Brewing method of natural banana fruit wine

A banana and fruit wine technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of low added value of products, low processing level of bananas, difficulty in selling bananas, etc.

Inactive Publication Date: 2013-09-18
罗琼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing level of banana products in my country is low, the fine processing rate is almost zero, and the added value of products is generally not high, making it difficult to sell bananas and even more difficult to solve

Method used

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Examples

Experimental program
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Effect test

example

[0012] Pre-treatment Take 1000kg of very ripe fresh bananas, remove the browned and blackened parts, peel off the peel after washing, and cut the pulp longitudinally along the central axis with a stainless steel knife;

[0013] Enzyme inactivation Immediately spread the sliced ​​pulp on a drawer and cook with full steam at 100°C for 5-7 minutes. When the center temperature of the pulp rapidly rises to 85°C, keep it warm for 30 seconds to quickly and completely inactivate the enzyme;

[0014] Pulping: Put the cooled pulp into a beater, add 10-20% of the process water equivalent to the pulp volume for pulping, add sodium bisulfite to adjust SO 2 The concentration is 100-120mg / L, and then finely ground by colloid to obtain pulp;

[0015] Enzymatic hydrolysis of fruit pulp with enzyme Add the compound enzyme activation solution prepared 30 minutes in advance to the pulp pulp at a ratio of 3%, stir for 30 minutes at 50°C, and filter after standing for 90 minutes to obtain banana ju...

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Abstract

The invention discloses a brewing method of natural banana fruit wine. The brewing method is characterized in that the wine is brewed by just fermenting banana raw materials, and is free from sugar, alcohol and spice in the entire brewing process. The brewing method has the technical characteristics of high temperature enzyme deactivation, fine pulping, multi-enzyme decomposition, multi-strain low temperature fermentation, cryoprecipitation, and low temperature aging, and the brewing method comprises the following steps of: 1, performing enzyme deactivation, namely rapidly steaming pulp by high temperature steam to achieve enzyme deactivation; 2, pulping, namely pulping and protecting color, and finely grinding through a colloid mill; 3, performing enzyme decomposition, namely implementing enzyme decomposition by directly inoculating composite enzyme activating liquid; 4 performing fermentation, namely inoculating saccharomycetes and fermenting under a low-temperature status; 5, performing clarification, namely filtering with addition of bentonite; 6, performing cryoprecipitation, namely implementing cryoprecipitation in a freezing chamber; 7, aging, namely storing at low temperature; 8 finely filtering and sterilizing to obtain product. The banana fruit wine brewed by the method is bright yellow, glittering and translucent, mature and delicate in taste, coordinated in banana flavor, and typical in style.

Description

technical field [0001] The invention relates to a method for brewing natural banana fruit wine, in particular to making wine using only bananas as raw materials, without adding sugar, alcohol or spices during the whole brewing process; the method belongs to the technical field of fruit wine brewing. Background technique [0002] Banana is sweet in taste and cold in nature, clears away heat and moisturizes intestines, and is a nutritious tropical fruit. Bananas have a high polysaccharide content, and also contain protein, fat, carbohydrates, dietary fiber, natural resistant starch, B-carotene, and are rich in vitamins A and B 1 , B 2 , C, E and a variety of trace elements calcium, magnesium, potassium, phosphorus, silicon, iron, sodium, is a natural green food that is sweet and soft, rich and balanced in nutrition, and meets the needs of modern health and nutrition. However, banana is a climacteric tropical fruit, which is not easy to store and transport, difficult to keep ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/78
Inventor 罗琼
Owner 罗琼
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