香蕉醋固定化发酵过程中主要成分的变化研究

以酒精度4%vol~5%vol的澄清香蕉酒为原料,采用固定化发酵法制备香蕉醋,对香蕉醋发酵过程中主要成分的变化进行分析。结果表明:香蕉醋发酵过程中,随着发酵时间的增加,pH值和酒精度不断降低;总酸呈上升趋势;透光率在发酵前期迅速升高,后期波动变化后趋于稳定;蛋白质、褐变值先下降后趋于稳定;可溶性固形物呈先上升后趋于稳定的状态;总糖、还原糖先上升后下降,还原糖的变化趋势对比总糖具有延后情况;多酚含量先下降后上升,总黄酮含量呈下降趋势;氨基酸总量先上升后下降,含量最高的是丙氨酸;有机酸增加,其中醋酸、琥铂酸、乳酸、柠檬酸为主要有机酸,醋酸和乳酸的变化最明显。经过固定化发酵得到的香蕉醋主要理化指标为pH 3.55、总酸3.80 g/100 mL、褐变值0.72、透光率91.13%、可溶性固形物4.80%、蛋白质5.10 mg/100 g、总糖0.74 g/100 g、还原糖0.09 g/100 g、多酚9.02 mg/100 mL、总黄酮6.99 mg/100 mL、氨基酸总量115.00 mg/100 mL、有机酸总量36.31 g/L。

Study on the Changes of Main Components in Banana Vinegar during the Immobilized Fermentation

Banana vinegar was prepared from banana wine with 4%vol~5%vol alcohol by immobilized fermentation.The main components were analyzed.The results showed that in the fermentation process of banana vinegar,with the increase of fermentation time,the pH and alcohol decreased,total acid increased,the light transmittance increased rapidly.Then fluctuated and tended to be stable,protein and browning decreased,then tended to be stable.Soluble solid increased and tended to be stable,total sugar and reducing sugar increased,then decreased.Reducing sugar changed later than total sugar;polyphenol decreased,then increased.The total flavone showed a downward trend.The total amino acids increased,then decreased,the highest was alanine.Organic acids increased,the main organic acids were acetic acid,succinic acid,lactic acid and citric acid,and the changes of acetic acid and lactic acid were the most obvious.The physical and chemical indicators of banana vinegar by immobilized fermentation were pH 3.55,total acid 3.80 g/100 mL,browning 0.72,light transmittance 91.13%,soluble solid 4.80%,protein 5.10 mg/100 g,total sugar 0.74 g/100 g,reducing sugar 0.09 g/100 g,polyphenol 9.02 mg/100 mL,total flavone 6.99 mg/100 mL,total amino acids 115.00 mg/100 mL,organic acids 36.31 g/L.