CN104687202B - 一种香蕉发酵饮料的制作方法 - Google Patents
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- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 5
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 206010056325 Faecaloma Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 230000009467 reduction Effects 0.000 description 1
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- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 210000002700 urine Anatomy 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
一种香蕉发酵饮料的制作方法涉及的是一种饮料的制作方法，具体地说是一种香蕉发酵饮料的制作方法。将香蕉去皮后捣成香蕉果泥，加入清水搅拌均匀后过胶体磨得香蕉果汁，将小麦芽粉和香蕉果汁混合，搅拌均匀后进行水解，水解完后过滤得香蕉水解液，将香蕉水解液煮沸、冷却，接入活性干酵母进行发酵，发酵结束后发酵液除去乙醇后得无醇酵母发酵液，无醇酵母发酵液经过过滤、调配、灌装、封口、灭菌即得成品。本发明的香蕉发酵饮料较好地保留了香蕉原有的营养成分，为饮料家族增添了新的品种，经常饮用还能对人的身体有一定的营养保健价值。
Description
技术领域
本发明涉及的是一种饮料的制作方法，具体地说是一种香蕉发酵饮料的制作方法。
背景技术
香蕉是芭蕉科芭蕉属植物，又指其果实，在热带地区广泛栽培食用，香蕉味香、富于营养，终年可收获， 深受人们的喜爱。香蕉含碳水化合物、蛋白质、脂肪、灰分、多种维生素以及磷、钙、钾、镁等多种有益元素，具有多种保健功效。香蕉富含钾和镁，钾能防止血压上升及肌肉痉挛，镁则具有消除疲劳的效果；香蕉含有的泛酸等成分是人体的“开心激素”，能减轻心理压力，解除忧郁；糖尿病患者适量进食香蕉可使尿糖相对降低，对缓解病情也大有益处；香蕉能促进肠胃蠕动，可以辅助治疗便秘；此外，常食香蕉还可以促进生长和发育、增强人体对疾病的抵抗力、维持正常的生殖力和视力、促进食欲、帮助消化、保护神经系统。
发明内容
本发明的目的是提供一种营养丰富、风味独特的香蕉发酵饮料的制作方法。
本发明的目的是这样实现的：
将香蕉去皮后捣成香蕉果泥，加入香蕉果泥6-8倍质量的清水，搅拌均匀后过胶体磨得香蕉果汁。
将小麦芽粉碎得小麦芽粉，按照小麦芽粉和香蕉果汁质量比1:10的比例混合，搅拌均匀，升温到58-65℃，维持4-6小时，然后过滤得香蕉水解液，将香蕉水解液煮沸2分钟后冷却至室温，接入0.1%的活性干酵母，进行厌氧发酵，发酵温度16-20℃，发酵时间8-10天，发酵结束后发酵液经蒸馏除乙醇后过滤得到滤液，滤液加水补足蒸馏掉的等体积的液体后即得无醇酵母发酵液，无醇酵母发酵液经过过滤、调配、灌装、封口、灭菌即得成品。
本发明的香蕉发酵饮料较好地保留了香蕉原有的营养成分，为饮料家族增添了新的品种，经常饮用还能对人的身体有一定的营养保健价值。
具体实施方案
将香蕉去皮后捣成香蕉果泥，加入香蕉果泥7倍质量的清水，搅拌均匀后过胶体磨得香蕉果汁。
将小麦芽粉碎得小麦芽粉，按照小麦芽粉和香蕉果汁质量比1:10的比例混合，搅拌均匀，升温到60℃，维持5小时，然后过滤得香蕉水解液，将香蕉水解液煮沸2分钟后冷却至室温，接入0.1%的活性干酵母，进行厌氧发酵，发酵温度18℃，发酵时间9天，发酵结束后发酵液经蒸馏除乙醇后过滤得到滤液，滤液加水补足蒸馏掉的等体积的液体后即得酵母发酵液，酵母发酵液经过过滤、调配、灌装、封口、灭菌即得成品。
Claims (1)
1.一种香蕉发酵饮料的制作方法，其特征是经过如下加工过程制备而成：
⑴将香蕉去皮后捣成香蕉果泥，加入香蕉果泥6-8倍质量的清水，搅拌均匀后过胶体磨得香蕉果汁；
⑵将小麦芽粉碎得小麦芽粉，按照小麦芽粉和香蕉果汁质量比1:10的比例混合，搅拌均匀，升温到58-65℃，维持4-6小时，然后过滤得香蕉水解液，将香蕉水解液煮沸2分钟后冷却至室温，接入0.1%的活性干酵母，进行厌氧发酵，发酵温度16-20℃，发酵时间8-10天，发酵结束后发酵液经蒸馏除乙醇后过滤得到滤液，滤液加水补足蒸馏掉的等体积的液体后即得无醇酵母发酵液，无醇酵母发酵液经过过滤、调配、灌装、封口、灭菌即得成品。
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| CN108850741A (zh) * | 2016-01-07 | 2018-11-23 | 严建山 | 果蔬汁的制备方法 |
| CN108244627A (zh) * | 2018-01-16 | 2018-07-06 | 广西天昌投资有限公司 | 一种具有润肠功能的香蕉口服液及其制备方法 |
| CN109198334A (zh) * | 2018-09-12 | 2019-01-15 | 通化师范学院 | 一种清热解毒发酵饮料及其制作方法 |
| CN109832623A (zh) * | 2019-04-29 | 2019-06-04 | 臻味之(烟台)食品科技有限公司 | 一种营养发酵食品 |
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|---|---|---|---|---|
| GB1199558A (en) * | 1969-02-10 | 1970-07-22 | Brooke Bond Liebig Ltd | Improvements in or relating to the Production of Non-Alcoholic and Low-Alcoholic Beverages. |
| CN1079988A (zh) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | 无醇果酒及制法 |
| CN102845802A (zh) * | 2012-10-12 | 2013-01-02 | 王京杭 | 一种谷物饮料及其制备工艺 |
| CN103642632A (zh) * | 2013-12-04 | 2014-03-19 | 佛山市新战略知识产权文化有限公司 | 一种香蕉果酒的制备方法 |
| CN103750470A (zh) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | 蓝莓饮料的制作方法 |
| CN103750487A (zh) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | 玫瑰花保健饮料的制作方法 |
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2015
- 2015-04-09 CN CN201510165234.6A patent/CN104687202B/zh active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1199558A (en) * | 1969-02-10 | 1970-07-22 | Brooke Bond Liebig Ltd | Improvements in or relating to the Production of Non-Alcoholic and Low-Alcoholic Beverages. |
| CN1079988A (zh) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | 无醇果酒及制法 |
| CN102845802A (zh) * | 2012-10-12 | 2013-01-02 | 王京杭 | 一种谷物饮料及其制备工艺 |
| CN103642632A (zh) * | 2013-12-04 | 2014-03-19 | 佛山市新战略知识产权文化有限公司 | 一种香蕉果酒的制备方法 |
| CN103750470A (zh) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | 蓝莓饮料的制作方法 |
| CN103750487A (zh) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | 玫瑰花保健饮料的制作方法 |
Non-Patent Citations (1)
| Title |
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| 小麦芽粉的应用对面包品质影响的研究;张剑等;《粮食与饲料工业》;20051220;第8、9、12页 * |
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