Brewing method of canna sativa wine and beverage

Abstract

The invention discloses a brewing method of canna sativa wine and a beverage. The brewing method comprises the following steps: mixing pulp of canna sativa with water, and performing crushing treatment to obtain paste; pectinase and the paste are mixed for enzymolysis treatment, and an enzymolysis product is obtained; sequentially performing heating boiling, water supplementing constant volume and cooling treatment on the enzymolysis product to obtain to-be-fermented banana mash; mixing activated yeast with the to-be-fermented banana mash, and performing fermentation treatment to obtain the banana mash; carrying out distillation treatment on the banana mash to obtain wine liquid with the alcoholic strength not lower than 50% vol; and ageing the wine liquid. According to the method, pectinase and a boiling process are combined, so that the high-quality wine with low methanol content and high nutritional ingredients can be prepared, staple food grains can be saved, grain crisis can be relieved, and meanwhile, the prepared wine is relatively high in nutritional aroma-producing 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 wine brewing, and specifically relates to a brewing method and a beverage of Musa itinerans wine. Background Art

[0002] The National Food Safety Standard for Distilled Spirits and Their Blended Spirits stipulates that the maximum methanol content in distilled spirits produced from raw materials other than grain should not exceed 2.00 g / L (calculated based on 100% alcohol content), and the maximum methanol content in distilled spirits produced from grain should not exceed 0.40 g / L (calculated based on 100% alcohol content). Among them, the most direct reason for the formation of methanol in distilled spirits is the relatively high pectin content in crops. As a variety of food banana, Musa itinerans has a very high pectin content. Therefore, controlling methanol is quite important for Musa itinerans distilled spirits and similar non-grain crop wines. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems in the related art to some extent. For this reason, one object of the present invention is to provide a brewing method and a beverage of Musa itinerans wine. The brewing method of Musa itinerans wine combines pectinase and boiling process, which can not only produce high-quality wine with low methanol content and high nutritional components, but also save staple food and alleviate the food crisis. At the same time, the produced wine has a higher content of nutrient aroma organic components, with obvious fruity aroma, a soft and full body, a sweet and mellow taste when entering the mouth, and a long aftertaste.

[0004] The first aspect of the present invention provides a brewing method of Musa itinerans wine, which includes:

[0005] (1) Mix the pulp of Musa itinerans with water and perform crushing treatment to obtain a paste;

[0006] (2) Mix pectinase with the paste and perform enzymatic hydrolysis treatment to obtain an enzymatic hydrolysis product;

[0007] (3) Heat and boil, replenish water to a fixed volume, and cool the enzymatic hydrolysis product in sequence to obtain a Musa itinerans mash to be fermented;

[0008] (4) Mix the activated yeast with the Musa itinerans mash to be fermented and perform fermentation treatment to obtain a Musa itinerans mash;

[0009] (5) Perform distillation treatment on the Musa itinerans mash to obtain a liquor with an alcohol content of not less than 50% vol;

[0010] (6) Age the liquor.

[0011] The brewing method of the above-mentioned gourmet banana wine of the present invention has the following beneficial effects: Producing high-alcohol wine with food bananas as raw materials 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 wines, but also save staple foods, which is beneficial to alleviating the food crisis and is an innovation in the research field of the processing and utilization of food bananas. In addition, after mixing the pulp with water, by combining the use of pectinase and cooperating with heating and boiling, not only can the saccharification of the pulp starch be realized, the operation is convenient, but also the methanol generated by pectinase and the like can be separated in time. Therefore, not only can the problem that the gourmet banana is prone to generate more methanol during the brewing process due to its high pectin content be solved, but also boiling treatment before fermentation can remove methanol without causing loss of ethanol. Thus, the methanol content in the finally obtained wine can be reduced without affecting the alcohol yield. Moreover, the finished wine obtained also has the inherent nutritional components of the gourmet banana, 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 gourmet 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 mature pulp; the pulp is obtained by peeling a gourmet 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: based on 1 ton of the pulp, the dosage of the pectinase is 0.06 kg - 0.1 kg; the pectinase includes: protopectinase, polygalacturonase, lyase, and pectin esterase; the temperature of the enzymatic hydrolysis treatment is 50°C - 60°C, and the time is 4 h - 5 h; the enzymatic hydrolysis treatment is carried out under stirring conditions.

[0015] In some embodiments of the present invention, step (3) 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 gourmet banana mash is 1:(0.5 - 0.6); the temperature of the fermentable gourmet banana mash is 28°C - 30°C.

[0016] In some embodiments of the present invention, in step (4), the fermentation treatment includes: (4-1) Yeast proliferation stage, including: open stirring for 30 min to 40 min; stop stirring and conduct closed fermentation, controlling the fermentation temperature at 28°C to 32°C and the fermentation time at 12 h to 14 h; open stirring for 30 min to 40 min; stop stirring and conduct closed fermentation, controlling the fermentation temperature at 30°C to 34°C and the fermentation time at 12 h to 14 h; open stirring for 15 min to 30 min; stop stirring and conduct closed fermentation, controlling the fermentation temperature at 30°C to 34°C; (4-2) Fermentation stage, including: closed fermentation, with the fermentation temperature at 28°C to 30°C, controlling the fermentation time at 12 days to 15 days, and / or, stop fermentation when the alcohol content of the fermented banana mash for food reaches 12% vol to 14% vol and the sugar content is not more than 1%.

[0017] In some embodiments of the present invention, in step (4), the activated yeast is mixed with the banana mash for food 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.

[0018] In some embodiments of the present invention, the rehydration activation includes: mixing dry yeast powder with water having a sugar content of 4% to 6% and a temperature of 35°C to 40°C in a mass ratio of 1:(10 to 20) and standing; or, the rehydration activation includes: mixing dry yeast powder with the banana mash for food to be fermented and water in a mass ratio of 1:(3 to 7):(6 to 13), adjusting the temperature to 35°C to 40°C and standing.

[0019] In some embodiments of the present invention, the temperature difference between the yeast activation solution and the banana mash for food to be fermented is ≤10°C.

[0020] In some embodiments of the present invention, based on 1 ton of the banana mash for food to be fermented, the dosage of the dry yeast powder is 200 g to 400 g.

[0021] In some embodiments of the present invention, the standing time is ≤0.5 h.

[0022] In some embodiments of the present invention, in step (5), the distillation treatment includes: (5-1) subjecting the banana wine mash to distillation treatment, and separately storing the first 5v% to 8v% of the heads; (5-2) sequentially taking the middle first-stage liquor, the middle second-stage liquor, the middle third-stage liquor, and the tails. 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 to 60% vol, the alcohol content of the middle third-stage liquor is 35% vol to 50% vol, and the alcohol content of the tails is 10% vol to 35% vol; (5-3) subjecting the middle third-stage liquor to secondary distillation, separately storing the first 3v% to 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 to 60% vol, and the liquor with an alcohol content not more than 50% vol.

[0023] In some embodiments of the present invention, the tails obtained in step (5-2) are returned to step (5-1) and mixed with the banana wine mash for the next round of the distillation treatment.

[0024] In some embodiments of the present invention, the liquor with an alcohol content not more than 50% vol obtained in step (5-3) is mixed with the middle third-stage liquor obtained in step (5-2) for the next round of the secondary distillation.

[0025] In some embodiments of the present invention, the volume ratio of the second heads in the middle third-stage liquor is not greater than the volume ratio of the first heads in the banana wine mash.

[0026] In some embodiments of the present invention, the first heads and the second heads are stored in earthen jars for 3 to 5 years to obtain the aroma-enhancing and flavor-adjusting liquor.

[0027] In some embodiments of the present invention, in step (6), 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.

[0028] In some embodiments of the present invention, the brewing method of the banana wine further includes: (7) grading and / or blending the aged liquor.

[0029] The second aspect of the present invention provides a beverage, which includes: the banana wine brewed by using the brewing method of the banana wine in the first aspect of the present invention. The beverage has the technical features and effects of the brewing method of the banana wine in the first aspect of the present invention, which will not be elaborated herein. BRIEF DESCRIPTION OF THE DRAWINGS

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

[0031] Figure 2 It is a flowchart of the brewing method of Plantain wine according to another embodiment of the present invention. Detailed implementation manners

[0032] The embodiments of the present invention will be described in detail below. Examples of the embodiments are shown in the drawings, where the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the drawings are exemplary and are intended to explain the present invention and should not be construed as a limitation of the present invention.

[0033] The present invention is mainly proposed based on the following findings: Chinese liquor is a distilled liquor made from cereal crops (such as barley, sorghum, etc.) as the main raw materials, using daqu, xiaoqu, bran koji, yeast, etc. as saccharifying and fermenting agents, and through cooking, saccharification, fermentation, and distillation. It is a unique distilled liquor in China, with colorless / lightly yellowish transparent liquor quality and relatively high alcohol content (50% vol - 60% vol). After storage and aging, it has a compound fragrance mainly based on esters. After years of development, Chinese liquor has derived 8 flavors on the basis of 4 basic flavors such as sauce flavor, strong flavor, light flavor, and rice flavor. According to the consumption method, banana cultivars are roughly divided into 2 types: fruit bananas and food bananas. Fruit bananas can be processed into fruit wine with an alcohol content of about 10% vol and liqueur with an alcohol content of 18% vol. However, there has been no reported method for producing high-alcohol liquor using food bananas as raw materials. And Plantain, as a variety of food bananas, has a very high pectin content. Through research, it is found that the most direct reason for the formation of methanol in distilled liquor is the relatively high pectin content in crops. In the related field, there are solutions such as using pectinase to improve the taste of the liquor or accelerate the clarification of the liquor, but correspondingly, there will also be a problem of increased methanol content.

[0034] In view of this, the first aspect of the present invention proposes a brewing method of Plantain wine. Referring to Figure 1 It is understood that the method includes:

[0035] (1) Mix the pulp of Plantain with water and perform crushing treatment to obtain a paste

[0036] According to the embodiments of the present invention, Plantain may include, but is not limited to, the cultivar "Plantain" (Plant Variety Right Number: CNA20183054.5 (Plantain No. 1)) (Musa spp. Plantain AAB group) cultivated from food bananas.

[0037] In some embodiments of the present invention, the mass ratio of pulp to water can be 1:(0.3 - 0.4), for example, it can be 1 / 0.3, 1 / 0.35, 1 / 0.4, etc. During 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, thus clogging the crusher and pipelines; 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 pulp to water to meet the given range, the risk of clogging of the crusher and pipelines can be reduced, and the brewing efficiency can also be taken into account.

[0038] In some embodiments of the present invention, the pulp of the gourmet banana can be ripe pulp, and the ripe pulp can be pulp that is fully ripe, with obvious fruity and sweet aromas and no 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 fruity aroma, a soft and full body, a sweet taste in the mouth, and a long aftertaste.

[0039] In some embodiments of the present invention, the pulp of the gourmet banana can be obtained by peeling a gourmet banana that has matured until its entire peel turns yellow, the proportion of black spots on the peel is not less than 50%, and the pulp has softened. For example, a gourmet banana that has matured until its outer peel is covered with black spots, the pulp is fully ripe, with obvious fruity and sweet aromas and no astringent taste can be peeled to obtain the pulp. This further helps to obtain wine with obvious fruity aroma, a soft and full body, a sweet taste in the mouth, and a long aftertaste.

[0040] (2) Mix pectinase with the paste for enzymatic hydrolysis treatment to obtain an enzymatic hydrolysis product

[0041] According to the embodiments of the present invention, the most direct reason for the formation of methanol in distilled wine is the pectin content in crops. As a variety of food banana, the gourmet banana has a very high pectin content, which is likely to cause the methanol content in the wine to exceed the standard. Therefore, controlling methanol is quite important for gourmet banana distilled wine and similar non-grain crop wines. Among them, by adding pectinase, the finally obtained fermentation broth can be made more clarified, but adding pectinase will also increase the methanol content. In the related art, in order to further reduce the methanol content, usually no pectinase or less pectinase is added. In this application, the problems of high methanol content and starch saccharification are solved simultaneously by adding pectinase and boiling the enzymatic hydrolysis product.

[0042] In some embodiments of the present invention, based on 1 ton of pulp, the dosage of pectinase can be 0.06 kg to 0.1 kg, for example, it can be 0.06 kg, 0.07 kg, 0.08 kg, 0.09 kg or 0.1 kg, etc. Controlling the dosage of pectinase to meet the requirements of the given range can, on the one hand, better promote the decomposition of as much pectin as possible in the delicious banana, so that the methanol produced by pectin is separated out by subsequent heating and boiling. On the other hand, it can also reduce the dosage of pectinase on the basis of promoting pectin decomposition, avoiding the problem that excessive enzyme dosage affects the clarity of the enzymatic hydrolysis product.

[0043] In some embodiments of the present invention, pectinase can include: protopectinase, polygalacturonase, lyase and pectin esterase. The pectinase can be refined by liquid deep fermentation, ultrafiltration and other processes using Aspergillus niger, or can be obtained by purchasing conventional products in the field, as long as its activity and product quality standards can meet the relevant regulations of GB 1886.174 "National Food Safety Standard Food Additive Enzyme Preparations for Food Industry". Using pectinase with the above composition and ratio is beneficial to further promote pectin decomposition, and then as much methanol as possible can be separated out before fermentation treatment without affecting the alcohol yield.

[0044] In some embodiments of the present invention, the temperature of the enzymatic hydrolysis treatment can be 50°C to 60°C, such as 50°C, 55°C or 60°C, etc., and the time can be 4 h, 4.5 h or 5 h, etc. This can not only improve the efficiency of the enzymatic hydrolysis reaction, but also avoid the denaturation of enzyme proteins, which is beneficial to the full decomposition of pectin. Further, the enzymatic hydrolysis treatment can be carried out under stirring conditions, which can further improve the efficiency of the enzymatic hydrolysis reaction.

[0045] (3) Heat and boil the enzymatic hydrolysis product, make up water to a constant volume and cool it in sequence to obtain the delicious banana mash to be fermented

[0046] According to the embodiments of the present invention, bananas are post-ripening crops. During the post-harvest ripening process, the self-hydrolytic enzymes in bananas will hydrolyze most of the starch. At present, 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 enzymatic hydrolysis product obtained by mixing the paste with pectinase for enzymatic hydrolysis treatment, on the one hand, the remaining starch can be denatured and further hydrolyzed, and at the same time, the delicious banana mash to be fermented prepared can have the aroma of cooking due to high temperature and can remove some miscellaneous flavors (such as astringency, grassy flavor, etc.). On the other hand, methanol produced by pectin can also be removed by heating and boiling before fermentation. Compared with separating methanol by distillation method or other methods after fermentation, removing methanol by boiling before fermentation treatment in the present invention not only is not likely to cause the loss of ethanol, but also can reduce the methanol content in the finally prepared wine.

[0047] In some embodiments of the present invention, processes such as heating, boiling, and water replenishment and volume setting can be carried out in an air environment without meeting sterility requirements, and the subsequent distillation process can also achieve a sterilization effect.

[0048] In some embodiments of the present invention, the duration of heating and boiling can be 0.5h to 1h, for example, 0.5h, 0.8h or 1h, etc. Meeting the given time is beneficial to achieving sufficient saccharification of starch and further reducing the methanol content in the final wine.

[0049] In some embodiments of the present invention, the heating and boiling can be in a slightly boiling state. For example, the heating and boiling temperature can be no less than 90°C, such as 90°C, 95°C or 100°C, etc., so that the heating and boiling temperature meets the given range. On the one hand, it can promote the gelatinization of starch, and on the other hand, it can meet the volatilization conditions of methanol, which can effectively remove methanol and reduce the methanol content in the final wine.

[0050] In some embodiments of the present invention, heating and boiling can be performed under stirring conditions, which is not only beneficial to avoid uneven saccharification of the paste and the subsequent agglomeration and other problems, but also beneficial to accelerate the escape of methanol.

[0051] In some embodiments of the present invention, the solid-liquid ratio of the gourmet banana mash to be fermented can be 1:(0.5-0.6), for example, it can be 1 / 0.5, 1 / 0.55 or 1 / 0.6, etc. The solid-liquid ratio can be understood as the mass ratio of the gourmet banana pulp to water in the gourmet banana mash to be fermented. Meeting the given conditions is conducive to improving the subsequent fermentation efficiency and distillation efficiency.

[0052] In some embodiments of the present invention, after the paste is heated and boiled, and water is added to fix the volume, the obtained fermented gourmet banana mash can be cooled to 28°C to 30°C. For example, cold water can be introduced through a jacket or a coil for cooling, and the temperature of the fermented gourmet banana mash is controlled to be 28°C to 30°C, which is conducive to the subsequent activation of yeast and avoids yeast inactivation caused by high temperature.

[0053] (4) Mixing the activated yeast with the gourmet banana mash to be fermented and fermenting the mixture to obtain the gourmet banana mash.

[0054] According to the embodiment of the present invention, the sugar in the fermented delicious banana mash can be converted into alcohol through fermentation treatment to obtain the delicious banana mash.

[0055] In some embodiments of the present invention, in step (4), the fermentation treatment includes: (4-1) yeast proliferation stage and (4-2) fermentation stage, wherein: (4-1) The yeast proliferation stage may sequentially include: open stirring for 30 min to 40 min; stop stirring and carry out closed fermentation, control the fermentation temperature at 28°C to 32°C, and the fermentation time at 12 h to 14 h; open stirring for 30 min to 40 min; stop stirring and carry out closed fermentation, control the fermentation temperature at 30°C to 34°C, and the fermentation time at 12 h to 14 h; open stirring for 15 min to 30 min; stop stirring and carry out closed fermentation, control the fermentation temperature at 30°C to 34°C. This can proliferate the yeast and improve the fermentation efficiency. (4-2) The fermentation stage may include: closed fermentation, the fermentation temperature is 28°C to 30°C, control the fermentation time at 12 days to 15 days, and / or stop fermentation when the alcohol content of the banana mash is 12% vol to 14% vol and the sugar content is not more than 1%. Meeting the given conditions can smoothly obtain the banana mash.

[0056] In some embodiments of the present invention, in step (4), the activated yeast can be mixed with the banana mash to be fermented in the form of a yeast activation solution, and the yeast activation solution can be obtained by rehydrating and activating dry yeast powder. Further, the rehydration activation may include: mixing 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 and water), a temperature of 35°C to 40°C, and a mass ratio of 1:(10 to 20), and standing still. Among them, the mass ratio of dry yeast powder to water can be 1 / 10, 1 / 12, 1 / 15, 1 / 20, etc. Or, the rehydration activation may include: mixing dry yeast powder with the banana mash to be fermented and water in a mass ratio of 1:(3 to 7):(6 to 13), adjusting the temperature to 35°C to 40°C, and standing still. Among them, the mass ratio of dry yeast powder to water can be 1 / 3 / 13, 1 / 5 / 9, 1 / 7 / 6, 1 / 6 / 10, etc. Meeting the above two rehydration activation conditions can make the yeast activation solution have an appropriate sugar content and temperature, and further make the yeast have better activity, so as to provide sufficient nutrition and appropriate temperature for yeast activation and proliferation. Among them, when mixing dry yeast powder with the banana mash to be fermented and water according to the above mass ratio, the sugar content of the mixed solution can be measured by conventional methods such as the Fehling reagent method.

[0057] In some embodiments of the present invention, the temperature difference between the yeast activation solution and the banana mash to be fermented can be ≤10°C, such as ≤10°C, ≤8°C, ≤5°C, etc. This is beneficial to reducing the impact on yeast activity.

[0058] In some embodiments of the present invention, based on 1 ton of the to-be-fermented delicious banana mash, the dosage of dry yeast powder can be 200 g to 400 g, for example, it can be 200 g, 250 g, 300 g, 350 g or 400 g, etc. Meeting the given conditions is beneficial to achieving the smooth fermentation of the delicious banana mash and improving the fermentation efficiency.

[0059] In some embodiments of the present invention, the standing time during the rehydration activation process can be ≤0.5 h, such as ≤0.5 h, ≤0.3 h, 0.2 h, etc. Meeting the given conditions can not only achieve the activation of yeast, but also avoid the long-term activation of yeast under sugar-free or low-sugar conditions, which is beneficial to ensuring the activity of yeast.

[0060] It should be noted that in the present invention, the specific type or kind of yeast can be flexibly selected according to the actual situations such as the expected flavor, aroma, taste, etc. of the wine 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 by 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 that can be used for wine brewing on the market. 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 (gold package), Angel brewing flavor enhancer, Angel yeast BV818, Angel wine active dry yeast RV002, Angel fermentation nutrient FN502, etc.

[0061] (5) Distill the delicious banana mash to obtain a liquor with an alcohol content of not less than 50% vol

[0062] 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 and the tails, etc. can be obtained respectively. Specifically,

[0063] In some embodiments of the present invention, in step (5), the distillation treatment can include:

[0064] (5-1) 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 will gradually decrease while retaining the aroma components.

[0065] (5-2) 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 (5-1) and mixed with the gourmet banana mash for the next round of distillation treatment, thereby further improving the yield of ethanol and high-alcohol wine.

[0066] (5-3) The second head of the middle three-stage wine is distilled twice, 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 second 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 (5-2) and subjected to the next round of secondary distillation, thereby further improving the yield of high-alcohol liquor.

[0067] 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.

[0068] In some embodiments of the present invention, the first wine head and the second wine head 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.

[0069] (6) Aging the wine.

[0070] 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, soft and full body, sweet taste on the palate, and long aftertaste.

[0071] 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, soft and full body, sweet taste on the palate, and long aftertaste.

[0072] 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 clay pot has good air permeability, which is beneficial to further improve the aging effect and the quality of the wine.

[0073] In some embodiments of the present invention, referring to Figure 2 It is understood that the brewing method of the plantain wine further includes: (7) 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 graded and / or blended wine can be transferred to a stainless steel wine tank for long-term storage for standby.

[0074] In some embodiments of the present invention, compared with the process of saccharification with 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 adopted in the present invention can increase the alcohol yield to more than 12%, such as it can be increased to 12% - 18% (based on the total mass of the pulp, converting the alcohol content in all products), reduce the methanol content to no more than 0.6 g / L, such as the methanol content of each middle-stage wine obtained can generally be reduced to 0.2 g / L - 0.6 g / L, and the obtained wine liquid also has one or more of the advantages such as colorless and transparent, no suspended matter, no precipitation, prominent fruity aroma, elegant and delicate aroma, rich layers, long-lasting fragrance in the empty cup, mellow taste on the palate, clean finish, and long aftertaste when closing the mouth and exhaling.

[0075] 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 wines, but also save the main 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, after mixing the pulp with water, by combining the use of pectinase and boiling, not only can the saccharification of the pulp starch be achieved, the operation is convenient, but also the methanol generated by pectinase and the like can be separated in time. Therefore, not only can the problem that the gourmet banana has a high pectin content and is prone to generate more methanol during the brewing process be solved, but boiling before fermentation treatment can not only remove methanol but also will not cause the loss of ethanol. Thus, the methanol content in the finally obtained wine can be reduced without affecting the alcohol yield. Moreover, the finished wine prepared also has the inherent nutritional components of the gourmet banana, and the content of nutritional aroma organic substances can reach 0.31 wt% or even higher, far exceeding that of traditional white wines, with obvious fruity aroma, soft and full body, sweet taste when entering the mouth, and long aftertaste.

[0076] The second aspect of the present invention provides a 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. The beverage has the technical features and effects of the brewing method of the gourmet banana wine in the first aspect of the present invention, which will not be elaborated here. It can be understood that the beverage can be either wine or beverages including but not limited to wine, coffee, milk tea, etc. Those skilled in the art can flexibly select according to actual needs. Taking wine as an example, the wine can be either 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 prepared 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.

[0077] The embodiments described below are exemplary and are only used to explain the present application and should not be construed as limiting the present application. For those not specified in the embodiments regarding specific technologies or conditions, they shall be carried out according to the technologies or conditions described in the literature in this field or according to the product instructions. For reagents or instruments not specified for the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0078] Example 1

[0079] Raw material treatment: Using "Meishijiao 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 it into a paste, and pump it into an automatic fermentation tank;

[0080] Preparation of fermented Meishijiao mash: Add 0.13 kg of pectinase (including protopectinase, polygalacturonase, lyase, pectinesterase (EC 3.1.1.11)) to the automatic fermentation tank, heat the temperature to 50°C - 60°C through a jacket, coil or steam heating, and maintain for 4 hours; open the lid of the fermentation tank and keep stirring continuously; then continue to heat up until the mixture boils slightly, continue for 30 min, and continue to stir continuously; stop heating, add 260 kg of water (purified groundwater) (the material-liquid ratio of the fermented Meishijiao mash reaches 1:0.5), and at the same time, cool down by passing cold water through the jacket and coil, and cool down to 28°C - 30°C;

[0081] Yeast proliferation stage: Take 6 kg of diluted Meishijiao mixture (mixed with 1 / 3 weight ratio of the fermented Meishijiao mash and 2 / 3 weight ratio of water), adjust the temperature to 35°C - 40°C, add 600 g of yeast (BV818 and RV002 in equal proportion), stir slightly, and after standing for 10 - 20 minutes, the yeast can be rehydrated and activated. Add the activated yeast activation solution to the fermentation tank to be fermented. Open the lid of the fermentation tank, continue to stir, and maintain for 30 min. Stop stirring, 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;

[0082] Fermentation stage: Keep still, airtight, control the culture temperature at 28°C - 30°C, and maintain for 12 days. Detect the alcohol content of the Meishijiao mash to reach 12% vol - 14% vol, and stop fermentation when the sugar content is less than 1%.

[0083] Distillation: Place the gourmet banana mash in a distiller for distillation. Set aside the first 5% of the heads separately (for later use). The middle part of the liquor is intercepted in three sections. The first middle section is above 60% vol, the second middle section is above 50% vol, and the third middle section is above 35% vol. Take the tails until 10% vol and store them separately, then add them to the next batch of gourmet banana mash for distillation. For the components above 35% vol in the third middle section, conduct a second distillation. During the second distillation: Set aside the first 5% of the heads separately (for later use). The middle part of the liquor is intercepted in two sections. The first middle section is above 60% vol, and the second middle section is above 50% vol. Leave the remaining liquor for the next round of secondary distillation and re-distillation.

[0084] Store and age the above-mentioned component liquors separately in ceramic wine jars at a temperature below 25°C. After one year, conduct a grading evaluation. After preliminary blending, transfer them to stainless steel wine tanks for long-term storage and standby.

[0085] Comparative Example 1

[0086] The difference from Example 1 is as follows:

[0087] Preparation of fermenting gourmet banana mash: Open the lid of the fermentation tank and continuously stir. Use the hydrolysis enzymes in the gourmet banana itself to promote its saccharification by electricity, and stir continuously for 30 minutes. Add 260 kg of water (purified groundwater) (so that the material-liquid ratio of the fermenting gourmet banana mash reaches 1:0.5). At the same time, pass cold water through the jacket and coil pipes to cool down to 28°C - 30°C.

[0088] 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:

[0089] 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 result is that at least 5 wine tasters recognize it, and 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 section wine and the second middle section wine in equal proportions.

[0090] Table 1 Differences and test results between Example 1 and Comparative Example 1

[0091]

[0092] In the description of this specification, refer to the terms "one embodiment", "some embodiments", "example", "specific example",

[0093] In the description of this specification, the description referring to terms such as "one embodiment", "some embodiments", "examples", "specific examples", or "some examples", etc. means 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 can 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.

[0094] 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, Comprising: (1) Mix the pulp of the plantain with water and perform a crushing treatment to obtain a paste; (2) Mix pectinase with the paste and perform an enzymatic hydrolysis treatment to obtain an enzymatic hydrolysis product; (3) Heat the enzymatic hydrolysis product to boiling, make up the water to a fixed volume, and cool it to obtain a plantain mash to be fermented; (4) Mix the activated yeast with the plantain mash to be fermented and perform a fermentation treatment to obtain a plantain mash; (5) Distill the plantain mash to obtain a liquor with an alcohol content of not less than 50% vol; (6) Age the liquor.

2. The method according to claim 1, wherein 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 plantain 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 has softened.

3. The method according to claim 1, characterized in that, Step (2) satisfies at least one of the following conditions: Based on 1 ton of the pulp, the dosage of the pectinase is 0.06 kg - 0.1 kg; The pectinase includes: protopectinase, polygalacturonase, lyase, and pectin esterase; The temperature of the enzymatic hydrolysis treatment is 50°C - 60°C, and the time is 4 h - 5 h; The enzymatic hydrolysis treatment is carried out under stirring conditions.

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

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

6. The method according to any one of claims 1 to 5, characterized in that, In step (4), the activated yeast is mixed with the plantain 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 plantain 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 liquid and the to-be-fermented banana mash for delicacies is ≤ 10°C; Optionally, based on 1 ton of the to-be-fermented banana mash for delicacies, the dosage of the dry yeast powder is 200 g to 400 g; Optionally, the standing time is ≤ 0.5 h.

7. The method according to any one of claims 1 to 5, characterized in that In step (5), the distillation treatment includes: (5-1) Perform distillation treatment on the banana mash for delicacies, and separately store the first 5v% - 8v% of the first heads; (5-2) Sequentially take the middle first-stage liquor, middle second-stage liquor, middle third-stage liquor, and tail liquor. 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; (5-3) Perform secondary distillation on the middle third-stage liquor, separately store the first 3v% - 5v% of the second heads, and sequentially take 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 greater than 50% vol, Optionally, return the tail liquor obtained in step (5-2) to step (5-1) to be mixed with the banana mash for delicacies for the next round of the distillation treatment; Optionally, mix the liquor with an alcohol content not greater than 50% vol obtained in step (5-3) with the middle third-stage liquor obtained in step (5-2) for the next round of the secondary distillation; Optionally, the volume ratio of the second heads in the middle third-stage liquor is not greater than the volume ratio of the first heads in the banana mash for delicacies; Optionally, store the first heads and the second heads in a ceramic vat for 3 to 5 years to obtain the flavor-enhancing and flavor-adjusting liquor.

8. The method according to claim 1, characterized in that In step (6), the temperature of the aging is not greater than 25°C and the time is not less than 1 year; and / or, the aging is carried out in a ceramic container.

9. The method according to claim 1 or 8, characterized in that, It further includes: (7) Classify and / or blend the aged liquor.

10. A beverage, characterized in that, It includes: The banana wine for delicacies obtained by the method according to any one of claims 1 to 9.

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