香蕉皮膳食纤维功能果醋的研究

Study on the technology of Dietary Fiber fruit vinegar of banana peel

以香蕉皮为原料,经酒精发酵和醋酸发酵制得风味纯正的香蕉皮膳食纤维果醋。单因子试验研究结果表明,在香蕉皮果醋发酵工艺过程中,接种量和发酵时间及起始酒精度是影响果醋质量的关键因素。在此基础上,采用响应曲面法建立了转酸率多元二次模型方程,探讨了上述3个因子的交互作用及其最佳水平范围,优化了果醋发酵的最佳工艺条件。研究表明,果醋发酵工艺最佳的工艺参数为:起始酒精度7.64%、发酵时间69.88h和接种量10.07%时,转酸率的最大预测值为93.53%。

The present article obtains fruit vinegar by alcohol and acetic acid fermentation, with Banana Peel being raw material. The results of one--factor--experiment showed that the significant external factor were the amount of inoculum ,fermentation time and initial alcohol concentration to the quality of the fruit vinegar during the ferment process. Based on the results, response surface methodology （RSM） was employer and a second order quadrat- ic equation for the acid-transforming ratio was built in the present work. By analyzing the response surface plots and their corresponding contour plots as well as solving the quadratic equation , the optimum process parameters for ferment were obtained as initial alcohol concentration 7.02 fermentation time 66.58ount of inoculum 10.07%, the highest forecast yield of the acid--transforming ratio 91.03%.