Method for making banana fruit vinegar through corncob immobilized acetobacter

A corncob and acetic acid bacteria technology, which is applied in the field of food processing, can solve the problems of wasting nutritional value and discarding banana peels, and achieves the effects of refreshing taste, sufficient fermentation, and shortening fermentation time.

Active Publication Date: 2015-11-04
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
View PDF5 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of banana food processing, a large number of banana peels are discarded, resulting in a waste of nutritional value

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for making banana fruit vinegar through corncob immobilized acetobacter
  • Method for making banana fruit vinegar through corncob immobilized acetobacter
  • Method for making banana fruit vinegar through corncob immobilized acetobacter

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Get the whole ripe banana fruit, wash it with clear water, add water 5 times of the fruit weight to make a slurry, heat to 35°C, add pectinase, cellulase, amylase (mass ratio is 5:2: 1) Carrying out enzymatic hydrolysis for 3 hours to obtain the original pulp liquid.

[0026] Take white granulated sugar (15% of the weight of the banana fruit slurry) and mix water at a weight ratio of 1:3, add citric acid with a weight ratio of 0.05% and stir, heat to 90°C for 120 minutes to prepare the sugar solution, and mix the sugar solution and the weight of the slurry Add 0.02% fruit wine active dry yeast to the banana whole fruit pulp, lower the temperature to 20°C and ferment for 3 days, then filter to obtain banana whole fruit wine with an alcohol content of 9 degrees;

[0027] Wash the corncobs, sterilize them at 0.1MPa for 15 minutes, and after drying, sprinkle active dry acetic acid bacteria with a weight ratio of 0.05% on the periphery of the corncobs, place them in a solid-...

Embodiment 2

[0029] Get the ripe banana whole fruit, add water 5 times of fruit weight after washing with clear water to make a slurry, heat to 35 ℃, add pectinase, cellulase and amylase (mass ratio is 4:2: 2) Carrying out enzymatic hydrolysis for 3 hours to obtain pulp stock solution.

[0030] Take white granulated sugar (12% of the weight of the banana fruit slurry) and mix water at a weight ratio of 1:3, add citric acid with a weight ratio of 0.05% and stir, heat to 90°C and keep it for 120 minutes to prepare the sugar solution, and mix the sugar solution and the weight of the slurry Add 0.02% fruit wine active dry yeast to the banana whole fruit slurry, lower the temperature to 20°C and ferment for 4 days, then filter to obtain banana whole fruit wine with an alcohol content of 8 degrees;

[0031] Clean the corncob, sterilize it at 0.15MPa for 20 minutes, sprinkle active dry acetic acid bacteria with a weight ratio of 0.08% on the periphery of the corncob, place it in a solid core cage...

Embodiment 3

[0033] Get the ripe banana whole fruit, add water 5 times of fruit weight after washing with clear water to make a slurry, heat to 35 ℃, add pectinase, cellulase, amylase (mass ratio is 3:1: 1) Carrying out enzymatic hydrolysis for 3 hours to obtain the original pulp liquid.

[0034] Take white granulated sugar (16% of the weight of the banana fruit slurry) and mix water with a weight ratio of 1:3, add citric acid with a weight ratio of 0.05% and stir, heat to 90°C for 120 minutes to prepare the sugar solution, and mix the sugar solution and the weight of the slurry Add 0.05% fruit wine active dry yeast to the banana whole fruit slurry, lower the temperature to 20°C and ferment for 4 days, then filter to obtain banana whole fruit wine with an alcohol content of 9.5 degrees;

[0035] Wash the corncobs, sterilize them at 0.15MPa for 15 minutes, and after drying, sprinkle active dry acetic acid bacteria with a weight ratio of 0.1% on the periphery of the corncobs, place them in a...

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

No PUM Login to view more

Abstract

The invention belongs to the field of food processing, and particularly provides a method for making banana fruit vinegar through corncob immobilized acetobacter. The method includes the following steps that a, banana fruit pulps are made; b, banana liquor is made; c, the corncob immobilized acetobacter is fermented. Banana resources are fully used for deep processing, banana fruits (banana flesh and pericarp) are adopted as raw materials, the made fruit vinegar tastes fresh and cool. Corncobs serve as carriers to immobilize acetobacter fermentation. A special cage is used for carrying the corncob carriers, and the method has the advantages that fermentation is more sufficient, and the fermentation time is short; besides, nutritional ingredients of the banana flesh and the pericarp are effectively kept.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for brewing banana whole fruit vinegar by utilizing corn cob immobilized acetic acid bacteria. Background technique [0002] Banana, known as Ganban in ancient times. Its meat is soft, sweet and delicious. It is very nutritious. Banana pulp contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, etc., and also contains carotene, thiamine, niacin, vitamin C, vitamin E and rich trace elements potassium Wait. [0003] The stems, stalks, flowers, roots, and peels of bananas also have certain nutritional value. But these by-products are often discarded and rarely used in food processing. Banana peel is an important by-product. At present, there are few studies on the processing of banana peel. In the process of banana food processing, a large amount of banana peels are discarded, resulting in a waste of nutritional value. Contents of the...

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
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
Inventor 李昌宝郑凤锦廖芬辛明何雪梅盛金凤刘国明孙健李丽李杰民零东宁
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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