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Method for brewing sweet banana fruit wine with obvious banana flavor characteristics and low alcohol content

A low-alcohol, fruit wine brewing technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of loss, difficulty in synergistically forming banana characteristic flavor, lack of sugar sweetness, etc., to reduce loss, low alcohol, and reduce volatilization loss Effect

Inactive Publication Date: 2019-11-19
BEIBU GULF UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Apparently, the inconspicuous reasons for the banana flavor characteristics in conventional fermented banana fruit wine can be attributed to three aspects: the first, the positive flavor characteristic flavor substances in bananas such as butyl isovalerate and isoamyl acetate are higher than those prepared from banana juice. It is directly volatilized in the thermal process and lost with the volatilization of carbon dioxide during the intense fermentation process; second, the lack of sugar sweetness after complete fermentation is not easy to synergize to form the characteristic flavor of banana; third, the fermentation process produces too much non- Banana characteristic flavor substances such as isoamyl alcohol, ethyl acetate

Method used

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  • Method for brewing sweet banana fruit wine with obvious banana flavor characteristics and low alcohol content
  • Method for brewing sweet banana fruit wine with obvious banana flavor characteristics and low alcohol content
  • Method for brewing sweet banana fruit wine with obvious banana flavor characteristics and low alcohol content

Examples

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Effect test

Embodiment 1

[0039] Use Shandong Zunhuang 30L fermenter with refrigeration, the ratio of diameter to height of the fermenter is 1:2, and there is a titanium rod at the bottom of the fermenter, which can be used for carbon dioxide washing. The process route used is: sorting of bananas → insulation in water bath with skin → blanching → color protection → beating → enzymatic hydrolysis → filtration → inoculation → low-temperature restricted fermentation → centrifugal clarification → membrane filtration → packaging of finished products.

[0040] Yeast expansion: Use the yeast strain BBW-05 with a relatively high yield of isoamyl acetate screened from the Beibu Gulf University’s own microbial library; use 10°P whole malt wort to cultivate at 16°C, start from one colony, and then use small test tubes, Large test tubes, 100ml Erlenmeyer flasks, and 1000ml Erlenmeyer flasks are gradually expanded to the amount of yeast required for fermentation. During the expansion process, when the yeast concent...

example 1

[0057] Summary of the comparison between Example 1 and Comparative Example: The team of the present invention is not limited to the yeast selection, yeast management (addition amount, addition of yeast sludge), fermentation conditions (dissolved oxygen, fermentation temperature, Fermentation tank diameter-to-height ratio) links have been tested, and it is found that they all affect the fermentation intensity and fermentation behavior of banana wine, and then change the flavor composition (especially isoamyl acetate and isoamyl alcohol) and physicochemical composition of banana wine. People's sensory perception of banana wine. As demonstrated in Example 1, the selection of yeast described in the patent, yeast management (addition amount, addition of yeast sludge), fermentation operation (dissolved oxygen, fermentation temperature, diameter-to-height ratio of the fermenter), combined with the raw materials described in the patent Selection and pretreatment conditions of banana j...

Embodiment 2

[0059] Use Shandong Zunhuang 30L fermenter with refrigeration, the ratio of diameter to height of the fermenter is 1:2, and there is a titanium rod at the bottom of the fermenter, which can be used for carbon dioxide washing. The process route used is: sorting of bananas → insulation in water bath with skin → blanching → color protection → beating → enzymatic hydrolysis → filtration → inoculation → low-temperature restricted fermentation → centrifugal clarification → membrane filtration → packaging of finished products.

[0060] Yeast expansion: Use the yeast strain BBW-05 with relatively high ester yield of isoamyl acetate screened from the Beibu Gulf University’s own microbial library; use 10°P whole malt wort to cultivate at 16°C, start from one colony, and grow through small test tubes, Large test tubes, 100ml Erlenmeyer flasks, and 1000ml Erlenmeyer flasks are gradually expanded to the amount of yeast required for fermentation. During the expansion process, when the yeast...

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Abstract

The invention discloses a method for brewing sweet banana fruit wine with obvious banana flavor characteristics and low alcohol content. Isoamyl acetate is used as a banana flavor typical forward indicator, isoamylol is used as a banana flavor typical reverse indicator, and through unit operation combination of units of selection of the raw material maturity, specific preparation of banana juice,specific operation of yeast, low temperature restricted fermentation, early termination of fermentation and membrane filtration, the method for brewing the banana fruit wine with the low alcohol content and the obvious banana flavor characteristics is realized. According to the method, for three reasons for the inconspicuous banana flavor characteristics in conventional fermented banana wine, optimization is conducted from the aspects of increasing the content of raw material characteristic flavor substances, reducing the loss of the characteristic substances during processing, reducing fermentation production of non-banana-characteristic flavor substances and increasing sugar residue, the method for brewing the sweet banana fruit wine with the obvious banana flavor characteristics is realized, and the brewed sweet banana wine has strong potential market demands.

Description

technical field [0001] A method for brewing low-alcohol sweet banana fruit wine with obvious banana flavor characteristics, specifically, it relates to a brewing process that can make the content of isoamyl acetate in the finished product greater than 6 mg / L, the content of isoamyl alcohol less than 70 mg / L, alcohol A relatively obvious sweet banana fruit wine brewing method with a banana flavor characteristic of 3-6% (V / V). Background technique [0002] Bananas are rich in nutrients such as carotenoids, vitamins, mineral elements, phenols, biogenic amines and phytosterols, which have the effects of lowering blood pressure and treating diarrhea. In recent years, the health care value of fruit wine has been recognized more and more by people, but adopt known fruit wine brewing method (inappropriate raw material maturity control, longer enzymolysis time such as 90min, adding sugar improves the concentration of fermentable matter, Low yeast inoculum amount (such as 1 million t...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/025C12H1/07C12H1/065
CPCC12G3/025C12H1/061C12H1/063C12G3/024
Inventor 郝俊光陈静韩翼飞戴梓茹范和良庞庭才黄淑婕施绍颖梁城杰王合意李官连罗丹谢明梅于渊浩
Owner BEIBU GULF UNIV
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