CN104178409A - Method for preparing banana fruit vinegar - Google Patents
Method for preparing banana fruit vinegar Download PDFInfo
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- CN104178409A CN104178409A CN201410447958.5A CN201410447958A CN104178409A CN 104178409 A CN104178409 A CN 104178409A CN 201410447958 A CN201410447958 A CN 201410447958A CN 104178409 A CN104178409 A CN 104178409A
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a method for preparing banana fruit vinegar and belongs to the technical field of food and beverage processing. The method comprises five steps, namely, pre-treating raw materials, regulating the content of sugar and acidity, inoculating, fermenting and centrifuging and specifically comprises the following steps of peeling ripe bananas, placing the peeled ripe bananas in a 1wt% citric acid solution, soaking for 10-15 minutes, taking out, rinsing the peeled ripe bananas with water to be clean, adding water the amount of which is twice the mass of the fleshes of bananas and pulping to obtain a primary banana pulp; regulating the content of sugar to be 10-15Brix by virtue of adding white granulated sugar into the primary banana pulp and regulating the acidity to maintain the pH value of the primary banana pulp to be 4-5 by virtue of adding citric acid; adding saccharomycetes and acetic acid bacteria which both account for 1-2% of the weight of the primary banana pulp, controlling the fermentation temperature to be 33-38 DEG C, fermenting for 48-60 hours and centrifuging the fermented liquid for 3 minutes under a condition of 3500 revolutions per minute to obtain the banana fruit vinegar. The banana fruit vinegar product prepared by the method disclosed by the invention has the advantages of stable quality, good mouth feeling and flavor and functionality.
Description
Technical field
The present invention relates to a kind of preparation method of fruit vinegar, be specifically related to a kind of preparation method of banana fruit vinegar of nutritious, unique flavor, belong to food-drink processing technique field.
Background technology
Banana (
masa parasdisiac) genus bar Lowiaceae (
musaceae)bar any of several broadleaf plants genus (
musa), be one of Perenniporia martius " four large fruits " (lichee, pineapple, coconut, banana).Banana is per nnial herb, is also the main fruit of Perenniporia martius.Banana quality softness, fresh and sweet fragrance, nutritious, nourishing function is obvious, and yielding ability is good, and producing region is not subject to seasonal effect, can gather in the crops all the year round, so there is very high economic worth, be the most significant fruit product of economic benefit on domestic and international market.Banana is to be only second to paddy rice, wheat, corn the 4th food crop afterwards, is the second large fruit that is only second to citrus, the especially the most large fresh fruit of world's fruit volume of trade.
The delicious fragrance of banana, nutritious, in the fruit of tropical and subtropical region, occupy important position.According to mensuration, it contains abundant sugar, protein, lipid, robust fibre, mineral element (calcium, potassium, iron, phosphorus and sodium etc.) and vitamin A, B, C, E.Banana heat is high, every 100 carbohydrate containing 20g of g pulp institute, protein 1.2 g, fatty 0.6 g; Contain starch and multiple amino acids; In mineral element, potassium content is more, and every 100 g pulp are containing 472 mg.The former dish of every 100mL banana contains glucose 5.62g, fructose 3.54g, sucrose 13.9g.In banana, also contain abundant carotene, nicotinic acid, riboflavin and VitB1, and a small amount of magnesium, copper and sulphur.
The traditional Chinese medical science thinks, banana taste is sweet cold in nature, has effect clearing heat and detoxicating, ease constipation clearing lung-heat, also can diuresis, hypotensive, stimulating intestine and stomach spiral shell moving, can prevent stomach stain sick, contributes to stabilizing blood pressure, is a kind of fruit that has medicine dietotherapy effect concurrently.Japanese scholars research is found, the immunocompetence of several fruit such as contrast banana, apple, watermelon, grape, and result shows that the immune effect of banana is best.This is because banana can improve function of immune system by increasing white cell, also can produce simultaneously and attack abnormal cells material.Result of study draws simultaneously, and the ripening degree of banana is relevant with immunocompetence.In banana, potassium content is high, and preventing hypertension and cardiovascular disorder are had to remarkable effect, the energy that can also supplement motion time, health runs off.Sugar in banana can rapid conversion be the absorbable form of energy of human body.The chemical substance containing in banana can Ci Ji Wei Dot theca cell growth and breeding, stimulates to produce Dot liquid and can protect the coat of the stomach trace face that makes to burst to avoid hydrochloric acid in gastric juice to invade candle, reaches the effect of prevention and treatment.The special acid containing in banana and alkaloid can make people produce positive, excited hormone, and tryptophane and vitamin B6 are for reducing because low pessimism, the agitation etc. producing of mood has good regulating effect.
The more general processing mode of banana mainly comprises: banana fruit juice, jam, banana flour, banana chip, banana can, Production of Banana Vinegar and Banana Wine etc.Fruit vinegar has had nourishing function and the nutritive substance of fruit and vinegar concurrently, is a kind of Novel beverage with health protection effect.In fruit vinegar, contain the needed amino acid of multiple human body and organic acid, can promote body metabolism, regulate histiocytic acid base equilibrium.The existing fruit vinegar range of product of China is all comparatively single, cannot form popular, market-oriented scale, can not produce suitable fruit vinegar product for the human consumer of different ages layer, and brand type is also less.For the researches of Production of Banana Vinegar, patent CN1491587 discloses a kind of Production of Banana Vinegar beverage and preparation method, also needs to add other raw materials, and can not carry out process for processing completely taking fruits and vegetables as raw material.The present invention, taking banana as raw material, is fermented by adding bacterial classification, and the Production of Banana Vinegar product making not only mouthfeel is good, and anti-oxidant activity is high.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of banana fruit vinegar, the constant product quality making, mouthfeel and raciness.
To achieve these goals, the technical solution adopted in the present invention is:
A preparation method for banana fruit vinegar, comprises the steps:
(1) raw materials pretreatment: after ripe banana peeling, protect look, the making beating that adds water, obtains banana raw juice;
(2) adjust saccharic acid: in banana raw juice, add white sugar to regulate pol, add citric acid to regulate acidity;
(3) inoculation: the banana raw juice that mixes up saccharic acid adds the yeast of its weight 1 ~ 2% and 1 ~ 2% acetic bacteria;
(4) fermentation: controlled fermentation condition, 33 ~ 38 DEG C of temperature, fermentation 48 ~ 60h;
(5) centrifugal: by the centrifugal fermented liquid banana fruit vinegar that both obtained;
What step (1) was described protect, and look refers in 1% citric acid solution soaks 10 ~ 15min, pulls out, rinses well with clear water; Described in step (1), add water and refer to the water that adds 2 times of quality of banana meat;
The described pol of step (2) is 10 ~ 15Brix, and acidity is pH value 4 ~ 5;
Described centrifugal of step (5) refers to centrifugal 3 ~ 5min under 3500r/min condition.
The invention has the beneficial effects as follows:
(1) adopt centrifugal mode that fermented liquid supernatant liquid is separated, show that fruit vinegar clarity is high after centrifugal, with throw out good separating effect, and from the requirement of Technology and economic benefit, raw material crushing juice rate is high.
(2) product color and raciness, steady quality, is of high nutritive value.
Embodiment
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
A preparation method for banana fruit vinegar, comprises the steps:
(1) raw materials pretreatment: after the peeling of ripe banana, put into massfraction and be 1% citric acid solution and soak 10min, pull out, rinse well with clear water, add the water of 2 times of quality of banana meat to pull an oar, obtain banana raw juice;
(2) adjust saccharic acid: in banana raw juice, adding white sugar to regulate pol is 10Brix, add citric acid to regulate acidity pH value 5;
(3) inoculation: the banana raw juice that mixes up saccharic acid adds the yeast of its weight 1% and 2% acetic bacteria;
(4) fermentation: controlled fermentation condition, 33 DEG C of temperature, fermentation 60h;
(5) centrifugal: fermented liquid centrifugal 3min under 3500r/min condition is obtained to banana fruit vinegar.
Embodiment 2
A preparation method for banana fruit vinegar, comprises the steps:
(1) raw materials pretreatment: after the peeling of ripe banana, put into massfraction and be 1% citric acid solution and soak 15min, pull out, rinse well with clear water, add the water of 2 times of quality of banana meat to pull an oar, obtain banana raw juice;
(2) adjust saccharic acid: in banana raw juice, adding white sugar to regulate pol is 15Brix, add citric acid to regulate acidity pH value 4;
(3) inoculation: the banana raw juice that mixes up saccharic acid adds the yeast of its weight 2% and 1% acetic bacteria;
(4) fermentation: controlled fermentation condition, 38 DEG C of temperature, fermentation 48h;
(5) centrifugal: fermented liquid centrifugal 5min under 3500r/min condition is obtained to banana fruit vinegar.
Embodiment 3
A preparation method for banana fruit vinegar, comprises the steps:
(1) raw materials pretreatment: after the peeling of ripe banana, put into massfraction and be 1% citric acid solution and soak 12min, pull out, rinse well with clear water, add the water of 2 times of quality of banana meat to pull an oar, obtain banana raw juice;
(2) adjust saccharic acid: in banana raw juice, adding white sugar to regulate pol is 13Brix, add citric acid to regulate acidity pH value 4.5;
(3) inoculation: the banana raw juice that mixes up saccharic acid adds the yeast of its weight 1% and 1.5% acetic bacteria;
(4) fermentation: controlled fermentation condition, 35 DEG C of temperature, fermentation 55h;
(5) centrifugal: fermented liquid centrifugal 4min under 3500r/min condition is obtained to banana fruit vinegar.
Embodiment 4
A preparation method for banana fruit vinegar, comprises the steps:
(1) raw materials pretreatment: after the peeling of ripe banana, put into massfraction and be 1% citric acid solution and soak 10min, pull out, rinse well with clear water, add the water of 2 times of quality of banana meat to pull an oar, obtain banana raw juice;
(2) adjust saccharic acid: in banana raw juice, adding white sugar to regulate pol is 14Brix, add citric acid to regulate acidity pH value 4.6;
(3) inoculation: the banana raw juice that mixes up saccharic acid adds the yeast of its weight 2% and 1.5% acetic bacteria;
(4) fermentation: controlled fermentation condition, 37 DEG C of temperature, fermentation 50h;
(5) centrifugal: fermented liquid centrifugal 5min under 3500r/min condition is obtained to banana fruit vinegar.
Embodiment 5
A preparation method for banana fruit vinegar, comprises the steps:
(1) raw materials pretreatment: after the peeling of ripe banana, put into massfraction and be 1% citric acid solution and soak 15min, pull out, rinse well with clear water, add the water of 2 times of quality of banana meat to pull an oar, obtain banana raw juice;
(2) adjust saccharic acid: in banana raw juice, adding white sugar to regulate pol is 15Brix, add citric acid to regulate acidity pH value 4.5;
(3) inoculation: the banana raw juice that mixes up saccharic acid adds the yeast of its weight 2% and 2% acetic bacteria;
(4) fermentation: controlled fermentation condition, 38 DEG C of temperature, fermentation 50h;
(5) centrifugal: fermented liquid centrifugal 5min under 3500r/min condition is obtained to banana fruit vinegar.
Claims (5)
1. a preparation method for banana fruit vinegar, is characterized in that: comprise the steps:
(1) raw materials pretreatment: after ripe banana peeling, protect look, the making beating that adds water, obtains banana raw juice;
(2) adjust saccharic acid: in banana raw juice, add white sugar to regulate pol, add citric acid to regulate acidity;
(3) inoculation: the banana raw juice that mixes up saccharic acid adds the yeast of its weight 1 ~ 2% and 1 ~ 2% acetic bacteria;
(4) fermentation: controlled fermentation condition, 33 ~ 38 DEG C of temperature, fermentation 48 ~ 60h;
(5) centrifugal: by the centrifugal fermented liquid banana fruit vinegar that both obtained.
2. the preparation method of a kind of Production of Banana Vinegar according to claim 1, is characterized in that: what step (1) was described protect, and look refers in 1% citric acid solution soaks 10 ~ 15min, pulls out, rinses well with clear water.
3. the preparation method of a kind of Production of Banana Vinegar according to claim 1, is characterized in that: what step (1) was described adds water
Refer to the water that adds 2 times of quality of banana meat.
4. the preparation method of a kind of Production of Banana Vinegar according to claim 1, is characterized in that: the described pol of step (2) is 10 ~ 15Brix, and acidity is pH value 4 ~ 5.
5. the preparation method of a kind of Production of Banana Vinegar according to claim 1, is characterized in that: described centrifugal of step (5) refers to centrifugal 3 ~ 5min under 3500r/min condition.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105018328A (en) * | 2015-08-12 | 2015-11-04 | 广西壮族自治区农业科学院农产品加工研究所 | Method for making banana fruit vinegar through corncob immobilized acetobacter |
| CN109161465A (en) * | 2018-09-25 | 2019-01-08 | 镇江市京江醋业有限公司 | A kind of banana-pineapple compound vinegar production technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642664A (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 vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103642664A (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 vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105018328A (en) * | 2015-08-12 | 2015-11-04 | 广西壮族自治区农业科学院农产品加工研究所 | Method for making banana fruit vinegar through corncob immobilized acetobacter |
| CN105018328B (en) * | 2015-08-12 | 2017-12-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria |
| CN109161465A (en) * | 2018-09-25 | 2019-01-08 | 镇江市京江醋业有限公司 | A kind of banana-pineapple compound vinegar production technology |
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Application publication date: 20141203 |