CN106085805A - A kind of preparation method of Production of Banana Vinegar - Google Patents
A kind of preparation method of Production of Banana Vinegar Download PDFInfo
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- CN106085805A CN106085805A CN201610745181.XA CN201610745181A CN106085805A CN 106085805 A CN106085805 A CN 106085805A CN 201610745181 A CN201610745181 A CN 201610745181A CN 106085805 A CN106085805 A CN 106085805A
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A kind of preparation method of Production of Banana Vinegar, including step: select ripe Fructus Musae as raw material, juice is beaten in peeling, and add Passifolra edulis fruit capsule or Fructus Citri Limoniae forms Fructus Musae mixing pulp, then this Fructus Musae mixing pulp is put in enzymatic vessel and carries out enzymolysis processing, carry out alcohol fermentation again, then slag-liquid separation is carried out, the fermentation liquid separated is carried out acetic fermentation again and obtains fruit vinegar, again this fruit vinegar is carried out aging, fruit vinegar after aging is added and after water and white sugar uniformly mix, obtains mixing fruit vinegar, then this mixing fruit vinegar is carried out disinfection obtain finished product Production of Banana Vinegar.The present invention is nutritious, without preservative and chemical addition agent, is the health drink of a new generation.
Description
Technical field
The present invention relates to Production of Banana Vinegar technical field, the preparation method of a kind of Production of Banana Vinegar.
Background technology
Vinegar beverage is a kind of emerging health drink, and miscellaneous fruit vinegar can be divided into drink, ice vinegar beverage and orange, Fructus Citri Limoniae, Arillus Longan, obstinate son,
The various fruits vinegar beverage such as Fructus Mali pumilae, the skin care vinegar being also made up of Oryza glutinosa, the Radix Polygoni Multiflori, Margarita powder and pollen etc., beauty's vinegar, highest-ranking imperial concubine's vinegar
Deng.Various vitamin in fruit, inorganic salt and other trace element can more fully be remained by vinegar beverage.Fruits vinegar
In possibly together with abundant aminoacid, the metabolism of health can be improved, prevent athero, promote that body fat decomposes.
Thus vinegar beverage, especially fruit vinegar drink are increasingly liked by consumer.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of nutritious, preparation side of Production of Banana Vinegar without preservative
Method.
In order to solve above-mentioned technical problem, the present invention takes below scheme:
The preparation method of a kind of Production of Banana Vinegar, comprises the following steps:
Select sugar content at the ripe Fructus Musae of 17%-20% as raw material；
After being removed the peel by Fructus Musae, broken juice forms banana crown rots；
In banana crown rots, add the Passifolra edulis fruit capsule of 0.5%-1% by mass percentage or the Fructus Citri Limoniae of 0.3% 0.5% is formed
Fructus Musae mixing pulp；
Being put in enzymatic vessel by Fructus Musae mixing pulp, and add pectase liquid and carry out enzymolysis processing, the addition of pectase is pressed
Mass percent is calculated as 0.3%-0.5%, enzymolysis 4-5h at 50-60 DEG C；
Yeast after adding activation in Fructus Musae mixing pulp after enzymolysis carries out alcohol fermentation, and fermentation temperature controls at 20-30
DEG C, fermentation time is 5-7 days；
Carry out slag-liquid separation after fermentation, obtain fermentation liquid and marc；
The fermentation liquid separated is placed in fermentation tank, then adds by mass percentage for 0.3-0.6%'s in fermentation tank
Acetic acid bacteria carries out acetic fermentation, within 20-30 days, obtains fruit vinegar at 30-35 DEG C of bottom fermentation；
Fruit vinegar fermentation cylinder for fermentation completed puts into storage drinking vessel, aging 60-90 days at 25-35 DEG C；
According to fruit vinegar: water: fruit vinegar, water and white sugar are mixed to get mixing fruit by the ratio of white sugar=1:0.2-0.3:0.1-0.2
Vinegar；
Mixing fruit vinegar is carried out disinfection, obtains finished product Production of Banana Vinegar.
In described enzymolysis processing, every 50-70 minute, Fructus Musae mixing pulp is stirred once.
In described alcoholic fermentation process, the pH value of this Fructus Musae mixing pulp is made to be maintained at 4-7PH, and when alcohol content reaches
Terminate to alcohol fermentation during 7-8%.
In described acetic fermentation, no longer rise to benchmark with the acetic acid content in fermentation liquid, make the acetic acid in fermentation liquid contain
The every 100ml of amount >=3.5g.
In described acetic fermentation, the useful load of fermentation liquid is the 85-95% of fermenter volume, and this fermentation in fermentation tank
Spacing distance 30-50 centimetre between the upper surface of the liquid level distance fermentation tank of liquid.
After described aging completes, sugar content ＜ 0.3% of fruit vinegar, alcohol content ＜ 1%.
During described sterilization, sterilize the 15-30 second at 110-120 DEG C.
The present invention uses Fructus Musae as raw material, without preservative, is free from side effects human body, uses high-temperature instantaneous to disappear
Poison, reduces the loss of nutritional labeling, nutritious, is a kind of health drink.
Detailed description of the invention
For the ease of the understanding of those skilled in the art, below in conjunction with specific embodiment, the present invention is further retouched
State.
Embodiment one
The preparation method of a kind of Production of Banana Vinegar, comprises the following steps:
S1, select sugar content 17%% ripe Fructus Musae as raw material.Need to select the most well-done Fructus Musae, by rotting, mildew,
Rotten, spoiled banana selects removal.
S2, after being removed the peel by Fructus Musae, broken juice forms banana crown rots.Should be noted that mildew and rot sarcocarp when removing the peel to Fructus Musae
Remove, and avoid banana pulp to touch hands and the operating board of operator, it is ensured that it is totally spent.Need beater before making beating
Carry out disinfection, generally use boiled water that beater carries out thorough cleaning and sterilizing, then the banana pulp after peeling is put into making beating
Machine blends and obtains banana crown rots.
S3, adds the Passifolra edulis fruit capsule of 0.5% by mass percentage in banana crown rots or the Fructus Citri Limoniae of 0.3% forms perfume (or spice)
Any of several broadleaf plants mixing pulp.In the banana crown rots of 1 mass parts, i.e. add Passifolra edulis fruit capsule or the lemon of 0.3% mass parts of 0.5% mass parts
Lemon.
S4, is put in Fructus Musae mixing pulp in enzymatic vessel, and adds pectase liquid and carry out enzymolysis processing, adding of pectase
Dosage is 0.3% by mass percentage, enzymolysis 4h at 50 DEG C.I.e. in the Fructus Musae mixing pulp of 1 mass parts, add 0.3% matter
The pectase of amount part.Every 50 minutes, Fructus Musae mixing pulp is stirred once, make Fructus Musae mixing pulp be heated evenly.
S5, the yeast after adding activation in the Fructus Musae mixing pulp after enzymolysis carries out alcohol fermentation, and fermentation temperature controls
At 20 DEG C, fermentation time is 5 days.In alcoholic fermentation process, make the pH value of this Fructus Musae mixing pulp be maintained at 4PH, and work as wine
When essence content reaches 7%, alcohol fermentation terminates.In alcoholic fermentation process, the most in good time is stirred.
S6, carries out slag-liquid separation, obtains fermentation liquid and marc after fermentation.Generally can carry out slag-liquid separation by centrifuge.
Before separation, need centrifuge is carried out sterilization, it is ensured that it is totally spent.
S7, is placed in the fermentation liquid separated in fermentation tank, then toward adding in fermentation tank is by mass percentage
The acetic acid bacteria of 0.3% carries out acetic fermentation, within 20 days, obtains fruit vinegar at 30 DEG C of bottom fermentations, is also passed through gas during acetic fermentation.
In acetic fermentation, no longer rise to benchmark with the acetic acid content in fermentation liquid, make the acetic acid content >=3.5g in fermentation liquid every
100ml.The useful load of fermentation liquid is the 85% of fermenter volume, and the liquid level distance fermentation tank of this fermentation liquid in fermentation tank
Spacing distance 30 centimetres between upper surface.
S8, fruit vinegar fermentation cylinder for fermentation completed puts into storage drinking vessel, aging 60 days at 25 DEG C.Aging completes it
After, sugar content ＜ 0.3% of fruit vinegar, alcohol content ＜ 1%.
S9, according to fruit vinegar: water: fruit vinegar, water and white sugar are mixed to get mixing fruit by the ratio of white sugar=1:0.2:0.1
Vinegar, mix homogeneously is abundant.
S10, carries out disinfection to mixing fruit vinegar, obtains finished product Production of Banana Vinegar.During sterilization, use high-temperature instantaneous sterilization, at 110 DEG C
Lower sterilization 15 seconds.
Then carry out tinning, complete whole making.
Embodiment two
The preparation method of a kind of Production of Banana Vinegar, comprises the following steps:
S1, select sugar content 18% ripe Fructus Musae as raw material.Need to select the most well-done Fructus Musae, by rotting, mildew,
Rotten, spoiled banana selects removal.
S2, after being removed the peel by Fructus Musae, broken juice forms banana crown rots.Should be noted that mildew and rot sarcocarp when removing the peel to Fructus Musae
Remove, and avoid banana pulp to touch hands and the operating board of operator, it is ensured that it is totally spent.Need beater before making beating
Carry out disinfection, generally use boiled water that beater carries out thorough cleaning and sterilizing, then the banana pulp after peeling is put into making beating
Machine blends and obtains banana crown rots.
S3, adds the Passifolra edulis fruit capsule of 0.7% by mass percentage in banana crown rots or the Fructus Citri Limoniae of 0.4% forms perfume (or spice)
Any of several broadleaf plants mixing pulp.In the banana crown rots of 1 mass parts, i.e. add Passifolra edulis fruit capsule or the lemon of 0.4% mass parts of 0.4% mass parts
Lemon.
S4, is put in Fructus Musae mixing pulp in enzymatic vessel, and adds pectase liquid and carry out enzymolysis processing, adding of pectase
Dosage is 0.4%% by mass percentage, enzymolysis 4.5h at 55 DEG C.I.e. add in the Fructus Musae mixing pulp of 1 mass parts
The pectase of 0.4% mass parts.Every 60 minutes, Fructus Musae mixing pulp is stirred once, make Fructus Musae mixing pulp be heated evenly.
S5, the yeast after adding activation in the Fructus Musae mixing pulp after enzymolysis carries out alcohol fermentation, and fermentation temperature controls
At 25 DEG C, fermentation time is 6 days.In alcoholic fermentation process, make the pH value of this Fructus Musae mixing pulp be maintained at 5PH, and work as wine
When essence content reaches 7.5%, alcohol fermentation terminates.In alcoholic fermentation process, the most in good time is stirred.
S6, carries out slag-liquid separation, obtains fermentation liquid and marc after fermentation.Generally can carry out slag-liquid separation by centrifuge.
Before separation, need centrifuge is carried out sterilization, it is ensured that it is totally spent.
S7, is placed in the fermentation liquid separated in fermentation tank, then toward adding in fermentation tank is by mass percentage
The acetic acid bacteria of 0.5% carries out acetic fermentation, within 25 days, obtains fruit vinegar at 32 DEG C of bottom fermentations, is also passed through gas during acetic fermentation.
In acetic fermentation, no longer rise to benchmark with the acetic acid content in fermentation liquid, make the acetic acid content >=3.5g in fermentation liquid every
100ml.The useful load of fermentation liquid is the 90% of fermenter volume, and the liquid level distance fermentation tank of this fermentation liquid in fermentation tank
Spacing distance 40 centimetres between upper surface.
S8, fruit vinegar fermentation cylinder for fermentation completed puts into storage drinking vessel, aging 75 days at 30 DEG C.Aging completes it
After, sugar content ＜ 0.3% of fruit vinegar, alcohol content ＜ 1%.
S9, according to fruit vinegar: water: fruit vinegar, water and white sugar are mixed to get mixing by the ratio of white sugar=1:0.25:0.15
Fruit vinegar, mix homogeneously is abundant.
S10, carries out disinfection to mixing fruit vinegar, obtains finished product Production of Banana Vinegar.During sterilization, use high-temperature instantaneous sterilization, at 115 DEG C
Lower sterilization 20 seconds.
Then carry out tinning, complete whole making.
Embodiment three
The preparation method of a kind of Production of Banana Vinegar, comprises the following steps:
S1, select sugar content 20% ripe Fructus Musae as raw material.Need to select the most well-done Fructus Musae, by rotting, mildew,
Rotten, spoiled banana selects removal.
S2, after being removed the peel by Fructus Musae, broken juice forms banana crown rots.Should be noted that mildew and rot sarcocarp when removing the peel to Fructus Musae
Remove, and avoid banana pulp to touch hands and the operating board of operator, it is ensured that it is totally spent.Need beater before making beating
Carry out disinfection, generally use boiled water that beater carries out thorough cleaning and sterilizing, then the banana pulp after peeling is put into making beating
Machine blends and obtains banana crown rots.
S3, adds the Passifolra edulis fruit capsule of 1% by mass percentage in banana crown rots or the Fructus Citri Limoniae of 0.5% forms Fructus Musae
Mixing pulp.In the banana crown rots of 1 mass parts, i.e. add Passifolra edulis fruit capsule or the Fructus Citri Limoniae of 0.5% mass parts of 1% mass parts.
S4, is put in Fructus Musae mixing pulp in enzymatic vessel, and adds pectase liquid and carry out enzymolysis processing, adding of pectase
Dosage is 0.5% by mass percentage, enzymolysis 5h at 60 DEG C.I.e. in the Fructus Musae mixing pulp of 1 mass parts, add 0.5% matter
The pectase of amount part.Every 70 minutes, Fructus Musae mixing pulp is stirred once, make Fructus Musae mixing pulp be heated evenly.
S5, the yeast after adding activation in the Fructus Musae mixing pulp after enzymolysis carries out alcohol fermentation, and fermentation temperature controls
At 30 DEG C, fermentation time is 7 days.In alcoholic fermentation process, make the pH value of this Fructus Musae mixing pulp be maintained at 7PH, and work as wine
When essence content reaches 8%, alcohol fermentation terminates.In alcoholic fermentation process, the most in good time is stirred.
S6, carries out slag-liquid separation, obtains fermentation liquid and marc after fermentation.Generally can carry out slag-liquid separation by centrifuge.
Before separation, need centrifuge is carried out sterilization, it is ensured that it is totally spent.
S7, is placed in the fermentation liquid separated in fermentation tank, then toward adding in fermentation tank is by mass percentage
The acetic acid bacteria of 0.6% carries out acetic fermentation, within 30 days, obtains fruit vinegar at 35 DEG C of bottom fermentations, is also passed through gas during acetic fermentation.
In acetic fermentation, no longer rise to benchmark with the acetic acid content in fermentation liquid, make the acetic acid content >=3.5g in fermentation liquid every
100ml.The useful load of fermentation liquid is the 95% of fermenter volume, and the liquid level distance fermentation tank of this fermentation liquid in fermentation tank
Spacing distance 50 centimetres between upper surface.
S8, fruit vinegar fermentation cylinder for fermentation completed puts into storage drinking vessel, aging 90 days at 35 DEG C.Aging completes it
After, sugar content ＜ 0.3% of fruit vinegar, alcohol content ＜ 1%.
S9, according to fruit vinegar: water: fruit vinegar, water and white sugar are mixed to get mixing by the ratio of white sugar=1:0.3:0.2
Fruit vinegar, mix homogeneously is abundant.
S10, carries out disinfection to mixing fruit vinegar, obtains finished product Production of Banana Vinegar.During sterilization, use high-temperature instantaneous sterilization, at 120 DEG C
Lower sterilization 30 seconds.
Then carry out tinning, complete whole making.
It should be noted that the above is not limited to the present invention, in the creation design without departing from the present invention
Under premise, any obvious replacement is all within protection scope of the present invention.
Claims (7)
1. a preparation method for Production of Banana Vinegar, comprises the following steps:
Select sugar content at the ripe Fructus Musae of 17%-20% as raw material；
After being removed the peel by Fructus Musae, broken juice forms banana crown rots；
In banana crown rots, add the Passifolra edulis fruit capsule of 0.5%-1% by mass percentage or the Fructus Citri Limoniae of 0.3% 0.5% is formed
Fructus Musae mixing pulp；
Being put in enzymatic vessel by Fructus Musae mixing pulp, and add pectase liquid and carry out enzymolysis processing, the addition of pectase is pressed
Mass percent is calculated as 0.3%-0.5%, enzymolysis 4-5h at 50-60 DEG C；
Yeast after adding activation in Fructus Musae mixing pulp after enzymolysis carries out alcohol fermentation, and fermentation temperature controls at 20-30
DEG C, fermentation time is 5-7 days；
Carry out slag-liquid separation after fermentation, obtain fermentation liquid and marc；
The fermentation liquid separated is placed in fermentation tank, then adds by mass percentage for 0.3-0.6%'s in fermentation tank
Acetic acid bacteria carries out acetic fermentation, within 20-30 days, obtains fruit vinegar at 30-35 DEG C of bottom fermentation；
Fruit vinegar fermentation cylinder for fermentation completed puts into storage drinking vessel, aging 60-90 days at 25-35 DEG C；
According to fruit vinegar: water: fruit vinegar, water and white sugar are mixed to get mixing fruit by the ratio of white sugar=1:0.2-0.3:0.1-0.2
Vinegar；
Mixing fruit vinegar is carried out disinfection, obtains finished product Production of Banana Vinegar.
The preparation method of Production of Banana Vinegar the most according to claim 1, it is characterised in that in described enzymolysis processing, every 50-70
Minute to Fructus Musae mixing pulp stir once.
The preparation method of Production of Banana Vinegar the most according to claim 2, it is characterised in that in described alcoholic fermentation process, make this
The pH value of Fructus Musae mixing pulp is maintained at 4-7PH, and alcohol fermentation terminates when alcohol content reaches 7-8%.
The preparation method of Production of Banana Vinegar the most according to claim 3, it is characterised in that in described acetic fermentation, with fermentation liquid
In acetic acid content no longer rise to benchmark, make the every 100ml of acetic acid content >=3.5g in fermentation liquid.
The preparation method of Production of Banana Vinegar the most according to claim 4, it is characterised in that in described acetic fermentation, fermentation liquid
Between useful load is the 85-95% of fermenter volume, and in fermentation tank, the liquid level of this fermentation liquid is between the upper surface of fermentation tank
Space from 30-50 centimetre.
The preparation method of Production of Banana Vinegar the most according to claim 5, it is characterised in that after described aging completes, fruit vinegar
Sugar content ＜ 0.3%, alcohol content ＜ 1%.
The preparation method of Production of Banana Vinegar the most according to claim 6, it is characterised in that during described sterilization, at 110-120 DEG C
The sterilization 15-30 second.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106939280A (en) * | 2017-05-09 | 2017-07-11 | 广西农业职业技术学院 | The preparation method of banana lemon compound fruit vinegar |
| 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 |
| CN108977334A (en) * | 2018-09-30 | 2018-12-11 | 广西海泉农业有限公司 | Banana momordica grosvenori vinegar and its brew method |
| CN115093924A (en) * | 2022-05-06 | 2022-09-23 | 宝鸡鼎力生物科技有限公司 | Preparation process of banana vinegar |
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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 |
| CN105018328A (en) * | 2015-08-12 | 2015-11-04 | 广西壮族自治区农业科学院农产品加工研究所 | Method for making banana fruit vinegar through corncob immobilized acetobacter |
| CN105624002A (en) * | 2014-10-29 | 2016-06-01 | 吕子玉 | Method for preparing aromatic vinegar from banana |
| CN105647773A (en) * | 2014-11-25 | 2016-06-08 | 广西大学 | Banana-passion fruit compound fruit vinegar and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1491587A (en) * | 2002-10-24 | 2004-04-28 | ����ҽѧԺ | Banana and vinegar drink and preparing method |
| CN100999706A (en) * | 2007-01-10 | 2007-07-18 | 仲恺农业技术学院 | Process of making aromatic vinegar by banana |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106939280A (en) * | 2017-05-09 | 2017-07-11 | 广西农业职业技术学院 | The preparation method of banana lemon compound fruit vinegar |
| 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 |
| CN108977334A (en) * | 2018-09-30 | 2018-12-11 | 广西海泉农业有限公司 | Banana momordica grosvenori vinegar and its brew method |
| CN115093924A (en) * | 2022-05-06 | 2022-09-23 | 宝鸡鼎力生物科技有限公司 | Preparation process of banana 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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Application publication date: 20161109 |