CN103305375A

CN103305375A - Brewing method of natural banana fruit wine

Info

Publication number: CN103305375A
Application number: CN 201310275063
Authority: CN
Inventors: 罗琼
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-03
Filing date: 2013-07-03
Publication date: 2013-09-18

Abstract

The invention discloses a brewing method of natural banana fruit wine. The brewing method is characterized in that the wine is brewed by just fermenting banana raw materials, and is free from sugar, alcohol and spice in the entire brewing process. The brewing method has the technical characteristics of high temperature enzyme deactivation, fine pulping, multi-enzyme decomposition, multi-strain low temperature fermentation, cryoprecipitation, and low temperature aging, and the brewing method comprises the following steps of: 1, performing enzyme deactivation, namely rapidly steaming pulp by high temperature steam to achieve enzyme deactivation; 2, pulping, namely pulping and protecting color, and finely grinding through a colloid mill; 3, performing enzyme decomposition, namely implementing enzyme decomposition by directly inoculating composite enzyme activating liquid; 4 performing fermentation, namely inoculating saccharomycetes and fermenting under a low-temperature status; 5, performing clarification, namely filtering with addition of bentonite; 6, performing cryoprecipitation, namely implementing cryoprecipitation in a freezing chamber; 7, aging, namely storing at low temperature; 8 finely filtering and sterilizing to obtain product. The banana fruit wine brewed by the method is bright yellow, glittering and translucent, mature and delicate in taste, coordinated in banana flavor, and typical in style.

Description

A kind of brewing method of natural banana fruit wine

Technical field

The present invention relates to a kind of brewing method of natural banana fruit wine, the particularly only wine brewing take banana as raw material, does not add alcohol, perfuming not at not sugaring in whole brewing processes; We's brewing fruit wine technical field owned by France.

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 contains protein, fat, carbohydrate, food fibre, natural resistance starch, B carotene, and abundant vitamin A, B are arranged ₁, B ₂, C, E and various trace elements calcium, magnesium, potassium, phosphorus, silicon, iron, sodium, be a kind of flavor Tian Ruan Nuo, nutritious balance, meet the natural green food of modern health-nutrition needs.But banana belongs to climacteric type tropical fruit, 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 17-19%, 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; Natural banana fruit wine is of great advantage especially to the consumer health.

Summary of the invention

Described for background technology, the present invention draws modern scientific and technical result, adopts serial new and high technology, biotechnology: with the high-temperature steam 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 is higher than banana.Thereby realize that product is high-valued.

In claim 1 step (1) is gone out enzymatic process, comparison tradition is with the 85-100 ℃ of hot water blanching enzymatic process that goes out, and this technique causes soluble solid to run off in a large number because of any of several broadleaf plants meat and water intimate contact, the blanching any of several broadleaf plants meat gross distortion of enzymatic process after processing that go out shrinks, and rate of loss is 40-50%; Present method is used 5-7 minute method of high-temperature steam boiling material, and the enzyme that goes out is thorough, has both prevented the pulp brown stain, again rare nutrition leak.Method is simply effective, and is easy to operate and cost is low.

At the described prozyme activation solution of claim 1 step (3), be connecing enzyme front 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 solution ratio is enzyme: fruit juice=1: 50, the enzyme activation solution that is made into result of use in 30～60 minutes is better.

At the described yeast of claim 1 step (4) liquid that spreads cultivation, the compatibility Hansenula anomala participates in fermentation, can obviously increase the fragrant class material of fat.

Use bentonite in claim 1 step (6) clarification process, effect is better when the 1.5g/L consumption, and transmittance can reach 97.77%.

Further specify by implementation

Example

The thoroughly cooked fresh banana of 1000kg is got in pre-treatment, rejects brown stain, blackening part, peels off pericarp after the flushing, with stainless steel knife pulp is cut open along longitudinal middle axis;

The pulp that the enzyme that goes out is cut open is gone up the drawer tiling immediately with the full gas boiling of 100 ℃ of steam 5-7 minute, when the pulp core temperature is raised to 85 ℃ fast, is incubated 30 seconds, with the enzyme that thoroughly goes out fast;

The pulp of slurrying cooling drops into hollander, adds the process water making beating that is equal to pulp volume 10-20%, adds sodium bisulfite and transfers SO ₂Concentration is 100～120mg/L, through the colloidal mill porphyrize, gets pulp again;

The enzymolysis pulp connects the prozyme activation solution that enzyme will shift to an earlier date preparation in 30 minutes and adds in the parchment in 3% ratio, under 50 ℃ of conditions, stirs 30 minutes, leave standstill filtration after 90 minutes, get banana fruit juice; Filter residue can enzyme-added secondary enzymolysis, to improve crushing juice rate.

Front ferment banana fruit juice is pH3.2 with the citric acid acid adjustment, transfers SO ₂Concentration is to 120mg/L, adds the liquid that spreads cultivation of yeast more than 10%, open fermentation, 15～20 ℃ of leavening temperatures, 10～15 days time; Ferment before finishing when recording the fermented liquid residual sugar and being down to 3%.

Ji Shi Change tank removed the wine pin after ferment finished before the rear ferment, transferred SO ₂Concentration is 120mg/L, and sealing and fermenting is 15～25 days again, 12～15 ℃ of rear ferment temperature; Ferment is finished after when ferment liquid residual sugar is down to 2%, gets a mao wine;

Clarification hair Jiu is after the Change tank removes the wine pin, and 5% the suspension that adds that 1.5g/L bentonite and clarification fruit wine is made into stirred 30 minutes, leave standstill 5 days after, get supernatant liquid and filter through diatomite filter, get clarification wine;

Cold shallow lake clarification wine changes refrigeration chamber over to, and freezing 48 hours, freezing temp was-3～-2 ℃, removes lower sediment;

Former wine canful sealing behind the cold shallow lake of ageing places in 10～15 ℃ of wine cellars of temperature and stored 3 months, during twice tank switching remove the wine pin; Keep full liquid level, add at any time tank;

Former wine after the allotment ageing is measured parameters, allocates balance between same batch of different tanks, gets banana fruit wine;

Essence filter, sterilization, can banana fruit wine are through the filter of 0.45um film essence, high-temperature short-time sterilization, and sterilising temp is 127 ℃, and the time is 3 seconds; The negative pressure sterile filling gets finished product natural banana half hesperidium wine.

The Oranoleptic indicator:

Color and luster is bright transparent glossy, is bright yellow, and no suspended substance is without precipitation;

Fragrance banana fruital is harmonious, and aroma is pure and mild; Without an unusually sweet smell;

Taste pure and pure, the wine body is complete; No impurity taste;

The typical wind that style has natural banana fruit wine scrupulously and respectfully;

Physical and chemical index:

The wine degree is that 6～8% (v/v) pol is that 20～30g/L total acid is 3～6g/L.

Claims

1. the brewing method of a natural banana fruit wine.Its invention meaning is: present method is only with the wine brewing of banana raw material; In whole wine brewing process, take into full account and utilize banana to have material by oneself, not sugaring, do not add alcohol, not perfuming; Present method comprises following processing step:

Step (1) enzyme that goes out is got thoroughly cooked banana, peels off pericarp, and pulp is cut open along longitudinal middle axis with cutter, and upper drawer tiling with 100 ℃ of Zheng Qi Full gas boiling 5～7 minutes, is brought up to the pulp core temperature rapidly 〉=85 ℃, keeps 30 seconds, with the enzyme that thoroughly goes out fast;

Step (2) slurrying pulp adds the process water making beating of volume 10～20%, adds sodium bisulfite and adjusts SO ₂Concentration is 100～120mg/L, walks the colloidal mill porphyrize, gets pulp;

The prozyme activation solution of step (3) enzymolysis fruit pulp inoculation 3%, stir under 50 ℃ of conditions 30 minutes, filter after leaving standstill 90 minutes, get fruit juice;

The acid adjustment of the front ferment citric acid of step (4) is pH3.2, adjusts SO ₂Concentration is 120mg/L, access many yeast of 10% liquid that spreads cultivation, open fermentation, 15～20 ℃ of leavening temperatures, 10～15 days time; Ferment before finishing when ferment liquid residual sugar reduces to 3%;

The front ferment liquid of ferment goes the wine pin to go to rear ferment tank after the step (5), transfers SO ₂Concentration is 120mg/L, sealing and fermenting 15～25 days, and 12～15 ℃ of temperature, when ferment liquid residual sugar was down to 2%, rear ferment was finished, and got a mao wine;

Step (6) hair wine gets finished product natural banana half hesperidium wine through clarification, cold shallow lake, ageing, allotment, smart filter, sterilization, can.

2. the described prozyme activation solution of step (3) proportioning is according to claim 1: 0.02% compound pectinase, after 0.03% conjugated fibre enzyme, 0.04% amylase, 0.005% papain mix, be deployed into the prozyme activation solution with 50 times fruit juice again.

3. the described many yeast of step (4) the liquid proportioning that spreads cultivation is according to claim 1: 8% fruit wine special yeast liquid, 1% lactobacillus inoculation liquid, the 1% Hansenula anomala liquid that spreads cultivation that spreads cultivation that spreads cultivation.