香蕉果醋的酿造工艺研究  

Study on Brewing Technology of Banana Vinegar

作　　者：张开平[1] 苏仕林[1] 刘燕丽[1] 黄斌[1] 黄娇丽[1] 朱兰敏 

机构地区：[1]百色学院农业与食品工程学院,广西百色533000

出　　处：《农产品加工》2016年第10期19-21,共3页Farm Products Processing

基　　金：百色学院校级科研项目(2013KB01);广西高等学校优势特色专业建设项目(桂教高教[2014]52号)

摘　　要：以香蕉果汁酿制的香蕉果酒为原料,采用摇瓶发酵法生产香蕉果醋,探讨了初始酒精度、醋酸菌接种量、发酵温度和发酵时间对香蕉果醋醋酸发酵的影响。利用正交试验设计对香蕉果醋的醋酸发酵工艺进行优化,得到最佳工艺参数为初始酒精度8%,醋酸菌接种量10%,发酵温度28℃,发酵时间7 d。在最优发酵条件下,产酸量为5.67 g/100 m L。In the present study,banana wine is prepared by fermented banana juice as raw material. The banana vinegar is firstly produced by conical flask fermentation. The influence of initial alcohol degree, inoculation amount of acetic acid bacteria,fermentation temperature and fermentation time on acetic acid fermentation are researched. Sugarcane wine acetic acid fermentation process is optimized using four factors at three levels of orthogonal tests. The optimum process parameters are as follows：the initial alcohol degree 8%,acetic acid bacteria inoculation 10%,fermentation temperature 28 ℃,fermentation time 7 d. Under the optimal fermentation conditions,acid content is 5.67 g/100 m L.

关 键 词：香蕉果酒 香蕉果醋 酿造工艺 

分 类 号：TS264.22[轻工技术与工程—发酵工程]