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 jasm

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

Example Embodiment

[0024] Example 1

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

[0026] (1) Place the banana all the fruit at 0 ° C for 6 h, remove the banana, remove the two ends of each banana (the positions of the cuts are as close as possible to banana meat), get the leather banana;

[0027] (2) Mix the belt led banana and jasmine according to weight ratio of 100: 15, adding a water with a silver banana weight of 0.04 ‰, gums, gains, and obtains a pluricy, and the color eluting agent is A mixture of L-ascorbic acid and sodium sulfite in weight ratio of 10: 3;

[0028] (3) Add a slurry weight of 1-2% of the cellulase with a pH of 7.3 and a temperature of 28 ° C, and then adding the weight of 3% by weight of the plum. The pH is 4.5 and the temperature. The enzymatic solution is 50 min at 45 ° C to obtain a mixture of pectinase and tanninserase having a weight ratio of 25: 3;

[0029] (4) Adding sugar to the enzymatic solution, regulates t...

Example Embodiment

[0032] Example 2

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

[0034] (1) put the banana all fruit at 7 ° C for 8 h, remove the banana, remove the two ends of each banana (cut off the position of the banana meat), get the leather banana;

[0035] (2) Put the belt leather banana and jasmine according to the weight ratio of 100: 18, adding the peel banana equivalent weight of the oil and belt with a skin banana weight of 0.08 ‰, is pulp, and the color toner is weight. A mixture of L-ascorbic acid and sodium sulfite in ratio is 10: 1;

[0036] (3) Add a slurry weight of 1-2% of the cellulase, and the pH is 7.5 and the temperature of 32 ° C is enzymatically hydrolyzed by 20 min, and then the amount of azurified by 4% by the weight of the plum. The pH is 3.5 and the temperature. The enzymatic solution is given by 50 ° C, resulting in a mixture of pectinase and tannicase having a weight ratio of 25: 6;

[0037] (4) Adding sugar ...

Example Embodiment

[0040] Example 3

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

[0042] (1) Place the banana all fruit at 5 ° C for 7 hours, remove the banana, remove the two ends of each banana (the positions of the cuts are as close as possible to banana meat), get a leather banana;

[0043] (2) Put the belt-skin banana and jasmine according to weight ratio of 100: 16, add 75% water with a silver banana and a protective agent with a skin banana weight of 0.06 ‰, girrine, and obtains a pluricy, and the maintenance Mixtures of L-ascorbic acid and sodium sulfite in weight ratio of 5: 1;

[0044] (3) Add a slurry weight of 1.5% cellulase, a pH of 7.4 and a temperature of 30 ° C, rehydrated by 3.5% by weight of the plum, and the pH is 3.8 and the temperature is 48 ° C. The lower enzymatic solution is 40 min to give a mixture of pectinase and tanning enzyme having a weight ratio of 25: 4;

[0045] (4) Adding sugar in the enzymatic solution, reg...

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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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