作　　者： ; ; ;

机构地区： 仲恺农业技术学院轻工食品学院

出　　处： 《仲恺农业技术学院学报》 2004年第4期23-28,共6页

摘　　要： 以香蕉为原料,经过打浆、果胶酶处理、液体酒精发酵和醋酸发酵等工艺过程,得到了一种澄清透明,淡黄色、略带香蕉香味、醋酸味柔和的新型食醋.以单因子试验法和正交实验法确定的香蕉浆在果胶酶添加量为200mg/L(香蕉浆)的情况下,控制pH=4 0,酶解温度45℃,酶解时间1 5h为最佳条件;酒精发酵控制在初糖度为16°Bx,发酵温度为30℃,初酸度在酶解香蕉汁的自然酸度下(pH4 3左右),发酵4d为好.在初始酒精体积分数为0 08,温度36℃,发酵3d后发酵液中总酸含量可达8g/100mL以上. Treated by pectic enzyme, the banana juice was fermented to yield fruit vinegar using wine yeast and vinegar bacteria. Through two processes of alcohol fermentation and acetic acid fermentation, the banana vinegar of transparent with light yellow and weak banana fragrant was developed. The optimum conditions of procedures were determined as adding pectic enzyme 200 mg/L (banana juice) and controlling temperature at 45℃, pH 4.0, 1.5 h for enzyme treatment with initial sugar concentration 16°Bx, temperature 30℃, nature acidity, for 4 days alcohol fermentation, and with initial φ (C_2H_5OH)=0.08, temperature 36℃, 3 days for acetic acid fermentation.

关 键 词： 香蕉 醋 果胶酶 酒精发酵 醋酸发酵

领　　域： [轻工技术与工程] [轻工技术与工程]