
Embodiment 2
A kind of preparation method of mango wine, comprises the following steps：
(1) raw material：Choose no disease and pests harm, 9 ripe fresh mangos, clean clean, removing mango it is supracutaneous miscellaneous
Matter, the mango cleaned is put into 90 DEG C of water, mango is taken out after blanching 4min, be cooled to room temperature, mango core is removed, by awns
Fruit pericarp and the separation of mango pulp are standby；
(2) step (1) described mango pericarp is put into the ethanol solution of its 15 times of quality, in 80KHz Ultrasonic Conditions
Under, 50min is handled in the environment of being 75 DEG C in temperature, then mango pericarp taken out to obtain thick pericarp；Wherein, the ethanol solution
Volume fraction be 80%；
(3) step (2) the thick pericarp and step (1) the mango pulp are mixed to be positioned in pressafiner and squeezed the juice
Slurry is broken into, then organized enzyme is added into slurry, 50min is handled under the conditions of being 30 DEG C in temperature, then with 350MPa's
Instantaneous pressure handles 20s, and after vacuum filter, gained filtrate obtains premix；Wherein, the usage amount of the organized enzyme is
The amount of slurry described in 0.020wt%；
The preparation method of the organized enzyme is：Rhizopus oryzae bacterial strain is forwarded in potato dextrose agar,
2d is cultivated at 30 DEG C, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 28 DEG C, shakes in temperature
Speed is swung to vibrate 45min under conditions of 120r/min, is then diluted to concentration as 109Cfu/mL bacteria suspension is activity
Enzyme；Wherein, the nutrient solution is according to 6 by apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose, water:0.2:0.5:
0.3:0.6:100 mass ratio is mixed；
(4) added into step (3) described premix and adjust sulphur piece, sucrose, the deacidification ferment activated is added after well mixed
Female bacterium, fermented in 31 DEG C of ferment at constant temperature tank, stirring daily once, after continuously stirring 4d, stops stirring, sealed fermenting
3d, filtering gained filtrate is zymotic fluid, and then zymotic fluid is transferred in closed container and obturaged, after 15d, is filtered again, by institute
Filtrate is closed obturages, 15d is filtered again, and gained filtrate is first wine；Wherein,
The usage amount for adjusting sulphur piece is the amount of premix described in 0.005wt%；The usage amount of the sucrose is 35wt%
The amount of the premix；
The activation method of the deacidification saccharomycete is：Deacidification saccharomycete is put into the water of its 10 times of quality, with 32 DEG C
30min is activated in water bath；The usage amount of the deacidification saccharomycete is the amount of premix described in 0.022wt%；
(5) ageing：100d is stored in ageing at a temperature of step (4) is set forth in into just 20 DEG C of wine, and solid is filtered to remove after taking-up
Thing, then by gained juice after membrane filtration, mango wine is got product after filling.
Embodiment 3
A kind of preparation method of mango wine, comprises the following steps：
(1) raw material：Choose no disease and pests harm, 8 ripe fresh mangos, clean clean, removing mango it is supracutaneous miscellaneous
Matter, the mango cleaned is put into 88 DEG C of water, mango is taken out after blanching 3min, be cooled to room temperature, mango core is removed, by awns
Fruit pericarp and the separation of mango pulp are standby；
(2) step (1) described mango pericarp is put into the ethanol solution of its 12 times of quality, in 70KHz Ultrasonic Conditions
Under, 45min is handled in the environment of being 70 DEG C in temperature, then mango pericarp taken out to obtain thick pericarp；Wherein, the ethanol solution
Volume fraction be 75%；
(3) step (2) the thick pericarp and step (1) the mango pulp are mixed to be positioned in pressafiner and squeezed the juice
Slurry is broken into, then organized enzyme is added into slurry, 45min is handled under the conditions of being 29 DEG C in temperature, then with 320MPa's
Instantaneous pressure handles 15s, and after vacuum filter, gained filtrate obtains premix；Wherein, the usage amount of the organized enzyme is
The amount of slurry described in 0.018wt%；
The preparation method of the organized enzyme is：Rhizopus oryzae bacterial strain is forwarded in potato dextrose agar,
1.5d is cultivated at 29 DEG C, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, temperature be 27 DEG C,
Hunting speed vibrates 42min under conditions of being 110r/min, is then diluted to concentration as 108Cfu/mL bacteria suspension is activity
Enzyme；Wherein, the nutrient solution is according to 5 by apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose, water:0.15:0.45:
0.25:0.55:100 mass ratio is mixed；
(4) added into step (3) described premix and adjust sulphur piece, sucrose, the deacidification ferment activated is added after well mixed
Female bacterium, fermented in 30.5 DEG C of ferment at constant temperature tank, stirring daily once, after continuously stirring 3d, stops stirring, closed hair
Ferment 2.5d, filtering gained filtrate is zymotic fluid, and then zymotic fluid is transferred in closed container and obturaged, after 14d, is filtered again,
Obturage gained filtrate is closed, 14d is filtered again, and gained filtrate is first wine；Wherein,
The usage amount for adjusting sulphur piece is the amount of premix described in 0.0045wt%；The usage amount of the sucrose is 32wt%
The amount of the premix；
The activation method of the deacidification saccharomycete is：Deacidification saccharomycete is put into the water of its 10 times of quality, with 31 DEG C
29min is activated in water bath；The usage amount of the deacidification saccharomycete is the amount of premix described in 0.019wt%；
(5) ageing：95d is stored in ageing at a temperature of step (4) is set forth in into just 20 DEG C of wine, and solid is filtered to remove after taking-up
Thing, then by gained juice after membrane filtration, mango wine is got product after filling.
Comparative example 1
A kind of preparation method of mango wine, comprises the following steps：
(1) raw material：Choose no disease and pests harm, 8 ripe fresh mangos, clean clean, removing mango it is supracutaneous miscellaneous
Matter, mango core is removed, mango pericarp and the separation of mango pulp is standby；
(2) step (1) described mango pericarp is put into the ethanol solution of its 12 times of quality, in 70KHz Ultrasonic Conditions
Under, 45min is handled in the environment of being 70 DEG C in temperature, then mango pericarp taken out to obtain thick pericarp；Wherein, the ethanol solution
Volume fraction be 75%；
(3) step (2) the thick pericarp and step (1) the mango pulp are mixed to be positioned in pressafiner and squeezed the juice
Slurry is broken into, then organized enzyme is added into slurry, 45min is handled under the conditions of being 29 DEG C in temperature, then with 320MPa's
Instantaneous pressure handles 15s, and after vacuum filter, gained filtrate obtains premix；Wherein, the usage amount of the organized enzyme is
The amount of slurry described in 0.018wt%；
The preparation method of the organized enzyme is：Rhizopus oryzae bacterial strain is forwarded in potato dextrose agar,
1.5d is cultivated at 29 DEG C, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, temperature be 27 DEG C,
Hunting speed vibrates 42min under conditions of being 110r/min, is then diluted to concentration as 108Cfu/mL bacteria suspension is activity
Enzyme；Wherein, the nutrient solution is according to 5 by apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose, water:0.15:0.45:
0.25:0.55:100 mass ratio is mixed；
(4) added into step (3) described premix and adjust sulphur piece, sucrose, the deacidification ferment activated is added after well mixed
Female bacterium, fermented in 30.5 DEG C of ferment at constant temperature tank, stirring daily once, after continuously stirring 3d, stops stirring, closed hair
Ferment 2.5d, filtering gained filtrate is zymotic fluid, and then zymotic fluid is transferred in closed container and obturaged, after 14d, is filtered again,
Obturage gained filtrate is closed, 14d is filtered again, and gained filtrate is first wine；Wherein,
The usage amount for adjusting sulphur piece is the amount of premix described in 0.0045wt%；The usage amount of the sucrose is 32wt%
The amount of the premix；
The activation method of the deacidification saccharomycete is：Deacidification saccharomycete is put into the water of its 10 times of quality, with 31 DEG C
29min is activated in water bath；The usage amount of the deacidification saccharomycete is the amount of premix described in 0.019wt%；
(5) ageing：95d is stored in ageing at a temperature of step (4) is set forth in into just 20 DEG C of wine, and solid is filtered to remove after taking-up
Thing, then by gained juice after membrane filtration, mango wine is got product after filling.
Comparative example 2
A kind of preparation method of mango wine, comprises the following steps：
(1) raw material：Choose no disease and pests harm, 8 ripe fresh mangos, clean clean, removing mango it is supracutaneous miscellaneous
Matter, the mango cleaned is put into 88 DEG C of water, mango is taken out after blanching 3min, be cooled to room temperature, mango core is removed, by awns
Fruit pericarp and mango pulp are standby；
(2) step (1) mango pericarp and mango pulp are mixed to be positioned over to squeeze the juice in pressafiner and is broken into pulpous state
Thing, then organized enzyme is added into slurry, 45min is handled under the conditions of being 29 DEG C in temperature, then with 320MPa instantaneous pressure
15s is handled, after vacuum filter, gained filtrate obtains premix；Wherein, the usage amount of the organized enzyme is 0.018wt% institutes
State the amount of slurry；
The preparation method of the organized enzyme is：Rhizopus oryzae bacterial strain is forwarded in potato dextrose agar,
1.5d is cultivated at 29 DEG C, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, temperature be 27 DEG C,
Hunting speed vibrates 42min under conditions of being 110r/min, is then diluted to concentration as 108Cfu/mL bacteria suspension is activity
Enzyme；Wherein, the nutrient solution is according to 5 by apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose, water:0.15:0.45:
0.25:0.55:100 mass ratio is mixed；
(3) added into step (2) described premix and adjust sulphur piece, sucrose, the deacidification ferment activated is added after well mixed
Female bacterium, fermented in 30.5 DEG C of ferment at constant temperature tank, stirring daily once, after continuously stirring 3d, stops stirring, closed hair
Ferment 2.5d, filtering gained filtrate is zymotic fluid, and then zymotic fluid is transferred in closed container and obturaged, after 14d, is filtered again,
Obturage gained filtrate is closed, 14d is filtered again, and gained filtrate is first wine；Wherein,
The usage amount for adjusting sulphur piece is the amount of premix described in 0.0045wt%；The usage amount of the sucrose is 32wt%
The amount of the premix；
The activation method of the deacidification saccharomycete is：Deacidification saccharomycete is put into the water of its 10 times of quality, with 31 DEG C
29min is activated in water bath；The usage amount of the deacidification saccharomycete is the amount of premix described in 0.019wt%；
(4) ageing：95d is stored in ageing at a temperature of step (3) is set forth in into just 20 DEG C of wine, and solid is filtered to remove after taking-up
Thing, then by gained juice after membrane filtration, mango wine is got product after filling.
Comparative example 3
A kind of preparation method of mango wine, comprises the following steps：
(1) raw material：Choose no disease and pests harm, 8 ripe fresh mangos, clean clean, removing mango it is supracutaneous miscellaneous
Matter, the mango cleaned is put into 88 DEG C of water, mango is taken out after blanching 3min, be cooled to room temperature, mango core is removed, by awns
Fruit pericarp and the separation of mango pulp are standby；
(2) step (1) described mango pericarp is put into the ethanol solution of its 12 times of quality, in 70KHz Ultrasonic Conditions
Under, 45min is handled in the environment of being 70 DEG C in temperature, then mango pericarp taken out to obtain thick pericarp；Wherein, the ethanol solution
Volume fraction be 75%；
(3) step (2) the thick pericarp and step (1) the mango pulp are mixed to be positioned in pressafiner and squeezed the juice
Slurry is broken into, then pectase is added into slurry, 45min is handled under the conditions of being 29 DEG C in temperature, then with 320MPa's
Instantaneous pressure handles 15s, and after vacuum filter, gained filtrate obtains premix；Wherein, the usage amount of the pectase is
The amount of slurry described in 0.018wt%；
(4) added into step (3) described premix and adjust sulphur piece, sucrose, the deacidification ferment activated is added after well mixed
Female bacterium, fermented in 30.5 DEG C of ferment at constant temperature tank, stirring daily once, after continuously stirring 3d, stops stirring, closed hair
Ferment 2.5d, filtering gained filtrate is zymotic fluid, and then zymotic fluid is transferred in closed container and obturaged, after 14d, is filtered again,
Obturage gained filtrate is closed, 14d is filtered again, and gained filtrate is first wine；Wherein,
The usage amount for adjusting sulphur piece is the amount of premix described in 0.0045wt%；The usage amount of the sucrose is 32wt%
The amount of the premix；
The activation method of the deacidification saccharomycete is：Deacidification saccharomycete is put into the water of its 10 times of quality, with 31 DEG C
29min is activated in water bath；The usage amount of the deacidification saccharomycete is the amount of premix described in 0.019wt%；
(5) ageing：95d is stored in ageing at a temperature of step (4) is set forth in into just 20 DEG C of wine, and solid is filtered to remove after taking-up
Thing, then by gained juice after membrane filtration, mango wine is got product after filling.
Comparative example 4
A kind of preparation method of mango wine, comprises the following steps：
(1) raw material：Choose no disease and pests harm, 8 ripe fresh mangos, clean clean, removing mango it is supracutaneous miscellaneous
Matter, the mango cleaned is put into 88 DEG C of water, mango is taken out after blanching 3min, be cooled to room temperature, mango core is removed, by awns
Fruit pericarp and the separation of mango pulp are standby；
(2) step (1) described mango pericarp is put into the ethanol solution of its 12 times of quality, in 70KHz Ultrasonic Conditions
Under, 45min is handled in the environment of being 70 DEG C in temperature, then mango pericarp taken out to obtain thick pericarp；Wherein, the ethanol solution
Volume fraction be 75%；
(3) step (2) the thick pericarp and step (1) the mango pulp are mixed to be positioned in pressafiner and squeezed the juice
Slurry is broken into, then organized enzyme is added into slurry, 45min is handled under the conditions of being 29 DEG C in temperature, then with 320MPa's
Instantaneous pressure handles 15s, and after vacuum filter, gained filtrate obtains premix；Wherein, the usage amount of the organized enzyme is
The amount of slurry described in 0.018wt%；
The preparation method of the organized enzyme is：Rhizopus oryzae bacterial strain is forwarded in potato dextrose agar,
1.5d is cultivated at 29 DEG C, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, temperature be 27 DEG C,
Hunting speed vibrates 42min under conditions of being 110r/min, is then diluted to concentration as 108Cfu/mL bacteria suspension is activity
Enzyme；Wherein, the nutrient solution is according to 5 by apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose, water:0.15:0.45:
0.25:0.55:100 mass ratio is mixed；
(4) added into step (3) described premix and adjust sulphur piece, sucrose, the saccharomycete activated is added after well mixed,
Fermented in 30.5 DEG C of ferment at constant temperature tank, stirring daily once, after continuously stirring 3d, stops stirring, sealed fermenting
2.5d, filtering gained filtrate are first wine；Wherein,
The usage amount for adjusting sulphur piece is the amount of premix described in 0.0045wt%；The usage amount of the sucrose is 32wt%
The amount of the premix；
The activation method of the saccharomycete is：Saccharomycete is put into the water of its 10 times of quality, the water bath with 31 DEG C
Middle activation 29min；The usage amount of the saccharomycete is the amount of premix described in 0.019wt%；
(5) ageing：95d is stored in ageing at a temperature of step (4) is set forth in into just 20 DEG C of wine, and solid is filtered to remove after taking-up
Thing, then by gained juice after membrane filtration, mango wine is got product after filling.
Experimental example
1. sensory evaluation is tested：Using system point system, group is evaluated for the composition of personnel of Food Science by 50 specialties,
The mango wine prepared by embodiment 1-3 and comparative example 1-4 preparation method, and carry out subjective appreciation.Deliberated index is color and luster, grown
Taste and smell, tissue morphology, mouthfeel, taking the total score of its each individual event average value, total score is 100 points, scoring mark as appraisal result
Standard is shown in Table 1, and appraisal result is shown in Table 2.
The sensory evaluation scores standard of the mango wine of table 1
The sensory evaluation scores result of the mango wine of table 2
The result of table 2 shows：Total score is higher, illustrates that the quality of the mango wine of preparation is better.1-3's of the embodiment of the present invention comments
Divide highest, illustrate that preparation method provided by the invention can produce the preferable mango wine of color and luster, smell, form, mouthfeel.
2. product effect test
Experiment is divided into 7 groups, and the volunteer of every group of each selection 20 28-35 year, each group drinks embodiment 1-3 and contrast daily
The mango wine of example 1-4 making 1 time, determines the moisture of volume glabella skin, during this period, volunteer must not take after drinking 6 months
Or the product using other improvement moisture of skin, concrete outcome are shown in Table 3.
The mango wine of table 3 drinks effect
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Moisture of skin (%) | 41.8 | 42.5 | 3.0 | 37.0 | 37.2 | 38.9 | 38.4 |
The result of table 3 shows：Embodiment 1-3 volunteer's moisture of skin is higher, illustrates the mango for often drinking the present invention
Wine, moisture of skin can be improved, the water and oil balance of balanced skin, improves skin, so as to reach the purpose of beautifying face and moistering lotion.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (8)
1. a kind of preparation method of mango wine, it is characterised in that comprise the following steps：
(1) raw material：The ripe fresh mango of no disease and pests harm, 8-9 is chosen, is cleaned and is cleaned, removes the supracutaneous impurity of mango,
The mango cleaned is put into 85-90 DEG C of water, mango is taken out after blanching 2-4min, is cooled to room temperature, removes mango core, will
Mango pericarp and the separation of mango pulp are standby；
(2) step (1) described mango pericarp is put into the ethanol solution of its 10-15 times of quality, in 60-80KHz ultrasonic wave bars
Under part, 40-50min is handled in the environment of being 60-75 DEG C in temperature, then mango pericarp taken out to obtain thick pericarp；
(3) step (2) the thick pericarp and step (1) the mango pulp are mixed to be positioned over to squeeze the juice in pressafiner and be broken into
Slurry, then organized enzyme is added into slurry, 40-50min is handled under the conditions of being 28-30 DEG C in temperature, then uses 300-
350MPa instantaneous pressure processing 10-20s, after vacuum filter, gained filtrate obtains premix；
(4) added into step (3) described premix and adjust sulphur piece, sucrose, the deacidification saccharomycete activated is added after well mixed,
Fermented in 30-31 DEG C of ferment at constant temperature tank, stirring daily once, after continuously stirring 3-4d, sealed fermenting 2-3d, is filtered
Gained filtrate is zymotic fluid, and then zymotic fluid is transferred in closed container and obturaged, and after 12-15d, filters again, gained is filtered
Liquid-tight close is obturaged, and 12-15d is filtered again, and gained filtrate is first wine；
(5) ageing：90-100d is stored into step (4) just wine ageing at a temperature of 20 DEG C, solid is filtered to remove after taking-up
Thing, then by gained juice after membrane filtration, mango wine is got product after filling.
2. a kind of preparation method of mango wine according to claim 1, it is characterised in that in step (2), the ethanol is molten
The volume fraction of liquid is 70-80%.
A kind of 3. preparation method of mango wine according to claim 1, it is characterised in that in step (3), the organized enzyme
Preparation method be：Rhizopus oryzae bacterial strain is forwarded in potato dextrose agar, 1-2d is cultivated at 28-30 DEG C,
Then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, temperature be 26-28 DEG C, hunting speed be
40-45min is vibrated under conditions of 100-120r/min, is then diluted to concentration as 107-9Cfu/mL bacteria suspension is activity
Enzyme；Wherein, the nutrient solution is according to 4-6 by apple peel powder, potassium phosphate, zinc sulfate, ammonium nitrate, glucose, water:0.1-0.2:
0.4-0.5:0.2-0.3:0.5-0.6:100 mass ratio is mixed.
A kind of 4. preparation method of mango wine according to claim 1, it is characterised in that in step (3), the organized enzyme
Usage amount be slurry described in 0.015-0.020wt% amount.
A kind of 5. preparation method of mango wine according to claim 1, it is characterised in that in step (4), the tune sulphur piece
Usage amount be premix described in 0.004-0.005wt% amount.
A kind of 6. preparation method of mango wine according to claim 1, it is characterised in that in step (4), the sucrose
Usage amount is the amount of premix described in 30-35wt%.
A kind of 7. preparation method of mango wine according to claim 1, it is characterised in that in step (4), the deacidification ferment
The activation method of female bacterium is：Deacidification saccharomycete is put into the water of its 10 times of quality, with being activated in 30-32 DEG C of water bath
28-30min；The usage amount of the deacidification saccharomycete is the amount of premix described in 0.018-0.022wt%.
8. the mango wine obtained according to any one of claim 1-7 preparation method.
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Application publication date: 20171121 Assignee: Baise magnificent tea oil Technology Co.,Ltd. Assignor: BAISE University Contract record no.: X2023980046562 Denomination of invention: Mango wine and its production method Granted publication date: 20200529 License type: Common License Record date: 20231108 |