Plantain fermented beverage and preparation method thereof

A fermented plantain technology, applied in food preparation, function of food ingredients, food science, etc., to achieve the effects of lowering blood fat, short fermentation time, and preventing muscle spasm

Inactive Publication Date: 2014-04-16
周伟
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, further deep processing of plantain defective products has a good market prospect,

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] A preparation method of plantain fermented beverage, the steps are as follows:

[0019] 1) After peeling 600 parts of plantain, soak it in 1.25% sodium bisulfite solution for 3 minutes, then blanch it in boiling water for 2 minutes, remove and drain, add 150 parts of red dates and 0.03 1 part of ascorbic acid and 2 times the water to make a pulp;

[0020] 2) Add 0.3 parts of pectinase into the fruit pulp and mix well, enzymolyze it at 45°C for 3 hours, and add 4 times the water to extract the obtained enzymatic hydrolysate, and filter with a 100 mesh sieve to obtain plantain Extract juice and plantain pomace;

[0021] 3) In the plantain pomace obtained in step 2), add 0.05 parts of sweet koji, 150 parts of xylitol and 2 times water, mix well, ferment for 7 hours at 33°C, take out the fermented mash, and use the pore size as 0.4um ultrafiltration membrane is filtered to obtain fermentation broth;

[0022] 4) Add 0.3 parts of citric acid to the plantain extrac...

Example Embodiment

[0023] Example 2

[0024] A preparation method of plantain fermented beverage, the steps are as follows:

[0025] 1) After peeling 700 parts of plantain, soak it in 1.5% sodium bisulfite solution for 2 minutes, then blanch it in boiling water for 2 minutes, remove and drain, add 160 parts of red dates, 0.05 1 part of ascorbic acid and 2 times the water to make a pulp;

[0026] 2) Add 0.5 part of pectinase to the fruit pulp and mix well, enzymolyze it at 50℃ for 1 hour, and then add 5 times water to extract the obtained enzymatic hydrolysate, and filter with 100 mesh sieve to obtain plantain Extract juice and plantain pomace;

[0027] 3) In the plantain pomace obtained in step 2), add 0.1 part of sweet koji, 200 parts of xylitol and 3 times water, mix well, ferment at 35°C for 5 hours, take out the fermented mash, adopt the pore size as The 0.5um ultrafiltration membrane is filtered to obtain fermentation broth;

[0028] 4) Add 0.5 part of citric acid to the plantain extract juice obt...

Example Embodiment

[0029] Example 3

[0030] A preparation method of plantain fermented beverage, the steps are as follows:

[0031] 1) After peeling 620 parts of plantain, soak it in 1% sodium bisulfite solution for 4 minutes, then blanch it in boiling water for 1 minute, remove and drain, add 100 parts of red dates, 0.01 1 part of ascorbic acid and 1 times the water to make a pulp;

[0032] 2) Add 0.1 part of pectinase to the fruit pulp and mix well, enzymolyze it at 40℃ for 5 hours, and then add 3 times the water to extract the obtained enzymatic hydrolysate, and filter with 100 mesh sieve to obtain plantain Extract juice and plantain pomace;

[0033] 3) To the plantain pomace obtained in step 2), add 0.01 part of sweet koji, 100 parts of xylitol and 1 times water, mix well, ferment at 30°C for 10 hours, take out the fermented mash, adopt the pore size as 0.3um ultrafiltration membrane is filtered to obtain fermentation broth;

[0034] 4) Add 0.1 part of citric acid to the plantain extract juice obt...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Apertureaaaaaaaaaa
Login to view more

Abstract

The invention discloses a plantain fermented beverage and a preparation method thereof. The plantain fermented beverage contains the following raw materials in parts by weight: 500-700 parts of plantains, 100-200 parts of red dates, 100-200 parts of xylitol, 0.1-0.5 part of citric acid, 0.1-0.5 part of pectinase, 0.01-0.05 part of ascorbic acid and 0.01-0.1 part of sweet distiller yeast. The preparation method comprises the following steps: (1) carrying out mixed pulping on the plantains and the red dates, then, adding the pectinase, mixing uniformly, carrying out enzymolysis, adding water for extraction, and filtrating so as to obtain plantain extracted juice and plantain residues; (2) adding the sweet distiller yeast, the xylitol and water into the plantain residues, mixing uniformly, fermenting, and filtrating so as to obtain fermentation liquor; (3) adding the citric acid into the plantain extracted juice to regulate the pH value, adding the fermentation liquor, adding water to blend, clarifying, sterilizing and filling, thereby obtaining the plantain fermented beverage. The plantain fermented beverage is low in alcohol content and moderate in sourness and sweetness and has unique plantain taste and smell.

Description

technical field [0001] The invention relates to a preparation method of a fruit drink, in particular to a plantain fermented drink and a preparation method thereof. Background technique [0002] Musa is an important plant resource in tropical and subtropical regions. Cultivated plantains are one of the famous fruits in tropical and subtropical regions, and can also be used as food substitutes. It is rich in protein, fat, dietary fiber and a large amount of water-soluble plant fiber, etc. It is a high-potassium food, and the content of magnesium is also very rich. However, during the plantain harvesting process, large, good-colored, and well-shaped plantains are sold as commodities directly into the market, while a large number of plantains with burnt heads, burnt tails, poor-colored and conjoined plantains, etc. Fruit is difficult to sell as commodity fruit, and plantain is not easy to keep for a long time, and people often choose to discard, can't reflect the edible value...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/02A23L2/84A23L1/30A23L33/10A23L33/125
CPCA23L2/02A23L2/84A23L33/10A23V2002/00A23V2200/30
Inventor 周伟
Owner 周伟
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap