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Preparation method of sweet banana wine

A production method, banana technology, applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulas, etc., can solve the problems of loss, perishability and deterioration, and achieve good taste, color retention, and strong wine aroma Effect

Inactive Publication Date: 2015-06-24
QINGDAO XIUXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since banana is a kind of leap-changing fruit, it is easy to perish and deteriorate, which often causes a lot of loss in the circulation process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] The production method of the banana liqueur of this embodiment includes the following steps: (1) pick and clean the bananas, peel them, cut them into slices with a clean knife, and set aside; (2) take a clean container, put the deodorizing alcohol into it, Then put the banana slices in, stir evenly, soak for 1 hour, and set aside, the weight ratio of the alcohol to the banana is 1.5:1; (3) Take a clean pot, put the sugar in, add boiling water to dissolve it fully, wait The weight ratio of the added sugar to banana is 1:1; (4) Take a clean container, put cloves, cinnamon, and cardamom, add cold boiled water and stir evenly, soak for 1 hour, put the banana mixture into , stir until evenly mixed, then put sugar in, stir evenly, finally pour in cold boiled water, stir until evenly mixed, the weight ratio of the cloves, cinnamon, and cardamom is 2:3:1, the total amount of the three and The weight ratio of bananas is 1:40; (5) After standing still for 25 hours, add banana ess...

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PUM

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Abstract

The invention discloses a preparation method of sweet banana wine. The preparation method comprises the following steps: soaking banana chips in deodorized alcohol for 1 hour for later use; putting clove, cortex cinnamomi and cardamun in a clean container; adding cold boiled water; stirring uniformly; soaking for 1 hour; putting a banana mixed solution into the container; uniformly stirring and mixing; adding dissolved sugar; stirring uniformly; finally pouring cold boiled water; stirring until the solution is uniformly mixed, wherein the weight ratio of the clove to the cortex cinnamomi to the cardamun is 2 to 3 to 1, and the weight ratio of the total amount of the clove, the cortex cinnamomi the and cardamun to bananas is 1 to 40; standing for 24h to 35h; adding banana essence; uniformly stirring; storing in a storage bucket for 2-3 months; filtering; removing dregs to obtain alcohol liquid; and sterilizing to obtain the sweet banana wine. The preparation process is simple and reasonable; the banana chips are soaked in the alcohol for 1 hour so as to well retain the flavor and color of banana wine; the sweet banana wine is low in alcoholic strength, thick in wine flavor and good in taste and has the flavor of the fresh bananas.

Description

[0001] technical field [0002] The invention belongs to the technical field of liqueur production, and in particular relates to a production method of banana liqueur. [0003] Background technique [0004] Banana fruit has a special aroma, and contains sugar, protein, fat, pectin, carotene, vitamins, mineral elements, calcium, phosphorus, iron and other ingredients. It is nutritious and does not contain cholesterol. It is one of the fruits that are deeply loved by people. Because banana is a kind of leap-changing fruit, it is easy to perish and deteriorate, which often causes a lot of loss in the circulation process. [0005] Contents of the invention [0006] In order to overcome the above-mentioned technical problems existing in the prior art, the object of the present invention is to provide a method for making banana liqueur, which is simple and easy to store the finished product. [0007] The production method of the banana liqueur provided by the present inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04A61K36/54A61K36/61A61K36/9064
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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