CN104694321A

CN104694321A - Production method of tropical fruit wine

Info

Publication number: CN104694321A
Application number: CN201310661668.6A
Authority: CN
Inventors: 周凤明
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-10
Filing date: 2013-12-10
Publication date: 2015-06-10

Abstract

The invention belongs to the technical field of fruit wine processing and in particular relates to a production method of tropical fruit wine. The invention provides a method which is different from the traditional tropical fruit wine production that only pulp is adopted for fermentation, and tropical fruits such as bananas and pineapples are adopted for producing the fruit wine. Peels of the bananas and pineapples are added for fermentation and distillation, and active chemical ingredients and nutritional ingredients of fruit peels are increased, so that fragrance of the fruit wine is rich and full as the nutritional ingredients are added into the fruit wine, and the fruit wine also has unique pharmacological action and is more beneficial to health of people. The production method of the tropical fruit wine comprises the following steps: crushing the bananas and pineapples with peels, grinding into a thick liquid, fermenting, distilling, ageing in an oak barrel, and finally blending and bottling, so that the topical fruit wine finished product is obtained. The brewed fruit wine is mellow, fine, smooth and continuous in taste, has harmonious pineapple and banana compound fruit flavour, aged oak fragrance and strong wine fragrance and also has health effect.

Description

A kind of production method of tropical fruit wine

Technical field

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

Background technology

Tropical fruit wine take fruit as raw material, through fermentation, distillation, storage, ageing, then carries out blending to reach desirable color, fragrance and alcoholic strength, thus brewage the wine made.Brandy vinosity is aromatic good to eat, and fragrance is strong, and the golden color as amber is glittering and translucent especially.Banana and pineapple originate in south China, based on ground cultivations such as Guangxi, Vietnam, Fujian, Taiwan, Guangdong.Banana and pineapple meat contain protein, fat, carbohydrate, organic acid, robust fibre and multivitamin and mineral substance etc., can anti-lipid peroxidation and improve activities of antioxidant enzymes, point out it to have certain anti-aging effects.Banana and pineapple meat have raising body's immunity, inhibition tumor cell, reducing blood-fat, and increase coronary artery blood flow, the effects such as enhancing body quality are the fruit useful to human body.

Tropical fruit wine is for raw material with banana and pineapple, the processing step such as to blend produce through temperature controlled fermentation, distillation, the ageing of oak barrel temperature control, allotment, the white wine mouthfeel alcohol brewageed and, fine and smooth, be continuous, there is the fragrant and strong aroma of the compound fruit aroma of harmonious banana and pineapple, ageing oak.Research and produce out the fruit wine with peculiar flavour, peasant can be solved on the one hand and sell the difficult problem of fruit, increase farmers' income, promote the development of local economy.On the other hand also for human consumer provides a kind of fruit wine product of more healthy, green, fashion.But in the technical matters of existing production banana or pineapple wine, the pulp fraction being substantially only the use of fruit, as raw material, have ignored other nutritive ingredients of epidermis and effective pharmaceutical use composition.

Research and analyse and show: ripe banana, in yellow skin, contains abundant carotenoid, and class xenthophylls, can protect retinal neuronal cell, prevent light or ultraviolet to the injury of eyesight.Pericarpium Musae both can treat some diseases, can make again the beverage of health care, and therefore, improve the production method of traditional fruit wine, the practice of traditional Chinese medicine experience that applicating history is long, can develop the tropical 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 the nutritive ingredient that can retain fruit, be convenient for people to the tropical fruit wine drunk.

Technical solution of the present invention is as follows:

A production method for tropical fruit wine, is characterized in that, production craft step is:

1, broken, defibrination: by the banana of maturation and pineapple belt leather, clean up, the ratio that two kinds of raw materials are identical by weight, put crusher together into and carry out fragmentation, add 0.8% polygalacturonase by the raw material weight per-cent after fragmentation, 0.10% citric acid, 0.08% lays particular stress on potassium sulfate, carry out defibrination with colloidal mill;

2, ferment: in slurries, add the pure water of 40%, add the pol of white sugar adjustment pulp to 20Bx; The pH value adding citric acid adjustment pulp is 3.8; Then add 0.02% active dry yeast, control leavening temperature at 26 ~ 28 DEG C, fermentation time more than 140 hours;

3, distill: by the slurries filter cleaner after fermentation, distillation filtrate, control the temperature of distillation exit wine below 18 DEG C, adjustment alcoholic strength is 45%vol;

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

Every physics and chemistry, the sanitary index of the fruit wine of this explained hereafter all meet concerned countries standard.The wine mouthfeel alcohol brewageed and, fine and smooth, be continuous, there is the fragrant and strong aroma of the composite fruit fragrance of harmonious banana and pineapple, ageing oak.Compare with the fruit wine of prior art, tropical fruit wine of the present invention adds chemical composition and the nutritive ingredient of banana and pineapple peel in process of production, fruital taste is not only made more to enrich full, also unique pharmacological action is had, more be conducive to the healthy of people, breach traditional tropical fruit wine mode of production.

Embodiment

Most preferred embodiment of the present invention is such:

A production method for tropical fruit wine, its production craft step is:

2, ferment: in slurries, add the pure water of 40%, add the pol of white sugar adjustment pulp to 20Bx; The pH value adding citric acid adjustment pulp is 3.8; Then add 0.02% active dry yeast (use the 718 type active dry yeasts that France produces, the white sugar water first with 8% before adding activates 3 hours), control leavening temperature is at 26 DEG C, fermentation time 180 hours;

3, distill: by the slurries filter cleaner after fermentation, distillation filtrate, control the temperature of distillation exit wine below 18 DEG C, adjustment alcoholic strength is 42%vol;

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

Claims

1. a production method for tropical fruit wine, is characterized in that, production craft step is:

1) broken, defibrination: by the pineapple belt leather of maturation, clean up, the ratio that two kinds of raw materials are identical by weight, put crusher together into and carry out fragmentation, add 0.8% polygalacturonase by the raw material weight per-cent after fragmentation, 0.10% citric acid, 0.08% lays particular stress on potassium sulfate, carry out defibrination with colloidal mill;

2) ferment: in slurries, add the pure water of 40%, add the pol of white sugar adjustment pulp to 20Bx; The pH value adding citric acid adjustment pulp is 3.8; Then add 0.02% active dry yeast, the white sugar water first with 8% before active dry yeast adds activates 3 hours, controls leavening temperature at 26 DEG C, fermentation time 180 hours;

3) distill: by the slurries filter cleaner after fermentation, distillation filtrate, control the temperature of distillation exit wine below 18 DEG C, adjustment alcoholic strength is 42%vol;

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