CN110982663A - Banana vinegar and preparation method thereof - Google Patents
Banana vinegar and preparation method thereof Download PDFInfo
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- CN110982663A CN110982663A CN201911354757.XA CN201911354757A CN110982663A CN 110982663 A CN110982663 A CN 110982663A CN 201911354757 A CN201911354757 A CN 201911354757A CN 110982663 A CN110982663 A CN 110982663A
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- banana
- vinegar
- brown sugar
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- water
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- 241000234295 Musa Species 0.000 title claims abstract description 121
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 101
- 239000000052 vinegar Substances 0.000 title claims abstract description 73
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 29
- 230000000996 additive effect Effects 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 18
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 18
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 235000021015 bananas Nutrition 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 11
- 239000000049 pigment Substances 0.000 claims description 11
- 239000004302 potassium sorbate Substances 0.000 claims description 11
- 229940069338 potassium sorbate Drugs 0.000 claims description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims description 11
- 238000004537 pulping Methods 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 230000002401 inhibitory effect Effects 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 7
- 239000003792 electrolyte Substances 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000234615 Musaceae Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- C12J1/08—Addition of flavouring ingredients
-
- 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
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food processing, and aims to disclose banana vinegar which is a mixture consisting of the following components in parts by weight: 15-20% of banana liquid, 6-10% of banana brewed vinegar, 0.1-0.5% of brown sugar, 68-75% of water, 0.19-0.5% of additive and 0.01-0.05% of sodium carboxymethylcellulose, wherein the sum of the components is 100%. The banana vinegar disclosed by the invention can promote digestion and absorption of intestines and stomach, enhance immunity and help balance electrolytes of a human body. The invention also provides a preparation method of the vinegar beverage.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to banana vinegar. The invention also relates to a preparation method of the banana vinegar.
Background
Bananas, the fruit of plants of the genus Musa of the family Musaceae, are widely cultivated in tropical regions. The banana is fragrant in taste and rich in nutrition, and the plants are large-sized herbs. The common vinegar beverage in the market is apple vinegar generally, and the banana has rich nutrition, particularly has high content of potassium element, can balance human electrolyte, and has the function which is not possessed by the existing apple vinegar beverage. However, because the enzyme activity contained in the bananas is very strong and is very easy to oxidize, the bananas are easy to brown in the process of preparing vinegar beverages, and thus the loss of nutrition is caused. Therefore, how to prevent the banana from browning when the banana is used for preparing the vinegar beverage becomes a difficult point for preparing the banana vinegar beverage by greatly retaining the nutritional ingredients.
Disclosure of Invention
The invention aims to provide banana vinegar which can promote gastrointestinal digestion and absorption, enhance immunity and help balance electrolytes of a human body. The invention also provides a preparation method of the vinegar beverage.
The first technical scheme adopted by the invention is as follows:
the banana vinegar is a mixture consisting of the following components in parts by weight: 15-20% of banana liquid, 6-10% of banana brewed vinegar, 0.1-0.5% of brown sugar, 68-75% of water, 0.19-0.5% of additive and 0.01-0.05% of sodium carboxymethylcellulose, wherein the sum of the components is 100%.
Further, the composition is a mixture consisting of the following components in parts by weight: is a mixture consisting of the following components in parts by weight: 20% of banana juice, 8% of banana brewing vinegar, 0.3% of brown sugar, 71.063% of water, 0.05% of sodium carboxymethylcellulose and 0.587% of additives.
Further, the additive comprises the following components in parts by weight: 0.1-0.5 part of citric acid, 0.04-0.08 part of edible essence, 0.005-0.03 part of pigment and 0.04-0.5 part of potassium sorbate.
Further, the additive comprises the following components in parts by weight: 0.28 part of citric acid, 0.063 part of edible essence, 0.014 part of pigment and 0.23 part of potassium sorbate.
The second technical scheme adopted by the invention is as follows:
a preparation method of banana vinegar comprises the following steps:
(1) selecting fresh bananas, peeling and pulping, adding water into the pulped banana pulp, mixing and stirring, and filtering to obtain banana liquid;
(2) selecting fresh bananas, peeling and pulping, adding water into the pulped banana pulp, mixing and stirring, adding white sugar and yeast for fermentation, adding acetic acid bacteria for fermentation after the fermentation into wine, and filtering to obtain banana brewed vinegar;
(3) taking banana juice, banana vinegar, sodium carboxymethylcellulose, an additive and brown sugar according to a certain proportion, melting the brown sugar, adding the banana vinegar, the sodium carboxymethylcellulose, the additive and the melted brown sugar into the banana juice, and uniformly stirring to obtain the banana vinegar solution;
(4) and centrifuging, filtering and homogenizing the banana vinegar liquid, and sterilizing to obtain the banana vinegar.
Compared with the prior art, the invention has the beneficial effects that:
the invention relates to banana vinegar which is a mixture consisting of the following components in parts by weight: 15-20% of banana liquid, 6-10% of banana brewed vinegar, 0.1-0.5% of brown sugar, 68-75% of water, 0.19-0.5% of additive and 0.01-0.05% of sodium carboxymethylcellulose, wherein the sum of the components is 100%. The banana vinegar disclosed by the invention is mainly prepared from bananas, can promote digestion and absorption of intestines and stomach and enhance immunity, and meanwhile, potassium element contained in the bananas can help the balance of electrolytes of a human body.
According to the preparation method of the banana vinegar, the banana vinegar can be prepared by utilizing the raw materials and carrying out corresponding processing treatment, so that the deep processing of bananas is facilitated, and the sale quantity of bananas is increased.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to the following embodiments, but the present invention is not limited thereto.
Example 1
The banana vinegar is a mixture consisting of the following components in parts by weight: 19% of banana juice, 8% of banana brewed vinegar, 0.3% of brown sugar, 72.3% of water, 0.37% of additive and 0.03% of sodium carboxymethylcellulose. Wherein, the additive comprises the following components in parts by weight: 0.1-0.5 part of citric acid, 0.04-0.08 part of edible essence, 0.005-0.03 part of pigment and 0.04-0.5 part of potassium sorbate.
Preferably, the additive consists of the following components in parts by weight: 0.2 part of citric acid, 0.07 part of edible essence, 0.057 part of pigment and 0.043 part of potassium sorbate. The banana vinegar disclosed by the invention is mainly prepared from bananas, so that the nutritional ingredients in the bananas are greatly reserved, the digestion and absorption of intestines and stomach can be promoted, the immunity is enhanced, and meanwhile, the potassium element rich in the bananas can also help the balance of electrolytes of a human body.
A preparation method of banana vinegar comprises the following steps:
(1) selecting fresh bananas, peeling and pulping, adding water into the pulped banana pulp, mixing and stirring, and filtering to obtain banana liquid. Wherein, put peeled banana in can restrain microwave processing apparatus and pulping equipment of fruit vegetables enzymatic browning and pulp, prevent effectively that the banana from taking place the brown stain at the pulping in-process, the proportion of beating banana thick liquid and water mixture is 2: 1.
(2) selecting fresh bananas, peeling and pulping, adding water into the pulped banana pulp, mixing and stirring, adding white sugar and yeast for fermentation, adding acetic acid bacteria for fermentation after the fermentation into wine, and filtering to obtain the banana brewed vinegar.
(3) Taking the banana juice, the banana vinegar, the sodium carboxymethylcellulose, the additive and the brown sugar according to the proportion, melting the brown sugar, adding the banana vinegar, the sodium carboxymethylcellulose, the additive and the melted brown sugar into the banana juice, and uniformly stirring to obtain the banana vinegar. Wherein, when the brown sugar is melted, the brown sugar is firstly put into a colloid mill to be melted and is warmed to 55 ℃ by water. The pressure range of homogenizing the banana vinegar liquid is 60-70 MPa, and the temperature range during sterilization is 95-127 ℃.
(4) And centrifuging, filtering and homogenizing the banana vinegar liquid, and sterilizing to obtain the banana vinegar.
(5) Canning the banana vinegar.
The preparation method of the banana vinegar can be prepared through the processing steps, is beneficial to deep processing of bananas and improves the sales volume of bananas.
Example 2
The banana vinegar is a mixture consisting of the following components in parts by weight: 20% of banana juice, 8% of banana brewing vinegar, 0.3% of brown sugar, 71.063% of water, 0.05% of sodium carboxymethylcellulose and 0.587% of additives. Wherein, the additive comprises the following components in parts by weight: 0.28 part of citric acid, 0.063 part of edible essence, 0.014 part of pigment and 0.23 part of potassium sorbate.
Example 3
The banana vinegar is a mixture consisting of the following components in parts by weight: 15% of banana juice, 10% of banana vinegar, 0.5% of brown sugar, 74% of water, 0.02% of additive and 0.48% of sodium carboxymethylcellulose. Wherein, the additive comprises the following components in parts by weight: 0.1 part of citric acid, 0.04 part of edible essence, 0.019 part of pigment and 0.041 part of potassium sorbate.
The preparation method is the same as that of example 1.
Example 4
The banana vinegar is a mixture consisting of the following components in parts by weight: 20% of banana juice, 10% of banana vinegar, 0.5% of brown sugar, 69% of water, 0.46% of additive and 0.04% of sodium carboxymethylcellulose. Wherein, the additive comprises the following components in parts by weight: 0.27 part of citric acid, 0.05 part of edible essence, 0.02 part of pigment and 0.12 part of potassium sorbate.
The preparation method is the same as that of example 1.
Example 5
The banana vinegar is a mixture consisting of the following components in parts by weight: 20% of banana juice, 9% of banana vinegar, 0.4% of brown sugar, 70.2% of water, 0.38% of additive and 0.02% of sodium carboxymethylcellulose. Wherein, the additive comprises the following components in parts by weight: 0.23 part of citric acid, 0.063 part of edible essence, 0.014 part of pigment and 0.073 part of potassium sorbate.
The preparation method is the same as that of example 1.
Example 6
The banana vinegar is a mixture consisting of the following components in parts by weight: 16% of banana juice, 10% of banana vinegar, 0.4% of brown sugar, 73.16% of water, 0.4% of additive and 0.04% of sodium carboxymethylcellulose. Wherein, the additive comprises the following components in parts by weight: 0.19 part of citric acid, 0.055 part of edible essence, 0.02 part of pigment and 0.135 part of potassium sorbate.
The preparation method is the same as that of example 1.
The above description is only exemplary of the preferred embodiment of the present invention, and any modification, equivalent replacement, and improvement made within the spirit and scope of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The banana vinegar is characterized by being a mixture consisting of the following components in parts by weight: 15-20% of banana liquid, 6-10% of banana brewed vinegar, 0.1-0.5% of brown sugar, 68-75% of water, 0.19-0.5% of additive and 0.01-0.05% of sodium carboxymethylcellulose, wherein the sum of the components is 100%.
2. The banana vinegar according to claim 1, which is a mixture of the following components in parts by weight: 20% of banana juice, 8% of banana brewing vinegar, 0.3% of brown sugar, 71.063% of water, 0.05% of sodium carboxymethylcellulose and 0.587% of additives.
3. The banana vinegar as claimed in claim 1, wherein the additive comprises the following components in parts by weight: 0.1-0.5 part of citric acid, 0.04-0.08 part of edible essence, 0.005-0.03 part of pigment and 0.04-0.5 part of potassium sorbate.
4. The banana vinegar as claimed in claim 3, wherein the additive is composed of the following components in parts by weight: 0.28 part of citric acid, 0.063 part of edible essence, 0.014 part of pigment and 0.23 part of potassium sorbate.
5. The method for preparing banana vinegar according to claim 1 or 2, comprising the steps of:
(1) selecting fresh bananas, peeling and pulping, adding water into the pulped banana pulp, mixing and stirring, and filtering to obtain banana liquid;
(2) selecting fresh bananas, peeling and pulping, adding water into the pulped banana pulp, mixing and stirring, adding white sugar and yeast for fermentation, adding acetic acid bacteria for fermentation after the fermentation into wine, and filtering to obtain banana brewed vinegar;
(3) taking banana juice, banana vinegar, sodium carboxymethylcellulose, an additive and brown sugar according to a certain proportion, melting the brown sugar, adding the banana vinegar, the sodium carboxymethylcellulose, the additive and the melted brown sugar into the banana juice, and uniformly stirring to obtain the banana vinegar solution;
(4) and centrifuging, filtering and homogenizing the banana vinegar liquid, and sterilizing to obtain the banana vinegar.
6. The method for preparing banana vinegar according to claim 8, wherein in the step (1), the peeled bananas are placed in a microwave processing device and a pulping device capable of inhibiting enzymatic browning of fruits and vegetables for pulping, and the mixing ratio of the pulped banana pulp to water is 2: 1.
7. the method for preparing banana vinegar according to claim 8, wherein in the step (3), the brown sugar is melted by placing the brown sugar in a colloid mill and heating the mixture to 55 ℃ with water.
8. The method for preparing banana vinegar according to claim 8, wherein in the step (3), the pressure for homogenizing the banana vinegar is 60 to 70MPa, and the temperature for sterilization is 95 to 127 ℃.
9. The method for preparing banana vinegar according to claim 8, wherein after the step (3), the method further comprises a step (5) of canning the banana vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911354757.XA CN110982663A (en) | 2019-12-25 | 2019-12-25 | Banana vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911354757.XA CN110982663A (en) | 2019-12-25 | 2019-12-25 | Banana vinegar and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN110982663A true CN110982663A (en) | 2020-04-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911354757.XA Pending CN110982663A (en) | 2019-12-25 | 2019-12-25 | Banana vinegar and preparation method thereof |
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| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1491587A (en) * | 2002-10-24 | 2004-04-28 | ����ҽѧԺ | Banana and vinegar drink and preparing method |
| CN106119064A (en) * | 2016-07-27 | 2016-11-16 | 惠州市黑娜尔科技有限公司 | The preparation method of Production of Banana Vinegar |
| CN106987514A (en) * | 2017-05-03 | 2017-07-28 | 天津科技大学 | A kind of rich lactobacteria-containing protect liver fruit vinegar beverage and preparation method thereof |
| CN108865633A (en) * | 2018-07-04 | 2018-11-23 | 广西香蕉谷科技有限公司 | A kind of Production of Banana Vinegar and preparation method thereof |
-
2019
- 2019-12-25 CN CN201911354757.XA patent/CN110982663A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1491587A (en) * | 2002-10-24 | 2004-04-28 | ����ҽѧԺ | Banana and vinegar drink and preparing method |
| CN106119064A (en) * | 2016-07-27 | 2016-11-16 | 惠州市黑娜尔科技有限公司 | The preparation method of Production of Banana Vinegar |
| CN106987514A (en) * | 2017-05-03 | 2017-07-28 | 天津科技大学 | A kind of rich lactobacteria-containing protect liver fruit vinegar beverage and preparation method thereof |
| CN108865633A (en) * | 2018-07-04 | 2018-11-23 | 广西香蕉谷科技有限公司 | A kind of Production of Banana Vinegar and preparation method thereof |
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Application publication date: 20200410 |