回酒发酵法香蕉醋增香工艺研究

Enhancing flavor process of banana vinegar by liquor returning fermentation technology

采用回酒酒精发酵与醋酸发酵组合工艺,在单因素试验的基础上进行正交试验;结果表明:酒精发酵的最佳工艺条件是接种量为果汁的10%的酒母,初始糖度16%,发酵温度为28℃,发酵时间为3d。回酒发酵时原酒液∶果汁按1∶4的比例混合较好;醋酸发酵的最佳工艺是初始酒精度为12%vol,醋酸菌接种量为7%,摇床转速(通风量)190r/min,发酵温度30℃,发酵时间为4d。采用回酒发酵与醋酸发酵组合,可以获得香气更加浓郁的香蕉醋。

The quality of banana vinegar was greatly improved using single factor experiments and orthogonal experiment combined with the technology of liquor returning fermentation.The optimal conditions of alcoholic fermentation were as follows： inoculum of yeast 10%, initial sugar concentration 16%, fermentation temperature 28℃, fermentation time 3 d and the ratio of wine base to syrup 1：4. The optimal conditions of acetic fermentation were as follows： the initial alcohol content 12%vol, inoculum 10%, rotate speed of flask 190 r/min, fermentation temperature 30% and fermentation time 4 d. The flavor of banana vinegar could be improved by liquor returning fermentation technology.