CN103783591A - Preparation method of banana vinegar - Google Patents
Preparation method of banana vinegar Download PDFInfo
- Publication number
- CN103783591A CN103783591A CN201410032053.1A CN201410032053A CN103783591A CN 103783591 A CN103783591 A CN 103783591A CN 201410032053 A CN201410032053 A CN 201410032053A CN 103783591 A CN103783591 A CN 103783591A
- Authority
- CN
- China
- Prior art keywords
- banana
- vinegar
- soaking
- preparation
- hot water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 44
- 239000000052 vinegar Substances 0.000 title claims abstract description 44
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000003203 everyday effect Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000005276 aerator Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 abstract description 4
- 239000001301 oxygen Substances 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 2
- 235000021015 bananas Nutrition 0.000 abstract 1
- 238000007865 diluting Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000004020 Oxygenases Human genes 0.000 description 1
- 108090000417 Oxygenases Proteins 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- 235000006386 Polygonum aviculare Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of banana vinegar, which is implemented by soaking banana peels and/or banana pulp for 40-60 days by using raw vinegar, and stirring everyday or adding oxygen 1-3 times by using an oxygen feeding machine during soaking; after soaking is completed, filtering the obtained mixture, and diluting filter liquor by using hot water at the temperature of 70-80 DEG C; and filtering, filling, sterilizing and cooling the obtained product so as to obtain a finished product. According to the invention, banana vinegar is prepared by using a method of soaking banana peels or banana pulp by using raw vinegar, and appropriate stirring or oxygen feeding is performed in the process of soaking, so that the adequate implementation of soaking is ensured; after liquid obtained after soaking is diluted, banana vinegar is prepared, and the prepared banana vinegar is rich in nutrition, and rich in the fresh scent of bananas.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, specifically a kind of preparation method of Production of Banana Vinegar.
Background technology
Vinegar beverage is a kind of emerging health drink, can be divided into assorted fruit vinegar drink, the various fruits vinegar drinks such as ice vinegar drink and orange, lemon, longan, obstinate son, apple, the beauty treatment vinegar of being made up of glutinous rice, the tuber of multiflower knotweed, pearl powder and pollen etc. in addition, beauty's vinegar, highest-ranking imperial concubine's vinegar etc.Vinegar beverage can be by the various vitamins in fruit, and inorganic salts and other trace elements more intactly remain.In fruits vinegar, also contain abundant amino acid, can improve the metabolism of health, prevent fat accumulation, promote body fat to decompose.Thereby vinegar beverage, especially fruit vinegar drink are more and more subject to liking of consumer.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of Production of Banana Vinegar, and the method is simple and easy to control, and the Production of Banana Vinegar making is nutritious, is rich in the fragrant of banana.
For addressing the above problem, the present invention will be by the following technical solutions:
A kind of preparation method of Production of Banana Vinegar, take banana skin and/or banana pulp as raw material, with former vinegar immersion 40～60 days, between soak period, stir or with aerator oxygenase-1～3 time every day, after soaking, filter, filtrate is diluted with the hot water of 70～80 ℃, and then filtration, filling, sterilization and cooling, get product.
In such scheme:
Described hot water is cooled to 70～80 ℃ after preferably first boiling again;
Described sterilization preferably adopts high temperature sterilization method, and the temperature of sterilization is 95～98 ℃, and the time is 15～25 minutes;
The weight ratio of described raw material and former vinegar is preferably 1:1～10;
The weight ratio of described filtrate and hot water is preferably 1:0.1～10.
Beneficial effect of the present invention is:
The method that the present invention adopts former vinegar to soak banana skin or banana pulp is prepared Production of Banana Vinegar, in immersion process, suitably stir or squeeze into oxygen every day, what guaranteed to soak fully carries out, and the liquid after immersion makes Production of Banana Vinegar after dilution, the fragrant that the Production of Banana Vinegar that makes is nutritious, be rich in banana.
The specific embodiment
Be further described with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
The preparation method of Production of Banana Vinegar, after banana is pushed aside, then banana skin and banana pulp are soaked 60 days with former vinegar, the weight ratio of banana and former vinegar is 1:5, and between soak period, stir 3 every day, after soaking, filter, filtrate is with hot water (hot water is cooled to 70 ℃ again after the first boiling) dilution of 70 ℃, and the weight ratio of filtrate and hot water is 1:10, then filters, filling, (temperature is 95 ℃ to high temperature sterilization method, time is 25 minutes), cooling, get product.
Embodiment 2
The preparation method of Production of Banana Vinegar, that the former vinegar of banana pulp is soaked 50 days, the weight ratio of banana pulp and former vinegar is 1:10, between soak period, stir 2 every day, after soaking, filters, and filtrate is diluted with the hot water (hot water is cooled to 75 ℃ again after first boiling) of 75 ℃, the weight ratio of filtrate and hot water is 1:3, then filtration, filling, high temperature sterilization method (temperature is 97 ℃, and the time is 20 minutes), cooling, get product.
Embodiment 3
The preparation method of Production of Banana Vinegar, that the former vinegar of banana skin is soaked 40 days, the weight ratio of banana skin and former vinegar is 1:1, between soak period, use aerator oxygenase 12 every day, after soaking, filters, and filtrate is diluted with the hot water (hot water is cooled to 80 ℃ again after first boiling) of 80 ℃, the weight ratio of filtrate and hot water is 1:0.1, then filtration, filling, high temperature sterilization method (temperature is 97 ℃, and the time is 25 minutes), cooling, get product.
Embodiment 4
The preparation method of Production of Banana Vinegar, after banana is pushed aside, then former vinegar for banana skin and banana pulp is soaked 60 days, the weight ratio of banana and former vinegar is 1:10, and between soak period, every day is with aerator oxygenation 3 times, after soaking, filter, filtrate is with hot water (hot water is cooled to 80 ℃ again after the first boiling) dilution of 80 ℃, and the weight ratio of filtrate and hot water is 1:0.1, then filters, filling, (temperature is 95 ℃ to high temperature sterilization method, time is 15 minutes), cooling, get product.
Claims (5)
1. the preparation method of a Production of Banana Vinegar, it is characterized in that: take banana skin and/or banana pulp as raw material, with former vinegar immersion 40～60 days, between soak period, stir or with aerator oxygenase-1～3 time every day, after soaking, filter, filtrate is diluted with the hot water of 70～80 ℃, and then filtration, filling, sterilization and cooling, get product.
2. preparation method according to claim 1, is characterized in that: described hot water is for being cooled to 70～80 ℃ again after boiling.
3. preparation method according to claim 1, is characterized in that: described sterilization adopts high temperature sterilization method, and the temperature of sterilization is 95～98 ℃, and the time is 15～25 minutes.
4. according to the preparation method described in any one in claim 1～3, it is characterized in that: the weight ratio of described raw material and former vinegar is 1:1～10.
5. preparation method according to claim 4, is characterized in that: the weight ratio of described filtrate and hot water is 1:0.1～10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410032053.1A CN103783591A (en) | 2014-01-23 | 2014-01-23 | Preparation method of banana vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410032053.1A CN103783591A (en) | 2014-01-23 | 2014-01-23 | Preparation method of banana vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783591A true CN103783591A (en) | 2014-05-14 |
Family
ID=50659977
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410032053.1A Pending CN103783591A (en) | 2014-01-23 | 2014-01-23 | Preparation method of banana vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783591A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100814586B1 (en) * | 2007-01-02 | 2008-03-17 | 이영희 | Method for preparing vinerar using banana and apple |
| CN103284082A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana juice from complete banana fruit |
| KR20130130669A (en) * | 2013-11-05 | 2013-12-02 | 배기호 | The natural healthy drink for sleep including an outer skin bananas |
| CN103416813A (en) * | 2013-08-15 | 2013-12-04 | 南京年吉冷冻食品有限公司 | Slimming drink and preparation method thereof |
-
2014
- 2014-01-23 CN CN201410032053.1A patent/CN103783591A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100814586B1 (en) * | 2007-01-02 | 2008-03-17 | 이영희 | Method for preparing vinerar using banana and apple |
| CN103284082A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana juice from complete banana fruit |
| CN103416813A (en) * | 2013-08-15 | 2013-12-04 | 南京年吉冷冻食品有限公司 | Slimming drink and preparation method thereof |
| KR20130130669A (en) * | 2013-11-05 | 2013-12-02 | 배기호 | The natural healthy drink for sleep including an outer skin bananas |
Non-Patent Citations (1)
| Title |
|---|
| 杨绿茵: "<天天吃醋>", 31 May 2012, 浙江科学技术出版社 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140514 |