CN110511848A - A kind of production method of the apparent high alcohol content banana fruit wine of fermentation type banana flavor characteristic - Google Patents
A kind of production method of the apparent high alcohol content banana fruit wine of fermentation type banana flavor characteristic 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- C—CHEMISTRY; METALLURGY
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
Fermentation masa parasdisiac fruit wine addition fruit juice, banana distill after obtaining banana Spirit the invention discloses a kind of, with banana fruit juice or low masa parasdisiac fruit wine mixture, the production method for obtaining the apparent high alcohol content banana fruit wine of fermentation type banana flavor characteristic.Using isoamyl acetate as banana flavor typicalness forward direction indicator, using ethyl acetate and isoamyl alcohol as the reversed indicator of banana flavor typicalness, it set by the selection of specific raw material maturity, bananas juice preparation, yeast operation, fermentation, be formulated with second distillation operation, allotment that string steams, realize the production of the apparent high alcohol content banana fruit wine of banana flavor feature, this method solve the technical problem that common brewing mode can not achieve the apparent height fruit wine of banana flavor feature, Related product has the biggish market demand.
Description
Technical field
A kind of production method of the apparent high alcohol content fermentation type banana fruit wine of banana flavor feature specifically relates to
And after a kind of will highly ferment masa parasdisiac fruit wine addition fruit juice, banana carry out distillation acquisition banana Spirit, with banana fruit juice
Or low masa parasdisiac fruit wine mixture, obtain a kind of production side of apparent high alcohol content banana fruit wine of fermentation type banana flavor characteristic
Method.
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, the health value of fruit wine is increasingly approved by people.Using well known method for making fruit wine
(inappropriate raw material maturity control, long enzymolysis time such as 90min, outer addition sugar improve the concentration of Fermentable substrate, low yeast
Inoculum concentration such as such as 18-28 DEG C of 1,000,000-400 ten thousand/mL, high fermentation temperature) to cannot achieve high alcohol content banana flavor strong
The production of fruit wine, main cause are significant esters the flavor substance such as isoamyl acetate, butyl iso valerate of banana relatively acute
Strong brewing process lose it is excessive, cause based on ester bananas juice flavor to become with the acids generated, higher alcohols object of fermenting
The unconspicuous fruit wine of banana flavor feature (Aroma profile of fruit juice and wine based on matter
prepared from Cavendish banana(Musa sp.,Group AAA)cv.Robusta.K.Ran jitha et
al.,J.Hortl.Sci.Vol.8(2):217-223,2013).And provided in GB/T27588-2011 alcoholic drink mixed with fruit juice: with Spirit, hair
Ferment wine or edible alcohol are wine base, add the auxiliary material or food additives of edible or dual-purpose of drug and food (or meeting relevant regulations), into
Row allotment, mixing or reprocessing are manufactured, have had changed the alcoholic drink of its former wine base style.By the way of alcohol flavoring essence,
The brew of the significant high alcohol content fruit flavour wine of banana flavor may be implemented.
Currently, the product of high alcohol content masa parasdisiac fruit wine is few, the apparent fruit dew of fermented type high alcohol content banana flavor there is no
Wine appears on the market.The expensive banana ligueur sold in Alibaba is clearly write in " raw material and ingredient " column of label " white
Although granulated sugar, flavorant, citric acid, edible alcohol ", alcoholic strength reach 17%V/V or more, but be clearly not to pass through fermentation
But production is blent by essence.In view of the raising of consumer health's consciousness, using fermentation means rather than essence addition manner
It produces the apparent high alcohol content masa parasdisiac fruit wine of banana flavor feature and has become trend of the times.
Banana Wine alcoholic strength reported in the literature is no greater than 18%V/V, although can have to institute's fermented fruit wine similar to " fragrance is rich
It is rich " comment, but be not " banana flavor is strong " description (because fragrance main body referred herein is not banana flavor,
But the strong degree of flavor based on ferment local-flavor).The loss of banana character flavor compound is excessive in conventional fermentation process, ferments
Flavor substance such as higher alcohol generation is excessive, and ferments compared with complete, sugar content is lower, will cause masa parasdisiac fruit wine totality flavor and perfume
The flavor difference of any of several broadleaf plants juice is excessive, cannot produce the strong masa parasdisiac fruit wine of banana flavor.Patent CN201210401134.5 (banana
Fruit wine and preparation method thereof) it describes a kind of passion fruit strong with flavor and banana mixed fermentation, realize based on passion fruit
The strong brewing method of fruit aroma.Patent CN 201310584280.0 (a kind of preparation method of low alcohol Banana Wine), which is described, to be made
The Fermented fruit wine that fermentation obtains the pure and fresh non-Spirit of fragrance is carried out with green banana.Fruit wine involved in these patents, fruit wine
It is not the height of banana characteristic flavor on basis though the intensity of fragrance is high, brewing method used by reason is cannot be effectively retained perfume (or spice)
In any of several broadleaf plants juice banana character flavor compound (such as isoamyl acetate, isobutyl isobutyrate (IBIB)) and because fermentation acutely produce excessive non-perfume (or spice)
The character flavor compound of any of several broadleaf plants such as isoamyl acetate and ethyl acetate.Patent CN201310099405.0 be (a kind of health protection wine of banana
Brew method) Banana Wine manufacture craft, be no different with conventional method, only increase " be added concentration be 40~65mol/L medium-height grass
Medicament extracting solution, additional amount are 0.2~the 1% " of banana clear juice total weight, and but " wine flavour is dense and has fresh perfume (or spice) for appearance
The description of the smell of any of several broadleaf plants ", and fermentation process used in the patent is routine techniques, does not refer to any reduce in strong in patent
The cover of herbal medicine acts on and improves the proprietary measure of banana smell, and the accuracy expression of this patent team description thereof is deposited thus
It doubts.
This patent team is once using isoamyl acetate as banana flavor typicalness forward direction indicator, with ethyl acetate, isoamyl alcohol
As the reversed indicator of banana flavor typicalness, by the selection of raw material maturity, the specific preparation of bananas juice, yeast spy
Fixed operation, the restricted fermentation of low temperature, the combination for terminating fermentation, membrane filtration operation unit in advance, that realizes alcoholic strength low has phase
To the masa parasdisiac fruit wine brewing method of apparent banana flavor feature.But this method can only realize the perfume (or spice) of alcoholic strength volume ratio 3-6%
The relatively apparent Banana Wine of any of several broadleaf plants characteristic flavor on basis is brewed, but borrows the relevant operation of this method, by extending fermentation time, improving and send out
Ferment degree, the fruit wine of obtained high alcohol content do not have the strong feature of banana flavor, and reason is: 1) brewing time it is too long,
Banana character flavor compound such as isoamyl acetate volatilization in open fermentor are excessive；2) degree of fermentation is high, generation of fermenting it is different
Amylalcohol, ethyl acetate content are high；3) high alcohol content acts on the cover of other flavor substances, further reduced people to banana
The sensitivity of awareness of characteristic flavor on basis.
Due to the limitation of yeast tolerance, the brew of alcoholic strength 18%V/V or more cannot be realized by direct fermentation, but can
The apparent banana fruit wine of banana flavor feature to produce high alcohol content.As wanted to realize that non-essence blends production high alcohol content
The strong fruit wine of banana flavor, fragrance source must be bananas, and key point is how to realize promotion fermentation process
With the enrichment of distillation process character flavor compound content, White spirit serial steams technique, and (edible alcohol is together with the fragrant unstrained spirits fermented in advance
Distilled in Liquor distillation pot, increase the fragrance of white wine) certain enlightenment is brought to the exploitation of team of the present invention.
Summary of the invention
In view of the above-mentioned problems, 8 professional tasters of team formation of the present invention carry out Taste evaluation to test wine, determine
Using isoamyl acetate as banana flavor typicalness forward direction indicator, using ethyl acetate, isoamyl alcohol as banana flavor typicalness
Reversed indicator instructs have opening for typical banana flavor feature apparent high alcohol content banana fruit wine production method relatively
Hair.On the basis of considering feasibility, from the typical flavor substance for improving Spirit and mixed bananas juice or low Banana Wine
Content, reduce the ethyl acetate of the non-banana typical case flavor substance of wine liquid, the content of isoamyl alcohol is set about, it is special to inquire into typical banana flavor
The production method for levying relatively apparent high alcohol content banana fruit wine.
Present invention process route: Based on bananas juice preparation, the distillation of banana liquor brewing, Banana Wine, mixed formulation optimization, form
The complete brewing method of the apparent high alcohol content banana fruit wine of banana flavor feature.
A kind of technical solution provided by the invention are as follows: apparent high alcohol content fermentation type banana fruit wine of banana flavor feature
Production method, using isoamyl acetate as banana flavor typicalness forward direction indicator, using ethyl acetate and isoamyl alcohol as banana
The reversed indicator of flavor typicalness obtains the relatively high allotment of banana flavor content of material by raw material selection, ferment control
With fruit juice or allotment alcoholic strength low fruit wine, banana flavor content of material is obtained by raw material selection, ferment control, distillation control
Relatively high banana Spirit realizes the system of the relatively apparent high alcohol content banana fruit wine of banana flavor feature by allotment
Make.
It is a kind of that the banana fruit juice of mixture is obtained based on specific bananas juice preparation process or is fermented into the minuent perfume of mixture
Any of several broadleaf plants fruit wine, with by bananas juice ferment the added fruit juice of High-alcohol banana fruit wine out, fruit distill twice obtained by banana Spirit
Mixture is carried out, the production method for obtaining the apparent high alcohol content banana fruit wine of fermentation type banana flavor characteristic.
Its preferred banana raw material is: 5 grades of maturity, 18-24 ° of Brix of pol, the fragrant bud any of several broadleaf plants to give off a strong fragrance
(Cavendish), this banana is integrally in yellow, brown spot of gathering, any of several broadleaf plants Pi Liangrun at immaculate.
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 aqueous sodium persulfate solution are then immersed in 90 DEG C of hot water blanching 4 minutes；By banana peeling, it is cut into 1-2 centimetres
Banana section, immerse 80mg/L food-grade metabisulfite solution in water-bath 1 hour；By banana section and 100mg/L food-grade
The ratio of metabisulfite solution weight ratio 20:1 mixes, and is beaten with beater；Banana pulp is uniformly added into Novi's letter composite fruit
Glue enzyme X makes the concentration 180mg/L of enzyme, 48 DEG C water enzyme digestion 40 minutes；It is separated without pomace, gained fruit juice can be used for sending out
Ferment, distillation are directly deployed.
Its preferred zymotechnique of alcoholic strength volume ratio less than 4%: use is had by oneself in microorganism library from North Sea university
The yeast strain BBW-05 for screening opposite high yield isoamyl acetate ferments；The best diameter height ratio 1:1.8- of fermentor
2.3, fermenter base has stud, can carry out carbon dioxide washing；After bananas juice is transferred to stainless cylinder of steel, without oxygenation
Operation after washing bananas juice 3 minutes with the flow velocity of 5L/min with carbon dioxide, carries out yeast-inoculated, inoculum concentration 2.5*107A/
mL；Fermentation temperature control tracing detection alcoholic strength during 14-15 DEG C, fermentation, is less than certain set alcohol of 4% (V/V)
Fermentation liquid is introduced into refrigerated centrifuge when spending, 6000rpm centrifugation makes yeast and wine liquid separate, terminate fermentation, and wine liquid is pumped into two
In 4 DEG C of bright beer tanks of carbonoxide back pressure 0.1MPa, wine liquid is for deploying.
Its preferred alcoholic strength volume ratio is greater than the zymotechnique of 10% Banana Wine: having micro- life by oneself using from North Sea university
The yeast strain BBW-05 that opposite high yield isoamyl acetate is screened in object library ferments, and inoculum concentration reaches 1.0*107A/
mL；The best diameter height ratio 1:1.8-2.3 of fermentor is operated, direct inoculation yeast without oxygenation；Fermentation temperature is controlled in 17-
18 DEG C, when alcoholic strength is greater than 10% (V/V), yeast, wine are excluded from fermentor cone bottom after fermentation jar temperature is down to 4 DEG C, 8 hours
Liquid is for distilling.
Its preferred distillation technique: it distills for the first time: being greater than 10% Banana Wine in alcoholic strength volume ratio and add volume ratio 10-
15% banana fruit juice pours into distiller after mixing, in addition double-edged fine-toothed comb and completing gauze, is adding fruit wine weight 15- above
30%, the banana pieces of 5 grades of 0.5 centimetre or so maturity are cut into, are heated, cooling circulating water is opened, vapo(u)rizing temperature is controlled in 90-95
DEG C, cooling distillate is directly collected and (does not pinch foreshot), stops collecting lower than volume ratio 10% to efflux wine degree；Second of steaming
It evaporates: being poured into being mixed after the banana fruit juice of combined single flash liquid addition volume ratio 75-125% in distiller, in addition double-edged fine-toothed comb
And gauze is completed, above plus 5 grades of maturity of perfume (or spice) for merging single flash liquid weight 15-30%, being cut into 0.5 centimetre or so
Cooling circulating water is opened in any of several broadleaf plants block, heating, and vapo(u)rizing temperature is controlled at 90-95 DEG C；Distillate volume reaches liquid product to be distilled
Start to collect when 0.15%, distillate wine degree stops collecting when being lower than volume ratio 15%.
Its preferred compounding process: bananas juice or alcoholic strength volume ratio are mixed less than 4% with second distillation liquid in proportion,
4 DEG C of bright beer tanks for being pumped into carbon dioxide back pressure 0.1MPa stablize 8 hours.
Its preferred sterilization method is: the degerming of wine liquid is carried out using the film filtering of nonthermal；Filter process is divided into one
The pre-filtering of grade and the whole filtering of two-stage, filtration system are combined and are constituted by a pre-filtering tank and two whole filtering tanks；In pre- mistake
In filter tank, the pre-filtering of aperture Φ 14mm, 0.7 μm of deep layer film is carried out, it is thin can all to remove yeast, large particulate matter and part
Bacterium；The sulfonated polyether sulfone film that 0.65 μm and 0.45 μm aperture is carried out in concatenated whole filtering tank filters eventually, completely removes nocuousness
It is sterile to reach wine liquid for bacterium.
Its optimize canning means: bottle must prior washing and sterilizing, bottle cap ultraviolet disinfection, wine liquid carry out sterile filling,
Then become finished product through gland, leak detection, labeling, coding, vanning.
Its finished product wine liquid feature optimized: wine liquid clarification, golden yellow color, banana characteristic flavor on basis are relatively obvious；The second of wine liquid
Isoamyl valerate content is greater than 18mg/L, isoamyl alcohol content is less than 160mg/L, ethyl acetate is less than 60mg/L, methanol content is less than
220mg/L, alcoholic strength 17-24% (V/V), wine liquid sugar content 50-115g/L.
Beneficial effects of the present invention:
First: 5 grades of selected raw material maturity, 18-24 ° of Brix of pol, the fragrant bud any of several broadleaf plants (Cavendish) to give off a strong fragrance, this
The banana character flavor compound content of sample is high, ensure that the production relatively obvious fruit wine typical case wind of banana flavor feature from source
Taste content of material.Pol is lower than the banana of 17 ° of Brix when the present invention does not use 5 grades of maturity, the reason is that this research team finds
The corresponding character flavor compound of the low banana of pol is insufficient.The banana for meeting pol requirement when to 5 grades of maturity carries out banana storage
Process fragrance component tracking and monitoring is deposited, finds the content of banana isoamyl acetate and butyl iso valerate at 6 grades and 5 grades of maturity
Highest and time height respectively.Discovery is tasted, at 6 grades of maturity, banana sweet fragrance is strong but with peculiar smell, it may be possible to which banana has been in
The overdone stage, itself institute's band bacteria breed generate peculiar smell.Soluble sugar is close to highest at 5 grades of maturity, but isoamyl acetate
It is slightly below 6 grades of maturity with characteristic flavor compounds such as butyl iso valerates, but the pure free from extraneous odour of banana flavor at this time.In maturity
Banana is practically free of isoamyl acetate and butyl iso valerate at 1-2 grades, and banana starch content is high at this time, cannot directly be sent out with yeast
Ferment produces fruit wine, but can realize brewing fruit wine by way of external enzyme and distiller's yeast；The fruit wine fragrance made in this way is short of, only
It can be used to distill brandy；At 3-4 grades of maturity, the isoamyl acetate and butyl iso valerate of banana have certain content, there is one
Fixed fermentable sugars can obtain fruit wine by yeast-leavened mode, but gained fruit wine fragrance is unobvious.At 7 grades of maturity
Fragrance and soluble sugar can be greatly reduced because of microbial metabolism and itself respiratory metabolism, or even rot, and be not suitable for brewing fruit
Alcoholic drink mixed with fruit juice.
Second: in the preparation process of bananas juice distinctive belt leather water-bath it is antibacterial accelerate the ripening, low heat loads enzymolysis processing, pomace
Unseparated measure can all be effectively retained the content of the property materials such as isoamyl acetate and the butyl iso valerate in bananas juice,
Reduce the loss of banana flavor substance in bananas juice.The banana of belt leather is immersed into 30 DEG C of 100mg/L food grade sodium pyrosulfite water
8 hours of water-bath in solution can use sulfur dioxide bacteriostasis and avoid generating peculiar smell but improve perfume (or spice) because high temperature accelerates the ripening simultaneously
Any of several broadleaf plants typical case's flavor substance content.Blanching and enzymatic hydrolysis thermal process inevitably aggravate the volatilization loss of aroma substance, thus this hair
It is bright by using lower heat iron temperature and shorter blanching treatment time (90 DEG C blanching 4 minutes, non-common 100 DEG C of blanching 5-8 points
Clock), the enzymolysis process of low heat loads (hydrolysis temperature using 48 DEG C rather than 50-55 DEG C common, high enzyme amount 180mg/L addition,
40 minutes short enzymolysis times rather than it is 60-90 minute common), the volatilization loss of reduction banana typical case flavor substance.It is such
Bananas juice is for when fermenting, distill, deploying, being that the final flavour characteristic banana fruit wine of high banana of production provides centainly
Banana typical case's flavor substance material base.
Third: high yield isoamyl acetate, low yield isoamyl in zymotechnique of the alcoholic strength volume ratio less than 4% using screening
The bacterial strain BBW-05 of alcohol, using convection current weak fermentation tank diameter height ratio 1:1.8-2.3, high inoculum concentration 2.5*107A/mL (conventional fruit
The 4*10 of wine fermentation6A/mL), low dissolved oxygen (be not oxygenated, carbon dioxide washing), 14-15 DEG C of low fermentation temperature it is (conventional
18-28 DEG C of fermentation), the low degree of fermentation (terminal of fermentation be alcoholic strength volume ratio less than 4%), can restricted fermentation play
Strong degree reduces isoamyl acetate, the loss of butyl iso valerate and using isoamyl alcohol, ethyl acetate as the non-banana feature of representative
The generation of ferment local-flavor substance.
4th: alcoholic strength volume ratio is different using high yield isoamyl acetate, the low yield of screening greater than in 10% zymotechnique
The bacterial strain BBW-05 of amylalcohol, using convection current weak fermentation tank diameter height ratio 1:1.8-2.3, relatively high 1.0*107A/mL inoculum concentration
(the 4*10 of conventional wine fermentation6A/mL), delivery of supplemental oxygen operation, relatively low 17-18 DEG C of fermentation temperature (conventional 18-28 DEG C of hair
Ferment) severe degree of fermentation can be limited to a certain degree.Isoamyl acetate, the loss of butyl iso valerate can be reduced and with isoamyl
Alcohol is the generation of the ferment local-flavor substance of the non-banana feature of representative, and the alcohol complete, that generation is more that can ferment, and improves distillation
Efficiency.Its yeast precipitation and separation operation, can to avoid yeast in distillation process be heated self-dissolving and " yeast is smelly " substance can be issued,
Influence the flavor quality of final fruit wine.
5th: used plus bananas juice (fruit) second distillation operation and the setting of specific distillation parameter, it is effective to guarantee
The effect of extracting of banana characteristic perfume substance, improves the high flavour characteristic content of material of banana in distillate.It steams for the first time
Evaporate do not pinch foreshot, be mixed into a certain amount of bananas juice in Banana Wine, banana is cut into small pieces, and using 90-95 DEG C of distillation, be lower than alcohol
It spends volume ratio 10% and stops the measure collecting, the extraction of banana fragrance can be strengthened, be unlikely to again because adding excessive bananas juice
And influence distillate recovery rate.A certain amount of bananas juice, more is added in second distillation on the basis of first time distillate
Banana pieces, and effectively increased in distillate using 90-95 DEG C of distillation, alcoholic strength volume less than the measure that 10% stopping is collected
The content of material of banana flavor feature；Meanwhile methanol, fusel oil, lower fatty acid, aldehyde are reduced by way of " pinching foreshot "
Content, eliminate the miscellaneous taste and harsh feeling of Spirit, make fruit wine fragrance produced and mouthfeel more preferably.
6th: mixed ratio involved in used compounding process, pure mellow wine back pressure, specific low-temperature stabilization time, can be
Guarantee to stablize fruit wine preferably on the basis of volatile aroma loss in fruit wine front is small.
7th: the present invention realizes nonthermal using membrane filtration technique, under the premise of guaranteeing that product is sterile, avoids heat
Sterilization causes the generation of new non-banana flavor substance and the transition loss of banana character flavor compound, and people is made to be easier to perceive
Banana flavor feature in fruit wine.
8th: the combination operated by process above finally realizes isoamyl acetate content greater than 18mg/L, isoamyl alcohol
Content is less than 160mg/L, ethyl acetate is less than 60mg/L, methanol content is less than the fermented type alcoholic strength 17-24% of 220mg/L
(V/V) apparent sweet tea (sugar content 50-115g/L) fruit wine of banana flavor feature.It is not outer in the manufacturing process of this fruit wine
The exogenous additive such as sugaring class, alcohol, essence, fruit wine, Spirit for allotment are all based on fermentation, typical fragrant
Any of several broadleaf plants flavor characteristic is from natural banana, thus fruit wine produced is safe and reliable, banana flavor is strong, it is easier to quilt
Consumer is received.
Detailed description of the invention
Fig. 1: 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.
Fig. 2: the planing surface schematic diagram of fruit wine distiller
In figure: 1, heater 2, stainless steel distiller cavity 3, double-edged fine-toothed comb 4, the clip notch 5 with gasket, essence
Tower 6, Spirit receiver 7, Spirit stainless steel wine outlet duct 8, condensing tower 9, condensing tower water inlet 10, condensing tower is evaporated to go out
The mouth of a river 11, water return pipeline 12, outlet pipe road 13, pump 14, the ice water tank with refrigeration
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 be based on isoamyl acetate, isoamyl alcohol, ethyl acetate guidance flavor it is preferred, 10 kinds of vapor detection used
The specific detection method of substance is: after masa parasdisiac fruit wine revolving speed 8000r/min is centrifuged 15min, through 0.45 μm of miillpore filter mistake
Filter, the sample liquid for drawing 1.5mL are added sample injection bottle, add the inner mark solution of 20 μ L15000mg/L2- methyl -2- butanol, use
Agilent7890B gas chromatograph for determination.Gas phase condition are as follows: 1 μ L of sample volume；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 gas phase detection 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, it is the irritant alcohol smell of wine liquid, coarse mouthfeel, peppery without typical banana characteristic feature
Mouth has obvious sour and astringent or other peculiar smell defects；4-6 timesharing, fruit wine fragrance is elegant but the perception without apparent banana fragrance, alcohol
Taste is soft, advanced alcohol taste do not protrude, with the presence of certain sour and astringent sense, without apparent peculiar smell；Pleasant banana wind is presented in 7-9 timesharing
Taste feature, sweet perception are obvious, wine body is mellow and full full.Sensory evaluation by 9 there is drinks to judge experience, judging through Special Training
Personnel give a mark to the banana feature typicalness of sample, are as a result indicated with average mark, and do language sexuality official description.
Embodiment 1:
Used process route:
It is fermented using Shandong honor emperor 30L with the fermentor of refrigeration, the diameter height ratio 1:2 of fermentor, fermenter base has stud, can
To carry out carbon dioxide washing.The second distillation of masa parasdisiac fruit wine, the distillation are carried out using the primary 304 stainless steel distiller of bodyguard of 60L Supreme Being
Device include dismountable stainless steel double-edged fine-toothed comb, it can be achieved that banana pieces fragrance every comb distillation extraction.
Yeast spread cultivation: the ferment that opposite high yield isoamyl acetate is screened from the own microorganism library of North Sea university is used
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, this pure white, stronger yeast of vigor of color under surface layer is only taken to be used for
Inoculation.
Bananas juice preparation: according to producing for the bananas juice of yeast spread cultivation scheduling.The fragrant bud any of several broadleaf plants for choosing Qiezhou locality, from
It so places to maturity 5.Measuring its pol with hand-held saccharometer is 20 ° of Brix, this banana is integrally in yellow, gather brown spot
Any of several broadleaf plants Pi Liangrun at point, immaculate.The banana of this belt leather is immersed into water-bath in 30 DEG C of 100mg/L food-grade metabisulfite solutions
8 hours are then immersed in 90 DEG C of hot water blanching 4 minutes；Banana is removed the peel, is cut into 1-2 centimetres of banana section, immerses 80mg/L
Water-bath 1 hour in food-grade metabisulfite solution, container used are 4 kilograms of 5L conical flask, every batch of bananas；By banana section
It is beaten with 100mg/L food-grade metabisulfite solution weight ratio 20:1 ratio, it is (maximum with large-scale experiment room beater
Volume 5L) it is beaten in batches；Novi letter compound pectinase X, which is added, in banana pulp 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, turns 30L ferment tank, repetitive operation, until bananas juice reaches 20L in tank.
The zymotechnique of alcoholic strength volume ratio 3%: it is screened relatively using being had by oneself in microorganism library from North Sea university
The yeast strain BBW-05 of high yield isoamyl acetate ferments.After bananas juice is transferred to stainless cylinder of steel, operated without oxygenation,
After washing bananas juice 3 minutes with the flow velocity of 5L/min with carbon dioxide, yeast-inoculated is carried out, inoculum concentration reaches 2.5*107A/
mL.Fermentation temperature is controlled at 14 DEG C, and tracing detection reaches alcoholic strength during fermentation, will when reaching alcoholic strength set between 3% (V/V)
Fermentation liquid introduces refrigerated centrifuge, and 6000rpm centrifugation makes yeast and wine liquid separate, terminate fermentation, and wine liquid is transferred to carbon dioxide
In 4 DEG C of the bright beer tank of back pressure 0.1MPa, wine liquid is for deploying.
Alcoholic strength volume ratio is greater than the zymotechnique of 10% Banana Wine: being sieved using having by oneself in microorganism library from North Sea university
The yeast strain BBW-05 for electing opposite high yield isoamyl acetate ferments, and operates without oxygenation, directly inoculation 1.0*
107The yeast of a/mL ferments, and 17 DEG C of fermentation temperature, when alcoholic strength reaches 11% (V/V), fermentation jar temperature is down to 4
DEG C, yeast is arranged from fermentor cone bottom after 8 hours, wine liquid is for distilling.
Banana Wine distillation technique: second distillation is carried out using the primary 304 stainless steel 60L rectifier of bodyguard of Supreme Being.Equipment is installed
(such as Fig. 2), cooling water silicone tube water return pipeline 11 and outlet pipe road 12 respectively with ice water cooling tank 14 and by cooling tower into
Mouth 9 and outlet 10 are connected with cooling tower 8.Double-edged fine-toothed comb 3 is put into stainless steel distiller 2, gauze is above covered.By the fermentation with distillation
The mixed liquor of liquid and fruit juice pours into, and banana pieces are added on double-edged fine-toothed comb.By the clip notch 4 with gasket stainless steel
Distiller 2 is connect with rectifying column 5 and closed clamping.Heater 1, before soon being come out to steam, by cooling circulating water pump
13 open, and control vapo(u)rizing temperature, and the mode of control distillate concentration is taken to control the concentration of wine liquid and the collection of flavor substance.It is cold
Solidifying distillation wine liquid is collected in Spirit receiver 6 through Spirit stainless steel wine outlet duct 7.It distills for the first time: by alcoholic strength body
Product is poured into distiller than adding the banana fruit juice mixing of volume ratio 15% in 11% Banana Wine, in addition double-edged fine-toothed comb and gauze is completed,
Above plus the corresponding banana pieces added fruit wine weight 30%, be cut into 0.5 centimetre or so maturity 5, cooling cycle is opened in heating
Water, vapo(u)rizing temperature are controlled at 90-95 DEG C, and cooling distillate is directly collected and (do not pinch foreshot), and liquid wine degree volume ratio to be distillated is lower than
9.9% stops collecting.Second of distillation: by the banana fruit juice of combined single flash liquid addition volume 110%, steaming is poured into mixing
It evaporates in device, in addition double-edged fine-toothed comb and complete gauze, above plus merging single flash liquid weight 20%, be cut into 0.5 centimetre or so
Cooling circulating water is opened in the banana pieces of maturity 5, heating, and vapo(u)rizing temperature is controlled at 90-95 DEG C, and distillate volume reaches to be distilled
Liquid product 0.15% when start to collect, distillate wine degree be lower than volume ratio 14.9% when stop collect.
Compounding process: alcoholic strength volume ratio 3% mixes in proportion with second distillation liquid, makes the alcoholic strength volume ratio of fruit wine
Reach 20%, 4 DEG C of bright beer tanks of input carbon dioxide back pressure 0.1MPa stablize 8 hours.
Sterilization method is: the degerming of wine liquid is carried out using the film filtering of nonthermal.Filter process is divided into the pre- mistake of level-one
The whole filtering of filter and two-stage, filtration system are combined and are constituted by a pre-filtering tank and two whole filtering tanks.In pre-filtering tank, into
The pre-filtering of row aperture Φ 14mm, 0.7 μm of deep layer film, can all remove yeast, large particulate matter and part bacterium；Concatenated
The sulfonated polyether sulfone film that 0.65 μm and 0.45 μm aperture is carried out in whole filtering tank filters eventually, completely removes harmful bacteria, reaches wine
Liquid is sterile.
Canning means: bottle must prior washing and sterilizing, bottle cap ultraviolet disinfection, wine liquid carry out sterile filling, then through pressing
Lid, leak detection, labeling, coding, vanning become finished product.
Comparative example 1: other operations are same as Example 1, and only banana raw material maturity involved in process is 4, without
It is 5 used in embodiment 1.
Comparative example 2: other operations are same as Example 1, and only banana raw material maturity involved in process is 6, without
It is 5 used in embodiment 1.
Comparative example 3: other operations are same as Example 1, and only alcoholic strength volume ratio is greater than the fermentation of 10% Banana Wine
In journey " fermentation temperature is 28 DEG C ", rather than the 17 of embodiment DEG C.
Comparative example 4: other operations are same as Example 1, only in the fermentation process of 3% Banana Wine of alcoholic strength volume ratio
" fermentation temperature is 25 DEG C ", rather than the 14 of embodiment DEG C.
Embodiment 1 and the flavor index of comparative example 1-4 finished product, physical and chemical index are shown in Table 2；The perfume (or spice) of embodiment 1 and comparative example 1-4
Any of several broadleaf plants flavor typicalness value and flavor characteristics description are shown in Table 3.
2 embodiment 1 of table and comparative example 1-4 finished product flavor and physical and chemical index
The banana flavor typicalness value and flavor characteristics language description of 3 embodiment 1 of table and comparative example 1-4:
| Sample | Banana characteristic flavor on basis sense organ typicalness score | Flavor description |
| Embodiment 1 | 8.3 | Aroma is strong, banana flavor characteristic remarkable |
| Comparative example 1 | 5.9 | Wine body is coordinated, and banana flavor feature is unobvious |
| Comparative example 2 | 6.2 | Wine body is coordinated, and can pick out banana flavor feature, there is miscellaneous taste |
| Comparative example 3 | 4.7 | Advanced alcohol taste is obvious, cannot pick out out banana flavor feature |
| Comparative example 4 | 6.0 | Advanced alcohol taste is more apparent, is not easy to pick out out banana flavor feature |
Interpretation of result: the clarification of 1 finished product wine liquid of embodiment, golden yellow color, aroma is strong, and banana characteristic flavor on basis is relatively obvious,
Typicalness score 8.3.The fermentation of comparative example 1 and the used banana maturity of distillation are that 4 (the banana character flavor compound of raw material is not
Foot), isoamyl acetate decline is obvious in the flavor index of finished wine, other indexs are close, and wine body is coordinated but banana when trial test
Flavor characteristic is unobvious, typicalness score 5.9.Banana maturity used in the fermentation of comparative example 2 and distillation is 6, resulting wine liquid
Indicative flavor substance detected is closer to embodiment 1, but improper due to that can generate because of miscellaneous bacteria when maturity 6 is overdone
Slight different miscellaneous taste is presented in flavor substance in finished wine, and banana flavor feature, typicalness score 6.2 can be picked out when judging.
The fermentation temperature for distilling base liquor is increased to 28 DEG C from 17 DEG C by comparative example 3, is exacerbated the volatilization of isoamyl acetate, is improved acetic acid
The content of ethyl ester and isoamyl alcohol causes the advanced alcohol taste of produced fruit wine obvious, cannot pick out banana flavor feature, typicalness
Score 4.7 is divided.The fermentation temperature of mixture fruit wine is increased to 25 DEG C from 14 DEG C by comparative example 4, exacerbates the second of mixed fruit wine
The volatilization of isoamyl valerate, the content (the distillation wine base flavor of mixture is basically unchanged) for improving ethyl acetate and isoamyl alcohol, lead
The advanced alcohol taste and an unusually sweet smell of fruit wine after causing mixture are more apparent, are not easy to pick out banana flavor feature, typicalness score 6.0
Point.
Embodiment 2:
Used process route: banana sorting → belt leather water-bath heat preservation → blanching → color protection → mashing → enzymatic hydrolysis → inoculation →
18 DEG C of fermentations → alcoholic strength volume ratio > 10% Banana Wine → plus fruit juice and banana distill → add fruit juice and banana redistillation → flavoring
Any of several broadleaf plants juice allotment → clarification → packed products.
It is fermented using Shandong honor emperor 30L with the fermentor of refrigeration, the diameter height ratio 1:2 of fermentor.Use the primary bodyguard of 60L Supreme Being
304 stainless steel distillers carry out the secondary distillation of masa parasdisiac fruit wine, which includes dismountable stainless steel double-edged fine-toothed comb, it can be achieved that perfume
Any of several broadleaf plants block fragrance every comb distillation extraction.
Yeast spread cultivation: the ferment that opposite high yield isoamyl acetate is screened from the own microorganism library of North Sea university is used
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, this pure white, stronger yeast of vigor of color under surface layer is only taken to be used for
Inoculation.
Bananas juice preparation: according to producing for the bananas juice of yeast spread cultivation scheduling.The fragrant bud any of several broadleaf plants for choosing Qiezhou locality, from
It so places to maturity 5.Measuring its pol with hand-held saccharometer is 22 ° of Brix, water content 82.1%, this banana is integrally in
Yellow, brown spot of gathering, any of several broadleaf plants Pi Liangrun at immaculate.The banana of this belt leather is immersed into 30 DEG C of 100mg/L food-grade coke sulfurous
8 hours of water-bath in acid sodium aqueous solution, then belt leather immerses in 90 DEG C of hot water blanching 4 minutes；By banana peeling, it is cut into 1-2 lis
The banana section of rice immerses in 80mg/L food-grade metabisulfite solution 1 hour, and container used is 5L conical flask, every batch of 4
Kilogram banana；It is beaten in banana section and 100mg/L food-grade metabisulfite solution weight ratio 20:1 ratio, with large size
Experimental beater (maximum volume 5L) is beaten in batches；It digests in batches, Novi letter compound pectinase X, which is added, in banana pulp makes the dense of enzyme
Degree is 180mg/L, 48 DEG C of water enzyme digestion 40 minutes；The turbid juice of gained is separated without pomace, turns 30L ferment tank, is repeated
Operation, until bananas juice reaches 20L in tank.
Alcoholic strength volume ratio is greater than the zymotechnique of 10% Banana Wine: being sieved using having by oneself in microorganism library from North Sea university
The yeast strain BBW-05 for electing opposite high yield isoamyl acetate ferments, and operates without oxygenation, directly inoculation 1.0*
107The yeast of a/mL ferments, and 18 DEG C of fermentation temperature, when alcoholic strength reaches 11% (V/V), fermentation jar temperature is down to 4
DEG C, yeast is arranged from fermentor cone bottom after 8 hours, wine liquid is for distilling.
Banana Wine distillation technique: second distillation is carried out using the primary 304 stainless steel 60L rectifier of bodyguard of Supreme Being.Equipment is installed
(such as Fig. 2), cooling water silicone tube water return pipeline 11 and outlet pipe road 12 respectively with ice water cooling tank 14 and by cooling tower into
Mouth 9 and outlet 10 are connected with cooling tower 8.Double-edged fine-toothed comb 3 is put into stainless steel distiller 2, gauze is above covered.By the fermentation with distillation
The mixed liquor of liquid and fruit juice pours into, and banana pieces are added on double-edged fine-toothed comb.By the clip notch 4 with gasket stainless steel
Distiller 2 is connect with rectifying column 5 and closed clamping.Heater 1, before soon being come out to steam, by cooling circulating water pump
13 open, and adjust vapo(u)rizing temperature, and the mode of control distillate alcohol concentration is taken to control the concentration of wine liquid and the receipts of flavor substance
Collection.The distillation wine liquid of condensation is collected in Spirit receiver 6 through Spirit stainless steel wine outlet duct 7.It distills for the first time: by alcohol
It spends in 12% Banana Wine of volume ratio and adds the banana fruit juice of volume ratio 15%, mixing is poured into distiller.In addition double-edged fine-toothed comb and completing
Gauze, above plus the corresponding banana pieces added fruit wine weight 30%, be cut into 0.5 centimetre or so maturity 5, heating is opened cold
But recirculated water, vapo(u)rizing temperature are controlled at 90-95 DEG C, and cooling distillate is directly collected and (do not pinch foreshot), and distillate wine degree is lower than body
Product 10% stops collecting.Second of distillation: the banana fruit juice mixing of combined single flash liquid addition volume ratio 120% is poured into
In distiller, in addition double-edged fine-toothed comb and complete gauze, above plus merging single flash liquid weight 25%, be cut into 0.5 centimetre or so
Cooling circulating water is opened in the banana pieces of maturity 5, heating, and vapo(u)rizing temperature is controlled at 90-95 DEG C, and distillate volume reaches to be distilled
Liquid product 0.15% when start to collect, distillate wine degree lower than volume ratio 14.7% stop collect.
Compounding process: the fresh bananas juice produced mixes in proportion with second distillation liquid, reaches the alcohol concentration of fruit wine
To volume ratio 22%, 4 DEG C of bright beer tanks for being pumped into carbon dioxide back pressure 0.1MPa stablize 8 hours.
Sterilization method is: the degerming of wine liquid is carried out using the film filtering of nonthermal.Filter process is divided into the pre- mistake of level-one
The whole filtering of filter and two-stage, filtration system are combined and are constituted by a pre-filtering tank and two whole filtering tanks.In pre-filtering tank, into
The pre-filtering of row aperture Φ 14mm, 0.7 μm of deep layer film, can all remove yeast, large particulate matter and part bacterium；Concatenated
The sulfonated polyether sulfone film that 0.65 μm and 0.45 μm aperture is carried out in whole filtering tank filters eventually, completely removes harmful bacteria, reaches wine
Liquid is sterile.
Its canning means: bottle must prior washing and sterilizing, bottle cap ultraviolet disinfection, wine liquid carry out sterile filling, then pass through
Gland, leak detection, labeling, coding, vanning become finished product.
Comparative example 5: other operations are same as Example 2, are only BBW-09 yeast with bacterial strain involved by fermentation process, rather than
BBW-05 used in patent.
Comparative example 6: other operations are same as Example 2, only by " distillate volume reaches to be distilled in second of distillation
Liquid product 0.15% when start to collect ", be changed to that " distillate volume starts to collect when reaching the 1.5% of liquid to be distilled product.
Comparative example 7: other operations are same as Example 2, only by " distillate wine degree is lower than volume ratio in second of distillation
14.9% stops collecting (truncating) ", it is changed to " distillate wine degree stops collecting (truncating) lower than volume ratio 7.9% ".
Embodiment 2 and the flavor index of comparative example 5-7 finished product, physical and chemical index are shown in Table 4；The perfume (or spice) of embodiment 2 and comparative example 5-7
Any of several broadleaf plants flavor typicalness value and flavor characteristics description are shown in Table 5.
The flavor and physical and chemical index of table 4 embodiment 2 and comparative example 5-7 finished product
The banana flavor typicalness value and flavor characteristics language description of 5 embodiment 2 of table and comparative example 5-7:
| Sample | Banana characteristic flavor on basis sense organ typicalness score | Flavor description |
| Embodiment 1 | 8.7 | It is fragrant and sweet strong, banana flavor characteristic remarkable |
| Comparative example 5 | 4.5 | Advanced alcohol taste is strong, no banana flavor feature |
| Comparative example 6 | 6.3 | Wine body is coordinated, and banana flavor feature is unobvious |
| Comparative example 7 | 5.5 | Alcohol smell is obvious, cannot pick out out banana flavor feature |
Interpretation of result: the clarification of 2 finished product wine liquid of embodiment, golden yellow color, banana characteristic flavor on basis is relatively obvious, typicalness score
8.7.5 fermentation process of comparative example involved with bacterial strain is BBW-09 yeast, rather than the high isoamyl acetate, low different that programmed screening comes out
The BBW-05 of pentyl ester, isoamyl ester content is very high in the flavor index of finished wine, causes advanced alcohol taste strong, and no banana flavor is special
Sign, typicalness score 4.5.Comparative example 6 is delayed at the beginning of collecting second of distillate, leads to isoamyl acetate and acetic acid
The content of isopentyl ester declines, and the wine body of finished wine is coordinated, banana flavor feature is unobvious, typicalness score 6.3.Comparative example 7 will
" truncating " time of second distillation delays, cause the character flavor compound content of the Spirit of allotment due to diluting effect under
The ratio of Spirit increases in drop, fruit wine, causes finished product alcohol smell obvious, cannot pick out out banana flavor feature, typical
Property score 5.5.
Embodiment and comparative example brief summary: team of the present invention more than comparative example 1-7 be different from raw material described in patent (at
Ripe degree, concentration), processing mode (fermentation, distillation, mixture) tested, find its isoamyl acetate to fruit wine, acetic acid second
Ester, isoamyl alcohol content be affected, large effect is generated to the cognition of the sense organ of Banana Wine.
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 without departing substantially from claim
And under universal defined by equivalency range, the invention is not limited to the specific details and embodiments shown and described herein.
Claims (10)
1. a kind of obtain mixture or distillation banana fruit juice or minuent mixed out of fermenting based on specific bananas juice preparation process
After masa parasdisiac fruit wine and distillation High-alcohol banana fruit wine, the added fruit juice of distillation fruit wine, fruit distill twice obtains mixed perfume
Any of several broadleaf plants Spirit, then it is mixed in proportion, obtain a kind of system of apparent high alcohol content banana fruit wine of fermentation type banana flavor characteristic
Make method.
2. the production method of high alcohol content banana fruit wine as described in claim 1, which is characterized in that fermentation, distillation and tune
The banana raw material of adapted: 5 grades of maturity, 18-24 ° of Brix of pol, the fragrant bud any of several broadleaf plants (Cavendish) to give off a strong fragrance, this banana are whole
Body is in any of several broadleaf plants Pi Liangrun at yellow, brown spot of gathering, immaculate.
3. the production method of high alcohol content banana fruit wine as claimed in claim 2, which is characterized in that the preparation of bananas juice:
5 grades of maturity of banana of belt leather is immersed into 8 hours of water-bath in 30 DEG C of 100mg/L food-grade metabisulfite solutions, so
It immerses in 90 DEG C of hot water blanching 4 minutes afterwards；Banana is removed the peel, is cut into 1-2 centimetres of banana section, it is burnt sub- to immerse 80mg/L food-grade
Water-bath 1 hour in aqueous sodium persulfate solution；By the ratio of banana section and 100mg/L food-grade metabisulfite solution weight ratio 20:1
Example mixing, is beaten with beater；Banana pulp, which is uniformly added into Novi letter compound pectinase X, makes the concentration 180mg/L of enzyme, 48 DEG C of water
Bath enzymatic hydrolysis 40 minutes；It is separated without pomace, the turbid juice of gained is directly used in fermentation, distillation and allotment.
4. the production method of high alcohol content banana fruit wine as claimed in claim 3, which is characterized in that alcoholic strength volume ratio is small
In the zymotechnique of 4% mixed fruit wine: using the opposite high yield second screened from the own microorganism library of North Sea university
The yeast strain BBW-05 of isoamyl valerate ferments；The best diameter height ratio 1:1.8-2.3 of fermentor, fermenter base have stud,
It can carry out carbon dioxide washing；After bananas juice is transferred to stainless cylinder of steel, operated without oxygenation, with carbon dioxide with 5L/min's
After flow velocity washs bananas juice 3 minutes, yeast-inoculated, inoculum concentration 2.5*10 are carried out7A/mL；Fermentation temperature is controlled at 14-15 DEG C,
Fermentation liquid is introduced refrigerated centrifuge when reaching certain set alcoholic strength of < 4% (V/V) by tracing detection alcoholic strength during fermentation,
6000rpm centrifugation makes yeast and wine liquid separate, terminate fermentation, and wine liquid is transferred to 4 DEG C of the pure mellow wine of carbon dioxide back pressure 0.1MPa
In tank, wine liquid is for deploying.
5. the production method of high alcohol content banana fruit wine as claimed in claim 2, which is characterized in that distillation alcoholic strength body
Zymotechnique of the product than being greater than 10% Banana Wine: the opposite high yield screened from the own microorganism library of North Sea university is used
The yeast strain BBW-05 of isoamyl acetate ferments, inoculum concentration 1.0*107A/mL；The best diameter height of fermentor is than 1:
1.8-2.3 is operated, direct inoculation yeast without oxygenation；Fermentation temperature is controlled at 17-18 DEG C；Alcoholic strength reaches 10% (V/V)
Afterwards, yeast is excluded from fermentor cone bottom after fermentation jar temperature being down to 4 DEG C, 8 hours, wine liquid is for distilling.
6. the production method of high alcohol content banana fruit wine as claimed in claim 5, which is characterized in that distillation technique: first
Secondary distillation: distillation is poured into the banana fruit juice mixing that alcoholic strength volume ratio is greater than addition volume ratio 10-15% in 10% Banana Wine
In device, in addition double-edged fine-toothed comb and completing gauze, fruit wine weight 15-30% is added above, the banana of maturity 5 is cut into 0.5 centimetre of left side
Cooling circulating water is opened in right banana pieces, heating, and vapo(u)rizing temperature is controlled at 90-95 DEG C, cooling distillate is directly collected, to efflux
Wine degree stops collecting lower than volume ratio 10%；Second of distillation: combined first time distillate is added into volume ratio 75-125%
The mixing of banana fruit juice pour into distiller, in addition double-edged fine-toothed comb and complete gauze, add above distillate weight 15-30%, at
The banana of ripe degree 5 is cut into 0.5 centimetre or so banana pieces, heats, and opens cooling circulating water, and vapo(u)rizing temperature is controlled at 90-95 DEG C, distillated
Liquid product starts to collect when reaching the 0.15% of liquid product to be distilled, and distillate wine degree stops when being lower than alcoholic strength volume ratio 15%
It collects.
7. the production method of the high alcohol content banana fruit wine as described in claim 4,6, which is characterized in that Compounding Operation: will
Bananas juice or alcoholic strength volume ratio are mixed less than 4% fruit wine with secondary Banana Wine distillate in proportion, are pumped into carbon dioxide
4 DEG C of bright beer tanks of back pressure 0.1MPa stablize 8 hours.
8. the production method of high alcohol content banana fruit wine as claimed in claim 7, which is characterized in that the film mistake of mixed wine liquid
Filter out bacterium: filter process is divided into the pre-filtering of level-one and the whole filtering of second level, and filtration system is by a pre-filtering tank and two ends
Filtering tank combination is constituted；In pre-filtering tank, the pre-filtering of aperture Φ 14mm, 0.7 μm of deep layer film is carried out, ferment can be all removed
Female, large particulate matter and part bacterium；The sulfonated polyether sulfone in 0.65 μm and 0.45 μm aperture is carried out in concatenated whole filtering tank
Film filters eventually, completely removes harmful bacteria, it is sterile to reach wine liquid.
9. the production method of high alcohol content banana fruit wine as claimed in claim 8, which is characterized in that filling and packaging side
Formula: bottle must prior washing and sterilizing, bottle cap ultraviolet disinfection, wine liquid carry out sterile filling, then through gland, leak detection, labeling, spray
Code, vanning become finished product.
10. the production method of high alcohol content banana fruit wine as claimed in claim 9, which is characterized in that finished product wine liquid: clear
Clearly, golden yellow color, banana characteristic flavor on basis are relatively obvious；It is small that the isoamyl acetate content of wine liquid is greater than 18mg/L, isoamyl alcohol content
In 160mg/L, ethyl acetate are less than 60mg/L, methanol content is less than 220mg/L, alcoholic strength 17-24% (V/V), wine liquid are containing sugar
Measure 50-115g/L.
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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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2019
- 2019-09-04 CN CN201910833030.3A patent/CN110511848A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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