摘要
香蕉果醋营养价值丰富,含有多种生物活性物质和微量元素,具有清热解毒、清肺润肠、降血压和利尿等多种药用功能,是一种食药兼备的果醋。该研究以香蕉果醋生产工艺条件为研究对象,对香蕉果醋的生产流程进行分析,建立香蕉果醋的综合感官评价标准。通过使用模糊数学矩阵方法进行分析,分别建立果醋发酵过程中的初始酒精度、接种量、发酵温度、pH值和发酵周期对香蕉果醋品质的影响,并最终选取其中3个影响最为明显的因素进行正交试验。结果表明,香蕉果醋生产工艺过程中,最佳的醋酸发酵流程为初始酒精度8%、接种量4%和发酵温度32℃技术工艺条件组合时,获得的香蕉果醋工艺综合评价为86.5分,为香蕉果醋工艺的改进提供了参考依据。
Banana fruit vinegar is abundant in nutritional value,contains a variety of biological active substances and trace elements,and possesses various medicinal functions such as clearing heat and detoxification,clearing lung and moistening intestines,lowering blood pressure and diuresis,it is a kind of fruit vinegar with edible and medical functions.In this study,the production process of banana fruit vinegar is analyzed,and the comprehensive sensory evaluation standard of banana fruit vinegar is established.Fuzzy mathematical matrix method is used to analyze the effects of initial alcohol content,inoculation amount,fermentation temperature,pH value and fermentation period on the quality of banana fruit vinegar in the fermentation process.Ultimately,three of the most obvious factors are selected for orthogonal test.The results show that in the production process of banana fruit vinegar,the optimal acetic acid fermentation process is when the initial alcohol content is 8%,inoculation amount is 4%and fermentation temperature is 32℃,the comprehensive evaluation score of banana fruit vinegar technology is 86.5 points,which has provided a reference basis for the improvement of banana fruit vinegar technology.
作者
张世龙
李少觐
ZHANG Shi-long;LI Shao-jin(North Sichuan College of Preschool Teacher Education,Guangyuan 628017,China;School of Pharmacy,Xinxiang University,Xinxiang 453003,China)
出处
《中国调味品》
CAS
北大核心
2021年第9期121-124,共4页
China Condiment
基金
四川省教育厅2017年度自然科学研究项目“广元地区主要害虫种类分布调查及通过数学建模构建预测预警机制的研究”成果(17ZB0182)。
关键词
香蕉果醋
模糊数学
加工
工艺优化
banana fruit vinegar
fuzzy mathematics
processing
process optimization
