作　　者： ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《中国调味品》 2010年第12期56-59,共4页

摘　　要： 以香蕉和橙为原料,选用ZHK-I葡萄酒酵母、醋酸杆菌作为发酵菌种进行液体发酵酿造香蕉橙复合果醋,对原汁配比、酒精发酵、醋酸发酵及果醋澄清等工艺进行研究,确定最佳加工工艺参数。结果表明:香蕉汁、橙汁最佳混合体积比为1∶2;酒精发酵的最佳条件为:发酵温度30℃、pH 4.2、糖度16%、接种量4%;醋酸发酵的最佳条件为:发酵温度32℃、酒度8%、发酵时间4天、接种量8%;硅胶添加量为300 mg/L,硅胶的作用时间为40 min时,澄清效果较佳,透光率可达93.7%。酿制出来的香蕉橙复合果醋澄清透亮,醋味浓郁,同时具有香蕉和橙的特殊清香味。 Compound vinegar of banana and orange was produced by liquid fermentation,and using ZHK-1 wine yeast（Saccharomyces cerevisiae） and Acetobacter spp as strains.The ratio of materials,alcohol and acetic acid fermentation and vinegar clarification technology were studied.The results showed the best ratio of banana juice-orange juice was 1∶2;The best technological parameters of alcohol fermentation are temperature 30 ℃,pH 4.2,appearance sugar content 16%,amount of yeast 4%;The optimal technological parameters of acetic acid fermentation are temperature 32 ℃,alcohol content 8%,time 4 d,Acetobacter spp inoculation size 8%;When the amount of silica gel is 300 mg/L,time of silica gel is 40 min,the effect of clarification is good,transparency reached to 93.7%.The compound vinegar of banana and orange is lucidus with original flavor of banana and orange.

关 键 词： 香蕉 橙 果醋 酒精发酵 醋酸发酵 澄清

领　　域： [轻工技术与工程] [轻工技术与工程]