CN1322827C - Banana and vinegar drink and preparing method - Google Patents

Abstract

The present invention relates to a drink prepared from natural plants and a preparing method thereof. The drink of the present invention mainly contains 5 to 20 wt% of banana vinegar, 5 to 15 wt% of sweetener and 60 to 85 wt% of water. The preparing method comprises peeling and weighing bananas, adding water, pulping, degelatinizing, regulating sugar degree, adding saccharomycete Ym 2035 and Ym 2011, controlling fermentation temperature and fermentation time, stopping fermentation when alcoholicity reaches 8 to 10 v/v, adding acetic acid fungi Ym 1001, Ym 1002 and Ym 1003, controlling fermentation temperature conditions and fermentation time, adding 1 to 3% of common salt to stop fermentation when acidity reaches more than 5%, filtering, sterilizing to obtain banana vinegar, adding the sweetener and the water and stirring to obtain the banana vinegar drink.

Description

Banana vinegar beverage and preparation method

The present invention relates to a kind of beverage of natural plant material, particularly beverage of manufacturing as raw material with the tunning of natural plants and preparation method thereof.

Chinese patent application CN1072460C (application number: 9511472240) disclose a kind of " natural banana beverage and preparation method thereof ", described banana beverage, produce banana fruit juice by banana pulp, be equipped with stabilizing agent, glucin, pigment and flavouring, its batching forms and percentage by weight is: banana fruit juice: 35-40%6: stabilizing agent: 0.05-0.1%; Ya Siba glucin: 0.05-0.1%; Carrotene: 0.004-0.008%; Licorice extract: 0.15-0.20%; Surplus is a water, and described production method is that the banana of maturation is cleaned, artificial peeling, and pulp promptly places deployed in advance weak acid solution; Pulp is worn into slurry; Instantaneous sterilization, temperature are 80-90 ℃, time 20-30 second; Enzymolysis adopts the complex enzyme for hydrolyzing method, promptly adds enzyme agent matter in three kinds of the pectases, cellulase, amylase, and its consumption is respectively 0.01-0.02%, 0.005-0.008%, 0.005-0.015%, and temperature is 45-50 ℃, and the time is 3-5 hour; Filter; Allotment adds stabilizing agent, natural glucin, natural colouring matter, atural spice element, stirs, and transfers pH value, makes PH=3.5-5; Homogeneous; Filling and capping; High-temperature sterilization adopts the batch (-type) high temperature sterilization, and the time interval between twice is 24-36 hour; Oven dry, packing.

Purpose of the present invention is intended to remedy the blank in banana fruit vinegar beverage market, and a kind of banana vinegar beverage of forming and preparation method thereof of brewageing through microbial fermentation with banana is provided.

Banana vinegar beverage of the present invention mainly is the banana vinegar of 5-20% by percentage by weight, and the crude sweet monosodium glutamate of 5-15% and the water of 60-85% are formed.

Crude sweet monosodium glutamate of the present invention is honey and sucrose, and its percentage by weight is respectively 0.5-3% and 5-15%.

Also can add natural colouring matter, atural spice element, spices or other auxiliary material in the banana vinegar beverage of the present invention.

The preparation method of banana vinegar beverage of the present invention is characterized in that carrying out according to the following steps:

One, the banana peeling is weighed, and presses banana weight and adds 1.3-1.6 water doubly, and making beating is 1-3 minute in beater;

Two, pectase degumming 2-3 hour of adding banana amount of pulp 5-15%, the adjustment pol was 13-15%;

Three, saccharomycete Ym2035 and Ym2011 are mixed, the 4-6% that presses the banana amount of pulp adds, and 25-30 ℃ of fermentation 48-60 hour, the control alcoholic strength stopped fermentation when reaching 8-10v/v%;

Four, the 8-12% that presses the banana amount of pulp add to mix acetic acid bacteria Ym1001, Ym1002 and Ym1003, and 25-30 ℃ of fermentation 16-22 days, when acidity reaches 5% when above, the salt that adds 1-3% stopped fermentation, filters, sterilizes, and promptly gets banana vinegar;

Five, resulting banana vinegar is added sweetener and water in proportion, stir, filter, promptly get the banana vinegar beverage.

Also can add natural colouring matter, atural spice element, spices or other auxiliary material in the above-mentioned steps of the present invention.

The advantage that the present invention had is nutritious, has the good health care effect, and taste is sour-sweet moderate, has kept the natural flavour mountaineous of banana, and is all-ages: and life cycle of the product is short, the output height.

Embodiment:

Get banana, peeling is weighed, press the water that banana weight adds 1.5 times, making beating is 3 minutes in beater, the pectase degumming of adding banana amount of pulp 10% 2.5 hours, adjusting pol is 15%, add saccharomycete Ym2035 and Ym2011 (mixing in 1: 1 ratio) again, addition is pressed 5% of banana amount of pulp and is added fermentation temperature condition: 28 ℃, fermentation time 55 hours, control alcoholic strength stop fermentation when reaching 9v/v.Add acetic acid bacteria Ym1001 then; Ym1002:Ym1003 (mixing in 1: 1: 1 ratio), the use amount of mixing acetic acid bacteria is 11% of a banana amount of pulp, fermentation temperature condition: 28 ℃.Fermentation time 20 days, when acidity reaches 5% when above, the salt that adds 1-3% stops fermentation, obtains banana vinegar.Banana vinegar filters, sterilizes, is in store for.

Banana vinegar, white sugar, honey and water were pressed 15: 10: 1: 74 percentage by weight proportioning, take by weighing in the container, stirring, filtering promptly becomes the banana vinegar beverage, becomes finished product through sterilization packaging.

Claims (1)

1, a kind of banana vinegar beverage, it is characterized in that main is that the banana vinegar of 5-20%, the sweetener of 5-15% and the water of 60-85% are formed by percentage by weight, the preparation method of described banana vinegar and banana vinegar beverage carries out according to the following steps:

One, the banana peeling is weighed, and presses banana weight and adds 1.3-1.6 water doubly, and making beating is 1-3 minute in beater;

Two, pectase degumming 2-3 hour of adding banana amount of pulp 5-15%, the adjustment pol was 13-15%;

Three, saccharomycete Ym2035 and Ym2011 are mixed, the 4-6% that presses the banana amount of pulp adds, and 25-30 ℃ of fermentation 48-60 hour, the control alcoholic strength stopped fermentation when reaching 8-10v/v%;

Four, the 8-12% that presses the banana amount of pulp add to mix acetic acid bacteria Ym1001, Ym1002 and Ym1003, and 25-30 ℃ of fermentation 16-22 days, when acidity reaches 5% when above, the salt that adds 1-3% stopped fermentation, filters, sterilizes, and promptly gets banana vinegar;

Five, resulting banana vinegar is added sweetener and water in proportion, stir, filter, promptly get the banana vinegar beverage.