CN103642632A

CN103642632A - Preparation method of masa parasdisiac fruit wine

Info

Publication number: CN103642632A
Application number: CN201310641180.7A
Authority: CN
Inventors: 曾琼
Original assignee: Doshan New Strategy Intellectual Property Culture Co Ltd
Current assignee: Doshan New Strategy Intellectual Property Culture Co Ltd
Priority date: 2013-12-04
Filing date: 2013-12-04
Publication date: 2014-03-19

Abstract

The invention relates to a preparation method of masa parasdisiac fruit wine, belonging to the technical field of food drinks processing. The preparation method comprises the steps of blending masa parasdisiac juice, inoculating, ageing and centrifuging. The preparation method particularly comprises the steps of regulating the sugar degree to 10-15Brix by adding white granulated sugar in the masa parasdisiac puree, regulating the acidity by adding citric acid until the pH value is 4-5; pouring the blended masa parasdisiac in a triangular flask, fermenting for 5-7 days at a temperature of 20-25 DEG C by adding wine yeast which accounts for 2-4 percent weight of the masa parasdisiac juice and bear yeast which accounts for 3-8 percent the weight of the masa parasdisiac juice; placing the fermented masa parasdisiac fruit wine for 10-14 days at a room temperature; and filtering by adopting an ultrafiltration membrane to obtain the masa parasdisiac fruit wine. The masa parasdisiac fruit wine prepared by adopting the preparation method is special in flavor, strong and pleasant in aroma, and rich in multiple phenols, amino acids, organic acids, vitamins, and other mineral nutrients such as potassium and magnesium, and has a good prevention and auxiliary treatment function on the diseases of high blood pressure and cardiovascular diseases when being drunk for a long time.

Description

A kind of preparation method of banana fruit wine

Technical field

The present invention relates to a kind of preparation method of banana fruit wine, be specifically related to a kind of unique flavor, aroma is strong and is rich in the preparation method of multiple nutrients material banana fruit wine, belong to food-drink processing technique field.

Background technology

Banana ( masa parasdisiac) genus bar Lowiaceae ( musaceae)bar any of several broadleaf plants genus ( musa), be one of Perenniporia martius " four large fruits " (lichee, pineapple, coconut, banana).Banana is per nnial herb, is also the main fruit of Perenniporia martius.Banana quality is soft, fresh and sweet fragrance, and nutritious, nourishing function is obvious, and yielding ability is good, and producing region is not subject to seasonal effect, can gather in the crops all the year round, so there is very high economic worth, be the most significant fruit product of economic benefit on domestic and international market.Banana is to be only second to paddy rice, wheat, corn the 4th food crop afterwards, is the second large fruit that is only second to citrus, the especially the most large fresh fruit of world's fruit volume of trade.

The delicious fragrance of banana, nutritious, in the fruit of tropical and subtropical region, occupy important position.According to mensuration, it contains abundant sugar, protein, lipid, robust fibre, mineral element (calcium, potassium, iron, phosphorus and sodium etc.) and vitamin A, B, C, E.Banana heat is high, every 100 carbohydrate containing 20g of g pulp institute, protein 1.2 g, fatty 0.6 g; Contain starch and multiple amino acids; In mineral element, potassium content is more, and every 100 g pulp are containing 472 mg.The former dish of every 100mL banana contains glucose 5.62g, fructose 3.54g, sucrose 13.9g.In banana, also contain abundant carotene, nicotinic acid, riboflavin and VitB1, and a small amount of magnesium, copper and sulphur.

The traditional Chinese medical science thinks, banana taste is sweet cold in nature, has effect clearing heat and detoxicating, ease constipation clearing lung-heat, also can diuresis, hypotensive, stimulating intestine and stomach spiral shell moving, can prevent stomach stain sick, contributes to stabilizing blood pressure, is a kind of fruit that has medicine dietotherapy effect concurrently.Japanese scholars research is found, the immunocompetence of several fruit such as contrast banana, apple, watermelon, grape, and result shows that the immune effect of banana is best.This is because banana can improve function of immune system by increasing white cell, also can produce simultaneously and attack abnormal cells material.Result of study draws simultaneously, and the ripening degree of banana is relevant with immunocompetence.In banana, potassium content is high, and preventing hypertension and cardiovascular disorder are had to remarkable effect, the energy that in the time of can also supplementing motion, health runs off.Sugar in banana can rapid conversion be the absorbable form of energy of human body.The chemical substance containing in banana can Ci Ji Wei Dot theca cell growth and breeding, stimulates to produce Dot liquid and can protect the coat of the stomach trace face that makes to burst to avoid hydrochloric acid in gastric juice to invade candle, reaches the effect of prevention and treatment.The special acid containing in banana and alkaloid can make people produce positive, excited hormone, and tryptophane and vitamin B6 have good regulating effect for reducing the low pessimism producing due to mood, agitation etc.

The more general processing mode of banana mainly comprises: banana fruit juice, jam, banana flour, banana chip, banana can, Production of Banana Vinegar and Banana Wine etc.

Banana fruit wine is a kind ofly can more effectively retain the local flavor of original fruit juice and the product innovation of nutrition, file CN102864062A discloses a kind of banana fruit wine and preparation method thereof, banana pulp is broken into after pulp, adopt fixed yeast and low temperature fermentation technique to brewage, improve color and luster and the flavour of banana fruit wine, can utilize the natural organic acids being rich in passion fruit capsule to suppress the Enzymatic browning of banana fruit wine simultaneously, but because take in the alcoholic process that banana is raw material, there is the difficulty on some zymotechniques, make it fail to produce widely.The present invention, according to the feature of banana pulp composition, be take banana as raw material, adopts the method for making of full fermentation, has developed the Banana Wine of the good and tool nourishing function of a kind of nutrition.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of banana fruit wine, the banana fruit wine unique flavor, the aroma that make are strong pleasant, and are rich in the mineral nutritions such as multiple phenols, amino acid, organic acid, VITAMIN and abundant potassium, magnesium.

To achieve these goals, the technical solution adopted in the present invention is:

A preparation method for banana fruit wine, comprises the steps:

(1) bananas juice allotment: add white sugar to regulate pol in the clear juice of banana, add citric acid to regulate acidity;

(2) inoculation: deployed bananas juice is poured in triangular flask, added wine yeast and cereuisiae fermentum to ferment;

(3) ageing: the banana fruit wine fermenting is at room temperature placed 10 ~ 14 days;

(4) filter: adopt ultra-filtration membrane to filter, obtain banana fruit wine;

The described bananas juice of step (1) is the clear juice of banana that clarification obtains through enzymolysis;

The described pol of step (1) is 10 ~ 15Brix, and acidity is pH value 4 ~ 5;

The wine yeast that step (2) is described and the add-on of cereuisiae fermentum are respectively 2 ~ 4% and 3 ~ 8% of bananas juice quality;

The described fermentation of step (2) is at 20 ~ 25 ℃ of condition bottom fermentation 5 ~ 7d.

The invention has the beneficial effects as follows:

Adopt banana fruit wine unique flavor, the wine body of gained of the present invention to be brown color, clear, vinosity is soft mellow, aroma is strong pleasant, and be rich in the mineral nutritions such as multiple phenols, amino acid, organic acid, VITAMIN and abundant potassium, magnesium, long-term drinking has good prevention and the effect of assisting therapy to hypertension, the disease such as cardiovascular.

Embodiment

Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.

Embodiment 1

A preparation method for banana fruit wine, comprises the steps:

(1) bananas juice allotment: adding white sugar to regulate pol in the clear juice of banana that clarification obtains through enzymolysis is 10Brix, adds citric acid to regulate acidity pH value 5;

(2) inoculation: deployed bananas juice is poured in triangular flask, added bananas juice quality 2% wine yeast and 8% cereuisiae fermentum at 20 ℃ of condition bottom fermentation 7d;

(3) ageing: the banana fruit wine fermenting is at room temperature placed 10 days;

(4) filter: adopt ultra-filtration membrane to filter, obtain banana fruit wine.

Embodiment 2

(1) bananas juice allotment: adding white sugar to regulate pol in the clear juice of banana that clarification obtains through enzymolysis is 15Brix, adds citric acid to regulate acidity pH value 4;

(2) inoculation: deployed bananas juice is poured in triangular flask, added bananas juice quality 4% wine yeast and 3% cereuisiae fermentum at 25 ℃ of condition bottom fermentation 5d;

(3) ageing: the banana fruit wine fermenting is at room temperature placed 14 days;

Embodiment 3

(1) bananas juice allotment: adding white sugar to regulate pol in the clear juice of banana that clarification obtains through enzymolysis is 12Brix, adds citric acid to regulate acidity pH value 4.5;

(2) inoculation: deployed bananas juice is poured in triangular flask, added bananas juice quality 3% wine yeast and 5% cereuisiae fermentum at 22 ℃ of condition bottom fermentation 6d;

(3) ageing: the banana fruit wine fermenting is at room temperature placed 12 days;

Embodiment 4

(1) bananas juice allotment: adding white sugar to regulate pol in the clear juice of banana that clarification obtains through enzymolysis is 14Brix, adds citric acid to regulate acidity pH value 4;

(2) inoculation: deployed bananas juice is poured in triangular flask, added bananas juice quality 4% wine yeast and 3.8% cereuisiae fermentum at 23 ℃ of condition bottom fermentation 7d;

Embodiment 5

(1) bananas juice allotment: adding white sugar to regulate pol in the clear juice of banana that clarification obtains through enzymolysis is 15Brix, adds citric acid to regulate acidity pH value 5;

(2) inoculation: deployed bananas juice is poured in triangular flask, added bananas juice quality 2% wine yeast and 6% cereuisiae fermentum at 24 ℃ of condition bottom fermentation 7d;

(3) ageing: the banana fruit wine fermenting is at room temperature placed 13 days;

Claims

1. a preparation method for banana fruit wine, is characterized in that: comprise the steps:

2. the preparation method of a kind of banana fruit wine according to claim 1, is characterized in that: the described bananas juice of step (1) is the clear juice of banana that clarification obtains through enzymolysis.

3. the preparation method of a kind of banana fruit wine according to claim 1, is characterized in that: the described pol of step (1) is 10 ~ 15Brix, and acidity is pH value 4 ~ 5.

4. the preparation method of a kind of banana fruit wine according to claim 1, is characterized in that: the wine yeast that step (2) is described and the add-on of cereuisiae fermentum are respectively 2 ~ 4% and 3 ~ 8% of bananas juice quality.

5. the preparation method of a kind of banana fruit wine according to claim 1, is characterized in that: the described fermentation of step (2) is at 20 ~ 25 ℃ of condition bottom fermentation 5 ~ 7d.