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Preparation method for low-alcohol green banana wine

A technology for green bananas and bananas is applied in the field of preparation of low-alcohol green banana wine, which can solve the problems of high alcohol content, waste, and limited drinking range of banana wine, and achieve the effects of pure taste, fragrant aroma and low alcohol concentration.

Active Publication Date: 2014-02-19
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to solve the above technical problems, the present invention provides a method for preparing low-alcohol green banana wine, which solves the problem that the current banana wine has a high alcohol content and the drinking range is not wide; solves the problem that bananas are not conducive to preservation and causes a lot of waste, and improves the quality of banana wine. added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Selection of raw materials: According to the banana color classification standard, select bananas with a maturity level of 4-5. At this time, the bananas are mainly green, slightly yellow, the skin can be peeled off, and there is an obvious fragrance of green bananas;

[0031] 2. Pre-treatment of bananas: Rinse all used utensils with boiling water first, then soak in 120mg / L sodium bisulfite solution for 5 minutes, drain and set aside. After peeling the bananas selected in step 1, weigh 15kg of banana pulp, slice, blanch in boiling water at 100°C for 1min, remove and drain, add 2 times the weight of pre-cooled mineral water with a sodium metabisulfite concentration of 25mg / L, Beating, the particle size of broken particles is 2-3mm. Pour the banana pulp into a 100L container and add pre-cooled mineral water to a total volume of 50L. Add sucrose by adjusting the Bohr concentration of the soluble solids of the fermented liquid as Bix10, the amount of sucrose added is 3...

Embodiment 2

[0037] After choosing raw materials as in Example 1, take 15kg of bananas, peel and slice them, scald them in boiling water at 100°C for 1 minute, remove and drain, add 2 times the weight of pre-cooled mineral water with a concentration of 25 mg / L of sodium bisulfite for beating, after beating Pour into a 100L container, add pre-cooled mineral water to a total volume of 50L, adjust the Bohr concentration of soluble solids in the fermentation broth to Bix22 to add sucrose, and add 9kg of sugar. Add 5kg on the first day, add the remaining sugar on the second and third days respectively, and add Angel yeast and German fruit wine yeast SIHA-Active-Yeast 3, the concentration of Angel yeast is 0.15g / L, Angel yeast and German fruit wine yeast SIHA-Active-Yeast 3 inoculum mass ratio is 1:2.5, cover the barrel, leave a small amount of space and cannot cover it tightly, and keep the room temperature at 20-26°C. After the pre-fermentation and aging stages, the finished product is sealed ...

Embodiment 3

[0039]After selecting raw materials as in Example 1, take 15kg of bananas, peel and slice them, scald them in 100°C waste boiling water for 1 minute, remove and drain, add 2 times the weight of pre-cooled mineral water with a concentration of sodium bisulfite of 25 mg / L for beating, and beat Then pour it into a 100L container, add pre-cooled mineral water to a total volume of 50L, adjust the Bohr concentration of soluble solids in the fermentation broth to Bix20, add sucrose, add 3kg on the first day, and add respectively on the second and third days 1kg, and add according to the following ratio: the amount of Angel yeast added is 0.1g / L, the inoculation mass ratio of Angel yeast and German fruit wine yeast SIHA-Active-Yeast 3 is 1:3, cover the lid, and leave a small amount of space Cover tightly and keep the room temperature at 20-26°C. After the pre-fermentation and aging stages, the finished product is sealed and stored in a storage room at about 15°C. In this example, the...

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Abstract

The invention provides a preparation method for a low-alcohol green banana wine. The preparation method includes the following steps: Step A, raw material is selected: bananas with Level 4-5 maturity are selected according to the color classification standards for bananas; Step B, banana is subjected to pre-processing: all utensils to be used are rinsed with boiling water, then soaked in a first sodium metabisulfite solution, and drained for further use; after the bananas selected through Step A are peeled, the banana flesh is weighed, sliced, boiled in boiling water, taken out for draining, and added with a precooled second sodium metabisulfite solution with the weight twice times as the banana flesh weight, the mixture is pulped; the banana pulp is poured into a container and added with cane sugar, Angel yeast and fruit wine yeast, a barrel is lidded, and the temperature is kept between 20-26 DEG C; Step C, fermentation is carried out; Step E, sealing for preservation is carried out. The preparation method for the green banana wine provided by the invention has the advantages that in the preparation process of the green banana wine, the procedures of ripening acceleration, addition of rice wine and steam distillation can be eliminated; the fermentation can be carried out under the normal temperature; the requirements for equipment are not strict; the low-alcohol banana wine has a more delicate and graceful aroma, pure and mile taste, as well as a low alcohol content.

Description

technical field [0001] The invention relates to a method for preparing low-alcohol green banana wine, in particular to a method for using green bananas to prepare low-alcohol banana wine with clear banana aroma. Background technique [0002] Banana is a tropical and subtropical fruit with rich nutrition. The pulp contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus and iron, as well as carotene, thiamine, niacin, vitamin C, vitamin E and rich trace amounts Potassium and other elements, the main banana planting areas in my country are Guangxi, Guangdong and Hainan. [0003] Bananas taste delicate and sweet, and are very popular in the market. However, due to the increase in production in recent years, the preservation technology is not perfect, and it is difficult to pick bananas without damage. Once the banana skin is damaged, the bananas will deteriorate in a short time, which is not conducive to During transportation and storage, it is easy to backlog and...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 廖芬孙健阳仁桂李昌宝李丽郑凤锦李杰民何雪梅盛金凤刘国明
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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