Unlock instant, AI-driven research and patent intelligence for your innovation.

Banana brandy and brewing method thereof

A brandy and banana technology, applied in the field of fruit wine, can solve the problems of unfavorable wine making, low acid content, high sugar content, etc., and achieve the effect of accelerating the collapse of cell tissue structure, increasing the yield, and improving the quality of fruit juice

Inactive Publication Date: 2013-09-18
罗琼
View PDF0 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sugar content of banana is high, the pulp is 17-19%, the peel is 3-4%, and the average is about 15%. It is a good raw material for brewing brandy; but the acid content is low, which is not good for wine making, especially for brewing Brandy, need to pay attention to adjust

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0011] A kind of banana brandy, golden yellow, crystal clear and shiny, banana fruit aroma harmonious; full-bodied; taste and thick garden; main physical and chemical indicators: alcohol (20℃v / v) ≥ 42%; total sugar (in glucose Calculated)≤6g / L; total acid (calculated by titratable acid) 3-6g / L.

example 2

[0013] Pre-treatment: Take 1000kg of fresh bananas that are half-ripe, rinse them, remove the browning and black parts, and cut off the stalks.

[0014] Enzyme-inactivated pulping Banana fruit is placed on the tray and steamed with 100℃ steam for 5-10 minutes. When the core temperature of the pulp rises rapidly to 85℃, keep it for 30 seconds to completely inactivate the enzyme; add 5 to the beating machine for crushing and beating. -10% process water to increase fluidity, add tartaric acid to increase acidity to ph3.5, add sodium bisulfite to adjust SO 2 The concentration is 50~80mg / L, after colloid grinding and grinding, the whole banana pulp is obtained; transferred to the fermentation tank;

[0015] Enzymatic fermentation: The complex enzyme activation solution prepared 30 minutes in advance is added to the fruit pulp at a ratio of 3%. After stirring for 40-60 minutes at 50℃, the sugar content of the white sugar is adjusted to 20% and the SO is adjusted. 2 Concentration to 80mg / L...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a banana brandy and a brewing method thereof. The banana brandy is characterized in that the wine is golden yellow, glittering and translucent, mellow and intense; alcoholicity is not lower than 42% (20 degree v / v), total sugar is not greater than 6g / L and total acid is 3-6g / L. The brewing process of the banana brandy comprises the steps of steam enzyme deactivation, whole fruit pulping, and multi-enzyme decomposition, specifically comprises the following steps of fermenting pulp to obtain raw fruit wine, and distilling to obtain original brandy which is stored in an oak barrel; distilling wine residue to obtain fruit residue brandy which is stored at a low temperature for preparing wine; after the original brandy is mature, preparing, cryoprecipitating, mixing, finely filtering and filling to obtain a finished banana brandy product.

Description

Technical field [0001] A banana brandy and a brewing method thereof belong to the technical field of fruit wine making. Background technique [0002] Banana is sweet in taste and cold in nature, clearing away heat and moisturizing the intestines. It is a tropical fruit with high nutritional value. Banana contains protein, fat, gum, and rich carbohydrates, vitamin AB 1 , B 2 , C, D, E and minerals calcium, phosphorus, iron, magnesium and potassium. Among them, potassium content is the highest in fruit, and magnesium content is also high. It is a natural green food that meets the needs of modern health and nutrition. However, bananas are tropical fruits with climacteric respiration, which are difficult to store and transport, difficult to keep fresh, and are extremely easy to deteriorate and rot. Banana producing areas have difficulties in selling bananas every year. Banana farmers suffer serious losses and the government is under great pressure. Although my country is the third ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02C12G3/12C12R1/865C12R1/225C12R1/78C12H6/02
Inventor 罗琼
Owner 罗琼