CN109055098A - A kind of masa parasdisiac fruit wine preparation method of Restrain browning - Google Patents
A kind of masa parasdisiac fruit wine preparation method of Restrain browning Download PDFInfo
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- CN109055098A CN109055098A CN201811040604.3A CN201811040604A CN109055098A CN 109055098 A CN109055098 A CN 109055098A CN 201811040604 A CN201811040604 A CN 201811040604A CN 109055098 A CN109055098 A CN 109055098A
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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
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Abstract
The invention discloses a kind of masa parasdisiac fruit wine preparation methods of Restrain browning, belong to brewing technology field.The invention proposes citric acid-ultra high pressure treatment-cysteine combined methods to inhibit banana brown stain, is not adding SO2Under the premise of, fermentation preparation masa parasdisiac fruit wine.Citric acid additive amount 0.1~0.4% (w/w) in banana slurries, ultra high pressure treatment condition (300~500Mpa of pressure, 10~30min of dwell time), low temperature add cysteine (additive amount 20-100mg/L).This method not only can solve the problem of Banana brown stain, it can also prevent the problem of banana effective component is lost in conventional method, it is able to maintain the original local flavor and color of banana, the masa parasdisiac fruit wine of the method production has elegant fruity and strong aroma, has extraordinary development prospect.
Description
Technical field
The present invention relates to brewing fruit wine technical fields, more particularly, to a kind of banana method for preparing medicated wine of Restrain browning.
Background technique
Banana, soft satiny, aromatic flavour is delicious tasty and refreshing, is one of four big fruits, carbohydrate rich in,
Fat, protein, while rich in substances such as multivitamin and minerals, have the function of relax bowel and defecation, strengthen immunity etc., has
There are important nutrition and health value.Banana is transition type fruit simultaneously, is rich in carbohydrate and a variety of enzymes, it is difficult to long-time storage
And transport, exploitation Banana Wine can improve the added value of banana with Shelf-life.Easily occur in banana breakage process brown
Become, becomes the limiting factor of banana processing；Fruit wine brown stain can cause the adverse reactions such as the dimmed, color burn in wine body colour pool, to wine
Color, flavor and taste have an impact, cause the quality of wine and commercial value to be remarkably decreased.Banana brown stain how is inhibited to be out
Send out the important topic of masa parasdisiac fruit wine.
The method for preventing brown stain has, and can effectively inhibit enzymatic browning such as heating to reduce by changing processing conditions method
The activity of polyphenol oxidase；In addition color stabilizer ascorbic acid, SO are added2The methods of can be with Restrain browning.But conventional heating methods
The effective components such as vitamin in banana, amino acid can be destroyed, while new color reaction (Maillard reaction can be generated
Reaction)；Ascorbic acid color during heating can redden, and cause banana products that pale red is presented；Add SO2To human body meeting
Generate very big harm, attention of the safety by more and more consumers.How effective Restrain browning and banana is able to maintain
The flavor of wine becomes Banana Wine and produces the problem faced.
Summary of the invention
In order to solve the above-mentioned technical problem, the invention proposes citric acid-ultra high pressure treatment-low temperature to add cysteine group
Close the method that control technology prevents brown stain.Technical scheme is as follows:
A kind of masa parasdisiac fruit wine preparation method preventing brown stain, comprising the following steps:
(1) fresh, no disease and pests harm banana is selected, removes the peel, is cut into 1cm banana pieces, it is mixed according to 1: 1 (w/w) ratio with water
It closes, the citric acid solution that 0.10~0.4% (w/w) is added is put into crusher, is crushed, defibrination.
(2) the banana slurries for obtaining (1) carry out ultra high pressure treatment, control 300~500Mpa for the treatment of conditions, dwell time
10~30min.
(3) Cys2 0-100mg/L is added, white granulated sugar is added, adjusts total sugar concentration 180-200g/L.
(4) saccharomycete activated is inoculated in above-mentioned culture medium, at 20 DEG C by saccharomycetes to make fermentation with 5% (v/v) inoculum concentration
Fermented and cultured stops fermentation when residual sugar is reduced to 5g/L or less.
(5) wine heel is separated, fermentation type banana wine is obtained.
The invention has the advantages that superhigh pressure technique can kill microorganism and enzymatic activity, this method can not only be solved
Certainly the problem of Banana brown stain, the problem of banana effective component is lost in conventional method can also be prevented, is able to maintain
The masa parasdisiac fruit wine of the original local flavor and color of banana, the method production has elegant fruity and strong aroma, has very
Good development prospect.
Specific embodiment
Below in all embodiments, total reducing sugar uses Fehling Regent titration；Alcohol boiling instrument measures Hawthorn Fruit Wine sample
Alcoholic strength.Other no specified otherwises are all made of knowledge and method commonly used in the art.
Embodiment 1
Fresh, no disease and pests harm banana is selected, is removed the peel, is cut into 1cm banana pieces, is mixed with water according to 1: 1 (w/w) ratio；
The citric acid solution that 0.10% (w/w) is added simultaneously is put into crusher, is crushed, defibrination.Obtained banana slurries are carried out
Ultra high pressure treatment controls treatment conditions 200Mpa, dwell time 30min.Cysteine 100mg/L is added, white granulated sugar is added, is adjusted
Whole total sugar concentration 180g/L.The saccharomycete activated is inoculated in above-mentioned culture medium by saccharomycetes to make fermentation with 5% (v/v) inoculum concentration,
In 20 DEG C of fermented and cultureds, stop fermentation when residual sugar is reduced to 5g/L or less；Wine heel is separated, fermentation type banana wine is obtained.To pass
The addition SO of system2Inhibition enzymatic browning mode is control group, and brown stain degree is 0.22, alcoholic strength 89.7g/L；Experimental group brown stain degree is
0.08, alcoholic strength 92.3g/L.
Embodiment 2
Fresh, no disease and pests harm banana is selected, peeling is cut into 1cm banana pieces, is mixed with water according to 1: 1 (w/w) ratio；Together
When be added 0.30% (w/w) citric acid solution be put into crusher, be crushed, defibrination.Obtained banana slurries are surpassed
HIGH PRESSURE TREATMENT controls treatment conditions 300Mpa, dwell time 10min.Cysteine 80mg/L is added, white granulated sugar, adjustment are added
Total sugar concentration 190g/L.The saccharomycete activated is inoculated in above-mentioned culture medium by saccharomycetes to make fermentation with 5% (v/v) inoculum concentration,
20 DEG C of fermented and cultureds stop fermentation when residual sugar is reduced to 5g/L or less；Wine heel is separated, fermentation type banana wine is obtained.With tradition
Addition SO2Inhibition enzymatic browning mode is control group, and brown stain degree is 0.29, alcoholic strength 94.7g/L；Experimental group brown stain degree is
0.09, alcoholic strength 96.1g/L.
Embodiment 3
Fresh, no disease and pests harm banana is selected, is removed the peel, is cut into 1cm banana pieces, is mixed with water according to 1: 1 (w/w) ratio；
The citric acid solution that 0.40% (w/w) is added simultaneously is put into crusher, is crushed, defibrination.Obtained banana slurries are carried out
Ultra high pressure treatment controls treatment conditions 500Mpa, dwell time 10min.Cys2 0mg/L is added, white granulated sugar is added, is adjusted
Whole total sugar concentration 200g/L.The saccharomycete activated is inoculated in above-mentioned culture medium by saccharomycetes to make fermentation with 5% (v/v) inoculum concentration,
In 20 DEG C of fermented and cultureds, stop fermentation when residual sugar is reduced to 5g/L or less；Wine heel is separated, fermentation type banana wine is obtained.To pass
The addition SO of system2Inhibition enzymatic browning mode is control group, and brown stain degree is 0.31, alcoholic strength 99.7g/L；Experimental group brown stain degree is
0.12, alcoholic strength 100.2g/L.
Embodiment 4
Fresh, no disease and pests harm banana is selected, is removed the peel, is cut into 1cm banana pieces, is mixed with water according to 1: 1 (w/w) ratio；
The citric acid solution that 0.20% (w/w) is added simultaneously is put into crusher, is crushed, defibrination.Obtained banana slurries are carried out
Ultra high pressure treatment controls treatment conditions 300Mpa, dwell time 20min.Cysteine 60mg/L is added, white granulated sugar is added, is adjusted
Whole total sugar concentration 180g/L.The saccharomycete activated is inoculated in above-mentioned culture medium by saccharomycetes to make fermentation with 5% (v/v) inoculum concentration,
In 20 DEG C of fermented and cultureds, stop fermentation when residual sugar is reduced to 5g/L or less；Wine heel is separated, fermentation type banana wine is obtained.To pass
The addition SO of system2Inhibition enzymatic browning mode is control group, and brown stain degree is 0.18, alcoholic strength 92.7g/L；Experimental group brown stain degree is
0.06, alcoholic strength 93.9g/L.
Embodiment 5
Fresh, no disease and pests harm banana is selected, is removed the peel, is cut into 1cm banana pieces, is mixed with water according to 1: 1 (w/w) ratio；
The citric acid solution that 0.20% (w/w) is added simultaneously is put into crusher, is crushed, defibrination.Obtained banana slurries are carried out
Ultra high pressure treatment controls treatment conditions 400Mpa, dwell time 30min.Cysteine 70mg/L is added, white granulated sugar is added, is adjusted
Whole total sugar concentration 200g/L.The saccharomycete activated is inoculated in above-mentioned culture medium by saccharomycetes to make fermentation with 5% (v/v) inoculum concentration,
In 20 DEG C of fermented and cultureds, stop fermentation when residual sugar is reduced to 5g/L or less；Wine heel is separated, fermentation type banana wine is obtained.To pass
The addition SO of system2Inhibition enzymatic browning mode is control group, and brown stain degree is 0.28, alcoholic strength 96.8g/L；Experimental group brown stain degree is
0.1, alcoholic strength 98.7g/L.
Embodiment of the present invention has already been described in detail in the above, and will be apparent to persons skilled in the art can do
Many improvement, all within the spirits and principles of the present invention, any modification, same replacement, improvement for being made etc. should all include
Within the scope of protection of the invention.
Claims (5)
1. a kind of masa parasdisiac fruit wine preparation method of Restrain browning, it is characterised in that the following steps are included:
(1) fresh, disease-free banana is selected, is removed the peel, is cut into 1cm banana pieces, is mixed with water according to 1: 1 (w/w) ratio；Simultaneously
The citric acid solution that 0.10~0.4% (w/w) is added is put into crusher, is crushed, defibrination.
(2) the banana slurries progress ultra high pressure treatment obtained (1), control 300~500Mpa for the treatment of conditions, the dwell time 10~
30min。
(3) Cys2 0-100mg/L is added, white granulated sugar is added, adjusts total sugar concentration 180-200g/L.
(4) saccharomycete activated is inoculated in above-mentioned culture medium with 5% (v/v) inoculum concentration, is fermented at 20 DEG C by saccharomycetes to make fermentation
Culture stops fermentation when residual sugar is reduced to 5g/L or less.
(5) wine heel is separated.
2. according to the method described in claim 1, it is characterized in that the additive amount of citric acid is 0.1~0.4% in step (1)
(w/w)。
3. according to the method described in claim 1, it is characterized in that banana slurries carry out ultra high pressure treatment, processing in step (2)
200~500Mpa of condition, 10~30min of dwell time.
4. according to the method described in claim 1, it is characterized in that low temperature adds Cys2 0-100mg/L in step (3).
5. described in any item methods according to claim 1~5, it is characterised in that other processing are by citric acid-super-pressure
Reason-cysteine combined treatment brewing fruit wine is applicable in this technology.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811040604.3A CN109055098A (en) | 2018-09-07 | 2018-09-07 | A kind of masa parasdisiac fruit wine preparation method of Restrain browning |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811040604.3A CN109055098A (en) | 2018-09-07 | 2018-09-07 | A kind of masa parasdisiac fruit wine preparation method of Restrain browning |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100445628B1 (en) * | 2001-09-13 | 2004-08-21 | 오성근 | The method and apparatus for manufacturing of fruit wine |
| CN103642632A (en) * | 2013-12-04 | 2014-03-19 | 佛山市新战略知识产权文化有限公司 | Preparation method of masa parasdisiac fruit wine |
| CN104232402A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preparation method of banana fruit wine |
| CN105192630A (en) * | 2015-10-28 | 2015-12-30 | 中国农业科学院农产品加工研究所 | Potato staple food special powder and production technology and application thereof |
| CN105238641A (en) * | 2015-11-05 | 2016-01-13 | 广西大学 | Processing method of banana wine and product |
| CN105969597A (en) * | 2016-07-28 | 2016-09-28 | 广西德保新贝侬酒厂有限公司 | Brewing method of banana fruit wine |
| CN106666529A (en) * | 2016-12-27 | 2017-05-17 | 安徽砀山海升果业有限责任公司 | Preparation method of carrot original juice |
| CN106819986A (en) * | 2017-03-31 | 2017-06-13 | 山西省农业科学院农产品加工研究所 | A kind of production method of fresh and crisp jujube piece and date powder |
-
2018
- 2018-09-07 CN CN201811040604.3A patent/CN109055098A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100445628B1 (en) * | 2001-09-13 | 2004-08-21 | 오성근 | The method and apparatus for manufacturing of fruit wine |
| CN103642632A (en) * | 2013-12-04 | 2014-03-19 | 佛山市新战略知识产权文化有限公司 | Preparation method of masa parasdisiac fruit wine |
| CN104232402A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preparation method of banana fruit wine |
| CN105192630A (en) * | 2015-10-28 | 2015-12-30 | 中国农业科学院农产品加工研究所 | Potato staple food special powder and production technology and application thereof |
| CN105238641A (en) * | 2015-11-05 | 2016-01-13 | 广西大学 | Processing method of banana wine and product |
| CN105969597A (en) * | 2016-07-28 | 2016-09-28 | 广西德保新贝侬酒厂有限公司 | Brewing method of banana fruit wine |
| CN106666529A (en) * | 2016-12-27 | 2017-05-17 | 安徽砀山海升果业有限责任公司 | Preparation method of carrot original juice |
| CN106819986A (en) * | 2017-03-31 | 2017-06-13 | 山西省农业科学院农产品加工研究所 | A kind of production method of fresh and crisp jujube piece and date powder |
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