CN105349398A - Preparation method of banana-apple vinegar - Google Patents

Preparation method of banana-apple vinegar Download PDF

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Publication number
CN105349398A
CN105349398A CN201510861504.7A CN201510861504A CN105349398A CN 105349398 A CN105349398 A CN 105349398A CN 201510861504 A CN201510861504 A CN 201510861504A CN 105349398 A CN105349398 A CN 105349398A
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CN
China
Prior art keywords
vinegar
banana
parts
apple vinegar
bananas
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
Application number
CN201510861504.7A
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Chinese (zh)
Inventor
康然
刘翔
李童
孙茜妍
李秀鹏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HENGSHUN VINEGAR INDUSTRY Co Ltd JINGSU
Original Assignee
HENGSHUN VINEGAR INDUSTRY Co Ltd JINGSU
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HENGSHUN VINEGAR INDUSTRY Co Ltd JINGSU filed Critical HENGSHUN VINEGAR INDUSTRY Co Ltd JINGSU
Priority to CN201510861504.7A priority Critical patent/CN105349398A/en
Publication of CN105349398A publication Critical patent/CN105349398A/en
Pending legal-status Critical Current

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/02Vinegar; Preparation or purification thereof from wine
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/08Addition of flavouring ingredients

Abstract

The invention discloses a preparation method of banana-apple vinegar. The banana-apple vinegar is prepared from, by weight, 100 parts of bananas, 200-250 parts of raw apple vinegar, 30-40 parts of brown sugar and 5-10 parts of salt. The preparation method comprises the steps of cleaning the bananas, and slicing the bananas with peels; adding the brown sugar into a sealed pot, then putting the bananas which are cut ready in the sealed pot, and finally adding the raw apple vinegar for immersing the bananas; sealing the pot, and conducting immersion and fermentation for 10-20 days; then adding the salt and honey, and placing all ingredients for 1-2 days in a sealed mode; conducting filtration after sealing is ended, and then adding hot water with the weight 1-5 times that of the ingredients for dilution; conducting filling and sterilization, and obtaining finished products. The preparation method has the advantages that large-scale production is achieved, the output is increased, the sterilization procedure is added, and microorganism safety is controlled; the bananas are fermented sufficiently, and the vinegar is provided with special banana flavor; the banana peels are utilized sufficiently, and raw materials and cost are saved.

Description

A kind of preparation method of sweet apple vinegar
Technical field
The invention belongs to food processing field, particularly relate to a kind of preparation method of sweet apple vinegar.
Background technology
Production of Banana Vinegar derives from Japan, and heat is low, easily absorbs, and has the effect of U.S. face of losing weight.Existing Production of Banana Vinegar mostly is homecraft and makes.Existing Production of Banana Vinegar Making programme: banana peeling segment → put into sealed can → add fruit vinegar → microwave-oven-heating → taking-up to cool → eat every other day.Existing technique existing problems: 1. homecraft makes, and quality is unstable; 2. banana does not fully ferment; 3. in making processes, microbial safety is uncontrollable.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of stdn mass-producing of production; Longer fermentation times, makes banana fully ferment, and utilizes Pericarpium Musae, the preparation method of the sweet apple vinegar of the cost that economizes in raw materials.
For achieving the above object, the present invention is achieved by the following technical solutions.
A kind of sweet apple vinegar, comprises following component: the former vinegar of 100 parts, banana, cider vinegar 200 ~ 250 parts, 30 ~ 40 parts, brown sugar, salt 5 ~ 10 parts by weight.
A preparation method for sweet apple vinegar, is characterized in that, comprises the following steps:
(1) according to formula, each component is weighed, for subsequent use;
(2) cleaned by banana, gross weight is cut into slices;
(3) add brown sugar in sealed can, then put into the banana cut, finally add the former vinegar of cider vinegar and soak;
(4) seal, soaking fermentation 10 ~ 20 days;
(5) with salt, honey after having soaked, 1-2 days has been placed in sealing;
(6) sealing terminates rear filtration, then adds the hot water dilution that weight is 1 ~ 5 times;
(7) filling, sterilizing is finished product.
The former vinegar of cider vinegar, compared with traditional fermentation vinegar, has strong apple fragrant, sour-sweet compatible, clarify bright, there is the nutritive value of traditional vinegar simultaneously, the wine that disappears, beauty treatment, fat-reducing, antifatigue etc., under the condition ensureing nutritive value, local flavor and the outward appearance of product can be improved; Namely brown sugar can improve local flavor and the mouthfeel of product, invigorating the spleen can warm up stomach again, enrich blood and invigorate blood circulation, and increases the health-care effect of product; Salt can stop acetic fermentation, and improves products taste.Honey can increase the sweet taste of product, and products taste is lubricated.
In described (2), the former acetic acid degree of cider vinegar is more than or equal to 4.0g/100mL further.Both ensure that the strong of banana and Apples fragrance, the acidity controlling again product is easy to accept.
In described step (3), every day beats oxygen 1 ~ 3 time further.Acetic bacteria is aerobic bacteria, only has oxygen sufficient, the generation of guarantee acetic acid, normally carrying out of fermentation.
In described step (6), the temperature of hot water is 50 ~ 70 DEG C further.Be conducive to presenting of banana and honey flavour substances.
In described step (7), sterilizing adopts High Temperature Sterilization method further, 80 ~ 95 DEG C, 10 ~ 25min.Remove the microorganism in product, ensure product safety, while extending the quality guaranteed period of product, ensure that the nutritive substance in sweet apple vinegar is not destroyed.
Beneficial effect: compared with prior art, the invention has the advantages that:
1) large-scale production, improves output, increases sterilization process, controls microbial safety;
2) banana fully ferments, with special banana flavor in vinegar;
3) make full use of Pericarpium Musae, economize in raw materials cost.
Embodiment
Below in conjunction with example, the present invention is described in further detail.
Embodiment 1
A kind of sweet apple vinegar, is characterized in that, comprise by weight: the former vinegar of 100 parts, banana, cider vinegar 200 parts, 30 parts, brown sugar, salt 5 parts.Wherein the acidity of the former vinegar of fruit vinegar is more than or equal to 4.0g/100mL, and product standard meets GB18187.
A preparation method for sweet apple vinegar, the method is:
(1) according to formula, each component is weighed, for subsequent use;
(2) the banana cleaning of will pick, gross weight is cut into slices;
(3) add brown sugar in sealed can, then put into the banana cut, finally add the former vinegar of cider vinegar and soak;
(4) seal, soak 10 days, between soak period, every day beats oxygen 3 times;
(5) with salt, honey after having soaked, sealing placement 1 day;
(6) add 50 DEG C of hot water dilutions after having soaked, weight ratio is 1:1;
(7) diluted rear filling sterilizing, sterilizing adopts High Temperature Sterilization method, 80 DEG C, 25min.
Embodiment 2
A kind of sweet apple vinegar, is characterized in that, comprise by weight: the former vinegar of 100 parts, banana, cider vinegar 225 parts, 35 parts, brown sugar, salt 7 parts.Wherein the acidity of the former vinegar of fruit vinegar is more than or equal to 4.0g/100mL, and product standard meets GB18187.
A preparation method for sweet apple vinegar, the method is:
(1) according to formula, each component is weighed, for subsequent use;
(2) the banana cleaning of will pick, gross weight is cut into slices;
(3) add brown sugar in sealed can, then put into the banana cut, finally add the former vinegar of cider vinegar and soak;
(4) seal, soak 15 days, between soak period, every day beats oxygen 2 times;
(5) with salt, honey after having soaked, sealing placement 2 days;
(6) add 60 DEG C of hot water dilutions after having soaked, weight ratio is 1:2.5;
(7) diluted rear filling sterilizing, sterilizing adopts High Temperature Sterilization method, 85 DEG C, 15min.
Embodiment 3
A kind of sweet apple vinegar, is characterized in that, comprise by weight: the former vinegar of 100 parts, banana, cider vinegar 250 parts, 40 parts, brown sugar, salt 10 parts.Wherein the acidity of the former vinegar of fruit vinegar is more than or equal to 4.0g/100mL, and product standard meets GB18187.
A preparation method for sweet apple vinegar, the method is:
(1) according to formula, each component is weighed, for subsequent use;
(2) the banana cleaning of will pick, gross weight is cut into slices;
(3) add brown sugar in sealed can, then put into the banana cut, finally add the former vinegar of cider vinegar and soak;
(4) seal, soak 20 days, between soak period, every day beats oxygen 1 time;
(5) with salt, honey after having soaked, sealing placement 2 days;
(6) add 70 DEG C of hot water dilutions after having soaked, weight ratio is 1:5;
(7) diluted rear filling sterilizing, sterilizing adopts High Temperature Sterilization method, 95 DEG C, 10min.
Detect below by organoleptics property and beneficial effect of the present invention be described in further detail:
1. personnel selection: select 50 experimenters, male 25 people, female 25 people.
2. detection method: carry out sensory evaluation to test group, evaluates according to color and luster, fragrance, flavour, form four aspects; Control group selects the manual Production of Banana Vinegar of home-brew, and evaluation method is identical with test group.
3. evaluation criteria: sensory evaluation scores table is as follows:
The marking situation of comprehensive 50 people, compares, in table 1 three embodiments of test group and control group.
Table 1
Test group embodiment 1,2,3 sensory evaluation score is obviously better than control group, illustrates that the present invention has larger improvement to traditional family manufacture method, has good promotional value.
For above embodiment, detect total acid wherein, fixed acid, soluble solid, detection method is according to standard GB/T 18187-2000, and detected result is as shown in table 2:
Table 2
The present invention is illustrated according to above-described embodiment, should be appreciated that above-described embodiment does not limit the present invention in any form, and all employings are equal to replacement or the technical scheme that obtains of equivalent transformation mode, all drop within protection scope of the present invention.

Claims (6)

1. a sweet apple vinegar, is characterized in that, comprises following component by weight: the former vinegar of 100 parts, banana, cider vinegar 200 ~ 250 parts, 30 ~ 40 parts, brown sugar, salt 5 ~ 10 parts.
2. the preparation method of a kind of sweet apple vinegar according to claim 1, is characterized in that, comprise the following steps:
(1) according to formula, each component is weighed, for subsequent use;
(2) cleaned by banana, gross weight is cut into slices;
(3) add brown sugar in sealed can, then put into the banana cut, finally add the former vinegar of cider vinegar and soak;
(4) seal, soaking fermentation 10 ~ 20 days;
(5) with salt, honey after having soaked, 1-2 days has been placed in sealing;
(6) sealing terminates rear filtration, then adds the hot water dilution that weight is 1 ~ 5 times;
(7) filling, sterilizing is finished product.
3. the preparation method of a kind of sweet apple vinegar according to claim 2, is characterized in that, in described (3), the former acetic acid degree of cider vinegar is more than or equal to 4.0g/100mL.
4. the preparation method of a kind of sweet apple vinegar according to claim 2, is characterized in that, in described step (3), every day beats oxygen 1 ~ 3 time.
5. the preparation method of a kind of sweet apple vinegar according to claim 2, is characterized in that, in described step (6), the temperature of hot water is 50 ~ 70 DEG C.
6. the preparation method of a kind of sweet apple vinegar according to claim 2, is characterized in that, in described step (7), sterilizing adopts High Temperature Sterilization method, 80 ~ 95 DEG C, 10 ~ 25min.
CN201510861504.7A 2015-12-01 2015-12-01 Preparation method of banana-apple vinegar Pending CN105349398A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510861504.7A CN105349398A (en) 2015-12-01 2015-12-01 Preparation method of banana-apple vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510861504.7A CN105349398A (en) 2015-12-01 2015-12-01 Preparation method of banana-apple vinegar

Publications (1)

Publication Number Publication Date
CN105349398A true CN105349398A (en) 2016-02-24

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Country Status (1)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1491587A (en) * 2002-10-24 2004-04-28 昆明医学院 Banana and vinegar drink and preparing method
KR101346763B1 (en) * 2012-06-22 2013-12-31 오맹심 Banana vinegar and its manufacturig method
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1491587A (en) * 2002-10-24 2004-04-28 昆明医学院 Banana and vinegar drink and preparing method
KR101346763B1 (en) * 2012-06-22 2013-12-31 오맹심 Banana vinegar and its manufacturig method
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

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
采薇: "《自制天然果汁果酱果醋》", 31 August 2014 *

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Application publication date: 20160224

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