CN108841481A - A kind of banana brandy and preparation method thereof - Google Patents
A kind of banana brandy and preparation method thereof Download PDFInfo
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- CN108841481A CN108841481A CN201810720105.2A CN201810720105A CN108841481A CN 108841481 A CN108841481 A CN 108841481A CN 201810720105 A CN201810720105 A CN 201810720105A CN 108841481 A CN108841481 A CN 108841481A
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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
Abstract
The invention discloses a kind of simple, easy banana brandy production technology, the problem of can solve the fermentation under high pectin content and reduce methanol output.Banana brandy production method of the invention, including：Banana after screening is gone end to end and Screening Treatment；Banana after screening is slightly beaten, banana is obtained and slightly starches；Banana is slightly starched and is transferred to the progress microwave deactivating enzyme processing of positive pressure of nitrogen sealed pipe type microwave heating appts via closed conduit, wherein the banana is slightly starched using spiral propeller microwave heating when stirring conveying in microwave heating appts, and the banana for obtaining microwave deactivating enzyme processing is slightly starched；To slightly starch addition pectase, carbohydrase by microwave deactivating enzyme processing banana to digest, subsequent coarse filtration, slagging-off obtain bananas juice；It is fermented bananas juice addition yeast to obtain the thick wine of banana；The thick wine of banana is distilled to obtain banana brandy former wine；By allotment after former wine ageing, banana brandy is obtained.
Description
Technical field
The invention belongs to field of deep processing of fruits and vegetables, and particularly, the invention belongs to banana field of deep, in particular to a kind of
Banana brandy and preparation method thereof.
Background technique
Banana is one of maximum fruit of world's fresh fruit volume of trade, and yield is only second to citrus, occupies second place of the world.I
State is the main production country of World banana, and cultivated area and yield all rank world forefront.Especially South China, banana cultivated area
It is just continuously increased, yield just steps up, it has also become local important economic tree.
Although banana is easily cultivated, yield is high, full of nutrition, with rich flavor, and there is clearing away heat and moistening the bowels removing toxic substances and other effects, it is
Public universal favorite fruit.However, banana is a kind of typical climacteric type fruit, in addition term concentrates, especially intolerant to
Storage and transportation, banana deep processing just become particularly important.
Although the banana product studied on the market has very much, including Banana Wine, banana brandy, banana jam, perfume (or spice)
The multiple products such as any of several broadleaf plants dried fruit, fried banana chips, banana solid beverage.However it is really produced on the market in the banana deep processing of sale
Product only have banana raw juice, banana chip（Fried or freeze-drying）It two kinds, traces it to its cause mainly due to especially holding in Banana
A large amount of pectin and protein are rich in easy brown stain and banana, the later period is easy precipitating, muddiness, influences the sense organ and flavor of product.
Therefore in the process of banana, brown stain and clarification technique research are key, especially Restrain browning technology one
Directly the key point of banana deep process technology, however from the rareness of commercially available banana deep processed product, we it is not difficult to find that this
Technology never solves, and does not solve from the angle of industrialization large-scale production especially.The reason of banana brown stain is mainly
The generation of enzymatic browning, enzymatic browning needs three conditions：Substrate appropriate（Mainly phenols）, phenol oxidase and oxygen.Control
The method of enzymatic browning processed is carried out from traditional heating, the application of adjusting pH value to biotechnology, research constantly.Control at present
The method of enzymatic browning processed is segmented into three categories：Physical control, Chemical Control and biotechnology control.Wherein, physical control
Means include microwave treatment, hot air treatment, hot water and steam processing etc., and Chemical Control includes such as citric acid, malic acid, Vitamin C
Acid, sulfur oxide addition etc., BIOLOGICAL CONTROL technology includes the addition of such as Bulbus Allii Cepae extract, plant rennet, honey, lactic acid bacteria
Deng.
Heat treatment is most common and processing mode that is being easiest to, and the enzyme of brown stain reflection is participated in banana usually at 100 DEG C
Under be passivated quickly, however banana that fascinating aromatic substance belongs to thermal sensitivity, and heat treatment usually brings boiling to banana
Taste, so that its flavor rapid degradation.Chemical control method needs to adjust the pH value of banana, but adds in subsequent Banana
Acidic materials can all influence the content of active constituent in banana, and will affect the change of pectin, protein, resistance starch content
Change, and then phenomena such as unstable, astringent occurs.
Microwave treatment method has many advantages, such as that easy to operate and control, treatment effeciency is high, effect is good, causes extensive research.
In the prior art, microwave processes can be divided into four kinds of modes：（1）Microwave treatment enzyme deactivation is used alone；（2）Using adding pulp
Enzyme（Or complex enzyme）Assisted microwave synthesis enzyme deactivation；（3）Use color stabilizer assisted microwave synthesis enzyme deactivation；（4）It is assisted using pressurizeing or heating enzyme deactivation
Microwave deactivating enzyme.The representative prior art, as banana research institute of Yunnan Province has studied a kind of preparation of prevent-browning banana pulp
Method, preparation process include：Banana sorting → peeling → microwave deactivating enzyme → slurrying → filtering → homogeneous → vacuum outgas → kills
Bacterium → filling → cooling → finished product.But the technology handled using first microwave deactivating enzyme, after carry out mashing allotment, and tunnel declines
Wave enzyme deactivation device causes microwave processes efficiency lower, enzyme deactivation because isolating oxygen and microwave can not have uneven place completely
It is not thorough, anti-browning effect is bad.
From product currently on the market and from the point of view of closing publication public information, the prior art does not all have very good solution enzyme also
Promote browning, the banana slurry processed no matter color condition or flavor taste, it is all unsatisfactory.Therefore this field
Be badly in need of it is a kind of can more safe and efficient, enzyme-deactivating the microwave prevent-browning processing method and system of banana brown stain thoroughly can be effectively controlled
Starch equipment, technique.
In the deep processed product type of banana, due to the presence of pectin a large amount of in banana, methanol is easily generated after fermentation,
Later period will remove methanol needs and take a substantial amount of time and expense, and during removing methanol, many flavor substances, work
Property ingredient, especially lactone component is readily volatilized, so that the flavor of Banana Wine is partially light, it is difficult to obtain the fruit wine that the smell of fruits is very sweet.It is special
It is not brandy, manufacturing process is extremely complex, but requirement of the consumer for flavor, mouthfeel is again very high, so with banana
Brandy is produced with regard to more difficult.Therefore, can not be seen in commercial product at all using banana as white orchid made from raw material at present
Ground.
Summary of the invention
It is the simple process, easy the purpose of the present invention is to provide a kind of banana brandy production technology, industry can be carried out
The problem of changing large-scale production, especially can solve the fermentation under high pectin content and reduce methanol output.Product of the present invention
Obtained brandy golden yellow color, clarity is high, with strong banana flavor.The present invention also provides one kind simultaneously being capable of industry
Change the Banana Wine production technology of large-scale production, solve crucial brown stain in banana deep-processing process and is also easy to produce asking for precipitating
Topic.
On the one hand, the present invention provides a kind of for banana brandy production method, including：
Banana after screening is gone end to end and Screening Treatment；
Banana after screening is slightly beaten, banana is obtained and slightly starches；
Banana is slightly starched and is transferred at positive pressure of nitrogen sealed pipe type microwave heating appts progress microwave deactivating enzyme via closed conduit
Reason obtains micro- wherein the banana is slightly starched in microwave heating appts using spiral propeller microwave heating when stirring conveying
The banana of wave destroy the enzyme treatment is slightly starched；
To slightly starch addition pectase, carbohydrase by microwave deactivating enzyme processing banana to digest, subsequent coarse filtration, slagging-off obtain perfume (or spice)
Any of several broadleaf plants juice；
It is fermented bananas juice addition yeast to obtain the thick wine of banana；
The thick wine of banana is distilled to obtain banana brandy former wine；
By allotment after former wine ageing, banana brandy is obtained.
On the other hand, the present invention provides a kind of banana brandy prepared by the above method.
On the other hand, the present invention provides a kind of method for preventing banana brown stain, including：
Banana is slightly starched and is transferred at positive pressure of nitrogen sealed pipe type microwave heating appts progress microwave deactivating enzyme via closed conduit
Reason；The banana is slightly starched in microwave heating appts by worm propeller microwave heating when stirring defeated.
On the other hand, the present invention provides a kind of pipeline type microwave processing units, including：Microwave heating pipeline, institute
Stating microwave heating pipeline includes conveying inner tube and conveying outer tube, conveys and is formed between inner tube and conveying outer tube for accommodating material
Annular chamber；Multiple microwave generators on the outside of the conveying outer tube are set；And it is connected to the object of the microwave heating pipeline
Expect that the material pusher of entrance, the material enter microwave heating pipeline by material inlet under the promotion of material pusher,
It is handled under microwave field action, it is characterised in that：The microwave heating pipeline be it is closed, the material pusher be screw rod
It formula material pusher and is driven by variable-frequency motor, nitrogen charging device is set at the material inlet of microwave heating pipeline, material is made to exist
It is located under barotropic state in the microwave heating pipeline；The multiple microwave generator is set along the axially spaced-apart of microwave heating pipe
It sets, and each microwave generator forms the metal ring cavity of microwave reflection in the circumferential direction of conveying outer tube respectively, and each microwave occurs
Device can be controlled individually.
In the exemplary embodiment, each microwave generator include can generate microwave magnetron and being capable of circumferential microwave
The microwave stirrer of heated material.The microwave generator about 45-55, Microwave Power Density 4-8W/g.
In the exemplary embodiment, the pipeline type microwave processing unit further includes temperature of charge monitoring unit, described
Temperature monitoring unit is arranged between microwave generator, to monitor temperature of charge.
In the exemplary embodiment, the pushing speed of material is controlled at 2-4 ton/hours by screw rod pusher, it is excellent
Select 3 ton/hours.
In the exemplary embodiment, the material for carrying out microwave treatment is that fruits and vegetables are slightly starched.
In the exemplary embodiment, the microwave generator carries out two-period form microwave heating, including bringing-up section and heat preservation
Section.The bringing-up section of the microwave heating appts includes the Microwave Frequency of microwave power in 60-100 KW, 2000-2800MHz MHz
5-12 minute time is handled material under rate and the power density of 4-8W/g.The soaking zone includes the microwave in 20-60KW
3-9 minute time is handled material under the power density of power, the microwave frequency of 2000-2800MHz and 4-8W/g.
In the exemplary embodiment, when temperature monitoring unit shows that temperature of charge reaches predetermined temperature, terminate heating
Section microwave treatment, starts soaking zone microwave treatment.The predetermined temperature of the material is 75-93 DEG C.
In the exemplary embodiment, the nitrogen flow rate of the addition is 4-10m2/ minute；It is further preferred that described
The exit of microwave heating pipeline be equipped with nitrogen pressure relief device so that material via microwave heating pipeline to bunkerage it
Nitrogen in preceding discharge microwave heating pipeline.
In the exemplary embodiment, the conveying inner tube and outer tube is conveyed by not generating micro-wave screening and microwave absorption
Material is made, and preferably, and the conveying inner tube and conveying outer tube are made of soft silica gel.
In the exemplary embodiment, screw material pusher is preferably shaftless screw rod pusher.
In the exemplary embodiment, the pipeline type microwave processing unit further includes control system, the control system
Including microwave control unit, to control starting and the heating time of the multiple microwave generator；Described control unit is also wrapped
The motor control unit for including screw material pusher, to control material in the push speed of microwave heating pipeline material inlet
Degree；It is further preferred that the microwave control system further includes central microprocessor, when the material that temperature monitoring unit monitors
Temperature not within the predefined range when can carry out microwave power and/or microwave density and/or material conveying speed adjustment；It is further excellent
Selection of land, the microwave control system further includes pressure control unit, to control the nitrogen charging amount and nitrogen flow speed of nitrogen charging device
Degree；It is further preferred that the control system further includes predetermined system, so that microwave control unit and the motor control unit
When can apply automatically preset microwave power, microwave density and microwave heating according to preset material variety and parameter of materials
Between, it is further preferred that the parameter of materials can be temperature, humidity, viscosity, pol etc..
Above-mentioned preferred embodiment or Optimized Measures can also carry out any combination.
In the exemplary embodiment, the pipeline type microwave processing unit is a kind of for inhibiting fruits and vegetables enzymatic browning
Microwave heating appts, it is preferable that the fruits and vegetables are apple, banana, pears, peach, apricot, cherry, strawberry, lichee, mango, Chinese yam or soil
Beans, it is further preferred that the fruits and vegetables for carrying out microwave treatment are that fruits and vegetables are slightly starched, it is further preferred that the fruits and vegetables are slightly starched is
Banana is slightly starched；It is further preferred that made fruits and vegetables slurry for fruit and vegetable juice, dense pulp, fruit juice, fruit wine, fruit milk, fruit vinegar,
The purposes such as fruit former times.
The present invention furthermore provides the fruit, vegetable juice system equipped with pipeline type microwave processing unit described in any of the above embodiments
Standby system, further include be arranged before the material pusher of the pipeline type microwave processing unit fruits and vegetables slightly starch Preparation equipment with
And the slurry bunkerage being arranged after the microwave heating pipeline of the pipeline type microwave processing unit.
The present invention furthermore provides a kind of fruit, vegetable juice using pipeline type microwave processing unit described in any of the above embodiments
Preparation first breaks into thick slurry after fruits and vegetables pretreatment, is sent into later by the conveying equipment with agitating function any of the above-described
Pipeline type microwave processing unit described in carries out microwave heating, and slurry bunkerage is re-fed into after heating.
In the exemplary embodiment, made fruits and vegetables slurry for fruit and vegetable juice, dense pulp, fruit juice, fruit wine, fruit milk,
The purposes such as fruit vinegar, fruit former times.
The basic composition thinking of pipeline type microwave processing unit of the invention is：Provide a kind of pipeline type microwave processing dress
It sets comprising：Microwave heating pipeline, the microwave heating pipeline include conveying inner tube and conveying outer tube, convey inner tube and conveying
The annular chamber for accommodating material is formed between outer tube；Multiple microwave generators on the outside of the conveying outer tube are set；And
It is connected to the material pusher of the material inlet of the microwave heating pipeline, material is entered under the promotion of material pusher by material
Mouth enters microwave heating pipeline, is handled under microwave field action, it is characterised in that：The microwave heating pipeline is closed
Formula, the material pusher is screw material pusher and is driven by variable-frequency motor, in the material inlet of microwave heating pipeline
Place's setting nitrogen charging device, makes material in the microwave heating pipeline under barotropic state；The multiple microwave generator along
The axially spaced-apart of microwave heating pipeline is arranged, and each microwave generator is respectively in the circumferential formation microwave reflection of conveying outer tube
Metal ring cavity, and each microwave generator can be controlled individually.
The composition thinking of fruit, vegetable juice body Preparation equipment of the invention is：It uses pipeline type microwave of the invention to handle dress
It sets, and fruits and vegetables is set before the material pusher of the pipeline type microwave processing unit and slightly starch Preparation equipment and in microwave treatment
Fruits and vegetables slurry bunkerage is set after the microwave heating pipeline of device.
The composition thinking of fruit, vegetable juice preparation process method of the invention is：Fruits and vegetables are first broken into thick slurry, are passed through again later
Conveying equipment with agitating function such as screw rod material pusher is sent into pipeline type microwave processing unit of the invention and carries out microwave
Heating, is re-fed into slurry bunkerage after heat treatment.
Preferably, pipeline type microwave processing unit provided by the invention, fruit, vegetable juice body Preparation equipment and its process are special
Door is for inhibiting fruits and vegetables enzymatic browning.Preferably, targeted fruits and vegetables object is apple, banana, pears, peach, apricot, cherry, strawberry, litchi
One of branch, mango, Chinese yam or potato are excessively a variety of.It is further preferred that the fruits and vegetables of microwave treatment are that fruits and vegetables are slightly starched.Further
Preferably, the fruits and vegetables are banana, and the thick slurry is that banana is slightly starched.
Above-mentioned example mode can carry out any combination.
By using the preparation method of banana brandy, the most important feature of the present invention is：
（1）Methanol content is low in the thick wine of banana brandy of the invention, efficiently solves the higher risk of methanol；
（2）After distilling, methanol content is promoted less banana brandy of the invention, is far below reference product, this is because this
Special process in the preparation process that invention banana is slightly starched, so that the carboxyl ester content in thick wine is lower, so that
Although the product later period, by high temperature distillation, for methanol content compared to before not distilling, variation is little；
（3）Banana brandy preparation method of the invention is able to carry out industrialization large-scale production, really by banana brandy
Production has moved towards industrial rank from laboratory, completes other conversion from laboratory to technical grade；
（4）Contain phenolic substances more abundant in banana brandy of the invention, is easier to float in later period traditional aging process
The distinctive color of the brandy such as bright amber, light gold, ageing time shorten, and improve production efficiency；
（5）Overcome technology prejudice, in Banana, before microwave deactivating enzyme processing, first breaks into thick slurry, however it can be made to go out
Enzyme is more thorough.The prior art has been generally acknowledged that mashing processing can enhance the browning degree of slurry.Some researches show that remove banana
It is descending to the influence degree of Characteristics of Polyphenol Oxidase in Banana to be for skin, slice, mashing processing：Mashing>Slice>Peeling, when mashing
Between it is longer, browning degree is higher.Namely, it is generally recognized that whole banana is handled after peeling to the inhibitory effect of brown stain most
It is good.
（6）Completely isolated oxygen is carried out using closed positive pressure of nitrogen environment, avoids aoxidizing.
（7）Make material in conveying by microwave heating using the closed conduit of setting screw material pusher, material is micro-
Wave heating is more abundant, does not stay dead angle.
（8）The treatment effeciency of the prior art is greatly improved, the banana purees that can in a short time, obtain stable color produce
Product, the product can keep chromatic aberration lower than 15% in 30 minutes, provide for the high quality preparation of banana correlated product
The guarantee of power.
（9）According to the method for the present invention, by using two-part（Main process task/first time processing；With isothermal holding/the second
Secondary processing）Microwave heating treatment, treated, and temperature that banana slightly starches can be stably held within the scope of 75-93 DEG C.Invention human hair
It is existing, in the range, can both realize effective passivation of phenol oxidase contained in banana, while also ensure banana mouthfeel and
Nutrition.
Detailed description of the invention
According to detailed description given below and according to the attached drawing of disclosure embodiment, it will the disclosure is more fully understood
Embodiment.In the accompanying drawings, same reference number can indicate identical or functionally similar element.
Fig. 1 shows banana brandy preparation technology flow chart according to the preferred embodiment of the invention.
Fig. 2A-C shows microwave deactivating enzyme device used in preferred embodiment of the present invention banana brandy preparation process and shows
It is intended to.
Fig. 3 shows banana slurry temperature after preferred embodiment of the present invention microwave heating treatment and corresponding color
Schematic diagram.
Specific embodiment
Using the situation of specific embodiment, invention is further explained below.It should be understood that these embodiments pass through
The mode of explanation provides, and should be considered as the limitation to gamut of the present invention without any content.
The preparation method of banana brandy according to the present invention may include：
Banana after screening is gone end to end and Screening Treatment；
Banana after screening is slightly beaten, banana is obtained and slightly starches；
Banana is slightly starched and is transferred at positive pressure of nitrogen sealed pipe type microwave heating appts progress microwave deactivating enzyme via closed conduit
Reason obtains micro- wherein the banana is slightly starched in microwave heating appts using spiral propeller microwave heating when stirring conveying
The banana of wave destroy the enzyme treatment is slightly starched；
To slightly starch addition pectase, carbohydrase by microwave deactivating enzyme processing banana to digest, subsequent coarse filtration, slagging-off obtain perfume (or spice)
Any of several broadleaf plants juice；
It is fermented bananas juice addition yeast to obtain the thick wine of banana；
The thick wine of banana is distilled to obtain banana brandy former wine；
By allotment after former wine ageing, banana brandy is obtained.
Preferably, any moisture is not added in thick pulping process, banana meat is in the form of virgin pulp liquid/slightly starch described closed
Positive pressure of nitrogen sealed pipe type microwave heating appts are sent under stirring during transportation in pipeline.Preferably, banana
Screw material of thick slurry during being sent to microwave heating appts via closed conduit by being arranged in the closed conduit
Pusher is conveyed and is stirred, and by injection nitrogen and keeps positive pressure in the closed conduit, prevents banana to play isolation air
The effect of thick slurry oxidizing brown stain.
Banana is slightly starched preferably to be pushed away by screw material pusher in positive pressure of nitrogen sealed pipe type microwave heating appts
It send and carries out microwave heating.
When banana is slightly starched when positive pressure of nitrogen sealed pipe type microwave heating appts carry out microwave deactivating enzyme processing, nitrogen can be
The feed inlet side of the microwave heating appts is filled with, and that conveying direction is slightly starched with banana is identical for its flow direction.Preferably, nitrogen stream
Speed control is in 6-10 cm3Within the scope of/min.In microwave heating appts discharge port side, nitrogen can be by being arranged in the discharge port
Neighbouring nitrogen pressure release means discharge.
The microwave deactivating enzyme processing preferably includes main process task and isothermal holding, and the microwave power of the main process task is 60-100
KW, microwave frequency 2000-2800MHz, Microwave Power Density 4-8W/g, sterilization inactivation time are 5-12 minutes；At heat preservation
The microwave power 20-60KW of reason, microwave density sterilize inactivation time 3-9 points in 4-8W/g, microwave frequency 2000-2800MHz
Clock.
For example, microwave frequency is 2450 MHz it is further preferred that the microwave power of the main process task is 60-80 KW,
Microwave Power Density is 5-7W/g, and sterilization inactivation time is 6-10 minutes；The microwave power 30-50KW of isothermal holding, microwave are close
Degree is sterilized inactivation time 4-8 minutes in 5-7W/g, 2450 MHz of microwave frequency.
The temperature that banana is slightly starched after main process task and isothermal holding preferably remains within the scope of 75-93 DEG C.Preferably, main
The temperature that banana is slightly starched after processing and isothermal holding is maintained within the scope of 80-90 DEG C, at preferred main process task and heat preservation
The temperature that banana is slightly starched after reason is maintained within the scope of 85-88 DEG C.Inventors have found that in the range, can both realize banana
Contained in phenol oxidase effective passivation, while also ensuring the mouthfeel and nutrition of banana.
The additive amount of the pectase and carbohydrase is the 0.15-0.5% of banana weight, it is preferable that pectase and carbohydrase
Additive amount is the 0.2-0.4% of banana weight, and more having the additive amount for selecting the pectase and carbohydrase is 0.3%.
The proportion of pectase and carbohydrase is：3:1-1:3, the proportion of preferred pectase and carbohydrase is 2:1-1:2, more
Preferably, the proportion of the pectase and carbohydrase is 2：1.
For the enzymatic hydrolysis using the residual temperature after microwave treatment, operative temperature is to be cooled to room temperature section from 60 DEG C, it is preferred that is made
It is down in 55-45 DEG C of section with temperature and carries out heat preservation operation.This mode for making full use of the heat in factory will be helpful to save
The about energy, while promoting working efficiency.
It is preferred that pectase and carbohydrase is added simultaneously, pectase and carbohydrase, common pectase can also be added separately to
Type and carbohydrase type can be used in the present invention.The pectase includes but is not limited to poly- methylgalactose, aldehydic acid enzyme, aldehyde
Acid cleavage enzyme or pectin lyase, polygalacturonase, galacturonan lyase or transelminase, pectin
Esterase, pectin Acyl- hydrolase, can be used single pectase, and a variety of compound pectases also can be used.Preferably, pectin
Enzyme is selected from poly- methylgalactose, aldehydic acid enzyme, aldehydic acid lyases or pectin lyase, polygalacturonase, polygalacturonic
One of acid cleavage enzyme or transelminase extremely composition.
The alcoholic fermentation is that inoculation distillery yeast ferments, and can be spread cultivation before distillery yeast inoculation, alcoholic fermentation
Temperature is 30-40 DEG C, and preferably ethanol fermentation temperature is 35-38 DEG C, and most preferably alcoholic fermentation temperature is 36-37 DEG C.
The additive amount of saccharomyces cerevisiae is 0.005-0.03%, and the additive amount of preferred saccharomyces cerevisiae is 0.01-0.02%, is more had
The additive amount of the saccharomyces cerevisiae of choosing is 0.015%.Commercially available a variety of saccharomyces cerevisiaes can be used in saccharomyces cerevisiae, for example, France 71B is living
Property dry ferment, fermentation before when necessary, be adjusted raw material pol.
It is distilled after fermentation, distillation optionally uses second distillation technique and single flash technique.Using two
When secondary distillation technique, brandy raw material wine is distilled for the first time and is slightly evaporated original brandy, then will slightly evaporate original brandy and carry out weight
Multiple distillation, pinches heads removal and liquor tailing, takes middle fraction to get brandy former wine, alcohol concentration is higher at this time, generally reaches 60-70
Degree or more.The common device of second distillation is Charente formula boiler（It is called kettle formula pot）, band may be selected when single flash
The boiler of shunting disk and tower boiler, tower boiler can make to produce serialization, improve production efficiency.
Embodiment 1
9 mature bananas after screening are gone end to end and Screening Treatment, to obtain banana pulp；Banana pulp is quickly carried out thick
Mashing, obtains banana and slightly starches；Banana is slightly starched and is transferred to positive pressure of nitrogen sealed pipe type microwave heating appts via closed conduit
Microwave deactivating enzyme processing is carried out, uses spiral propeller micro- when stirring conveying in microwave heating appts wherein the banana is slightly starched
Wave heating, microwave power 60KW, microwave frequency 2800MHz, Microwave Power Density 8W/g, sterilization inactivation time are 12 points
Clock；The microwave power 20KW of isothermal holding, microwave density are sterilized inactivation time 9 minutes, are gone out in 8W/g, microwave frequency 2800MHz
Temperature is 85 DEG C after enzyme；
It will slightly be starched by microwave deactivating enzyme processing banana and be cooled to 60 DEG C and keep the temperature, the pectase that banana slightly starches weight 0.05% is added
It is digested with carbohydrase, subsequent coarse filtration, slagging-off obtain the thick juice of banana；
The saccharomyces cerevisiae that the thick juice of banana is added 0.03% is carried out at 30 DEG C alcoholic fermentation 7 days, is then carried out using the way of distillation twice
Distillation, obtains committee member's banana brandy.After through ageing, blend after obtain banana brandy.
Embodiment 2
9 mature bananas after screening are gone end to end and Screening Treatment, to obtain banana pulp；Banana pulp is quickly carried out thick
Mashing, obtains banana and slightly starches；Banana is slightly starched and is transferred to positive pressure of nitrogen sealed pipe type microwave heating appts via closed conduit
Microwave deactivating enzyme processing is carried out, uses spiral propeller micro- when stirring conveying in microwave heating appts wherein the banana is slightly starched
Wave heating, microwave power 80KW, microwave frequency 2450MHz, Microwave Power Density 6W/g, sterilization inactivation time are 8 points
Clock；The microwave power 60KW of isothermal holding, microwave density are sterilized inactivation time 6 minutes, are gone out in 6W/g, microwave frequency 2450MHz
Temperature is 88 DEG C after enzyme；
To slightly starch by microwave deactivating enzyme processing banana and be cooled to 60 DEG C and keep the temperature, be added banana slightly starch the pectase of weight 0.3% with
Carbohydrase enzymatic hydrolysis, subsequent coarse filtration, slagging-off obtain the thick juice of banana；
The saccharomyces cerevisiae that the thick juice of banana is added 0.02% is carried out at 30 DEG C alcoholic fermentation 10 days, then using the way of distillation twice into
Row distillation, obtains committee member's banana brandy.After through ageing, blend after obtain banana brandy.
Embodiment 3
9 mature bananas after screening are gone end to end and Screening Treatment, to obtain banana pulp；Banana pulp is quickly carried out thick
Mashing, obtains banana and slightly starches；Banana is slightly starched and is transferred to positive pressure of nitrogen sealed pipe type microwave heating appts via closed conduit
Microwave deactivating enzyme processing is carried out, uses spiral propeller micro- when stirring conveying in microwave heating appts wherein the banana is slightly starched
Wave heating, microwave power 100KW, microwave frequency 2000MHz, Microwave Power Density 4W/g, sterilization inactivation time are 5 points
Clock；The microwave power 60KW of isothermal holding, microwave density are sterilized inactivation time 3 minutes, are gone out in 4W/g, microwave frequency 2000MHz
Temperature is 76 DEG C after enzyme；
It will slightly be starched by microwave deactivating enzyme processing banana and be cooled to 50 DEG C and keep the temperature, the pectase that banana slightly starches weight 0.015% is added
It is digested with carbohydrase, subsequent coarse filtration, slagging-off obtain the thick juice of banana；
The saccharomyces cerevisiae that the thick juice of banana is added 0.005% is carried out at 30 DEG C alcoholic fermentation 23 days, then using the way of distillation twice into
Row distillation, obtains committee member's banana brandy.After through ageing, blend after obtain banana brandy.
Embodiment 4
Using the basic operation of embodiment 2, but use green plantain（About 5-6 is mature）As raw material.
Below with reference to Fig. 2A-C, schematically illustrate that the present invention sets pipeline type microwave processing unit, has microwave treatment dress
The banana pulping device and banana pulping system set.It should be pointed out that excluding those skilled in the art can determine obvious conflict
, it can be in any combination between preferred embodiment, it is not limited to limited preferred embodiment given below.
As shown in Figure 2 A, the pipeline type microwave processing unit 1 of the present embodiment includes microwave heating pipeline 222, is arranged micro-
Microwave generator 13 on the outside of Wave heating pipeline is connected to the material pusher 224 of the material inlet of microwave heating pipeline, and
It is connected to the storing material equipment 23 of the material outlet of microwave heating pipeline.Material 211 slightly starches Preparation equipment through fruits and vegetables（It does not show
Show）Through being delivered to augers 224 by pipeline liquid injecting device after processing, it is stirred and is pushed to microwave heating pipe wherein
Road 222.Material pusher 224 is preferably screw material pusher.For the temperature for preferably controlling microwave heating, screw object
Material pusher preferably uses variable-frequency motor 221 to drive, so as to adjust the push speed of material 211 in microwave processing process
Degree.Depending on the amount of material to be processed, 2-4 ton/hours is usually controlled by the pushing speed of screw rod pusher material
In range.It is further preferred that the pushing speed of material can be controlled in 3 ton/hours.
To improve microwave deactivating enzyme effect, microwave heating pipeline is closed and is filled with by nitrogen charging device 22 in material inlet
Nitrogen is to maintain positive pressure in pipeline and with the flow velocity of conveying direction identical as material.Preferably, the nitrogen charging device is added
Nitrogen flow rate is 4-10 m2/ minute.It is further preferred that the outlet side of microwave heating pipeline also sets up nitrogen pressure relief device 27,
So that material is via the nitrogen pressure relief device before microwave heating pipeline to bunkerage by being connected to microwave heating pipeline
The nitrogen from pipeline type microwave processing unit is discharged.Discharge valve（26）It may be provided at the outlet of pipeline type microwave processing unit
Place, to adjust the flow velocity of material as needed.
To improve temperature control precision, pipeline type microwave processing unit of the invention preferably includes multiple microwave generators.
Preferably, the length of microwave heating pipeline 222 is about 10 meters, and perfectly even 40-60 microwave hair is arranged in interval in its axial direction
Raw device, more preferably from about 45-55 microwave generator.Each microwave generator is anti-in the circumferential formation microwave of microwave heating pipeline respectively
The metal ring cavity penetrated, and each microwave generator can be controlled individually.
Fig. 2 B schematically illustrates microwave heating pipeline according to the preferred embodiment of the present invention and microwave generator part
Sectional view.As shown in Figure 2 B, microwave heating pipeline 222 include conveying inner tube 121 and conveying outer tube 122, conveying inner tube with it is defeated
Send the annular chamber 100 formed between outer tube for accommodating material.Microwave generator 13 is circumferentially around conveying outer tube arrangement comprising
Reflective metals shell 11, heat resistant plastics' shell 123, microwave stirrer 136, magnetron 133, high-voltage diode 134 and transformer 135.
Conveying inner tube 121 and conveying outer tube 122 are made of the material for not generating micro-wave screening and microwave absorption.Preferably,
The conveying inner tube and conveying outer tube are made of soft silica gel.
Magnetron 133 generates microwave, and microwave stirrer 136 can carry out circumferential microwave heating to material, keep microwave equal
The material in annular chamber 100 is irradiated evenly, to realize the uniform enzyme deactivation of material.
As shown in the partial enlarged view in Fig. 2A, convey inner tube 121 has tepee structure at material inlet, in order to
Material more easily enters annular chamber 100.
Pipeline type microwave processing unit of the invention further includes temperature of charge monitoring unit（It does not show）, the temperature monitoring list
Member may be provided between microwave generator 13, to monitor temperature of charge.
Above-mentioned example mode can carry out any combination.
And under foregoing invention thinking, our product all shows excellent effect in series of physicochemical index.
（One）Banana pulp color measurement
Reference examples 1
Using Williams banana as raw material, the banana raw material of complete yellow maturity, pH=5.3, Bx=20 is chosen, is put into rapidly after skin and flesh separation
In microwave device, 80 KW of microwave power, 2450 MHz of microwave frequency are set, sterilized inactivation time 14 minutes, the function of specific implementation
Rate density is 6w/g.After being disposed, appropriate amount of sample is taken out, observes color, carries out brown stain test.
In test process, under the conditions of banana pulp is placed in 25 DEG C of temperature, humidity 50%, certain time is undergone, front and back uses
Colour difference meter measures L value, a value and the b value of sample to be tested, and product brown stain degree is characterized using color difference △ E.The product of comparative example 1 passes through
Test is crossed, brown stain degree is 20% after 30 minutes.
Embodiment 1-3 and comparative example 1.
（Two）Polyphenol oxidase（PPO）Assay
The measurement of polyphenol oxidase activity is using neck benzenediol method, as a result not obtain opposite residual rate（%）It indicates：
The opposite residual rate of enzyme（%）Vigor/fresh bananas PPO vigor * 100 of PPO in=embodiment 1 or comparative examples
（Three）The measurement of methanol content in banana brandy former wine
The measurement of banana brandy methanol content uses the measurement of methanol in GB5009.266-2016 food（Gas chromatography）In
Defined method is measured
Comparative examples 1
Using Williams banana as raw material, the banana raw material of complete yellow maturity, pH=5.3, Bx=20 is chosen, is put into rapidly after skin and flesh separation
In microwave device, 80 KW of microwave power, 2450 MHz of microwave frequency are set, sterilized inactivation time 14 minutes, the function of specific implementation
Rate density is 6w/g.Banana brandy is made after processing by the way of same as Example 2.
（Four）The measurement of methanol content in banana brandy after distillation
The measurement of banana brandy methanol content uses the measurement of methanol in GB5009.266-2016 food（Gas chromatography）In
Defined method is measured
Comparative examples 1
Using Williams banana as raw material, the banana raw material of complete yellow maturity, pH=5.3, Bx=20 is chosen, is put into rapidly after skin and flesh separation
In microwave device, 80 KW of microwave power, 2450 MHz of microwave frequency are set, sterilized inactivation time 14 minutes, the function of specific implementation
Rate density is 6w/g.Banana brandy is made after processing by the way of same as Example 2.
The detailed description of embodiment above is not all implementations within the context of the present description that the present inventor is considered
The exhaustive of mode describes.
Really, it will be appreciated by persons skilled in the art that certain elements of above embodiment can carry out various combination or disappear
Divided by the more embodiments of generation, and such more embodiments are fallen within this specification range and introduction.To this field
For technical staff, it will also be apparent that, above embodiment can combine in whole or in part, fall into this explanation to generate
Additional embodiment in book range and introduction.
Therefore, it although describing specific embodiment based on illustrative purpose, falls into each within the scope of this specification
Kind of equivalent embodiments be it is possible, as the skilled person will realize.Embodiment provided herein is not limitation
The present invention is only embodiment described above and shown in the drawings.Therefore, the reaction of above embodiment should be by appended right
It is required that determining.
Claims (9)
1. a kind of preparation method of banana brandy, including：
Banana after screening is gone end to end and Screening Treatment；
Banana after screening is slightly beaten, banana is obtained and slightly starches；
Banana is slightly starched and is transferred at positive pressure of nitrogen sealed pipe type microwave heating appts progress microwave deactivating enzyme via closed conduit
Reason obtains micro- wherein the banana is slightly starched in microwave heating appts using spiral propeller microwave heating when stirring conveying
The banana of wave destroy the enzyme treatment is slightly starched；
To slightly starch addition pectase, carbohydrase by microwave deactivating enzyme processing banana to digest, subsequent coarse filtration, slagging-off obtain perfume (or spice)
Any of several broadleaf plants juice；
It is fermented bananas juice addition yeast to obtain the thick wine of banana；
The thick wine of banana is distilled to obtain banana brandy former wine；
By allotment after former wine ageing, banana brandy is obtained.
2. a kind of banana brandy preparation method as described in claim 1, it is characterised in that the pectase and carbohydrase
Additive amount is the 0.15-0.5% of banana weight.
3. a kind of banana brandy preparation method as described in claim 1, it is characterised in that the pectase is selected from poly- methyl
Galactolipin, aldehydic acid enzyme, aldehydic acid lyases or pectin lyase, polygalacturonase, galacturonan lyase or
One of transelminase, pectinesterase, pectin Acyl- hydrolase or combinations thereof object.
4. a kind of banana brandy preparation method as described in claim 1, it is characterised in that the proportion of pectase and carbohydrase
For：3:1-1:3.
5. a kind of banana brandy preparation method as described in claim 1, fermentation temperature of the feature in the alcoholic fermentation
It is 30-40 DEG C.
6. a kind of banana brandy preparation method as described in claim 1, feature are in the additive amount of the saccharomyces cerevisiae
0.005-0.03%。
7. banana brandy made from a kind of any one of -6 banana brandy preparation methods according to claim 1.
8. a kind of method that banana brown stain is prevented in banana brandy preparation process, including：
Banana is slightly starched and is transferred at positive pressure of nitrogen sealed pipe type microwave heating appts progress microwave deactivating enzyme via closed conduit
Reason；The banana is slightly starched in microwave heating appts microwaves heating on one side stir while during transportation.
9. preventing the method for banana brown stain in a kind of banana brandy preparation process as claimed in claim 8, it is characterised in that
The microwave deactivating enzyme processing preferably includes main process task and isothermal holding, and the microwave power of the main process task is 60-100 KW, microwave
Frequency is 2000-2800MHz, Microwave Power Density 4-8W/g, and sterilization inactivation time is 5-12 minutes；The microwave of isothermal holding
Power 20-60KW, microwave density are sterilized inactivation time 3-9 minutes in 4-8W/g, microwave frequency 2000-2800MHz.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110218615A (en) * | 2019-05-13 | 2019-09-10 | 谷一鸣 | Solve the preheating device and method that methanol is exceeded in fruit distillate liquor production process |
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| CN102669593A (en) * | 2012-05-08 | 2012-09-19 | 云南省玉溪市香蕉研究所 | Method for preparing anti-browning banana pulp |
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| CN102669593A (en) * | 2012-05-08 | 2012-09-19 | 云南省玉溪市香蕉研究所 | Method for preparing anti-browning banana pulp |
| CN103305389A (en) * | 2013-07-11 | 2013-09-18 | 罗琼 | Banana brandy and brewing method thereof |
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