CN108517265A - A kind of banana orange compound fruit wine and preparation method thereof - Google Patents
A kind of banana orange compound fruit wine and preparation method thereof Download PDFInfo
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- CN108517265A CN108517265A CN201810285772.2A CN201810285772A CN108517265A CN 108517265 A CN108517265 A CN 108517265A CN 201810285772 A CN201810285772 A CN 201810285772A CN 108517265 A CN108517265 A CN 108517265A
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- banana
- fruit wine
- orange
- compound fruit
- orange compound
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of production methods of fruit wine, and in particular to a kind of banana orange compound fruit wine and preparation method thereof belongs to food processing technology field.Through raw material selection, pretreatment, raw material mixing, enzymolysis, composition adjustment, fermentation, sterilization, finished product, the banana orange compound fruit wine of system.Processing technology of the present invention is simple, and it is easy to manufacture, and banana orange compound fruit wine obtained is full of nutrition, and convenient, sour and sweet palatability, alcoholic strength is low, safety and sanitation, and added value of product is high, solves the problems, such as that traditional fruit wine mouthfeel is single.
Description
Technical field
The present invention relates to alcoholic beverage technical fields, and in particular to a kind of banana orange compound fruit wine and preparation method thereof,
Belong to food processing technology field.
Background technology
With the development of social economy and the raising of living standards of the people, people increasingly pay attention to the nutrition and health care of diet
Effect builds up health especially to hypoglycemic, norcholesterol, anti-oxidant, antitumor, protect healthy health care drink more
Concern.
Banana possesses extremely abundant trophic factors and very high nutritive value, and nutritional ingredient occupies the hat of all kinds of fruits；Its
Delicious fragrance, meat is smooth greasy, deep to be liked by various crowds.Nutriment in banana pulp have protein, fat, cellulose,
Inorganic salts, vitamin etc., but also contain flavonoids, catecholamine, carotenoid, phenolic compound isoreactivity material composition.
Modern research shows that edible banana, has ulcer, diarrhea, depression etc. certain therapeutic effect；Also there is certain drop blood
Sugared, anti-oxidant, antineoplastic action；Also prevent and treat the function of neurodegenerative disease.
Orange is referred to as " treating the good fruit of disease ", contains abundant ascorbic acid, citric acid, beta carotene, inorganic salts, orange peel
The substances such as glucoside and alkene, aldehyde, alcohols.Navel orange is often eaten, helps to soften arteries, reduce fat, reduce cholesterol, excretion is put
Penetrating property element and non-ferrous metal and internal surplus object；Be conducive to the weight disease such as pre- anti-cancer；And has and promote blood circulation and add
Fast metabolism, to build up health, regain one's strength, protect effect of health.Compound fruit wine is made in orange together with banana,
Not only the flavor of fruit wine can have been adjusted, but also the nutritive value of fruit wine can be increased.
Fruit wine be after being pre-processed fruit by certain method obtain its juice, and by yeast fermentation or
Low concentration alcoholic drink made of soaking fermentation brewing, most of nutriments can be dissolved in fruit wine, these nutriments in addition to
Outside containing sugar, inorganic salts, vitamin, amino acid, it is also rich in anthocyanidin, alcohols material and aldehydes matter.Some researches show that these
Substance has effects that excite liver function, enhancing Abwehrkraft des Koepers, promotes blood circulation, improves cardiovascular environment.
Banana and orange are combined fruit wine by the present invention, have developed it is a kind of it is full of nutrition, alcoholic strength is low, mouthfeel alcohol
With aromatic flavour, it is fresh and sweet it is tasty and refreshing, make us the health-care nutritive banana orange compound fruit wine enjoyed endless aftertastes.
Invention content
The purpose of the present invention is to provide a kind of banana orange compound fruit wines and preparation method thereof, it is characterised in that：Processing
Simple for process, it is easy to manufacture, and banana orange compound fruit wine obtained is full of nutrition, convenient, in good taste.
The invention is realized by the following technical scheme, and the processing method of banana orange compound fruit wine specifically includes following step
Suddenly：
(1) selection of raw material：It chooses without rotten, broken skin becomes banana and the orange of soft no disease and pests harm.
(2) it pre-processes：
1. banana is removed the peel, 40g is taken to thinly slice, the blanching 5min under 95 DEG C of boiling water.
It is impregnated 2. the banana chip after blanching is immersed in 0.25% citric acid and 0.2% ascorbic acid mixed solution
2h carries out color protection, is then beaten.
(3) raw material mixes：Orange 80g, peeling and core, mashing are weighed, and banana pulp is mixed with orange slurry.
(4) it digests：0.3% pectase is added into mixing pulp, digests 2.5h, hydrolysis temperature is 50 DEG C.
(5) composition adjustment and fermentation：Composition adjustment (initial pol) is carried out to pulp, controlling pH is in pH4.0 hereinafter, so
After yeast is added, it is to ferment in 26 DEG C of incubator to be placed on temperature.
(6) it sterilizes：After fermentation, sterilization (65~80 DEG C of water-bath, 15~25min) is sealed to product.
(7) finished product：The labelled and date.
The present invention innovation be, full of nutrition, sour and sweet palatability, wind by banana orange compound fruit wine made of this law
Taste is unique, alcoholic strength is low, not only has the mellow fresh refreshing aroma of fruit wine, the also taste of banana and orange sour and sweet palatability, clearly
Agreeable to the taste, rear taste is long, has higher nutrition and health care value.
Specific implementation mode
A kind of production method of banana orange compound fruit wine, includes the following steps：
(1) raw material selects：It chooses without rotten, broken skin becomes banana and the orange of soft no disease and pests harm.
(2) it pre-processes：Banana is removed the peel, 40g is taken to thinly slice, the blanching 5min under 95 DEG C of boiling water.After blanching
Banana chip, which immerses in 0.25% citric acid and 0.2% ascorbic acid mixed solution, impregnates 2h, carries out color protection, is then beaten.
(3) raw material mixes：Orange 80g, peeled and cored, mashing are weighed, and banana pulp is mixed with orange slurry.
(4) it digests：0.3% pectase is added into mixing pulp, digests 2.5h, hydrolysis temperature is 50 DEG C.
(5) composition adjustment and fermentation：Initial pol adjustment is carried out to pulp, controlling pH is in pH4.0 hereinafter, being then added
0.25% yeast is placed in the incubator that temperature is 26 DEG C and ferments, and fermentation time is 9 days.
(6) it sterilizes：After fermentation, sterilization (65~80 DEG C of water-bath, 15~25min) is sealed to product.
(7) finished product：The labelled and date.
Claims (2)
1. a kind of banana orange compound fruit wine, it is characterised in that：The ratio of orange and banana is 2: 1, and pectin enzyme amount is 0.3%,
The additive amount of saccharomyces cerevisiae be 0.25%, ferment 9 days under conditions of 26 DEG C, finally obtain clarify it is deep yellow, fruity is pleasant, sour-sweet
Palatable banana orange compound fruit wine.
2. a kind of production method of banana orange compound fruit wine according to claim 1, includes the following steps：
(1) selection of raw material：It chooses without rotten, broken skin becomes banana and the orange of soft no disease and pests harm.
(2) it pre-processes：
1. banana is removed the peel, 40g is taken to thinly slice, the blanching 5min under 95 DEG C of boiling water.
2. the banana chip after blanching is immersed in 0.25% citric acid and 0.2% ascorbic acid mixed solution and impregnates 2h, into
Row color protection, is then beaten.
(3) raw material mixes：Orange 80g, peeling and core, mashing are weighed, and banana pulp is mixed with orange slurry.
(4) it digests：0.3% pectase is added into mixing pulp, digests 2.5h, hydrolysis temperature is 50 DEG C.
(5) composition adjustment and fermentation：Composition adjustment (initial pol) is carried out to pulp, controlling pH is in pH4.0 hereinafter, then adding
Enter yeast, is placed in the incubator that temperature is 26 DEG C and ferments.
(6) it sterilizes：After fermentation, sterilization (65~80 DEG C of water-bath, 15~25min) is sealed to product.
(7) finished product：The labelled and date.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810285772.2A CN108517265A (en) | 2018-03-22 | 2018-03-22 | A kind of banana orange compound fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810285772.2A CN108517265A (en) | 2018-03-22 | 2018-03-22 | A kind of banana orange compound fruit wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108517265A true CN108517265A (en) | 2018-09-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810285772.2A Pending CN108517265A (en) | 2018-03-22 | 2018-03-22 | A kind of banana orange compound fruit wine and preparation method thereof |
Country Status (1)
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090111612A (en) * | 2008-04-22 | 2009-10-27 | 엄영자 | Sparkling Wine with Black Raspberry Contaning Low Alcohol and Manufacturing Method Thereof |
| CN103013757A (en) * | 2012-12-19 | 2013-04-03 | 唐楠 | Method for brewing navel orange fruit wine |
| CN103146533A (en) * | 2013-03-26 | 2013-06-12 | 浦北县共和香蕉专业合作社 | Method for brewing banana health-care wine |
| CN103305375A (en) * | 2013-07-03 | 2013-09-18 | 罗琼 | Brewing method of natural banana fruit wine |
| CN104694337A (en) * | 2015-03-31 | 2015-06-10 | 杨大成 | Banana complex fruit wine and making method thereof |
| CN105039084A (en) * | 2015-08-21 | 2015-11-11 | 李爱媛 | Banana composite fruit wine and manufacturing method thereof |
| CN105238641A (en) * | 2015-11-05 | 2016-01-13 | 广西大学 | Processing method of banana wine and product |
| CN106591049A (en) * | 2016-12-23 | 2017-04-26 | 潘柳余 | Preparation method of banana fruit wine |
-
2018
- 2018-03-22 CN CN201810285772.2A patent/CN108517265A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090111612A (en) * | 2008-04-22 | 2009-10-27 | 엄영자 | Sparkling Wine with Black Raspberry Contaning Low Alcohol and Manufacturing Method Thereof |
| CN103013757A (en) * | 2012-12-19 | 2013-04-03 | 唐楠 | Method for brewing navel orange fruit wine |
| CN103146533A (en) * | 2013-03-26 | 2013-06-12 | 浦北县共和香蕉专业合作社 | Method for brewing banana health-care wine |
| CN103305375A (en) * | 2013-07-03 | 2013-09-18 | 罗琼 | Brewing method of natural banana fruit wine |
| CN104694337A (en) * | 2015-03-31 | 2015-06-10 | 杨大成 | Banana complex fruit wine and making method thereof |
| CN105039084A (en) * | 2015-08-21 | 2015-11-11 | 李爱媛 | Banana composite fruit wine and manufacturing method thereof |
| CN105238641A (en) * | 2015-11-05 | 2016-01-13 | 广西大学 | Processing method of banana wine and product |
| CN106591049A (en) * | 2016-12-23 | 2017-04-26 | 潘柳余 | Preparation method of banana fruit wine |
Non-Patent Citations (3)
| Title |
|---|
| 李凤霞等: "香蕉菠萝复合果酒发酵工艺参数的研究", 《酿酒科技》 * |
| 李峰: "《香蕉标准化生产技术》", 30 November 2009, 金盾出版社 * |
| 李正涛: "《食品加工技术实训》", 31 December 2014, 北京理工大学出版社 * |
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| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180911 |
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