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Fermentation type banana tartaric acid beverage and production method thereof

A technology of fruit acid beverage and production method, which is applied in application, food preparation, food science, etc., can solve problems such as inability to transform in time, and achieve the effect of enhancing nutritional value

Active Publication Date: 2012-07-25
JONJEE HI TECH INDAL & COMML HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the strong alcohol conversion ability of yeast, a large amount of ethanol is produced during the fermentation process, and these ethanol cannot be converted into organic acids in time during the fermentation period, resulting in more ethanol in the final product

Method used

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  • Fermentation type banana tartaric acid beverage and production method thereof
  • Fermentation type banana tartaric acid beverage and production method thereof
  • Fermentation type banana tartaric acid beverage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] The production method of banana fruit acid drink, its step is as follows:

[0071] (1) Material pulping: Weigh 80kg of mature peeled banana pulp, 10kg of peeled and seeded papaya pulp, 10kg of glutinous rice, wash the glutinous rice, smash the banana pulp and papaya pulp into a slurry, then add glutinous rice Mix evenly, add water and mix evenly to obtain fermented slurry, wherein the ratio between the total weight of banana pulp, papaya pulp and glutinous rice and the volume of water is 1:0;

[0072] (2) Sterilization of fermented slurry: adopt high-pressure sterilization to sterilize the fermented slurry obtained in step (1); the sterilization time is 30 minutes, and the conventional sterilizing pot is used for sterilization, and the sterilization working pressure is 0.147~0.167k MPa .

[0073] (3) Fermentation: ferment at 18 ℃ for 30 days after inoculating the rhizopus spore liquid through the sterilized fermented slurry in the step (2) by the inoculation amount of ...

Embodiment 2

[0078] The production method of banana fruit acid drink, its step is as follows:

[0079] (1) Material pulping: Weigh 60kg of mature peeled banana pulp, 25kg of peeled and seeded papaya pulp, 15kg of glutinous rice, wash the glutinous rice, smash banana pulp and papaya pulp into a slurry, then add glutinous rice Mix evenly, add water and mix evenly to obtain fermented slurry, wherein the ratio between the total weight of banana pulp, papaya pulp and glutinous rice and the volume of water is 1:0.5;

[0080] (2) Sterilization of the fermented slurry: the fermented slurry obtained in step (1) was sterilized by autoclaving; the sterilization time was 20 minutes, and a conventional sterilizer was used for sterilization, and the sterilization working pressure was 0.147-0.167kMPa.

[0081] (3) fermentation: ferment 25 days at 22 ℃ after inoculating the rhizopus solid bacterial powder by the inoculum size of fermented slurry gross weight 2% through the sterilized fermented slurry in s...

Embodiment 3

[0086] The production method of banana fruit acid drink, its step is as follows:

[0087] (1) Material pulping: Weigh 40kg of mature peeled banana pulp, 40kg of peeled and seeded papaya pulp, 20kg of glutinous rice, wash the glutinous rice, smash banana pulp and papaya pulp into a slurry, then add glutinous rice Mix evenly, add water and mix evenly to obtain fermented slurry, wherein the ratio between the total weight of banana pulp, papaya pulp and glutinous rice and the volume of water is 1:1;

[0088] (2) Sterilization of the fermented slurry: the fermented slurry obtained in step (1) was sterilized by autoclaving; the sterilization time was 15 minutes, and a conventional sterilizer was used for sterilization, and the sterilization working pressure was 0.147-0.167kMPa.

[0089] (3) fermentation: ferment 15 days at 24 ℃ after inoculating the rhizopus mycelia through the sterilized fermented slurry in the step (2) by the inoculum of 4% of the fermented slurry gross weight;

...

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Abstract

The invention discloses a fermentation type banana tartaric acid beverage which is mainly formed by mixing and fermenting the following raw materials in parts by weight: 10 to 80 parts of banana pulp, 10 to 80 parts of pawpaw pulp, 10 to 50 parts of sticky rice and water of which the parts by weight is 0 to 10 times of the total parts by weight of the banana pulp, the pawpaw pulp and the sticky rice, wherein fermentation conditions are as follows: the fermentation time is controlled within the range of 5 to 30 days, and the fermentation temperature is controlled within the range of 18 to 38 DEG C. The invention also discloses a production method of the fermentation type banana tartaric acid beverage. A banana tartaric acid product obtained by fermenting the fermentation type banana tartaric acid beverage provided by the invention has sour taste, is rich in organic acid, but does not contain acetic acid and can not harm human gastrointestinal tracts.

Description

technical field [0001] The invention relates to a fermented banana fruit acid drink, in particular to a fermented banana fruit acid drink, and also relates to a production method of the fermented banana fruit acid drink. Background technique [0002] At present, the drinking of vinegar and fruit vinegar drinks is in the ascendant. From a nutritional point of view, the main components of vinegar are acetic acid and organic acids. Acetic acid is conducive to the full conversion of sugar and fat into energy and prevents excessive accumulation of body fat. Organic acids are beneficial to maintain the balance and stability of the pH value in the human body, so that various metabolic and physiological functions can be carried out normally. . [0003] Banana is the fourth largest fruit in the world. It tastes sweet and nutritious. It is one of the tropical fruits loved by people. Banana has high yield, rich nutrition and outstanding health care function. Oxidation, lowering blo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 莫红丽叶小舟吴继明邹爱国
Owner JONJEE HI TECH INDAL & COMML HLDG
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