海南9个香蕉品种的酿酒性能探讨  

Study on wine fermentation ability of nine different banana species in Hainan

作　　者：钟秋平[1] 赵新河[1] 

机构地区：[1]华南热带农业大学理工学院,海南儋州571737

出　　处：《中国酿造》2008年第4期44-46,共3页China Brewing

基　　金：华南热带农业大学博士启动资金项目资助(2006019)

摘　　要：针对海南9个主栽香蕉品种的加工性质、酶解特性和酿酒性能进行了研究,结果表明,香蕉去皮后进行热烫和酶解处理能提高香蕉酒的品质;香蕉果浆经果胶酶处理后,不仅出汁率高、汁液清亮透明,而且稳定性好;通过对不同品种香蕉酒的品质比较发现,"皇帝蕉"为酿制香蕉酒的最佳品种,8818"、巴西"、广东香蕉2号"、巴贝多"和"广东香蕉1号"也为酿制香蕉酒的良好品种。The processing properties, enzymatic hydrolysis characters and fermentation ability of 9 different species of banana in Hainan were studied in this paper. The results showed that the quality of banana wine was improved by treatment of heating and pectinase. The banana juice with high-quality was obtained by pectinase treatment. It could be concluded by comparing of different banana wines that Musa sp. cv. Huangdijiao was the best variety for fermentation. Meanwhile Musa sp. cv. 8818, Baxi, Guangdong banana No. 2, Babeiduo and Guangdong banana No. 1 were also appropriate for banana wine making.

关 键 词：香蕉 品种 酿酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]