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Production method of banana wine

A production method and technology for banana wine, applied in the field of fruit wine processing, can solve the problem of neglecting the nutritional components of banana peels and medicinal value components, and achieve the effects of being beneficial to health, breaking through production methods, and having a mellow taste.

Inactive Publication Date: 2013-11-27
陈镇
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  • Abstract
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  • Claims
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Problems solved by technology

But, in the technical process of existing production banana wine, basically just used the pulp part of banana as raw material, ignored other nutritional labeling of banana peel and effective medical value component

Method used

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Embodiment Construction

[0013] The preferred embodiment of the invention is this:

[0014] A kind of production method of banana wine, its production technology step is:

[0015] 1. Crushing and refining: peel the ripe bananas, clean them, and put them into the crusher for crushing. Add 0.8% pectinase, 0.10% citric acid, and 0.08% potassium metabisulfate according to the weight percentage of the crushed raw materials. Refining with a colloid mill;

[0016] 2. Fermentation: add 40% pure water to the slurry, add sugar to adjust the sugar content of the pulp to 20Bx; add citric acid to adjust the pH value of the pulp to 3.8; then add 0.02% active dry yeast (using the 718 type active yeast produced in France Dry yeast, activated with 8% white sugar water for 3 hours before adding), control the fermentation temperature at 26°C, and the fermentation time is 180 hours;

[0017] 3. Distillation: filter the fermented slurry to remove slag, distill the filtrate, control the temperature of the wine at the dis...

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Abstract

The invention belongs to the technical field of processing of fruit wine, and particularly relates to a production method of banana wine. The invention provides a method which is different from the conventional banana wine production method for only fermenting banana flesh. According to the production method, banana peel is added to ferment and distill, so that the active pharmaceutical ingredients and the nutritional ingredients of the banana peel are increased; the nutritional ingredients are added into the banana wine, so that the banana wine has richer and fuller fruity, also has a unique pharmacological effect and is more beneficial to the health of people. The production method comprises the following production steps: crushing the banana flesh and the banana peel; grinding into thick liquid; fermenting; distilling; aging in an oak barrel; finally blending and bottling to obtain banana wine finished products. The brewed banana wine has pure, mild, soft and lingering taste, harmonious banana fruity, aged oak smell and rich wine flavor and also has a health care effect.

Description

technical field [0001] The invention belongs to the technical field of fruit wine processing, in particular to a production method of banana wine. Background technique [0002] Fruit wine is made from fruit, after fermentation, distillation, storage, aging , and then blended to achieve the desired color, aroma and taste Alcohol content , so as to brew the wine. Banana brandy is mellow and delicious, rich in aroma, and the amber-like golden color is even more crystal clear. Banana originates in southern my country and is mainly cultivated in Guangxi, Vietnam, Fujian, Taiwan, Guangdong and other places. Banana meat contains protein, fat, sugar, organic acid, crude fiber and various vitamins and minerals, etc., which can inhibit lipid peroxidation and increase the activity of antioxidant enzymes, suggesting that it has a certain anti-aging effect. Banana meat has the functions of improving the body's immune function, inhibiting tumor cells, lowering blood lipids, increasin...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 陈镇
Owner 陈镇
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