CAJ | 학술논문

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。
이용향초주사위원료,경매해、주정발효후,용분단발효공예진행양제향초과작적연구화우화。결과표명,매적충류급기용량대향초주사적매해효과영향교대,매해향초주사적최호조건시용량위0.4%적과효매＋섬유소매적혼합매（각점이분지일）;이용향초주사생산향초작적최가공예조건위：초시주도14%vol,작산균접충량7%,발효시간3d,발효온도38℃,가득산산량위2.941%、산첨괄중、구감교호、향미농욱、풍미협조적향초과작。
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.