香蕉醋的研制  

Study on the Production of Banana Vinegar

作　　者：杨晓虹[1] 翟书华[1] 仝向荣[1] 

机构地区：[1]昆明师范高等专科学校生物系,云南昆明650031

出　　处：《昆明师范高等专科学校学报》2001年第4期64-66,共3页Journal of Kunming Teachers College

摘　　要：以香蕉汁为原料 ,经过产果胶酶活性强的二株霉菌的酶液的处理 ,在二株酵母菌、三株醋酸菌的共同作用下发酵 ,研究获得最佳发酵条件下的果醋 .即在香蕉∶水为 1∶1 5 ,糖度为 14 %、酒度调整为 9°的条件下 ,选择原料破碎程度高 ,酵母菌接种量在 5 % ,醋酸菌接种量在 10 % ,发酵温度在 2 5℃的发酵条件 ,可得到酸度在6 47% ,口感纯正、香味浓郁。Pretreated by the enzyme solution of Penicillium crustosum (Ym3086) and Asprrgillus usamii (Ym3059) with strong jellosidase activity, the banana juice was fermented to yield fruit vinegar using 2 populations of vine yeast, Saccharomyces cerevisiae (Ym2011, Ym2035), and 3 populations of vinegar bacteria, Acetobacter rincens (Ym1001=AS1.41), Acetobacter sp. (Ym1002) and Acetobacter sp. (Ym1003). The optional fermentation procedures and conditions are: taking 1 fine fragmentated banana and 1.5 water to make banana suspension, adjusting its sugar content to 14% and alcohol content to 9°, inoculating 5% yeast and 10% vinegar bacteria and then the banana suspension was fermented under 25℃ . The light yellow colored banana vinegar with 6.47% PH value yielded under above conditions was strongly flavored and delicious.

关 键 词：香蕉醋 香蕉汁 酶液 发酵 果醋 研制 醋酸菌 果胶酶 接种量 

分 类 号：TS264.22[轻工技术与工程—发酵工程]