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| 利用香蕉酒渣生产香蕉醋的工艺研究 | |
| 引用本文： | 黄春秋,农少林,林君,黄春日,姜元欣. 利用香蕉酒渣生产香蕉醋的工艺研究[J]. 广西农学报, 2011, 26(4): 64-66 |
| 作者姓名： | 黄春秋 农少林 林君 黄春日 姜元欣 |
| 作者单位： | 1. 广西农业职业技术学院,南宁,530007 2. 广西农业广播电视学校,南宁,530022 |
| 基金项目： | 广西农业职业技术学院2010年学生创新课题(编号:201001SP05) |
| 摘 要： | 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... |
| 关 键 词： | 香蕉酒渣 酶解 香蕉醋 |
Study on the Production process of Banana Vinegar made from Banana Wine Pomace |
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| Huang Chun-qiu et al. Study on the Production process of Banana Vinegar made from Banana Wine Pomace[J]. Journal of Guangxi Agriculture, 2011, 26(4): 64-66 | |
| Authors: | Huang Chun-qiu et al |
| Affiliation: | Huang Chun-qiu et al(Guangxi Agricultural Vocational and Technical College,Nanning 530007,China) |
| Abstract: | 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 co... |
| Keywords: | Banana wine pomace zymohydrolysis banana vinegar |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |