CN110468000A - A kind of apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature - Google Patents
A kind of apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature Download PDFInfo
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
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Abstract
The invention discloses a kind of apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing methods of banana flavor feature, using isoamyl acetate as banana flavor typicalness forward direction indicator, using isoamyl alcohol as the reversed indicator of banana flavor typicalness, the combination of unit operations filtered by the selection of raw material maturity, the specific preparation of bananas juice, the specific operation of yeast, the restricted fermentation of low temperature, in advance termination fermentation, film, realizes alcoholic strength low and has the apparent masa parasdisiac fruit wine brewing method of banana flavor feature.The present invention, which is directed to, causes the unconspicuous three aspects reason of banana flavor feature in normal fermentation masa parasdisiac fruit wine, set about optimizing in terms of the content for improving raw material feature flavor substance, the loss for reducing process property material, the fermentation generation for reducing non-banana character flavor compound and raising carbohydrate residual, the relatively apparent sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature in a kind of brewing process is realized, the sweet tea type masa parasdisiac fruit wine made has stronger potential market demand.
Description
Technical field
A kind of apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature, specifically, being related to one kind
Brewing process can make isoamyl acetate content in finished product be greater than 6mg/L, isoamyl alcohol content less than 70mg/L, alcoholic strength 3-6%
(V/V) the relatively apparent sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature.
Background technique
Banana is rich in the nutritional ingredients such as carotenoid, vitamin, mineral element, phenols, biogenic amine and phytosterol, tool
Have blood pressure lowering, control diarrhea and other effects.In in recent years, the health value of fruit wine is increasingly approved by people, but uses well known fruit
(inappropriate raw material maturity control, longer enzymolysis time such as 90min, addition sugar improve Fermentable substrate to liquor brewing method
Concentration, low yeast-inoculated amount such as such as 18-28 DEG C of 1,000,000-400 ten thousand/mL, high fermentation temperature) to cannot achieve banana flavor dense
Strongly fragrant fruit wine production, main cause is the significant esters flavor substance such as isoamyl acetate, butyl iso valerate of banana known
Brewing method in relatively violent process losses are excessive, cause based on the acids generated that ferments, higher alcohols substance
Fruit wine flavor, rather than similar banana flavor feature of the bananas juice based on ester.(Aroma profile of fruit juice
and wine prepared from Cavendish banana(Musa sp.,Group AAA)
cv.Robusta.K.Ranjitha et al.,J.Hortl.Sci.Vol.8(2):217-223,2013)；Moreover, such fruit wine
Ferment in esters generation non-banana flavor feature ethyl acetate (sweet taste, rubber water taste) accounting it is larger, the feature wind of banana
Taste substance such as butyl iso valerate (fruity, pears taste, banana flavor), isoamyl acetate (banana flavor, pears taste, apple aroma) are small because generating
In volatilization and conversion and in Ester small (the Volatile and non-volatile compounds as odour of accounting
and aroma predictors in dessert banana(Musa spp.).Christophe Bugauda,et
al.Postharvest Biology and Technology 2016,112,14–23).Esters and alcohols wind in Banana Wine
Taste substance is directly affected by yeast strain, fermentation condition, high total higher alcohol (propyl alcohol, butanol, isobutanol, isoamyl alcohol, hexanol
Deng) strong penetrating odor can be brought, to cover flavor (the Assessment of volatile of banana feature esters
organic compounds from banana Terra subjected to different alcoholic
fermentation processes.Michely Capobiango,et al.Food Sci.Technol,2016,36(3):
510-519).Unlike butyl iso valerate, isoamyl acetate is more than to volatilize and can also generate in brewing process, at it
Isoamyl acetate height can be considered as the flavor defect of non-masa parasdisiac fruit wine because of its significant banana taste in its fruit wine.But in banana
Isoamyl acetate is typical character flavor compound in fruit wine, although it can be generated during the fermentation, for conventional perfume (or spice)
For any of several broadleaf plants technique for brewing fruit wine, in fermentation process isoamyl acetate can also lose excessive, higher alcohol generation will be excessively high
(Aroma profile of fruit juice and wine prepared from Cavendish banana(Musa
sp.,Group AAA)cv.Robusta.K.Ranjitha et al.,J.Hortl.Sci.Vol.8(2):217-223,
2013).In addition, the maturity of banana and very big (the Influence of different of the flavor substance difference in distribution of kind
banana cultivars on volatile compound during ripening in cold
storage.Vasconcelos Facundo,H.V.,et al.Food Research International,2012,49,
626-633), it will have a direct impact on the flavor characteristic of masa parasdisiac fruit wine.
Current existing document report is not " fragrant although can have the comment of similar " fragrance is abundant " to institute's fermented fruit wine
Any of several broadleaf plants is with rich flavor " description, the reason is that fragrance main body referred herein does not refer to banana flavor, and ferment local-flavor is described
Strong degree.Normal fermentation banana character flavor compound loses excessive, ferment local-flavor substance such as higher alcohol too high levels, in addition
Compared with complete, sugar content is lower, the flavor difference that will cause masa parasdisiac fruit wine totality flavor and bananas juice is excessive, cannot give birth at all for fermentation
The strong masa parasdisiac fruit wine of output banana flavor.Patent CN201210401134.5 (masa parasdisiac fruit wine and preparation method thereof) describes one
The brewing method that the fruit aroma based on passion fruit enhances is realized in the kind strong passion fruit of flavor and banana mixed fermentation.Specially
A kind of sharp CN 201310584280.0 (preparation method of low alcohol Banana Wine), which describes, carries out fermentation acquisition fragrance using green banana
The Fermented fruit wine of pure and fresh non-Spirit.Fruit wine involved in these patents is not banana feature though the intensity of fragrance is high
The height of flavor, reason are that brewing technique used cannot be effectively retained banana character flavor compound (such as acetic acid isoamyl in bananas juice
Ester, butyl iso valerate) and boiling fermentation generate for example different isoamyl valerate of character flavor compound and ethyl acetate of non-banana.Patent
The Banana Wine manufacture craft of CN201310099405.0 (brew method of health protection wine of banana) a kind of, is no different with conventional method, only
It is to increase " the Chinese herbal medicine extract that concentration is 40~65mol/L to be added, additional amount is the 0.2 of banana clear juice total weight
~1%2, it is dense and have the smell of new fresh bananas but to there is but wine flavour " description, and fermentation process used in the patent is normal
Rule technology does not refer to any cover effect that can reduce strong Chinese herbal medicine in patent and improves the proprietary of banana smell and arranges
It applies, the accuracy expression of this patent team description thereof leaves a question open thus.
In addition, the trend of Low-alcohol and health is presented in drinks consumption at present, it is desirable to enjoy its nutrition and health care function
While energy, fruit wine bring pleasure fruity can be more enjoyed.The development of masa parasdisiac fruit wine at present is confined to 12% (V/ of alcoholic strength more
V the fruit wine Spirit of fruit wine and high degree more than) still lacks drink crowd as mesh using Ms, young man, health in the market
Mark obvious, the pleasant masa parasdisiac fruit wine of the banana flavor of the alcoholic strength low of consumer groups.
Obviously, cause the unconspicuous reason of banana flavor feature in normal fermentation masa parasdisiac fruit wine that can be attributed in terms of three: the
One, the heat that the content of flavor positive feature flavor substance such as butyl iso valerate, isoamyl acetate in banana is prepared in bananas juice
Process is directly volatilized and boiling fermentation is volatilized with carbon dioxide in the process and lost；Second, the missing of sugared sweet taste after complete fermentation,
It is not easy to cooperatively form the characteristic flavor on basis of banana；Third, fermentation process generate the higher non-banana feature wind of excessive flavored active
Taste substance such as isoamyl alcohol, ethyl acetate.Pass through the selection of raw material maturity, the optimization of banana pulp preparation condition, yeast as a result,
Reasonable operation, the setting of restricted fermentation parameter, the measure for terminating fermentation, film filtering in advance, improve raw material feature flavor substance
Content, the loss for reducing process character flavor compound, the fermentation that reduces non-banana character flavor compound generate and mention
High-carbohydrate residual is set about, and the brewing of the relatively apparent alcoholic strength low fruit wine of banana flavor feature can be inquired into.
Summary of the invention
In view of the above-mentioned problems, the taster of team formation 8-10 professions of the present invention, in conjunction with masa parasdisiac fruit wine flavor quality inspection
Measured data, the evaluation through more than 100 different samples, finally determines and indicates by banana flavor typicalness forward direction of isoamyl acetate
Agent, using isoamyl alcohol as the reversed indicator of banana flavor typicalness, guidance has typical banana flavor feature relatively apparent
The exploitation of masa parasdisiac fruit wine brewing method.On the basis of considering commercial viability, adjust fruit wine in isoamyl acetate content as far as possible
Height, isoamyl alcohol content are low as far as possible.Process route used are as follows: banana sorting → belt leather water-bath heat preservation → blanching → color protection → mashing →
Enzymatic hydrolysis → filtering → inoculation → low temperature restricted fermentation → centrifugal clarification → film filtering → packed products.Based on forward and reverse flavor index
Optimization, form the complete brewing method of the masa parasdisiac fruit wine of the relatively apparent alcoholic strength low of banana flavor feature.
A kind of technical solution provided by the invention are as follows: apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing of banana flavor feature
Method, using isoamyl acetate as banana flavor typicalness forward direction indicator, using isoamyl alcohol as the reversed of banana flavor typicalness
Indicator by the selection of raw material maturity, the specific preparation of bananas juice, the specific operation of yeast, the restricted fermentation of low temperature, mentions
The preceding operating unit combination for terminating fermentation, film filtering, realizes alcoholic strength low and has relatively apparent banana flavor feature
Masa parasdisiac fruit wine brewing method.
Its preferred banana raw material is: 5 grades of maturity, 17-21 ° of Brix of pol, the fragrant bud any of several broadleaf plants to give off a strong fragrance
(Cavendish), banana is integrally in yellow, brown spot of gathering, any of several broadleaf plants Pi Liangrun at immaculate at this time.
Its preferred bananas juice preparation is: it is burnt sub- that 5 grades of maturity of banana of belt leather is immersed 30 DEG C of 100mg/L food-grades
8 hours of water-bath in potassium sulfate solution, then belt leather immerses in 90 DEG C of hot water blanching 4 minutes；Banana is removed the peel again, is cut into 1-
2 centimetres of banana section immerses water-bath in 80mg/L food-grade pyrosulfurous acid aqueous solutions of potassium and impregnates 1 hour；By banana after having impregnated
Section and the ratio of 100mg/L food-grade pyrosulfurous acid aqueous solutions of potassium weight ratio 20:1 mix, and are beaten with beater；Last banana pulp
Being uniformly added into Novi letter compound pectinase X makes the concentration 180mg/L of enzyme, 48 DEG C water enzyme digestion 40 minutes；Without pomace point
From the turbid juice addition appropriate amounts of sterilized water of gained makes soluble solid content be adjusted to 15-17 ° of Brix, for fermenting.
Its preferred yeast operation is: screening isoamyl acetate phase using having by oneself in microorganism library from North Sea university
It ferments to the yeast strain BBW-05 of high yield；Using 10 ° of 16 DEG C of juice of P whole-malt wheat cultures, since a bacterium colony, through small
Test tube, Boiling tube, 100 milliliters of triangular flasks, 1000 milliliters of triangular flasks spread cultivation step by step until the corresponding yeast amount of fermentation demand；Expand
During training, when yeast concentration reaches 6*107It transfers when a/mL, ratio of transferring is less than 10；The afterbody yeast concentration that spreads cultivation reaches
4*107When a/mL, fermentation liquid refrigerated centrifuge 6000rpm is centrifuged 4 minutes acquisition yeast pastes；Sterile working inoculation, weighs
Appropriate yeast paste in the ratio of yeast paste and bananas juice weight ratio 1:100 mix, then stream is added in fermentor, is made corresponding
The inoculum concentration of fermentation liquid reaches 2.5*107A/mL；The calculating of inoculum of dry yeast: the quantity of the yeast of the BBW-05 after 1 gram of centrifugation
About 5,000,000,000, then 1 gram of yeast can make 200mL fermentation liquid reach the concentration of inoculation；With ml of target fermentation liquid product
The grams of the wet yeast mud added needed for being divided by 200.
Its preferred restricted fermentation condition is: best diameter height ratio 1:1.8~2.3 of fermentor, fermenter base have
Stud can carry out carbon dioxide washing；After bananas juice is transferred to stainless cylinder of steel, without oxygenation operate, with carbon dioxide with
After the flow velocity of 5L/min washs bananas juice 3 minutes, yeast-inoculated is carried out；Fermentation temperature control tracks during 14-15 DEG C, fermentation
Alcoholic strength is detected, terminates fermentation when reaching alcoholic strength set between 3-6% (V/V).
Its termination mode of preferably fermenting is: after fermentation liquid reaches specified alcoholic strength, by fermentation liquid introduce low temperature from
Scheming, 6000rpm centrifugation make yeast and wine liquid separate, terminate fermentation process；Then clear wine liquid is transferred to carbon dioxide
The bright beer tank of back pressure 0.1MPa, and so that wine liquid temperature is down to 4 DEG C by refrigeration.
Its preferred sterilization method is: in order to avoid flavor loss caused by thermal sterilization and variation, using nonthermal
Film filtering carries out the degerming of wine liquid；Filter process is divided into the pre-filtering of level-one and the whole filtering of two-stage, and filtration system is pre- by one
Filtering tank and two whole filtering tank combinations are constituted；In pre-filtering tank, the pre-filtering of 0.7 μm of aperture Φ, 14mm deep layer film are carried out,
It can remove whole yeast, large particulate matter and part bacterium；0.65 μm and 0.45 μm of aperture are carried out in concatenated whole filtering tank
Sulfonated polyether sulfone film filter eventually, harmful bacteria can be completely removed, reach wine liquid aseptic result.
Its optimize canning means: bottle must prior washing and sterilizing, bottle cap ultraviolet disinfection, wine liquid carry out sterile filling,
Then become finished product after gland, leak detection, labeling, coding, vanning.
Its finished product wine liquid feature optimized: wine liquid clarification, turbidity are less than 0.5EBC；It gives off a strong fragrance, banana characteristic flavor on basis phase
To obvious；The isoamyl acetate content of wine liquid be greater than 6mg/L, isoamyl alcohol content be less than 70mg/L, alcoholic strength be 3-6% (V/V),
Wine liquid sugar content is 55-110g/L.
Beneficial effects of the present invention are as follows:
First: 5 grades of selected raw material maturity, 17-21 ° of Brix of pol, the fragrant bud any of several broadleaf plants to give off a strong fragrance, such banana feature
Flavor substance content is high, ensure that the production relatively apparent fruit wine content of material of banana flavor substance from source.The present invention is not
It is lower than the banana of 17 ° of Brix using pol when maturity 5, the reason is that the corresponding feature of banana that this research team discovery pol is low
Flavor substance is insufficient.The banana for meeting pol requirement when to maturity 5 carries out banana storage maturation fragrance component tracking prison
Survey finds the banana content of isoamyl acetate and butyl iso valerate difference highest and time height in maturity 6 and 5.Discovery is tasted,
When maturity 6, banana sweet fragrance is strong but with peculiar smell, it may be possible to which banana has been in the overdone stage, the bacterium of itself institute's band grows
Produce raw peculiar smell.Soluble sugar is close to highest when maturity 5, but the fragrance components such as isoamyl acetate and butyl iso valerate are slightly below
The pure free from extraneous odour of banana flavor when maturity 6, but at this time.Maturity be 1-2 when banana be practically free of isoamyl acetate and
Butyl iso valerate, banana starch content is high at this time, cannot produce fruit wine with yeast direct fermentation, but can pass through external enzyme and wine
Bent mode realizes brewing fruit wine；But the fruit wine fragrance made in this way is short of, is only used for distillation brandy；Maturity is 3-4
When, the isoamyl acetate and butyl iso valerate of banana have certain content, there is certain fermentable sugars, can be fermented by yeast
Mode obtain fruit wine, but gained fruit wine fragrance is unobvious.When maturity is 7 fragrance and soluble sugar can because of microbial metabolism and
Itself respiration and be greatly reduced, or even there is putrefactive phenomenon, therefore be not suitable for making fruit wine.
Second: in the preparation process of bananas juice distinctive belt leather water-bath it is sterile accelerate the ripening, low heat loads enzymolysis processing, pomace
Not separating measure can all be effectively retained the content of the isoamyl acetate and butyl iso valerate in bananas juice, reduce in bananas juice
The loss of banana flavor substance.By water-bath 8 in 30 DEG C of the banana immersion of belt leather, 100mg/L food-grade pyrosulfurous acid aqueous solutions of potassium
A hour can use sulfur dioxide bacteriostasis and avoid generating peculiar smell but improve banana typical case's flavor because high temperature accelerates the ripening simultaneously
Matter content.Blanching and enzymolysis process can inevitably aggravate the volatilization loss of aroma substance, thus the present invention by using compared with
Low heat iron temperature and shorter blanching treatment time (90 DEG C of blanchings 4 minutes, non-common 100 DEG C of blanchings 5-8 minutes), low heat loads
Enzymolysis process (hydrolysis temperature is using 48 DEG C rather than enzyme amount 50-55 DEG C common, addition is high is to 180mg/L, 40 minutes short
Enzymolysis time rather than it is 60-90 minute common), the volatilization loss of reduction banana typical case flavor substance.Contain feature wind in pomace
Taste substance does not use juice slag to separate in the present invention, can reduce the loss of character flavor compound to a certain extent.
Third: the present invention is using the high yield isoamyl acetate of screening, the bacterial strain BBW-05 of low yield isoamyl alcohol and uses ferment
Female mud inoculation, higher yeast-inoculated amount can influence the fermentation performance of yeast, promote the banana flavor feature of fruit wine.This hair
The bright BBW-05 bacterial strain used in 10 ° of P wheat juice 16 DEG C fermentation 7 days when obtained by fermentation liquid isoamyl acetate content for 2-
2.5mg/L, isoamyl alcohol content 55-60mg/L, hence it is evident that be better than other bacteriums.It directly adds yeast paste rather than has wheat juice
Fermentation wheat juice can be effectively reduced to the diluting effect of bananas juice character flavor compound in fermentation liquid.The inoculum concentration for improving yeast arrives
2.5*107A/mL, rather than generally use < 4*106The increment multiple of yeast can be effectively reduced, to reduce isoamyl in a/mL
The generation of the non-feature banana flavor substance such as alcohol, in prominent fermentation liquid the characteristics of banana characteristic flavor on basis.
4th: used fermentation condition can effectively reduce the severe degree of fermentation, advantageously reduce isoamyl acetate,
The loss of butyl iso valerate and the production quantity for reducing isoamyl alcohol, the banana flavor that fermentation liquid is improved in terms of positive and negative two are special
Sign.Using the weak fermentation tank diameter height of convection current than (1:1.8~2.3), 2.5*107A/mL high inoculum concentration (4* of conventional wine fermentation
106A/mL), low dissolved oxygen (be not oxygenated, carbon dioxide washing), 14-15 DEG C of lower fermentation temperature (conventional fermentation temperature
Degree is 18-28 DEG C), can restricted fermentation severe degree, change the biochemical process of fermentation, reduce isoamyl acetate, isoamyl
The loss of acid butyl ester and using isoamyl alcohol as the generation of the ferment local-flavor substance of the non-banana feature of representative.The terminal of fermentation is alcohol
3-6% (V/V), residual sugar amount 55-110g/L, low alcohol content and high residual sugar amount are spent, it is all fragrant beneficial to the typical case of collaboration banana
Gas substance makes human body enhance the perception to banana flavor feature.
5th: by low-temperature centrifugation process, realizing the quick separating of wine liquid and yeast, banana feature can be terminated in time
Flavor substance such as isoamyl acetate in the fermenter with carbon dioxide volatilize and stop yeast effect continue generate isoamyl alcohol
Etc. non-property material.The technique that fruit wine generallys use is continuation progress maturation and ageing in open fermentation tank after the completion of main ferment,
The conventional process time is usually at 1 month between half a year, and fermentation period of the present invention is only 3-4 days, can effectively reduce and easily wave
Volatilization of the banana character flavor compound of hair in open type fermentor.
6th: the present invention realizes nonthermal using membrane filtration technique, and new non-banana is caused so as to avoid thermal sterilization
The generation of flavor substance and the transition loss of banana character flavor compound make more easily to perceive its banana flavor feature.
7th: the combination operated by process above finally realizes isoamyl acetate content greater than 6mg/L, isoamyl alcohol
Content is less than 70mg/L, and the flavor of fruit wine is made to more tend to the composition of bananas juice, to protect in the level of fragrance composition and content
The embodiment of banana flavor feature is demonstrate,proved.Meanwhile relative to low alcoholic strength (3-6%V/V), high sugar content (55-110g/L), drop
Low alcohol flavor acts on and improves the synergistic effect that carbohydrate perceives banana flavor substance to the cover of banana flavor substance.
Detailed description of the invention
Fig. 1: for 1-7 grades of maturity appearance diagrams of banana
In figure: A, 1 grade of maturity, exocuticle is entirely green；B, 2 grades of maturity, it is green in it is slightly yellow；C, 3 grades of maturity, any of several broadleaf plants body are yellow
Middle band is green, both ends are greener；D, 4 grades of maturity, it is complete yellow；E, 5 grades of maturity, yellow is throughout brown spot, any of several broadleaf plants Pi Liangrun；F, maturation
6 grades of degree, spot crosslinking, partial region are in black flaky；G, 7 grades of maturity, large percentage, any of several broadleaf plants skin of black in flakes are dehydrated obfuscation
Soften.
Specific embodiment
The present invention is described in further detail combined with specific embodiments below, to enable those skilled in the art's reference say
Bright book text can be implemented accordingly.
The present invention is that the flavor based on isoamyl acetate and isoamyl alcohol guidance is preferred, the tool of 10 kinds of substances of vapor detection used
Body detecting method is: after masa parasdisiac fruit wine revolving speed 8000r/min is centrifuged 15min, through 0.45 μm of filtering with microporous membrane, drawing
Sample injection bottle is added in the sample liquid of 1.5mL, adds the inner mark solution of 20uL 15000mg/L 2- methyl -2- butanol, uses
Agilent7890B gas chromatograph for determination.Gas phase condition are as follows: sample volume 1uL；250 DEG C of injection port heater；Dottle pin purging stream
Measure 3mL/min；Split ratio 20:1；Bypass flow 20mL/min；Temperature program is 40 DEG C of initial temperature, 1min is kept, with 3.5
DEG C/min is warming up to 105 DEG C, 0min is kept, then be warming up to 150 DEG C with 10 DEG C/min, 1min is kept, finally with 10 DEG C/min liter
Temperature keeps 7min to 180 DEG C；40 DEG C of running temperature afterwards；Runing time afterwards: 1min；280 DEG C of FID heater, air mass flow
400mL/min, hydrogen gas flow 38mL/min, make-up gas flow (N2)25mL/min.The gas phase measuring method of aroma substance
Regression equation, retention time and method RSD be shown in Table 1.
Regression equation, retention time and the method stability of 1 aroma substance vapor detection gas phase measuring method of table
Each Aromatic Matter Contents are calculated using internal standard method, each sample measurement is averaged three times, and measurement result calculates public
Formula are as follows:
Each component content in X a sample, unit mg/L；
The relative correction factor of mono- each component of f；
A3The peak area of each component in a sample；
AIt is interiorThe peak area of one internal standard substance；
GIt is interiorThe mass concentration of one internal standard compound, unit mg/L；
This research banana characteristic flavor on basis sense organ typicalness evaluation method used uses 9 score values, score value 1-9 points when increasing its
Banana feature successively increases.1-3 timesharing, the banana characteristic feature of no allusion quotation, wine liquid have apparent alcohol smell, higher alcohol, have obviously
Sour and astringent or other peculiar smell defects；4-6 timesharing, the elegant but perception without apparent banana fragrance of fruit wine fragrance, without significant alcohol
Taste and advanced alcohol taste, with the presence of certain sour and astringent sense, without apparent peculiar smell；Pleasant banana flavor feature, sweet tea is presented in 7-9 timesharing
Sense of taste knows obvious, sour and astringent sense appropriateness.Sensory evaluation by 8-10 there is drinks to judge experience, judge personnel couple through Special Training
The banana feature typicalness of sample is given a mark, and is as a result indicated with average mark, and does language sexuality official description.
Embodiment 1:
Fermentor using Shandong honor emperor 30L with refrigeration carries out, and the diameter height ratio 1:2 of fermentor, fermenter base has titanium
Stick can carry out carbon dioxide washing.Process route used are as follows: banana sorting → belt leather water-bath heat preservation → blanching → color protection → is beaten
Slurry → restricted fermentation → the centrifugal clarification of enzymatic hydrolysis → filtering → inoculation → low temperature → film filtering → packed products.
Yeast spread cultivation: ferment of the isoamyl acetate with respect to high yield is screened using from the own microorganism library of North Sea university
Mother strains BBW-05；Using 10 ° of 16 DEG C of juice of P whole-malt wheat cultures, since a bacterium colony, through small test tube, Boiling tube, 100 millis
Rise triangular flask, 1000 milliliters of triangular flasks are spread cultivation step by step to yeast amount needed for fermentation demand.During spreading cultivation, when yeast concentration reaches
To 6*107It transfers when a/mL, ratio of transferring is less than 10；The afterbody yeast concentration that spreads cultivation reaches 4*107When a/mL, by fermentation liquid
After being centrifuged 4 minutes with refrigerated centrifuge 6000rpm, yeast paste is obtained, but only takes under surface layer that color is pure white, the stronger yeast of vigor
For being inoculated with.
Bananas juice preparation: the time is produced according to the bananas juice of yeast spread cultivation scheduling.Choose the fragrant bud of Qiezhou locality
Any of several broadleaf plants is placed naturally to maturity 5.Measuring its pol with hand-held saccharometer is 20 ° of Brix, water content 82.1%, this banana
Entirety is in any of several broadleaf plants Pi Liangrun at yellow, brown spot of gathering, immaculate.The banana of this belt leather is immersed into 30 DEG C of 100mg/L food-grades
8 hours of water-bath in pyrosulfurous acid aqueous solutions of potassium, then belt leather immerses in 90 DEG C of hot water blanching 4 minutes；By banana peeling, it is cut into
1-2 centimetres of banana section immerses in 80mg/L food-grade pyrosulfurous acid aqueous solutions of potassium water-bath 1 hour, and container used is 5L taper
4 kilograms of bottle, every batch of bananas；It is carried out in banana section and 100mg/L food-grade pyrosulfurous acid aqueous solutions of potassium weight ratio 20:1 ratio
Mashing, is beaten in batches with large-scale experiment room beater (maximum volume 5L)；It digests in batches, banana pulp is added Novi and believes compound pectin
Enzyme X makes the concentration 180mg/L of enzyme, 48 DEG C of water enzyme digestion 40 minutes；The turbid juice of gained is separated without pomace, and addition is appropriate
Sterile water makes soluble solid content be adjusted to 17 ° of Brix, turns 30L ferment tank, repetitive operation, until banana in tank
Juice reaches 20L.
Fermentation process: operating without oxygenation, carries out carbon dioxide by connecting the stud of carbon dioxide tank with bananas juice
Flow velocity 5L/min is washed in washing 3 minutes.When inoculation, Yao Jinhang sterile working.Weighed appropriate yeast paste, and by yeast paste and
The ratio of bananas juice weight ratio 1:100 mixes, and stream is added in fermentor, and the inoculum concentration of corresponding fermentation liquid is made to reach 2.5*107
A/mL.The calculating of inoculum of dry yeast: the yeast number of the BBW-05 after 1 gram of centrifugation is about 5,000,000,000, then 1 gram of yeast can make 200mL
Fermentation liquid reaches the concentration of inoculation.The wet yeast added needed for being divided by 200 with the volume ml of fermentation liquid in fermentor
Mud grams.14 DEG C of temperature controlled fermentations, monitor its alcoholic strength.Yeast is separated when alcohol by volume ratio reaches 5%, terminates fermentation, immediately
Fermentation liquid is introduced into the high-power refrigerated centrifuge of Hunan Hunan instrument L720-3,6000rpm centrifugation separates yeast and wine liquid.Alcoholic strength
Monitoring use GB/T 15038-2006 fruit wine universaling analysis method the way of distillation.Clear wine liquid is collected into carbon dioxide
The bright beer tank of back pressure 0.1MPa, and so that wine liquid temperature is down to 4 DEG C by refrigeration.
It filters and packages and finished product: film filtering being carried out using doctor's Supreme Being aseptic filtration system, i.e., successively carries out 0.7 μ of aperture Φ
M, the sulfonated polyether sulfone film two-stage series connection in the pre-filtering of 14mm deep layer film and 0.65 μm and 0.45 μm aperture filters eventually.Gained wine liquid
Clarification, then turbidity is less than 0.5EBC to carry out sterile filling, obtains finished product into surge tank.
Comparative example 1: other operations are same as Example 1, and only sterilization mode not instead of film filters, 85 DEG C of water dip sterilizations
10 minutes.
Comparative example 2: other operations are same as Example 1, and only fermentation temperature is promoted to 28 DEG C, terminates the time not with alcohol
Degree is counted but in terms of fermentation time same as Example 1.
Comparative example 3: other operations are same as Example 1, and only canful inoculation yeast number is 4*106A/mL terminates fermentation
Alcoholic strength volume ratio be 5.2%,.
Comparative example 4: other operations are same as Example 1, only " will operate without oxygenation, and pass through connection with bananas juice
The stud of carbon dioxide tank carries out carbon dioxide and washs 3 minutes ", being changed to be oxygenated to the dissolved oxygen of bananas juice is 12mg/L, is terminated
The alcoholic strength volume ratio of fermentation is 5.1%.
Comparative example 5: other operations are same as Example 1, only by " the diameter height ratio 1:2 of fermentor ", are changed to " fermentor
Diameter height ratio 1:4.6 "
Comparative example 6: other operations are same as Example 1, and only fermented yeast is changed to BBW-09 yeast, non-patent specifies ferment
It is female.
Embodiment 1 and the flavor index of comparative example 1-6 finished product, physical and chemical index are shown in Table 2；The perfume (or spice) of embodiment 1 and comparative example 1-6
Any of several broadleaf plants flavor typicalness value and flavor characteristics description are shown in Table 3.
Isoamyl acetate, isoamyl alcohol and the physical and chemical index of table 2 embodiment 1 and comparative example 1-6 finished product
The banana flavor typicalness value and flavor characteristics language description of 3 embodiment 1 of table and comparative example 1-6:
Interpretation of result: 1 finished product isoamyl acetate content 7.8mg/L of embodiment, isoamyl alcohol content 61.2mg/L, alcoholic strength
5% (V/V), wine liquid sugar content 85g/L, give off a strong fragrance, and banana characteristic flavor on basis is relatively obvious, typicalness score 8.5；Comparative example 1
Flavor and physical and chemical index be relatively close to embodiment 1, aroma is stronger, can recognize that banana feature, because thermal sterilization leads to flavor
Slight fruity to boil water, typicalness score 7.8 is presented in the variation of substance；The fermentation temperature of comparative example 2 is higher, fermentation is violent, finished product
Isoamyl acetate content 2.1mg/L, isoamyl alcohol content 120.1mg/L, alcoholic strength 8.3% (V/V), wine liquid sugar content 33g/L, energy
The pungent taste for obviously tasting alcohol smell, higher alcohol causes to perceive apparent astringent sense because acid content increases with sugared content reduction, typical
Property score is only 3.Comparative example 3 reduces initial inoculum, thus increase yeast to reach to peak value proliferation times, aggravation hair
Ferment severe degree, to make that isoamyl acetate content is down to 3.9mg/L, isoamyl alcohol content increases to 82.4mg/L, fermentation aroma is bright
It is aobvious, typicalness score 5.5, it is not easy to identify banana feature；Comparative example 4 has carried out oxygenation operation, to promote yeast
The severe degree of proliferation and fermentation, leads to volatilization aggravation and isoamyl acetate content is down to 5.4mg/L, isoamyl alcohol content increases to
75.3mg/L, aroma is obvious, has certain banana feature to imply, typicalness score 6.3；Comparative example 5 changes the diameter of fermentor
High ratio, the fermentor spindle made, convection current increase, fermentation aggravates, and isoamyl acetate content is down to 4.7mg/L, isoamyl alcohol content
89.1mg/L is increased to, the pungent taste of higher alcohol is easier to perception, banana feature does not allow easy to identify, typicalness score 4.8；Comparative example
6 used yeasts are yeast described in non-patent, and there are significant difference, finished wine acetic acid is different for flavor metabolic capability and patent specified bacterial strains
Pentyl ester content is only that 1.8mg/L, isoamyl alcohol content are up to 134.3mg/L, and typicalness score is only 2.7, and advanced alcohol taste is significant, nothing
Any banana characteristic perception.
Example 1 compares brief summary with comparative example: team of the present invention for be not limited to comparative example 1-6 be different from patent described in
Yeast select, yeast management (additive amount, yeast paste addition), fermentation condition (dissolved oxygen, fermentation temperature, the fermentation high ratio of tank diameter)
Link carried out experiment, and finding it influences the fermentation severe degree and fermentation behavior of Banana Wine, and then changed the wind of Banana Wine
Taste material composition (especially isoamyl acetate and isoamyl alcohol) and physical and chemical composition influence people and recognize to the sense organ of Banana Wine.Such as
What embodiment 1 was proved, it is selected using yeast described in patent, yeast management (additive amount, yeast paste add), fermentation operation
(dissolved oxygen, fermentation temperature, the fermentation high ratio of tank diameter), and the selection of the raw material in conjunction with described in patent and bananas juice Pretreatment, can
To stably produce the relatively apparent low sweet tea type masa parasdisiac fruit wine of banana flavor feature.
Embodiment 2:
Fermentor using Shandong honor emperor 30L with refrigeration carries out, and the diameter height ratio 1:2 of fermentor, fermenter base has titanium
Stick can carry out carbon dioxide washing.Process route used are as follows: banana sorting → belt leather water-bath heat preservation → blanching → color protection → is beaten
Slurry → restricted fermentation → the centrifugal clarification of enzymatic hydrolysis → filtering → inoculation → low temperature → film filtering → packed products.
Yeast spread cultivation: ferment of the acetic acid isoamyl with respect to high ester yield is screened using from the own microorganism library of North Sea university
Mother strains BBW-05；Using 10 ° of 16 DEG C of juice of P whole-malt wheat cultures, since a bacterium colony, through small test tube, Boiling tube, 100 millis
Rise triangular flask, 1000 milliliters of triangular flasks are spread cultivation step by step to yeast amount needed for fermentation demand.During spreading cultivation, when yeast concentration reaches
To 6*107It transfers when a/mL, ratio of transferring is less than 10；The afterbody yeast concentration that spreads cultivation reaches 4*107When a/mL, by fermentation liquid
It is centrifuged 4 minutes with refrigerated centrifuge 6000rpm, obtains yeast paste, but only take under surface layer that color is pure white, the stronger yeast of vigor is used
In inoculation.
Bananas juice preparation: the time is produced according to the bananas juice of yeast spread cultivation scheduling.Choose the fragrant bud of Qiezhou locality
Any of several broadleaf plants is placed naturally to maturity 5.Measuring its pol with hand-held saccharometer is 18 ° of Brix, water content 82.1%, this banana
Entirety is in any of several broadleaf plants Pi Liangrun at yellow, brown spot of gathering, immaculate.The banana of this belt leather is immersed into 30 DEG C of 100mg/L food-grades
8 hours of water-bath in pyrosulfurous acid aqueous solutions of potassium, then belt leather immerses in 90 DEG C of hot water blanching 4 minutes；By banana peeling, it is cut into
1-2 centimetres of banana section immerses in 80mg/L food-grade pyrosulfurous acid aqueous solutions of potassium water-bath 1 hour, and container used is 5L taper
4 kilograms of bottle, every batch of bananas；It is carried out in banana section and 100mg/L food-grade pyrosulfurous acid aqueous solutions of potassium weight ratio 20:1 ratio
Mashing, is beaten in batches with large-scale experiment room beater (maximum volume 5L)；It digests in batches, banana pulp is added Novi and believes compound pectin
Enzyme X makes the concentration 180mg/L of enzyme, 48 DEG C of water enzyme digestion 40 minutes；The turbid juice of gained is separated without pomace, adds appropriate nothing
Bacterium water makes soluble solid content be adjusted to 15 ° of Brix, turns 30L ferment tank, repetitive operation, until bananas juice reaches in tank
To 20L.
Fermentation process: operating without oxygenation, carries out carbon dioxide by connecting the stud of carbon dioxide tank with bananas juice
Flow velocity 5L/min is washed in washing 3 minutes.When inoculation, sterile working.Weighed appropriate yeast paste, and press yeast paste and bananas juice
The ratio of weight ratio 1:100 mixes, and stream is added in fermentor, and the inoculum concentration of corresponding fermentation liquid is made to reach 2.5*107A/mL.
The calculating of inoculum of dry yeast: the yeast number of the BBW-05 after 1 gram of centrifugation is about 5,000,000,000, then 1 gram of yeast can make 200mL fermentation liquid
Reach the concentration of inoculation.The wet yeast mud grams added needed for being divided by 200 with the volume ml of fermentation liquid in fermentor.
15 DEG C of temperature controlled fermentations, monitor its alcoholic strength.Yeast is separated when alcohol by volume ratio reaches 3%, terminates fermentation, immediately by fermentation liquid
The high-power refrigerated centrifuge of Hunan Hunan instrument L720-3 is introduced, 6000rpm centrifugation separates yeast and wine liquid.The monitoring of alcoholic strength is adopted
With the way of distillation of GB/T 15038-2006 fruit wine universaling analysis method.Clear wine liquid is collected into carbon dioxide back pressure
The bright beer tank of 0.1MPa, and wine liquid temperature is made to be down to 4 DEG C.
It filters and packages and finished product: film filtering being carried out using doctor's Supreme Being aseptic filtration system, i.e., successively carries out 0.7 μ of aperture Φ
M, the sulfonated polyether sulfone film two-stage series connection in the pre-filtering of 14mm deep layer film and 0.65 μm and 0.45 μm aperture filters eventually.Gained wine liquid
Clarification, then turbidity is less than 0.5EBC to carry out sterile filling, obtains finished product into surge tank.
Comparative example 7: other operations are same as Example 2, and only bananas juice preparation process is at middle removal " by the maturation of belt leather
The banana of 5 grades of degree immerses 8 hours of water-bath in 30 DEG C of 100mg/L food-grade metabisulfite solutions " step.
Comparative example 8: other operations are same as Example 2, and only banana batch used is different, when banana maturity 5, pol
13.8 ° of Brix need to add sucrose to realize that the concentration of inoculation bananas juice is 15 ° of Brix.
Comparative example 9: other operations are same as Example 2, only the maturity of bananas juice preparation process selected banana in
4,15 ° of Brix of pol.
Comparative example 10: it is other operation it is same as Example 2, only bananas juice preparation process in selected banana maturity 6,
21 ° of Brix of pol.
Embodiment 2 and the flavor index of comparative example 7-10 finished product, physical and chemical index are shown in Table 4；Embodiment 2 and comparative example 7-10's
Banana flavor typicalness value and flavor characteristics description are shown in Table 5.
Isoamyl acetate, isoamyl alcohol and the physical and chemical index of table 4 embodiment 2 and comparative example 7-10 finished product
The banana flavor typicalness value and flavor characteristics language description of 5 embodiment 2 of table and comparative example 7-10:
| Sample | Banana characteristic flavor on basis sense organ typicalness score | Flavor description |
| Embodiment 2 | 8.6 | Aroma is strong, easily identifies out banana feature |
| Comparative example 7 | 7.9 | Aroma is stronger, can recognize that banana feature |
| Comparative example 8 | 5.5 | Aroma of fermenting is pure and fresh, but is not easy to identify banana feature |
| Comparative example 9 | 4.9 | Aroma of fermenting is obvious, but cannot recognize that banana feature |
| Comparative example 10 | 6.8 | Aroma is not obvious, pure and fresh, and the banana feature that can be recognized implies |
Interpretation of result: 2 finished product isoamyl acetate content 8.1mg/L of embodiment, isoamyl alcohol content 54.2mg/L, alcoholic strength
3% (V/V), wine liquid sugar content 98g/L, aroma is strong, and typicalness score 8.6 easily identifies out banana feature；Comparative example 7 is gone
Except " will belt leather 5 grades of maturity of banana immerse 30 DEG C, in 100mg/L food-grade metabisulfite solution it is water-bath 8 small
When " operation, cause finished product isoamyl acetate content to be down to 6.5mg/L, other indicator differences are little, and aroma is strong, typicalness
Score 7.9 can recognize that banana feature；The banana of 13.8 ° of Brix of pol when comparative example 8 has used banana maturity 5, due to certainly
The reason of difference of body isoamyl acetate and sugaring dilute, the isoamyl acetate content of finished wine is down to 5.8mg/L, fermented wine
Fragrant pure and fresh, typicalness score 5.5, but be not easy to identify banana feature；Pol when comparative example 9 has used the maturity 4 of banana
15 ° of Brix, isoamyl acetate is lower than maturity 5, the isoamyl acetate content of finished wine is caused to be down to 3.9mg/ in banana at this time
L, fermentation aroma is obvious, and typicalness score 4.9 cannot recognize that banana feature；When comparative example 10 has used the maturity 6 of banana
21 ° of Brix of pol, the isoamyl acetate content of finished wine are down to 6.1mg/L, and aroma is obvious, impure and fresh, typicalness score
6.8, banana feature hint can be picked out by carefully tasting.
Example 2 compares brief summary with comparative example: team of the present invention is different from described in patent more than comparative example 7-10
Raw material (maturity, concentration) and processing mode (water-bath, enzymatic hydrolysis) are tested, it is found that it is affected to isoamyl acetate content
(influence to isoamyl alcohol is relatively small), different operation can recognize the sense organ of Banana Wine and generate large effect.Such as embodiment 2
It is proved, using banana raw material described in patent and bananas juice preparation process, the fermentation condition in conjunction with described in other patents can
To stably produce the relatively apparent low sweet tea type masa parasdisiac fruit wine of banana flavor feature.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
It realizes other modification, especially the related realization parameter of its industrialized production is set, therefore is wanted without departing substantially from right
Ask and equivalency range defined by under universal, the present invention is not limited to specific details and implementation shown and described herein
Example.
Claims (9)
1. a kind of apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature, respectively with isoamyl acetate and different
Amylalcohol is the forward and reverse indication index of banana typicalness, passes through the selection of raw material maturity, the specific preparation of bananas juice, ferment
The operating unit that the restricted fermentation of specific operation, the low temperature of mother, in advance termination fermentation, film filter combines, and realizes with relatively bright
The alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of aobvious banana flavor feature.
2. the apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature as described in claim 1, feature
It is, the selection of banana raw material: 5 grades of maturity, 17-21 ° of Brix of pol, the fragrant bud any of several broadleaf plants (Cavendish) to give off a strong fragrance, at this time
Banana is integrally in yellow, brown spot of gathering, any of several broadleaf plants Pi Liangrun at immaculate.
3. the apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature as claimed in claim 2, feature
It is, the preparation of bananas juice: 5 grades of maturity of fragrant bud any of several broadleaf plants of belt leather is immersed into 30 DEG C of 100mg/L food-grade potassium metabisulfite water
8 hours of water-bath in solution, then belt leather immerses in 90 DEG C of hot water blanching 4 minutes；Banana is removed the peel again, is cut into 1-2 centimetres
Banana section immerses water-bath in 80mg/L food-grade pyrosulfurous acid aqueous solutions of potassium and impregnates 1 hour；It has impregnated by banana section and 100mg/
The ratio of L food-grade pyrosulfurous acid aqueous solutions of potassium weight ratio 20:1 mixes, and is beaten with beater；Last banana pulp is uniformly added into promise
Dimension letter compound pectinase X makes the concentration 180mg/L of enzyme, 48 DEG C water enzyme digestion 40 minutes；It is separated without pomace, the turbid juice of gained
Addition appropriate amounts of sterilized water makes soluble solid content be adjusted to 15-17 ° of Brix for fermenting.
4. the apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature as claimed in claim 3, feature
It is, the operation of yeast: using the isoamyl acetate screened from the own microorganism library of North Sea university with respect to high yield
Yeast strain BBW-05 ferments；Using 10 ° of 16 DEG C of juice of P whole-malt wheat cultures, since a bacterium colony, through small test tube, greatly
Test tube, 100 milliliters of triangular flasks, 1000 milliliters of triangular flasks spread cultivation step by step until the corresponding yeast amount of fermentation demand；Spread cultivation process
In, yeast concentration reaches 6*107It transfers when a/mL, ratio of transferring is less than 10；The afterbody yeast concentration that spreads cultivation reaches 4*107
When a/mL, fermentation liquid refrigerated centrifuge 6000rpm is centrifuged 4 minutes acquisition yeast pastes；Sterile working inoculation weighs appropriate
Yeast paste is mixed in the ratio of yeast paste and bananas juice weight ratio 1:100, and then stream is added in fermentor, makes corresponding fermentation liquid
Inoculum concentration reaches 2.5*107A/mL completes inoculation；The calculating of inoculum of dry yeast: the number of the BBW-05 yeast after 1 gram of centrifugation
Amount about 5,000,000,000, then 1 gram of yeast can make 200mL fermentation liquid reach the inoculum density of requirement；With target fermentation liquid product
Ml divided by 200 be needed for add wet yeast mud grams.
5. the apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature as claimed in claim 4, feature
Be, restricted fermentation operation: the best diameter height ratio 1:1.8-2.3 of fermentor, fermenter base have stud, can carry out
Carbon dioxide washing；After bananas juice is transferred to stainless cylinder of steel, operated without oxygenation, with carbon dioxide with the flow velocity of 5L/min
Inoculation yeast after washing bananas juice 3 minutes；Fermentation temperature is controlled at 14-15 DEG C, and fermentation time reaches 3-6% with tracing detection
(V/V) set alcoholic strength required for producing when is meter.
6. the apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature as claimed in claim 5, feature
It is, after fermentation liquid reaches specified alcoholic strength, fermentation liquid termination mode of fermenting: is introduced into refrigerated centrifuge, In
6000rpm centrifugation separates yeast and wine liquid, realizes fermentation process termination；Clear wine liquid is collected into carbon dioxide back pressure afterwards
To the bright beer tank of 0.1MPa, and coolant refrigeration makes wine liquid temperature be down to 4 DEG C.
7. the apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature as claimed in claim 6, feature
It is, sterilization method: carries out the degerming of wine liquid using the film filtering of nonthermal.Filter process be divided into level-one pre-filtering and
The whole filtering of two-stage, filtration system are made of a pre-filtering tank and two whole filtering tanks；In pre-filtering tank, aperture Φ is carried out
0.7 μm, the pre-filtering of 14mm deep layer film can remove whole yeast, large particulate matter and part bacterium；In two concatenated whole mistakes
The sulfonated polyether sulfone film that 0.65 μm and 0.45 μm aperture is carried out in filter tank filters eventually, can completely remove harmful bacteria, reach wine liquid
It is sterile.
8. the apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature as claimed in claim 7, feature
Be, filling and package process: bottle must prior washing and sterilizing, bottle cap carry out ultraviolet disinfection, wine liquid carry out sterile filling, so
By after gland, leak detection, labeling, coding, vanning become finished product.
9. the apparent alcoholic strength low sweet tea type masa parasdisiac fruit wine brewing method of banana flavor feature as claimed in claim 8, feature
Be, finished product index: wine liquid clarification, turbidity are less than 0.5EBC, give off a strong fragrance, banana characteristic flavor on basis is relatively obvious；The second of wine liquid
Isoamyl valerate content is greater than 6mg/L, isoamyl alcohol content is less than 70mg/L, alcoholic strength is 3-6% (V/V), wine liquid sugar content is 55-
110g/L。
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| CN111394216A (en) * | 2020-05-22 | 2020-07-10 | 北部湾大学 | Brewing method of mulberry and mulberry leaf wort compound low-alcohol fruit wine |
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| WO2006109200A2 (en) * | 2006-03-07 | 2006-10-19 | Sezgin Yildizhan | Low alcohol drink |
| CN102864062A (en) * | 2012-10-19 | 2013-01-09 | 广西农业职业技术学院 | Banana fruit wine and preparation method thereof |
| CN103305375A (en) * | 2013-07-03 | 2013-09-18 | 罗琼 | Brewing method of natural banana fruit wine |
| CN103305388A (en) * | 2013-07-11 | 2013-09-18 | 罗琼 | High-alcohol banana fruit wine and brewing method thereof |
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| JP2001197881A (en) * | 2000-01-18 | 2001-07-24 | Takano Shuzo Kk | Method for producing alcoholic drink with banana |
| WO2006109200A2 (en) * | 2006-03-07 | 2006-10-19 | Sezgin Yildizhan | Low alcohol drink |
| CN102864062A (en) * | 2012-10-19 | 2013-01-09 | 广西农业职业技术学院 | Banana fruit wine and preparation method thereof |
| CN103305375A (en) * | 2013-07-03 | 2013-09-18 | 罗琼 | Brewing method of natural banana fruit wine |
| CN103305388A (en) * | 2013-07-11 | 2013-09-18 | 罗琼 | High-alcohol banana fruit wine and brewing method thereof |
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Application publication date: 20191119 |