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Method for brewing hawthorn-banana-honey wine

A technology of banana honey wine and hawthorn, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., to achieve the effects of avoiding browning, increasing fermentation performance, and shortening fermentation time

Active Publication Date: 2014-05-07
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because bananas are cold in nature, people with weak constitutions should not eat them.

Method used

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  • Method for brewing hawthorn-banana-honey wine
  • Method for brewing hawthorn-banana-honey wine
  • Method for brewing hawthorn-banana-honey wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In this embodiment, the ratio of hawthorn:banana:honey:water is 1:10:6:10 (m / m).

[0025] 1. Mix 6 parts of first-grade Sophora japonica nectar with 10 parts of sterile water to obtain an aqueous honey solution.

[0026] 2. Before the hawthorn is crushed, wash it with water, dry it, and crush it to a size of 0.5-1 cm. Mix 1 portion of hawthorn with the honey aqueous solution obtained in step 2) and soak for 12 hours.

[0027] 3. Beat the banana, mix the banana pulp with the hawthorn honey aqueous solution obtained in step 3) evenly.

[0028] 4. Inoculate the fruit wine yeast D576 culture solution in the hawthorn banana honey aqueous solution, and the concentration of yeast cells in the solution after inoculation should not be lower than 2×10 6 cell / mL, carry out alcoholic fermentation, ferment at 20-22°C for 5-7 days, press the hawthorn and banana residue floating on the surface into the fermentation liquid every day, and stir evenly.

[0029] 5. Separating the lees, ...

Embodiment 2

[0032] In this embodiment, the ratio of hawthorn:banana:honey:water is 1.5:10:6:10 (m / m).

[0033] 1. Mix 6 parts of first-grade Sophora japonica nectar with 10 parts of sterile water to obtain an aqueous honey solution.

[0034] 2. Before the hawthorn is crushed, wash it with water, dry it, and crush it to a size of 0.5-1 cm. Mix 1.5 parts of hawthorn with the honey aqueous solution obtained in step 2), and soak for 12 hours.

[0035] 3. Banana pulping, mixing banana pulp with the hawthorn honey aqueous solution described in step 3).

[0036] 4. The culture solution inoculated with fruit wine yeast D576 is used for alcohol fermentation in the aqueous solution of hawthorn, banana and honey, and the concentration of yeast cells in the solution after inoculation is not less than 2×10 6 cell / mL, ferment at 20-22°C for 5-7 days, press the hawthorn and banana pomace floating on the surface into the fermentation liquid every day, and stir evenly.

[0037] 5. Separating the lees, a...

Embodiment 3

[0040] In this embodiment, the ratio of hawthorn:banana:honey:water is 2:10:6:10 (m / m).

[0041] 1. Mix 6 parts of first-grade Sophora japonica nectar with 10 parts of sterile water to obtain an aqueous honey solution.

[0042] 2. Before the hawthorn is broken, wash it with water, dry it, and crush it to a size of 0.5-1 cm. Mix 2 parts of hawthorn with the honey aqueous solution obtained in step 2), and soak for 12 hours.

[0043] 3. Banana pulping, mixing banana pulp with the hawthorn honey aqueous solution obtained in step 3).

[0044] 4. Inoculate the fruit wine yeast D576 culture solution in the hawthorn banana honey aqueous solution for alcoholic fermentation, and the concentration of yeast cells in the solution after inoculation should not be lower than 2×10 6 cell / mL, ferment at 20-22°C for 5-7 days, press the hawthorn and banana pomace floating on the surface into the fermentation liquid every day, and stir evenly.

[0045] 5. Separating the lees, and further ferment...

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Abstract

The invention relates to a method for brewing hawthorn-banana-honey wine. According to the method for brewing the hawthorn-banana-honey wine, the hawthorn and the banana serve as raw materials; honey and sterile water are added to prepare a solution with hawthorn, banana and honey; then a fruit wine yeast culture solution is inoculated to prepare and obtain the hawthorn-banana-honey wine. According to the method, a high-quality apple juice is used for preparing a yeast culture solution of the hawthorn-banana-honey wine; the yeast is high in activity and short in fermentation period; howthorn pectin, which is dissolved out, is reduced; browning of the banana pulp is avoided; meanwhile, the honey is used in the raw material firstly for replacing white granulated sugar in mixed fermentation with the banana and the hawthorn, so that pantothenic acid and VB 1 (vitamin B1) in the honey can be used for culturing the yeast, thus the fermentation performance of the yeast is improved, the fermentation speed of ethyl alcohol is improved and the fermentation time is shortened. According to the method for brewing the hawthorn-banana-honey wine, a mixed fermentation ratio of hawthorn, banana, honey and water is firstly defined as (1-2.5):10:6:10 (m / m), so that the characteristics of hawthorn wind of high content of organic acid and strong acid taste are complementary with the disadvantages of banana wine of low content of organic acid and high content of volatile acid.

Description

(1) Technical field [0001] The invention relates to a method for brewing hawthorn banana honey wine, which aims at researching a new type of fruit wine product and belongs to the technical field of food processing. (2) Background technology [0002] Hawthorn, also known as Shanlihong, can be eaten fresh or made into jam and jelly; it can be used as medicine after drying. It is a unique tree species with both medicine and fruit in China. Modern studies have shown that hawthorn fruit contains maslinic acid, tartaric acid, citric acid, malic acid and a variety of vitamins, as well as flavonoids, lactones, sugars, proteins, fats, calcium, phosphorus, iron and other minerals. Appetizing and digestion, improving heart vitality, preventing cardiovascular disease and arteriosclerosis, anti-aging, anti-cancer and other effects. [0003] Banana, sweet and cold in taste, rich in starch, contains a variety of trace elements and vitamins, and the pulp has high nutritional value. Banana...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 杜金华李杰张斌隋佳霖
Owner SHANDONG AGRICULTURAL UNIVERSITY
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