CN103409307A

CN103409307A - Production method of banana wine

Info

Publication number: CN103409307A
Application number: CN2013104000862A
Authority: CN
Inventors: 陈镇
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-09-06
Filing date: 2013-09-06
Publication date: 2013-11-27

Abstract

The invention belongs to the technical field of processing of fruit wine, and particularly relates to a production method of banana wine. The invention provides a method which is different from the conventional banana wine production method for only fermenting banana flesh. According to the production method, banana peel is added to ferment and distill, so that the active pharmaceutical ingredients and the nutritional ingredients of the banana peel are increased; the nutritional ingredients are added into the banana wine, so that the banana wine has richer and fuller fruity, also has a unique pharmacological effect and is more beneficial to the health of people. The production method comprises the following production steps: crushing the banana flesh and the banana peel; grinding into thick liquid; fermenting; distilling; aging in an oak barrel; finally blending and bottling to obtain banana wine finished products. The brewed banana wine has pure, mild, soft and lingering taste, harmonious banana fruity, aged oak smell and rich wine flavor and also has a health care effect.

Description

A kind of production method of Banana Wine

Technical field

The invention belongs to the fruit wine processing technique field, especially a kind of production method of Banana Wine.

Background technology

Fruit wine is to take fruit to be raw material, through fermentation, distillation, storage, Ageing, then blend the color that reaches desirable, fragrance and Alcoholic strengthThereby, brewage the wine of making.Banana brandy vinosity is aromatic good to eat, and fragrance is strong, and the golden color as amber is glittering and translucent especially.Banana originates in south China, take the ground cultivations such as Guangxi, Vietnam, Fujian, Taiwan, Guangdong as main.Banana meat contains protein, fat, carbohydrate, organic acid, robust fibre and multivitamin and mineral substance etc., can suppress lipid peroxidation and improve activities of antioxidant enzymes, points out it that certain anti-aging effects is arranged.Banana meat has the raising body's immunity, inhibition tumor cell, and reducing blood-fat, increase coronary artery blood flow, and the effects such as enhancing body quality, be the fruit useful to human body.

Banana Wine is to take banana to be raw material, through temperature controlled fermentation, distillation, the ageing of oak barrel temperature control, allotment, the processing step such as blend and produce, the white wine mouthfeel alcohol of brewageing and, fine and smooth, be continuous, have harmonious lacquer thinner fruital, the ageing oak is fragrant and strong aroma.Research and produce out the fruit wine with unique banana flavor, can solve on the one hand the peasant and sell the difficult problem of fruit, increase farmers' income, promote the development of local economy.A kind of fruit wine product of more healthy, green, fashion also is provided for the human consumer on the other hand.But, in the technical matters of existing production Banana Wine, basically just used the pulp fraction of banana as raw material, ignored other nutritive ingredients and the effective pharmaceutical use composition of Pericarpium Musae.

Research and analyse and show: ripe banana is yellow skin, contains abundant carotenoid, and class xenthophylls, can protect retinal neuronal cell, prevents light or the ultraviolet ray injury to eyesight.Pericarpium Musae both can be treated some diseases, can make again the beverage of health care, therefore, improved the production method of traditional Banana Wine, and the practice of traditional Chinese medicine experience that applicating history is long, can develop the banana fruit wine be possessed of higher values.

Summary of the invention

The object of the invention is to overcome the deficiencies in the prior art, propose a kind of natural flavor and nutritive ingredient that can retain banana, the banana fruit wine that is convenient for people to drink.

Technical solution of the present invention is as follows:

A kind of production method of banana fruit wine, is characterized in that, production craft step is:

1, broken, defibrination: the banana belt leather by ripe, clean up, put together crusher into and carry out fragmentation, by the raw material weight per-cent after fragmentation, add 0.8% polygalacturonase, 0.10% citric acid, 0.08% to lay particular stress on vitriolate of tartar, with colloidal mill, carry out defibrination;

2, fermentation: add 40% pure water in slurries, add white sugar to adjust the pol of pulp to 20Bx; The pH value that adds citric acid to adjust pulp is 3.8; Then add 0.02% active dry yeast (the 718 type active dry yeasts that use France to produce, add front first activate 3 hours with 8% white sugar water), the controlled fermentation temperature is at 26～28 ℃, fermentation time more than 140 hours;

3, distillation: the slurries filter cleaner after fermenting, distillation filtrate, control the temperature of distillation exit wine below 18 ℃, and the adjustment alcoholic strength is 45%vol;

4, ageing: seal white wine up for safekeeping in oak barrel ageing and, more than 8 months, finally blend the finished product of bottling to obtain.

Every physics and chemistry, the sanitary index of the banana fruit wine of this explained hereafter all meet the concerned countries standard.The wine mouthfeel brewageed alcohol and, fine and smooth, be continuous, have harmonious banana fruital, the ageing oak is fragrant and strong aroma.With the banana fruit wine of prior art, compare, banana fruit wine of the present invention has added chemical composition and the nutritive ingredient of Pericarpium Musae in process of production, not only make the fruital flavor more enrich full, unique pharmacological action is also arranged, more be conducive to the healthy of people, broken through traditional banana fruit wine mode of production.

Embodiment

Most preferred embodiment of the present invention is such:

A kind of production method of Banana Wine, its production craft step is:

2, fermentation: add 40% pure water in slurries, add white sugar to adjust the pol of pulp to 20Bx; The pH value that adds citric acid to adjust pulp is 3.8; Then add 0.02% active dry yeast (the 718 type active dry yeasts that use France to produce, add front first activate 3 hours with 8% white sugar water), the controlled fermentation temperature was 26 ℃, fermentation time 180 hours;

3, distillation: the slurries filter cleaner after fermenting, distillation filtrate, control the temperature of distillation exit wine below 18 ℃, and the adjustment alcoholic strength is 42%vol;

The production craft step of the present embodiment can obtain the combination of best production efficiency and product quality.

Claims

1. the production method of a Banana Wine, is characterized in that, production craft step is:

1) broken, defibrination: the banana belt leather by ripe, clean up, put together crusher into and carry out fragmentation, by the raw material weight per-cent after fragmentation, add 0.8% polygalacturonase, 0.10% citric acid, 0.08% to lay particular stress on vitriolate of tartar, with colloidal mill, carry out defibrination;

2) fermentation: add 40% pure water in slurries, add white sugar to adjust the pol of pulp to 20Bx; The pH value that adds citric acid to adjust pulp is 3.8; Then add 0.02% active dry yeast, active dry yeast adds front first with 8% white sugar water activation 3 hours, and the controlled fermentation temperature was 26 ℃, fermentation time 180 hours;

3) distillation: the slurries filter cleaner after fermenting, distillation filtrate, control the temperature of distillation exit wine below 18 ℃, and the adjustment alcoholic strength is 42%vol;

4) ageing: seal white wine up for safekeeping in oak barrel ageing and, more than 8 months, finally blend the finished product of bottling to obtain.