香蕉醋醋酸发酵工艺及其澄清效果的研究

Study on fermentation process of acetic acid from banana and its clarification effect

以香蕉(全果)为原料,采用液态表面发酵法研究香蕉醋的醋酸发酵工艺,并探讨了不同澄清剂对香蕉醋澄清效果。通过单因素实验和正交实验确定了香蕉果醋醋酸发酵工艺的最佳工艺条件为发酵温度28℃,醋酸菌接种量10%,初始酒精度8%vol,发酵时间6d,此时酸度为6.72g/100mL;壳聚糖澄清效果明显,透光率最大值为92.6%;酿制出的香蕉醋色泽浅黄色,具有香蕉固有的浓郁香味,醋香纯正、酸味柔和,无异味、澄清。

Illustrated the banana（whole fruit） as raw materials to study the banana vinegar acetic fermentation process by adopting the liquid surface fermentation method and explore the effect of different clarifiers on the clarification of banana vinegar.Through single factor experiments and orthogonal tests,optimum technological conditions of banana vinegar acetic fermentation were determined as follows：the fermentation temperature 28℃,inoculation amount of acetic acid bacteria 10%,initial alcohol degree 8%vol,fermentation time 6d and the acidity was 6.72g/100mL.Under the above conditions,clarification effect of chitosan was significantly obvious,the maximum transmittance could reach 92.6%.The color of the produced banana vinegar was pale yellow,and it posesses the characteristics of the inherent rich and pure flavor with banana,sour soft vinegar,and the great clarify with no peculiar smell.