CN105018328B - A kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria - Google Patents
A kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria Download PDFInfo
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- CN105018328B CN105018328B CN201510492742.5A CN201510492742A CN105018328B CN 105018328 B CN105018328 B CN 105018328B CN 201510492742 A CN201510492742 A CN 201510492742A CN 105018328 B CN105018328 B CN 105018328B
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Abstract
The invention belongs to food processing field, specifically provides a kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria, comprises the following steps：A, prepared by full banana fruits slurry；B, the preparation of Banana Wine；C, corn core immobilized acetic acid bacteria fermentation.The present invention makes full use of banana resource to carry out deep processing, employs the whole fruit of banana（Banana pulp and pericarp）As raw material, the fruit vinegar clean taste prepared；Fermented by the use of corncob as carrier immobilized acetic acid bacteria, and used special cage body to load corn core carrier, there is the beneficial effect that fermentation is more abundant, fermentation time is short, and effectively save the nutritional ingredient of banana pulp and Banana peel.
Description
Technical field
The invention belongs to food processing field, and in particular to one kind brewages full banana fruits using corn core immobilized acetic acid bacteria
The method of vinegar.
Background technology
Banana, Gu claim banana.Its meat is soft glutinous, sweet and dilitious.Its nutrition is very abundant, has in banana pulp containing albumen
Matter, fat, carbohydrate, crude fibre, calcium, phosphorus, iron etc., also containing carrotene, thiamine, nicotinic acid, vitamin C, vitamin
E and abundant trace elements K etc..
The accessory products stem of banana, handle, flower, root, pericarp etc. also have certain nutritive value.But these accessory products, often
Often it is dropped, is rarely used in food processing.Banana skin is important auxiliary product, at present, seldom in terms of banana skin processing
Research.In banana food processing process, substantial amounts of banana skin is dropped, and causes the waste of nutritive value.
The content of the invention
, can profit present invention aims at a kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria is provided
Full banana fruits vinegar is brewageed with the whole fruit of banana (banana pulp and pericarp), prepares the fruit vinegar product with multi-nutrition value.
A kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria, is comprised the following steps：
A, the preparation of full banana fruits slurries：The whole fruit of ripe banana is taken, the water of 2-8 times of fruit weight is added after being cleaned with clear water
Mashing, is heated to 30-40 DEG C, disposably adds pectase, cellulase, amylase and carries out enzymolysis 2-6h, flesh puree is made
Liquid；
B, the preparation of Banana Wine：Take white granulated sugar with water by weight 1:3-5 is mixed and added into citric acid stirring, is heated to 90
DEG C insulation 120min after be made liquid glucose, liquid glucose and fruit wine active dry yeast are added to the full banana fruits slurries obtained by step a
In, filtered after cooling the temperature to 20 DEG C of fermentation 2-4d, the Banana Wine of alcoholic strength 4-10 degree is made；
C, corn core immobilized acetic acid bacteria fermentation：Corncob is cleaned, and is sterilized under 0.1-0.15MPa 15-20 minutes, drying
Afterwards, the dry acetic acid bacteria of activity is sprinkled in corncob periphery, is placed in solid core cage, then solid core cage is placed in fermentation tank, by Banana Wine
In from fermentation tank top spray to solid core cage, ooze it and drip to corn wicking surface, temperature control is in 32 DEG C of fermentation 24-48h, filtering
Full banana fruits vinegar is made afterwards.
Preferably, in the step b, enzyme addition is 0.01-0.1%, the enzymolysis time 2-6h of magma weight, is digested
30-35 DEG C of temperature.
Preferably, the enzyme is pectase, amylase, cellulase mixed enzyme, and its mass ratio is 3-5:1-2:1-2.
Preferably, in the step b, white granulated sugar dosage is the 8-18% of mixed serum weight, and the amount for adding citric acid is
The 0.1-0.5% of mixed serum weight.
Preferably, in the step b, it is filtered into and is first filtered using filter press, then filtered through diatomite.
Preferably, in the step c, it is filtered into doughnut membrane filtration.
Preferably, in the step c, the dry acetic acid bacteria dosage of activity is the 0.05%-0.1% of corncob weight.
Preferably, in the step c, Gu core cage reserves 20-30cm spaces with Banana Wine liquid level.
Preferably, in the step c, spray is sprayed using batch (-type), and per 30-60min by banana wine liquid interval from hair
Circulated sprinkling is to consolidating in core cage at the top of fermentation tank.
Preferably, in the step c, the solid core cage uses stainless steel, and its top uses the cage body freely opened and closed,
Its top, bottom and side wall are equipped with the permeability hole being equally spaced, and the aperture of the permeability hole is 0.2-1mm.
Beneficial effects of the present invention：
1. raw material is used as using the whole fruit of banana (banana pulp and pericarp), the fruit vinegar clean taste prepared, suitable population
It is wider；
2. being fermented by the use of corncob as carrier immobilized acetic acid bacteria, there is the beneficial effect for shortening fermentation time；
3. having used special cage body to load corn core carrier, make fermentation more abundant；
4th, the nutritional ingredient of banana pulp and Banana peel is effectively saved, makes full use of banana resource to carry out deep processing.
Embodiment
The preferably embodiment of the present invention is described in further detail below：
Embodiment 1
The whole fruit of ripe banana is taken, the water mashing of 5 times of fruit weight is added after being cleaned with clear water, 35 DEG C is heated to, adds slurry
Pectase of the liquid weight than 0.05%, cellulase, amylase (mass ratio 5:2:1) enzymolysis 3h is carried out, it is former that pulp is made
Slurries.
Take white granulated sugar (the 15% of banana crown rots liquid weight) with water by weight 1:3 are mixed and added into weight than 0.05%
Citric acid stirs, and liquid glucose is made after being heated to 90 DEG C of insulation 120min, by the fruit wine activity of liquid glucose and slurry weight than 0.02%
Dry ferment is added in full banana fruits slurries, is filtered after cooling the temperature to 20 DEG C of fermentation 3d, it is complete that the banana that alcoholic strength is 9 degree is made
Fruit wine；
Corncob is cleaned, and is sterilized 15 minutes under 0.1MPa, and after drying, weight is sprinkled than 0.05% in corncob periphery
The dry acetic acid bacteria of activity, is placed in solid core cage, then solid core cage is placed in fermentation tank, by Banana Wine from fermentation tank top spray to admittedly
In core cage, ooze it and drip to corn wicking surface, it is complete that banana is made after 32 DEG C of fermentation 24h, doughnut membrane filtration in temperature control
Fruit vinegar.
Embodiment 2
The whole fruit of ripe banana is taken, the water mashing of 5 times of fruit weight is added after being cleaned with clear water, 35 DEG C is heated to, adds slurry
Pectase of the liquid weight than 0.08%, cellulase and amylase (mass ratio 4:2:2) enzymolysis 3h is carried out, it is former that pulp is made
Slurries.
Take white granulated sugar (the 12% of banana crown rots liquid weight) with water by weight 1:3 are mixed and added into weight than 0.05%
Citric acid stirs, and liquid glucose is made after being heated to 90 DEG C of insulation 120min, by the fruit wine activity of liquid glucose and slurry weight than 0.02%
Dry ferment is added in full banana fruits slurries, is filtered after cooling the temperature to 20 DEG C of fermentation 4d, it is complete that the banana that alcoholic strength is 8 degree is made
Fruit wine；
Corncob is cleaned, and is sterilized 20 minutes under 0.15MPa, and activity of the weight than 0.08% is sprinkled in corncob periphery and is done
Acetic acid bacteria, it is placed in solid core cage, then solid core cage is placed in fermentation tank, by Banana Wine from fermentation tank top spray to solid core cage
It is interior, ooze it and drip to corn wicking surface, full banana fruits vinegar is made after 32 DEG C of fermentation 24h, doughnut membrane filtration in temperature control.
Embodiment 3
The whole fruit of ripe banana is taken, the water mashing of 5 times of fruit weight is added after being cleaned with clear water, 35 DEG C is heated to, adds slurry
Pectase of the liquid weight than 0.1%, cellulase, amylase (mass ratio 3:1:1) enzymolysis 3h is carried out, flesh puree is made
Liquid.
Take white granulated sugar (the 16% of banana crown rots liquid weight) with water by weight 1:3 are mixed and added into weight than 0.05%
Citric acid stirs, and liquid glucose is made after being heated to 90 DEG C of insulation 120min, by the fruit wine activity of liquid glucose and slurry weight than 0.05%
Dry ferment is added in full banana fruits slurries, is filtered after cooling the temperature to 20 DEG C of fermentation 4d, the banana that alcoholic strength is 9.5 degree is made
Full fruit wine；
Corncob is cleaned, and is sterilized 15 minutes under 0.15MPa, and after drying, weight is sprinkled than 0.1% in corncob periphery
The dry acetic acid bacteria of activity, is placed in solid core cage, then solid core cage is placed in fermentation tank, by Banana Wine from fermentation tank top spray to admittedly
In core cage, ooze it and drip to corn wicking surface, it is complete that banana is made after 32 DEG C of fermentation 36h, doughnut membrane filtration in temperature control
Fruit vinegar.
Embodiment 1,2,3 meets table 1 and required：
The full banana fruits vinegar quality index of table 1
Control group 1
Using banana pulp as raw material, and masa parasdisiac fruit vinegar is carried out using traditional handicraft and brewageed, concretely comprised the following steps：
A, it is beaten：After banana peeling, pulp water blancing 10min, beater mashing are taken；
B, alcoholic fermentation：After addition white granulated sugar progress acid adjustment tune sugar is 15% to initial banana slurries pol, by slurries weight
0.02% inoculation yeast bacterium of amount carries out alcoholic fermentation, 28 DEG C of fermentation temperature, fermentation time 3d, then filters；
C, acetic fermentation：Acetic acid bacteria is directly inoculated into wine liquid by the 0.05% of wine liquid weight, in 32 DEG C of fermentation temperature
Degree fermentation 15d, is filtered, sterilizing, adjusts flavor, low-temperature dark storage.
Control group 2
Raw material, using wood chip as fixation support, other conditions are used as using full banana fruits (banana pulp and pericarp)
With embodiment 1.
Control group 3
Raw material, using bagasse as fixation support, the same embodiment of other conditions are used as using banana pulp and pericarp
1。
Control group 4
Using banana pulp and pericarp as raw material, without using solid core cage, directly corncob is placed in fermentation tank, other
Condition is the same as embodiment 1.
The sensory test result of table 2
Nutrient composition content in the every 100ml masa parasdisiac fruit vinegars of table 3
The measure of water-soluble dietary fiber is carried out to 1-3 of the embodiment of the present invention, as a result see the table below 4 (units：g/100ml)：
The water-soluble dietary fiber measurement result unit of table 4：mg/100mL
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Determine for the first time | 28.2 | 25.1 | 23.3 |
| Second of measure | 23.5 | 20.9 | 21.7 |
| Third time determines | 31.1 | 18.6 | 31.6 |
| 4th measure | 29.6 | 25.6 | 15.2 |
| 5th measure | 26.1 | 30.5 | 32.8 |
| Average value | 27.7 | 24.1 | 24.9 |
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of not departing from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention's
Protection domain.
Claims (5)
- A kind of 1. method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria, it is characterised in that comprise the following steps：A, the preparation of full banana fruits slurries：The whole fruit of ripe banana is taken, the water that 2-8 times of fruit weight is added after being cleaned with clear water is beaten Slurry, 30-40 DEG C is heated to, adds pectase, cellulase, amylase and carry out enzymolysis 2-6h, flesh puree liquid is made；B, the preparation of Banana Wine：Take white granulated sugar with water by weight 1:3-5 is mixed and added into citric acid stirring, is heated to 90 DEG C Liquid glucose is made after being incubated 120min, liquid glucose and fruit wine active dry yeast are added to the full banana fruits slurries obtained by step a In, filtered after cooling the temperature to 20 DEG C of fermentation 2-4d, the Banana Wine of alcoholic strength 4-10 degree is made；C, corn core immobilized acetic acid bacteria fermentation：Corncob is cleaned, and 15-20 minutes is sterilized under 0.1-0.15MPa, and dry Afterwards, the dry acetic acid bacteria of activity is sprinkled in corncob periphery, is placed in solid core cage, then solid core cage is placed in fermentation tank, by Banana Wine In from fermentation tank top spray to solid core cage, ooze it and drip to corn wicking surface, ferment 24-48h, and full banana fruits are made after filtering Vinegar；In the step a, enzyme addition is the 0.01-0.1%, enzymolysis time 2-6h, hydrolysis temperature 30-35 of magma weight ℃；The white granulated sugar dosage is the 8-18% of mixed serum weight, and the amount for adding citric acid is the 0.1- of mixed serum weight 0.5%；Gu core cage reserves 20-30cm spaces with Banana Wine liquid level；Spray is sprayed using batch (-type), and per 30-60min by perfume (or spice) Any of several broadleaf plants wine liquid interval at the top of the fermentation tank circulated sprinkling in solid core cage；The solid core cage uses stainless steel, and its top uses The cage body freely opened and closed, its top, bottom and side wall are equipped with the permeability hole being equally spaced, and the aperture of the permeability hole is 0.2-1mm。
- 2. the as claimed in claim 1 method for brewageing full banana fruits vinegar, it is characterised in that the enzyme be pectase, amylase, Cellulase mixed enzyme, its ratio are 3-5:1-2:1-2.
- 3. the method for brewageing full banana fruits vinegar as described in claim 1, it is characterised in that in the step b, be filtered into elder generation Filtered using filter press, then filtered through diatomite.
- 4. the method for brewageing full banana fruits vinegar as described in claim 1, it is characterised in that in the step c, in being filtered into Empty fiber membrane filters.
- 5. the method for brewageing full banana fruits vinegar as described in claim 1, it is characterised in that in the step c, the dry vinegar of activity Sour bacterium dosage is the 0.05%-0.1% of corncob weight.
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105349398A (en) * | 2015-12-01 | 2016-02-24 | 江苏恒顺醋业股份有限公司 | Preparation method of banana-apple vinegar |
| 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 |
| CN106987514B (en) * | 2017-05-03 | 2020-12-04 | 天津科技大学 | Liver-protecting fruit vinegar beverage rich in lactic acid bacteria and preparation method thereof |
| CN107686835B (en) * | 2017-08-25 | 2021-03-16 | 淮阴工学院 | Preparation method of peel-based probiotic carrier |
| CN108676788A (en) * | 2018-04-11 | 2018-10-19 | 南京高新工大生物技术研究院有限公司 | A kind of fixed yeast continuously ferments technology |
| CN108660132A (en) * | 2018-04-11 | 2018-10-16 | 南京高新工大生物技术研究院有限公司 | A kind of surface immobilized yeast fermentation technique |
| CN108315204A (en) * | 2018-05-08 | 2018-07-24 | 李�远 | A kind of brewing method of Pomegranate vinegar |
| CN109182399B (en) * | 2018-08-24 | 2021-09-03 | 湖北工业大学 | Immobilized acetic acid fermentation method for improving acetic acid producing capability of acetic acid bacteria |
| CN109832623A (en) * | 2019-04-29 | 2019-06-04 | 臻味之(烟台)食品科技有限公司 | A kind of nutrition fermented food |
| 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 |
| CN115093924B (en) * | 2022-05-06 | 2023-11-17 | 宝鸡鼎力生物科技有限公司 | Preparation process of banana vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101346763B1 (en) * | 2012-06-22 | 2013-12-31 | 오맹심 | Banana vinegar and its manufacturig method |
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| CN100999706A (en) * | 2007-01-10 | 2007-07-18 | 仲恺农业技术学院 | Process of making aromatic vinegar by banana |
| CN101319188A (en) * | 2008-07-15 | 2008-12-10 | 山东农业大学 | Normal juice fruit vinegar immobilization preparation method |
| CN103284082A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana juice from complete banana fruit |
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