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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
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  • 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, and there is no relevant report on the market that plantain is used to make fermented beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0019] 1) After peeling 600 parts of plantains, soak them in 1.25% sodium bisulfite solution for 3 minutes, then put them in boiling water for 2 minutes, remove and drain, add 150 parts of red dates, 0.03 Parts of ascorbic acid and 2 times of water beating to obtain pulp;

[0020] 2) Add 0.3 parts of pectinase into the fruit pulp and mix evenly, enzymatically hydrolyze at 45°C for 3 hours, and then add 4 times of water for extraction, and filter with 100 mesh sieve to obtain plantain Infusion juice and plantain pomace;

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

[0022] 4) Add 0.3 parts of citric acid to the plantain extract juice obtain...

Embodiment 2

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

[0025] 1) After peeling 700 parts of plantains, soak them in 1.5% sodium bisulfite solution for 2 minutes, then put them in boiling water for 2 minutes, remove and drain, add 160 parts of red dates, 0.05 Parts of ascorbic acid and 2 times of water beating to obtain pulp;

[0026] 2) Add 0.5 parts of pectinase into the fruit pulp and mix well, enzymatically hydrolyze at 50°C for 1 hour, then add 5 times of water to extract, filter with 100 mesh sieve, and get plantain Infusion juice and plantain pomace;

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

[0028] 4) Add 0.5 parts of citric acid to the plantain extract juice obtained in step 2) to ad...

Embodiment 3

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

[0031] 1) After peeling 620 parts of plantains, soak them in 1% sodium bisulfite solution for 4 minutes, then put them in boiling water for 1 minute, remove and drain, add 100 parts of red dates, 0.01 Parts of ascorbic acid and 1 times of water beating to obtain fruit pulp;

[0032] 2) Add 0.1 part of pectinase into the fruit pulp and mix evenly, enzymolyze at 40°C for 5 hours, and add 3 times of water to extract the obtained enzymolyzed liquid, filter through a 100-mesh sieve to obtain plantain Infusion juice and plantain pomace;

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

[0034] 4) Add 0.1 part of citric acid to the banana extract...

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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

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/30A23L33/10A23L33/125
CPCA23L2/02A23L2/84A23L33/10A23V2002/00A23V2200/30
Inventor 周伟
Owner 周伟
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