香蕉果醋的发酵工艺和营养饮料配方研究

摘要

以香蕉为原料，采用摇瓶发酵法生产香蕉果醋，研究香蕉果醋的生产工艺及香蕉果醋的营养饮料配方。结果确定出香蕉果醋的最佳发酵工艺条件是：发酵液初始酒精度6％，醋酸菌接种量10％，糖度10％，30℃条件下摇床发酵10d，酿制的果醋总酸度达到4．4g／100ml。香蕉果醋营养饮料的最佳调配配方是香蕉原果醋11％，白砂糖8％，蜂蜜2％。%Using Bananas as raw materials, the banana vinegar was firstly produced by conical flask fermentation. The fermentation process and nutritional drink formula were studied. The results showed that optimal fermentation conditions were with 6 % of the initial alcohol in fermentation broth, 10% of the inoculation, 10% sugar and at 30℃ for 10 days. Total acidity of brewed vinegar was 4.4 g/100ml. The optimal allocation formula for banana vinegar nutritional drink is banana vinegar 11% white sugar 8% and honey 2% .