Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing grapefruit banana fruit wine

A technology for grapefruit pulp and bananas, which is applied in the field of grapefruit banana fruit wine preparation, can solve the problems of low sugar content, browning, and weak grapefruit aroma, and achieves the effects of rich wine aroma, elegant fruity aroma, and good development prospects.

Inactive Publication Date: 2019-01-04
HENAN INST OF SCI & TECH
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problems, the present invention proposes to solve the problem that the grapefruit fruit fragrance is relatively light, the sugar content is low, and the browning of bananas can be prevented in deep processing.

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

Embodiment 1

[0015] Select fresh grapefruits, peel them, and obtain grapefruit pulp; select fresh, pest-free bananas, peel them, and cut them into 1cm banana pieces. Mix the above-mentioned banana pieces and pomelo pulp according to a ratio of 1:1 (w / w), and add them into a crusher for crushing and refining. Mix the pomelo-banana slurry obtained above with water in a certain ratio of 1:1 (w / w) evenly. Add white granulated sugar to adjust the sugar concentration to 180g / L, inoculate the activated yeast into the above-mentioned medium with a 5% (v / v) inoculation amount, and ferment and cultivate at 20°C. Stop fermentation when residual sugar drops below 5g / L. The wine leftovers are separated to obtain fermented pomelo-banana fruit wine. To traditional add SO 2 Antioxidants inhibit the browning of banana wine as the control group, the browning degree is 0.10, and the alcohol content is 90.7g / L; the browning degree of the experimental group is 0.13, and the alcohol content is 93.1g / L.

Embodiment 2

[0017] Select fresh grapefruits, peel them, and obtain grapefruit pulp; select fresh, pest-free bananas, peel them, and cut them into 1cm banana pieces. Mix the above-mentioned banana pieces and pomelo pulp according to the ratio of 1:3 (w / w), and add them into a crusher for crushing and refining. Mix the pomelo-banana slurry obtained above with water in a certain ratio of 1:1 (w / w) evenly. Add white granulated sugar to adjust the sugar concentration to 190g / L, inoculate the activated yeast into the above-mentioned medium with a 5% (v / v) inoculation amount, and ferment and cultivate at 20°C. Stop fermentation when residual sugar drops below 5g / L. The wine leftovers are separated to obtain fermented pomelo-banana fruit wine. To traditional add SO 2 Antioxidants inhibit the browning of banana wine as the control group, the browning degree is 0.10, and the alcohol content is 95.7g / L; the browning degree of the experimental group is 0.08, and the alcohol content is 96.1g / L.

Embodiment 3

[0019] Select fresh grapefruits, peel them, and obtain grapefruit pulp; select fresh, pest-free bananas, peel them, and cut them into 1cm banana pieces. Mix the above-mentioned banana pieces and pomelo pulp according to a ratio of 1:2 (w / w), and add them into a crusher for crushing and refining. Mix the pomelo-banana slurry obtained above with water at a ratio of 1:1.5 (w / w) evenly. Add white granulated sugar to adjust the sugar concentration to 200g / L, inoculate the activated yeast into the above-mentioned medium with a 5% (v / v) inoculation amount, and ferment and cultivate at 20°C. Stop fermentation when residual sugar drops below 5g / L. The wine leftovers are separated to obtain fermented pomelo-banana fruit wine. To traditional add SO 2 Antioxidants and other antioxidants inhibit the browning of banana wine as the control group, the browning degree is 0.10, and the alcohol content is 98.7g / L; the browning degree of the experimental group is 0.09, and the alcohol content ...

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

PropertyMeasurementUnit
Brown coloration indexaaaaaaaaaa
Brown coloration indexaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for preparing grapefruit banana fruit wine and belongs to the technical field of brewing technology. The method for preparing the grapefruit banana fruit wine includesthe steps of mixing banana and grapefruit according to the weight ratio of 1:1 to 1:3, adding water according to the weight ratio of 1:1 to 1:2 for evenly mixing, and conducting fermentation by inoculation of yeast to obtain fermented grapefruit banana fruit wine. The method for preparing the grapefruit banana fruit wine has the advantages of fully exploiting the advantages of grapefruit and banana brewing modes, and solving the problems of inhibiting browning in banana processing without adding antioxidants such as chemical SO2 (sulfur dioxide) and low fermentation rate and low alcohol content due to the high organic acid content of grapefruit. Furthermore, the fruit wine brewed by the above-mentioned method has the advantages of maintaining the original flavor of fruits such as grapefruit and banana with refined fruit aroma and rich wine aroma, and having 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 grapefruit and banana fruit wine. Background technique [0002] Bananas are soft and creamy, rich in fragrance, delicious and refreshing, rich in carbohydrates, fats, proteins, vitamins and minerals, etc. health value. However, browning is prone to occur in the process of banana damage, which becomes the limiting factor for 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 mouthfeel of the wine, resulting in the quality of the wine. and a significant drop in commercial value. How to suppress the browning of bananas is an important issue in the development of banana fruit wine. There are methods to prevent browning. By changing the processing conditions, enzymatic browning can be effectively inhibited, such as heating to r...

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): C12G3/02
CPCC12G3/02
Inventor 张明霞武忠伟王宝石王玺申瑞程肖朝晖
Owner HENAN INST OF SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com