香蕉西番莲果醋发酵工艺的研究  

Study on fermentation process in yacon-banana fruit mixed vinegar

作　　者：潘嫣丽[1] 杨昌鹏[1] 黄夏[1] 覃海元[1] 马雄[1] 许春婷 李婷婷[1] 

机构地区：[1]广西农业职业技术学院食品工程系,广西南宁530007

出　　处：《食品工业科技》2014年第2期150-153,共4页Science and Technology of Food Industry

基　　金：广西农业职业技术学院中青年骨干教师;专业带头人

摘　　要：以新鲜香蕉、西番莲汁为原料,用农职A和农职B酵母为发酵剂进行酒精发酵,酒精发酵结束后进入醋酸发酵,研究要酵温度、醋酸菌接种量、初始酒精浓度、发酵时间对果醋发酵的影响。结果表明,将香蕉-西番莲-水(80∶1∶10)混合果汁的糖度调整为20%,加入A、B(1∶1)混合酵母1.6×106cfu/mL,在24℃发酵至酒精度为7%,接入5%的醋酸菌种,在温度为32℃发酵9d,可得到色泽淡黄色;果香浓郁,醋香纯正;酸甜柔和,爽口,无异味;澄清透明的香蕉-西番莲果醋。Fresh bananas and passion fruit juice were used for alcoholic fermentation with agricultural grade A and agricultural grade B yeast as leavening agent. Effects of temperature,acetic acid bacteria inoculum size, initial alcohol concentration fermentation time vinegar fermentation were measured after the end of the alcoholic fermentation into acetic acid fermentation. The result showed that banana-passion-water（80∶1∶10） mixed juice brix adjustment was 20%,Join A and B（1∶1） mixed yeast 1.6×106cfu/mL,at 24℃ fermentation to the alcohol content of 7%（v/v）,5% of acetic acid bacteria,a temperature of 32℃ fermentation 9d were the best. The banana passion fruit vinger was yellow,fruity,sweet and sour vinegar flavor of pure,soft,refreshing,no peculiar smell,clear and transparent.

关 键 词：香蕉西番莲果醋 酒精发酵 醋酸发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]