食品工业科技2012，Vol.33Issue(22)：316-318,322,4.
香蕉醋醋酸发酵工艺及其澄清效果的研究
Study on fermentation process of acetic acid from banana and its clarification effect
摘要
Abstract
Illustrated the banana(whole fruit) as raw materials to study the banana vinegar acetic fermentation process by adopting the liquid surface fermentation method and explore the effect of different clarifiers on the clarification of banana vinegar.Through single factor experiments and orthogonal tests,optimum technological conditions of banana vinegar acetic fermentation were determined as follows:the fermentation temperature 28℃,inoculation amount of acetic acid bacteria 10%,initial alcohol degree 8%vol,fermentation time 6d and the acidity was 6.72g/100mL.Under the above conditions,clarification effect of chitosan was significantly obvious,the maximum transmittance could reach 92.6%.The color of the produced banana vinegar was pale yellow,and it posesses the characteristics of the inherent rich and pure flavor with banana,sour soft vinegar,and the great clarify with no peculiar smell.关键词
香蕉醋/醋酸发酵/澄清效果Key words
banana vinegar/acetic fermentation/clarification effect分类
轻工纺织引用本文复制引用
邓红梅,周天,马超,王颖..香蕉醋醋酸发酵工艺及其澄清效果的研究[J].食品工业科技,2012,33(22):316-318,322,4.基金项目
广东省茂名市重点科学计划项目 （）
