Brewing method of canna sativa wine, wine and beverage

Abstract

The invention discloses a brewing method of a canna sativa wine, a wine and a beverage. The brewing method comprises the following steps: (1) mixing pulp of canna sativa with water, and performing crushing treatment to obtain paste; (2) sequentially heating and boiling the paste, supplementing water to a constant volume and cooling to obtain to-be-fermented banana mash; (3) mixing activated yeast with the to-be-fermented banana mash, and performing fermentation treatment to obtain the banana mash; (4) distilling the canna sativa mash to obtain wine liquid with the alcoholic strength not lower than 50% vol; and (5) ageing the wine liquid. According to the brewing method, the wine with high nutritional ingredients and high quality can be prepared, staple food grains can be saved, grain crisis can be relieved, and meanwhile the prepared wine is higher in nutritional fragrant organic matter ingredients, obvious in fruity aroma, soft and full in wine body, soft and sweet in taste and long in aftertaste.

Description

Technical Field

[0001] The present invention belongs to the technical field of brewing, and specifically relates to a brewing method of Meishijiao wine, wine and beverage. Background Art

[0002] Chinese liquor is a distilled liquor mainly made from cereal crops (such as barley, sorghum, etc.) and using daqu, xiaoqu, bran koji, yeast, etc. as saccharifying and fermenting agents, and is made by steaming, saccharifying, fermenting and distilling. It is a special distilled liquor in China, with colorless / light yellow transparent liquor quality and relatively high alcohol content (50%vol - 60%vol), and has a compound fragrance mainly composed of esters after storage and aging. After years of development, Chinese liquor has derived 8 flavors on the basis of 4 basic flavors such as Maotai flavor, Luzhou flavor, Qingxiang flavor, and Rice flavor.

[0003] According to the edible method, banana cultivars are roughly divided into 2 types: fruit bananas and food bananas. Fruit bananas can be processed into fruit wine with about 10%vol and liqueur with 18%vol. However, there has been no report on the method for producing high-alcohol distilled liquor using food bananas as raw materials so far. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems in the related art to some extent. For this reason, an object of the present invention is to provide a brewing method of Meishijiao wine, wine and beverage. By using the brewing method of Meishijiao wine, not only can high-quality wine with high nutritional components be obtained, but also the main grain can be saved, the food crisis can be alleviated. At the same time, the prepared wine has higher content of nutrient aroma organic substances, obvious fruity aroma, soft and full body, sweet taste when entering the mouth, and long aftertaste.

[0005] The first aspect of the present invention provides a brewing method of Meishijiao wine, the method comprising:

[0006] (1) Mixing the pulp of Meishijiao with water and performing a crushing treatment to obtain a paste;

[0007] (2) Sequentially performing heating and boiling, water replenishment and volume fixing, and cooling treatments on the paste to obtain a Meishijiao mash to be fermented;

[0008] (3) Mixing the activated yeast with the Meishijiao mash to be fermented and performing a fermentation treatment to obtain a Meishijiao mash;

[0009] (4) Performing a distillation treatment on the Meishijiao mash to obtain a liquor with an alcohol content of not less than 50%vol;

[0010] (5) Aging the liquor.

[0011] The brewing method of the above-mentioned food banana wine of the present invention has the following beneficial effects: Using food bananas as raw materials to produce high-alcohol wine can not only absorb the common essence of grains and fruits at the same time, retain the original nutritional components of the fruits, brew unique and high-quality innovative wine, but also save the main food, which is beneficial to alleviating the food crisis and is an innovation in the research field of food banana processing and utilization. In addition, by mixing the pulp with water and then heating and boiling, not only can the saccharification of the pulp starch be realized, which is easy to operate, but also the food banana has a relatively high pectin content and is prone to produce more methanol during the brewing process. By performing the boiling treatment before the fermentation treatment, on the one hand, the loss of ethanol will not be caused, and on the other hand, a part of the methanol can be removed, reducing the methanol content in the finally prepared wine. Moreover, the prepared finished wine also has the inherent nutritional components of food bananas, and the content of nutritional aroma organic substances can reach 0.31 wt% or even higher, far exceeding that of traditional white wine, with obvious fruity aroma, soft and full body, sweet taste when entering the mouth, and long aftertaste.

[0012] In addition, the brewing method of the food banana wine according to the above-mentioned embodiments of the present invention may also have the following additional technical features:

[0013] In some embodiments of the present invention, step (1) satisfies at least one of the following conditions: the mass ratio of the pulp to water is 1:(0.3 - 0.4); the pulp is ripe pulp; the pulp is obtained by peeling a food banana after it has matured until the whole peel turns yellow, the proportion of black spots on the peel is not less than 50%, and the pulp becomes soft.

[0014] In some embodiments of the present invention, step (2) satisfies at least one of the following conditions: the duration of the heating and boiling is 0.5 h - 1 h, and the temperature during boiling is not lower than 90°C; the heating and boiling is carried out under stirring conditions; the liquid-solid ratio of the fermentable food banana mash is 1:(0.5 - 0.6); the temperature of the fermentable food banana mash is 28°C - 30°C.

[0015] In some embodiments of the present invention, in step (3), the fermentation treatment includes: (3-1) yeast proliferation stage, including: open stirring for 30 min - 40 min; stop stirring and carry out closed fermentation, controlling the fermentation temperature at 28°C - 32°C and the fermentation time at 12 h - 14 h; open stirring for 30 min - 40 min; stop stirring and carry out closed fermentation, controlling the fermentation temperature at 30°C - 34°C and the fermentation time at 12 h - 14 h; open stirring for 15 min - 30 min; stop stirring and carry out closed fermentation, controlling the fermentation temperature at 30°C - 34°C; (3-2) fermentation stage, including: closed fermentation, the fermentation temperature is 28°C - 30°C, controlling the fermentation time at 12 days - 15 days, and / or, stopping fermentation when the alcohol content of the food banana mash reaches 12% vol - 14% vol and the sugar content is not more than 1%.

[0016] In some embodiments of the present invention, in step (3), the activated yeast is mixed with the to-be-fermented Musa paradisiaca mash in the form of a yeast activation solution, and the yeast activation solution is obtained by rehydrating and activating dry yeast powder.

[0017] In some embodiments of the present invention, the rehydrating and activating includes: mixing dry yeast powder with water having a sugar content of 4% - 6% and a temperature of 35°C - 40°C in a mass ratio of 1:(10 - 20), and standing still; or, the rehydrating and activating includes: mixing dry yeast powder with the to-be-fermented Musa paradisiaca mash and water in a mass ratio of 1:(3 - 7):(6 - 13), adjusting the temperature to 35°C - 40°C, and standing still.

[0018] In some embodiments of the present invention, the temperature difference between the yeast activation solution and the to-be-fermented Musa paradisiaca mash is ≤ 10°C.

[0019] In some embodiments of the present invention, based on 1 ton of the to-be-fermented Musa paradisiaca mash, the dosage of the dry yeast powder is 200 g - 400 g.

[0020] In some embodiments of the present invention, the standing time is ≤ 0.5 h.

[0021] In some embodiments of the present invention, in step (4), the distillation treatment includes: (4-1) performing distillation treatment on the Musa paradisiaca mash, and separately storing the first 5v% - 8v% of the first heads; (4-2) sequentially taking the middle first stage liquor, middle second stage liquor, middle third stage liquor, and tail liquor, where the alcohol content of the middle first stage liquor is not less than 60% vol, the alcohol content of the middle second stage liquor is 50% vol - 60% vol, the alcohol content of the middle third stage liquor is 35% vol - 50% vol, and the alcohol content of the tail liquor is 10% vol - 35% vol; (4-3) performing secondary distillation on the middle third stage liquor, separately storing the first 3v% - 5v% of the second heads, and sequentially taking the liquor with an alcohol content not less than 60% vol, the liquor with an alcohol content of 50% vol - 60% vol, and the liquor with an alcohol content not more than 50% vol.

[0022] In some embodiments of the present invention, the tail liquor obtained in step (4-2) is returned to step (4-1) and mixed with the Musa paradisiaca mash for the next round of the distillation treatment.

[0023] In some embodiments of the present invention, the liquor with an alcohol content not more than 50% vol obtained in step (4-3) is mixed with the middle third stage liquor obtained in step (4-2) for the next round of the secondary distillation.

[0024] In some embodiments of the present invention, the volume ratio of the second heads in the middle three-stage liquor is not greater than the volume ratio of the first heads in the banana-flavored liquor.

[0025] In some embodiments of the present invention, the first heads and the second heads are stored in ceramic vats for 3 to 5 years to obtain flavor-enhancing and flavor-adjusting liquor.

[0026] In some embodiments of the present invention, in step (5), the aging temperature is not greater than 25 °C and the aging time is not less than 1 year; and / or, the aging is carried out in a ceramic container.

[0027] In some embodiments of the present invention, the brewing method of the banana-flavored liquor further includes: (6) grading and / or blending the aged liquor.

[0028] The second aspect of the present invention provides a liquor, which includes: the banana-flavored liquor brewed by using the brewing method of the banana-flavored liquor according to the first aspect of the present invention. This banana-flavored liquor has the inherent nutritional components of bananas, and the content of nutrient aroma organic components can reach 0.31 wt% or even higher, far exceeding that of traditional white liquor. Moreover, it has an obvious fruity aroma, a soft and full body, a sweet and mellow taste when entering the mouth, and a long aftertaste.

[0029] The third aspect of the present invention provides a beverage, which includes: the banana-flavored liquor brewed by using the brewing method of the banana-flavored liquor according to the first aspect of the present invention, or the liquor according to the second aspect of the present invention. The beverage has the technical features and effects of the brewing method of the banana-flavored liquor according to the first aspect of the present invention and the liquor according to the second aspect of the present invention, which will not be elaborated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 is a flowchart of the brewing method of banana-flavored liquor according to an embodiment of the present invention.

[0031] Figure 2 is a flowchart of the brewing method of banana-flavored liquor according to another embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0032] The embodiments of the present invention will be described in detail below. The examples of the embodiments are shown in the drawings, in which the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions from beginning to end. The embodiments described below by referring to the drawings are exemplary and are intended to explain the present invention, but should not be construed as limiting the present invention.

[0033] The first aspect of the present invention provides a brewing method of banana-flavored liquor. Referring to Figure 1 it is understood that the method includes:

[0034] (1) Mix the pulp of bananas with water and perform a crushing treatment to obtain a paste

[0035] According to an embodiment of the present invention, the delicious banana may include, but is not limited to, the variety "Delicious Banana" cultivated as a food banana (Plant Variety Right Number: CNA20183054.5 (Delicious Banana No. 1)) (Musa spp. Plantain AAB group).

[0036] In some embodiments of the present invention, the mass ratio of the pulp to water may be 1:(0.3 - 0.4), for example, it may be 1 / 0.3, 1 / 0.35, 1 / 0.4, etc. In the crushing process, based on the mass of the pulp, if the water content is too low, it is likely to cause the obtained paste to be too thick, thereby clogging the crusher and pipeline; while if the water content is too high, it is likely to cause the subsequent heating and cooling time to be prolonged, affecting the brewing efficiency. By controlling the mass ratio of the pulp to water to meet the given range, the risk of clogging the crusher and pipeline can be reduced, and the brewing efficiency can be taken into account.

[0037] In some embodiments of the present invention, the pulp of the delicious banana may be ripe pulp, and the ripe pulp may be pulp that is fully ripe, with obvious fruit fragrance and sweet fragrance, and without astringent taste. The ripe pulp has a relatively high sugar content and relatively low fiber. Using ripe pulp to brew wine is beneficial to obtaining wine with obvious fruit fragrance, a soft and full body, a sweet taste in the mouth, and a long aftertaste.

[0038] In some embodiments of the present invention, the pulp of the delicious banana may be obtained by peeling the delicious banana after it has matured until the entire peel turns yellow, the proportion of black spots on the peel is not less than 50%, and the pulp becomes soft. For example, the delicious banana that has matured until the outer peel is covered with black spots, the pulp is fully ripe, with obvious fruit fragrance and sweet fragrance, and without astringent taste can be peeled to obtain it. This further facilitates obtaining wine with obvious fruit fragrance, a soft and full body, a sweet taste in the mouth, and a long aftertaste.

[0039] (2) Perform heating and boiling, water replenishment and volume fixation, and cooling treatments on the paste in sequence to obtain the to-be-fermented delicious banana mash

[0040] According to an embodiment of the present invention, the most direct cause of methanol formation in distilled spirits is the pectin content in crops. As a variety of food banana, the pectin content of the delicious banana is very high, which easily leads to the excessive methanol content in the wine. Therefore, controlling methanol is quite important for delicious banana distilled spirits and similar non-grain crop wines. Currently, the common method to reduce the pectin content is to add pectinase. After adding pectinase, the final obtained fermentation broth is more clarified, but adding pectinase will also increase the methanol content. Further, bananas are post-ripening crops. During the post-harvest ripening process, the self-hydrolytic enzymes in bananas will hydrolyze most of the starch. Currently, external enzymes are mostly used to promote starch saccharification. However, if external enzymes are directly used for starch saccharification, there are easily problems such as more miscellaneous flavors and insufficient fragrance. In the present invention, by heating and boiling the paste, on the one hand, the remaining starch can be denatured and further hydrolyzed, and at the same time, the prepared delicious banana mash to be fermented can have the aroma of cooking due to the high temperature and can remove some miscellaneous flavors (such as astringency, grassy flavor, etc.). On the other hand, methanol produced by pectin can be removed before fermentation by heating and boiling. Compared with separating methanol by distillation and other methods after fermentation, removing methanol by boiling before fermentation treatment to produce ethanol in the present invention not only does not easily cause the loss of ethanol, but also can reduce the methanol content in the finally prepared wine.

[0041] In some embodiments of the present invention, processes such as heating and boiling and making up water to constant volume can be carried out in an air environment without meeting the aseptic requirements, and the subsequent distillation process can also achieve a sterilization effect.

[0042] In some embodiments of the present invention, the duration of heating and boiling can be 0.5 h to 1 h. For example, it can be 0.5 h, 0.8 h or 1 h, etc. Meeting the given time is beneficial to not only achieving sufficient saccharification of starch, but also further reducing the methanol content in the finally prepared wine.

[0043] In some embodiments of the present invention, the heating and boiling can be in a gentle boiling state. For example, the temperature of heating and boiling can be not lower than 90 °C, such as 90 °C, 95 °C or 100 °C, etc. Making the temperature of heating and boiling meet the given range can, on the one hand, promote the gelatinization of starch, and on the other hand, meet the volatilization conditions of methanol, effectively remove methanol, and reduce the methanol content in the finally prepared wine.

[0044] In some embodiments of the present invention, the heating and boiling can be carried out under stirring conditions. This is not only beneficial to avoiding problems such as uneven saccharification of the paste and thus generating lumps, but also beneficial to accelerating the escape of methanol.

[0045] In some embodiments of the present invention, the material-liquid ratio of the to-be-fermented delicious banana mash can be 1:(0.5 - 0.6), for example, it can be 1 / 0.5, 1 / 0.55 or 1 / 0.6, etc. The material-liquid ratio can be understood as the mass ratio of the pulp of delicious bananas to water in the to-be-fermented delicious banana mash. Meeting the given conditions is beneficial to improving the subsequent fermentation efficiency and distillation efficiency.

[0046] In some embodiments of the present invention, after heating and boiling the paste and then making up the water to a constant volume in sequence, the obtained to-be-fermented delicious banana mash can be cooled to 28°C - 30°C. For example, cold water can be passed through the jacket or coil to cool it, and the temperature of the to-be-fermented delicious banana mash is controlled at 28°C - 30°C, which is beneficial to realizing the subsequent activation of yeast and avoiding the inactivation of yeast caused by high temperature.

[0047] (3) Mix the activated yeast with the to-be-fermented delicious banana mash and carry out fermentation treatment to obtain delicious banana mash.

[0048] According to the embodiments of the present invention, through fermentation treatment, the sugar in the to-be-fermented delicious banana mash can be converted into alcohol to obtain delicious banana mash.

[0049] In some embodiments of the present invention, in step (3), the fermentation treatment may include: (3-1) yeast proliferation stage and (3-2) fermentation stage, wherein: (3-1) The yeast proliferation stage may sequentially include: stirring open for 30 min - 40 min; stopping stirring and carrying out closed fermentation, and the fermentation temperature can be controlled at 28°C - 32°C and the fermentation time at 12 h - 14 h; stirring open for 30 min - 40 min; stopping stirring and carrying out closed fermentation, controlling the fermentation temperature at 30°C - 34°C and the fermentation time at 12 h - 14 h; stirring open for 15 min - 30 min; stopping stirring and carrying out closed fermentation, controlling the fermentation temperature at 30°C - 34°C. Thus, the yeast can proliferate and the fermentation efficiency can be improved. (3-2) The fermentation stage may include: closed fermentation, the fermentation temperature is 28°C - 30°C, and the fermentation time is controlled at 12 days - 15 days, and / or, stop fermentation when the alcohol content of the delicious banana mash reaches 12% vol - 14% vol and the sugar content is not more than 1%. Meeting the given conditions can smoothly obtain delicious banana mash.

[0050] In some embodiments of the present invention, in step (3), the activated yeast can be mixed with the gourmet banana mash to be fermented in the form of a yeast activation liquid, and the yeast activation liquid can be obtained by rehydrating and activating dry yeast powder. Further, the rehydration activation can include: mixing the dry yeast powder with water having a sugar content of 4% to 6% (such as 4%, 5% or 6%, etc., which can be obtained by controlling the ratio of sugar to water) and a temperature of 35°C to 40°C in a mass ratio of 1: (10-20), and letting it stand, wherein the mass ratio of the dry yeast powder to the water can be 1 / 10, 1 / 12, 1 / 15, 1 / 20, etc. Alternatively, the rehydration activation can include: mixing the dry yeast powder with the gourmet banana mash to be fermented and water in a mass ratio of 1: (3-7): (6-13), adjusting the temperature to 35°C to 40°C, and letting it stand, wherein the mass ratio of the dry yeast powder to the water can be 1 / 3 / 13, 1 / 5 / 9, 1 / 7 / 6, 1 / 6 / 10, etc. Meeting the above two rehydration and activation conditions can make the yeast activation liquid have suitable sugar content and temperature, so that the yeast has better activity, thereby providing sufficient nutrition and suitable temperature for yeast activation and proliferation.

[0051] In some embodiments of the present invention, the temperature difference between the yeast activation liquid and the fermented banana mash may be ≤10°C, for example, ≤10°C, ≤8°C, ≤5°C, etc. This helps to reduce the impact on yeast activity.

[0052] In some embodiments of the present invention, based on 1 ton of gourmet banana mash to be fermented, the amount of dry yeast powder can be 200g to 400g, for example, 200g, 250g, 300g, 350g or 400g, etc. Meeting the given conditions is conducive to the smooth fermentation of the gourmet banana mash and improving the fermentation efficiency.

[0053] In some embodiments of the present invention, the standing time during the rehydration and activation process may be ≤0.5h, such as ≤0.5h, ≤0.3h, 0.2h, etc. Meeting the given conditions can not only achieve the activation of yeast, but also avoid long-term activation of yeast under sugar-free or low-sugar conditions, which is conducive to ensuring the activity of yeast.

[0054] It should be noted that in the present invention, the specific type or variety of yeast can be flexibly selected according to the actual situation such as the flavor, aroma, taste, etc. of the wine expected to be obtained. For example, it can include but is not limited to liquor yeast, fruit wine yeast, beer yeast, etc. It can be obtained either by separation (such as including but not limited to extracting from products such as banana peels using conventional extraction processes. Exemplarily, banana yeast can be isolated from banana peel extracts by plate separation and then expanded in culture), or by purchasing conventional yeast products available on the market for wine brewing. Taking Angel Yeast as an example, the conventional yeast products can include but are not limited to one or more of Angel liquor starter, Angel fermented red koji, Angel xiaoqu, Angel multi-grain liquor starter, Angel flavor enhancer compound functional bacteria (golden package), Angel flavor enhancer brewing compound functional bacteria, Angel yeast BV818, Angel wine active dry yeast RV002, Angel fermentation nutrient FN502, etc.

[0055] (4) Distill the delicious banana mash to obtain a liquor with an alcohol content of not less than 50% vol.

[0056] According to the embodiments of the present invention, by distilling the delicious banana mash, the heads, the first middle-section liquor, the second middle-section liquor, the third middle-section liquor, the tails, etc. can be obtained respectively. Specifically,

[0057] In some embodiments of the present invention, in step (4), the distillation treatment may include:

[0058] (4-1) Distill the delicious banana mash and separately store the first 5v% - 8v% of the heads. For example, based on the volume of the delicious banana mash, the liquor with a volume percentage of 5v%, 6v%, 7v%, 8v%, etc. distilled first can be used as the first heads and stored separately. The heads can be stored in a pottery vat for 3 - 5 years and then used as the flavor-enhancing and flavor-adjusting liquor for later blending. Among them, the volume percentage content of methanol in the heads is relatively higher than that in the middle-section liquor and the tails. At the same time, the heads contain rich aroma components such as ethyl acetate. After being stored in a pottery vat for 3 - 5 years, the methanol content in the heads will gradually decrease while retaining the aroma components.

[0059] (4-2) Take the middle first stage wine, the middle second stage wine, the middle third stage wine and the tail wine in sequence, the alcohol content of the middle first stage wine can be not less than 60%vol (such as 60%vol, 65%vol, 70%vol, etc.), the alcohol content of the middle second stage wine can be 50%vol~60%vol (such as 50%vol, 55%vol, 60%vol, etc.), the alcohol content of the middle third stage wine can be 35%vol~50%vol (such as 35%vol, 40%vol, 45%vol, 50%vol, etc.), and the alcohol content of the tail wine can be 10%vol~35%vol (such as 10%vol, 15%vol, 20%vol, 25%vol, 30%vol, 35%vol, etc.). Optionally, the tail wine obtained can be returned to step (4-1) and mixed with the gourmet banana mash for the next round of distillation treatment, thereby further improving the yield of ethanol and wine.

[0060] (4-3) The middle three-stage wine is subjected to secondary distillation, and the first 3v% to 5v% (such as 3v%, 4v%, 5v%, etc.) of the second head of wine is taken and stored separately, and the wine with an alcohol content of not less than 60%vol (such as 60%vol, 65%vol, 70%vol, etc.), the wine with an alcohol content of 50%vol to 60%vol (such as 50%vol, 55%vol, 60%vol, etc.), and the wine with an alcohol content of not more than 50%vol (such as 50%vol, 45%vol, 40%vol, 38%vol, etc.) are taken in turn. Among them, the second head of wine is based on the volume of the middle three-stage wine. The second head of wine can also be stored in a ceramic jar for 3 to 5 years and used as a later blending flavoring and flavoring wine. The secondary distillation of the middle three-stage wine can further increase the yield of high-alcohol wine. Optionally, the obtained liquor with an alcohol content of no more than 50% vol can be mixed with the middle three-stage liquor obtained in step (4-2) and subjected to the next round of secondary distillation, thereby further improving the yield of high-alcohol liquor.

[0061] In some embodiments of the present invention, the volume proportion of the second head of wine in the middle three stages of wine may not be greater than the volume proportion of the first head of wine in the gourmet banana mash, and may be less than the volume proportion of the first head of wine in the gourmet banana mash. This can reduce the methanol content in the final wine and increase the yield of high alcohol wine.

[0062] In some embodiments of the present invention, the first and second wine heads are stored in a ceramic jar for 3 to 5 years to obtain flavored wine, thereby further improving the utilization rate of the gourmet banana mash.

[0063] (5) Aging the wine

[0064] According to an embodiment of the present invention, aging the wine liquid is beneficial to further optimize the quality, taste, and aroma of the wine, resulting in a wine with obvious fruity aroma, a soft and full body, a sweet and mellow taste on the palate, and a long aftertaste.

[0065] In some embodiments of the present invention, the aging temperature can be no more than 25°C and the time can be no less than 1 year. Meeting the given conditions is beneficial to further optimize the quality, taste, and aroma of the wine, resulting in a wine with obvious fruity aroma, a soft and full body, a sweet and mellow taste on the palate, and a long aftertaste.

[0066] In some embodiments of the present invention, the aging can be carried out in a ceramic container, and the aging temperature can be 22 - 28°C. The earthenware pot has good air permeability, which is beneficial to further improve the aging effect and the quality of the wine.

[0067] In some embodiments of the present invention, referring to Figure 2 It is understood that the brewing method of the plantain wine may further include: (6) grading and / or blending the aged wine liquid. Thus, plantain wines of different grades and styles can be obtained according to actual needs. Among them, the wine after grading and / or blending can be transferred to a stainless - steel wine tank for long - term storage for later use.

[0068] In some embodiments of the present invention, compared with the process of saccharification using the hydrolytic enzymes of the plantain itself and / or without boiling (the alcohol yield is usually lower than 10%, generally 6% - 10%), the brewing method of the plantain wine of the present invention can increase the alcohol yield to more than 10%, such as it can be increased to 10% - 18% (based on the total mass of the pulp, converting the alcohol content in all products), and the methanol content is relatively lower. The obtained wine liquid also has one or more of the advantages such as clear, no suspended matter, no precipitation, obvious fruity aroma, delicate aroma, relatively good layers, relatively long persistence of the aroma in the empty glass, clean taste when swallowing, and long aftertaste when exhaling with the mouth closed.

[0069] In summary, the brewing method of the gourmet banana wine of the present invention has the following beneficial effects: Using food bananas as raw materials to produce high-alcohol wine can not only extract the common essence of grains and fruits at the same time, retain the original nutritional components of the fruits, brew unique and high-quality innovative wine, but also save staple grains, which is beneficial to alleviating the food crisis and is an innovation in the research field of food banana processing and utilization. In addition, by mixing the pulp with water and then heating and boiling, not only can the saccharification of the pulp starch be achieved, which is convenient for operation, but also the gourmet banana has a relatively high pectin content and is prone to produce more methanol during the brewing process. By performing a boiling treatment before fermentation, on the one hand, it will not cause the loss of ethanol, and on the other hand, it can remove a part of the methanol and reduce the methanol content in the finally obtained wine. Moreover, the obtained finished wine also has the inherent nutritional components of the gourmet banana, and the content of nutrient aroma organic substances can reach 0.31 wt% or even higher, far exceeding that of traditional white wine, with obvious fruity aroma, a soft and full-bodied wine body, a sweet and mellow taste when entering the mouth, and a long aftertaste.

[0070] The second aspect of the present invention proposes a kind of wine, which includes: the gourmet banana wine brewed by using the brewing method of the gourmet banana wine in the first aspect of the present invention. This gourmet banana wine has the inherent nutritional components of the gourmet banana, and the content of nutrient aroma organic substances can reach 0.31 wt% or even higher, far exceeding that of traditional white wine, with obvious fruity aroma, a soft and full-bodied wine body, a sweet and mellow taste when entering the mouth, and a long aftertaste. It should be noted that the wine in the second aspect of the present invention can either only include the gourmet banana wine brewed by using the brewing method of the gourmet banana wine in the first aspect of the present invention, or can be obtained by blending the gourmet banana wine brewed by using the brewing method of the gourmet banana wine in the first aspect of the present invention with other wines, as long as it includes the gourmet banana wine brewed by using the brewing method of the gourmet banana wine in the first aspect of the present invention. In addition, it should also be noted that the characteristics and effects described for the brewing method of the gourmet banana wine in the first aspect of the present invention also apply to the wine in the second aspect of the present invention, and will not be elaborated here.

[0071] The third aspect of the present invention proposes a kind of beverage, which includes: the gourmet banana wine brewed by using the brewing method of the gourmet banana wine in the first aspect of the present invention, or the wine described in the second aspect of the present invention. The beverage has the technical characteristics and effects of the brewing method of the gourmet banana wine in the first aspect of the present invention and the wine in the second aspect of the present invention, and will not be elaborated here. It should be noted that the type of the beverage described in the third aspect of the present application is not particularly limited, and those skilled in the art can flexibly select according to actual needs. For example, it can be wine, or beverages including but not limited to wine, coffee, milk tea and other beverages.

[0072] The embodiments described below are exemplary and are only used to explain the present application, and should not be construed as a limitation of the present application. For those technologies or conditions not specified in the embodiments, they shall be carried out according to the technologies or conditions described in the literature in the field or according to the product specifications. For reagents or instruments without indicating the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0073] Example 1

[0074] Raw material treatment: Using "Meishi Banana No. 1 (Plant Variety Right Number: CNA20183054.5)" as the raw material (3010.3 kg), first take the mature fruits (the outer skin is already covered with black spots, the pulp is fully ripe, the fruity and sweet fragrance is obvious, and there is no astringent taste); peel, weigh (1305.5 kg), then add 392 kg of water (purified groundwater), crush into a paste, and pump it into a fully automatic fermentation tank.

[0075] Preparation of fermented Meishi banana mash: Keep the lid of the fermentation tank open and stir continuously, then continue to heat up until the mixed liquid boils slightly, and keep it for 30 minutes, and continue to stir; stop heating, add 260 kg of water (purified groundwater) (the material-liquid ratio of the fermented Meishi banana mash reaches 1:0.5), and at the same time, cool it by passing cold water through the jacket and coil pipe, and cool it down to 28°C - 30°C.

[0076] Yeast proliferation stage: Take 6 kg of diluted Meishi banana mixed liquid (mixed with 1 / 3 weight ratio of the fermented Meishi banana mash and 2 / 3 weight ratio of water), adjust the temperature to 35 - 40°C, add 600 g of yeast (BV818 and RV002 in equal proportion), stir slightly, and after standing for 10 - 20 minutes, yeast rehydration activation can be achieved. Add the activated yeast activation liquid to the fermentation tank to be fermented. Keep the lid of the fermentation tank open and continue to stir for 30 minutes, then stop stirring, and then close the lid of the fermentation tank. Control the culture temperature at 28°C - 32°C. After 12 hours, start stirring, open the lid for half an hour, then close the lid of the fermentation tank. Control the culture temperature at 30°C - 34°C. After 12 hours, start stirring, open the lid for 15 minutes, then close the lid of the fermentation tank. Control the culture temperature at 30°C - 34°C.

[0077] Fermentation stage: Keep it static, airtight, control the culture temperature at 28°C - 30°C, and keep it for 12 days. Detect the alcohol content of the Meishi banana mash to reach 12% vol - 14% vol, and stop fermentation when the sugar content is less than 1%.

[0078] Distillation: Place the fermented Musa itinerans Rehder mash in a distiller for distillation. Separate and store the first 5% of the heads (for later use). Divide the middle part of the liquor into three segments for collection. The first middle segment is above 60% vol, the second middle segment is above 50% vol, and the third middle segment is above 35% vol. Collect the tails until the alcohol content reaches 10% vol and store them separately, then add them to the next batch of Musa itinerans Rehder mash for distillation. For the components above 35% vol in the third middle segment, conduct a second distillation. During the second distillation: Separate and store the first 5% of the heads (for later use). Divide the middle part of the liquor into two segments for collection. The first middle segment is above 60% vol, and the second middle segment is above 50% vol. Leave the remaining liquor for the next round of secondary distillation and re-distillation.

[0079] Store and age the above-mentioned component liquors in ceramic wine jars at a temperature below 25°C. Conduct a grading evaluation after one year. After preliminary blending, transfer them to stainless steel wine tanks for long-term storage and standby.

[0080] Comparative Example 1

[0081] The difference from Example 1 is as follows:

[0082] Preparation of the fermented Musa itinerans Rehder mash: Keep the lid of the fermentation tank open and stir continuously. Utilize the hydrolytic enzymes in Musa itinerans Rehder itself to promote its saccharification during fermentation, and stir continuously for 30 minutes. Add 260 kg of water (purified groundwater) (so that the ratio of the fermented Musa itinerans Rehder mash to the liquid reaches 1:0.5). At the same time, cool down by passing cold water through the jacket and coil pipes to a temperature of 28°C - 30°C.

[0083] Test the alcohol content, methanol content, color, aroma, taste, etc. of the aged wines prepared in Example 1 and Comparative Example 1. The test model is as follows:

[0084] Invite 7 professional wine tasters. All the wine tasters have normal olfactory and gustatory senses and are not color-blind. None of the wine tasters have consumed other beverages and alcoholic foods within 24 hours before the test. Let the 7 wine tasters independently distinguish and evaluate the color, aroma, taste, style, etc. of the aged wines. The evaluation results are recognized by at least 5 wine tasters to compare the advantages and disadvantages of the aged wines prepared in Example 1 and Comparative Example 1. Among them, when testing the color, aroma, and taste of the aged wines prepared in Example 1 and Comparative Example 1, the test is conducted on the wine obtained by mixing the first middle segment wine and the second middle segment wine in equal proportions.

[0085] Table 1 Differences and test results between Example 1 and Comparative Example 1

[0086]

[0087] In the description of this specification, the descriptions referring to terms such as "one embodiment", "some embodiments", "examples", "specific examples", or "some examples", etc. mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples. In addition, without contradiction, those skilled in the art can combine and combine the different embodiments or examples described in this specification and the features of different embodiments or examples.

[0088] Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those of ordinary skill in the art can make changes, modifications, substitutions, and variations to the above embodiments within the scope of the present invention.

Claims

1. A brewing method of delicious banana wine, characterized in that, Including: (1) Mix the pulp of the cooking banana with water and perform a crushing treatment to obtain a paste; (2) Subject the paste to heating and boiling, make up water to a fixed volume, and cooling treatment in sequence to obtain the cooking banana mash to be fermented; (3) Mix the activated yeast with the cooking banana mash to be fermented and perform a fermentation treatment to obtain the cooking banana mash; (4) Perform a distillation treatment on the cooking banana mash to obtain a liquor with an alcohol content of not less than 50% vol; (5) Age the liquor.

2. The method according to claim 1, wherein Step (1) meets at least one of the following conditions: The mass ratio of the pulp to water is 1:(0.3 - 0.4); The pulp is ripe pulp; The pulp is obtained by peeling the cooking banana after it has matured until the whole peel turns yellow, the black spots on the peel account for no less than 50%, and the pulp becomes soft.

3. The method according to claim 1, characterized in that, Step (2) meets at least one of the following conditions: The duration of the heating and boiling is 0.5h - 1h, and the temperature during boiling is not less than 90°C; The heating and boiling is carried out under stirring conditions; The material-liquid ratio of the cooking banana mash to be fermented is 1:(0.5 - 0.6); The temperature of the cooking banana mash to be fermented is 28°C - 30°C.

4. The method according to claim 1, wherein In step (3), the fermentation treatment includes: (3-1) Yeast proliferation stage, including: Stir open for 30min - 40min; Stop stirring and perform closed fermentation, control the fermentation temperature at 28°C - 32°C and the fermentation time at 12h - 14h; Stir open for 30min - 40min; Stop stirring and perform closed fermentation, control the fermentation temperature at 30°C - 34°C and the fermentation time at 12h - 14h; Stir open for 15min - 30min; Stop stirring and perform closed fermentation, control the fermentation temperature at 30°C - 34°C; (3-2) Fermentation stage, including: Closed fermentation, the fermentation temperature is 28°C - 30°C, control the fermentation time at 12 days - 15 days, and / or stop fermentation when the alcohol content of the cooking banana mash reaches 12% vol - 14% vol and the sugar content is not more than 1%.

5. The method according to any one of claims 1 to 4, characterized in that In step (3), the activated yeast is mixed with the cooking banana mash to be fermented in the form of a yeast activation solution, and the yeast activation solution is obtained by rehydrating and activating dry yeast powder, Optionally, the rehydrating and activation includes: mixing dry yeast powder with water having a sugar content of 4% - 6% and a temperature of 35°C - 40°C in a mass ratio of 1:(10 - 20) and standing; or, the rehydrating and activation includes: mixing dry yeast powder with the cooking banana mash to be fermented and water in a mass ratio of 1:(3 - 7):(6 - 13), adjusting the temperature to 35°C - 40°C and standing; Optionally, the temperature difference between the yeast activation solution and the cooking banana mash to be fermented ≤ 10°C; Optionally, based on 1 ton of the cooking banana mash to be fermented, the dosage of the dry yeast powder is 200g - 400g; Optionally, the standing time ≤ 0.5h.

6. The method according to any one of claims 1 to 4, characterized in that In step (4), the distillation treatment includes: (4-1) Perform a distillation treatment on the cooking banana mash, and separately store the first 5v% - 8v% of the first distillate head; (4-2) sequentially taking a middle first stage wine, a middle second stage wine, a middle third stage wine and a tail wine, wherein the alcohol content of the middle first stage wine is not less than 60%vol, the alcohol content of the middle second stage wine is 50%vol-60%vol, the alcohol content of the middle third stage wine is 35%vol-50%vol, and the alcohol content of the tail wine is 10%vol-35%vol; (4-3) performing secondary distillation on the middle three-stage liquor, taking the first 3% to 5% of the second liquor head and storing it separately, and taking liquor with an alcohol content of not less than 60%vol, liquor with an alcohol content of 50%vol to 60%vol, and liquor with an alcohol content of not more than 50%vol in sequence, Optionally, the tail wine obtained in step (4-2) is returned to step (4-1) and mixed with the gourmet banana mash to perform the next round of distillation treatment; Optionally, the wine obtained in step (4-3) with an alcohol content of no more than 50% vol is mixed with the middle third stage wine obtained in step (4-2) to perform the next round of secondary distillation; Optionally, the volume proportion of the second head of wine in the middle three stages of wine is not greater than the volume proportion of the first head of wine in the gourmet banana mash; Optionally, the first wine head and the second wine head are stored in ceramic jars for 3 to 5 years to obtain flavored wine.

7. The method according to claim 1, wherein In step (5), the aging temperature is no greater than 25° C. and the time is no less than 1 year; and / or the aging is carried out in a ceramic container.

8. The method according to claim 1 or 7, characterized in that Also includes: (6) Grading and / or adjusting the aged wine.

9. A kind of wine, characterized in that, include: Gourmet banana wine obtained by the method according to any one of claims 1 to 8.

10. A beverage, characterized in that, include: The gourmet banana wine obtained by the method according to any one of claims 1 to 8, or the wine according to claim 9.

Images