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A method for brewing banana whole fruit vinegar by using corncob immobilized acetic acid bacteria

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

Active Publication Date: 2017-12-19
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • 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

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  • A method for brewing banana whole fruit vinegar by using corncob immobilized acetic acid bacteria
  • A method for brewing banana whole fruit vinegar by using corncob immobilized acetic acid bacteria
  • A method for brewing banana whole fruit vinegar by using corncob immobilized acetic acid bacteria

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...

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Abstract

The invention belongs to the field of food processing, and specifically provides a method for brewing banana whole fruit vinegar by using corncob immobilized acetic acid bacteria, comprising the following steps: a, preparation of banana whole pulp; b, preparation of banana wine; c, corn cob Immobilized acetic acid bacteria fermentation. The invention makes full use of banana resources for deep processing, adopts the whole banana fruit (banana pulp and peel) as raw materials, and prepares fruit vinegar with a refreshing taste; uses corncobs as a carrier to immobilize acetic acid bacteria for fermentation, and uses a special cage for loading The corn cob carrier has the beneficial effects of more complete fermentation and short fermentation time, and effectively preserves the nutritional components of banana pulp and banana peel.

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

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Application Information

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Patent Type & Authority Patents(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
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