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Banana wine preparation method capable of inhibiting browning

A banana and fruit wine technology, applied in the field of banana wine preparation that inhibits browning, can solve the problems of destroying active ingredients of bananas, harming human body, reddening of ascorbic acid color, etc., and achieves the goal of preventing the loss of effective ingredients of bananas, solving browning, and maintaining color Effect

Inactive Publication Date: 2018-12-21
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional heating method will destroy the effective ingredients such as vitamins and amino acids in bananas, and will produce a new color reaction (Maillard reaction); the color of ascorbic acid will turn red during the heating process, resulting in light red banana products; adding SO 2 It will cause great harm to the human body, and its safety has been valued by more and more consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Select fresh, pest-free bananas, peel them, cut them into 1cm banana pieces, mix them with water in a 1:1 (w / w) ratio; add 0.10% (w / w) citric acid solution at the same time and put it into a crusher to carry out Crushing, refining. The obtained banana slurry was subjected to ultra-high pressure treatment, the treatment condition was controlled at 200Mpa, and the pressure holding time was 30min. Add cysteine ​​100mg / L, add white granulated sugar, adjust total sugar concentration 180g / L. For yeast fermentation, inoculate the activated yeast into the above-mentioned medium with a 5% (v / v) inoculation amount, ferment and cultivate at 20°C, and stop fermentation when the residual sugar drops below 5g / L; separate the wine leftovers, Obtain fermented banana wine. To traditional add SO 2 The method of inhibiting enzyme browning is the control group, the browning degree is 0.22, and the alcohol content is 89.7g / L; the browning degree of the experimental group is 0.08, and the...

Embodiment 2

[0016] Select fresh, pest-free bananas, peel and cut into 1cm banana pieces, mix with water in a ratio of 1:1 (w / w); at the same time, add 0.30% (w / w) citric acid solution and put it into a crusher for crushing , Refining. The obtained banana slurry was subjected to ultra-high pressure treatment, the treatment condition was controlled at 300Mpa, and the pressure holding time was 10min. Add cysteine ​​80mg / L, add white granulated sugar, adjust total sugar concentration 190g / L. For yeast fermentation, inoculate the activated yeast into the above-mentioned medium with a 5% (v / v) inoculation amount, ferment and cultivate at 20°C, and stop fermentation when the residual sugar drops below 5g / L; separate the wine leftovers, Obtain fermented banana wine. To traditional add SO 2 The method of inhibiting enzyme browning is the control group, the browning degree is 0.29, and the alcohol content is 94.7g / L; the browning degree of the experimental group is 0.09, and the alcohol content ...

Embodiment 3

[0018] Select fresh, pest-free bananas, peel them, cut them into 1cm banana pieces, mix them with water in a ratio of 1:1 (w / w); add 0.40% (w / w) citric acid solution at the same time and put it into a crusher to carry out Crushing, refining. The obtained banana slurry was subjected to ultra-high pressure treatment, the treatment condition was controlled at 500Mpa, and the pressure holding time was 10min. Add cysteine ​​20mg / L, add white granulated sugar, adjust total sugar concentration 200g / L. For yeast fermentation, inoculate the activated yeast into the above-mentioned medium with a 5% (v / v) inoculation amount, ferment and cultivate at 20°C, and stop fermentation when the residual sugar drops below 5g / L; separate the wine leftovers, Obtain fermented banana wine. To traditional add SO 2 The mode of inhibiting enzyme browning is the control group, the browning degree is 0.31, and the alcohol content is 99.7g / L; the browning degree of the experimental group is 0.12, and the...

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Abstract

The invention discloses a banana wine preparation method capable of inhibiting browning, and belongs to the technical field of brewing. A citric acid-ultra high pressure treatment-cysteine combined method is provided for inhibiting banana browning, and in the premise of not adding SO2, banana wine is prepared through fermentation. In banana pulp, the citric acid adding amount is 0.1-0.4% (w / w), and under ultra high pressure treatment conditions (pressure is 300-500 Mpa, and pressure maintaining time is 10-30 min), cysteine (the adding amount is 20-100 mg / L) is added at a low temperature. By means of the method, not only can the problem of browning in a banana processing process be solved, but also the problem of banana effective component loss in a traditional method can be prevented, theoriginal flavor, color and lustre of banana can be maintained, and the banana wine produced through the method has an elegant fruity aroma and full bouquet, and has very good development prospects.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a method for preparing banana wine that inhibits browning. Background technique [0002] Banana, soft and creamy, rich in fragrance, delicious and refreshing, is one of the four famous fruits, rich in carbohydrates, fat, protein, and rich in vitamins and minerals, etc. It has important nutritional and health value. At the same time, bananas are catapult fruits, rich in sugar and various enzymes, which are difficult to store and transport for a long time. The development of banana wine can prolong the shelf life and increase the added value of bananas. Browning is easy to occur in the process of banana damage, which becomes the limiting factor of banana processing; browning of fruit wine will cause adverse reactions such as darkening and deepening of the color of the wine body, which will affect the color, flavor and taste of the wine, resulting in the quality and qual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张明霞王宝石张蕾张金晔程杨阳
Owner HENAN INST OF SCI & TECH
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