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Preparation method of banana composite fruit vinegar

A compound fruit wine and banana technology, applied in the field of food processing, can solve the problems of affecting the mass transfer process, less flavor of fruit vinegar, improving production efficiency, prolonging fermentation time, etc., to improve acetic acid resistance, suitable for a wide range of people, fruit Intense effect

Pending Publication Date: 2020-01-31
GUANGXI AGRI VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the immobilization method used in most studies is colloidal embedding technology such as alginic acid. Although the automation and continuous acetic acid fermentation can be realized, the embedding of acetic acid bacteria by calcium alginate affects the dissolved oxygen to a certain extent. And the mass transfer process of other nutrients, prolonging the fermentation time
[0006] At present, most domestic researches on the fermentation technology of immobilized acetic acid bacteria are still in the stage of experimental research. The main purpose is to improve the fermentation efficiency. Few people pay attention to the improvement of fruit vinegar flavor and production efficiency.

Method used

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  • Preparation method of banana composite fruit vinegar
  • Preparation method of banana composite fruit vinegar
  • Preparation method of banana composite fruit vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0033] A preparation method of banana compound fruit vinegar, comprising the steps of:

[0034] (1) get the pulp of banana pulp, longan pulp and passion fruit by the weight ratio of 20:10:10, add the pectinase of 0.2% of mixture gross mass after mixing, then add the drinking water of 2 times of mixture gross mass, Slurry, enzymatic hydrolysis at 30°C for 30 minutes, centrifugation, take the upper layer of fruit juice, add sugar solution 4 times the volume of the fruit juice to obtain the first pre-fermentation material; the sugar solution contains white sugar with a mass fraction of 12%;

[0035] (2) Add 0.05% of its quality yeast to the first pre-fermentation material in step (1), carry out anaerobic fermentation at 25°C, the alcohol content of the material to be fermented is 6°, and obtain banana compound fruit wine;

[0036] (3) Take dried acetic acid bacteria, dissolve them in purified water, add corn cobs, and obtain a load rate of acetic acid bacteria of 2.0×10 after 24 ...

Embodiment 2

[0039] A preparation method of banana compound fruit vinegar, comprising the steps of:

[0040] (1) get the pulp of banana pulp, longan pulp and passion fruit by the weight ratio of 50:20:20, add the pectinase of mixture gross mass 0.23% after mixing, then add the drinking water of 2.2 times of mixture gross mass, Slurry, enzymatic hydrolysis at 33°C for 28 minutes, centrifugation, take the upper layer of fruit juice, add sugar solution 4.3 times the volume of the fruit juice, to obtain the first pre-fermentation material; the sugar solution contains white sugar with a mass fraction of 13%;

[0041] (2) Add 0.06% of its quality yeast to the first pre-fermentation material in step (1), carry out anaerobic fermentation at 24°C, the alcohol content of the material to be fermented is 7°, and obtain banana compound fruit wine;

[0042] (3) Take dried acetic acid bacteria, dissolve them in purified water, add loofah, and obtain a loading rate of acetic acid bacteria of 3.2×10 after ...

Embodiment 3

[0045] A preparation method of banana compound fruit vinegar, comprising the steps of:

[0046] (1) get the pulp of banana pulp, longan pulp and passion fruit by the weight ratio of 27:18:14, add the pectinase of mixture gross mass 0.25% after mixing, then add the drinking water of 2.4 times of mixture gross mass, Slurry, enzymatic hydrolysis at 35°C for 26 minutes, centrifugation, take the upper layer of fruit juice, add 4.5 times the volume of fruit juice sugar solution to obtain the first pre-fermentation material; the sugar solution contains white sugar with a mass fraction of 14%;

[0047] (2) Add 0.07% of its quality yeast to the first pre-fermentation material in step (1), carry out anaerobic fermentation at 23°C, the alcohol content of the material to be fermented is 8°, and obtain banana compound fruit wine;

[0048] (3) Take dried acetic acid bacteria, dissolve them in purified water, add bagasse, and obtain a load rate of acetic acid bacteria of 4.5×10 after equilib...

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Abstract

The present invention discloses a preparation method of banana composite fruit vinegar and belongs to the field of food processing. After banana pulp, longan pulp and passion fruit pulp are mixed andhydrolyzed, filtering and sugar content adjusting are conducted, and yeasts are added for anaerobic fermentation until alcohol content is 6 degrees-10 degrees to obtain banana composite fruit wine, pHvalue is adjusted to 3.5-4.5, immobilized acetic acid bacteria are added for fermentation, and aging, filtering and sterilizing are conducted to obtain the banana composite fruit vinegar. Natural organic matter is used as a carrier of acetic acid bacteria, the acetic acid bacteria can be well immobilized, production cycle is shortened, production cost is reduced, oxidation and volatilization of flavor substances of the fruit vinegar are greatly reduced, and the obtained fruit vinegar prepared by the fermentation is better and purer in taste, bright in color and luster, mellow in fruit fragrance and soft in sourness, and has typical banana, passion fruit, longan and other tropical fruit flavors. The fruit vinegar is excellent in flavor, good in mouthfeel, simple in the preparation method and low in raw material cost, and has very good application and promotion prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of banana compound fruit vinegar. Background technique [0002] Fruit vinegar is a new type of beverage that has the aroma of vinegar and fruit, and has the functions of nutrition, health care and dietotherapy, brewed by modern biotechnology, using fruit or fruit processing waste as the main raw material. [0003] At present, there are many types of high-nutrition fruits processed by fruit vinegar. Banana, passion fruit and longan are the main fruits in southern my country, with high yields. Bananas are rich in nutrients, and the pulp contains carbohydrates, potassium, phosphorus, calcium, iron and other nutrients needed by the human body. Passiflora is a perennial evergreen vine, also known as egg fruit and passion fruit. Its fruit is a typical tropical and subtropical berry. It contains more than 132 kinds of aromatic substances, and almost comb...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 陈智理杨昌鹏韦璐吴潮郭静婕黄夏唐婷赵峥潘嫣丽麻少莹
Owner GUANGXI AGRI VOCATIONAL COLLEGE
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