1, processing flow
Raw material selection-peeling-mincing-mixing-enzymolysis-juice extraction-mixing-fermentation-enzyme clarification-bottling-finished product.
2. Key points of operation
(1) Selection of raw materials
Choose a banana with high plumpness, the peel has turned yellow, the flesh is waxy and soft, and the sweetness is high, but it can't be overcooked or spoiled.
(2) peeling
Peel it by hand.
(3) mincing. Quickly grind the pulp into 2 mm pieces with a meat grinder.
(4) mixing
Add 50% water, 0. 1% vitamin c, 0. 1% citric acid and 3.2% pectinase solution into banana minced meat, and stir well.
(5) enzymolysis
Keep the temperature at 45℃ for 5 hours for enzymolysis.
(6) taking juice
Take the flour juice several times, and finally squeeze it.
(7) mixing. According to the amount of banana juice, add 25% pasteurized honey solution containing 50%, then add 5% yeast (half for Gui-1 yeast, half for fruit wine yeast), adjust sugar to 26%, and adjust acid to 0.3%.
(8) fermentation
Keep the temperature at 30℃ for 4 days, 15 ~ 20℃ for 50 days, and let the yeast ferment.
(9) adding enzyme for clarification.
The supernatant was extracted by siphon method, and the wine can be mixed with the next fermentation.
(10) Add enzyme to clarify again.
Add 1% pectinase solution according to the weight of banana wine, stir evenly, stand for 1 month, and take clear solution.
(1 1) bottling.
Packed in light green glass bottles or other sealed bottles.
3, quality standards
The ethanol content of the product is greater than or equal to 16%, the total sugar is greater than or equal to 12%, the total acid is less than 0.5%, the total ester is greater than 0.4%, and the methanol is less than 0.005%, which has the fragrance of banana honey.