A kind of preparation method of low methanol banana wine

Abstract

The invention discloses a method for preparing low-methanol banana wine, which comprises the following steps: (1) pulping; (2) primary fermentation: adding kefir yoghurt bacterial agent to the banana dilution liquid for fermentation, and fermenting at 65-70°C Heat and keep warm for 30 to 60 minutes and cool to room temperature to obtain a primary fermentation liquid; (3) Secondary fermentation: add Saccharomyces cerevisiae ActifcoreBo213 bacterial agent to the primary fermentation liquid, ferment at a constant temperature for 6 to 7 days, and use a plate and frame filter press to filter and age to obtain the banana Wine; the added amount of the Saccharomyces cerevisiae ActifcoreBo213 bacterial agent is 0.01-0.05% of the mass of the primary fermentation broth. The banana wine of the present invention has low methanol content, has the natural color of banana fruit wine, is yellow, clear and shiny, has no suspension and no precipitation, has fresh, rich and pleasant banana aroma, and has a pleasant and elegant aroma, no abnormal aroma, sweet and sour Tasty, round and comfortable, full-bodied. The content of methanol in banana wine is low.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-methanol banana wine. Background technique [0002] Banana is one of the "four major fruits" in the tropics and subtropics. The meat is sweet and glutinous, fragrant and delicious, and is widely loved. Banana pulp contains carotene, thiamine, riboflavin, niacin and other vitamins, and the carbohydrate content is as high as 22%, and rich in K, Mg, Ca, P and other mineral substances, the nutrition is very rich. Traditional Chinese medicine believes that bananas are cold, sweet, astringent, and non-toxic, and have the effects of clearing away heat, moistening the intestines, relieving restlessness, dredging blood vessels, filling the essence, and anti-abortion. It is suitable for constipation, boredom, drunkenness, fever, boils, swelling and pain, high blood pressure, etc. In existing studies, bananas are also made into banana wine. The main rese...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, pectinase is generally used in fruit wine brewing to further decompose insoluble pectin substances into small molecular substances. Adding pectinase to enzymatically decompose pectin will lead to high methanol content in fruit wine. How to better solve the problem of pectin in bananas? Enzymatic hydrolysis produces too much methanol, which affects the quality of fruit wine and has become the main research problem at this stage

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