CN100999706A

CN100999706A - Process of making aromatic vinegar by banana

Info

Publication number: CN100999706A
Application number: CN 200710017211
Authority: CN
Inventors: 刘长海; 杜冰
Original assignee: ZHONGKAI AGRICULTURAL TECHNOLOGY COLLEGE
Current assignee: ZHONGKAI AGRICULTURAL TECHNOLOGY COLLEGE
Priority date: 2007-01-10
Filing date: 2007-01-10
Publication date: 2007-07-18
Anticipated expiration: 2027-01-10
Also published as: CN100519730C

Abstract

The present invention is banana vinegar making process, which includes the steps of: peeling banana, pulping, enzymolysis, separating to eliminate marc, liquid alcohol fermentation, secondary fermentation, regulating alcohol content, acetifying, clarifying and filtering, ageing, packing and sterilizing. The banana vinegar has high aromatic components, and may be further compounded into acetic acid beverage. The banana vinegar contains over 30 kinds of volatile aromatic components, and rich nutritious components, including glucose, fructose, galactose, etc, and has excellent health function and gentler flavor.

Description

A kind of method of utilizing banana to make aromatic vinegar

Technical field

The present invention relates to a kind of making method of aromatic vinegar, specifically is a kind of method that is raw material through special zymotechnique making banana aromatic vinegar with the banana, belongs to food processing field.

Background technology

Banana belongs to fruit tree in many tropical and subtropical countries, but four seasons product really, and in recent years, China's banana production development is swift and violent, and cultivated area reaches 26.5 ten thousand hectares, accounts for 23% of national fruit total cultivated area, and output reaches 6,050,000 tons, and its industry gross output value reaches more than 100 hundred million yuan.But because banana storage tolerance not is difficult to transportation, very easily rotten, it is unsalable to meet prosperous product slightly, loses very seriously, and banana post-harvest loss rate be higher than the average loss rate 25% of China's postharvest fruit and vegetable far away, and developed country only has 5% up to nearly 50% in recent years.Along with the reduction of China and Association of South-east Asian Nations's agricultural tariff, import increases, and production and marketing contradiction will be more sharp-pointed, so the deep process technology of banana has become the task of top priority in banana producing region.Banana is called as happy food, contain mineral substance and various VITAMIN such as rich in protein, lipid, sugar, robust fibre and phosphorus, calcium, iron, potassium, sodium, have multiple physiological function such as relax bowel, vinegar can appetizing, nourishing the liver, nourishing the muscle and tendon, warm blood, sober up, help digestion, the therapeutic method to keep the adverse qi flowing downward exorcises evil spirits and separates all poison.Modern medicine and food expert studies have shown that fruit vinegar is with health role, can eliminate or lessen fatigue; The effect that has the arteriosclerosis of preventing and bring high blood pressure down; Also have the gastrointestinal health effect, acetic acid can stimulate gastric secretion, promotes food digestion, strengthens people's appetite, prevents gastroenteropathy, promotes stomach health.In addition, can also promote that the skin surface cellular metabolism is normal, play beautification function by reducing peroxide lipid material in the human body; To the replenishing of calcium in the bone, play strong bone effect or the like by calcium ion.And the banana aromatic vinegar is top grade in the fruit vinegar, has both had the function of general vinegar, has also kept the multiple nutritional components of banana, is a kind of senior seasonings and protective foods, can be directly used in the dish seasoning, also can be deployed into the acetic acid nourishing drink.At present, the fruit vinegar product on the China market is less, and its making method also mostly adopts liquid fermentation method, and liquid fermentation method making aromatic vinegar is serious to the loss of aroma of former fruit, is that raw material production high-quality fruit vinegar yet there are no report with the banana.

Summary of the invention

The objective of the invention is to disclose a kind of method that adopts the fermentation of reflux liquor legal system to make the banana aromatic vinegar, to overcome liquid fermentation method to the serious defective of former fruit aroma loss.

The present invention completes by following steps:

Banana peeling → making beating → enzymolysis → pomace separation → liquid phase process zymamsis → secondary fermentation of reflux liquor → adjustment wine degree → acetic acidization → clarification filtration → ageing → canning and sterilizing.

The aromatic vinegar that the present invention makes does not need to add any additives again, rely on fermenting process to increase the fragrance of aromatic vinegar fully, show through efficient liquid phase chromatographic analysis, volatile flavor compounds in the banana aromatic vinegar increases effect and is showing very much, and flavour ingredient (total ester content) is more than 2 times of liquid fermentation method product under the equal fermentation condition.

Embodiment

Its concrete making method of the present invention is:

A. banana peeling

A.1 select do not have rot, sophisticated banana is raw material,

A.2 pulp is only used in peeling;

B. making beating

B.1 the proportioning that adds tap water and banana pulp is 1: 2,

B.2 the K that adds 0.15g/Kg pulp ₂S ₂O ₅,

B.3 pull an oar through hollander,

B.4 transfer pulp pH value 4.5-5 with citric acid;

C. enzymolysis

C.1 in pulp, add polygalacturonase and carry out enzymolysis,

C.1.1 the vigor of polygalacturonase is 27000U/g

C.1.2 addition is the 200-220mg/L banana pulp

C.1.3 temperature is 45 ℃-50 ℃

C.1.4 adjust pH 4.5-5,

C.2 hydrolysis 2-3h;

D. pomace separates

D.1 behind the enzymolysis with 120 eye mesh screen filtering separation pomaces, obtain bananas juice,

D.2 add white sugar and adjust pol to 16%;

E. liquid phase process zymamsis

E.1 adjustment is initially fermented with white sugar, and pol is 16%,

E.2 add yeast enlarged culturing liquid, inoculum size is 10% of a bananas juice volume,

E.3 initial pH value 4.5,

E.3.1 culture temperature is 18 ℃-20 ℃

E.3.2 carry out zymamsis three days;

F. secondary fermentation of reflux liquor

F.1 the proportioning of original wine and bananas juice is 1: 4 when returning wine,

F.2 the initial alcoholic strength of fermentation of reflux liquor is 2-3%;

G. adjust the wine degree

G.1 adjusting alcoholic strength is 12-15%V,

G.2 acetic bacteria enlarged culturing,

G.2.1 temperature is 28 ℃-30 ℃

G.2.2 shaking speed 180-200r/min;

H. acetic acidization

H.1 inoculate acetic bacteria,

H.1.1 add 7% nutrient solution

H.1.2 temperature is 28 ℃-30 ℃

H.1.3 agitation as appropriate is ventilated,

H.2 fermentation,

H.2.1 time 3-4 days

H.2.2 make alcohol consumption intact

H.2.3 total acid reaches 8-12%;

I. clarification filtration

I.1 fermented liquid is planted in the supercentrifuge of 3600r/min centrifugal 10min and obtain the finished product of clear, or

I.2 adopt the clarification of diatomite filtration method;

J. ageing

J.1 under the room temperature natural condition, carry out, note lucifuge,

J.2 the time is more than three months;

K. canning and sterilizing

K.1 allocate with the series product standard according to demand after the ageing, canned,

K.2 pasteurization.

The odorous principle of banana is amyl acetate-n, isoamyl isovalerate, olefine aldehydr etc., and during the fermentation because the hydrolysis of enzyme, decomposition effects such as zymic fermentation can be accelerated the release of amyl acetate-n, again because CO in the fermenting process ₂Generation with overflow, also can lose part fragrance, cause fermented product fragrance to weaken, the present invention adopts the fermentation of reflux liquor method can increase fragrance, and little to the size influence of fermented product alcoholic strength, after the fermentation of reflux liquor, the wine aroma of fermented product is denseer, the fragrance of banana vinegar is comparatively obvious, give off a strong fragrance, and wine liquid color does not have considerable change, for faint yellow, transparency is better, the acetic acid fermentation liquid that obtains through allotment, smart filter the banana aromatic vinegar, also can be formulated into the acetic acid drink.The result shows by analysis, contain kind of the volatile fragrant components surplus in the of 30 of having an appointment in this aromatic vinegar, also contain nutritive ingredients such as glucose, fructose, semi-lactosi, oxysuccinic acid and citric acid, also contain the fruit aroma composition of more promotion taste flavor in addition, as Phenylethyl ethanoate, ethyl decylate etc.Along with improving constantly of living standards of the people, nourishing function requirement to food will be more and more higher, the banana aromatic vinegar will be subjected to people's welcome with abundant nutrition, good health care function and graceful local flavor, the consumption of fruit vinegar and acetic acid drink will constantly increase, and market outlook are boundless.

Claims

1. a method of utilizing banana to make aromatic vinegar is characterized in that finishing by the following steps preparation: banana peeling → making beating → enzymolysis → pomace separation → liquid phase process zymamsis → secondary fermentation of reflux liquor → adjustment wine degree → acetic acidization → clarification filtration → ageing → canning and sterilizing.

2. a kind of method of utilizing banana to make aromatic vinegar according to claim 1 is characterized in that implementing by following concrete mode:

2.a banana peeling

Nothing rots, sophisticated banana is raw material 2.a.1 select,

2.a.2 pulp is only used in peeling;

2.b making beating

2.b.1 adding the proportioning of tap water and banana pulp is 1: 2,

2.b.2 add the K of 0.15g/Kg pulp ₂S ₂O ₅,

2.b.3 through the hollander making beating,

2.b.4 transfer pulp pH value 4.5-5 with citric acid;

2.c enzymolysis

Carry out enzymolysis 2.c.1 in pulp, add polygalacturonase,

2.c.1.1 the vigor of polygalacturonase is 27000U/g

2.c.1.2 addition is the 200-220mg/L banana pulp

2.c.1.3 45 ℃-50 ℃ of temperature

2.c.1.4 adjust pH 4.5-5,

2.c.2 hydrolysis 2-3h;

2.d pomace separates

2.d.1 with 120 eye mesh screen filtering separation pomaces, obtain bananas juice behind the enzymolysis,

Adjust pol to 16% 2.d.2 add white sugar;

2.e liquid phase process zymamsis

2.e.1 adjustment is initially fermented with white sugar, pol is 16%,

2.e.2 add yeast enlarged culturing liquid, inoculum size is 10% of a bananas juice volume,

2.e.3 initial pH value 4.5,

2.e.3.1 18 ℃-20 ℃ of culture temperature

2.e.3.2 carried out zymamsis three days;

2.f secondary fermentation of reflux liquor

2.f.1 the proportioning of original wine and bananas juice is 1: 4 when returning wine,

2.f.2 the initial alcoholic strength of fermentation of reflux liquor is 2-3%;

2.g adjust the wine degree

2.g.1 the adjustment alcoholic strength is 12-15%V,

2.g.2 the acetic bacteria enlarged culturing,

2.g.2.1 28 ℃-30 ℃ of temperature

2.g.2.2 shaking speed 180-200r/min;

2.h acetic acidization

2.h.1 the inoculation acetic bacteria,

2.h.1.1 add 7% nutrient solution

2.h.1.2 28 ℃-30 ℃ of temperature

2.h.1.3 agitation as appropriate is ventilated,

2.h.2 fermentation,

2.h.2.1 time 3-4 days

2.h.2.2 make alcohol consumption intact

2.h.2.3 total acid reaches 8-12%;

2.i clarification filtration

2.i.1 fermented liquid is planted the finished product that in the supercentrifuge of 3600r/min centrifugal 10min obtains clear, or

2.i.2 adopt the clarification of diatomite filtration method;

2.j ageing

2.j.1 under the room temperature natural condition, carry out, note lucifuge,

2.j.2 the time is more than three months;

2.k canning and sterilizing

2.k.1 allocate with the series product standard according to demand after the ageing, canned,

2.k.2 pasteurization.