Preparation method of brewing type banana vinegar drink

Abstract

The invention discloses a preparation method of brewing type banana vinegar drink. The method comprises the following steps: (1) selecting a green large banana as a raw material; (2) drying the banana peel for later use; (3) peeling and pulping the pulp and water; (4) cooking the banana pulp in a high-pressure steam boiler; (5) performing saccharifying treatment by use of alpha-amylase and glucoamylase; (6) performing mixed fermentation of yeast and fiber monospora; (7) before acetic fermentation, adding the dried banana peel as filler which serves as a flavor regulator together with fermented soya bean; (8) performing microfiltration and bacteria removal by use of an inorganic ceramic membrane; and (9) performing ultrahigh-pressure treatment to accelerate the maturation of banana vinegar. In the invention, the green large banana rich in starch particles is used as a raw material, the banana resources are fully utilized, and full-fruit utilization is realized; and through pure natural fermentation of fruit vinegar, the content of edible fiber and other functional matters in the vinegar drink is increased, a unique flavor is obtained, and the nutrition health functions of vinegar and banana are effectively combined.

Description

technical field [0001] The invention relates to a method for preparing brewed banana vinegar beverage, which belongs to the field of agricultural product processing. Background technique [0002] In China, bananas are the fourth largest fruit after apples, pears and citrus. Banana production has grown from traditional small-scale production to specialization, scale, and industrialization, and has become a pillar industry in the planting industry. Banana is a typical climactic fruit, which is difficult to store and transport for a long time; it is extremely vulnerable to mechanical damage, and the loss after harvest is serious; there are many diseases and insect pests that cause banana rot and deterioration; the phenomenon of "difficult to sell" occurs regularly; In general, 15% to 20% of defective fruit will be produced. In recent years, the post-harvest loss rate of bananas has been as high as nearly 50%, far higher than the average loss rate of 25% in China and 5% in deve...

AI Technical Summary

Problems solved by technology

This will not only produce a large amount of waste residue, but also lose a large amount of nutrients and functional components in the banana, and the flavor of the fermented fruit vinegar product is not good.