CN106939280A - The preparation method of banana lemon compound fruit vinegar - Google Patents
The preparation method of banana lemon compound fruit vinegar Download PDFInfo
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- CN106939280A CN106939280A CN201710322738.3A CN201710322738A CN106939280A CN 106939280 A CN106939280 A CN 106939280A CN 201710322738 A CN201710322738 A CN 201710322738A CN 106939280 A CN106939280 A CN 106939280A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
A kind of preparation method of banana lemon compound fruit vinegar, using banana, citron fruit as primary raw material, banana, Limon pulp are broken into after pulp in proportion, adjustment sugar content and acid content, and are prepared from after enzymolysis, centrifugation, alcoholic fermentation, acetic fermentation, filtering, sterilization and bottling.Organic acid and multivitamin in Limon pulp are conducive to the nutritional ingredient of abundant fruit vinegar, improve the color and luster and local flavor of fruit vinegar, while also suppressing the enzymatic browning of banana polyphenol using the natural organic acids being rich in Limon pulp.Product color is attractive in appearance, it is sour-sweet it is moderate, drink it is very tasty and refreshing, nutritious, with composite fruit fragrant breeze lattice, additionally aid hypotensive, norcholesterol, relieving fatigue supplements energy, and have the effects such as fat-reducing, beauty, beauty treatment.
Description
Technical field
The present invention relates to fruit vinegar technical field, specifically a kind of preparation method of banana lemon compound fruit vinegar.
Background technology
Banana is that in the world one of " four big fruits ", the sweet glutinous, fragrance of meat is delicious, is widely loved by the people.The battalion of banana
Support abundant, rich in carbohydrate, protein, amino acid, multivitamin and abundant trace elements K etc. in its pulp.Recognize in the traditional Chinese medical science
For, banana is cold in nature, sweet, puckery, nontoxic, have heat-clearing, ease constipation, only polydipsia, promoting blood circulation, replenishing essence marrow, it is antiabortive the effects such as, it is adaptable to control just
Secret, polydipsia, drunk, fever, furuncle swell and ache, hypertension etc..At present, banana is still based on eating raw, and deep processing degree is not high, on
The research of banana processing is mainly grouped as in terms of bananas juice, banaina, banana figs, fruit vinegar, fruit wine.
Limon pulp contains abundant citric acid and vitamin C, there is strong fragranced, and color is good, juice is more.If will
Lemon together carries out fermented soy compound fruit vinegar with banana raw material, is conducive to the nutritional ingredient of abundant Production of Banana Vinegar, improves Production of Banana Vinegar
Color and luster and local flavor, while also using be rich in Limon pulp natural lemon acid suppress Production of Banana Vinegar enzymatic browning.
At present, the relevant report for using banana and lemon to brew banana lemon fruit vinegar for raw material is not yet retrieved.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of banana lemon fruit vinegar, to solve existing perfume (or spice)
Any of several broadleaf plants fruit vinegar mouthfeel is more single, and color and luster is poor, the problem of nutritive value and effect can not meet consumer demand.
The present invention solves above-mentioned technical problem with following technical scheme：
Using banana, citron fruit as primary raw material, banana, Limon pulp are broken into after pulp in proportion, sugar content is adjusted
And acid content, and be prepared from after enzymolysis, centrifugation, alcoholic fermentation, acetic fermentation, filtering, sterilization and bottling.
The preparation method of the banana lemon compound fruit vinegar of the present invention comprises the following steps：
(1) get the raw materials ready：The banana and crust of selecting unputrefied yellow maturity be smooth, without the ripe lemon gone mouldy as main original
Material；Mildew and rot pulp is removed when being removed the peel to banana, avoids banana pulp to contact in one's hands and operating desk in operation as far as possible；Lemon is with pure
Water cuts in half after thoroughly cleaning, and takes out fruit capsule standby；
(2) it is beaten：Banana and Limon pulp after peeling is pressed into (6~9):1 mass ratio be put into beater stirring 1~
3min, blends into pulp；
(3) enzymolysis processing：The banana lemon mixing pulp after allotment is placed in enzymolysis groove after mashing and carries out enzymolysis processing；
Add mass ratio and carry out 2~3h of enzymolysis processing for 0.2~0.4% pectase；
(4) centrifuge：After enzymolysis terminates, juice and pomace are separated by centrifuge；
(5) alcoholic fermentation：After mass ratio is added into the mixing pulp after centrifugation for 0.01~0.03% activation
Active dry yeasr carries out 3~7d of normal temperature band slag fermentation；
(6) acetic fermentation：Alcohol fermentation liquid after centrifugation is pumped into fermentation tank, add mass ratio be 0.05%~
0.2% acetic acid bacteria is aerated fermentation, and fermentation temperature is 28~32 DEG C, and ferment 7~30d；
(7) after acetic fermentation terminates, then filtered, sterilized, bottling is prepared into banana lemon compound fruit vinegar product.
Alcoholic strength during alcoholic fermentation stops alcoholic fermentation when reaching 5~7 °.
The banana lemon compound fruit vinegar of the present invention, using banana, citron fruit as primary raw material, the organic acid in Limon pulp
Be conducive to the nutritional ingredient of abundant fruit vinegar with multivitamin, the color and luster and local flavor of fruit vinegar improved, while also using Lemon fruit
The natural organic acids being rich in meat suppresses the enzymatic browning of banana polyphenol.And the banana lemon compound fruit vinegar color and luster of the present invention is beautiful
See, it is sour-sweet it is moderate, drink it is very tasty and refreshing, nutritious, with composite fruit fragrant breeze lattice, additionally aid hypotensive, norcholesterol,
Relieving fatigue, supplements energy, and have the effects such as fat-reducing, beauty, beauty treatment.
Embodiment
Technical scheme is further described with reference to embodiment.
Embodiment 1
1. get the raw materials ready：The banana and crust of selecting unputrefied yellow maturity be smooth, without the ripe lemon gone mouldy as main original
Material.Mildew and rot pulp is removed when being removed the peel to banana, avoids banana pulp to contact in one's hands and operating desk as far as possible；Lemon is thorough with pure water
Bottom cuts in half after cleaning, and takes fruit capsule standby；
2. mashing：8.6kg banana pulps and 1.4kg Limon pulps are broken into pulp while being put into beater and stirring 3min；
3. enzymolysis processing：The banana lemon after allotment is mixed into pulp after mashing to be placed in enzymolysis groove, 40g pectases are added
Carry out enzymolysis processing 2h；
4. centrifuge：After enzymolysis terminates, juice and pomace are separated by centrifuge；
5. alcoholic fermentation：The French active dry yeast added after to enzymolysis and in the mixing pulp of centrifugation after 3g activation
Sauternes (1#) carries out normal temperature fermentation, band slag fermentation 7d；
6. acetic fermentation：Alcohol fermentation liquid after centrifugation is pumped into fermentation tank, 20g acetic acid bacteria strains, fermentation is added
Temperature is 28 DEG C, and ferment 18d；
After 7. acetic fermentation terminates, then filtered, sterilized, bottling is prepared into banana lemon compound fruit vinegar product.Finally
7.4L original vinegars are obtained, crushing juice rate is 74%.
Embodiment 2
Get the raw materials ready and centrifuge be the same as Example 1.
8.8kg banana pulps and 1.2kg Limon pulps are broken into pulp while being put into beater and stirring 2.5min.
30g pectinase treatments 2h is added during enzymolysis processing.
Alcoholic fermentation：The domestic Angel Yeast added into the pulp after centrifugation after 2g activation carries out normal temperature with slag
Alcoholic fermentation 5d.
Acetic fermentation：15g acetic acid bacterias are added to the alcohol fermentation liquid after centrifugation, fermentation temperature is 30 DEG C, fermentation
10d。
After acetic fermentation terminates, then filtered, sterilized, bottling is prepared into banana lemon compound fruit vinegar product.Final
To 7.0L original vinegars, crushing juice rate is 70%.
Embodiment 3
Get the raw materials ready and centrifuge be the same as Example 1.
Mashing：8.9kg banana pulps and 1.1kg Limon pulps are put into beater and stirs 2min and is broken into pulp.
20g pectinase treatments 2.5h is added during enzymolysis processing；
Alcoholic fermentation：The Denmark after 1g activation is added in banana lemon mixing pulp after enzymolysis and centrifugation
EC118 saccharomyces cerevisiaes carry out alcoholic fermentation 7d of the normal temperature with slag；
Acetic fermentation：Alcohol fermentation liquid after centrifugation is pumped into fermentation tank, 10g acetic acid bacterias, fermentation temperature is added
For 32 DEG C, ferment 20d；
After acetic fermentation terminates, then filtered, sterilized, bottling is prepared into banana lemon compound fruit vinegar product.Final
To 6.6L original vinegars, crushing juice rate is 66%.
Embodiment 4
Get the raw materials ready and centrifuge be the same as Example 1.
Mashing：9kg banana pulps are put into beater with 1kg Limon pulps and stir 2min into pulp；
Enzymolysis processing：30g pectinase treatments 3h is added during processing；
Alcoholic fermentation：The primary bodyguard of domestic Supreme Being after 1.8g activation is added in banana lemon mixing pulp after enzymolysis and separation
Yeast is fermented, normal temperature band slag fermentation 4d；
Acetic fermentation：Zymotic fluid after centrifugation is pumped into fermentation tank, 5g acetic acid bacterias are added, fermentation temperature is 30
DEG C, ferment 30d；
After acetic fermentation terminates, then filtered, sterilized, bottling is prepared into banana lemon compound fruit vinegar product.Final
To 6.4L original vinegars, crushing juice rate is 64%.
Masa parasdisiac fruit wine obtained by the present invention is rated with detecting, its result is as shown in Table 1 to Table 3：
The organoleptic indicator of table 1
| Project | It is required that |
| Color and luster | It is limpid, transparent, in brown color |
| Fragrance | Heavy flavour of vinegar fragrance pleases people, the fruity local flavor with banana lemon |
| Flavour | Sweet and sour taste, aftertaste are long |
| Typicalness | Typicalness is strong, original in style |
The physical and chemical index of table 2
| Project | Index |
| Total acid (with citrometer) | 3.64%~5.64% |
| Soluble saltless solid | 5.0~7.0% |
| Brown stain degree (A420nm) | 0.517~0.578 |
| Light transmittance (T670nm) | 86.77~92.54% |
The microbiological indicator of table 3
Claims (2)
1. a kind of preparation method of banana lemon compound fruit vinegar, using banana, citron fruit as primary raw material, banana, Lemon fruit
Meat is broken into after pulp in proportion, adjustment sugar content and acid content, and through enzymolysis, centrifugation, alcoholic fermentation, acetic fermentation, filter
Clearly, it is prepared from after sterilized and bottling；
It is characterized in that preparation process is：
(1) get the raw materials ready：The banana and crust of selecting unputrefied yellow maturity be smooth, without the ripe lemon gone mouldy as primary raw material；Give
Mildew and rot pulp is removed when banana is removed the peel, avoids banana pulp to contact in one's hands and operating desk in operation as far as possible；Lemon is thorough with pure water
Bottom cuts in half after cleaning, and takes out fruit capsule standby；
(2) it is beaten：Banana and Limon pulp after peeling is pressed 6~9:1 mass ratio is put into 1~3min of stirring in beater,
Blend into pulp；
(3) enzymolysis processing：The banana lemon mixing pulp after allotment is placed in enzymolysis groove after mashing and carries out enzymolysis processing；Add
Mass ratio carries out 2~3h of enzymolysis processing for 0.2~0.4% pectase；
(4) centrifuge：After enzymolysis terminates, juice and pomace are separated by centrifuge；
(5) alcoholic fermentation：It is the activity after 0.01~0.03% activation that mass ratio is added into the mixing pulp after centrifugation
Yeast carries out 3~7d of normal temperature band slag fermentation；
(6) acetic fermentation：Alcohol fermentation liquid after centrifugation is pumped into fermentation tank, add mass ratio be 0.05%~
0.2% acetic acid bacteria is aerated fermentation, and fermentation temperature is 28~32 DEG C, and ferment 7~30d；
(7) after acetic fermentation terminates, then filtered, sterilized, bottling is prepared into banana lemon compound fruit vinegar product.
2. the preparation method of banana lemon compound fruit vinegar as claimed in claim 1, it is characterized in that alcoholic strength during alcoholic fermentation
Stop alcoholic fermentation when reaching 5~7 °.
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| CN201710322738.3A CN106939280A (en) | 2017-05-09 | 2017-05-09 | The preparation method of banana lemon compound fruit vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107760553A (en) * | 2017-12-04 | 2018-03-06 | 爱可道生物科技有限公司 | A kind of globe artichoke compound fruit vinegar and preparation method |
| CN109136000A (en) * | 2018-09-07 | 2019-01-04 | 河南科技学院 | A kind of preparation method of shaddock masa parasdisiac fruit wine |
| CN110734841A (en) * | 2019-10-28 | 2020-01-31 | 广西农业职业技术学院 | Preparation method of banana composite fruit vinegar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647773A (en) * | 2014-11-25 | 2016-06-08 | 广西大学 | Banana-passion fruit compound fruit vinegar and production method thereof |
| CN106085805A (en) * | 2016-08-29 | 2016-11-09 | 河源醋力饮料有限公司 | A kind of preparation method of Production of Banana Vinegar |
-
2017
- 2017-05-09 CN CN201710322738.3A patent/CN106939280A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647773A (en) * | 2014-11-25 | 2016-06-08 | 广西大学 | Banana-passion fruit compound fruit vinegar and production method thereof |
| CN106085805A (en) * | 2016-08-29 | 2016-11-09 | 河源醋力饮料有限公司 | A kind of preparation method of Production of Banana Vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107760553A (en) * | 2017-12-04 | 2018-03-06 | 爱可道生物科技有限公司 | A kind of globe artichoke compound fruit vinegar and preparation method |
| CN109136000A (en) * | 2018-09-07 | 2019-01-04 | 河南科技学院 | A kind of preparation method of shaddock masa parasdisiac fruit wine |
| CN110734841A (en) * | 2019-10-28 | 2020-01-31 | 广西农业职业技术学院 | Preparation method of banana composite fruit vinegar |
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Application publication date: 20170711 |
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