Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Banana beverage and preparation method thereof

A banana drink and banana technology, applied in the direction of food science, etc., can solve the problems of incongruity between the first aroma and the original taste of the product, not soft and sour taste, etc., and achieve the effects of enhancing human immunity, prolonging the shelf life, and preventing corruption

Inactive Publication Date: 2012-09-19
NANCHANG UNIV +1
View PDF2 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sour taste in its products is mainly produced through the blending of citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced through the blending of essences, and the product's head fragrance is inconsistent with the original taste

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
  • Banana beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw materials were weighed according to the following proportions: 15% of banana pulp, 0.8‰ of sodium isovitamin C, 2.0‰ of citric acid, 0.05% of acesulfame potassium, and 84.67% of purified water.

[0030] Preparation method: select non-rotten, fresh bananas as raw materials, inactivate enzymes at 87°C for 9 minutes after beating, mix with 0.8‰isovitamin C sodium, 2.0‰ citric acid, 0.05% acesulfame potassium, and 84.67% purified water in a proportion of 15%. Stir and mix evenly before sterilizing, the sterilization temperature is 100°C for 2 minutes. After sterilization, the banana slurry was cooled to 37°C, and the compound lactic acid bacteria (Lactobacillus paracasei, Lactobacillus bulgaricus, Lactobacillus johnsonii) were mixed according to 10 6 The ratio of cfu / mL was inoculated into the sterilized and cooled banana slurry, fermented at 37°C for 18 hours, and the pH value was 4.1 as the end point of fermentation. After the fermented banana slurry was sealed in can...

Embodiment 2

[0032] The raw materials were weighed according to the following proportions: 25% of banana pulp, 1.2‰ of sodium isovitamin C, 1.0‰ of citric acid, 0.06% of aspartame, and 74.72% of purified water.

[0033] Preparation method: select non-rotten and fresh bananas as raw materials, inactivate enzymes at 93°C for 6 minutes after beating, and mix with 1.2‰isovitamin C sodium, 1.0‰ citric acid, 0.06% aspartame, and 74.72% pure The water is stirred and mixed evenly before being sterilized, and the sterilization temperature is 85° C. for 10 minutes. After sterilization, the banana slurry was cooled to 40°C, and the compound lactic acid bacteria (Lactobacillus delbrueckii subspecies, Lactobacillus bulgaricus, Streptococcus thermophilus) 7 The ratio of cfu / mL is inoculated into the sterilized and cooled banana slurry, fermented at 40°C for 14 hours, and the pH value is 4.0 as the fermentation end point, and the fermented banana slurry is subjected to high-temperature instantaneous ster...

Embodiment 3

[0035] The raw materials are weighed according to the following proportions: 30% of banana pulp, 1.5‰ of vitamin C, 1.5‰ of citric acid, 20% of xylitol, and 49.7% of purified water.

[0036] Preparation method: select non-rotten and fresh bananas as raw materials, inactivate enzymes at 85°C for 10 minutes after beating, mix with 1.5‰ vitamin C, 1.5‰ citric acid, 20% xylitol, and 49.7% pure water in a proportion of 30%. Sterilize after uniformity, and the sterilization temperature is 132°C for 2 seconds. After sterilization, the banana slurry was cooled to 42°C, and the compound lactic acid bacteria (Lactobacillus gasseri, Lactobacillus rhamnosus, Lactobacillus paracasei) were mixed according to 10 8 The ratio of cfu / mL is inoculated into the sterilized and cooled banana slurry, fermented at 42°C for 10 hours, and the pH value is 3.9 as the end point of fermentation. After the fermented banana slurry is sealed and sterilized at 85°C for 40 minutes, the finished product is obtai...

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 relates to a banana beverage and a preparation method thereof. The banana beverage is prepared from banana pulp, D-sodium erythorbate or vitamin C, citric acid, syrup or substituted sugar and purified water by fermenting with lactic acid bacteria. The banana beverage prepared by the method is purely sour and sweet, good in aftertaste, high in nutrition and strong in function, and does not have green taste of banana; by fermenting with the lactic acid bacteria, the amino acid content of the banana pulp can be improved by over 20 percent, the flavor substances are improved by over 30 percent, the flavor and the mouthfeel of the banana beverage are effectively improved, nutritional components such as vitamins, pectin and dietary fiber in the banana raw material are fully kept, and the quality guarantee period of the banana beverage is prolonged; and the banana beverage has the effects of loosening bowel to relieve constipation and improving the micro-ecological balance of human intestinal tracts so as to enhance human immunity.

Description

1. Technical field [0001] The invention relates to a banana beverage and a preparation method thereof, belonging to the technical field of fruit and vegetable beverage production. 2. Background technology [0002] At present, the main products of fruit and vegetable beverages at home and abroad are mango juice, kiwi juice, strawberry juice, apple juice, tomato juice, carrot juice and so on. Its production process is cleaning, beating (juicing), blending, canning and sterilization. The sour taste in its products is mainly produced through the blending of citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced through the blending of essences, and the top aroma of the product is inconsistent with the original taste. The invention does not add flavors and fragrances, and uses lactic acid bacteria to ferment the banana beverage to prepare the banana beverage. The banana beverage prepared by the method has pure s...

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
IPC IPC(8): A23L2/02A23L2/84
Inventor 谢明勇钟虹光熊涛卢建中聂少平吕毅斌
Owner NANCHANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com