利用香蕉酒渣生产香蕉醋的工艺研究

摘要

Banana wine pomace was used as raw material to produce banana vinegar through a process including zymohydrolysis,alcohol fermentation and split fermentation.The experiment results showed that the varieties and dosage of enzyme had great effect on the zymohydrolysis of banana wine pomace.The best zymohydrolysis effect was achieved by 0.4% mixed enzyme of pectinase and cellulose（half by half）.The best processing conditions for banana vinegar made by banana wine pomace are as follows： 14%vol initial alcohol concentration,7% Acetic acid bacteria inoculum,3 days fermentation period,38℃ fermentation temperature,2.941% acid yield.The final product has moderate flavor and full taste which makes it excellent banana vinegar.%利用香蕉酒渣为原料,经酶解、酒精发酵后,用分段发酵工艺进行酿制香蕉果醋的研究和优化。结果表明,酶的种类及其用量对香蕉酒渣的酶解效果影响较大,酶解香蕉酒渣的最好条件是用量为0.4%的果胶酶＋纤维素酶的混合酶（各占二分之一）;利用香蕉酒渣生产香蕉醋的最佳工艺条件为：初始酒度14%vol,醋酸菌接种量7%,发酵时间3d,发酵温度38℃,可得产酸量为2.941%、酸甜适中、口感较好、香味浓郁、风味协调的香蕉果醋。