香蕉果醋的酿造工艺研究

Study on Brewing Technology of Banana Vinegar

以香蕉果汁酿制的香蕉果酒为原料,采用摇瓶发酵法生产香蕉果醋,探讨了初始酒精度、醋酸菌接种量、发酵温度和发酵时间对香蕉果醋醋酸发酵的影响。利用正交试验设计对香蕉果醋的醋酸发酵工艺进行优化,得到最佳工艺参数为初始酒精度8%,醋酸菌接种量10%,发酵温度28℃,发酵时间7 d。在最优发酵条件下,产酸量为5.67 g/100 m L。

In the present study,banana wine is prepared by fermented banana juice as raw material. The banana vinegar is firstly produced by conical flask fermentation. The influence of initial alcohol degree, inoculation amount of acetic acid bacteria,fermentation temperature and fermentation time on acetic acid fermentation are researched. Sugarcane wine acetic acid fermentation process is optimized using four factors at three levels of orthogonal tests. The optimum process parameters are as follows：the initial alcohol degree 8%,acetic acid bacteria inoculation 10%,fermentation temperature 28 ℃,fermentation time 7 d. Under the optimal fermentation conditions,acid content is 5.67 g/100 m L.