A kind of preparation method of low methanol banana wine

A banana wine and methanol technology, applied in the field of food processing, can solve the problems of affecting the quality of fruit wine, excessive methanol, high methanol content in fruit wine, etc., and achieve the effect of pleasant banana aroma, complete wine body and low methanol content

Active Publication Date: 2022-02-11
广西邕州轩纳生态农业有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of low methanol banana wine
  • A kind of preparation method of low methanol banana wine
  • A kind of preparation method of low methanol banana wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method for low-methanol banana wine, comprising the steps of:

[0025] (1) Pulping: Wash and peel the fresh and fully ripe bananas, beat the banana pulp to make banana puree, add food-grade calcium to the banana puree, shake well, let it stand for 3 hours, and filter with plate and frame Machine filtration removes sediment; Banana puree and pure water are mixed in the ratio of 1:1 by mass again to obtain banana dilution; The addition of described food-grade calcium is 0.05% of the quality of banana puree; The food Grade calcium is food-grade calcium chloride and food-grade calcium lactate; The plate and frame filter press adopts a hydraulic press to pressurize, pressurize to 0.8MPa, hold the pressure for 10min, release the pressure for 1min, and repeat the process 3 times; The thickness of the plate and frame of the frame filter press is 2cm, and the filtration area is 1000m 2 .

[0026] (2) Primary fermentation: add kefir yoghurt inoculum to the banana ...

Embodiment 2

[0029] A preparation method for low-methanol banana wine, comprising the steps of:

[0030] (1) Pulping: Wash and peel fresh and fully ripe bananas, beat the banana pulp to make banana puree, add food-grade calcium to the banana puree, shake well, let it stand for 1 hour, and filter with plate and frame Machine filtration removes sediment; Banana puree and pure water are mixed in the ratio of 3:1 by mass again to obtain banana dilution; The addition of described food-grade calcium is 0.01% of the quality of banana puree; Grade calcium is food-grade calcium chloride; The plate-and-frame filter press uses a hydraulic press to pressurize, pressurize to 0.8MPa, hold the pressure for 5min, and release the pressure for 1min, and repeat the process 5 times; the plate-and-frame filter press The thickness of the plate frame is 8cm, and the filtration area is 800m 2 .

[0031] (2) Primary fermentation: add kefir yoghurt inoculum to the banana dilution and ferment for 45 hours at 37°C,...

Embodiment 3

[0034] A preparation method for low-methanol banana wine, comprising the steps of:

[0035] (1) Pulping: Wash and peel fresh and fully ripe bananas, beat the banana pulp to make banana puree, add food-grade calcium to the banana puree and shake well, after standing for 2 hours, use plate and frame filter Machine filtration removes sediment; Banana puree and pure water are mixed in the ratio of 2:1 by mass again to obtain banana dilution; The addition of described food-grade calcium is 0.03% of the quality of banana puree; The food Grade calcium is food-grade calcium lactate; The plate-and-frame filter press uses a hydraulic press to pressurize, pressurize to 0.8MPa, hold the pressure for 8min, and release the pressure for 1min, and repeat the process 4 times; the plate-and-frame filter press The thickness of the frame is 7cm, and the filtration area is 900m 2 .

[0036] (2) Primary fermentation: add kefir yoghurt inoculum to the banana dilution and ferment for 48 hours at 36...

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
particle size (mesh)aaaaaaaaaa
Login to view more

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...

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 Patents(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 刘国明李杰民吴翠琼零东宁卫萍李丽李昌宝孙健
Owner 广西邕州轩纳生态农业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap