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Process of making aromatic vinegar by banana

A banana and balsamic vinegar technology, applied in the field of food processing, can solve the problem of loss of original fruit flavor

Inactive Publication Date: 2007-07-18
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few fruit vinegar products on the market in our country, and their production methods mostly adopt liquid fermentation, and the production of balsamic vinegar by liquid fermentation seriously loses the fragrance of the original fruit. There is no report on the production of high-quality fruit vinegar with bananas as raw materials.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0007] Its specific preparation method of the present invention is:

[0008] a. Peel the banana

[0009] a.1 Select ripe bananas without rot and deterioration as raw materials,

[0010] a.2 peeled and only use the pulp;

[0011] b.Beating

[0012] b.1 The mixing ratio of drinking water and banana pulp is 1:2,

[0013] b.2 Add K of 0.15g / Kg pulp 2 S 2 o 5 ,

[0014] b.3 beaten by a beater,

[0015] b.4 Use citric acid to adjust the pH value of the pulp to 4.5-5;

[0016] c. Enzymolysis

[0017] c.1 Add pectinase to the fruit pulp for enzymatic hydrolysis,

[0018] c.1.1 The activity of pectinase is 27000U / g

[0019] c.1.2 The dosage is 200-220mg / L banana pulp

[0020] c.1.3 Temperature 45°C-50°C

[0021] c.1.4 adjust the pH value to 4.5-5,

[0022] c.2 Hydrolysis for 2-3 hours;

[0023] d. Pomace separation

[0024] d.1 After enzymolysis, use a 120-mesh sieve to filter and separate pomace to obtain banana juice,

[0025] d.2 Add white granulated sugar to adjust...

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Abstract

The present invention is banana vinegar making process, which includes the steps of: peeling banana, pulping, enzymolysis, separating to eliminate marc, liquid alcohol fermentation, secondary fermentation, regulating alcohol content, acetifying, clarifying and filtering, ageing, packing and sterilizing. The banana vinegar has high aromatic components, and may be further compounded into acetic acid beverage. The banana vinegar contains over 30 kinds of volatile aromatic components, and rich nutritious components, including glucose, fructose, galactose, etc, and has excellent health function and gentler flavor.

Description

technical field [0001] The invention relates to a method for producing balsamic vinegar, in particular to a method for producing banana balsamic vinegar by using bananas as raw materials through a special fermentation process, belonging to the field of food processing. Background technique [0002] Banana is a tropical and subtropical fruit that can produce fruit in four seasons. In recent years, my country’s banana production has developed rapidly, with a planting area of ​​265,000 hectares, accounting for 23% of the country’s total fruit planting area, an output of 6.05 million tons, and a total industrial output value of more than 100 million. billion. However, because bananas are not resistant to storage, it is difficult to transport, and they are very easy to deteriorate. When production is booming, the loss is very serious. Only 5% in developed countries. With the reduction of tariffs on agricultural products between my country and ASEAN and the increase in imports, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12J1/02
Inventor 刘长海杜冰
Owner ZHONGKAI UNIV OF AGRI & ENG
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