CN103289866A - A brewing technique for banana wine fruit wine of banana - Google Patents
A brewing technique for banana wine fruit wine of banana Download PDFInfo
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- CN103289866A CN103289866A CN 201310256510 CN201310256510A CN103289866A CN 103289866 A CN103289866 A CN 103289866A CN 201310256510 CN201310256510 CN 201310256510 CN 201310256510 A CN201310256510 A CN 201310256510A CN 103289866 A CN103289866 A CN 103289866A
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Abstract
The present invention discloses a brewing technique for fruit wine of banana. The brewing technique of the present invention is mainly characterized by using the whole bananas for brewing the wine; and is characterized by separately finely pulping banana skins and flesh after enzyme inactivation by rapid cooking at a high temperature; enzymatic hydrolysis by using multiple enzymes; fermentation at a low-temperature by using multiples strains; precipitation in cold conditions; and aging at a low temperature. The technique comprises the following steps of: 1, enzyme inactivation: separately finely pulping banana skins and flesh after rapid cooking by high-temperature steam; 2, juicing: performing color protection to the finely pulping banana skins and flesh separately, and juicing separately; 3, enzymatic hydrolysis: performing enzyme treatment by adding a compound enzyme activation liquid prepared in advance after porphyrizing the banana skins and flesh separately by using a colloid mill; 4, mixing: mixing the juice of the banana skins and flesh according to a ratio; 5, fermentation: after regulating a sugar content and a pH value, performing primary fermentation and secondary fermentation at a low temperature; 6, clarifying by adding chitosan for filtering; 7, precipitation in cold conditions: freezing and precipitating in a freezing chamber; 8, aging by storing at a low temperature; 9, blending, fine filtration, sterilization and obtaining finished products. The fruit wine of banana brewed by using the technique of the invention is yellowish in color, bright and transparent; mellow and rich in taste; and strong in banana taste, which is very unique.
Description
Technical field
The present invention relates to a kind of banana brewing fruit wine technology, particularly the full banana fruits brewing technology.The invention belongs to the brewing fruit wine technical field.
Background technology
Banana is distinguished the flavor of sweet cold in nature, and clearing away heat and moistening the bowels is a kind of polytrophic tropical fruit.The polysaccharide content of banana is higher, also contain protein, fat, carbohydrate, food fibre, natural resistance starch, B carotene, abundant vitamin A, B1, B2, C, E and various trace elements calcium, magnesium, potassium, phosphorus, silicon, iron, sodium are arranged, be sweet soft glutinous, the nutritious balance of a kind of flavor, meet the natural green food of modern health-nutrition needs.But banana belongs to climacteric type tropical fruit, and not anti-collision is difficult for accumulating, fresh-keeping difficulty, very easily rotten rotting.Banana place of production every year is the difficult problem of any of several broadleaf plants on sale all, and the banana peasant loses seriously, and government's pressure is huge.
China's banana production was 9,000,000 tons in 2011, was the summation of other all tropical fruits.But China's banana product processing stage is low, and the retrofit rate is almost nil, and added value of product is generally not high, sells the more difficult solution of any of several broadleaf plants difficulty.
The banana sugar degree is higher, is the good raw material of wine brewing.Can transform a large amount of bananas with the banana wine brewing, not less than being a Gospel, social benefit is obvious to the banana peasant; Banana fruit wine is also of great advantage to the consumer health.But the rarely seen banana fruit wine in market does not more have Pericarpium Musae and participates in wine brewing, i.e. the precedent of full banana fruits wine brewing.
Pericarpium Musae accounts for the 25%-30% of banana fruit, Pericarpium Musae is not refuse, it is worked as rubbish discards unfortunate really, the any of several broadleaf plants skin also contains multivitamin and inorganic salt, calcium, magnesium, potassium, phosphorus are complete, and compositions such as pectin, protein, fat, xylogen, Mierocrystalline cellulose, hemicellulose, oligose are all quite abundant.The present invention initiates the Pericarpium Musae wine brewing, turns waste into wealth, and takes full advantage of resource, makes contributions for social sustainable development especially.
Banana is seldom used agricultural chemicals in process of growth, behind the Xie Huajian fruit, fruit ear with regard to bagging growth gather until maturation, banana, mainly be that Pericarpium Musae does not have the pesticide residue problem substantially.
Invention Inner holds
Described at background technology, the present invention draws modern scientific and technical result, adopts serial new and high technology, biotechnology: with the high-temperature vapour enzyme that goes out fast; Transfer the collaborative decomposition of plurality of enzymes; Multiple yeast makes a concerted effort to ferment; Omnidistance low-temperature brewing guarantees that the banana functional substance do not lose, loses less, fully preserves banana natural nutrition and function.Make banana fruit wine derive from banana, nutrition but is higher than banana.Thereby realize that product is high-valued.
In claim 1 step (1) is gone out enzymatic process, comparison once had patent to propose with the 85-100 ℃ of hot water blanching enzymatic process that goes out, this technology is because of any of several broadleaf plants meat and water intimate contact, the low enzyme that goes out of water temperature is not thorough, water temperature is high slightly can melt any of several broadleaf plants meat again, nutrition leak, any of several broadleaf plants meat gross distortion after the hot water blanching art breading shrinks; The present invention uses high-temperature vapour boiling any of several broadleaf plants meat, 2-3 minute technology of any of several broadleaf plants skin, and the enzyme that goes out is thorough, has both prevented any of several broadleaf plants slurry brown stain, nonnutritive loss again.Method is simply effective, and is easy to operate and cost is low.
Activating liquid at the described autogamy any of several broadleaf plants of claim 4 meat prozyme, is connecing enzyme preceding 30 minutes, and allocating activating enzyme with fruit juice, now with the current.Can not allocate by water, otherwise the enzyme rapid deactivation.The activation liquid proportional is enzyme: fruit juice=1: 50, it is better that the enzyme that is made into activates liquid result of use in 30～60 minutes.
Activate liquid at the described autogamy any of several broadleaf plants of claim 5 fur complex enzyme, also connecing enzyme preceding 30 minutes, allocate activating enzyme with fruit juice, now with the current.In [0009] ratio, allocate to such an extent that any of several broadleaf plants fur complex enzyme activates liquid with fruit juice.Equally, it is better that any of several broadleaf plants fur complex enzyme activates liquid result of use in joining back 30～60 minutes.
At the described autogamy yeast of claim 6 liquid that spreads cultivation, the unusual debaryomyces hansenii of compatibility participates in fermentation, can obviously increase the fragrant class material of fat.
Use chitosan in claim 3 step (9) clarification process, effect is better when the 0.5g/L consumption, and transmittance can reach 95.77%.
Further specify by concrete enforcement
Example
1000kg ninety percent ripe fresh banana is got in pre-treatment, rejects brown stain, blackening part, and the flushing back cuts carpopodium with stainless steel knife, separates any of several broadleaf plants meat, any of several broadleaf plants skin;
Any of several broadleaf plants meat, any of several broadleaf plants skin enter the enzyme that goes out, slurrying, enzymolysis operation respectively;
Go out enzyme any of several broadleaf plants meat, any of several broadleaf plants skin is gone up the full gas boiling of drawer 2-3 minute, cooling fast respectively;
Any of several broadleaf plants meat of any of several broadleaf plants meat slurrying cooling drops into hollander, adds the process water that is equal to the long-pending 30-50% of any of several broadleaf plants human body, adds sodium bisulfite and transfers SO
2Concentration is 80～100mg/L, and making beating gets any of several broadleaf plants meat slurry by the colloidal mill porphyrize;
Any of several broadleaf plants skin of any of several broadleaf plants leather slurry cooling is smashed through pulverizer, adds the process water that is equal to any of several broadleaf plants skin volume 20-30%, adds sodium bisulfite and transfers SO
2Concentration is 80～100mg/L, again through juice extractor squeeze the juice, the colloidal mill porphyrize, get any of several broadleaf plants latex;
Enzymolysis one any of several broadleaf plants meat slurry connects any of several broadleaf plants meat prozyme that enzyme will shift to an earlier date preparation in 30 minutes and activates liquid and add in any of several broadleaf plants meat slurry in 3.5% ratio, under 50～60 ℃ of conditions, stir 30 minutes, leave standstill 60 minutes after-filtration, get banana pulp juice;
Enzymolysis two any of several broadleaf plants latexes connect any of several broadleaf plants fur complex enzyme that enzyme will shift to an earlier date preparation in 30 minutes and activate liquid and add in any of several broadleaf plants latex in 3% ratio, under 50～60 ℃ of conditions, stir 30 minutes, leave standstill 60 minutes after-filtration, get the banana peel juice;
Join juice by banana pulp juice: banana peel juice=4: 1 mixed, stir equal Uniform, get full banana fruits juice;
The preceding total pol of the disposable adding white sugar of the ferment full fruit juice of blending any of several broadleaf plants is 20%, and the citric acid acid adjustment is pH4.2, adds sodium bisulfite and transfers SO
2Concentration is to 100mg/L, adds the many yeast of the 10% autogamy liquid that spreads cultivation, open fermentation, 15～20 ℃ of leavening temperatures, 10～15 days time; Ferment before the fermented liquid residual sugar is down to and was finished in 1% o'clock.
Ji Shi Change jar removed the wine pin after ferment finished before the back ferment, added sodium bisulfite and transferred SO
2Concentration is 100mg/L, and sealing and fermenting is 20～25 days again, 15～18 ℃ of back ferment temperature; Ferment liquid residual sugar is down to after 0.5% o'clock ferment and is finished, and gets a mao wine;
Clarification hair Jiu adds the 0.5kg chitosan after the Change jar removes the wine pin, stir, and leaves standstill after 10 hours and gets supernatant liquid through diatomite filter, gets clarification wine;
Cold shallow lake clarification wine changes refrigeration chamber over to, and freezing 48 hours, freezing temp was-10～-8 ℃, removes lower sediment;
The former wine canful sealing in back, the cold shallow lake of ageing places in 15～20 ℃ of wine cellars of temperature and stored 3 months, during twice tank switching remove the wine pin; Keep liquid level, add jar at any time;
Former wine after the allotment ageing is measured parameters, requires index to allocate according to product design, gets banana fruit wine;
Smart filter, sterilization, can banana fruit wine are through the smart filter of 0.45um film, high-temperature short-time sterilization, and sterilising temp is 127 ℃, and the time is 2 seconds; The negative pressure sterile filling gets finished product banana fruit wine.
Banana fruit wine Oranoleptic indicator:
Color and luster is bright transparent glossy, is bright yellow, and no suspended substance does not have precipitation;
The smell of fruits is very sweet for the fragrance banana, the pure and mild gracefulness of aroma; No an unusually sweet smell;
The pure and mild Feng Full of mouthfeel, the wine body is complete, and the structure sense is strong;
Style has full banana fruits and makes wine unique wind scrupulously and respectfully;
Banana fruit wine physical and chemical index:
Wine degree (V/V%) 9-10 sugar (glucose meter g/L) 50-80
Acidity (citrometer g/L) 3-5
Claims (6)
1. the brewing technique of a banana fruit wine.Its invention meaning is: the wine brewing of initiative full banana fruits; Feature of the present invention is: Pericarpium Musae participates in wine brewing, i.e. full banana fruits wine brewing; Comprise following technological step:
Go out zymotechnic banana pulp, skin of step (1) separates, and goes up drawer respectively with the high-temperature vapour enzyme that goes out fast, 2～3 minutes time, distinguishes slurrying;
Step (2) any of several broadleaf plants meat adds volume 30～40% process waters, adds sodium bisulfite and adjusts SO
2Concentration is to pull an oar behind 80～100%mg/L, walks the colloidal mill porphyrize, gets any of several broadleaf plants meat slurry;
Step (3) any of several broadleaf plants skin is pulverized through the powder machine, adds volume 20～30% process waters, also transfers SO
2Concentration is 80～100mg/L, squeezes the juice with juice extractor, also crosses the further porphyrize of colloidal mill, gets any of several broadleaf plants latex.
2. according to the brewing technique of a kind of banana fruit wine of claim 1, continue to comprise following technological step:
The autogamy any of several broadleaf plants meat prozyme of the described any of several broadleaf plants meat slurry of step (4) zymolysis technique inoculation 3.5% activates liquid, under temperature 50～60 degree conditions, stirs 30 minutes, leaves standstill 60 minutes after-filtration, gets any of several broadleaf plants gravy;
The described any of several broadleaf plants latex of step (5) zymolysis technique is also inoculated 3% autogamy any of several broadleaf plants fur complex enzyme activation liquid, and same steps as (4) condition is handled, and gets any of several broadleaf plants skin juice;
The described any of several broadleaf plants gravy of step (6), any of several broadleaf plants skin juice, by 4: 1=any of several broadleaf plants gravy: any of several broadleaf plants skin juice mixed gets full banana fruits juice.
3. according to the brewing technique of a kind of banana fruit wine of claim 1 and 2, further may further comprise the steps:
Step (7) is transferred to 20% with banana fruit juice pol, and acid is adjusted to pH4.2, transfers SO
2Concentration is 100mg/L,
Insert the many yeast of the autogamy liquid that spreads cultivation, open fermentation, temperature 15～20 degree, 10～15 days time, ferment before residual sugar is down to and was finished at 1% o'clock;
The preceding ferment liquid of step (8) goes the wine pin to go to back ferment jar, transfers SO
2Concentration is 100mg/L, and sealing and fermenting 20～25 days, temperature are 15～18 degree, and ferment liquid residual sugar was down to 0.5% o'clock, and back ferment is finished; Get hair wine;
Step (9) hair wine gets finished product banana fruit wine through clarification, cold shallow lake, ageing, allotment, smart filter, sterilization, can.
4. activating the liquid proportioning according to the described any of several broadleaf plants meat of claim 2 step (4) prozyme is: after 0.03% compound pectinase, 0.02% complex cellulase, 0.01% proteolytic enzyme, 0.01% amylase mix, be deployed into any of several broadleaf plants meat prozyme with 50 times fruit juice again and activate liquid.
5. activating liquid according to the described any of several broadleaf plants fur complex enzyme of claim 2 step (5) is equipped with and is: after 0.03% compound pectinase, 0.02% complex cellulase, 0.005% papain, 0.005% proteolytic enzyme mix and 50 times of fruit juice be deployed into any of several broadleaf plants fur complex enzyme and activate liquid.
6. according to the described many yeast of claim 3 step (7) the liquid proportioning that spreads cultivation be: 8% fruit wine special yeast liquid, 1% lactobacillus inoculation liquid, the 1% unusual debaryomyces hansenii liquid that spreads cultivation that spreads cultivation that spreads cultivation.
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| CN 201310256510 CN103289866A (en) | 2013-06-26 | 2013-06-26 | A brewing technique for banana wine fruit wine of banana |
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| CN 201310256510 CN103289866A (en) | 2013-06-26 | 2013-06-26 | A brewing technique for banana wine fruit wine of banana |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589561A (en) * | 2013-11-20 | 2014-02-19 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method for low-alcohol green banana wine |
| CN103642635A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method for completely-fermented mulberry wine and product |
| CN103740561A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method for banana flower fruit wine |
| CN104232402A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preparation method of banana fruit wine |
| CN107057949A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The brewage process of floral type litchi spirit |
| CN112708524A (en) * | 2020-12-25 | 2021-04-27 | 吉林出彩农业产品开发有限公司 | Preparation method of Changbai mountain haw sparkling wine |
-
2013
- 2013-06-26 CN CN 201310256510 patent/CN103289866A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589561A (en) * | 2013-11-20 | 2014-02-19 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method for low-alcohol green banana wine |
| CN103589561B (en) * | 2013-11-20 | 2015-07-01 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method for low-alcohol green banana wine |
| CN103642635A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method for completely-fermented mulberry wine and product |
| CN103740561A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method for banana flower fruit wine |
| CN104232402A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preparation method of banana fruit wine |
| CN107057949A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The brewage process of floral type litchi spirit |
| CN112708524A (en) * | 2020-12-25 | 2021-04-27 | 吉林出彩农业产品开发有限公司 | Preparation method of Changbai mountain haw sparkling wine |
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Application publication date: 20130911 |