香蕉复合果醋醋酸菌种的固定化条件及生产工艺研究

Study on the Immobilized Condition and Production Technology of Acetic Acid Bacteria for the Banana Compound Fruit Vinegar

该文着重开展醋酸菌固定化材料的选择,固定化菌种的发酵特性、机械强度的研究及不同发酵条件对香蕉西番莲复合果醋产酸量的影响。研究结果表明,以玉米芯为醋酸菌固定化材料生产的香蕉果醋品质最好,其发酵后酒精度残留低、可重复利用4次;发酵最佳工艺条件为:初始酒精度8°,发酵温度35℃,发酵时间为6 d,pH3.5。在最佳工艺条件下生产的复合果醋醋体的总酸度达到最大值5.05%。

The research aimd to study the selection of immobilized materials of acetic acid bacteria,the fermentation characteristics and mechanical strength of immobilized bacteria,and the effects of different fermentation conditions have on the acid production of banana-passionfruit vinegar. The results showed that the banana fruit vinegar produced with corncob as immobilized material of acetic acid bacteria has the best quality,with low alcohol residue and recycle rate of 4 times after fermentation. The optimum fermentation conditions were as follows:the initial alcohol was 8°,the fermentation temperature was 35 ℃,the fermentation time was6 d,the pH was 3.5. The total acidity of composite banana vinegar was 5.05 %.