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Banana fermented beverage and preparation method thereof

A fermented beverage, banana technology, applied in the field of banana fermented beverage and its preparation, to achieve the effect of benefiting human health, good stability and long storage time

Inactive Publication Date: 2016-02-24
刘楚玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems existing in the existing fruit juices, the present invention provides a fermented banana drink and its preparation method. The drink of the present invention also has the advantages of delicious aroma, good stability and long storage time, and is an essential drink for home travel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of banana fermented beverage, the parts by weight of each component are:

[0027] 40 parts of banana pulp, 4 parts of wheat germ powder, 8 parts of citrus juice, 12 parts of honey, 2 parts of citric acid, 8 parts of sucrose, 0.2 part of probiotic factor, 0.05 part of active dry yeast; 5 parts of dietary fiber, 10 parts of isomalto-oligosaccharide, 15 parts of galacto-oligosaccharide, 8 parts of fructo-oligosaccharide, 6 parts of soybean oligosaccharide, 8 parts of malt-oligosaccharide;

[0028] Its preparation method comprises the following steps:

[0029] (1) After peeling the bananas, beat them at 8000r / min for 20s to form a banana puree, add water, the amount is 4 times the mass of the banana puree, stir evenly, and then pass colloidal grinding to obtain banana juice;

[0030] (2) Grind wheat germ to obtain wheat malt powder, mix and prepare wheat malt powder and banana juice in a mass ratio of 1:8, stir evenly, heat up to 45°C, maintain for 3 hours, and filt...

Embodiment 2

[0035] A kind of banana fermented beverage, the parts by weight of each component are:

[0036] 60 parts of banana pulp, 60 parts of wheat germ powder, 20 parts of citrus juice, 20 parts of honey, 8 parts of citric acid, 18 parts of sucrose, 1 part of probiotic factor, 0.15 part of active dry yeast; 20 parts of dietary fiber, 20 parts of isomaltooligosaccharide, 30 parts of galactooligosaccharide, 12 parts of fructooligosaccharide, 12 parts of soybean oligosaccharide, 20 parts of maltooligosaccharide;

[0037] Its preparation method comprises the following steps:

[0038] (1) After peeling the bananas, beat them at 10000r / min for 30s to form a banana puree, add water, the amount is 10 times the mass of the banana puree, stir evenly, and then pass colloidal grinding to obtain banana juice;

[0039] (2) Grind wheat germ to obtain wheat malt powder, mix and prepare according to the mass ratio of wheat malt powder and banana juice 2:15, stir evenly, raise the temperature to 45°C,...

Embodiment 3

[0044] A kind of banana fermented beverage, the parts by weight of each component are:

[0045] 45 parts of banana pulp, 6 parts of wheat germ powder, 10 parts of citrus juice, 15 parts of honey, 5 parts of citric acid, 10 parts of sucrose, 0.5 part of prebiotic, 0.08 part of active dry yeast; 8 parts of dietary fiber, 12 parts of isomalto-oligosaccharide, 18 parts of galacto-oligosaccharide, 10 parts of fructo-oligosaccharide, 8 parts of soybean oligosaccharide, 12 parts of malto-oligosaccharide;

[0046] Its preparation method comprises the following steps:

[0047] (1) After peeling the bananas, beat them at 9000r / min for 25s to form a banana puree, add water, the amount is 6 times the mass of the banana puree, stir evenly, and then pass colloidal grinding to obtain banana juice;

[0048] (2) Grind wheat germ to obtain wheat germ powder, mix and prepare wheat malt powder and banana juice according to the mass ratio of 1:10, stir evenly, raise the temperature to 50°C, keep ...

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Abstract

The invention relates to a banana fermented beverage and a preparation method thereof, and belongs to the technical field of beverage production. The banana fermented beverage is prepared by mixing 40-60 parts of banana pulp, 4-10 parts of wheat malt flour, 8-20 parts of citrus juice, 12-20 parts of honey, 2-8 parts of citric acid, 8-18 parts of cane sugar and 0.2-1 part of prebiotic factors so as to a mixture, and boiling the mixture. According to the beverage disclosed by the invention, the purely natural honey and the banana pulp are combined, and respective advantages and functions of the purely natural honey and the banana pulp can be exerted in the beverage, so that the nutrition of the beverage is richer, after the beverage is drunk for a long term, the constitutions can be strengthened, and the health of human bodies is facilitated; in addition, the beverage disclosed by the invention also has the advantages of being fragrant and palatable, good in stability and long in storage time.

Description

technical field [0001] The invention relates to a fermented banana beverage and a preparation method thereof, belonging to the technical field of beverage production. Background technique [0002] Banana is an important tropical and subtropical fruit. Its fruit is sweet and soft, and its meat is delicate and smooth. It has high nutritional value and unique flavor[lj. Traditional Chinese medicine believes that bananas are sweet in taste and cold in nature. They have the effects of clearing away heat and detoxification, diuresis, reducing swelling, laxative, and lowering blood pressure. They are suitable for treating constipation, polydipsia, drunkenness, and hemorrhoids. Bananas contain high potassium, which can maintain the stability of human blood pressure and prevent cardiovascular diseases. Bananas also contain 5-hydroxytryptamine, which can make people feel happy and comfortable, lively and cheerful, thus preventing and treating depression. It can be seen that banana i...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L33/00A23L33/20
CPCA23L2/382A23L2/84A23V2002/00
Inventor 刘楚玲
Owner 刘楚玲
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