Development Of Composite Fermentation Of Mango Papaya Wine

Mango (Mangifera indica, Linn) belong to cactus Anacardiaceae plants, papaya (Carica papaya L.) is a part of papaya division which belongs to cruciferous. Both of them are famous tropical fruits that are rich in nutrients. The composite fermentation of Mango-papaya wine is low-alcoholic beverage that is made of mango and papaya, the alcohol is generally12.1%(v/v), mango and papaya compound fermented wine with low alcohol and high nutritional features. China has extremely rich in fruit resources, this article take mango and papaya as raw materials by the fermented technology is the first time.That Can effectively solve the problem of too many to store of mango and papaya, will also bring in huge profits for the majority of growers and manufacturers, and make the market economy prosperity. There are five stages of Mango and papaya compound fermented wine brewing process:Take the juice in the pectinase treatment system before fermentation, adjustment of the composition of mango and papaya mixed fruit juice, primary fermentation of composite wine, post-fermentation and aging of composite wine, clarificate, sterilization and packaging.Mainly from the following aspects and draw the best conclusions:1. Pectinase enzymatic preparation of fruit juice. After study the addition of pectinase, enzymolysis temperature, enzymolysis time respective test in the enzymatic process, By orthogonal experiment analysis that the best process parameters of mixed mango and papaya pulp in accordance with1:2(w/w) is:the addition of pectinase is0.11%, enzymolysis temperature is40℃, enzymolysis time is3.5h.2. Response surface methodology to optimize the fermentation conditions. In the primary fermentation process, do the single factor experiment respectively of fermentation temperature, initial pH value and efficiency of active dry yeast inoculum size. Optimized by the use of Design-Expert software Response Surface Design, analyze the optimum parameters of mango and papaya compound fermented wine is: fermentation temperature is24.6℃, initial pH value is3.7, dry yeast inoculum size is0.63‰. Under this condition, The mango and papaya composite wine alcohol content is12.1%(v/v)3. To determine the best method to clarify the wine.Use Six method to clarify the of mango and papaya compound fermented wine,obtain the best method of clarification is using diatomaceous earth to clarify:add the diatomaceous earth0.60%, stand for5h at room temperature. The transmittance rate of compound mango and papaya fruit wine is89.0%, with good taste and good color.4. Develop the quality standards for mango and papaya compound fermented wine. Including sensory standards, physical and chemical standards and bacteria standards. Through The Verification, The test which developed by mango and papaya compound fermented wine is completely in line with the quality and hygiene standards.