中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
1期
71-72,82
,共3页
香蕉菠萝复合果醋%酒精发酵%醋酸发酵
香蕉菠蘿複閤果醋%酒精髮酵%醋痠髮酵
향초파라복합과작%주정발효%작산발효
banana-pineapple mixed fruit vinegar%ethanol fermentation%acetic acid fermentation
以香蕉和菠萝为原料，进行液体发酵酿造香蕉菠萝复合果醋，研究了初始糖度、酵母菌接种量、发酵温度对酒精发酵的影响，以及初始酒精度、发酵温度和醋酸菌接种量对醋酸发酵的影响，并确定了酒精发酵和醋酸发酵的最佳工艺参数。酒精发酵的最佳条件为初始糖度18％，接种量0．2％，温度26℃；醋酸发酵的最佳条件为：初始酒精度7％（V/V），发酵温度35℃，接种量10％，发酵时间6天。酿制出来的香蕉菠萝复合果醋澄清透亮，醋味浓郁，具有香蕉和菠萝特有的清香味。
以香蕉和菠蘿為原料，進行液體髮酵釀造香蕉菠蘿複閤果醋，研究瞭初始糖度、酵母菌接種量、髮酵溫度對酒精髮酵的影響，以及初始酒精度、髮酵溫度和醋痠菌接種量對醋痠髮酵的影響，併確定瞭酒精髮酵和醋痠髮酵的最佳工藝參數。酒精髮酵的最佳條件為初始糖度18％，接種量0．2％，溫度26℃；醋痠髮酵的最佳條件為：初始酒精度7％（V/V），髮酵溫度35℃，接種量10％，髮酵時間6天。釀製齣來的香蕉菠蘿複閤果醋澄清透亮，醋味濃鬱，具有香蕉和菠蘿特有的清香味。
이향초화파라위원료，진행액체발효양조향초파라복합과작，연구료초시당도、효모균접충량、발효온도대주정발효적영향，이급초시주정도、발효온도화작산균접충량대작산발효적영향，병학정료주정발효화작산발효적최가공예삼수。주정발효적최가조건위초시당도18％，접충량0．2％，온도26℃；작산발효적최가조건위：초시주정도7％（V/V），발효온도35℃，접충량10％，발효시간6천。양제출래적향초파라복합과작징청투량，작미농욱，구유향초화파라특유적청향미。
Bananas and pineapples are selected as raw materials to make fermented banana-pineapple mixed fruit vinegar by liquid fermentation.The effects of initial sugar degree,yeast inoculation quan-tity,fermentation temperature on alcohol fermentation,and the effects of initial ethanol degree,fer-mentation temperature and acetic acid bacteria inoculation quantity on acetic acid fermentation are studied.The optimum parameters of alcoholic fermentation and acetic acid fermentation are deter-mined.The optimum ethanol fermentation conditions are as follows:initial sugar degree of 18%, yeast inoculation quantity of 0.2% and fermentation temperature of 26 ℃;the optimum acetic acid fermentation conditions are as follows:initial ethanol degree of 7%(V/V),fermentation temperature of 35 ℃,acetic acid bacteria inoculation quantity of 10% and fermentation period of 6 days.The final product of banana-pineapple mixed fruit vinegar is purified with a strong vinegar smell and it has all the distinctive characteristics of both banana and pineapple fruit.
