CN110734841A - Preparation method of banana composite fruit vinegar - Google Patents
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Abstract
The invention discloses a preparation method of banana composite fruit vinegar, which belongs to the field of food processing, wherein banana pulp, longan pulp and passion fruit pulp are mixed for enzymolysis, filtered, the sugar degree is adjusted, yeast is added for anaerobic fermentation until the alcoholic strength is 6-10 degrees, banana composite fruit wine is obtained, the pH value is adjusted to be 3.5-4.5, immobilized acetic acid bacteria are added for fermentation, aging, filtering and sterilization, and banana composite fruit vinegar is obtained.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of banana composite fruit vinegar.
Background
The fruit vinegar is prepared with fruit or leftover as main material and through modern biotechnology, and is kinds of novel nutritious, health care and dietotherapeutic beverage with the fragrance of both vinegar and fruit.
At present, the fruit vinegar is used for processing high-nutrition fruits, bananas, passion fruit and longans are main fruits in the south of China, the yield is high, the bananas are rich in nutrition, and the pulp contains nutrients required by human bodies such as carbohydrate, potassium, phosphorus, calcium, iron and the like.
In the actual production process of the fruit vinegar, according to the characteristics of different fruit raw materials, processes such as solid state fermentation, liquid-solid fermentation or liquid submerged fermentation are respectively adopted, shows that the traditional solid state fermentation and liquid-solid fermentation technologies have too long fermentation time, low production efficiency and high labor intensity, but the flavor quality of vinegar products is good, the selling price is expensive, the liquid submerged fermentation technology has high automation degree, the fermentation process parameters and the sanitary conditions are easy to control, the production efficiency is high, most varieties of fruit vinegar in the current foreign markets are produced by adopting the process, but the liquid submerged fermentation also has the defects of , such as loss of volatile original fruit flavor substances, volatilization loss of ethanol and reduction of acetic acid conversion rate caused by the transpiration effect of oxygen supply stirring in the acetic acid fermentation stage.
The immobilized cell technology is means for improving fermentation efficiency and strain activity, and gradually becomes as a core technology in the field of fermentation engineering, most of the currently adopted immobilization methods are colloid embedding technologies such as alginic acid and the like, so that automation and continuity of acetic acid fermentation can be realized, but the embedding of calcium alginate on acetic acid bacteria influences mass transfer processes of dissolved oxygen and other nutrient substances on the degree of extent, and the fermentation time is prolonged.
At present, most of domestic immobilized acetic acid bacteria fermentation technical researches are still in experimental research stages, the aims are mainly to improve the fermentation efficiency, and little attention is paid to the improvement effect on the flavor and the production efficiency of fruit vinegar. Therefore, new immobilization technologies are needed to solve the existing technical problems.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a preparation method of banana composite fruit vinegar.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the preparation method of banana composite fruit vinegar comprises the following steps:
(1) respectively taking banana pulp, longan pulp and passion fruit pulp, mixing the banana pulp, the longan pulp and the passion fruit pulp, adding pectinase, adding drinking water with the total mass of 2-3 times, pulping, performing enzymolysis at 30-40 ℃ for 20-30min, then performing centrifugal separation, taking upper-layer fruit juice, adding sugar solution with the volume of 4-5 times that of the fruit juice to adjust the sugar degree, and obtaining a primary pre-fermentation material;
(2) adding yeast into the primary pre-fermented material in the step (1), and performing anaerobic fermentation at 20-25 ℃, wherein the alcoholic strength of the material to be fermented is 6-10 degrees, so as to obtain the banana composite fruit wine;
(3) adding 5-10 times of drinking water into the banana composite fruit wine obtained in the step (2), adjusting the pH value to 2.5-4.5 to obtain a secondary pre-fermented material, taking a core fixing cage, putting immobilized acetic acid strains into the core fixing cage, putting the core fixing cage into a fermentation tank, spraying the secondary pre-fermented material into the core fixing cage from the top of the fermentation tank, enabling the secondary pre-fermented material to be in contact with the immobilized acetic acid strains, simultaneously introducing sterile air, fermenting for 30-40h at 25-35 ℃, ageing for 3-15d, filtering, taking filtrate, and sterilizing to obtain banana composite fruit vinegar;
the immobilized acetic acid strain is obtained by balancing immobilized acetic acid bacteria with any kinds of corncob, loofah sponge, bagasse, red date and passion fruit peel as carriers.
Preferably, the preparation method of the immobilized acetic acid strain comprises the following steps: taking dry acetic acid bacteria, dissolving with purified water, adding the carrier, and carrying out balanced solidification for at least 24h to obtain the product.
Preferably, the mass ratio of the banana pulp, the longan pulp and the passion fruit pulp in the step (1) is 20-50: 10-20:10-20.
Preferably, the amount of the pectinase used in the step (1) is 0.2-0.3% of the total mass of the banana pulp, longan pulp and passion fruit pulp.
Preferably, the sugar solution in the step (1) contains 12-15% of white granulated sugar by mass.
Preferably, the adding amount of the yeast in the step (2) is 0.05-0.1% of the mass of the primary pre-fermentation material.
Preferably, edible glacial acetic acid with the concentration of not less than 95% is used in the step (3) to adjust the pH value of the banana composite fruit wine.
Preferably, the dosage of the immobilized acetic acid strain in the step (3) is 6-8% of the mass of the secondary pre-fermentation material.
Preferably, the loading rate of the carrier in the step (3) on acetic acid bacteria is 2.0-8.0X 106Per mg.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the invention adopts natural organic matters (especially fruit leftovers) as carriers of acetic acid bacteria, fully utilizes natural organic matter resources, utilizes the characteristics of porous tissues of the natural organic matters to well immobilize the acetic acid bacteria, applies an adsorption immobilization technology to the generation of fruit vinegar, can greatly shorten the production period, reduce the production cost and improve the production efficiency, and greatly reduces the oxidation and volatilization of flavor substances in the fruit vinegar due to the shortened production period, promotes the full fermentation and the dynamic release of fermentation nutrient substances, can achieve better fermentation results, and has better and pure taste, bright color and luster of the fruit vinegar, strong fruit aroma, soft sour taste and typical tropical fruit flavors of bananas, passion fruit, longans and the like.
2. The optimal process conditions for producing the compound fruit vinegar of bananas, passion fruit and longans by fermenting the immobilized acetic acid strains are that the initial alcoholic strength is 8 degrees, the fermentation temperature is 35 ℃, the fermentation time is 6 days, and the pH value is 3.5. the total acidity of the compound fruit vinegar produced under the optimal process conditions reaches the maximum value of 5.05 percent, the edible parts of the bananas, longans and passion fruit are used as raw materials, the sugar of the longans well neutralizes the acerbity of passion fruit pulp, the prepared fruit vinegar is fresh and cool in taste, and is suitable for people to use .
3. The invention adopts the immobilized strains to ferment the banana composite fruit vinegar, solves the problems of mass transfer, oxygen transmission and the like in an embedding method, has long activity duration of the immobilized cells, can repeatedly utilize the immobilized acetic acid strains, can shorten the fermentation effect, improve the acetic acid resistance of the acetic acid strains, greatly improve the acid resistance of the acetic acid, and obviously improve the yield of the acetic acid.
Reference symbols of the drawings
FIG. 1 shows the effect of initial alcohol content on total acidity of acetic acid bacteria fermentation.
FIG. 2 shows the effect of fermentation time on acetic acid bacteria fermentation.
FIG. 3 shows the effect of fermentation temperature on the fermentation of immobilized acetic acid bacteria.
FIG. 4 is a graph of the effect of initial fermentation pH on acetic acid bacteria fermentation.
Detailed Description
For purposes of promoting a better understanding of the objects, features, and advantages of the invention, reference is made to the following description of the preferred embodiment, taken in conjunction with the accompanying , however, it is to be understood that many specific details set forth in the description are set forth merely to provide the reader with a thorough understanding of the or more aspects of the invention, which are capable of being practiced without these specific details.
Example 1
The preparation method of banana composite fruit vinegar comprises the following steps:
(1) taking banana pulp, longan pulp and passion fruit pulp according to the weight ratio of 20:10:10, mixing, adding pectinase accounting for 0.2 percent of the total mass of the mixture, adding drinking water accounting for 2 times of the total mass of the mixture, pulping, performing enzymolysis at 30 ℃ for 30min, performing centrifugal separation, taking upper-layer fruit juice, and adding sugar solution accounting for 4 times of the volume of the fruit juice to obtain a primary pre-fermentation material; the sugar solution contains 12% of white granulated sugar by mass;
(2) adding yeast with the mass of 0.05% into the primary pre-fermented material in the step (1), and performing anaerobic fermentation at 25 ℃ until the alcoholic strength of the fermented material is 6 degrees to obtain the banana composite fruit wine;
(3) dissolving dry acetic acid bacteria in purified water, adding corn cob, and balancing and solidifying for 24 hr to obtain acetic acid bacteria with loading rate of 2.0 × 106Each/mg of corncob immobilized acetic acid strain;
(4) adjusting the pH value of the banana composite fruit wine obtained in the step (2) to 2.5 by adopting edible glacial acetic acid with the concentration of 95% to obtain a secondary pre-fermented material, taking a core fixing cage, putting the corn cob immobilized acetic acid strain obtained in the step (3) in an amount of 6% of the mass of the secondary pre-fermented material, then placing the core fixing cage in a fermentation tank, spraying the secondary pre-fermented material into the core fixing cage from the top of the fermentation tank, enabling the secondary pre-fermented material to be in contact with the corn cob immobilized acetic acid strain, simultaneously introducing sterile air, fermenting for 30 hours at 35 ℃, ageing for 6d, filtering, taking filtrate, and sterilizing to obtain the banana composite fruit vinegar.
Example 2
The preparation method of banana composite fruit vinegar comprises the following steps:
(1) taking banana pulp, longan pulp and passion fruit pulp according to the weight ratio of 50:20:20, mixing, adding pectinase accounting for 0.23 percent of the total mass of the mixture, adding drinking water accounting for 2.2 times of the total mass of the mixture, pulping, carrying out enzymolysis for 28min at 33 ℃, carrying out centrifugal separation, taking upper-layer fruit juice, and adding sugar solution accounting for 4.3 times of the volume of the fruit juice to obtain a primary pre-fermentation material; the sugar solution contains 13% of white granulated sugar by mass;
(2) adding yeast with the mass of 0.06% into the primary pre-fermented material in the step (1), and performing anaerobic fermentation at 24 ℃ until the alcoholic strength of the fermented material is 7 degrees to obtain the banana composite fruit wine;
(3) dissolving dry acetic acid bacteria in purified water, adding retinervus Luffae fructus, and balancing and solidifying for 25 hr to obtain acetic acid bacteria with loading rate of 3.2 × 106Per mg of loofah sponge immobilized acetic acid strain;
(4) adjusting the pH value of the banana composite fruit wine obtained in the step (2) to 3.0 by adopting edible glacial acetic acid with the concentration of 96% to obtain a secondary pre-fermented material, taking a core fixing cage, putting the loofah sponge immobilized acetic acid strain obtained in the step (3) in an amount of 6.5% of the mass of the secondary pre-fermented material, then placing the core fixing cage in a fermentation tank, spraying the secondary pre-fermented material into the core fixing cage from the top of the fermentation tank, enabling the secondary pre-fermented material to be in contact with the loofah sponge immobilized acetic acid strain, simultaneously introducing sterile air, fermenting for 37h at 32 ℃, ageing for 3d, filtering to obtain filtrate, and sterilizing to obtain the banana composite fruit vinegar.
Example 3
The preparation method of banana composite fruit vinegar comprises the following steps:
(1) taking banana pulp, longan pulp and passion fruit pulp according to the weight ratio of 27:18:14, mixing, adding pectinase accounting for 0.25 percent of the total mass of the mixture, adding drinking water accounting for 2.4 times of the total mass of the mixture, pulping, performing enzymolysis for 26min at 35 ℃, performing centrifugal separation, taking upper-layer fruit juice, and adding sugar solution accounting for 4.5 times of the volume of the fruit juice to obtain a primary pre-fermentation material; the sugar solution contains 14% of white granulated sugar by mass;
(2) adding yeast with the mass of 0.07 percent into the primary pre-fermented material in the step (1), and carrying out anaerobic fermentation at 23 ℃ until the alcoholic strength of the fermented material is 8 degrees to obtain the banana composite fruit wine;
(3) dissolving dry acetic acid bacteria in purified water, adding bagasse, and balancing and solidifying for 28 hr to obtain acetic acid bacteria with loading rate of 4.5 × 106Per mg of bagasse immobilized acetic acid strain;
(4) adjusting the pH value of the banana composite fruit wine in the step (2) to 3.5 by adopting edible glacial acetic acid with the concentration of 96% to obtain a secondary pre-fermented material, taking a core fixing cage, putting the bagasse immobilized acetic acid strain in the step (3) with the dosage of 7.0% of the mass of the secondary pre-fermented material, then putting the core fixing cage in a fermentation tank, spraying the secondary pre-fermented material into the core fixing cage from the top of the fermentation tank, enabling the secondary pre-fermented material to be in contact with the bagasse immobilized acetic acid strain, simultaneously introducing sterile air, fermenting for 35 hours at 30 ℃, ageing for 10 days, filtering, taking filtrate, and sterilizing to obtain the banana composite fruit vinegar.
Example 4
The preparation method of banana composite fruit vinegar comprises the following steps:
(1) taking banana pulp, longan pulp and passion fruit pulp according to the weight ratio of 45:12:18, mixing, adding pectinase accounting for 0.27% of the total mass of the mixture, adding drinking water accounting for 2.7 times of the total mass of the mixture, pulping, performing enzymolysis at 38 ℃ for 23min, performing centrifugal separation, taking upper-layer fruit juice, and adding sugar solution accounting for 4.8 times of the volume of the fruit juice to obtain a primary pre-fermentation material; the sugar solution contains 15% of white granulated sugar by mass;
(2) adding yeast with the mass of 0.08% into the primary pre-fermented material in the step (1), and performing anaerobic fermentation at 22 ℃ until the alcoholic strength of the fermented material is 9 degrees to obtain the banana composite fruit wine;
(3) dissolving dry acetic acid bacteria in purified water, adding fructus Jujubae, balancing and solidifying for 30 hr to obtain acetic acid bacteria load rate of 6.8 × 106Each mg of the red date immobilized acetic acid strain;
(4) adjusting the pH value of the banana composite fruit wine obtained in the step (2) to 4.0 by adopting edible glacial acetic acid with the concentration of 95% to obtain a secondary pre-fermented material, taking a core fixing cage, putting the red date immobilized acetic acid strain obtained in the step (3) in an amount of 7.5% of the mass of the secondary pre-fermented material, then placing the core fixing cage in a fermentation tank, spraying the secondary pre-fermented material into the core fixing cage from the top of the fermentation tank, enabling the secondary pre-fermented material to be in contact with the red date immobilized acetic acid strain, simultaneously introducing sterile air, fermenting for 38h at 27 ℃, ageing for 12d, filtering, taking filtrate, and sterilizing to obtain the banana composite fruit vinegar.
Example 5
The preparation method of banana composite fruit vinegar comprises the following steps:
(1) taking banana pulp, longan pulp and passion fruit pulp according to the weight ratio of 34:15:16, mixing, adding pectinase accounting for 0.3 percent of the total mass of the mixture, adding drinking water accounting for 3 times of the total mass of the mixture, pulping, performing enzymolysis for 20min at 40 ℃, performing centrifugal separation, taking upper-layer fruit juice, and adding sugar solution accounting for 5 times of the volume of the fruit juice to obtain a primary pre-fermentation material; the sugar solution contains 15% of white granulated sugar by mass;
(2) adding yeast with the mass of 0.1% into the primary pre-fermented material in the step (1), and performing anaerobic fermentation at 20 ℃ until the alcoholic strength of the fermented material is 10 degrees to obtain the banana composite fruit wine;
(3) dissolving dry acetic acid bacteria in purified water, adding passionflower pericarp, and balancing and solidifying for 25 hr to obtain acetic acid bacteria with load rate of 8.0 × 106Each mg of passion fruit peel immobilized acetic acid strain;
(4) adjusting the pH value of the banana composite fruit wine obtained in the step (2) to 4.5 by adopting edible glacial acetic acid with the concentration of 97% to obtain a secondary pre-fermented material, taking a core fixing cage, putting the red date immobilized acetic acid strain obtained in the step (3) in an amount of 8.0% of the mass of the secondary pre-fermented material, then placing the core fixing cage in a fermentation tank, spraying the secondary pre-fermented material into the core fixing cage from the top of the fermentation tank, enabling the secondary pre-fermented material to be in contact with the red date immobilized acetic acid strain, simultaneously introducing sterile air, fermenting for 40 hours at 25 ℃, ageing for 15 days, filtering, taking filtrate, and sterilizing to obtain the banana composite fruit vinegar.
Optimum process condition test
In order to obtain the optimal fermentation conditions of the banana composite fruit vinegar, the inventor respectively tests the factors of different organic carriers, the intact degree of strains, the initial alcoholic strength, the fermentation time, the fermentation temperature, the initial pH value and the like
1. Influence of different organic carriers on quality of banana composite fruit vinegar
The immobilized acetic acid strains which are prepared by taking the corncobs, the loofah sponge, the bagasse, the red dates and the passion fruit peels as carriers and are described in the embodiment 1-5 are respectively added into fermentation liquor with the alcoholic strength of 6 degrees and the acidity of 2 percent for fermentation, the fermentation is repeated for 4 times, the integrity of the immobilized acetic acid strains and the influence on fruit vinegar varieties are inspected, and the results are shown in table 1.
| Immobilization carrier | Color and luster | Fragrance (dense) | Taste and texture | Sensory scoring |
| Free form | Brown yellow | ++ | ++ | 80 |
| Corn cob | Light yellow | +++ | +++ | 90 |
| Luffa vegetable sponge | Brown yellow | ++ | +++ | 85 |
| Bagasse | Light yellow | +++ | ++ | 85 |
| Red date | Reddish brown color | + | + | 75 |
| Passion flower skin | Reddish brown color | ++ | +++ | 85 |
TABLE 1 influence of immobilization carrier on sensory quality of banana-fruit composite vinegar
As can be seen from table 1, the fruit vinegar fermented by the free acetic acid bacteria and the immobilized bacteria using loofah sponge as the carrier is brown, the fruit vinegar fermented by the immobilized bacteria using red dates and passion fruit peels as the carrier is reddish brown, and the fruit vinegar fermented by the immobilized bacteria using corncob and bagasse as the carriers is light yellow. The fruit vinegar fermented by adding the immobilized strains with the corncobs and the bagasse as carriers has strong fragrance, and the fruit vinegar fermented by adding the immobilized strains with the corncobs, the passionflower fruit peels and the loofah sponge as carriers has good taste.
2. Intact degree of immobilized acetic acid strain and variation of fermentation ability
TABLE 2 Change in integrity and fermentation Capacity of immobilized acetic acid bacteria 3 influence of initial alcohol content on immobilized acetic acid fermentation
Filling the initial wine body after alcohol fermentation into a glass bottle according to the bottling amount of 60%, setting the initial alcoholic strength of the wine body to be 6 degrees, 7 degrees, 8 degrees, 9 degrees and 10 degrees, adding immobilized acetic acid strains, and measuring the influence on the total acid content of the vinegar body under different initial alcoholic strength conditions, wherein the result is shown in figure 1.
As is clear from FIG. 1, the alcohol concentration greatly affects the growth of acetic acid bacteria. The acid production tends to increase gradually as the alcohol concentration increases. When the alcohol concentration is 8 °, the amount of acid produced reaches the maximum, and then decreases. Therefore, the optimal alcohol concentration of fermentation for producing the banana composite fruit vinegar by the immobilized acetic acid strain is about 8 ℃.
4. Influence of fermentation time on fermentation of immobilized acetic acid bacteria
Filling the initial wine after alcohol fermentation into glass bottles according to the bottling amount of 60%, adding immobilized acetic acid strain, setting the fermentation temperature to 30 deg.C respectively, performing acetic acid fermentation for 8 days, and measuring total acidity content every day. The change of the total acid content at different fermentation temperatures was determined and the results are shown in FIG. 2.
As can be seen from fig. 2, the amount of acid produced gradually increases with time. When the time is 6d, the acid yield of the fruit vinegar reaches the highest, and then the fruit vinegar has a parallel trend. Therefore, the optimal fermentation time for producing the banana composite fruit vinegar by the immobilized acetic acid strain is 6 days
5. Influence of fermentation temperature on fermentation of immobilized acetic acid bacteria
Filling the initial wine after alcohol fermentation into glass bottles according to the bottling amount of 60%, adding immobilized acetic acid strain, setting the fermentation temperature to 30 deg.C respectively, performing acetic acid fermentation for 8 days, and measuring total acidity content every day. The change of the total acid content at different fermentation temperatures was determined and the results are shown in FIG. 3.
As can be seen from fig. 3, temperature has a large influence on fermentation of acetic acid bacteria, and when the temperature is lower than 30 ℃, the acid yield increases with the increase of temperature, and when the temperature is 30 ℃, the acid yield of fruit vinegar reaches the highest and then gradually decreases. Therefore, the optimal fermentation temperature for producing the banana composite fruit vinegar by the immobilized acetic acid strain is about 30 ℃.
6. Influence of initial pH value on fermentation of immobilized acetic acid bacteria
Filling the initial wine after alcohol fermentation into glass bottles according to the bottling amount of 60%, respectively adjusting the pH values to 2.5, 3.0, 3.5, 4.0 and 4.5, inoculating acetic acid strain, and performing acetic acid fermentation. And (4) measuring the change of the total acid content of the vinegar at different initial pH values. The results are shown in FIG. 4.
As can be seen from fig. 4, the acid yield of the fruit vinegar reached the highest value at a pH of 3.5, and then gradually decreased. Therefore, the optimum pH value of the fermentation for producing the banana composite fruit vinegar by the immobilized acetic acid strain is about 3.5.
7. Quadrature test
On the basis of the single-factor test, taking the total acidity of the vinegar after fermentation as an index, taking the initial alcoholic strength, the fermentation temperature, the fermentation time and the initial pH value to be 4 and 3, and carrying out an L9(34) orthogonal test, optimizing the production process conditions of the immobilized strain fermented banana composite fruit vinegar, and determining the optimal production process. The results are shown in tables 3 and 4.
TABLE 3 orthogonal experimental factors and levels
TABLE 4 results of orthogonal experiments
From tables 3 and 4, the primary and secondary sequence of the factors influencing the quality of the banana composite fruit vinegar product is as follows: a is more than C and more than D is more than B, namely the initial alcoholic strength has the largest influence on the quality of the banana composite fruit vinegar, and then the fermentation temperature and the initial pH value have small influence on the total acidity of the banana composite fruit vinegar. The best test combination is A2B1C3D2, namely the initial alcoholic strength is 8 degrees, the fermentation time is 6D, the fermentation temperature is 35 degrees, and the initial pH value is 3.5. In order to verify whether the process condition is optimal, 3 parallel tests are specially carried out, and the result shows that the total acid content of the banana composite fruit vinegar under the optimal process condition can reach 5.05%.
Claims (8)
- The preparation method of the banana composite fruit vinegar is characterized by comprising the following steps:(1) respectively taking banana pulp, longan pulp and passion fruit pulp, mixing the banana pulp, the longan pulp and the passion fruit pulp, adding pectinase, adding drinking water with the total mass of 2-3 times, pulping, performing enzymolysis at 30-40 ℃ for 20-30min, then performing centrifugal separation, taking upper-layer fruit juice, adding sugar solution with the volume of 4-5 times that of the fruit juice to adjust the sugar degree, and obtaining a primary pre-fermentation material;(2) adding yeast into the primary pre-fermented material in the step (1), and performing anaerobic fermentation at 20-25 ℃, wherein the alcoholic strength of the material to be fermented is 6-10 degrees, so as to obtain the banana composite fruit wine;(3) adding 5-10 times of drinking water into the banana composite fruit wine obtained in the step (2), adjusting the pH value to 2.5-4.5 to obtain a secondary pre-fermented material, taking a core fixing cage, putting immobilized acetic acid strains into the core fixing cage, putting the core fixing cage into a fermentation tank, spraying the secondary pre-fermented material into the core fixing cage from the top of the fermentation tank, enabling the secondary pre-fermented material to be in contact with the immobilized acetic acid strains, simultaneously introducing sterile air, fermenting for 30-40h at 25-35 ℃, ageing for 3-15d, filtering, taking filtrate, and sterilizing to obtain banana composite fruit vinegar;the immobilized acetic acid strain is obtained by balancing immobilized acetic acid bacteria with any kinds of corncob, loofah sponge, bagasse, red date and passion fruit peel as carriers.
- 2. The preparation method of the banana composite fruit vinegar according to claim 1, wherein the mass ratio of the banana pulp, the longan pulp and the passion flower pulp in the step (1) is 20-50: 10-20:10-20.
- 3. The method for preparing the banana composite fruit vinegar as claimed in claim 1, wherein the amount of the pectinase used in the step (1) is 0.2-0.3% of the total mass of the banana pulp, the longan pulp and the passion fruit pulp.
- 4. The preparation method of the banana composite fruit vinegar according to claim 1, wherein the sugar solution in the step (1) contains 12-15% by mass of white granulated sugar.
- 5. The preparation method of the banana composite fruit vinegar according to claim 1, wherein the addition amount of the yeast in the step (2) is 0.05-0.1% of the mass of the primary pre-fermentation material.
- 6. The preparation method of the banana composite fruit vinegar according to claim 1, wherein edible glacial acetic acid with the concentration of not less than 95% is used in the step (3) to adjust the pH value of the banana composite fruit wine.
- 7. The preparation method of the banana composite fruit vinegar according to claim 1, wherein the amount of the immobilized acetic acid bacteria in the step (3) is 6-8% of the mass of the secondary pre-fermentation material.
- 8. The preparation method of the banana composite fruit vinegar according to claim 1, wherein the loading rate of the carrier to acetic acid bacteria in the step (3) is 2.0-8.0 x 106Per mg.
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| 李历等: "固定化醋酸菌在醋酸发酵中的应用研究", 《中国酿造》 * |
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