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Method for improving banana fruit wine appearance quality stability through membrane filtration

A membrane filtration and stability technology, which is applied in the field of food processing, can solve the problems of unstable appearance and quality of banana fruit wine, achieve good application prospects, improve stability, and avoid the effects of addition and residue problems

Inactive Publication Date: 2012-02-15
杨公明
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Problems solved by technology

[0006] The purpose of the present invention is to overcome the present situation that the appearance quality of banana fruit wine is unstable, provide a method for improving the stability of banana fruit wine appearance quality by using membrane filtration technology, reduce the number of microorganisms in banana fruit wine at the same time, and improve the stability of banana fruit wine appearance quality

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  • Method for improving banana fruit wine appearance quality stability through membrane filtration

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Embodiment Construction

[0016] The present invention takes the banana fruit wine obtained by membrane filtration and fermentation of turbid juice as an example to further describe the present invention in detail, but it is not a limitation of the present invention.

[0017] a. Select green bananas with no disease appearance and no damage to peel, and add 100 mg / L of NaHSO according to banana pulp: color protection solution = 1:1 3 Color protection solution, crushed with a fruit beater;

[0018] b. Add pectinase for enzymolysis, the addition amount is 10000U / L, the enzymolysis temperature is 45°C, and the natural pH enzymolysis is 1.0h;

[0019] c. adjust the composition of the fermentation broth, add white granulated sugar to adjust the total sugar to 20%, add citric acid to adjust the total acid to 0.6%;

[0020] d. Alcoholic fermentation, the fermentation strain is Angel wine active dry yeast, the inoculum volume after activation is 0.5mL / L, the fermentation liquid starts to ferment at 28°C after ...

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Abstract

The invention discloses a method for improving banana fruit wine appearance quality stability through membrane filtration, which has the technical scheme that bananas are peeled, color protecting liquid is added for enzymolysis, fermentation liquid is regulated, the alcohol fermentation is carried out, the wine slag is separated, a ceramic membrane is used for filtration, and wine is bottled and stored. The method has the advantages that the quality of the banana fruit wine is improved, the appearance is clear and transparent, the transmission rate of the wine liquid reaches higher than 95 percent, simultaneously, the loss of the ethanol content and the mineral substance content in the wine liquid is reduced, the number of microbes in the fruit wine is reduced, the biological stability isimproved, the membrane separation has the characteristics of high separation efficiency, lower energy consumption, simple operation and the like, substances of thallus cells, macromolecular protein and the like can be effectively stopped, and the degerming rate reaches higher than 50 percent. Compared with the traditional high-temperature sterilization and chemical clarification method, the method has the advantages that the adverse influence on the flavor and nutrient components of the wine after the high-temperature sterilization can be avoided, in addition, the addition and reside problemsof external chemical substances can be avoided, and good application prospects are realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the stability of the appearance quality of banana fruit wine by using membrane filtration technology. Background technique [0002] Banana is one of the four major fruits in the world. It is a typical high-potassium and low-sodium fruit. It contains a variety of trace elements and vitamins, and also contains a small amount of 5-hydroxytryptamine, norepinephrine and dihydroxyphenylethylamine. Banana pulp has high carbohydrate content, less protein, and extremely low lipid content; it is rich in mineral elements such as potassium and vitamins such as carotene. In addition, bananas also have a variety of medical and health functions. Traditional Chinese medicine believes that bananas are sweet in taste and cold in nature, and have the effects of clearing heat and detoxifying, diuretic, reducing swelling, laxative, and lowering blood pressure. It is suitable fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/07C12G3/02C12R1/865
Inventor 杨公明郭晓明温海祥吕顺刘文清周建坤
Owner 杨公明
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