Banana rice vinegar and preparation method thereof

A technology of banana and rice vinegar, which is applied in the field of condiments, can solve the problems of affecting physical and mental health, single nutritional components, etc., and achieve the effects of short production cycle, simple preparation method and maintaining flavor

Inactive Publication Date: 2016-06-15
GUANGXI UNIV
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, banana vinegar and its vinegar drinks are more and more popular with consumers, but most of the banana vinegar has a single nutritional component, and a large amount of flavoring agents and preservatives are added during the processing and production process, which will affect the human body after consumption. physical and mental health

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of banana vinegar is characterized in that, comprises the following steps:

[0026] (1) Weigh and mix the composition according to the following proportions: 180 parts of bananas, 60 parts of whole grains, 8 parts of brown sugar, 1 part of yeast, 4 parts of acetic acid bacteria, 3 parts of lactic acid bacteria, and 90 parts of purified water;

[0027] (2) Raw material processing: select black rice, use 50-60 0 Soak in warm water for 6-10 hours, then steam, peel the bananas and cut them into thin slices of 1-2cm, mix and stir the brown sugar with the sliced ​​bananas to protect the color and adjust the sugar;

[0028] (3) Alcoholic fermentation: After adding the steamed black rice to the yeast and mixing it evenly, then adding the mixed banana and brown sugar to carry out sealed fermentation; wherein, the alcoholic fermentation time is 20 days of fermentation, and the fermentation temperature is 30-35 0 C;

[0029] (4) Acetic acid fermentat...

Embodiment 2

[0033] A kind of preparation method of banana vinegar is characterized in that, comprises the following steps:

[0034] (1) Weigh and mix the composition according to the following proportions: 360 parts of bananas, 120 parts of whole grains, 15 parts of brown sugar, 5 parts of yeast, 7 parts of acetic acid bacteria, 5 parts of lactic acid bacteria, and 180 parts of purified water;

[0035] (2) Raw material processing: select black rice, use 50-60 0 Soak in warm water for 6-10 hours, then steam, peel the bananas and cut them into thin slices of 1-2cm, mix and stir the brown sugar with the sliced ​​bananas to protect the color and adjust the sugar;

[0036] (3) Alcoholic fermentation: After adding the steamed black rice to the yeast and mixing it evenly, then adding the mixed banana and brown sugar to carry out sealed fermentation; wherein, the alcoholic fermentation time is 30 days of fermentation, and the fermentation temperature is 30-35 0 C;

[0037] (4) Acetic acid ferme...

Embodiment 3

[0041] A kind of preparation method of banana vinegar is characterized in that, comprises the following steps:

[0042] (1) Weigh and mix the composition according to the following proportions: 300 parts of bananas, 100 parts of whole grains, 10 parts of brown sugar, 3 parts of yeast, 6 parts of acetic acid bacteria, 4 parts of lactic acid bacteria, and 150 parts of purified water;

[0043] (2) Raw material processing: select black rice, use 50-60 0 Soak in warm water for 6-10 hours, then steam, peel the bananas and cut them into thin slices of 1-2cm, mix and stir the brown sugar with the sliced ​​bananas to protect the color and adjust the sugar;

[0044] (3) Alcoholic fermentation: After adding the steamed black rice to the yeast and mixing it evenly, then adding the mixed banana and brown sugar to carry out sealed fermentation; wherein, the alcoholic fermentation time is 25 days of fermentation, and the fermentation temperature is 30-35 0 C;

[0045] (4) Acetic acid ferme...

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

PropertyMeasurementUnit
Total acidityaaaaaaaaaa
Total acidityaaaaaaaaaa
Total acidityaaaaaaaaaa
Login to view more

Abstract

The invention relates to a preparation method of vinegar, belongs to the technical field of seasonings, and in particular relates to banana rice vinegar and a preparation method thereof. The banana rice vinegar disclosed by the invention is a composition consisting of the following components in parts by weight: 180-360 parts of bananas, 60-120 parts of five cereals, 8-15 parts of brown sugar, 1-5 parts of saccharomycetes, 4-7 parts of acetic acid bacteria, 3-5 parts of lactobacillus and 90-180 parts of purified water, and the banana rice vinegar is processed and preparing by the processes of processing raw materials, alcoholic fermentation, acetic fermentation, showing vinegar and aging. The banana rice vinegar disclosed by the invention is relatively low in nutritive loss during processing, and the banana rice vinegar is rich in nutrition, intense in fragrance of vinegar, soft and mellow in taste and moderate in sourness; the flavor of the banana is kept; the banana rice vinegar is good in functions of tonifying stomach, moistening intestines and preserving health; and the banana rice vinegar, when frequently taken by people, can enhance gastrointestinal peristalsis and reduce internal fat, and the banana rice vinegar is good in weight-losing effect.

Description

technical field [0001] The invention relates to a method for preparing vinegar, which belongs to the technical field of condiments, and in particular relates to a banana rice vinegar and a preparation method thereof. Background technique [0002] Banana is the fruit of Musaceae plant banana. It is mainly distributed in tropical and subtropical regions within 30° north and south latitudes of the east, west, and southern hemispheres. Bananas like high temperature and humidity. The usual growth temperature is 20-35°C, and the optimum temperature is 24-32°C. It is also cultivated in Hainan, Taiwan, Guangdong, Guangxi, Fujian, Sichuan, Yunnan, Guizhou, etc. in China. Banana is one of the most popular fruits among consumers. It contains a variety of vitamins and trace elements. In addition to being eaten as a fresh fruit, bananas can also be used for deep processing into various foods, beverages, wines, seasonings, etc. [0003] Bananas are rich in amino acids, vitamins, mineral...

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): C12J1/04
Inventor 杨晓骏
Owner GUANGXI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap