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Preparation method of jasmine flower and banana fruit wine

A jasmine and banana technology, which is applied in the field of preparation of jasmine banana fruit wine, can solve the problems of undiscovered fruit wine, etc., and achieve the effects of good mixing, soft and harmonious fragrance, and improved storage performance

Active Publication Date: 2021-06-15
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, no research has been found in the prior art to combine bananas with jasmine to prepare fruit wine with both banana and jasmine aromas and no browning during storage

Method used

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  • Preparation method of jasmine flower and banana fruit wine
  • Preparation method of jasmine flower and banana fruit wine
  • Preparation method of jasmine flower and banana fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of jasmine banana fruit wine comprises the following preparation steps:

[0026] (1) Refrigerate the whole banana at 0°C for 6 hours, take out the bananas, and remove the two ends of each banana (the cut ends should be as close to the banana meat as possible) to obtain bananas with skin;

[0027] (2) Banana with skin and jasmine flower are mixed according to weight ratio 100:15, add the water of 50% of banana weight with skin and the color-protective agent of banana weight with skin 0.04‰, beating, obtain pulp, described color-protective agent is A mixture of L-ascorbic acid and sodium sulfite in a weight ratio of 10:3;

[0028] (3) add the cellulase of pulp weight 1-2%, enzymolysis 30min at pH value 7.3 and temperature at 28 ℃, then add the compound enzyme of pulp weight 3%, adjust pH value to be 4.5 and temperature be Enzymolysis at 45°C for 50 minutes to obtain an enzymolyzate, the compound enzyme being a mixture of pectinase and tannase in a ...

Embodiment 2

[0033] The preparation method of jasmine banana fruit wine comprises the following preparation steps:

[0034] (1) Refrigerate the whole banana at 7°C for 8 hours, take out the bananas, and remove the two ends of each banana (the cut ends should be as close to the banana meat as possible) to obtain bananas with skin;

[0035] (2) Banana with skin and jasmine flower are mixed according to weight ratio 100:18, add the water of equal weight of banana with skin and the color-protecting agent of banana with skin weight 0.08‰, beating, obtain fruit pulp, described color-protecting agent is weight A mixture of L-ascorbic acid and sodium sulfite in a ratio of 10:1;

[0036] (3) Add the cellulase of 1-2% of fruit pulp weight, enzymolysis 20min at pH value 7.5 and temperature at 32 ℃, then add the compound enzyme of fruit pulp weight 4%, adjust pH value to be 3.5 and temperature are Enzymolysis at 50°C for 30 minutes to obtain an enzymolyzate, the compound enzyme being a mixture of pec...

Embodiment 3

[0041] The preparation method of jasmine banana fruit wine comprises the following preparation steps:

[0042] (1) Refrigerate the whole banana at 5°C for 7 hours, take out the bananas, and remove the two ends of each banana (the cut-off ends should be as close to the banana meat as possible) to obtain bananas with skin;

[0043] (2) Banana with skin and jasmine flower are mixed according to weight ratio 100:16, add water of 75% of weight of banana with skin and color-protecting agent of banana with skin weight 0.06‰, beating, obtain pulp, described color-protective agent is A mixture of L-ascorbic acid and sodium sulfite in a weight ratio of 5:1;

[0044] (3) Add 1.5% cellulase by pulp weight, enzymolyze at pH 7.4 and temperature 30°C for 25 minutes, then add compound enzyme with 3.5% pulp weight, adjust pH value to 3.8 and temperature 48°C Under enzymolysis for 40min to obtain an enzymolyzate, the compound enzyme is a mixture of pectinase and tannase in a weight ratio of 25...

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Abstract

The invention belongs to the technical field of fruit wine brewing, and particularly relates to a preparation method of jasmine flower and banana fruit wine, which comprises the following preparation steps: (1) refrigerating whole bananas, taking out the bananas, and removing two ends of each banana to obtain bananas with peels; (2) mixing the bananas with the peels with jasmine flowers, adding water and a color fixative, and pulping to obtain fruit pulp; (3) performing enzymolysis to obtain zymolyte; (4) adding sugar into the zymolyte, adjusting the sugar degree and the pH value, inoculating a compound strain, adding mannitol, and uniformly mixing; (5) fermenting at 26-28 DEG C for 20-30 hours, adjusting the temperature to 21-23 DEG C, and fermenting for 2-4 days; and (6) clarifying, filtering, ageing and sterilizing. The jasmine flower and banana fruit wine prepared by the method disclosed by the invention is free from foreign flavor, soft and coordinated in jasmine flower, banana and wine fragrance, glossy, free from browning and free from precipitation.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a preparation method of jasmine banana fruit wine. Background technique [0002] Banana is an important tropical fruit produced in southern my country, with an annual output of more than 7 million tons. It is rich in nutrition, soft in fragrance, fragrant in taste, sweet and creamy. Banana fruit is rich in starch, protein, fat, pectin, carotene, Vitamin B1, vitamin B2, vitamin C, vitamin E, calcium, phosphorus, iron, etc. are good tropical fruits that people like to eat very much. Traditional Chinese medicine believes that bananas are sweet and cold in nature, and eating them raw can relieve polydipsia, moisten the lungs and intestines, unblock blood vessels, replenish leanness and marrow, and treat constipation, drunkenness, fever, hot boils, swelling and poisoning, and eat them cooked (steamed with rock sugar) It can cure cough. However, due to the high ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/02
CPCC12G3/024C12G3/02Y02A50/30
Inventor 杨莹叶冬青孙健何雪梅刘国明辛明唐雅园唐杰李志春易萍
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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