香蕉与山楂复合果醋酿造工艺的研究  

Study on Brewing Technology of Banana and Hawthorn Composite Vinegar

作　　者：李锦利[1] 

机构地区：[1]宝鸡职业技术学院,陕西宝鸡721013

出　　处：《中国调味品》2015年第6期98-101,共4页China Condiment

摘　　要：以香蕉、山楂为主要原料,对香蕉山楂复合果醋酿造工艺进行优化,最终确定了香蕉山楂复合果醋酒精发酵工艺最佳条件:香蕉汁∶山楂汁(V/V)为2∶1,酵母接种量为3%,温度控制为30℃,发酵时间为4天。醋酸发酵工艺最佳条件:初始酒精度为8%,醋酸菌接种量为8%,发酵温度为32℃,发酵时间为8天。经过二次发酵得到的香蕉山楂复合果醋营养丰富,口感纯正,风味独特。Using banana and hawthorn as the main raw materials,the brewing technology of banana and hawthorn composite vinegar is optimized,the optimum alcoholic fermentation technology is as follows：ratio of banana juice and hawthorn juice （V/V）of 2 ∶ 1,yeast inoculation amount of 3%, temperature of 30 ℃,and fermentation time of 4 days.The optimum acetic acid fermentation technology is as follows：initial ethanol content of 8%,acetic acid bacteria inoculation amount of 8%, fermentation temperature of 32 ℃,fermentation time of 8 days.After two times of fermentation,the product has rich nutrition,and the flavor is pure and unique.

关 键 词：香蕉 山楂 酒精发酵 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]